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Savchina E, Grosso AL, Massoner P, Morozova K, Ferrentino G, Scampicchio MM. Structuring vegetable oils through enzymatic glycerolysis for water-in-oil emulsions. Food Chem 2024; 443:138596. [PMID: 38301566 DOI: 10.1016/j.foodchem.2024.138596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 01/22/2024] [Accepted: 01/24/2024] [Indexed: 02/03/2024]
Abstract
Enzymatic glycerolysis is a biotechnological process for structuring vegetable oils. This study investigates the kinetics of glycerolysis of peanut oil and explores the potential of the resulting structured oil to enhance the physical stability of water-in-oil emulsions. Using a 1:1 glycerol-to-oil molar ratio and 4 % lipase B from Candida antarctica as a catalyst, the reaction was conducted at 65 °C with stirring at 400 rpm. Acylglyceride fractions changes were quantified through NMR and DSC. Fat crystal formation was observed using scanning electron microscopy. The results revealed a first-order decay pattern, converting triglycerides into monoacylglycerides and diacylglycerides in less than 16 h. Subsequently, water-in-oil emulsions prepared with glycerolized oil showed augmented stability through multiple light scattering techniques and visual assessment. The structured oils effectively delayed phase separation, highlighting the potential of glycerolysis in developing vegetable oil-based emulsions with improved functional properties and reduced saturated fatty acid content.
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Huang J, Gotoh T, Nakai S, Ueda A. A Novel Composite Hydrogel Material for Sodium Removal and Potassium Provision. Polymers (Basel) 2023; 15:3568. [PMID: 37688194 PMCID: PMC10489917 DOI: 10.3390/polym15173568] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 08/23/2023] [Accepted: 08/25/2023] [Indexed: 09/10/2023] Open
Abstract
Sodium ions are commonly found in natural water sources, and their high concentrations can potentially lead to adverse effects on both the water sources and soil quality. In this study, we successfully synthesized potassium polyacrylate (KMAA) hydrogel through free radical polymerization and evaluated its capability to remove sodium ions from and supply potassium ions to aqueous solutions. To assess its performance, inductively coupled plasma emission spectroscopy (ICP) was employed to analyze the sodium ion removal capacity and potassium ion exchange capability of the KMAA hydrogel at various initial sodium ion concentrations and pH values. The results demonstrated that the KMAA hydrogel exhibited remarkable efficiency in removing sodium ions and providing potassium ions. At pH 7, the maximum adsorption capacity for sodium ions was measured at 70.7 mg·g-1. The Langmuir model, with a correlation coefficient of 0.98, was found to be more suitable for describing the adsorption process of sodium ions. Moreover, at pH 4, the maximum exchange capacity for potassium ions reached 243.7 mg·g-1. The Freundlich model, with a correlation coefficient of 0.99, was deemed more appropriate for characterizing the ion exchange behavior of potassium ions. In conclusion, the successfully synthesized KMAA hydrogel demonstrates superior performance in removing sodium ions and supplying potassium ions, providing valuable insights for addressing high sodium ion concentrations in water sources and facilitating potassium fertilizer supply.
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Affiliation(s)
- Jin Huang
- Graduate School of Advanced Science and Engineering, Hiroshima University, 1-4-1 Kagamiyama, Higashi-Hiroshima 739-8527, Hiroshima, Japan; (J.H.); (S.N.)
| | - Takehiko Gotoh
- Graduate School of Advanced Science and Engineering, Hiroshima University, 1-4-1 Kagamiyama, Higashi-Hiroshima 739-8527, Hiroshima, Japan; (J.H.); (S.N.)
| | - Satoshi Nakai
- Graduate School of Advanced Science and Engineering, Hiroshima University, 1-4-1 Kagamiyama, Higashi-Hiroshima 739-8527, Hiroshima, Japan; (J.H.); (S.N.)
| | - Akihiro Ueda
- Graduate School of Integrated Sciences for Life, Hiroshima University, 1-4-1 Kagamiyama, Higashi-Hiroshima 739-8527, Hiroshima, Japan;
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3
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Onyeaka H, Nwaiwu O, Obileke K, Miri T, Al‐Sharify ZT. Global nutritional challenges of reformulated food: A review. Food Sci Nutr 2023; 11:2483-2499. [PMID: 37324840 PMCID: PMC10261815 DOI: 10.1002/fsn3.3286] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 02/05/2023] [Accepted: 02/14/2023] [Indexed: 03/09/2023] Open
Abstract
Food reformulation, the process of redesigning processed food products to make them healthier, is considered a crucial step in the fight against noncommunicable diseases. The reasons for reformulating food vary, with a common focus on reducing the levels of harmful substances, such as fats, sugars, and salts. Although this topic is broad, this review aims to shed light on the current challenges faced in the reformulation of food and to explore different approaches that can be taken to overcome these challenges. The review highlights the perception of consumer risk, the reasons for reformulating food, and the challenges involved. The review also emphasizes the importance of fortifying artisanal food processing and modifying microbial fermentation in order to meet the nutrient requirements of people in developing countries. The literature suggests that while the traditional reductionist approach remains relevant and yields quicker results, the food matrix approach, which involves engineering food microstructure, is a more complex process that may take longer to implement in developing economies. The findings of the review indicate that food reformulation policies are more likely to succeed if the private sector collaborates with or responds to the government regulatory process, and further research is conducted to establish newly developed reformulation concepts from different countries. In conclusion, food reformulation holds great promise in reducing the burden of noncommunicable diseases and improving the health of people around the world.
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Affiliation(s)
- Helen Onyeaka
- School of Chemical EngineeringUniversity of Birmingham, EdgbastonBirminghamUK
| | - Ogueri Nwaiwu
- School of Chemical EngineeringUniversity of Birmingham, EdgbastonBirminghamUK
| | - KeChrist Obileke
- Faculty of Science and AgricultureUniversity of Fort HareAliceSouth Africa
| | - Taghi Miri
- School of Chemical EngineeringUniversity of Birmingham, EdgbastonBirminghamUK
| | - Zainab T. Al‐Sharify
- School of Chemical EngineeringUniversity of Birmingham, EdgbastonBirminghamUK
- Department of Environmental Engineering, College of EngineeringUniversity of Al‐MustansiriyaBaghdadIraq
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4
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Guo Q, Li T, Qu Y, Liang M, Ha Y, Zhang Y, Wang Q. New research development on trans fatty acids in food: Biological effects, analytical methods, formation mechanism, and mitigating measures. Prog Lipid Res 2023; 89:101199. [PMID: 36402189 DOI: 10.1016/j.plipres.2022.101199] [Citation(s) in RCA: 28] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 11/13/2022] [Accepted: 11/13/2022] [Indexed: 11/18/2022]
Abstract
The trans fatty acids (TFAs) in food are mainly generated from the ruminant animals (meat and milk) and processed oil or oil products. Excessive intake of TFAs (>1% of total energy intake) caused more than 500,000 deaths from coronary heart disease and increased heart disease risk by 21% and mortality by 28% around the world annually, which will be eliminated in industrially-produced trans fat from the global food supply by 2023. Herein, we aim to provide a comprehensive overview of the biological effects, analytical methods, formation and mitigation measures of TFAs in food. Especially, the research progress on the rapid, easy-to-use, and newly validated analytical methods, new formation mechanism, kinetics, possible mitigation mechanism, and new or improved mitigation measures are highlighted. We also offer perspectives on the challenges, opportunities, and new directions for future development, which will contribute to the advances in TFAs research.
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Affiliation(s)
- Qin Guo
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100194, PR China.
| | - Tian Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100194, PR China
| | - Yang Qu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100194, PR China
| | - Manzhu Liang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100194, PR China
| | - Yiming Ha
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100194, PR China
| | - Yu Zhang
- Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, Beijing 100081, PR China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100194, PR China.
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5
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Sustainable and Nutritional Recommendations for the Development of Menus by School Food Services in Spain. Foods 2022; 11:foods11244081. [PMID: 36553823 PMCID: PMC9777547 DOI: 10.3390/foods11244081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 12/05/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022] Open
Abstract
BACKGROUND Recommendations for the development of school menus can promote healthier, more sustainable food systems. In Spain, these recommendations depend on regional governments (Autonomous Communities-CCAAs) that develop their own guides. The objective of this study was to explore the nutritional and sustainability recommendations for the development of menus by school food services in Spain. METHODS Guides were reviewed that were available on the official web pages of the councils of health and education. Twenty-four variables were studied and organized into three categories: characteristics, nutritional recommendations and sustainability. The number of recommendations included in each guide was counted. The weekly frequency of the suggested food provision for each food group was calculated, as was the average, median, standard deviation, confidence interval and interquartile index. RESULTS Overall, 13 guides were reviewed from different CCAAs. All of them included at least three of the nutritional recommendations, two suggested restrictions in the provision of foods with high quantities of salt and six suggested restrictions in foods with high levels of trans and saturated fats and sugars. All except one guide recommended the weekly provision of foods by food group: protein-rich foods (n = 8), cereals and root vegetables (n = 6), vegetables (n = 5.2) and fruit (n = 4.3). Of the eight criteria for sustainability studied, nine guides included one or none. CONCLUSIONS Guides for the provision of meals at school in Spain promote the incorporation of healthy foods; however, they rarely restrict foods with high levels of fat, salt and sugar, and the promotion of food sustainability is only just beginning. These guides should be reviewed and updated to include recommendations that promote healthy and sustainable food systems.
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Shen D, Song H, Zou T, Raza A, Li P, Li K, Xiong J. Reduction of sodium chloride: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3931-3939. [PMID: 35266156 DOI: 10.1002/jsfa.11859] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 11/08/2021] [Accepted: 03/09/2022] [Indexed: 06/14/2023]
Abstract
Sodium chloride (NaCl) is an enjoyable condiment. However, evidence is accumulating to indicate that an excessive intake of Na+ in food may lead to an increased risk of cardiovascular and cerebrovascular diseases. Previous systematic reviews have focused on replacing NaCl with other metal salts (e.g. KCl). However, new salty flavor enhancers (yeast extract, taste peptides, and odor compounds) have yet to be reviewed. This systematic review evaluates the methods for, and feasibility, of NaCl reduction. It defines NaCl reduction and considers the methods used for this purpose, especially the use of flavor enhancers (yeast extract, taste peptides, and odor compounds). © 2022 Society of Chemical Industry.
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Affiliation(s)
- Dongyu Shen
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Huanlu Song
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Tingting Zou
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Ali Raza
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Pei Li
- Angel Yeast Co. Ltd., Yichang, China
| | - Ku Li
- Angel Yeast Co. Ltd., Yichang, China
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Effect of fermentation of chosen vegetables on the nutrient, mineral, and biocomponent profile in human and animal nutrition. Sci Rep 2022; 12:13422. [PMID: 35927577 PMCID: PMC9352655 DOI: 10.1038/s41598-022-17782-z] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Accepted: 07/31/2022] [Indexed: 11/09/2022] Open
Abstract
In the present study, the dry matter, crude ash, crude protein, ether extract, and energy, macro- (Na, K, Ca, Mg, P), micro- (Zn, Cu, Fe) minerals, heavy metals (Pb, Cd), vitamin C, A, carotene, and phenolic content were determined in chosen raw and fermented vegetables. The dietary intake of several macro- and microconstituents per one serving (100 g or humans and animals: ducks and pigs) was calculated. The fermentation process was found to reduce water and increase fat content in the vegetables. Lower levels of vitamin C and phenols were also found in the fermented vegetables. The vitamin A and carotene content in the fermented carrots and peppers were increased in comparison with the raw vegetables. The fermentation process decreased the concentration of some basic nutrients, mineral content, vitamins C and A, and phenols. Broccoli, peppers, and red beet had the highest levels of the analyzed nutrients and bioconstituents. The fermentation process is regarded by nutritionists as beneficial to human health. The addition of fermented plants is recommended in animal nutrition as well. This process modifies the chemical composition of preserved vegetables, e.g. it reduces the concentration of dietary fiber, and brings favorable effects in poultry and pig nutrition.
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Maldonado-Pereira L, Barnaba C, de Los Campos G, Medina-Meza IG. Evaluation of the nutritional quality of ultra-processed foods (ready to eat + fast food): Fatty acids, sugar, and sodium. J Food Sci 2022; 87:3659-3676. [PMID: 35781710 DOI: 10.1111/1750-3841.16235] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 05/02/2022] [Accepted: 06/02/2022] [Indexed: 11/26/2022]
Abstract
The average American consumes more than 50% of their total dietary energy from ultra-processed foods (UPFs). From a nutritional standpoint, as UPFs intake increases, fiber, vitamin, and mineral intake decrease. High consumption of UPFs, mainly from fast foods (FF) and ready-to-eat (RTE) food items, emerges as a critical public health concern linking nutritional quality and food safety. In the present work, a systematic database of the fatty acid composition of the most consumed UPFs in the Midwest is reported. Saturated and monounsaturated fatty acids were predominant in RTE (42.5%) and FF (43.2%), respectively. In addition, the fatty acid profile in UPFs is reported according to six food categories: meat and poultry, eggs and derivatives, dairy products, seafood, baby foods, and others. Meat and poultry, and dairy products were the dominant food categories among UPFs. Meanwhile, polyunsaturated fatty acids were abundant in the eggs and seafood groups UPFs (61.8% and 46.4%, respectively) regardless of the food group. Furthermore, no significant differences were found in sugar content in UPFs. Caloric content was positively correlated with sodium (ρ = 0.748) and price (ρ = 0.534). The significance of this study relies on providing new quantitative data on the fat, sodium, and sugar contents of the most consumed UPFs in the Midwestern area of the United States. This information suggests paying more attention to these nutritional attributes, aiming to reduce their incorporation in UPF preparations. Additionally, more quantitative data are needed regarding other nutritional parameters such as protein and lipid degradation in UPFs. PRACTICAL APPLICATION: This study provides a profile of the fatty acid composition of the most consumed UPFs in the Midwestern region of the United States, as well as correlations with fat, sodium, and sugar contents in UPFs. The information offered a new perspective on the nutrition quality of UPFs, suggesting the reduction of the incorporation of these attributes in UPFs. Additionally, it will help define priority interventions for more advanced precision nutrition, especially for vulnerable populations, for example, children and older people. The overall decrease in added sugar and sodium and the service size in UPFs will significantly improve the nutritional quality of the Western diet.
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Affiliation(s)
- Lisaura Maldonado-Pereira
- Department of Chemical Engineering and Materials Science, Michigan State University, East Lansing, Michigan, USA.,Department of Biosystems and Agricultural Engineering, East Lansing, Michigan, USA
| | - Carlo Barnaba
- Institute of Quantitative Health Science and Engineering, Michigan State University, East Lansing, Michigan, USA
| | - Gustavo de Los Campos
- Department of Epidemiology and Biostatistics, Michigan State University, East Lansing, Michigan, USA
| | - Ilce Gabriela Medina-Meza
- Department of Chemical Engineering and Materials Science, Michigan State University, East Lansing, Michigan, USA.,Department of Biosystems and Agricultural Engineering, East Lansing, Michigan, USA
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HADIAN Z, MOUSAVI KHANEGHAH A. Sugar, fat, saturated and trans fatty acid contents in Iranian cereal-based baked products. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.26724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Zahra HADIAN
- Shahid Beheshti University of Medical Sciences, Iran
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10
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Ozdal T, Yolci Omeroglu P. Investigation of fatty acid composition including trans fatty acids and erucic acid in selected salty snack foods. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15791] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Tugba Ozdal
- Department of Food Engineering Faculty of Engineering Istanbul Okan University Istanbul Turkey
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11
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Aued-Pimentel S, Kus-Yamashita MMM. Analysis of the fat profile of industrialized food in Brazil with emphasis on trans-fatty acids. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103799] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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12
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Jančichová K, Habánová M, Mrázová J, Gažarová M, Kopčeková J. Assessment of the intake of selected minerals in population of premenopausal women based on specific socio-demographic indicators. POTRAVINARSTVO 2020. [DOI: 10.5219/1288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Eating behavior interventions are a modifiable risk factor for chronic diseases. The aim of this study was to monitor the intake of selected minerals – calcium, phosphorus, zinc, copper, selenium, and chromium in the diet of premenopausal women (n = 30) and to highlight the possible adverse effects of disbalanced intake of these elements. At the same time, we investigated whether socio-demographic factors and choice of food store have an impact on the intake of these substances. We assessed the intake of selected minerals using three-day nutritional protocols and subsequently processed the data. The participants were women between 40 and 50 years old, from districts of Partizánske and Prievidza, for whom menopause has not yet begun. Women provided information about their place of residence (urban or rural area), type of home they live in (family house or apartment), and the type of food store where they grocery shop. The results indicate an impact of the place of residence: higher intake of zinc (p = 0.012) and selenium (p = 0.020) were observed in the participants from the urban area. The impact of the type of home was proven on the intake of chromium (p = 0.049), copper (p = 0.048), and carbohydrates (p = 0.021) with higher intake in the apartment-dwelling group. The impact of food store choice has not been confirmed. Based on the observed values, we conclude that the observed population might be at a higher risk of skeletal disorders and osteoporosis due to deficient calcium intake and the unfavorable ratio of Ca:P; increased Zn and Se intake levels may stimulate the development of cardiovascular risk factors and may also elevate the risk for type 2 diabetes mellitus.
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Do Consumers Change Their Perception of Liking, Expected Satiety, and Healthiness of a Product If They Know It Is a Ready-to Eat Meal? Foods 2020; 9:foods9091257. [PMID: 32911661 PMCID: PMC7554869 DOI: 10.3390/foods9091257] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 08/16/2020] [Accepted: 09/02/2020] [Indexed: 01/24/2023] Open
Abstract
A ready-to-eat meal is a prepared meal within a container or package that requires little preparation or heating before consumption. Despite ready-to-eat meals being widely consumed, to date, little information is available on the consumers’ perceptions of such products in comparison to a homemade meal. Thus, three groups of eighty participants took part in the present study; each group evaluated five ready-to-eat meals (Pasta, Meatballs, Salad, Beans, and a Sandwich) using one of the following conditions: (i) observation of the packaging, (ii) observation of the meal on a plate (photographs), and (iii) tasting the ready-to-eat product with the packaging being presented alongside the meal. Consumers were asked about their liking, satiety, and healthiness perception. The results showed that both the ready-to-eat pack and sensory quality of the product highly impact liking and healthiness perceptions. Being a ready-to-eat meal in a pack has a negative impact on liking expectations of the meal; however, the sensory quality can either counteract these effects or increase them. Expected satiety of meals depends on the type of meal and varies slightly according to the evaluation condition.
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14
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Choi E, Kim BH. A comparison of the fat, sugar, and sodium contents in ready-to-heat type home meal replacements and restaurant foods in Korea. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103524] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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Bleiweiss-Sande R, Sacheck JM, Chui K, Goldberg JP, Bailey C, Evans EW. Processed food consumption is associated with diet quality, but not weight status, in a sample of low-income and ethnically diverse elementary school children. Appetite 2020; 151:104696. [PMID: 32251765 PMCID: PMC7528044 DOI: 10.1016/j.appet.2020.104696] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 02/12/2020] [Accepted: 04/01/2020] [Indexed: 11/18/2022]
Abstract
Excess consumption of highly processed foods may be associated with lower diet quality and obesity prevalence, but few studies have examined these relationships in children from low-income households. Therefore, the objective of this study was to evaluate the relationship between food consumption by processing category, diet quality as measured by the Healthy Eating Index-2015 (HEI-2015) and body mass index (BMI) in a sample of low-income children. Data from a study assessing the impact of Summer Food Service participation on diet quality and weight status (N = 131) was used to conduct a cross-sectional analysis of children aged six to twelve years from low-income communities in the Northeastern U.S. Total HEI-2015 score and percentage of calories consumed by processing level were computed per day from three 24-h diet recalls. Multivariable linear regression was used to assess the relationship between percentage of calories from foods by processing category (unprocessed and minimally, basic, moderately and highly processed), HEI-2015 and BMI-z score. The final sample was 58% male and 33.8% obese. On average, children consumed 39.8 ± 17.2% of calories from highly processed foods. A 10% increase in calories consumed from highly processed foods was associated with a 2.0 point decrease in total HEI-2015 score [95% CI (-2.7, -1.2)], and a 10% increase in calories from minimally processed foods was associated with a 3.0 increase in HEI-2015 score [95% CI (2.1, 3.8)]. Relationships between processing level and BMI-z score were not significant. Among this sample of low-income children, greater intake of highly processed foods was associated with lower dietary quality, but not weight status. Future research should explore prospective associations between food consumption by processing category and weight status in children.
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Affiliation(s)
- Rachel Bleiweiss-Sande
- Friedman School of Nutrition Science & Policy at Tufts University, Department of Nutrition Interventions, Communication & Behavior Change, United States.
| | - Jennifer M Sacheck
- Department of Exercise and Nutrition Sciences, Milken Institute of Public Health, The George Washington University, United States
| | - Kenneth Chui
- Tufts University, Department of Public Health & Community Medicine, United States
| | - Jeanne P Goldberg
- Friedman School of Nutrition Science & Policy at Tufts University, Department of Nutrition Interventions, Communication & Behavior Change, United States
| | - Caitlin Bailey
- Friedman School of Nutrition Science & Policy at Tufts University, Department of Nutrition Interventions, Communication & Behavior Change, United States
| | - E Whitney Evans
- Weight Control and Diabetes Research Center, The Miriam Hospital/Brown University Alpert Medical School, United States
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Yolci Omeroglu P, Ozdal T. Fatty acid composition of sweet bakery goods and chocolate products and evaluation of overall nutritional quality in relation to the food label information. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103438] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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17
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Silva NRFD, Perez VH, Ferreira KS, Silveira TDC, Silva MB. The increase of atherogenic index on fatty acids composition as a consequence of trans fat acids reduction in industrialized foods: the Brazilian scenery. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.26819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract The use of fats with a low melting point is attractive to the food industry, as it contributes to improving the texture, color and stability characteristics of the food. These fats are obtained from vegetable oils through some processes such as hydrogenation or interesterification. However, the partial hydrogenation process leads to the formation of trans fat. In several countries, actions have been taken to eliminate the presence of elaidic acid, a trans fatty acid (C18: 1t) from processed foods. This trans fatty acid and palmitic acid, a common saturated fatty acid (C16: 0) are proven to be atherogenic. The aim of this work was to evaluate the composition of fatty acids of 39 types of commercialized foods in Brazil, including cookies, snacks, wafers, instant noodles, frozen sandwiches and pizzas, mixtures for food preparation, microwave popcorn, margarines, spreadable cheeses and pastry dough. The lipids were extracted and their Fatty Acid Methyl Esters (FAMEs) identified by Gas-Chromatography (GC). The fatty acids found in greater quantity were oleic, linoleic and palmitic acids; whereas the trans fatty acids were detected in 51.3% of the samples. On the other hand, when trans fast were reduced in some foods, it could be observed increases in the palmitic acid (C16:0) content. This high content of palmitic acid is justified by the addition of palm oil and its derivatives, which can be used in interesterified oil mixtures or can be directly used in industrialized food formulations, even without interesterification. Governments and organizations in favor of human health should be aware that the use of dietary fatty acids which compromise the atherogenic index is not a healthy alternative. Consumers should therefore be alerted to the risk of consuming foods containing these fats until the food industry is banned from using them or finds healthier alternatives for making food.
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18
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Soares P, Martínez-Milán MA, Comino I, Caballero P, Davó-Blanes MC. [Assessment of the consensus document on food in educational centres to evaluate school menus]. GACETA SANITARIA 2019; 34:225-229. [PMID: 31767199 DOI: 10.1016/j.gaceta.2019.08.008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Revised: 07/15/2019] [Accepted: 08/01/2019] [Indexed: 10/25/2022]
Abstract
OBJECTIVE To explore the applicability of the Consensus Document on School Food Programmes in Educational Centres (DCSECE) to evaluate the adaptation of school menus to healthy eating recommendations. METHOD Transversal study that analyzes monthly school menus from 28 early-childhood education and primary education centres in Andalusia and Canary Islands (Spain). Data were collected using an ad-hoc protocol based on the DCSECE recommendations and divided into food categories and subcategories. We studied the weekly menu offering of each of the foods by category and subcategory and compared them to the DCSECE recommendations. RESULTS The majority of the schools offered better meals than as specified by the recommendations, in terms of vegetables, other garnishes and other deserts. They offered poorer quality meals in the categories of rice, pasta, prepared foods and salads, and had an equivalent offering in terms of pulses, meats, fish and eggs. By subcategory, we observed the predominance of cooked vegetables in the vegetable category as compared to salads, and the predominance of processed meats in the meats category. CONCLUSIONS The DCSECE could be a useful instrument for evaluating the nutritional offering of school menus. However, there is a need for greater specificity in the recommendations, in order to identify whether these menus adhere to healthy eating recommendations.
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Affiliation(s)
- Panmela Soares
- Núcleo de Investigación de Nutrición en los Servicios de Alimentación (NUPPRE), Universidad Federal de Santa Catarina (UFSC), Florianópolis, Brasil; Grupo de Investigación de Salud Pública, Universidad de Alicante, Alicante, España; Departamento de Enfermería Comunitaria, Medicina Preventiva y Salud Pública e Historia de la Ciencia, Universidad de Alicante, Alicante, España; Área de Medicina Preventiva y Salud Pública, Universidad de Alicante, Alicante, España
| | - María Asunción Martínez-Milán
- Departamento de Enfermería Comunitaria, Medicina Preventiva y Salud Pública e Historia de la Ciencia, Universidad de Alicante, Alicante, España; Área de Medicina Preventiva y Salud Pública, Universidad de Alicante, Alicante, España.
| | - Iris Comino
- Departamento de Enfermería Comunitaria, Medicina Preventiva y Salud Pública e Historia de la Ciencia, Universidad de Alicante, Alicante, España; Área de Enfermería Comunitaria, Universidad de Alicante, Alicante, España
| | - Pablo Caballero
- Departamento de Enfermería Comunitaria, Medicina Preventiva y Salud Pública e Historia de la Ciencia, Universidad de Alicante, Alicante, España; Área de Enfermería Comunitaria, Universidad de Alicante, Alicante, España
| | - Mari Carmen Davó-Blanes
- Grupo de Investigación de Salud Pública, Universidad de Alicante, Alicante, España; Departamento de Enfermería Comunitaria, Medicina Preventiva y Salud Pública e Historia de la Ciencia, Universidad de Alicante, Alicante, España; Área de Medicina Preventiva y Salud Pública, Universidad de Alicante, Alicante, España
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19
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Ahmed S, Downs S, Fanzo J. Advancing an Integrative Framework to Evaluate Sustainability in National Dietary Guidelines. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2019. [DOI: 10.3389/fsufs.2019.00076] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
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20
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Albuquerque TG, Nunes MA, Oliveira MBPP, Costa HS. Compliance of declared vs. analysed values with EU tolerance limits for mandatory nutrients in prepacked foods. Food Chem 2019; 302:125330. [PMID: 31404872 DOI: 10.1016/j.foodchem.2019.125330] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2018] [Revised: 08/01/2019] [Accepted: 08/04/2019] [Indexed: 11/30/2022]
Abstract
This study assessed compliance between declared and analysed values on prepacked foods, considering the tolerance limits for salt, fat and saturated fatty acids. Foods were distributed by food categories (e.g. snacks, ready-to-eat meals, potato and potato-products, bakery and pastry products) and a total of 209 products were analysed. Only half of the samples with a declared value ≥1.25 g/100 g were within tolerance limits for salt content. The lowest number of samples outside tolerance limits was observed for fat content; for saturated fatty acids, 27% of the samples were outside of tolerance limits. Only amongst "cereal products" were 100% of products compliant for fat and salt declarations. It is of utmost importance that manufacturers update continuously values declared for prepacked foods, because this information is crucial for consumers and food policy-makers as well as being a legal requirement.
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Affiliation(s)
- Tânia Gonçalves Albuquerque
- Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P., Lisbon, Portugal; REQUIMTE/LAQV, Dept. of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - M Antónia Nunes
- REQUIMTE/LAQV, Dept. of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - M Beatriz P P Oliveira
- REQUIMTE/LAQV, Dept. of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Helena S Costa
- Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P., Lisbon, Portugal; REQUIMTE/LAQV, Dept. of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal.
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21
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Alessandrini R, He FJ, Hashem KM, Tan M, MacGregor GA. Reformulation and Priorities for Reducing Energy Density; Results from a Cross-Sectional Survey on Fat Content in Pre-Packed Cakes and Biscuits Sold in British Supermarkets. Nutrients 2019; 11:E1216. [PMID: 31142046 PMCID: PMC6628622 DOI: 10.3390/nu11061216] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 05/20/2019] [Accepted: 05/22/2019] [Indexed: 01/26/2023] Open
Abstract
Cakes and biscuits contribute to energy, total and saturated fat and sugar in British diets. So far, the UK government has prompted manufacturers to reduce energy density in these products through a reduction of their sugar content. We conducted a cross-sectional survey of the fat content of cakes and biscuits available in nine UK supermarket chains. In cakes (n = 381), the mean total fat content was 17.9 ± 5.2 g/100 g (39% of the overall energy); range (1.4-35.6 g/100 g) and the average saturated fat content in cakes was 5.9 ± 3.4 g/100 g (13% of the overall energy); range (0.3-20 g/100 g). In biscuits (n = 481), the mean total fat content was 21.8 g ± 6.3 g/100 g (40% of the overall energy); range (0.7-38.9 g/100 g) and the average saturated fat content was 11.4 ± 4.9 g/100 g (23% of the overall energy); range (0.3-22.3 g/100 g). In both cakes and biscuits, total and saturated fat content was positively correlated with energy density. Our results show that cakes and biscuits sold in UK supermarkets are high in total and saturated fat, and that fat content contributes substantially to product energy density. Fat reformulation in these products would effectively reduce energy density, calorie intake and help prevent obesity. Fat reformulation should be implemented simultaneously with sugar reformulation and be focused on saturated fat, as this will have the additional effect of lowering LDL cholesterol.
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Affiliation(s)
- Roberta Alessandrini
- Wolfson Institute of Preventive Medicine, Barts and The London School of Medicine & Dentistry, Queen Mary University of London, Charterhouse Square, London EC1M 6BQ, UK.
| | - Feng J He
- Wolfson Institute of Preventive Medicine, Barts and The London School of Medicine & Dentistry, Queen Mary University of London, Charterhouse Square, London EC1M 6BQ, UK.
| | - Kawther M Hashem
- Wolfson Institute of Preventive Medicine, Barts and The London School of Medicine & Dentistry, Queen Mary University of London, Charterhouse Square, London EC1M 6BQ, UK.
| | - Monique Tan
- Wolfson Institute of Preventive Medicine, Barts and The London School of Medicine & Dentistry, Queen Mary University of London, Charterhouse Square, London EC1M 6BQ, UK.
| | - Graham A MacGregor
- Wolfson Institute of Preventive Medicine, Barts and The London School of Medicine & Dentistry, Queen Mary University of London, Charterhouse Square, London EC1M 6BQ, UK.
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22
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Campos I, Garcia VADS, da Silva C. Production and characterisation of lactose‐free Greek yoghurt with partial replacement of milk by vegetable extract. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13836] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Izabela Campos
- Departamento de Tecnologia Universidade Estadual de Maringá (UEM) Umuarama Brazil
| | | | - Camila da Silva
- Departamento de Tecnologia Universidade Estadual de Maringá (UEM) Umuarama Brazil
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