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Ben Farhat M, Mehdaoui Y, Selmi S, Saidani-Tounsi M, Abdelly C. Domestic cooking effects on nutritional quality and phytochemical contents of zinc biofortified Lepidium sativum L. sprouts. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024:1-11. [PMID: 38654589 DOI: 10.1080/09603123.2024.2345376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Accepted: 04/16/2024] [Indexed: 04/26/2024]
Abstract
The impact of the common cooking practices on the nutritional value and the antioxidant contents of Lepidium sativum zinc biofortified sprouts was assessed in the present investigation. Garden cress sprouts showed an increase of dry matter, ash, proteins, carbohydrates, sodium, iron and zinc contents according to the applied cooking process. Antinutrient and pigment contents (chlorophylls, carotenoids and anthocyans) were diminished by applying various cooking treatments. A significant drop of total phenolic (25.57 - 60.87%) and total flavonoid contents (58.04 - 71.86%), catechin hydrate (81.90 - 96.15%), sinapic acid (62.44 - 84.79%), myricitin (97.62 - 99.12%) and rutin (52.83 - 83.41%) was detected in cooked plant material. Nevertheless, cooking practices raised the caffeic acid contents by 21.97 to 29.74% and boil and steam cooking increased the chlorogenic acid amounts by 1.89% and 9.28%, respectively. Microwaving favored an improvement of the antioxidant performances. Overall, Microwaving permitted good nutrients retention along with the best antioxidant performances.
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Affiliation(s)
- Mouna Ben Farhat
- Laboratoire des Plantes Aromatiques et Médicinales, Centre de Biotechnologie de Borj-Cédria, Hammam-Lif,BP, Tunisia
| | - Yasmina Mehdaoui
- Laboratoire des Plantes Extrêmophiles, Centre de Biotechnologie de Borj-Cédria, Hammam-Lif,BP, Tunisia
| | - Sawsen Selmi
- Laboratoire des Plantes Aromatiques et Médicinales, Centre de Biotechnologie de Borj-Cédria, Hammam-Lif,BP, Tunisia
| | - Moufida Saidani-Tounsi
- Laboratoire des Plantes Aromatiques et Médicinales, Centre de Biotechnologie de Borj-Cédria, Hammam-Lif,BP, Tunisia
| | - Chedly Abdelly
- Laboratoire des Plantes Extrêmophiles, Centre de Biotechnologie de Borj-Cédria, Hammam-Lif,BP, Tunisia
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Wieërs MLAJ, Beynon-Cobb B, Visser WJ, Attaye I. Dietary acid load in health and disease. Pflugers Arch 2024; 476:427-443. [PMID: 38282081 PMCID: PMC11006742 DOI: 10.1007/s00424-024-02910-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 01/07/2024] [Accepted: 01/09/2024] [Indexed: 01/30/2024]
Abstract
Maintaining an appropriate acid-base equilibrium is crucial for human health. A primary influencer of this equilibrium is diet, as foods are metabolized into non-volatile acids or bases. Dietary acid load (DAL) is a measure of the acid load derived from diet, taking into account both the potential renal acid load (PRAL) from food components like protein, potassium, phosphorus, calcium, and magnesium, and the organic acids from foods, which are metabolized to bicarbonate and thus have an alkalinizing effect. Current Western diets are characterized by a high DAL, due to large amounts of animal protein and processed foods. A chronic low-grade metabolic acidosis can occur following a Western diet and is associated with increased morbidity and mortality. Nutritional advice focusing on DAL, rather than macronutrients, is gaining rapid attention as it provides a more holistic approach to managing health. However, current evidence for the role of DAL is mainly associative, and underlying mechanisms are poorly understood. This review focusses on the role of DAL in multiple conditions such as obesity, cardiovascular health, impaired kidney function, and cancer.
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Affiliation(s)
- Michiel L A J Wieërs
- Department of Internal Medicine, Division of Nephrology and Transplantation, Erasmus MC, University Medical Center, Rotterdam, The Netherlands
| | - Beverley Beynon-Cobb
- Department of Nutrition & Dietetics, University Hospitals Coventry & Warwickshire NHS Trust, Coventry, UK
- Department of Twin Research and Genetic Epidemiology, King's College London, London, UK
| | - Wesley J Visser
- Department of Internal Medicine, Division of Nephrology and Transplantation, Erasmus MC, University Medical Center, Rotterdam, The Netherlands
- Department of Internal Medicine, Division of Dietetics, Erasmus MC, University Medical Center, Rotterdam, The Netherlands
| | - Ilias Attaye
- Department of Internal Medicine, Division of Nephrology and Transplantation, Erasmus MC, University Medical Center, Rotterdam, The Netherlands.
- Department of Twin Research and Genetic Epidemiology, King's College London, London, UK.
- Amsterdam Cardiovascular Sciences, Diabetes & Metabolism, Amsterdam, The Netherlands.
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3
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Salazar JK, Fay ML, Khouja BA, Mate M, Zhou X, Lingareddygari P, Liggans G. Dynamics of Listeriamonocytogenes and Salmonella enterica on Cooked Vegetables During Storage. J Food Prot 2024; 87:100259. [PMID: 38447927 DOI: 10.1016/j.jfp.2024.100259] [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: 11/27/2023] [Revised: 02/25/2024] [Accepted: 02/28/2024] [Indexed: 03/08/2024]
Abstract
Fresh vegetables have been linked to multiple foodborne outbreaks in the U.S., with Listeria monocytogenes and Salmonella enterica identified as leading causes. Beyond raw vegetables, cooked vegetables can also pose food safety concerns due to improper cooking temperature and time combinations or postcooking contamination. Cooked vegetables, having had their native microbiota reduced through heat inactivation, might provide an environment that favors the growth of pathogens due to diminished microbial competition. While the risks associated with raw vegetables are recognized, the survival and growth of pathogens on cooked vegetables remain inadequately studied. This study investigated the growth kinetics of both L. monocytogenes and S. enterica on various cooked vegetables (carrot, corn, onions, green bell pepper, and potato). Vegetables were cooked at 177°C until the internal temperature reached 90°C and then cooled to 5°C. Cooled vegetables were inoculated with a four-strain cocktail of either L. monocytogenes or S. enterica at 3 log CFU/g, then stored at different temperatures (5, 10, or 25°C) for up to 7 days. Both pathogens survived on all vegetables when stored at 5°C. At 10°C, both pathogens proliferated on all vegetables, with the exception of L. monocytogenes on pepper. At 25°C, the highest growth rates were observed by both pathogens on carrot (5.55 ± 0.22 and 6.42 ± 0.23 log CFU/g/d for L. monocytogenes and S. enterica, respectively). S. enterica displayed higher growth rates at 25°C compared to L. monocytogenes on all vegetables. Overall, these results bridge the knowledge gap concerning the growth kinetics of both S. enterica and L. monocytogenes on various cooked vegetables, offering insights to further enhance food safety.
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Affiliation(s)
- Joelle K Salazar
- Division of Food Processing Science and Technology, U. S. Food and Drug Administration, Bedford Park, Illinois, USA.
| | - Megan L Fay
- Division of Food Processing Science and Technology, U. S. Food and Drug Administration, Bedford Park, Illinois, USA
| | - Bashayer A Khouja
- Division of Food Processing Science and Technology, U. S. Food and Drug Administration, Bedford Park, Illinois, USA
| | - Madhuri Mate
- Illinois Institute of Technology, Bedford Park, Illinois, USA
| | - Xinyi Zhou
- Illinois Institute of Technology, Bedford Park, Illinois, USA
| | - Pravalika Lingareddygari
- Division of Food Processing Science and Technology, U. S. Food and Drug Administration, Bedford Park, Illinois, USA
| | - Girvin Liggans
- Office of Food Safety, U. S. Food and Drug Administration, College Park, Maryland, USA
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Kobayashi W, Tomizawa A, Kurawaka M, Abe M, Watanabe A, Ayabe S. Metabolomic profiling of the nutritional components of chicory leaves following heat processing. J Food Sci 2024; 89:2054-2066. [PMID: 38391109 DOI: 10.1111/1750-3841.16998] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 01/30/2024] [Accepted: 02/07/2024] [Indexed: 02/24/2024]
Abstract
Chicory (Cichorium intybus L.; witloof) is a crisp bitter leafy vegetable, popularly used in western cuisine in salads and soups (leaves) and as an alternative to coffee (roasted roots). In this study, we explored the effect of heat processing under various temperatures and for different durations on the nutritional composition of chicory leaves using gas chromatography-mass spectrometry (GC/MS) and principal component analysis (PCA). "Vintor" chicory leaves were processed and homogenized to obtain lyophilized samples, and their moisture content and pH were measured. Heat processing was conducted at 4, 30, 60, and 100°C. Metabolites were extracted and analyzed using GC/MS. The results were statistically analyzed using multiple t-tests and Tukey-Kramer method. A PCA was conducted using standardized data. A lower temperature (≤60°C) positively influenced the concentrations of nutritional components (sugars, free amino acids, and organic acids), branched-chain amino acids (which reportedly improve exercise performance), and γ-aminobutyric acid (which exerts antihypertensive effects). Whereas, a higher temperature (100°C) and microwave processing induced the generation of low-molecular-weight sugars from polysaccharides and glycosides, decreased free amino acid concentrations, and caused heat-induced aminocarbonyl reactions. This study provides valuable information for enhancing the flavor profiles and potential health benefits of chicory leaves by identifying the optimal heat processing parameters for preserving the desired nutritional value. PRACTICAL APPLICATION: The palatability, nutritional content, and health benefits of chicory have been evaluated based on its inherent constituents, but changes in these parameters during food processing remain unclear. Heating at 30 and 60°C activated secondary metabolism in chicory, increasing the amino acid and organic acid concentrations, whereas heating at 100°C and microwave processing increased the sugar concentrations in chicory. Thus, the nutritional value and potential health benefits of chicory could be enhanced by processing it under controlled temperatures; the findings are valuable for both consumers and food processing industry.
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Affiliation(s)
- Wataru Kobayashi
- Department of Health and Nutrition, Faculty of Human Health, Komazawa Women's University, Inagi-shi, Tokyo, Japan
| | - Ayumi Tomizawa
- Department of Food and Nutrition, Takasaki University of Health and Welfare Graduate School, Takasaki-shi, Gunma, Japan
| | - Misaki Kurawaka
- Department of Food Development, Faculty of Human Life, Jumonji University, Niiza-shi, Saitama, Japan
| | - Masako Abe
- Department of Health and Nutrition, Faculty of Health and Welfare, Takasaki University of Health and Welfare, Takasaki-shi, Gunma, Japan
| | - Akio Watanabe
- Department of Food Development, Faculty of Human Life, Jumonji University, Niiza-shi, Saitama, Japan
| | - Sonoko Ayabe
- Department of Food and Nutrition, Takasaki University of Health and Welfare Graduate School, Takasaki-shi, Gunma, Japan
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Pedretti L, Leardini D, Muratore E, Capoferri G, Massa S, Rahman S, Esposito S, Masetti R. Managing the Risk of Foodborne Infections in Pediatric Patients with Cancer: Is the Neutropenic Diet Still an Option? Nutrients 2024; 16:966. [PMID: 38613000 PMCID: PMC11013746 DOI: 10.3390/nu16070966] [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: 02/07/2024] [Revised: 03/22/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
Infections pose a significant threat to morbidity and mortality during treatments for pediatric cancer patients. Efforts to minimize the risk of infection necessitate preventive measures encompassing both environmental and host-focused strategies. While a substantial number of infections in oncologic patients originate from microorganisms within their native microbiological environment, such as the oral cavity, intestines, and skin, the concrete risk of bloodstream infections linked to the consumption of contaminated food and beverages in the community cannot be overlooked. Ensuring food quality and hygiene is essential to mitigating the impact of foodborne illnesses on vulnerable patients. The neutropenic diet (ND) has been proposed to minimize the risk of sepsis during neutropenic periods. The ND aims to minimize bacterial entry into the gut and bacterial translocation. However, a standardized definition for ND and consensus guidelines for specific food exclusions are lacking. Most centers adopt ND during neutropenic phases, but challenges in achieving caloric intake are common. The ND has not demonstrated any associated benefits and does not ensure improved overall survival. Consequently, providing unified and standardized food safety instructions is imperative for pediatric patients undergoing hematopoietic cell transplantation (HCT). Despite the lack of evidence, ND is still widely administered to both pediatric and adult patients as a precautionary measure. This narrative review focuses on the impact of foodborne infections in pediatric cancer patients and the role of the ND in comparison to food safety practices in patients undergoing chemotherapy or HCT. Prioritizing education regarding proper food storage, preparation, and cooking techniques proves more advantageous than merely focusing on dietary limitations. The absence of standardized guidelines underscores the necessity for further research in this field.
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Affiliation(s)
- Laura Pedretti
- Pediatric Clinic, University Hospital, Department of Medicine and Surgery, University of Parma, 43126 Parma, Italy; (L.P.); (G.C.); (S.M.); (S.R.)
| | - Davide Leardini
- Pediatric Hematology and Oncology, IRCCS Azienda Ospedaliero-Universitaria di Bologna, 40138 Bologna, Italy; (D.L.); (E.M.); (R.M.)
| | - Edoardo Muratore
- Pediatric Hematology and Oncology, IRCCS Azienda Ospedaliero-Universitaria di Bologna, 40138 Bologna, Italy; (D.L.); (E.M.); (R.M.)
| | - Gaia Capoferri
- Pediatric Clinic, University Hospital, Department of Medicine and Surgery, University of Parma, 43126 Parma, Italy; (L.P.); (G.C.); (S.M.); (S.R.)
| | - Serena Massa
- Pediatric Clinic, University Hospital, Department of Medicine and Surgery, University of Parma, 43126 Parma, Italy; (L.P.); (G.C.); (S.M.); (S.R.)
| | - Sofia Rahman
- Pediatric Clinic, University Hospital, Department of Medicine and Surgery, University of Parma, 43126 Parma, Italy; (L.P.); (G.C.); (S.M.); (S.R.)
| | - Susanna Esposito
- Pediatric Clinic, University Hospital, Department of Medicine and Surgery, University of Parma, 43126 Parma, Italy; (L.P.); (G.C.); (S.M.); (S.R.)
| | - Riccardo Masetti
- Pediatric Hematology and Oncology, IRCCS Azienda Ospedaliero-Universitaria di Bologna, 40138 Bologna, Italy; (D.L.); (E.M.); (R.M.)
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6
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Demirel Ozbek Y, Saral O, Turker PF. Modern and traditional cooking methods affect the antioxidant activity and phenolic compounds content of Trachystemon Orientalis (L.) G. Don. PLoS One 2024; 19:e0299037. [PMID: 38394328 PMCID: PMC10890727 DOI: 10.1371/journal.pone.0299037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Accepted: 02/02/2024] [Indexed: 02/25/2024] Open
Abstract
Trachystemon orientalis (L.) G. Don is a medicinal plant with beneficial effects on human health. Its antioxidant and phenolic compound content is higher than most natural plants. This is the first study on the cooking of this consumed plant. This study investigated how different cooking methods and times affect the antioxidant activity and phenolic compound content of Trachystemon orientalis (L.) G. Don. The Folin-Ciocalteu method (FCR), ferric-reducing antioxidant power (FRAP), copper-reducing antioxidant capacity (CUPRAC), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were used to evaluate the antioxidant activity and total phenolic content (TPC). Phenolic compounds were also determined by high-performance liquid chromatography (HPLC). Microwave cooking, stir-frying and sous vide increased TPC and antioxidant activity (p<0.05). Steaming decreased TPC and antioxidant activity (p<0.05). It was determined that the best cooking method and time was stir-frying for 15 minutes (TPC, CUPRAC and FRAP values 45.18±3.91 mg GAE/g DW, 15559.39±106.90 mmol Troloks/g DW and 555.10±24.05 μmol Fe (II)/g DW, respectively). Raw Trachystemon orientalis (L.) G. Don was detected with caffeic acid (31.53±0.25 mg/100 g DW). New phenolic compounds (protocatechuic acid and p-coumaric acid) were formed by boiling, stir-frying, microwaving, and sous vide methods. In conclusion, regarding antioxidant activity and phenolic compounds of Trachystemon orientalis (L.) G. Don; the best cooking methods are microwave, stir-frying, and sous vide (p<0.05). The most wrong cooking method is steaming (p<0.05).
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Affiliation(s)
- Yagmur Demirel Ozbek
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Recep Tayyip Erdoğan University, Rize, Turkiye
| | - Ozlem Saral
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Recep Tayyip Erdoğan University, Rize, Turkiye
| | - Perim Fatma Turker
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Başkent University, Ankara, Turkiye
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Yanni AE, Iakovidi S, Vasilikopoulou E, Karathanos VT. Legumes: A Vehicle for Transition to Sustainability. Nutrients 2023; 16:98. [PMID: 38201928 PMCID: PMC10780344 DOI: 10.3390/nu16010098] [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: 11/24/2023] [Revised: 12/23/2023] [Accepted: 12/25/2023] [Indexed: 01/12/2024] Open
Abstract
Legumes are an excellent source of protein and have been used in the human diet for centuries. Consumption of legumes has been linked to several health benefits, including a lower risk of cardiovascular diseases, type 2 diabetes mellitus, and certain types of cancer, while legumes' high fiber content promotes digestive health. Aside from the positive health benefits, one of the most significant advantages of legumes is the low environmental footprint of their cultivation. They can be grown in a variety of climates and soil types, and they require less water and fertilizer than other crops, making them a sustainable option for farmers. Thanks to their nutritional and physicochemical properties, they are widely used by the food industry since the growing popularity of plant-based diets and the increasing demand for alternatives to meat offers the opportunity to develop legume-based meat substitutes. As the use of legumes as a source of protein becomes widespread, new market opportunities could be created for farmers and food industries, while the reduction in healthcare costs could have a potential economic impact. Achieving widespread adoption of legumes as a sustainable source of protein requires coordinated efforts by individuals, governments, and the private sector. The objective of this narrative review is to present the benefits coming from legume consumption in terms of health and environmental sustainability, and underline the importance of promoting their inclusion in the daily dietary pattern as well as their use as functional ingredients and plant-based alternatives to animal products.
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Affiliation(s)
- Amalia E. Yanni
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University, 70 El. Venizelou Ave, 176-71 Athens, Greece; (S.I.); (E.V.); (V.T.K.)
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8
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Almutairi AA, Ahmed WE, Algonaiman R, Alhomaid RM, Almujaydil MS, Althwab SA, Elhassan AEM, Mousa HM. Hypolipidemic, Hypoglycemic, and Ameliorative Effects of Boiled Parsley ( Petroselinum crispum) and Mallow ( Corchorus olitorius) Leaf Extracts in High-Fat Diet-Fed Rats. Foods 2023; 12:4303. [PMID: 38231757 DOI: 10.3390/foods12234303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 11/25/2023] [Accepted: 11/26/2023] [Indexed: 01/19/2024] Open
Abstract
Obesity is a major health concern associated with serious conditions such as type 2 diabetes and cardiovascular diseases. This study investigated the potential anti-obesity effects of heat-treated parsley and mallow extracts (PE and ME, respectively) in high-fat diet (HFD)-fed rats. The selected herbs underwent three heat treatments (boiling, blanching, and microwaving), and the most effective treatment was orally administered to the HFD rats for eight weeks. All three treatments effectively increased the total phenolic content (TPC) and antioxidant capacity of the herbs, with boiling treatment exhibiting the most significant increase. Boiled herbs demonstrated approximately 29% higher TPC and an impressive 348% increase in antioxidant activity compared to the other treatments. Oral administration of the boiled herb extracts to the HFD rats resulted in significant reductions in body weight, total cholesterol, triglycerides, and LDL cholesterol levels, while elevating the HDL cholesterol levels compared to the positive control rats. Additionally, the boiled herb extracts exhibited antioxidant, hepatoprotective, and nephroprotective effects. Notably, PE displayed more significant anti-obesity properties compared to ME, potentially due to higher TPC and antioxidant activity observed in PE compared to ME. In conclusion, this study highlights the potential positive effects of boiled parsley against obesity and recommends boiling treatment as the preferred method when heat treatment is required for herbs.
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Affiliation(s)
- Albandari A Almutairi
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia
| | - Waheeba E Ahmed
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia
- Department of Food Science and Technology, Alzaiem Alazhari University, Khartoum Bahri 13311, Sudan
| | - Raya Algonaiman
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia
| | - Raghad M Alhomaid
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia
| | - Mona S Almujaydil
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia
| | - Sami A Althwab
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia
| | - Ard ElShifa M Elhassan
- Department of Chemistry, College of Science, Qassim University, Buraydah 51452, Saudi Arabia
| | - Hassan Mirghani Mousa
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia
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Pinto A, Daly A, Rocha JC, Ashmore C, Evans S, Jackson R, Hickson M, MacDonald A. Preliminary Data on Free Use of Fruits and Vegetables Containing Phenylalanine 76-100 mg/100 g of Food in 16 Children with Phenylketonuria: 6 Months Follow-Up. Nutrients 2023; 15:3046. [PMID: 37447372 DOI: 10.3390/nu15133046] [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: 05/24/2023] [Revised: 06/17/2023] [Accepted: 06/30/2023] [Indexed: 07/15/2023] Open
Abstract
In phenylketonuria (PKU), a previous intervention study assessing the patients ability to tolerate fruits and vegetables containing phenylalanine 76-100 mg/100 g without limit or measurement, found that an extra 50 mg/day phenylalanine, but not 100 mg/day, was tolerated from these fruits and vegetables. In a further 6-month extension study, we examined the effect of the 'free' use of this group of fruits and vegetables on blood phenylalanine control. For 6 months, the patients ate fruits and vegetables containing phenylalanine 76-100 mg/100 g without limit or measurement. Three-day diet diaries and the patients' weights were collected monthly. Blood phenylalanine spots were collected weekly aiming for blood phenylalanine levels <360 μmol/L. Retrospective blood phenylalanine was collected 6 months pre-trial. All 16 patients (69% females) from the intervention study took part in the extension study. Most of the patients (n = 14/16) had classical PKU with a median age of 10.5 years (range: 6-13). There was no statistically significant difference in the median blood phenylalanine pre-study (270, range: 50-760 μmol/L) compared to the 6-month extension study (250, range: 20-750 μmol/L) (p= 0.4867). The patients had a median of 21 and 22 bloodspots, pre- and post-trial, respectively. In the extension study, the patients had an actual mean intake of 11 g/day (4-37) natural protein and 65 g/day (60-80) protein equivalent from a protein substitute. The mean phenylalanine intake was 563 mg/day (200-1850) with only 19 mg/day (0-146) phenylalanine from fruits and vegetables containing phenylalanine 76-100 mg/100 g. The weight z-scores remained unchanged (1.52 vs. 1.60, p = 0.4715). There was no adverse impact on blood phenylalanine control when fruits and vegetables containing phenylalanine 76-100 mg/100 g were eaten without limit or measurement. However, the fruits and vegetable portion sizes eaten were small (60 g/week). Further longitudinal work is necessary to examine the 'free' use of fruits and vegetables containing phenylalanine 76-100 mg/100 g on metabolic control in patients with PKU.
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Affiliation(s)
- Alex Pinto
- Birmingham Women's and Children's Hospital, Birmingham B4 6NH, UK
- School of Health Professions, Faculty of Health, University of Plymouth, Plymouth PL4 8AA, UK
| | - Anne Daly
- Birmingham Women's and Children's Hospital, Birmingham B4 6NH, UK
| | - Júlio César Rocha
- Nutrition and Metabolism, NOVA Medical School, Faculdade de Ciências Médicas, NMS, FCM, Universidade Nova de Lisboa, 1169-056 Lisboa, Portugal
- CINTESIS@RISE, Nutrition and Metabolism, NOVA Medical School, Faculdade de Ciências Médicas, NMS, FCM, Universidade NOVA de Lisboa, 1169-056 Lisboa, Portugal
- Reference Centre of Inherited Metabolic Diseases, Centro Hospitalar Universitário de Lisboa Central, 1169-045 Lisboa, Portugal
| | | | - Sharon Evans
- Birmingham Women's and Children's Hospital, Birmingham B4 6NH, UK
| | - Richard Jackson
- Cancer Research UK Liverpool Cancer Trials Unit, University of Liverpool, Liverpool L69 3GL, UK
| | - Mary Hickson
- School of Health Professions, Faculty of Health, University of Plymouth, Plymouth PL4 8AA, UK
| | - Anita MacDonald
- Birmingham Women's and Children's Hospital, Birmingham B4 6NH, UK
- School of Health Professions, Faculty of Health, University of Plymouth, Plymouth PL4 8AA, UK
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10
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Cambero MI, García de Fernando GD, Romero de Ávila MD, Remiro V, Capelo L, Segura J. Freeze-Dried Cooked Chickpeas: Considering a Suitable Alternative to Prepare Tasty Reconstituted Dishes. Foods 2023; 12:2339. [PMID: 37372550 DOI: 10.3390/foods12122339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Revised: 06/07/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
The current trend in food consumption is toward convenience, i.e., fast food. The present work aims to study the potential of incorporating freeze-dried cooked chickpeas into a complex and traditional dish in Spanish gastronomy, such as Cocido, which has this legume as the main ingredient. Cocido is a two-course meal: a thin-noodle soup and a mix of chickpeas, several vegetables, and meat portions. The textural properties, sensory qualities, and rehydration kinetics of chickpeas of three Spanish varieties were investigated to select the most suitable cooking conditions to obtain freeze-dried chickpeas of easy rehydration whilst maintaining an adequate sensory quality for the preparation of the traditional dish. The sensory quality of various vegetables and meat portions, cooked under different conditions, was evaluated after freeze-drying and rehydration. It was possible to reproduce the sensory quality of the traditional dish after rehydration with water, heating to boiling in a microwave oven for 5 min, and resting for 10 min. Therefore, it is possible to commercialize complex dishes based on pulses and other cooked and freeze-dried ingredients as reconstituted meals with a wide nutrient profile. Nevertheless, additional research is required on the shelf life, together with other economic and marketing issues such as design of a proper packaging, that would allow consumption as a two-course meal.
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Affiliation(s)
- M Isabel Cambero
- Department of Food Technology, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n., 28040 Madrid, Spain
| | - Gonzalo Doroteo García de Fernando
- Department of Food Technology, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n., 28040 Madrid, Spain
| | - M Dolores Romero de Ávila
- Department of Food Technology, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n., 28040 Madrid, Spain
| | - Víctor Remiro
- Department of Food Technology, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n., 28040 Madrid, Spain
| | - Luis Capelo
- Department of Food Technology, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n., 28040 Madrid, Spain
| | - José Segura
- Department of Food Technology, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n., 28040 Madrid, Spain
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11
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MORAND-LAFFARGUE L, HIRSCHBERG J, HALIMI C, DESMARCHELIER C, BOREL P. The zeaxanthin present in a tomato line rich in this carotenoid is as bioavailable as that present in the food sources richest in this xanthophyll. Food Res Int 2023; 168:112751. [PMID: 37120204 DOI: 10.1016/j.foodres.2023.112751] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 03/07/2023] [Accepted: 03/21/2023] [Indexed: 04/03/2023]
Abstract
It is strongly suspected that, like lutein, zeaxanthin (ZEA) plays a biological role in the human eye. Many studies also suggest that it could reduce the risk of age-related macular degeneration and improve cognition. Unfortunately, it is only present in a very limited number of foods. This is why a new tomato line, named "Xantomato", whose fruits can synthesize this compound, was generated. However, whether ZEA in Xantomato is bioavailable enough for Xantomato to qualify as a nutritionally relevant ZEA source is not known. The objective was to compare the bioaccessibility and intestinal cell uptake efficiency of ZEA from Xantomato to that present in the richest sources of this compound. Bioaccessibility was assessed using in vitro digestions and uptake efficiency using Caco-2 cells. Xantomato ZEA bioaccessibility was not statistically different from that of common fruits and vegetables rich in this compound. Xantomato ZEA uptake efficiency (7.8%) was lower (P < 0.05) than that of orange pepper (10.6%) but not different from that of corn (6.9%). Therefore, the results of the in vitro digestion/Caco-2 cell model suggest that Xantomato ZEA could be as bioavailable as that found in common food sources of this compound.
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12
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Okoyeuzu CF, Okoronkwo CN, Eze CR, Otuonye CV, Imamou Hassani M, Nduka OC, Ufondu HE, Okpala COR, Eze JI. Quality attributes of date and wheat flour pineapple juice blended cookies as affected by different baking temperatures. PeerJ 2023; 11:e14876. [PMID: 36852224 PMCID: PMC9961095 DOI: 10.7717/peerj.14876] [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: 09/19/2022] [Accepted: 01/19/2023] [Indexed: 02/24/2023] Open
Abstract
Studying the effects of temperature on cookies are necessary especially if the impact on quality attributes are to be deduced. More so, blending wheat flour, date flour, and pineapple juice could improve the nutrient quality required in modern-day cookies. This current study investigated the quality attributes of date and wheat flour pineapple juice blended cookies as affected by different baking temperatures. With pineapple juice serving as water substitute, the formulated date, and wheat flour blends adhered to the following ratios: 100:0, 90:10, 80:20, and 70:30. Baking cookies involved two different temperatures (160 °C and 180 °C) with constant time (30 min). Quality attributes determined proximate composition, micronutrients, physical and functional properties, and microbial and sensory qualities. Cookies proximate results showed moisture (6.89-7.40%), protein (8.73-10.22%), fat (14.37-15.99%), fiber (1.02-1.11%), ash (0.77-1.20%) and carbohydrate (64.85-67.71%). Various ranges appeared, from energy values (434.90-444.10 kcal), minerals (calcium = 33.18-62.45 mg/100 g; iron = 3.47-5.75 mg/100 g; potassium = 100.07-358.63 mg/100 g), vitamins (vitamin A =1.99-4.89 mg/100 g; vitamin C = 0.04-0.15 mg/100 g), physical (weight = 7.4-7.75 g; diameter = 3.50-4.01 cm; thickness = 0.99-1.20 cm; volume = 3.11-3.77 cm3; density = 2.06-2.41 g/cm3; spread ratio = 2.92-4.05 cm3), to functional (water absorption = 1.14-1.18 g/g; oil absorption capacity = 1.31-1.33 g/g; bulk density = 0.74-0.76 g/mL) properties. The microbial loads seemed somewhat acceptable as overall acceptability favoured sample WDFb (90% wheat, 10% date flour). The acceptability of cookies baked at 160 °C over those baked at 180 °C suggests the need for further studies to determine the energy requirements, and long-term environmental implications such (baking) temperatures would pose.
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Affiliation(s)
- Chigozie F. Okoyeuzu
- Department of Food Science and Technology, University of Nigeria, Nsukka, Nsukka, Enugu State, Nigeria
| | - Chioma N. Okoronkwo
- Department of Food Science and Technology, University of Nigeria, Nsukka, Nsukka, Enugu State, Nigeria
| | - Chinwendu R. Eze
- Department of Food Science and Technology, University of Nigeria, Nsukka, Nsukka, Enugu State, Nigeria
| | - Chisom V. Otuonye
- Department of Food Science and Technology, University of Nigeria, Nsukka, Nsukka, Enugu State, Nigeria
| | - Mouandhe Imamou Hassani
- Institut National de Recherche Pour L’Agriculture, La Pêche et L’Environnement (INRAPE), Moroni, Comoros
| | - Onyekachukwu C. Nduka
- Department of Food Science and Technology, University of Nigeria, Nsukka, Nsukka, Enugu State, Nigeria
| | - Helen E. Ufondu
- Department of Food Science and Technology, University of Nigeria, Nsukka, Nsukka, Enugu State, Nigeria
| | - Charles Odilichukwu R. Okpala
- Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland,UGA Cooperative Extension, College of Agricultural and Environmental Sciences, University of Georgia, Athens, Georgia, United States
| | - John I. Eze
- Department of Food Science and Technology, University of Nigeria, Nsukka, Nsukka, Enugu State, Nigeria
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13
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A healthy diet for a growing population: a case study of Arua, Uganda. Food Secur 2023. [DOI: 10.1007/s12571-022-01337-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
AbstractIt is uncertain whether Sustainable Development Goal 2 (SDG2), a healthy diet for all, can be achieved in East Africa given its strong population growth, low agricultural yields, and the high perishability of nutrient-dense foods. We examine the consequences of a locally produced healthy diet on land use in a case study of the Arua district in Uganda. This type of analysis can alert policy makers to looming nutrition gaps and support the selection of alternative solution strategies. Using a linear programming (LP) model and three population growth projections, we estimate the minimum agricultural area needed in 2040 to produce a healthy diet that follows EAT-Lancet dietary diversity guidelines and supplies the average requirements of calories, proteins, Iron, and vitamin A. We also compare in scenarios to what extent i) production intensification, ii) food loss reduction, iii) by-product consumption, and iv) vitamin supplementation could reduce the required agricultural area. Results show that the necessary area to produce a healthy diet in 2040 is 160% larger than Arua’s current crop area and would greatly exceed the district’s total area. We also show that none of the changes proposed in our scenarios allows a sufficient increase in food production, suggesting that a mix of even more drastic changes across sectors will be necessary. The results underline the challenge for rural areas in East Africa like Arua to provide a healthy diet to its fast growing population, requiring integrated food system changes and policy coordination to orchestrate the increased availability of diverse and nutritious foods.
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Zargarzadeh N, Mousavi SM, Santos HO, Aune D, Hasani-Ranjbar S, Larijani B, Esmaillzadeh A. Legume Consumption and Risk of All-Cause and Cause-Specific Mortality: A Systematic Review and Dose-Response Meta-Analysis of Prospective Studies. Adv Nutr 2023; 14:64-76. [PMID: 36811595 PMCID: PMC10103007 DOI: 10.1016/j.advnut.2022.10.009] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 10/10/2022] [Accepted: 10/28/2022] [Indexed: 01/07/2023] Open
Abstract
There is an equivocal and inconsistent association between legume consumption and health outcomes and longevity. The purpose of this study was to examine and quantify the potential dose-response relationship between legume consumption and all-cause and cause-specific mortality in the general population. We conducted a systematic literature search on PubMed/Medline, Scopus, ISI Web of Science, and Embase from inception to September 2022, as well as reference lists of relevant original papers and key journals. A random-effects model was used to calculate summary HRs and their 95% CIs for the highest and lowest categories, as well as for a 50 g/d increment. We also modeled curvilinear associations using a 1-stage linear mixed-effects meta-analysis. Thirty-two cohorts (31 publications) involving 1,141,793 participants and 93,373 deaths from all causes were included. Higher intakes of legumes, compared with lower intakes, were associated with a reduced risk of mortality from all causes (HR: 0.94; 95% CI: 0.91, 0.98; n = 27) and stroke (HR: 0.91; 95% CI: 0.84, 0.99; n = 5). There was no significant association for CVD mortality (HR: 0.99; 95% CI: 0.91, 1.09; n =11), CHD mortality (HR: 0.93; 95% CI: 0.78, 1.09; n = 5), or cancer mortality (HR: 0.85; 95% CI: 0.72, 1.01; n = 5). In the linear dose-response analysis, a 50 g/d increase in legume intake was associated with a 6% reduction in the risk of all-cause mortality (HR: 0.94; 95% CI: 0.89, 0.99; n = 19), but no significant association was observed for the remaining outcomes. The certainty of evidence was judged from low to moderate. A higher legume intake was associated with lower mortality from all causes and stroke, but no association was observed for CVD, CHD, and cancer mortality. These results support dietary recommendations to increase the consumption of legumes.
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Affiliation(s)
- Nikan Zargarzadeh
- School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | - Seyed Mohammad Mousavi
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
| | - Heitor O Santos
- School of Medicine, Federal University of Uberlandia, Uberlandia, Minas Gerais, Brazil
| | - Dagfinn Aune
- Department of Epidemiology and Biostatistics, School of Public Health, Imperial College London, London, United Kingdom; Department of Nutrition, Oslo New University College, Oslo, Norway; Department of Endocrinology, Morbid Obesity and Preventive Medicine, Oslo University Hospital Ullevål, Oslo, Norway
| | - Shirin Hasani-Ranjbar
- Obesity and Eating Habits Research Center, Endocrinology and Metabolism Clinical Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
| | - Bagher Larijani
- Endocrinology and Metabolism Research Center, Endocrinology and Metabolism Clinical Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
| | - Ahmad Esmaillzadeh
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran; Obesity and Eating Habits Research Center, Endocrinology and Metabolism Clinical Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran; Food Security Research Center, Department of Community Nutrition, Isfahan University of Medical Sciences, Isfahan, Iran.
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15
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HAMEED A, FATIMA N, IFTIKHAR H, MEHMOOD A, TARIQ MR, ALI SW, ALI S, SHAFIQ M, AHMAD Z, ALI U, GHAZANFAR M, IFTIKHAR M, SAFDAR W, AHMAD A, BASHARAT Z, UMER Z, KHALID M. Effect of different drying and cooking treatments on phytochemicals and antioxidant activity in broccoli: an experimental in vitro study. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.101622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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16
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Effect of different cooking method on vitamin E and K content and true retention of legumes and vegetables commonly consumed in Korea. Food Sci Biotechnol 2022; 32:647-658. [PMID: 37009044 PMCID: PMC10050254 DOI: 10.1007/s10068-022-01206-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2022] [Revised: 10/20/2022] [Accepted: 11/08/2022] [Indexed: 12/13/2022] Open
Abstract
This study investigated the effect of cooking method on the content and true retention of vitamin E and K in legumes and vegetables, which are commonly consumed in Korea. Among eight isomers of vitamin E, α- and γ-tocopherol were detected at 0.44-1.03 and 2.05-2.11 mg/100 g, respectively, in legumes including chick pea, kidney bean, lentil, pea, and sword bean and they were decreased after boiling. Phylloquinone (vitamin K1) was present at a range of 31.33 to 91.34 μg/100 g in legumes and true retention was reduced after boiling. In 21 kinds of vegetables, α-tocopherol and phylloquinone were present at 0.14-1.85 mg/100 g and 34.55-510.83 μg/100 g, respectively. α-Tocopherol and phylloquinone increased in most vegetables after cooking via blanching, boiling, steaming, and grilling. This study revealed that cooking changed vitamin E and K contents of legumes and vegetables and the changes were dependent on the type of food and cooking method. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-022-01206-9.
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17
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Coe S, Spiro A. Cooking at home to retain nutritional quality and minimise nutrient losses: A focus on vegetables, potatoes and pulses. NUTR BULL 2022; 47:538-562. [PMID: 36299246 DOI: 10.1111/nbu.12584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 08/12/2022] [Accepted: 09/27/2022] [Indexed: 01/04/2023]
Abstract
Cooking at home has experienced a decline in many countries since the mid-20th century. As rates of obesity have increased, there has been an emphasis on more frequent home cooking, including its incorporation into several food-based dietary guidelines around the world as a strategy to improve dietary quality. With the recent trend towards the adoption of diets richer in plant-based foods, many consumers cooking at home may now be cooking plant foods such as vegetables, potatoes and pulses more often. It is, therefore, timely to explore the impact that different home cooking methods have on the range of nutrients (e.g. vitamin C and folate) and bioactive phytochemicals (e.g. carotenoids and polyphenols) that such plant foods provide, and this paper will explore this and whether advice can be tailored to minimise such losses. The impact of cooking on nutritional quality can be both desirable and/or undesirable and can vary according to the cooking method and the nutrient or phytochemical of interest. Cooking methods that expose plant foods to high temperatures and/or water for long periods of time (e.g. boiling) may be the most detrimental to nutrient content, whereas other cooking methods such as steaming or microwaving may help to retain nutrients, particularly those that are water-soluble. Dishes that use cooking liquids may retain nutrients that would have been lost through leaching. It may be helpful to provide the public with more information about better methods to prepare and cook plant foods to minimise any nutrient losses. However, for some nutrients/phytochemicals the insufficient and inconsistent research findings make clear messages around the optimal cooking method difficult, and factors such as bioaccessibility rather than just quantity may also be important to consider.
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Affiliation(s)
- Sarah Coe
- British Nutrition Foundation, London, UK
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18
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Kesik S, Çatak J, Ada K, Yaman M. Cooking Losses and Bioaccessibility of Thiamine by In Vitro Gastrointestinal System in Selected Legumes. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2148593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sultan Kesik
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Sabahattin Zaim University, Istanbul, Turkey
| | - Jale Çatak
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Sabahattin Zaim University, Istanbul, Turkey
| | - Kübra Ada
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Sabahattin Zaim University, Istanbul, Turkey
| | - Mustafa Yaman
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Sabahattin Zaim University, Istanbul, Turkey
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19
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Cattivelli A, Di Lorenzo A, Conte A, Martini S, Tagliazucchi D. Red-skinned onion phenolic compounds stability and bioaccessibility: A comparative study between deep-frying and air-frying. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.105024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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20
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Ventre S, Desai G, Roberson R, Kordas K. Toxic metal exposures from infant diets: Risk prevention strategies for caregivers and health care professionals. Curr Probl Pediatr Adolesc Health Care 2022; 52:101276. [PMID: 36266220 DOI: 10.1016/j.cppeds.2022.101276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Concerns are growing regarding the presence of toxic elements such as arsenic (As), cadmium (Cd), mercury (Hg), and lead (Pb) in the ingredients and prepared foods for infants and young children. There are few clear, evidence-based, guidelines on the maximum tolerable limits of toxicants in foods and little understanding of toxicant exposure or adverse health effects attributable to dietary exposure. Caregivers are faced with the burden of making decisions about which foods to select, how often to feed them to their children, and what foods to limit. This article reviews the current literature and existing recommendations on dietary exposure to toxic elements in children under 2 years of age, and their health effects in early childhood-focusing on growth, neurodevelopment, and immune function. The article also outlines best practices for healthcare providers to address the concerns of toxic element exposure through the diet in young children. Several foods consistently appear in the literature as potential sources of toxic element exposure. Contaminated drinking and cooking water, including water used to prepare infant formula, could also be a major exposure source. In the absence of stronger evidence on effects of dietary modification, exclusive breastfeeding until six months of age, followed by a diverse diet are some strategies to reduce dietary toxic element exposure while ensuring an adequate and balanced nutrient intake. Healthcare providers can support families by sharing information and encouraging blood Pb testing, the only element for which such testing is currently recommended.
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Affiliation(s)
- Sarah Ventre
- Department of Pediatrics, University at Buffalo, USA; New York State Children's Environmental Health Center, USA.
| | - Gauri Desai
- Department of Epidemiology and Environmental Health, University at Buffalo, USA
| | | | - Katarzyna Kordas
- Department of Epidemiology and Environmental Health, University at Buffalo, USA
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21
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Malka M, Du Laing G, Bohn T. Separate Effects of Foliar Applied Selenate and Zinc Oxide on the Accumulation of Macrominerals, Macronutrients and Bioactive Compounds in Two Pea ( Pisum sativum L.) Seed Varieties. PLANTS (BASEL, SWITZERLAND) 2022; 11:2009. [PMID: 35956488 PMCID: PMC9370774 DOI: 10.3390/plants11152009] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 07/25/2022] [Accepted: 07/28/2022] [Indexed: 06/15/2023]
Abstract
Selenium (Se) and zinc (Zn) are important cofactors for antioxidant enzymes. Foliar Se/Zn application is a highly efficient strategy of plant biofortification. However, its effects on the accumulation of macrominerals, macronutrients and bioactive compounds in the pea plant (Pisum sativum L.) have been poorly investigated. A two-year pot experiment was performed to study responses of two pea varieties (Ambassador, Premium) to foliar-applied sodium selenate (0/50/100 g Se/ha) and zinc oxide (0/375/750 g Zn/ha) at the flowering stage. Concentrations of Ca, Mg, K, Na, soluble solids (SSC), protein, chlorophyll a and b, total chlorophyll, total carotenoids and total condensed tannins (TCT) were determined in seeds. Mg concentration in Ambassador and chlorophyll a concentration in Premium were positively affected, in part, by selenate and zinc oxide, respectively. Selenate and zinc oxide increased, in part, protein concentration in Premium. Highest protein concentration was found in Premium treated with 375 g Zn/ha (27.6% DW) vs. the control (26.6% DW). Significant (all p < 0.001) positive correlations were found, among others, between concentrations of Zn and Mg (r2 = 0.735) and between Zn and protein (r2 = 0.437) for Ambassador, and between Mg and protein (r2 = 0.682), between Zn and Mg (r2 = 0.807), as well as between Zn and protein (r2 = 0.884) for Premium. TCT significantly (all p < 0.05) and positively correlated with SSC (r2 = 0.131), chlorophyll b (r2 = 0.128) and total chlorophyll (r2 = 0.109) for Ambassador. This study provides new nutritional data on Se/Zn biofortified peas, important for improving agronomic biofortification of pea plants.
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Affiliation(s)
- Maksymilian Malka
- Laboratory of Analytical Chemistry and Applied Ecochemistry, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium; (M.M.); (G.D.L.)
| | - Gijs Du Laing
- Laboratory of Analytical Chemistry and Applied Ecochemistry, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium; (M.M.); (G.D.L.)
| | - Torsten Bohn
- Nutrition and Health Research Group, Department of Precision Health, Luxembourg Institute of Health, 1 A-B, Rue Thomas Edison, 1445 Strassen, Luxembourg
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22
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Machine learning predictive model for evaluating the cooking characteristics of moisture conditioned and infrared heated cowpea. Sci Rep 2022; 12:9245. [PMID: 35654984 PMCID: PMC9163166 DOI: 10.1038/s41598-022-13202-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Accepted: 05/23/2022] [Indexed: 11/22/2022] Open
Abstract
Cowpea is widely grown and consumed in sub-Saharan Africa because of its low cost and high mineral, protein, and other nutritional content. Nonetheless, cooking it takes considerable time, and there have been attempts on techniques for speeding up the cooking process without compromising its nutritious value. Infrared heating has recently been proposed as a viable way of preparing instantized cowpea grains that take a short amount of time to cook while maintaining desired sensory characteristics. Despite this, only a few studies have shown the impact of moisture, temperature, and cooking time on cooking characteristics such as bulk density, water absorption (WABS), and the pectin solubility of infrared heated cowpea precooked using this technology. Artificial neural network was used as a machine learning tool to study the effect of a prediction model on the infrared heating performance and cooking characteristics of precooked cowpea seeds. With R values of 0.987, 0.991, and 0.938 for the bulk density, WABS, and pectin solubility, respectively, the prediction model created in this study utilizing an artificial neural network (a type of machine learning) outperformed the traditional linear, 2-factor interaction, and quadratic models.
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24
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A bibliometric overview of the International Journal of gastronomy and food science: To where is gastronomy research evolving? Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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25
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Siddiqui SA, Mahmud MMC, Abdi G, Wanich U, Farooqi MQU, Settapramote N, Khan S, Wani SA. New alternatives from sustainable sources to wheat in bakery foods: Science, technology, and challenges. J Food Biochem 2022; 46:e14185. [PMID: 35441405 DOI: 10.1111/jfbc.14185] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 03/24/2022] [Accepted: 03/25/2022] [Indexed: 11/27/2022]
Abstract
Ongoing research in the food industry is striving to replace wheat flour with new alternatives from sustainable sources to overcome the disease burden in the existing population. Celiac disease, wheat allergy, gluten sensitivity, or non-celiac gluten sensitivity are some common disorders associated with gluten present in wheat. These scientific findings are crucial to finding appropriate alternatives in introducing new ingredients supporting the consumer's requirements. Among the alternatives, amaranth, barley, coconut, chestnut, maize, millet, teff, oat, rye, sorghum, soy, rice flour, and legumes could be considered appropriate due to their chemical composition, bioactive profile, and alternatives utilization in the baking industry. Furthermore, the enrichment of these alternatives with proper ingredients is considered effective. Literature demonstrated that the flours from these alternative sources significantly enhanced the physicochemical, pasting, and rheological properties of the doughs. These flours boost a significant reduction in gluten proteins associated with food intolerance, in comparison with wheat highlighting a visible market opportunity with nutritional and organoleptic benefits for food producers. PRACTICAL APPLICATIONS: New alternatives from sustainable sources to wheat in bakery foods as an approach that affects human health. Alternatives from sustainable sources are important source of nutrients and bioactive compounds. Alternatives from sustainable sources are rising due to nutritional and consumer demand in bakery industry. New alternatives from sustainable sources improve physicochemical, pasting, and rheological properties of dough. Non-wheat-based foods from non-traditional grains have a potential to increase consumer market acceptance.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany.,German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - M M Chayan Mahmud
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Geelong, Victoria, Australia
| | - Gholamreza Abdi
- Department of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, Bushehr, Iran
| | - Uracha Wanich
- Department of Home Economics, Rambhaibarni Rahjabhat University, Chanthaburi, Thailand
| | | | | | - Sipper Khan
- Institute of Agricultural Engineering, Tropics and Subtropics Group, University of Hohenheim, Stuttgart, Germany
| | - Sajad Ahmad Wani
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
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26
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Bayomy HM. Effects of culinary treatments on the physicochemical properties of Ulva lactuca collected from Tabuk coast of Red sea in Saudi Arabia. Saudi J Biol Sci 2022; 29:2355-2362. [PMID: 35531159 PMCID: PMC9073029 DOI: 10.1016/j.sjbs.2021.12.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 11/23/2021] [Accepted: 12/04/2021] [Indexed: 11/28/2022] Open
Abstract
The increasing demand for healthy, natural, and sustainable food led scientists to take advantage of marine resources and promote interest in culinary and the use of algae that give a variety of colours, textures and flavours from the seaweed. However, few studies have been done on the effect of culinary treatments. Therefore, the aim of the present study is to evaluate the effect of the most popular culinary treatments (boiled, steamed and sous vide) on the physicochemical properties of Ulva lactuca. The treatments were applied at temperatures of 100 °C in the case of both boiling and steaming whereas 50 and 75 °C on sous vide culinary. Results illustrated that both the chemical composition and physical properties of Ulva lactuca greatly affected depending on the culinary method and time. The culinary processes produce an increase in water activity (0.962–0.989) with respect to the raw algae (0.952). All the applied culinary treatments showed an increase in the content of pH, chlorophylls and carotenoids compared to the raw algae, and the highest rise was after boiling for 5 min, although this effect decreases slightly at longer times of boiling. The same about ash, protein, fat, minerals (K, Ca, and Mg), and poly unsaturated fatty acids (PUFAs) boiling is a culinary method that greatly influences and on the contrary, sous vide culinary is a technique that respects and can even improve the nutritional value of raw algae.
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Affiliation(s)
- Hala Mahmoud Bayomy
- Food & Dairy Science and Technology Department, Faculty of Agriculture, Damanhour University, Egypt.,Nutrition and Food Science Department, Tabuk University, Saudi Arabia
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27
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Ojo MA. Tannins in Foods: Nutritional Implications and Processing Effects of Hydrothermal Techniques on Underutilized Hard-to-Cook Legume Seeds-A Review. Prev Nutr Food Sci 2022; 27:14-19. [PMID: 35465118 PMCID: PMC9007702 DOI: 10.3746/pnf.2022.27.1.14] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 11/18/2021] [Accepted: 12/22/2021] [Indexed: 11/25/2022] Open
Abstract
Tannins, water-soluble phenolic compounds, have been reported to have the ability to form complexes with nutritionally important nutrients such as protein and mineral elements thereby making them unavailable for absorption and utilization. Toxicity of tannin has been demonstrated in experimental animals although no deleterious effect of ingestion of legume tannin on human physiology has been reported. This report highlights the processing effects of soaking and hydrothermal techniques on some underutilised hard-to-cook legume crops and the importance of tannin in legume nutrition. Soaking and hydrothermal processing reduce the tannin content of processed legume seeds and hence improve the availability of protein and mineral elements. In view of the recent findings of the health benefits, classification of tannin which is traditionally regarded as an antinutrient should be reconsidered. Provision of these information will enhance knowledge of legume nutrition and economic utility. Increasing consumption of underutilized nutritionally important legume seeds, it is hoped, will alleviate the problem of protein energy malnutrition in many developing nations.
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Affiliation(s)
- Moses Ayodele Ojo
- Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso 210214, Nigeria
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28
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Optimization of extraction process for legume-based synbiotic beverages, followed by their characterization and impact on antinutrients. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100506] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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29
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Moro TDMA, Pereira APA, Lopes AS, Pastore GM, Clerici MTPS. Retention of bioactive compounds and bifidogenic activity of burdock roots subjected to different processes. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2021.100448] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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30
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Protein Quality in Perspective: A Review of Protein Quality Metrics and Their Applications. Nutrients 2022; 14:nu14050947. [PMID: 35267922 PMCID: PMC8912699 DOI: 10.3390/nu14050947] [Citation(s) in RCA: 32] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 02/18/2022] [Accepted: 02/21/2022] [Indexed: 02/04/2023] Open
Abstract
For design of healthy and sustainable diets and food systems, it is important to consider not only the quantity but also the quality of nutrients. This is particularly important for proteins, given the large variability in amino acid composition and digestibility between dietary proteins. This article reviews measurements and metrics in relation to protein quality, but also their application. Protein quality methods based on concentrations and digestibility of individual amino acids are preferred, because they do not only allow ranking of proteins, but also assessment of complementarity of protein sources, although this should be considered only at a meal level and not a diet level. Measurements based on ileal digestibility are preferred over those on faecal digestibility to overcome the risk of overestimation of protein quality. Integration of protein quality on a dietary level should also be done based on measurements on an individual amino acid basis. Effects of processing, which is applied to all foods, should be considered as it can also affect protein quality through effects on digestibility and amino acid modification. Overall, protein quality data are crucial for integration into healthy and sustainable diets, but care is needed in data selection, interpretation and integration.
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31
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Almeida RLJ, Santos NC, Silva GM, Feitoza JVF, Silva VM, Ribeiro VH, Eduardo R, Muniz CE. Effects of hydrothermal pretreatments on thermodynamic and technological properties of red bean starch. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13994] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Newton Carlos Santos
- Department of Chemical Engineering Federal University of Rio Grande do Norte Natal Rio Grande do Norte Brazil
| | - Gabriel Monteiro Silva
- Department of Agricultural Engineering Federal University of Campina Grande Campina Grande Paraíba Brazil
| | | | - Virgínia Mirtes Silva
- Department of Engineering and Management of Natural Resources Federal University of Campina Grande Campina Grande Paraíba Brazil
| | - Victor Herbert Ribeiro
- Department of Engineering and Management of Natural Resources Federal University of Campina Grande Campina Grande Paraíba Brazil
| | - Raphael Eduardo
- Department of Chemical Engineering Federal University of Campina Grande Campina Grande Paraíba Brazil
| | - Cecília Elisa Muniz
- Department of Chemical Engineering Federal University of Campina Grande Campina Grande Paraíba Brazil
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32
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Gu J, Bk A, Wu H, Lu P, Nawaz MA, Barrow CJ, Dunshea FR, Suleria HAR. Impact of processing and storage on protein digestibility and bioavailability of legumes. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2039690] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Jingyu Gu
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
| | - Amrit Bk
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
| | - Hanjing Wu
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
| | - Peiyao Lu
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
| | - Malik Adil Nawaz
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia
| | - Colin J. Barrow
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, VIC, Australia
| | - Frank R. Dunshea
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
- Faculty of Biological Sciences, The University of Leeds, Leeds, UK
| | - Hafiz Ansar Rasul Suleria
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, VIC, Australia
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33
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Erasmus CR, Pillay T, Siwela M. Factors affecting the choices made by primary caregivers during the complementary feeding transition period, KwaZulu-Natal, South Africa. SOUTH AFRICAN JOURNAL OF CLINICAL NUTRITION 2022. [DOI: 10.1080/16070658.2022.2033470] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- CR Erasmus
- Department of Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal, Pietermaritzburg, South Africa
| | - T Pillay
- Department of Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal, Pietermaritzburg, South Africa
| | - M Siwela
- Department of Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal, Pietermaritzburg, South Africa
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34
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Impacts of infrared heating and tempering on the chemical composition, morphological, functional properties of navy bean and chickpea flours. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-021-03918-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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35
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Anju T, Rai NKSR, Kumar A. Sauropus androgynus (L.) Merr.: a multipurpose plant with multiple uses in traditional ethnic culinary and ethnomedicinal preparations. JOURNAL OF ETHNIC FOODS 2022; 9:10. [PMCID: PMC8900104 DOI: 10.1186/s42779-022-00125-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
Various plants form the basis of multiple traditional ethnic cuisines and ethnomedicinal practices across the globe. The ethnic cuisines cater to the nutritional, dietary and medicinal requirements of the tribal and rural communities even today. Using literature from various scholarly databases, this study was conducted to consolidate a comprehensive review on the use of Sauropus androgynus (L.) Merr. in various traditional ethnic cuisines and ethnomedicinal preparations across the globe. The survey shows that it is used in multiple ethnic cuisines and is variously known in different countries and among the communities. Further, it possesses multiple nutritional and ethnomedicinal properties. Considering its importance in ethnic foods and ethnomedicinal preparations, it is important to investigate the nutritional composition, phytochemical constitution and pharmacological basis of ethnomedicinal uses. Therefore, we further compiled this information and found that it is a rich source of both micro- and macronutrients and packed with several bioactive compounds. Survey of pharmacological studies on its traditional medicinal uses supports its ethnomedicinal properties. Despite its importance in traditional food and ethnomedicinal systems, it remains underexplored. Limited information on the toxicity of its various extracts shows that further studies should be conducted to understand its safety aspects. Further clinical studies to prospect possible drug candidates from it should be attempted.
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Affiliation(s)
- Thattantavide Anju
- Department of Plant Science, School of Biological Sciences, Central University of Kerala, Periye, Kasaragod, Kerala 671316 India
| | - Nishmitha Kumari S. R. Rai
- Department of Plant Science, School of Biological Sciences, Central University of Kerala, Periye, Kasaragod, Kerala 671316 India
| | - Ajay Kumar
- Department of Plant Science, School of Biological Sciences, Central University of Kerala, Periye, Kasaragod, Kerala 671316 India
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36
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Association between Dietary Factors and Constipation in Adults Living in Luxembourg and Taking Part in the ORISCAV-LUX 2 Survey. Nutrients 2021; 14:nu14010122. [PMID: 35010999 PMCID: PMC8746799 DOI: 10.3390/nu14010122] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 12/22/2021] [Accepted: 12/23/2021] [Indexed: 12/13/2022] Open
Abstract
Constipation, a disorder of bowel movements, is among the most frequent gastrointestinal complaints in Western countries. Dietary constituents such as inadequate fiber intake have been related to constipation, but discrepancies exist in the findings regarding dietary factors. This study investigated the association between dietary patterns and bowel movements in adults living in Luxembourg. Data from 1431 participants from ORISCAV-LUX 2 (a cross-sectional survey) who completed a 174-item food frequency questionnaire (FFQ) were analyzed. A questionnaire-based constipation score was assessed by a validated scoring system. Confounders such as physical activity and serum/urine indicators were assessed. Women had higher constipation scores than men (p < 0.001). In food group-based regression models, a negative association was found between higher constipation score and intake of grains (Beta = −0.62, 95%CI: −1.18, −0.05) and lipid-rich foods (Beta = −0.84, 95%CI: −1.55, −0.13), while a positive association was found for sugary products (Beta = 0.54, 95%CI: 0.11, 0.97) (p < 0.05). In a nutrient-based regression model, a positive association was found between constipation score and total energy (Beta = 5.24, 95%CI: 0.37, 10.11) as well as sodium intake (Beta = 2.04, 95%CI: 0.21, 3.87), and a negative one was found for total fats (Beta = −4.17, 95%CI: −7.46, −0.89) and starch (Beta = −2.91, 95%CI: −4.47, −1.36) (p < 0.05). Interestingly, neither fruits and vegetables or dietary fiber were significantly associated with constipation. Thus, grains, lipid-rich foods, total fats and starch were associated with a lower constipation score, while sugary products, sodium, and higher energy intake were correlated with higher constipation.
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37
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Antoniussen CS, Rasmussen HH, Holst M, Lauridsen C. Reducing Disease Activity of Inflammatory Bowel Disease by Consumption of Plant-Based Foods and Nutrients. Front Nutr 2021; 8:733433. [PMID: 34957174 PMCID: PMC8696360 DOI: 10.3389/fnut.2021.733433] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Accepted: 09/07/2021] [Indexed: 01/04/2023] Open
Abstract
Inflammatory bowel disease is a chronic and recurring inflammatory condition of the gastrointestinal tract encompassing ulcerative colitis and Crohn's disease. Although the pathogenesis of inflammatory bowel disease remains to be fully elucidated, environmental factors such as diet are believed to play a pivotal role in the onset and management of inflammatory bowel disease. Diet is thought to play an essential role in intestinal inflammation due to its regulatory effects on the microbiota, gut immune system, and epithelial barrier function. Although the evidence remains insufficient to draw firm conclusions on the role of specific dietary components in gastrointestinal diseases, studies have suggested that a Western diet with high intakes of total fats, omega-6 fatty acids, and meat have been associated with intestinal inflammation and relapse of inflammatory bowel disease. In contrast to a Western diet, plant-based diets often result in a reduced intake of total fats and meats and an increased intake of plant fibers which may contribute to reduced intestinal inflammation. This review critically examines the influence of plant-based dietary components on the clinical disease course of inflammatory bowel disease. Furthermore, this review discusses the benefits and possible limitations of plant-derived dietary components in the treatment of inflammatory bowel disease while addressing the principal type of disease and the anatomic site of inflammation within the gastrointestinal tract. Finally, this review points out important directions for future research on the role of diet in inflammatory bowel disease. A better understanding of the role of diet and intestinal inflammation may pave the way for novel dietary interventions and specific foods- or food supplements, which can support the treatment of inflammatory bowel disease.
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Affiliation(s)
| | - Henrik H Rasmussen
- Department of Clinical Medicine, Faculty of Medicine, Aalborg University, Aalborg, Denmark.,Department of Gastroenterology, Center for Nutrition and Bowel Disease, Aalborg University Hospital, Aalborg, Denmark
| | - Mette Holst
- Department of Clinical Medicine, Faculty of Medicine, Aalborg University, Aalborg, Denmark.,Department of Gastroenterology, Center for Nutrition and Bowel Disease, Aalborg University Hospital, Aalborg, Denmark
| | - Charlotte Lauridsen
- Department of Clinical Medicine, Faculty of Medicine, Aalborg University, Aalborg, Denmark.,Department of Animal Science, Faculty of Technical Sciences, Aarhus University, Foulum, Denmark
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38
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Salis S, Virmani A, Priyambada L, Mohan M, Hansda K, de Beaufort C. 'Old Is Gold': How Traditional Indian Dietary Practices Can Support Pediatric Diabetes Management. Nutrients 2021; 13:4427. [PMID: 34959978 PMCID: PMC8707693 DOI: 10.3390/nu13124427] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 12/04/2021] [Accepted: 12/07/2021] [Indexed: 12/16/2022] Open
Abstract
Nutrition is crucial for maintaining normal growth, development, and glycemic control in young people with diabetes (PwD). Undue restrictions cause nutrient deficiencies as well as poor adherence to meal plans. Widespread availability of low-cost, ultra-processed, and hyperpalatable food is further damaging. Most families struggle to find ways to provide nutritious, yet attractive, food with a low glycemic index (GI). India is one of the oldest continuous civilizations with a rich and diverse cultural and culinary heritage. Traditional dietary practices, including the centuries-old 'Thali' (meaning plate) concept, emphasize combinations (grains, lentils, vegetables, dairy, spices, prebiotics and probiotics, and fats) of local, seasonal, and predominantly plant-based ingredients. These practices ensure that all of the necessary food groups are provided and fit well with current evidence-based recommendations, including the International Society for Pediatric and Adolescent Diabetes (ISPAD) 2018 Guidelines. Techniques for the preparation, cooking, and preservation of food further impact the GI and nutrient availability. These practices benefit nutrient density, diet diversity, and palatability and thus improve adherence to meal plans and glycemic control. This narrative review describes the ancient wisdom, food composition, and culinary practices from across India which are still valuable today. These may be of benefit worldwide to improve glycemic control as well as quality of life, especially in PwD.
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Affiliation(s)
- Sheryl Salis
- Department of Nutrition, Nurture Health Solutions, Mumbai 400098, India
| | - Anju Virmani
- Department of Pediatric Endocrinology, Max Super Speciality Hospital, New Delhi 110017, India;
- Department of Pediatric Endocrinology, Madhukar Rainbow Children’s Hospital, New Delhi 110017, India
- Department of Pediatric Endocrinology, Pentamed Hospital, Delhi 110009, India
| | - Leena Priyambada
- Division of Pediatric Endocrinology, Rainbow Children’s Hospital, Hyderabad 500034, India;
| | - Meena Mohan
- Department of Pediatric Endocrinology, PSG Super Speciality Hospital, Coimbatore 641004, India;
| | - Kajal Hansda
- Department of Nutrition, Diabetes Awareness and You, Kolkata 700039, India;
| | - Carine de Beaufort
- Department of Pediatric Endocrinology, DECCP/Centre Hospitalier de Luxembourg, 1210 Luxembourg, Luxembourg;
- Faculty of Science, Technology and Medicine, Université of Luxembourg, 4365 Esch-sur-Alzette, Luxembourg
- Department of Pediatric Endocrinology, Free University Hospital Brussels UZ-VUB, 1090 Bruxelles, Belgium
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39
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Djekic I, Bartkiene E, Szűcs V, Tarcea M, Klarin I, Černelić-Bizjak M, Isoldi K, EL-Kenawy A, Ferreira V, Klava D, Korzeniowska M, Vittadini E, Leal M, Frez-Muñoz L, Papageorgiou M, Guiné RP. Cultural dimensions associated with food choice: A survey based multi-country study. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100414] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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40
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Moltedo A, Jiménez S, Álvarez-Sánchez C, Manyani T, Ramos MP, Custodio E. Raw versus cooked food matching: Nutrient intake using the 2015/16 Kenya Integrated Household Budget Survey. J Food Compost Anal 2021; 102:103879. [PMID: 34483479 PMCID: PMC8356072 DOI: 10.1016/j.jfca.2021.103879] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 03/03/2021] [Accepted: 03/03/2021] [Indexed: 11/20/2022]
Abstract
Dietary energy assessment does not require matching foods in cooked form. Macronutrient dietary assessment does not require matching foods in cooked form. Vitamin and mineral dietary assessment requires matching foods in cooked form.
In many countries, statistics from household consumption and expenditure surveys are increasingly being used to inform policies and programs. In household surveys, foods are typically reported as they are acquired (the majority are raw). However, the micronutrient content of some foods diminishes during processing and cooking. Using food consumption data from the 2015/16 Kenya Integrated Household Budget Survey, this study analyzes whether mean consumption estimates of dietary energy, macronutrients, and eight micronutrients are equivalent (applying a two-side paired equivalence test) when matching foods: (1) considering the nutrient content in raw foods (as reported in the survey), and (2) considering the nutrient content in foods as typically consumed, thus applying yield and retention factors as needed. Both food matching approaches rendered statistically equivalent mean consumption estimates, at national and county levels, for dietary energy, protein, fats, available carbohydrates, total fiber, calcium and zinc. Non-equivalent means were found for iron, vitamins A, B1, B2, B12, and C. The higher differences between the means were, in percentage change, for vitamin C (47 %), B1 (34 %) and B12 (26 %).
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Affiliation(s)
- Ana Moltedo
- Statistics Division, Food and Agriculture Organization of the United Nations, Viale delle Terme di Caracalla, 00153, Rome, Italy
| | - Sofía Jiménez
- Joint Research Centre, Sustainable Resources, Economics of Agriculture, European Commission, Joint Research Centre, C/Inca Garcilaso s/n, Sevilla, E-41092, Spain
| | - Cristina Álvarez-Sánchez
- Statistics Division, Food and Agriculture Organization of the United Nations, Viale delle Terme di Caracalla, 00153, Rome, Italy
| | - Talent Manyani
- Statistics Division, Food and Agriculture Organization of the United Nations, Viale delle Terme di Caracalla, 00153, Rome, Italy
| | - María Priscila Ramos
- Universidad de Buenos Aires. Facultad de Ciencias Económicas. Departamento de Economía, Buenos Aires, Argentina.,CONICET-Universidad de Buenos Aires, Instituto Interdisciplinario de Economía Política de Buenos Aires (IIEP-Baires), Avenida Córdoba 2122 - 2do Piso, C1120AAQ, Ciudad Autónoma de Buenos Aires, Argentina.,Centre d'Etudes Prospectives et d'Information Internationale (CEPII), 20 avenue de Ségur, 75334, Paris cedex 07, France
| | - Estefanía Custodio
- Joint Research Centre, Sustainable Resources, Economics of Agriculture, European Commission, Joint Research Centre, C/Inca Garcilaso s/n, Sevilla, E-41092, Spain
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41
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Retention of cinnamaldehyde in poly(vinyl alcohol) films intended for preservation of faba beans through vapor-phase antimicrobial effect. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100704] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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42
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Govender L, Pillay K, Siwela M, Modi AT, Mabhaudhi T. Assessment of the Nutritional Status of Four Selected Rural Communities in KwaZulu-Natal, South Africa. Nutrients 2021; 13:2920. [PMID: 34578797 PMCID: PMC8465248 DOI: 10.3390/nu13092920] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 07/26/2021] [Accepted: 08/19/2021] [Indexed: 11/17/2022] Open
Abstract
Under- and over-nutrition co-exist as the double burden of malnutrition that poses a public health concern in countries of the developing regions, including South Africa (SA). Vulnerable groups such as pregnant women and children under five years are the most affected by malnutrition, especially in rural areas. Major contributing factors of malnutrition include food and nutrition insecurity, poverty, and unhealthy lifestyles. The current study aimed to assess the nutritional status, using selected anthropometric indices and dietary intake methods (repeated 24 h recall and food frequency), of four rural communities in KwaZulu-Natal (SA). Purposive sampling generated a sample of 50 households each in three rural areas: Swayimane, Tugela Ferry, and Umbumbulu and 21 households at Fountain Hill Estate. The Estimated Average Requirement cut-point method was used to assess the prevalence of inadequate nutrient intake. Stunting (30.8%; n = 12) and overweight (15.4%; n = 6) were prevalent in children under five years, whilst obesity was highly prevalent among adult females (39.1%; n = 81), especially those aged 16-35 years. There was a high intake of carbohydrates and a low intake of fibre and micronutrients, including vitamin A, thus, confirming the need for a food-based approach to address malnutrition and micronutrient deficiencies, particularly vitamin A deficiency.
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Affiliation(s)
- Laurencia Govender
- Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209, Pietermaritzburg 3201, South Africa; (K.P.); (M.S.)
| | - Kirthee Pillay
- Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209, Pietermaritzburg 3201, South Africa; (K.P.); (M.S.)
| | - Muthulisi Siwela
- Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209, Pietermaritzburg 3201, South Africa; (K.P.); (M.S.)
| | - Albert Thembinkosi Modi
- Centre for Transformative Agricultural and Food Systems, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209, Pietermaritzburg 3201, South Africa; (A.T.M.); (T.M.)
| | - Tafadzwanashe Mabhaudhi
- Centre for Transformative Agricultural and Food Systems, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209, Pietermaritzburg 3201, South Africa; (A.T.M.); (T.M.)
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43
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de Castro NT, de Alencar ER, Zandonadi RP, Han H, Raposo A, Ariza-Montes A, Araya-Castillo L, Botelho RBA. Influence of Cooking Method on the Nutritional Quality of Organic and Conventional Brazilian Vegetables: A Study on Sodium, Potassium, and Carotenoids. Foods 2021; 10:foods10081782. [PMID: 34441559 PMCID: PMC8391696 DOI: 10.3390/foods10081782] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2021] [Revised: 07/23/2021] [Accepted: 07/29/2021] [Indexed: 02/08/2023] Open
Abstract
Vegetable consumption is associated with increased health benefits, and vegetables are consumed both in cooked form and raw form in salads. All cooking techniques cause changes in a vegetable’s the nutrient content. Consumers are increasingly health-conscious and have less time to prepare meals, and they do not know which cooking times and cooking methods are best suited to preserve the nutrients. This study aimed to determine the best method of cooking vegetables to maintain minerals (potassium and sodium) and carotenoids. The studied vegetables were broccoli (Brassica oleracea, var. Italica), carrots (Daucus carota), and zucchini (Cucurbita moschata). The cooking methods were: boiling, steaming, combined oven, microwave steaming, and microwave cooking. Samples of organic and conventionally grown vegetables were prepared in triplicate. Samples were analyzed to determine the availability of target minerals and carotenoids in the raw food and in each recommended cooking situation according to technical standards. Only the carrot showed a higher concentration in organic cultivation for carotenoids in raw vegetables, with both zucchini and broccoli having higher concentrations when grown by conventional cultivation. The zucchini from organic cultivation presented a reduction of potassium and sodium, almost consistently, in all cooking techniques. Regarding the conventionally cultivated zucchini, potassium remained stable in boiling. Broccoli from organic and conventional cultivation showed similar potassium levels for boiling and traditional steam cooking. Organic carrots showed easier sodium extraction compared with conventional cultivation. Heat treatment, in general, improves the accessibility of carotenoids.
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Affiliation(s)
- Neide Torres de Castro
- Department of Nutrition, University of Brasília, Brasília 70910-900, Brazil; (N.T.d.C.); (R.P.Z.); (R.B.A.B.)
| | | | - Renata Puppin Zandonadi
- Department of Nutrition, University of Brasília, Brasília 70910-900, Brazil; (N.T.d.C.); (R.P.Z.); (R.B.A.B.)
| | - Heesup Han
- College of Hospitality and Tourism Management, Sejong University, 98 Gunja-Dong, Gwanjin-Gu, Seoul 143-747, Korea
- Correspondence: (H.H.); (A.R.)
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
- Correspondence: (H.H.); (A.R.)
| | - Antonio Ariza-Montes
- Social Matters Research Group, Universidad Loyola Andalucía, C/Escritor Castilla Aguayo, 4, 14004 Córdoba, Spain;
| | - Luis Araya-Castillo
- Facultad de Economía y Negocios, Universidad Andrés Bello, Santiago de Chile 7591538, Chile;
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Effect of Common Culinary Methods Practiced in Sri Lanka on the Nutrient Composition of Commonly Consumed Vegetables and Other Foods. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:5537683. [PMID: 34336992 PMCID: PMC8289605 DOI: 10.1155/2021/5537683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/13/2021] [Revised: 06/01/2021] [Accepted: 06/16/2021] [Indexed: 11/17/2022]
Abstract
In Sri Lankan traditional cooking, coconut and spices are incorporated to enhance the taste, flavor, and aroma. However, little attention has been given to assess the effect of these ingredients on the nutritional and chemical composition of the consumed food. The objective of this study was to ascertain the effect of traditional cooking methods on the chemical composition of vegetables, cereals and cereal-based foods, legumes, and selected nonvegetarian food varieties consumed in the daily diet. The results indicate that the addition of coconut milk (CM), coconut scraps, and coconut oil (CO) had a significant impact on the fat content of the prepared foods (p < 0.05). Cooking facilitated the incorporation of fat into food. According to the results, more percentage increases of fat content were observed in tempered string beans (97.51%) and cauliflower milk curry (96.6%). Data revealed that boiling helped to reduce the fat content in cereals and legumes. The cooked foods prepared using traditional recipes with CM, CO, or scraps have higher nutritional content than raw foods and have a significant nourishing potential that meets the daily energy requirements (p < 0.05). It can be concluded that the chemical composition of cooked food serves as a more realistic guideline in recommending dietary interventions in disease and weight management.
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45
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Guindon MF, Cazzola F, Palacios T, Gatti I, Bermejo C, Cointry E. Biofortification of pea (Pisum sativum L.): a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3551-3563. [PMID: 33417241 DOI: 10.1002/jsfa.11059] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 10/29/2020] [Accepted: 01/08/2021] [Indexed: 05/21/2023]
Abstract
Biofortification refers to an approach to increase micronutrient concentrations in the edible parts of plants with increased bioavailability to the human population. Conventional, agronomic and transgenic breeding methods can be used to develop these biofortified crops, offering sustainable and cost-effective strategies. Pea has long been recognized as a valuable, nutritious food for the human diet, but there is a limited amount of information about it, which prevents the full micronutrient enrichment potential of this pulse crop to be reached. Considerations must include not only micronutrient concentrations but also the amount of the nutrient that can be absorbed by the consumer, after processing and cooking. Development of biofortified pea that retains nutrients during cooking and processing is not only essential for fighting micronutrient malnutrition, but also necessary to improve agricultural productivity. © 2021 Society of Chemical Industry.
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Affiliation(s)
- María Fernanda Guindon
- Grupo Mejoramiento de Legumbres de Grano, Parque Villarino, Instituto de Investigaciones en Ciencias Agrarias de Rosario-Consejo Nacional de Investigaciones Científicas y Tecnológicas (IICAR-CONICET), Zavalla, Argentina
| | - Federico Cazzola
- Grupo Mejoramiento de Legumbres de Grano, Parque Villarino, Instituto de Investigaciones en Ciencias Agrarias de Rosario-Consejo Nacional de Investigaciones Científicas y Tecnológicas (IICAR-CONICET), Zavalla, Argentina
| | - Tatiana Palacios
- Grupo Mejoramiento de Legumbres de Grano, Parque Villarino, Instituto de Investigaciones en Ciencias Agrarias de Rosario-Consejo Nacional de Investigaciones Científicas y Tecnológicas (IICAR-CONICET), Zavalla, Argentina
| | - Ileana Gatti
- Cátedra de Mejoramiento Vegetal y Producción de Semillas, CIUNR - Consejo de Investigadores Universidad Nacional de Rosario, Zavalla, Argentina
| | - Carolina Bermejo
- Grupo Mejoramiento de Legumbres de Grano, Parque Villarino, Instituto de Investigaciones en Ciencias Agrarias de Rosario-Consejo Nacional de Investigaciones Científicas y Tecnológicas (IICAR-CONICET), Zavalla, Argentina
| | - Enrique Cointry
- Grupo Mejoramiento de Legumbres de Grano, Parque Villarino, Instituto de Investigaciones en Ciencias Agrarias de Rosario-Consejo Nacional de Investigaciones Científicas y Tecnológicas (IICAR-CONICET), Zavalla, Argentina
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46
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In Vitro Bioaccessibility of the Vitamin B Series from Thermally Processed Leafy African Indigenous Vegetables. J FOOD QUALITY 2021. [DOI: 10.1155/2021/5540724] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Thermal processing of leafy African indigenous vegetables (LAIVs), which are rich in nutrients, especially vitamin B series affects the levels and bioaccessibility of the vitamins. This study investigated the bioaccessibility of vitamin B series in fresh and thermally processed LAIVs. Five commonly consumed indigenous vegetables, Cleome gynadra, Vigna unguilata, Amaranthus viridis, Basella alba, and Cucurbita maxima, were processed by boiling and/or frying, treated to in vitro gastrointestinal digestion procedure, and levels of vitamin B series determined before and after treatment. The vitamin B series in fresh LAIVs ranged from 0.73 ± 0.01 mg/100 g (B9; spider plant) to 174.16 ± 3.50 mg/100 g (B2; vine spinach) and had both significant increase (ranging from +8.71% to +446.84%) and decrease (ranging from −0.44% to −100.00%) with thermal processing (
). The in vitro digestion resulted in a significant increase (
) of vitamins ranging from 5.18% (B5; boiled cowpeas) to 100% (B2, B3, and B6 in several processed vegetables). Where detected, the bioaccessible levels of vitamin B series in fresh, processed, and in vitro digested samples were sufficient to meet the Recommended Dietary Allowances (RDA) of children and adults. These findings support the promotion of a nutritional approach to malnutrition resulting from vitamin B series deficiency.
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47
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Chong WY, Secker TJ, Dolder CN, Keevil CW, Leighton TG. The Possibilities of Using Ultrasonically Activated Streams to Reduce the Risk of Foodborne Infection from Salad. ULTRASOUND IN MEDICINE & BIOLOGY 2021; 47:1616-1630. [PMID: 33640170 DOI: 10.1016/j.ultrasmedbio.2021.01.026] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 01/08/2021] [Accepted: 01/24/2021] [Indexed: 06/12/2023]
Abstract
In this study, we investigated the effects of an ultrasonically activated stream (UAS) on the removal of microbial contaminants from spinach leaves. The microbial loads on samples cleaned with and without UAS were enumerated using the cell culture method and compared against unwashed samples on day 0 and day 6 after cleaning. The effects of UAS cleaning on leaf quality were also examined through both macroscopic and microscopic inspection, as well as measurement of the electrolyte leakage rate. Results showed that the microbial load on samples cleaned with UAS for 2 min was significantly lower on day 6 after cleaning than on those treated without ultrasound. Comparison between the cleaning effects of UAS for 40 s versus 2 min indicated that a cleaning duration of 2 min allowed sufficient time for UAS to disaggregate and detach the microbial contamination more effectively. In this case, the induction of bacteria into a viable but non-culturable state does not affect the shelf-life test results as much as it does with a 40 s clean. UAS cleaning for 2 min did not produce significant surface damage, which can affect overall leaf quality. These findings highlight the potential of UAS systems in the salad industry to improve the microbiological quality and shelf life of salads.
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Affiliation(s)
- Weng Yee Chong
- Institute of Sound and Vibration Research, University of Southampton, Southampton, UK
| | - Thomas J Secker
- Environmental Healthcare Unit, School of Biological Sciences, University of Southampton, Southampton, UK
| | - Craig N Dolder
- Institute of Sound and Vibration Research, University of Southampton, Southampton, UK; Sloan Water Technology Ltd, 1 Venture Road, Chilworth, Southampton, UK
| | - Charles W Keevil
- Environmental Healthcare Unit, School of Biological Sciences, University of Southampton, Southampton, UK
| | - Timothy G Leighton
- Institute of Sound and Vibration Research, University of Southampton, Southampton, UK; Sloan Water Technology Ltd, 1 Venture Road, Chilworth, Southampton, UK.
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48
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Gelete SH, Mekbib F, Fenta BA, Teamir M. Genotype-by-environment interaction on canning and cooking quality of advanced large-seeded common bean genotypes. Heliyon 2021; 7:e06936. [PMID: 34027156 PMCID: PMC8121656 DOI: 10.1016/j.heliyon.2021.e06936] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2020] [Revised: 08/21/2020] [Accepted: 04/23/2021] [Indexed: 11/19/2022] Open
Abstract
Developing beans for high canning and cooking quality has been a major concern of plant breeders as the demand of consumers for beans in terms of quality is increasing. This study determined the effect of genotype-by-environment (GEI) on canning and cooking quality of common beans. Twenty three newly developed large-seeded bean genotypes and two standard checks collected from five growing sites of Ethiopia were tested using randomized completed block design with three replicates. Additive main effect and multiplicative Interaction (AMMI) and genotype plus genotype-by-environment interaction (GGE) biplot models were used in the data analysis. Genotypes were genetically different (P ≤ 0.01) for all of the quality traits varied from 42.3 to 57.4 minutes for cooking time and 260.4–278.6g for washed drained weight. Percent washed drained weight of all the tested genotypes was >60%, as required by processors. However, hydration coefficient (HC) was below the desired optimum level of 1.8, which could be improved through prolonged soaking period. From moderate to no clumping, and from moderately clear to clear brine were observed for canned beans. Generally, the newly developed genotypes had better canning and cooking quality except for HC. However, GEI exerted considerable effect on the quality traits especially cooking time. The interaction effect (34.25%) shared nearly three times greater effect than genotype (13.31%) and environment (11.44%); hence highly determined the cooking time. Both AMMI2 and GGE polygon view biplots captured 69.05 and 74.10% of the GEI variation, respectively, using the first and the second principal component axes (PCAs). In conclusion, plant breeders should think of GEI when testing beans for canning and cooking quality at substantial environments.
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Affiliation(s)
- Samir Hashim Gelete
- Ethiopian Institute of Agricultural Research, Melkassa Agricultural Research Center, Adama, Ethiopia
- Corresponding author.
| | | | - Berhanu Amsalu Fenta
- Ethiopian Institute of Agricultural Research, Melkassa Agricultural Research Center, Adama, Ethiopia
| | - Mulgeta Teamir
- Ethiopian Institute of Agricultural Research, Melkassa Agricultural Research Center, Adama, Ethiopia
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49
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Reverse pharmacology of phytoconstituents of food and plant in the management of diabetes: Current status and perspectives. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.10.024] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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50
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Sharma S, Katoch V, Kumar S, Chatterjee S. Functional relationship of vegetable colors and bioactive compounds: Implications in human health. J Nutr Biochem 2021; 92:108615. [PMID: 33705954 DOI: 10.1016/j.jnutbio.2021.108615] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 12/26/2020] [Accepted: 02/02/2021] [Indexed: 01/16/2023]
Abstract
Vegetables are essential protective diet ingredients that supply ample amounts of minerals, vitamins, carbohydrates, proteins, dietary fiber, and various nutraceutical compounds for protection against various disease conditions. Color is the most important quality parameter for the farmers to access the harvest maturity while for the consumer's reliable indices to define acceptability or rejection. The colored vegetables contain functional compounds like chlorophylls, carotenoids, betalains, anthocyanins, etc. well recognized for their antioxidant, antimicrobial, hypolipidemic, neuroprotective, antiaging, diuretic, and antidiabetic properties. Recently, there has been a shift in food consumption patterns from processed to semi-processed or fresh fruits and vegetables to ensure a healthy disease-free life. This shifted the focus of agriculture scientists and food processors from food security to nutrition security. This has resulted in recent improvements to existing crops like blue tomato, orange cauliflower, colored and/or black carrots, with improved color, and thus enriched bioactive compounds. Exhaustive laboratory trials though are required to document and establish their minimum effective concentrations, bioavailability, and specific health benefits. Efforts should also be directed to breed color-rich cultivars or to improve the existing varieties through conventional and molecular breeding approaches. The present review has been devoted to a better understanding of vegetable colors with specific health benefits and to provide in-hand information about the effect of specific pigment on body organs, the effect of processing on their bioavailability, and recent improvements in colors to ensure a healthy lifestyle.
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Affiliation(s)
- Shweta Sharma
- Department of Vegetable Science and Floriculture, CSK HPKV, Palampur-176062 (H.P.), India; MS Swaminathan School of Agriculture, Shoolini University of Biotechnology and Management Sciences, Solan-173229 (H.P.), India.
| | - Viveka Katoch
- Department of Vegetable Science and Floriculture, CSK HPKV, Palampur-176062 (H.P.), India
| | - Satish Kumar
- College of Horticulture and Forestry, Thunag, Mandi, Dr. YS Parmar University of Horticulture and Forestry, Nauni, Solan, 173230 (H.P.), India
| | - Subhrajyoti Chatterjee
- Department of Horticulture, MSSSOA, Centurion University of Technology and Management, Odisha, India
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