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Conrad Z, DiStaso C, Korol M, Rose D. Augmenting the National Nutrition Data System to Promote Diet Sustainability Analyses. Curr Dev Nutr 2024; 8:103793. [PMID: 39045145 PMCID: PMC11262171 DOI: 10.1016/j.cdnut.2024.103793] [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: 11/08/2023] [Revised: 05/24/2024] [Accepted: 05/31/2024] [Indexed: 07/25/2024] Open
Abstract
Research on sustainable diets has become an important and growing area of the nutrition field, but recent studies have pointed to a lack of sustainability metrics and methods that are hindering research and policy progress. To fill this gap, the White House National Strategy on Hunger, Nutrition, and Health calls for increased funding to improve metrics, data collection, and research to address all domains of sustainability, which include nutrition/health, economic, environmental, and social domains. Commodity recipe databases, such as the Food Commodity Intake Database (FCID), are important tools for conducting diet sustainability analyses because they translate mixed dishes from dietary surveys, such as the National Health and Nutrition Examination Survey (NHANES), into commodity ingredients. These ingredients have been linked to data on environmental impacts and economic costs from other databases, thus facilitating collaboration between nutrition researchers, environmental scientists, economists, and others. These linkages cannot be made with other components of the national nutrition data system, such as the Food Patterns Equivalents Database (FPED), because the disaggregated food groups from them are not relevant for examining environmental impacts. Although the NHANES is conducted on an ongoing basis, and FPED is continually updated, the FCID has not been officially updated since 2010. This severely limits advancements in sustainability research and related policy analyses. In this commentary, we argue that the federal government should promote this diet sustainability work by integrating a commodity recipe database into the national nutrition data system, and updating it on a regular basis, as it does with other component databases.
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Affiliation(s)
- Zach Conrad
- Department of Kinesiology, William & Mary, Williamsburg, VA, United States
- Global Research Institute, William & Mary, Williamsburg, VA, United States
| | - Chloe DiStaso
- College of Arts & Sciences, William & Mary, Williamsburg, VA, United States
| | - Madison Korol
- College of Arts & Sciences, William & Mary, Williamsburg, VA, United States
| | - Donald Rose
- Tulane Nutrition, School of Public Health and Tropical Medicine, Tulane University, New Orleans, LA, United States
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Vázquez-Mosquera JM, Fernandez-Novo A, de Mercado E, Vázquez-Gómez M, Gardon JC, Pesántez-Pacheco JL, Revilla-Ruiz Á, Patrón-Collantes R, Pérez-Solana ML, Villagrá A, Martínez D, Sebastián F, Pérez-Garnelo SS, Astiz S. Beef Nutritional Characteristics, Fat Profile and Blood Metabolic Markers from Purebred Wagyu, Crossbred Wagyu and Crossbred European Steers Raised on a Fattening Farm in Spain. Animals (Basel) 2023; 13:ani13050864. [PMID: 36899723 PMCID: PMC10000121 DOI: 10.3390/ani13050864] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 02/20/2023] [Accepted: 02/21/2023] [Indexed: 03/06/2023] Open
Abstract
A high intramuscular fat content characterizes Wagyu (WY) cattle breed. Our objective was to compare beef from WY, WY-by-Angus, or Wangus (WN) steers with European, Angus-by-Charolais-Limousine crossbred steers (ACL), considering metabolic biomarkers pre-slaughtering and nutritional characteristics, including health-related indexes of the lipid fraction. The fattening system with olein-rich diets and no exercise restriction included 82 steers, 24 WY, 29 WN, and 29 ACL. The slaughter ages and weights were (median and interquartile range) 38.4 mo.-old (34.9-40.3 mo.) and 840 kg (785-895 kg) for WY; for WN, 30.6 mo. (26.9-36.5 mo.) and 832 kg (802-875 kg), and for ACL steers, 20.3 mo.-old (19.0-22.7 mo.) and 780 kg (715-852 kg). Blood lipid-related metabolites, except for non-esterified fatty acids (NEFA) and low-density level cholesterol (LDL), were higher in WY and WN than in ACL, while glucose was lower in WY and WN. Leptin was higher in WN than in ACL. Pre-slaughtering values of plasma HDL underscored as a possible metabolic biomarker directly related to beef quality. The amino-acid content in beef did not differ among experimental groups, except for more crude protein in ACL. Compared to ACL, WY steers showed higher intramuscular fat in sirloin (51.5 vs. 21.9%) and entrecote (59.6 vs. 27.6%), more unsaturated fatty acids in entrecote (55.8 vs. 53.0%), and more oleic acid in sirloin (46 vs. 41.3%) and entrecote (47.5 vs. 43.3%). Compared to ACL entrecote, WY and WN showed better atherogenic (0.6 and 0.55 vs. 0.69), thrombogenicity (0.82 and 0.92 vs. 1.1), and hypocholesterolemic/hypercholesterolemic index (1.9 and 2.1 vs. 1.7). Therefore, beef's nutritional characteristics depend on breed/crossbred, slaughtering age and cut, with WY and WN entrecote samples showing a healthier lipid fraction.
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Affiliation(s)
- Juan M. Vázquez-Mosquera
- Medicine and Surgery Department, Veterinary Faculty, Complutense University of Madrid, Puerta de Hierro Avenue s/n, 28040 Madrid, Spain
| | - Aitor Fernandez-Novo
- Department of Veterinary Medicine, School of Biomedical and Health Sciences, Universidad Europea de Madrid, C/Tajo s/n, 28670 Villaviciosa de Odón, Spain
| | - Eduardo de Mercado
- Animal Reproduction Department, National Institute of Agronomic Research (INIA-CSIC), Puerta de Hierro Avenue s/n, 28040 Madrid, Spain
| | - Marta Vázquez-Gómez
- Nutrition and Obesities: Systemic Approaches Research Unit (NutriOmics), Institut national de la santé et de la recherche médicale (INSERM), Sorbonne Université, 75006 Paris, France
| | - Juan C. Gardon
- Department of Animal Medicine and Surgery, Veterinary and Experimental Sciences School, Catholic University of Valencia-San Vicente Mártir, Guillem de Castro, 94, 46001 Valencia, Spain
| | - José L. Pesántez-Pacheco
- School of Veterinary Medicine and Zootechnics, Faculty of Agricultural Sciences, University of Cuenca, Doce de Octubre Avenue, Cuenca 010150, Ecuador
| | - Ángel Revilla-Ruiz
- Medicine and Surgery Department, Veterinary Faculty, Complutense University of Madrid, Puerta de Hierro Avenue s/n, 28040 Madrid, Spain
| | - Raquel Patrón-Collantes
- Medicine and Surgery Department, Veterinary Faculty, Complutense University of Madrid, Puerta de Hierro Avenue s/n, 28040 Madrid, Spain
| | - Maria L. Pérez-Solana
- Animal Reproduction Department, National Institute of Agronomic Research (INIA-CSIC), Puerta de Hierro Avenue s/n, 28040 Madrid, Spain
| | - Arantxa Villagrá
- Institut Valencià d’Investigacions Agràries (IVIA), CV-315, Km 10,7, 46113 Valencia, Spain
| | - Daniel Martínez
- Embriovet SL, Polígono Industrial de Piadela II-8, 15300 Betanzos, Spain
| | | | - Sonia S. Pérez-Garnelo
- Animal Reproduction Department, National Institute of Agronomic Research (INIA-CSIC), Puerta de Hierro Avenue s/n, 28040 Madrid, Spain
| | - Susana Astiz
- Animal Reproduction Department, National Institute of Agronomic Research (INIA-CSIC), Puerta de Hierro Avenue s/n, 28040 Madrid, Spain
- Correspondence: ; Tel.: +34-913474020
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Krusinski L, Maciel ICF, Sergin S, Jambunathan V, Garg E, Garmyn AJ, Singh S, Bitler CA, Rowntree JE, Fenton JI. Effects of Hay, Baleage, and Soybean Hulls Waste Used as Supplemental Feeds on the Nutritional Profile of Grass-Finished Beef. Foods 2022; 11:foods11233856. [PMID: 36496663 PMCID: PMC9741108 DOI: 10.3390/foods11233856] [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: 11/07/2022] [Revised: 11/21/2022] [Accepted: 11/23/2022] [Indexed: 12/03/2022] Open
Abstract
Grass-finished beef (GFB) has demonstrated wide nutritional variations with some GFB having a considerably higher n-6:n-3 ratio compared to grain-finished beef. To better understand these variations, the current study investigated the effects of commonly used supplemental feeds on the nutritional profile of GFB. This two-year study involved 117 steers randomly allocated to one of four diets: (1) grass+hay (G-HAY), (2) grass+baleage (G-BLG), (3) grass+soybean hulls (G-SH), and (4) baleage+soybean hulls in feedlot (BLG-SH). Feed samples were analyzed for their nutritional value, and beef samples underwent analysis for fatty acids (FAs), vitamin E, minerals, lipid oxidation, and shear force. FAs were measured by GC-MS, vitamin E was analyzed chromatographically, minerals were analyzed by ICP-MS, and lipid oxidation was measured via a thiobarbituric acid reactive substances (TBARS) assay. G-SH beef had the highest n-6:n-3 ratio (p < 0.001), while BLG-SH beef contained less vitamin E (p < 0.001) and higher TBARS values (p < 0.001) compared to the other groups. G-HAY beef contained more long-chain n-3 polyunsaturated FAs compared to the other groups (p < 0.001). In conclusion, G-HAY beef had the most beneficial nutritional profile, while soybean hulls increased the n-6:n-3 ratio of beef.
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Affiliation(s)
- Lucas Krusinski
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Rd, East Lansing, MI 48824, USA
| | - Isabella C. F. Maciel
- Department of Animal Science, Michigan State University, 474 S Shaw Ln, East Lansing, MI 48824, USA
| | - Selin Sergin
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Rd, East Lansing, MI 48824, USA
| | - Vijayashree Jambunathan
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Rd, East Lansing, MI 48824, USA
| | - Esha Garg
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Rd, East Lansing, MI 48824, USA
| | - Andrea J. Garmyn
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Rd, East Lansing, MI 48824, USA
- Department of Animal Science, Michigan State University, 474 S Shaw Ln, East Lansing, MI 48824, USA
| | - Sukhdeep Singh
- Department of Plant, Soil, and Microbial Sciences, Michigan State University, 1066 Bogue St, East Lansing, MI 48824, USA
| | | | - Jason E. Rowntree
- Department of Animal Science, Michigan State University, 474 S Shaw Ln, East Lansing, MI 48824, USA
| | - Jenifer I. Fenton
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Rd, East Lansing, MI 48824, USA
- Correspondence: ; Tel.: +1-(517)-353-3342
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Klurfeld DM. The whole food beef matrix is more than the sum of its parts. Crit Rev Food Sci Nutr 2022; 64:4523-4531. [PMID: 36343282 DOI: 10.1080/10408398.2022.2142931] [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] [Indexed: 11/09/2022]
Abstract
Foods are not simply a delivery vehicle for nutrients; they consist of a matrix in which nutrients and non-nutrient compounds are presented that induce physiologic effects different from isolated nutrients. Dietary guidance is often based on effects of single nutrients that are considered unhealthy, such as saturated fat in beef. The purpose of this paper is to propose a working definition of the whole food beef matrix whose consumption has health effects distinct from those of isolated nutrients. The beef matrix can be defined as: the collective nutritive and non-nutritive components of the beef food structure and their unique chemical and physical interactions that may be important for human health which are distinguishable from those of the single components in isolation. Background information supporting this approach is summarized on multiple components provided by beef, temporal changes in beef consumption, dietary guidance that restricts beef, and how the background diet determines healthfulness rather than a single food. Examples of research are provided on other whole foods that differ from their constitutive nutrients and lay the groundwork for studies of beef as part of a healthy dietary pattern.
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Affiliation(s)
- David M Klurfeld
- Department of Applied Health Sciences, Indiana University School of Public Health, Bloomington, Indiana
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Fatty Acid and Micronutrient Profile of Longissimus Lumborum from Red Angus and Red Angus x Akaushi Cattle Finished on Grass or Grain. Foods 2022; 11:foods11213451. [PMID: 36360064 PMCID: PMC9656263 DOI: 10.3390/foods11213451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 10/21/2022] [Accepted: 10/28/2022] [Indexed: 12/02/2022] Open
Abstract
Cattle diet and breed modify the nutritional profile of beef. The objective of this study was to compare the fatty acid (FA) and micronutrient profiles of Red Angus (RA) and RA x Akaushi (AK) crossbreed steers fed either a grass or grain diet. This two-year study randomly assigned steers to the diets using a 2 × 2 factorial experiment. FAs and micronutrients were analyzed. Diet effect was the strongest with grass-finished beef being higher in n-3 polyunsaturated FAs (p < 0.001), conjugated linoleic acid (p < 0.05), vaccenic acid (p < 0.05), iron (p < 0.001), and vitamin E (p < 0.001) compared to grain-finished beef. Breed effects were observed for lauric and myristic acids (p < 0.05), selenium (p < 0.05), and zinc (p < 0.01) with AK containing more of these compounds than RA. Diet × breed effects were non-existent. These results indicate that diet has a stronger influence than breed on modifying the nutritional profile of beef. Because of a more favorable FA and antioxidant profile, consumption of grass-finished beef could benefit human health.
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Conrad Z, Cyril A, Kowalski C, Jackson E, Hendrickx B, Lan JJ, McDowell A, Salesses M, Love DC, Wiipongwii T, Zhang FF, Blackstone NT. Diet Sustainability Analyses Can Be Improved With Updates to the Food Commodity Intake Database. Front Nutr 2022; 9:868485. [PMID: 35832053 PMCID: PMC9271970 DOI: 10.3389/fnut.2022.868485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Accepted: 05/17/2022] [Indexed: 11/13/2022] Open
Abstract
Diet sustainability analyses inform policymaking decisions and provide clinicians and consumers with evidence-based information to make dietary changes. In the United States, the Food Commodity Intake Database (FCID) provides a crosswalk for integrating nationally representative data on food intake from the National Health and Nutrition Examination Survey (NHANES) with data on sustainability outcomes from other publicly available databases. However, FCID has not been updated since 2010 and does not link with contemporary NHANES data, which limits further advancements in sustainability research. This study fills this research gap by establishing novel linkages between FCID and NHANES 2011-2018, comparing daily per capita food intake with and without these linkages, and making these data publicly available for use by other researchers. To update FCID, two investigators independently established novel data linkages, a third investigator resolved discrepancies, and a fourth investigator audited linkages for accuracy. Dietary data were acquired from nearly 45,000 adults from 2001 to 2018, and food intake was compared between updated vs. non-updated FCID versions. Total food intake from 2011 to 2018 was 5-23% higher using the updated FCID compared to the non-updated version, and intake was over 100% higher in some years for some food categories including poultry, eggs, legumes, starchy vegetables, and tropical oils (P < 0.001 for all comparisons). Further efforts may be needed to create new food composition data to reflect new products and reformulations that enter the food supply over time. This study removes a barrier to further diet sustainability analyses by establishing a data crosswalk between contemporary NHANES and other publicly available databases on agricultural resource use, environmental impacts, and consumer food expenditures.
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Affiliation(s)
- Zach Conrad
- Department of Kinesiology, William & Mary, Williamsburg, VA, United States
- Global Research Institute, William & Mary, Williamsburg, VA, United States
| | - Ashley Cyril
- College of Arts and Sciences, William & Mary, Williamsburg, VA, United States
| | - Corina Kowalski
- College of Arts and Sciences, William & Mary, Williamsburg, VA, United States
| | - Erin Jackson
- Division of Agriculture, Food, and Environment, Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, United States
| | - Brittany Hendrickx
- College of Arts and Sciences, William & Mary, Williamsburg, VA, United States
| | - Jessie Jie Lan
- Division of Nutritional Epidemiology and Data Science, Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, United States
| | - Acree McDowell
- College of Arts and Sciences, William & Mary, Williamsburg, VA, United States
| | - Meredith Salesses
- College of Arts and Sciences, William & Mary, Williamsburg, VA, United States
| | - David C. Love
- Department of Environmental Health and Engineering, Johns Hopkins Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD, United States
- Center for a Livable Future, Johns Hopkins Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD, United States
| | - Troy Wiipongwii
- Global Research Institute, William & Mary, Williamsburg, VA, United States
| | - Fang Fang Zhang
- Division of Nutritional Epidemiology and Data Science, Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, United States
| | - Nicole Tichenor Blackstone
- Division of Agriculture, Food, and Environment, Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, United States
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Picklo MJ, Kalscheur KF, Magnuson A, Bukowski MR, Harnly J, Fukagawa NK, Finley JW. Identification of High and Low Branched-Chain Fatty Acid-Producing Phenotypes in Holstein Cows following High-Forage and Low-Forage Diets in a Crossover Designed Trial. Curr Dev Nutr 2022; 6:nzab154. [PMID: 35211663 PMCID: PMC8856942 DOI: 10.1093/cdn/nzab154] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 12/01/2021] [Accepted: 12/24/2021] [Indexed: 01/30/2023] Open
Abstract
BACKGROUND Branched-chain fatty acids (BCFAs) are rumen-derived fatty acids comprising ∼2% of bovine-milk fatty acids. BCFAs possess anti-inflammatory properties and enriching the BCFA content of bovine milk may provide human health benefits. OBJECTIVE We determined whether forage content impacts the BCFA content of milk from Holstein cows and identified fatty acid phenotypes in high vs. low BCFA-containing milks. METHODS Holstein cows (n = 62), fed for 67 d in a crossover design, consumed a diet with high forage and low concentrate (HF:C) and a diet with low forage and high concentrate (LF:C). Milk samples were collected at the end of each treatment period and fatty acid content determined. Paired t-tests, 1-factor ANOVA, sparse partial least-squares discriminant analysis (sPLSDA), and Pearson's correlation analysis were used to analyze the data. RESULTS The total milk fatty acid concentration for cows fed the HF:C diet was greater than that of cows fed the LF:C diet (4.2 ± 0.7 g/100 mL vs. 3.9 ± 0.9 g/100 mL). sPLSDA demonstrated separation of the dietary treatments, with BCFAs and odd-chain fatty acids as primary determinants. Total BCFA content in milk fat was elevated by HF:C intake compared with LF:C intake (1.80 vs. 1.68%). Quintile separation of high vs. low BCFA milks resulted in 4 groups: HF:C /low BCFAs, HF:C /high BCFAs; LF:C /low BCFAs, and LF:C /high BCFAs. Milks from the high BCFA quintiles had lower palmitic acid content (29.6% vs. 34.4%) but higher oleic acid content than milks from the low BCFA quintiles (19.7% vs. 17.0%). Some cows were identified as high BCFA producers or low BCFA producers regardless of diet. CONCLUSIONS BCFA content of milk is diet-sensitive but variation in responses exists. The potential to produce milk with high BCFA content and lower SFA content needs further study.
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Affiliation(s)
- Matthew J Picklo
- USDA–Agricultural Research Service (USDA-ARS) Grand Forks Human Nutrition Research Center, Grand Forks, ND, USA
| | | | - Andrew Magnuson
- USDA–Agricultural Research Service (USDA-ARS) Grand Forks Human Nutrition Research Center, Grand Forks, ND, USA
| | - Michael R Bukowski
- USDA–Agricultural Research Service (USDA-ARS) Grand Forks Human Nutrition Research Center, Grand Forks, ND, USA
| | - James Harnly
- USDA-ARS Beltsville Human Nutrition Research Center, Beltsville, MD, USA
| | - Naomi K Fukagawa
- USDA-ARS Beltsville Human Nutrition Research Center, Beltsville, MD, USA
| | - John W Finley
- USDA-ARS Office of National Programs, Beltsville, MD
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Dietary Fat Chain Length, Saturation, and PUFA Source Acutely Affect Diet-Induced Thermogenesis but Not Satiety in Adults in a Randomized, Crossover Trial. Nutrients 2021; 13:nu13082615. [PMID: 34444773 PMCID: PMC8402189 DOI: 10.3390/nu13082615] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 07/15/2021] [Accepted: 07/22/2021] [Indexed: 11/16/2022] Open
Abstract
Structural differences in dietary fatty acids modify their rate of oxidation and effect on satiety, endpoints that may influence the development of obesity. This study tests the hypothesis that meals containing fat sources with elevated unsaturated fats will result in greater postprandial energy expenditure, fat oxidation, and satiety than meals containing fats with greater saturation. In a randomized, 5-way crossover design, healthy men and women (n = 23; age: 25.7 ± 6.6 years; BMI: 27.7 ± 3.8 kg/m2) consumed liquid meals containing 30 g of fat from heavy cream (HC), olive oil (OO), sunflower oil (SFO), flaxseed oil (FSO), and fish oil (FO). Energy expenditure and diet-induced thermogenesis (DIT) were determined by metabolic rate over a 240 min postprandial period. Serum concentrations of ghrelin, glucose, insulin, and triacylglycerol (TAG) were assessed. DIT induced by SFO was 5% lower than HC and FO (p = 0.04). Energy expenditure and substrate oxidation did not differ between fat sources. Postprandial TAG concentrations were significantly affected by fat source (p = 0.0001). Varying fat sources by the degree of saturation and PUFA type modified DIT but not satiety responses in normal to obese adult men and women.
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Water Behavior of Emulsions Stabilized by Modified Potato Starch. Polymers (Basel) 2021; 13:polym13132200. [PMID: 34279344 PMCID: PMC8272210 DOI: 10.3390/polym13132200] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 06/29/2021] [Accepted: 06/30/2021] [Indexed: 12/28/2022] Open
Abstract
Starch is a widely known and used emulsion stabilizer. In order to improve its properties, various types of modifications are made that change its ability to emulsify and stabilize. This paper describes the analysis of the molecular dynamics of water using low-field nuclear magnetic resonance (LF NMR) in oil-in-water emulsions obtained with the use of physically or chemically modified potato starch. The analysis of changes in spin-spin and spin-lattice relaxation times depending on the temperature allowed the activation energy value of water molecules in the analyzed emulsions to be determined. It has been shown that the presence of starch influences the values of spin-lattice T1 and spin-spin T2 relaxation times, both in the water and the oil phase, and the observed changes largely depended on the type of starch modification. Both types of analyzed starches also differently influenced the energy of activation of rotational movements of water molecules. On the basis of the analyses carried out with the use of LF NMR, it can be concluded that physically modified starch acts not only as a stabilizer, but also as an emulsifier, while acetylated starch does not exhibit good emulsifying properties.
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Vela-Vásquez DA, Sifuentes-Rincón AM, Delgado-Enciso I, Delgado-Enciso OG, Ordaz-Pichardo C, Arellano-Vera W, Treviño-Alvarado V. Improvement of serum lipid parameters in consumers of Mexican Wagyu-Cross beef: A randomized controlled trial. J Food Sci 2021; 86:2713-2726. [PMID: 33929040 DOI: 10.1111/1750-3841.15739] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 02/25/2021] [Accepted: 03/24/2021] [Indexed: 11/27/2022]
Abstract
Beef is considered an excellent source of high-quality protein and micronutrients. The high saturated fatty acid (SFA) composition of beef has been associated with cardiovascular diseases; however, this is a controversial issue because at present, no evidence has scientifically proven such an association. Wagyu cattle have been used as an option to generate high-quality fatty acids (FAs) in beef and have been crossed with local beef cattle (Wagyu-Cross). In Mexico, Wagyu-Cross is marketed assuming the same quality as purebred Wagyu meat without scientific support. This study aimed to determine whether the differences in the FA composition of Wagyu-Cross and commercial beef affected lipid metabolism in frequent consumers of beef. The study is a randomized, controlled, double-blinded phase IV clinical trial. Thirty-four volunteers completed treatments in which 120 g ground beef was consumed 3 days per week for 2 weeks. Volunteers were randomized to the "A" (commercial meat) or "B" (Wagyu-Cross meat) groups. The beef fat content was 87% higher, the SFA content was 2.3% lower, and the monounsaturated fatty acid (MUFA) C18:1 n-9 concentrations were higher in Wagyu-Cross beef than in commercial beef. The B group exhibited a significantly larger change from baseline in the serum lipid profile in total cholesterol (TC) (-4.7% versus +6.9%), low-density lipoprotein (LDL) (-4.1% versus +10.0%), nonhigh-density lipoprotein (non-HDL) (-6.1% versus +4.9%), and the ratio of three atherogenic indexes-TC/HDL (-3.5% versus +6.4%), LDL/HDL (-2.8% versus +14.6%), and non-HDL/HDL (-4.7% versus +9.3%)-than the A group. This result confirms that meat FA composition is a key point for redirecting cattle breeding strategies and promotes beef as a healthful protein source. PRACTICAL APPLICATION: Here, we found new evidence based on a clinical trial that beef with a favorable fatty acid composition (i.e., monounsaturated fatty acid and polyunsaturated fatty acid content) is a key factor in improving parameters associated with consumer health. This information will support the design of cattle breeding strategies as an option to promote beef consumption as a healthier protein source and create opportunities for the development of the functional food industry.
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Affiliation(s)
- Diana A Vela-Vásquez
- Centro de Biotecnología Genómica, LBA, Instituto Poliécnico Nacional, Blvd del Maestro esq Elias Piña, Reynosa, México, 88710, Mexico
| | - Ana M Sifuentes-Rincón
- Centro de Biotecnología Genómica, LBA, Instituto Poliécnico Nacional, Blvd del Maestro esq Elias Piña, Reynosa, México, 88710, Mexico
| | - Ivan Delgado-Enciso
- Facultad de Medicina de la Universidad de Colima & Instituto Estatal de Cancerología de los Servicios de Salud del Estado de Colima, Colima, Mexico
| | - Osiris G Delgado-Enciso
- Facultad de Medicina de la Universidad de Colima & Instituto Estatal de Cancerología de los Servicios de Salud del Estado de Colima, Colima, Mexico
| | | | - Williams Arellano-Vera
- Centro de Biotecnología Genómica, LBA, Instituto Poliécnico Nacional, Blvd del Maestro esq Elias Piña, Reynosa, México, 88710, Mexico
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Conrad Z, Blackstone NT, Roy ED. Healthy diets can create environmental trade-offs, depending on how diet quality is measured. Nutr J 2020; 19:117. [PMID: 33109207 PMCID: PMC7592508 DOI: 10.1186/s12937-020-00629-6] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Accepted: 09/25/2020] [Indexed: 12/17/2022] Open
Abstract
Background There is an urgent need to assess the linkages between diet patterns and environmental sustainability in order to meet global targets for reducing premature mortality and improving sustainable management of natural resources. This study fills an important research gap by evaluating the relationship between incremental differences in diet quality and multiple environmental burdens, while also accounting for the separate contributions of retail losses, inedible portions, and consumer waste. Methods Cross sectional, nationally-representative data on food intake in the United States were acquired from the National Health and Nutrition Examination Survey (2005–2016), and were linked with nationally-representative data on food loss and waste from published literature. Survey-weighted procedures estimated daily per capita food retail loss, food waste, inedible portions, and consumed food, and were summed to represent Total Food Demand. Diet quality was measured using the Healthy Eating Index-2015 and the Alternative Healthy Eating Index-2010. Data on food intake, loss, and waste were inputted into the US Foodprint Model to estimate the amount of agricultural land, fertilizer nutrients, pesticides, and irrigation water used to produce food. Results This study included dietary data from 50,014 individuals aged ≥2 y. Higher diet quality (HEI-2015 and AHEI-2010) was associated with greater per capita Total Food Demand, as well as greater retail loss, inedible portions, consumer waste, and consumed food (P < 0.001 for all comparisons). Consumed food accounted for 56–74% of agricultural resource use (land, fertilizer nutrients, pesticides, and irrigation water), retail loss accounted for 4–6%, inedible portions accounted for 2–15%, and consumer waste accounted for 20–23%. Higher diet quality was associated with lower use of agricultural land, but the relationship to other agricultural resources was dependent on the tool used to measure diet quality (HEI-2015 vs. AHEI-2010). Conclusions Over one-quarter of the agricultural inputs used to produce Total Food Demand were attributable to edible food that was not consumed. Importantly, this study also demonstrates that the relationship between diet quality and environmental sustainability depends on how diet quality is measured. These findings have implications for the development of sustainable dietary guidelines, which requires balancing population-level nutritional needs with the environmental impacts of food choices.
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Affiliation(s)
- Zach Conrad
- Department of Health Sciences, William & Mary, Williamsburg, VA, 23185, USA.
| | - Nicole Tichenor Blackstone
- Division of Agriculture, Food, and Environment, Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, 02111, USA
| | - Eric D Roy
- Rubenstein School of Environment and Natural Resources, University of Vermont, 81 Carrigan Dr, Burlington, VT, 05405, USA.,Gund Institute for Environment, University of Vermont, 210 Colchester Ave, Burlington, VT, 05405, USA
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