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Avesani CM, Cuppari L, Nerbass FB, Lindholm B, Stenvinkel P. Ultraprocessed foods and chronic kidney disease-double trouble. Clin Kidney J 2023; 16:1723-1736. [PMID: 37915903 PMCID: PMC10616474 DOI: 10.1093/ckj/sfad103] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Indexed: 11/03/2023] Open
Abstract
High energy intake combined with low physical activity generates positive energy balance, which, when maintained, favours obesity, a highly prevalent morbidity linked to development of non-communicable chronic diseases, including chronic kidney disease (CKD). Among many factors contributing to disproportionately high energy intakes, and thereby to the obesity epidemic, the type and degree of food processing play an important role. Ultraprocessed foods (UPFs) are industrialized and quite often high-energy-dense products with added sugar, salt, unhealthy fats and food additives formulated to be palatable or hyperpalatable. UPFs can trigger an addictive eating behaviour and is typically characterized by an increase in energy intake. Furthermore, high consumption of UPFs, a hallmark of a Western diet, results in diets with poor quality. A high UPF intake is associated with higher risk for CKD. In addition, UPF consumption by patients with CKD is likely to predispose and/or to exacerbate uraemic metabolic derangements, such as insulin resistance, metabolic acidosis, hypertension, dysbiosis, hyperkalaemia and hyperphosphatemia. Global sales of UPFs per capita increased in all continents in recent decades. This is an important factor responsible for the nutrition transition, with home-made meals being replaced by ready-to-eat products. In this review we discuss the potential risk of UPFs in activating hedonic eating and their main implications for health, especially for kidney health and metabolic complications of CKD. We also present various aspects of consequences of UPFs on planetary health and discuss future directions for research to bring awareness of the harms of UPFs within the CKD scenario.
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Affiliation(s)
- Carla Maria Avesani
- Division of Renal Medicine and Baxter Novum, Department of Clinical Science, Technology and Intervention, Karolinska Instituted, Stockholm, Sweden
| | - Lilian Cuppari
- Division of Nephrology and Nutrition Program, Federal University of São Paulo and Sāo Paulo, Brazil
| | | | - Bengt Lindholm
- Division of Renal Medicine and Baxter Novum, Department of Clinical Science, Technology and Intervention, Karolinska Instituted, Stockholm, Sweden
| | - Peter Stenvinkel
- Division of Renal Medicine and Baxter Novum, Department of Clinical Science, Technology and Intervention, Karolinska Instituted, Stockholm, Sweden
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Martínez Steele E, Buckley JP, Monteiro CA. Ultra-processed food consumption and exposure to acrylamide in a nationally representative sample of the US population aged 6 years and older. Prev Med 2023; 174:107598. [PMID: 37391037 DOI: 10.1016/j.ypmed.2023.107598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 06/21/2023] [Accepted: 06/27/2023] [Indexed: 07/02/2023]
Abstract
Ultra-processed food (UPF) consumption has been associated with cardiovascular disease and cancer. Acrylamide is a probable human carcinogen commonly found in foods that are processed at high temperatures. The aim of this study was to examine the association between dietary energy contribution of UPF and acrylamide exposure, in the US. Among the 4418 participants from cross-sectional 2013-2016 National Health and Nutrition Examination Survey, aged 6+ years, with hemoglobin biomarkers of acrylamide exposure, 3959 that completed the first 24-h dietary recall and had information on all covariates were included in the study. UPF were identified based on the Nova classification system, a four-group food classification based on the extent and purpose of industrial food processing. Linear regression was used to compare average acrylamide and glycidamide hemoglobin (HbAA+HbGA) concentrations across quintiles of daily energy contribution of UPF. Adjusted geometric means of acrylamide and glycidamide hemoglobin concentrations increased monotonically from the lowest to the highest quintile of UPF consumption in the overall population. Compared to the lowest quintile, the highest quintile had 9.1% higher levels of HbAA+HbGA (94.1 vs. 86.3 pmol/g Hb). These positive associations were statistically significant among males and in the young adult population and were largely driven by UPF which are known potential sources of acrylamide. The main effects remained unchanged when excluding current smokers. As both acrylamides and UPF have been previously associated with cardiovascular disease and cancer, our results suggest that acrylamides in UPF may partially explain previously observed links between UPF consumption and these health outcomes.
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Affiliation(s)
- Eurídice Martínez Steele
- Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil; Center for Epidemiological Studies in Health and Nutrition, University of São Paulo, São Paulo, Brazil
| | - Jessie P Buckley
- Department of Environmental Health and Engineering, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD, USA; Department of Epidemiology, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD, USA
| | - Carlos Augusto Monteiro
- Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil; Center for Epidemiological Studies in Health and Nutrition, University of São Paulo, São Paulo, Brazil.
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Raupbach J, Müller SK, Schnell V, Friedrich S, Hellwig A, Grune T, Henle T. The Effect of Free and Protein-Bound Maillard Reaction Products N-ε-Carboxymethyllysine, N-ε-Fructosyllysine, and Pyrraline on Nrf2 and NFκB in HCT 116 Cells. Mol Nutr Food Res 2023; 67:e2300137. [PMID: 37465844 DOI: 10.1002/mnfr.202300137] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 07/03/2023] [Indexed: 07/20/2023]
Abstract
SCOPE Maillard reaction products (MRPs) are believed to interact with the receptor for advanced glycation endproducts (RAGE) and lead to a pro-inflammatory cellular response. The structural basis for this interaction is scarcely understood. This study investigates the effect of individual lysine modifications in free form or bound to casein on human colon cancer cells. METHODS AND RESULTS Selectively glycated casein containing either protein-bound N-ε-carboxymethyllysine (CML), N-ε-fructosyllysine (FL), or pyrraline is prepared and up to 94%, 97%, and 61% of lysine modification could be attributed to CML, FL, or pyrraline, respectively. HCT 116 cells are treated with free CML, pyrraline, FL, or modified casein for 24 h. Native casein is used as control. Intracellular MRP content is analyzed by UPLC-MS/MS. Microscopic analysis of the transcription factors shows no activation of NFκB by free or protein-bound FL or CML, whereas casein containing protein-bound pyrraline activates Nrf2. RAGE expression is not influenced by free or casein-bound MRPs. Activation of Nrf2 by pyrraline-modified casein is confirmed by analyzing Nrf2 target proteins NAD(P)H dehydrogenase (quinone 1) (NQO1) and heme oxygenase-1 (HO-1). CONCLUSION Studies on the biological effects of glycated proteins require an individual consideration of defined structures. General statements on the effect of "AGEs" in biological systems are scientifically unsound.
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Affiliation(s)
- Jana Raupbach
- Department of Molecular Toxicology, German Institute of Human Nutrition Potsdam-Rehbruecke (DIfE), 14558, Nuthetal, Germany
- Institute of Nutritional Science, University of Potsdam, 14558, Nuthetal, Germany
| | - Stephan K Müller
- Chair of Food Chemistry, Technische, Universität Dresden, 01062, Dresden, Germany
| | - Vanessa Schnell
- Department of Molecular Toxicology, German Institute of Human Nutrition Potsdam-Rehbruecke (DIfE), 14558, Nuthetal, Germany
| | - Suse Friedrich
- Department of Molecular Toxicology, German Institute of Human Nutrition Potsdam-Rehbruecke (DIfE), 14558, Nuthetal, Germany
- Institute of Nutritional Science, University of Potsdam, 14558, Nuthetal, Germany
| | - Anne Hellwig
- Chair of Food Chemistry, Technische, Universität Dresden, 01062, Dresden, Germany
| | - Tilman Grune
- Department of Molecular Toxicology, German Institute of Human Nutrition Potsdam-Rehbruecke (DIfE), 14558, Nuthetal, Germany
- Institute of Nutritional Science, University of Potsdam, 14558, Nuthetal, Germany
| | - Thomas Henle
- Chair of Food Chemistry, Technische, Universität Dresden, 01062, Dresden, Germany
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Osté MCJ, Duan MJ, Gomes-Neto AW, Vinke PC, Carrero JJ, Avesani C, Cai Q, Dekker LH, Navis GJ, Bakker SJL, Corpeleijn E. Ultra-processed foods and risk of all-cause mortality in renal transplant recipients. Am J Clin Nutr 2022; 115:1646-1657. [PMID: 35470855 PMCID: PMC9170470 DOI: 10.1093/ajcn/nqac053] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Accepted: 02/24/2022] [Indexed: 12/13/2022] Open
Abstract
BACKGROUND Renal transplant recipients (RTRs) have a 6-fold higher risk of mortality than age- and sex-matched controls. Whether high consumption of ultra-processed foods is associated with survival in RTRs is unknown. OBJECTIVES We aimed to study the association between high consumption of ultra-processed foods and all-cause mortality in stable RTRs. METHODS We conducted a prospective cohort study in adult RTRs with a stable graft. Dietary intake was assessed using a validated 177-item FFQ. Food items were categorized according to the NOVA classification system and the proportion ultra-processed foods comprised of total food weight per day was calculated. RESULTS We included 632 stable RTRs (mean ± SD age: 53.0 ± 12.7 y, 57% men). Mean ± SD consumption of ultra-processed foods was 721 ± 341 g/d (28% of total weight of food intake), whereas the intake of unprocessed and minimally processed foods, processed culinary ingredients, and processed foods accounted for 57%, 1%, and 14%, respectively. During median follow-up of 5.4 y [IQR: 4.9-6.0 y], 129 (20%) RTRs died. In Cox regression analyses, ultra-processed foods were associated with all-cause mortality (HR per doubling of percentage of total weight: 2.13; 95% CI: 1.46, 3.10; P < 0.001), independently of potential confounders. This association was independent from the quality of the overall dietary pattern, expressed by the Mediterranean Diet Score (MDS) or Dietary Approaches to Stop Hypertension (DASH) score. When analyzing ultra-processed foods by groups, only sugar-sweetened beverages (HR: 1.21; 95% CI: 1.05, 1.39; P = 0.007), desserts (HR: 1.24; 95% CI: 1.02, 1.49; P = 0.03), and processed meats (HR: 1.87; 95% CI: 1.22, 2.86; P = 0.004) were associated with all-cause mortality. CONCLUSIONS Consumption of ultra-processed foods, in particular sugar-sweetened beverages, desserts, and processed meats, is associated with a higher risk of all-cause mortality after renal transplantation, independently of low adherence to high-quality dietary patterns, such as the Mediterranean diet and the DASH diet.This trial was registered at clinicaltrials.gov as NCT02811835.
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Affiliation(s)
| | - Ming-Jie Duan
- Division of Nephrology, Department of Internal Medicine, University Medical Center Groningen, University of Groningen, Groningen, Netherlands
| | - Antonio W Gomes-Neto
- Division of Nephrology, Department of Internal Medicine, University Medical Center Groningen, University of Groningen, Groningen, Netherlands
| | - Petra C Vinke
- Department of Epidemiology, University Medical Center Groningen, University of Groningen, Groningen, Netherlands
| | - Juan-Jesus Carrero
- Department of Medical Epidemiology and Biostatistics, Karolinska Institute, Stockholm, Sweden
| | - Carla Avesani
- Department of Medical Epidemiology and Biostatistics, Karolinska Institute, Stockholm, Sweden
| | - QingQing Cai
- Division of Nephrology, Department of Internal Medicine, University Medical Center Groningen, University of Groningen, Groningen, Netherlands
| | - Louise H Dekker
- Department of Epidemiology, University Medical Center Groningen, University of Groningen, Groningen, Netherlands
| | - Gerjan J Navis
- Division of Nephrology, Department of Internal Medicine, University Medical Center Groningen, University of Groningen, Groningen, Netherlands
| | - Stephan J L Bakker
- Division of Nephrology, Department of Internal Medicine, University Medical Center Groningen, University of Groningen, Groningen, Netherlands
| | - Eva Corpeleijn
- Department of Epidemiology, University Medical Center Groningen, University of Groningen, Groningen, Netherlands
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Zheng JJ, Liu WC, Lu FN, Tang Y, Yuan ZQ. Recent Progress in Fluorescent Formaldehyde Detection Using Small Molecule Probes. JOURNAL OF ANALYSIS AND TESTING 2022. [DOI: 10.1007/s41664-022-00220-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Pedreschi F, Matus J, Bunger A, Pedreschi R, Huamán-Castilla NL, Mariotti-Celis MS. Effect of the Integrated Addition of a Red Tara Pods ( Caesalpinia spinosa) Extract and NaCl over the Neo-Formed Contaminants Content and Sensory Properties of Crackers. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27031020. [PMID: 35164284 PMCID: PMC8840663 DOI: 10.3390/molecules27031020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Revised: 01/26/2022] [Accepted: 01/28/2022] [Indexed: 12/02/2022]
Abstract
A 2k factorial design with three centrals points was considered to evaluate the effect of adding red Tara pods extract (Caesalpinia spinosa) (440–2560 µg/mL of dough water) and NaCl (0.3–1.7 g/100 g of flour) on the acrylamide (AA) and hydroxymethylfurfural (HMF) content and sensory attributes of crackers. Additionally, the best formulation, defined as that with the lowest AA and HMF content, was compared with a commercial formulation cracker. Red Tara pods extracts were obtained through conventional extraction using pure water (60 °C, 35 min). AA and HMF content were quantified by GC-MS and HPLC-DAD, respectively. The sensory evaluation was carried out using a descriptive analysis on a 10 cm non-structured linear scale. Red Tara pods extract significantly reduced (p < 0.05) the AA and HMF content, while NaCl only influenced the HMF formation. However, the sensory attributes did not significantly change (p > 0.05), excepting the violet-gray color and salty flavor, but at acceptable levels compared with the control sample. The higher the red Tara pods extract concentration (2560 µg/mL of dough water), the lower the neo-formed contaminants (NFCs) content of crackers (AA: 53 µg/kg and HMF: 1236 µg/kg) when salt level was below 3 g/100 g of flour. The action of the proanthocyanidins present in the extracts which trapped the carbonyl groups of sugars probably avoided the formation of both NFCs. Contrarily, NaCl addition (from 0.3 to 1.7 g/100 g of flour) significantly increased (p < 0.05) the HMF formation (from 1236 µg/kg to 4239 µg/kg, respectively), probably through the dehydration of carbohydrates during the Maillard reaction. When explored treatments were compared with a commercial formulated cracker, the highest mitigation effect (reductions of 40% and 32% AA and HMF, respectively) was reached with the addition of 2560 µg/mL of dough water of red Tara pods extract and 0.3 g/100 g of flour of NaCl. The addition of red Tara pods extracts integrated with the control of NaCl levels mitigated the NFCs in crackers, preserving their sensory properties. Future research should be focused on scaling this mitigation technology, considering a better chemical characterization of red Tara pods extracts as well as the validation of its use as functional food ingredient.
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Affiliation(s)
- Franco Pedreschi
- Departamento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile
- Correspondence: (F.P.); (M.S.M.-C.)
| | - Joans Matus
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, P.O. Box 233, Santiago 8380000, Chile; (J.M.); (A.B.)
| | - Andrea Bunger
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, P.O. Box 233, Santiago 8380000, Chile; (J.M.); (A.B.)
| | - Romina Pedreschi
- Escuela de Agronomía, Pontificia Universidad Católica de Valparaíso, Calle San Francisco s/n, La Palma, Casilla 4-D, Quillota 2263782, Chile;
| | - Nils Leander Huamán-Castilla
- Escuela de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru;
| | - María Salomé Mariotti-Celis
- Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad Finis Terrae, Pedro de Valdivia 1509, Providencia, Santiago 7501015, Chile
- Correspondence: (F.P.); (M.S.M.-C.)
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Quality indicators in lactose hydrolyzed milks and soy beverages from Colombia. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:646-654. [PMID: 35185183 PMCID: PMC8814208 DOI: 10.1007/s13197-021-05055-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/19/2021] [Accepted: 02/26/2021] [Indexed: 02/03/2023]
Abstract
Worldwide there is great interest in producing low lactose milk and drinks, such as soy beverages, suitable for consumption by lactose-intolerant people. These products have different carbohydrate compositions, which affect quality indicators derived from Maillard reaction (furosine and 5-hydroxyl-methyl furfural, HMF). In this study, quality parameters have been determined in 11 commercial samples (8 lactose-hydrolyzed milks and 3 soy beverages). Presence of β-galactooligosaccharides in milks (22.2-458.1 mg/100 mL) correlating roughly with the remaining lactose content (1.9-357.7 mg/100 mL). Soy beverages contained α-galactosides in concentrations of 30-75 mg/100 mL. HMF and furosine were detected in all milk samples. In addition, powdered milks subjected to controlled storage (40 °C, aw 0.44) showed a furosine increase up to 88%. In conclusion, a great composition diversity was observed in the different products, probably favored by the lack of regulation and underline the importance of controlling processing and storage conditions to preserve product quality.
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Ultra-Processed Food Consumption and Adult Mortality Risk: A Systematic Review and Dose-Response Meta-Analysis of 207,291 Participants. Nutrients 2021; 14:nu14010174. [PMID: 35011048 PMCID: PMC8747520 DOI: 10.3390/nu14010174] [Citation(s) in RCA: 68] [Impact Index Per Article: 22.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Revised: 12/22/2021] [Accepted: 12/28/2021] [Indexed: 02/07/2023] Open
Abstract
We performed a systematic review and dose-response meta-analysis of observational studies assessing the association between UPF consumption and adult mortality risk. A systematic search was conducted using ISI Web of Science, PubMed/MEDLINE, and Scopus electronic databases from inception to August 2021. Data were extracted from seven cohort studies (totaling 207,291 adults from four countries). Using a random-effects model, hazard ratios (HR) of pooled outcomes were estimated. Our results showed that UPF consumption was related to an enhanced risk of all-cause mortality (HR = 1.21; 95% CI: 1.13, 1.30; I2 = 21.9%; p < 0.001), cardiovascular diseases (CVDs)-cause mortality (HR = 1.50; 95% CI: 1.37, 1.63; I2 = 0.0%; p < 0.001), and heart-cause mortality (HR = 1.66; 95% CI: 1.50, 1.85; I2 = 0.0%; p = 0.022), but not cancer-cause mortality. Furthermore, our findings revealed that each 10% increase in UPF consumption in daily calorie intake was associated with a 15% higher risk of all-cause mortality (OR = 1.15; 95% CI: 1.09, 1.21; I2 = 0.0%; p < 0.001). The dose-response analysis revealed a positive linear association between UPF consumption and all-cause mortality (Pnonlinearity = 0.879, Pdose-response = p < 0.001), CVDs-cause mortality (Pnonlinearity = 0.868, Pdose-response = p < 0.001), and heart-cause mortality (Pnonlinearity = 0.774, Pdose-response = p < 0.001). It seems that higher consumption of UPF is significantly associated with an enhanced risk of adult mortality. Despite this, further experimental studies are necessary to draw a more definite conclusion.
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Pedreschi F, Ferrera A, Bunger A, Alvarez F, Huamán-Castilla NL, Mariotti-Celis MS. Ultrasonic-assisted leaching of glucose and fructose as an alternative mitigation technology of acrylamide and 5- hydroxymethylfurfural in potato chips. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102752] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Fuloria S, Subramaniyan V, Karupiah S, Kumari U, Sathasivam K, Meenakshi DU, Wu YS, Guad RM, Udupa K, Fuloria NK. A Comprehensive Review on Source, Types, Effects, Nanotechnology, Detection, and Therapeutic Management of Reactive Carbonyl Species Associated with Various Chronic Diseases. Antioxidants (Basel) 2020; 9:E1075. [PMID: 33147856 PMCID: PMC7692604 DOI: 10.3390/antiox9111075] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2020] [Revised: 10/26/2020] [Accepted: 10/28/2020] [Indexed: 12/12/2022] Open
Abstract
Continuous oxidation of carbohydrates, lipids, and amino acids generate extremely reactive carbonyl species (RCS). Human body comprises some important RCS namely hexanal, acrolein, 4-hydroxy-2-nonenal, methylglyoxal, malondialdehyde, isolevuglandins, and 4-oxo-2- nonenal etc. These RCS damage important cellular components including proteins, nucleic acids, and lipids, which manifests cytotoxicity, mutagenicity, multitude of adducts and crosslinks that are connected to ageing and various chronic diseases like inflammatory disease, atherosclerosis, cerebral ischemia, diabetes, cancer, neurodegenerative diseases and cardiovascular disease. The constant prevalence of RCS in living cells suggests their importance in signal transduction and gene expression. Extensive knowledge of RCS properties, metabolism and relation with metabolic diseases would assist in development of effective approach to prevent numerous chronic diseases. Treatment approaches for RCS associated diseases involve endogenous RCS metabolizers, carbonyl metabolizing enzyme inducers, and RCS scavengers. Limited bioavailability and bio efficacy of RCS sequesters suggest importance of nanoparticles and nanocarriers. Identification of RCS and screening of compounds ability to sequester RCS employ several bioassays and analytical techniques. Present review describes in-depth study of RCS sources, types, properties, identification techniques, therapeutic approaches, nanocarriers, and their role in various diseases. This study will give an idea for therapeutic development to combat the RCS associated chronic diseases.
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Affiliation(s)
- Shivkanya Fuloria
- Faculty of Pharmacy, AIMST University, Kedah, Bedong 08100, Malaysia;
| | - Vetriselvan Subramaniyan
- Faculty of Medicine, Bioscience and Nursing, MAHSA University, Kuala Lumpur 42610, Malaysia; (V.S.); (Y.S.W.)
| | - Sundram Karupiah
- Faculty of Pharmacy, AIMST University, Kedah, Bedong 08100, Malaysia;
| | - Usha Kumari
- Faculty of Medicine, AIMST University, Kedah, Bedong 08100, Malaysia;
| | | | | | - Yuan Seng Wu
- Faculty of Medicine, Bioscience and Nursing, MAHSA University, Kuala Lumpur 42610, Malaysia; (V.S.); (Y.S.W.)
| | - Rhanye Mac Guad
- Faculty of Medicine and Health Science, University Malaysia Sabah, Kota Kinabalu 88400, Malaysia;
| | - Kaviraja Udupa
- Department of Neurophysiology, NIMHANS, Bangalore 560029, India;
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Mitran MI, Nicolae I, Tampa M, Mitran CI, Caruntu C, Sarbu MI, Ene CD, Matei C, Georgescu SR, Popa MI. Reactive Carbonyl Species as Potential Pro-Oxidant Factors Involved in Lichen Planus Pathogenesis. Metabolites 2019; 9:E213. [PMID: 31623383 PMCID: PMC6836031 DOI: 10.3390/metabo9100213] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 09/20/2019] [Accepted: 10/01/2019] [Indexed: 12/13/2022] Open
Abstract
The constant generation of reactive carbonyl species (RCSs) by lipid peroxidation during aerobic metabolism denotes their involvement in cell homeostasis. Skin represents the largest organ of the body that is exposed to lipid peroxidation. Previous studies have suggested the involvement of oxidative stress in the development of lichen planus (LP), a chronic inflammatory skin condition with a complex pathogenesis. The aim of our study is to investigate a panel of pro-oxidants (4-hydroxy-nonenal (4-HNE), thiobarbituric acid reactive substances (TBARS), and malondialdehyde (MDA)), the total antioxidant status (TAS), and thiol-disulfide homeostasis parameters (TDHP), including total thiol (TT), native thiol (NT), disulfides (DS), DS/NT ratio, DS/TT ratio, and NT/TT ratio. The comparative determinations of serum levels of 4-HNE, TBARS, and MDA in patients with LP (n = 31) and controls (n = 26) show significant differences between the two groups (4-HNE: 7.81 ± 1.96 µg/mL vs. 6.15 ± 1.17 µg/mL, p < 0.05, TBARS: 4.23 ± 0.59 µmol/L vs. 1.99 ± 0.23 µmol/L, p < 0.05, MDA: 32.3 ± 6.26 ng/mL vs. 21.26 ± 2.36 ng/mL). The serum levels of TAS are lower in LP patients compared to the control group (269.83 ± 42.63 µmol/L vs. 316.46 ± 28.76 µmol/L, p < 0.05). The serum levels of TDHP are altered in LP patients compared to controls (NT: 388.10 ± 11.32 µmol/L vs. 406.85 ± 9.32., TT: 430.23 ± 9.93 µmol/L vs. 445.88 ± 9.01 µmol/L, DS: 21.06 ± 1.76 µmol/L vs. 19.52 ± 0.77µmol/L). Furthermore, a negative association between pro-oxidants and TAS is identified (4-HNE - rho = -0.83, p < 0.01, TBARS - rho = -0.63, p < 0.01, and MDA - rho = -0.69, p < 0.01). Understanding the mechanisms by which bioactive aldehydes exert their biological effects on the skin could help define effective therapeutical strategies to counteract the cytotoxic effects of these reactive metabolic intermediates.
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Affiliation(s)
- Madalina Irina Mitran
- Department of Microbiology, "Carol Davila" University of Medicine and Pharmacy, 050474 Bucharest, Romania.
- "Cantacuzino" National Medico-Military Institute for Research and Development, 011233 Bucharest, Romania.
| | - Ilinca Nicolae
- "Victor Babes" Clinical Hospital for Infectious Diseases, 030303 Bucharest, Romania.
| | - Mircea Tampa
- "Victor Babes" Clinical Hospital for Infectious Diseases, 030303 Bucharest, Romania.
- Department of Dermatology, "Carol Davila" University of Medicine and Pharmacy, 050474 Bucharest, Romania.
| | - Cristina Iulia Mitran
- Department of Microbiology, "Carol Davila" University of Medicine and Pharmacy, 050474 Bucharest, Romania.
- "Cantacuzino" National Medico-Military Institute for Research and Development, 011233 Bucharest, Romania.
| | - Constantin Caruntu
- Department of Physiology, "Carol Davila" University of Medicine and Pharmacy, 050474 Bucharest, Romania.
- "Prof. N. Paulescu" National Institute of Diabetes, Nutrition and Metabolic Diseases, 011233 Bucharest, Romania.
| | - Maria Isabela Sarbu
- Department of Dermatology, "Carol Davila" University of Medicine and Pharmacy, 050474 Bucharest, Romania.
| | | | - Clara Matei
- Department of Dermatology, "Carol Davila" University of Medicine and Pharmacy, 050474 Bucharest, Romania.
| | - Simona Roxana Georgescu
- "Victor Babes" Clinical Hospital for Infectious Diseases, 030303 Bucharest, Romania.
- Department of Dermatology, "Carol Davila" University of Medicine and Pharmacy, 050474 Bucharest, Romania.
| | - Mircea Ioan Popa
- Department of Microbiology, "Carol Davila" University of Medicine and Pharmacy, 050474 Bucharest, Romania.
- "Cantacuzino" National Medico-Military Institute for Research and Development, 011233 Bucharest, Romania.
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12
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Schottroff F, Pyatkovskyy T, Reineke K, Setlow P, Sastry SK, Jaeger H. Mechanisms of enhanced bacterial endospore inactivation during sterilization by ohmic heating. Bioelectrochemistry 2019; 130:107338. [PMID: 31377394 DOI: 10.1016/j.bioelechem.2019.107338] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Revised: 07/24/2019] [Accepted: 07/24/2019] [Indexed: 02/06/2023]
Abstract
During ohmic heating, the electric field may additionally inactivate bacterial endospores. However, the exact mechanism of action is unclear. Thus, a mechanistic study was carried out, investigating the possible target of electric fields inside the spore. Bacillus subtilis spores were heated by conventional and ohmic heating in a capillary system under almost identical thermal conditions. Wild-type (PS533) spores were used, as well as isogenic mutants lacking certain components known for their contribution to spores' heat resistance: small-acid soluble proteins (SASP) protecting DNA (PS578); the coat covering the spore (PS3328); and the spore germination enzyme SleB (FB122(+)). Treatment-dependent release of the spore core's depot of dipicolinic acid (DPA) was further evaluated. Up to 2.4 log10 additional inactivation of PS533 could be achieved by ohmic heating, compared to conventional heating. The difference varied for the mutants, with a decreasing difference indicating a decreased effect of the electric field and vice versa. In particular, mutant spores lacking SASPs showed a behavior more similar to thermal inactivation alone. The combination of heat and electric field was shown to be necessary for enhanced spore inactivation. Thus, it is hypothesized that either the heat treatment makes the spore susceptible to the electric field, or vice versa.
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Affiliation(s)
- Felix Schottroff
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria; Department of Food, Agricultural and Biological Engineering, Ohio State University, Columbus, OH, USA.
| | - Taras Pyatkovskyy
- Department of Food, Agricultural and Biological Engineering, Ohio State University, Columbus, OH, USA
| | | | - Peter Setlow
- Department of Molecular Biology and Biophysics, UCONN Health, Farmington, CT, USA
| | - Sudhir K Sastry
- Department of Food, Agricultural and Biological Engineering, Ohio State University, Columbus, OH, USA
| | - Henry Jaeger
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
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13
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Asgar S, Chauhan M. Contextualization of traditional dairy products of India by exploring multidimensional benefits of heating. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.03.033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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14
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Dong L, Wu Y, Wang W, Wu Y, Zhang Y, Wang S. Structural modification and digestibility change of β-lactoglobulin modified by methylglyoxal with the simulated reheating of dairy products. Food Chem 2019; 288:276-282. [PMID: 30902293 DOI: 10.1016/j.foodchem.2019.03.021] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2018] [Revised: 03/05/2019] [Accepted: 03/07/2019] [Indexed: 01/13/2023]
Abstract
A methylglyoxal (MG)-β-lactoglobulin (bLG) model was established to simulate reheating conditions (60-100 °C) to investigate the modification effect that α-dicarbonyl compounds had on protein structure and on the digestibility of milk protein. The results showed that bLG can be modified by MG, and the modification degree increased with the increase in reheating temperature. The reacted lysine and arginine as well as the generated protein-bound NƐ-carboxymethyllysine and NƐ-carboxyethyllysine in the modified bLG also increased with temperature. The high-resolution mass spectrometry results revealed that the modification site is at the lysine and arginine residue of bLG. Additionally, nine types of modifications were detected, and NƐ-carboxyethyllysine was the dominant modification product. The in vitro digestibility of MG-modified bLG clearly decreased with the increase in reheating temperature. This result was consistent with the degree of structural modification and could be explained by the specific action sites (lysine and arginine) of the digestive enzyme, which were modified by MG.
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Affiliation(s)
- Lu Dong
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yuekun Wu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Wenxiang Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yajing Wu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
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15
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Ultra-processed food intake and mortality in the USA: results from the Third National Health and Nutrition Examination Survey (NHANES III, 1988-1994). Public Health Nutr 2019; 22:1777-1785. [PMID: 30789115 DOI: 10.1017/s1368980018003890] [Citation(s) in RCA: 165] [Impact Index Per Article: 33.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
OBJECTIVE To evaluate the association between ultra-processed food intake and all-cause mortality and CVD mortality in a nationally representative sample of US adults. DESIGN Prospective analyses of reported frequency of ultra-processed food intake in 1988-1994 and all-cause mortality and CVD mortality through 2011. SETTING The Third National Health and Nutrition Examination Survey (NHANES III, 1988-1994).ParticipantsAdults aged ≥20 years (n 11898). RESULTS Over a median follow-up of 19 years, individuals in the highest quartile of frequency of ultra-processed food intake (e.g. sugar-sweetened or artificially sweetened beverages, sweetened milk, sausage or other reconstructed meats, sweetened cereals, confectionery, desserts) had a 31% higher risk of all-cause mortality, after adjusting for demographic and socio-economic confounders and health behaviours (adjusted hazard ratio=1·31; 95% CI 1·09, 1·58; P-trend = 0·001). No association with CVD mortality was observed (P-trend=0·86). CONCLUSIONS Higher frequency of ultra-processed food intake was associated with higher risk of all-cause mortality in a representative sample of US adults. More longitudinal studies with dietary data reflecting the modern food supply are needed to confirm our results.
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16
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Tang Y, Ma Y, Yin J, Lin W. Strategies for designing organic fluorescent probes for biological imaging of reactive carbonyl species. Chem Soc Rev 2019; 48:4036-4048. [DOI: 10.1039/c8cs00956b] [Citation(s) in RCA: 114] [Impact Index Per Article: 22.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
This review highlights the design strategies of typical organic fluorescent probes for reactive carbonyl species and their application in biological imaging.
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Affiliation(s)
- Yonghe Tang
- Institute of Fluorescent Probes for Biological Imaging
- School of Chemistry and Chemical Engineering
- School of Materials Science and Engineering
- University of Jinan
- Jinan
| | - Yanyan Ma
- Institute of Fluorescent Probes for Biological Imaging
- School of Chemistry and Chemical Engineering
- School of Materials Science and Engineering
- University of Jinan
- Jinan
| | - Junling Yin
- Institute of Fluorescent Probes for Biological Imaging
- School of Chemistry and Chemical Engineering
- School of Materials Science and Engineering
- University of Jinan
- Jinan
| | - Weiying Lin
- Institute of Fluorescent Probes for Biological Imaging
- School of Chemistry and Chemical Engineering
- School of Materials Science and Engineering
- University of Jinan
- Jinan
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17
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Schottroff F, Fröhling A, Zunabovic-Pichler M, Krottenthaler A, Schlüter O, Jäger H. Sublethal Injury and Viable but Non-culturable (VBNC) State in Microorganisms During Preservation of Food and Biological Materials by Non-thermal Processes. Front Microbiol 2018; 9:2773. [PMID: 30515140 PMCID: PMC6255932 DOI: 10.3389/fmicb.2018.02773] [Citation(s) in RCA: 83] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2018] [Accepted: 10/29/2018] [Indexed: 11/13/2022] Open
Abstract
The viable but non-culturable (VBNC) state, as well as sublethal injury of microorganisms pose a distinct threat to food safety, as the use of traditional, culture-based microbiological analyses might lead to an underestimation or a misinterpretation of the product's microbial status and recovery phenomena of microorganisms may occur. For thermal treatments, a large amount of data and experience is available and processes are designed accordingly. In case of innovative inactivation treatments, however, there are still several open points with relevance for the investigation of inactivation mechanisms as well as for the application and validation of the preservation processes. Thus, this paper presents a comprehensive compilation of non-thermal preservation technologies, i.e., high hydrostatic pressure (HHP), pulsed electric fields (PEFs), pulsed light (PL), and ultraviolet (UV) radiation, as well as cold plasma (CP) treatments. The basic technological principles and the cellular and molecular mechanisms of action are described. Based on this, appropriate analytical methods are outlined, i.e., direct viable count, staining, and molecular biological methods, in order to enable the differentiation between viable and dead cells, as well as the possible occurrence of an intermediate state. Finally, further research needs are outlined.
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Affiliation(s)
- Felix Schottroff
- Institute of Food Technology, University of Natural Resources and Life Sciences, Vienna, Austria
| | - Antje Fröhling
- Quality and Safety of Food and Feed, Leibniz Institute for Agricultural Engineering and Bioeconomy, Potsdam, Germany
| | | | - Anna Krottenthaler
- Institute of Food Technology, University of Natural Resources and Life Sciences, Vienna, Austria
| | - Oliver Schlüter
- Quality and Safety of Food and Feed, Leibniz Institute for Agricultural Engineering and Bioeconomy, Potsdam, Germany
| | - Henry Jäger
- Institute of Food Technology, University of Natural Resources and Life Sciences, Vienna, Austria
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18
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Šebeková K, Brouder Šebeková K. Glycated proteins in nutrition: Friend or foe? Exp Gerontol 2018; 117:76-90. [PMID: 30458224 DOI: 10.1016/j.exger.2018.11.012] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 09/20/2018] [Accepted: 11/16/2018] [Indexed: 12/18/2022]
Abstract
Advanced glycation end products (AGEs) are formed in in vivo, and accumulate in tissues and body fluids during ageing. Endogenous AGE-modified proteins show altered structure and function, and may interact with receptor for AGEs (RAGE) resulting in production of reactive oxygen species, inflammatory, atherogenic and diabetogenic responses. AGEs are also formed in thermally processed foods. Studies in rodents document that dietary AGEs are partially absorbed into circulation, and accumulate in different tissues. Knowledge on the health effects of high dietary intake of AGEs is incomplete and contradictory. In this overview we discuss the data from experimental and clinical studies, either those supporting the assumption that restriction of dietary AGEs associated with health benefits, or data suggesting that dietary intake of AGEs associates with positive health outcomes. We polemicize whether the effects of exaggerated intake or restriction of highly thermally processed foods might be straightforward interpreted as the effects of AGEs-rich vs. AGEs-restricted diets. We also underline the lack of studies, and thus a poor knowledge, on the effects of different single chemically defined AGEs administration, concurrent intake of different dietary AGEs, of load with dietary AGEs corresponding to the habitual diet in humans, and on those of dietary AGEs in vulnerable populations, such as infants and particularly elderly.
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Affiliation(s)
- Katarína Šebeková
- Institute of Molecular Biomedicine, Medical Faculty, Comenius University, Bratislava, Slovakia.
| | - Katarína Brouder Šebeková
- Intensive Care Unit, John Radcliffe Hospital, Oxford, United Kingdom of Great Britain and Northern Ireland
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19
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Gorodyska O, Grevtseva N, Samokhvalova O, Savchenko O, Grygorenko A. Investigation of the safety grapeseed powder as an alternative to cocoa-powder in a confectionery glaze. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.15673/fst.v12i3.1041] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The article considers the safety and environmental cleanliness of grapeseed powders compared to the natural and alkalized cocoa powders. The content of heavy metals in the investigated powders has been determined by the atomic adsorption method; radionuclide activity has been determined by the spectrometric method; the presence of mycotoxins B1, T-2-toxin, zearalenone, and deoxynivalenol (vomitoxin) has been determined by thin-layer chromatography; the amount of nitrates has been determined by the ionometric method; contamination of powders with organophosphorous and organochlorine pesticides has been determined by chromatographic method.
According to the results of experiments, the content of heavy metals in all investigated powders is within the limits of the maximum permissible concentration, whilst powders of grapeseeds are notable for a significantly lower mass content of plumbum, zinc, copper salts. As for the radioactivity of grapeseed powders, the activity of radionuclides is significantly below the permissible level. Presence of aflatoxin В1 has been detected in the alkalized cocoa powder sample, of zearalenone – in the grapeseed powder oilcake sample. Their concentration does not exceed the allowable concentration. Mycotoxines are absent in other samples investigated. Concentration of nitrates in the natural and alkalized cocoa powder samples is by 20–30 times higher than that found in grapeseed powders. The content of organophosphorous and organochlorine pesticides in all cocoa powder samples and all grapeseed containing powders is below the method’s threshold of detectability. The glaze samples containing the additives investigated have a considerably lower content of heavy metals compared to the reference samples.
Glaze with cocoa powder partially replaced with grapeseed powders has high organoleptic quality parameters. During the glazing process, it is applied on the surface of products in thin layers and cools down in small waves. The results obtained prove that domestic raw materials are safe for human health, and confectionery glaze containing grapeseed powders as partial replacement of the cocoa powder has high safety characteristics.
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20
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Pedreschi F, Saavedra I, Bunger A, Zuñiga RN, Pedreschi R, Chirinos R, Campos D, Mariotti-Celis MS. Tara pod (Caesalpinia spinosa) extract mitigates neo-contaminant formation in Chilean bread preserving their sensory attributes. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.086] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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21
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Zhao M, Wang P, Li D, Shang J, Hu X, Chen F. Protection against neo-formed contaminants (NFCs)-induced toxicity by phytochemicals. Food Chem Toxicol 2017; 108:392-406. [DOI: 10.1016/j.fct.2017.01.023] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2016] [Revised: 12/27/2016] [Accepted: 01/25/2017] [Indexed: 01/18/2023]
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22
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Contribution of ultra-processed foods in the diet of adults from the French NutriNet-Santé study. Public Health Nutr 2017; 21:27-37. [DOI: 10.1017/s1368980017001367] [Citation(s) in RCA: 125] [Impact Index Per Article: 17.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
AbstractObjectiveConcerns have been raised about the potential health impact of ultra-processed foods (UPF) in the diet. Our objective was to investigate the contribution of UPF in the diet in a large French population and its association with sociodemographic factors and dietary patterns.DesignCross-sectional analysis of dietary data from 74 470 participants in the web-based NutriNet-Santé cohort. UPF were identified in repeated 24 h records and the proportion (in weight) of UPF in the total diet (UPFp) was computed for each participant. Associations of sociodemographic characteristics and UPFp in quartiles were assessed using multivariate multinomial logistic regression. Food group consumption and nutrient intakes across quartiles of UPFp were estimated using linear regression adjusted for sociodemographic factors and energy intake.SettingFrance.ResultsUPF contributed 18·4 % of the foods consumed in weight and 35·9 % of total energy intake. Higher UPFp consumption was independently associated with male gender, younger age, lower education, smoking, and overweight and obesity (all P<0·0001). Participants in the highest UPFp quartile consumed lower amounts of fruit and vegetables (difference between quartile 4 and quartile 1 of UPFp, Δ=−180·3 g/d) and higher amounts of sweet products (Δ=68·5 g/d) and soft drinks (Δ=98·6 g/d; all P<0·0001). They had higher intakes of energy (Δ=610 kJ/d (145·7 kcal/d)) and added sugar (Δ=17·1 g/d), and lower intakes of fibre (Δ=−4·04 g/d), β-carotene (Δ=−1019·6 μg/d) and Ca (Δ=−87·8 mg/d; all P<0·0001).ConclusionsUPF represent an important part of the diet in adults from the French general population and are associated with unbalanced nutritional intakes.
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23
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van Asselt ED, van der Fels-Klerx H, Marvin H, van Bokhorst-van de Veen H, Groot MN. Overview of Food Safety Hazards in the European Dairy Supply Chain. Compr Rev Food Sci Food Saf 2016; 16:59-75. [DOI: 10.1111/1541-4337.12245] [Citation(s) in RCA: 88] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2016] [Revised: 10/28/2016] [Accepted: 10/31/2016] [Indexed: 01/02/2023]
Affiliation(s)
- E. D. van Asselt
- RIKILT-Wageningen Univ. & Research; P.O. Box 230 6700 AE Wageningen the Netherlands
| | | | - H.J.P. Marvin
- RIKILT-Wageningen Univ. & Research; P.O. Box 230 6700 AE Wageningen the Netherlands
| | | | - M. Nierop Groot
- Wageningen Food & Biobased Research; P.O. Box 17 6700 AA Wageningen the Netherlands
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García-Lomillo J, González-SanJosé ML. Applications of Wine Pomace in the Food Industry: Approaches and Functions. Compr Rev Food Sci Food Saf 2016; 16:3-22. [PMID: 33371551 DOI: 10.1111/1541-4337.12238] [Citation(s) in RCA: 156] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2016] [Revised: 09/14/2016] [Accepted: 09/15/2016] [Indexed: 02/06/2023]
Abstract
Winemaking generates large amounts of wine pomace, also called grape pomace. This by-product has attracted the attention of food scientists and the food industry, due to its high content in nutrients and bioactive compounds. This review mainly focuses on the different published approaches to the use of wine pomace and its functions in the food industry. Traditionally, wine pomace has been used to obtain wine alcohol, food colorings, and grape seed oil. More recently, research has focused in the production of other value-added products, such as extracts of bioactive compounds, mainly phenols, recovery of tartaric acid, and the making of flours. The most common functions associated with wine pomace products are their use as antioxidants, followed by their use as fortifying, coloring, and antimicrobial agents. These products have mainly been applied to the preparation of meat and fish products and to, a lesser extent, cereal products.
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Affiliation(s)
- Javier García-Lomillo
- Dept. of Biotechnology and Food Science, Faculty of Science, Univ. of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain
| | - María Luisa González-SanJosé
- Dept. of Biotechnology and Food Science, Faculty of Science, Univ. of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain
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25
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Kakde S, Bhopal RS, Bhardwaj S, Misra A. Urbanized South Asians' susceptibility to coronary heart disease: The high-heat food preparation hypothesis. Nutrition 2016; 33:216-224. [PMID: 27776951 DOI: 10.1016/j.nut.2016.07.006] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2016] [Revised: 06/17/2016] [Accepted: 07/08/2016] [Indexed: 02/07/2023]
Abstract
OBJECTIVE Known risk factors do not fully explain the comparatively high susceptibility to coronary heart disease (CHD) in South Asians (Indian, Pakistani, Bangladeshi, and Sri Lankan populations in South Asia and overseas). The search for explanatory hypotheses and cofactors that raise susceptibility of South Asians to CHD continues. The aim of this study was to propose "the high-heat food preparation hypothesis," where neo-formed contaminants (NFCs) such as trans-fatty acids (TFAs) and advanced glycation end-products (AGEs) are the cofactors. METHODS We reviewed the actions of AGEs and TFAs, the burden of these products in tissues and blood in South Asians, the relationship between these products and CHD, the effects of preparing food and reheating oils at high temperatures on NFCs, and the foods and mode of preparation in South Asian and Chinese cuisines. RESULTS Animal and human studies show NFCs increase the risk for CHD. Evidence on the consumption and body burden of these products across ethnic groups is not available, and comparable data on the NFC content of the cuisine of South Asians and potential comparison populations (e.g., the Chinese with lower CHD rates) are limited. South Asians' cuisine is dominated by frying and roasting techniques that use high temperatures. South Asian foods have high TFA content primarily through the use of partially hydrogenated fats, reheated oils, and high-heat cooking. Reheating oils greatly increases the TFA content. In comparison, Chinese cuisine involves mostly braising, steaming, and boiling rather than frying. CONCLUSION We hypothesize that South Asians' susceptibility to CHD is partly attributable to high-heat treated foods producing high NFCs. Research to accrue direct evidence is proposed.
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Affiliation(s)
- Smitha Kakde
- Edinburgh Migration, Ethnicity and Health Research Group, Centre for Population Health Sciences, Usher Institute of Population Health Sciences and Informatics, University of Edinburgh, Edinburgh, UK
| | - Raj S Bhopal
- Edinburgh Migration, Ethnicity and Health Research Group, Centre for Population Health Sciences, Usher Institute of Population Health Sciences and Informatics, University of Edinburgh, Edinburgh, UK.
| | - Swati Bhardwaj
- National Diabetes, Obesity and Cholesterol Diseases Foundation, SDA, New Delhi, India; Diabetes Foundation (India), SDA, New Delhi, India; Center of Nutrition & Metabolic Research (C-NET), Delhi, India
| | - Anoop Misra
- National Diabetes, Obesity and Cholesterol Diseases Foundation, SDA, New Delhi, India; Diabetes Foundation (India), SDA, New Delhi, India; Center of Nutrition & Metabolic Research (C-NET), Delhi, India; Fortis C-DOC Center for Excellence for Diabetes, Metabolic Diseases and Endocrinology, New Delhi, India
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26
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Liska DJ, Cook CM, Wang DD, Szpylka J. Maillard reaction products and potatoes: have the benefits been clearly assessed? Food Sci Nutr 2016; 4:234-49. [PMID: 27004113 PMCID: PMC4779479 DOI: 10.1002/fsn3.283] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2015] [Revised: 07/10/2015] [Accepted: 07/23/2015] [Indexed: 12/29/2022] Open
Abstract
Cooking foods affords numerous food safety benefits. During heating, Maillard reaction products (MRPs) are formed. MRPs contribute sensory aspects to food, including color, taste, and texture. One MRP, acrylamide, has been implicated in negative health outcomes; however, emerging data suggests MRPs may also deliver certain health benefits. The food industry has taken steps to decrease acrylamide formation, but the perception that high levels of acrylamide compromise the nutritional benefit of certain foods has continued. Potatoes are susceptible to MRP formation during cooking but also are considered an affordable, high nutrient content food. In particular, potatoes contribute significantly to fiber and potassium intakes in the U.S. population, two nutrients of need. How, then, should potatoes be judged for effects on health? A structured evidence assessment was conducted to identify literature, specifically clinical trials, on MRPs from potatoes and health, as well as nutritional contribution of potatoes. The results indicate limited human clinical data are available on negative health outcomes of potato-based MRPs, whereas potatoes are important contributors of key nutrients, such as fiber and potassium. Therefore, a balanced benefit-risk approach is warranted in order to assure that decreasing consumption of certain foods, like potatoes, does not lead to unintended consequences of nutrition inadequacies.
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Affiliation(s)
| | - Chad M. Cook
- Biofortis Research211 E. Lake St.AddisonIllinois 60101
| | - Ding Ding Wang
- D&V Systematic Consulting1945 Eastchester Rd.Apt 26DBronxNew York 10461
| | - John Szpylka
- Silliker, a Mérieux NutriSciences CompanyChicagoIllinois 60601
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Ottum MS, Mistry AM. Advanced glycation end-products: modifiable environmental factors profoundly mediate insulin resistance. J Clin Biochem Nutr 2015; 57:1-12. [PMID: 26236094 PMCID: PMC4512899 DOI: 10.3164/jcbn.15-3] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2015] [Accepted: 04/13/2015] [Indexed: 12/25/2022] Open
Abstract
Advanced glycation end-products are toxic by-products of metabolism and are also acquired from high-temperature processed foods. They promote oxidative damage to proteins, lipids and nucleotides. Aging and chronic diseases are strongly associated with markers for oxidative stress, especially advanced glycation end-products, and resistance to peripheral insulin-mediated glucose uptake. Modifiable environmental factors including high levels of refined and simple carbohydrate diets, hypercaloric diets and sedentary lifestyles drive endogenous formation of advanced glycation end-products via accumulation of highly reactive glycolysis intermediates and activation of the polyol/aldose reductase pathway producing high intracellular fructose. High advanced glycation end-products overwhelm innate defenses of enzymes and receptor-mediated endocytosis and promote cell damage via the pro-inflammatory and pro-oxidant receptor for advanced glycation end-products. Oxidative stress disturbs cell signal transduction, especially insulin-mediated metabolic responses. Here we review emerging evidence that restriction of dietary advanced glycation end-products significantly reduces total systemic load and insulin resistance in animals and humans in diabetes, polycystic ovary syndrome, healthy populations and dementia. Of clinical importance, this insulin sensitizing effect is independent of physical activity, caloric intake and adiposity level.
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Affiliation(s)
- Mona S Ottum
- Dietetics and Human Nutrition Program, 318 Marshall Building, Eastern Michigan University, Ypsilanti, MI 48197, USA
| | - Anahita M Mistry
- Dietetics and Human Nutrition Program, 318 Marshall Building, Eastern Michigan University, Ypsilanti, MI 48197, USA
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28
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Reactive carbonyl species in vivo: generation and dual biological effects. ScientificWorldJournal 2014; 2014:417842. [PMID: 24634611 PMCID: PMC3918703 DOI: 10.1155/2014/417842] [Citation(s) in RCA: 118] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2013] [Accepted: 10/31/2013] [Indexed: 12/21/2022] Open
Abstract
Reactive carbonyls are widespread species in living organisms and mainly known for their damaging effects. The most abundant reactive carbonyl species (RCS) are derived from oxidation of carbohydrates, lipids, and amino acids. Chemical modification of proteins, nucleic acids, and aminophospholipids by RCS results in cytotoxicity and mutagenicity. In addition to their direct toxicity, modification of biomolecules by RCS gives rise to a multitude of adducts and cross links that are increasingly implicated in aging and pathology of a wide range of human diseases. Understanding of the relationship between metabolism of RCS and the development of pathological disorders and diseases may help to develop effective approaches to prevent a number of disorders and diseases. On the other hand, constant persistence of RCS in cells suggests that they perform some useful role in living organisms. The most beneficial effects of RCS are their establishment as regulators of cell signal transduction and gene expression. Since RCS can modulate different biological processes, new tools are required to decipher the precise mechanisms underlying dual effects of RCS.
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Koletzko B, Shamir R, Ashwell M. Quality and safety aspects of infant nutrition. ANNALS OF NUTRITION AND METABOLISM 2012; 60:179-84. [PMID: 22699763 DOI: 10.1159/000338803] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Quality and safety aspects of infant nutrition are of key importance for child health, but oftentimes they do not get much attention by health care professionals whose interest tends to focus on functional benefits of early nutrition. Unbalanced diets and harmful food components induce particularly high risks for untoward effects in infants because of their rapid growth, high nutrient needs, and their typical dependence on only one or few foods during the first months of life. The concepts, standards and practices that relate to infant food quality and safety were discussed at a scientific workshop organized by the Child Health Foundation and the Early Nutrition Academy jointly with the European Society for Paediatric Gastroenterology, Hepatology and Nutrition, and a summary is provided here. The participants reviewed past and current issues on quality and safety, the role of different stakeholders, and recommendations to avert future issues. It was concluded that a high level of quality and safety is currently achieved, but this is no reason for complacency. The food industry carries the primary responsibility for the safety and suitability of their products, including the quality of composition, raw materials and production processes. Introduction of new or modified products should be preceded by a thorough science based review of suitability and safety by an independent authority. Food safety events should be managed on an international basis. Global collaboration of food producers, food-safety authorities, paediatricians and scientists is needed to efficiently exchange information and to best protect public health.
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Affiliation(s)
- Berthold Koletzko
- Dr. von Hauner Children's Hospital, University of Munich Medical Centre, Lindwurmstrasse 4, Munich, Germany.
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Elmadfa I, Meyer AL. Importance of food composition data to nutrition and public health. Eur J Clin Nutr 2011; 64 Suppl 3:S4-7. [PMID: 21045848 DOI: 10.1038/ejcn.2010.202] [Citation(s) in RCA: 83] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
INTRODUCTION Adequate nutrition is one of the pillars of public health. Before developing and implementing effective intervention programmes to improve nutrition at the population level, it is important to know the nutritional situation of the target group. ASSESSMENT OF ENERGY AND NUTRIENT INTAKE The estimation of nutrient intake from food consumption requires reliable data on food composition. These data are also the fundamentals of food-based dietary guidelines for healthy nutrition, containing the necessary information on food sources for different nutrients. Furthermore, food composition tables can provide information on chemical forms of nutrients and the presence and amounts of interacting components, and thus provide information on their bioavailability. For some nutrients such as vitamin A, vitamin E and niacin, the concept of equivalence has been introduced to account for differences in the availability and biological activity of different chemical forms. NON-NUTRITIVE FOOD COMPONENTS: Although most food composition tables focus on energy, macro- and micronutrients, interest in non-nutritive components is increasing. Considering the beneficial effects of biologically active secondary plant cell compounds such as polyphenols and carotenoids, more data on these are needed. On the other hand, there are a number of naturally occurring or 'man-made' non-nutritive substances with negative effects, and to control exposure, the main dietary sources must be known. Another aspect is contaminants, which could have detrimental effects on consumers' health. Among these are agrochemicals, industrial pollutants reaching the food chain and substances formed during food preparation. A valid risk assessment requires data on exposure, and thus on the contents of contaminants in foods. However, these data are highly variable and may significantly differ even within narrowly confined regions. CURRENT FOOD COMPOSITION DATABASES ARE FAR FROM COMPLETE: The fact that composition tables generally do not provide information about the origin of substances found in food can also influence their usability. For example, the German Nutrient Data base does not discriminate between naturally occurring and added sucrose impeding the estimation of added sucrose intake that should be limited. Points of focus: Considering the increasing number of persons relying on community nutrition and catering, healthy menu lines can improve the consumers' diets and contribute to nutrient supply. The development and implementation of appropriate guidelines also need food composition databases (FCBs) to compose meals. The ever-increasing number of new food preparations and manufactured products has resulted in a need for procedures for regularly updated data. Moreover, there is a lack of data particularly for essential trace elements such as copper, chromium or molybdenum and also vitamin K, as well as the already mentioned non-nutritive components. Limited comparability between countries is another issue. Regional differences arise especially from the use of local varieties, different soil quality or meteorological aspects. This variability is further increased with composite meals because of variation in recipes. CONCLUSION Information about food composition is necessary for the assessment of diet quality and the development and application of food-based dietary guidelines, providing a useful tool for the field of public health nutrition. In this regard, more attention should be paid to the preparation, extension and maintenance of FCBs.
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Affiliation(s)
- I Elmadfa
- Institute of Nutritional Sciences, University of Vienna, Althanstrasse, Vienna, Austria.
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Health effects of dietary Maillard reaction products: the results of ICARE and other studies. Amino Acids 2010; 42:1119-31. [DOI: 10.1007/s00726-010-0776-z] [Citation(s) in RCA: 79] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2010] [Accepted: 09/01/2010] [Indexed: 01/12/2023]
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