1
|
Godos J, Scazzina F, Paternò Castello C, Giampieri F, Quiles JL, Briones Urbano M, Battino M, Galvano F, Iacoviello L, de Gaetano G, Bonaccio M, Grosso G. Underrated aspects of a true Mediterranean diet: understanding traditional features for worldwide application of a "Planeterranean" diet. J Transl Med 2024; 22:294. [PMID: 38515140 PMCID: PMC10956348 DOI: 10.1186/s12967-024-05095-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Accepted: 03/15/2024] [Indexed: 03/23/2024] Open
Abstract
Over the last decades, the Mediterranean diet gained enormous scientific, social, and commercial attention due to proven positive effects on health and undeniable taste that facilitated a widespread popularity. Researchers have investigated the role of Mediterranean-type dietary patterns on human health all around the world, reporting consistent findings concerning its benefits. However, what does truly define the Mediterranean diet? The myriad of dietary scores synthesizes the nutritional content of a Mediterranean-type diet, but a variety of aspects are generally unexplored when studying the adherence to this dietary pattern. Among dietary factors, the main characteristics of the Mediterranean diet, such as consumption of fruit and vegetables, olive oil, and cereals should be accompanied by other underrated features, such as the following: (i) specific reference to whole-grain consumption; (ii) considering the consumption of legumes, nuts, seeds, herbs and spices often untested when exploring the adherence to the Mediterranean diet; (iii) consumption of eggs and dairy products as common foods consumed in the Mediterranean region (irrespectively of the modern demonization of dietary fat intake). Another main feature of the Mediterranean diet includes (red) wine consumption, but more general patterns of alcohol intake are generally unmeasured, lacking specificity concerning the drinking occasion and intensity (i.e., alcohol drinking during meals). Among other underrated aspects, cooking methods are rather simple and yet extremely varied. Several underrated aspects are related to the quality of food consumed when the Mediterranean diet was first investigated: foods are locally produced, minimally processed, and preserved with more natural methods (i.e., fermentation), strongly connected with the territory with limited and controlled impact on the environment. Dietary habits are also associated with lifestyle behaviors, such as sleeping patterns, and social and cultural values, favoring commensality and frugality. In conclusion, it is rather reductive to consider the Mediterranean diet as just a pattern of food groups to be consumed decontextualized from the social and geographical background of Mediterranean culture. While the methodologies to study the Mediterranean diet have demonstrated to be useful up to date, a more holistic approach should be considered in future studies by considering the aforementioned underrated features and values to be potentially applied globally through the concept of a "Planeterranean" diet.
Collapse
Affiliation(s)
- Justyna Godos
- Department of Biomedical and Biotechnological Sciences, University of Catania, Catania, Italy
| | | | | | - Francesca Giampieri
- Department of Clinical Sciences, Università Politecnica Delle Marche, Ancona, Italy
- Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres 21, 39011, Santander, Spain
| | - José L Quiles
- Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres 21, 39011, Santander, Spain
- Department of Physiology, Institute of Nutrition and Food Technology "José Mataix", Biomedical Research Center, University of Granada, Avda del Conocimiento S/N, Parque Tecnologico de La Salud, Armilla, 18016, Granada, Spain
- Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Avenida del Conocimiento 37, 18016, Granada, Spain
| | - Mercedes Briones Urbano
- Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres 21, 39011, Santander, Spain
- Universidad Internacional Iberoamericana, Campeche, 24560, México
- Universidad Internacional Iberoamericana, Arecibo, PR, 00613, USA
| | - Maurizio Battino
- Department of Clinical Sciences, Università Politecnica Delle Marche, Ancona, Italy
- Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres 21, 39011, Santander, Spain
- International Joint Research Laboratory of Intelligent Agriculture and Agri-Products Processing, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China
| | - Fabio Galvano
- Department of Biomedical and Biotechnological Sciences, University of Catania, Catania, Italy
| | - Licia Iacoviello
- Department of Epidemiology and Prevention, IRCCS Neuromed, Pozzilli, Italy
- Libera Università Mediterranea (LUM) "Giuseppe Degennaro", Casamassima (Bari), Italy
| | | | | | - Giuseppe Grosso
- Department of Biomedical and Biotechnological Sciences, University of Catania, Catania, Italy.
- Center for Human Nutrition and Mediterranean Foods (NUTREA), University of Catania, Catania, Italy.
| |
Collapse
|
2
|
Lu VM, Niazi TN. The epidemiologic associations of food availability with national incidence and mortality rates of pediatric central nervous system tumors. Childs Nerv Syst 2024; 40:445-451. [PMID: 37606833 DOI: 10.1007/s00381-023-06134-5] [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: 07/25/2023] [Accepted: 08/17/2023] [Indexed: 08/23/2023]
Abstract
BACKGROUND The epidemiology of central nervous system (CNS) tumors in pediatric patients worldwide continues to be defined. To date, there has been no evaluation of how national food availability may associate with the incidence and mortality of these tumors. Correspondingly, the aim of this study was to define if such associations exist. METHODS The most updated incidence and mortality rates of CNS tumors in pediatric patients were abstracted by country from the Global Burden of Disease database. Data regarding food availability parameters were identified and abstracted from the Food Systems Dashboard database. Associations were tested using univariate and multivariate regression analyses. RESULTS There were sufficient data in a total of 175 countries worldwide describing the required outcomes. Median incidence and mortality rates across these countries were 1.63 per 100,000 and 0.80 per 100,000, respectively. Higher incidence rates of pediatric CNS tumors were statistically associated with lower availability of fruit and vegetables (P = 0.02), higher average protein supply (P < 0.01), lower share of dietary energy from cereal and roots (P < 0.01), lower supply of meat (P < 0.01), lower supply of nuts and seeds (P < 0.01), lower supply of vegetable oils (P < 0.01), and higher supply of vegetables (P < 0.01). Higher mortality rates due to pediatric CNS tumors were statistically associated with lower availability of fruit and vegetables (P = 0.048), lower supply of fish (P = 0.046), and lower supply of nuts and seeds (P = 0.04). When categorizing countries based on income status, there was a decrease in significant associations found more pronounced in low-middle income countries. CONCLUSIONS There are many novel associations between national food availability and the incidence and mortality rates of pediatric CNS tumors across the world, which may be more pronounced and divergent in low-middle income countries. A greater understanding is needed to identify what specific components of the significant parameters influence these trends and how public health efforts may best address these associations to improve overall outcomes.
Collapse
Affiliation(s)
- Victor M Lu
- Department of Neurological Surgery, University of Miami, Jackson Memorial Hospital, Miami, FL, USA.
- Department of Neurological Surgery, Nicklaus Children's Hospital, Miami, FL, USA.
| | - Toba N Niazi
- Department of Neurological Surgery, University of Miami, Jackson Memorial Hospital, Miami, FL, USA
- Department of Neurological Surgery, Nicklaus Children's Hospital, Miami, FL, USA
| |
Collapse
|
3
|
Ciaccheri L, De Girolamo A, Cervellieri S, Lippolis V, Mencaglia AA, Pascale M, Mignani AG. Low-Cost Pocket Fluorometer and Chemometric Tools for Green and Rapid Screening of Deoxynivalenol in Durum Wheat Bran. Molecules 2023; 28:7808. [PMID: 38067538 PMCID: PMC10708224 DOI: 10.3390/molecules28237808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 11/21/2023] [Accepted: 11/23/2023] [Indexed: 12/18/2023] Open
Abstract
Cereal crops are frequently contaminated by deoxynivalenol (DON), a harmful type of mycotoxin produced by several Fusarium species fungi. The early detection of mycotoxin contamination is crucial for ensuring safety and quality of food and feed products, for preventing health risks and for avoiding economic losses because of product rejection or costly mycotoxin removal. A LED-based pocket-size fluorometer is presented that allows a rapid and low-cost screening of DON-contaminated durum wheat bran samples, without using chemicals or product handling. Forty-two samples with DON contamination in the 40-1650 µg/kg range were considered. A chemometric processing of spectroscopic data allowed distinguishing of samples based on their DON content using a cut-off level set at 400 µg/kg DON. Although much lower than the EU limit of 750 µg/kg for wheat bran, this cut-off limit was considered useful whether accepting the sample as safe or implying further inspection by means of more accurate but also more expensive standard analytical techniques. Chemometric data processing using Principal Component Analysis and Quadratic Discriminant Analysis demonstrated a classification rate of 79% in cross-validation. To the best of our knowledge, this is the first time that a pocket-size fluorometer was used for DON screening of wheat bran.
Collapse
Affiliation(s)
- Leonardo Ciaccheri
- CNR—Istituto di Fisica Applicata “Nello Carrara” (IFAC), Via Madonna del Piano, 10, Sesto Fiorentino, 50019 Florence, Italy; (A.A.M.); (A.G.M.)
| | - Annalisa De Girolamo
- CNR—Istituto di Scienze delle Produzioni Alimentari (ISPA), Via G. Amendola, 122/O, 70126 Bari, Italy; (S.C.); (V.L.)
| | - Salvatore Cervellieri
- CNR—Istituto di Scienze delle Produzioni Alimentari (ISPA), Via G. Amendola, 122/O, 70126 Bari, Italy; (S.C.); (V.L.)
| | - Vincenzo Lippolis
- CNR—Istituto di Scienze delle Produzioni Alimentari (ISPA), Via G. Amendola, 122/O, 70126 Bari, Italy; (S.C.); (V.L.)
| | - Andrea Azelio Mencaglia
- CNR—Istituto di Fisica Applicata “Nello Carrara” (IFAC), Via Madonna del Piano, 10, Sesto Fiorentino, 50019 Florence, Italy; (A.A.M.); (A.G.M.)
| | - Michelangelo Pascale
- CNR—Istituto di Scienze dell’Alimentazione (ISA), Via Roma, 64, 83100 Avellino, Italy;
| | - Anna Grazia Mignani
- CNR—Istituto di Fisica Applicata “Nello Carrara” (IFAC), Via Madonna del Piano, 10, Sesto Fiorentino, 50019 Florence, Italy; (A.A.M.); (A.G.M.)
| |
Collapse
|
4
|
Pruett A, Aramouni FM, Bean SR, Haub MD. Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat Flours. Foods 2023; 12:4188. [PMID: 38231567 DOI: 10.3390/foods12234188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 11/08/2023] [Accepted: 11/14/2023] [Indexed: 01/18/2024] Open
Abstract
The unique properties of sorghum are increasingly being studied for potential health benefits, with one area of emphasis being the impact of sorghum consumption on mitigating type 2 diabetes. The glycemic index (GI) of muffins made from whole grain sorghum flour ground to three different particle sizes (fine, intermediate, coarse) was tested on eight healthy volunteers (ages 18-40) and compared to the glycemic index of whole grain corn, wheat, and rice flours produced using a similar product formula. Sorghum flour ground through a 0.5 mm screen ("fine") had an overall similar particle size to that of the brown rice flour ground using a 0.5 mm screen. The range of GI values was 32 to 56, with only the GI of intermediate milled sorghum flour being lower than that of corn, rice, or wheat (p < 0.05). The lowest glycemic index (32 +/- 17) was found when using sorghum flour with an intermediate particle size (167 +/- 4 μm). Muffins made using brown rice had the next lowest glycemic index at 37 +/- 17. All GI values calculated had large standard deviations, which is common for these types of studies. These results can assist in the product development process to advance the quality of healthy, gluten-free sorghum-based foods for consumers. Further research should investigate if these results can be duplicated and the possible reason for the lower GI of intermediate particle size sorghum flour.
Collapse
Affiliation(s)
- Ashley Pruett
- Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS 66506, USA
| | - Fadi M Aramouni
- Center for Grain and Animal Health Research, USDA-ARS, Manhattan, KS 66502, USA
| | - Scott R Bean
- Center for Grain and Animal Health Research, USDA-ARS, Manhattan, KS 66502, USA
| | - Mark D Haub
- Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS 66506, USA
| |
Collapse
|
5
|
Agedew E, Abebe Z, Ayelign A. Dietary patterns in relation with nutritional outcomes and associated factors among adolescents: implications for context-specific dietary intervention for the Agrarian Community, Northwest Ethiopia. Front Nutr 2023; 10:1274406. [PMID: 38024384 PMCID: PMC10651748 DOI: 10.3389/fnut.2023.1274406] [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: 08/08/2023] [Accepted: 10/09/2023] [Indexed: 12/01/2023] Open
Abstract
Introduction Dietary pattern analysis allows us to characterize the dietary intakes of individuals rather than nutrient intake data and strongly predicts disease risks. The relationship between food intake and adolescents' nutritional health is not well understood yet. Therefore, this study aimed to generate evidence for context-specific dietary intervention for adolescents. Objective This study aimed to determine dietary patterns and their relationship with nutritional outcomes and identify the contributing factors among adolescents in the Agrarian Community of Northwest Ethiopia. Methods A cross-sectional survey was conducted among 622 randomly selected adolescents. Dietary data were collected over a 1-week recall period using the Food Frequency Questionnaire (FFQ). After testing the basic assumptions, an exploratory factor analysis was conducted to determine the dietary patterns. Anthropometric data on weight and height were collected to determine the nutritional status using WHO Anthroplus 2010 software. A chi-square test was conducted to evaluate the effect of different dietary patterns on nutritional outcomes. A multivariable binary logistic regression model was used to identify factors affecting the dietary patterns of adolescents. Result Three types of dietary patterns, namely, traditional, mixed, and animal-source foods with traditional alcoholic beverage consumption were identified. These dietary patterns explain 58.64% of the variance in adolescent diet in the study setting. The burden of stunting was 15.12% vs. 11.21, 19.40% vs. 6.94, and 8.36% vs.17.97% among adolescents with lower traditional, mixed, and higher animal sources with alcoholic dietary pattern consumption habits, respectively (value of p <0.05). Adolescents who resided in low-land agroecology (AOR = 2.44; 95% CL: 1.24, 4.81) and had access to animal-source foods (AOR = 1.64; 95% CI: 1.04, 2.60) were associated with lower consumption of traditional dietary patterns. Similarly, adolescents who resided in low-land (AOR = 1.80; 95% CI: 1.18, 2.74) had formal education (AOR = 2.38; 95% CI: 1.35, 4.19) and had poor nutrition knowledge (AOR = 2.83; 95% CL: 1.55, 5.19) were associated with lower consumption of mixed dietary patterns. Moreover, adolescents residing in the high-land (AOR = 2.50; 95% CI: 1.37, 4.56) and being female (AOR =1.87; 95% CI: 1.27, 2.74) were significant factors associated with lower consumption of animal-sourced foods with traditional alcoholic beverage consumption patterns. Conclusion Multidimensional modifiable factors were explored that could be targeted for public health interventions for the identified dietary patterns. Integrated and multifaceted dietary intervention approaches are needed to promote healthy diets and discourage the consumption of unhealthy diets to reduce undernutrition in the study area and similar settings.
Collapse
Affiliation(s)
- Eskezyiaw Agedew
- Center for Food Science and Nutrition, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia
| | | | | |
Collapse
|
6
|
Xiang L, Xiao Y, Xu Z, Luo H, Ren X, Wei Q, Zhu Z, Jiang Y, Tang Y, He H, Zhou Z, Gu H, Wang Y, Peng L. Association of diabetes risk reduction diet with renal cancer risk in 101,755 participants: a prospective study. J Transl Med 2023; 21:684. [PMID: 37784113 PMCID: PMC10544595 DOI: 10.1186/s12967-023-04555-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Accepted: 09/22/2023] [Indexed: 10/04/2023] Open
Abstract
BACKGROUND There is little prospective evidence exists about whether adherence to a diabetes risk reduction diet (DRRD) is related to a significant reduction in renal cancer risk. We sought to clarify whether adherence to DRRD was associated with a reduced risk of renal cancer in a US population. METHODS A population-based cohort of 101,755 American adults was identified from the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial. A DRRD score was calculated to assess adherence to this dietary pattern, where increased scores indicated greater adherence. The relationship between DRRD score and risk of renal cancer was assessed based on the hazard ratios (HRs) and 95% confidence intervals (CIs), which were both calculated using Cox regression. Non-linear association was determined through restricted cubic spline regression. Potential effect modifiers were identified through subgroup analyses. RESULTS Over a mean follow-up of 8.8 years, 446 renal cancers were detected. In this analysis, the fully adjusted model depicted a notable 29% reduction in the risk of renal cancer among individuals in the highest quartile of DRRD score in comparison with the lowest quartile individuals (HRQ4 vs. Q1: 0.71; 95% CI = 0.54, 0.94; Ptrend = 0.008). This association remained consistent across a series of sensitivity analyses. A non-linear inverse dose-response association between renal cancer risk with DRRD score was observed (Pnonlinearity = 0.026). Subgroup analyses showed that this favorable link was more prominent in participants with low Healthy Eating Index-2015 (Pinteraction = 0.015). Regarding the individual components of DRRD, a decrease in the risk of renal cancer was linked to increased intake of cereal fiber and whole fruit, and lower sugar-sweetened beverage consumption (all Ptrend < 0.05). CONCLUSIONS Our findings indicate that individuals adhering to DRRD are associated with a reduction in the risk of renal cancer.
Collapse
Affiliation(s)
- Ling Xiang
- Department of Clinical Nutrition, The Second Affiliated Hospital of Chongqing Medical University, Chongqing, China
| | - Yi Xiao
- Department of Gastrointestinal Surgery, The Second Affiliated Hospital of Chongqing Medical University, No. 288 Tianwen Avenue, Nan'an District, Chongqing, 400010, China.
| | - Zhiquan Xu
- Department of Gastrointestinal Surgery, The Second Affiliated Hospital of Chongqing Medical University, No. 288 Tianwen Avenue, Nan'an District, Chongqing, 400010, China
| | - Haoyun Luo
- Department of Gastrointestinal Surgery, The Second Affiliated Hospital of Chongqing Medical University, No. 288 Tianwen Avenue, Nan'an District, Chongqing, 400010, China
| | - Xiaorui Ren
- Department of Gastrointestinal Surgery, The Second Affiliated Hospital of Chongqing Medical University, No. 288 Tianwen Avenue, Nan'an District, Chongqing, 400010, China
| | - Qi Wei
- Department of Gastrointestinal Surgery, The Second Affiliated Hospital of Chongqing Medical University, No. 288 Tianwen Avenue, Nan'an District, Chongqing, 400010, China
| | - Zhiyong Zhu
- Department of Gastrointestinal Surgery, The Second Affiliated Hospital of Chongqing Medical University, No. 288 Tianwen Avenue, Nan'an District, Chongqing, 400010, China
| | - Yahui Jiang
- Department of Gastrointestinal Surgery, The Second Affiliated Hospital of Chongqing Medical University, No. 288 Tianwen Avenue, Nan'an District, Chongqing, 400010, China
| | - Yunhao Tang
- Department of Gastrointestinal Surgery, The Second Affiliated Hospital of Chongqing Medical University, No. 288 Tianwen Avenue, Nan'an District, Chongqing, 400010, China
| | - Hongmei He
- Department of Gastrointestinal Surgery, The Second Affiliated Hospital of Chongqing Medical University, No. 288 Tianwen Avenue, Nan'an District, Chongqing, 400010, China
| | - Zhihang Zhou
- Department of Gastroenterology, The Second Affiliated Hospital of Chongqing Medical University, Chongqing, China
| | - Haitao Gu
- Department of Gastrointestinal Surgery, The Second Affiliated Hospital of Chongqing Medical University, No. 288 Tianwen Avenue, Nan'an District, Chongqing, 400010, China
| | - Yaxu Wang
- Department of Gastrointestinal Surgery, The Second Affiliated Hospital of Chongqing Medical University, No. 288 Tianwen Avenue, Nan'an District, Chongqing, 400010, China.
| | - Linglong Peng
- Department of Gastrointestinal Surgery, The Second Affiliated Hospital of Chongqing Medical University, No. 288 Tianwen Avenue, Nan'an District, Chongqing, 400010, China.
| |
Collapse
|
7
|
Golovinskaia O, Wang CK. The hypoglycemic potential of phenolics from functional foods and their mechanisms. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.10.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
8
|
Wu J, Warren FJ. The impact of the soluble protein fraction and kernel hardness on wheat flour starch digestibility. Food Chem 2023; 406:135047. [PMID: 36459801 DOI: 10.1016/j.foodchem.2022.135047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 11/18/2022] [Accepted: 11/21/2022] [Indexed: 11/24/2022]
Abstract
Wheat is the staple crop for 35% of the world's population, providing a major source of calories, mainly in the form of starch. The digestibility of wheat starch varies between different flours and products. Wheat products that are rapidly digested elicit large post-prandial glucose peaks associated with metabolic disorders. We investigated the impact of protein on starch digestion in three commercial flours with different grain hardness. A soluble extract of wheat proteins reduced starch digestion, even following gastric proteolysis. This extract was enriched in proteinaceous α-amylase inhibitors which were partially degraded during gastric proteolysis. Starch digestion kinetic analysis was carried out for flour samples pre-treated with different pepsin activities. The rate of starch digestion was altered following pepsin pre-digestion, and the extent of starch digestion increased in response to pepsin pre-digestion. We conclude that soluble proteinaceous alpha-amylase inhibitors present in wheat can escape gastric digestion and significantly contribute to reducing starch digestion in the small intestine.
Collapse
Affiliation(s)
- Jia Wu
- Quadram Institute Bioscience, Norwich Research Park, Colney, Norwich NR4 7UA, UK
| | - Frederick J Warren
- Quadram Institute Bioscience, Norwich Research Park, Colney, Norwich NR4 7UA, UK.
| |
Collapse
|
9
|
Abdi F, Zuberi S, Blom JJ, Armstrong D, Pinto-Sanchez MI. Nutritional Considerations in Celiac Disease and Non-Celiac Gluten/Wheat Sensitivity. Nutrients 2023; 15:nu15061475. [PMID: 36986205 PMCID: PMC10058476 DOI: 10.3390/nu15061475] [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: 02/20/2023] [Revised: 03/12/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023] Open
Abstract
A gluten-free diet (GFD) is the only available treatment for celiac disease (CeD), and it may also improve symptoms in non-celiac gluten/wheat sensitivity (NCGWS). In CeD, gluten triggers an immune reaction leading to enteropathy, malabsorption, and symptoms; in NCGWS, the mechanism leading to symptoms is unknown, and neither wheat nor gluten triggers enteropathy or malabsorption. A strict GFD is, therefore, necessary for CeD, but a gluten-restricted diet (GRD) may suffice to achieve symptom control for NCGWS. Regardless of this distinction, the risk of malnutrition and macro- and micronutrient deficiencies is increased by the adoption of a GFD or GRD. Thus, patients with CeD or NCGWS should undergo nutritional assessment and subsequent monitoring, based on evidence-based tools, under the care of a multidisciplinary team involving physicians and dietitians, for the long-term management of their nutrition. This review gives an overview of available nutrition assessment tools and considerations for the nutritional management of CeD and NCGWS populations.
Collapse
Affiliation(s)
- Fardowsa Abdi
- Department of Medicine, Faculty of Health Sciences, Farncombe Family Digestive Health Research Institute, McMaster University, Hamilton, ON L8S 4K1, Canada
| | - Saania Zuberi
- Department of Medicine, Faculty of Health Sciences, Farncombe Family Digestive Health Research Institute, McMaster University, Hamilton, ON L8S 4K1, Canada
| | - Jedid-Jah Blom
- Department of Medicine, Faculty of Health Sciences, Farncombe Family Digestive Health Research Institute, McMaster University, Hamilton, ON L8S 4K1, Canada
| | - David Armstrong
- Department of Medicine, Faculty of Health Sciences, Farncombe Family Digestive Health Research Institute, McMaster University, Hamilton, ON L8S 4K1, Canada
| | - Maria Ines Pinto-Sanchez
- Department of Medicine, Faculty of Health Sciences, Farncombe Family Digestive Health Research Institute, McMaster University, Hamilton, ON L8S 4K1, Canada
| |
Collapse
|
10
|
Wang Y, Liu J, Zhang Z, Meng X, Yang T, Shi W, He R, Ma H. Insights into Ultrasonication Treatment on the Characteristics of Cereal Proteins: Functionality, Conformational and Physicochemical Characteristics. Foods 2023; 12:foods12050971. [PMID: 36900488 PMCID: PMC10000784 DOI: 10.3390/foods12050971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Accepted: 02/22/2023] [Indexed: 03/03/2023] Open
Abstract
BACKGROUND It would be impossible to imagine a country where cereals and their byproducts were not at the peak of foodstuff systems as a source of food, fertilizer, or for fiber and fuel production. Moreover, the production of cereal proteins (CPs) has recently attracted the scientific community's interest due to the increasing demands for physical wellbeing and animal health. However, the nutritional and technological enhancements of CPs are needed to ameliorate their functional and structural properties. Ultrasonic technology is an emerging nonthermal method to change the functionality and conformational characteristics of CPs. Scope and approach: This article briefly discusses the effects of ultrasonication on the characteristics of CPs. The effects of ultrasonication on the solubility, emulsibility, foamability, surface-hydrophobicity, particle-size, conformational-structure, microstructural, enzymatic-hydrolysis, and digestive properties are summarized. CONCLUSIONS The results demonstrate that ultrasonication could be used to enhance the characteristics of CPs. Proper ultrasonic treatment could improve functionalities such as solubility, emulsibility, and foamability, and is a good method for altering protein structures (including surface hydrophobicity, sulfhydryl and disulfide bonds, particle size, secondary and tertiary structures, and microstructure). In addition, ultrasonic treatment could effectively promote the enzymolytic efficiency of CPs. Furthermore, the in vitro digestibility was enhanced after suitable sonication treatment. Therefore, ultrasonication technology is a useful method to modify cereal protein functionality and structure for the food industry.
Collapse
Affiliation(s)
- Yang Wang
- College of Tourism and Cooking & College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Jiarui Liu
- College of Tourism and Cooking & College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Zhaoli Zhang
- College of Tourism and Cooking & College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
- Correspondence: (Z.Z.); (R.H.); Tel.: +86-(511)-8878-0174 (R.H.)
| | - Xiangren Meng
- College of Tourism and Cooking & College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Tingxuan Yang
- College of Tourism and Cooking & College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Wangbin Shi
- College of Tourism and Cooking & College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Correspondence: (Z.Z.); (R.H.); Tel.: +86-(511)-8878-0174 (R.H.)
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| |
Collapse
|
11
|
Guo X, Dai T, Deng L, Liang R, He X, Li T, Liu C, Chen J. Structure characteristics and physicochemical property of starch, dietary fiber, protein in purple corn flour modified by low temperature impact mill. Int J Biol Macromol 2023; 226:51-60. [PMID: 36464195 DOI: 10.1016/j.ijbiomac.2022.11.269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 11/24/2022] [Accepted: 11/25/2022] [Indexed: 12/02/2022]
Abstract
The structural changes of macromolecules (starch, dietary fiber and protein) in purple corn flour (PCF) modified by a low temperature impact mill (LTIM) at different air classifier speed (ACS) were investigated. LTIM changed the multi-scale structure of starch, which was characterized by increased starch damage, stronger destruction of relative crystallinity (from 37.85 % to 15.53 %) and short-range ordered structure (R1047/1022, from 1.21 to 0.73) with the increased ACS. The structure of dietary fiber was also destroyed on multi-level, including decreased particle size, destructive morphology, and slightly changed crystalline structure. Additionally, LTIM showed high damage on the senior structure (surface hydrophobicity, disulfide bond, secondary structure) of protein. Due to the structure changes modified by LTIM, starch, dietary fiber and protein played different role on hydration property of PCF. Starch had positive effect, while dietary fiber and protein had negative effect. Our experimental results may provide valuable information for further analysis of other quality changes (oil holding capacity, cation exchange capacity, ability to produce high-quality dough or end-out products, etc.) of purple corn flour after LTIM treatment.
Collapse
Affiliation(s)
- Xiaojuan Guo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Taotao Dai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Lizhen Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Ruihong Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Xiaohong He
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Ti Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| |
Collapse
|
12
|
Wei X, Yang W, Wang J, Zhang Y, Wang Y, Long Y, Tan B, Wan X. Health Effects of Whole Grains: A Bibliometric Analysis. Foods 2022; 11:foods11244094. [PMID: 36553836 PMCID: PMC9777732 DOI: 10.3390/foods11244094] [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: 11/23/2022] [Revised: 12/15/2022] [Accepted: 12/16/2022] [Indexed: 12/23/2022] Open
Abstract
Whole grains have been recommended in the diet in most countries, with numerous publications focusing on their health effect. A systematic analysis of these publications on different research methods, regions and perspectives will contribute to an understanding of the innovation pattern in this field. This bibliometric study analyzes the global publication characteristics, hotspots and frontiers of whole grain health benefit research, and discusses the trends and prospects of this topic. The overall number of publications is on the rise, with the United States contributing the most publications. The most cited literature shows that observational studies, systematic reviews and meta-analysis are the most widely used methods. The main focus in this area is on dietary fiber and bioactive substances, while the latter has received increased attention in recent years in particular. With the increasingly prominent problems of hidden hunger and chronic disease, the development of whole grain foods and their optimum intake have gradually become hot topics. In addition to the need to reveal the mechanism of whole grain health effects, consensus needs to be reached on standards and definitions for whole grain foods, and attention should be paid to the retention of taste and healthy nutrients in processing.
Collapse
Affiliation(s)
- Xun Wei
- Zhongzhi International Institute of Agricultural Biosciences, Shunde Innovation School, Research Center of Biology and Agriculture, University of Science and Technology Beijing, Beijing 100024, China
- Beijing Beike Institute of Precision Medicine and Health Technology, Beijing 100192, China
| | - Wei Yang
- College of Basic Science, Tianjin Agricultural University, Tianjin 300384, China
| | - Jianhui Wang
- Zhongzhi International Institute of Agricultural Biosciences, Shunde Innovation School, Research Center of Biology and Agriculture, University of Science and Technology Beijing, Beijing 100024, China
- Beijing Beike Institute of Precision Medicine and Health Technology, Beijing 100192, China
| | - Yong Zhang
- Zhongzhi International Institute of Agricultural Biosciences, Shunde Innovation School, Research Center of Biology and Agriculture, University of Science and Technology Beijing, Beijing 100024, China
- Beijing Beike Institute of Precision Medicine and Health Technology, Beijing 100192, China
| | - Yaxuan Wang
- Zhongzhi International Institute of Agricultural Biosciences, Shunde Innovation School, Research Center of Biology and Agriculture, University of Science and Technology Beijing, Beijing 100024, China
- Beijing Beike Institute of Precision Medicine and Health Technology, Beijing 100192, China
| | - Yan Long
- Zhongzhi International Institute of Agricultural Biosciences, Shunde Innovation School, Research Center of Biology and Agriculture, University of Science and Technology Beijing, Beijing 100024, China
- Beijing Beike Institute of Precision Medicine and Health Technology, Beijing 100192, China
| | - Bin Tan
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
- Correspondence: (B.T.); (X.W.); Tel.: +86-132-6143-7257 (B.T.); +86-186-0056-1850 (X.W.)
| | - Xiangyuan Wan
- Zhongzhi International Institute of Agricultural Biosciences, Shunde Innovation School, Research Center of Biology and Agriculture, University of Science and Technology Beijing, Beijing 100024, China
- Beijing Beike Institute of Precision Medicine and Health Technology, Beijing 100192, China
- Correspondence: (B.T.); (X.W.); Tel.: +86-132-6143-7257 (B.T.); +86-186-0056-1850 (X.W.)
| |
Collapse
|
13
|
Noskova E, Lisitsyn E, Shchennikova I, Svetlakova E. Top-dressing treatment of spring barley to modify its quality. FOODS AND RAW MATERIALS 2022. [DOI: 10.21603/2308-4057-2023-1-562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
New barley products can be developed by modifying the content of bioactive components in the grain through breeding, as well as improving its quality at lower fertilizer costs. We aimed to study the effects of the genotype, growth conditions, and top-dressing application of nitrogen and organo-mineral fertilizers on the chemical composition of barley grain.
The barley varieties Novichok, Rodnik Prikamya, and Pamyaty Rodinoy were grown under normal (2020) and dry (2021) field conditions. The plants were top-dressed with mineral (CAS; SpetsKhimAgro, Kirovo-Chepetsk, Russia) or organo-mineral (Amino Start and Alfastim; Polydon® Agro, Moscow, Russia) fertilizers in the tillering or heading phases. The contents of protein, starch, fat, and crude fiber in the grain were analyzed with an INFRAMATIC 8620 instrument (Perten Instruments, Stockholm, Sweden).
The CAS fertilizer reduced protein, fat, and fiber by 4.5–8.3% (Novichok) during the drought and increased starch by 2.1% (Novichok), fiber by 14.2% (Rodnik Prikamya), and fat by 18.9% (Pamyaty Rodinoy) under normal humidity. Amino Start applied under normal conditions increased starch by 2.9% and reduced protein and fat by 7.8–8.9% in Rodnik Prikamya, as well as increased protein and fat by 14.4 and 6.3%, respectively, but reduced starch by 5.1% in Pamyaty Rodinoy. Alfastim applied under normal conditions reduced the content of protein by 10.7% (Rodnik Prikamya), but increased it by 3.6–7.2% in the other cultivars. It also increased fiber by 22.8% in Rodnik Prikamya, but decreased it by 18.6% in Pamyaty Rodinoy. Finally, this fertilizer decreased fat by 12.7% in Rodnik Prikamya, but increased it by 9.8% in Pamyaty Rodinoy. In the drought, the fertilizers Alfastim and Amino Start increased the protein content by 5.2–12.2% in Rodnik Prikamya and Pamyaty Rodinoy.
Top-dressing barley plants with mineral or organo-mineral fertilizers can modify the grain composition (up to 10.4% of fiber, 3.6% of starch, and 7.5% of protein and fat), depending on the consumer’s requirements.
Collapse
Affiliation(s)
- Evgenia Noskova
- N.V. Rudnitsky Federal Agricultural Research Center of the North-East
| | - Eugene Lisitsyn
- N.V. Rudnitsky Federal Agricultural Research Center of the North-East
| | | | - Elena Svetlakova
- N.V. Rudnitsky Federal Agricultural Research Center of the North-East
| |
Collapse
|
14
|
García-Castro A, Román-Gutiérrez AD, Castañeda-Ovando A, Cariño-Cortés R, Acevedo-Sandoval OA, López-Perea P, Guzmán-Ortiz FA. Cereals as a Source of Bioactive Compounds with Anti-Hypertensive Activity and Their Intake in Times of COVID-19. Foods 2022; 11:3231. [PMCID: PMC9601750 DOI: 10.3390/foods11203231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Cereals have phytochemical compounds that can diminish the incidence of chronic diseases such as hypertension. The angiotensin-converting enzyme 2 (ACE2) participates in the modulation of blood pressure and is the principal receptor of the virus SARS-CoV-2. The inhibitors of the angiotensin-converting enzyme (ACE) and the block receptors of angiotensin II regulate the expression of ACE2; thus, they could be useful in the treatment of patients infected with SARS-CoV-2. The inferior peptides from 1 to 3 kDa and the hydrophobic amino acids are the best candidates to inhibit ACE, and these compounds are present in rice, corn, wheat, oats, sorghum, and barley. In addition, the vitamins C and E, phenolic acids, and flavonoids present in cereals show a reduction in the oxidative stress involved in the pathogenesis of hypertension. The influence of ACE on hypertension and COVID-19 has turned into a primary point of control and treatment from the nutritional perspective. The objective of this work was to describe the inhibitory effect of the angiotensin-converting enzyme that the bioactive compounds present in cereals possess in order to lower blood pressure and how their consumption could be associated with reducing the virulence of COVID-19.
Collapse
Affiliation(s)
- Abigail García-Castro
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca–Tulancingo, Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico
| | - Alma Delia Román-Gutiérrez
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca–Tulancingo, Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico
- Correspondence: (A.D.R.-G.); (F.A.G.-O.)
| | - Araceli Castañeda-Ovando
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca–Tulancingo, Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico
| | - Raquel Cariño-Cortés
- Área Académica de Medicina, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Elíseo Ramírez Ulloa, 400, Doctores, Pachuca de Soto 42090, Mexico
| | - Otilio Arturo Acevedo-Sandoval
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca–Tulancingo, Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico
| | - Patricia López-Perea
- Área de Ingeniería Agroindustrial, Universidad Politécnica Francisco I. Madero, Francisco I. Madero, Hidalgo 42660, Mexico
| | - Fabiola Araceli Guzmán-Ortiz
- CONACYT, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico
- Correspondence: (A.D.R.-G.); (F.A.G.-O.)
| |
Collapse
|
15
|
Yi C, Qiang N, Zhu H, Xiao Q, Li Z. Extrusion processing: A strategy for improving the functional components, physicochemical properties, and health benefits of whole grains. Food Res Int 2022; 160:111681. [DOI: 10.1016/j.foodres.2022.111681] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 07/06/2022] [Accepted: 07/11/2022] [Indexed: 11/04/2022]
|
16
|
Bioactive Components in Whole Grains for the Regulation of Skeletal Muscle Function. Foods 2022; 11:foods11182752. [PMID: 36140879 PMCID: PMC9498156 DOI: 10.3390/foods11182752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 08/30/2022] [Accepted: 09/02/2022] [Indexed: 12/03/2022] Open
Abstract
Skeletal muscle plays a primary role in metabolic health and physical performance. Conversely, skeletal muscle dysfunctions such as muscular dystrophy, atrophy and aging-related sarcopenia could lead to frailty, decreased independence and increased risk of hospitalization. Dietary intervention has become an effective approach to improving muscle health and function. Evidence shows that whole grains possess multiple health benefits compared with refined grains. Importantly, there is growing evidence demonstrating that bioactive substances derived from whole grains such as polyphenols, γ-oryzanol, β-sitosterol, betaine, octacosanol, alkylresorcinols and β-glucan could contribute to enhancing myogenesis, muscle mass and metabolic function. In this review, we discuss the potential role of whole-grain-derived bioactive components in the regulation of muscle function, emphasizing the underlying mechanisms by which these compounds regulate muscle biology. This work will contribute toward increasing awareness of nutraceutical supplementation of whole grain functional ingredients for the prevention and treatment of muscle dysfunctions.
Collapse
|
17
|
Polyphenol and Anthocyanin Composition and Activity of Highland Barley with Different Colors. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27113411. [PMID: 35684349 PMCID: PMC9181920 DOI: 10.3390/molecules27113411] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 05/19/2022] [Accepted: 05/23/2022] [Indexed: 11/16/2022]
Abstract
In this research, the composition of free phenols, bound phenols, and anthocyanins and their in vitro antioxidant activity and in vitro α-glucosidase inhibiting activity were observed in different barley colors. The outcomes revealed that the contents of total phenols (570.78 mg/100 gDW), total flavonoids (47.08 mg/100 gDW), and anthocyanins (48.07 mg/100 g) were the highest in purple barley. Furthermore, the structure, composition, and concentration of phenolics differed depending on the colors of barley. The types and contents of bound total phenolic acids and flavonoids were greater than those of free total phenolic acids and flavonoids. The main phenolic acids in blue barley were cinnamic acid polyphenols, whereas in black, yellow, and purple barley, benzoic acid polyphenols were the main phenolic acids, and the main types of flavonoids in black and blue barley were chalcones and flavanones, respectively, whereas flavonol was the main type of flavonoid in yellow and purple barley. Moreover, cornflower pigment-3-glucoside was the major anthocyanin in blue, yellow, and purple barley, whereas the main anthocyanin in black barley was delphinidin-3-glucoside. The dark color of barley indicated richness in the anthocyanins. In addition, the free polyphenol fractions had stronger DPPH and ABTS radical scavenging capacity as compared to the bound ones. In vitro α-glucosidase-inhibiting activity was greater in bound polyphenols than in free polyphenols, with differences between different varieties of barley. Purple barley phenolic fractions had the greatest ABTS radical scavenging and iron ion reduction capacities, as well as the highest α-glucosidase-inhibiting activity. The strongest DPPH radical scavenging capacity was found in yellow barley, while the strongest in vitro α-glucosidase-inhibiting activity was found in anthocyanins isolated from black barley. Furthermore, in different colors of barley, there was a strong association between the concentration of specific phenolic compounds and antioxidant and α-glucosidase-inhibiting activities. The outcomes of this study revealed that all colored barley seeds tested were high in phenolic compounds, and had a good antioxidant impact and α-glucosidase-inhibiting activity. As a result, colored barley can serve as an antioxidant and hypoglycemic food. Polyphenols extracted from purple barley and anthocyanins extracted from black barley stand out among them.
Collapse
|
18
|
Khalid W, Maqbool Z, Arshad MS, Kousar S, Akram R, Siddeeg A, Ali A, Qin H, Aziz A, Saeed A, Rahim MA, Zubair Khalid M, Ali H. Plant-derived functional components: prevent from various disorders by regulating the endocrine glands. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2070643] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Waseem Khalid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Zahra Maqbool
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | | | - Safura Kousar
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Ramish Akram
- Department of Rehabilitation Sciences, The University of Faisalabad, Pakistan
| | - Azhari Siddeeg
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Anwar Ali
- Department of Epidemiology and Health Statistics, Xiangya School of Public Health, Central South University, China
| | - Hong Qin
- Department of Nutrition Science and Food Hygiene, Xiangya School of Public Health, Central South University, China
| | - Afifa Aziz
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Ayesha Saeed
- Department of Biochemistry, Government College University, Faisalabad, Pakistan
| | | | | | - Hina Ali
- Department of Botany, Government College University, Faisalabad, Pakistan
| |
Collapse
|
19
|
Kraithong S, Wang S, Junejo SA, Fu X, Theppawong A, Zhang B, Huang Q. Type 1 resistant starch: Nutritional properties and industry applications. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107369] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
20
|
Association between Phytochemical Index and Inflammation in Korean Adults. Antioxidants (Basel) 2022; 11:antiox11020348. [PMID: 35204229 PMCID: PMC8868203 DOI: 10.3390/antiox11020348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 02/05/2022] [Accepted: 02/07/2022] [Indexed: 01/08/2023] Open
Abstract
While the relationship between phytochemicals and inflammation has been confirmed by in vivo or in vitro studies, large-scale epidemiological studies comprehensively analyzing phytochemical-rich food groups remain scarce. Therefore, we evaluated the association between the phytochemical index (PI) and the inflammation levels in Korean adults. The data were derived from the 2015–2018 Korea National Health and Nutrition Examination Survey, and a total of 18,699 participants were analyzed. High-sensitivity C-reactive protein (hs-CRP) levels >3.0 mg/L and white blood cell (WBC) counts >10 × 103/μL were defined as “elevated.” The PI was calculated based on eight food groups using a 24-h dietary recall. The odds ratio (OR) and confidence interval (CI) for elevated hs-CRP levels and WBC counts, according to the PI quintile, were calculated using the multivariable logistic regression analysis. Participants in the higher PI group had lower means of hs-CRP levels and WBC counts than those in the lower PI group (all p for trend <0.001). In fully adjusted logistic regression models, elevated hs-CRP levels and WBC counts in the highest PI group were lower by 40% (OR: 0.61, 95% CI: 0.49–0.76) and 34% (OR: 0.66, CI: 0.47–0.93), respectively. Conclusions: A high consumption of phytochemical-rich foods is associated with lower inflammation. This suggests that adopting phytochemical-rich dietary patterns may be an effective approach for reducing inflammation.
Collapse
|
21
|
Tayyem R, Ibrahim MO, Abdelrahim DN, Al-Shudifat AE, Azab M, Ghazzawi H, Bawadi H. Association between Grain and Legume Consumption and the Risk of Coronary Artery Obstruction among Jordanians Based on Angiography Results. Prev Nutr Food Sci 2021; 26:400-407. [PMID: 35047436 PMCID: PMC8747956 DOI: 10.3746/pnf.2021.26.4.400] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 09/26/2021] [Accepted: 10/25/2021] [Indexed: 12/01/2022] Open
Abstract
Accumulating evidence suggests that consumption of whole grains and legumes is associated with reduced risk of cardiovascular disease (CVD), whereas the risk is increased by consuming refined grains and cereals. This study aimed to investigate the association between grain and legume consumption and the risk of CVD. The study was conducted using a convenient sampling method with a total of 399 participants who underwent coronary angiography. Cases and controls were matched by age with a 1:1 ratio. Standardized and validated questionnaires were used to collect socio- demographic, health, lifestyle, and dietary data. Intake of more than 1 serving/d of white bread increased the risk of CVD significantly with an adjusted odds ratio (AOR) of 3.06 [95% confidence interval (CI): 1.37∼6.84], while consuming more than 1 serving/d of wholegrain bread reduced the risk significantly to approximately 53% (AOR: 0.47, 95% CI: 0.24∼0.93). Similar trends between consuming white bread on daily basis and increased risk of CVD, and consuming wholegrain bread and reduced risk of CVD were also observed. In addition, consuming unsweetened cornflakes on a weekly basis had a protective effect against CVD (AOR: 0.15, 95% CI: 0.03∼0.96). Intake of legumes reduced the risk of CVD, although only insignificantly for all the tested legumes. The present study calls for consideration of consuming wholegrain bread prevent CVD in the Jordanian population.
Collapse
Affiliation(s)
- Reema Tayyem
- College of Health Sciences, QU-Health, Qatar University, Doha 2713, Qatar
| | - Mohammed O Ibrahim
- Department of Nutrition and Food Technology, Faculty of Agriculture, Mu'tah University, Karak 61710, Jordan
| | - Dana N Abdelrahim
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman 11942, Jordan
| | | | - Mohammed Azab
- Faculty of Medicine, The Hashemite University, Zarqa 13115, Jordan
| | - Hadeel Ghazzawi
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman 11942, Jordan
| | - Hiba Bawadi
- College of Health Sciences, QU-Health, Qatar University, Doha 2713, Qatar
| |
Collapse
|
22
|
Xu D, Feng M, Chu Y, Wang S, Shete V, Tuohy KM, Liu F, Zhou X, Kamil A, Pan D, Liu H, Yang X, Yang C, Zhu B, Lv N, Xiong Q, Wang X, Sun J, Sun G, Yang Y. The Prebiotic Effects of Oats on Blood Lipids, Gut Microbiota, and Short-Chain Fatty Acids in Mildly Hypercholesterolemic Subjects Compared With Rice: A Randomized, Controlled Trial. Front Immunol 2021; 12:787797. [PMID: 34956218 PMCID: PMC8697019 DOI: 10.3389/fimmu.2021.787797] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Accepted: 11/22/2021] [Indexed: 01/14/2023] Open
Abstract
Phytochemicals derived from oats are reported to possess a beneficial effect on modulating dyslipidemia, specifically on lowering total and LDL cholesterol. However, deeper insights into its mechanism remain unclear. In this randomized controlled study, we assigned 210 mildly hypercholesterolemic subjects from three study centers across China (Beijing, Nanjing, and Shanghai) to consume 80 g of oats or rice daily for 45 days. Plasma lipid profiles, short chain fatty acids (SCFAs), and fecal microbiota were measured. The results showed that total cholesterol (TC) and non-high-density lipoprotein cholesterol (non-HDL-C) decreased significantly with both oats and rice intake after 30 and 45 days. The reduction in TC and non-HDL-C was greater in the participants consuming oats compared with rice at day 45 (p = 0.011 and 0.049, respectively). Oat consumption significantly increased the abundance of Akkermansia muciniphila and Roseburia, and the relative abundance of Dialister, Butyrivibrio, and Paraprevotella, and decreased unclassified f-Sutterellaceae. In the oat group, Bifidobacterium abundance was negatively correlated with LDL-C (p = 0.01, r = −0.31) and, TC and LDL-C were negatively correlated to Faecalibacterium prausnitzii (p = 0.02, r = −0.29; p = 0.03, r = −0.27, respectively). Enterobacteriaceae, Roseburia, and Faecalibacterium prausnitzii were positively correlated with plasma butyric acid and valeric acid concentrations and negatively correlated to isobutyric acid. HDL-C was negatively correlated with valeric acid (p = 0.02, r = −0.25) and total triglyceride (TG) was positively correlated to isovaleric acid (p = 0.03, r = 0.23). Taken together, oats consumption significantly reduced TC and LDL-C, and also mediated a prebiotic effect on gut microbiome. Akkermansia muciniphila, Roseburia, Bifidobacterium, and Faecalibacterium prausnitzii, and plasma SCFA correlated with oat-induced changes in plasma lipids, suggesting prebiotic activity of oats to modulate gut microbiome could contribute towards its cholesterol-lowering effect.
Collapse
Affiliation(s)
- Dengfeng Xu
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China
| | - Meiyuan Feng
- Department of R&D Life Science, PepsiCo, Inc., Shanghai, China
| | - YiFang Chu
- Department of R&D Life Science, PepsiCo, Inc., Barrington, IL, United States
| | - Shaokang Wang
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China
| | - Varsha Shete
- Department of R&D Life Science, PepsiCo, Inc., Barrington, IL, United States
| | - Kieran M Tuohy
- Department of Food Quality and Nutrition, Research Innovation Centre, Fondazione Edmund Mach, Trento, Italy
| | - Feng Liu
- Department of R&D Life Science, PepsiCo, Inc., Shanghai, China
| | - Xirui Zhou
- Department of R&D Life Science, PepsiCo, Inc., Shanghai, China
| | - Alison Kamil
- Department of R&D Life Science, PepsiCo, Inc., Barrington, IL, United States
| | - Da Pan
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China
| | - Hechun Liu
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China
| | - Xian Yang
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China
| | - Chao Yang
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China
| | - Baoli Zhu
- CAS Key Laboratory of Pathogenic Microbiology and Immunology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
| | - Na Lv
- CAS Key Laboratory of Pathogenic Microbiology and Immunology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
| | - Qian Xiong
- CAS Key Laboratory of Pathogenic Microbiology and Immunology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
| | - Xin Wang
- Department of Nutrition and Functional Food Research, Beijing Research Institute for Nutritional Resources, Beijing, China
| | - Jianqin Sun
- Department of Clinical Nutrition, Huadong Hospital Affiliated to Fudan University, Shanghai, China
| | - Guiju Sun
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China
| | - Yuexin Yang
- National Institute for Nutrition and Health, Center for Disease Control and Prevention, Beijing, China
| |
Collapse
|
23
|
Xiang Z, Deng J, Yang K, Zhu Y, Xia C, Chen J, Liu T. Effect of processing on the release of phenolic compounds and antioxidant activity during in vitro digestion of hulless barley. ARAB J CHEM 2021. [DOI: 10.1016/j.arabjc.2021.103447] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
|
24
|
Zhang Y, Wang Y, Chen Y, Zhou J, Xu L, Xu K, Wang N, Fu C, Liu T. Associations of Dietary Patterns and Risk of Hypertension in Southwest China: A Prospective Cohort Study. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph182312378. [PMID: 34886102 PMCID: PMC8656527 DOI: 10.3390/ijerph182312378] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 11/21/2021] [Accepted: 11/22/2021] [Indexed: 12/17/2022]
Abstract
Empirical data on the association between diet and incident hypertension in Southwest China is lacking. We examined the associations between various dietary patterns and the risk of incident hypertension in this prospective population cohort of Southwest China. A total of 5442 eligible adults were included from Guizhou Province, China, since 2010. Dietary information was obtained using face-to-face interviews with a semi-quantitative food frequency questionnaire, and dietary patterns were characterized using factor analysis. The hazard ratios (HRs) and 95% confidence intervals (95% CIs) were estimated for the associations between various dietary patterns and incident hypertension risk using a Cox proportional hazard model. Until 2020, a total of 1177 new hypertension cases were identified during an average follow-up of 6.97 years. In the multivariable-adjusted analysis, a low intake of the junk food pattern was significantly associated with the reducing risk of incident hypertension (HR: 0.772, 95% CI: 0.671, 0.887) and a high intake of the vegetable-grain pattern statistically lowered the risk of incident hypertension (HR: 0.774, 95% CI: 0.669, 0.894) compared with the medium intake of such patterns. Higher adherence to the vegetable-grain pattern and lower adherence to the junk food pattern significantly lowered the hypertension incidence among the population in Southwest China. Those findings suggested healthy diet guidelines should be developed for the prevention of hypertension.
Collapse
Affiliation(s)
- Yixia Zhang
- Guizhou Center for Disease Control and Prevention, Guiyang 550004, China; (Y.Z.); (J.Z.); (L.X.)
| | - Yanhuan Wang
- School of Public Health & Key Laboratory of Public Health Safety & NHC Key Laboratory of Health Technology Assessment, Fudan University, Shanghai 200032, China; (Y.W.); (Y.C.); (K.X.); (N.W.)
| | - Yun Chen
- School of Public Health & Key Laboratory of Public Health Safety & NHC Key Laboratory of Health Technology Assessment, Fudan University, Shanghai 200032, China; (Y.W.); (Y.C.); (K.X.); (N.W.)
| | - Jie Zhou
- Guizhou Center for Disease Control and Prevention, Guiyang 550004, China; (Y.Z.); (J.Z.); (L.X.)
| | - Lina Xu
- Guizhou Center for Disease Control and Prevention, Guiyang 550004, China; (Y.Z.); (J.Z.); (L.X.)
| | - Kelin Xu
- School of Public Health & Key Laboratory of Public Health Safety & NHC Key Laboratory of Health Technology Assessment, Fudan University, Shanghai 200032, China; (Y.W.); (Y.C.); (K.X.); (N.W.)
| | - Na Wang
- School of Public Health & Key Laboratory of Public Health Safety & NHC Key Laboratory of Health Technology Assessment, Fudan University, Shanghai 200032, China; (Y.W.); (Y.C.); (K.X.); (N.W.)
| | - Chaowei Fu
- School of Public Health & Key Laboratory of Public Health Safety & NHC Key Laboratory of Health Technology Assessment, Fudan University, Shanghai 200032, China; (Y.W.); (Y.C.); (K.X.); (N.W.)
- Correspondence: (C.F.); (T.L.)
| | - Tao Liu
- Guizhou Center for Disease Control and Prevention, Guiyang 550004, China; (Y.Z.); (J.Z.); (L.X.)
- Correspondence: (C.F.); (T.L.)
| |
Collapse
|
25
|
Kwon Y, Ryu J, Ju S. Sensory Attributes of Buckwheat Jelly (Memilmuk) with Mung Bean Starch Added to Improve Texture and Taste. Foods 2021; 10:foods10112860. [PMID: 34829141 PMCID: PMC8621154 DOI: 10.3390/foods10112860] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Revised: 10/17/2021] [Accepted: 11/01/2021] [Indexed: 02/07/2023] Open
Abstract
Buckwheat contains more essential proteins, dietary fiber, vitamins, minerals, and diverse phytochemicals than wheat and rice. The aims of this study are to develop the descriptive sensory attributes and evaluate the consumer acceptability of six buckwheat jellies (memilmuk) with added mung bean starch and to analyze the relationship between their descriptive sensory attributes and consumer acceptability. Statistical analyses were performed by one-way analysis of variance (ANOVA), principal component analysis (PCA), and partial least squares regression (PLSR). A total of 18 sensory attributes of buckwheat jelly, including appearance (brown, brightness, and roughness), odor/aroma (soymilk smell, grain smell, red bean porridge smell, and buckwheat tea smell), flavor or taste (savory flavor, plain taste, buckwheat taste, sweet taste, salty taste, and umami), and texture (squashed, dry, smooth, elasticity and stickiness) were developed. Consumer acceptability tests of six buckwheat jellies were conducted by 93 consumers evaluating for color, smell, savory taste, aftertaste, harmony with the sauce, overall liking, and would recommend or try again. Buckwheat jelly with 25% of mung bean starch (BJ_916) was the most favorable jelly sample among the six samples. All attributes except color, smell, and the savory taste of samples showed a significant difference (p < 0.001). BJ_916 showed a close relationship with a grain smell, elasticity, red bean porridge smell, and sweet taste of descriptive attributes and also all attributes of consumer acceptability. The determination of sensory attributes and consumer acceptability of buckwheat jelly will help to improve sensory characteristics to fulfill consumer needs and desires. Furthermore, this current study will help facilitate the expansion of the buckwheat consumption market.
Collapse
Affiliation(s)
- Yongseok Kwon
- National Institute of Agricultural Sciences, 166 Nongsaengmyeong-ro, Wanju-gun 55365, Korea; (Y.K.); (J.R.)
| | - Jihye Ryu
- National Institute of Agricultural Sciences, 166 Nongsaengmyeong-ro, Wanju-gun 55365, Korea; (Y.K.); (J.R.)
| | - Seyoung Ju
- Major in Food Science, College of Biomedical and Health Science, Konkuk University, Chungju 27478, Korea
- Correspondence: ; Tel.: +82-43-840-3582
| |
Collapse
|
26
|
Raghuram N, Anand A, Mathur D, Patil SS, Singh A, Rajesh SK, Hari G, Verma P, Nanda S, Hongasandra N. Prospective Study of Different Staple Diets of Diabetic Indian Population. Ann Neurosci 2021; 28:129-136. [PMID: 35341223 PMCID: PMC8948325 DOI: 10.1177/09727531211013972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Accepted: 03/30/2021] [Indexed: 11/16/2022] Open
Abstract
Background: Diabetes is a metabolic disorder characterized by chronic hyperglycemia. Its prevention and regulation depends on dietary pattern and lifestyle. There are numerous studies which have been conducted to elucidate the relationship between type of diet consumption and sugar levels. The objective of this study was to enumerate the distribution of the staple food consumed in seven zones across India and their association with sugar levels. Methodology: A pan-India multicentered screening, covering the 63 districts, 29 states, and 4 union territories per populations, was undertaken. A specially designed questionnaire was administered for data collection, which comprised specific questions for diet 17,280 sample was analyzed across seven zones of India. Statistical Package for the Social Sciences (SPSS; 21.0) software was used to analyze the data. Results: The survey suggested that rice and wheat are the major staple food consumed across different regions of India. In Jammu, North, East, South, and central zones, consumption of rice was more than wheat. However, in North and West zones, consumption of wheat was observed to be more than rice. Mean values of fasting blood sugar (FBS), postprandial blood sugar (PPBS) were high in the group consuming Bajra (128.3 & 160.5). Similarly, FBS mean was less in group consuming rice (114.6), and PPBS was low in group consuming ragi (149.2). Conclusion: Staple food has significant effect on FBS, PPBS and glycated haemoglobin cholesterol levels and anthropometric measurements.
Collapse
Affiliation(s)
| | - Akshay Anand
- Department of Neurology, Postgraduate Institute of Medical Education and Research (PGIMER), Chandigarh, India
| | - Deepali Mathur
- Department of Neurology, Apollo Hospitals, Bhubaneswar, Odisha, India
| | - Suchitra S. Patil
- Swami Vivekananda Yoga Anusandhana Samsthana, Bengaluru, Karnataka, India
| | - Amit Singh
- Swami Vivekananda Yoga Anusandhana Samsthana, Bengaluru, Karnataka, India
| | - S. K. Rajesh
- Swami Vivekananda Yoga Anusandhana Samsthana, Bengaluru, Karnataka, India
| | - Geetharani Hari
- Swami Vivekananda Yoga Anusandhana Samsthana, Bengaluru, Karnataka, India
| | - Prashant Verma
- Central University of Punjab School of Social Studies, New Delhi, Delhi, India
| | - Sapna Nanda
- Department of Higher Education, Government College of Yoga Education and Health, Chandigarh, India
| | | |
Collapse
|
27
|
Iqbal WA, Stewart GB, Smith A, Errington L, Seal CJ. PROTOCOL: The association between whole-grain dietary intake and noncommunicable diseases: A systematic review and meta-analysis. CAMPBELL SYSTEMATIC REVIEWS 2021; 17:e1186. [PMID: 37051450 PMCID: PMC8988836 DOI: 10.1002/cl2.1186] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
Our primary research questions are: (1) What is the association between whole grains (WG) intake and the prevalence of NCDs (i.e., type 2 diabetes, cardiovascular disease, obesity, cancer, mortality) and their biomarkers? (2) Which biomarker(s) has/have the greatest association with WG intake when combining multiple biomarkers together in the same analysis? Our secondary research question is: (3) Are there dose-response relationships between WG intake and biomarkers and prevalence of NCDs which could help inform a universal recommendation for WG intake?
Collapse
|
28
|
Whole-Grain Intake in the Mediterranean Diet and a Low Protein to Carbohydrates Ratio Can Help to Reduce Mortality from Cardiovascular Disease, Slow Down the Progression of Aging, and to Improve Lifespan: A Review. Nutrients 2021; 13:nu13082540. [PMID: 34444699 PMCID: PMC8401068 DOI: 10.3390/nu13082540] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Revised: 07/08/2021] [Accepted: 07/23/2021] [Indexed: 12/24/2022] Open
Abstract
Increase in the aging population is a phenomenon all over the world. Maintaining good functional ability, good mental health, and cognitive function in the absence of severe disease and physical disability define successful aging. A healthy lifestyle in middle age predisposes successful aging. Longevity is the result of a multifactorial phenomenon, which involves feeding. Diets that emphasize fruit and vegetables, whole grains rather than refined grains, low-fat dairy, lean meats, fish, legumes, and nuts are inversely associated with mortality or to a lower risk of becoming frail among elderly subjects. A regular physical activity and a regular intake of whole grain derivatives together with the optimization of the protein/carbohydrate ratio in the diet, where the ratio is significantly less than 1 such as in the Mediterranean diet and the Okinawan diet, reduces the risk of developing aging-related diseases and increases healthy life expectancy. The purpose of our review was to analyze cohort and case-control studies that investigated the effects of cereals in the diet, especially whole grains and derivatives as well as the effects of a diet with a low protein-carbohydrate ratio on the progression of aging, mortality, and lifespan.
Collapse
|
29
|
Yeh WJ, Ko J, Cheng WY, Yang HY. Dehulled Adlay Consumption Modulates Blood Pressure in Spontaneously Hypertensive Rats and Overweight and Obese Young Adults. Nutrients 2021; 13:nu13072305. [PMID: 34371815 PMCID: PMC8308423 DOI: 10.3390/nu13072305] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 07/02/2021] [Accepted: 07/03/2021] [Indexed: 12/31/2022] Open
Abstract
High blood pressure is a crucial risk factor for many cardiovascular diseases, and a diet rich in whole-grain foods may modulate blood pressure. This study investigated the effects of dehulled adlay consumption on blood pressure in vivo. We initially fed spontaneous hypertensive rats diets without (SHR group) or with 12 or 24% dehulled adlay (SHR + LA and SHR + HA groups), and discovered that it could limit blood pressure increases over a 12-week experimental period. Although we found no significant changes in plasma, heart, and kidney angiotensin-converting enzyme activities, both adlay-consuming groups had lower endothelin-1 and creatinine concentrations than the SHR group; the SHR + HA group also had lower aspartate aminotransferase and uric acid levels than the SHR group did. We later recruited 23 participants with overweight and obesity, and they consumed 60 g of dehulled adlay daily for a six-week experimental period. At the end of the study, we observed a significant decrease in the group's systolic blood pressure (SBP), and the change in SBP was even more evident in participants with high baseline SBP. In conclusion, our results suggested that daily intake of dehulled adlay had beneficial effects in blood-pressure management. Future studies may further clarify the possible underlying mechanisms for the consuming of dehulled adlay as a beneficial dietary approach for people at risk of hypertension.
Collapse
Affiliation(s)
- Wan-Ju Yeh
- Graduate Program of Nutrition Science, National Taiwan Normal University, Taipei 106308, Taiwan;
| | - Jung Ko
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo 113-8657, Japan;
| | - Wei-Yi Cheng
- Department of Nutrition, I-Shou University, Kaohsiung City 824005, Taiwan;
| | - Hsin-Yi Yang
- Department of Nutritional Science, Fu Jen Catholic University, No.510, Zhongzheng Rd., Xinzhuang Dist., New Taipei City 242062, Taiwan
- Correspondence: ; Tel.: +886-2-29053621; Fax: +886-2-29021215
| |
Collapse
|
30
|
WITHDRAWN: Anti-digestibility and anti-oxidation properties of propyl gallate complexes of rice starch improved by hot-melt extrusion with twin-screw systems. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
31
|
Guo H, Wu H, Sajid A, Li Z. Whole grain cereals: the potential roles of functional components in human health. Crit Rev Food Sci Nutr 2021; 62:8388-8402. [PMID: 34014123 DOI: 10.1080/10408398.2021.1928596] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Whole grain cereals have been the basis of human diet since ancient times. Due to rich in a variety of unique bioactive ingredients, they play an important role in human health. This review highlights the contents and distribution of primary functional components and their health effects in commonly consumed whole grain cereals, especially dietary fiber, protein, polyphenols, and alkaloids. In general, cereals exert positive effects in the following ways: 1) Restoring intestinal flora diversity and increasing intestinal short-chain fatty acids. 2) Regulating plasma glucose and lipid metabolism, thereby the improvement of obesity, cardiovascular and cerebrovascular diseases, diabetes, and other chronic metabolic diseases. 3) Exhibiting antioxidant activity by scavenging free radicals. 4) Preventing gastrointestinal cancer via the regulation of classical signaling pathways. In summary, this review provides a scientific basis for the formulation of whole-grain cereals-related dietary guidelines, and guides people to form scientific dietary habits, so as to promote the development and utilization of whole-grain cereals.
Collapse
Affiliation(s)
- Huiqin Guo
- Institute of Biotechnology, The Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan, PR China
| | - Haili Wu
- College of Life Science, Shanxi University, Taiyuan, PR China
| | - Amin Sajid
- Institute of Biotechnology, The Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan, PR China
| | - Zhuoyu Li
- Institute of Biotechnology, The Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan, PR China;,College of Life Science, Shanxi University, Taiyuan, PR China
| |
Collapse
|
32
|
Tian W, Hu R, Chen G, Zhang Y, Wang W, Li Y. Potential bioaccessibility of phenolic acids in whole wheat products during in vitro gastrointestinal digestion and probiotic fermentation. Food Chem 2021; 362:130135. [PMID: 34077856 DOI: 10.1016/j.foodchem.2021.130135] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2020] [Revised: 04/12/2021] [Accepted: 05/13/2021] [Indexed: 11/29/2022]
Abstract
Health benefits of whole wheat products are partially attributed by their unique phenolic compounds. This study investigated effect of simulated gastrointestinal digestion and probiotic fermentation on releasing of phenolic acids from whole wheat foods (bread, cookie, and pasta). Kinetics results showed that more phenolic acids were released within the first hour of gastric and intestinal digestions compared to the prolonged digestion. Lactobacillus rhamnosus GG, a common probiotic strain, released additional phenolic acids from the digestive residues during fermentation. Simulated digestion released more soluble trans-ferulic acid than chemical extraction in breads (17.69 to 102.71 µg/g), cookie (15.81 to 54.43 µg/g), and pasta (4.88 to 28.39 µg/g). Phenolic acid composition of whole wheat products appeared to be better estimated by digestion methods than the chemical extraction method. The unique insoluble-bound nature and fermentability of wheat phenolic acids may lead to a mechanistic understanding of whole grain consumption for potential colorectal cancer prevention.
Collapse
Affiliation(s)
- Wenfei Tian
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Ruijia Hu
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Gengjun Chen
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Yiqin Zhang
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Weiqun Wang
- Department of Food, Nutrition, Dietetics, and Health, Kansas State University, Manhattan, KS 66506, USA
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
| |
Collapse
|
33
|
Structural elucidation, distribution and antioxidant activity of bound phenolics from whole grain brown rice. Food Chem 2021; 358:129872. [PMID: 33965743 DOI: 10.1016/j.foodchem.2021.129872] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 04/14/2021] [Accepted: 04/14/2021] [Indexed: 01/31/2023]
Abstract
Chemical profiles, distribution, and antioxidant activity of bound phenolics from brown rice were investigated. Four new dehydrodiferulic acid dimers (DFA) along with eighteen known phenolics were isolated from brown rice bound phenolic extracts and their structures were determined by multiple spectroscopic methods. Among them, ferulic acid and 8-5' DFA were the most abundant monomeric and dimeric bound phenolics in brown rice, rice bran and polished rice. In whole brown rice, polished rice contributed more than 50% of three phenolic monomers and six phenolic dimers, while rice bran contributed more than half of the other thirteen phenolics including eight monomers, four dimers, and one trimer. All the isolated compounds exhibited oxygen radical absorbance capacity. Thomasidioic acid, caffeic acid, methyl caffeate, and 8-5' DC DFA displayed potent peroxyl radical scavenging capacity, and the last three compounds also showed moderate cellular antioxidant activity.
Collapse
|
34
|
Paesani C, Bravo-Núñez Á, Gómez M. Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109931] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
35
|
Raguindin PF, Adam Itodo O, Stoyanov J, Dejanovic GM, Gamba M, Asllanaj E, Minder B, Bussler W, Metzger B, Muka T, Glisic M, Kern H. A systematic review of phytochemicals in oat and buckwheat. Food Chem 2020; 338:127982. [PMID: 32950005 DOI: 10.1016/j.foodchem.2020.127982] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 08/22/2020] [Accepted: 08/30/2020] [Indexed: 12/29/2022]
Abstract
Consumption of oat and buckwheat have been associated with various health benefits that may be attributed to their nutritional composition. We performed a systematic review to evaluate the profile and quantity of bioactive compounds present in oat and buckwheat. Among 154 studies included in final analysis, 113 and 178 bioactive compounds were reported in oat and buckwheat, respectively. Total phytosterols, tocols, flavonoids and rutin content were generally higher in buckwheat, β-glucans were significantly higher in oat, while avenanthramides and saponins were characteristically present in oat. The majority of studies included in current review were published before 2010s. The heterogeneous methodological procedures used across the studies precluded our possibility to meta-analyse the evidence and raises the need for harmonization of separation and extraction methods in future studies. Our findings should further stimulate the exploration of metabolites related to identified phytochemicals and their roles in human health.
Collapse
Affiliation(s)
- Peter Francis Raguindin
- Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland; Swiss Paraplegic Research, Nottwil, Switzerland
| | - Oche Adam Itodo
- Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland; Swiss Paraplegic Research, Nottwil, Switzerland
| | | | - Gordana M Dejanovic
- Department of Ophthalmology, University of Novi Sad, Faculty of Medicine, Hajduk Veljkova 1-3, 21000 Novi Sad, Serbia
| | - Magda Gamba
- Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland
| | - Eralda Asllanaj
- Department of Epidemiology, Erasmus MC, University Medical Center Rotterdam, Rotterdam, the Netherlands
| | - Beatrice Minder
- Public Health & Primary Care Library, University Library of Bern, University of Bern, Bern, Switzerland
| | - Weston Bussler
- Standard Process Nutrition Innovation Center, Kannapolis, NC 28018, USA
| | - Brandon Metzger
- Standard Process Nutrition Innovation Center, Kannapolis, NC 28018, USA
| | - Taulant Muka
- Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland
| | - Marija Glisic
- Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland; Swiss Paraplegic Research, Nottwil, Switzerland.
| | - Hua Kern
- Standard Process Nutrition Innovation Center, Kannapolis, NC 28018, USA
| |
Collapse
|
36
|
Gómez M, Gutkoski LC, Bravo‐Núñez Á. Understanding whole‐wheat flour and its effect in breads: A review. Compr Rev Food Sci Food Saf 2020; 19:3241-3265. [DOI: 10.1111/1541-4337.12625] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 07/11/2020] [Accepted: 08/02/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Manuel Gómez
- Food Technology Area, College of Agricultural Engineering University of Valladolid Palencia Spain
| | - Luiz C. Gutkoski
- Programa de Pós‐Graduação em Ciência e Tecnologia de Alimentos Universidade de Passo Fundo Passo Fundo RS Brazil
| | - Ángela Bravo‐Núñez
- Food Technology Area, College of Agricultural Engineering University of Valladolid Palencia Spain
| |
Collapse
|
37
|
Hong Q, Chen G, Wang Z, Chen X, Shi Y, Chen Q, Kan J. Impact of processing parameters on physicochemical properties and biological activities of Qingke (highland hull‐less barley) treated by steam explosion. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14793] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Qingyue Hong
- College of Food Science Southwest University, Beibei Chongqing PR China
- Laboratory of Quality & Safety Risk Assessment for Agro‐products on Storage and Preservation (Chongqing) Ministry of Agriculture Chongqing PR China
- Chinese‐Hungarian Cooperative Research Centre for Food Science Chongqing PR China
| | - Guangjing Chen
- Food and Pharmaceutical Engineering Institute Guiyang University Guiyang Guizhou PR China
| | - Zhirong Wang
- College of Food Science Southwest University, Beibei Chongqing PR China
- Laboratory of Quality & Safety Risk Assessment for Agro‐products on Storage and Preservation (Chongqing) Ministry of Agriculture Chongqing PR China
- Chinese‐Hungarian Cooperative Research Centre for Food Science Chongqing PR China
| | - Xuhui Chen
- College of Food Science Southwest University, Beibei Chongqing PR China
- Laboratory of Quality & Safety Risk Assessment for Agro‐products on Storage and Preservation (Chongqing) Ministry of Agriculture Chongqing PR China
- Chinese‐Hungarian Cooperative Research Centre for Food Science Chongqing PR China
| | - Yue Shi
- College of Food Science Southwest University, Beibei Chongqing PR China
- Laboratory of Quality & Safety Risk Assessment for Agro‐products on Storage and Preservation (Chongqing) Ministry of Agriculture Chongqing PR China
- Chinese‐Hungarian Cooperative Research Centre for Food Science Chongqing PR China
| | - Qiaoli Chen
- College of Food Science Southwest University, Beibei Chongqing PR China
- Laboratory of Quality & Safety Risk Assessment for Agro‐products on Storage and Preservation (Chongqing) Ministry of Agriculture Chongqing PR China
- Chinese‐Hungarian Cooperative Research Centre for Food Science Chongqing PR China
| | - Jianquan Kan
- College of Food Science Southwest University, Beibei Chongqing PR China
- Laboratory of Quality & Safety Risk Assessment for Agro‐products on Storage and Preservation (Chongqing) Ministry of Agriculture Chongqing PR China
- Chinese‐Hungarian Cooperative Research Centre for Food Science Chongqing PR China
| |
Collapse
|
38
|
Turner AL, Michaelson LV, Shewry PR, Lovegrove A, Spencer JPE. Increased bioavailability of phenolic acids and enhanced vascular function following intake of feruloyl esterase-processed high fibre bread: A randomized, controlled, single blind, crossover human intervention trial. Clin Nutr 2020; 40:788-795. [PMID: 33077275 DOI: 10.1016/j.clnu.2020.07.026] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 07/13/2020] [Accepted: 07/19/2020] [Indexed: 12/14/2022]
Abstract
BACKGROUND & AIMS Clinical trial data have indicated an association between wholegrain consumption and a reduction in surrogate markers of cardiovascular disease. Phenolics present in wholegrain bound to arabinoxylan fibre may contribute these effects, particularly when released enzymatically from the fiber prior to ingestion. The aim of the present study was therefore to determine whether the intake of high fibre bread containing higher free ferulic acid (FA) levels (enzymatically released during processing) enhances human endothelium-dependent vascular function. METHODS A randomized, single masked, controlled, crossover, human intervention study was conducted on 19 healthy men. Individuals consumed either a high fibre flatbread with enzymatically released free FA (14.22 mg), an equivalent standard high fibre bread (2.34 mg), or a white bread control (0.48 mg) and markers of vascular function and plasma phenolic acid concentrations were measured at baseline, 2, 5 and 7 h post consumption. RESULTS Significantly increased brachial arterial dilation was observed following consumption of the high free FA ('enzyme-treated') high fibre bread verses both a white bread (2 h: p < 0.05; 5 h: p < 0.01) and a standard high fibre bread (5 h: p < 0.05). Concurrently, significant increases in plasma FA levels were observed, at 2 h (p < 0.01) after consumption of the enzyme-treated bread, relative to control treatments. Blood pressure, heart rate, DVP-SI and DVP-RI were not significantly altered following intake of any of the breads (p > 0.05). CONCLUSION Dietary intake of bread, processed enzymatically to release FA from arabinoxylan fiber during production increases the bioavailability of FA, and induces acute endothelium-dependent vasodilation. CLINICAL TRIAL REGISTRY NO: NCT03946293. WEBSITE: www.clinicaltrials.gov.
Collapse
Affiliation(s)
- Alice L Turner
- Department of Food and Nutritional Sciences, School of Chemistry, Food and Pharmacy, University of Reading, Reading, UK (ALT, JPES)
| | - Louise V Michaelson
- Department of Plant Sciences, Rothamsted Research, Harpenden, UK (LVM, PRS, AL)
| | - Peter R Shewry
- Department of Plant Sciences, Rothamsted Research, Harpenden, UK (LVM, PRS, AL).; School of Agriculture, Policy and Development, University of Reading, Reading, Berks, UK (PRS)
| | - Alison Lovegrove
- Department of Plant Sciences, Rothamsted Research, Harpenden, UK (LVM, PRS, AL)
| | - Jeremy P E Spencer
- Department of Food and Nutritional Sciences, School of Chemistry, Food and Pharmacy, University of Reading, Reading, UK (ALT, JPES)..
| |
Collapse
|
39
|
Evaluation of the Use of a Coffee Industry By-Product in a Cereal-Based Extruded Food Product. Foods 2020; 9:foods9081008. [PMID: 32727015 PMCID: PMC7466283 DOI: 10.3390/foods9081008] [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: 06/23/2020] [Revised: 07/20/2020] [Accepted: 07/23/2020] [Indexed: 12/12/2022] Open
Abstract
The evaluation of by-products to be added to food products is complex, as the residues must be analyzed to demonstrate their potential use as safe foods, as well as to propose the appropriate process and product for recycling. Since coffee is a very popular beverage worldwide, the coffee industry is responsible for generating large amounts of by-products, which include the coffee silverskin (CS), the only by-product of the roasting process. In this work, its characterization and food safety were evaluated by chemical composition assays, microbiological determinations, aflatoxin measurements and acute toxicity tests. The results showed that CS is safe for use in food, in addition to providing dietary fiber, protein and bioactive compounds. An extruded cereal-based ready-to-eat food product was developed through an extreme vertices mixture design, producing an extruded food product being a source of protein and with a high fiber content. Up to 15% of CS was incorporated in the extruded product. This work contributes to the establishment of routes for the valorization of CS; nevertheless, further research is necessary to demonstrate the sustainability of this food industry by-product.
Collapse
|
40
|
Ge X, Jing L, Zhao K, Su C, Zhang B, Zhang Q, Han L, Yu X, Li W. The phenolic compounds profile, quantitative analysis and antioxidant activity of four naked barley grains with different color. Food Chem 2020; 335:127655. [PMID: 32731125 DOI: 10.1016/j.foodchem.2020.127655] [Citation(s) in RCA: 72] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 07/19/2020] [Accepted: 07/19/2020] [Indexed: 12/31/2022]
Abstract
In the present study, the profile of phenolic compounds in colored (white, yellow, black and blue) naked barley was detected and their content and antioxidant abilities were investigated. The results showed that there were 156 phenolic substances identified, including monophenol, phenolic acids, flavonoids and other polyphenols. The black sample had the most types of phenolic. The content of phenolic varies depending on color of naked barley and the highest values of total phenolic acid and total flavonoids were observed in black and white samples. Furthermore, the strongest ferric reducing antioxidant power and the free radical scavenging ability of DPPH, ABTS, and superoxide anion showed in white, white, yellow and black naked barley. While white and yellow samples had the strongest scavenging ability of hydroxyl radical. There was significant correlation between phenolic components and anti-oxidation. This study suggests that colored naked barley grains are rich in phenolic compounds with antioxidant capacity.
Collapse
Affiliation(s)
- Xiangzhen Ge
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Luzhen Jing
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Kun Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Chunyan Su
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Bo Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Qian Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Lihong Han
- CollaborativeInnovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| |
Collapse
|
41
|
Zhang XF, Wang XK, Tang YJ, Guan XX, Guo Y, Fan JM, Cui LL. Association of whole grains intake and the risk of digestive tract cancer: a systematic review and meta-analysis. Nutr J 2020; 19:52. [PMID: 32493399 PMCID: PMC7271550 DOI: 10.1186/s12937-020-00556-6] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Accepted: 04/22/2020] [Indexed: 02/08/2023] Open
Abstract
BACKGROUND Several epidemiological studies have investigated the association between whole grains intake and digestive tract cancer risk; however, the results are still controversial. The purpose of this meta-analysis was to assess the association. METHODS Studies published before March 2020 were searched in database and other sources. The risk ratio (RR) with the 95% confidence interval (CI) were pooled using fix or random-effects models. RESULTS This meta-analysis included 34 articles reporting 35 studies, 18 studies of colorectal cancer, 11 studies of gastric cancer and 6 studies of esophagus cancer, involving 2,663,278 participants and 28,921 cases. Comparing the highest-intake participants with the lowest-intake participants for whole grains, we found that the intake of whole grains were inversely related to colorectal cancer (RR = 0.89, 95% CI: 0.84-0.93, P < 0.001), gastric cancer (RR = 0.64, 95% CI: 0.53-0.79, P < 0.001), esophagus cancer (RR = 0.54, 95% CI: 0.44-0.67, P < 0.001), respectively. However, subgroup analysis of colorectal cancer found no significant association in the case-control studies and studies of sample size < 500, and subgroup analysis of gastric cancer found no significant association in the cohort studies and studies of American population. No study significantly affected the findings in the sensitivity analysis. No publication bias was found in the studies for colorectal cancer and esophagus cancer except in the studies for gastric cancer. CONCLUSION This meta-analysis provides further evidence that whole grains intake was associated with a reduced risk of digestive tract cancer. Our result supports the dietary guidelines that increase whole grains intake to reduce the risk of digestive tract cancer.
Collapse
Affiliation(s)
- Xiao-Feng Zhang
- Department of Nutrition and Food Hygiene, College of Public Health, Zhengzhou University, 100 Kexue Avenue, Zhengzhou, 450001, Henan, China
| | - Xiao-Kai Wang
- Department of Nutrition and Food Hygiene, College of Public Health, Zhengzhou University, 100 Kexue Avenue, Zhengzhou, 450001, Henan, China
| | - Yu-Jun Tang
- Department of Nutrition and Food Hygiene, College of Public Health, Zhengzhou University, 100 Kexue Avenue, Zhengzhou, 450001, Henan, China
| | - Xiao-Xian Guan
- Department of Nutrition and Food Hygiene, College of Public Health, Zhengzhou University, 100 Kexue Avenue, Zhengzhou, 450001, Henan, China
| | - Yao Guo
- Nursing College of Henan University of Chinese Medicine, Zhengzhou, Henan, China
| | - Jian-Ming Fan
- Department of Nutrition and Food Hygiene, College of Public Health, Zhengzhou University, 100 Kexue Avenue, Zhengzhou, 450001, Henan, China
| | - Ling-Ling Cui
- Department of Nutrition and Food Hygiene, College of Public Health, Zhengzhou University, 100 Kexue Avenue, Zhengzhou, 450001, Henan, China.
| |
Collapse
|
42
|
Wang J, Hasanalieva G, Wood L, Markellou E, Iversen PO, Bernhoft A, Seal C, Baranski M, Vigar V, Ernst L, Willson A, Barkla BJ, Leifert C, Rempelos L. Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour; results of a retail survey in the UK and Germany - 1. Mycotoxin content. Food Chem 2020; 327:127011. [PMID: 32438263 DOI: 10.1016/j.foodchem.2020.127011] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Revised: 04/21/2020] [Accepted: 05/06/2020] [Indexed: 02/07/2023]
Abstract
Wheat is one of the main dietary sources for mycotoxins that can cause adverse health effects in humans. Here we report results of a 3-year survey which compared the effects of flour type (whole-grain vs white), wheat species (common vs spelt), and farming system (organic vs conventional) on mycotoxin concentrations in UK and German wheat flour brands. Wholegrain, conventional and organic flour contained 124, 31 and 9% higher concentrations of T-2/HT-2, DON and ZEA respectively, but concentrations of the three Fusarium mycotoxins assessed were ~10 times lower than the EC-maximum contamination levels (MCL). Thirty one percent of flour samples had Ochratoxin A (OTA) concentrations above the MCL (3 µg/kg), but OTA levels were no affected by wheat species, farming system and flour type. Results suggest that both organic and conventional primary production methods and postharvest quality assurance systems are effective for maintaining Fusarium mycotoxins, but not OTA concentrations, below the MCL.
Collapse
Affiliation(s)
- Juan Wang
- Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle upon Tyne NE2 4HH, UK; School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK.
| | - Gultakin Hasanalieva
- School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK; Department of Sustainable Crop and Food Protection, Faculty of Agriculture, Food and Environmental Sciences, Universita Catollica del Sacro Cuore, I-29122 Piacenza, Italy.
| | - Liza Wood
- School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK.
| | - Emilia Markellou
- Department of Phytopathology, Benaki Phytopathological Institute (BPI), Athens, Greece.
| | - Per Ole Iversen
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway; Department of Haematology, Oslo University Hospital, Oslo, Norway.
| | - Aksel Bernhoft
- Department of Animal Health and Food Safety, Norwegian Veterinary Institute, P.O.Box 750 Sentrum, NO-0106 Oslo, Norway.
| | - Chris Seal
- Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle upon Tyne NE2 4HH, UK.
| | - Marcin Baranski
- School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK; Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Vanessa Vigar
- Centre for Organics Research, Southern Cross University, Military Rd., Lismore, NSW, Australia.
| | - Laura Ernst
- Centre for Organics Research, Southern Cross University, Military Rd., Lismore, NSW, Australia.
| | - Adam Willson
- Centre for Organics Research, Southern Cross University, Military Rd., Lismore, NSW, Australia.
| | - Bronwyn J Barkla
- Centre for Organics Research, Southern Cross University, Military Rd., Lismore, NSW, Australia; Southern Cross Plant Science, Southern Cross University, Military Rd., Lismore, NSW, Australia.
| | - Carlo Leifert
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway; Centre for Organics Research, Southern Cross University, Military Rd., Lismore, NSW, Australia; Southern Cross Plant Science, Southern Cross University, Military Rd., Lismore, NSW, Australia.
| | - Leonidas Rempelos
- School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK.
| |
Collapse
|
43
|
Multi-elemental analysis of flour types and breads by using laser induced breakdown spectroscopy. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102920] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
44
|
Adebo OA, Gabriela Medina-Meza I. Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review. Molecules 2020; 25:molecules25040927. [PMID: 32093014 PMCID: PMC7070691 DOI: 10.3390/molecules25040927] [Citation(s) in RCA: 147] [Impact Index Per Article: 36.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2019] [Revised: 02/09/2020] [Accepted: 02/14/2020] [Indexed: 12/16/2022] Open
Abstract
Urbanization, emergence, and prominence of diseases and ailments have led to conscious and deliberate consumption of health beneficial foods. Whole grain (WG) cereals are one type of food with an array of nutritionally important and healthy constituents, including carotenoids, inulin, β-glucan, lignans, vitamin E-related compounds, tocols, phytosterols, and phenolic compounds, which are beneficial for human consumption. They not only provide nutrition, but also confer health promoting effects in food, such as anti-carcinogenic, anti-microbial, and antioxidant properties. Fermentation is a viable processing technique to transform whole grains in edible foods since it is an affordable, less complicated technique, which not only transforms whole grains but also increases nutrient bioavailability and positively alters the levels of health-promoting components (particularly antioxidants) in derived whole grain products. This review addresses the impact of fermentation on phenolic compounds and antioxidant activities with most available studies indicating an increase in these health beneficial constituents. Such increases are mostly due to breakdown of the cereal cell wall and subsequent activities of enzymes that lead to the liberation of bound phenolic compounds, which increase antioxidant activities. In addition to the improvement of these valuable constituents, increasing the consumption of fermented whole grain cereals would be vital for the world's ever-growing population. Concerted efforts and adequate strategic synergy between concerned stakeholders (researchers, food industry, and government/policy makers) are still required in this regard to encourage consumption and dispel negative presumptions about whole grain foods.
Collapse
Affiliation(s)
- Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Gauteng, South Africa
- Correspondence: ; Tel.: +27-11-559-6261
| | - Ilce Gabriela Medina-Meza
- Department of Biosystems and Agricultural Engineering, Michigan State University, 524 South Shaw Lane, East Lansing, MI 48824-1323, USA;
| |
Collapse
|
45
|
Rasane P, Singhal S, Kaur S, Singh J, Sarma C. Indigenous Products of the Indian Subcontinent Containing Cereals and Dairy: From Tradition to Commercialization. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401314666180702102335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:Traditional cereal based indigenous foods play a vital role in contributing to the livelihoods and diet of the population in the Indian subcontinent. A comprehensive account of these products and their traditional and mechanized production is however lacking. The current review aims to integrate this information in a systematic manner.Methods:The socioeconomic importance, traditional production methods, their mechanization and industrial production in India are documented. Their standards and regulations are depicted and potential research areas are identified.Results:Numerous cereal based milk products are consumed in India and are also becoming increasingly popular in the global market. These traditional products are nutritionally rich, and given proper exposure, are capable of countering global malnutrition problems. Challenges in their shelf life have now been taken care of with the help of novel technologies and these indigenous traditional products seem ready to overcome the international trade barriers.Conclusion:Extensive research on process standardization and optimization has been carried out on cereal based milk products such as kheer, dalia, Payasam and phirni in addition to their variants in the past decade. Novel products with modern technologies mimicking the traditional products have been developed to satisfy the nutritional and medical requirements and even the taste buds of the consumers. Wide scope in research applications still exists and still needs to be explored.
Collapse
Affiliation(s)
- Prasad Rasane
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Somya Singhal
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Jyoti Singh
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Chayanika Sarma
- Indian Institute of Food Processing Technology, Thanjaur, Tamil Nadu 613005, India
| |
Collapse
|
46
|
Zymolytic Grain Extract (ZGE) Significantly Extends the Lifespan and Enhances the Environmental Stress Resistance of Caenorhabditis elegans. Int J Mol Sci 2019; 20:ijms20143489. [PMID: 31315221 PMCID: PMC6678847 DOI: 10.3390/ijms20143489] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 07/11/2019] [Accepted: 07/12/2019] [Indexed: 12/16/2022] Open
Abstract
Many reports have shown that grains play an important role in our daily lives and can provide energy and nutrients to protect us from various diseases, and they are considered to be indispensable parts of our lives. It has been reported that some constituents in grains could exert functional effects against HIV infections and multiple cancers. Zymolytic grain can produce some new useful molecules and thus support the cell nutrients in the human body. In this study, the effects of zymolytic grain extract (ZGE) supernatants on the changes of nematode indicators were investigated, including lifespan, self-brood size, and body length in environmental conditions (temperature, ultraviolet radiation or 5-fluoro-2′-deoxyuridine (FUDR) stimuli). We found that, compared to the control group, the ZGE supernatant-feeding group could prolong the lifespan of nematodes under normal conditions. More importantly, ZGE supernatants could improve the ability of nematodes to resist stress. When the concentration of FUDR was 400 or 50 μM, the ZGE supernatant-feeding group could prolong lifespan by an average of 38.4% compared to the control group, and the eggs of the ZGE supernatant-feeding group could hatch and develop into adults. These results indicated that ZGE could protect C. elegans from external stress and thus prolong their lifespan and improve the physiological state of nematodes. Therefore, ZGE supernatant has potential to be used as a nutritional product in antioxidant and anti-aging research.
Collapse
|
47
|
Lao YX, Yu YY, Li GK, Chen SY, Li W, Xing XP, Wang XM, Hu JG, Guo XB. Effect of Sweet Corn Residue on Micronutrient Fortification in Baked Cakes. Foods 2019; 8:foods8070260. [PMID: 31315256 PMCID: PMC6678234 DOI: 10.3390/foods8070260] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 06/17/2019] [Accepted: 07/11/2019] [Indexed: 01/11/2023] Open
Abstract
Owing to the concept of modern life and health, traditional baked foods are seeking transition. In this study, sweet corn residue (SCR) was used to replace wheat flour in cakes. We conducted sensory evaluation and texture analysis to assess sample quality. Also, we simulated digestion in vitro, and determined the content of total sugar and dietary fiber. The content of vitamin E and carotenoids were determined by High Performance Liquid Chromatography (HPLC), and the content of folate was determined by a microbiological method. With the increase of SCR, the content of dietary fiber, folate, vitamin E, and carotenoids significantly increased, and the digestive characteristics improved simultaneously. Based on the above evaluations, SCRC2 (sweet corn residue cake with 60% substitution) had similar sensory quality to the control (pure wheat flour cake) and had the characteristics of slow digestibility and high micronutrients.
Collapse
Affiliation(s)
- Yu-Xia Lao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yu-Ying Yu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Gao-Ke Li
- Key Laboratory of Crops Genetics Improvement of Guangdong Province, Crop Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Shao-Yun Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Wu Li
- Key Laboratory of Crops Genetics Improvement of Guangdong Province, Crop Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Xu-Pu Xing
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xue-Min Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jian-Guang Hu
- Key Laboratory of Crops Genetics Improvement of Guangdong Province, Crop Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.
| | - Xin-Bo Guo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| |
Collapse
|
48
|
SRV A, Mishra S, Hardacre A, Matia-Merino L, Goh K, Warren F, Monro J. Kernel structure in breads reduces in vitro starch digestion rate and estimated glycaemic potency only at high grain inclusion rates. FOOD STRUCTURE-NETHERLANDS 2019. [DOI: 10.1016/j.foostr.2019.100109] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
|
49
|
Zeng Z, Huang K, McClements DJ, Hu X, Luo S, Liu C. Phenolics, Antioxidant Activity, and In Vitro Starch Digestibility of Extruded Brown Rice Influenced by
Choerospondias axillaris
Fruit Peels Addition. STARCH-STARKE 2019. [DOI: 10.1002/star.201800346] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Zicong Zeng
- State Key Laboratory of Food Science and Technology, Nanchang UniversityNanchang 330047JiangxiChina
| | - Kechou Huang
- State Key Laboratory of Food Science and Technology, Nanchang UniversityNanchang 330047JiangxiChina
| | | | - Xiuting Hu
- State Key Laboratory of Food Science and Technology, Nanchang UniversityNanchang 330047JiangxiChina
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology, Nanchang UniversityNanchang 330047JiangxiChina
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang UniversityNanchang 330047JiangxiChina
| |
Collapse
|
50
|
Bora P, Ragaee S, Marcone M. Characterisation of several types of millets as functional food ingredients. Int J Food Sci Nutr 2019; 70:714-724. [DOI: 10.1080/09637486.2019.1570086] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Pragyani Bora
- Department of Food Science, University of Guelph, Guelph, ON, Canada
- Vagtail, KPBH Colony, Hyderabad, India
| | - Sanaa Ragaee
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - Massimo Marcone
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| |
Collapse
|