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Hrubša M, Siatka T, Nejmanová I, Vopršalová M, Kujovská Krčmová L, Matoušová K, Javorská L, Macáková K, Mercolini L, Remião F, Máťuš M, Mladěnka P. Biological Properties of Vitamins of the B-Complex, Part 1: Vitamins B 1, B 2, B 3, and B 5. Nutrients 2022; 14:484. [PMID: 35276844 PMCID: PMC8839250 DOI: 10.3390/nu14030484] [Citation(s) in RCA: 41] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 01/16/2022] [Accepted: 01/17/2022] [Indexed: 02/06/2023] Open
Abstract
This review summarizes the current knowledge on essential vitamins B1, B2, B3, and B5. These B-complex vitamins must be taken from diet, with the exception of vitamin B3, that can also be synthetized from amino acid tryptophan. All of these vitamins are water soluble, which determines their main properties, namely: they are partly lost when food is washed or boiled since they migrate to the water; the requirement of membrane transporters for their permeation into the cells; and their safety since any excess is rapidly eliminated via the kidney. The therapeutic use of B-complex vitamins is mostly limited to hypovitaminoses or similar conditions, but, as they are generally very safe, they have also been examined in other pathological conditions. Nicotinic acid, a form of vitamin B3, is the only exception because it is a known hypolipidemic agent in gram doses. The article also sums up: (i) the current methods for detection of the vitamins of the B-complex in biological fluids; (ii) the food and other sources of these vitamins including the effect of common processing and storage methods on their content; and (iii) their physiological function.
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Affiliation(s)
- Marcel Hrubša
- Department of Pharmacology and Toxicology, Faculty of Pharmacy in Hradec Králové, Charles University, Akademika Heyrovského 1203, 500 05 Hradec Kralove, Czech Republic; (M.H.); (M.V.); (P.M.)
| | - Tomáš Siatka
- Department of Pharmacognosy, Faculty of Pharmacy in Hradec Králové, Charles University, Akademika Heyrovského 1203, 500 05 Hradec Kralove, Czech Republic; (T.S.); (K.M.)
| | - Iveta Nejmanová
- Department of Biological and Medical Sciences, Faculty of Pharmacy in Hradec Králové, Charles University, Akademika Heyrovského 1203, 500 05 Hradec Kralove, Czech Republic;
| | - Marie Vopršalová
- Department of Pharmacology and Toxicology, Faculty of Pharmacy in Hradec Králové, Charles University, Akademika Heyrovského 1203, 500 05 Hradec Kralove, Czech Republic; (M.H.); (M.V.); (P.M.)
| | - Lenka Kujovská Krčmová
- Department of Analytical Chemistry, Faculty of Pharmacy in Hradec Králové, Charles University, Akademika Heyrovského 1203, 500 05 Hradec Kralove, Czech Republic;
- Department of Clinical Biochemistry and Diagnostics, University Hospital Hradec Králové, Sokolská 581, 500 05 Hradec Kralove, Czech Republic; (K.M.); (L.J.)
| | - Kateřina Matoušová
- Department of Clinical Biochemistry and Diagnostics, University Hospital Hradec Králové, Sokolská 581, 500 05 Hradec Kralove, Czech Republic; (K.M.); (L.J.)
| | - Lenka Javorská
- Department of Clinical Biochemistry and Diagnostics, University Hospital Hradec Králové, Sokolská 581, 500 05 Hradec Kralove, Czech Republic; (K.M.); (L.J.)
| | - Kateřina Macáková
- Department of Pharmacognosy, Faculty of Pharmacy in Hradec Králové, Charles University, Akademika Heyrovského 1203, 500 05 Hradec Kralove, Czech Republic; (T.S.); (K.M.)
| | - Laura Mercolini
- Research Group of Pharmaco-Toxicological Analysis (PTA Lab), Department of Pharmacy and Biotechnology (FaBiT), Alma Mater Studiorum, University of Bologna, Via Belmeloro 6, 40126 Bologna, Italy;
| | - Fernando Remião
- UCIBIO—Applied Molecular Biosciences Unit, REQUINTE, Toxicology Laboratory, Biological Sciences Department Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal;
- Associate Laboratory i4HB—Institute for Health and Bioeconomy, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Marek Máťuš
- Department of Pharmacology and Toxicology, Faculty of Pharmacy, Comenius University Bratislava, Odbojárov 10, 83232 Bratislava, Slovak Republic
| | - Přemysl Mladěnka
- Department of Pharmacology and Toxicology, Faculty of Pharmacy in Hradec Králové, Charles University, Akademika Heyrovského 1203, 500 05 Hradec Kralove, Czech Republic; (M.H.); (M.V.); (P.M.)
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Garg M, Sharma A, Vats S, Tiwari V, Kumari A, Mishra V, Krishania M. Vitamins in Cereals: A Critical Review of Content, Health Effects, Processing Losses, Bioaccessibility, Fortification, and Biofortification Strategies for Their Improvement. Front Nutr 2021; 8:586815. [PMID: 34222296 PMCID: PMC8241910 DOI: 10.3389/fnut.2021.586815] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Accepted: 04/28/2021] [Indexed: 12/19/2022] Open
Abstract
Around the world, cereals are stapled foods and good sources of vitamins A, B, and E. As cereals are inexpensive and consumed in large quantities, attempts are being made to enrich cereals using fortification and biofortification in order to address vitamin deficiency disorders in a vulnerable population. The processing and cooking of cereals significantly affect vitamin content. Depending on grain structure, milling can substantially reduce vitamin content, while cooking methods can significantly impact vitamin retention and bioaccessibility. Pressure cooking has been reported to result in large vitamin losses, whereas minimal vitamin loss was observed following boiling. The fortification of cereal flour with vitamins B1, B2, B3, and B9, which are commonly deficient, has been recommended; and in addition, region-specific fortification using either synthetic or biological vitamins has been suggested. Biofortification is a relatively new concept and has been explored as a method to generate vitamin-rich crops. Once developed, biofortified crops can be utilized for several years. A recent cereal biofortification success story is the enrichment of maize with provitamin A carotenoids.
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Affiliation(s)
- Monika Garg
- Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Anjali Sharma
- Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Shreya Vats
- Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Vandita Tiwari
- Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Anita Kumari
- Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Vibhu Mishra
- Food Engineering and Nutrition, Center of Innovative and Applied Bioprocessing, Mohali, India
| | - Meena Krishania
- Food Engineering and Nutrition, Center of Innovative and Applied Bioprocessing, Mohali, India
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Sajdakowska M, Gębski J, Jeżewska-Zychowicz M, Królak M. Consumer Choices in the Bread Market: The Importance of Fiber in Consumer Decisions. Nutrients 2020; 13:nu13010132. [PMID: 33396471 PMCID: PMC7823423 DOI: 10.3390/nu13010132] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 12/20/2020] [Accepted: 12/28/2020] [Indexed: 11/16/2022] Open
Abstract
The aim of the current study was two-fold: (1) to identify consumer segments based on bread selection motives and (2) to examine differences between the identified segments in terms of perception of bread and bread with added fiber, and information on the food label. The data were collected using a CAPI (computer-assisted personal interview) survey on a sample of 1013 consumers. The k-means clustering method was used to identify four clusters of consumers, namely, Enthusiastic, Involved, Ultra-Involved, and Neutral. The Enthusiastic was the group that expressed the most positive opinions about the bread and about the addition of fiber to white bread. Moreover, they appreciated the most the information placed on the bread label. On the other hand, the Ultra-Involved and the Involved presented moderate opinions on these issues. In contrast, the consumers from the Neutral segment agreed the least with the opinion that white bread fortified with fiber is healthier and more expensive compared to white bread without added fiber. Consumers belonging to the Enthusiastic segment declared, to a greater extent than others, that cereal products with added fiber facilitate a healthy lifestyle and can reduce the adverse effects of an inadequate diet. The obtained results indicated that relatively positive opinions on the addition of fiber to white bread, including its benefits for health, are an opportunity to further develop the market of cereal products with added fiber. However, the information about bread on the label and its readability should meet the expectations of consumers who differ significantly in terms of their motives for choice. Both now and in the future, this aspect will be a challenge for food entrepreneurs and organizations that are engaged in the education and development of information aimed at consumers.
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Processing in the food chain: do cereals have to be processed to add value to the human diet? Nutr Res Rev 2020; 34:159-173. [PMID: 32854794 DOI: 10.1017/s0954422420000207] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Cereals and cereal products have a long history of use by humans. Recently, there have been some discussions regarding level of processing as a descriptor to define food products, including cereal-based foods. This has led to a somewhat emotional debate on food processing. Given the widespread inclusion of cereals in the diet, this review highlights the history of cereal processing as well as their consumption by humans. It provides an evidence-based discussion on their production, contribution to human nutrition, benefits and disadvantages. The present review illustrates the impact of processing on nutrients, as well as non-nutrients specifically in bread and ready-to-eat breakfast cereals (RTEC), two cereal-based foods which are widely consumed and integral parts of food-based dietary guidelines globally. As a category, most cereals must be processed in some way to enable consumption by humans as we are not equipped to survive exclusively on raw grains. Even thousands of years ago, the processing of cereals was a common practice by humans, turning raw grains into palatable, safe and nutritious foods. Modern processes for cereal-based products are efficient in providing safe and good-quality products to satisfy population needs, as well as helping to meet consumer expectations by providing a range of foods that allows for a varied and balanced diet. Today, RTEC and bread make significant contributions to dietary energy and nutrient requirements and underpin food-based dietary guidance globally. They have been positively linked with intake of dietary fibre, vitamins and minerals, especially when consumed as whole grain.
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Affiliation(s)
| | - A. Spiro
- British Nutrition Foundation London UK
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Jaworska D, Królak M, Jeżewska‐Zychowicz M. Reformulation of bread rolls using oat fibre: An acceptable way of dietary fibre enrichment? NUTR BULL 2020. [DOI: 10.1111/nbu.12428] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- D. Jaworska
- Department of Food Gastronomy and Food Hygiene Institute of Human Nutrition Sciences Warsaw University of Life Sciences‐SGGW Warsaw Poland
| | - M. Królak
- Department of Food Market and Consumer Research Institute of Human Nutrition Sciences Warsaw University of Life Sciences‐SGGW Warsaw Poland
| | - M. Jeżewska‐Zychowicz
- Department of Food Market and Consumer Research Institute of Human Nutrition Sciences Warsaw University of Life Sciences‐SGGW Warsaw Poland
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Cormick G, Betrán AP, Metz F, Palacios C, Beltrán-Velazquez F, García-Casal MDLN, Peña-Rosas JP, Hofmeyr GJ, Belizán JM. Regulatory and Policy-Related Aspects of Calcium Fortification of Foods. Implications for Implementing National Strategies of Calcium Fortification. Nutrients 2020; 12:nu12041022. [PMID: 32276435 PMCID: PMC7230677 DOI: 10.3390/nu12041022] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Revised: 03/18/2020] [Accepted: 03/26/2020] [Indexed: 02/08/2023] Open
Abstract
Daily calcium intake is well below current recommendations in most low- and middle-income countries (LMICs). Calcium intake is usually related to bone health, however an adequate calcium intake has also been shown to reduce hypertensive disorders of pregnancy, lower blood pressure and cholesterol values, and to prevent recurrent colorectal adenomas. Fortification of foods has been identified as a cost-effective strategy to overcome micronutrient gaps in public health. This review summarizes regulatory aspects of fortification of commonly consumed foods with micronutrients, with an emphasis on calcium. We selected a convenient sample of 15 countries from different WHO regions and described the regulatory framework related to calcium fortification of staple foods. We assessed the relevant policies in electronic databases including the WHO Global database on the Implementation of Nutrition Action (GINA) for fortification policies and the Global Fortification Data Exchange Database, a fortification database developed and maintained by Food Fortification Initiative (FFI), Global Alliance for Improved Nutrition (GAIN), Iodine Global Network (IGN), and Micronutrient Forum. Food fortification with micronutrients is widely used in many of the selected countries. Most countries had national legislation for the addition of micronutrients to staple foods, especially wheat flour. These national legislations, that includes regulations and standards, can provide the framework to consider the implementation of adding calcium to the fortification strategies, including the selection of the adequate food vehicle to reach the targeted population at risk safely. The strategy to include calcium in the fortification mix in fortified staple foods seems promising in these countries. However, potential undesired changes on the organoleptic characteristics of fortified foods and products thereof, and operational feasibility at the manufacturing site should be evaluated by the stakeholders during the planning stage. Codex Alimentarius standards should be considered by regulators in order to assure adherence to international standards. While the selected countries already have established national regulations and/or standards for fortification of key staple food vehicles, and there are experiences in the implementation of fortification of some staple foods, national food intake surveys can help plan, design, and modify existing fortification programs as well as monitor food and nutrient consumption to assess risk and benefits.
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Affiliation(s)
- Gabriela Cormick
- Department of Mother and Child Health Research, Institute for Clinical Effectiveness and Health Policy (IECS-CONICET), Ciudad de Buenos Aires 1414, Argentina;
- Departamento de Salud, Universidad Nacional de La Matanza (UNLAM), San Justo 1903, Argentina
- Correspondence: ; Tel.: +54-114-7778-767
| | - Ana Pilar Betrán
- UNDP/UNFPA/UNICEF/WHO/World Bank Special Programme of Research, Development and Research Training in Human Reproduction (HRP), Department of Sexual and Reproductive Health and Research, World Health Organization, 1211 Geneva 27, Switzerland;
| | - Fletcher Metz
- Department of Biology, Carleton College, Northfield, MN 55057, USA;
| | - Cristina Palacios
- Department of Dietetics and Nutrition, Stempel School of Public Health, Florida International University; Miami, FL 33199, USA;
| | - Filiberto Beltrán-Velazquez
- Department of Nutrition and Food Safety, World Health Organization, 1211 Geneva 27, Switzerland; (F.B.-V.); (M.d.l.N.G.-C.); (J.P.P.-R.)
| | - María de las Nieves García-Casal
- Department of Nutrition and Food Safety, World Health Organization, 1211 Geneva 27, Switzerland; (F.B.-V.); (M.d.l.N.G.-C.); (J.P.P.-R.)
| | - Juan Pablo Peña-Rosas
- Department of Nutrition and Food Safety, World Health Organization, 1211 Geneva 27, Switzerland; (F.B.-V.); (M.d.l.N.G.-C.); (J.P.P.-R.)
| | - G. Justus Hofmeyr
- Effective Care Research Unit, Eastern Cape Department of Health, Universities of the Witwatersrand and Fort Hare, East London 5200, South Africa;
- Obstetrics and Gynaecology Department, University of Botswana, Private Bag UB 0022, Gaborone, Botswana
| | - José M. Belizán
- Department of Mother and Child Health Research, Institute for Clinical Effectiveness and Health Policy (IECS-CONICET), Ciudad de Buenos Aires 1414, Argentina;
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Mineral Content of Various Portuguese Breads: Characterization, Dietary Intake, and Discriminant Analysis. MOLECULES (BASEL, SWITZERLAND) 2019; 24:molecules24152787. [PMID: 31370233 PMCID: PMC6695710 DOI: 10.3390/molecules24152787] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2019] [Revised: 07/27/2019] [Accepted: 07/30/2019] [Indexed: 11/17/2022]
Abstract
The chemical composition and daily mineral intake (DMI) of six macro (calcium, magnesium, sodium, potassium, phosphorous, and chloride) and four microminerals (copper, iron, manganese, and zinc) were determined in four types of Portuguese breads (white wheat, maize, wheat/maize, and maize/rye breads). Samples were processed with microwave assisted digestion and mineral composition was determined with a high-resolution continuum-source atomic absorption spectrometer with flame and graphite furnace. Bread contributes to an equilibrated diet since it is rich in several minerals (0.21 mg/100 g of copper in wheat bread to 537 mg/100 g of sodium in maize/rye bread). Maize/rye bread presented the highest content of all minerals (except phosphorous and chloride), while the lowest levels were mainly found in wheat bread. Median sodium concentrations (422–537 mg/100 g) represented more than 28% of the recommended daily allowance, being in close range of the maximum Portuguese limit (550 mg/100 g). Maize/rye bread exhibited the highest DMI of manganese (181%), sodium (36%), magnesium (32%), copper (32%), zinc (24%), iron (22%), potassium (20%), and calcium (3.0%). A Principal Component Analysis (PCA) model based on the mineral content allowed the differentiation among white wheat, maize, and maize/rye bread. Zinc, magnesium, manganese, iron, phosphorus, potassium, copper, and calcium proved to be good chemical markers to differentiate bread compositions.
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Skrajda-Brdak M, Konopka I, Tańska M, Czaplicki S. Changes in the content of free phenolic acids and antioxidative capacity of wholemeal bread in relation to cereal species and fermentation type. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03331-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Menyanu E, Russell J, Charlton K. Dietary Sources of Salt in Low- and Middle-Income Countries: A Systematic Literature Review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2019; 16:E2082. [PMID: 31212868 PMCID: PMC6617282 DOI: 10.3390/ijerph16122082] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/19/2019] [Revised: 05/25/2019] [Accepted: 06/06/2019] [Indexed: 12/22/2022]
Abstract
Rapid urbanization in low- and middle-income countries (LMICs) is transforming dietary patterns from reliance on traditional staples to increased consumption of energy-dense foods high in saturated fats, trans fats, sugars, and salt. A systematic literature review was conducted to determine major food sources of salt in LMICs that could be targeted in strategies to lower population salt intake. Articles were sourced using Medline, Web of Science, Scopus, and grey literature. Inclusion criteria were: reported dietary intake of Na/salt using dietary assessment methods and food composition tables and/or laboratory analysis of salt content of specific foods in populations in countries defined as low or middle income (LMIC) according to World Bank criteria. Of the 3207 records retrieved, 15 studies conducted in 12 LMICs from diverse geographical regions met the eligibility criteria. The major sources of dietary salt were breads, meat and meat products, bakery products, instant noodles, salted preserved foods, milk and dairy products, and condiments. Identification of foods that contribute to salt intake in LMICs allows for development of multi-faceted approaches to salt reduction that include consumer education, accompanied by product reformulation.
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Affiliation(s)
- Elias Menyanu
- School of Medicine, Faculty of Science, Medicine and Health, University of Wollongong, Northfields Avenue, Wollongong, NSW 2522, Australia.
| | - Joanna Russell
- School of Health and Society, Faculty of Social Sciences, University of Wollongong, Northfields Avenue, Wollongong, NSW 2522, Australia.
| | - Karen Charlton
- School of Medicine, Faculty of Science, Medicine and Health, University of Wollongong, Northfields Avenue, Wollongong, NSW 2522, Australia.
- Illawarra Health and Medical Research Institute, Wollongong, NSW 2522, Australia.
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Winiarska-Mieczan A, Kowalczuk-Vasilev E, Kwiatkowska K, Kwiecień M, Baranowska-Wójcik E, Kiczorowska B, Klebaniuk R, Samolińska W. Dietary Intake and Content of Cu, Mn, Fe, and Zn in Selected Cereal Products Marketed in Poland. Biol Trace Elem Res 2019; 187:568-578. [PMID: 29777526 PMCID: PMC6329733 DOI: 10.1007/s12011-018-1384-0] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/04/2018] [Accepted: 05/08/2018] [Indexed: 12/31/2022]
Abstract
This paper aims to verify whether cereal products are a good source of Cu, Mn, Fe, and Zn in the diets of Poles. The study material comprised of 445 cereal products including baked goods, breakfast cereals and groats, pasta, and rice. Products that required culinary treatment (pasta, groats, rice) were boiled in drinking quality water as recommended by the producer. The content of Cu, Mn, Fe, and Zn was determined by using the FAAS method. The average content of microelements in the analyzed products can be represented as Fe (17.9 mg kg-1 ± 10.3) > Zn (12.4 mg kg-1 ± 5.2) > Mn (9.6 mg kg-1 ± 6.7) > Cu (3.9 mg kg-1 ± 2.9). Considering the daily requirement of the analyzed minerals among adult Poles, it was determined that cereal products supply 58% RDA Cu, 61% AI Mn (men)-78% AI Mn (women), 19% RDA Fe (women)-34% RDA Fe (men), and 16% RDA Zn (men)-22% RDA Fe (women). Baked goods account for as much as about 90% of all Cu, Mn, Fe, and Zn consumed as cereal products in a daily diet. Based on the results, it can be concluded that cereal products are the main source of Cu, Mn, Fe, and Zn in the diets of Poles. In connection with low assimilability of minerals, they should not be considered the fundamental source of those microelements in the diets of Poles.
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Affiliation(s)
- Anna Winiarska-Mieczan
- Department of Bromatology and Food Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland.
| | - Edyta Kowalczuk-Vasilev
- Department of Bromatology and Food Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland
| | - Katarzyna Kwiatkowska
- Department of Bromatology and Food Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland
| | - Małgorzata Kwiecień
- Department of Bromatology and Food Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland
| | - Ewa Baranowska-Wójcik
- Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Lublin, Poland
| | - Bożena Kiczorowska
- Department of Bromatology and Food Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland
| | - Renata Klebaniuk
- Department of Bromatology and Food Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland
| | - Wioletta Samolińska
- Department of Bromatology and Food Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland
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Eshetu M, Atlabachew M, Abebe A. Quality Assessment of Wheat Bread Baked in Bahir Dar City, Ethiopia. JOURNAL OF FOOD QUALITY AND HAZARDS CONTROL 2018. [DOI: 10.29252/jfqhc.5.2.8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
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13
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Munday HS, Bagley L. The contribution of food science to nutrition science through reformulation in the last 50 years and into the future. NUTR BULL 2017. [DOI: 10.1111/nbu.12286] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Gluten-free food prescriptions for children with coeliac disease: should families have to pay? Br J Gen Pract 2017; 67:348-349. [PMID: 28751334 DOI: 10.3399/bjgp17x691829] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
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Lopes M, Cavaleiro C, Ramos F. Sodium Reduction in Bread: A Role for Glasswort (Salicornia ramosissimaJ. Woods). Compr Rev Food Sci Food Saf 2017; 16:1056-1071. [DOI: 10.1111/1541-4337.12277] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2017] [Revised: 05/25/2017] [Accepted: 05/27/2017] [Indexed: 12/29/2022]
Affiliation(s)
- Maria Lopes
- Pharmacy Faculty; Univ. of Coimbra; Azinhaga de Santa Comba 3000-548 Coimbra Portugal
| | - Carlos Cavaleiro
- Pharmacy Faculty, CNC - Center for Neuroscience and Cell Biology; Univ. of Coimbra; Azinhaga de Santa Comba 3000-548 Coimbra Portugal
| | - Fernando Ramos
- Pharmacy Faculty, CNC - Center for Neuroscience and Cell Biology; Univ. of Coimbra; Azinhaga de Santa Comba 3000-548 Coimbra Portugal
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Machado Alencar NM, Steel CJ, Alvim ID, de Morais EC, Andre Bolini HM. Addition of quinoa and amaranth flour in gluten-free breads: Temporal profile and instrumental analysis. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.02.029] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Hobbs DA, Goulding MG, Nguyen A, Malaver T, Walker CF, George TW, Methven L, Lovegrove JA. Acute ingestion of beetroot bread increases endothelium-independent vasodilation and lowers diastolic blood pressure in healthy men: a randomized controlled trial. J Nutr 2013; 143:1399-405. [PMID: 23884387 DOI: 10.3945/jn.113.175778] [Citation(s) in RCA: 69] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
Dietary nitrate, from beetroot, has been reported to lower blood pressure (BP) by the sequential reduction of nitrate to nitrite and further to NO in the circulation. However, the impact of beetroot on microvascular vasodilation and arterial stiffness is unknown. In addition, beetroot is consumed by only 4.5% of the UK population, whereas bread is a staple component of the diet. Thus, we investigated the acute effects of beetroot bread (BB) on microvascular vasodilation, arterial stiffness, and BP in healthy participants. Twenty-three healthy men received 200 g bread containing 100 g beetroot (1.1 mmol nitrate) or 200 g control white bread (CB; 0 g beetroot, 0.01 mmol nitrate) in an acute, randomized, open-label, controlled crossover trial. The primary outcome was postprandial microvascular vasodilation measured by laser Doppler iontophoresis and the secondary outcomes were arterial stiffness measured by Pulse Wave Analysis and Velocity and ambulatory BP measured at regular intervals for a total period of 6 h. Plasma nitrate and nitrite were measured at regular intervals for a total period of 7 h. The incremental area under the curve (0-6 h after ingestion of bread) for endothelium-independent vasodilation was greater (P = 0.017) and lower for diastolic BP (DBP; P = 0.032) but not systolic (P = 0.99) BP after BB compared with CB. These effects occurred in conjunction with increases in plasma and urinary nitrate (P < 0.0001) and nitrite (P < 0.001). BB acutely increased endothelium-independent vasodilation and decreased DBP. Therefore, enriching bread with beetroot may be a suitable vehicle to increase intakes of cardioprotective beetroot in the diet and may provide new therapeutic perspectives in the management of hypertension.
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Affiliation(s)
- Ditte A Hobbs
- Hugh Sinclair Unit of Human Nutrition, Department of Food and Nutritional Sciences, School of Chemistry, Food and Pharmacy, University of Reading, Whiteknights, Reading, Berkshire, UK
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Pachón H, Kancherla V, Handforth B, Tyler V, Bauwens L. Folic acid fortification of wheat flour: A cost-effective public health intervention to prevent birth defects in Europe. NUTR BULL 2013. [DOI: 10.1111/nbu.12023] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
| | - V. Kancherla
- Department of Epidemiology; Emory University; Atlanta; USA
| | | | | | - L. Bauwens
- International Federation for Spina Bifida and Hydrocephalus; Brussels; Belgium
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Gray J. Reflections on dietary guidance and the status of carbohydrate on both sides of the Atlantic. NUTR BULL 2012. [DOI: 10.1111/j.1467-3010.2012.02004.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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O'Connor Á. Bread consumption in the UK: what are the main attitudinal factors affecting current intake and its place in a healthy diet? NUTR BULL 2012. [DOI: 10.1111/j.1467-3010.2012.01989.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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