1
|
Caldeira RF, de Paiva Gouvêa L, de Lima Azevedo T, Conte C, de Sá DDGCF, Galdeano MC, Felberg I, Lima JR, Mellinger CG. Processing parameters, techno-functional properties and potential food application of lentil protein concentrate as an ingredient for the plant-based market. Food Res Int 2024; 189:114569. [PMID: 38876597 DOI: 10.1016/j.foodres.2024.114569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 05/21/2024] [Accepted: 05/26/2024] [Indexed: 06/16/2024]
Abstract
Lentil (Lens culinaris) is a protein-rich legume consumed worldwide and it also has the potential to become an alternative source of protein ingredient for human nutrition. The aim of this study was to determine the best processing parameters for the whole grain protein wet extraction, as well as to analyze the techno-functional properties, and physical characteristics of the protein concentrate and its flour. It was also evaluated the application of the concentrate into a fish-like croquette. The processing route was carried out by alkaline extraction and acid precipitation of the proteins where the pH, stirring time and solute:solvent ratio were evaluated. The final dried protein concentrate presented 85% protein on dry basis and a mass yield of 14%. The results were reproducible when tested on a first scaling up test. For the techno-functional properties, solubility, water and oil retention capacities, emulsification and foaming capacities and stability, and gelling capacity were tested. As for the food application into fish-like croquettes, the lentil protein showed similar scores for sensory acceptance, flavor and texture when compared to a commercial clean-taste concentrate. The results observed in this study were compatible to other alternative pulse-protein ingredients on the market, positioning lentil protein as a promising alternative protein source to produce ingredients for the plant-based market.
Collapse
Affiliation(s)
- Rodrigo Fernandes Caldeira
- Graduate Program in Food Science and Technology, Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro (RJ), Brazil
| | - Lucas de Paiva Gouvêa
- Graduate Program in Food Science and Technology, Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro (RJ), Brazil
| | | | - Carmine Conte
- Embrapa Food Technology, Avenida das Américas, 29501, Rio de Janeiro (RJ) 23020-470, Brazil
| | | | | | - Ilana Felberg
- Embrapa Food Technology, Avenida das Américas, 29501, Rio de Janeiro (RJ) 23020-470, Brazil
| | - Janice Ribeiro Lima
- Embrapa Food Technology, Avenida das Américas, 29501, Rio de Janeiro (RJ) 23020-470, Brazil
| | - Caroline Grassi Mellinger
- Graduate Program in Food Science and Technology, Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro (RJ), Brazil; Embrapa Food Technology, Avenida das Américas, 29501, Rio de Janeiro (RJ) 23020-470, Brazil.
| |
Collapse
|
2
|
Lu Y, Zhang Y, Wang S. From Palm to Plate: Unveiling the Potential of Coconut as a Plant-Based Food Alternative. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:15058-15076. [PMID: 38920018 DOI: 10.1021/acs.jafc.3c09838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/27/2024]
Abstract
This review investigates coconut as a sustainable and nutrient-rich plant-based alternative to traditional animal-based food sources. We have explored the nutritional profile, culinary versatility, particularly focusing on the use of coconut meat, milk, cream, and oil in diverse dietary contexts when consumed in balance. Comparative analysis with animal-derived products reveals the high content of medium-chain triglycerides (MCTs), essential vitamins, and minerals in coconut, contrasted with its lower protein content. Researchers have underscored the environmental sustainability of coconut, advocating for its role in eco-friendly food production chains. We have also addressed challenges like potential allergies, nutritional balance, sensory attributes, and consumer motivations for coconut-based products, in terms of understanding the market dynamics. In conclusion, this review positions coconut as a promising candidate within sustainable diet frameworks, advocating for further research to augment its nutritional value, sensory characteristics, and product stability, thereby facilitating its integration into health-conscious and eco-centric dietary practices.
Collapse
Affiliation(s)
- Yingshuang Lu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| |
Collapse
|
3
|
Palmieri S, Eugelio F, Della Valle F, Fanti F, Buccioni F, Ricci A, Sergi M, Del Carlo M, Compagnone D. Molecularly imprinted polymer coupled to UHPLC-MS/MS for the analysis of phomopsins in lupin samples. Talanta 2024; 278:126508. [PMID: 39002255 DOI: 10.1016/j.talanta.2024.126508] [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: 03/17/2024] [Revised: 06/26/2024] [Accepted: 07/01/2024] [Indexed: 07/15/2024]
Abstract
The demand for plant-based protein sources in the food industry has significantly increased in recent years, leading to the introduction of legume-based products as meat substitutes. However, concerns regarding food quality have emerged, particularly related to the presence of mycotoxins. This study addresses the need for the sensitive detection of phomopsins (PHOs), a class of peptide-based toxins. A selective extraction method using molecularly imprinted polymer (MIP) coupled with ultra-high performance liquid chromatography and tandem mass spectrometry (UHPLC-MS/MS) was focused on the most toxic Phomopsin A (PHO-A). A rapid ultrasonochemical synthesis of MIP (5 min) was proposed and its performance was optimized in response to various factors, including the choice of dummy template and the selection of the monomer. The methacrylic acid-vinyl pyridine (MAA-VP) MIP exhibited high selectivity and affinity for PHO-A. The method was tested in lupin samples and the validation, according to SANTE/11312/2021 international guidelines, gave excellent recovery (80-90 %), low matrix effects, and high accuracy and precision. Real samples analysis confirmed the presence of PHO-A in artificially fungal inoculated lupins, with levels ranging from 0.377 to 0.576 mg kg-1. In order to identify further PHOs, a semi-untargeted approach using multiple reaction monitoring-information dependent acquisition-enhanced product ion (MRM-IDA-EPI) was developed. PHO-B, PHO-D, PHO-E and PHO-P, rarely previously reported in lupin matrix, were tentatively identified. This study accounts for the effectiveness of MIP-based extraction coupled with UHPLC-triple quadrupole with linear ionic trap-MS/MS (UHPLC-QqQ-LIT-MS/MS) for quantification of PHO-A and putative detection of other PHOs, offering a promising method for investigating this class of toxins in food.
Collapse
Affiliation(s)
- Sara Palmieri
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100, Teramo, Italy
| | - Fabiola Eugelio
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100, Teramo, Italy
| | - Francesco Della Valle
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100, Teramo, Italy
| | - Federico Fanti
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100, Teramo, Italy.
| | - Francesco Buccioni
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100, Teramo, Italy
| | - Antonella Ricci
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100, Teramo, Italy
| | - Manuel Sergi
- Department of Chemistry, Sapienza University of Rome, 00185, Rome, Italy
| | - Michele Del Carlo
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100, Teramo, Italy
| | - Dario Compagnone
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100, Teramo, Italy
| |
Collapse
|
4
|
Ciriello M, Campana E, Colla G, Rouphael Y. An Appraisal of Nonmicrobial Biostimulants' Impact on the Productivity and Mineral Content of Wild Rocket ( Diplotaxis tenuifolia (L.) DC.) Cultivated under Organic Conditions. PLANTS (BASEL, SWITZERLAND) 2024; 13:1326. [PMID: 38794397 PMCID: PMC11125422 DOI: 10.3390/plants13101326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 04/29/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024]
Abstract
Modern agriculture urgently requires viable alternatives to synthetic chemical substances, such as pesticides and fertilizers, to comply with new and stringent international regulations and meet the growing demands of consumers who prefer chemical-free food. Consequently, organic agriculture has garnered increasing interest over time. To compensate for yield reduction resulting from opting out of the use mineral fertilizers, research has focused on the use of biostimulants to sustain the productivity of horticultural crops. To this end, a greenhouse experiment was conducted to assess the effects of three nonmicrobial biostimulants (a plant extract, vegetable protein hydrolysate, and a seaweed extract) and an untreated control on the production and mineral content of wild rocket (Diplotaxis tenuifolia (L.) DC.) cultivated under organic conditions and harvested three times during the growth cycle. In general, the nitrate content, which defines the commercial quality of wild rocket, was not influenced by the application of biostimulants. At each harvest, the application of biostimulants resulted in improved production performance, although this was not always accompanied by an increase in mineral content. Specifically, the best results were obtained with the use of plant-derived protein hydrolysate and plant extract, which led to an improvement in total yield of 32.1% and 27.2%, respectively compared to that of control plants. These results reconfirm that biostimulants represent a valid and indispensable tool for organic growers.
Collapse
Affiliation(s)
- Michele Ciriello
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy; (M.C.); (E.C.)
| | - Emanuela Campana
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy; (M.C.); (E.C.)
| | - Giuseppe Colla
- Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy;
| | - Youssef Rouphael
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy; (M.C.); (E.C.)
| |
Collapse
|
5
|
Stødkilde L, Ingerslev AK, Ambye-Jensen M, Jensen SK. The composition and nutritional quality of biorefined lucerne protein depend on precipitation method. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3405-3412. [PMID: 38113290 DOI: 10.1002/jsfa.13226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 12/13/2023] [Accepted: 12/14/2023] [Indexed: 12/21/2023]
Abstract
BACKGROUND Lucerne protein extract is a novel high-quality protein source with excellent amino acid (AA) composition of interest for human consumption. In this study, protein from screw-pressed lucerne juice was extracted by different precipitation methods to evaluate the effect on the chemical composition and nutritional quality of the extracted protein. Methods based on heat, acidification or fermentation were used for protein precipitation, and the nutritional value of protein was evaluated in a rat digestibility trial. RESULTS Heat precipitation at 85 °C produced a protein product with a crude protein (CP) content of 589 g kg-1 dry matter (DM), a balanced AA composition and a high standardized nitrogen (N) digestibility (82.8%). Precipitation by acidification, at a lower temperature (60 °C) or by fermentation, resulted in lower CP content (425-488 g kg-1 DM). Nitrogen digestibility for the pH-adjusted precipitate was equal to the 85 °C heat-precipitated protein, while the fermented and 60 °C precipitated proteins showed lower N digestibility (76.5% and 78.6%, respectively). By applying a two-step heat precipitation method (60 °C followed by 80 °C), a protein content of 712 g kg-1 DM and an N digestibility of 93.6% was reached, which are comparable to high-quality animal-based protein sources such as milk, whey, casein, and eggs, covering the AA requirements for children >6 months. CONCLUSION High-quality protein can be extracted from lucerne, but the future focus should be on increased yield as the current low yields of the refined product will challenge the environmental and economic sustainability of production. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Lene Stødkilde
- Department of Animal and Veterinary Sciences, Aarhus University, Tjele, Denmark
- CBIO, Centre for Circular Bioeconomy, Aarhus University, Tjele, Denmark
| | - Anne Krog Ingerslev
- Department of Animal and Veterinary Sciences, Aarhus University, Tjele, Denmark
- CBIO, Centre for Circular Bioeconomy, Aarhus University, Tjele, Denmark
| | - Morten Ambye-Jensen
- CBIO, Centre for Circular Bioeconomy, Aarhus University, Tjele, Denmark
- Department of Biological and Chemical Engineering, Aarhus University, Aarhus, Denmark
| | - Søren Krogh Jensen
- Department of Animal and Veterinary Sciences, Aarhus University, Tjele, Denmark
- CBIO, Centre for Circular Bioeconomy, Aarhus University, Tjele, Denmark
| |
Collapse
|
6
|
Vijewardane SC, Balasuriya A, Johnstone AM, Myint PK. Impact of age on the prevalence of poor-quality dietary variety, associated lifestyle factors, and body composition profile (low body muscle mass and high body fat mass) in older people residing in Colombo district, Sri Lanka. Heliyon 2024; 10:e27064. [PMID: 38495202 PMCID: PMC10943336 DOI: 10.1016/j.heliyon.2024.e27064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 02/09/2024] [Accepted: 02/23/2024] [Indexed: 03/19/2024] Open
Abstract
Aims To assess the impact of age on the prevalence of poor-quality dietary variety, associated lifestyle factors, and body composition profile (low body muscle mass and high-fat mass) in older Sri Lankans. Methods In this population-based cross-sectional study, older people of 60 years or above were selected using a multistage cluster sampling technique probability proportionate to the size. They were classified into 3 groups; 60-64, 65-69 and > 70-years. The poor-quality dietary variety was defined based on food variety, dietary diversity and dietary serving scores assessed using 24-h dietary recall. Body composition was measured using bio-electrical impedance. The impact of age on determinants of poor-quality dietary variety and being at risk of low muscle mass and high-fat mass were assessed by using multivariable logistic regression models. Results Eight hundred older participants with a mean (SD) 68.1(5.8) years were included. There were 28.4%(n = 227), 36.2%(n = 290) and 35.4%(n = 283) in the 60-64, 65-69 and ≥ 70-year age groups, respectively. The prevalence of poor-quality dietary variety was similar across age groups. The urban living environment, and getting nutritional advice from the GP/hospital were found to have a significant negative association only in the 60-64 age group. A poor-quality dietary variety was significantly associated with no education or up to the primary level in the 65-69 age group and having diabetes or hypertension in the ≥70-year group. Odds of low muscle mass and high-fat mass were 2.43(1.46-4.03) and 2.17(1.30-3.63) respectively among the≥70-year age group compared to the 60-64-year group, after controlling for confounders. Conclusions The prevalence of poor-quality dietary variety was similarly high in all age groups. Increasing age was associated with higher odds of low body muscle and high body fat mass despite similar dietary variety, indicating the need for special dietary attention.
Collapse
Affiliation(s)
- Samantha Chandrika Vijewardane
- Institute of Applied Health Sciences, School of Medicine, Medical Sciences and Nutrition, University of Aberdeen, UK and Nutrition Division, Ministry of Health, Sri Lanka
| | - Aindralal Balasuriya
- Department of Public Health and Family Medicine, General Sir John Kotelawala Defense University, Sri Lanka
| | - Alexandra M. Johnstone
- The Rowett Institute, School of Medicine, Medical Sciences and Nutrition, University of Aberdeen, UK
| | - Phyo Kyaw Myint
- Institute of Applied Health Sciences, School of Medicine, Medical Sciences and Nutrition, University of Aberdeen, UK
| |
Collapse
|
7
|
House JD, Brodkorb A, Messina M, Braun M, Krul ES. Options for substantiating protein content claims for conventional foods. Appl Physiol Nutr Metab 2024; 49:395-404. [PMID: 38088347 DOI: 10.1139/apnm-2023-0243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2024]
Abstract
In Canada and the United States, front-of-package protein content claims require data to support the quality of the protein. In general, protein quality reflects the product of the amino acid composition of the food protein relative to human amino acid requirements and a measure of digestibility. The currently accepted method in both jurisdictions is the protein digestibility-corrected amino acid score (PDCAAS) that requires the measurement of true fecal protein (nitrogen) digestibility. The latter must be measured in vivo using a rat model. This requirement for animal testing is inconsistent with international efforts to reduce the usage of animals in testing for regulatory purposes. The current commentary positions four options to remove the need to use animal testing for determining protein quality, when considering protein content claim substantiation. These options include (i) a focus on protein quantity alone; (ii) the use of the amino acid score alone, with no correction for digestibility; (iii) the use of a fixed digestibility coefficient to estimate protein quality; and (iv) the use of in vitro methods to measure protein and/or amino acid digestibility. The relative merits and deficiencies of the options are positioned with the goal of encouraging dialogue within the regulatory agencies to move towards alternative approaches for substantiating protein content claims on foods, including those derived from plant-based sources.
Collapse
Affiliation(s)
- James D House
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
- Richardson Centre for Food Technology and Research, University of Manitoba, Winnipeg, MB, Canada
| | - André Brodkorb
- Teagasc Food Research Centre, Moorepark, Fermoy Co., Cork, Ireland
| | - Mark Messina
- Soy Nutrition Institute Global, 1747 Pennsylvania Ave., NW, Suite 1000, Washington, DC 20006, USA
| | | | - Elaine S Krul
- EKSci LLC, 594 Gederson Lane, St. Louis, MO 63122, USA
| |
Collapse
|
8
|
Saeed F, Afzaal M, Khalid A, Shah YA, Ateeq H, Islam F, Akram N, Ejaz A, Nayik GA, Shah MA. Role of mycoprotein as a non-meat protein in food security and sustainability: a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2023.2178456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
Affiliation(s)
- Farhan Saeed
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Armghan Khalid
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Yasir Abbas Shah
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Huda Ateeq
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Fakhar Islam
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Noor Akram
- Department of Food and Nutrition, Government College University Faisalabad, Faisalabad, Pakistan
| | - Afaf Ejaz
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Gulzar Ahmad Nayik
- Department of Food Science and Technology, Government Degree College Shopian, Jammu and Kashmir, India
| | - Mohd Asif Shah
- Department of Economics, Kebri Dehar University, Jigjiga, Ethiopia
- Division of Research and Development, Lovely Professional University, Phagwara, India
| |
Collapse
|
9
|
Kesse-Guyot E, Allès B, Brunin J, Langevin B, Fouillet H, Dussiot A, Berthy F, Reuzé A, Perraud E, Rebouillat P, Touvier M, Hercberg S, Mariotti F, Lairon D, Pointereau P, Baudry J. Environmental pressures and pesticide exposure associated with an increase in the share of plant-based foods in the diet. Sci Rep 2023; 13:19317. [PMID: 37935749 PMCID: PMC10630347 DOI: 10.1038/s41598-023-46032-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: 05/02/2023] [Accepted: 10/26/2023] [Indexed: 11/09/2023] Open
Abstract
Diets rich in plant-based foods are encouraged for human health and to preserve resources and the environment but the nutritional quality and safety of such diets is debated. This study aimed to model nutritionally adequate diets with increasing plant food content and to characterise the derived diets using a multicriteria approach including, nutrients intake, environmental pressures and exposure to pesticides. Using data of the NutriNet-Santé cohort (N = 29,413), we implemented stepwise optimization models to identified maximum plant-food content under nutritional constraints. Environmental indicators at the production level were derived from the DIALECTE database, and exposure to pesticide residues from plant food consumption was estimated using a contamination database. Plant-based foods contributed to 64.3% (SD = 10.6%) of energy intake in observed diets and may reach up to 95% in modelled diets without jeopardizing nutritional status. Compared to the observed situation, an increase in plant-based foods in the diets led to increases in soy-based products (+ 480%), dried fruits (+ 370%), legumes (+ 317%), whole grains (+ 251%), oils (+ 144%) and vegetables (+ 93%). Animal products decreased progressively until total eviction, except for beef (- 98%). Dietary quality (estimated using the Diet Quality Index Based on the Probability of Adequate Nutrient Intake) was improved (up to 17%) as well as GHGe (up to - 65%), energy demand (up to - 48%), and land occupation (- 56%) for production. Exposures to pesticides from plant-based foods were increased by 100% conventional production and to a much lesser extent by 100% organic production. This study shows that shifting to nutritionally-adequate plant-based diets requires an in-depth rearrangement of food groups' consumption but allows a drastic reduction environmental impact. Increase exposure to pesticide residues and related risks can be mitigated by consuming foods produced with low pesticide input.
Collapse
Affiliation(s)
- Emmanuelle Kesse-Guyot
- Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center (CRESS), Sorbonne Paris Nord University and University of Paris, Inserm, INRAE, Cnam, 74 Rue Marcel Cachin, 93017, Bobigny, France.
| | - Benjamin Allès
- Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center (CRESS), Sorbonne Paris Nord University and University of Paris, Inserm, INRAE, Cnam, 74 Rue Marcel Cachin, 93017, Bobigny, France
| | - Joséphine Brunin
- Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center (CRESS), Sorbonne Paris Nord University and University of Paris, Inserm, INRAE, Cnam, 74 Rue Marcel Cachin, 93017, Bobigny, France
- ADEME, Agence de l'Environnement et de la Maîtrise de l'Energie, 49004, Angers, France
| | | | - Hélène Fouillet
- UMR PNCA, AgroParisTech, INRAE, Paris-Saclay University, 75005, Paris, France
| | - Alison Dussiot
- Solagro, 75, Voie TOEC, CS 27608, 31076, Toulouse Cedex 3, France
| | - Florine Berthy
- Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center (CRESS), Sorbonne Paris Nord University and University of Paris, Inserm, INRAE, Cnam, 74 Rue Marcel Cachin, 93017, Bobigny, France
| | - Anouk Reuzé
- Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center (CRESS), Sorbonne Paris Nord University and University of Paris, Inserm, INRAE, Cnam, 74 Rue Marcel Cachin, 93017, Bobigny, France
| | - Elie Perraud
- UMR PNCA, AgroParisTech, INRAE, Paris-Saclay University, 75005, Paris, France
| | - Pauline Rebouillat
- Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center (CRESS), Sorbonne Paris Nord University and University of Paris, Inserm, INRAE, Cnam, 74 Rue Marcel Cachin, 93017, Bobigny, France
| | - Mathilde Touvier
- Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center (CRESS), Sorbonne Paris Nord University and University of Paris, Inserm, INRAE, Cnam, 74 Rue Marcel Cachin, 93017, Bobigny, France
| | - Serge Hercberg
- Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center (CRESS), Sorbonne Paris Nord University and University of Paris, Inserm, INRAE, Cnam, 74 Rue Marcel Cachin, 93017, Bobigny, France
- Département de Santé Publique, Hôpital Avicenne, 93017, Bobigny, France
| | - François Mariotti
- UMR PNCA, AgroParisTech, INRAE, Paris-Saclay University, 75005, Paris, France
| | - Denis Lairon
- INSERM, INRAE, C2VN, Aix Marseille Université, 13005, Marseille, France
| | | | - Julia Baudry
- Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center (CRESS), Sorbonne Paris Nord University and University of Paris, Inserm, INRAE, Cnam, 74 Rue Marcel Cachin, 93017, Bobigny, France
| |
Collapse
|
10
|
Tay W, Quek R, Lim J, Kaur B, Ponnalagu S, Henry CJ. Plant-based alternative proteins-are they nutritionally more advantageous? Eur J Clin Nutr 2023; 77:1051-1060. [PMID: 37580584 DOI: 10.1038/s41430-023-01328-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 08/03/2023] [Accepted: 08/04/2023] [Indexed: 08/16/2023]
Abstract
BACKGROUND The transition towards sustainable nutrition as well as the exploration of alternative sources of protein have been at the forefront of thinking in the 21st century. However, further research is required to ascertain if a diet composed of alternative plant-based proteins has similar nutritional advantages to a plant-based diet. This study aims to model the replacement of a diet consisting of animal-based proteins with plant-based alternatives (PBA), in a group of Asians. METHODS A 4-day food record was collected from 50 individuals residing in Singapore and nutrient profiles were generated for each individual. Food records were analysed, and meat, dairy, and seafood ingredients were substituted gram-for-gram with their PBA. The original and replaced nutrient profiles were compared against each other and the differences in macro and micronutrients were analysed. RESULTS A significant increase in carbohydrates, dietary fibre, as well as in micronutrients such as sodium and calcium was observed. Conversely, there was a significant decreased intake in overall energy, protein and fat (p < 0.005). CONCLUSIONS The significant nutritional impact of substituting animal-based proteins for PBA may present benefits for bone health and individuals on a caloric restriction diet. However, higher sodium levels may be undesirable for individuals with cardiovascular conditions and hypertension, and the low bioavailability of iron in plant-based sources may present issues for iron deficient populations. Bearing some of these key findings in mind, researchers and manufacturers need to consider these when developing alternative protein products to meet consumer demands for palatable and nutritious plant-based products.
Collapse
Affiliation(s)
- Wesley Tay
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), #07-02, 14 Medical Drive, Singapore, 117599, Singapore
| | - Rina Quek
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), #07-02, 14 Medical Drive, Singapore, 117599, Singapore
| | - Joseph Lim
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), #07-02, 14 Medical Drive, Singapore, 117599, Singapore
| | - Bhupinder Kaur
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), #07-02, 14 Medical Drive, Singapore, 117599, Singapore
| | - Shalini Ponnalagu
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), #07-02, 14 Medical Drive, Singapore, 117599, Singapore
| | - Christiani Jeyakumar Henry
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), #07-02, 14 Medical Drive, Singapore, 117599, Singapore.
- Department of Biochemistry, National University of Singapore, 8 Medical Drive, Singapore, 117596, Singapore.
| |
Collapse
|
11
|
de Crom TOE, Steur M, Ikram MK, Ikram MA, Voortman T. Plant-based dietary patterns and the risk of dementia: a population-based study. Age Ageing 2023; 52:afad178. [PMID: 37740899 PMCID: PMC10517714 DOI: 10.1093/ageing/afad178] [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: 06/12/2023] [Indexed: 09/25/2023] Open
Abstract
BACKGROUND Plant-based dietary patterns are increasingly popular in western countries and are supported by many governments and health organisations for their potential beneficial role in the prevention of chronic diseases. Yet, the potential role of plant-based dietary patterns in the development of dementia remains unclear. OBJECTIVE To evaluate the association between plant-based dietary patterns and the risk of dementia. METHODS Dietary intake was measured at baseline in 9,543 dementia-free participants (mean age 64 years, birth years 1897-1960, 58% women) of the prospective population-based Rotterdam Study, using food frequency questionnaires. Based on these questionnaires, we calculated an overall plant-based dietary index (PDI), healthy PDI (hPDI) and unhealthy PDI (uPDI), with higher scores reflecting higher consumption of (any, healthy and unhealthy, respectively) plant-based foods and lower consumption of animal-based foods. We analysed the association of the PDIs with incident dementia using Cox proportional hazard models. RESULTS During a mean follow-up of 14.5 years, 1,472 participants developed dementia. Overall, the PDIs were not associated with the risk of dementia (hazard ratio [95% confidence interval] per 10-point increase: 0.99 [0.91-1.08] for PDI, 0.93 [0.86-1.01] for hPDI, 1.02 [0.94-1.10] for uPDI). However, among men and APOE ε4 carriers, a higher hPDI was linearly associated with a lower risk of dementia (0.86 [0.75-0.99] and 0.83 [0.73-0.95], respectively), while this association was U-shaped among APOE ε4 non-carriers (P value for non-linearity = 0.01). CONCLUSIONS We found no strong evidence for an overall association between plant-based eating and the risk of dementia. Our findings in stratified analyses warranted further investigation.
Collapse
Affiliation(s)
- Tosca O E de Crom
- Department of Epidemiology, Erasmus MC, University Medical Center, Rotterdam, The Netherlands
| | - Marinka Steur
- Department of Epidemiology, Erasmus MC, University Medical Center, Rotterdam, The Netherlands
| | - M Kamran Ikram
- Department of Epidemiology, Erasmus MC, University Medical Center, Rotterdam, The Netherlands
- Department of Neurology, Erasmus MC, University Medical Center, Rotterdam, The Netherlands
| | - M Arfan Ikram
- Department of Epidemiology, Erasmus MC, University Medical Center, Rotterdam, The Netherlands
| | - Trudy Voortman
- Department of Epidemiology, Erasmus MC, University Medical Center, Rotterdam, The Netherlands
| |
Collapse
|
12
|
Flint M, Bowles S, Lynn A, Paxman JR. Novel plant-based meat alternatives: future opportunities and health considerations. Proc Nutr Soc 2023; 82:370-385. [PMID: 36603854 DOI: 10.1017/s0029665123000034] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Present food systems threaten population and environmental health. Evidence suggests reduced meat and increased plant-based food consumption would align with climate change and health promotion priorities. Accelerating this transition requires greater understanding of determinants of plant-based food choice. A thriving plant-based food industry has emerged to meet consumer demand and support dietary shift towards plant-based eating. 'Traditional' plant-based diets are low-energy density, nutrient dense, low in saturated fat and purportedly associated with health benefits. However, fast-paced contemporary lifestyles continue to fuel growing demand for meat-mimicking plant-based convenience foods which are typically ultra-processed. Processing can improve product safety and palatability and enable fortification and enrichment. However, deleterious health consequences have been associated with ultra-processing, though there is a paucity of equivocal evidence regarding the health value of novel plant-based meat alternatives (PBMAs) and their capacity to replicate the nutritional profile of meat-equivalents. Thus, despite the health halo often associated with plant-based eating, there is a strong rationale to improve consumer literacy of PBMAs. Understanding the impact of extensive processing on health effects may help to justify the use of innovative methods designed to maintain health benefits associated with particular foods and ingredients. Furthering knowledge regarding the nutritional value of novel PBMAs will increase consumer awareness and thus support informed choice. Finally, knowledge of factors influencing engagement of target consumer subgroups with such products may facilitate production of desirable, healthier PBMAs. Such evidence-based food manufacturing practice has the potential to positively influence future individual and planetary health.
Collapse
Affiliation(s)
- Megan Flint
- Food and Nutrition Subject Group, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Simon Bowles
- Food and Nutrition Subject Group, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Anthony Lynn
- Food and Nutrition Subject Group, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Jenny R Paxman
- Food and Nutrition Subject Group, Sheffield Hallam University, Sheffield S1 1WB, UK
| |
Collapse
|
13
|
Vitale M, Giosuè A, Sieri S, Krogh V, Massimino E, Rivellese AA, Riccardi G, Vaccaro O, Masulli M. Legume Consumption and Blood Pressure Control in Individuals with Type 2 Diabetes and Hypertension: Cross-Sectional Findings from the TOSCA.IT Study. Nutrients 2023; 15:2895. [PMID: 37447221 DOI: 10.3390/nu15132895] [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: 06/01/2023] [Revised: 06/19/2023] [Accepted: 06/21/2023] [Indexed: 07/15/2023] Open
Abstract
BACKGROUND Our aims were to evaluate the relationship of habitual legume consumption with blood pressure (BP) control in a large cohort of people with T2D and hypertension, and to investigate whether specific nutritional components of legumes or other foods may contribute to regulate BP levels. METHODS We studied 1897 participants with T2D and hypertension. Dietary habits were assessed through a validated food frequency questionnaire. Sex-specific quartiles of legume consumption were created. RESULTS Higher legume consumption was associated with a lower intake of energy, carbohydrates, glycaemic load, alcohol, and sodium, and a significantly greater intake of proteins, fat, monounsaturated, polyunsaturated, fibre, potassium, and polyphenols. Significantly lower systolic and diastolic BP values were observed in the highest vs. lowest quartile of legume consumption (132.9 ± 6.7 vs. 137.3 ± 7.0 mmHg, p < 0.001; 78.9 ± 4.1 vs. 81.0 ± 4.2 mmHg, p = 0.002; respectively), as well as the proportion of people meeting the treatment targets (61.3% vs. 37.4% and 71.3% vs. 52.4%, respectively, p < 0.01). This association was independent from other foods whose consumption is associated with the high legume intake. CONCLUSIONS In people with T2D and hypertension, three servings of legumes per week are associated with significantly better BP control. This gives further support to current dietary guidelines in recommending the frequent consumption of legumes, as a "ready-to-use" dietary strategy to achieve optimal BP control.
Collapse
Affiliation(s)
- Marilena Vitale
- Department of Clinical Medicine and Surgery, Federico II University of Naples, 80131 Naples, Italy
| | - Annalisa Giosuè
- Department of Clinical Medicine and Surgery, Federico II University of Naples, 80131 Naples, Italy
| | - Sabina Sieri
- Epidemiology and Prevention Unit, Fondazione IRCCS Istituto Nazionale dei Tumori di Milano, 20121 Milan, Italy
| | - Vittorio Krogh
- Epidemiology and Prevention Unit, Fondazione IRCCS Istituto Nazionale dei Tumori di Milano, 20121 Milan, Italy
| | - Elena Massimino
- Department of Clinical Medicine and Surgery, Federico II University of Naples, 80131 Naples, Italy
| | | | - Gabriele Riccardi
- Department of Clinical Medicine and Surgery, Federico II University of Naples, 80131 Naples, Italy
| | - Olga Vaccaro
- Department of Clinical Medicine and Surgery, Federico II University of Naples, 80131 Naples, Italy
| | - Maria Masulli
- Department of Clinical Medicine and Surgery, Federico II University of Naples, 80131 Naples, Italy
| |
Collapse
|
14
|
Lima Nascimento LG, Odelli D, Fernandes de Carvalho A, Martins E, Delaplace G, Peres de Sá Peixoto Júnior P, Nogueira Silva NF, Casanova F. Combination of Milk and Plant Proteins to Develop Novel Food Systems: What Are the Limits? Foods 2023; 12:2385. [PMID: 37372596 DOI: 10.3390/foods12122385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 05/26/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
In the context of a diet transition from animal protein to plant protein, both for sustainable and healthy scopes, innovative plant-based foods are being developing. A combination with milk proteins has been proposed as a strategy to overcome the scarce functional and sensorial properties of plant proteins. Based on this mixture were designed several colloidal systems such as suspensions, gels, emulsions, and foams which can be found in many food products. This review aims to give profound scientific insights on the challenges and opportunities of developing such binary systems which could soon open a new market category in the food industry. The recent trends in the formulation of each colloidal system, as well as their limits and advantages are here considered. Lastly, new approaches to improve the coexistence of both milk and plant proteins and how they affect the sensorial profile of food products are discussed.
Collapse
Affiliation(s)
- Luis Gustavo Lima Nascimento
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, MG, Brazil
- Laboratoire de Processus aux Interfaces et Hygiène des Matériaux, INRAE, 59009 Lille, France
| | - Davide Odelli
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, MG, Brazil
| | | | - Evandro Martins
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, MG, Brazil
| | - Guillaume Delaplace
- Laboratoire de Processus aux Interfaces et Hygiène des Matériaux, INRAE, 59009 Lille, France
| | | | | | - Federico Casanova
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark
| |
Collapse
|
15
|
Liu Y, Cadwallader DC, Drake M. Identification of predominant aroma components of dried pea protein concentrates and isolates. Food Chem 2023; 406:134998. [PMID: 36450193 DOI: 10.1016/j.foodchem.2022.134998] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Revised: 09/26/2022] [Accepted: 11/16/2022] [Indexed: 11/21/2022]
Abstract
Pea protein is a growing plant-based protein ingredient. Pea proteins have characteristic undesirable flavors, leading to challenges in ingredient applications. The objective of this study was to characterize the flavor of pea proteins using descriptive sensory analysis and instrumental volatile compound analyses. Seven sensory attributes were identified in most pea proteins at variable intensities: cereal/grain, cardboard, green pea, beany/yellow pea, bitter, umami, and astringent. Other attributes, cheesy, doughy, sulfur, pyrazine, fecal, sweet aromatic and salty taste, were distinguishing flavors of some pea proteins (p < 0.05). The key aroma-active compounds in pea proteins were hexanal, heptanal, benzaldehyde, methional, 2-hexanone, 2-heptanone, 1-octen-3-one, 2-nonanone, 1-nonen-3-one, 1-pentanol, 2-pentyl furan, 2-isopropyl-3-methoxypyrazine, 2,5-dimethyl-3-(3-methylbutyl)-pyrazine and 2-methyl-isoborneol (present in all representative samples). Volatile compounds responsible for the majority of sample variation included 2-methyl butanal, (Z)-3-hexanal, (E,E)-2,4-decadienal, 1-octen-3-one, 2-decanone, 1-pentanol, 1-octen-3-ol, geosmin and 2,3-diethyl-5-methyl pyrazine (p < 0.05). This study can facilitate product development and flavor masking of various pea protein applications.
Collapse
Affiliation(s)
- Yaozheng Liu
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27695, United States
| | - Dylan C Cadwallader
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27695, United States
| | - MaryAnne Drake
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27695, United States.
| |
Collapse
|
16
|
Guess N, Klatt K, Wei D, Williamson E, Ulgenalp I, Trinidade O, Kusaslan E, Yildirim A, Gowers C, Guard R, Mills C. A Cross-Sectional Analysis of Products Marketed as Plant-Based Across the United States, United Kingdom, and Canada Using Online Nutrition Information. Curr Dev Nutr 2023; 7:100059. [PMID: 37181937 PMCID: PMC10111598 DOI: 10.1016/j.cdnut.2023.100059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 11/26/2022] [Accepted: 02/13/2023] [Indexed: 02/27/2023] Open
Abstract
Background The food industry is responding to a rising demand for plant-based foods by developing and marketing an ever-wider range of vegan and vegetarian products under the banner of "plant-based." Understanding the nutritional properties of these products is critical. Objectives To assess the number, meal type, and nutritional content of products marketed as plant-based (MaPB) from the perspective of the consumer across multiple sectors in the United States, United Kingdom, and Canada. Methods An online search for products MaPB was performed across supermarkets, restaurants, food manufacturers, and plant-based meal delivery companies in the United Kingdom, the United States, and Canada using the terms: "vegan," "vegetarian," and "plant-based." Online nutrition data were extracted, and whole meals that comprised >50% of ingredients such as fruits, vegetables, legumes, nuts, and seeds were identified. The nutritional content of dishes MaPB in restaurants was also directly compared with meat-containing dishes. Results Further, 3488 unique products were identified, of which 962 were whole meals and 1137 were a replacement for the main protein component in a meal, including 771 meat alternatives. Across all sectors, 45% of whole meals had >15-g protein, 70% had <10% kcal from saturated fat; 29% had >10-g fiber per meal, and 86% had <1000 mg sodium. At restaurants, 1507 meat-containing dishes were identified and compared with 191 vegetarian and 81 vegan dishes. The meat-containing dishes were higher in protein [35.4 g (24.0-51.4)] compared with vegetarian [19.0 g (13.0-26.1)] and vegan [16.2 g (10.5-23.2) dishes (P < 0.001)]. The vegan dishes were low in saturated fat and sodium (SFA: 6.3 g ± 6.4, Sodium: 800 mg (545.0-1410.0) compared with both meat [SFA: 11.6 g ± 10.0; Sodium: 1280 mg (820.0-1952.0)] and vegetarian [SFA: 9.4 g ± 7.6; Sodium: 1011 mg (603.0-1560.0)] options (P < 0.001 for all comparisons). Conclusions Products MaPB tend to have lower concentrations of saturated fat and sodium than their meat-containing counterparts, but improvements are needed to optimize their nutritional composition.
Collapse
Affiliation(s)
- Nicola Guess
- Nuffield Department of Primary Care Health Sciences, University of Oxford, United Kingdom
- Department of Nutrition, King’s College London, London United Kingdom
| | - Kevin Klatt
- Center for Precision Environmental Health, Baylor College of Medicine, Houston, Texas, United States
| | - Dorothy Wei
- Department of Human Nutrition, University of Otago, Dunedin, New Zealand
| | - Eric Williamson
- Department of Muscle Biochemistry, University of Toronto, Toronto, Canada
| | - Ilayda Ulgenalp
- Department of Psychology, Neuroscience and Behaviour, McMaster University, Hamilton, Ontario, Canada
| | - Ornella Trinidade
- Faculty of Sport, Health and Applied Science, St Mary’s University, Twickenham, United Kingdom
| | | | - Azize Yildirim
- Department of Life Science, University of Roehampton, Roehampton, United Kingdom
| | - Charlotte Gowers
- School of Health, Leeds Beckett University, Leeds, United Kingdom
| | - Robert Guard
- Division of Nutritional Sciences, Cornell University, Ithaca, United States
| | - Chris Mills
- School of Rehabilitation Therapy, Queens University, Kingston, Ontario, Canada
| |
Collapse
|
17
|
Kesse-Guyot E, Allès B, Brunin J, Fouillet H, Dussiot A, Mariotti F, Langevin B, Berthy F, Touvier M, Julia C, Hercberg S, Lairon D, Barbier C, Couturier C, Pointereau P, Baudry J. Nutritionally adequate and environmentally respectful diets are possible for different diet groups: an optimized study from the NutriNet-Santé cohort. Am J Clin Nutr 2022; 116:1621-1633. [PMID: 36124645 DOI: 10.1093/ajcn/nqac253] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Accepted: 09/12/2022] [Indexed: 02/01/2023] Open
Abstract
BACKGROUND Research has shown that vegetarian diets have a low environmental impact, but few studies have examined the environmental impacts and nutritional adequacy of these diets together, even though vegetarian diets can lead to nutritional issues. OBJECTIVES Our objective was to optimize and compare 6 types of diets with varying degrees of plant foods (lacto-, ovolacto-, and pescovegetarian diets and diets with low, medium, and high meat content) under nutritional constraints. METHODS Consumption data in 30,000 participants were derived from the French NutriNet-Santé cohort using an FFQ. Diets were optimized by a nonlinear algorithm minimizing the diet deviation while meeting multiple constraints at both the individual and population levels: nonincrease of the cost and environmental impacts (as partial ReCiPe accounting for greenhouse gas emissions, cumulative energy demand, and land occupation, distinguishing production methods: organic and conventional), under epidemiologic, nutritional (based on nutrient reference values), and acceptability (according to the diet type) constraints. RESULTS Optimized diets were successfully identified for each diet type, except that it was impossible to meet the EPA (20:5n-3) + DHA (22:6n-3) requirements in lacto- and ovolactovegetarians. In all cases, meat consumption was redistributed or reduced and the consumption of legumes (including soy-based products), whole grains, and vegetables were increased, whereas some food groups, such as potatoes, fruit juices, and alcoholic beverages, were entirely removed from the diets. The lower environmental impacts (as well as individual indicators) observed for vegetarians could be attained even when nutritional references were reached except for long-chain n-3 (omega-3) fatty acids. CONCLUSIONS A low-meat diet could be considered as a target for the general population in the context of sustainable transitions, although all diets tested can be overall nutritionally adequate (except for n-3 fatty acids) when planned appropriately.This trial was registered at clinicaltrials.gov as NCT03335644.
Collapse
Affiliation(s)
- Emmanuelle Kesse-Guyot
- Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center-Paris Cité University (CRESS), Sorbonne Paris Nord University, National Institute of Health and Medical Research (Inserm), National Research Institute for Agriculture, Food and the Environment (INRAE), National Conservatory of Arts and Crafts (Cnam), Bobigny, France
| | - Benjamin Allès
- Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center-Paris Cité University (CRESS), Sorbonne Paris Nord University, National Institute of Health and Medical Research (Inserm), National Research Institute for Agriculture, Food and the Environment (INRAE), National Conservatory of Arts and Crafts (Cnam), Bobigny, France
| | - Joséphine Brunin
- Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center-Paris Cité University (CRESS), Sorbonne Paris Nord University, National Institute of Health and Medical Research (Inserm), National Research Institute for Agriculture, Food and the Environment (INRAE), National Conservatory of Arts and Crafts (Cnam), Bobigny, France.,French Environment and Energy Management Agency (ADEME), Angers, France
| | - Hélène Fouillet
- Physiology of Nutrition and Ingestive Behavior (UMR PNCA), Paris-Saclay University, AgroParisTech, National Research Institute for Agriculture, Food and the Environment (INRAE), Paris, France
| | - Alison Dussiot
- Physiology of Nutrition and Ingestive Behavior (UMR PNCA), Paris-Saclay University, AgroParisTech, National Research Institute for Agriculture, Food and the Environment (INRAE), Paris, France
| | - François Mariotti
- Physiology of Nutrition and Ingestive Behavior (UMR PNCA), Paris-Saclay University, AgroParisTech, National Research Institute for Agriculture, Food and the Environment (INRAE), Paris, France
| | | | - Florine Berthy
- Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center-Paris Cité University (CRESS), Sorbonne Paris Nord University, National Institute of Health and Medical Research (Inserm), National Research Institute for Agriculture, Food and the Environment (INRAE), National Conservatory of Arts and Crafts (Cnam), Bobigny, France
| | - Mathilde Touvier
- Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center-Paris Cité University (CRESS), Sorbonne Paris Nord University, National Institute of Health and Medical Research (Inserm), National Research Institute for Agriculture, Food and the Environment (INRAE), National Conservatory of Arts and Crafts (Cnam), Bobigny, France
| | - Chantal Julia
- Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center-Paris Cité University (CRESS), Sorbonne Paris Nord University, National Institute of Health and Medical Research (Inserm), National Research Institute for Agriculture, Food and the Environment (INRAE), National Conservatory of Arts and Crafts (Cnam), Bobigny, France.,Department of Public Health, Avicenne Hospital, Bobigny, France
| | - Serge Hercberg
- Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center-Paris Cité University (CRESS), Sorbonne Paris Nord University, National Institute of Health and Medical Research (Inserm), National Research Institute for Agriculture, Food and the Environment (INRAE), National Conservatory of Arts and Crafts (Cnam), Bobigny, France.,Department of Public Health, Avicenne Hospital, Bobigny, France
| | - Denis Lairon
- Cardiovascular and Nutrition Research Center (C2VN), Aix-Marseille University, National Institute of Health and Medical Research (Inserm), National Research Institute for Agriculture, Food and the Environment (INRAE), Marseille, France
| | - Carine Barbier
- International Centre for Research on the Environment and Development (UMR CIRED), National Center for Scientific Research (CNRS), Montpellier, France
| | | | | | - Julia Baudry
- Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center-Paris Cité University (CRESS), Sorbonne Paris Nord University, National Institute of Health and Medical Research (Inserm), National Research Institute for Agriculture, Food and the Environment (INRAE), National Conservatory of Arts and Crafts (Cnam), Bobigny, France
| |
Collapse
|
18
|
Investigating the Effectiveness of Very Low-Calorie Diets and Low-Fat Vegan Diets on Weight and Glycemic Markers in Type 2 Diabetes Mellitus: A Systematic Review and Meta-Analysis. Nutrients 2022; 14:nu14224870. [PMID: 36432557 PMCID: PMC9695880 DOI: 10.3390/nu14224870] [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: 10/01/2022] [Revised: 10/27/2022] [Accepted: 10/29/2022] [Indexed: 11/19/2022] Open
Abstract
Caloric restriction and vegan diets have demonstrated protective effects for diabetes, however their role in improving clinically relevant outcomes has not been summarized. Our aim was to evaluate the evidence for low-calorie diets (VLCD) and vegan diets on weight and glycemic control in the management of patients with Type 2 Diabetes. Database searches were conducted using Cochrane Library, MEDLINE (Ovid) and Embase. Systematic Review Registration: CRD42022310299. Methodological quality of studies was assessed using Cochrane RoB Tool for RCTs, Cochrane ROBINS-I RoB Tool for non-RCTs and NIH Quality Assessment tool for other studies. Sixteen studies with a total of 834 individuals were included and assessed to have a moderate to high risk of bias. Statistically significant changes in weight, BMI, and HbA1c were not observed in vegan diet cohorts. However, LDL cholesterol was significantly decreased by vegan diet. VLCDs significantly improved glycaemic control, with reductions in fasting glucose, pooled mean difference (MD) -1.51 mmol/L (95% CI -2.89, -0.13; p = 0.03; 2 studies) and HbA1c, pooled MD -0.66% (95% CI -1.28, -0.03; p = 0.04; 3 studies) compared to non-dietary therapy. Both diets suggested a trend towards improved weight loss and anthropometric markers vs. control. VLCD diet intervention is associated with improvement in glycaemia control in patients with Type 2 Diabetes.
Collapse
|
19
|
Brandner MME, Fyfe CL, Horgan GW, Johnstone AM. Self-Reported Purchasing Behaviour, Sociodemographic Predictors of Plant-Based Protein Purchasing and Knowledge about Protein in Scotland and England. Nutrients 2022; 14:nu14214706. [PMID: 36364968 PMCID: PMC9657987 DOI: 10.3390/nu14214706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 11/03/2022] [Accepted: 11/07/2022] [Indexed: 11/09/2022] Open
Abstract
Plant-based diets are seen as a food-based strategy to address both the impact of dietary patterns on the environment, to reduce climate change impact, and also to reduce rates of diet-related disease. This study investigated self-reported consumer purchasing behaviour of plant-based alternative foods (PBAF) and wholefood plant protein foods (legumes) with a cross-sectional online survey. We identified the sociodemographic factors associated with purchasing behaviour and examined knowledge about protein and plant-based diets. We recruited and obtained consent from n = 1177 adults aged >18 from England and Scotland (mean age (± standard deviation (SD)) 44 (16.4) years), across different areas of social deprivation, based on postcode. Descriptive statistics were conducted, and sociodemographic factors were examined by computing covariate-adjusted models with binary logistic regression analysis. A total of 47.4% (n = 561) consumers purchased PBAF and 88.2% (n = 1038) wholefood plant-proteins. The most frequently purchased PBAF were plant-based burgers, sausages, and mince/meatballs. Individuals from low deprivation areas were significantly more likely than individuals from high deprivation areas to purchase wholefood plant-proteins (odds ratio (OR) 3.46, p = 0.001). People from low deprivation areas were also more likely to recognise lentils as good source of protein (OR 1.94, p = 0.003) and more likely to recognise plant-based diets as healthy (OR 1.79, p = 0.004) than those from high deprived areas. These results support current trends of increasing popularity of PBAF, which is positive for the environment, but also highlights these products as being ultra-processed, which may negatively impact on health. The study also re-enforces the link between deprivation, reduced purchasing of wholefood plant-proteins and knowledge of plant-based protein and diets. Further research is needed to examine healthfulness of PBAF and how sociodemographic factors, especially deprivation, affect both food choice and consumption of wholefood plant-proteins.
Collapse
Affiliation(s)
- Magdalena M. E. Brandner
- The Rowett Institute, University of Aberdeen, Aberdeen AB25 2ZD, UK
- Correspondence: (M.M.E.B.); (A.M.J.); Tel.: +44-(0)-736-688-4688 (M.M.E.B.); +44-(0)-771-050-1939 (A.M.J.)
| | - Claire L. Fyfe
- The Rowett Institute, University of Aberdeen, Aberdeen AB25 2ZD, UK
| | | | - Alexandra M. Johnstone
- The Rowett Institute, University of Aberdeen, Aberdeen AB25 2ZD, UK
- Correspondence: (M.M.E.B.); (A.M.J.); Tel.: +44-(0)-736-688-4688 (M.M.E.B.); +44-(0)-771-050-1939 (A.M.J.)
| |
Collapse
|
20
|
Wang Y, Jian C. Sustainable plant-based ingredients as wheat flour substitutes in bread making. NPJ Sci Food 2022; 6:49. [PMID: 36307422 PMCID: PMC9614748 DOI: 10.1038/s41538-022-00163-1] [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: 05/08/2022] [Accepted: 09/29/2022] [Indexed: 11/09/2022] Open
Abstract
Bread as a staple food has been predominantly prepared from refined wheat flour. The world’s demand for food is rising with increased bread consumption in developing countries where climate conditions are unsuitable for wheat cultivation. This reliance on wheat increases the vulnerability to wheat supply shocks caused by force majeure or man-made events, in addition to negative environmental and health consequences. In this review, we discuss the contribution to the sustainability of food systems by partially replacing wheat flour with various types of plant ingredients in bread making, also known as composite bread. The sustainable sources of non-wheat flours, their example use in bread making and potential health and nutritional benefits are summarized. Non-wheat flours pose techno-functional challenges due to significantly different properties of their proteins compared to wheat gluten, and they often contain off-favor compounds that altogether limit the consumer acceptability of final bread products. Therefore, we detail recent advances in processing strategies to improve the sensory and nutritional profiles of composite bread. A special focus is laid on fermentation, for its accessibility and versatility to apply to different ingredients and scenarios. Finally, we outline research needs that require the synergism between sustainability science, human nutrition, microbiomics and food science.
Collapse
Affiliation(s)
- Yaqin Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China.,Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Ching Jian
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland. .,Human Microbiome Research Program, Faculty of Medicine, University of Helsinki, Helsinki, Finland.
| |
Collapse
|
21
|
Targeted formulation of plant-based protein-foods: Supporting the food system’s transformation in the context of human health, environmental sustainability and consumer trends. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
22
|
Fengmin Z, Baijun W, Jiangtao B, Li L, Patwary AK. Investigating revisit intention of medical tourists in China through nutritional knowledge, perceived medical quality, and trust in the physiologist: A recommendation on health tourism policy measures. Front Public Health 2022; 10:893497. [PMID: 36091519 PMCID: PMC9458905 DOI: 10.3389/fpubh.2022.893497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Accepted: 08/02/2022] [Indexed: 01/22/2023] Open
Abstract
Good medical care has long been a top priority in health tourism to keep the flow of visitors coming for medical treatment. Medical tourism encompasses a range of treatments, from basic check-ups to surgical operations. For its friendly character and high quality of service, China has earned a reputation as one of Asia's top destinations for health tourism. Along with India and Taiwan, Japan, Thailand, and South Korea are China's top tourism destinations. Considering the above fact, this study aims to examine the influence of nutritional knowledge, perceived medical quality, and trust in physiologists on revisiting the intention of medical tourists in China. This study is cross-sectional and follows a quantitative approach. The researchers used questionnaires as a survey tool to obtain information from the respondents. The respondents of this chosen international tourists in China who come for medical treatment purposes. A systematic random sampling technique was used to select the respondents, and 315 usable responses were collected from the respondents and proceeded with further analysis. The study conducted structural equation modeling using Smart PLS version 3. The results found that nutritional knowledge, perceived medical quality, and trust in physiologists significantly influence the revisit intention of medical tourists in China.
Collapse
Affiliation(s)
| | - Wu Baijun
- Chengde Medical University, Chengde, China,*Correspondence: Wu Baijun
| | | | - Liu Li
- School of Marxism Studies, North Minzu University, Yinchuan, China
| | - Ataul Karim Patwary
- Faculty of Hospitality, Tourism and Wellness, Universiti Malaysia Kelantan, Pengkalan Chepa, Malaysia
| |
Collapse
|
23
|
Tyndall SM, Maloney GR, Cole MB, Hazell NG, Augustin MA. Critical food and nutrition science challenges for plant-based meat alternative products. Crit Rev Food Sci Nutr 2022; 64:638-653. [PMID: 35972071 DOI: 10.1080/10408398.2022.2107994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
A reduced reliance on animal-based diets with a move towards a more plant-based diet has driven the market demand for new generation sustainable plant-based meat alternatives. This review covers science and business perspectives relating to the development of plant-based meat alternatives. A conceptual framework to help inform the innovation pathway is provided. The market opportunity, consumer perspectives, the science that underpins the development of plant-based meat alternatives and patent information relating to these products are discussed. Careful navigation through the public domain science literature and patent landscape is necessary for informing the choice of ingredients, formulations and processes for producing plant-based meat alternatives. Attention to design of ingredient systems for optimization of flavor, texture, binding, color and nutrition is necessary for development of plant-based meat alternatives with desirable consumer attributes. Recommendations for further research for developing superior formulations for consumer-acceptable plant-based meat alternative products for improving sustainability outcomes are suggested.
Collapse
Affiliation(s)
| | | | - Martin B Cole
- Wine Australia, Kent Town, South Australia, Australia
| | | | | |
Collapse
|
24
|
Hartley M, Fyfe CL, Wareham NJ, Khaw KT, Johnstone AM, Myint PK. Association between Legume Consumption and Risk of Hypertension in the European Prospective Investigation into Cancer and Nutrition (EPIC)-Norfolk Cohort. Nutrients 2022; 14:nu14163363. [PMID: 36014869 PMCID: PMC9415844 DOI: 10.3390/nu14163363] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 08/07/2022] [Accepted: 08/12/2022] [Indexed: 02/02/2023] Open
Abstract
Hypertension is a significant and preventable cardiovascular disease risk factor. Growing evidence suggests legumes have blood-pressure (BP) lowering properties. However, there is little population-based research on legume intake and hypertension risk in Western populations. The objective was to investigate the relationship between legume intake and blood pressure by using data from the European Prospective Investigation into Cancer and Nutrition (EPIC) Norfolk cohort. Further, to identify any potential legume intake that confers benefits in relation to blood pressure. We included participants who completed both 7-day food diaries to assess legume intake and undertook a first (1993−1997) and second (1998−2000) health check from the EPIC-Norfolk prospective study. Legume consumption was categorized using percentile cut off values. We used multivariate logistic regression models to calculate the odds ratio of hypertension (defined as >140 mmHg systolic and/or >90 mmHg diastolic blood pressure) at the second health check, stratified by legume intake, adjusting for antihypertensive medication use and demographic, socioeconomic and lifestyle covariates. A total of 7522 participants were included with mean age (± SD) of 58.0 ± 8.9 years. The follow-up time was 3.7 years (range: 2.1−6.6 years). Mean legume consumption was 17.3 ± 16.3 g/day. Participants in the 97th percentile of legume intake had the lowest odds of subsequent hypertension (OR: 0.71; 95% CI: 0.52, 0.96). Legume consumption between 55−70 g/day was associated with reduced odds of hypertension (OR: 0.57; 95% CI: 0.37, 0.88); sex-specific values for men and women were 0.64 (0.38, 1.03) and 0.32 (0.12, 0.88), respectively. In this UK population, legume intake of 55−70 g/day was associated with a lower subsequent risk of hypertension. Given the low legume intake in the UK and Western countries, dietary guidance to increase intake above 55 g/day may lower the burden of hypertension and associated diseases.
Collapse
Affiliation(s)
- Michael Hartley
- Institute of Applied Health Sciences, University of Aberdeen, Polwarth Building, Foresterhill, Aberdeen AB25 2ZD, UK
| | - Claire L. Fyfe
- The Rowett Institute, University of Aberdeen, Ashgrove Road West, Aberdeen AB25 2ZD, UK
| | | | - Kay-Tee Khaw
- Clinical Gerontology Unit, Department of Public Health and Primary Care, Gonville and Caius College, Cambridge CB2 1TA, UK
| | | | - Phyo K. Myint
- Institute of Applied Health Sciences, University of Aberdeen, Polwarth Building, Foresterhill, Aberdeen AB25 2ZD, UK
- Aberdeen Cardiovascular & Diabetes Centre, University of Aberdeen, Polwarth Building, Foresterhill, Aberdeen AB25 2ZD, UK
- Correspondence: ; Tel.: +44-(0)-1224-437841
| |
Collapse
|
25
|
Vieux F, Rémond D, Peyraud JL, Darmon N. Approximately Half of Total Protein Intake by Adults Must be Animal-Based to Meet Nonprotein, Nutrient-Based Recommendations, With Variations Due to Age and Sex. J Nutr 2022; 152:2514-2525. [PMID: 36774117 PMCID: PMC9644177 DOI: 10.1093/jn/nxac150] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 06/13/2022] [Accepted: 07/01/2022] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Shifting towards a more plant-based diet, as promoted in Western countries, will reduce the animal protein contribution to total proteins. Such a reduction may not only impair protein adequacy, but also the adequacy in other nutrients. OBJECTIVES We determined, for different adult subpopulations, the minimum total protein levels and the minimum animal protein contributions to total proteins that are compatible with the fulfillment of all nonprotein nutrient-based recommendations. METHODS Mean nutritional contents and mean diet costs were estimated using a French, cross-sectional, representative survey for 5 French subpopulations: 1) women < 50 y; 2) women 50-64 y; 3) women ≥ 65 y; 4) men < 65 y; and 5) men ≥ 65 y. For each subpopulation, linear programming optimization was used to assess the minimum protein level (model set #1) and the minimum animal protein contribution to total proteins (model set #2) that are compatible with the fulfillment of all nutrient-based recommendations (except proteins, for which levels were analyzed as outputs). Total diet costs were not allowed to increase. Eating habits were considered in model set #2 only. RESULTS The minimum amount of protein that was theoretically compatible with the fulfillment of nutrient-based recommendations (model set #1) was below the minimum recommended protein intake for all subpopulations except women < 50 y. In model set #2, for women and men ≥ 65 y, decreasing animal protein contributions to total proteins below 55% and 60%, respectively, led to protein levels below recommended levels. For the other subpopulations (women < 50 y, women 50-64 y, and men < 65 y), the lowest animal protein contributions to total proteins compatible with a nutritionally adequate diet (including protein adequacy) were 55%, 50%, and 45%, respectively. CONCLUSIONS This study provides factual information about the animal protein contributions to total proteins compatible with meeting all nutrient-based recommendations at no additional cost, and shows that they vary between 45% and 60% depending on the group of adults considered.
Collapse
Affiliation(s)
| | - Didier Rémond
- Université Clermont Auvergne, INRAE UNH, Clermont-Ferrand, France
| | | | - Nicole Darmon
- MoISA, University of Montpellier, CIRAD, CIHEAM-IAMM, INRAE, Institut Agro, IRD, Montpellier, France
| |
Collapse
|
26
|
Grasso AC, Olthof MR, Reinders I, Wijnhoven HAH, Visser M, Brouwer IA. Effect of personalized dietary advice to increase protein intake on food consumption and the environmental impact of the diet in community-dwelling older adults: results from the PROMISS trial. Eur J Nutr 2022; 61:4015-4026. [PMID: 35788775 PMCID: PMC9596580 DOI: 10.1007/s00394-022-02896-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Accepted: 04/21/2022] [Indexed: 11/29/2022]
Abstract
PURPOSE Diet modelling studies suggest that increasing protein intake with no consideration for sustainability results in a higher environmental impact on the diet. To better understand the impact in real life, the aim of this study was to assess the effect of dietary advice to increase protein intake on food consumption and the environmental impact of the diet in community-dwelling older adults. METHODS Food consumption and environmental impact were analyzed among 124 Dutch older adults with lower habitual protein intake (< 1.0 g/kg adjusted body weight/day) participating in the six-month PROMISS trial. Dietary intake data from three 24-h dietary recalls, aided by food diaries, and results from life cycle assessments were used to examine the differences in changes in food consumption and environmental impact between those who received dietary advice to isocalorically increase protein intake to ≥ 1.2 g/kg aBW/d (Protein + ; n = 84) and those who did not receive dietary advice (Control; n = 40). RESULTS Compared to the Control, Protein + increased protein intake from animal-based food products (11.0 g protein/d, 95% CI 6.6-15.4, p < 0.001), plant-based food products (2.1 g protein/d, 95% CI 0.2-4.0, p = 0.031) and protein-enriched food products provided during the trial (18 g protein/d, 95% CI 14.5-21.6, p < 0.001) at the 6-month follow-up. Diet-associated greenhouse gas emissions increased by 16% (p < 0.001), land use by 19% (p < 0.001), terrestrial acidification by 20% (p = 0.01), and marine eutrophication by 16% (p = 0.035) in Protein + compared to the Control. CONCLUSION This study found that dietary advice increased protein intake, favoring animal-based protein, and increased the environmental impact of the diet in older adults. TRIAL REGISTRATION ClinicalTrials.gov. NCT03712306. October 2018.
Collapse
Affiliation(s)
- Alessandra C Grasso
- Department of Health Sciences, Faculty of Science, and the Amsterdam Public Health Research Institute, Vrije Universiteit Amsterdam, Amsterdam, The Netherlands
| | - Margreet R Olthof
- Department of Health Sciences, Faculty of Science, and the Amsterdam Public Health Research Institute, Vrije Universiteit Amsterdam, Amsterdam, The Netherlands
| | - Ilse Reinders
- Department of Health Sciences, Faculty of Science, and the Amsterdam Public Health Research Institute, Vrije Universiteit Amsterdam, Amsterdam, The Netherlands
| | - Hanneke A H Wijnhoven
- Department of Health Sciences, Faculty of Science, and the Amsterdam Public Health Research Institute, Vrije Universiteit Amsterdam, Amsterdam, The Netherlands
| | - Marjolein Visser
- Department of Health Sciences, Faculty of Science, and the Amsterdam Public Health Research Institute, Vrije Universiteit Amsterdam, Amsterdam, The Netherlands
| | - Ingeborg A Brouwer
- Department of Health Sciences, Faculty of Science, and the Amsterdam Public Health Research Institute, Vrije Universiteit Amsterdam, Amsterdam, The Netherlands.
| |
Collapse
|
27
|
Song H, Fu Q, Huang K, Zou Z, Chen L, Chen H, Ge S, Wang J, Guan X. Digestion characteristics of quinoa, barley and mungbean proteins and the effects of their simulated gastrointestinal digests on CCK secretion in enteroendocrine STC-1 cells. Food Funct 2022; 13:6233-6243. [PMID: 35587126 DOI: 10.1039/d2fo00243d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The demand for plant-based proteins has been rapidly increasing due to sustainability, ethical and health reasons. The present study aimed to investigate the digestion characteristics of three plant proteins (quinoa, barley and mungbean) based on an in vitro digestion model and the effect of their simulated gastrointestinal digests on satiety hormone cholecystokinin (CCK) secretion in enteroendocrine STC-1 cells. The nitrogen distribution in the digestion process, the relative molecular weight (MW) of peptides and the amino acid composition in simulated gastrointestinal digests were characterized. Quinoa protein had the highest proportion of soluble nitrogen after gastrointestinal digestion (85.79%), followed by barley protein (74.98%) and mungbean protein (64.14%), suggesting that quinoa protein was more easily digested than barley and mungbean proteins. The peptides but not free amino acids were the main components in the gastrointestinal digests of quinoa, barley, and mungbean proteins. The gastrointestinal digest of quinoa protein had a well balanced amino acid pattern, whereas that of barley protein was lacking Lys, and that of the mungbean protein was short of sulfur amino acids (Phe + Tyr) but rich in Lys. In terms of the ability to stimulate CCK secretion, the gastrointestinal digest of barley protein had a strong stimulatory effect on CCK secretion, while that of quinoa and mungbean proteins had only a weak stimulatory effect. After pretreatment with a specific calcium-sensing receptor (CaSR) antagonist NPS 2143, CCK secretion induced by the barley protein digest was greatly suppressed, indicating that CaSR was involved in barley protein digest-induced CCK secretion. These results show that quinoa protein has good nutritional quality, while barley protein is an excellent plant protein source to stimulate CCK secretion and has a potential application as a dietary supplement for obesity management.
Collapse
Affiliation(s)
- Hongdong Song
- School of Health Science and Engineering, National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai 200093, China.
| | - Qiuyun Fu
- School of Health Science and Engineering, National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai 200093, China.
| | - Kai Huang
- School of Health Science and Engineering, National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai 200093, China.
| | - Zhiying Zou
- School of Health Science and Engineering, National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai 200093, China.
| | - Limin Chen
- School of Health Science and Engineering, National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai 200093, China.
| | - Hulin Chen
- School of Health Science and Engineering, National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai 200093, China.
| | - Shaocheng Ge
- School of Health Science and Engineering, National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai 200093, China.
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Xiao Guan
- School of Health Science and Engineering, National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai 200093, China.
| |
Collapse
|
28
|
Lares-Michel M, Housni FE, Aguilera Cervantes VG, Reyes-Castillo Z, Michel Nava RM, Llanes Cañedo C, López Larios MDJ. The water footprint and nutritional implications of diet change in Mexico: a principal component analysis. Eur J Nutr 2022; 61:3201-3226. [PMID: 35438358 DOI: 10.1007/s00394-022-02878-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Accepted: 03/22/2022] [Indexed: 12/15/2022]
Abstract
PURPOSE Nutrition transition (NT) has modified the way that the Mexican population eats, while their body composition has also been modified. These changes have been linked with environmental impacts; however, little is known regarding water footprint (WF). The objective of this paper was to analyze the NT process in Mexico and evaluate its impact on WF using principal component analysis (PCA). METHODS A validated Food Consumption Frequency Questionnaire (FCFQ) was modified and applied to 400 adults from the Metropolitan Zone of Guadalajara, Mexico. The WF was calculated according to the WF Assessment Method. PCA and tertiles analysis was carried out to define dietary patterns WFs (DPWF). Questions covering sociodemographic and socioeconomic factors, as well as body composition data and physical activity levels were measured. RESULTS The average DPWF was 6619.58 ± 3182.62 L per person per day (L p-1d-1). We found three DPWF by PCA: Medium NT (55% from the total sample), Healthy plant-based (28%), and High in animal protein (17%). The highest energy consumption, western and Mexican foods intake, and dietary WF were found in Medium NT DPWF, as well as obesity prevalence. Fruits and vegetable consumption was higher in Healthy plant-based DPWF. Muscle mass percentage was higher in the High in animal protein DPWF. CONCLUSIONS Although most of the population is currently on Medium NT, new dietary patterns have emerged, where there was found a trend to plant-based diets but also diets high in animal food sources that can influence nutritional status.
Collapse
Affiliation(s)
- Mariana Lares-Michel
- Instituto de Investigaciones en Comportamiento Alimentario y Nutrición (IICAN), University Center of the South, University of Guadalajara, Av. Enrique Arreola Silva 883, Col. Centro, 49000, Ciudad Guzmán, Jalisco, México.,Institute of Nutrition and Food Technology "José Mataix Verdú", Biomedical Research Center, University of Granada, Avenida del Conocimiento S/N. Parque Tecnológico de la Salud. Armilla, 18071, Granada, Spain
| | - Fatima Ezzahra Housni
- Instituto de Investigaciones en Comportamiento Alimentario y Nutrición (IICAN), University Center of the South, University of Guadalajara, Av. Enrique Arreola Silva 883, Col. Centro, 49000, Ciudad Guzmán, Jalisco, México.
| | - Virginia Gabriela Aguilera Cervantes
- Instituto de Investigaciones en Comportamiento Alimentario y Nutrición (IICAN), University Center of the South, University of Guadalajara, Av. Enrique Arreola Silva 883, Col. Centro, 49000, Ciudad Guzmán, Jalisco, México
| | - Zyanya Reyes-Castillo
- Instituto de Investigaciones en Comportamiento Alimentario y Nutrición (IICAN), University Center of the South, University of Guadalajara, Av. Enrique Arreola Silva 883, Col. Centro, 49000, Ciudad Guzmán, Jalisco, México
| | - Rosa María Michel Nava
- Tecnológico Nacional de México, Campus Ciudad Guzmán, Avenida Tecnológico 100, Col. Centro, 49000, Ciudad Guzmán, México
| | - Claudia Llanes Cañedo
- Instituto de Investigaciones en Comportamiento Alimentario y Nutrición (IICAN), University Center of the South, University of Guadalajara, Av. Enrique Arreola Silva 883, Col. Centro, 49000, Ciudad Guzmán, Jalisco, México
| | - Madeline de Jesús López Larios
- Instituto de Investigaciones en Comportamiento Alimentario y Nutrición (IICAN), University Center of the South, University of Guadalajara, Av. Enrique Arreola Silva 883, Col. Centro, 49000, Ciudad Guzmán, Jalisco, México
| |
Collapse
|
29
|
Langyan S, Yadava P, Khan FN, Dar ZA, Singh R, Kumar A. Sustaining Protein Nutrition Through Plant-Based Foods. Front Nutr 2022; 8:772573. [PMID: 35118103 PMCID: PMC8804093 DOI: 10.3389/fnut.2021.772573] [Citation(s) in RCA: 42] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Accepted: 12/13/2021] [Indexed: 12/24/2022] Open
Abstract
Proteins are essential components of the human diet. Dietary proteins could be derived from animals and plants. Animal protein, although higher in demand, is generally considered less environmentally sustainable. Therefore, a gradual transition from animal- to plant-based protein food may be desirable to maintain environmental stability, ethical reasons, food affordability, greater food safety, fulfilling higher consumer demand, and combating of protein-energy malnutrition. Due to these reasons, plant-based proteins are steadily gaining popularity, and this upward trend is expected to continue for the next few decades. Plant proteins are a good source of many essential amino acids, vital macronutrients, and are sufficient to achieve complete protein nutrition. The main goal of this review is to provide an overview of plant-based protein that helps sustain a better life for humans and the nutritional quality of plant proteins. Therefore, the present review comprehensively explores the nutritional quality of the plant proteins, their cost-effective extraction and processing technologies, impacts on nutrition, different food wastes as an alternative source of plant protein, and their environmental impact. Furthermore, it focuses on the emerging technologies for improving plant proteins' bioavailability, digestibility, and organoleptic properties, and highlights the aforementioned technological challenges for future research work.
Collapse
Affiliation(s)
- Sapna Langyan
- Indian Council of Agricultural Research-National Bureau of Plant Genetic Resources, Pusa, New Delhi, India
| | - Pranjal Yadava
- Division of Plant Physiology, Indian Agricultural Research Institute, Pusa, New Delhi, India
| | | | - Zahoor A. Dar
- Dryland Agricultural Research Station, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India
| | - Renu Singh
- Division of Plant Physiology, Indian Agricultural Research Institute, Pusa, New Delhi, India
| | - Ashok Kumar
- Indian Council of Agricultural Research-National Bureau of Plant Genetic Resources, Pusa, New Delhi, India
| |
Collapse
|
30
|
Arrieta EM, Geri M, Coquet JB, Scavuzzo CM, Zapata ME, González AD. Quality and environmental footprints of diets by socio-economic status in Argentina. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 801:149686. [PMID: 34419910 DOI: 10.1016/j.scitotenv.2021.149686] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 07/30/2021] [Accepted: 08/11/2021] [Indexed: 05/21/2023]
Abstract
Food consumption and production plays a major role on human health and environmental sustainability. In addition, socio-economic status (SES) could be an important determinant on these impacts. Here we investigated the quality and environmental footprints of diets of different SES in Argentina. Dietary data was obtained from a recent national-wide representative survey (21,547 households), and individual intake was estimated by applying the Adult-Male Equivalent (AME) approach. Dietary quality was assessed by comparing the apparent consumption of foods and nutrients with the level of intake associated with the lowest risk of mortality, and applying the Alternate Healthy Eating Index 2010 (AHEI-2010). The environmental footprints were assessed with a set of six environmental indicators: greenhouse gas (GHG) emissions, total land occupation, cropland demand, fossil energy use, freshwater consumption and eutrophying emissions. Per capita total expenditure was utilized as an indicator of SES. We found a suboptimal intake of healthy and excess of unhealthy foods and nutrients in all SES, as well as a low AHEI-2010 score (34.7 ± 3.56 over 100). Regarding environmental footprints per AME, we estimated 8.91 ± 2.49 kg CO2-eq/day for GHG emissions, 9.30 ± 2.93 MJ/day for fossil energy use, 54.2 ± 14.8 m2/day for total land occupation, 7.07 ± 1.90 m2/day for cropland demand, 205 ± 65.3 L/day for freshwater consumption and 19.8 ± 6.43 g PO4-eq/day for eutrophying emissions. The Argentinian diet was found to be both unhealthy and unsustainable in all socio-economic levels.
Collapse
Affiliation(s)
- Ezequiel M Arrieta
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), CONICET y Universidad Nacional de Córdoba, 5000 Córdoba, Argentina.
| | - Milva Geri
- Instituto de Investigaciones Económicas y Sociales del Sur (IIESS) CONICET, Departamento de Economía y Departamento de Matemática de la Universidad Nacional del Sur (UNS), Bahía Blanca 8000, Buenos Aires, Argentina
| | - Julia Becaria Coquet
- Escuela de Nutrición, Facultad de Ciencias Médicas, Universidad Nacional de Córdoba, 5000 Córdoba, Argentina
| | - Carlos Matias Scavuzzo
- Instituto de Altos Estudios Espaciales "Mario Gulich" CONAE, UNC, 5000 Córdoba, Argentina
| | - María Elisa Zapata
- Center of Studies in Child Nutrition Dr. Alejandro O'Donnell (CESNI), Cerrito 1136, 1 (Post Code 1010), Buenos Aires City, Argentina
| | - Alejandro D González
- Instituto Andino-Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC), CONICET y Universidad Nacional del Comahue, 8400 Bariloche, Río Negro, Argentina
| |
Collapse
|
31
|
Revalorization of the Cooking Water (Aquafaba) from Soybean Varieties Generated as a By-Product of Food Manufacturing in Korea. Foods 2021; 10:foods10102287. [PMID: 34681336 PMCID: PMC8534809 DOI: 10.3390/foods10102287] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 09/23/2021] [Accepted: 09/24/2021] [Indexed: 12/02/2022] Open
Abstract
Concerns regarding sustainability have prompted the search of value in the by-products of food manufacturing. Such is the case of the cooking water (CW) of chickpeas, which has shown its potential as a vegan egg white replacement. This study aimed to characterize and compare the CW from three novel legumes (black soybeans, BSB; yellow soybeans, YSB; and small black beans, SBB) obtained from the processing of Korean soybean foods, and the widely used CW from chickpeas (CH), with regard to total polyphenol, total carbohydrate, and protein contents, and further compare their foaming and emulsifying abilities and stabilities. Compositional analysis revealed that all the studied legumes possessed higher values than CH for all parameters. Furthermore, the CW from these legumes exhibited enhanced functional properties, particularly foaming capacity and stability. Taken together, our results suggest that the CW from BSB, YSB, and SBB, sourced from the manufacturing of legume food products, has the potential of being revalorized as a plant-based functional ingredient for vegan product development.
Collapse
|
32
|
Sustainable Agri-Food Systems: Environment, Economy, Society, and Policy. SUSTAINABILITY 2021. [DOI: 10.3390/su13116260] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Agri-food systems (AFS) have been central in the debate on sustainable development. Despite this growing interest in AFS, comprehensive analyses of the scholarly literature are hard to find. Therefore, the present systematic review delineated the contours of this growing research strand and analyzed how it relates to sustainability. A search performed on the Web of Science in January 2020 yielded 1389 documents, and 1289 were selected and underwent bibliometric and topical analyses. The topical analysis was informed by the SAFA (Sustainability Assessment of Food and Agriculture systems) approach of FAO and structured along four dimensions viz. environment, economy, society and culture, and policy and governance. The review shows an increasing interest in AFS with an exponential increase in publications number. However, the study field is north-biased and dominated by researchers and organizations from developed countries. Moreover, the analysis suggests that while environmental aspects are sufficiently addressed, social, economic, and political ones are generally overlooked. The paper ends by providing directions for future research and listing some topics to be integrated into a comprehensive, multidisciplinary agenda addressing the multifaceted (un)sustainability of AFS. It makes the case for adopting a holistic, 4-P (planet, people, profit, policy) approach in agri-food system studies.
Collapse
|
33
|
Influencing Factors of a Sustainable Vegetable Choice. The Romanian Consumers’ Case. SUSTAINABILITY 2020. [DOI: 10.3390/su12239991] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The behavior of vegetable consumption in the context of sustainable development has become a point of interest. Determining the barriers and the drivers for developing a sustainable consumption pattern, including food, should be a priority for every nation, as so to be able to design targeted food policies that would contribute to this development. Reducing the pressure on resources by diminishing meat consumption and increasing vegetable consumption is one of the global directions that should be followed. The situation of the current status of vegetable consumption in Romania is, therefore, important. Through an empirical quantitative analysis, the vegetable consumption pattern of Romanian consumers is presented. The results show that the respondents lack proper environmental education and concern, but unconsciously are aware of sustainability criteria such as choosing local and seasonal vegetables, choosing according to the freshness of the vegetables, and wasting little of these purchases. The main barriers determined in developing more sustainable vegetable choices in the case of Romanian consumers are income and time availability restrictions. It is also important to have the ability to identify the local, seasonal, and organic vegetables through specific labels, and to provide the local producers with the ability to sell their products in supermarkets, at fair prices. These would be the main drivers for developing a sustainable vegetable choice. Adding to that, an awareness campaign at the national level regarding the importance of individual choice would contribute to educating towards a sustainable purchasing pattern.
Collapse
|
34
|
McClements DJ. Future foods: Is it possible to design a healthier and more sustainable food supply? NUTR BULL 2020. [DOI: 10.1111/nbu.12457] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- D. J. McClements
- Department of Food Science University of Massachusetts Amherst MA USA
| |
Collapse
|
35
|
Buttriss JL. Why food reformulation and innovation are key to a healthier and more sustainable diet. NUTR BULL 2020. [DOI: 10.1111/nbu.12455] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|