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Curti E, Federici E, Diantom A, Carini E, Pizzigalli E, Wu Symon V, Pellegrini N, Vittadini E. Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3836-3842. [PMID: 29363756 DOI: 10.1002/jsfa.8899] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2017] [Revised: 01/12/2018] [Accepted: 01/17/2018] [Indexed: 06/07/2023]
Abstract
BACKGROUND Reformulation of foods products to reduce total and saturated fats while maintaining acceptable structure, texture and mouthfeel poses an important challenge to the food industry. In this work, the use of structured emulsions (fibre-induced oil-in-water biphasic systems with reduced total and saturated fats) is proposed to replace butter in shortbread cookies. RESULTS Use of structured emulsions resulted in softer dough that was still workable using a traditional process. Shortbread cookies containing structured emulsions were harder and paler than the butter control but had a significantly reduced saturated fat content. They also received promising scores in the sensory analysis in terms of texture and overall acceptability, despite the butter product still being the preferred sample. CONCLUSION The results of this study indicated that structured emulsions represent a good solution to produce nutritionally improved shortbreads. Optimization of the structured emulsion formulation can provide further improvement of the nutritional, sensory and physicochemical properties of shortbread cookies. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Elena Curti
- Department of Food and Drug, University of Parma, Parma, Italy
- Siteia.Parma Interdepartmental Centre, University of Parma, Parma, Italy
| | - Enrico Federici
- Department of Food and Drug, University of Parma, Parma, Italy
| | - Agoura Diantom
- Department of Food and Drug, University of Parma, Parma, Italy
- Siteia.Parma Interdepartmental Centre, University of Parma, Parma, Italy
| | - Eleonora Carini
- Department of Food and Drug, University of Parma, Parma, Italy
- Siteia.Parma Interdepartmental Centre, University of Parma, Parma, Italy
| | | | | | - Nicoletta Pellegrini
- Department of Food and Drug, University of Parma, Parma, Italy
- Siteia.Parma Interdepartmental Centre, University of Parma, Parma, Italy
| | - Elena Vittadini
- Department of Food and Drug, University of Parma, Parma, Italy
- Siteia.Parma Interdepartmental Centre, University of Parma, Parma, Italy
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4
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Di Genova L, Cerquiglini L, Penta L, Biscarini A, Esposito S. Pediatric Age Palm Oil Consumption. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2018; 15:ijerph15040651. [PMID: 29614758 PMCID: PMC5923693 DOI: 10.3390/ijerph15040651] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 02/12/2018] [Revised: 03/25/2018] [Accepted: 03/27/2018] [Indexed: 01/22/2023]
Abstract
Palm oil is widely used in the food industry for its chemical/physical properties, low cost and wide availability. Its widespread use has provoked an intense debate about whether it is a potential danger to human health. In a careful review of the scientific literature, we focused on nutritional characteristics and health effects of the use of palm oil with regards to children, seeking to determine whether there is evidence that justifies fears about the health effects of palm oil. Our review showed that palm oil represents a significant source of saturated fatty acids, to which scientific evidence attributes negative health effects when used in excess, especially with regards to cardiovascular diseases. However, to date, there is no evidence about the harmful effects of palm oil on the health of children. Nevertheless, palm oil has possible ill health effects linked to its composition of fatty acids: its consumption is not correlated to risk factors for cardiovascular diseases in young people with a normal weight and cholesterol level; the elderly and patients with dyslipidaemia or previous cardiovascular events or hypertension are at a greater risk. Therefore, the matter is not palm oil itself but the fatty-acid-rich food group to which it belongs. The most important thing is to consume no more than 10% of saturated fatty acids, regardless of their origin and regardless of one’s age. Correct information based on a careful analysis of the scientific evidence, rather than a focus on a singular presumed culprit substance, should encourage better lifestyles.
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Affiliation(s)
- Lorenza Di Genova
- Pediatric Clinic, Department of Surgical and Biomedical Sciences, Università degli Studi di Perugia, 06132 Perugia, Italy.
| | - Laura Cerquiglini
- Pediatric Clinic, Department of Surgical and Biomedical Sciences, Università degli Studi di Perugia, 06132 Perugia, Italy.
| | - Laura Penta
- Pediatric Clinic, Department of Surgical and Biomedical Sciences, Università degli Studi di Perugia, 06132 Perugia, Italy.
| | - Anna Biscarini
- Pediatric Clinic, Department of Surgical and Biomedical Sciences, Università degli Studi di Perugia, 06132 Perugia, Italy.
| | - Susanna Esposito
- Pediatric Clinic, Department of Surgical and Biomedical Sciences, Università degli Studi di Perugia, 06132 Perugia, Italy.
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Lordan R, Tsoupras A, Mitra B, Zabetakis I. Dairy Fats and Cardiovascular Disease: Do We Really Need to be Concerned? Foods 2018; 7:E29. [PMID: 29494487 PMCID: PMC5867544 DOI: 10.3390/foods7030029] [Citation(s) in RCA: 150] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Revised: 02/23/2018] [Accepted: 02/24/2018] [Indexed: 02/07/2023] Open
Abstract
Cardiovascular diseases (CVD) remain a major cause of death and morbidity globally and diet plays a crucial role in the disease prevention and pathology. The negative perception of dairy fats stems from the effort to reduce dietary saturated fatty acid (SFA) intake due to their association with increased cholesterol levels upon consumption and the increased risk of CVD development. Institutions that set dietary guidelines have approached dairy products with negative bias and used poor scientific data in the past. As a result, the consumption of dairy products was considered detrimental to our cardiovascular health. In western societies, dietary trends indicate that generally there is a reduction of full-fat dairy product consumption and increased low-fat dairy consumption. However, recent research and meta-analyses have demonstrated the benefits of full-fat dairy consumption, based on higher bioavailability of high-value nutrients and anti-inflammatory properties. In this review, the relationship between dairy consumption, cardiometabolic risk factors and the incidence of cardiovascular diseases are discussed. Functional dairy foods and the health implications of dairy alternatives are also considered. In general, evidence suggests that milk has a neutral effect on cardiovascular outcomes but fermented dairy products, such as yoghurt, kefir and cheese may have a positive or neutral effect. Particular focus is placed on the effects of the lipid content on cardiovascular health.
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Affiliation(s)
- Ronan Lordan
- Department of Biological Sciences, University of Limerick, Limerick V94 T9PX, Ireland.
| | - Alexandros Tsoupras
- Department of Biological Sciences, University of Limerick, Limerick V94 T9PX, Ireland.
| | | | - Ioannis Zabetakis
- Department of Biological Sciences, University of Limerick, Limerick V94 T9PX, Ireland.
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8
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Marangoni F, Galli C, Ghiselli A, Lercker G, La Vecchia C, Maffeis C, Agostoni C, Ballardini D, Brignoli O, Faggiano P, Giacco R, Macca C, Magni P, Marelli G, Marrocco W, Miniello VL, Mureddu GF, Pellegrini N, Stella R, Troiano E, Verduci E, Volpe R, Poli A. Palm oil and human health. Meeting report of NFI: Nutrition Foundation of Italy symposium. Int J Food Sci Nutr 2017; 68:643-655. [DOI: 10.1080/09637486.2016.1278431] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
| | - Claudio Galli
- Department of Pharmacological and Biomolecular Sciences, Università degli Studi di Milano, Milano, Italy
| | - Andrea Ghiselli
- Research Center of Food and Nutrition ? CREA (Council for Agricultural Research and Economics), Rome, Italy and SISA – Italian Society of Food Science
| | | | - Carlo La Vecchia
- Department of Clinical Sciences and Community Health, Università degli Studi di Milano, Milano, Italy
| | - Claudio Maffeis
- Department of Surgery, Dentistry, Paediatrics and Gynaecology Università di Verona, Verona, Italy
| | - Carlo Agostoni
- Fondazione IRCCS Ca' Granda - Ospedale Maggiore Policlinico, Università degli Studi di Milano, Milano, Italy; on behalf of CNSA – Food Safety National Committee
| | | | - Ovidio Brignoli
- Fondazione SIMG, Firenze, Italy; SIMG – Italian Society of General Medicine
| | - Pompilio Faggiano
- Cardiology Division, Spedali Civili and University of Brescia, Brescia, Italy; GICR – Italian Association for Cardiovascular Prevention and Rehabilitation
| | - Rosalba Giacco
- Institute of Food Science, National Research Council, Avellino, Italy; SID – Italian Society of Diabetology
| | - Claudio Macca
- Dietetics and Clinical Nutrition Unit – Spedali Civili, Brescia, Italy – ADI – Italian Association of Dietetics
| | - Paolo Magni
- Department of Pharmacological and Biomolecular Sciences, Università degli Studi di Milano, Milano, Italy
- SISA – Italian Society for the Study of Atherosclerosis, Milano, Italy
| | - Giuseppe Marelli
- Department of Diabetology Endocrinology and Clinical Nutrition ASST, Vimercate, Italy, AMD – Italian Association of Diabetologists
| | - Walter Marrocco
- SIMPeSV and FIMMG ? Italian Society of Preventive and Lifestyle Medicine and Italian Federation of General Practitioners, Roma, Italy
| | - Vito Leonardo Miniello
- Department of Paediatrics, Policlinico ? University of Bari, Bari, Italy; SIPPS – Italian Society of Preventive and Social Pediatrics
| | - Gian Francesco Mureddu
- Division of Cardiology A.O. San Giovanni-Addolorata, Roma, Italy; ANMCO – Italian National Association of Hospital Cardiologists
| | - Nicoletta Pellegrini
- Department of Food Science, Università degli Studi di Parma, Parma, Italy; SINU – Italian Society of Human Nutrition
| | - Roberto Stella
- SNAMID – National Society of Medical Education, Busto Arsizio, Italy
| | | | - Elvira Verduci
- Department of Health Sciences, Università degli Studi di Milano, Milano, Italy; SIP – Italian Society of Pediatrics
| | - Roberto Volpe
- National Research Council, Roma, Italy; SIPREC – Italian Society for Cardiovascular Prevention
| | - Andrea Poli
- Nutrition Foundation of Italy, Milano, Italy
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Praagman J, de Jonge EA, Kiefte-de Jong JC, Beulens JW, Sluijs I, Schoufour JD, Hofman A, van der Schouw YT, Franco OH. Dietary Saturated Fatty Acids and Coronary Heart Disease Risk in a Dutch Middle-Aged and Elderly Population. Arterioscler Thromb Vasc Biol 2016; 36:2011-8. [DOI: 10.1161/atvbaha.116.307578] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2016] [Accepted: 07/04/2016] [Indexed: 11/16/2022]
Abstract
Objective—
We assessed whether the association between dietary saturated fatty acids (SFA) and incident coronary heart disease (CHD) depends on the food source, the carbon chain length of SFA, and the substituting macronutrient.
Approach and Results—
From the Rotterdam Study, 4722 men and women (≥55 years) were included. Baseline (1990–1993) SFA intake was assessed using a validated food frequency questionnaire. CHD (nonfatal myocardial infarction and fatal CHD) was ascertained by medical records. Using multivariable Cox regression analysis, we calculated CHD risks for higher intakes of total SFA, SFA from specific food sources, SFA differing in carbon chain length, and substituting other macronutrients instead of SFA. During a median follow-up of 16.3 years, 659 CHD events occurred. Total SFA intake was not associated with CHD risk (hazard ratio [HR] per 5 en%, 1.13; 95% confidence interval, 0.94–1.22), and neither was SFA from specific food sources. A higher CHD risk was observed for palmitic acid (16:0) intake (HR
SD
, 1.26; 95% confidence interval, 1.05–1.15) but not for SFA with other chain lengths. Except for a higher CHD risk for substitution of SFA with animal protein (HR
5en%
, 1.24; 95% confidence interval, 1.01–1.51), substitution with other macronutrients was not associated with CHD.
Conclusions—
In this Dutch population, we observed that a higher intake of palmitic acid, which accounts for ≈50% of the total SFA intake, was associated with a higher CHD risk, as was substitution of total SFA with animal protein. Nevertheless, we found no association between total SFA intake and CHD risk, which did not differ by food source.
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Affiliation(s)
- Jaike Praagman
- From the Department of Epidemiology, Julius Center for Health Sciences and Primary Care, University Medical Center Utrecht, Utrecht, The Netherlands (J.P., J.W.J.B., I.S., Y.T.v.d.S.); Department of Epidemiology (E.A.L.d.J., J.C.K.-d.J., J.D.S., A.H., O.H.F.) and Department of Internal Medicine (E.A.L.d.J.), Erasmus Medical Center, Rotterdam, The Netherlands; Department of Global Public Health, Leiden University College, The Hague, The Netherlands (J.C.K.-d.J.); Department of Epidemiology and
| | - Ester A.L. de Jonge
- From the Department of Epidemiology, Julius Center for Health Sciences and Primary Care, University Medical Center Utrecht, Utrecht, The Netherlands (J.P., J.W.J.B., I.S., Y.T.v.d.S.); Department of Epidemiology (E.A.L.d.J., J.C.K.-d.J., J.D.S., A.H., O.H.F.) and Department of Internal Medicine (E.A.L.d.J.), Erasmus Medical Center, Rotterdam, The Netherlands; Department of Global Public Health, Leiden University College, The Hague, The Netherlands (J.C.K.-d.J.); Department of Epidemiology and
| | - Jessica C. Kiefte-de Jong
- From the Department of Epidemiology, Julius Center for Health Sciences and Primary Care, University Medical Center Utrecht, Utrecht, The Netherlands (J.P., J.W.J.B., I.S., Y.T.v.d.S.); Department of Epidemiology (E.A.L.d.J., J.C.K.-d.J., J.D.S., A.H., O.H.F.) and Department of Internal Medicine (E.A.L.d.J.), Erasmus Medical Center, Rotterdam, The Netherlands; Department of Global Public Health, Leiden University College, The Hague, The Netherlands (J.C.K.-d.J.); Department of Epidemiology and
| | - Joline W.J. Beulens
- From the Department of Epidemiology, Julius Center for Health Sciences and Primary Care, University Medical Center Utrecht, Utrecht, The Netherlands (J.P., J.W.J.B., I.S., Y.T.v.d.S.); Department of Epidemiology (E.A.L.d.J., J.C.K.-d.J., J.D.S., A.H., O.H.F.) and Department of Internal Medicine (E.A.L.d.J.), Erasmus Medical Center, Rotterdam, The Netherlands; Department of Global Public Health, Leiden University College, The Hague, The Netherlands (J.C.K.-d.J.); Department of Epidemiology and
| | - Ivonne Sluijs
- From the Department of Epidemiology, Julius Center for Health Sciences and Primary Care, University Medical Center Utrecht, Utrecht, The Netherlands (J.P., J.W.J.B., I.S., Y.T.v.d.S.); Department of Epidemiology (E.A.L.d.J., J.C.K.-d.J., J.D.S., A.H., O.H.F.) and Department of Internal Medicine (E.A.L.d.J.), Erasmus Medical Center, Rotterdam, The Netherlands; Department of Global Public Health, Leiden University College, The Hague, The Netherlands (J.C.K.-d.J.); Department of Epidemiology and
| | - Josje D. Schoufour
- From the Department of Epidemiology, Julius Center for Health Sciences and Primary Care, University Medical Center Utrecht, Utrecht, The Netherlands (J.P., J.W.J.B., I.S., Y.T.v.d.S.); Department of Epidemiology (E.A.L.d.J., J.C.K.-d.J., J.D.S., A.H., O.H.F.) and Department of Internal Medicine (E.A.L.d.J.), Erasmus Medical Center, Rotterdam, The Netherlands; Department of Global Public Health, Leiden University College, The Hague, The Netherlands (J.C.K.-d.J.); Department of Epidemiology and
| | - Albert Hofman
- From the Department of Epidemiology, Julius Center for Health Sciences and Primary Care, University Medical Center Utrecht, Utrecht, The Netherlands (J.P., J.W.J.B., I.S., Y.T.v.d.S.); Department of Epidemiology (E.A.L.d.J., J.C.K.-d.J., J.D.S., A.H., O.H.F.) and Department of Internal Medicine (E.A.L.d.J.), Erasmus Medical Center, Rotterdam, The Netherlands; Department of Global Public Health, Leiden University College, The Hague, The Netherlands (J.C.K.-d.J.); Department of Epidemiology and
| | - Yvonne T. van der Schouw
- From the Department of Epidemiology, Julius Center for Health Sciences and Primary Care, University Medical Center Utrecht, Utrecht, The Netherlands (J.P., J.W.J.B., I.S., Y.T.v.d.S.); Department of Epidemiology (E.A.L.d.J., J.C.K.-d.J., J.D.S., A.H., O.H.F.) and Department of Internal Medicine (E.A.L.d.J.), Erasmus Medical Center, Rotterdam, The Netherlands; Department of Global Public Health, Leiden University College, The Hague, The Netherlands (J.C.K.-d.J.); Department of Epidemiology and
| | - Oscar H. Franco
- From the Department of Epidemiology, Julius Center for Health Sciences and Primary Care, University Medical Center Utrecht, Utrecht, The Netherlands (J.P., J.W.J.B., I.S., Y.T.v.d.S.); Department of Epidemiology (E.A.L.d.J., J.C.K.-d.J., J.D.S., A.H., O.H.F.) and Department of Internal Medicine (E.A.L.d.J.), Erasmus Medical Center, Rotterdam, The Netherlands; Department of Global Public Health, Leiden University College, The Hague, The Netherlands (J.C.K.-d.J.); Department of Epidemiology and
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