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Danielewicz A, Morze J, Staniewska K, Dąbrowska A, Sawicki T, Yang Z, Baranowska M, Darewicz M, Żulewska J, Staniewski B, Przybyłowicz KE. Association between Intake of Fermented Dairy Product and Diet Quality, Health Beliefs in a Representative Sample of Polish Population. Nutrients 2022; 14:nu14235018. [PMID: 36501048 PMCID: PMC9736614 DOI: 10.3390/nu14235018] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/10/2022] [Accepted: 11/20/2022] [Indexed: 11/29/2022] Open
Abstract
This study aimed to evaluate the association of diet quality and perception of consumption benefits with intake of fermented dairy products in a representative sample of the Polish population. The study was carried out in February 2020 and involved 2009 men and women randomly sampled from the representative Polish population stratified into two age groups (19-30 and 66-75 years). Dairy product intake was evaluated using a qualitative food frequency questionnaire. Diet quality was assessed by calculating the Mediterranean Diet Adherence Screener (MEDAS) score. The perceived health benefit of dairy product consumption was assessed by a literature-based questionnaire. The Health Concern Scale was used to measure participants' attitudes toward health. The median intake of fermented dairy products was 0.8 portion/day (IQR: 0.4-1.6). Intake of fermented dairy products was associated with a higher MEDAS score. We observed that people with the highest intake of fermented dairy products consumed more oils, vegetables, wine, legumes, fish and seafood, sweets and pastries, nuts, had a higher preference for white meat and were more likely to report their perceived benefits to maintain body weight, reduce cardiovascular risk, and improve immune and dental health. Moreover, a high intake of fermented dairy products was positively related to paying more attention to health. Our study identified patterns of health behaviors associated with the frequent consumption of fermented dairy products. We observed that the intake of fermented dairy products is associated with better diet quality, consumer self-consciousness, and a greater attitude toward personal health.
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Affiliation(s)
- Anna Danielewicz
- Department of Human Nutrition, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, Poland
- Correspondence: (A.D.); (K.E.P.); Tel.: +48-89-524-5512 (A.D.); +48-89-524-5521 (K.E.P.)
| | - Jakub Morze
- Department of Human Nutrition, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, Poland
- Department of Cardiology and Internal Diseases, University of Warmia and Mazury in Olsztyn, 10-082 Olsztyn, Poland
| | - Katarzyna Staniewska
- Department of Commodity Science and Food Analysis, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland
| | - Aneta Dąbrowska
- Department of Dairy Science and Quality Management, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland
| | - Tomasz Sawicki
- Department of Human Nutrition, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, Poland
| | - Zhennai Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Maria Baranowska
- Department of Dairy Science and Quality Management, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland
| | - Małgorzata Darewicz
- Deparment of Food Biochemistry, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland
| | - Justyna Żulewska
- Department of Dairy Science and Quality Management, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland
| | - Bogusław Staniewski
- Department of Dairy Science and Quality Management, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland
| | - Katarzyna E. Przybyłowicz
- Department of Human Nutrition, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, Poland
- Correspondence: (A.D.); (K.E.P.); Tel.: +48-89-524-5512 (A.D.); +48-89-524-5521 (K.E.P.)
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Gaeini Z, Mirmiran P, Bahadoran Z, Aghayan M, Azizi F. The association between dietary fats and the incidence risk of cardiovascular outcomes: Tehran Lipid and Glucose Study. Nutr Metab (Lond) 2021; 18:96. [PMID: 34717669 PMCID: PMC8557498 DOI: 10.1186/s12986-021-00624-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2021] [Accepted: 10/19/2021] [Indexed: 11/16/2022] Open
Abstract
Background The association between dietary fats and the risk of cardiovascular disease (CVD) is under debate. We aimed to determine the potential effects of dietary saturated fats (SFA), mono-unsaturated (MUFA) and poly-unsaturated (PUFA) fatty acids on the occurrence of CVD in an adult Asian population. Methods This study was conducted within the framework of the Tehran Lipid and Glucose Study on 2809 CVD-free adults, aged ≥ 19 years. Dietary intakes of fats were estimated using a validated 168-items semi-quantitative food frequency questionnaire, at baseline. Adjusted hazard ratios and 95% confidence intervals of CVD were calculated in tertile categories of dietary fats. The risk of CVD was estimated with multivariable Cox regression for the substitution of total fat or SFA with other macronutrients. Results During 10.6 years of follow up, the incidence rate of CVD events was 7.1%. Mean (± SD) age of the participants was 39 (± 14) years and 43.9% were men. Total fat, animal and plant sources of fats were not associated with risk of CVD events. No significant associations were found between total SFA, lauric acid, myristic acid, stearic acid, palmitic acid as well as MUFA and PUFA and CVD incidence. Substitutions of total fats or SFA with other macronutrients were not associated with CVD risk. Conclusions In this study, no significant associations were found between dietary fats and CVD risk. Considering the emerging body of literature that suggests no association between fats and CVD risk, reconsideration of dietary recommendations regarding low fat diets to prevent CVD, seems to be essential. Supplementary Information The online version contains supplementary material available at 10.1186/s12986-021-00624-6.
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Affiliation(s)
- Zahra Gaeini
- Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, No. 24, Shahid-Erabi St., Yeman St., Velenjak, Tehran, Iran
| | - Parvin Mirmiran
- Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, No. 24, Shahid-Erabi St., Yeman St., Velenjak, Tehran, Iran.
| | - Zahra Bahadoran
- Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, No. 24, Shahid-Erabi St., Yeman St., Velenjak, Tehran, Iran.
| | - Maryam Aghayan
- Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, No. 24, Shahid-Erabi St., Yeman St., Velenjak, Tehran, Iran
| | - Fereidoun Azizi
- Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Vargas-Bello-Pérez E, Geldsetzer-Mendoza C, Ibáñez RA, Rodríguez JR, Alvarado-Gillis C, Keim JP. Chemical Composition, Fatty Acid Profile and Sensory Characteristics of Chanco-Style Cheese from Early Lactation Dairy Cows Fed Winter Brassica Crops. Animals (Basel) 2021; 11:ani11010107. [PMID: 33430319 PMCID: PMC7825774 DOI: 10.3390/ani11010107] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 01/03/2021] [Accepted: 01/04/2021] [Indexed: 12/30/2022] Open
Abstract
Simple Summary Brassica crops such as kales and swedes can be supplied to cow diets during winter. Little is known about the effects of feeding those forage brassicas to lactating cows on cheese nutritional characteristics. Thus, the objective of this study was to determine the effect of including kale or swedes in the diet of pasture-fed lactating dairy cows on chemical composition, fatty acid (FA) profile and sensory characteristics of Chanco-style cheese. Kale or swedes can be used in the diet of pasture-fed lactating dairy cows without negative effects on milk production, milk composition and cheese composition. However, with regard to cheese FA profiles, those elaborated from milks from kale and swedes increased total contents of saturated fatty acids. Abstract Brassica crops such as kale and swede can be supplied to cow diets during winter, however little is known about the effects of feeding those forage brassicas to lactating cows on cheese nutritional characteristics of milk and cheese. This study evaluated the effect of including kale or swede in pasture-fed lactating dairy cow diets on chemical composition, fatty acid (FA) profile, and sensory characteristics of Chanco-style cheese. Twelve early-lactation cows were used in a replicated (n = 4) 3 × 3 square Latin square design. The control diet consisted of (DM basis) 10.0 kg of grass silage, 4.0 kg of fresh grass pasture, 1.5 kg soybean meal, 1.0 kg of canola meal, and 4.0 kg of cereal-based concentrate. The other treatments replaced 25% of the diet with swede or kale. Milk yield, milkfat, and milk protein were similar between treatments as were cheese moisture, fat, and protein. Swede and kale increased total saturated cheese FA while thrombogenic index was greater in swede, but color homogeneity and salty flavor were greater while ripe cheese aroma less than for kale. Kale or swede can be used in the diet of pasture-fed lactating dairy cows without negative effects on milk production, milk composition, or cheese composition. However, kale and swede increased total cheese saturated FA.
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Affiliation(s)
- Einar Vargas-Bello-Pérez
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Grønnegårdsvej 3, DK-1870 Frederiksberg C, Denmark
- Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Macul, Santiago 7820436, Chile; (C.G.-M.); (R.A.I.)
- Correspondence: (E.V.-B.-P.); (J.P.K.)
| | - Carolina Geldsetzer-Mendoza
- Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Macul, Santiago 7820436, Chile; (C.G.-M.); (R.A.I.)
| | - Rodrigo A. Ibáñez
- Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Macul, Santiago 7820436, Chile; (C.G.-M.); (R.A.I.)
- Center for Dairy Research, University of Wisconsin-Madison, Madison, WI 53706, USA
| | - José Ramón Rodríguez
- Escuela de Graduados, Facultad de Ciencias Agrarias y Alimentarias, Universidad Austral de Chile, Independencia 631, Valdivia 5110566, Chile;
| | - Christian Alvarado-Gillis
- Facultad de Ciencias Agrarias y Alimentarias, Instituto de Producción Animal, Universidad Austral de Chile, Independencia 631, Valdivia 5110566, Chile;
| | - Juan P. Keim
- Facultad de Ciencias Agrarias y Alimentarias, Instituto de Producción Animal, Universidad Austral de Chile, Independencia 631, Valdivia 5110566, Chile;
- Correspondence: (E.V.-B.-P.); (J.P.K.)
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Łopusiewicz Ł, Drozłowska E, Tarnowiecka-Kuca A, Bartkowiak A, Mazurkiewicz-Zapałowicz K, Salachna P. Biotransformation of Flaxseed Oil Cake into Bioactive Camembert-Analogue Using Lactic Acid Bacteria, Penicillium camemberti and Geotrichum candidum. Microorganisms 2020; 8:E1266. [PMID: 32825460 PMCID: PMC7565573 DOI: 10.3390/microorganisms8091266] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 08/17/2020] [Accepted: 08/18/2020] [Indexed: 12/22/2022] Open
Abstract
This study aimed at investigating the antioxidant activity, oxidative stability, physicochemical and microbial changes of innovative vegan Camembert-analogue based on flaxseed oil cake (FOC) which was produced using lactic acid bacteria (LAB), mold Penicillium camemberti (PC) and yeast Geotrichum candidum (GC). Two variants were prepared, namely with LAB + PC and LAB + PC + GC. After fermentation for 24 h at room temperature, the samples were stored for 14 days at 12 °C and maturated for 14 days at 6 °C. Changes in microbial population, polyphenolics, flavonoids, radical scavenging capacity were evaluated. Additionally, textural changes, pH, acidity, levels of proteins, free amino acids, reducing sugars, oil content and its oxidative stability were determined. Results showed that LAB as well as fungi were capable of growing well in the FOC without any supplementation and the products were characterized by a high antioxidant potential (high polyphenolics and flavonoids contents as well as 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), superoxide (O2-) and hydroxyl (·OH) radicals scavenging activity). This study has demonstrated that bioactivity as well as the physicochemical properties depend on the starter culture used. Due to functional and biochemical characteristics conferred to the obtained Camembert-analogues, the use of P. camemberti and G. candidum showed a potential for industrial application. There is a potential for these products to be used where non-dairy alternatives are desired.
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Affiliation(s)
- Łukasz Łopusiewicz
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Janickiego, 35, 71-270 Szczecin, Poland; (E.D.); (A.T.-K.); (A.B.)
| | - Emilia Drozłowska
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Janickiego, 35, 71-270 Szczecin, Poland; (E.D.); (A.T.-K.); (A.B.)
| | - Alicja Tarnowiecka-Kuca
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Janickiego, 35, 71-270 Szczecin, Poland; (E.D.); (A.T.-K.); (A.B.)
| | - Artur Bartkowiak
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Janickiego, 35, 71-270 Szczecin, Poland; (E.D.); (A.T.-K.); (A.B.)
| | - Kinga Mazurkiewicz-Zapałowicz
- Department of Hydrobiology, Ichthyology and Biotechnology of Reproduction, West Pomeranian University of Technology in Szczecin, Kazimierza Królewicza, 4, 71-899 Szczecin, Poland;
| | - Piotr Salachna
- Department of Horticulture, West Pomeranian University of Technology in Szczecin, Papieża Pawła, VI 3, 71-459 Szczecin, Poland;
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