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Belobrajdic DP, Osborne S, Conlon M, Brook H, Addepalli R, Muhlhausler BS. Assessing the Protein Quality, In Vitro Intestinal Iron Absorption and Human Faecal Microbiota Impacts of Plant-Based Mince. Nutrients 2024; 16:2339. [PMID: 39064781 PMCID: PMC11279466 DOI: 10.3390/nu16142339] [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: 06/12/2024] [Revised: 07/12/2024] [Accepted: 07/17/2024] [Indexed: 07/28/2024] Open
Abstract
The nutritional quality of plant-based meat analogues compared to traditional meat products has been questioned in recent commentary, particularly in relation to protein quality and micronutrient bioavailability. However, the attributes of specific products within this category are unclear. We therefore undertook a comprehensive assessment of the compositional and functional attributes of v2food® (Sydney, Australia) plant-based mince, including an assessment of the effects of reformulation, including the addition of amino acids, ascorbic acid, and different forms of elemental iron. The protein digestibility and protein quality of v2food® plant-based mince were comparable to beef mince in the standardized INFOGEST system, and favourable effects on microbiota composition and short-chain fatty acid (SCFA) production were demonstrated in an in vitro digestion system. The use of ferrous sulphate as an iron source improved in vitro intestinal iron absorption by ~50% in comparison to other forms of iron (p < 0.05), although levels were ~3-fold lower than beef mince, even in the presence of ascorbic acid. In conclusion, the current study identified some favourable nutritional attributes of plant-based v2food® mince, specifically microbiota and SCFA changes, as well as other areas where further reformulation could be considered to further enhance the bioavailability of key nutrients. Further studies to assess the effect of plant-based meat analogues on health measures in vivo will be important to improve knowledge in this area.
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Affiliation(s)
- Damien P. Belobrajdic
- Health and Biosecurity, Commonwealth Scientific and Industrial Research Organisation, Adelaide, SA 5000, Australia; (D.P.B.); (M.C.); (H.B.)
- College of Medicine and Public Health, Health Flinders University, Bedford Park, SA 5042, Australia
| | - Simone Osborne
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation, Brisbane, QLD 4067, Australia; (S.O.); (R.A.)
| | - Michael Conlon
- Health and Biosecurity, Commonwealth Scientific and Industrial Research Organisation, Adelaide, SA 5000, Australia; (D.P.B.); (M.C.); (H.B.)
| | - Henri Brook
- Health and Biosecurity, Commonwealth Scientific and Industrial Research Organisation, Adelaide, SA 5000, Australia; (D.P.B.); (M.C.); (H.B.)
| | - Rama Addepalli
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation, Brisbane, QLD 4067, Australia; (S.O.); (R.A.)
| | - Beverly S. Muhlhausler
- Health and Biosecurity, Commonwealth Scientific and Industrial Research Organisation, Adelaide, SA 5000, Australia; (D.P.B.); (M.C.); (H.B.)
- School of Agriculture, Food and Wine, The University of Adelaide, Adelaide, SA 5005, Australia
- South Australian Health and Medical Research Institute, Adelaide, SA 5001, Australia
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2
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Alemany M. The Metabolic Syndrome, a Human Disease. Int J Mol Sci 2024; 25:2251. [PMID: 38396928 PMCID: PMC10888680 DOI: 10.3390/ijms25042251] [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: 12/01/2023] [Revised: 01/29/2024] [Accepted: 01/31/2024] [Indexed: 02/25/2024] Open
Abstract
This review focuses on the question of metabolic syndrome (MS) being a complex, but essentially monophyletic, galaxy of associated diseases/disorders, or just a syndrome of related but rather independent pathologies. The human nature of MS (its exceptionality in Nature and its close interdependence with human action and evolution) is presented and discussed. The text also describes the close interdependence of its components, with special emphasis on the description of their interrelations (including their syndromic development and recruitment), as well as their consequences upon energy handling and partition. The main theories on MS's origin and development are presented in relation to hepatic steatosis, type 2 diabetes, and obesity, but encompass most of the MS components described so far. The differential effects of sex and its biological consequences are considered under the light of human social needs and evolution, which are also directly related to MS epidemiology, severity, and relations with senescence. The triggering and maintenance factors of MS are discussed, with especial emphasis on inflammation, a complex process affecting different levels of organization and which is a critical element for MS development. Inflammation is also related to the operation of connective tissue (including the adipose organ) and the widely studied and acknowledged influence of diet. The role of diet composition, including the transcendence of the anaplerotic maintenance of the Krebs cycle from dietary amino acid supply (and its timing), is developed in the context of testosterone and β-estradiol control of the insulin-glycaemia hepatic core system of carbohydrate-triacylglycerol energy handling. The high probability of MS acting as a unique complex biological control system (essentially monophyletic) is presented, together with additional perspectives/considerations on the treatment of this 'very' human disease.
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Affiliation(s)
- Marià Alemany
- Faculty of Biology, Universitat de Barcelona, 08028 Barcelona, Catalonia, Spain
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3
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Medici E, Craig WJ, Rowland I. A Comprehensive Analysis of the Nutritional Composition of Plant-Based Drinks and Yogurt Alternatives in Europe. Nutrients 2023; 15:3415. [PMID: 37571351 PMCID: PMC10421432 DOI: 10.3390/nu15153415] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 07/20/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023] Open
Abstract
Concerns for human and planetary health have led to a shift towards healthier plant-based diets. Plant-based dairy alternatives (PBDA) have experienced exponential market growth due to their lower environmental impact compared to dairy products. However, questions have arisen regarding their suitability as dairy substitutes and their role in food-based dietary guidelines (FBDG). Our study aimed to analyse the nutritional profiles of leading PBDA across Europe and compare them with their dairy counterparts. We examined the nutritional profiles of 309 unflavoured PBDA representing the European market leaders, including 249 plant-based drinks (PBD) and 52 plant-based alternatives to yogurt (PBAY). PBD and PBAY, excluding coconut varieties, were low in saturated fat (<1 g per serving). Seventy percent of PBDA were unsweetened, and most had sugar levels comparable to dairy. Except for soya varieties, PBDA protein levels were lower than dairy. Organic PBDA lacked micronutrients due to legal restrictions on fortification. Among non-organic PBDA, 76% were fortified with calcium, 66% with vitamin D, and 60% with vitamin B12. Less than half were fortified with vitamin B2, and a few with iodine (11%) and vitamin A (6%). PBAY were less frequently fortified compared to PBD. PBDA displayed a favourable macronutrient profile despite lower protein levels, which would be compensated for by other protein-dense foods in a usual mixed diet. Enhancing fortification consistency with dairy-associated micronutrients would address concerns regarding PBDA's integration into FBDG. Our analysis supports the inclusion of fortified PBDA in environmentally sustainable FBDG for healthy populations.
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Affiliation(s)
| | - Winston J. Craig
- Center for Nutrition, Healthy Lifestyles and Disease Prevention, School of Public Health, Loma Linda University, Loma Linda, CA 92354, USA
| | - Ian Rowland
- Hugh Sinclair Human Nutrition Unit, Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6DH, UK;
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4
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Phan A, Hage M, Zaharia R, Vigan M, Coursault S, Wilson S, Gabali E, Foussier L, Vychnevskaia K, Raffin-Sanson ML, Bretault M. Nutritional Status of Vegetarian Patients Before and After Bariatric Surgery: a Monocentric Retrospective Observational Case-Control Study. Obes Surg 2023; 33:1356-1365. [PMID: 36991254 DOI: 10.1007/s11695-023-06538-x] [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: 08/30/2022] [Revised: 03/01/2023] [Accepted: 03/07/2023] [Indexed: 03/31/2023]
Abstract
The obesity pandemic is associated with an increasing number of bariatric surgeries which allow improvement in obesity-related comorbidities and life expectancy but potentially induce nutritional deficiencies. Vegetarianism becomes more and more popular and exposes as well to vitamin and micronutrient deficiencies. Only one study has explored the impact of vegetarianism on the preoperative nutritional status of eligible patients for bariatric surgery, but none in postoperative care. MATERIALS AND METHODS We conducted a retrospective case-control study in our cohort of bariatric patients, matching 5 omnivores for each vegetarian. We compared their biological profile regarding vitamin and micronutrient blood levels before and 3, 6, 12, and 30 months after surgery. RESULTS We included 7 vegetarians including 4 lacto-ovo-vegetarians (57%), 2 lacto-vegetarians (29%), and one lacto-ovo-pesco-vegetarian (14%). Three years after surgery with equivalent daily standard vitamin supplementation, the two groups showed a similar biological profile including blood levels of ferritin (p = 0.6), vitamin B1 (p = 0.1), and B12 (p = 0.7), while the total median weight loss at 3 years was comparable (39.1% [27.0-46.6] in vegetarians vs 35.7% [10.5-46.5] in omnivores, p = 0.8). We observed no significant difference between vegetarians and omnivores before surgery regarding comorbidities and nutritional status. CONCLUSION It seems that, after bariatric surgery, vegetarian patients taking a standard vitamin supplementation do not show an increased risk of nutritional deficiencies compared to omnivores. However, a larger study with a longer follow-up is needed to confirm these data, including an evaluation of different types of vegetarianism such as veganism.
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Affiliation(s)
- Aurélie Phan
- Department of Nutrition, European Georges Pompidou Hospital, APHP, Paris, France
| | - Mirella Hage
- Department of Endocrinology-Nutrition, Ambroise Paré Hospital, AP-HP, EA4340 Research Unit, Université de Versailles Saint-Quentin-en-Yvelines, University Paris-Saclay, 92100, Boulogne-Billancourt, France
| | - Ramona Zaharia
- Department of Endocrinology-Nutrition, Ambroise Paré Hospital, AP-HP, EA4340 Research Unit, Université de Versailles Saint-Quentin-en-Yvelines, University Paris-Saclay, 92100, Boulogne-Billancourt, France
| | - Marie Vigan
- Clinical Research Unit, AP-HP, Paris-Saclay, Hôpital Ambroise Pare, Boulogne-Billancourt, France
| | - Séverine Coursault
- Department of Endocrinology-Nutrition, Ambroise Paré Hospital, AP-HP, EA4340 Research Unit, Université de Versailles Saint-Quentin-en-Yvelines, University Paris-Saclay, 92100, Boulogne-Billancourt, France
| | - Sandy Wilson
- Department of Endocrinology-Nutrition, Ambroise Paré Hospital, AP-HP, EA4340 Research Unit, Université de Versailles Saint-Quentin-en-Yvelines, University Paris-Saclay, 92100, Boulogne-Billancourt, France
| | - Elodie Gabali
- Department of Endocrinology-Nutrition, Ambroise Paré Hospital, AP-HP, EA4340 Research Unit, Université de Versailles Saint-Quentin-en-Yvelines, University Paris-Saclay, 92100, Boulogne-Billancourt, France
| | - Loic Foussier
- Department of Endocrinology-Nutrition, Ambroise Paré Hospital, AP-HP, EA4340 Research Unit, Université de Versailles Saint-Quentin-en-Yvelines, University Paris-Saclay, 92100, Boulogne-Billancourt, France
| | - Karina Vychnevskaia
- Department of Surgery and Oncology, Ambroise Paré Hospital, AP-HP, Boulogne-Billancourt, France
| | - Marie-Laure Raffin-Sanson
- Department of Endocrinology-Nutrition, Ambroise Paré Hospital, AP-HP, EA4340 Research Unit, Université de Versailles Saint-Quentin-en-Yvelines, University Paris-Saclay, 92100, Boulogne-Billancourt, France
| | - Marion Bretault
- Department of Endocrinology-Nutrition, Ambroise Paré Hospital, AP-HP, EA4340 Research Unit, Université de Versailles Saint-Quentin-en-Yvelines, University Paris-Saclay, 92100, Boulogne-Billancourt, France.
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Ambroszkiewicz J, Gajewska J, Mazur J, Kuśmierska K, Klemarczyk W, Rowicka G, Strucińska M, Chełchowska M. Dietary Intake and Circulating Amino Acid Concentrations in Relation with Bone Metabolism Markers in Children Following Vegetarian and Omnivorous Diets. Nutrients 2023; 15:nu15061376. [PMID: 36986105 PMCID: PMC10055473 DOI: 10.3390/nu15061376] [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: 02/15/2023] [Revised: 03/06/2023] [Accepted: 03/09/2023] [Indexed: 03/18/2023] Open
Abstract
Scientific studies reported that most vegetarians meet the total protein requirements; however, little is known about their amino acid intakes. We aimed to assess dietary intake and serum amino acid levels in relation to bone metabolism markers in prepubertal children on vegetarian and traditional diets. Data from 51 vegetarian and 25 omnivorous children aged 4–9 years were analyzed. Dietary intake of macro- and micronutrients were assessed using the nutritional program Dieta 5®. Serum amino acid analysis was performed using high-pressure liquid chromatography technique, 25-hydroxyvitamin D and parathormone–electrochemiluminescent immunoassay, and bone metabolism markers, albumin, and prealbumin levels using enzyme-linked immunosorbent assay. Vegetarian children had a significantly lower intake of protein and amino acids with median differences of about 30–50% compared to omnivores. Concentrations of four amino acids (valine, lysine, leucine, isoleucine) in serum varied significantly by diet groups and were lower by 10–15% in vegetarians than meat-eaters. Vegetarian children also had lower (p < 0.001) serum albumin levels compared to omnivores. Among bone markers, they had higher (p < 0.05) levels of C-terminal telopeptide of collagen type I (CTX-I) than omnivores. Correlation patterns between amino acids and bone metabolism markers differed in the vegetarian and omnivore groups. Out of bone markers, especially osteoprotegerin was positively correlated with several amino acids, such as tryptophan, alanine, aspartate, glutamine, and serine, and ornithine in vegetarians. Vegetarian children consumed apparently sufficient but lower protein and amino acids compared to omnivores. In circulation these differences were less marked than in the diet. Significantly lower amino acid intake and serum levels of valine, lysine, leucine, and isoleucine as well as the observed correlations between serum amino acids and biochemical bone marker levels indicated the relations between diet, protein quality, and bone metabolism.
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Affiliation(s)
- Jadwiga Ambroszkiewicz
- Department of Screening Tests and Metabolic Diagnostics, Institute of Mother and Child, Kasprzaka 17a, 01-211 Warsaw, Poland
- Correspondence:
| | - Joanna Gajewska
- Department of Screening Tests and Metabolic Diagnostics, Institute of Mother and Child, Kasprzaka 17a, 01-211 Warsaw, Poland
| | - Joanna Mazur
- Department of Humanization in Medicine and Sexology, Collegium Medicum, University of Zielona Gora, 65-729 Zielona Gora, Poland
| | - Katarzyna Kuśmierska
- Department of Screening Tests and Metabolic Diagnostics, Institute of Mother and Child, Kasprzaka 17a, 01-211 Warsaw, Poland
| | - Witold Klemarczyk
- Department of Nutrition, Institute of Mother and Child, Kasprzaka 17a, 01-211 Warsaw, Poland
| | - Grażyna Rowicka
- Department of Nutrition, Institute of Mother and Child, Kasprzaka 17a, 01-211 Warsaw, Poland
| | - Małgorzata Strucińska
- Department of Nutrition, Institute of Mother and Child, Kasprzaka 17a, 01-211 Warsaw, Poland
| | - Magdalena Chełchowska
- Department of Screening Tests and Metabolic Diagnostics, Institute of Mother and Child, Kasprzaka 17a, 01-211 Warsaw, Poland
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Koeder C, Perez-Cueto FJA. Vegan nutrition: a preliminary guide for health professionals. Crit Rev Food Sci Nutr 2022; 64:670-707. [PMID: 35959711 DOI: 10.1080/10408398.2022.2107997] [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
Since the beginning of the 21st century, interest in vegan diets has been rapidly increasing in most countries. Misconceptions about vegan diets are widespread among the general population and health professionals. Vegan diets can be health-promoting and may offer certain important advantages compared to typical Western (and other mainstream) eating patterns. However, adequate dietary sources/supplements of nutrients of focus specific to vegan diets should be identified and communicated. Without supplements/fortified foods, severe vitamin B12 deficiency may occur. Other potential nutrients of focus are calcium, vitamin D, iodine, omega-3 fatty acids, iron, zinc, selenium, vitamin A, and protein. Ensuring adequate nutrient status is particularly important during pregnancy, lactation, infancy, and childhood. Health professionals are often expected to be able to provide advice on the topic of vegan nutrition, but a precise and practical vegan nutrition guide for health professionals is lacking. Consequently, it is important and urgent to provide such a set of dietary recommendations. It is the aim of this article to provide vegan nutrition guidelines, based on current evidence, which can easily be communicated to vegan patients/clients, with the goal of ensuring adequate nutrient status in vegans.
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Affiliation(s)
- Christian Koeder
- Institute of Food Science and Human Nutrition, Leibniz University Hanover, Hanover, Germany
- Department of Nutrition, University of Applied Sciences Münster, Münster, Germany
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7
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Villette C, Vasseur P, Lapidus N, Debin M, Hanslik T, Blanchon T, Steichen O, Rossignol L. Vegetarian and Vegan Diets: Beliefs and Attitudes of General Practitioners and Pediatricians in France. Nutrients 2022; 14:nu14153101. [PMID: 35956277 PMCID: PMC9370229 DOI: 10.3390/nu14153101] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 07/19/2022] [Accepted: 07/20/2022] [Indexed: 02/01/2023] Open
Abstract
Studies suggest a decreasing trend in the consumption of meat products and a growing interest in vegetarian diets. Medical support may be relevant, especially when switching to a vegan diet. Our objective was to describe the beliefs and attitudes of primary care physicians toward vegetarian diets. A cross-sectional survey was conducted among general practitioners and pediatricians thorough a questionnaire including socio-demographic characteristics, specific care to vegetarians, and the risks and benefits of vegetarian diets according to physicians. Out of the 177 participating physicians, 104 (59%) have seen at least one vegetarian patient in consultation in the last three months. Half of the physicians declared that they would dissuade their patients from switching to a vegan diet (n = 88, 51%) and 14% (n = 24) from switching to an ovo-lacto-vegetarian (OLV) diet. Most physicians (n = 141, 88%) did not feel informed enough about these diets. Physicians thought that the most frequent deficiencies for OLV and vegan diets were iron (76% and 84%, respectively) and protein (45% and 79%, respectively). These results highlight the fact that French primary care physicians feel concerned by this subject and need more information on these diets. Specific recommendations would be useful to support their practice and relationship with vegetarians.
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Affiliation(s)
- Cécile Villette
- Département de Médecine Générale, Université de Paris Cité, 16 rue Henri Huchard, F75018 Paris, France
| | - Pauline Vasseur
- Institut Pierre Louis d'Epidémiologie et de Santé Publique, Sorbonne Université, INSERM, IPLESP, 27 rue de Chaligny, F75012 Paris, France
| | - Nathanael Lapidus
- Institut Pierre Louis d'Epidémiologie et de Santé Publique, Sorbonne Université, INSERM, IPLESP, 27 rue de Chaligny, F75012 Paris, France
- Public Health Department, Saint-Antoine Hospital, AP-HP, Sorbonne Université, F75012 Paris, France
| | - Marion Debin
- Institut Pierre Louis d'Epidémiologie et de Santé Publique, Sorbonne Université, INSERM, IPLESP, 27 rue de Chaligny, F75012 Paris, France
| | - Thomas Hanslik
- Institut Pierre Louis d'Epidémiologie et de Santé Publique, Sorbonne Université, INSERM, IPLESP, 27 rue de Chaligny, F75012 Paris, France
- UFR Simone Veil-Santé, Université Versailles Saint Quentin en Yvelines, 55 Avenue de Paris, F78000 Versailles, France
- AP-HP, Hôpital Ambroise Paré, Service de Médecine Interne, 9 Avenue Charles de Gaulle, F92100 Boulogne Billancourt, France
| | - Thierry Blanchon
- Institut Pierre Louis d'Epidémiologie et de Santé Publique, Sorbonne Université, INSERM, IPLESP, 27 rue de Chaligny, F75012 Paris, France
| | - Olivier Steichen
- AP-HP, Hôpital Tenon, Service de Médecine Interne, Sorbonne Université, 4 rue de la Chine, F75020 Paris, France
| | - Louise Rossignol
- Département de Médecine Générale, Université de Paris Cité, 16 rue Henri Huchard, F75018 Paris, France
- Institut Pierre Louis d'Epidémiologie et de Santé Publique, Sorbonne Université, INSERM, IPLESP, 27 rue de Chaligny, F75012 Paris, France
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Metaproteomics insights into fermented fish and vegetable products and associated microbes. FOOD CHEMISTRY. MOLECULAR SCIENCES 2021; 3:100045. [PMID: 35415649 PMCID: PMC8991600 DOI: 10.1016/j.fochms.2021.100045] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 10/11/2021] [Accepted: 10/15/2021] [Indexed: 12/13/2022]
Abstract
Increasing global population means higher demand for healthy food. Fish and vegetables are healthy foods, but overproduction leads to spoilage. Fermentation of fish/vegetables elongate their shelf lives, improved flavour and functions. Microbes associated with Fish/vegetable fermentation produce health conferring peptides. There is little review on peptides elicited during fish/vegetable fermentations.
The interest in proteomic studies of fermented food is increasing; the role of proteins derived from fermentation extends beyond preservation, they also improve the organoleptic, anti-pathogenic, anti-cancer, anti-obesogenic properties, and other health conferring properties of fermented food. Traditional fermentation processes are still in use in certain cultures, but recently, the controlled process is gaining wider acceptance due to consistency and predictability. Scientists use modern biotechnological approaches to evaluate reactions and component yields from fermentation processes. Pieces of literature on fermented fish and vegetable end-products are scanty (compared to milk and meat), even though fish and vegetables are considered health conferring diets with high nutritional contents. Evaluations of peptides from fermented fish and vegetables show they have anti-obesity, anti-oxidative, anti-inflammatory, anti-pathogenic, anti-anti-nutrient, improves digestibility, taste, nutrient content, texture, aroma properties, etc. Despite challenges impeding the wider applications of the metaproteomic analysis of fermented fish and vegetables, their potential benefits cannot be underestimated.
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Juarez-Escobar J, Guerrero-Analco JA, Zamora-Briseño JA, Elizalde-Contreras JM, Bautista-Valle MV, Bojórquez-Velázquez E, Loyola-Vargas VM, Mata-Rosas M, Ruíz-May E. Tissue-specific proteome characterization of avocado seed during postharvest shelf life. J Proteomics 2021; 235:104112. [PMID: 33450407 DOI: 10.1016/j.jprot.2021.104112] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2020] [Revised: 01/04/2021] [Accepted: 01/04/2021] [Indexed: 12/15/2022]
Abstract
Avocado is a nutritious and economically important fruit, generating significant income for exporter countries. Recently, by-products of this fruit such as seeds and peels, have raised interest in different industries. However, the biochemical features of the nutraceutical value of these tissues have not been analyzed using molecular approaches during the postharvest shelf life (PSL). We carried out comparative proteomics using tandem mass tagging (TMT) and synchronous-precursor selection (SPS)-MS3. We analyzed testa, cotyledon, and embryo axes from avocado seeds at detachment from the tree (unripe), and after five (breaker) and ten days (ripe) of PSL. We identified 1968 proteins, from which 933 were specific to the testa, 167 to the embryo axis, and 23 to the cotyledon. The testa had a more dynamic proteome than the other tissues, resembling similar stress responses to those observed in peel tissues, such as down-accumulation of translational machinery, cell wall catabolism and synthesis of secondary metabolites. In contrast, the up-accumulation of the biosynthesis of l-glutamine, L-isoleucine, and l-serine was observed in all tissues. Our study provides the basic biochemical and physiological features of avocado seed during PSL and demonstrates that avocado seed tissues could potentially be used as a costless source of high-value compounds. SIGNIFICANCE: Avocado seed as a fruit by-product is a source of different valuable molecules, including those with nutraceutical properties. During PSL, several biochemical and physiological modifications occur in this dispersal unit, which also includes the alteration of several key metabolites' content. However, the proteome profile associated with different metabolic pathways that regulate the inner content of seed metabolites has not been previously studied. Our tissue-specific proteomics TMT-SPS-MS3-based provides the first evidence of molecular and physiological changes in avocado tissues during PSL delivering fundamental knowledge of this organ. In this vein, the modulation of secondary metabolites, amino acid, and sugar metabolism of avocado tissues during PLS can encourage these by-products exploitation in multiple industries.
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Affiliation(s)
- Janet Juarez-Escobar
- Red de Estudios Moleculares Avanzados, Clúster Científico y Tecnológico BioMimic®, Instituto de Ecología A.C. (INECOL), Carretera Antigua a Coatepec No. 351, Congregación el Haya, CP 91070, Xalapa, Veracruz, Mexico
| | - José A Guerrero-Analco
- Red de Estudios Moleculares Avanzados, Clúster Científico y Tecnológico BioMimic®, Instituto de Ecología A.C. (INECOL), Carretera Antigua a Coatepec No. 351, Congregación el Haya, CP 91070, Xalapa, Veracruz, Mexico
| | - Jesús Alejandro Zamora-Briseño
- Red de Estudios Moleculares Avanzados, Clúster Científico y Tecnológico BioMimic®, Instituto de Ecología A.C. (INECOL), Carretera Antigua a Coatepec No. 351, Congregación el Haya, CP 91070, Xalapa, Veracruz, Mexico
| | - José M Elizalde-Contreras
- Red de Estudios Moleculares Avanzados, Clúster Científico y Tecnológico BioMimic®, Instituto de Ecología A.C. (INECOL), Carretera Antigua a Coatepec No. 351, Congregación el Haya, CP 91070, Xalapa, Veracruz, Mexico
| | - Mirna V Bautista-Valle
- Red de Estudios Moleculares Avanzados, Clúster Científico y Tecnológico BioMimic®, Instituto de Ecología A.C. (INECOL), Carretera Antigua a Coatepec No. 351, Congregación el Haya, CP 91070, Xalapa, Veracruz, Mexico
| | - Esaú Bojórquez-Velázquez
- Red de Estudios Moleculares Avanzados, Clúster Científico y Tecnológico BioMimic®, Instituto de Ecología A.C. (INECOL), Carretera Antigua a Coatepec No. 351, Congregación el Haya, CP 91070, Xalapa, Veracruz, Mexico
| | - Víctor M Loyola-Vargas
- Unidad de Bioquímica y Biología Molecular de Plantas, Centro de Investigación Científica de Yucatán (CICY), Mérida, Yucatán, Mexico
| | - Martín Mata-Rosas
- Red de Manejo Biotecnológico de Recursos, Instituto de Ecología A. C., Cluster BioMimic®, Carretera Antigua a Coatepec 351, Congregación el Haya, CP 91070 Xalapa, Veracruz, Mexico
| | - Eliel Ruíz-May
- Red de Estudios Moleculares Avanzados, Clúster Científico y Tecnológico BioMimic®, Instituto de Ecología A.C. (INECOL), Carretera Antigua a Coatepec No. 351, Congregación el Haya, CP 91070, Xalapa, Veracruz, Mexico.
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Kowalska K, Brodowski J, Pokorska-Niewiada K, Szczuko M. The Change in the Content of Nutrients in Diets Eliminating Products of Animal Origin in Comparison to a Regular Diet from the Area of Middle-Eastern Europe. Nutrients 2020; 12:E2986. [PMID: 33003529 PMCID: PMC7599827 DOI: 10.3390/nu12102986] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 09/24/2020] [Accepted: 09/25/2020] [Indexed: 02/07/2023] Open
Abstract
INTRODUCTION The diet of Poles became similar to the western style of nutrition. It is rich in saturated fats, it contains significant quantities of salt, and has very low fruit and vegetable content. On the other hand, introducing an incorrectly planned diet that eliminates animal products may be associated with the risk of deficiencies of certain vitamins and minerals. Taking into account the regular diet of Poles, a properly balanced vegetarian menu may be a better and safer choice for the proper functioning of the organism. AIM The analysis of the content of individual types of vegetarian diets and a comparison with the menus of the regular diet of the Polish population. MATERIALS AND METHODS 70 menus were subjected to a quantitative analysis, 10 menus for each 7 type of diet eliminating products of animal origin and regular diets without elimination. The caloricity of the designed diets was ±2000 kcal. The quantitative evaluation of the menus was performed using the Dieta 6d dietary program. Statistical significance was established at p ≤ 0.05. RESULTS It was observed that the regular diet of Poles (RD) featured the highest content of total fats, as well as saturated acids and cholesterol. The VEGAN diet was characterized by the lowest total protein content and the lack of wholesome protein and cholesterol. RD was characterized by the lowest average content of dietary fiber. The highest content of saccharose was observed in RD. Sodium content in RD significantly exceeded the recommended daily norm. RD featured insufficient content of the following minerals and vitamins: potassium, calcium, magnesium, iodine, Vitamin E, Vitamin C, folates, and Vitamin D. The norm for calcium has not been fulfilled also in milk-free and vegan diets. All of the analyzed diets lacked proper amounts of iodine and Vitamin D. The highest content of polyunsaturated fatty acids was observed in the VEGAN diet. The periodic elimination of meat and fatty dairy products should be included in the treatment of the metabolic syndrome, hypertensions, hyperlipidemia, obesity, and type 2 diabetes. CONCLUSIONS The regular diet of Poles turned out to be more dangerous for health in terms of deficiencies than properly balanced diets eliminating products of animal origin.
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Affiliation(s)
- Kamila Kowalska
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, Broniewskiego 24, 71-460 Szczecin, Poland;
| | - Jacek Brodowski
- Primary Care Department, Pomeranian Medical University in Szczecin, Żołnierska 48, 71-210 Szczecin, Poland;
| | - Kamila Pokorska-Niewiada
- Department of Toxicology, Dairy Technology and Food Storage, West Pomeranian University of Technology in Szczecin, Papieża Pawła VI 3, 71-459 Szczecin, Poland;
| | - Małgorzata Szczuko
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, Broniewskiego 24, 71-460 Szczecin, Poland;
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11
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Chmielewska A, Kozłowska M, Rachwał D, Wnukowski P, Amarowicz R, Nebesny E, Rosicka-Kaczmarek J. Canola/rapeseed protein - nutritional value, functionality and food application: a review. Crit Rev Food Sci Nutr 2020; 61:3836-3856. [PMID: 32907356 DOI: 10.1080/10408398.2020.1809342] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Plant-based diet and plant proteins specifically are predestined to meet nutritional requirements of growing population of humans and simultaneously reduce negative effects of food production on the environment. While searching for new sources of proteins, special emphasis should be placed on oilseeds of Brassica family comprising varieties of rapeseed and canola as they contain nutritionally valuable proteins, which have potential to be used in food, but are now rarely or not used as food components. The purpose of the present work is to provide a comprehensive review of main canola/rapeseed proteins: cruciferin and napin, with the focus on their nutritional and functional features, putting special emphasis on their possible applications in food. Technological challenges to obtain rapeseed protein products that are free from anti-nutritional factors are also addressed. As molecular structure of cruciferin and napin differs, they exhibit distinct features, such as solubility, emulsifying, foaming or gelling properties. Potential allergenic effect of 2S napin has to be taken under consideration. Overall, rapeseed proteins demonstrate beneficial nutritional value and functional properties and are deemed to play important roles both in food, as well as, non-food and non-feed applications.
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Affiliation(s)
- Anna Chmielewska
- NapiFeryn BioTech Ltd, Lodz, Poland.,Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland
| | | | | | | | - Ryszard Amarowicz
- NapiFeryn BioTech Ltd, Lodz, Poland.,Institute of Animal Reproduction and Food Research, Polish Academy of Sciences in Olsztyn, Olsztyn, Poland
| | - Ewa Nebesny
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland
| | - Justyna Rosicka-Kaczmarek
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland
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12
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Richards TE, Kämper W, Trueman SJ, Wallace HM, Ogbourne SM, Brooks PR, Nichols J, Hosseini Bai S. Relationships between Nut Size, Kernel Quality, Nutritional Composition and Levels of Outcrossing in Three Macadamia Cultivars. PLANTS (BASEL, SWITZERLAND) 2020; 9:E228. [PMID: 32053871 PMCID: PMC7076547 DOI: 10.3390/plants9020228] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/22/2019] [Revised: 02/06/2020] [Accepted: 02/10/2020] [Indexed: 12/13/2022]
Abstract
Tree nuts play an important role in healthy diets, but their economic value and nutritional quality may be affected by their size and paternity. We assessed relationships between nut size and kernel recovery, the incidence of whole kernels, fatty acid composition and mineral nutrient concentrations in three macadamia cultivars, "Daddow", "816" and "A4". We determined to what extent differences in nut size and quality were the result of different levels of cross- or self-paternity. Small nuts of all cultivars had lower kernel recovery than large nuts, and small nuts provided lower incidence of whole kernels in "Daddow" and "A4". Small kernels had a lower relative abundance of the saturated fatty acid, palmitic acid, in all cultivars and higher relative abundance of the unsaturated fatty acid, oleic acid, in "Daddow" and "A4". Small kernels had higher concentrations of many essential nutrients such as nitrogen and calcium, although potassium concentrations were lower in small kernels. Most nuts arose from cross-pollination. Therefore, nut size and kernel quality were not related to different levels of cross- and self-paternity. Identified cross-paternity was 88%, 78% and 90%, and identified self-paternity was 3%, 2% and 0%, for "Daddow", "816" and "A4", respectively. Small macadamia kernels are at least as nutritious as large macadamia kernels. High levels of cross-paternity confirmed that many macadamia cultivars are predominantly outcrossing. Macadamia growers may need to closely inter-plant cultivars and manage beehives to maximise cross-pollination.
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Affiliation(s)
- Tarran E. Richards
- Genecology Research Centre, University of the Sunshine Coast, Maroochydore DC, QLD 4558, Australia; (T.E.R.); (W.K.); (H.M.W.); (S.M.O.); (P.R.B.); (J.N.); (S.H.B.)
| | - Wiebke Kämper
- Genecology Research Centre, University of the Sunshine Coast, Maroochydore DC, QLD 4558, Australia; (T.E.R.); (W.K.); (H.M.W.); (S.M.O.); (P.R.B.); (J.N.); (S.H.B.)
- Department of Animal Ecology, Evolution and Biodiversity, Ruhr-University Bochum, 44780 Bochum, Germany
- Environmental Futures Research Institute, School of Environment and Science, Griffith University, Nathan, Brisbane, QLD 4111, Australia
| | - Stephen J. Trueman
- Genecology Research Centre, University of the Sunshine Coast, Maroochydore DC, QLD 4558, Australia; (T.E.R.); (W.K.); (H.M.W.); (S.M.O.); (P.R.B.); (J.N.); (S.H.B.)
- Environmental Futures Research Institute, School of Environment and Science, Griffith University, Nathan, Brisbane, QLD 4111, Australia
| | - Helen M. Wallace
- Genecology Research Centre, University of the Sunshine Coast, Maroochydore DC, QLD 4558, Australia; (T.E.R.); (W.K.); (H.M.W.); (S.M.O.); (P.R.B.); (J.N.); (S.H.B.)
- Environmental Futures Research Institute, School of Environment and Science, Griffith University, Nathan, Brisbane, QLD 4111, Australia
| | - Steven M. Ogbourne
- Genecology Research Centre, University of the Sunshine Coast, Maroochydore DC, QLD 4558, Australia; (T.E.R.); (W.K.); (H.M.W.); (S.M.O.); (P.R.B.); (J.N.); (S.H.B.)
| | - Peter R. Brooks
- Genecology Research Centre, University of the Sunshine Coast, Maroochydore DC, QLD 4558, Australia; (T.E.R.); (W.K.); (H.M.W.); (S.M.O.); (P.R.B.); (J.N.); (S.H.B.)
| | - Joel Nichols
- Genecology Research Centre, University of the Sunshine Coast, Maroochydore DC, QLD 4558, Australia; (T.E.R.); (W.K.); (H.M.W.); (S.M.O.); (P.R.B.); (J.N.); (S.H.B.)
- Environmental Futures Research Institute, School of Environment and Science, Griffith University, Nathan, Brisbane, QLD 4111, Australia
| | - Shahla Hosseini Bai
- Genecology Research Centre, University of the Sunshine Coast, Maroochydore DC, QLD 4558, Australia; (T.E.R.); (W.K.); (H.M.W.); (S.M.O.); (P.R.B.); (J.N.); (S.H.B.)
- Environmental Futures Research Institute, School of Environment and Science, Griffith University, Nathan, Brisbane, QLD 4111, Australia
- School of Health, Medical and Applied Sciences, CQ University, Bundaberg, QLD 4670, Australia
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13
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Katz DL, Doughty KN, Geagan K, Jenkins DA, Gardner CD. Perspective: The Public Health Case for Modernizing the Definition of Protein Quality. Adv Nutr 2019; 10:755-764. [PMID: 31066877 PMCID: PMC6743844 DOI: 10.1093/advances/nmz023] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2019] [Revised: 02/11/2019] [Accepted: 02/13/2019] [Indexed: 12/24/2022] Open
Abstract
Prevailing definitions of protein quality are predicated on considerations of biochemistry and metabolism rather than the net effects on human health or the environment of specific food sources of protein. In the vernacular, higher "quality" equates to desirability. This implication is compounded by sequential, societal trends in which first dietary fat and then dietary carbohydrate were vilified during recent decades, leaving dietary protein under an implied halo. The popular concept that protein is "good" and that the more the better, coupled with a protein quality definition that favors meat, fosters the impression that eating more meat, as well as eggs and dairy, is desirable and preferable. This message, however, is directly opposed to current Dietary Guidelines for Americans, which encourage consumption of more plant foods and less meat, and at odds with the literature on the environmental impacts of foods, from carbon emissions to water utilization, which decisively favor plant protein sources. Thus, the message conveyed by the current definitions of protein quality is at odds with imperatives of public and planetary health alike. We review the relevant literature in this context and make the case that the definition of protein quality is both misleading and antiquated. We propose a modernized definition that incorporates the quality of health and environmental outcomes associated with specific food sources of protein. We demonstrate how such an approach can be adapted into a metric and applied to the food supply.
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Affiliation(s)
- David L Katz
- Yale–Griffin Prevention Research Center, Griffin Hospital and Yale School of Public Health, Derby, CT
| | - Kimberly N Doughty
- Yale–Griffin Prevention Research Center, Griffin Hospital and Yale School of Public Health, Derby, CT
| | | | - David A Jenkins
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Canada
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14
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Laskowski W, Górska-Warsewicz H, Rejman K, Czeczotko M, Zwolińska J. How Important are Cereals and Cereal Products in the Average Polish Diet? Nutrients 2019; 11:E679. [PMID: 30901972 PMCID: PMC6470554 DOI: 10.3390/nu11030679] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 03/17/2019] [Accepted: 03/19/2019] [Indexed: 12/21/2022] Open
Abstract
The main aim of this study was to identify the food sources of energy and 28 nutrients from cereals and cereal products in the average Polish diet based on data from a nationally representative sample of the Polish population attending in 2016 Household Budget Survey (i.e., 36,886 households). The contribution of energy and nutrients from cereals and cereal products were compared with reference values. The detailded analysis included five main groups and nine sub-groups of cereal food category. Our findings indicated that cereals and cereal products contributed 30.4% of total dietary energy supply, providing a significant percentage of six nutrients to the average Polish diet (i.e., 64.1% of manganese, 51% of carbohydrates, 48.5% of dietary fibre, 34.1% of iron, 33.6% of folate, and 31.3% of copper). Supply at the level of 20⁻30% was observed for protein, thiamin, phosphorus and zinc, and at 10⁻20% for polyunsaturated fatty acids (PUFA), sodium, potassium, calcium, riboflavin, niacin, and vitamin B6. For other nutrients i.e., total fat, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), cholesterol, iodine, vitamins: A, D, B12, and C, the share of cereals and cereal products contribution was below 10%. Cereals and cereal products were the major food category in meeting the reference values for the Polish population in case of manganese, carbohydrates (approximately100%), and sodium (50%). The reference values was reached at the level of 30⁻40% for dietary fibre, protein, iron, copper, zinc, phosphorus and thiamin, and 20⁻30% for energy, magnesium, folate, niacin, riboflavin, vitamins B6 and E. For such nutrients as total fat, SFA, and potassium, the fulfillment of the reference values amounted to 10⁻20%. Our results document the importance of cereals and cereal products in the Polish diet, which should be emphasized from a nutritional and health point of view.
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Affiliation(s)
- Wacław Laskowski
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences,02-787 Warsaw, Poland.
| | - Hanna Górska-Warsewicz
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences,02-787 Warsaw, Poland.
| | - Krystyna Rejman
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences,02-787 Warsaw, Poland.
| | - Maksymilian Czeczotko
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences,02-787 Warsaw, Poland.
| | - Justyna Zwolińska
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences,02-787 Warsaw, Poland.
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15
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Dietary Practices Adopted by Track-and-Field Athletes: Gluten-Free, Low FODMAP, Vegetarian, and Fasting. Int J Sport Nutr Exerc Metab 2019; 29:236-245. [DOI: 10.1123/ijsnem.2018-0309] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Some track-and-field athletes implement special diets aiming to improve health and/or performance. An evidence-based approach to any diet is recommended to minimize the risks associated with unnecessary dietary restriction, which may potentially do more harm than good. Four prevalent diets are reviewed in this study: (a) gluten-free; (b) low fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAP); (c) vegetarian; and (d) fasting diets. Recently, gluten-free diets and low FODMAP diets have emerged as novel regimes thought to improve gastrointestinal health and reduce the risk of exercise-associated gastrointestinal symptoms. No direct beneficial outcomes have been associated with avoiding gluten for clinically healthy athletes. Indirectly, a gluten-free diet is associated with other dietary changes, particularly FODMAP reduction, which may improve adverse gastrointestinal symptoms. Vegetarian diets can optimally support athletic demands. However, attention is required to ensure adequate energy and intake of specific nutrients that are less abundant or less well absorbed from plant sources. Finally, fasting is a long-standing concept that is undertaken on a voluntary and obligatory basis. Despite limited supporting research, voluntary fasting is a popular alternative to conventional diets perceptually offering health and body composition benefits. Strict obligatory fasting guidelines likely require the implementation of tailored nutrition strategies to help athletes cope with athletic demands. Overall, a multitude of factors influence adherence to special diets. Even when adherence to a special diet is a necessity, education and advice from an accredited dietitian/nutritionist are recommended for track-and-field athletes to optimize nutrition for health and performance.
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16
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Developing a Food Exchange System for Meal Planning in Vegan Children and Adolescents. Nutrients 2018; 11:nu11010043. [PMID: 30585248 PMCID: PMC6356333 DOI: 10.3390/nu11010043] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Revised: 12/19/2018] [Accepted: 12/21/2018] [Indexed: 01/11/2023] Open
Abstract
Vegan diets in children need to be adequately planned so they can safely meet children’s requirements for growth and development. Adequate and realistic meal planning guidelines should not be difficult to achieve, thanks to the increasing number and availability of natural and fortified vegan foods, which can help children to meet all their nutrients requirements. In order to ensure an adequate supply of key nutrients, families and health professionals need accurate, reliable, and easy-to-use meal planning tools. The aim of this article is to provide a practical approach system to meal planning, based on the same food exchange methodology that has been already published in adults. Daily portions of each food exchange group have been calculated so the resulting menu provides at least 90% of the Dietary Reference Intakes (DRIs) of protein, iron, zinc, calcium, and n-3 fatty acids for each age group, sex, and physical activity level. These diets do not provide enough vitamin B-12 and vitamin D. Although fortified plant drinks, breakfast cereals or plant protein-rich products could provide variable amounts of these two vitamins, B12 supplementation is always recommended and vitamin D supplementation should be considered whenever sun exposure is limited. This tool can be used to plan healthful and balanced vegan diets for children and adolescents.
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17
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Górska-Warsewicz H, Laskowski W, Kulykovets O, Kudlińska-Chylak A, Czeczotko M, Rejman K. Food Products as Sources of Protein and Amino Acids-The Case of Poland. Nutrients 2018; 10:E1977. [PMID: 30551657 PMCID: PMC6315330 DOI: 10.3390/nu10121977] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2018] [Revised: 12/08/2018] [Accepted: 12/11/2018] [Indexed: 02/06/2023] Open
Abstract
The aim of this study was to identify the food sources of protein and 18 amino acids (AAs) in the average Polish diet. The analysis was conducted based on the 2016 Household Budget Survey (HBS) on the consumption of food products from a representative sample of 38,886 households (n = 99,230). This survey was organized, conducted and controlled by the Central Statistical Office, Social Surveys and Living Conditions Statistics Department in cooperation with the Statistic Office in Łódź based on the recording of expenditures, quantitative consumption, and revenues in budget books for one month. 91 food products from 13 food categories (e.g., meat and meat products, grain products) consisting of 42 food groups (e.g., red meat, milk, cheese) were analyzed to determine protein and amino acid intake from these products. Three categories delivered 80.9% of total protein (meat and meat products: 38.9%; grain products: 23.9%; and milk and dairy products: 18.1%). The branched-chain amino acids (BCAAs: leucine, isoleucine and valine) were delivered mainly by meat and meat products (39.9%; 41.3% and 37.4%, respectively). Meat and meat products were also the most important source for other essential amino acids (EAAs: lysine 49.2%, histidine 46.6%, threonine 44.7%, tryptophan 41.4%, phenylalanine 35.3%, and methionine 44.2%). In terms of the contribution of the non-essential or conditionally essential amino acids to the average Polish diet, most important were grain products (for cysteine: 41.2%; glutamic acid: 33.8%; proline: 34.1%), and meat and meat products (for tyrosine: 38.3%; arginine: 46.1%; alanine: 48.7%; aspartic acid: 41.7%; glycine: 52.5%; serine: 33.6%). Five clusters were identified to assess the impact of socio-demographic and economic factors on the protein supply. The largest impact was observed for respondent education, degree of urbanization, study month, and usage of agricultural land. The shares of animal food in total protein supply amounted to 66.5% in total population and varied from 56.4% to 73.6% in different clusters.
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Affiliation(s)
- Hanna Górska-Warsewicz
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences; 02-787 Warsaw, Poland.
| | - Wacław Laskowski
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences; 02-787 Warsaw, Poland.
| | - Olena Kulykovets
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences; 02-787 Warsaw, Poland.
| | - Anna Kudlińska-Chylak
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences; 02-787 Warsaw, Poland.
| | - Maksymilian Czeczotko
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences; 02-787 Warsaw, Poland.
| | - Krystyna Rejman
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences; 02-787 Warsaw, Poland.
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18
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Chaudhary A, Marinangeli CPF, Tremorin D, Mathys A. Nutritional Combined Greenhouse Gas Life Cycle Analysis for Incorporating Canadian Yellow Pea into Cereal-Based Food Products. Nutrients 2018; 10:E490. [PMID: 29659497 PMCID: PMC5946275 DOI: 10.3390/nu10040490] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Revised: 04/06/2018] [Accepted: 04/12/2018] [Indexed: 01/16/2023] Open
Abstract
Incorporating low cost pulses, such as yellow peas, that are rich in nutrients and low in fertilizer requirements, into daily food items, can improve the nutritional and sustainability profile of national diets. This paper systematically characterized the effect of using Canadian grown whole yellow pea and refined wheat flours on nutritional density and carbon footprint in cereal-based food products. Canada-specific production data and the levels of 27 macro- and micronutrients were used to calculate the carbon footprint and nutrient balance score (NBS), respectively, for traditional and reformulated pan bread, breakfast cereal, and pasta. Results showed that partial replacement of refined wheat flour with yellow pea flour increased the NBS of pan bread, breakfast cereal, and pasta by 11%, 70%, and 18%, and decreased the life cycle carbon footprint (kg CO₂ eq/kg) by 4%, 11%, and 13%, respectively. The cultivation stage of wheat and yellow peas, and the electricity used during the manufacturing stage of food production, were the hotspots in the life cycle. The nutritional and greenhouse gas (GHG) data were combined as the nutrition carbon footprint score (NCFS) (NBS/g CO₂ per serving), a novel indicator that reflects product-level nutritional quality per unit environmental impact. Results showed that yellow pea flour increased the NCFS by 15% for pan bread, 90% for breakfast cereal, and 35% for pasta. The results and framework of this study are relevant for food industry, consumers, as well as global and national policy-makers evaluating the effect of dietary change and food reformulation on nutritional and climate change targets.
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Affiliation(s)
- Abhishek Chaudhary
- Institute of Food, Nutrition and Health, Eidgenössische Technische Hochschule (ETH) Zürich, CH-8092 Zürich, Switzerland.
| | | | | | - Alexander Mathys
- Institute of Food, Nutrition and Health, Eidgenössische Technische Hochschule (ETH) Zürich, CH-8092 Zürich, Switzerland.
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19
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Marinangeli CPF, House JD. Potential impact of the digestible indispensable amino acid score as a measure of protein quality on dietary regulations and health. Nutr Rev 2018; 75:658-667. [PMID: 28969364 PMCID: PMC5914309 DOI: 10.1093/nutrit/nux025] [Citation(s) in RCA: 85] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Abstract
Regulatory frameworks for protein content claims in Canada and the United States are underpinned by the protein efficiency ratio and protein digestibility-corrected amino acid score (PDCAAS), respectively, which are used to assess the protein quality of a given food. The digestible indispensable amino acid score (DIAAS) is a novel approach to measuring the protein quality of foods and is supported by the Food and Agriculture Organization of the United Nations. Methodological concerns about the PDCAAS are addressed by the DIAAS through introduction of the use of ileal amino acid digestibility coefficients and untruncated protein scores. However, before the DIAAS is widely adopted within regulatory frameworks, a comprehensive assessment is required. Accordingly, this review addresses the potential impact of the DIAAS on regulation, communication, and public health, as well as knowledge gaps, analytical challenges, and cost of implementation. A pragmatic approach to addressing protein quality is advocated by suggesting the use of conservative coefficients of digestibility that are derived from in vitro methods. Before adopting the DIAAS as a framework for supporting protein content claims, updated food-related regulations and policies should also be evaluated through a lens that anticipates the impact on consumer-facing nutrition communication, the adoption of dietary patterns that are nutritionally adequate, and a food value chain that fosters a spirit of food and nutritional innovation.
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Affiliation(s)
| | - James D House
- Department of Food & Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
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20
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Marinangeli CPF, Foisy S, Shoveller AK, Porter C, Musa-Veloso K, Sievenpiper JL, Jenkins DJA. An Appetite for Modernizing the Regulatory Framework for Protein Content Claims in Canada. Nutrients 2017; 9:nu9090921. [PMID: 28832556 PMCID: PMC5622681 DOI: 10.3390/nu9090921] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2017] [Revised: 06/30/2017] [Accepted: 07/13/2017] [Indexed: 12/25/2022] Open
Abstract
The need for protein-rich plant-based foods continues as dietary guidelines emphasize their contribution to healthy dietary patterns that prevent chronic disease and promote environmental sustainability. However, the Canadian Food and Drug Regulations provide a regulatory framework that can prevent Canadian consumers from identifying protein-rich plant-based foods. In Canada, protein nutrient content claims are based on the protein efficiency ratio (PER) and protein rating method, which is based on a rat growth bioassay. PERs are not additive, and the protein rating of a food is underpinned by its Reasonable Daily Intake. The restrictive nature of Canada’s requirements for supporting protein claims therefore presents challenges for Canadian consumers to adapt to a rapidly changing food environment. This commentary will present two options for modernizing the regulatory framework for protein content claims in Canada. The first and preferred option advocates that protein quality not be considered in the determination of the eligibility of a food for protein content claims. The second and less preferred option, an interim solution, is a framework for adopting the protein digestibility corrected amino acid score as the official method for supporting protein content and quality claims and harmonizes Canada’s regulatory framework with that of the USA.
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Affiliation(s)
| | - Samara Foisy
- Loblaw Companies Limited, 1 President's Choice Circle, Brampton, ON L6Y 5S5, Canada.
| | - Anna K Shoveller
- Department of Animal Biosciences, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada.
| | - Cara Porter
- Loblaw Companies Limited, 1 President's Choice Circle, Brampton, ON L6Y 5S5, Canada.
| | - Kathy Musa-Veloso
- Intertek Scientific & Regulatory Consultancy, 2233 Argentia Road-Suite 201, Mississauga, ON L5N 2X7, Canada.
| | - John L Sievenpiper
- Department of Nutritional Sciences, University of Toronto, Toronto, ON M5B 1W8, Canada.
- Clinical Nutrition & Risk Factor Modification Center, St. Michael's Hospital, Toronto, ON M5B 1W8, Canada.
- Department of Medicine, Division of Endocrinology and Metabolism, St. Michael's Hospital, Toronto, ON M5B 1W8, Canada.
- Li Ka Shing Knowledge Institute, St. Michael's Hospital, Toronto, ON M5B 1W8, Canada.
| | - David J A Jenkins
- Department of Nutritional Sciences, University of Toronto, Toronto, ON M5B 1W8, Canada.
- Clinical Nutrition & Risk Factor Modification Center, St. Michael's Hospital, Toronto, ON M5B 1W8, Canada.
- Department of Medicine, Division of Endocrinology and Metabolism, St. Michael's Hospital, Toronto, ON M5B 1W8, Canada.
- Li Ka Shing Knowledge Institute, St. Michael's Hospital, Toronto, ON M5B 1W8, Canada.
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Cialdella-Kam L, Kulpins D, Manore MM. Vegetarian, Gluten-Free, and Energy Restricted Diets in Female Athletes. Sports (Basel) 2016; 4:E50. [PMID: 29910298 PMCID: PMC5968895 DOI: 10.3390/sports4040050] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2016] [Revised: 10/02/2016] [Accepted: 10/08/2016] [Indexed: 12/15/2022] Open
Abstract
Female athletes who follow a diet that fails to meet energy and nutrient needs are at risk for musculoskeletal injuries, menstrual disturbances, and poor sports performance. Common nutritional concerns for the female athlete include low energy availability (EA) (i.e., energy intake from food remaining for metabolic processes after accounting for energy expended during exercise) and inadequate dietary intakes (i.e., not meeting sports nutrition guidelines) of carbohydrates, protein, essential fatty acids (EFAs), B-vitamins, calcium, iron, and vitamin D. Low EA and the associated nutrient deficiencies are more common in athletes who compete in weight-sensitive sports (i.e., aesthetic, gravitational, and weight category sports) because low body fat and mass confer a competitive advantage. Other athletes at risk for energy and nutrient deficits include athletes following a vegetarian or gluten-free diet (GFD). Careful dietary planning can help an athlete meet energy and nutrient needs. This review covers the nutrition issues associated with low EA and special diets (i.e., vegetarian and GFD) and describes strategies to help female athletes meet their energy and nutrient needs.
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Affiliation(s)
- Lynn Cialdella-Kam
- School of Medicine, Department of Nutrition, Case Western Reserve University, WG 48, 2109 Aldebert Rd., Cleveland, OH 44106-4954, USA.
| | - Danielle Kulpins
- School of Medicine, Department of Nutrition, Case Western Reserve University, WG 48, 2109 Aldebert Rd., Cleveland, OH 44106-4954, USA.
| | - Melinda M Manore
- School of Biological and Population Sciences, Nutrition and Exercise Science, Oregon State University, 103 Milam Hall, Corvallis, OR 97331, USA.
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