1
|
Rurik I, Péter S, Bánáti D. [Actual challenges of nutritional science]. Orv Hetil 2024; 165:483-488. [PMID: 38555569 DOI: 10.1556/650.2024.33013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Accepted: 02/12/2024] [Indexed: 04/02/2024]
Affiliation(s)
- Imre Rurik
- 1 Semmelweis Egyetem, Általános Orvostudományi Kar, Családorvosi Tanszék Budapest, Üllői út 25., 1091 Magyarország
- 4 Magyar Táplálkozástudományi Társaság Budapest Magyarország
| | - Szabolcs Péter
- 2 DSM-Firmenich Kaiseraugst Svájc
- 4 Magyar Táplálkozástudományi Társaság Budapest Magyarország
| | - Diána Bánáti
- 3 Szegedi Tudományegyetem, Mérnöki Kar, Élelmiszermérnöki Intézet Szeged Magyarország
- 4 Magyar Táplálkozástudományi Társaság Budapest Magyarország
| |
Collapse
|
2
|
Rühl R, Bánáti D. Analysis of the current vitamin A terminology and dietary regulations from vitamin A 1 to vitamin A 5. INT J VITAM NUTR RES 2024. [PMID: 38506673 DOI: 10.1024/0300-9831/a000807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/21/2024]
Abstract
Dietary recommendations on vitamin intake for human food fortification concerning vitamin A in various countries, larger economic zones and international organizations are mainly based on the Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) "Codex Alimentarius standards". The general vitamin A terminology is based on regulations of the International Union of Pure and Applied Chemistry (IUPAC) that are used to describe the involved derivatives. These regulations and terminology were set up in the middle of the last century. Starting with the decade of the 80ies in the 20th century a large improvement of molecular biological methodologies, background physiological mechanisms as well as analytical techniques contributed to a large diversification of this simply claimed vitamin A terminology. Unfortunately, the following terminology and governmental regulations for food fortification are imprecise and non-harmonized. In this article we tried to unravel this terminology for updating terminology, nutritional suggestions and governmental regulations for vitamin A, which are currently based on various uncertainties. According to the current regulations, the newly found vitamin A5/X can be included in the current vitamin A terminology as "vitamin A5" or alternatively or even in parallel as a new vitamin A-independent terminology as "vitamin X". Based on the detailed knowledge of research from the early beginning of general vitamin A pathway identification towards detailed research of the last decades the commonly used and simplified term vitamin A with relevance for governmental recommendations on vitamin intake and food fortification advice was now more correctly sub-categorized to further vitamin A1, and A5 sub-categories with vitamin A1-alcohol as retinol, vitamin A2-alcohol as 3,4-didehydroretinol and vitamin A5-alcohol as 9-cis-13,14-dihydroretinol as their mainly relevant vitamin forms present in the human organism. Here we suggest and advise how the vitamin A terminology and further governmental regulations should be organized depending on a successful unraveling of the organization of the current vitamin A terminology.
Collapse
Affiliation(s)
| | - Diána Bánáti
- Department of Food Engineering, Faculty of Engineering, University of Szeged, Hungary
| |
Collapse
|
3
|
Bohn T, Böhm V, Dulińska-Litewka J, Landrier JF, Bánáti D, Kucuk O, Borel P, Canas JA, Rühl R. Is vitamin A an antioxidant? INT J VITAM NUTR RES 2023; 93:481-482. [PMID: 35291873 DOI: 10.1024/0300-9831/a000752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Torsten Bohn
- Nutrition and Health Research Group, Department of Precision Health, Luxembourg Institute of Health, Strassen, Luxembourg
| | - Volker Böhm
- Institute of Nutritional Sciences, Friedrich Schiller University Jena, Germany
| | | | | | - Diána Bánáti
- Faculty of Engineering, University of Szeged, Hungary
| | - Omer Kucuk
- Department of Hematology and Medical Oncology, Emory University School of Medicine, Atlanta, Georgia
- Winship Cancer Institute of Emory University, Druid Hills, Georgia, USA
| | - Patrick Borel
- C2VN, INRAE, INSERM, Aix-Marseille University, Marseille, France
| | - Jose A Canas
- Division of Pediatric Endocrinology, John's Hopkins All Children's Hospital, Saint Petersburg, Florida, USA
| | - Ralph Rühl
- Paprika Bioanalytics BT, Debrecen, Hungary
| |
Collapse
|
4
|
Popping B, Buck N, Bánáti D, Brereton P, Gendel S, Hristozova N, Chaves SM, Saner S, Spink J, Willis C, Wunderlin D. Food inauthenticity: Authority activities, guidance for food operators, and mitigation tools. Compr Rev Food Sci Food Saf 2022; 21:4776-4811. [PMID: 36254736 DOI: 10.1111/1541-4337.13053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 08/30/2022] [Accepted: 09/02/2022] [Indexed: 01/28/2023]
Abstract
Historically, food fraud was a major public health concern which helped drive the development of early food regulations in many markets including the US and EU market. In the past 10 years, the integrity of food chains with respect to food fraud has again been questioned due to high profile food fraud cases. We provide an overview of the resulting numerous authoritative activities underway within different regions to counter food fraud, and we describe the guidance available to the industry to understand how to assess the vulnerability of their businesses and implement appropriate mitigation. We describe how such controls should be an extension of those already in place to manage wider aspects of food authenticity, and we provide an overview of relevant analytical tools available to food operators and authorities to protect supply chains. Practical Application: Practical Application of the provided information by the food industry in selecting resources (guidance document, analytical methods etc.).
Collapse
Affiliation(s)
- Bert Popping
- FOCOS - Food Consulting Strategically, Alzenau, Germany
| | - Neil Buck
- General Mills Inc., Nyon, Switzerland
| | - Diána Bánáti
- Faculty of Engineering, University of Szeged, Szeged, Hungary
| | - Paul Brereton
- Institute for Global Food Security, Queen's University Belfast, Belfast, Northern Ireland
| | - Steven Gendel
- Gendel Food Safety LLC, Silver Spring, Maryland, USA
| | | | - Sandra Mourinha Chaves
- BioISI-Biosystems and Integrative Sciences Institute, Faculty of Sciences, University of Lisbon, Lisbon, Portugal
| | - Samim Saner
- Mérieux NutriSciences, Tassin la Demi-Lune, France
| | - John Spink
- Department of Supply Chain Management, Michigan State University, East Lansing, Michigan, USA
| | | | - Daniel Wunderlin
- Universidad Nacional de Córdoba, Facultad de Ciencias Químicas, Departamento de Química Orgánica, Edificio Cs. II, Ciudad Universitaria, Córdoba, Argentina
| |
Collapse
|
5
|
Raposa B, Antal E, Macharia J, Pintér M, Rozmann N, Pusztai D, Sugár M, Bánáti D. The issue of acidity and alkalinity in our diet – Facts, popular beliefs, and the reality. AAlim 2022. [DOI: 10.1556/066.2022.00006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Abstract
Several misconceptions exist about foods and nutrition. Many believe, that the human body can “acidify”, thus, an “alkaline diet” should be followed. The acid-base balance is a characteristic of a normally functioning human body. Throughout our metabolic processes, acids and substances with acidic pH are produced continuously, which, in the case of a healthy person, does not affect the pH of the human body. In those rare cases, when an overall pH imbalance evolves in the human body due to its life-threatening nature, it requires urgent medical intervention. Furthermore, it cannot be influenced by dietary interventions.
This paper highlights evidence regarding acidification and the acid-base balance, with special attention to certain food groups. Foodstuffs have different specific pH value (acid-base character), they can be acidic, alkaline, or neutral in elemental state. Beside their chemical nature, the effect they have on the human body depends on the mechanism of their metabolism, as well. Diet and ingredients have direct and indirect effects on the human body's intracellular and extracellular compartments (especially blood and urine), still they do not influence its pH significantly.
Alkaline diets were born in the absence of evidence-based information and/or the misunderstanding and wrong interpretation of the available and up-to-date scientific facts. The convictions of consumers and the promotion of the alkaline diet lack the scientific basis, so it can be harmful or even dangerous in the long run.
In summary, scientific evidence on the efficacy or prophylactic effects of an alkaline diet is not available.
Collapse
Affiliation(s)
- B. Raposa
- Institute of Nursing Sciences, Basic Health Sciences and Health Visiting, Faculty of Health Sciences, University of Pécs, Vörösmarty út 4., 7633 Pécs, Hungary
| | - E. Antal
- Tét Platform Association, Andrássy út 6., 1062 Budapest, Hungary
| | - J. Macharia
- Doctoral School of Health Sciences, Faculty of Health Sciences, University of Pécs, Vörösmarty út 4., 7633 Pécs, Hungary
| | - M. Pintér
- Institute of Nursing Sciences, Basic Health Sciences and Health Visiting, Faculty of Health Sciences, University of Pécs, Vörösmarty út 4., 7633 Pécs, Hungary
| | - N. Rozmann
- Institute of Nursing Sciences, Basic Health Sciences and Health Visiting, Faculty of Health Sciences, University of Pécs, Vörösmarty út 4., 7633 Pécs, Hungary
| | - D. Pusztai
- Institute of Nursing Sciences, Basic Health Sciences and Health Visiting, Faculty of Health Sciences, University of Pécs, Vörösmarty út 4., 7633 Pécs, Hungary
| | - M. Sugár
- Institute of Nursing Sciences, Basic Health Sciences and Health Visiting, Faculty of Health Sciences, University of Pécs, Vörösmarty út 4., 7633 Pécs, Hungary
| | - D. Bánáti
- Institute of Food Engineering, University of Szeged, Mars tér 7., 6725 Szeged, Hungary
| |
Collapse
|
6
|
Affiliation(s)
| | - Erzsébet Szabó
- National Agricultural Research and Innovation Centre, Food Science Research Institute, Budapest, Hungary
| | | | - Monica Tarcea
- University of Medicine, Pharmacy, Sciences and Technology of Targu-Mures, Targu-Mures, Romania
| | - Diána Bánáti
- International Life Sciences Institute Europe, Brussels, Belgium
| |
Collapse
|
7
|
Miquel S, Champ C, Day J, Aarts E, Bahr BA, Bakker M, Bánáti D, Calabrese V, Cederholm T, Cryan J, Dye L, Farrimond JA, Korosi A, Layé S, Maudsley S, Milenkovic D, Mohajeri MH, Sijben J, Solomon A, Spencer JPE, Thuret S, Vanden Berghe W, Vauzour D, Vellas B, Wesnes K, Willatts P, Wittenberg R, Geurts L. Poor cognitive ageing: Vulnerabilities, mechanisms and the impact of nutritional interventions. Ageing Res Rev 2018; 42:40-55. [PMID: 29248758 DOI: 10.1016/j.arr.2017.12.004] [Citation(s) in RCA: 116] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2017] [Revised: 12/08/2017] [Accepted: 12/08/2017] [Indexed: 12/21/2022]
Abstract
BACKGROUND Ageing is a highly complex process marked by a temporal cascade of events, which promote alterations in the normal functioning of an individual organism. The triggers of normal brain ageing are not well understood, even less so the factors which initiate and steer the neuronal degeneration, which underpin disorders such as dementia. A wealth of data on how nutrients and diets may support cognitive function and preserve brain health are available, yet the molecular mechanisms underlying their biological action in both normal ageing, age-related cognitive decline, and in the development of neurodegenerative disorders have not been clearly elucidated. OBJECTIVES This review aims to summarise the current state of knowledge of vulnerabilities that predispose towards dysfunctional brain ageing, highlight potential protective mechanisms, and discuss dietary interventions that may be used as therapies. A special focus of this paper is on the impact of nutrition on neuroprotection and the underlying molecular mechanisms, and this focus reflects the discussions held during the 2nd workshop 'Nutrition for the Ageing Brain: Functional Aspects and Mechanisms' in Copenhagen in June 2016. The present review is the most recent in a series produced by the Nutrition and Mental Performance Task Force under the auspice of the International Life Sciences Institute Europe (ILSI Europe). CONCLUSION Coupling studies of cognitive ageing with studies investigating the effect of nutrition and dietary interventions as strategies targeting specific mechanisms, such as neurogenesis, protein clearance, inflammation, and non-coding and microRNAs is of high value. Future research on the impact of nutrition on cognitive ageing will need to adopt a longitudinal approach and multimodal nutritional interventions will likely need to be imposed in early-life to observe significant impact in older age.
Collapse
Affiliation(s)
- Sophie Miquel
- Mars-Wrigley, 1132 W. Blackhawk Street, Chicago, IL 60642, United States
| | - Claire Champ
- Human Appetite Research Unit, School of Psychology, University of Leeds, Leeds, LS2 9JT, United Kingdom
| | - Jon Day
- Cerebrus Associates Limited, The White House, 2 Meadrow, Godalming, Surrey, GU7 3HN, United Kingdom
| | - Esther Aarts
- Donders Institute for Brain, Cognition, and Behaviour, Radboud University Nijmegen, Kapittelweg 29, 6525 EN Nijmegen, The Netherlands
| | - Ben A Bahr
- Biotechnology Research and Training Centre, University of North Carolina - Pembroke, United States
| | - Martijntje Bakker
- The Netherlands Organisation for Health Research and Development, Laan van Nieuw Oost-Indië 334, 2593 CE The Hague, The Netherlands
| | - Diána Bánáti
- International Life Sciences Institute, Europe (ILSI Europe), Av E. Mounier 83, Box 6, 1200 Brussels, Belgium
| | - Vittorio Calabrese
- University of Catania, Department of Biomedical and Biotechnological Sciences, Biological Tower - Via Santa Sofia, 97, Catania, Italy
| | - Tommy Cederholm
- University of Uppsala, Institutionen för folkhälso- och vårdvetenskap, Klinisk nutrition och metabolism, Uppsala Science Park, 751 85 Uppsala, Sweden
| | - John Cryan
- Anatomy & Neuroscience, University College Cork, 386 Western Gateway Building, Cork, Ireland
| | - Louise Dye
- Human Appetite Research Unit, School of Psychology, University of Leeds, Leeds, LS2 9JT, United Kingdom
| | | | - Aniko Korosi
- Swammerdam Institute for Life Sciences, Center for Neuroscience, University of Amsterdam, Science Park 904, 1098 XH, Amsterdam, The Netherlands
| | - Sophie Layé
- Nutrition et Neurobiologie Intégrée, INRA Bordeaux University, 146 rue Léo Saignat, 33076 Bordeaux cedex, France
| | - Stuart Maudsley
- Department of Biomedical Research and VIB-UAntwerp Center for Molecular Neurology, University of Antwerp, Gebouw V, Campus Drie Eiken, Universiteitsplein 1, 2610 Antwerpen, Belgium
| | - Dragan Milenkovic
- INRA, Human Nutrition Unit, UCA, F-63003, Clermont-Ferrand, France; Department of Internal Medicine, Division of Cardiovascular Medicine, School of Medicine, University of California Davis, Davis, CA 95616, United States
| | - M Hasan Mohajeri
- DSM Nutritional Products Ltd., Wurmisweg 576, Kaiseraugst 4303, Switzerland
| | - John Sijben
- Nutricia Research, Nutricia Advanced Medical Nutrition, PO Box 80141, 3508TC, Utrecht, The Netherlands
| | - Alina Solomon
- Aging Research Center, Karolinska Institutet, Gävlegatan 16, SE-113 30 Stockholm, Sweden
| | - Jeremy P E Spencer
- Hugh Sinclair Unit of Human Nutrition and Institute for Cardiovascular and Metabolic Research, Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AP, United Kingdom
| | - Sandrine Thuret
- Institute of Psychiatry, Psychology and Neuroscience, King's College London, The Maurice Wohl Clinical Neuroscience Institute,125 Coldharbour Lane, SE5 9NU London, United Kingdom
| | - Wim Vanden Berghe
- PPES, Department Biomedical Sciences, University Antwerp, Campus Drie Eiken, Universiteitsplein 1, 2610 Antwerp, Belgium
| | - David Vauzour
- University of East Anglia, Norwich Research Park, Norwich NR4 7TJ, United Kingdom
| | - Bruno Vellas
- Department of Geriatric Medicine, CHU Toulouse, Gerontopole, Toulouse, France
| | - Keith Wesnes
- Wesnes Cognition Limited, Little Paddock, Streatley on Thames, RG8 9RD, United Kingdom; Medical School, University of Exeter, Exeter, United Kingdom; Department of Psychology, Northumbria University, Newcastle, United Kingdom; Centre for Human Psychopharmacology, Swinburne University, Melbourne, Australia; Medicinal Plant Research Group, Newcastle University, United Kingdom
| | - Peter Willatts
- School of Psychology, University of Dundee Nethergate, Dundee, DD1 4HN, United Kingdom
| | - Raphael Wittenberg
- London School of Economics and Political Science, Personal Social Services Research Unit, London, United Kingdom
| | - Lucie Geurts
- International Life Sciences Institute, Europe (ILSI Europe), Av E. Mounier 83, Box 6, 1200 Brussels, Belgium.
| |
Collapse
|
8
|
Crevel RRW, Ronsmans S, Marsaux CFM, Bánáti D. ILSI Europe's Food Allergy Task Force: From Defining the Hazard to Assessing the Risk from Food Allergens. J AOAC Int 2017; 101:91-95. [PMID: 29202913 DOI: 10.5740/jaoacint.17-0397] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The International Life Sciences Institute (ILSI) Europe Food Allergy Task Force was founded in response to early public concerns about the growing impact of food allergies almost coincidentally with the publication of the 1995 Food and Agriculture Organization-World Health Organization Technical Consultation on Food Allergies. In line with ILSI principles aimed to foster collaboration between stakeholders to promote consensus on science-based approaches to food safety and nutrition, the task force has played a central role since then in the development of risk assessment for food allergens. This ranged from consideration of the criteria to be applied to identifying allergens of public health concern through methodologies to determine the relationship between dose and the proportion of allergic individuals reacting, as well as the nature of the observed responses. The task force also promoted the application of novel, probabilistic risk assessment methods to better delineate the impact of benchmarks, such as reference doses, and actively participated in major European food allergy projects, such as EUROPREVALL, the European Union (EU)-funded project "The prevalence, cost and basis of food allergy across Europe;" and iFAAM, "Integrated approaches to food allergen and allergy risk management," also an EU-funded project. Over the years, the task force's work has evolved as answers to initial questions raised further issues: Its current work program includes a review of analytical methods and how different ones can best be deployed given their strengths and limitations. Another activity, which has just commenced, aims to develop a framework for stakeholders to achieve consensus on acceptable risk.
Collapse
Affiliation(s)
- René R W Crevel
- Unilever, Safety and Environmental Assurance Centre, Bedford, United Kingdom
| | | | - Cyril F M Marsaux
- International Life Sciences Institute (ILSI) Europe, Brussels, Belgium
| | - Diána Bánáti
- International Life Sciences Institute (ILSI) Europe, Brussels, Belgium
| |
Collapse
|
9
|
Vauzour D, Camprubi-Robles M, Miquel-Kergoat S, Andres-Lacueva C, Bánáti D, Barberger-Gateau P, Bowman GL, Caberlotto L, Clarke R, Hogervorst E, Kiliaan AJ, Lucca U, Manach C, Minihane AM, Mitchell ES, Perneczky R, Perry H, Roussel AM, Schuermans J, Sijben J, Spencer JPE, Thuret S, van de Rest O, Vandewoude M, Wesnes K, Williams RJ, Williams RSB, Ramirez M. Nutrition for the ageing brain: Towards evidence for an optimal diet. Ageing Res Rev 2017; 35:222-240. [PMID: 27713095 DOI: 10.1016/j.arr.2016.09.010] [Citation(s) in RCA: 124] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2016] [Revised: 09/05/2016] [Accepted: 09/29/2016] [Indexed: 02/07/2023]
Abstract
As people age they become increasingly susceptible to chronic and extremely debilitating brain diseases. The precise cause of the neuronal degeneration underlying these disorders, and indeed normal brain ageing remains however elusive. Considering the limits of existing preventive methods, there is a desire to develop effective and safe strategies. Growing preclinical and clinical research in healthy individuals or at the early stage of cognitive decline has demonstrated the beneficial impact of nutrition on cognitive functions. The present review is the most recent in a series produced by the Nutrition and Mental Performance Task Force under the auspice of the International Life Sciences Institute Europe (ILSI Europe). The latest scientific advances specific to how dietary nutrients and non-nutrient may affect cognitive ageing are presented. Furthermore, several key points related to mechanisms contributing to brain ageing, pathological conditions affecting brain function, and brain biomarkers are also discussed. Overall, findings are inconsistent and fragmented and more research is warranted to determine the underlying mechanisms and to establish dose-response relationships for optimal brain maintenance in different population subgroups. Such approaches are likely to provide the necessary evidence to develop research portfolios that will inform about new dietary recommendations on how to prevent cognitive decline.
Collapse
Affiliation(s)
- David Vauzour
- University of East Anglia, Norwich Medical School, Norwich NR4 7UQ, United Kingdom
| | - Maria Camprubi-Robles
- Abbott Nutrition R&D, Abbott Laboratories, Camino de Purchil 68, 18004 Granada, Spain
| | | | | | - Diána Bánáti
- International Life Sciences Institute, Europe (ILSI Europe), Av E. Mounier 83, Box 6, 1200 Brussels, Belgium
| | | | - Gene L Bowman
- Nestlé Institute of Health Sciences, EPFL Innovation Park, 1015 Lausanne, Switzerland
| | - Laura Caberlotto
- The Microsoft Research-University of Trento, Centre for Computational and Systems Biology (COSBI), Piazza Manifattura 1, 38068 Rovereto, TN, Italy
| | - Robert Clarke
- Oxford University, Richard Doll Building, Old Road Campus, Roosevelt Drive, OX3 7LF Oxford, United Kingdom
| | - Eef Hogervorst
- Loughborough University, Brockington Building, Asby Road, LE11 3TU Loughborough, United Kingdom
| | - Amanda J Kiliaan
- Radboud University Medical Center, P.O. Box 9101, 6500 HB Nijmegen, The Netherlands
| | - Ugo Lucca
- IRCCS-Instituto di Richerche Farmacologiche Mario Negri, Via G. La Masa 19, 20156 Milan, Italy
| | - Claudine Manach
- INRA, UMR 1019, Human Nutrition Unit, CRNH Auvergne, 63000 Clermont-Ferrand, France
| | - Anne-Marie Minihane
- University of East Anglia, Norwich Medical School, Norwich NR4 7UQ, United Kingdom
| | | | - Robert Perneczky
- Imperial College London, South Kensington Campus, SW7 2AZ London, United Kingdom
| | - Hugh Perry
- University of Southampton, Tremona Road, SO16 6YD Southampton, United Kingdom
| | - Anne-Marie Roussel
- Joseph Fourier University, Domaine de la Merci, 38706 La Tronche, France
| | - Jeroen Schuermans
- International Life Sciences Institute, Europe (ILSI Europe), Av E. Mounier 83, Box 6, 1200 Brussels, Belgium.
| | - John Sijben
- Nutricia Research, Nutricia Advances Medical Nutrition, P.O. Box 80141, 3508TC Utrecht, The Netherlands
| | - Jeremy P E Spencer
- University of Reading, Whiteknights, P.O. Box 217, RG6 6AH Reading, Berkshire, United Kingdom
| | - Sandrine Thuret
- King's College London, Institute of Psychiatry, Psychology and Neuroscience, The Maurice Wohl Clinical Neuroscience Institute, 125 Coldharbour Lane, SE5 9NU London, United Kingdom
| | - Ondine van de Rest
- Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
| | | | - Keith Wesnes
- Wesnes Cognition Ltd., Little Paddock, Streatley on Thames RG8 9RD, United Kingdom; Department of Psychology, Northumbria University, Newcastle, United Kingdom; Centre for Human Psychopharmacology, Swinburne University, Melbourne, Australia; Medicinal Plant Research Group, Newcastle University, United Kingdom
| | | | - Robin S B Williams
- Royal Holloway, University of London, Egham, TW20 0EX Surrey, United Kingdom
| | - Maria Ramirez
- Abbott Nutrition R&D, Abbott Laboratories, Camino de Purchil 68, 18004 Granada, Spain
| |
Collapse
|
10
|
Belovai J, Romvári R, Fébel H, Mézes M, Bánáti D, Szabó A. Influence of Partial Fat Replacement With Lecithin on the Product Characteristics of a Special Hungarian Cold Cut. Acta Alimentaria 2016. [DOI: 10.1556/066.2016.45.2.15] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
11
|
Barlow SM, Boobis AR, Bridges J, Cockburn A, Dekant W, Hepburn P, Houben GF, König J, Nauta MJ, Schuermans J, Bánáti D. The role of hazard- and risk-based approaches in ensuring food safety. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.10.007] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
12
|
Abstract
INTRODUCTION Nowadays the number of people suffering from different non-communicable diseases is continuously rising. However, the risk of the incidence of these diseases can be reduced with the help of conscious and healthy lifestyle. AIM The main aim of the study was to explore Hungarian consumers' attitude related to healthy diet. METHOD A questionnaire survey was conducted with 473 respondents. RESULTS According to the participants it is difficult to make head or tail of information about healthy nutrition, and the "Internet" is the most frequently used source of information. With cluster analysis 3 significantly different consumer groups were identified: participants of the "ambitious" group show positive attitude towards healthy diet; the "health conscious" cluster cares about and actively supports health and diet; and members of the "indifferent" cluster are less interested and do not make a remarkable effort for their healthy diet. CONCLUSIONS Results of the questionnaire survey pointed out the importance of targeted information to relevant consumer groups, as well as the importance of popularization of accurate and reliable information sources. Furthermore, presentation and popularization of cost-effective healthy nutrition are of outstanding importance, especially for consumers in need (e.g. elderly, low-income people).
Collapse
Affiliation(s)
- Viktória Szűcs
- Nemzeti Agrárkutatási és Innovációs Központ - Élelmiszer-tudományi Kutatóintézet Budapest Herman Ottó út 15. 1022
| | - Erzsébet Szabó
- Nemzeti Agrárkutatási és Innovációs Központ - Élelmiszer-tudományi Kutatóintézet Budapest Herman Ottó út 15. 1022
| | - Diána Bánáti
- International Life Sciences Institute Europe Brüsszel
| |
Collapse
|
13
|
Jaeger H, Knorr D, Szabó E, Hámori J, Bánáti D. Impact of terminology on consumer acceptance of emerging technologies through the example of PEF technology. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2014.12.004] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
14
|
Frewer LJ, Fischer ARH, Brennan M, Bánáti D, Lion R, Meertens RM, Rowe G, Siegrist M, Verbeke W, Vereijken CMJL. Risk/Benefit Communication about Food—A Systematic Review of the Literature. Crit Rev Food Sci Nutr 2015; 56:1728-45. [DOI: 10.1080/10408398.2013.801337] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
15
|
Belovai J, Romvári R, Fébel H, Szabó A, Bánáti D. Effects of n-3 fatty acid enrichment on the quality characteristics of a special Hungarian cold cut (Párizsi). Acta Alimentaria 2014. [DOI: 10.1556/aalim.2013.0010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
16
|
Szűcs V, Guerrero L, Claret A, Tarcea M, Szabó E, Bánáti D. Food additives and consumer preferences: A cross-cultural choice based conjoint analysis. Acta Alimentaria 2014. [DOI: 10.1556/aalim.43.2014.suppl.25] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
17
|
Abstract
Food safety has been a growing concern among European Union (EU) citizens over the last decades. Despite the fact that food has never been safer, consumers are considerably uncertain and increasingly critical about the safety of their food. The introduction of new principles, such as the primary responsibility of producers, traceability, risk analysis, the separation of risk assessment and risk management provided a more transparent, science-based system in Europe, which can help to restore consumers' lost confidence. The present EU integrated approach to food safety 'from farm to fork' aims to assure a high level of food safety within the EU.
Collapse
Affiliation(s)
- Diána Bánáti
- Central Environmental and Food Science Research Institute, Budapest, Hungary
| |
Collapse
|
18
|
Abstract
The frequent media reports on food additives weakened consumers’ trust in food producers and food control authorities as well. Furthermore, consumers’ uncertainty is also raised by the fact that they obtain their information from inadequate, mistrustful sources and, therefore, consumers might avoid the consumption of certain foodstuffs. While food producers may react by replacing artificial components by natural ones, they try to emphasize the favourable characteristics of their products. The authors describe the main trends and efforts related to food additives. On the basis of the overview it can be concluded that – besides taking into consideration consumers’ needs – product development and research directions are promising. Food producers’ efforts may help to restore consumer confidence and trust and they may help them to have informed choice. Orv. Hetil., 154(46), 1813–1819.
Collapse
Affiliation(s)
- Viktória Szűcs
- Központi Környezet- és Élelmiszer-tudományi Kutatóintézet Budapest Herman Ottó út 15. 1022
| | - Diána Bánáti
- International Life Sciences Institute Europe Brüsszel
| |
Collapse
|
19
|
Affiliation(s)
| | - A. Wanders
- Division of Human Nutrition; Wageningen University; The Netherlands
| | - D. Bánáti
- Institute of Psychological Sciences; University of Leeds; UK
| |
Collapse
|
20
|
Szűcs V, Szabó E, Bánáti D. The past, present and future of food consumption databases. Orv Hetil 2012; 153:1692-700. [DOI: 10.1556/oh.2012.29475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Results of the food consumption surveys are utilized in many areas, such as for example risk assessment, cognition of consumer trends, health education and planning of prevention projects. Standardization of national consumption data for international comparison is an important task. The intention work began in the 1970s. Because of the widespread utilization of food consumption data, many international projects have been done with the aim of their harmonization. The present study shows data collection methods for groups of the food consumption data, their utilization, furthermore, the stations of the international harmonization works in details. The authors underline that for the application of the food consumption data on the international level, it is crucial to harmonize the surveys’ parameters (e.g. time of data collection, method, number of participants, number of the analysed days and the age groups). For this purpose the efforts of the EU menu project, started in 2012, are promising. Orv. Hetil., 2012, 153, 1692–1700.
Collapse
Affiliation(s)
- Viktória Szűcs
- Központi Környezet- és Élelmiszer-tudományi Kutatóintézet Budapest Herman Ottó út 15. 1022
| | - Erzsébet Szabó
- Központi Környezet- és Élelmiszer-tudományi Kutatóintézet Budapest Herman Ottó út 15. 1022
| | | |
Collapse
|
21
|
|
22
|
McCarthy M, Aitsi-Selmi A, Bánáti D, Frewer L, Hirani V, Lobstein T, McKenna B, Mulla Z, Rabozzi G, Sfetcu R, Newton R. Research for food and health in Europe: themes, needs and proposals. Health Res Policy Syst 2011; 9:37. [PMID: 21958161 PMCID: PMC3203080 DOI: 10.1186/1478-4505-9-37] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2011] [Accepted: 09/29/2011] [Indexed: 11/26/2022] Open
Abstract
Background Diet, in addition to tobacco, alcohol and physical exercise, is a major factor contributing to chronic diseases in Europe. There is a pressing need for multidisciplinary research to promote healthier food choices and better diets. Food and Health Research in Europe (FAHRE) is a collaborative project commissioned by the European Union. Among its tasks is the description of national research systems for food and health and, in work reported here, the identification of strengths and gaps in the European research base. Methods A typology of nine research themes was developed, spanning food, society, health and research structures. Experts were selected through the FAHRE partners, with balance for individual characteristics, and reported using a standardised template. Results Countries usually commission research on food, and on health, separately: few countries have combined research strategies or programmes. Food and health are also strongly independent fields within the European Commission's research programmes. Research programmes have supported food and bio-technology, food safety, epidemiological research, and nutritional surveillance; but there has been less research into personal behaviour and very little on environmental influences on food choices - in the retail and marketing industries, policy, and regulation. The research is mainly sited within universities and research institutes: there is relatively little published research contribution from industry. Discussion National food policies, based on epidemiological evidence and endorsed by the World Health Organisation, recommend major changes in food intake to meet the challenge of chronic diseases. Biomedical and biotechnology research, in areas such as 'nutrio-genomics', 'individualised' diets, 'functional' foods and 'nutri-pharmaceuticals' appear likely to yield less health benefit, and less return on public investment, than research on population-level interventions to influence dietary patterns: for example policies to reduce population consumption of trans fats, saturated fats, salt and energy density. Research should now address how macro-diets, rather than micro-nutritional content, can be improved for beneficial impacts on health, and should evaluate the impact of market changes and policy interventions, including regulation, to improve public health. Conclusions European and national research on food and health should have social as well as commercial benefits. Strategies and policies should be developed between ministries of health and national research funding agencies. Collaboration between member states in the European Union can yield better innovation and greater competitive advantage.
Collapse
Affiliation(s)
- Mark McCarthy
- Department of Epidemiology and Public Health, University College London, London, UK.
| | | | | | | | | | | | | | | | | | | | | |
Collapse
|
23
|
|
24
|
Olsen N, Menichelli E, Grunert K, Sonne A, Szabó E, Bánáti D, Næs T. Choice probability for apple juice based on novel processing techniques: Investigating the choice relevance of mean-end-chains. Food Qual Prefer 2011. [DOI: 10.1016/j.foodqual.2010.07.010] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
25
|
Bánáti D. Scientific substantiation of health claims. Acta Alimentaria 2010. [DOI: 10.1556/aalim.39.2010.4.1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
26
|
Nagy-Gasztonyi M, Sass-Kiss Á, Tömösközi-Farkas R, Bánáti D, Daood HG. Liquid Chromatographic Analysis of Phenolic Compounds in Organically and Conventionally Grown Varieties of Sour Cherries. Chromatographia 2010. [DOI: 10.1365/s10337-010-1590-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
27
|
Bánáti D. Food safety in focus. Acta Alimentaria 2009. [DOI: 10.1556/aalim.38.suppl.3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The review provides selected examples on the activities and main results of the research and development work after the re-organization of the Central Food Research Institute (Budapest) at the turn of the 21
st
century.
Collapse
Affiliation(s)
- D. Bánáti
- 1 Central Food Research Institute H-1022 Budapest Herman Ottó út 15. Hungary
| |
Collapse
|
28
|
|
29
|
|
30
|
|
31
|
Abstract
Food safety problems are gaining importance throughout Europe. National food safety strategies are required and in the center of these strategies are consumers. The aim of our study was to analyse the behavior of Hungarian consumers and their food safety-related knowledge based on cluster analysis of principal component scores. We have identified five clusters: 'uncertain curios', 'optimistic technocrats', 'indifferent', 'distrustful' and 'incoherent' consumers. The name of each group is reflecting the most characteristic feature of the cluster. Furthermore, their socio-economic and educational background was dominant, as well. Consequently, our most important aim should be to strengthen the efficiency of risk communication towards consumers relating to food safety issues if we want to preserve their fragile confidence.
Collapse
Affiliation(s)
- D Bánáti
- Central Food Research Institute, Budapest, Hungary.
| | | |
Collapse
|
32
|
Bánáti D. Adulteration of foodstuffs: from misleading to poisoning. Experiences of a new EU member state (Hungary) on the threshold of market economy. Forum Nutr 2005:124-34. [PMID: 15702595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 05/01/2023]
Abstract
The increasing number of food producers, and the outstanding amount of import foodstuffs enables the producers to mislead and cheat consumers. To differentiate those who take advantage of legal rules from the ones who commit food adulteration is very difficult. The consciousness of consumers would be crucial. However, how can we expect consequent behavior from them regarding controversial issues emerging day by day? In addition, ignorance and unfair market behavior may endanger consumer health and misleading can lead to poisoning. So we need sanctions and judicial penalties with an adequate restraining force to halt this process.
Collapse
Affiliation(s)
- Diána Bánáti
- Central Food Research Institute, Budapest, Hungary.
| |
Collapse
|
33
|
|
34
|
Bánáti D, Lakner Z. The food safety issue and the consumer behaviour in a transition economy: a case study of Hungary. Acta Alimentaria 2002. [DOI: 10.1556/aalim.31.2002.1.3] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
35
|
Bánáti D, Fielding L, Grandison A, Cook P. The effect of combinations of irradiation and pH on the survival of Escherichia coli on chicken meat. Lett Appl Microbiol 1993. [DOI: 10.1111/j.1472-765x.1993.tb01408.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|