Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef

The objective of this study was to assess the effects of ultrasonic assisted cooking on the chemical profiles of spiced beef taste and flavor. Ultrasound power with 0 W, 400 W, 600 W, 800 W and 1000 W (frequency of 20 kHz) were used for cooking 120 min. The sodium chloride, sugar, free amino acids (FAAs), 5'-ribonucleotides, lipid oxidation, volatile flavor substance contents and electronic nose of spiced beef were determined. Results showed that ultrasonic treatment could significantly increase the content of sodium chloride in beef sample (P < 0.05). When the ultrasonic power lower than 1000 W, the content of sugar and 5'-ribonucleotides could be increased significantly compared with the control (P < 0.05). The essential amino acid content and the essential amino acid/non-essential ratios (E/NE) were significantly increased with the ultrasound treatment (P < 0.05). The lipid oxidation showed that ultrasound resulted in the increased of TBARS values compared with control significantly (P < 0.05), but no significant differences were shown among the different ultrasonic power groups (P > 0.05). With the ultrasonic treatment, the types and relative content of volatile flavor substances were significantly increased (P < 0.05), especially for aldehydes, alcohols and ketones. However, there was no significant variation among the different ultrasound power groups (P > 0.05). This result was consistent with the measurement of electronic nose. Data points of control samples were away from ultrasonic treatment groups, while data points of different ultrasonic treatment groups were flock together. The results indicate that the application of ultrasound during cooking has a positive effect on chemical profiles of spiced beef taste and flavor, particularly for the power of 800 W.

Impact of the Pick the Tick food information programme on the salt content of food in New Zealand

The Pick the Tick programme of the National Heart Foundation of New Zealand aims to provide a framework for cooperation with the food industry to improve nutrition labelling and to develop a healthy food supply. Food manufacturers, whose products meet defined nutritional criteria, are able to display the Pick the Tick logo on food labels. The tick is used by 59% of shoppers in assisting them make healthy food choices. Food companies are encouraged to reformulate product composition if they fail to meet criteria and develop new products to specifically meet the Pick the Tick criteria. The objective of this study was to evaluate the impact of the programme on food formulation. The main outcome measure was the amount of salt not added to food products. Changes to sodium levels were multiplied by the volume of sales and then converted to salt in tonnes to provide a tangible measure of the impact of the programme. In a 1-year period, July 1998 to June 1999, Pick the Tick influenced food companies to exclude approximately 33 tonnes of salt through the reformulation and formulation of 23 breads, breakfast cereals and margarine. Breakfast cereals showed the largest reduction in sodium content by an average of 378 mg sodium per 100 g product (61%). Bread was reduced by an average of 123 mg per 100 g product (26%) and margarine by 53 mg per 100 g (11%). Pick the Tick appeals to the food industry as a tool for marketing food products and has provided an incentive to improve the nutritional value of foods. The tick on approved products not only acts as a 'nutrition signpost' for consumers but can also significantly influence the formulation of products without sacrificing taste or quality.

A community programme to reduce salt intake and blood pressure in Ghana [ISRCTN88789643]

BACKGROUND

In Africa hypertension is common and stroke is increasing. Detection, treatment and control of high blood pressure (BP) is limited. BP can be lowered by reducing salt intake. In Africa salt is added to the food by the consumer, as processed food is rare. A population-wide approach with programmes based on health education and promotion is thus possible.

METHODS

We carried out a community-based cluster randomised trial of health promotion in 1,013 participants from 12 villages (628 women, 481 rural dwellers); mean age 55 years to reduce salt intake and BP. Average BP was 125/74 mmHg and urinary sodium (UNa) 101 mmol/day. A health promotion intervention was provided over 6 months to all villages. Assessments were made at 3 and 6 months. Primary end-points were urinary sodium excretion and BP levels.

RESULTS

There was a significant positive relationship between salt intake and both systolic (2.17 mmHg [95% CI 0.44 to 3.91] per 50 mmol of UNa per day, p < 0.001) and diastolic BP (1.10 mmHg [0.08 to 1.94], p < 0.001) at baseline. At six months the intervention group showed a reduction in systolic (2.54 mmHg [-1.45 to 6.54]) and diastolic (3.95 mmHg [0.78 to 7.11], p = 0.015) BP when compared to control. There was no significant change in UNa. Smaller villages showed greater reductions in UNa than larger villages (p = 0.042). Irrespective of randomisation, there was a consistent and significant relationship between change in UNa and change in systolic BP, when adjusted for confounders. A difference in 24-hour UNa of 50 mmol was associated with a lower systolic BP of 2.12 mmHg (1.03 to 3.21) at 3 months and 1.34 mmHg (0.08 to 2.60) at 6 months (both p < 0.001).

CONCLUSION

In West Africa the lower the salt intake, the lower the BP. It would appear that a reduction in the average salt intake in the whole community may lead to a small but significant reduction in population systolic BP.

The iodine content of Norwegian foods and diets

OBJECTIVES

To examine dietary iodine sources and to estimate the dietary iodine intake of the Norwegian population.

DESIGN

Food iodine analyses carried out in Norway during the last 10 years were compiled, and iodine intake calculated on the basis of food intake data from nation-wide dietary surveys among children and adults. The food intake of adults was measured by a self-administrated food-frequency questionnaire, which covered habitual diet during the past year. The food intake of children was measured by dietary record during four consecutive days.

SETTING

Neither household nor industrial iodisation of salt is mandatory in Norway, but some brands of table salt have 5 microg of iodine added per gram of NaCl. In spite of this, the population has been considered iodine-replete for decades, i.e. having an iodine intake well above the Recommended Dietary Allowance of 150 microg day(-1). This assumption has not been substantiated by dietary surveys.

SUBJECTS

The adults included 1374 females and 1298 males aged 16-79 years. The children included 185 girls and 206 boys aged 4 years, 411 girls and 404 boys aged 9 years, and 517 girls and 492 boys aged 13 years.

RESULTS

The calculated iodine intake was in the range of 100-250 microg day(-1) in the majority of the adult population. The mean iodine intake was 136 microg day(-1) (170 microg I/10 MJ) among women and 176 microg day(-1) (161 microg I/10 MJ) among men. For children the iodine intake was in the range of 100-120 microg day(-1). Milk and dairy products contributed approximately 55% and 70% of the dietary iodine intake in adults and children, respectively. Fish contributed more than 20% of the iodine intake in adults and about 10% in children. The iodine contribution of drinking water was negligible.

CONCLUSIONS

While fish has the highest natural concentration of iodine and as such is an excellent iodine source, milk and diary products are the main determinants of iodine intake in the Norwegian population. Iodisation of cow fodder has been mandatory in Norway since 1950 and provides an efficient alternative to universal salt iodisation. Our results show that the dietary iodine intake of adults is in the range considered to be sufficient. The dietary intake of iodine was at recommended levels among the youngest children; however, it decreased among adolescents, especially among girls.

Labelling the salt content in foods: a useful tool in reducing sodium intake in Finland

Objective

To estimate the impact of choosing food products labelled either as low or high in salt on salt intake in the Finnish adult population.

Setting and subjects

The National FINDIET 2002 survey with 48-hour recalls from 2007 subjects aged 25–64 years. Sodium intake was calculated based on the Fineli® food composition database including the sodium content of natural and processed foods as well as the salt content of recipes. The distribution of salt intake was calculated in different ways: the present situation; assuming that all breads, cheeses, processed meat and fish, breakfast cereals and fat spreads consumed would be either ‘lightly salted’ or ‘heavily salted’ based on the current labelling practice; and, in addition, assuming that all foods would be prepared with 50% less or more salt.

Results

Excluding underreporters, the mean salt intake would be reduced by 1.8 g in men and by 1.0 g in women if the entire population were to choose lightly salted products and further by 2.5 and 1.8 g, respectively, if also salt used in cooking were halved. Choosing heavily salted products would increase salt intake by 2.1 g in men and by 1.4 g in women. In the worst scenarios, salt intake would be further increased by 2.3 g in men and by 1.6 g in women.

Conclusions

These calculations show that the potential impact of labelling and giving consumers the possibility to choose products with less salt is of public health importance. In addition, strategies to reduce the salt content of all food groups are needed.

Contamination of Indian sea salts with microplastics and a potential prevention strategy

This study reports the contamination of Indian sea salts with different microplastic particles, as a consequence of using contaminated sea water. Samples from all eight brands of investigated sea salts were found contaminated, and concentrations of these particles ranged from 103 ± 39 to 56 ± 49 particles kg^-1 of salt. Both fibers and fragments were observed with large variation in size. Eighty percent of the extracted fibers and the fragments were smaller than 2000 μm and 500 μm respectively. Extracted particles were mostly polyesters, polyethylene terephthalate (PET), polyamide, polyethylene, and polystyrene. Their total mass concentration was also estimated as 63.76 μg kg^-1 of salt. These results are significant, since India is a leading producer and exporter of sea salts. A simple sand filtration of artificially contaminated sea water could effectively (> 85% removal by weight and > 90% removal by number) remove these microplastics and has the potential for preventing the transfer of microplastics into the salt from contaminated sea waters.

Litter & microplastics features in table salts from marine origin: Italian versus Croatian brands

This study estimates litter content, including microplastics, mesoplastic, and macroplastic in marine table salts coming from Italy and Croatia. Both high (HC) and low (LC) costs commercial brands easily found at the supermarket were analysed. Any macroplastic or mesoplastic were recovered while microplastics and other litter impurities significantly affect table salts of all tested brands. Average microplastic values ranged within 1.57 (HC) - 8.23 (LC) (Italy) and 27.13 (HC) - 31.68 (LC) items/g (Croatia). Microplastics sizes (min-max) ranged within 4-2100 μm (Italy) and 15-4628 μm (Croatia). In samples from both Nations, a significant general positive correlation between the average number of items/g recorded and the total amount of general impurities was recorded. Concerning microplastic shapes, in Italy, fragments dominated even if fibres, granules, films, and foams are frequently recorded. On the contrary, clear PP fibres dominated in Croatian brands even if also other shape classes were recorded.

Risks of iodine-induced hyperthyroidism after correction of iodine deficiency by iodized salt

Biochemical signs of hyperthyroidism, or even overt and possibly lethal clinical hyperthyroidism were reported in 2 severely iodine-deficient African countries (Zimbabwe and Democratic Republic of Congo, RDC) soon after the introduction of iodized salt. The 2 countries had access to iodized salt produced in Botswana, as well as 5 other countries in the region, namely Cameroon, Nigeria, Kenya, Tanzania, and Zambia. Therefore, a multicenter study was conducted in these 7 countries to evaluate whether the occurrence of iodine-induced hyperthyroidism (IIH) after the introduction of iodized salt was a general phenomenon or corresponded to specific local situations in the 2 affected countries. Two or 3 areas with a past history of severe iodine deficiency that had recently been supplemented with iodized salt were selected in each of the 7 countries. The prevalence of goiter was determined in 4423 schoolchildren in these areas and the concentration of urinary iodine in 2258. Salt factories and health structures were visited for the evaluation of the quality of iodized salt and the possible occurrence of IIH. The study showed that iodine deficiency had been eliminated in all areas investigated, and that the prevalence of goiter had markedly decreased since the introduction of iodized salt. This is a remarkable achievement in terms of public health. However, some areas were now exposed to iodine excess due mostly to a poor monitoring of the quality of the iodized salt and of the iodine intake of the population. In these areas or countries, IIH occurred only when the introduction of iodized salt had been of recent onset (<2 years), namely in Zimbabwe and RDC. In conclusion, the risk of IIH after correction of iodine deficiency is closely related to a recent excessive increment of iodine supply.

Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes

BACKGROUND

The rheological properties of wheat dough for yeast-leavened products were tested at different levels of sodium chloride (NaCl) addition ranging from 0 to 40 g NaCl kg⁻¹ wheat flour. Rheological tests carried out to make this evaluation included (1) empirical rheological methods of the Farinograph, load extension and a dough stickiness test and (2) fundamental rheological methods of creep recovery and dynamic rheometry. Modifications to the gluten matrix microstructure by NaCl were examined by confocal laser-scanning microscopy.

RESULTS

Highly significant (P⩽0.001) differences due to NaCl addition could be determined in particular by the stickiness test as well as by examination of the creep test with the Burger model. Rheological changes measured in the creep test probably depend on protein charge shielding due to NaCl interaction, resulting in an improvement in gluten network formation. An increase in dough stickiness was measured when using NaCl.

CONCLUSION

The present result for stickiness is contrary to the common subjective results. Therefore the theory proposed here for increased stickiness suggests that it is based on more non-protein-bound water in the dough system due to NaCl interaction and thus more viscous dough behaviour, which leads to higher stickiness as measured with the stickiness test. This may also suggest that the objectively measured 'stickiness' in this case does not properly indicate the subjectively measured stickiness it was designed to represent.

Iodine nutrition: iodine content of iodized salt in the United States

Adequacy of iodine nutrition in the United States has lately been of concern. A major source of dietary iodine for the U.S. population is iodized salt. The U.S. Food and Drug Administration (USFDA) recommends 60-100 mg Kl/kg salt, equivalent to 46-76 mg l/kg salt. All U.S. iodized salt contains 45 mg l/kg according to labels. We collected samples of table salt from freshly opened containers from U.S. volunteers. A sample was sent to us when the can was first purchased. Subsets of volunteers sent further samples when the salt container became half-empty through normal use and a further final sample when the container was nearly finished. We also looked at iodine distribution homogeneity within individual containers, loss of iodine from salt upon exposure to humidity and sunlight, and upon short-term heating (dry and in solution) as may be encountered in cooking. Measurements were made in 0.01% w/v salt solutions by induction coupled plasma-mass spectrometry with 72Ge as an internal standard. The median and mean (+/-sd) I content in freshly opened top-of-the-can salt samples was 44.1 and 47.5 +/- 18.5 mg/kg (n=88, range 12.7-129 mg l/kg) and geometric mean and standard deviation of 44.70 and 1.41. Forty-seven of 88 samples fell below the USFDA recommended I content while 6 exceeded it. The homogeneity in a single can of salt varied greatly: in 5 samples taken from the same container from different depths, the iodine content varied by as little as 1.2x (8.3% coefficient of variance (CV)) to as much as 3.3x (49.3% CV) from one container/brand to another. Iodine is significantly lost upon high humidity storage but light or dry heat has little effect. There is much recent literature on iodine sufficiency and uptake inhibitors; there is also much misinformation and disinformation. We review the relevant literature and discuss our results with reference to the United States.

Methods for determination of iodine in urine and salt

Good quality data on iodine concentrations in urine and salt samples are indispensable for the efficient management of national salt iodisation programmes and for evaluating iodine interventions. Most of the analytical methods for urinary iodine concentration are based on the manual spectrophotometric measurement of Sandell-Kolthoff reduction reaction catalysed by iodine using different oxidising reagents in the initial digestion step. Other analytical methods include semi-quantitative methods, a microplate method, automated methods; and the technologically advanced methods include the inductively coupled plasma mass-spectrometer method. Iodine in salt is determined quantitatively by the titration method, colorimetrically by the WYD iodine checker or by a technologically advanced potentiometric method. Worldwide, titration is the method of choice because of its accuracy, ease of operation and low cost. Rapid test kits are suitable for qualitative use in situations where iodised salt need to be distinguished from non-iodised salt, preferably with titration back-up.

Nutrition and Cardiovascular Disease: Finding the Perfect Recipe for Cardiovascular Health

The increasing burden of cardiovascular disease (CVD) despite the progress in management entails the need of more effective preventive and curative strategies. As dietary-associated risk is the most important behavioral factor influencing global health, it appears the best target in the challenge against CVD. Although for many years, since the formulation of the cholesterol hypothesis, a nutrient-based approach was attempted for CVD prevention and treatment, in recent years a dietary-based approach resulted more effective in reducing cardiovascular risk worldwide. After the publication of randomized trials on the remarkable effects of the Mediterranean diet and the Dietary Approach to Stop Hypertension (DASH) diet on CVD, new efforts were put on research about the effects of complex dietary interventions on CVD. The purpose of this paper is to review the evidence on dietary interventions in the prevention and disease modification of CVD, focusing on coronary artery disease and heart failure, the main disease responsible for the enormous toll taken by CVD worldwide.

High sodium and low potassium intake among Italian children: relationship with age, body mass and blood pressure

BACKGROUND

Hypertension is the leading cause of death in developed countries and reduction of salt intake is recommended as a key preventive measure.

OBJECTIVE

To assess the dietary sodium and potassium intakes in a national sample of Italian children and adolescents and to examine their relationships with BMI and blood pressure (BP) in the framework of the MINISAL survey, a program supported by the Italian Ministry of Health.

POPULATION AND METHODS

The study population included 1424 healthy subjects (766 boys, 658 girls) aged 6-18 years (mean age: 10.1±2.9) who were consecutively recruited in participating National Health Service centers in 10 Italian regions. Electrolyte intake was estimated from 24 hour urine collections tested for completeness by the concomitant measurement of creatinine content. Anthropometric indices and BP were measured with standardized procedures.

RESULTS

The average estimated sodium intake was 129 mmol (7.4 g of salt) per day among boys and 117 mmol (6.7 g of salt) among girls. Ninety-three percent of the boys and 89% of the girls had a consumption higher than the recommended age-specific standard dietary target. The estimated average daily potassium intakes were 39 mmol (1.53 g) and 36 mmol (1.40 g), respectively, over 96% of the boys and 98% of the girls having a potassium intake lower than the recommended adequate intake. The mean sodium/potassium ratio was similar among boys and girls (3.5 and 3.4, respectively) and over 3-fold greater than the desirable level. Sodium intake was directly related to age, body mass and BP in the whole population.

CONCLUSIONS

The Italian pediatric population is characterized by excessive sodium and deficient potassium intake. These data suggest that future campaigns should focus on children and adolescents as a major target in the framework of a population strategy of cardiovascular prevention.

Nutrient composition databases in the age of big data: foodDB, a comprehensive, real-time database infrastructure

OBJECTIVES

Traditional methods for creating food composition tables struggle to cope with the large number of products and the rapid pace of change in the food and drink marketplace. This paper introduces foodDB, a big data approach to the analysis of this marketplace, and presents analyses illustrating its research potential.

DESIGN

foodDB has been used to collect data weekly on all foods and drinks available on six major UK supermarket websites since November 2017. As of June 2018, foodDB has 3 193 171 observations of 128 283 distinct food and drink products measured at multiple timepoints.

METHODS

Weekly extraction of nutrition and availability data of products was extracted from the webpages of the supermarket websites. This process was automated with a codebase written in Python.

RESULTS

Analyses using a single weekly timepoint of 97 368 total products in March 2018 identified 2699 ready meals and pizzas, and showed that lower price ready meals had significantly lower levels of fat, saturates, sugar and salt (p<0.001). Longitudinal analyses of 903 pizzas revealed that 10.8% changed their nutritional formulation over 6 months, and 29.9% were either discontinued or new market entries.

CONCLUSIONS

foodDB is a powerful new tool for monitoring the food and drink marketplace, the comprehensive sampling and granularity of collection provides power for revealing analyses of the relationship between nutritional quality and marketing of branded foods, timely observation of product reformulation and other changes to the food marketplace.

Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed

Characteristics of restructured poultry steaks as affected by addition of Sea Spaghetti seaweed (3% dry matter) combined with NaCl reduction and a microbial transgutaminase/caseinate (MTGase/caseinate) system as a cold binding agent were studied during chill storage. The incorporation of Sea Spaghetti caused a slight (P<0.05) increase in purge loss but reduced cooking loss in the products. Addition of MTGase/caseinate did not affect water binding properties. The added seaweed and the MTGase/caseinate system both increased (P<0.05), the Kramer shear force (KSF) of raw products, making them easier to handle. No such effect was observed in cooked products. Products with Sea Spaghetti had higher levels (P<0.05) of total viable counts and lactic acid bacteria, and also higher levels of tyramine and spermidine. All products were judged acceptable by a sensory panel. During chill storage no important changes were found in the target properties due to composition.

Consumer knowledge, attitudes and salt-related behavior in the Middle-East: the case of Lebanon

Sodium intake is high in Lebanon, a country of the Middle East region where rates of cardiovascular diseases are amongst the highest in the world. This study examines salt-related knowledge, attitude and self-reported behaviors amongst adult Lebanese consumers and investigates the association of socio-demographic factors, knowledge and attitudes with salt-related behaviors. Using a multicomponent questionnaire, a cross-sectional study was conducted in nine supermarkets in Beirut, based on systematic random sampling (n = 442). Factors associated with salt-related behaviors were examined by multivariate regression analysis. Specific knowledge and attitude gaps were documented with only 22.6% of participants identifying processed foods as the main source of salt, 55.6% discerning the relationship between salt and sodium, 32.4% recognizing the daily limit of salt intake and 44.7% reporting being concerned about the amount of salt in their diet. The majority of participants reported behavioral practices that increase salt intake with only 38.3% checking for salt label content, 43.7% reporting that their food purchases are influenced by salt content and 38.6% trying to buy low-salt foods. Knowledge, attitudes and older age were found to significantly predict salt-related behaviors. Findings offer valuable insight on salt-related knowledge, attitude and behaviors in a sample of Lebanese consumers and provide key information that could spur the development of evidence-based salt-reduction interventions specific to the Middle East.

A case study of sodium reduction in breakfast cereals and the impact of the Pick the Tick food information program in Australia

In 1997, one of Australia's largest food companies undertook a program of salt reduction in 12 breakfast cereals. The National Heart Foundation's Pick the Tick program criterion (<400 mg sodium per 100 g) was used as a target value where possible. Twelve products were reformulated, with reductions ranging from 85 to 479 mg sodium per 100 g and an average reduction of 40% (12-88%). As a result, 235 tonnes of salt were removed annually from the Australian food supply and five more products were able to carry the tick logo. The impact of the Pick the Tick program in changing the food supply extends beyond those products that are part of the food approval program.

Microplastics in Salt of Tuticorin, Southeast Coast of India

Microplastics (< 5 mm) are considered to be global environmental pollutants. This study investigates the occurrence, physical properties, polymer composition and surface morphology, and element composition of MPs present in food-grade salts produced from seawater and bore-well water in Tuticorin, Tamil Nadu, Southeast coast of India. Fourteen different brands of sea salts and bore-well salts were collected from the salt manufacturing units. The mean abundance of microplastics was 35 ± 15 to 72 ± 40 items/kg in sea salt and 2 ± 1 to 29 ± 11 items/kg in bore-well salt. Four types of polymers viz. polyethylene (51.6%), polypropylene (25%), polyester (21.8%), and polyamide (1.6%) were found in salt. Polyethylene fibers of size ranging from 100 to 500 µm were observed commonly. Being manufactured from seawater, sea salt had the highest quantities of different microplastic particles. The study reveals that people consume approximately 216 particles of MPs per year via sea salt and 48 items per year via bore-well salt if the average person has a daily salt intake of 5 g. The surface morphology of MPs as exhibited in the SEM-EDAX images obtained in the study revealed the different weathering features of MPs, such as pits, cracks, and particles adhering to the surface. The presence of the elements Fe, As, and Ni on the surfaces as identified by energy-dispersive x-ray spectroscopy indicates that these elements exist in the environment as contaminants and have become associated with the MPs. The trace metals adsorbed onto MPs increase the risks of human exposure and may cause some adverse effects in humans.

Reducing salt intake in the Americas: Pan American Health Organization actions

This article outlines the rationale for reducing dietary salt and some of the Pan American Health Organization actions to facilitate reductions in dietary salt in the Americas. Excessive dietary salt (sodium chloride and other sodium salts) is a major cause of increased blood pressure, which increases risk for stroke, heart disease, and kidney disease. Reduction in salt intake is beneficial for people with hypertension and those with normal blood pressure. The World Health Organization recommends a population salt intake of less than 5 grams/person/day with a Pan American Health Organization expert group recommendation that this be achieved by 2020 in the Americas. In general, the consumption of salt is more than 6 grams/day by age 5 years, with consumption of salt averaging between 9 and 12 grams per day in many countries. Recent salt intake estimates from Brazil (11 grams of salt/day), Argentina (12 grams of salt/day), Chile (9 grams of salt/day) and the United States (8.7 grams of salt/day) confirm that high salt intakes are prevalent in Americas. Sources of dietary salt vary, from 75% of it coming from processed food in developed countries, to 70% coming from discretionary salt added in cooking or at the table in parts of Brazil. The Pan American Health Organization has launched a regionwide initiative called the ?Cardiovascular Disease Prevention Through Dietary Salt Reduction,? led by an expert working group. Working closely with countries, the expert group developed resources to aid policy development through five subgroups: (a) addressing industry engagement and product reformulation; (b) advocacy and communication; (c) surveillance of salt intake, sources of salt in the diet, and knowledge and opinions on salt and health; (d) salt fortification with iodine; and (e) national-level health economic studies on salt reduction.

Microparticles and microplastics contamination in African table salts

The presence of micro/plastic particles has been reported in various seafood products. However, information on microplastics contamination in salts from African continent is very limited. This study analysed 23 brands of table salts from 8 African countries for microplastics using microscopic/spectroscopic techniques. South Africa showed the highest microplastics concentration (0-1.33 ± 0.32 particles/kg), Nigeria, Cameroun, and Ghana (0-0.33 ± 0.38 particles/kg each); characterized as polyvinyl acetate, polypropylene, and polyethylene. Other countries have no detectable microplastics at 0.3 μm filter pore size. To our best knowledge, this is the first study to characterize micro-fibres/plastics in table salts across African countries, confirming that it is an emission source of micro-fibres/plastics into the human food chain, highlighting the overarching need to understand their effects on human health.

Attention to the hiding iodine deficiency in pregnant and lactating women after universal salt iodization: A multi-community study in China

BACKGROUND

Monitoring of iodine nutrition depends chiefly on the urinary iodine concentration in representative samples from the population. International groups have recommended school-age children as a convenient group for surveys, because of their accessibility and young age, but the relevance of this group to others, especially pregnant women, is not well established.

OBJECTIVE

The purpose was to compare different approaches to assessing iodine nutrition within communities, especially for pregnant and lactating women.

DESIGN

In an urban and a rural site from each of the 11 Chinese provinces, covering a wide geographic and socioeconomic range, we measured the iodine content of household salt and drinking water, the thyroid volume in school children, and the urinary iodine concentration in five population subsets; in some sites we also assessed iodine in breast milk and thyroid size in adult women.

RESULTS

The median urinary iodine concentrations for pregnant and lactating women were well below those of the schoolchildren from the same community in most study sites, the difference between medians, at overall level, being about 50 microg/l for the pregnant and 40 microg/l for the lactating, respectively. When ranked by median urinary iodine concentrations at overall level, the order of the groups was: all infants, schoolchildren, women of childbearing age, lactating women and pregnant women in both urban and rural sites. This relative distribution was constant among the study sites. From it, we derived a relationship to predict the median values for other groups, based on the data of schoolchildren. The median iodine content of salt was 30.9 ppm in urban sites and 31.3 ppm in rural sites, respectively, close to the nationally mandated 35 mg/kg. Water had low iodine content (3.7 microg/l) in both urban and rural sites except in a rural site from Tianjin. Ultrasonography showed that 6.5% of 1329 children in urban sites and 5.3% of 1431 children in rural sites had thyroid enlargement. Breast milk had a median iodine content of 135.9 microg/l in the urban and 157.5 microg/l in the rural. The goiter prevalence by palpation was low (2.0%) among all women examined (3367), but higher in pregnant women (2.7%) than in lactating women or other adult women.

CONCLUSIONS

An effective iodized salt program has brought iodine sufficiency to most of China, but pregnant women in some areas may still risk deficiency and need further supplements. We suggest other countries and international agencies pay more attention to pregnancy, where iodine deficiency has its worst consequences.

Impact of Health Labels on Flavor Perception and Emotional Profiling: A Consumer Study on Cheese

The global increase of cardiovascular diseases is linked to the shift towards unbalanced diets with increasing salt and fat intake. This has led to a growing consumers' interest in more balanced food products, which explains the growing number of health-related claims on food products (e.g., "low in salt" or "light"). Based on a within-subjects design, consumers (n = 129) evaluated the same cheese product with different labels. Participants rated liking, saltiness and fat flavor intensity before and after consuming four labeled cheeses. Even though the cheese products were identical, inclusion of health labels influenced consumer perceptions. Cheese with a "light" label had a lower overall expected and perceived liking compared to regular cheese. Although cheese with a "salt reduced" label had a lower expected liking compared to regular cheese, no lower liking was found when consumers actually consumed the labeled cheese. All labels also influenced the perceived intensities of the attributes related to these labels, e.g., for example salt intensity for reduced salt label. While emotional profiles of the labeled cheeses differed before tasting, little differences were found when actual tasting these cheeses. In conclusion, this study shows that health-related labels might influence the perceived flavor and emotional profiles of cheese products.

Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content

Changes in chemical composition, with special reference to fatty acids, as affected by cooking, were studied in low-salt (0.5%)/low-fat patties (10%) with added Wakame (3%) and partial or total replacement of pork backfat with olive oil-in-water emulsion. The addition of Wakame and olive oil-in-water emulsion improved (P < 0.05) the binding properties and the cooking retention values of moisture, fat, fatty acids and ash, which were close to 100%. Partial and total replacement of animal fat with olive oil-in-water emulsion reduced (P < 0.05) saturated fatty acids (SFAs), while total replacement also reduced (P < 0.05) polyunsaturated fatty acid (PUFAs) contents. The fatty acid concentration in cooked patties was affected by product formulation. Unlike the case of all animal fat patties, when olive oil was added the cooking process increased (P < 0.05) SFAs, monounsaturated fatty acids (MUFAs) and PUFA n-3 (linolenic acid) and n-6 (linoleic acid) contents. Cooked formulated patties with seaweed and partial or total replacement of pork backfat by oil-in-water emulsion and with seaweed added were less calorie-dense and had lower SFAs levels, while samples with olive oil had higher MUFAs levels.

The nutritional content and cost of supermarket ready-meals. Cross-sectional analysis

•

Over-reliance on convenience foods, including ready-meals, may contribute to obesity.

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We surveyed supermarket own-brand ready-meals in ten UK supermarkets.

•

Overall, ready-meals tended to be high in saturated fat and salt, and low in sugar.

•

20% of meals were low in fat, saturated fat, salt and sugar.

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There was little evidence that healthier meals necessarily cost more.

Background: Over-reliance on convenience foods, including ready-meals, has been suggested as one contributor to obesity. Little research has systematically explored the nutritional content of supermarket ready-meals. We described the nutritional content and cost of UK supermarket ready-meals. Methods: We conducted a survey of supermarket own-brand chilled and frozen ready-meals available in branches of ten national supermarket chains in one city in northern England. Data on price, weight and nutritional content of meals in four ranges (‘healthier’, luxury, economy and standard) and of six types (macaroni cheese, meat lasagne, cottage pie, chicken tikka masala, fish pie, and sweet and sour chicken) were collected. Nutritional content was compared to ranges used to identify low, medium and high fat, saturated fat, sugar and salt in nationally recommended front-of-pack labelling. Results: 166 ready-meals were included from 41 stores. Overall, ready-meals were high in saturated fat and salt, and low in sugar. One-fifth of meals were low in fat, saturated fat, salt and sugar, including two-thirds of ‘healthier’ meals. Meals that were low for three out of the four front-of-pack nutrients were the cheapest. Conclusions: Supermarket ready-meals do not have a healthful nutritional profile overall. However, a number of healthier meals were available – particularly amongst meals specifically marked as ‘healthier’. There was little evidence that healthier meals necessarily cost more. Further effort is required to encourage producers to improve the nutritional profile of the full range of ready-meals, and not just those specifically labelled as ‘healthier’.

Determination of iodide by derivatization to 4-iodo-N,N-dimethylaniline and gas chromatography-mass spectrometry

A real-time determination of iodide is proposed which involves the oxidation of iodide with 2-iodosobenzoate in the presence of N,N-dimethylaniline. The reaction is completed within 1 min to yield 4-iodo-N,N-dimethylaniline, which is extracted in cyclohexane and determined by GC-MS. It was also possible to determine iodine by derivatization in the absence of 2-iodosobenzoate, and iodate by its reduction with ascorbic acid to iodide and subsequent derivatization. A rectilinear calibration graph was obtained for 0.02-50 micrograms l-1 iodide with a correlation coefficient of 0.9998. The limit of detection was 8 ng l-1 iodide. The method was applied to the determination of iodate in iodized table salt and free iodide and total iodine in sea-water, and to spiked samples when the recovery was in the range 96.8-104.3% (RSD 1.9-3.6%). A sample clean-up by solid-phase extraction with a LiChrolut EN cartridge is proposed.