Comparing the nutrient rich foods index with "Go," "Slow," and "Whoa," foods.

Science.gov (United States)

Drewnowski, Adam; Fulgoni, Victor

2011-02-01

The US National Heart, Lung, and Blood Institute has grouped foods and beverages into three classes: "Go," "Slow," and "Whoa," as part of a children's guide to eating right. Using nutrient composition data in the 2004 Food and Nutrient Database for Dietary Studies, this descriptive study compared the Go, Slow, and Whoa food classes to tertiles of food rankings generated by the Nutrient Rich Foods Index. A total of 1,045 foods and beverages were first assigned into Go, Slow, and Whoa classes and then ranked by the Nutrient Rich Foods Index nutrient profile model. The Nutrient Rich Foods Index model was based on nine nutrients to encourage: protein, fiber, vitamins A, C, and E, calcium, iron, magnesium, and potassium; and on three nutrients to limit: saturated fat, added sugar, and sodium, all calculated per 100 calories. Both the Go, Slow, and Whoa and the Nutrient Rich Foods Index models readily distinguished between energy-dense and nutrient-rich beverages and foods, and the three Go, Slow, and Whoa classes closely corresponded to tertiles of Nutrient Rich Foods Index scores. There were some disagreements in the class assignment of fortified cereals, some dairy products, and diet beverages. Unlike the Go, Slow, and Whoa model, the Nutrient Rich Foods Index model produced continuous scores that could be used to rank foods within a given class. The study provides an illustration of how diverse nutrient profiling systems can be used to identify healthful foods and beverages. Copyright © 2011 American Dietetic Association. Published by Elsevier Inc. All rights reserved.

Will Invertebrates Require Increasingly Carbon-Rich Food in a Warming World?

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Anderson, Thomas R; Hessen, Dag O; Boersma, Maarten; Urabe, Jotaro; Mayor, Daniel J

2017-12-01

Elevated temperature causes metabolism and respiration to increase in poikilothermic organisms. We hypothesized that invertebrate consumers will therefore require increasingly carbon-rich diets in a warming environment because the increased energetic demands are primarily met using compounds rich in carbon, that is, carbohydrates and lipids. Here, we test this hypothesis using a new stoichiometric model that has carbon (C) and nitrogen (N) as currencies. Model predictions did not support the hypothesis, indicating instead that the nutritional requirements of invertebrates, at least in terms of food quality expressed as C∶N ratio, may change little, if at all, at elevated temperature. Two factors contribute to this conclusion. First, invertebrates facing limitation by nutrient elements such as N have, by default, excess C in their food that can be used to meet the increased demand for energy in a warming environment, without recourse to extra dietary C. Second, increased feeding at elevated temperature compensates for the extra demands of metabolism to the extent that, when metabolism and intake scale equally with temperature (have the same Q 10 ), the relative requirement for dietary C and N remains unaltered. Our analysis demonstrates that future climate-driven increases in the C∶N ratios of autotroph biomass will likely exacerbate the stoichiometric mismatch between nutrient-limited invertebrate grazers and their food, with important consequences for C sequestration and nutrient cycling in ecosystems.

Gut feedback mechanisms and food intake: a physiological approach to slow carbohydrate bioavailability.

Science.gov (United States)

Zhang, Genyi; Hasek, Like Y; Lee, Byung-Hoo; Hamaker, Bruce R

2015-04-01

Glycemic carbohydrates in foods are an important macronutrient providing the biological fuel of glucose for a variety of physiological processes. A classification of glycemic carbohydrates into rapidly digestible carbohydrate (RDC) and slowly digestible carbohydrate (SDC) has been used to specify their nutritional quality related to glucose homeostasis that is essential to normal functioning of the brain and critical to life. Although there have been many studies and reviews on slowly digestible starch (SDS) and SDC, the mechanisms of their slow digestion and absorption were mostly investigated from the material side without considering the physiological processes of their in vivo digestion, absorption, and most importantly interactions with other food components and the gastrointestinal tract. In this article, the physiological processes modulating the bioavailability of carbohydrates, specifically the rate and extent of their digestion and absorption as well as the related locations, in a whole food context, will be discussed by focusing on the activities of the gastrointestinal tract including glycolytic enzymes and glucose release, sugar sensing, gut hormones, and neurohormonal negative feedback mechanisms. It is hoped that a deep understanding of these physiological processes will facilitate the development of innovative dietary approaches to achieve desired carbohydrate or glucose bioavailability for improved health.

Traditional Chinese food technology and cuisine.

Science.gov (United States)

Li, Jian-rong; Hsieh, Yun-Hwa P

2004-01-01

From ancient wisdom to modern science and technology, Chinese cuisine has been established from a long history of the country and gained a global reputation of its sophistication. Traditional Chinese foods and cuisine that exhibit Chinese culture, art and reality play an essential role in Chinese people's everyday lives. Recently, traditional Chinese foods have drawn a great degree of attention from food scientists and technologists, the food industry, and health promotion institutions worldwide due to the extensive values they offer beyond being merely another ethnic food. These traditional foods comprise a wide variety of products, such as pickled vegetables, salted fish and jellyfish, tofu and tofu derived products, rice and rice snack foods, fermented sauces, fish balls and thousand-year-old eggs. An overview of selected popular traditional Chinese foods and their processing techniques are included in this paper. Further development of the traditional techniques for formulation and production of these foods is expected to produce economic, social and health benefits.

Carbohydrate- and protein-rich diets in McArdle disease: Effects on exercise capacity

DEFF Research Database (Denmark)

Andersen, S.T.; Vissing, J.

2008-01-01

metabolism during exercise, which questions the effect of protein in McArdle disease. METHODS: In a crossover, open design, we studied 7 patients with McArdle disease, who were randomised to follow either a carbohydrate- or protein-rich diet for three days before testing. Caloric intake on each diet...... was identical, and was adjusted to the subject's weight, age and sex. After each diet, exercise tolerance and maximal work capacity were tested on a bicycle ergometer, using a constant workload for 15 minutes followed by an incremental workload to exhaustion. RESULTS: During the constant workload, heart rate...... capacity and exercise tolerance to submaximal workloads by maintaining a diet high in carbohydrate instead of protein. The carbohydrate diet not only improves tolerance to every-day activities, but will likely also help to prevent exercise-induced episodes of muscle injury in McArdle disease Udgivelsesdato...

Food safety challenges associated with traditional foods of Turkey

Directory of Open Access Journals (Sweden)

Arzu CAGRI-MEHMETOGLU

Full Text Available Abstract Consumer food safety concerns are continually increasing in Turkey, with consumer demand for safer foods becoming an important challenge for the industry. Most traditional foods in Turkey are produced under different requirements, and food safety risk management and risk assessment are conducted primarily by the government. Based on risk assessment, safety regulations and standards for traditional foods (e.g. Turkish white cheese, doner, helva have been established. In this paper, safety concerns surrounding the commercialization of traditional Turkish foods and related studies to identify and minimize potential hazards are discussed along with pathogen contamination in raw meat balls and aflatoxin in helva and white cheese. Based on this review, additional national risk analysis experts and related databases are urgently needed. In addition, the manufacturing processes for traditional foods need to be standardized and harmonized with international standards, such as CODEX.

Traditional and ayurvedic foods of Indian origin

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Preetam Sarkar

2015-09-01

Full Text Available The Ayurveda contains a wealth of knowledge on health sciences. Accordingly traditional foods and their dietary guidelines are prescribed in Ayurveda. There is so much similarity in ayurvedic dietetics and traditional foods that many of the traditional health foods in India can be called ayurvedic foods. This review article introduces the concepts of ayurvedic health foods in India and describes several traditional heath foods across various regions of India. Recommended dietary guidelines according to age and health condition of the consumer, and seasonal considerations are presented for each of the traditional health foods of India. In the era of globalization of the population and international food trading, health conscious citizens around the globe will benefit from the wealth of knowledge on traditional Indian and ayurvedic health foods of Indian origin.

Our Traditional Dessert which is to be Forgotten: UĞUT

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Hasan Tangüler

2015-07-01

Full Text Available Uğut (wheatgrass marmalade / dessert is a traditional Turkish food which is almost to be forgotten. It is produced in various regions of Turkey by boiling the mixture of wheatgrass juice, flour and water. The wheatgrass contains amino acids, protein, fiber, vitamins, minerals, and enzyme. It is reported that the wheatgrass has antioxidant, anticancer, anti-aging, laxative, diuretic and antibacterial effects due to its rich composition. Uğut is also a good source of carbohydrate because of its flour contents. In this article, the composition and production methods of Uğut were discussed.

Dietary ratio of protein to carbohydrate induces plastic responses in the gastrointestinal tract of mice

DEFF Research Database (Denmark)

Sørensen, Allan; Mayntz, David; Simpson, Stephen James

2010-01-01

of the protein-rich food. In contrast, intestines, caeca and colons were heavier when diets contained more carbohydrates and less protein. This response may function to increase the digestive rate of carbohydrates when the dietary content of this macronutrient increases, but it may also indicate a compensatory...

Traditional and ayurvedic foods of Indian origin

OpenAIRE

Preetam Sarkar; Lohith Kumar DH; Chanda Dhumal; Shubham Subrot Panigrahi; Ruplal Choudhary

2015-01-01

The Ayurveda contains a wealth of knowledge on health sciences. Accordingly traditional foods and their dietary guidelines are prescribed in Ayurveda. There is so much similarity in ayurvedic dietetics and traditional foods that many of the traditional health foods in India can be called ayurvedic foods. This review article introduces the concepts of ayurvedic health foods in India and describes several traditional heath foods across various regions of India. Recommended dietary guidelines ac...

LEGUMES UTILISED IN TRADITIONAL FOODS IN IRAQ

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Dalaram S. Ismael

2014-02-01

Full Text Available Iraq is famous in the traditional food from legumes, especially chickpea, lentil, and beans are fresh and dry seeds and as well as for peas, beans and the seeds of faba, cowpea and chickpeas boiled with salt eaten in the form of Lablabe, or make soup from fresh cowpea, fresh faba bean, fresh fasoulia, as well as lentil soup (shorbat adas and different kinds of salad. Turshi, pickled vegetables and fresh pea, fresh fasoulia in the cuisine of many Balkan and Middle East countries. It is a traditional appetizer, meze. Chickpea is eaten on form falafel . The cuisine of Iraq reflects this rich inheritance as well as strong influence from the culinary traditions of neighbouring Persia, Turkey and the Syria region area. Meals begin with appetizers and salads known as Mezza. Some popular dishes include kebab (often marinated with garlic, lemon and spices, then grilled. It can be challenging to help people adjust their diet to meet their nutrient needs and promote weight loss, while at the same time still keeping them satiated. Nutrient rich legumes can be a valuable part of such a diet. They contain soluble fibre and protein and are low glycemic index, all of which may help promote satiety. Legumes are one of the most sustainable sources of protein in the world. Legumes are also significant sources of resistant starch, which is fermented by colonic bacteria to short chain fatty acids.

PHYSICO-CHEMICAL DETERMINATION OF CARBOHYDRATES IN THE FOODS AND BEVERAGES

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I. I. Korenman

2014-01-01

Full Text Available Summary. The extraction of fructose, glucose, galactose, sucrose and lactose from aqueous salt solutions, hydrophilic solvents (aliphatic alcohols, alkyl acetates, ketones of double and triple mixtures has been studied. Under identical conditions set quantitative characteristics extraction has been established. It was found that from the all studied carbohydrateы most fully extracted disaccharides lactose and sucrose. The conditions of concentration and almost complete recovery of carbohydrates from aqueous salt solutions has beenoptimized. The technique of extraction-potentiometric selective determination of carbohydrates in foods and beverages has been developed. As a titrant was used isopropanol solution of boric acid. The developed method allows to determine separately the mono- or disaccharides in milk, which include those contained 5 or less carbohydrates. The complex of photocolorimetric, polarimetric, potentiometric and chromatographic methods for determining carbohydrates in aqueous media and food (diabetic confectionery, juices, dairy products, honey wasproposed. To determine the fructose, glucose and sucrose in natural juices us used optical methods (photoelectrocolorimeters, polarimetry. Method is express, does not require expensive equipment and reagents. Fructose and sucrose in diabetic confectionery was determined by ascending thin layer chromatography. Some diabetic products based on fructose, produced by Russian confectionery factorieshas beenanalyzed. Duration analysis, 50-60 minutes, selective determination of error within 5-7%. Extracts from honey and milk were analyzed potentiometrically. We have developed a technique characterized by the following advantages compared with state standards: rapidity (analysis time 30-35 min, accuracy (relative error within 5 %, does not require expensive equipment and reagents, as well as dilution and filtration of milk stage sampling.

Identification of Bifidobacterium Strains Isolated from Kashk-e Zard: A Traditional Iranian Fermented Cereal-Dairy Based Food

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Mashak

2016-09-01

Full Text Available Objectives The genus Bifidobactrium enjoys considerable significance among the probiotic bacteria for having appropriately adapted to the human gastrointestinal tract. As the properties of Bifidobacteria are strain-oriented and niche-dependent, there is growing interest in studying the different sources of these probiotics. Kashk-e Zard, a traditional fermented food produced from wheat and yogurt through a two-week, two-step fermentation process, is rich in probiotics and is worthy of study in this regard. The present study aimed to identify Bifidobacterium spp. in Kashk-e Zard. Methods Twenty-three samples of Kashk-e Zard were collected and subjected to Bifidobacterium identification experiments. Polymerase chain reaction (PCR and sequencing methods were applied for bacterial identification. Results Twelve of the isolates obtained were G +, rod-shaped, and catalase-, whereas only three of them identified positive for fructose 6-phosphate phosphoketolase (F6PPK a Bifidobacterium specific test and mupirocin resistance. These three isolates were then considered for further identification using the 16SrDNA sequencing technique. Conclusions Although carbohydrate fermentation patterns specified these three isolates as B. infantis, B. bifidum, and B. longum, the molecular results did not confirm B. longum, which is still also controversial in the literature. Overall, our results demonstrated that Kashk-e Zard is a rich potential source of probiotic bacteria and further investigations should be undertaken.

Association between traditional food consumption and motives for food choice in six European countries.

Science.gov (United States)

Pieniak, Zuzanna; Verbeke, Wim; Vanhonacker, Filiep; Guerrero, Luis; Hersleth, Margrethe

2009-08-01

This study investigates the association between traditional food consumption and motives for food choice in six European countries. Cross-sectional data were collected through the TRUEFOOD pan-European consumer survey (n = 4828) with samples representative for age, gender and region in Belgium, France, Italy, Norway, Poland and Spain. Importance attached to familiarity with a product is found to be strongly and positively associated with general attitude toward traditional food as well as traditional food consumption. The importance attached to convenience was negatively related to both general attitude toward traditional food and traditional food consumption, while the importance of weight control negatively influenced the general attitude. Natural content of food was positively associated with the attitude toward traditional food and traditional food consumption. The importance of price when purchasing food failed to be significantly related with general attitude and traditional food consumption both for the pooled sample as well as within each country except in Spain. The proposed model contributes to a better understanding of factors shaping the image and influencing the consumption of traditional foods in Europe. General attitude toward traditional foods, familiarity, and importance of food naturalness emerged as drivers for traditional food consumption. Importance attached to convenience and health acted as direct barriers to traditional food consumption, whereas importance of weight control emerged as an indirect barrier through lowering general attitude toward traditional foods.

Recent achievements in food composition information of traditional foods from Europe

OpenAIRE

Costa, H.S.; Sanches-Silva, A.; Albuquerque, T.G.; Trichopoulou, A.; Vasilopoulou, E.; D'Antuono, L.F.; Finglas, P.

2013-01-01

Comunicação oral a convite. Objectives: A trend towards the rediscovering of traditional foods has emerged as a reaction to the impact of globalization, in order to protect and maintain the diversity of regional food and agricultural traditions. Research in food composition, particularly traditional foods, is essential to understand their implications in human health and trace recommendations for an improved diet. One of the aims within EuroFIR (European Food Information Resource) and BaSe...

Taste-active compounds in a traditional Italian food: 'lampascioni'.

Science.gov (United States)

Borgonovo, Gigliola; Caimi, Sara; Morini, Gabriella; Scaglioni, Leonardo; Bassoli, Angela

2008-06-01

Nature is a rich source of taste-active compounds, in particular of plant origin, many of which have unusual tastes. Many of these are found in traditional food, where spontaneous plants are used as ingredients. Some taste-active compounds were identified in the bulbs of Muscari comosum, a spontaneous plant belonging to the family of the Liliaceae, very common in the Mediterranean area, and used in traditional gastronomy (called 'lampascioni' in South Italy). The bulbs were extracted with a series of solvents of different polarity. The different fractions were submitted to a preliminary sensory evaluation, and the most interesting ones, characterized by a strong bitter taste and some chemestetic properties, were submitted to further purification and structural analysis. From the ethereal extract, several 3-benzyl-4-chromanones and one stilbene derivative were isolated. Pure compounds were examined for their taste activity by means of sensory evaluation, and proved to be responsible for the characteristic taste of this food. Some of these compounds have been synthesized de novo to confirm their structure.

Challenges and Prospects of Traditional Food Processing ...

African Journals Online (AJOL)

This paper focuses on challenges and prospects of traditional food processing technologies and their products in Nigeria. The major objective of the paper is to identify the challenges confronting traditional food processing technologies as well as the potentials the traditional food processing technologies has in boosting the ...

A scoping review of traditional food security in Alaska.

Science.gov (United States)

Walch, Amanda; Bersamin, Andrea; Loring, Philip; Johnson, Rhonda; Tholl, Melissa

2018-12-01

Food insecurity is a public health concern. Food security includes the pillars of food access, availability and utilisation. For some indigenous peoples, this may also include traditional foods. To conduct a scoping review on traditional foods and food security in Alaska. Google Scholar and the High North Research Documents were used to search for relevant primary research using the following terms: "traditional foods", "food security", "access", "availability", "utilisation", "Alaska", "Alaska Native" and "indigenous". Twenty four articles from Google Scholar and four articles from the High North Research Documents were selected. The articles revealed three types of research approaches, those that quantified traditional food intake (n=18), those that quantified food security (n=2), and qualitative articles that addressed at least one pillar of food security (n=8). Limited primary research is available on food security in Alaskan. Few studies directly measure food security while most provide a review of food security factors. Research investigating dietary intake of traditional foods is more prevalent, though many differences exist among participant age groups and geographical areas. Future research should include direct measurements of traditional food intake and food security to provide a more complete picture of traditional food security in Alaska.

Association between proximity to and coverage of traditional fast-food restaurants and non-traditional fast-food outlets and fast-food consumption among rural adults

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Horel Scott A

2011-05-01

Full Text Available Abstract Objective The objective of this study is to examine the relationship between residential exposure to fast-food entrées, using two measures of potential spatial access: proximity (distance to the nearest location and coverage (number of different locations, and weekly consumption of fast-food meals. Methods Traditional fast-food restaurants and non-traditional fast-food outlets, such as convenience stores, supermarkets, and grocery stores, from the 2006 Brazos Valley Food Environment Project were linked with individual participants (n = 1409 who completed the nutrition module in the 2006 Brazos Valley Community Health Assessment. Results Increased age, poverty, increased distance to the nearest fast food, and increased number of different traditional fast-food restaurants, non-traditional fast-food outlets, or fast-food opportunities were associated with less frequent weekly consumption of fast-food meals. The interaction of gender and proximity (distance or coverage (number indicated that the association of proximity to or coverage of fast-food locations on fast-food consumption was greater among women and opposite of independent effects. Conclusions Results provide impetus for identifying and understanding the complex relationship between access to all fast-food opportunities, rather than to traditional fast-food restaurants alone, and fast-food consumption. The results indicate the importance of further examining the complex interaction of gender and distance in rural areas and particularly in fast-food consumption. Furthermore, this study emphasizes the need for health promotion and policy efforts to consider all sources of fast-food as part of promoting healthful food choices.

Association between proximity to and coverage of traditional fast-food restaurants and non-traditional fast-food outlets and fast-food consumption among rural adults

Science.gov (United States)

2011-01-01

Objective The objective of this study is to examine the relationship between residential exposure to fast-food entrées, using two measures of potential spatial access: proximity (distance to the nearest location) and coverage (number of different locations), and weekly consumption of fast-food meals. Methods Traditional fast-food restaurants and non-traditional fast-food outlets, such as convenience stores, supermarkets, and grocery stores, from the 2006 Brazos Valley Food Environment Project were linked with individual participants (n = 1409) who completed the nutrition module in the 2006 Brazos Valley Community Health Assessment. Results Increased age, poverty, increased distance to the nearest fast food, and increased number of different traditional fast-food restaurants, non-traditional fast-food outlets, or fast-food opportunities were associated with less frequent weekly consumption of fast-food meals. The interaction of gender and proximity (distance) or coverage (number) indicated that the association of proximity to or coverage of fast-food locations on fast-food consumption was greater among women and opposite of independent effects. Conclusions Results provide impetus for identifying and understanding the complex relationship between access to all fast-food opportunities, rather than to traditional fast-food restaurants alone, and fast-food consumption. The results indicate the importance of further examining the complex interaction of gender and distance in rural areas and particularly in fast-food consumption. Furthermore, this study emphasizes the need for health promotion and policy efforts to consider all sources of fast-food as part of promoting healthful food choices. PMID:21599955

Counting carbohydrates

Science.gov (United States)

Carb counting; Carbohydrate-controlled diet; Diabetic diet; Diabetes-counting carbohydrates ... Many foods contain carbohydrates (carbs), including: Fruit and fruit juice Cereal, bread, pasta, and rice Milk and milk products, soy milk Beans, legumes, ...

An ethnobotanical perspective on traditional fermented plant foods and beverages in Eastern Europe.

Science.gov (United States)

Sõukand, Renata; Pieroni, Andrea; Biró, Marianna; Dénes, Andrea; Dogan, Yunus; Hajdari, Avni; Kalle, Raivo; Reade, Benedict; Mustafa, Behxhet; Nedelcheva, Anely; Quave, Cassandra L; Łuczaj, Łukasz

2015-07-21

Fermented food and beverages represent an important part of the worldwide foodscape, medicinal food domain and domestic strategies of health care, yet relevant traditional knowledge in Europe is poorly documented. Review of primary ethnographic literature, archival sources and a few ad-hoc ethnobotanical field studies in seven selected Eastern European countries (Albania, Belarus, Bulgaria, Estonia, Hungary, Kosovo, and Poland) were conducted. Current or recently abandoned uses of 116 botanical taxa, belonging to 37 families in fermented food or medicinal food products were recorded. These findings demonstrate a rich bio-cultural diversity of use, and also a clear prevalence of the use of fruits of the tannin- and phenolic-rich Rosaceae species in alcoholic, lactic- and acetic acid fermented preparations. In the considered countries, fermentation still plays (or has played until recent years) a crucial role in folk cuisines and this heritage requires urgent and in-depth evaluation. Future studies should be aimed at further documenting and also bio-evaluating the ingredients and processes involved in the preparation of homemade fermented products, as this can be used to support local, community-based development efforts to foster food security, food sovereignty, and small-scale local food-based economies. Copyright © 2015 Elsevier Ireland Ltd. All rights reserved.

Study for the identification of irradiated carbohydrate containing food

International Nuclear Information System (INIS)

Scherz, H.

1991-01-01

The study was undertaken to find radiation specific substances of carbohydrates and methods to detect those ones in irradiated food. Deoxycompounds have been found by irradiation of carbohydrates. It could be stated, that the formation of these substances was radiation specific. The irradiation of wheat for desinfestation was high actual at the moment of this study and therefore it was tried to find these deoxycompounds in irradiated potato starch and wheat flour. These substances were isolated and one of them was identified as w-hydroxymaltol. This substance was also found in irradiated wheat flour. The dependence between the amount of w-hydroxymaltol and the irradiation dosage was determined for both materials. (7 refs, 2 figs)

Biohydrogen production from co-digestion of high carbohydrate containing food waste and combined primary and secondary sewage sludge

International Nuclear Information System (INIS)

Arain, M.; Sahito, R.

2018-01-01

In this paper, FW (Food Waste) and SS (Sewage Sludge) were co-digested for biohydrogen production. After characterization both FW and SS were found as better option for biohydrogen production. FW was rich in carbohydrate containing specially rice, which was added as more than 50% and easily hydrolyzable waste. FW is considered as an auxiliary substrate for biohydrogen production and high availability of carbohydrate in FW makes it an important substrate for the production of biohydrogen. On the contrary, SS was rich in protein and has a high pH buffering capacity, which makes it appropriate for codigestion. Adequate supplementation of inorganic salts, the addition of hydrogen producing inoculums, protein enrichment and pH buffering capacity of SS and carbohydrate content in FW increases the hydrogen production potential. Various experiments were performed by considering different mixing ratios like 90:10, 80:20, 70:30, 60:40 and 50:50 of FW and SS. The 50:50 and 90:10 mixing ratio of FW and SS were found as best among all other co-digested ratios. The maximum specific hydrogen yield 106.7 mL/gVS added was obtained at a waste composition of 50:50 followed by 92.35 mL/gVS added from 90:10 of FW to SS. The optimum pH and temperature for operating this process were in the range of 5.5-6.5 and 35°C. The production of clean energy and waste utilization in anaerobic co-digestion process makes biohydrogen generation a promising and novel approach to fulfilling the increasing energy needs as a substitute for fossil fuels. (author)

[Carbohydrates and mental performance--the role of glycemic index of food products].

Science.gov (United States)

Ciok, Janusz; Dolna, Agnieszka

2006-03-01

The role of carbohydrates in proper functioning of central nervous system measured by parameters of cognitive performance was described. The only source of energy for the brain is glucose, which stimulates the production and secretion of acetylocholine. Important are also enough high blood level of insulin and the level of insulin growth factor (IGF). Many studies had showed that breakfast intake improves the ability of concentration, reaction time, learning ability, mood and memory. Not sufficient amount of nutritional carbohydrates may in opposite be negative for the results of some tests measuring cognitive performance. The results of studies showing that the disturbances in utilization of carbohydrates, present in the patients with diabetes, increase the risk of abnormalities of cognitive performance. There is some evidence that the kind of ingested carbohydrates is important. Several studies suggest that the intake of carbohydrates characterized by low glycemic index (GI) may be favorable for some parameters of cognitive performance, because of prolonged time of stable glicaemia after food ingestion.

Chemical and Enzymatic Approaches to Carbohydrate-Derived Spiroketals: Di-D-Fructose Dianhydrides (DFAs

Directory of Open Access Journals (Sweden)

José M. García Fernández

2008-08-01

Full Text Available Di-D-fructose dianhydrides (DFAs comprise a unique family of stereoisomeric spiro-tricyclic disaccharides formed upon thermal and/or acidic activation of sucroseand/ or D-fructose-rich materials. The recent discovery of the presence of DFAs in food products and their remarkable nutritional features has attracted considerable interest from the food industry. DFAs behave as low-caloric sweeteners and have proven to exert beneficial prebiotic nutritional functions, favouring the growth of Bifidobacterium spp. In the era of functional foods, investigation of the beneficial properties of DFAs has become an important issue. However, the complexity of the DFA mixtures formed during caramelization or roasting of carbohydrates by traditional procedures (up to 14 diastereomeric spiroketal cores makes evaluation of their individual properties a difficult challenge. Great effort has gone into the development of efficient procedures to obtain DFAs in pure form at laboratory and industrial scale. This paper is devoted to review the recent advances in the stereoselective synthesis of DFAs by means of chemical and enzymatic approaches, their scope, limitations, and complementarities.

Impact of Dietary Polyphenols on Carbohydrate Metabolism

Directory of Open Access Journals (Sweden)

Kati Hanhineva

2010-03-01

Full Text Available Polyphenols, including flavonoids, phenolic acids, proanthocyanidins and resveratrol, are a large and heterogeneous group of phytochemicals in plant-based foods, such as tea, coffee, wine, cocoa, cereal grains, soy, fruits and berries. Growing evidence indicates that various dietary polyphenols may influence carbohydrate metabolism at many levels. In animal models and a limited number of human studies carried out so far, polyphenols and foods or beverages rich in polyphenols have attenuated postprandial glycemic responses and fasting hyperglycemia, and improved acute insulin secretion and insulin sensitivity. The possible mechanisms include inhibition of carbohydrate digestion and glucose absorption in the intestine, stimulation of insulin secretion from the pancreatic b-cells, modulation of glucose release from the liver, activation of insulin receptors and glucose uptake in the insulin-sensitive tissues, and modulation of intracellular signalling pathways and gene expression. The positive effects of polyphenols on glucose homeostasis observed in a large number of in vitro and animal models are supported by epidemiological evidence on polyphenol-rich diets. To confirm the implications of polyphenol consumption for prevention of insulin resistance, metabolic syndrome and eventually type 2 diabetes, human trials with well-defined diets, controlled study designs and clinically relevant end-points together with holistic approaches e.g., systems biology profiling technologies are needed.

Association between proximity to and coverage of traditional fast-food restaurants and non-traditional fast-food outlets and fast-food consumption among rural adults

OpenAIRE

Sharkey, Joseph R; Johnson, Cassandra M; Dean, Wesley R; Horel, Scott A

2011-01-01

Abstract Objective The objective of this study is to examine the relationship between residential exposure to fast-food entrées, using two measures of potential spatial access: proximity (distance to the nearest location) and coverage (number of different locations), and weekly consumption of fast-food meals. Methods Traditional fast-food restaurants and non-traditional fast-food outlets, such as convenience stores, supermarkets, and grocery stores, from the 2006 Brazos Valley Food Environmen...

Motives for consumer choice of traditional food and European food in mainland China.

Science.gov (United States)

Wang, Ou; De Steur, Hans; Gellynck, Xavier; Verbeke, Wim

2015-04-01

The demand for European (-style) foods in mainland China has been increasing dramatically during the last decade. Nevertheless, European food producers often appear to be not capable to fully exploit this huge market potential, partially due to the competition with traditional (Chinese) foods. This study examines the determinants of mainland Chinese consumers' choice of traditional food and European food. A web-based survey was administered with 541 consumers from two cities: Shanghai and Xi'an. Thereby, the Food Choice Motives model, predominantly used thus far in a European or developed context, is applied to mainland China in order to address the lack of knowledge on food motives of its consumer market and to detect associations between these motives, attitudes, and purchase intentions. Factor analysis resulted in a new Food Choice Motive construct that is considered more appropriate within the context of mainland Chinese consumers, encompassing six dimensions: Health concern, Time or money saving, Sensory appeal, Availability and familiarity, Mood and Food safety concern. Path analysis demonstrated that Time or money saving was negatively associated with attitude toward traditional food on the one hand and purchase intentions toward European food on the other hand. Availability and familiarity had a positive association with attitude toward traditional food. Mood was a positive factor driving attitude toward European food. For both food types, Sensory appeal and Attitude were positively linked to purchase intentions. Furthermore, Mood was negatively linked to the purchase intention toward traditional food in Shanghai. Food safety concern was positively associated with attitudes toward traditional food in Xi'an. Copyright © 2014 Elsevier Ltd. All rights reserved.

From lesser-known to super vegetables: the growing profile of African traditional leafy vegetables in promoting food security and wellness.

Science.gov (United States)

Aworh, Ogugua C

2018-08-01

There are hundreds of traditional leafy vegetables and wild food plants of horticultural and nutritional significance in Africa. These lesser-known crops and wild food plants that are highly adapted to harsh growing conditions thrive with little care and are available when other sources of food fail or are out of season. They are rich in micronutrients and are often the cheapest sources of many essential vitamins and minerals in many localities. Many of them are very important functional foods in African traditional diets and are rich in nutraceuticals, including polyphenols, tannins, flavonoids and flavonols, that exert demonstrable antioxidant, free radical scavenging and enzyme inhibition activities and have antimicrobial properties that provide scientific justification and possible mechanisms for their use in the management of a wide range of ailments, including diet-related, non-communicable diseases such as diabetes, hypertension and cardiovascular diseases. African traditional leafy vegetables are invaluable in promoting food security and wellness in Africa on account of their availability and affordability, their great nutritional value, chemotherapeutic and health-promoting properties and other unique qualities. Long recognised by the rural populace as quality food items, they are becoming more popular even with the more affluent urban elites. There is the need to develop improved management practices for these super vegetables to promote their cultivation and boost their exploitation for food security and wellness in Africa. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

“Is it still safe to eat traditional food?” Addressing traditional food safety concerns in aboriginal communities

Energy Technology Data Exchange (ETDEWEB)

Bordeleau, Serge, E-mail: Serge.Bordeleau@uqat.ca [Chaire de Recherche du Canada en Foresterie Autochtone, Université du Québec en Abitibi-Témiscamingue, 445 boul. de l' Université, Rouyn-Noranda, Québec J9X 5E4 (Canada); Chaire Industrielle CRSNG-UQAT-UQÀM en Aménagement Forestier Durable, Université du Québec en Abitibi-Témiscamingue, 445 boul. de l' Université, Rouyn-Noranda, Québec J9X 5E4 (Canada); Asselin, Hugo, E-mail: Hugo.Asselin@uqat.ca [Chaire de Recherche du Canada en Foresterie Autochtone, Université du Québec en Abitibi-Témiscamingue, 445 boul. de l' Université, Rouyn-Noranda, Québec J9X 5E4 (Canada); Chaire Industrielle CRSNG-UQAT-UQÀM en Aménagement Forestier Durable, Université du Québec en Abitibi-Témiscamingue, 445 boul. de l' Université, Rouyn-Noranda, Québec J9X 5E4 (Canada); and others

2016-09-15

Food insecurity is a growing concern for indigenous communities worldwide. While the risk of heavy metal contamination associated to wild food consumption has been extensively studied in the Arctic, data are scarce for the Boreal zone. This study addressed the concerns over possible heavy metal exposure through consumption of traditional food in four Anishnaabeg communities living in the Eastern North American boreal forest. Liver and meat samples were obtained from 196 snowshoe hares (Lepus americanus) trapped during winter 2012 across the traditional lands of the participating communities and within 56–156 km of a copper smelter. Interviews were conducted with 78 household heads to assess traditional food habits, focusing on snowshoe hare consumption. Concentrations in most meat and liver samples were below the detection limit for As, Co, Cr, Ni and Pb. Very few meat samples had detectable Cd and Hg concentrations, but liver samples had mean dry weight concentrations of 3.79 mg/kg and 0.15 mg/kg respectively. Distance and orientation from the smelter did not explain the variability between samples, but percent deciduous and mixed forest cover had a marginal negative effect on liver Cd, Cu and Zn concentrations. The estimated exposition risk from snowshoe hare consumption was low, although heavy consumers could slightly exceed recommended Hg doses. In accordance with the holistic perspective commonly adopted by indigenous people, the nutritional and sociocultural importance of traditional food must be considered in risk assessment. Traditional food plays a significant role in reducing and preventing serious health issues disproportionately affecting First Nations, such as obesity, diabetes, and cardiovascular diseases. Traditional consumption of snowshoe hare (Lepus americanus) entails low risk of heavy metal exposure if animals are tapped > 50 km from a point emission source (such as a copper smelter in the present study), if risk-increasing behaviours are

“Is it still safe to eat traditional food?” Addressing traditional food safety concerns in aboriginal communities

International Nuclear Information System (INIS)

Bordeleau, Serge; Asselin, Hugo

2016-01-01

Food insecurity is a growing concern for indigenous communities worldwide. While the risk of heavy metal contamination associated to wild food consumption has been extensively studied in the Arctic, data are scarce for the Boreal zone. This study addressed the concerns over possible heavy metal exposure through consumption of traditional food in four Anishnaabeg communities living in the Eastern North American boreal forest. Liver and meat samples were obtained from 196 snowshoe hares (Lepus americanus) trapped during winter 2012 across the traditional lands of the participating communities and within 56–156 km of a copper smelter. Interviews were conducted with 78 household heads to assess traditional food habits, focusing on snowshoe hare consumption. Concentrations in most meat and liver samples were below the detection limit for As, Co, Cr, Ni and Pb. Very few meat samples had detectable Cd and Hg concentrations, but liver samples had mean dry weight concentrations of 3.79 mg/kg and 0.15 mg/kg respectively. Distance and orientation from the smelter did not explain the variability between samples, but percent deciduous and mixed forest cover had a marginal negative effect on liver Cd, Cu and Zn concentrations. The estimated exposition risk from snowshoe hare consumption was low, although heavy consumers could slightly exceed recommended Hg doses. In accordance with the holistic perspective commonly adopted by indigenous people, the nutritional and sociocultural importance of traditional food must be considered in risk assessment. Traditional food plays a significant role in reducing and preventing serious health issues disproportionately affecting First Nations, such as obesity, diabetes, and cardiovascular diseases. Traditional consumption of snowshoe hare (Lepus americanus) entails low risk of heavy metal exposure if animals are tapped > 50 km from a point emission source (such as a copper smelter in the present study), if risk-increasing behaviours are

Traditional, modern or mixed? Perspectives on social, economic, and health impacts of evolving food retail in Thailand.

Science.gov (United States)

Kelly, Matthew; Seubsman, Sam-Ang; Banwell, Cathy; Dixon, Jane; Sleigh, Adrian

Transnational food retailers expanded to middle-income countries over recent decades responding to supply (liberalized foreign investment) and demand (rising incomes, urbanization, female workforce participation, and time poverty). Control in new markets diffuses along three axes: socio-economic (rich to poor), geographic (urban to rural), and product category (processed foods to fresh foods). We used a mixed method approach to study the progression of modern retail in Thailand on these three axes and consumer preferences for food retailing. In Thailand modern retail controls half the food sales but traditional fresh markets remain important. Quantitative questionnaires administered to members of a large national cohort study revealed around half of respondents were primarily traditional shoppers and half either utilized modern and traditional formats equally or primarily shopped at supermarkets. Fresh foods were mainly purchased at traditional retail formats and dry packaged foods at supermarkets. Qualitative interviews found price and quality of produce and availability of culturally important products to be significant reasons for continued support of fresh markets. Our results show socio-economic and geographic diffusion is already advanced with most respondents having access to and utilizing modern retail. Control of the fresh food sector by transnationals faces barriers in Thailand and may remain elusive. The short to mid-term outcome may be a bifurcated food system with modern and traditional retail each retaining market share, but fresh markets longer term survival may require government assistance as supermarkets become more established. Fresh markets supply affordable, healthy foods, and livelihoods for poorer Thais and are repositories of Thai food culture and social networks. If they survive they will confer cultural, social, economic, and health benefits.

Activation analysis of microelement contents in food stuff of traditional children food in Republics Uzbekistan

International Nuclear Information System (INIS)

Rasulov, S.K.

2006-01-01

Full text: Recent years Hematogists and Pediatricians pay more attention to the issue of disturbance of microelement homeostasis which is the most important in formation of microelementosis in children. To prevent and to treat the deficient forms of microelementosis the determination of microelement contents in traditional food of the population in any particular region is an issue of great importance. Provision of school age children with essential microelements and deficiency of many micronutrients are not sufficiently studied. In this aspect the issue of microelement contents in food stuffs of the children of Zarafshan valley is not enough investigated. Therefore, it is advisable to study the specific weight of microelements such as iron, zinc, copper, cobalt and manganese in vegetable and animal products and phytomedium which are consumed as the traditional food of the population of this region. We have studied 47 types of food stuffs mainly of vegetable and animal origin as well as widely used phytomedium. Microelement concentration in food stuffs were defined by neutron-activation analysis method worked out at Nuclear Physics Institute Republic of Uzbekistan. For the first time we have investigated national dishes - sumalak, halisa, shinni which are the essential part of traditional food of Central Asian population and the contents of microelements being studied. As per results of investigation it was found out that the most highest contents of iron was in dried apricot (358 mg/kg), then in black (180 mg/kg) and white (110 mg/kg) raisins. National dish - shinni ( the grapes syrup) contained iron equal to 103 mg/kg, local apple - 100 mg/kg. It should be noted that not only raisins and shinni are rich with iron but the decoction from wild vineyard stalks too which contains 366 mg/l. Moderate iron contents ( 50-100 mg/kg) was found in the following dried fruits: blackberry, haw, bitter and sweet almond, dried fig, and mulberry. Low concentration of iron (less

Revisit to Ethiopian traditional barley-based food

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Jemal Mohammed

2016-06-01

Full Text Available Barley is the number one food crop in the highland parts of North Eastern Ethiopia produced by subsistence farmers grown as landraces. Barley producers in Ethiopia have given it the name gebs ye ehil nigus, which means barley is the king of crops, due to its suitability for preparing many of the known Ethiopians traditional dishes. Various barley foods and drinks play an important role in the socioeconomic and cultural life of Ethiopians, but detailed descriptions related to their preparation and their socioeconomic and cultural roles are not well-recorded and documented like most of the Ethiopian cultural foods. Foods such as ingera, kita, dabo, kolo, genfo, beso, chuko, shamet, tihlo, kinch, and shorba are the most commonly known traditional Ethiopian barley-based foods. These products are prepared from either roasted whole grain, raw and roasted-milled grain, or cracked grain as main, side, ceremonial, and recuperating dishes. The various barley-based traditional foods have perceived qualities and health benefits by the consumers. For example, genfo is served to breast-feeding mothers with the belief that it enhances breast milk production and serves as a good substitute for breast milk. Beso is claimed to be a remedy for gastritis, while genfo and kinche are used to heal broken bones and fractures. Considering the Western consumers' trend on functional foods and health benefits of barley, Ethiopian traditional barley-based foods are worth studying as functional foods, which can be appealing to Western consumers.

Carbohydrate composition, viscosity, solubility, and sensory acceptance of sweetpotato- and maize-based complementary foods

Science.gov (United States)

Amagloh, Francis Kweku; Mutukumira, Anthony N.; Brough, Louise; Weber, Janet L.; Hardacre, Allan; Coad, Jane

2013-01-01

Background Cereal-based complementary foods from non-malted ingredients form a relatively high viscous porridge. Therefore, excessive dilution, usually with water, is required to reduce the viscosity to be appropriate for infant feeding. The dilution invariably leads to energy and nutrient thinning, that is, the reduction of energy and nutrient densities. Carbohydrate is the major constituent of food that significantly influences viscosity when heated in water. Objectives To compare the sweetpotato-based complementary foods (extrusion-cooked ComFa, roller-dried ComFa, and oven-toasted ComFa) and enriched Weanimix (maize-based formulation) regarding their 1) carbohydrate composition, 2) viscosity and water solubility index (WSI), and 3) sensory acceptance evaluated by sub-Sahara African women as model caregivers. Methods The level of simple sugars/carbohydrates was analysed by spectrophotometry, total dietary fibre by enzymatic-gravimetric method, and total carbohydrate and starch levels estimated by calculation. A Rapid Visco™ Analyser was used to measure viscosity. WSI was determined gravimetrically. A consumer sensory evaluation was used to evaluate the product acceptance of the roller-dried ComFa, oven-toasted ComFa, and enriched Weanimix. Results The sweetpotato-based complementary foods were, on average, significantly higher in maltose, sucrose, free glucose and fructose, and total dietary fibre, but they were markedly lower in starch content compared with the levels in the enriched Weanimix. Consequently, the sweetpotato-based complementary foods had relatively low apparent viscosity, and high WSI, than that of enriched Weanimix. The scores of sensory liking given by the caregivers were highest for the roller-dried ComFa, followed by the oven-toasted ComFa, and, finally, the enriched Weanimix. Conclusion The sweetpotato-based formulations have significant advantages as complementary food due to the high level of endogenous sugars and low starch content that

Plant prebiotics and human health: Biotechnology to breed prebiotic-rich nutritious food crops

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Sangam Dwivedi

2014-09-01

Full Text Available Microbiota in the gut play essential roles in human health. Prebiotics are non-digestible complex carbohydrates that are fermented in the colon, yielding energy and short chain fatty acids, and selectively promote the growth of Bifidobacteria and Lactobacillae in the gastro-intestinal tract. Fructans and inulin are the best-characterized plant prebiotics. Many vegetable, root and tuber crops as well as some fruit crops are the best-known sources of prebiotic carbohydrates, while the prebiotic-rich grain crops include barley, chickpea, lentil, lupin, and wheat. Some prebiotic-rich crop germplasm have been reported in barley, chickpea, lentil, wheat, yacon, and Jerusalem artichoke. A few major quantitative trait loci and gene-based markers associated with high fructan are known in wheat. More targeted search in genebanks using reduced subsets (representing diversity in germplasm is needed to identify accessions with prebiotic carbohydrates. Transgenic maize, potato and sugarcane with high fructan, with no adverse effects on plant development, have been bred, which suggests that it is feasible to introduce fructan biosynthesis pathways in crops to produce health-imparting prebiotics. Developing prebiotic-rich and super nutritious crops will alleviate the widespread malnutrition and promote human health. A paradigm shift in breeding program is needed to achieve this goal and to ensure that newly-bred crop cultivars are nutritious, safe and health promoting.

PROMOTING TRADITIONAL FOOD PRODUCTS AS HEALTHY DIET PRODUCTS

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Mihaela Teodora TARCZA

2015-12-01

Full Text Available The aim of this paper is to propose a brief introspection in the literature review in an attempt to highlight the peculiarities of traditional foodstuffs that enable them to be promoted as the primary food for a healthy diet. The trend of healthy eating is gaining ground not only for experts and researchers, but also for consumers on a daily basis. Traditional foodstuffs are brought back into the consumers’ attention in a market full of highly-processed foodstuffs. Marketing specialists noticed the link between the two concepts and they elaborated promotional strategies for traditional foodstuffs, having the ‘healthy diet’ as insight. Throughout the paper we will present theoretical considerations such as the concept of ‘traditional food product’, ‘promotion’, and ‘healthy diet’ from a marketing perspective followed by several examples of traditional food products perceived as healthy, and lastly, we will highlight the benefits of promoting a healthy diet by consuming traditional food products.

Innovative analytical tools to characterize prebiotic carbohydrates of functional food interest.

Science.gov (United States)

Corradini, Claudio; Lantano, Claudia; Cavazza, Antonella

2013-05-01

Functional foods are one of the most interesting areas of research and innovation in the food industry. A functional food or functional ingredient is considered to be any food or food component that provides health benefits beyond basic nutrition. Recently, consumers have shown interest in natural bioactive compounds as functional ingredients in the diet owing to their various beneficial effects for health. Water-soluble fibers and nondigestible oligosaccharides and polysaccharides can be defined as functional food ingredients. Fructooligosaccharides (FOS) and inulin are resistant to direct metabolism by the host and reach the caecocolon, where they are used by selected groups of beneficial bacteria. Furthermore, they are able to improve physical and structural properties of food, such as hydration, oil-holding capacity, viscosity, texture, sensory characteristics, and shelf-life. This article reviews major innovative analytical developments to screen and identify FOS, inulins, and the most employed nonstarch carbohydrates added or naturally present in functional food formulations. High-performance anion-exchange chromatography with pulsed electrochemical detection (HPAEC-PED) is one of the most employed analytical techniques for the characterization of those molecules. Mass spectrometry is also of great help, in particularly matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS), which is able to provide extensive information regarding the molecular weight and length profiles of oligosaccharides and polysaccharides. Moreover, MALDI-TOF-MS in combination with HPAEC-PED has been shown to be of great value for the complementary information it can provide. Some other techniques, such as NMR spectroscopy, are also discussed, with relevant examples of recent applications. A number of articles have appeared in the literature in recent years regarding the analysis of inulin, FOS, and other carbohydrates of interest in the field and

Are Food Advertisements Promoting More Unhealthy Foods and Beverages over Time? Evidence from Three Swedish Food Magazines, 1995-2014.

Science.gov (United States)

Håkansson, Andreas

2017-01-01

Unhealthy food in advertising has been suggested as a mediator for the increase in diet-related illness. This study quantitatively investigates changes in food advertising between 1995 and 2014 in terms of food categories promoted, macronutrient content, and percentage of foods classified as heathy or unhealthy from a sample of 7,199 ads from three Swedish food magazines. With the exception of increased alcoholic beverage and decreased carbohydrate-rich-food promotion, no monotonic trends of increasingly unhealthy food advertisement are found. From these findings, it is argued that food magazine advertising is not a mediator of the adverse dietary trend.

Favorable cardio-metabolic outcomes following high carbohydrate intake in accordance with the Daniel Fast: A review of available findings

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Richard Bloomer

2017-03-01

Full Text Available The Daniel Fast is a biblically inspired dietary program rich in carbohydrate, most closely resembling a vegan diet but with additional restrictions, including the elimination of processed foods, white flour products, preservatives, additives, sweeteners, caffeine, and alcohol. While no specific requirements are placed on the ingestion of specific percentages of macronutrients, the mean daily carbohydrate intake is by default approximately 60%, while protein and fat intake are 15% and 25%, respectively. Despite a relatively high carbohydrate intake, multiple favorable cardio-metabolic effects are noted when following the plan, in as few as three weeks. This includes improvements in HOMA-IR, which may be at least in part due to the lower glycemic load and high dietary fiber content of the foods consumed. Other notable changes include reductions in systemic inflammation, total and LDL-cholesterol, oxidative stress, blood pressure, and body weight/body fat. Short and moderate-term compliance to the program is excellent-better than most dietary programs, perhaps due to the ad libitum nature of this plan. This paper presents an overview of the Daniel Fast, a carbohydrate-rich dietary program, including relevant findings from both human and animal investigations using this dietary model.

Retort process modelling for Indian traditional foods.

Science.gov (United States)

Gokhale, S V; Lele, S S

2014-11-01

Indian traditional staple and snack food is typically a heterogeneous recipe that incorporates varieties of vegetables, lentils and other ingredients. Modelling the retorting process of multilayer pouch packed Indian food was achieved using lumped-parameter approach. A unified model is proposed to estimate cold point temperature. Initial process conditions, retort temperature and % solid content were the significantly affecting independent variables. A model was developed using combination of vegetable solids and water, which was then validated using four traditional Indian vegetarian products: Pulav (steamed rice with vegetables), Sambar (south Indian style curry containing mixed vegetables and lentils), Gajar Halawa (carrot based sweet product) and Upama (wheat based snack product). The predicted and experimental values of temperature profile matched with ±10 % error which is a good match considering the food was a multi component system. Thus the model will be useful as a tool to reduce number of trials required to optimize retorting of various Indian traditional vegetarian foods.

Functional Food in Traditional Persian Medicine.

Science.gov (United States)

Zare, Roghayeh; Hosseinkhani, Ayda

2016-05-01

During the last decades, there have been great advancements in the field of preventive medicine. Research has demonstrated that nutrition plays a crucial role in the prevention of chronic diseases. The concept of functional food was first introduced in Japan during the 1980s. It proposes to consider food not only vital to survive, but also a mean for mental and physical well-being, contributing to the prevention and reduction of risk factors for diseases. However, there is evidence that the concept was believed by ancient physicians as well. One of the traditional systems of medicines is traditional Persian medicine (TPM). Rhazes said; "as long as a disease could be treated with food, medicine should be avoided". We carried out a review of Avicenna's Canon of medicine and Rhazes books for the definition of food and drug and similar concepts of functional food. We listed the identified concepts along with their examples. The classification of food and their therapeutic use were explained in Canon of medicine. Rhazes has a book called 'Manafe al-Aghziyeh', in which he writes about the medicinal benefits of different nutrition. Five concepts (food, drug, medicinal food, nutritional medicine and antidote or poison) were noted in these books. There are many recommendations on food for the prevention and treatment of diseases in TPM books, which can be the basis for novel research studies.

Determination of the activity signature of key carbohydrate metabolism enzymes in phenolic-rich grapevine tissues

DEFF Research Database (Denmark)

Covington, Elizabeth Dunn; Roitsch, Thomas Georg; Dermastia, Marina

2016-01-01

Physiological studies in plants often require enzyme extraction from tissues containing high concentrations of phenols and polyphenols. Unless removed or neutralized, such compounds may hinder extraction, inactivate enzymes, and interfere with enzyme detection. The following protocol for activity...... assays for enzymes of primary carbohydrate metabolism, while based on our recently published one for quantitative measurement of activities using coupled spectrophotometric assays in a 96-well format, is tailored to the complexities of phenolic- and anthocyanin-rich extracts from grapevine leaf...

Functional Food in Traditional Persian Medicine

Science.gov (United States)

Zare, Roghayeh; Hosseinkhani, Ayda

2016-01-01

Background: During the last decades, there have been great advancements in the field of preventive medicine. Research has demonstrated that nutrition plays a crucial role in the prevention of chronic diseases. The concept of functional food was first introduced in Japan during the 1980s. It proposes to consider food not only vital to survive, but also a mean for mental and physical well-being, contributing to the prevention and reduction of risk factors for diseases. However, there is evidence that the concept was believed by ancient physicians as well. One of the traditional systems of medicines is traditional Persian medicine (TPM). Rhazes said; “as long as a disease could be treated with food, medicine should be avoided” Methods: We carried out a review of Avicenna’s Canon of medicine and Rhazes books for the definition of food and drug and similar concepts of functional food. We listed the identified concepts along with their examples. Results: The classification of food and their therapeutic use were explained in Canon of medicine. Rhazes has a book called ‘Manafe al-Aghziyeh’, in which he writes about the medicinal benefits of different nutrition. Five concepts (food, drug, medicinal food, nutritional medicine and antidote or poison) were noted in these books. Conclusion: There are many recommendations on food for the prevention and treatment of diseases in TPM books, which can be the basis for novel research studies. PMID:27840499

Over production of fermentable sugar for bioethanol production from carbohydrate-rich Malaysian food waste via sequential acid-enzymatic hydrolysis pretreatment.

Science.gov (United States)

Hafid, Halimatun Saadiah; Nor 'Aini, Abdul Rahman; Mokhtar, Mohd Noriznan; Talib, Ahmad Tarmezee; Baharuddin, Azhari Samsu; Umi Kalsom, Md Shah

2017-09-01

In Malaysia, the amount of food waste produced is estimated at approximately 70% of total municipal solid waste generated and characterised by high amount of carbohydrate polymers such as starch, cellulose, and sugars. Considering the beneficial organic fraction contained, its utilization as an alternative substrate specifically for bioethanol production has receiving more attention. However, the sustainable production of bioethanol from food waste is linked to the efficient pretreatment needed for higher production of fermentable sugar prior to fermentation. In this work, a modified sequential acid-enzymatic hydrolysis process has been developed to produce high concentration of fermentable sugars; glucose, sucrose, fructose and maltose. The process started with hydrothermal and dilute acid pretreatment by hydrochloric acid (HCl) and sulphuric acid (H 2 SO 4 ) which aim to degrade larger molecules of polysaccharide before accessible for further steps of enzymatic hydrolysis by glucoamylase. A kinetic model is proposed to perform an optimal hydrolysis for obtaining high fermentable sugars. The results suggested that a significant increase in fermentable sugar production (2.04-folds) with conversion efficiency of 86.8% was observed via sequential acid-enzymatic pretreatment as compared to dilute acid pretreatment (∼42.4% conversion efficiency). The bioethanol production by Saccharomyces cerevisiae utilizing fermentable sugar obtained shows ethanol yield of 0.42g/g with conversion efficiency of 85.38% based on the theoretical yield was achieved. The finding indicates that food waste can be considered as a promising substrate for bioethanol production. Copyright © 2017. Published by Elsevier Ltd.

TRADITIONAL FERMENTED FOODS OF LESOTHO

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Tendekayi H. Gadaga

2013-06-01

Full Text Available This paper describes the traditional methods of preparing fermented foods and beverages of Lesotho. Information on the preparation methods was obtained through a combination of literature review and face to face interviews with respondents from Roma in Lesotho. An unstructured questionnaire was used to capture information on the processes, raw materials and utensils used. Four products; motoho (a fermented porridge, Sesotho (a sorghum based alcoholic beverage, hopose (sorghum fermented beer with added hops and mafi (spontaneously fermented milk, were found to be the main fermented foods prepared and consumed at household level in Lesotho. Motoho is a thin gruel, popular as refreshing beverage as well as a weaning food. Sesotho is sorghum based alcoholic beverage prepared for household consumption as well as for sale. It is consumed in the actively fermenting state. Mafi is the name given to spontaneously fermented milk with a thick consistency. Little research has been done on the technological aspects, including the microbiological and biochemical characteristics of fermented foods in Lesotho. Some of the traditional aspects of the preparation methods, such as use of earthenware pots, are being replaced, and modern equipment including plastic utensils are being used. There is need for further systematic studies on the microbiological and biochemical characteristics of these these products.

Technological innovation and valorisation of traditional food: a sustainable combination?

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Marco Dalla Rosa

2009-10-01

Full Text Available Valorization of traditional foods is nowadays a key element for market developments where national industries are strongly involved in saving product peculiarity against imitative food coming from foreign countries or even different continents. Other than the lack in well defined and garanteed sensorial quality, the production conditions, the quality of raw material and the different cultural background lead to produce foods that, despite to the name indicating some italian origin or recallin in some ways Italy and italian food and traditions, are only imitation without safety and quality proper of the original traditional food. Thus it is necessary to individuate appropriated technologies and strategies to increase le level of garantee offered to the consumer in order to promote the consumption of traditional foods with the promised quality and safety. In this paper the role that the modern food technology and the food science can assume to improve the processing conditions and yields, introducing some innovations into the old processes will be pointed out. Furthermore, the characterization of the complexity of the chemical, chemico-physical and rheological properties that influence the whole sensorial aspect of traditional foods, both from animal and vegetal (and fruit origin, is a growing challenge of the food science since the new analytical methodologies now available. In the paper some example of objective characterization and introduction of innovation steps are reported as well as genuinity marker individuation in order to give sustainability to the production of traditional foods in particular in SME.

Behavioral and Neurochemical Studies in Stressed and Unstressed Rats Fed on Protein, Carbohydrate and Fat Rich Diet

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Samia Moin§, Saida Haider*, Saima Khaliq1, Saiqa Tabassum and Darakhshan J. Haleem

2012-05-01

Full Text Available Stress produces behavioral and neurochemical deficits. To study the relationship between adaptation to stress and macronutrient intake, the present study was designed to monitor the effects of different diets on feed intake, growth rate and serotonin (5-Hydroxytryptamine, 5-HT metabolism following exposure to restraint stress in rats. Rats were divided into four groups (n=12 as control, sugar, protein and fat rich diet fed rats. After 5 weeks of treatment animals of each group were divided into unrestrained and restrained animals (n=6. Rats of restrained group were given immobilization stress for 2 hours/day for 5 days. Food intake and growth rates of unrestrained and restrained rats were monitored daily. Rats were decapitated on 6th day to collect brain samples for neurochemical estimation. Results show that sugar diet fed rats produced adaptation to stress early as compared to normal diet fed rats. Food intake and growth rates of unrestrained and restrained rats were comparable on 3rd day in sugar diet fed rats and on 4th day in normal diet fed rats. Stress decreased food intake and growth rates of protein and fat treated rats. Repeated stress did not alter brain 5-HT and 5-HIAA levels of normal diet fed rats and sugar diet fed rats. Protein diet fed restrained rats showed elevated brain 5-HT levels. Fat diet fed restrained rats significantly decreased brain TRP and 5-HIAA levels. Finding suggested that carbohydrate diet might protect against stressful conditions. Study also showed that nutritional status could alter different behaviors in response to a stressful environment.

Impact of macronutrient composition and palatability in wet diets on food selection in cats.

Science.gov (United States)

Salaun, F; Blanchard, G; Le Paih, L; Roberti, F; Niceron, C

2017-04-01

Cats are obligate carnivores adapted to high-protein diets, but are commonly fed diets rich in carbohydrate. The aim of this study was to examine the food intake choices of cats when diets with different protein and carbohydrate contents were offered. Thirty-nine cats participated in voluntary dietary intake studies. Four foods were formulated to provide between 24% and 53% of metabolizable energy as protein, between 43% and 11% as carbohydrate and holding dietary fat constant with a contribution of approximately 36%. Foods were offered either singly to evaluate voluntary food intake or in pairs to compare food intake between pairs of diets. Cats regulated their macronutrient intake to attain an overall diet composition that provided 53% of metabolizable energy as protein, 11% as carbohydrate and 36% as fat. The protein contribution corresponded to approximately 6 g of protein/kg body weight/day. High-protein/low-carbohydrate diets were always eaten preferentially over low-protein/high-carbohydrate foods. When low-protein/high-carbohydrate diets were offered, cats limited their food intake to limit daily carbohydrate intake to less than 3 g of carbohydrate/kg body weight. This carbohydrate ceiling may limit protein and even energy intake when only low-protein/high-carbohydrate diets were offered. The inclusion of palatability enhancer in the diets increased food intake but did not change protein or carbohydrate intake patterns, indicating that macronutrient intake can be regulated regardless of the use of palatability enhancers in cats. We conclude that cats can discriminate between diets based on macronutrient composition and regulate their intake to maintain maximal protein intake but limit carbohydrate intake. Journal of Animal Physiology and Animal Nutrition © 2016 Blackwell Verlag GmbH.

Hepatocyte heterogeneity in the metabolism of carbohydrates.

Science.gov (United States)

Jungermann, K; Thurman, R G

1992-01-01

the hepatocytes sense the glucagon/insulin gradients via the respective hormone receptors, it is not known how they sense different oxygen tensions; the O2 sensor may be an oxygen-binding heme protein. The zonal separation of glucose release and uptake appears to be important for the liver to operate as a 'glucostat'. Thus, zonation of carbohydrate metabolism develops gradually during the first weeks of life, in part before and in part with weaning, when (in rat and mouse) the fat- and protein-rich but carbohydrate-poor nutrition via milk is replaced by carbohydrate-rich food. Similarly, zonation of carbohydrate metabolism adapts to longer lasting alterations in the need of a 'glucostat', such as starvation, diabetes, portocaval anastomoses or partial hepatectomy.

Filtered molasses concentrate from sugar cane: natural functional ingredient effective in lowering the glycaemic index and insulin response of high carbohydrate foods.

Science.gov (United States)

Wright, Alison G; Ellis, Timothy P; Ilag, Leodevico L

2014-12-01

An aqueous filtered molasses concentrate (FMC) sourced from sugar cane was used as a functional ingredient in a range of carbohydrate-containing foods to reduce glycaemic response. When compared to untreated controls, postprandial glucose responses in the test products were reduced 5-20%, assessed by accredited glycaemic index (GI) testing. The reduction in glucose response in the test foods was dose-dependent and directly proportional to the ratio of FMC added to the amount of available carbohydrate in the test products. The insulin response to the foods was also reduced with FMC addition as compared to untreated controls. Inclusion of FMC in test foods did not replace any formulation ingredients; it was incorporated as an additional ingredient to existing formulations. Filtered molasses concentrate, made by a proprietary and patented process, contains many naturally occurring compounds. Some of the identified compounds are known to influence carbohydrate metabolism, and include phenolic compounds, minerals and organic acids. FMC, sourced from a by-product of sugar cane processing, shows potential as a natural functional ingredient capable of modifying carbohydrate metabolism and contributing to GI reduction of processed foods and beverages.

Noodles, traditionally and today

Directory of Open Access Journals (Sweden)

Na Zhang

2016-09-01

Full Text Available Chinese noodles originated in the Han dynasty, which has more than 4,000 years of history. There are many stories about the origin of noodles. To a certain extent, noodles also reflect the cultural traditions and customs of China, which essentially means “human nature” and “worldly common sense”. There are thousands of varieties of noodles in China, according to the classification of the shape of noodles, seasoning gravy, cooking craft, and so on. Many noodles have local characteristics. Noodles are accepted by people from all over the world. The industrial revolution and the development of the food industry realized the transition from a traditional handicraft industry to mass production using machinery. In addition, the invention of instant noodles and their mass production also greatly changed the noodle industry. In essence, noodles are a kind of cereal food, which is the main body of the traditional Chinese diet. It is the main source of energy for Chinese people and the most economical energy food. Adhering to the principle of “making cereal food the main food”, is to maintain our Chinese good diet tradition, which can avoid the disadvantages of a high energy, high fat, and low carbohydrate diet, and promote health. The importance of the status of noodles in the dietary structure of residents in our country and the health impact should not be ignored.

Social Status, Traditional Food Taboos and Food Security: A Study ...

African Journals Online (AJOL)

A study was conducted to examine adherence to traditional food taboos by women in Imo State, and relate that to social status and food security. Data was collected from 72 women across the three agricultural zones of the State. It was found that age, income and education are some factors affecting adherence to these ...

Testing food-related inhibitory control to high- and low-calorie food stimuli: Electrophysiological responses to high-calorie food stimuli predict calorie and carbohydrate intake.

Science.gov (United States)

Carbine, Kaylie A; Christensen, Edward; LeCheminant, James D; Bailey, Bruce W; Tucker, Larry A; Larson, Michael J

2017-07-01

Maintaining a healthy diet has important implications for physical and mental health. One factor that may influence diet and food consumption is inhibitory control-the ability to withhold a dominant response in order to correctly respond to environmental demands. We examined how N2 amplitude, an ERP that reflects inhibitory control processes, differed toward high- and low-calorie food stimuli and related to food intake. A total of 159 participants (81 female; M age = 23.5 years; SD = 7.6) completed two food-based go/no-go tasks (one with high-calorie and one with low-calorie food pictures as no-go stimuli) while N2 amplitude was recorded. Participants recorded food intake using the Automated Self-Administered 24-hour Dietary Recall system. Inhibiting responses toward high-calorie stimuli elicited a larger (i.e., more negative) no-go N2 amplitude; inhibiting responses toward low-calorie stimuli elicited a smaller no-go N2 amplitude. Participants were more accurate during the high-calorie than low-calorie task, but took longer to respond on go trials toward high-calorie rather than low-calorie stimuli. When controlling for age, gender, and BMI, larger high-calorie N2 difference amplitude predicted lower caloric intake (β = 0.17); low-calorie N2 difference amplitude was not related to caloric intake (β = -0.03). Exploratory analyses revealed larger high-calorie N2 difference amplitude predicted carbohydrate intake (β = 0.22), but not protein (β = 0.08) or fat (β = 0.11) intake. Results suggest that withholding responses from high-calorie foods requires increased recruitment of inhibitory control processes, which may be necessary to regulate food consumption, particularly for foods high in calories and carbohydrates. © 2017 Society for Psychophysiological Research.

L: (+)-Lactic acid production from non-food carbohydrates by thermotolerant Bacillus coagulans.

Science.gov (United States)

Ou, Mark S; Ingram, Lonnie O; Shanmugam, K T

2011-05-01

Lactic acid is used as an additive in foods, pharmaceuticals, and cosmetics, and is also an industrial chemical. Optically pure lactic acid is increasingly used as a renewable bio-based product to replace petroleum-based plastics. However, current production of lactic acid depends on carbohydrate feedstocks that have alternate uses as foods. The use of non-food feedstocks by current commercial biocatalysts is limited by inefficient pathways for pentose utilization. B. coagulans strain 36D1 is a thermotolerant bacterium that can grow and efficiently ferment pentoses using the pentose-phosphate pathway and all other sugar constituents of lignocellulosic biomass at 50°C and pH 5.0, conditions that also favor simultaneous enzymatic saccharification and fermentation (SSF) of cellulose. Using this bacterial biocatalyst, high levels (150-180 g l(-1)) of lactic acid were produced from xylose and glucose with minimal by-products in mineral salts medium. In a fed-batch SSF of crystalline cellulose with fungal enzymes and B. coagulans, lactic acid titer was 80 g l(-1) and the yield was close to 80%. These results demonstrate that B. coagulans can effectively ferment non-food carbohydrates from lignocellulose to L: (+)-lactic acid at sufficient concentrations for commercial application. The high temperature fermentation of pentoses and hexoses to lactic acid by B. coagulans has these additional advantages: reduction in cellulase loading in SSF of cellulose with a decrease in enzyme cost in the process and a reduction in contamination of large-scale fermentations.

Traditional ecological knowledge in Thailand: Mechanisms and contributions to food security

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Ekarin Phungpracha

2016-05-01

Full Text Available Despite worldwide advances in science and technology, human well-being of the rich and poor has been threatened by food insecurity. Due to socio-economic and environmental pressures on agriculture, developing countries have faced a shortage of food access and degraded quality of food resources. We argue that traditional ecological knowledge (TEK, when appropriately used and adapted could play a significant role in addressing food security for rural, smallholder farmers. Data were collected in two rural farming communities located in the drought-prone and poverty-stricken Northeast Region of Thailand. Both were situated in diverse ecological settings: one characterized as a subsistent, lowland rice farming community and the other, the upland, all of which were dominated by cash crops. We employed a combined data collection method including in-depth interviews, participant observations, and household surveys to examine household-based food acquisition patterns. We found that the lowland subsistence farming community was endowed with a higher level of TEK and showed a stronger indication of food security than the upland cash-crop focused community. Furthermore, under environmental change, local villagers drew upon TEK to support their way of life. TEK also helped villagers to adapt to new environmental and socio-economic changes, to sustain ecosystem services and agricultural activities, and to build a secure and safe food system. This finding suggests that over-promotion of export-oriented agriculture could leave smallholder farmers and disadvantaged populations in a vulnerable situation. Their food security could be enhanced by the conservation of community-based natural resources with respect given to the role of TEK.

Food plant diversity as broad-Scale Determinant of Avian Frugivore Richness

DEFF Research Database (Denmark)

Kissling, W. Daniel; Rahbek, Carsten; Böhning-Gaese, Katrin

2007-01-01

from niche assembly mechanisms (e.g. coevolutionary adaptations to fruit size, fruit colour or vertical stratification of fruit presentation) or, alternatively, from stochastic speciation-extinction processes. In any case, the close relationship between species richness of Ficus and avian frugivores......The causes of variation in animal species richness at large spatial scales are intensively debated. Here, we examine whether the diversity of food plants, contemporary climate and energy, or habitat heterogeneity determine species richness patterns of avian frugivores across sub-Saharan Africa....... Path models indicate that species richness of Ficus (their fruits being one of the major food resources for frugivores in the tropics) has the strongest direct effect on richness of avian frugivores, whereas the influences of variables related to water-energy and habitat heterogeneity are mainly...

Bioactive Carbohydrates and Peptides in Foods: An Overview of Sources, Downstream Processing Steps and Associated Bioactivities.

Science.gov (United States)

Hayes, Maria; Tiwari, Brijesh K

2015-09-17

Bioactive peptides and carbohydrates are sourced from a myriad of plant, animal and insects and have huge potential for use as food ingredients and pharmaceuticals. However, downstream processing bottlenecks hinder the potential use of these natural bioactive compounds and add cost to production processes. This review discusses the health benefits and bioactivities associated with peptides and carbohydrates of natural origin and downstream processing methodologies and novel processes which may be used to overcome these.

Physiological aspects of energy metabolism and gastrointestinal effects of carbohydrates.

Science.gov (United States)

Elia, M; Cummings, J H

2007-12-01

The energy values of carbohydrates continue to be debated. This is because of the use of different energy systems, for example, combustible, digestible, metabolizable, and so on. Furthermore, ingested macronutrients may not be fully available to tissues, and the tissues themselves may not be able fully to oxidize substrates made available to them. Therefore, for certain carbohydrates, the discrepancies between combustible energy (cEI), digestible energy (DE), metabolizable energy (ME) and net metabolizable energy (NME) may be considerable. Three food energy systems are in use in food tables and for food labelling in different world regions based on selective interpretation of the digestive physiology and metabolism of food carbohydrates. This is clearly unsatisfactory and confusing to the consumer. While it has been suggested that an enormous amount of work would have to be undertaken to change the current ME system into an NME system, the additional changes may not be as great as anticipated. In experimental work, carbohydrate is high in the macronutrient hierarchy of satiation. However, studies of eating behaviour indicate that it does not unconditionally depend on the oxidation of one nutrient, and argue against the operation of a simple carbohydrate oxidation or storage model of feeding behaviour to the exclusion of other macronutrients. The site, rate and extent of carbohydrate digestion in, and absorption from the gut are key to understanding the many roles of carbohydrate, although the concept of digestibility has different meanings. Within the nutrition community, the characteristic patterns of digestion that occur in the small (upper) vs large (lower) bowel are known to impact in contrasting ways on metabolism, while in the discussion of the energy value of foods, digestibility is defined as the proportion of combustible energy that is absorbed over the entire length of the gastrointestinal tract. Carbohydrates that reach the large bowel are fermented to

Karat, pulque, and gac: three shining stars in the traditional food galaxy.

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Kuhnlein, Harriet V

2004-11-01

Karat banana, pulque prepared from Agave species, and gac fruit are three traditional local food items recently studied intensively for their nutrition potential among traditional and indigenous peoples, and are examples of how local food-based strategies can be used to ensure micronutrient nutrition. Successful health promotion and intervention programs emphasizing traditional food systems are few in the international literature, but offer promise in understanding the potential of food-based strategies. Traditional food strategies could be used not only for alleviating malnutrition, but also for developing locally relevant programs for stemming the nutrition transition and preventing chronic disease, particularly among indigenous and traditional peoples who retain knowledge of using food species in their local ecosystems.

[Analysis on difference of richness of traditional Chinese medicine resources in Chongqing based on grid technology].

Science.gov (United States)

Zhang, Xiao-Bo; Qu, Xian-You; Li, Meng; Wang, Hui; Jing, Zhi-Xian; Liu, Xiang; Zhang, Zhi-Wei; Guo, Lan-Ping; Huang, Lu-Qi

2017-11-01

After the end of the national and local medicine resources census work, a large number of Chinese medicine resources and distribution of data will be summarized. The species richness between the regions is a valid indicator for objective reflection of inter-regional resources of Chinese medicine. Due to the large difference in the size of the county area, the assessment of the intercropping of the resources of the traditional Chinese medicine by the county as a statistical unit will lead to the deviation of the regional abundance statistics. Based on the rule grid or grid statistical methods, the size of the statistical unit due to different can be reduced, the differences in the richness of traditional Chinese medicine resources are caused. Taking Chongqing as an example, based on the existing survey data, the difference of richness of traditional Chinese medicine resources under different grid scale were compared and analyzed. The results showed that the 30 km grid could be selected and the richness of Chinese medicine resources in Chongqing could reflect the objective situation of intercropping resources richness in traditional Chinese medicine better. Copyright© by the Chinese Pharmaceutical Association.

Species richness and trophic diversity increase decomposition in a co-evolved food web.

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Benjamin Baiser

Full Text Available Ecological communities show great variation in species richness, composition and food web structure across similar and diverse ecosystems. Knowledge of how this biodiversity relates to ecosystem functioning is important for understanding the maintenance of diversity and the potential effects of species losses and gains on ecosystems. While research often focuses on how variation in species richness influences ecosystem processes, assessing species richness in a food web context can provide further insight into the relationship between diversity and ecosystem functioning and elucidate potential mechanisms underpinning this relationship. Here, we assessed how species richness and trophic diversity affect decomposition rates in a complete aquatic food web: the five trophic level web that occurs within water-filled leaves of the northern pitcher plant, Sarracenia purpurea. We identified a trophic cascade in which top-predators--larvae of the pitcher-plant mosquito--indirectly increased bacterial decomposition by preying on bactivorous protozoa. Our data also revealed a facultative relationship in which larvae of the pitcher-plant midge increased bacterial decomposition by shredding detritus. These important interactions occur only in food webs with high trophic diversity, which in turn only occur in food webs with high species richness. We show that species richness and trophic diversity underlie strong linkages between food web structure and dynamics that influence ecosystem functioning. The importance of trophic diversity and species interactions in determining how biodiversity relates to ecosystem functioning suggests that simply focusing on species richness does not give a complete picture as to how ecosystems may change with the loss or gain of species.

A COMPARATIVE ANALISYS ON THE TRADITIONAL FOOD PRODUCTS IN EU

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Teodora Mihaela Tarcza

2016-12-01

Full Text Available This paper is intent on highlighting the differences between traditional food products registered in every member state of the EU. The legislative system protecting the 'peculiar, endemic', food products was first introduced in the EU in 1992 and it was implemented in the then - member states.The countries that adhered to the EU in the following years underwent a preparation phase in terms of legislation in order to educate the producers and consumers regarding these regulations.Therefore, some countries have a history of over twenty years in recognizing and registering traditional food products(TFP, whereas newly - entered EU member states have an experience of less than ten years.This can be one of the many reasons underlying the significant discrepancy in the number of traditional food products registered in every EU member state.Throughout the paper we intend to analyse and highlight the number of traditional food products registered in the European Union’ s database– DOORdatabase– by every EU member state, and also provide an overview of their status in the EU.Moreover, throughout the paper we will answer questions such as„ Why does France have 255 traditional food products registered, whereas countries like Romania and Bulgaria only 4 ? “aiming to justify these differences but also present the evolution of the supply of traditional food products over time.To achieve the objectives of our research, we have covered vast literature and we have processed a series of secondary data that were put at our disposal by the databases of the European Commission, the agricultural sector.The results of our research are interesting, and the graphs will help better visualize and understand the status of the supply of traditional food products from a quantitative point of view countrywide.The identified elements as influencing factors in the quantitative supply of traditional food products and their grouping in a series of criteria tantamount to

Terrestrial carbohydrates support freshwater zooplankton during phytoplankton deficiency.

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Taipale, Sami J; Galloway, Aaron W E; Aalto, Sanni L; Kahilainen, Kimmo K; Strandberg, Ursula; Kankaala, Paula

2016-08-11

Freshwater food webs can be partly supported by terrestrial primary production, often deriving from plant litter of surrounding catchment vegetation. Although consisting mainly of poorly bioavailable lignin, with low protein and lipid content, the carbohydrates from fallen tree leaves and shoreline vegetation may be utilized by aquatic consumers. Here we show that during phytoplankton deficiency, zooplankton (Daphnia magna) can benefit from terrestrial particulate organic matter by using terrestrial-origin carbohydrates for energy and sparing essential fatty acids and amino acids for somatic growth and reproduction. Assimilated terrestrial-origin fatty acids from shoreline reed particles exceeded available diet, indicating that Daphnia may convert a part of their dietary carbohydrates to saturated fatty acids. This conversion was not observed with birch leaf diets, which had lower carbohydrate content. Subsequent analysis of 21 boreal and subarctic lakes showed that diet of herbivorous zooplankton is mainly based on high-quality phytoplankton rich in essential polyunsaturated fatty acids. The proportion of low-quality diets (bacteria and terrestrial particulate organic matter) was <28% of the assimilated carbon. Taken collectively, the incorporation of terrestrial carbon into zooplankton was not directly related to the concentration of terrestrial organic matter in experiments or lakes, but rather to the low availability of phytoplankton.

Seasonality directs contrasting food collection behavior and nutrient regulation strategies in ants.

Science.gov (United States)

Cook, Steven C; Eubanks, Micky D; Gold, Roger E; Behmer, Spencer T

2011-01-01

Long-lived animals, including social insects, often display seasonal shifts in foraging behavior. Foraging is ultimately a nutrient consumption exercise, but the effect of seasonality per se on changes in foraging behavior, particularly as it relates to nutrient regulation, is poorly understood. Here, we show that field-collected fire ant colonies, returned to the laboratory and maintained under identical photoperiod, temperature, and humidity regimes, and presented with experimental foods that had different protein (p) to carbohydrate (c) ratios, practice summer- and fall-specific foraging behaviors with respect to protein-carbohydrate regulation. Summer colonies increased the amount of food collected as the p:c ratio of their food became increasingly imbalanced, but fall colonies collected similar amounts of food regardless of the p:c ratio of their food. Choice experiments revealed that feeding was non-random, and that both fall and summer ants preferred carbohydrate-biased food. However, ants rarely ate all the food they collected, and their cached or discarded food always contained little carbohydrate relative to protein. From a nutrient regulation strategy, ants consumed most of the carbohydrate they collected, but regulated protein consumption to a similar level, regardless of season. We suggest that varied seasonal food collection behaviors and nutrient regulation strategies may be an adaptation that allows long-lived animals to meet current and future nutrient demands when nutrient-rich foods are abundant (e.g. spring and summer), and to conserve energy and be metabolically more efficient when nutritionally balanced foods are less abundant.

Carbohydrate Analysis

Science.gov (United States)

Bemiller, James N.

Carbohydrates are important in foods as a major source of energy, to impart crucial textural properties, and as dietary fiber which influences physiological processes. Digestible carbohydrates, which are converted into monosaccharides, which are absorbed, provide metabolic energy. Worldwide, carbohydrates account for more than 70% of the caloric value of the human diet. It is recommended that all persons should limit calories from fat (the other significant source) to not more than 30% and that most of the carbohydrate calories should come from starch. Nondigestible polysaccharides (all those other than starch) comprise the major portion of dietary fiber (Sect. 10.5). Carbohydrates also contribute other attributes, including bulk, body, viscosity, stability to emulsions and foams, water-holding capacity, freeze-thaw stability, browning, flavors, aromas, and a range of desirable textures (from crispness to smooth, soft gels). They also provide satiety. Basic carbohydrate structures, chemistry, and terminology can be found in references (1, 2).

Transmitting Ainu traditional food knowledge from mothers to their daughters.

Science.gov (United States)

Iwasaki-Goodman, Masami

2017-11-01

Since 2004, research has been conducted in the Ainu Indigenous community of the Saru River Region of Biratori in Northern Japan examining traditional food use knowledge. The purpose was to improve the socio-cultural environment for the Ainu People by implementing interventions meant to reintroduce traditional Ainu food use, so that they can live with dignity and in harmony with non-Ainu people in the heterogeneous community where Japanese cultural values dominate. Ten years after the start of this research, a series of interviews was conducted with Ainu mothers and daughters active in the community to evaluate the result of the interventions because, in accordance with culturally established Ainu gender roles, the Ainu women prepare the Ainu dishes. The interviews indicated that the community of both Ainu and non-Ainu people shared traditional Ainu food as a communal food at community events organized by the Ainu members of the community. The people in the community now identify traditional Ainu dishes with Ainu names, indicating the establishment of culinary and linguistic boundaries between Ainu traditional food and mainstream Japanese food. This also signals that the Ainu People have begun to establish a basis for reconstructing their unique ethnic identity, once suppressed by the government's former assimilation policy. © 2018 John Wiley & Sons Ltd.

Food choices, perceptions of healthiness, and eating motives of self-identified followers of a low-carbohydrate diet

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Piia Jallinoja

2014-12-01

Full Text Available Background: Low-carbohydrate (LC diets have gained substantial media coverage in many Western countries. Little is, however, known about the characteristics of their followers. Objective: The article analyses how those who report following an LC diet differ from the rest of the population in their background, food choices, weight reduction status, as well as food-related perceptions and motives. The data are a part of the Health Behaviour and Health among the Finnish Adult Population survey collected in spring 2012 (n=2,601, covering 15- to 64-year-old Finns. Results: Seven per cent of the respondents identified themselves as followers of the LC diet. Gender and education were not associated with following an LC diet. The youngest respondents were the least likely to follow such a diet. The LC diet group preferred butter but also vegetables more commonly than the other respondents and were less likely to use vegetable bread spreads. The followers of the LC diet and the other respondents agreed about the healthiness of whole grain, vegetable oils, vegetables, and fruits and berries, and of the harmfulness of white wheat. Compared to the other respondents, the LC diet group was less likely to regard eating vegetable/low-fat products as important, more likely to regard eating healthy carbohydrates, and the health and weight-managing aspects of foods, as important and placed less value on sociability and pleasures connected to food. The results showed varying food choices among the followers of the LC diet: some even reported that they were not avoiding carbohydrates, sugars, and white wheat in their diet. Conclusions: Planners of nutrition policies should follow-up on new diets as they emerge and explore the food choices and motives of their followers and how these diets affect the food choices of the whole population.

Food choices, perceptions of healthiness, and eating motives of self-identified followers of a low-carbohydrate diet.

Science.gov (United States)

Jallinoja, Piia; Niva, Mari; Helakorpi, Satu; Kahma, Nina

2014-01-01

Low-carbohydrate (LC) diets have gained substantial media coverage in many Western countries. Little is, however, known about the characteristics of their followers. The article analyses how those who report following an LC diet differ from the rest of the population in their background, food choices, weight reduction status, as well as food-related perceptions and motives. The data are a part of the Health Behaviour and Health among the Finnish Adult Population survey collected in spring 2012 (n=2,601), covering 15- to 64-year-old Finns. Seven per cent of the respondents identified themselves as followers of the LC diet. Gender and education were not associated with following an LC diet. The youngest respondents were the least likely to follow such a diet. The LC diet group preferred butter but also vegetables more commonly than the other respondents and were less likely to use vegetable bread spreads. The followers of the LC diet and the other respondents agreed about the healthiness of whole grain, vegetable oils, vegetables, and fruits and berries, and of the harmfulness of white wheat. Compared to the other respondents, the LC diet group was less likely to regard eating vegetable/low-fat products as important, more likely to regard eating healthy carbohydrates, and the health and weight-managing aspects of foods, as important and placed less value on sociability and pleasures connected to food. The results showed varying food choices among the followers of the LC diet: some even reported that they were not avoiding carbohydrates, sugars, and white wheat in their diet. Planners of nutrition policies should follow-up on new diets as they emerge and explore the food choices and motives of their followers and how these diets affect the food choices of the whole population.

Why is food cheaper in rich (European countries?

Directory of Open Access Journals (Sweden)

Leon Podkaminer

2004-09-01

Full Text Available Relative to non-food items, food tends to be cheaper in rich, as compared with poorEuropean countries. This tendency cannot be explained in terms of cost developments or foreign-trade considerations. A positive explanation proposed focuses on demand-income-supply interaction. An analysis of a cross-country price-augmented modification of Engel Law, econometrically specified, indicates that the relative price offood is related positively to the supply of food items and negatively to that of non-food items. This finding is consistent with "agricultural price scissors", and also casts a different light on the nature of economic development and structural change.

Diet and the Role of Altered Carbohydrate Absorption in the Treatment of Noninsulin-Dependent Diabetes Mellitus

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Thomas MS Wolever

1996-01-01

Full Text Available The gastrointestinal tract has no clear role in the pathophysiology of noninsulin-dependent diabetes mellitus (NIDDM, but it may be an appropriate site for therapeutic intervention, specifically changes in diet, meal frequency and medications. Studies suggest that for patients with NIDDM, a calorie-restricted, high carbohydrate diet low in fat and rich in fibre may improve glycemic control, mitigate the risk of atherosclerosis and retard such diabetic complications as nephropathy and retinopathy. Increased meal frequency slows the rate of carbohydrate absorption, flattens blood insulin responses and reduces serum cholesterol. New therapeutic interventions, such as soluble fibre, low glycemic index foods or alpha glucosidase inhibitors, can further slow carbohydrate absorption and thus reduce secondary risks from hyperglycemia and hyperinsulinemia.

Bacteriocin producers from traditional food products

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Thonart P.

2007-01-01

Full Text Available A total of 220 strains of LAB isolated from 32 samples of traditional fermented food from Senegal were screened for bacteriocin production. Two bacteriocin producers, Lactococcus lactis subsp. lactis and Enterococcus faecium, were identified from 12 bacteriocin-producing isolates on the basis of phenotypic analyses and 16S rDNA sequence. Both bacteriocins produced by new isolates show antimicrobial activity against Listeria monocytogenes and Bacillus coagulans whereas only that produced by Lactococcus lactis has an activity against Bacillus cereus. Bacteriocin-producing Lactococcus lactis strains were found in a variety of traditional foods indicating a high potential of growth of this strain in variable ecological complex environment. Partial 16S rDNA of the two bacteriocin producers obtained in this study has been registered to Genbank databases under the accession number AY971748 for Lactococcus lactis subsp. lactis (named CWBI-B1410 and AY971749 for Enterococcus faecium (named CWBI-B1411. The new bacteriocin-producing Lactococcus lactis subsp. lactis strain has been selected for identification and application of the bacteriocin to food preservation.

Food therapy and medical diet therapy of Traditional Chinese Medicine

OpenAIRE

Qunli Wu; Xiaochun Liang

2018-01-01

Food therapy of traditional Chinese medicine aims to maintain balanced nutrition through diet. Medical diet therapy, however, is to achieve the balance of Yin and Yang through the combination of nutrition and medicine. Either “food therapy” or “medical diet therapy” aims to keep health, prevent disease, remove illness and slow aging. In recent years, both food therapy and medical diet therapy have been increasingly applied in clinical nutrition therapy. In terms of traditional Chinese food th...

Forests, Trees, and Micronutrient-Rich Food Consumption in Indonesia.

Science.gov (United States)

Ickowitz, Amy; Rowland, Dominic; Powell, Bronwen; Salim, Mohammad Agus; Sunderland, Terry

2016-01-01

Micronutrient deficiency remains a serious problem in Indonesia with approximately 100 million people, or 40% of the population, suffering from one or more micronutrient deficiencies. In rural areas with poor market access, forests and trees may provide an essential source of nutritious food. This is especially important to understand at a time when forests and other tree-based systems in Indonesia are being lost at unprecedented rates. We use food consumption data from the 2003 Indonesia Demographic Health Survey for children between the ages of one and five years and data on vegetation cover from the Indonesian Ministry of Forestry to examine whether there is a relationship between different tree-dominated land classes and consumption of micronutrient-rich foods across the archipelago. We run our models on the aggregate sample which includes over 3000 observations from 25 provinces across Indonesia as well as on sub-samples from different provinces chosen to represent the different land classes. The results show that different tree-dominated land classes were associated with the dietary quality of people living within them in the provinces where they were dominant. Areas of swidden/agroforestry, natural forest, timber and agricultural tree crop plantations were all associated with more frequent consumption of food groups rich in micronutrients in the areas where these were important land classes. The swidden/agroforestry land class was the landscape associated with more frequent consumption of the largest number of micronutrient rich food groups. Further research needs to be done to establish what the mechanisms are that underlie these associations. Swidden cultivation in is often viewed as a backward practice that is an impediment to food security in Indonesia and destructive of the environment. If further research corroborates that swidden farming actually results in better nutrition than the practices that replace it, Indonesian policy makers may need to

Food preferences of winter bird communities in different forest types.

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Swen C Renner

Full Text Available Food availability for forest birds is a function of habitat type, forest management regime, and season. In winter, it is also impacted by variations in the weather. In the current study we assessed the food preferences of wild bird populations in two types of forest (spruce and beech during the months of November 2010 to April 2011 in the Schwäbische Alb Biodiversity Exploratory, south-western Germany. Our aim was to investigate whether local bird communities preferred fat-rich, carbohydrate-rich or wild fruits and to determine how forest structure, seasonality and local weather conditions affected food preferences. We found higher bird activity in beech forests for the eleven resident species. We observed a clear preference for fat-rich food for all birds in both forest types. Snow cover affected activity at food stations but did not affect food preferences. Periods of extreme low temperatures increased activity.

Horizontal gene transfer from Bacteria to rumen Ciliates indicates adaptation to their anaerobic, carbohydrates-rich environment

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Takenaka Akio

2006-02-01

Full Text Available Abstract Background The horizontal transfer of expressed genes from Bacteria into Ciliates which live in close contact with each other in the rumen (the foregut of ruminants was studied using ciliate Expressed Sequence Tags (ESTs. More than 4000 ESTs were sequenced from representatives of the two major groups of rumen Cilates: the order Entodiniomorphida (Entodinium simplex, Entodinium caudatum, Eudiplodinium maggii, Metadinium medium, Diploplastron affine, Polyplastron multivesiculatum and Epidinium ecaudatum and the order Vestibuliferida, previously called Holotricha (Isotricha prostoma, Isotricha intestinalis and Dasytricha ruminantium. Results A comparison of the sequences with the completely sequenced genomes of Eukaryotes and Prokaryotes, followed by large-scale construction and analysis of phylogenies, identified 148 ciliate genes that specifically cluster with genes from the Bacteria and Archaea. The phylogenetic clustering with bacterial genes, coupled with the absence of close relatives of these genes in the Ciliate Tetrahymena thermophila, indicates that they have been acquired via Horizontal Gene Transfer (HGT after the colonization of the gut by the rumen Ciliates. Conclusion Among the HGT candidates, we found an over-representation (>75% of genes involved in metabolism, specifically in the catabolism of complex carbohydrates, a rich food source in the rumen. We propose that the acquisition of these genes has greatly facilitated the Ciliates' colonization of the rumen providing evidence for the role of HGT in the adaptation to new niches.

Horizontal gene transfer from Bacteria to rumen Ciliates indicates adaptation to their anaerobic, carbohydrates-rich environment.

Science.gov (United States)

Ricard, Guénola; McEwan, Neil R; Dutilh, Bas E; Jouany, Jean-Pierre; Macheboeuf, Didier; Mitsumori, Makoto; McIntosh, Freda M; Michalowski, Tadeusz; Nagamine, Takafumi; Nelson, Nancy; Newbold, Charles J; Nsabimana, Eli; Takenaka, Akio; Thomas, Nadine A; Ushida, Kazunari; Hackstein, Johannes H P; Huynen, Martijn A

2006-02-10

The horizontal transfer of expressed genes from Bacteria into Ciliates which live in close contact with each other in the rumen (the foregut of ruminants) was studied using ciliate Expressed Sequence Tags (ESTs). More than 4000 ESTs were sequenced from representatives of the two major groups of rumen Cilates: the order Entodiniomorphida (Entodinium simplex, Entodinium caudatum, Eudiplodinium maggii, Metadinium medium, Diploplastron affine, Polyplastron multivesiculatum and Epidinium ecaudatum) and the order Vestibuliferida, previously called Holotricha (Isotricha prostoma, Isotricha intestinalis and Dasytricha ruminantium). A comparison of the sequences with the completely sequenced genomes of Eukaryotes and Prokaryotes, followed by large-scale construction and analysis of phylogenies, identified 148 ciliate genes that specifically cluster with genes from the Bacteria and Archaea. The phylogenetic clustering with bacterial genes, coupled with the absence of close relatives of these genes in the Ciliate Tetrahymena thermophila, indicates that they have been acquired via Horizontal Gene Transfer (HGT) after the colonization of the gut by the rumen Ciliates. Among the HGT candidates, we found an over-representation (>75%) of genes involved in metabolism, specifically in the catabolism of complex carbohydrates, a rich food source in the rumen. We propose that the acquisition of these genes has greatly facilitated the Ciliates' colonization of the rumen providing evidence for the role of HGT in the adaptation to new niches.

Diet and carbohydrate food knowledge of multi-ethnic women: a comparative analysis of pregnant women with and without Gestational Diabetes Mellitus.

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Habiba I Ali

Full Text Available Diet therapy is the cornerstone for the management of gestational diabetes mellitus (GDM. Carbohydrate is the primary nutrient affecting postprandial blood glucose levels. Hence, knowledge of food containing carbohydrates can assist women with GDM optimize glycemic control. Despite that, there is a paucity of research on carbohydrate-related knowledge of women with GDM. The United Arab Emirates (UAE has one of the highest prevalence of diabetes (19.2% in the world. This study compared diet and knowledge of carbohydrate-containing foods among pregnant women with and without GDM in the UAE.The sample consisted of multi-ethnic women with GDM (n = 94 and a control group of healthy pregnant women (n = 90 attending prenatal clinics in three hospitals in Al Ain, UAE. Data were collected using a questionnaire and a 24-hour recall. Knowledge of food sources of carbohydrate, dietary patterns, and nutrient intakes of the two groups were compared.There were no significant differences in the mean knowledge score of food sources of carbohydrate between women with GDM and that of pregnant women without GDM. Similarly, there were no significant differences in energy and nutrient intakes between the two groups with the exception of percent energy from protein. Women with GDM reported significantly lower intake of fruits and fruit juices (P = 0.012 and higher consumption of milk and yogurt (P = 0.004 compared to that of women without GDM. Twenty-two percent of women with GDM indicated they never visited a dietitian for counseling while 65% reported they visited a dietitian only once or twice during the pregnancy. Predictors of carbohydrate knowledge score were perceived knowledge of diet and GDM and parity among women with GDM and parity and educational level among those without GDM.The results of the study highlight the urgent need to provide nutrition education for women with GDM in the UAE.

Wholeness and primary and secondary food structure effects on in vitro digestion patterns determine nutritionally distinct carbohydrate fractions in cereal foods.

Science.gov (United States)

Mishra, Suman; Monro, John

2012-12-01

Starchy foods of differing structure, including bakery products, breakfast cereals, pastas, and pulses were digested in vitro. Bakery products and processed breakfast cereals with little resilient structure yielded large amounts of rapidly available carbohydrate (RAC), less slowly digested starch (SDS) and little inaccessible digestible starch (IDS) (70:22:8%). Partially processed grains, such as rolled oats contained an increased proportion of SDS (55:38:7%). Pastas, being dense starch structures digested more gradually to completion by superficial erosion, yielding approximately equal proportions of RAC and SDS but little IDS (43:52:4%). Pulses, which retained their cellular morphology, digested more linearly yielding a lower proportion of RAC, a larger proportion of SDS and more IDS (9:69:22%). Preservation of native "primary" structure, and use of processing to create "secondary" structure, are both means by which wholeness, in the sense of intactness, can be used to influence carbohydrate digestion to make foods of lower glycaemic impact. Copyright © 2012 Elsevier Ltd. All rights reserved.

Improvement in the traditional processing method and nutritional quality of traditional extruded cassava-based snack (modified Ajogun).

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Obadina, Adewale O; Oyewole, Olusola B; Williams, Oluwasolabomi E

2013-07-01

This study was carried out to investigate and improve the traditional processing method and nutritional quality of the traditional cassava snack (Ajogun). Cassava root (Manihot esculenta Crantz L.) of TME 419 variety was processed into mash (40% moisture content). The cassava mash was mixed into different blends to produce fried traditional "Ajogun", fried and baked extrudates (modified Ajogun) as snacks. These products were analyzed to determine the proximate composition including carbohydrate, fat, protein, fiber, ash, and moisture contents and functional properties such as bulk density. The results obtained for the moisture, fat, protein, and ash contents showed significant difference (P extrudates. However, there was no significant difference (P > 0.05) in the carbohydrate and fiber contents between the three samples. There was no significant difference (P > 0.05) in the bulk density of the snacks. Also, sensory evaluation was carried out on the cassava-based snacks using the 9-point hedonic scale to determine the degree of acceptability. Results obtained showed significant difference (P extrudates and control sample in terms of appearance, taste, flavor, color, aroma, texture, and overall acceptability. The highest acceptability level of the product was at 8.04 for the control sample (traditional Ajogun). This study has shown that "Ajogun", which is a lesser known cassava product, is rich in protein and fat.

Co-Ingestion of Whey Protein with a Carbohydrate-Rich Breakfast Does Not Affect Glycemia, Insulinemia or Subjective Appetite Following a Subsequent Meal in Healthy Males

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Dean M. Allerton

2016-02-01

Full Text Available We aimed to assess postprandial metabolic and appetite responses to a mixed-macronutrient lunch following prior addition of whey protein to a carbohydrate-rich breakfast. Ten healthy males (age: 24 ± 1 years; body mass index (BMI: 24.5 ± 0.7 kg/m2 completed three trials in a non-isocaloric, crossover design. A carbohydrate-rich breakfast (93 g carbohydrate; 1799 kJ was consumed with (CHO + WP or without (CHO 20 g whey protein isolate (373 kJ, or breakfast was omitted (NB. At 180 min, participants consumed a mixed-macronutrient lunch meal. Venous blood was sampled at 15 min intervals following each meal and every 30 min thereafter, while subjective appetite sensations were collected every 30 min throughout. Post-breakfast insulinemia was greater after CHO + WP (time-averaged area under the curve (AUC0––180 min: 193.1 ± 26.3 pmol/L, compared to CHO (154.7 ± 18.5 pmol/L and NB (46.1 ± 8.0 pmol/L; p < 0.05, with no difference in post-breakfast (0–180 min glycemia (CHO + WP, 3.8 ± 0.2 mmol/L; CHO, 4.2 ± 0.2 mmol/L; NB, 4.2 ± 0.1 mmol/L; p = 0.247. There were no post-lunch (0–180 min effects of condition on glycemia (p = 0.492, insulinemia (p = 0.338 or subjective appetite (p > 0.05. Adding whey protein to a carbohydrate-rich breakfast enhanced the acute postprandial insulin response, without influencing metabolic or appetite responses following a subsequent mixed-macronutrient meal.

Seasonality directs contrasting food collection behavior and nutrient regulation strategies in ants.

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Steven C Cook

Full Text Available Long-lived animals, including social insects, often display seasonal shifts in foraging behavior. Foraging is ultimately a nutrient consumption exercise, but the effect of seasonality per se on changes in foraging behavior, particularly as it relates to nutrient regulation, is poorly understood. Here, we show that field-collected fire ant colonies, returned to the laboratory and maintained under identical photoperiod, temperature, and humidity regimes, and presented with experimental foods that had different protein (p to carbohydrate (c ratios, practice summer- and fall-specific foraging behaviors with respect to protein-carbohydrate regulation. Summer colonies increased the amount of food collected as the p:c ratio of their food became increasingly imbalanced, but fall colonies collected similar amounts of food regardless of the p:c ratio of their food. Choice experiments revealed that feeding was non-random, and that both fall and summer ants preferred carbohydrate-biased food. However, ants rarely ate all the food they collected, and their cached or discarded food always contained little carbohydrate relative to protein. From a nutrient regulation strategy, ants consumed most of the carbohydrate they collected, but regulated protein consumption to a similar level, regardless of season. We suggest that varied seasonal food collection behaviors and nutrient regulation strategies may be an adaptation that allows long-lived animals to meet current and future nutrient demands when nutrient-rich foods are abundant (e.g. spring and summer, and to conserve energy and be metabolically more efficient when nutritionally balanced foods are less abundant.

Inhibitory potentials of phenolic-rich extracts from Bridelia ferruginea on two key carbohydrate-metabolizing enzymes and Fe2+-induced pancreatic oxidative stress.

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Afolabi, Olakunle Bamikole; Oloyede, Omotade Ibidun; Agunbiade, Shadrack Oludare

2018-05-01

The current study was designed to evaluate the various antioxidant potentials and inhibitory effects of phenolic-rich leaf extracts of Bridelia ferruginea (BF) on the in vitro activities of some key enzymes involved in the metabolism of carbohydrates. In this study, BF leaf free and bound phenolic-rich extracts were used. We quantified total phenolic and flavonoid contents, and evaluated several antioxidant activities using assays for ferric reducing antioxidant power, total antioxidant activity (phosphomolybdenum reducing ability), 1,1-diphenyl-2-picrylhydrazyl and thiobarbituric acid reactive species. Also, extracts were tested for their ability to inhibit α-amylase and α-glucosidase activity. The total phenolic and total flavonoid contents in the free phenolic extract of BF were significantly greater than in the bound phenolic extract. Also, all the antioxidant activities considered were significantly greater in the free phenolic extract than in the bound phenolic extract. In the same vein, the free phenolic-rich extract had a significantly higher percentage inhibition against α-glucosidase activity (IC 50  = 28.5 µg/mL) than the bound phenolic extract (IC 50  = 340.0 µg/mL). On the contrary, the free phenolic extract (IC 50  = 210.0 µg/mL) had significantly lower inhibition against α-amylase than the bound phenolic-rich extract (IC 50  = 190.0 µg/mL). The phenolic-rich extracts of BF leaves showed antioxidant potentials and inhibited two key carbohydrate-metabolizing enzymes in vitro. Copyright © 2018 Shanghai Changhai Hospital. Published by Elsevier B.V. All rights reserved.

Determination and Comparision of Hydroxymethylfurfural in Industrial and Traditional Date Syrup Products

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Afrooz Jafarnia

2016-08-01

Full Text Available Background: Hydroxymethylfurfural (HMF is a common Maillard reaction product directly formed from dehydration of sugars under acidic conditions during heating and storage in carbohydrate rich foods. The aim of the present study was to detect and quantify the amount of HMF in date syrup by HPLC method. In addition, the amount of HMF in date syrup produced by traditional and industrial methods were compared. Methods: A HPLC method for determination of HMF in date syrup was developed and validated. The amount of HMF in date syrup products produced by the traditional and industrial methods was compared. In addition, to determine whether HMF was produced during storage in date syrup, its amount was measured in fresh and old samples. Results: The HMF content of fresh traditional products varied between 1000 to 2675 mg⁄kg and in the old products varied between 2580 to 6450 mg⁄kg. The HMF concentration of the fresh industrial products varied between 12 to 456 mg⁄kg and 611 to 943 mg⁄kg in the old ones. The HMF concentration of the traditionally produced products was significantly higher than industrial products (P<0.001. Moreover, the HMF content in old products significantly was more than fresh ones (P<0.001. Wide variation was found in HMF content of the traditionally produced products. Conclusion: HMF was produced in date syrup during preparation and storage. Because HMF is recognized as an indicator of quality deterioration in a wide range of foods and is still under investigation for possible toxic effects, it is recommended that the amount of HMF is measured in date syrup and considered as an indicator of the quality control of this product.

Cats and Carbohydrates: The Carnivore Fantasy?

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Adronie Verbrugghe

2017-11-01

Full Text Available The domestic cat’s wild ancestors are obligate carnivores that consume prey containing only minimal amounts of carbohydrates. Evolutionary events adapted the cat’s metabolism and physiology to this diet strictly composed of animal tissues and led to unique digestive and metabolic peculiarities of carbohydrate metabolism. The domestic cat still closely resembles its wild ancestor. Although the carnivore connection of domestic cats is well recognised, little is known about the precise nutrient profile to which the digestive physiology and metabolism of the cat have adapted throughout evolution. Moreover, studies show that domestic cats balance macronutrient intake by selecting low-carbohydrate foods. The fact that cats evolved consuming low-carbohydrate prey has led to speculations that high-carbohydrate diets could be detrimental for a cat’s health. More specifically, it has been suggested that excess carbohydrates could lead to feline obesity and diabetes mellitus. Additionally, the chances for remission of diabetes mellitus are higher in cats that consume a low-carbohydrate diet. This literature review will summarise current carbohydrate knowledge pertaining to digestion, absorption and metabolism of carbohydrates, food selection and macronutrient balancing in healthy, obese and diabetic cats, as well as the role of carbohydrates in prevention and treatment of obesity and diabetes mellitus.

Cultural heritage in the food traditions of the Sakha people ...

African Journals Online (AJOL)

The paper emphasizes the importance of studying the traditional Yakut/Sakha food as a historical, sociological, psychological and economic factor in the life of the ethnos. The Sakha are one of the most ancient Turkic peoples. Throughout many centuries, the Sakha managed to preserve their food traditions. Life in severe ...

Down-regulation of honey bee IRS gene biases behavior toward food rich in protein.

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Ying Wang

2010-04-01

Full Text Available Food choice and eating behavior affect health and longevity. Large-scale research efforts aim to understand the molecular and social/behavioral mechanisms of energy homeostasis, body weight, and food intake. Honey bees (Apis mellifera could provide a model for these studies since individuals vary in food-related behavior and social factors can be controlled. Here, we examine a potential role of peripheral insulin receptor substrate (IRS expression in honey bee foraging behavior. IRS is central to cellular nutrient sensing through transduction of insulin/insulin-like signals (IIS. By reducing peripheral IRS gene expression and IRS protein amount with the use of RNA interference (RNAi, we demonstrate that IRS influences foraging choice in two standard strains selected for different food-hoarding behavior. Compared with controls, IRS knockdowns bias their foraging effort toward protein (pollen rather than toward carbohydrate (nectar sources. Through control experiments, we establish that IRS does not influence the bees' sucrose sensory response, a modality that is generally associated with food-related behavior and specifically correlated with the foraging preference of honey bees. These results reveal a new affector pathway of honey bee social foraging, and suggest that IRS expressed in peripheral tissue can modulate an insect's foraging choice between protein and carbohydrate sources.

Determination of glycaemic index; some methodological aspects related to the analysis of carbohydrate load and characteristics of the previous evening meal.

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Granfeldt, Y; Wu, X; Björck, I

2006-01-01

To determine the possible differences in glycaemic index (GI) depending on (1) the analytical method used to calculate the 'available carbohydrate' load, that is, using carbohydrates by difference (total carbohydrate by difference, minus dietary fibre (DF)) as available carbohydrates vs available starch basis (total starch minus resistant starch (RS)) of a food rich in intrinsic RS and (2) the effect of GI characteristics and/or the content of indigestible carbohydrates (RS and DF) of the evening meal prior to GI testing the following morning. Blood glucose and serum insulin responses were studied after subjects consuming (1) two levels of barley kernels rich in intrinsic RS (15.2%, total starch basis) and (2) after a standard breakfast following three different evening meals varying in GI and/or indigestible carbohydrates: pasta, barley kernels and white wheat bread, respectively. Healthy adults with normal body mass index. (1) Increasing the portion size of barley kernels from 79.6 g (50 g 'available carbohydrates') to 93.9 g (50 g available starch) to adjust for its RS content did not significantly affect the GI or insulin index (11). (2) The low GI barley evening meal, as opposed to white wheat bread and pasta evening meals, reduced the postprandial glycaemic and insulinaemic (23 and 29%, respectively, P base carbohydrate load on specific analyses of the available carbohydrate content. (2) A low GI barley evening meal containing high levels of indigestible carbohydrates (RS and DF) substantially reduced the GI and II of white wheat bread determined at a subsequent breakfast meal.

Nutrient-rich foods in relation to various measures of anthropometry

NARCIS (Netherlands)

Streppel, M.T.; Groot, de C.P.G.M.; Feskens, E.J.M.

2012-01-01

Background. Nutrient quality systems, for example the nutrient-rich foods (NRF) index, measure the nutrient quality of individual foods and may be used to assess the nutrient density of the overall diet. It is not yet known whether the NRF index is helpful in weight management. We hypothesize that a

Quality and safety of traditional foods: the role of microbiology

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Cristiana Garofalo

2011-02-01

Full Text Available The typical and traditional foods represent an heritage of undisputed value and a significant development opportunity for large part of the territory of our country. Their protection and enhancement can not prescind from thorough knowledge, based on objective data, concerning both the strengths and weaknesses of this type of productions. Most of the traditional and origin-protected foods are fermented foods and most of them have great value in the daily diet, as bread and other leavened baked goods, cheeses, fermented milks and different kinds of fermented meat products. The fermentation processes of these traditional productions are based on the activities of characteristic microbial communities, often very heterogeneous and complex, defined “autochthonous” since they are specifically associated to raw materials and production environments. The role of these microbial communities is essential in determining the nutritional and sensory properties of the traditional and typical foods, therefore, their knowledge is crucial for giving value to these products. On the other hand, it is necessary that the typical and traditional productions guarantee the same level of safety present in current products obtained through more standardized processes. To this aim, both a deep knowledge of the mechanisms leading to the occurrence of possible risks and the development of appropriate control tools (respectful of the traditional nature of these productions are needed. Food Microbiologists have given an essential contribution in both these directions carrying out researches dealing with the microbial populations of the typical and traditional productions, focused on either autochthonous microorganisms that play a pro-technology role, or pathogen micro-organisms and toxic metabolite producers. This brief review summarizes the contributions collected from the Microbiologists of the SIMTREA presented at the Congress of the AISSA.

Quality and safety of traditional foods: the role of microbiology

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Francesca Clementi

Full Text Available The typical and traditional foods represent an heritage of undisputed value and a significant development opportunity for large part of the territory of our country. Their protection and enhancement can not prescind from thorough knowledge, based on objective data, concerning both the strengths and weaknesses of this type of productions. Most of the traditional and origin-protected foods are fermented foods and most of them have great value in the daily diet, as bread and other leavened baked goods, cheeses, fermented milks and different kinds of fermented meat products. The fermentation processes of these traditional productions are based on the activities of characteristic microbial communities, often very heterogeneous and complex, defined “autochthonous” since they are specifically associated to raw materials and production environments. The role of these microbial communities is essential in determining the nutritional and sensory properties of the traditional and typical foods, therefore, their knowledge is crucial for giving value to these products. On the other hand, it is necessary that the typical and traditional productions guarantee the same level of safety present in current products obtained through more standardized processes. To this aim, both a deep knowledge of the mechanisms leading to the occurrence of possible risks and the development of appropriate control tools (respectful of the traditional nature of these productions are needed. Food Microbiologists have given an essential contribution in both these directions carrying out researches dealing with the microbial populations of the typical and traditional productions, focused on either autochthonous microorganisms that play a pro-technology role, or pathogen micro-organisms and toxic metabolite producers. This brief review summarizes the contributions collected from the Microbiologists of the SIMTREA presented at the Congress of the AISSA.

The potential for upgrading traditional fermented foods through ...

African Journals Online (AJOL)

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Fermented foods play an important socio–economic role in developing countries as well as making a major contribution to the protein requirements of natural populations. In general, traditional fermented foods are made under primitive conditions, which result in low yield and poor quality. This paper outlines the present ...

Traditional food availability and consumption in remote Aboriginal communities in the Northern Territory, Australia.

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Ferguson, Megan; Brown, Clare; Georga, Claire; Miles, Edward; Wilson, Alyce; Brimblecombe, Julie

2017-06-01

To explore availability, variety and frequency consumption of traditional foods and their role in alleviating food insecurity in remote Aboriginal Australia. Availability was assessed through repeated semi-structured interviews and consumption via a survey. Quantitative data were described and qualitative data classified. Aboriginal and non-Indigenous key informants (n=30 in 2013; n=19 in 2014) from 20 Northern Territory (NT) communities participated in interviews. Aboriginal primary household shoppers (n=73 in 2014) in five of these communities participated in a survey. Traditional foods were reported to be available year-round in all 20 communities. Most participants (89%) reported consuming a variety of traditional foods at least fortnightly and 71% at least weekly. Seventy-six per cent reported being food insecure, with 40% obtaining traditional food during these times. Traditional food is consumed frequently by Aboriginal people living in remote NT. Implications for public health: Quantifying dietary contribution of traditional food would complement estimated population dietary intake. It would contribute evidence of nutrition transition and differences in intakes across age groups and inform dietary, environmental and social interventions and policy. Designing and conducting assessment of traditional food intake in conjunction with Aboriginal leaders warrants consideration. © 2017 The Authors.

Carbohydrates: How Carbs Fit into a Healthy Diet

Science.gov (United States)

... obesity. Carbohydrates are an essential part of a healthy diet, and provide many important nutrients. Still, not all carbs are created equal. Here's how to make healthy carbohydrates work in a balanced diet: Emphasize fiber-rich fruits and vegetables. Aim for ...

Carbohydrates as Fat Replacers.

Science.gov (United States)

Peng, Xingyun; Yao, Yuan

2017-02-28

The overconsumption of dietary fat contributes to various chronic diseases, which encourages attempts to develop and consume low-fat foods. Simple fat reduction causes quality losses that impede the acceptance of foods. Fat replacers are utilized to minimize the quality deterioration after fat reduction or removal to achieve low-calorie, low-fat claims. In this review, the forms of fats and their functions in contributing to food textural and sensory qualities are discussed in various food systems. The connections between fat reduction and quality loss are described in order to clarify the rationales of fat replacement. Carbohydrate fat replacers usually have low calorie density and provide gelling, thickening, stabilizing, and other texture-modifying properties. In this review, carbohydrates, including starches, maltodextrins, polydextrose, gums, and fibers, are discussed with regard to their interactions with other components in foods as well as their performances as fat replacers in various systems.

Linking Bacillus cereus Genotypes and Carbohydrate Utilization Capacity.

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Alicja K Warda

Full Text Available We characterised carbohydrate utilisation of 20 newly sequenced Bacillus cereus strains isolated from food products and food processing environments and two laboratory strains, B. cereus ATCC 10987 and B. cereus ATCC 14579. Subsequently, genome sequences of these strains were analysed together with 11 additional B. cereus reference genomes to provide an overview of the different types of carbohydrate transporters and utilization systems found in B. cereus strains. The combined application of API tests, defined growth media experiments and comparative genomics enabled us to link the carbohydrate utilisation capacity of 22 B. cereus strains with their genome content and in some cases to the panC phylogenetic grouping. A core set of carbohydrates including glucose, fructose, maltose, trehalose, N-acetyl-glucosamine, and ribose could be used by all strains, whereas utilisation of other carbohydrates like xylose, galactose, and lactose, and typical host-derived carbohydrates such as fucose, mannose, N-acetyl-galactosamine and inositol is limited to a subset of strains. Finally, the roles of selected carbohydrate transporters and utilisation systems in specific niches such as soil, foods and the human host are discussed.

Availability of healthier options in traditional and nontraditional rural fast-food outlets

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McIntosh Alex

2008-11-01

Full Text Available Abstract Background Food prepared away from home has become increasingly popular to U.S. families, and may contribute to obesity. Sales have been dominated by fast food outlets, where meals are purchased for dining away from home or in the home. Although national chain affiliated fast-food outlets are considered the main source for fast food, fast foods are increasingly available in convenience stores and supermarkets/grocery stores. In rural areas, these nontraditional fast-food outlets may provide most of the opportunities for procurement of fast foods. Methods Using all traditional and nontraditio nal fast-food outlets identified in six counties in rural Texas, the type and number of regular and healthiermenu options were surveyed using on-site observation in all food venues that were primarily fast food, supermarket/grocery store, and convenience store and compared with 2005 Dietary Guidelines. Results Traditional fast-food outlets represented 84 (41% of the 205 opportunities for procurement of fast food; 109 (53.2% were convenience stores and 12 (5.8% supermarkets/grocery stores. Although a s imilar variety of regular breakfast and lunch/dinner entrées were available in traditional fast-food outlets and convenience stores, the variety of healthier breakfast and lunch/dinner entrées was significantly greater in fast food outlets. Compared with convenience stores, supermarkets/grocery stores provided a greater variety of regular and healthier entrées and lunch/dinner side dishes. Conclusion Convenience stores and supermarkets/grocery stores more than double the potential access to fast foods in this rural area than traditional fast-food outlets alone; however, traditional fast food outlets offer greater opportunity for healthier fast food options than convenience stores. A complete picture of fast food environment and the availability of healthier fast food options are essential to understand environmental influences on diet and health

21 CFR 172.866 - Synthetic glycerin produced by the hydrogenolysis of carbohydrates.

Science.gov (United States)

2010-04-01

... of carbohydrates. 172.866 Section 172.866 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF... produced by the hydrogenolysis of carbohydrates. Synthetic glycerin produced by the hydrogenolysis of carbohydrates may be safely used in food, subject to the provisions of this section: (a) It shall contain not in...

Chemical Changes in Carbohydrates Produced by Thermal Processing.

Science.gov (United States)

Hoseney, R. Carl

1984-01-01

Discusses chemical changes that occur in the carbohydrates found in food products when these products are subjected to thermal processing. Topics considered include browning reactions, starch found in food systems, hydrolysis of carbohydrates, extrusion cooking, processing of cookies and candies, and alterations in gums. (JN)

A comparison of low-carbohydrate vs. high-carbohydrate diets: energy restriction, nutrient quality and correlation to body mass index.

Science.gov (United States)

Bowman, Shanthy A; Spence, Joseph T

2002-06-01

To evaluate free-living adults' diets that ranged from very low to high amounts of carbohydrate for their energy content, nutritional quality and correlation to Body Mass Index. Adults ages 19 years and older, who had complete dietary intake data on day-1 of the USDA's 1994 to 1996 Continuing Survey of Food Intakes by Individuals (CSFII 1994-1996), were divided into four groups--very low, low, moderate and high carbohydrate--based on the percent total energy from carbohydrate. Mean energy, nutrient, food intakes and Body Mass Index values were compared among the groups. SUDAAN software package was used for the data analysis and pair-wise mean comparisons (p low-fat foods, grain products and fruits. This group also had the lowest sodium intake. Adults eating a high-carbohydrate diet are more likely to have Body Mass Index values below 25. A study of diets of free-living adults in the U.S. showed that diets high in carbohydrate were both energy restrictive and nutritious and may be adopted for successful weight management.

Radiolysis of carbohydrates and of carbohydrate-containing foodstuffs

International Nuclear Information System (INIS)

Diehl, J.F.; Adam, S.; Delincee, H.; Jakubick, V.

1978-01-01

Toxicological evaluation of irradiated foodstuffs requires knowledge of radiation-induced chemical changes. A review of the literature reveals much information on the radiation chemistry of pure substances, e.g., dilute solutions of individual carbohydrates. Much less is known about the interactions of food constituents during irradiation. In an effort to remedy this situation, radiation effects on various compounds have been studied in systems of increasing complexity. In one approach, gas chromatography was used to investigate the radiolysis of tehalose in pure solution and in the presence of amino acids or proteins. In another approach, radiation-induced aggregation of proteins and of [ 14 C]tryptophan with proteins was studied in the absence and presence of carbohydrates (trehalose, starch), emulsified sunfower oil, and a mixture of carbohydrates and emulsified sunflower oil

Discovery and design of carbohydrate-based therapeutics.

Science.gov (United States)

Cipolla, Laura; Araújo, Ana C; Bini, Davide; Gabrielli, Luca; Russo, Laura; Shaikh, Nasrin

2010-08-01

. Carbohydrates are a rich class of natural compounds, possessing an intriguing and still not fully understood biological role. This richness offers several strategies for the design of carbohydrate-based therapeutics.

POTENCY OF KIPO, A TRADITIONAL FOOD FROM KOTAGEDE – YOGYAKARTA

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Wahyu Supartono

2016-04-01

Full Text Available Kipo is a traditional food from Kotagede Region – Yogyakarta, which is produced from glutinous rice. It was processed through some steps such as weighing, mixing, melting, roasting and packing. This traditional food is not popular like other traditional foods such as gudeg or yangko. Problems concerning this situation were, the information of kipo was not well delivered to the consumers and people who were doing business with kipo were very limited and only in Kotagede.This research was aimed to disclosure the potency of kipo, if it was developed as industrial foods. The aspects of market, technical and financial were conducted and analyzed. These aspects were used for giving considerations, if this product could be developed in the future. The results depicted, that from the market aspect, value kipoconsumer’s attitude index was good (3.8845 from 5. The technical aspect showed, that this industry was quite small scale with processing capacity only 19 kg product per day, used 5 menpower and 60 m2 area.Based on the financial aspect at actual capacity, the results showed Net Present Value was Rp. 70,180,679; Payback Period 1.21 years; Profitability Index 5.51;Internal Rate of Return 98.5% and Break Even Point was Rp. 505,414 or 212,693 kipo. This industry was very sensitive to the increase of interest level, total cost and decrease of price product. Some challenged aspects of kipo were, it was produced from naural sources such as glutinous rice, coconut, brown sugar and also natural food colouring agent. The traditional process was still kept and the people could enjoy how it was produced. This is the challenge to develop the traditional food as part of culinary or historical tour.

Food-associated lactic acid bacteria with antimicrobial potential from traditional Mexican foods.

Science.gov (United States)

Alvarado, C; García Almendárez, B E; Martin, S E; Regalado, C

2006-01-01

This work was conducted to identify indigenous LAB capable of antimicrobial activity, present in traditional Mexican-foods with potential as natural preservatives. A total of 27 artisan unlabeled Mexican products were evaluated, from which 94 LAB strains were isolated, and only 25 strains showed antimicrobial activity against at least one pathogen indicator microorganism. Most of the inhibitory activity showed by the isolated LAB strains was attributed to pH reduction by organic acids. Lactobacillus and Lactococcus strains were good acid producers, depending on the substrate, and may enhance the safety of food products. Cell free cultures of Leuconostoc mesenteroides CH210, and PT8 (from chorizo and pulque, respectively) reduced the number of viable cells of enteropathogenic E. coli in broth system. Lb. plantarum CC10 (from "madre" of vinegar) showed significant inhibitory effect against S. aureus 8943. E. faecium QPII (from panela cheese) produced a bacteriocin with wide anti-L. monocytogenes activity. Selected LAB from traditional Mexican foods showed good potential as bio-preservatives.

The dimensions of 'traditional food' in reflexive modernity: Norway as a case study.

Science.gov (United States)

Amilien, Virginie; Hegnes, Atle Wehn

2013-11-01

This article aims to better understand the definition(s) of 'traditional' food. The authors discuss and exemplify how this rhetorical concept is used in the specialist literature and in Norwegian public debate. The authors ultimately propose a set of central dimensions of traditional food and their relevance across various discourses. After examining the use of the concept 'tradition' in scientific publications, the authors note that it is based on two main axes: time and know-how. These are interwoven in a 'meaning' dimension in the connection between time and culture, but also in a 'place' dimension that is systematically materialised in food. In order to better describe and understand the dynamic that emerges from the interplay of innovation and tradition, the article goes through the broadest use of 'traditional food' in public discourses, in national and regional newspapers, and in consumers' attitudes. There, the concept of 'traditional food' is used for both preserving historic values and renewing sense of identity. The article can be regarded as an empirical example which elaborates the understanding of tradition in reflexive modernity. It concludes that the concept of traditional food is neither fixed nor finite but is a fluid and energetic concept which, based on the tensions between four central axes, can adapt to the discourses of preservation, moderation and innovation. © 2013 Society of Chemical Industry.

Understanding Korean food culture from Korean paintings

OpenAIRE

Hae Kyung Chung; Kyung Rhan Chung; Hung Ju Kim

2016-01-01

Background: In Korea, there are many traditional foods that have developed along with the country's rich history. In addition, various food cultures have developed through agricultural traditions, ritual ceremonies, and the sharing of affection. Paintings, works of calligraphy, and music demonstrate some of these cultural characteristics of Korean foods. Further research and analysis of Korean food culture using these data sources is currently underway. Methods: This paper focuses on the c...

Application of iota and kappa carrageenans to traditional several food using modified cassava flour

Science.gov (United States)

Al-Baarri, A. N.; Legowo, A. M.; Rizqiati, H.; Widayat; Septianingrum, A.; Sabrina, H. N.; Arganis, L. M.; Saraswati, R. O.; Mochtar, Rr C. P. R.

2018-01-01

Carrageenan has been known well as hydrocolloids that forming viscous dispersions and gels when dispersed in water. The carrageenan has not been widely applied to traditional foods. Therefore, the aim of this research was to determine the effect of kappa and iota carrageenans in traditional food models using modified cassava flour, sugar, and coconut milk. The textural properties, i.e. hardness, cohesiveness, springiness and adhesiveness have been measured using texture analyzer. The study indicated that traditional food models added kappa carrageenan at 2% generated remarkably higher in the hardness, cohesiveness, and springiness than those added iota carrageenan. On the other hand, the reserve result were found in the adhesiveness parameter. As conclusion, kappa carrageenan scan be potentially used for producing traditional foods based on the hard-texture-oriented foods whereas iota carrageenan can be used for the traditional foods with better adhesiveness.

Short-Term Effects of Traditional and Alternative Community Interventions to Address Food Insecurity.

Directory of Open Access Journals (Sweden)

Federico Roncarolo

Full Text Available Despite the effects of food insecurity on health are well documented, clear governmental policies to face food insecurity do not exist in western countries. In Canada, interventions to face food insecurity are developed at the community level and can be categorized into two basic strategies: those providing an immediate response to the need for food, defined "traditional" and those targeting the improvement of participants' social cohesion, capabilities and management of their own nutrition, defined "alternative".The objective of this study was to evaluate the effects of food insecurity interventions on food security status and perceived health of participants.This was a longitudinal multilevel study implemented in Montreal, Quebec, Canada. Participants were recruited in a two-stage cluster sampling frame. Clustering units were community organizations working on food insecurity; units of analysis were participants in community food security interventions. A total of 450 participants were interviewed at the beginning and after 9 months of participation in traditional or alternative food security interventions. Food security and perceived health were investigated as dependent variables. Differences overtime were assessed through multilevel regression models.Participants in traditional interventions lowered their food insecurity at follow-up. Decreases among participants in alternative interventions were not statistically significant. Participants in traditional interventions also improved physical (B coefficient 3.00, CI 95% 0.42-5.59 and mental health (B coefficient 6.25, CI 95% 4.15-8.35.Our results challenge the widely held view suggesting the ineffectiveness of traditional interventions in the short term. Although effects may be intervention-dependent, food banks decreased food insecurity and, in so doing, positively affected perceived health. Although study findings demonstrate that food banks offer short term reprise from the effects of food

β-casein as a functional food component

DEFF Research Database (Denmark)

Sulewska, Anna Maria

Milk is a complex mixture of various components which include proteins, carbohydrates, lipids and minerals. Milk proteins can be divided into two classes: whey proteins (20%) and caseins (80% of total milk protein). As thermal treatment is a traditional method of food preservation, interactions...... with novel textures, is highly valuable to the dairy industry. Understanding interactions that undergo during food processing is necessary for proper design of process. For example control of aggregation is required to achieve desired texture of the final product....... which can improve stability and safety of food. Traditional methods of food preservation and sterilization require high temperature, which may result in undesirable changes such as change of color or texture. Development of novel food processing methods, which allow to create new milk-based products...

Developing Traditional Food Service: A Portrait of Women in Culinary Industry

Science.gov (United States)

Maukar, S. M. D.; Langitan, F. W.; Tangkere, T. F. S.; Dondokambey, A.

2018-02-01

The purpose of this research is to obtain data about development of traditional food service for small woman business in Minahasa Toulour, Indonesia. The type of research used is descriptive qualitative method. The result of this research is to show that the profile data of the development of the service quality of the catering service business and the traditional home industry of the small business women at the grassroots around Lake Tondano, Minahasa, is in desperate need of rocks and guidance, because although it has the strength and opportunities such as traditional food products, the taste is quite good and popular consumer, the main raw material is the main agricultural products Minahasa so the price is relatively affordable, the role of print media and electronics to support the socialization of traditional foods Regional, National, International so it can be exported abroad, but on the other hand is also faced with weaknesses both internally and externally such as the lack of traditional entrepreneurial knowledge of Minahasa’s traditional cuisine, suffering from a lack of capital, and the impact of lack of knowledge and lack of capital result in the following items being prepared, as limited and monotonous as well lack of innovation, inadequate food business equipment, lack of clear health insurance, information dissemination and limited development, although facilities exist but cannot be implemented due to lack of funds, poor sanitation is noticed.

Some wild growing plants in traditional foods of Uzbekistan

Directory of Open Access Journals (Sweden)

Olim K. Khojimatov

2015-03-01

Conclusion: The collected data represents less than 10% of the plants which are used as a food in Uzbekistan. Analysis of the indigenous plants revealed a number of them which are also used in traditional food in China, Russia, Korea, India, and other countries.

Traditional Agroforestry Systems and Food Supply under the Food Sovereignty Approach

Directory of Open Access Journals (Sweden)

Mariana Yazzur Hernández

2017-12-01

Full Text Available Intensive production systems have damaged many natural ecosystems and have altered their capacity to provide ecosystem services such as climate regulation, soil fertility, and vector-borne disease control. Therefore, these agroecosystems are unsustainable and poorly resilient. However, traditional agroforestry systems (TAS contribute to the conservation of biodiversity and to the provision of inputs for the maintenance of local populations. The objective of this study was to evaluate the contribution of the TAS in the food supply under the food sovereignty (FSv approach in three different ethnic groups. The study was conducted in three communities of different origin in the State of Campeche, one Maya Tseltal-Chol, the other Mestizo, and the third Yucatec Mayan. The theoretical-methodological framework of this research was based on agroecology. Ethnographic methods and participatory research activities were carried out to describe and analyze the factors that strengthen FSv using five indicators. Our results present a description and analysis of resource access, current production models, patterns of consumption and food security, commercialization and participation in decision-making of these communities. Traditional agroecological management practices are still preserved and native species are still being cultivated. Farmers obtain about 55% of their food from TAS. The consumption of food is influenced by the culture, the purchasing power linked to economic activities and government support. TAS have played a strategic role for the survival of families but to ensure their contribution to FSv, it is necessary to articulate the actions of the sectors that share the same objective and encourage the active participation of communities in agricultural policies.

The role of carbohydrate in dietary prescription for weight loss

DEFF Research Database (Denmark)

Astrup, Arne

content of ad libitum diets produces weight loss in both the short-term and over periods as long as 7 years. A fat-reduced diet, combined with physical activity, reduces all risk factors for cardiovascular disease, and reduces the incidence of type 2 diabetes. The combination of reduction of dietary fat...... and energy, and increased physical activity, has been shown to reduce the incidence of diabetes by 58% in two major trials. In post hoc analyses the reduction in dietary fat (energy density) and increase in fibre were the strongest predictors of weight loss and diabetes protective effects. It remains...... to be shown whether a low-glycemic index diet provides benefits beyond this. Low-carbohydrate diets may be an option for inducing weight loss in obese patients, but a very low intake of carbohydrate-rich foods is not commensurate with a healthy and palatable diet in the long term. However, there is evidence...

Gastric emptying, glucose metabolism and gut hormones: Evaluation of a common preoperative carbohydrate beverage

NARCIS (Netherlands)

Vermeulen, M.A.R.; Richir, M.C.; Garretsen, M.K.; van Schie, A.; Ghatei, M.A.; Holst, J.J.; Heijboer, A.C.; Uitdehaag, B.M.J.; Diamant, M.; Eekhoff, E.M.W.; van Leeuwen, P.A.M.; Ligthart-Melis, G.C.

2011-01-01

Objective: To study the gastric-emptying rate and gut hormonal response of two carbohydrate-rich beverages. A specifically designed carbohydrate-rich beverage is currently used to support the surgical patient metabolically. Fruit-based beverages may also promote recovery, due to natural antioxidant

Gastric emptying, glucose metabolism and gut hormones: evaluation of a common preoperative carbohydrate beverage

NARCIS (Netherlands)

Vermeulen, Mechteld A. R.; Richir, Milan C.; Garretsen, Martijn K.; van Schie, Annelies; Ghatei, Mohammed A.; Holst, Jens J.; Heijboer, Annemieke C.; Uitdehaag, Bernard M. J.; Diamant, Michaela; Eekhoff, E. Marelise W.; van Leeuwen, Paul A. M.; Ligthart-Melis, Gerdien C.

2011-01-01

To study the gastric-emptying rate and gut hormonal response of two carbohydrate-rich beverages. A specifically designed carbohydrate-rich beverage is currently used to support the surgical patient metabolically. Fruit-based beverages may also promote recovery, due to natural antioxidant and

Effects of a plant-based high-carbohydrate/high-fiber diet versus high-monounsaturated fat/low-carbohydrate diet on postprandial lipids in type 2 diabetic patients.

Science.gov (United States)

De Natale, Claudia; Annuzzi, Giovanni; Bozzetto, Lutgarda; Mazzarella, Raffaella; Costabile, Giuseppina; Ciano, Ornella; Riccardi, Gabriele; Rivellese, Angela A

2009-12-01

To search for a better dietary approach to treat postprandial lipid abnormalities and improve glucose control in type 2 diabetic patients. According to a randomized crossover design, 18 type 2 diabetic patients (aged 59 +/- 5 years; BMI 27 +/- 3 kg/m(2)) (means +/- SD) in satisfactory blood glucose control on diet or diet plus metformin followed a diet relatively rich in carbohydrates (52% total energy), rich in fiber (28 g/1,000 kcal), and with a low glycemic index (58%) (high-carbohydrate/high-fiber diet) or a diet relatively low in carbohydrate (45%) and rich in monounsaturated fat (23%) (low-carbohydrate/high-monounsaturated fat diet) for 4 weeks. Thereafter, they shifted to the other diet for 4 more weeks. At the end of each period, plasma glucose, insulin, lipids, and lipoprotein fractions (separated by discontinuous density gradient ultracentrifugation) were determined on blood samples taken at fasting and over 6 h after a test meal having a similar composition as the corresponding diet. In addition to a significant decrease in postprandial plasma glucose, insulin responses, and glycemic variability, the high-carbohydrate/high-fiber diet also significantly improved the primary end point, since it reduced the postprandial incremental areas under the curve (IAUCs) of triglyceride-rich lipoproteins, in particular, chylomicrons (cholesterol IAUC: 0.05 +/- 0.01 vs. 0.08 +/- 0.02 mmol/l per 6 h; triglycerides IAUC: 0.71 +/- 0.35 vs. 1.03 +/- 0.58 mmol/l per 6 h, P carbohydrate and fiber, essentially based on legumes, vegetables, fruits, and whole cereals, may be particularly useful for treating diabetic patients because of its multiple effects on different cardiovascular risk factors, including postprandial lipids abnormalities.

Impact of anti-acidification microbial consortium on carbohydrate metabolism of key microbes during food waste composting.

Science.gov (United States)

Song, Caihong; Li, Mingxiao; Qi, Hui; Zhang, Yali; Liu, Dongming; Xia, Xunfeng; Pan, Hongwei; Xi, Beidou

2018-07-01

This study investigated the effect of anti-acidification microbial consortium (AAMC), which act synergistically for rapid bioconversion of organic acids on carbohydrate metabolism of key microbes in the course of food waste (FW) composting by metaproteomics. AAMC was inoculated to the composting mass and compared with treatment with alkaline compounds and the control without any amendment. Inoculating AAMC could effectively accelerate carbohydrate degradation process and improve composting efficiency. Carbohydrate metabolic network profiles showed the inoculation with AAMC could increase significantly the types of enzymes catalysing the degradation of lignin, cellulose and hemicellulose. Furthermore, AAMC inoculum could increase not only diversities of microbes producing key enzymes in metabolism pathways of acetic and propionic acids, but also the amounts of these key enzymes. The increase of diversities of microbes could disperse the pressure from acidic adversity on microorganisms which were capable to degrade acetic and propionic acids. Copyright © 2018 Elsevier Ltd. All rights reserved.

Comparison of two consecutive fat-rich and carbohydrate-rich meals on postprandial myeloperoxidase response in women with and without type 2 diabetes mellitus.

Science.gov (United States)

Schindhelm, Roger K; Alssema, Marjan; Diamant, Michaela; Teerlink, Tom; Dekker, Jacqueline M; Kok, Astrid; Kostense, Piet J; Nijpels, Giel; Heine, Robert J; Scheffer, Peter G

2008-02-01

Patients with type 2 diabetes mellitus (DM2) have an increased risk of cardiovascular disease (CVD). Myeloperoxidase (MPO), expressed in leukocytes and released upon activation, is associated with CVD and endothelial dysfunction. Postprandial leukocyte recruitment and activation with subsequent MPO release may contribute to atherosclerosis and CVD. We hypothesized that MPO may increase in the postprandial state because of postprandial leukocyte recruitment and/or activation, especially in subjects with DM2. One hundred postmenopausal women, aged 50 to 65 years (66 with normal glucose metabolism [NGM] and 34 with DM2), received 2 consecutive fat-rich meals and 2 consecutive carbohydrate-rich meals on separate occasions. Blood samples were taken before (t = 0) and at 2, 4, and 8 hours after breakfast; lunch was given at t = 4. Plasma MPO concentration was measured by sandwich enzyme-linked immunosorbent assay. The number of leukocytes in fasting blood samples was higher in DM2 compared with NGM (6.1 +/- 1.4 and 5.4 +/- 1.2 x 10(9)/L, respectively; P DM2 (51.4 +/- 12.9 and 54.5 +/- 18.4 mug/L, respectively; P = .39). Baseline MPO was positively associated with leukocytes (r = 0.20, P DM2, respectively (both P DM2 (fat-rich meals only). Our findings provide no support to our initial hypothesis that meal-induced release of MPO might be a mechanism that contributes to CVD risk.

Muscle ceramide content is similar after 3 weeks’ consumption of fat or carbohydrate diet in a crossover design in patients with type 2 diabetes

DEFF Research Database (Denmark)

Helge, J. W.; Tobin, L.; Drachmann, Tue

2012-01-01

This study aimed at investigating the effect of prolonged adaptation to fat- or carbohydrate-rich diet on muscle ceramide in type 2 diabetes patients, using a longitudinal crossover study. Eleven type 2 diabetes patients consumed isocaloric fat- or carbohydrate-rich diet for 3 weeks in random order...... sensitivity, muscle glycogen, triacylglycerol and ceramide content were similar. Plasma adiponectin concentration was significantly higher after fat compared with carbohydrate-rich diet. Results indicated that following fat-rich diet intake muscle ceramide and triacylglycerol concentrations were not different...... compared with that after carbohydrate-rich diet. Furthermore, plasma adiponectin concentration was higher after fat-rich compared with carbohydrate-rich diet, but insulin sensitivity remained similar despite the major difference in dietary macronutrient composition....

Allopregnanolone preferentially induces energy‐rich food intake in male Wistar rats

Science.gov (United States)

Holmberg, Ellinor; Johansson, Maja; Bäckström, Torbjörn; Haage, David

2014-01-01

Abstract Obesity is an increasing problem and identification of the driving forces for overeating of energy‐rich food is important. Previous studies show that the stress and sex steroid allopregnanolone has a hyperphagic effect on both bland food and palatable food. If allopregnanolone induces a preference for more palatable or for more energy‐rich food is not known. The aim of this study was to elucidate the influence of allopregnanolone on food preference. Male Wistar rats were subjected to two different food preference tests: a choice between standard chow and cookies (which have a higher energy content and also are more palatable than chow), and a choice between a low caloric sucrose solution and standard chow (which has a higher energy content and is less palatable than sucrose). Food intake was measured for 1 h after acute subcutaneous injections of allopregnanolone. In the choice between cookies and chow allopregnanolone significantly increased only the intake of cookies. When the standard chow was the item present with the highest caloric load, the chow intake was increased and allopregnanolone had no effect on intake of the 10% sucrose solution. The increased energy intakes induced by the high allopregnanolone dose compared to vehicle were very similar in the two tests, 120% increase for cookies and 150% increase for chow. It appears that in allopregnanolone‐induced hyperphagia, rats choose the food with the highest energy content regardless of its palatability. PMID:25501437

The case for low carbohydrate diets in diabetes management

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McFarlane Samy I

2005-07-01

Full Text Available Abstract A low fat, high carbohydrate diet in combination with regular exercise is the traditional recommendation for treating diabetes. Compliance with these lifestyle modifications is less than satisfactory, however, and a high carbohydrate diet raises postprandial plasma glucose and insulin secretion, thereby increasing risk of CVD, hypertension, dyslipidemia, obesity and diabetes. Moreover, the current epidemic of diabetes and obesity has been, over the past three decades, accompanied by a significant decrease in fat consumption and an increase in carbohydrate consumption. This apparent failure of the traditional diet, from a public health point of view, indicates that alternative dietary approaches are needed. Because carbohydrate is the major secretagogue of insulin, some form of carbohydrate restriction is a prima facie candidate for dietary control of diabetes. Evidence from various randomized controlled trials in recent years has convinced us that such diets are safe and effective, at least in short-term. These data show low carbohydrate diets to be comparable or better than traditional low fat high carbohydrate diets for weight reduction, improvement in the dyslipidemia of diabetes and metabolic syndrome as well as control of blood pressure, postprandial glycemia and insulin secretion. Furthermore, the ability of low carbohydrate diets to reduce triglycerides and to increase HDL is of particular importance. Resistance to such strategies has been due, in part, to equating it with the popular Atkins diet. However, there are many variations and room for individual physician planning. Some form of low carbohydrate diet, in combination with exercise, is a viable option for patients with diabetes. However, the extreme reduction of carbohydrate of popular diets (

“Eat dry beans, split peas, lentils and soya regularly”: A food-based ...

African Journals Online (AJOL)

Eat dry beans, split peas, lentils and soya regularly”: A food-based dietary guideline. ... Legumes are rich and economical sources of good-quality protein, slow-release carbohydrates, dietary fibre (non-starch polysaccharides), various vitamins and minerals and non-nutritive components which may have several beneficial ...

Individual and family correlates of calcium-rich food intake among parents of early adolescent children.

Science.gov (United States)

Reicks, Marla; Ballejos, Miriam Edlefsen; Goodell, L Suzanne; Gunther, Carolyn; Richards, Rickelle; Wong, Siew Sun; Auld, Garry; Boushey, Carol J; Bruhn, Christine; Cluskey, Mary; Misner, Scottie; Olson, Beth; Zaghloul, Sahar

2011-03-01

Most adults do not meet calcium intake recommendations. Little is known about how individual and family factors, including parenting practices that influence early adolescents' intake of calcium-rich foods, affect calcium intake of parents. This information could inform the development of effective nutrition education programs. To identify individual and family factors associated with intake of calcium-rich foods among parents of early adolescents (aged 10 to 13 years). A cross-sectional survey was used with 14 scales to assess attitudes/preferences and parenting practices regarding calcium-rich foods and a calcium-specific food frequency questionnaire (2006-2007). A convenience sample of self-reporting non-Hispanic white, Hispanic, and Asian (n=661) parents was recruited in nine states. Parents were the primary meal planner/preparer and completed questionnaires in homes or community settings. Predictors of calcium intake from three food groupings-all food sources, dairy foods, and milk. Multivariate regression analyses identified demographic, attitude/preference, and behavioral factors associated with calcium intake. Most respondents were women (∼90%) and 38% had a college degree. Education was positively associated with calcium intake from all three food groupings, whereas having an Asian spouse compared to a non-Hispanic white spouse was negatively associated with calcium intake only from all food sources and from dairy foods. Expectations for and encouragement of healthy beverage intake for early adolescents were positively associated with calcium intake from dairy foods and milk, respectively. Parental concern regarding adequacy of intake was negatively associated, whereas perception of health benefits from calcium-rich foods was positively associated with calcium intake from all food sources and from dairy foods. Between 20% and 32% of the variance in calcium intake from all food groupings was explained in these models. Individual factors and positive

Keeping local foods on the menu: a study on the small-scale processing of cowpea

NARCIS (Netherlands)

Madodé, Y.E.E.

2012-01-01

Agriculture plays a significant role in the economy of most African countries. Yet malnutrition and micronutrient deficiencies occur regularly. Concomitantly, many carbohydrate rich staple foods and meat products are dumped on the African market and compet strongly with local products. The

Glycemic index and glycemic load of commercial Italian foods.

Science.gov (United States)

Scazzina, F; Dall'Asta, M; Casiraghi, M C; Sieri, S; Del Rio, D; Pellegrini, N; Brighenti, F

2016-05-01

The glycemic index (GI) and glycemic load (GL) are useful parameters in the nutritional classification of carbohydrate foods. Diets characterized by a low GI and/or a low GL have been repeatedly and independently associated with decreased risk of diabetes and other chronic diseases. The aim of this study is to report the GI and GL value of carbohydrate-rich foods available on the Italian market and mostly consumed in Italy. GI values were determined according to FAO/WHO (1997) and ISO (2010). Overall, the 141 commercial foods that were analyzed represent food categories that are the source of >80% carbohydrate intake in Italy. The food items chosen were based mainly on the market share of the brand within each food category and grouped into 13 food categories: 1) beverages: fermented milk drink, juice, smoothie, soft drink; 2) biscuits; 3) breads; 4) bread substitutes; 5) breakfast cereals; 6) cakes and snacks; 7) candy and confectionery; 8) cereals; 9) desserts and ice-creams; 10) marmalade and jam; 11) pasta; 12) pizza; 13) sugar and sweetener. This database of commercial Italian foods partly overcomes the lack of information on GI and GL of local foods, contributing to a better understanding of the association between GI/GL and health and providing a more informed choice to Italian consumers and health practitioners. Copyright © 2016 The Italian Society of Diabetology, the Italian Society for the Study of Atherosclerosis, the Italian Society of Human Nutrition, and the Department of Clinical Medicine and Surgery, Federico II University. Published by Elsevier B.V. All rights reserved.

Association of flavonoid-rich foods and flavonoids with risk of all-cause mortality.

Science.gov (United States)

Ivey, Kerry L; Jensen, Majken K; Hodgson, Jonathan M; Eliassen, A Heather; Cassidy, Aedín; Rimm, Eric B

2017-05-01

Flavonoids are bioactive compounds found in foods such as tea, red wine, fruits and vegetables. Higher intakes of specific flavonoids, and flavonoid-rich foods, have been linked to reduced mortality from specific vascular diseases and cancers. However, the importance of flavonoid-rich foods, and flavonoids, in preventing all-cause mortality remains uncertain. As such, we examined the association of intake of flavonoid-rich foods and flavonoids with subsequent mortality among 93 145 young and middle-aged women in the Nurses' Health Study II. During 1 838 946 person-years of follow-up, 1808 participants died. When compared with non-consumers, frequent consumers of red wine, tea, peppers, blueberries and strawberries were at reduced risk of all-cause mortality (Pflavonoid intake were at reduced risk of all-cause mortality in the age-adjusted model; 0·81 (95 % CI 0·71, 0·93). However, this association was attenuated following multivariable adjustment; 0·92 (95 % CI 0·80, 1·06). Similar results were observed for consumption of flavan-3-ols, proanthocyanidins and anthocyanins. Flavonols, flavanones and flavones were not associated with all-cause mortality in any model. Despite null associations at the compound level and select foods, higher consumption of red wine, tea, peppers, blueberries and strawberries, was associated with reduced risk of total and cause-specific mortality. These findings support the rationale for making food-based dietary recommendations.

Effects of a diet rich in arabinoxylan and resistant starch compared with a diet rich in refined carbohydrates on postprandial metabolism and features of the metabolic syndrome.

Science.gov (United States)

Schioldan, Anne Grethe; Gregersen, Søren; Hald, Stine; Bjørnshave, Ann; Bohl, Mette; Hartmann, Bolette; Holst, Jens Juul; Stødkilde-Jørgensen, Hans; Hermansen, Kjeld

2018-03-01

Low intake of dietary fibre is associated with the development of type 2 diabetes. Dyslipidaemia plays a key role in the pathogenesis of type 2 diabetes. Knowledge of the impact of dietary fibres on postprandial lipaemia is, however, sparse. This study aimed in subjects with metabolic syndrome to assess the impact on postprandial lipaemia and features of the metabolic syndrome of a healthy carbohydrate diet (HCD) rich in cereal fibre, arabinoxylan and resistant starch compared to a refined-carbohydrate western-style diet (WSD). Nineteen subjects completed the randomised, crossover study with HCD and WCD for 4-week. Postprandial metabolism was evaluated by a meal-challenge test and insulin sensitivity was assessed by HOMA-IR and Matsuda index. Furthermore, fasting cholesterols, serum-fructosamine, circulating inflammatory markers, ambulatory blood pressure and intrahepatic lipid content were measured. We found no diet effects on postprandial lipaemia. However, there was a significant diet × statin interaction on total cholesterol (P = 0.02) and LDL cholesterol (P = 0.002). HCD decreased total cholesterol (-0.72 mmol/l, 95% CI (-1.29; -0.14) P = 0.03) and LDL cholesterol (-0.61 mmol/l, 95% CI (-0.86; -0.36) P = 0.002) compared with WSD in subjects on but not without statin treatment. We detected no other significant diet effects. In subjects with metabolic syndrome on statins a 4-week diet rich in arabinoxylan and resistant starch improved fasting LDL and total cholesterol compared to subjects not being on statins. However, we observed no diet related impact on postprandial lipaemia or features of the metabolic syndrome. The dietary fibre x statin interaction deserves further elucidation.

Effects of food on cortisol and mood in vulnerable subjects under controllable and uncontrollable stress

NARCIS (Netherlands)

Markus, R.; Panhuysen, G.; Tuiten, A.; Koppeschaar, H.

2000-01-01

The aim of this study was to investigate whether in stress-prone subjects, carbohydrate-rich, protein-poor food (CR/PP) diminished depressive mood and a cortisol response under controllable as well as uncontrollable laboratory stress. Twenty-two subjects with high stress proneness (HS) and 23

Dietary fibre in foods: a review

OpenAIRE

Dhingra, Devinder; Michael, Mona; Rajput, Hradesh; Patil, R. T.

2011-01-01

Dietary fibre is that part of plant material in the diet which is resistant to enzymatic digestion which includes cellulose, noncellulosic polysaccharides such as hemicellulose, pectic substances, gums, mucilages and a non-carbohydrate component lignin. The diets rich in fibre such as cereals, nuts, fruits and vegetables have a positive effect on health since their consumption has been related to decreased incidence of several diseases. Dietary fibre can be used in various functional foods li...

Consumption of traditional food and adherence to nutrition recommendations in Greenland

DEFF Research Database (Denmark)

Jeppesen, Charlotte; Bjerregaard, Peter

2012-01-01

The purpose was to study the composition of the Inuit diet, to assess the adherence to nutritional recommendations among the Inuit in Greenland, and to discuss the potential role of traditional food in improving dietary quality.......The purpose was to study the composition of the Inuit diet, to assess the adherence to nutritional recommendations among the Inuit in Greenland, and to discuss the potential role of traditional food in improving dietary quality....

Effects Of Different Age Groups And Education Towards Consumption Of Traditional Finger Foods In Banda Aceh

Directory of Open Access Journals (Sweden)

Cut Nilda

2016-04-01

Full Text Available (Pengaruh Usia dan Pendidikan terhadap Pola Konsumsi Kue Tradisional di Banda Aceh  ABSTRACT. Traditional finger foods are closely related to the culture and habits of the population where the foods are produced and carry a symbolic value. The perception of local citizens towards the consumption of traditional foods will affect the existence and integrity of these foods. Primary research was done by interviewing 263 consumers of traditional finger food in Banda Aceh, Indonesia, between April and May 2011. Demography factors are believed to have strong influence in the consumption pattern of traditional finger food in Banda Aceh. The interviews were performed by using a structured questionnaire. The questionnaire consists of dichotomous, multiple-choice questions and scale questions. The sampling technique which was used is a nonprobability with convenience approach in order to select consumers of traditional food. The data analysis was processed by descriptive and bivariate analysis using Chi-square distribution. The results showed that demographic factors, such as age and education, have a correlation with consumer behavior and consumption habits of traditional finger foods. As a side dish, the consumption of these foods is usually related to special occasions and leisure time. Although most of the consumers are satisfied with the traditional finger foods they consume, some improvements are still needed to enhance the quality and appearance of the products based on the respondents demand. These demands, such as improvement in taste and packaging are potential factors in supporting the increase of consumption of traditional finger food in Banda Aceh.

A curve fitting approach to estimate the extent of fermentation of indigestible carbohydrates

NARCIS (Netherlands)

Wang, H.; Weening, D.; Jonkers, E.; Boer, T.; Stellaard, F.; Small, A. C.; Preston, T.; Vonk, R. J.; Priebe, M. G.

Background Information about the extent of carbohydrate digestion and fermentation is critical to our ability to explore the metabolic effects of carbohydrate fermentation in vivo. We used cooked (13)C-labelled barley kernels, which are rich in indigestible carbohydrates, to develop a method which

A curve fitting approach to estimate the extent of fermentation of indigestible carbohydrates

NARCIS (Netherlands)

Wang, H.; Weening, D.; Jonkers, E.; Boer, T.; Stellaard, F.; Small, A. C.; Preston, T.; Vonk, R. J.; Priebe, M. G.

2008-01-01

Background Information about the extent of carbohydrate digestion and fermentation is critical to our ability to explore the metabolic effects of carbohydrate fermentation in vivo. We used cooked (13)C-labelled barley kernels, which are rich in indigestible carbohydrates, to develop a method which

The Exploitation of the Traditional Component in Restructuring Modern Food Offer in Romania

Directory of Open Access Journals (Sweden)

Magdalena Bobe

2016-11-01

Full Text Available Food and eating habits, together with adjacent agricultural activities have had and an important role in the development of modern society and the individual itself. Besides its nutritional role, food has become a main socio-cultural determinant, food consumption patterns being influenced, on one hand, by psycho-sensory and quality characteristics of the food product and, on the other hand, by the physiological state of the consumer and its main determinants: traditions, religion and culture. These elements, together with economic considerations have a significant share in shaping the modern eating habits. In this context, the present paper aims to identify and analyze the main capitalization methods of the food’s traditional potential in reshaping the modern food offer, starting with a literature review and continuing with an exploratory analyze of the traditional food sector in Romania. Considering the main directions outlined by literature, this article tries to identify a set of specific features of the traditional food sector in Romania both in terms of producer and consumer perspectives. In this regard, an interview and an exploratory based questionnaire study were conducted. Having as a starting point the wide variety of Romanian food resources, this study aims to highlight how culinary customs have been modeled throughout history in order to establish eating patterns as an assessment method based on the impact of technological progress on the future alimentation.

The case for low carbohydrate diets in diabetes management.

Science.gov (United States)

Arora, Surender K; McFarlane, Samy I

2005-07-14

A low fat, high carbohydrate diet in combination with regular exercise is the traditional recommendation for treating diabetes. Compliance with these lifestyle modifications is less than satisfactory, however, and a high carbohydrate diet raises postprandial plasma glucose and insulin secretion, thereby increasing risk of CVD, hypertension, dyslipidemia, obesity and diabetes. Moreover, the current epidemic of diabetes and obesity has been, over the past three decades, accompanied by a significant decrease in fat consumption and an increase in carbohydrate consumption. This apparent failure of the traditional diet, from a public health point of view, indicates that alternative dietary approaches are needed. Because carbohydrate is the major secretagogue of insulin, some form of carbohydrate restriction is a prima facie candidate for dietary control of diabetes. Evidence from various randomized controlled trials in recent years has convinced us that such diets are safe and effective, at least in short-term. These data show low carbohydrate diets to be comparable or better than traditional low fat high carbohydrate diets for weight reduction, improvement in the dyslipidemia of diabetes and metabolic syndrome as well as control of blood pressure, postprandial glycemia and insulin secretion. Furthermore, the ability of low carbohydrate diets to reduce triglycerides and to increase HDL is of particular importance. Resistance to such strategies has been due, in part, to equating it with the popular Atkins diet. However, there are many variations and room for individual physician planning. Some form of low carbohydrate diet, in combination with exercise, is a viable option for patients with diabetes. However, the extreme reduction of carbohydrate of popular diets (<30 g/day) cannot be recommended for a diabetic population at this time without further study. On the other hand, the dire objections continually raised in the literature appear to have very little scientific

Food choices during Ramadan

Directory of Open Access Journals (Sweden)

Thamina Rashid

2017-03-01

Full Text Available Few studies have assessed the dietary Practices of people with diabetes during Ramadan (1. A sub study of Ramadan prospective diabetes study (2 which was conducted at the outpatient department of Baqai Institute of Diabetology and endocrinology, Karachi Pakistan in 2009 analyzed the food choices of patients with diabetes during Ramadan. Several irregularities regarding dietary intake and food choices were noted among the study participants. Although, the patients were counseled regarding diet before Ramadan, many did not follow the dietary advice. All patients had taken food at Iftar but majority of them preferred fried items like samosas, pakoras (fried snack, chicken rolls etc. these deeply fried items can lead to post Iftar hyperglycemia. Patients were also opted for fruit chat, dahibara and chanachaat at Iftar, higher load of these items can also worsen glycemic control. The striking finding was almost absence of meat (protein intake at Iftar but study from India showed increment of all three macronutrients during Ramadan (3. This may result in higher intake of items from carbohydrate and fat groups resulting in hyperglycemia after iftar. Intake of vegetables at Iftar was also negligible and hence the diet was not well balanced. The food choices at sahoor included roti, paratha (fried bread, slices, khajla, pheni, meat, egg and milk. Though it is advisable to take complex carbohydrates, protein and fat at sahoor as these are slowly digestible and can prevent hypoglycemia during fasting but khajla pheni are extremely rich in fat and carbohydrate content and should be avoided (4. However, paratha in 2 teaspoon of oil can be taken at sahoor.Patients with diabetes who fast during the month of Ramadan should have pre Ramadan dietary guidance and counseling session in order to modify their food preferences and choices during the holy month of Ramadan (4.

Traditional Practicing with Arsenic Rich Water in Fish Industries Leads to Health Hazards in West Bengal and North-Eastern States of India

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Kashyap, C. A.

2014-12-01

The supply of good quality food is main necessity for economic and social health of urban and rural population throughout the globe. This study comes to know the severity of As in the west Bengal and north-eastern states of the India. Over the 75% large population of India lives in villages and associated with farming and its related work. West Bengal is the densest populated area of India, fish and rice is the staple food as well as in north-eastern states. For the fulfil demand of fish large population the area are used fisheries as the business. Arsenic contamination in ground water is major growing threat to worldwide drinking water resources. High As contamination in water have been reported in many parts of the world Chandrasekharam et al., 2001; Smedley and Kinniburgh, 2002; Farooq et al., 2010). In context to West Bengal and north-east states of India arsenic is main problem in the food chain. These areas are very rich in arsenic many fold higher concentrations of Arsenic than their respective WHO permissible limits have been reported in the water. Over the 36 million people in Bengal delta are at risk due to drinking of As contaminated water (Nordstrom, 2002). The highest concentration of arsenic (535 μg/L Chandrashekhar et al. 2012) was registered from Ngangkha Lawai Mamang Leikai area of Bishnupur district which is fifty fold of the WHO limit for arsenic and tenfold of Indian permissible limit. With the continuous traditional practicing (As rich water pond) and untreated arsenic rich water in fish industries leads to health hazards. A sustainable development in aquaculture should comprise of various fields including environmental, social, cultural and economic aspects. A scientific study has to be needed for the overcome on this problem and rain harvested water may be used for reduce the arsenic problems in fisheries.

Production of secondary metabolites by some terverticillate penicillia on carbohydrate-rich and meat substrates.

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Núñez, Félix; Westphal, Carmen D; Bermúdez, Elena; Asensio, Miguel A

2007-12-01

Most terverticillate penicillia isolated from dry-cured meat products are toxigenic, but their ability to produce hazardous metabolites on meat-based substrates is not well known. The production of extrolites by selected terverticillate penicillia isolated from dry-cured ham has been studied on carbohydrate-rich media (malt extract agar, Czapek yeast autolysate agar, rice extract agar, and rice), meat extract triolein salt agar, and ham slices. Chloroform extracts from the selected strains grown on malt extract agar were toxic for the brine shrimp (Artemia salina) larvae and VERO cells at a concentration of 2 mg/ml, but 0.02 mg/ml produced no toxic effect. Analysis by high-pressure liquid chromatography (HPLC) coupled with photodiode array detection (DAD) or with mass spectrometry (MS) and an atmospheric pressure chemical ionization (APCI) source revealed different biologically active metabolites: cyclopiazonic acid and rugulovasine A from Penicillium commune; verrucosidin, anacine, puberuline, verrucofortine, and viridicatols from Penicillium polonicum; arisugacin and viridicatols from Penicillium echinulatum; and compactin and viridicatols from Penicillium solitum. Most of these metabolites, including the amino acid-derived compounds, were produced in the media containing high levels of carbohydrates. High concentrations of nitrogen compounds in the medium does not imply a greater production of the metabolites studied, not even those derived from the amino acids. However, molds growing on dry-cured ham are able to synthesize limited amounts of some secondary metabolites, a fact not previously reported. The combination of HPLC coupled with DAD and MS-APCI was useful for identification of closely related terverticillate Penicillium species from dry-cured ham. These techniques could be used to characterize the risk associated with the potential production of secondary metabolites in cured meats.

Meal composition and plasma amino acid ratios: Effect of various proteins or carbohydrates, and of various protein concentrations

Science.gov (United States)

Yokogoshi, Hidehiko; Wurtman, Richard J.

1986-01-01

The effects of meals containing various proteins and carbohydrates, and of those containing various proportions of protein (0 percent to 20 percent of a meal, by weight) or of carbohydrate (0 percent to 75 percent), on plasma levels of certain large neutral amino acids (LNAA) in rats previously fasted for 19 hours were examined. Also the plasma tryptophan ratios (the ratio of the plasma trytophan concentration to the summed concentrations of the other large neutral amino acids) and other plasma amino acid ratios were calculated. (The plasma tryptophan ratio has been shown to determine brain tryptophan levels and, thereby, to affect the synthesis and release of the neurotransmitter serotonin). A meal containing 70 percent to 75 percent of an insulin-secreting carbohydrate (dextrose or dextrin) increased plasma insulin levels and the tryptophan ratio; those containing 0 percent or 25 percent carbohydrate failed to do so. Addition of as little as 5 percent casein to a 70 percent carbohydrate meal fully blocked the increase in the plasma tryptophan ratio without affecting the secretion of insulin - probably by contributing much larger quantities of the other LNAA than of tryptophan to the blood. Dietary proteins differed in their ability to suppress the carbohydrate-induced rise in the plasma tryptophan ratio. Addition of 10 percent casein, peanut meal, or gelatin fully blocked this increase, but lactalbumin failed to do so, and egg white did so only partially. (Consumption of the 10 percent gelatin meal also produced a major reduction in the plasma tyrosine ratio, and may thereby have affected brain tyrosine levels and catecholamine synthesis.) These observations suggest that serotonin-releasing neurons in brains of fasted rats are capable of distinguishing (by their metabolic effects) between meals poor in protein but rich in carbohydrates that elicit insulin secretion, and all other meals. The changes in brain serotonin caused by carbohydrate-rich, protein

Food sources of carbohydrates in a European cohort of adults

DEFF Research Database (Denmark)

Wirfält, E.; McTaggart, A.; Pala, V.

2002-01-01

. RESULTS: The 10 food groups contributing most carbohydrate were bread; fruit; milk and milk products; sweet buns, cakes and pies; potato; sugar and jam; pasta and rice; vegetables and legumes; crispbread; and fruit and vegetable juices. Consumption of fruits as well as vegetables and legumes was higher...... in southern compared with northern centres, while soft drinks consumption was higher in the north. Italian centres had high pasta and rice consumption, but breakfast cereal, potato, and sweet buns, cakes and pies were higher in northern centres. In Sweden, lower bread consumption was balanced with a higher...... consumption of crispbread, and with sweet buns, cakes and pies. Overall, men consumed higher amounts of vegetables and legumes, bread, soft drinks, potatoes, pasta and rice, breakfast cereal and sugar and jam than women, but fruit consumption appeared more frequent in women. CONCLUSION: The study supports...

Availability of more healthful food alternatives in traditional, convenience, and nontraditional types of food stores in two rural Texas counties.

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Bustillos, Brenda; Sharkey, Joseph R; Anding, Jenna; McIntosh, Alex

2009-05-01

Limited research has focused on the availability of more healthful food alternatives in traditional food stores (supermarkets and grocery stores) in rural areas. Current market trends suggest that food items may be available for purchase in stores other than traditional food stores. An observational survey was developed and used on-site to document the availability and variety of fruit and vegetables (fresh, canned, and frozen), meats (meat, poultry, fish, and eggs), dairy (milk, yogurt, and cheese), and grains (whole grains and refined grains) in all traditional food stores, convenience stores, and nontraditional food stores (dollar stores and mass merchandisers) in two rural Texas counties. Descriptive statistics and t tests identified that although the widest selection of more healthful food items was available in supermarkets, not all supermarkets carried all items. Grocery stores carried less variety of fresh fruits (8+/-0.7 vs 4.7+/-0.3; Pconvenience or nontraditional food stores. Among convenience and nontraditional food stores, "dollar" stores offered the best variety of more healthful canned fruits and vegetables, whole-wheat bread, and whole-grain cereal. Mass merchandisers and dollar stores offered a greater variety of more healthful types of canned tuna and poultry, reduced-fat and skim milk, and low-fat tortillas. In these rural counties, traditional food stores offered greater availability of more healthful food choices across food groups. More healthful food choices in canned fruits and vegetables, canned meat and fish, milk, and grains were also available in dollar stores, mass merchandisers, and convenience stores. Results suggest that a complete understanding of the food environment, especially in rural areas, requires knowledge of the availability and variety of healthful food in all types of stores that are accessible to families.

Bark-peeling, food stress and tree spirits - the use of pine inner bark for food in Scandinavia and North America

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Lars Ostlund; Lisa Ahlberg; Olle Zackrisson; Ingela Bergman; Steve Arno

2009-01-01

The Sami people of northern Scandinavia and many indigenous peoples of North America have used pine (Pinus spp.) inner bark for food, medicine and other purposes. This study compares bark-peeling and subsequent uses of pine inner bark in Scandinavia and western North America, focusing on traditional practices. Pine inner bark contains substances - mainly carbohydrates...

C-Peptide, Baseline and Postprandial Insulin Resistance after a Carbohydrate-Rich Test Meal - Evidence for an Increased Insulin Clearance in PCOS Patients?

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Stassek, J; Erdmann, J; Ohnolz, F; Berg, F D; Kiechle, M; Seifert-Klauss, V

2017-01-01

Introduction Known characteristics of patients with PCOS include infertility, menstrual disorders, hirsutism and also often insulin resistance. These symptoms increase with increasing body weight. In the LIPCOS study ( L ifestyle I ntervention for Patients with Polycystic Ovary Syndrome [ PCOS ]) long-term changes of the PCOS in dependence on pregnancy and parenthood were systematically assessed. In the framework of the LIPCOS study, PCOS patients were given a standardised carbohydrate-rich test meal in order to examine glucose homeostasis and insulin secretion. The results were compared with those of a eumenorrhoeic control group who all had corresponding BMI values and corresponding ages. Methods and Patients 41 PCOS patients (without diabetes) and 68 controls received a standardised carbohydrate-rich test meal (260 kcal, 62 % carbohydrates, 32 % fat, 6 % proteins) in order to generate a submaximal insulin and glucose stimulation. The values were determined at baseline and postprandial after 60, 120 and 180 minutes. In addition, the corresponding C-peptide levels were recorded. Results In the PCOS patients (n = 41), the insulin secretion test after a standardised test meal showed almost identical baseline and postprandial insulin levels when compared with those of the age- and BMI-matched eumenorrhoeic controls (n = 68). In the PCOS patients, the baseline and postprandial glucose levels were significantly elevated (92.88 ± 10.28 [PCOS] vs. 85.07 ± 9.42 mg/dL [controls]; p PCOS patients formally exhibit a higher fasting insulin resistance than controls. In spite of the higher stimulated C-peptide levels, the insulin levels did not increase more strongly with increasing glucose levels than in controls which may be indicative of a higher insulin clearance in PCOS patients.

Synergistic effect of pretreatment and fermentation process on carbohydrate-rich Scenedesmus dimorphus for bioethanol production

International Nuclear Information System (INIS)

Chng, Lee Muei; Lee, Keat Teong; Chan, Derek Juinn Chieh

2017-01-01

Highlights: • Biomass of Scenedesmus dimorphus is degradable to produce fermentable sugar. • Sugar yield improves with acidic, enzymatic and organosolv pretreatment. • Pretreatment strategies are positively correlated with fermentation process. • SSF with organosolv-treated biomass is promising for bioethanol production. - Abstract: Significant development in conversion technologies to produce bioethanol from microalgae biomass is causing paradigm-shift in energy management. In this study, carbohydrate-rich microalgae, Scenedesmus dimorphus (49% w/w of carbohydrate) is selected with the aim to obtain qualitative correlation between pretreatment and fermentation process. In view of this, separate hydrolysis and fermentation (SHF) and simultaneous saccharification and fermentation (SSF) were conducted experimentally. The fermentation behavior were investigated for microalgae biomass treated via organosolv, enzymatic and acidic pretreatment. Fermentation process was carried out by ethanologen microbe, Saccharomyces cerevisiae. From the result, it is observed that a combination of two treatment is found to be the most effective in producing fermentable sugar for the subsequent fermentation process. The organosolv treatment which is followed with the SSF process produced a theoretical yield of bioethanol that exceeded 90%. On the other hand, hydrothermal acid-hydrolyzed fermentation produced the bioethanol yield with 80% of its theoretical yield. Enzymatic-hydrolyzed SHF produced 84% of theoretical yield at longer reaction time compared with others. The results were obtained with constant fermentation parameters conducted at pH 5, temperature of 34 °C, and microalgae biomass loading at 18 g/L. Ultimately, the coupling of organosolv-treated biomass with SSF process is found to be the most cost-effective for S. dimorphus biomass as bioethanol feedstock.

The potential for upgrading traditional fermented foods through ...

African Journals Online (AJOL)

In general, traditional fermented foods are made under primitive conditions, which result in low yield and poor quality. This paper outlines the ... The techniques they use are labour intensive, time consuming and have low productivities, with success depending upon observation of good manufacturing practice. Factors ...

Development of a locally sustainable functional food based on mutandabota, a traditional food in southern Africa

NARCIS (Netherlands)

Mpofu, A.; Linnemann, A.R.; Sybesma, W.; Kort, R.; Nout, M.J.R.; Smid, E.J.

2014-01-01

A probiotic dairy product was developed on the basis of a traditional dish called mutandabota to enable resource-poor populations in southern Africa to benefit from a functional food. Mutandabota is widely consumed in rural southern Africa, making it an ideal food matrix to carry probiotics. First,

Preliminary fMRI findings concerning the influence of 5-HTP on food selection.

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Ioannou, Stephanos; Williams, Adrian L

2017-01-01

This functional magnetic resonance imaging study was designed to observe how physiological brain states can alter food preferences. A primary goal was to observe food-sensitive regions and moreover examine whether 5-HTP intake would activate areas which have been associated with appetite suppression, anorexia, satiety, and weight loss. Fourteen healthy male and female participants took part in the study, of which half of them received the supplement 5-HTP and the rest vitamin C (control) on an empty stomach. During the scanning session, they passively observed food (high calories, proteins, carbohydrates) and nonfood movie stimuli. Within the 5-HTP group, a comparison of food and nonfood stimuli showed significant responses that included the limbic system, the basal ganglia, and the prefrontal, temporal, and parietal cortices. For the vitamin C group, activity was mainly located in temporal and occipital regions. Compared to the vitamin C group, the 5-HTP group in response to food showed increased activation on the VMPFC, the DLPFC, limbic, and temporal regions. For the 5-HTP group, activity in response to food high in protein content compared to food high in calories and carbohydrates was located in the limbic system and the right caudomedial OFC, whereas for the vitamin C group, activity was mainly located at the inferior parietal lobes, the anterior cingulate gyri, and the left ventrolateral OFC. Greater responses to carbohydrates and high calorie stimuli in the vitamin C group were located at the right temporal gyrus, the occipital gyrus, the right VLPFC, whereas for the 5-HTP group, activity was observed at the left VMPFC, the parahippocampal gyrus bilaterally, the occipital lobe, and middle temporal gyri. In line with the hypotheses, 5-HTP triggered cortical responses associated with healthy body weight as well as cerebral preferences for protein-rich stimuli. The brain's activity is altered by macronutrients rich or deprived in the body. By reading the

Neutral carbohydrate geochemistry of particulate material in the central equatorial Pacific

Science.gov (United States)

Hernes, Peter J.; Hedges, John I.; Peterson, Michael L.; Wakeham, Stuart G.; Lee, Cindy

Neutral carbohydrate compositions were determined for particulate samples from plankton net tows, shallow floating sediment traps, mid-depth and deep moored sediment traps, and sediment cores collected along a north-south transect in the central equatorial Pacific Ocean during the U.S. JGOFS EqPac program. Total neutral carbohydrate depth profiles and patterns along the transect follow essentially the same trends as bulk and organic carbon (OC) fluxes—attenuating with depth, high near the equator and decreasing poleward. OC-normalized total aldose (TCH 2,O) yields along the transect and with depth do not show any consitent patterns. Relative to a planktonic source, neutral carbohydrate compositions in sediment trap and sediment core samples reflect preferential loss of ribose and storage carbohydrates rich in glucose, and preferential preservation of structural carbohydrates rich in rhamnose, xylose, fucose, and mannose. There is also evidence for an intermediately labile component rich in galactose. It appears that compositional signatures of neutral carbohydrates in sediments are more dependent upon their planktonic source than on any particular diagenetic pathway. Relative to other types of organic matter, neutral carbohydrates are better preserved in calcareous oozes from 12°S to 5°N than in red clays at 9°N based on OC-normalized TCH 2O yields, due to either differing sources or sorption characteristics. Weight per cent glucose generally decreases with increased degradation of organic material in the central equatorial Pacific region. Based on weight per cent glucose, comparisons of samples between Survey I (El Niõn) and Survey II (non-El Niño) indicate that during Survey I, organic material in the epipelagic zone in the northern hemisphere may have undergone more degradation than organic material in the southern hemisphere.

[Study on spatial distribution characteristics of traditional Chinese medicine resource species richness based on national census of Chinese medicine resources (pilot)].

Science.gov (United States)

Zhang, Xiao-Bo; Wang, Hui; Jing, Zhi-Xian; Li, Meng; Guo, Lan-Ping; Huang, Lu-Qi

2017-11-01

Based on the data collected by the census team in the national census information management system, the spatial autocorrelation analysis method was used to analyze the similarity of the richness of Chinese herbal medicine resources in the investigated counties. The results showed that the species richness in the investigated counties appeared a tendency to focus on the distribution of the characteristics. Among them, the areas with sparse resources are concentrated in most areas of the north of the Yangtze River, northwest and most areas of Tibet. The areas with abundant resources are concentrated in the areas south of the Yangtze River. The results showed that there were significant differences in the abundance of traditional Chinese medicine resources between regions. The results showed that there were significant differences in the abundance of traditional Chinese medicine resources between regions. Due to the large differences in the land area between the county and the richness of the types of traditional Chinese medicine resources, it is proposed to increase the land area of the traditional Chinese medicine resource census when allocating the fourth national census of Chinese medicine resources by the "factor method", and the richness of traditional Chinese medicine and other indicators, in order to give full play to the efficiency of transfer payment system. Based on the county area and the rich variety of traditional Chinese medicine resources, combined with the national drug resources census pilot work carried out, it is recommended to focus on attention and support in the national medicine resources census work, personnel team, funding, summary of results on the western and southern provinces. Copyright© by the Chinese Pharmaceutical Association.

Towards the Development of Innovative Strategies for Traditional Food Chains in the EU

Directory of Open Access Journals (Sweden)

Adrienn Molnár

2010-01-01

Full Text Available Organizations no longer compete as independent entities, but as chains (Christopher, 1998; Cox, 1999; Lambert, Cooper, 2000. Consequently, chain strategies became more important in creating competitive advantage (Vickery et al., 2003; Gunasekaran et al., 2004. Despite the growing recognition of the importance of chain strategies, many chains active in the agri-business sector still face difficulties in developing common chain strategies and implementing them collaboratively to generate additional mutual gains and savings. Chains lacking a chain strategy and having short-term perspectives face difficulties in envisaging and implementing cooperative solutions to problems they cannot manage alone. Despite this recognition, the actual development of such chain strategies lags behind because of some particular issues which still need to be addressed (e.g. vision, mission, values or action plans. Therefore, the objective of this paper is to identify and consolidate chain members’ goals, to select a minimum set of key goals and to confront these chain goals with consumer preferences. This way, the paper develops the vision of traditional food chains in the EU, as a first step of strategy development. First, chain members goals are identified and consolidated with the help of approximately 100 stakeholders (suppliers, focal companies, customers from three European countries representing 5 traditional food product categories (cheese, beer, dry ham, dry sausage and white pepper. The most important goals of traditional food chains are to maintain traditionalism, to improve responsiveness, to maintain superior quality and to create chain balance. These chain goals are tested against the perception of 4828 consumers from six European countries (Belgium, France, Italy, Norway, Poland and Spain. As a result, the vision of traditional food chains is developed: the European traditional food sector envisions a competitive sector maintaining the traditional

Moments of joy and delight: the meaning of traditional food in dementia care.

Science.gov (United States)

Hanssen, Ingrid; Kuven, Britt Moene

2016-03-01

To learn about the meaning of traditional food to institutionalised patients with dementia. Traditional food strengthens the feelings of belonging, identity and heritage, which help persons with dementia to hold on to and reinforce their cultural identity and quality of life. Taste is more cultural than physiological. Dietary habits are established early in life and may be difficult to change. Being served unfamiliar dishes may lead to disappointment and a feeling of being betrayed and unloved. The three studies presented have a qualitative design. In-depth interviews of family members and nurses experienced in dementia care were conducted in South Africa and among ethnic Norwegians and the Sami in Norway. Content-focused analysis, hermeneutic in character, was used to enable the exploration of the thoughts, feelings and cultural meaning described. Traditional foods created a feeling of belonging and joy. Familiar tastes and smells awoke pleasant memories in patients and boosted their sense of well-being, identity and belonging, even producing words in those who usually did not speak. In persons with dementia, dishes remembered from their childhood may help maintain and strengthen cultural identity, create joy and increase patients' feeling of belonging, being respected and cared for. Traditional food furthermore improves patients' appetite, nutritional intake and quality of life. To serve traditional meals in nursing homes demands extra planning and resources, traditional knowledge, creativity and knowledge of patients' personal tastes. This study provides insight into culture-sensitive dietary needs of institutionalised patients with dementia. The cultural significance of food for feeling contentment and social and physical well-being is discussed. Besides helping to avoid undernutrition, being served traditional dishes may be very important to reminiscence, joy, thriving and quality of life. © 2016 John Wiley & Sons Ltd.

The evaluation of metabolizable energy in traditional Korean food for protein sources

Directory of Open Access Journals (Sweden)

Eunmi Kim

2015-12-01

Conclusion: The various food ingredients involved in the cooking process of traditional Korean food lead to differences between the energy level attained from chemical analysis and from actual animal testing.

Carbohydrate composition of peach palm (Bactris gasipaes Kunth) by-products flours.

Science.gov (United States)

Bolanho, Beatriz Cervejeira; Danesi, Eliane Dalva Godoy; Beléia, Adelaide Del Pino

2015-06-25

The flours obtained from peach palm by-products are rich in dietary fiber (62-71%) and they can be used as food ingredients. The aim of this work was to investigate the carbohydrate composition of the flours processed from the residual parts (stem and median sheath) of a hearts-of-palm industry. The flours were fractionated, based on their solubility, whose monomeric compounds were determined. The fraction containing mostly cellulose (S5) was the most abundant (26-28%), followed by the sum of fractions (S2, 53, S4) extracted with alkaline solutions (21-22%). The S1 fraction contained the highest percentage of uronic acids, which characterizes the presence of pectin. Xylose and arabinose were found in high proportion in S2 and S3 fractions. The S4 and S5 fractions, rich in glucose, were the main portion of the cell wall material and correspond to the insoluble fraction of the dietary fiber. Copyright © 2015 Elsevier Ltd. All rights reserved.

The role of appeals to tradition in origin food marketing. A survey among Polish consumers.

Science.gov (United States)

Bryła, Paweł

2015-08-01

The frequency of the use of tradition in marketing is growing. Appealing to tradition reflects the need to have reference points, trust and stability. The perceived authenticity of a product is strongly connected with its origin, which is expressed by the factors of time (history), place (area), socialisation (local community) and naturalness (raw materials). The paper aims to examine consumer attitudes, preferences and behaviours regarding origin food in Poland. We carried out a survey in a representative sample of 1000 Polish consumers. According to our respondents, the characteristics differentiating origin food from conventional food include links with tradition as well as sensory and health properties. Referring to the typology proposed by van der Meulen, traditionality and territoriality are the most important characteristics of origin food. The perceived authenticity of origin products depends to the largest extent on such factors as: natural taste, product quality, sale in the region of origin and labelling. The most important determinants of origin food selection include: traditional recipe, taste, and product uniqueness. Copyright © 2015 Elsevier Ltd. All rights reserved.

Traditional foods and 25(OH)D concentrations in a subarctic First Nations community.

Science.gov (United States)

Mansuri, Sudaba; Badawi, Alaa; Kayaniyil, Sheena; Cole, David E; Harris, Stewart B; Mamakeesick, Mary; Wolever, Thomas; Gittelsohn, Joel; Maguire, Jonathon L; Connelly, Philip W; Zinman, Bernard; Hanley, Anthony J

2016-01-01

Sub-optimal vitamin D status is common worldwide and the condition may be associated with increased risk for various chronic diseases. In particular, low vitamin D status is highly prevalent in indigenous communities in Canada, although limited data are available on the determinants of serum 25-hydroxyvitamin D (25(OH)D) concentrations in this population. The relationship between traditional food consumption and vitamin D status has not been well documented. To investigate the determinants of serum 25(OH)D status in a First Nations community in Ontario, Canada, with a focus on the role of traditional food consumption and activities. A cross-sectional analysis was conducted within the Sandy Lake Health and Diabetes Project (2003-2005). A total of 445 participants (>12 years of age) were assessed for serum 25(OH)D status, anthropometric and lifestyle variables, including traditional and non-traditional dietary practices and activities. Diet patterns were identified using factor analysis, and multivariate linear regression analysis was used to analyse the determinants of 25(OH)D concentrations. Mean serum 25(OH)D concentrations were 22.1 nmol/L (16.9, 29.9 nmol/L) in men and 20.5 nmol/L (16.0, 27.3 nmol/L) in women. Multivariate determinants of higher serum 25(OH)D included higher consumption of traditional and healthier market foods, higher wild fish consumption, male gender, spring/summer season of blood collection and more frequent physical activity. Significant negative determinants included hours of TV/day, higher BMI and higher consumption of unhealthy market foods. Traditional food consumption contributed independently to higher 25(OH)D concentrations in a First Nations community with a high prevalence of sub-optimal vitamin D status.

Using a Household Food Inventory to Assess the Availability of Traditional Vegetables among Resettled African Refugees.

Science.gov (United States)

Gichunge, Catherine; Somerset, Shawn; Harris, Neil

2016-01-18

A cross-sectional sequential explanatory mixed methods study was conducted among household food preparers to examine the association between home availability and consumption of traditional vegetables among resettled African refugees living in Queensland, Australia. Home availability of traditional African vegetables was associated with age, having a vegetable garden, employment status, and having a supermarket in the local neighborhood. Food preparers from homes with low vegetable availability were less likely to consume the recommended number of vegetable servings. Barriers faced in the food environment included language, lack of availability of traditional vegetables and lack of transport. All of these aspects contributed to the study findings that both individual and food environment characteristics may play a role in access to and availability of food and vegetable consumption of resettled refugees. Consumption of traditional foods among the resettled refugees continues post resettlement.

Traditional foods and physical activity patterns and associations with cultural factors in a diverse Alaska Native population.

Science.gov (United States)

Redwood, Diana G; Ferucci, Elizabeth D; Schumacher, Mary C; Johnson, Jennifer S; Lanier, Anne P; Helzer, Laurie J; Tom-Orme, Lillian; Murtough, Maureen A; Slattery, Martha L

2008-09-01

To determine the prevalence of traditional food and physical activity use and associations with cultural factors among 3,830 Alaska Native and American Indian (AN/AI) people enrolled in the Education and Research Towards Health (EARTH) Study in 3 regions of Alaska. Cross-sectional analysis of baseline data from a cohort study. Participants (2,323 women and 1,507 men) completed a computer-assisted self-administered questionnaire that included information on diet, physical activity, life-style and cultural factors. Over 92% of participants reported eating at least 1 traditional food in the past year. The top 3 traditional foods reported were fish, moose and agutaq (a mixture of berries and fat). The percentage of people who consumed traditional foods varied by region and age but not by sex (p one traditional harvesting physical activity. Picking berries or greens, cutting/smoking fish or meat and fishing were the most common activities. Participation in traditional physical activity was highest in south-west Alaska and was higher among men than women, but did not differ by age (p speaking a Native language at home, using traditional remedies and participating in or attending traditional events (p < 0.05). The EARTH Study found relationships between traditional food use, physical activities, cultural activities and behaviours. Consumption of a variety of traditional foods and participation in traditional physical activities remain an important part of the contemporary Alaska Native life-style. Efforts to promote and sustain these foods and activities in AN/AI populations may lead to improved health outcomes.

A survey of traditional Iranian food products for contamination with toxigenic Clostridium botulinum

Directory of Open Access Journals (Sweden)

H.R. Tavakoli

Full Text Available Summary: This study aimed to determine the rate of Clostridium botulinum contamination in some traditional Iranian food products (cheese, kashk and salted fish and evaluate the efficacy of the mouse bioassay method in detection of C. botulinum toxins in these foods. A total of 131 samples (57 cheese, 11 kashk and 63 salted fish were collected and examined to determine the rate of contamination by C. botulinum. Standard monovalent anti-toxins were used to determine the types of toxin. C. botulinum bacteria were detected in 4.58% of the examined samples (1.52% of cheese and 3.06% of salted fish samples. While no contamination was detected in the kashk samples, C. botulinum types A and E were found to be dominant in cheese and salted fish samples, respectively. These results indicate—some traditional Iranian foods may be contaminated with different types of C. botulinum, and the consumption of these products, either raw or cooked, may contribute to food-borne intoxications. Keywords: Clostridium botulinum, Botulinum toxin, Traditional foods

Traditional food: a better compatibility with industry requirements.

Science.gov (United States)

Cotillon, Christophe; Guyot, Anne-Clothilde; Rossi, Daniel; Notarfonso, Maurizio

2013-11-01

The objective of this article is to summarise the main results of the TRUEFOOD Integrated project, which is supported by the European Commission in the European Framework Program 6 (FP6). This project started in 2006 and ended in 2010. TRUEFOOD aimed to improve quality and safety and introduce innovation into Traditional European Food production systems through research, demonstration, dissemination and training activities. It focuses on increasing value to both consumers and producers and on supporting the development of realistic business plans for all components of the food chain, using a farm-to-fork approach. © 2013 Society of Chemical Industry.

Associations between reported intakes of carotenoid-rich foods and concentrations of carotenoids in plasma: a validation study of a web-based food recall for children and adolescents.

Science.gov (United States)

Medin, Anine Christine; Carlsen, Monica Hauger; Andersen, Lene Frost

2016-12-01

To validate estimated intakes of carotenoid-rich foods from a web-based food recall (WebFR) using carotenoids in blood as an objective reference method. Cross-sectional validation study using carotenoids in plasma to evaluate estimated intakes of selected carotenoid-rich foods. Participants recorded their food intake in the WebFR and plasma concentrations of β-carotene, α-carotene, β-cryptoxanthin, lycopene, lutein and zeaxanthin were measured. Schools and homes of families in a suburb of the capital of Norway. A total of 261 participants in the age groups 8-9 and 12-14 years. Spearman's rank correlation coefficients ranged from 0·30 to 0·44, and cross-classification showed that 71·6-76·6 % of the participants were correctly classified, when comparing the reported intakes of carotenoid-rich foods and concentrations of the corresponding carotenoids in plasma, not including lutein and zeaxanthin. Correlations were acceptable and cross-classification analyses demonstrated that the WebFR was able to rank participants according to their reported intake of foods rich in α-carotene, β-carotene, β-cryptoxanthin and lycopene. The WebFR is a promising tool for dietary assessment among children and adolescents.

Antimicrobial evaluation of red, phytoalexin-rich sorghum food biocolorant

NARCIS (Netherlands)

Akogou, Folachodé U.G.; Besten, Den Heidy M.W.; Polycarpe Kayodé, A.P.; Fogliano, Vincenzo; Linnemann, Anita R.

2018-01-01

Sorghum (Sorghum bicolor) extract is traditionally used as red biocolorant in West Africa to colour foods, among which wagashi, a soft cheese. This biocolorant is a source of the phytoalexin apigeninidin and phenolic acids, and users claim that it has preservative effects next to its colouring

Evaluation of a nutrient-rich food index score in the Netherlands

NARCIS (Netherlands)

Sluik, D.; Streppel, M.T.; Lee, van L.; Geelen, A.; Feskens, E.J.M.

2015-01-01

Nutrient-rich food (NRF) index scores are dietary quality indices based on nutrient density. We studied the design aspects involved in the development and validation of NRF index scores, using the Dutch consumption data and guidelines as an example. We evaluated fifteen NRF index scores against the

Postprandial oxidative stress is increased after a phytonutrient-poor food but not after a kilojoule-matched phytonutrient-rich food.

Science.gov (United States)

Khor, Amanda; Grant, Ross; Tung, Chin; Guest, Jade; Pope, Belinda; Morris, Margaret; Bilgin, Ayse

2014-05-01

Research indicates that energy-dense foods increase inflammation and oxidative activity, thereby contributing to the development of vascular disease. However, it is not clear whether the high kilojoule load alone, irrespective of the nutritional content of the ingested food, produces the postprandial oxidative and inflammatory activity. This study investigated the hypothesis that ingestion of a high-fat, high-sugar, phytonutrient-reduced food (ice cream) would increase oxidative and inflammatory activity greater than a kilojoule-equivalent meal of a phytonutrient-rich whole food (avocado). The individual contributions of the fat/protein and sugar components of the ice cream meal to postprandial inflammation and oxidative stress were also quantified. Using a randomized, crossover design, 11 healthy participants ingested 4 test meals: ice cream, avocado, the fat/protein component in ice cream, and the sugar equivalent component in ice cream. Plasma glucose, cholesterol, triglycerides, and inflammatory and oxidative stress markers were measured at baseline and 1, 2, and 4 hours (t1, t2, t4) after ingestion. Lipid peroxidation was increased at 2 hours after eating fat/protein (t0-t2, P stress markers. These data indicate that the ingestion of a phytonutrient-poor food and its individual fat/protein or sugar components increase plasma oxidative activity. This is not observed after ingestion of a kilojoule-equivalent phytonutrient-rich food. Copyright © 2014 Elsevier Inc. All rights reserved.

The need for an online collection of traditional African food habits ...

African Journals Online (AJOL)

Amongst the difficulties facing the indigenous people of Africa today is the deleterious shift from traditional food habits to the processed and packaged food products of western-owned corporations. This nutrition transition has been implicated in the rise of non-communicable diseases (NCDs) throughout Africa. The purpose ...

Issues in Nutrition: Carbohydrates.

Science.gov (United States)

Thompson, Margaret E; Noel, Mary Barth

2017-01-01

Carbohydrates include sugars, starches, and dietary fibers. Resistant starches resemble fiber in their behavior in the intestinal tract, and may have positive effects on blood glucose levels and the gut microbiome. Fibers are classified as soluble and insoluble, but most fiber-containing foods contain a mixture of soluble and insoluble fiber. Soluble fiber has been shown to lower low-density lipoprotein cholesterol levels. Many artificial sweeteners and other sugar substitutes are available. Most natural sources of sweeteners also are energy sources. Many artificial sweeteners contain no kilocalories in the amounts typically used. Sugar alcohols may have a laxative effect when consumed in large amounts. Glycemic index and glycemic load are measurements that help quantify serum glucose response after ingestion of particular foods. These measurements may be affected by the combination of foods consumed in a given meal, and the glycemic index may vary among individuals eating the same meal. Eating foods with a low glycemic index may help prevent development of type 2 diabetes. There is no definitive evidence to recommend low-carbohydrate diets over low-fat diets for long-term weight loss; they are equally effective. Written permission from the American Academy of Family Physicians is required for reproduction of this material in whole or in part in any form or medium.

High-glycemic index carbohydrates abrogate the antiobesity effect of fish oil in mice

DEFF Research Database (Denmark)

Hao, Qin; Lillefosse, Haldis Haukås; Fjære, Even

2012-01-01

Fish oil rich in n-3 polyunsaturated fatty acids is known to attenuate diet-induced obesity and adipose tissue inflammation in rodents. Here we aimed to investigate whether different carbohydrate sources modulated the antiobesity effects of fish oil. By feeding C57BL/6J mice isocaloric high-fat d...... metabolic effects of fish oil by demonstrating that high-GI carbohydrates attenuate the antiobesity effects of fish oil.......Fish oil rich in n-3 polyunsaturated fatty acids is known to attenuate diet-induced obesity and adipose tissue inflammation in rodents. Here we aimed to investigate whether different carbohydrate sources modulated the antiobesity effects of fish oil. By feeding C57BL/6J mice isocaloric high...

[Evaluation of an original tool for carbohydrate counting, aimed at facilitating the implementation of functional insulin therapy].

Science.gov (United States)

Reach, Gérard; Choleau, Carine

2013-01-01

Carbohydrate counting is the most difficult component of functional insulin therapy. We thus designed a tool to facilitate carbohydrate counting of meals. The tool consists of an illustrated directory (16 x 10 cm, 119 pages) presenting 389 pictures of food, classified in 12 categories (breads, fruits, vegetables, etc.). For each photo, the name and mode of preparation of the foods are given, with the weight of the illustrated portion and its carbohydrate content as a multiple of 5 g. During the first phase of the study (3 days a week for 12 weeks), twelve patients with type 1 diabetes completed a precise food diary using a list and weight of all consumed foods. We were thus able to determine, for each of three meals (breakfast, lunch and dinner), the variability of their carbohydrate content. During the second phase of the study (2 weeks), the patients were given the possibility of using the illustrated food directory. We asked them first to estimate, from the photos, the global carbohydrate content of their meals, and then to weigh each food. This allowed us to calculate the true carbohydrate content of the meals from nutritional tables. During the first phase, the carbohydrate contents of breakfast, lunch and dinner were 67 +/- 29, 72 +/- 30 and 74 +/- 30 g, respectively (mean +/- SD, n = 12). For a given patient, the variability in the carbohydrate content of each meal was expressed by its standard deviation (SD). For the 12 patients, this variability was 18+/-+ 8, 25+/-+ 8 and 27+/-+ 11 g, respectively, for breakfast, lunch and dinner, and represented on the average about one-quarter of the total carbohydrate content. During the second phase, carbohydrate content, estimated by the patients using the illustrated food directory, correlated well with the retrospective evaluation based on nutritional tables (y = 0.95 x + 5 g, r2 = 0.8 ; n = 12, 235 meals). This new illustrated food repertory allows accurate evaluation of the highly variable carbohydrate content of

Including indigestible carbohydrates in the evening meal of healthy subjects improves glucose tolerance, lowers inflammatory markers, and increases satiety after a subsequent standardized breakfast

DEFF Research Database (Denmark)

Nilsson, A.C.; Ostman, E.M.; Holst, Jens Juul

2008-01-01

Low-glycemic index (GI) foods and foods rich in whole grain are associated with reduced risk of type 2 diabetes and cardiovascular disease. We studied the effect of cereal-based bread evening meals (50 g available starch), varying in GI and content of indigestible carbohydrates, on glucose...... tolerance and related variables after a subsequent standardized breakfast in healthy subjects (n = 15). At breakfast, blood was sampled for 3 h for analysis of blood glucose, serum insulin, serum FFA, serum triacylglycerides, plasma glucagon, plasma gastric-inhibitory peptide, plasma glucagon-like peptide-1...... based bread (ordinary, high-amylose- or beta-glucan-rich genotypes) or an evening meal with white wheat flour bread (WWB) enriched with a mixture of barley fiber and resistant starch improved glucose tolerance at the subsequent breakfast compared with unsupplemented WWB (P

Traditional and modern Greenlandic food - Dietary composition, nutrients and contaminants

Energy Technology Data Exchange (ETDEWEB)

Deutch, Bente [Centre for Arctic Environmental Medicine, Aarhus University, Building 260, Vennelyst Boulevard 6, DK-8000, Aarhus (Denmark)], E-mail: bd@mil.au.dk; Dyerberg, Jorn [Capio Diagnostic, a.s., Nygaardsvej 32, DK-2100, Copenhagen O (Denmark); Pedersen, Henning Sloth [Centre for Arctic Environmental Medicine, Aarhus University, Building 260, Vennelyst Boulevard 6, DK-8000, Aarhus (Denmark); Centre of Primary Health Care, Box 1001, DK-3900 Nuuk, Greenland (Denmark); Aschlund, Ejner; Hansen, Jens C. [Centre for Arctic Environmental Medicine, Aarhus University, Building 260, Vennelyst Boulevard 6, DK-8000, Aarhus (Denmark)

2007-10-01

Objectives: High levels of n-3 fatty acids and other nutrients in traditional Inuit food appear to provide some protection against the typical diseases of affluent industrialized societies: cardiovascular diseases and type 2 diabetes. An increased intake of imported food among Inuits will probably increase their frequency of these diseases. However, since the 1970s it has become evident that the marine-based Inuit diet also contains high levels of potentially toxic lipophilic organic pollutants and heavy metals. Since these two food related opposing health effects appear to be inseparable, the phenomenon has been known as 'The Arctic Dilemma'. However, both the fatty acid composition and the contaminant levels vary in Greenlandic food items. Thus in principle it is possible to compose a diet where the benefits and risks are better balanced. Our objectives of this study were to compare traditional and modern meals in Greenland concerning the dietary composition, nutrients, and health indicators among the consumers. Study design: The present study was a cross-sectional dietary survey as part of the Arctic Monitoring and Assessment, Human Health Programme (AMAP). These results were compared with older dietary surveys in Greenland. Methods: Dietary components, fatty acids, and nutrients in 90 local meals collected by duplicate portion method in Uummannaq town, north Greenland 2004 and in Narsaq, south Greenland 2006, were compared with 177 duplicate meals sampled in the village of Igdslorsuit, Uummannaq, district, 1976 and also compared with other dietary studies in Greenland 1953-1987. Anthropometric measures (weight, height, and body mass index, BMI) and blood lipids were measured as health indicators among the participants. Results: Between the traditional foods sampled or analysed 30-50 years ago and the modern food from 2004 to 2006, significant differences were found in the dietary composition. The percentage of local food had decreased, to a present

Traditional and modern Greenlandic food - Dietary composition, nutrients and contaminants

International Nuclear Information System (INIS)

Deutch, Bente; Dyerberg, Jorn; Pedersen, Henning Sloth; Aschlund, Ejner; Hansen, Jens C.

2007-01-01

Objectives: High levels of n-3 fatty acids and other nutrients in traditional Inuit food appear to provide some protection against the typical diseases of affluent industrialized societies: cardiovascular diseases and type 2 diabetes. An increased intake of imported food among Inuits will probably increase their frequency of these diseases. However, since the 1970s it has become evident that the marine-based Inuit diet also contains high levels of potentially toxic lipophilic organic pollutants and heavy metals. Since these two food related opposing health effects appear to be inseparable, the phenomenon has been known as 'The Arctic Dilemma'. However, both the fatty acid composition and the contaminant levels vary in Greenlandic food items. Thus in principle it is possible to compose a diet where the benefits and risks are better balanced. Our objectives of this study were to compare traditional and modern meals in Greenland concerning the dietary composition, nutrients, and health indicators among the consumers. Study design: The present study was a cross-sectional dietary survey as part of the Arctic Monitoring and Assessment, Human Health Programme (AMAP). These results were compared with older dietary surveys in Greenland. Methods: Dietary components, fatty acids, and nutrients in 90 local meals collected by duplicate portion method in Uummannaq town, north Greenland 2004 and in Narsaq, south Greenland 2006, were compared with 177 duplicate meals sampled in the village of Igdslorsuit, Uummannaq, district, 1976 and also compared with other dietary studies in Greenland 1953-1987. Anthropometric measures (weight, height, and body mass index, BMI) and blood lipids were measured as health indicators among the participants. Results: Between the traditional foods sampled or analysed 30-50 years ago and the modern food from 2004 to 2006, significant differences were found in the dietary composition. The percentage of local food had decreased, to a present average of

Rich dynamics of a food chain model with ratio-dependent type III ...

African Journals Online (AJOL)

Rich dynamics of a food chain model with ratio-dependent type III functional responses. ... Stability analysis of model is carried out by using usual theory of ordinary ... that Hopf bifurcation may also occur when delay passes its critical value.

Ingestion of carbohydrate-rich supplements during gestation programs insulin and leptin resistance but not body weight gain in adult rat offspring

Directory of Open Access Journals (Sweden)

Bernard eBeck

2012-06-01

Full Text Available Prenatal nutritional conditions can predispose to development of obesity and metabolic syndrome in adulthood. Gestation with its important hormonal status modification is a period of changes in usual feeding habits with pulses or avoidance for certain categories of food. We tried to mimic in an animal model some changes in food consumption patterns observed in pregnant women. For this purpose, Long-Evans female rats were fed during the dark period, their usual pre-gestational food quantity, and were allowed to complete their intake with either a control (Cr, high-fat (HF, or high-carbohydrate (HC diet available ad libitum during the light period. Dams fed a control diet ad libitum (Ca served as controls. Body weight and composition, food intake, and metabolic hormones (insulin, leptin were recorded in male offspring until 20 weeks after birth. Cr and HC females ate less than Ca females ( -16%; p<0.001 and their offspring presented a weight deficit from birth until 6 (HC group and 10 (Cr group weeks of age (p<0.05 or less. Plasma leptin corresponded to low body weight in Cr offspring, but was increased in HC offspring that in addition, had increased plasma insulin, blood glucose and subcutaneous adipose tissue mass. HF dams ate more than Ca dams (+13%;p<0.001, but plasma leptin and insulin were similar in their offspring. Hypothalamic Ob-Rb expression was increased in Cr, HC and HF offspring (+33-100% vs. Ca; p<0.05 or less. HC supplement ingestion during gestation leads therefore to insulin and leptin resistance in adult offspring independently of lower birth weight. These hormonal changes characterize obesity-prone animals. We therefore suggest to be heedful of the carbohydrate content in the diet during the last weeks (or months preceding delivery to limit development of later metabolic disorders in offspring.

Production of Food Grade Yeasts

Directory of Open Access Journals (Sweden)

Argyro Bekatorou

2006-01-01

Full Text Available Yeasts have been known to humans for thousands of years as they have been used in traditional fermentation processes like wine, beer and bread making. Today, yeasts are also used as alternative sources of high nutritional value proteins, enzymes and vitamins, and have numerous applications in the health food industry as food additives, conditioners and flavouring agents, for the production of microbiology media and extracts, as well as livestock feeds. Modern scientific advances allow the isolation, construction and industrial production of new yeast strains to satisfy the specific demands of the food industry. Types of commercial food grade yeasts, industrial production processes and raw materials are highlighted. Aspects of yeast metabolism, with respect to carbohydrate utilization, nutritional aspects and recent research advances are also discussed.

[Food intolerances caused by enzyme defects and carbohydrate malassimiliations : Lactose intolerance and Co].

Science.gov (United States)

Schäfer, Christiane

2016-06-01

Apart from allergic conditions, carbohydrate malassimiliations (sugar metabolism disorders) are classified within the group of food intolerances. These dose-dependent, yet non-immunological reactions require gastroenterological or internal diagnosis following nutritional therapy. Intolerances to carbohydrates such as lactose (milk sugar) and fructose (fruit sugar) in addition to sugar alcohols (sorbitol, mannitol, lactitol etc.) have been gaining increasing attention in recent decades as they are the cause of a wide range of gastrointestinal symptoms. There are currently various options for both diagnosis and therapy that differ notably in terms of effort, costs, and efficiency. Nutritional change and patient education are the bases of therapy. Non-observance of the trigger will result in increasing complaints and possibly even more infections, e.g., diverticula, rectal disorders, bacterial miscolonization, bile acid malabsorption). For an optimal therapy, the following sugar metabolism disorders have to be differentiated: hypolactasia versus lactose maldigestion, fructose malabsorption versus fructose overload, combined lactose and fructose intolerance, and isolated adverse reactions against sorbitol.For the medical conditions listed above, a three- or four-stage treatment regimen is recommended. Extensive dietary restrictions with regard to the relevant sugar, except for lactose, should not be maintained over a longer period of time.

Carbohydrate Microarrays in Plant Science

DEFF Research Database (Denmark)

Fangel, Jonatan Ulrik; Pedersen, H.L.; Vidal-Melgosa, S.

2012-01-01

Almost all plant cells are surrounded by glycan-rich cell walls, which form much of the plant body and collectively are the largest source of biomass on earth. Plants use polysaccharides for support, defense, signaling, cell adhesion, and as energy storage, and many plant glycans are also important...... industrially and nutritionally. Understanding the biological roles of plant glycans and the effective exploitation of their useful properties requires a detailed understanding of their structures, occurrence, and molecular interactions. Microarray technology has revolutionized the massively high...... for plant research and can be used to map glycan populations across large numbers of samples to screen antibodies, carbohydrate binding proteins, and carbohydrate binding modules and to investigate enzyme activities....

A Structural Model for Binding of the Serine-Rich Repeat Adhesin GspB to Host Carbohydrate Receptors

Energy Technology Data Exchange (ETDEWEB)

Pyburn, Tasia M.; Bensing, Barbara A.; Xiong, Yan Q.; Melancon, Bruce J.; Tomasiak, Thomas M.; Ward, Nicholas J.; Yankovskaya, Victoria; Oliver, Kevin M.; Cecchini, Gary; Sulikowski, Gary A.; Tyska, Matthew J.; Sullam, Paul M.; Iverson, T.M. (VA); (UCLA); (Vanderbilt); (UCSF)

2014-10-02

GspB is a serine-rich repeat (SRR) adhesin of Streptococcus gordonii that mediates binding of this organism to human platelets via its interaction with sialyl-T antigen on the receptor GPIb{alpha}. This interaction appears to be a major virulence determinant in the pathogenesis of infective endocarditis. To address the mechanism by which GspB recognizes its carbohydrate ligand, we determined the high-resolution x-ray crystal structure of the GspB binding region (GspB{sub BR}), both alone and in complex with a disaccharide precursor to sialyl-T antigen. Analysis of the GspB{sub BR} structure revealed that it is comprised of three independently folded subdomains or modules: (1) an Ig-fold resembling a CnaA domain from prokaryotic pathogens; (2) a second Ig-fold resembling the binding region of mammalian Siglecs; (3) a subdomain of unique fold. The disaccharide was found to bind in a pocket within the Siglec subdomain, but at a site distinct from that observed in mammalian Siglecs. Confirming the biological relevance of this binding pocket, we produced three isogenic variants of S. gordonii, each containing a single point mutation of a residue lining this binding pocket. These variants have reduced binding to carbohydrates of GPIb{alpha}. Further examination of purified GspB{sub BR}-R484E showed reduced binding to sialyl-T antigen while S. gordonii harboring this mutation did not efficiently bind platelets and showed a significant reduction in virulence, as measured by an animal model of endocarditis. Analysis of other SRR proteins revealed that the predicted binding regions of these adhesins also had a modular organization, with those known to bind carbohydrate receptors having modules homologous to the Siglec and Unique subdomains of GspBBR. This suggests that the binding specificity of the SRR family of adhesins is determined by the type and organization of discrete modules within the binding domains, which may affect the tropism of organisms for different tissues.

Comprehensive measurement of total nondigestible carbohydrates in foods by enzymatic-gravimetric method and liquid chromatography.

Science.gov (United States)

Nishibata, Toyohide; Tashiro, Kouichi; Kanahori, Sumiko; Hashizume, Chieko; Kitagawa, Machiko; Okuma, Kazuhiro; Gordon, Dennis T

2009-09-09

Total nondigestible carbohydrate (NDC) in foods was determined by combining, not modifications, AOAC Official Methods 991.43, 2001.03, and 2002.02. Total NDC included insoluble dietary fiber (IDF) + high-molecular-weight soluble dietary fiber (HMWSDF), nondigestible oligosaccharides (NDO) not precipitated in ethanol solution, and resistant starch (RS). Eight sources of NDC (cellulose, wheat bran, gum arabic, resistant maltodextrin, polydextrose, fructooligosaccharide, galactooligosaccharides, and RS) were incorporated in different combinations into standard formula bread samples. All of the NDC sources and bread samples were analyzed for their (1) IDF + HMWSDF content with corrections for residual RS amount using AOAC Official Method 991.43, (2) NDO by liquid chromatography (LC) in AOAC Official Method 2001.03, and (3) RS by AOAC Official Method 2002.02. The correlation coefficient (R(2)) comparing calculated amounts versus measured amounts of total NDC in 11 bread samples was 0.92. Analysis of commercial food samples was also well matched with the DF + NDO value on their nutritional label. Consequently, we confirmed a single measurement of LC can determine all NDO in foods, and total NDC in foods can be determined by unifying existing AOAC Official Methods.

Carbohydrate Content in the GDM Diet: Two Views: View 2: Low-Carbohydrate Diets Should Remain the Initial Therapy for Gestational Diabetes

OpenAIRE

Mulla, Wadia R.

2016-01-01

IN BRIEF The appropriate dietary intervention for gestational diabetes mellitus (GDM) is not clear. Traditionally, a low-carbohydrate diet has been prescribed. Recently, there has been a movement to prescribe a diet higher in nutrient-dense carbohydrate as the initial treatment for GDM. At this time, there is insufficient outcome data to support this type of diet.

The potential of traditional leafy vegetables for improving food security in Africa

NARCIS (Netherlands)

Dube, Praxedis; Heijman, Wim J.M.; Ihle, Rico; Ochieng, Justus

2017-01-01

Feeding the quickly growing population in Africa remains a global challenge. As the demand for food increases, climate change, on the other hand, poses more challenges to agricultural productivity, implying that the provision of sufficient quantities and qualities of food is threatened. Traditional

Development and validation of a food frequency questionnaire for consumption of polyphenol-rich foods in pregnant women.

Science.gov (United States)

Vian, Izabele; Zielinsky, Paulo; Zilio, Ana Maria; Mello, Anne; Lazzeri, Bruna; Oliveira, Andressa; Lampert, Kenya Venusa; Piccoli, Antônio; Nicoloso, Luis Henrique; Bubols, Guilherme Borges; Garcia, Solange Cristina

2015-10-01

Previous studies have shown that maternal consumption of polyphenol-rich foods after the third trimester of pregnancy may interfere with the anatomical and functional activity of the fetal heart as, to our knowledge, there are no validated instruments to quantify total polyphenols in pregnant women. The aim of this study was evaluate the reproducibility and validity of a food frequency questionnaire (FFQ), with 52 items, to assess the intake of polyphenol-rich foods in pregnant women in Brazil. This cross-sectional study included 120 pregnant women who participated in nutritional interviews in two moments. The intake of polyphenols estimated by the developed FFQ was compared with the average of two 24-h recalls (24HR), with the average intake measured by a 3-day food diary (D3days) and with the urinary excretion of total polyphenols. The triangular method was applied to calculate Pearson's correlation coefficients, intraclass correlation and Bland-Altman plots for the FFQ, using an independent biochemical marker, in addition to classification by quarters of consumption. The questionnaires were log transformed, adjusted for body mass index and gestational age. The adjustment for energy was applied only of 24HR and D3days. Analysis of the reproducibility between the FFQ showed a very high correlation (r = 0.72; P questionnaire showed reproducibility and validity for the quantification of consumption of total polyphenols in pregnant women. © 2013 John Wiley & Sons Ltd.

Dietary experience modifies horses' feeding behavior and selection patterns of three macronutrient rich diets.

Science.gov (United States)

Redgate, S E; Cooper, J J; Hall, S; Eady, P; Harris, P A

2014-04-01

Choice feeding is often used to investigate an animal's nutritional requirements and dietary preferences. A problem with this approach is that animals with long gut transit times, such as the horse, may find it difficult to associate a chosen food with its nutritional consequence when alternative foods are presented simultaneously. One solution is to present foods singly for a period of time before a simultaneous choice session to allow the development of learned associations. This method was used to determine if horse's voluntary intake and feeding behavior was influenced by the macronutrient composition of the diet. Seven stabled horses, maintained on a low intensity exercise regimen, were allowed, on an ad libitum basis, haylage and 3 isocaloric forage based diets that were rich in 1 of 3 macronutrients (protein, lipid, and hydrolyzable carbohydrate). Initially, diets were presented as a 3-way choice for 5 d (self-selection a [SSa]), then singly (monadic phase) with exposure to each diet for 2 separate periods of 3 d each, and finally again as a choice for 5 d (self-selection b [SSb]). The total amount of trial diet offered differed with trial phase, with 2 to 2.5% of BW during SSa and the monadic phase, increasing to ad libitum access during SSb. To control differences in the total amount of trial diet offered, 2 measurements of voluntary intake were taken at 4 and 22 h postpresentation. Daily macronutrient and energy intakes were estimated from proximate analysis of the trial diets and batches of haylage fed. Feeding behavior was observed over a single 4-h period during both self-selection phases. Horses showed no initial preference after 4 h for any 1 diet during SSa. Following the monadic phase, horses demonstrated a preference for the protein and hydrolyzable carbohydrate rich diets over the lipid rich diet (P < 0.001). Dietary experience modified foraging behavior as the total number of visits to the diets decreased during SSb (P < 0.005). Analysis of 24

Interactive effects of high stocking density and food deprivation on carbohydrate metabolism in several tissues of gilthead sea bream Sparus auratus.

Science.gov (United States)

Sangiao-Alvarellos, Susana; Guzmán, José M; Láiz-Carrión, Raúl; Míguez, Jesús M; Martín Del Río, María P; Mancera, Juan M; Soengas, José L

2005-09-01

The influence of high stocking density (HSD) and food deprivation was assessed on carbohydrate metabolism of several tissues of gilthead sea bream Sparus auratus for 14 days. Fish were randomly assigned to one of four treatments: (1) fed fish under normal stocking density (NSD) (4 kg m(-3)); (2) fed fish under HSD (70 kg m(-3)); (3) food-deprived fish under NSD; and (4) food-deprived fish under HSD. After 14 days, samples were taken from the plasma, liver, gills, kidney and brain for the assessment of plasma cortisol, levels of metabolites and the activity of several enzymes involved in carbohydrate metabolism. HSD conditions alone elicited important changes in energy metabolism of several tissues that in some cases were confirmatory (5-fold increase in plama cortisol, 20% increase in plasma glucose, 60% decrease in liver glycogen and 20% increase in gluconeogenic potential in the liver) whereas in others provided new information regarding metabolic adjustments to cope with HSD in the liver (100% increase in glucose phosphorylating capacity), gills (30% decrease in capacity for phosphorylating glucose), kidney (80% increase in the capacity of phosphorylating glucose) and brain (2.5-fold increase in ATP levels). On the other hand, food deprivation alone resulted in increased plasma cortisol, and metabolic changes in the liver (enhanced gluconeogenic and glycogenolytic potential of 13% and 18%, respectively) and brain (10% increase in glycolytic capacity), confirmatory of previous studies, whereas new information regarding metabolic adjustments during food deprivation was obtained in the gills and kidney (decreased lactate levels in both tissues of 45% and 55%, respectively). Furthermore, the results obtained provided, for the first time in fish, information indicating that food deprivation increased the sensitivity of gilthead sea bream to the stress induced by HSD compared with the fed controls, as demonstrated by increased plasma cortisol levels (50% increase vs

Increased Protein Consumption during the Day from an Energy-Restricted Diet Augments Satiety but Does Not Reduce Daily Fat or Carbohydrate Intake on a Free-Living Test Day in Overweight Women.

Science.gov (United States)

Gwin, Jess A; Maki, Kevin C; Leidy, Heather J

2017-12-01

Background: Higher-protein (HP) energy-restriction diets improve weight management to a greater extent than normal-protein (NP) versions. Potential mechanisms of action with regard to assessment of eating behaviors across the day have not been widely examined during energy restriction. Objectives: The objectives of this study were to test whether the consumption of an HP energy-restriction diet reduces carbohydrate and fat intakes through improvements in daily appetite, satiety, and food cravings compared with NP versions and to test whether protein type within the NP diets alters protein-related satiety. Methods: Seventeen overweight women [mean ± SEM age: 36 ± 1 y; body mass index (kg/m 2 ): 28.4 ± 0.1] completed a randomized, controlled-feeding crossover study. Participants were provided with the following ∼1250-kcal/d energy-restricted (-750-kcal/d deficit) diets, each for 6 d: HP [124 g protein/d; 60% from beef and 40% from plant sources (HP-BEEF)] or NP (48 g protein/d) that was protein-type matched (NP-BEEF) or unmatched [100% from plant-based sources (NP-PLANT)]. On day 6 of each diet period, participants completed a 12-h testing day containing repetitive appetite, satiety, and food-craving questionnaires. On day 7, the participants were asked to consume their protein requirement within each respective diet but were provided with a surplus of carbohydrate- and fat-rich foods to consume, ad libitum, at each eating occasion across the day. All outcomes reported were primary study outcomes. Results: The HP-BEEF diet reduced daily hunger by 16%, desire to eat by 15%, prospective food consumption by 14%, and fast-food cravings by 15% but increased daily fullness by 25% compared with the NP-BEEF and NP-PLANT diets (all P protein throughout the day did not reduce the energy consumed ad libitum from the fat- and carbohydrate-rich foods (HP-BEEF: 2000 ± 180 kcal/d; NP-BEEF: 2120 ± 190 kcal/d; NP-PLANT: 2070 ± 180 kcal/d). None of the outcomes differed

Effect of mono-unsaturated fatty acids versus complex carbohydrates on high-density lipoproteins in healthy men and women.

NARCIS (Netherlands)

Mensink, R.P.; Katan, M.B.

1987-01-01

The effects of two strictly controlled diets, one rich in complex carbohydrates, the other rich in olive oil, on serum lipids were studied in healthy men and women. Serum cholesterol levels fell on average by 0?44 mmol/l in the carbohydrate group and 0?46 mmol/l in the olive oil group. HDL

Mutagens from the cooking of food. II. Survey by Ames/Salmonella test of mutagen formation in the major protein-rich foods of the American diet

Energy Technology Data Exchange (ETDEWEB)

Bjeldanes, L.F. (Univ. of California, Berkeley); Morris, M.M.; Felton, J.S.; Healy, S.; Stuermer, D.; Berry, P.; Timourian, H.; Hatch, F.T.

1982-01-01

The formation of mutagens in the major cooked protein-rich foods in the US diet was studied in the Ames Salmonella typhimurium test. The nine protein-rich foods most commonly eaten in the USA--ground beef, beef steak, eggs, pork chops, fried chicken, pot-roasted beef, ham, roast beef and bacon--were examined for their mutagenicity towards S. typhimurium TA1538 after normal 'household' cooking (deep frying, griddle/pan frying, baking/roasting, broiling, stewing, braising or boiling at 100-475/sup 0/C). Well-done fried ground beef, beef steak, ham, pork chops and bacon showed significant mutagen formation. For chicken and beef steak high-temperature broiling produced the most mutagenicity, followed by baking/roasting and frying. Stewing, braising and deep frying produced little mutagen. Eggs andd egg products produced mutagens only after cooking at high temperatures (the yolk to a greater extent than the white). Commercially cooked hamburgers showed a wide range of mutagenic activity. We conclude that mutagen formation following cooking of protein-containing foods is a complex function of food type, cooking time and cooking temperature. It seems clear that all the major protein-rich foods if cooked to a well-done state on the griddle (eggs only at temperature above 225/sup 0/C) or by broiling will contain mutagens detectable by the Ames/Salmonella assay. This survey is a step towards determining whether any human health hazard results from cooking protein-rich foods. Further testing in both short- and long-term genotoxicity bioassays and carcinogenesis assays are needed before any human risk extrapolations can be made.

Mutagens from the cooking of food. II. Survey by Ames/Salmonella test of mutagen formation in the major protein-rich foods of the American diet.

Science.gov (United States)

Bjeldanes, L F; Morris, M M; Felton, J S; Healy, S; Stuermer, D; Berry, P; Timourian, H; Hatch, F T

1982-08-01

The formation of mutagens in the major cooked protein-rich foods in the US diet was studied in the Ames Salmonella typhimurium test. The nine protein-rich foods most commonly eaten in the USA--ground beef, beef steak, eggs, pork chops, fried chicken, pot-roasted beef, ham, roast beef and bacon--were examined for their mutagenicity towards S. typhimurium TA1538 after normal 'household' cooking (deep frying, griddle/pan frying, baking/roasting, broiling, stewing, braising or boiling of 100-475 degrees C). Well-done fried ground beef, beef steak, ham pork chops and bacon showed significant mutagen formation. For chicken and beef steak high-temperature broiling produced the most mutagenicity, followed by baking/roasting and frying. Stewing, braising and deep frying produced little mutagen. Eggs and egg products produced mutagens only after cooking at high temperatures (the yolk to a greater extent than the white). Commercially cooked hamburgers showed a wide range of mutagenic activity. We conclude that mutagen formation following cooking of protein-containing foods is a complex function of food type, cooking time and cooking temperature. It seems clear that all the major protein-rich foods if cooked to a well-done state on the griddle (eggs only at temperatures above 225 degrees C) or by broiling will contain mutagens detectable by the Ames/Salmonella assay. This survey is a step towards determining whether any human health hazard results from cooking protein-rich foods. Further testing in both short- and long-term genotoxicity bioassays and carcinogenesis assays are needed before any human risk extrapolations can be made.

Renewable Hydrogen Carrier — Carbohydrate: Constructing the Carbon-Neutral Carbohydrate Economy

Directory of Open Access Journals (Sweden)

Y.-H. Percival Zhang

2011-01-01

Full Text Available The hydrogen economy presents an appealing energy future but its implementation must solve numerous problems ranging from low-cost sustainable production, high-density storage, costly infrastructure, to eliminating safety concern. The use of renewable carbohydrate as a high-density hydrogen carrier and energy source for hydrogen production is possible due to emerging cell-free synthetic biology technology—cell-free synthetic pathway biotransformation (SyPaB. Assembly of numerous enzymes and co-enzymes in vitro can create complicated set of biological reactions or pathways that microorganisms or catalysts cannot complete, for example, C6H10O5 (aq + 7 H2O (l à 12 H2 (g + 6 CO2 (g (PLoS One 2007, 2:e456. Thanks to 100% selectivity of enzymes, modest reaction conditions, and high-purity of generated hydrogen, carbohydrate is a promising hydrogen carrier for end users. Gravimetric density of carbohydrate is 14.8 H2 mass% if water can be recycled from proton exchange membrane fuel cells or 8.33% H2 mass% without water recycling. Renewable carbohydrate can be isolated from plant biomass or would be produced from a combination of solar electricity/hydrogen and carbon dioxide fixation mediated by high-efficiency artificial photosynthesis mediated by SyPaB. The construction of this carbon-neutral carbohydrate economy would address numerous sustainability challenges, such as electricity and hydrogen storage, CO2 fixation and long-term storage, water conservation, transportation fuel production, plus feed and food production.

Glycemic Response of a Carbohydrate-Protein Bar with Ewe-Goat Whey

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Eirini Manthou

2014-06-01

Full Text Available In this study we examined the glycaemic index (GI and glycaemic load (GL of a functional food product, which contains ewe-goat whey protein and carbohydrates in a 1:1 ratio. Nine healthy volunteers, (age, 23.3 ± 3.9 years; body mass index, 24.2 ± 4.1 kg·m2; body fat %, 18.6 ± 10.0 randomly consumed either a reference food or amount of the test food both with equal carbohydrate content in two visits. In each visit, seven blood samples were collected; the first sample after an overnight fast and the remaining six at 15, 30, 45, 60, 90 and 120 min after the beginning of food consumption. Plasma glucose concentration was measured and the GI was determined by calculation of the incremental area under the curve. The GL was calculated using the equation: test food GI/100 g available carbohydrates per test food serving. The GI of the test food was found to be 5.18 ± 3.27, while the GL of one test food serving was 1.09 ± 0.68. These results indicate that the tested product can be classified as a low GI (<55 and low GL (<10 food. Given the health benefits of low glycaemic response foods and whey protein consumption, the tested food could potentially promote health beyond basic nutrition.

The antimicrobial efficacy and structure activity relationship of novel carbohydrate fatty acid derivatives against Listeria spp. and food spoilage microorganisms.

Science.gov (United States)

Nobmann, Patricia; Smith, Aoife; Dunne, Julie; Henehan, Gary; Bourke, Paula

2009-01-15

Novel mono-substituted carbohydrate fatty acid (CFA) esters and ethers were investigated for their antibacterial activity against a range of pathogenic and spoilage bacteria focussing on Listeria monocytogenes. Carbohydrate derivatives with structural differences enable comparative studies on the structure/activity relationship for antimicrobial efficacy and mechanism of action. The antimicrobial efficacy of the synthesized compounds was compared with commercially available compounds such as monolaurin and monocaprylin, as well as the pure free fatty acids, lauric acid and caprylic acid, which have proven antimicrobial activity. Compound efficacy was compared using an absorbance based broth microdilution assay to determine the minimum inhibitory concentration (MIC), increase in lag phase and decrease in maximum growth rate. Among the carbohydrate derivatives synthesized, lauric ether of methyl alpha-d-glucopyranoside and lauric ester of methyl alpha-d-mannopyranoside showed the highest growth-inhibitory effect with MIC values of 0.04 mM, comparable to monolaurin. CFA derivatives were generally more active against Gram positive bacteria than Gram negative bacteria. The analysis of both ester and ether fatty acid derivatives of the same carbohydrate, in tandem with alpha and beta configuration of the carbohydrate moiety suggest that the carbohydrate moiety is involved in the antimicrobial activity of the fatty acid derivatives and that the nature of the bond also has a significant effect on efficacy, which requires further investigation. This class of CFA derivatives has great potential for developing antibacterial agents relevant to the food industry, particularly for control of Listeria or other Gram-positive pathogens.

Barriers to Eating Traditional Foods Vary by Age Group in Ecuador With Biodiversity Loss as a Key Issue.

Science.gov (United States)

Penafiel, Daniela; Termote, Celine; Lachat, Carl; Espinel, Ramon; Kolsteren, Patrick; Van Damme, Patrick

2016-04-01

To document the perceptions of indigenous peoples for the sustainable management of natural resources against malnutrition. Initially 4 and then 12 interviews were conducted with 4 different age groups. Eight rural villages in Guasaganda, central Ecuador, were studied in 2011-2012. A total of 75 people (22 children, 18 adolescents, 20 adults, and 15 elders). Benefits, severity, susceptibility, barriers, cues to action, and self-efficacy of eating traditional foods. Qualitative content analysis was completed using NVivo software. Initial analysis was inductive, followed by a content analysis directed by the Health Belief Model. Coding was completed independently by 2 researchers and kappa statistics (κ ≥ 0.65) were used to evaluate agreement. Healthy perceptions toward traditional foods existed and differed by age. Local young people ate traditional foods for their health benefits and good taste; adults cultivated traditional foods that had an economic benefit. Traditional knowledge used for consumption and cultivation of traditional foods was present but needs to be disseminated. Nutrition education in schools is needed that supports traditional knowledge in younger groups and prevents dietary changes toward unhealthy eating. Increased production of traditional food is needed to address current economic realities. Copyright © 2016 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Identification of traditional foods with public health potential for complementary feeding in Western Kenya

DEFF Research Database (Denmark)

Kinyuru, John N,; Konyole, Silvenus O.; Kenji, Glaston M.

2012-01-01

The diversity of traditional foods in Kisumu West District of Western Kenya was assessed with an aim to identify the foods with a potential for complementary feeding. Leaves were the most consumed plant part amongst vegetables, while a few fruits were consumed together with their seeds. Amaranthus...... with nutritional and health benefits as perceived by the locals. Traditional food processing methods such as boiling, fermentation and sun drying were identified. Thus exploitation of the species possessing nutrient, health and processing benefits needs to be explored in complementary feeding....

Interactions of polyphenols with carbohydrates, lipids and proteins.

Science.gov (United States)

Jakobek, Lidija

2015-05-15

Polyphenols are secondary metabolites in plants, investigated intensively because of their potential positive effects on human health. Their bioavailability and mechanism of positive effects have been studied, in vitro and in vivo. Lately, a high number of studies takes into account the interactions of polyphenols with compounds present in foods, like carbohydrates, proteins or lipids, because these food constituents can have significant effects on the activity of phenolic compounds. This paper reviews the interactions between phenolic compounds and lipids, carbohydrates and proteins and their impact on polyphenol activity. Copyright © 2014 Elsevier Ltd. All rights reserved.

Relationship Quality and Innovation Capacity of Chains: The Case of the Traditional Food Sector in the EU

Directory of Open Access Journals (Sweden)

Xavier Gellynck

2011-10-01

Full Text Available The purpose of the paper is to explore how the perceived relationship quality is related to the innovation capacity in chains of the traditional food sector. Based on suggestions from theory and previous studies, empirical evidence is drawn from a survey of 90 traditional food chains including 270 chain partners from three European countries in four traditional food product categories. Heterogeneity across these chains is first examined based on cluster analysis that identifies three distinct clusters interpreted as reflecting three levels of intensity in innovation capacity: high, medium, and low. Next, we define measures of the chain relationship quality through characteristics such as trust, conflict and reputation. Results suggest that various aspects of chain relationship quality and relationship directions are differently important for the innovation capacity levels in traditional food chains. In particular the perception of the relationship quality between the food manufacturer and its supplier (and vice versa is explored to be important. The better this relationship is perceived by one chain partner, the higher is the innovation capacity of the whole chain. Thus, our results strengthen the emerging conclusion that firms benefit from participating in networks but depend on its partner’s choices and perceptions. In future research, it should be explored how different national and cultural environments facilitate or hamper the innovation capacity in traditional food chains. It is also suggested to extend the complexity of the investigated system and to apply our novel approach to other food sectors, than the traditional food sector, in order to improve its generalizability.

Linking Bacillus cereus Genotypes and Carbohydrate Utilization Capacity

NARCIS (Netherlands)

Warda, Alicja K.; Siezen, Roland J.; Boekhorst, Jos; Wells-Bennik, Marjon H.J.; Jong, de Anne; Kuipers, Oscar P.; Nierop Groot, Masja N.; Abee, Tjakko

2016-01-01

We characterised carbohydrate utilisation of 20 newly sequenced Bacillus cereus strains isolated from food products and food processing environments and two laboratory strains, B. cereus ATCC 10987 and B. cereus ATCC 14579. Subsequently, genome sequences of these strains were analysed together with

Analysis of Selenium Contents in Plant Foods Consumed by Korean adults

Energy Technology Data Exchange (ETDEWEB)

Lee, Okhee; Kim, Kangsung [Kyonghee Univ., Yongin (Korea, Republic of); Moon, Jonghwa; Chung, Yongsam [Korea Atomic Energy Research Institute, Daejeon (Korea, Republic of)

2014-10-15

Se exhibited a relatively small range of adequate ingestion level for health. An accurate investigation of Se consumption in Korean population has been rare because the database of food containing selenium is rather small. The table of Se content in food is a basic tool for calculating selenium intake. Since diet is the main source of Se intake, the Se content in various foods and personal dietary practices would be primarily determined to evaluate the nutritional status of Se for a population. To evaluate the Se intake levels of a population, a Se food database should be generated based on data produced by high-precision analytical techniques. In addition, this database should contain the Se contents of foods that are regularly consumed by the studied population. Plant foods contain lower Se levels when compared to animal products. However, grains, potatoes, starches, and legumes have been the main sources of carbohydrates and proteins in traditional Korean diet. Since grains such as rice are a staple food and remain the most consumed foods in Korea, their contribution to dietary Se intake might be considerable. However, no reports on the selenium content from plant foods have been compiled for the Korean population. The goal of this study was to measure the Se content in common consumed plant foods such as grain, potatoes, legumes and their products. The legume rich in protein contained relatively high amount of Se when compared to other plant food type. The raw wheat and wheat product which have been imported from abroad showed higher amount of Se than rice mostly produced in Korea. The acquired Se value is useful to assess the Se intake of Korean adults from plant foods.

Analysis of Selenium Contents in Plant Foods Consumed by Korean adults

International Nuclear Information System (INIS)

Lee, Okhee; Kim, Kangsung; Moon, Jonghwa; Chung, Yongsam

2014-01-01

Se exhibited a relatively small range of adequate ingestion level for health. An accurate investigation of Se consumption in Korean population has been rare because the database of food containing selenium is rather small. The table of Se content in food is a basic tool for calculating selenium intake. Since diet is the main source of Se intake, the Se content in various foods and personal dietary practices would be primarily determined to evaluate the nutritional status of Se for a population. To evaluate the Se intake levels of a population, a Se food database should be generated based on data produced by high-precision analytical techniques. In addition, this database should contain the Se contents of foods that are regularly consumed by the studied population. Plant foods contain lower Se levels when compared to animal products. However, grains, potatoes, starches, and legumes have been the main sources of carbohydrates and proteins in traditional Korean diet. Since grains such as rice are a staple food and remain the most consumed foods in Korea, their contribution to dietary Se intake might be considerable. However, no reports on the selenium content from plant foods have been compiled for the Korean population. The goal of this study was to measure the Se content in common consumed plant foods such as grain, potatoes, legumes and their products. The legume rich in protein contained relatively high amount of Se when compared to other plant food type. The raw wheat and wheat product which have been imported from abroad showed higher amount of Se than rice mostly produced in Korea. The acquired Se value is useful to assess the Se intake of Korean adults from plant foods

Regulating edible insects: the challenge of adressing food security, nature conservation, and the erosion of traditional food culture

DEFF Research Database (Denmark)

Halloran, Afton Marina Szasz; Vantomme, Paul; Hanboonsong, Y.

2015-01-01

Entomophagy is a common practice in many regions of the world but there are few examples of national regulations that govern insects for human consumption. Where entomophagy is not common, the current regulatory discourse focuses primarily on food safety and consumer protection. In countries where...... species, they do not appear explicitly in dietary guidelines. Although food safety is a major concern, it can undermine the importance of nature conservation, traditional food culture, food security, and potential economic development. Thus, entomophagy should be viewed holistically and development...

Avoidance of Vitamin K-Rich Foods Is Common among Warfarin Users and Translates into Lower Usual Vitamin K Intakes.

Science.gov (United States)

Leblanc, Cristina; Dubé, Marie-Pierre; Presse, Nancy; Dumas, Stéphanie; Nguyen, Mimosa; Rouleau-Mailloux, Étienne; Perreault, Sylvie; Ferland, Guylaine

2016-06-01

Warfarin users should aim for stable daily vitamin K intakes. However, some studies report that patients are often advised to avoid eating green vegetables. Whether this advice impacts vitamin K intakes is unknown. Our aim was to describe the nature and sources of vitamin K-related dietary recommendations that patients received at the initiation of warfarin therapy, assess their adherence to these recommendations, and examine whether usual vitamin K intakes vary according to these recommendations. We conducted a retrospective cohort study with patients enrolled in the Québec Warfarin Cohort Study. Patients were asked to report dietary recommendations they had received at warfarin initiation and their adherence to these recommendations. Usual vitamin K intakes were assessed using a validated semi-quantitative food frequency questionnaire. Three hundred seventeen patients aged 36 to 97 years who initiated warfarin between 2011 and 2012 and were treated for 12 months or longer with a target international normalized ratio range of 2.0 to 3.0 or 2.5 to 3.5. Patients were classified according to vitamin K-related recommendations reported: limit or avoid vitamin K-rich foods; aim for stable consumption of vitamin K-rich foods; or no vitamin K-related advice. A one-way analysis of covariance was used to compare mean usual vitamin K intakes between patients after adjustment for covariates. Most patients (68%) reported being advised to limit or avoid vitamin K-rich foods, particularly green vegetables, 10% reported being advised to aim for stable consumption of vitamin K-rich foods, and 22% did not recall receiving any vitamin K-related recommendation. Mean usual vitamin K intakes of patients adhering to the recommendation to limit or avoid vitamin K-rich foods was 35% to 46% lower than those of other patients (Pvitamin K-rich foods, which translated into lower usual vitamin K intakes. Copyright © 2016 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All

IQ (2-amino-3-methylimidazo[4,5-f ]quinoline) – induced aberrant crypt foci and colorectal tumour development in rats fed two different carbohydrate diets

DEFF Research Database (Denmark)

Mølck, A. M.; Meyer, Otto A.; Kristiansen, E.

2001-01-01

associated with enhanced development of ACF and colorectal cancer in humans. The present study was designed as an integrated part of our earlier published ACF study and follows the animals until tumour development. The aim of the study was to investigate (1) the effect of a refined carbohydrate-rich diet...... on the development of IQ-induced ACF over time and (2) possible correlation between early and late ACF and/or colorectal tumour development. The study showed that a feeding regimen with continuous doses of 0.03% IQ in the diet for 14 weeks, followed by 32 weeks without IQ was able to induce tumours in the rat colon......In most aberrant crypt foci (ACF) and colorectal tumour studies, chemical carcinogens not normally found in food have been used as initiators. In the present study the food-related compound, IQ (2-amino-3-methylimidazo[4,5-f]quinoline), has been used. A diet high in refined carbohydrates has been...

Circulating FGF21 in humans is potently induced by short term overfeeding of carbohydrates.

Science.gov (United States)

Lundsgaard, Anne-Marie; Fritzen, Andreas M; Sjøberg, Kim A; Myrmel, Lene S; Madsen, Lise; Wojtaszewski, Jørgen F P; Richter, Erik A; Kiens, Bente

2017-01-01

Fibroblast-growth factor 21 (FGF21) is thought to be important in metabolic regulation. Recently, low protein diets have been shown to increase circulating FGF21 levels. However, when energy contribution from dietary protein is lowered, other macronutrients, such as carbohydrates, must be increased to meet eucaloric balance. This raises the possibility that intake of a diet rich in carbohydrates may induce an increase in plasma FGF21 levels per se. Here we studied the role of dietary carbohydrates on the levels of circulating FGF21 and concomitant physiologic effects by feeding healthy men a carbohydrate rich diet without reducing protein intake. A diet enriched in carbohydrates (80 E% carbohydrate; CHO) and a eucaloric control diet (CON) were provided to nine healthy men for three days. The energy intake during the CHO diet was increased (+75% energy) to ensure similar dietary protein intake in CHO and CON. To control for the effect of caloric surplus, we similarly overfed (+75% energy) the same subjects for three days with a fat-rich diet (78 E% fat; FAT), consisting of primarily unsaturated fatty acids. The three diets were provided in random order. After CHO, plasma FGF21 concentration increased 8-fold compared to CON (329 ± 99 vs. 39 ± 9 pg ml -1 , p FAT only a non-significant tendency (p = 0.073) to an increase in plasma FGF21 concentration was found. The increase in FGF21 concentration after CHO correlated closely (r = 0.88, p carbohydrate, but not fat, led to markedly increased FGF21 secretion in humans, notably without protein restriction, and affected glucose and lipid homeostais.

Production of an anthocyanin-rich food colourant from Thymus moroderi and its application in foods.

Science.gov (United States)

Díaz-García, Miriam Cristina; Castellar, María Rosario; Obón, José María; Obón, Concepción; Alcaraz, Francisco; Rivera, Diego

2015-04-01

Anthocyanins and other polyphenols from flowers and bracts of Thymus sp. are studied. An anthocyanin-rich food colourant with interesting high antioxidant activity from Thymus moroderi has been obtained, and applied to colour foods. Anthocyanins and other polyphenols from T. moroderi and another five Thymus sp. were extracted in methanol/hydrochloric acid 0.1 mol L(-1) (50/50, v/v) 2 h stirring at 50 °C. They were identified and quantified by HPLC-PDA-MS and UHPLC-PDA-fluorescence, as total individual polyphenols. Total polyphenols were also determined. Flowers had higher anthocyanins and other polyphenols concentrations than bracts; for example, total polyphenols content of T. moroderi were 131.58 and 61.98 g GAE kg(-1) vegetal tissue, respectively. A liquid concentrated colourant was obtained from T. moroderi using water/citric acid as solvent. It was characterised and compared with other two commercial anthocyanin-rich food colourants from red grape skin and red carrot (colour strength of 1.7 and 3.6 AU, respectively). T. moroderi colourant had 1.2 AU colour strength, and high storage stability (>97.1% remaining colour after 110 days at 4 °C). It showed a higher polyphenols content than commercial colourants. Its antioxidant activity was 0.707 mmol Trolox eq. g(-1) plant dry weight, 69.5 times higher than red carrot. The three colourants were applied to colour yogurts, giving pinky tonalities. The colour did not change evidently (ΔE*(ab)  antioxidant activity. This colourant gives a stable colour to a yogurt during 1 month. These results expand the use of natural colourants. © 2014 Society of Chemical Industry.

Equivalent glycemic load (EGL: a method for quantifying the glycemic responses elicited by low carbohydrate foods

Directory of Open Access Journals (Sweden)

Spolar Matt

2006-08-01

Full Text Available Abstract Background Glycemic load (GL is used to quantify the glycemic impact of high-carbohydrate (CHO foods, but cannot be used for low-CHO foods. Therefore, we evaluated the accuracy of equivalent-glycemic-load (EGL, a measure of the glycemic impact of low-CHO foods defined as the amount of CHO from white-bread (WB with the same glycemic impact as one serving of food. Methods Several randomized, cross-over trials were performed by a contract research organization using overnight-fasted healthy subjects drawn from a pool of 63 recruited from the general population by newspaper advertisement. Incremental blood-glucose response area-under-the-curve (AUC elicited by 0, 5, 10, 20, 35 and 50 g CHO portions of WB (WB-CHO and 3, 5, 10 and 20 g glucose were measured. EGL values of the different doses of glucose and WB and 4 low-CHO foods were determined as: EGL = (F-B/M, where F is AUC after food and B is y-intercept and M slope of the regression of AUC on grams WB-CHO. The dose-response curves of WB and glucose were used to derive an equation to estimate GL from EGL, and the resulting values compared to GL calculated from the glucose dose-response curve. The accuracy of EGL was assessed by comparing the GL (estimated from EGL values of the 4 doses of oral-glucose with the amounts actually consumed. Results Over 0–50 g WB-CHO (n = 10, the dose-response curve was non-linear, but over the range 0–20 g the curve was indistinguishable from linear, with AUC after 0, 5, 10 and 20 g WB-CHO, 10 ± 1, 28 ± 2, 58 ± 5 and 100 ± 6 mmol × min/L, differing significantly from each other (n = 48. The difference between GL values estimated from EGL and those calculated from the dose-response curve was 0 g (95% confidence-interval, ± 0.5 g. The difference between the GL values of the 4 doses of glucose estimated from EGL, and the amounts of glucose actually consumed was 0.2 g (95% confidence-interval, ± 1 g. Conclusion EGL, a measure of the glycemic impact of

Festival Foods in the Immigrant Diet

Science.gov (United States)

Azar, Kristen M.J.; Chen, Edith; Holland, Ariel T.; Palaniappan, Latha P.

2012-01-01

Dietary acculturation for immigrant groups has largely been attributed to the “Westernization” of indigenous diets, as characterized by an increased consumption of unhealthy American foods (i.e. fast foods, hamburgers). However, acculturation and adoption of western dietary habits may not fully explain new dietary patterns among racial/ethnic minority immigrants. The immigrant diet may change in such a way that it elaborates on specific ethnic traditions in addition to the incorporation of Western food habits. In this paper, we explore the role that festival foods, those foods that were once eaten a few times a year and on special occasions, play in the regular diet of immigrants to the U.S. This paper will focus on the overconsumption of ethnic festival foods, which are often high in carbohydrates, animal protein, sugar and fat, as opposed to Western “junk” food, as an explanation for the increased risk of cardiometabolic disorders among new immigrant groups. PMID:22968231

A Point-of-Purchase Intervention Using Grocery Store Tour Podcasts About Omega-3s Increases Long-Term Purchases of Omega-3-Rich Food Items.

Science.gov (United States)

Bangia, Deepika; Shaffner, Donald W; Palmer-Keenan, Debra M

2017-06-01

To assess the impacts associated with a grocery store tour point-of-purchase intervention using podcasts about omega-3 fatty acid (n-3)-rich food items. A repeated-measures secondary data analysis of food purchase records obtained from a convenience sample of shoppers' loyalty cards. Shoppers (n = 251) who had listened to podcasts regarding n-3-rich foods while shopping. The number of omega-3-rich food purchases made according to food or food category by participants determined via spreadsheets obtained from grocery store chain. Descriptive statistics were performed on demographic characteristics. Wilcoxon signed-rank tests were used to assess whether food purchases increased from 6 months before to 6 months after intervention. Correlations assessed the relationship between intentions to purchase n-3-rich foods expressed on the intervention day with actual long-term n-3-rich food purchases. Nonparametric Kruskal-Wallis ANOVAs and Wilcoxon signed-rank tests were used to analyze differences between changes made and demographic variables (ie, participants' gender, race, and education levels). Most shoppers (59%) increased n-3-rich food purchases, with significant mean purchase changes (t[172] = -6.9; P < .001; pre = 0.2 ± 0.7; post = 3.6 ± 5.1). Podcasts are promising nutrition education tools. Longer studies could assess whether lasting change results from podcast use. Copyright © 2017 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

A PUFA-rich diet improves fat oxidation following saturated fat-rich meal.

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Stevenson, Jada L; Miller, Mary K; Skillman, Hannah E; Paton, Chad M; Cooper, Jamie A

2017-08-01

To determine substrate oxidation responses to saturated fatty acid (SFA)-rich meals before and after a 7-day polyunsaturated fatty acid (PUFA)-rich diet versus control diet. Twenty-six, normal-weight, adults were randomly assigned to either PUFA or control diet. Following a 3-day lead-in diet, participants completed the pre-diet visit where anthropometrics and resting metabolic rate (RMR) were measured, and two SFA-rich HF meals (breakfast and lunch) were consumed. Indirect calorimetry was used to determine fat oxidation (Fox) and energy expenditure (EE) for 4 h after each meal. Participants then consumed a PUFA-rich diet (50 % carbohydrate, 15 % protein, 35 % fat, of which 21 % of total energy was PUFA) or control diet (50 % carbohydrate, 15 % protein, 35 % fat, of which 7 % of total energy was PUFA) for the next 7 days. Following the 7-day diet, participants completed the post-diet visit. From pre- to post-PUFA-rich diet, there was no change in RMR (16.3 ± 0.8 vs. 16.4 ± 0.8 kcal/20 min) or in incremental area under the curve for EE (118.9 ± 20.6-126.9 ± 14.1 kcal/8h, ns). Fasting respiratory exchange ratio increased from pre- to post-PUFA-rich diet only (0.83 ± 0.1-0.86 ± 0.1, p diet (0.03 ± 0.1-0.23 ± 0.1 g/15 min for cumulative Fox; p diet initiates greater fat oxidation after eating occasional high SFA meals compared to a control diet, an effect achieved in 7 days.

How important is the relative balance of fat and carbohydrate as sources of energy in relation to health?

Science.gov (United States)

Sanders, Thomas A B

2016-05-01

Both the intake of fat, especially saturated trans fatty acids, and refined carbohydrates, particularly sugar, have been linked to increased risk of obesity, diabetes and CVD. Dietary guidelines are generally similar throughout the world, restrict both intake of SFA and added sugar to no more than 10 and 35 % energy for total fat and recommend 50 % energy from carbohydrates being derived from unrefined cereals, tubers, fruit and vegetables. Current evidence favours partial replacement of SFA with PUFA with regard to risk of CVD. The translation of these macronutrient targets into food-based dietary guidelines is more complex because some high-fat foods play an important part in meeting nutrient requirements as well as influencing the risk of chronic disease. Some of the recent controversies surrounding the significance of sugar and the type of fat in the diet are discussed. Finally, data from a recently published randomised controlled trial are presented to show the impact of following current dietary guidelines on cardiovascular risk and nutrient intake compared with a traditional UK diet.

Horizontal and Vertical Networks for Innovation in the Traditional Food Sector

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Xavier Gellynck

2010-05-01

Full Text Available The locus of innovation is not the individual firm anymore but increasingly the network in which the firm is embedded. Hence, in this paper innovation is investigated in the broader context of networks and applied to the traditional food sector. Networking refers to a process of identifying and acting on complementary interests with or without formal means of cooperation and plays an important role for the diffusion and adoption of innovations, because they increase the flow of information. Two main types of networks exist. Vertical networks relate to cooperation of partners belonging to the same chain. Meanwhile, horizontal networks refer to coopereation among firms which are primarily competitors. Data were collected during focus groups and in-depths interviews in three European contries: Belgium, Hungary, and Italy.In each country, data are collected from retailers/wholesalers, food manufacturers and suppliers in the beer, hard and half hard cheese, ham, sausage, or white paprika chain. In the investigated countries both vertical and horizontal networks exist. However, the intensity of using the network differs. On the one hand vertical networks are well developed based on quality assurance schemes and traceability, though these networks often face difficulties due to high lack of trust. On the other hand, horizontal networks are well developed when a producer consortium is involved. However, these networks can be inhibited through strong competition. The partners in traditional food networks focus mainly on innovation related to product characteristics such as new size, form and packaging without changing the traditional character of the product. The main barriers for innovation in the traditional food networks are the lack of understanding the benefits of networking activities for innovation, the lack of trust, the lack of knowledge of appropriate methods and skills, and the lack of financial and physical resources. Our study points out

Epinephrine mediates facultative carbohydrate-induced thermogenesis in human skeletal muscle

DEFF Research Database (Denmark)

Astrup, A; Simonsen, L; Bülow, J

1989-01-01

The thermic effect of carbohydrate has a component mediated by the sympathoadrenal system but of unknown anatomical localization. We have studied the contribution of skeletal muscle to the thermic effect of a carbohydrate-rich natural meal (115 g of carbohydrate, approximately 80% of energy...... postprandially and coinciding with the peak in arterial epinephrine. The present study provides evidence of a facultative thermogenic component in skeletal muscle, mediated by epinephrine via beta 2-adrenoreceptors. However, it also points to a nonmuscle component mediated through beta 1-adrenoceptors...... by norepinephrine released from the sympathetic nervous system. Consequently, the sympathoadrenal system seems to play a physiological role in the daily energy balance....

Yup'ik identity and socioeconomic status are associated with child consumption of traditional food and weight in rural Yup'ik communities.

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Maurice, Anne-Claire; Philip, Jacques; Bersamin, Andrea

2017-05-25

In remote, Alaska Native communities, traditional foods remain a significant source of essential nutrients and appear to protect against the development of chronic diseases. Relatively low intake of traditional foods among Alaska Native children is therefore of concern. The aim of this study was to identify household and parental predictors of child traditional food (TF) consumption and weight in remote Yup'ik communities of Alaska. Children (10-18 years old) and parents in two communities (populations foods among children and parents was estimated from two-24 h recalls using NDS-R. Weight and height were measured and BMI calculated. Sociodemographic factors, including income and education, were collected from parents. A partial least square path modeling analysis and bootstrapping were performed to identify predictors of child TF consumption and weight. Parental intake of traditional foods, Yup'ik identity and income were positively associated with child intake of traditional foods. Further, parental intake of traditional foods predicted lower child BMI. Parental education was negatively associated with child traditional food intake and positively associated with child BMI. Findings suggest that interventions targeting parents may be an effective strategy to increase intake of traditional foods and improve diet quality among Alaska Native youth.

The microbiota of Lafun, an african traditional cassava food product

DEFF Research Database (Denmark)

Padonou, Sègla Wilfrid; Nielsen, Dennis Sandris; Hounhouigan, Joseph D.

2009-01-01

Lafun is a fermented cassava food product consumed in parts of West Africa. In the present work the microorganisms (aerobic bacteria (AB), lactic acid bacteria (LAB) and yeasts) associated with the fermentation of Lafun under traditional conditions have for the first time been studied using a com...

Health Food Supplements (Health Food Highly Nutritious From Chlorella And Oil Catfish (Pangasius hypopthalmus

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Syahrul Syahrul

2017-02-01

Full Text Available AbstractThe utilization of microalgae as a food ingredient considered effective, because in addition to alternative food sources also contains nutrients chlorella microalgae in particular is very good for health. This microalgae rich in protein (60.5%, fat (11%, carbohydrates (20.1%, water, dietary fiber, vitamins and minerals Besides these microalgae contain pigments (chlorophyll, tocopherol and the active component (antimicrobial and antioxidants. This is what underlies microalgae is very useful to be used as a source of raw materials of health food supplements. Currently the health food supplements have become a necessity for people to maintain their health in order to remain vibrant. This study aims to produce high nutritious health food supplements from raw material chlorella enriched with fish protein concentrate and oil catfish. The method used in the manufacture of high nutritious health food supplement is a method of microencapsulation with different formulations. The results showed that the best formulations based on the profile of amino acids, fatty acids and standards AAE per day especially essential fatty acids oleic and linoleic is formulation B (chlorella 2%, 1% fish oil and fish protein concentrate 1%.

[Changes in the patterns of food consumption in Latin America].

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Tagle, M A

1988-09-01

Food consumption patterns have suffered important although not generalized changes in recent years. A series of factors favor these changes, such as variations in family income, rural-urban migration, increase of tertiary activities related to foods, and exposure to commercial propaganda. All of these factors, when compared among them, do not have the same impact or validity. Thus, while the first two induce changes in the food pattern, the last two guide the consumer to certain food products. Modernization of the food pattern in Latin America and the Caribbean has been inspired by the USA food pattern of the previous decade, which from the nutritional and economic points of view, does not prove to be desirable. The average USA diet is rich in both saturated and mono- and polyunsaturated fats, as well as in refined sugar and all types of additives. It is poor in carbohydrates, particular in those of the complex type; most of its protein is of animal origin. It may also be rich in salt and poor in fiber, as it is made up by well-diversified industrialized foods in their presentation, manufactured and marketed by a highly industrialized production-distribution capitalized structure. The adopted model is not in correspondence with out countries' natural resources; it produces a displacement of the consumption patterns based on autochthonous and/or traditional components, and induces an increase in food imports. Since Latin American countries are of poor economic resources, and the model renders expensive products, these are absorbed by the socioeconomic group able to pay for them and/or--intermittently--as a high-cost product by calorie delivered, by the poor groups who are most in need, a situation which would imply serious damage on the quality and quantity of their diet. Changes in food habits and in food consumption patterns are related to a certain socio-demographic process which cannot be stopped. Consequently, this process should be carefully analyzed and

Food choice motives and bread liking of consumers embracing hedonistic and traditional values.

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Pohjanheimo, Terhi; Paasovaara, Rami; Luomala, Harri; Sandell, Mari

2010-02-01

This study addresses the effect of personal values on consumers' food choice motives and on the liking of bread. A total of 224 consumers participated in the study in three groups: traditional and hedonistic consumers, who presented opposite value types according to the Schwartz value theory, and a control group. Three different rye breads were evaluated for liking and their sensory profiles were determined. The consumer groups' values, food choice motives measured with the Food Choice Questionnaire and a Concern scale, and liking of the breads differed significantly according to the analysis of variance and a partial least squares regression analysis. For hedonistic consumers, rye bread characterized by a soft and porous texture influenced liking positively, and food choice motives "mood" and "price" correlated positively with their values. Traditional consumers were more positive toward different types of rye bread, and food choice motives "natural content", "familiarity" and "health concern" were more important to them than to hedonists. Overall, this study demonstrated that values are connected to food choice motives and, to some extent liking and, thus, values can be utilized both in product development and in advertising. 2009 Elsevier Ltd. All rights reserved.

Metagenomic approach reveals microbial diversity and predictive microbial metabolic pathways in Yucha, a traditional Li fermented food.

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Zhang, Jiachao; Wang, Xiaoru; Huo, Dongxue; Li, Wu; Hu, Qisong; Xu, Chuanbiao; Liu, Sixin; Li, Congfa

2016-08-31

Yucha is a typical traditional fermented food of the Li population in the Hainan province of China, and it is made up of cooked rice and fresh fish. In the present study, metagenomic approach and culture-dependent technology were applied to describe the diversity of microbiota and identify beneficial microbes in the Yucha. At the genus level, Lactobacillus was the most abundant genus (43.82% of the total reads), followed by Lactococcus, Enterococcus, Vibrio, Weissella, Pediococcus, Enterobacter, Salinivibrio, Acinetobacter, Macrococcus, Kluyvera and Clostridium; this result was confirmed by q-PCR. PCoA based on Weighted UniFrac distances showed an apparent clustering pattern for Yucha samples from different locations, and Lactobacillus sakei, Lactobacillus saniviri and Staphylococcus sciuri represented OTUs according to the major identified markers. At the microbial functional level, it was observed that there was an enrichment of metabolic functional features, including amino acid and carbohydrate metabolism, which implied that the microbial metabolism in the Yucha samples tended to be vigorous. Accordingly, we further investigated the correlation between the predominant microbes and metabolic functional features. Thirteen species of Lactobacillus (147 strains) were isolated, and Lactobacillus plantarum (60 isolates) and Lactobacillus pentosus (34 isolates) were isolated from every sample.

Study of Acrylamide Level in Food from Vending Machines.

Science.gov (United States)

Haouet, Naceur; Pistolese, Simona; Branciari, Raffaella; Ranucci, David; Altissimi, Maria Serena

2016-09-20

Acrylamide is a by-product of the Maillard reaction and is potentially carcinogenic to humans. It is found in a number of foods with higher concentrations in carbohydrate-rich foods and moderate levels of protein-rich foods such as meat, fish and seafood. Acrylamide levels in food distributed in vending machines placed in public areas of the city of Perugia were analysed by high-performance liquid chromatography. Samples included five different categories, depending on the characteristics of the products: i) potato chips; ii) salted bakery products; iii) biscuits and wafers; iv) sweet bakery products; v) sandwiches. A high variability in acrylamide level among different foods and within the same category was detected. Potato chips showed the highest amount of acrylamide (1781±637 μg/kg) followed by salted bakery products (211 ±245 μg/kg), biscuits and wafers (184±254 μg/kg), sweet bakery products (100±72 μg/kg) and sandwiches (42±10 μg/kg). In the potato chips and sandwiches categories, all of the samples revealed the presence of acrylamide, while different prevalence was registered in the other foods considered. The data of this study highlight the presence of acrylamide in different foods sold in vending machines and this data could be useful to understand the contribution of this type of consumption to human exposure to this compound.

Study of acrylamide level in food from vending machines

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Naceur Haouet

2016-11-01

Full Text Available Acrylamide is a by-product of the Maillard reaction and is potentially carcinogenic to humans. It is found in a number of foods with higher concentrations in carbohydrate-rich foods and moderate levels of protein-rich foods such as meat, fish and seafood. Acrylamide levels in food distributed in vending machines placed in public areas of the city of Perugia were analysed by high-performance liquid chromatography. Samples included five different categories, depending on the characteristics of the products: i potato chips; ii salted bakery products; iii biscuits and wafers; iv sweet bakery products; v sandwiches. A high variability in acrylamide level among different foods and within the same category was detected. Potato chips showed the highest amount of acrylamide (1781±637 μg/kg followed by salted bakery products (211±245 μg/kg, biscuits and wafers (184±254 μg/kg, sweet bakery products (100±72 μg/kg and sandwiches (42±10 μg/kg. In the potato chips and sandwiches categories, all of the samples revealed the presence of acrylamide, while different prevalence was registered in the other foods considered. The data of this study highlight the presence of acrylamide in different foods sold in vending machines and this data could be useful to understand the contribution of this type of consumption to human exposure to this compound.

Traditional versus commercial food processing techniques - A comparative study based on chemical analysis of selected foods consumed in rural Zimbabwe.

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Abraham I. C. Mwadiwa

2012-01-01

Full Text Available With the advent of industrialisation, food processors are constantly looking for ways to cut costs, increase production and maximise profits at the expense of quality. Commercial food processors have since shifted their focus from endogenous ways of processing food to more profitable commercial food processing techniques. The aim of this study was to investigate the holistic impact of commercial food processing techniques on nutrition by comparing commercially (industrially processed food products and endogenously processed food products through chemical analysis of selected foods. Eight food samples which included commercially processed peanut butter, mealie-meal, dried vegetables (mufushwa and rice and endogenously processed peanut butter, mealie-meal, dried vegetables (mufushwa and rice were randomly sampled from rural communities in the south-eastern and central provinces of Zimbabwe. They were analysed for ash, zinc, iron, copper, magnesium, protein, fat, carbohydrates, energy, crude fibre, vitamin C and moisture contents. The results of chemical analysis indicate that endogenously processed mealie-meal, dried vegetables and rice contained higher ash values of 2.00g/100g, 17.83g/100g, and 3.28g/100g respectively than commercially processed mealie-meal, dried vegetables and rice, which had ash values of 1.56g/100g, 15.25g/100g and 1.46g/100g respectively. The results also show that endogenously processed foods have correspondingly higher iron, zinc and magnesium contents and, on the whole, a higher protein content. The results also indicate that commercially processed foods have higher fat and energy contents. The result led to the conclusion that the foods are likely to pose a higher risk of causing adverse conditions to health, such as obesity and cardiovascular diseases to susceptible individuals. Based on these findings, it can, therefore, be concluded that endogenously processed foods have a better nutrient value and health implications

Prepregnancy low-carbohydrate dietary pattern and risk of gestational diabetes mellitus: a prospective cohort study

DEFF Research Database (Denmark)

Bao, Wei; Bowers, Katherine; Tobias, Deirdre K

2014-01-01

; an animal LCD score on the basis of intakes of carbohydrate, animal protein, and animal fat; and a vegetable LCD score on the basis of intakes of carbohydrate, vegetable protein, and vegetable fat. A higher score reflected a higher intake of fat and protein and a lower intake of carbohydrate...... protein and fat from vegetable food sources is not associated with the risk. Women of reproductive age who follow a low-carbohydrate dietary pattern may consider consuming vegetable rather than animal sources of protein and fat to minimize their risk of GDM.......-carbohydrate dietary patterns with risk of GDM. DESIGN: We included 21,411 singleton pregnancies in the Nurses' Health Study II. Prepregnancy LCD scores were calculated from validated food-frequency questionnaires, including an overall LCD score on the basis of intakes of carbohydrate, total protein, and total fat...

The effects of marine carbohydrates and glycosylated compounds on human health.

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Kang, Hee-Kyoung; Seo, Chang Ho; Park, Yoonkyung

2015-03-16

Marine organisms have been recognized as a valuable source of bioactive compounds with industrial and nutraceutical potential. Recently, marine-derived carbohydrates, including polysaccharides and low molecular weight glycosylated oligosaccharides, have attracted much attention because of their numerous health benefits. Moreover, several studies have reported that marine carbohydrates exhibit various biological activities, including antioxidant, anti-infection, anticoagulant, anti-inflammatory, and anti-diabetic effects. The present review discusses the potential industrial applications of bioactive marine carbohydrates for health maintenance and disease prevention. Furthermore, the use of marine carbohydrates in food, cosmetics, agriculture, and environmental protection is discussed.

Building resilience to food insecurity in rural communities: Evidence from traditional institutions in Zimbabwe

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Emmanuel Mavhura

2017-06-01

Full Text Available Many rural communities that depend on smallholder farming face food insecurity induced by climate-related disasters. In response, some communities are taking the initiative to cope and adapt to climate-related disasters. Using case study material from the Zambezi Valley, Zimbabwe, this article examines how traditional institutions are enhancing resilience to food insecurity in rural areas. The data were collected through interviews and focus groups involving traditional leaders, ward councillors, village civil protection members and villagers selected in the valley. The findings point to how the Zunde raMambo informal safety net, nhimbe form of collective work and the practice of share-rearing arrangement to access draught power help save lives and alleviate food insecurity induced by flood or drought disasters. The study concludes that the three schemes are evidence of community reorganisation or change in response to food insecurity. They are a form of absorptive capacities enabling the community to cope with food insecurity.

Randomized clinical trial comparing an oral carbohydrate beverage with placebo before laparoscopic cholecystectomy

DEFF Research Database (Denmark)

Bisgaard, T; Kristiansen, V B; Hjortsø, N C

2004-01-01

BACKGROUND: Preoperative oral carbohydrate can attenuate postoperative insulin resistance and catabolism, and may have the potential to improve postoperative recovery. There are no data from randomized studies on postoperative clinical outcome after specific surgical procedures. This study...... evaluated the clinical effects of a preoperative carbohydrate beverage in patients undergoing laparoscopic cholecystectomy. METHODS: Ninety-four patients undergoing laparoscopic cholecystectomy were included in a randomized clinical trial. Patients were randomized to receive 800 ml of an iso-osmolar 12.......5 per cent carbohydrate-rich beverage the evening before operation (100 g carbohydrate) and another 400 ml (50 g carbohydrate) 2 h before initiation of anaesthesia, or the same volume of a placebo beverage. The primary endpoint was general well-being the day after operation. Patients were evaluated from...

Effects of the modern food environment on striatal function, cognition and regulation of ingestive behavior.

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Burke, Mary V; Small, Dana M

2016-06-01

Emerging evidence from human and animal studies suggest that consumption of palatable foods rich in fat and/or carbohydrates may produce deleterious influences on brain function independently of body weight or metabolic disease. Here we consider two mechanisms by which diet can impact striatal circuits to amplify food cue reactivity and impair inhibitory control. First, we review findings demonstrating that the energetic properties of foods regulate nucleus accumbens food cue reactivity, a demonstrated predictor of weight gain susceptibility, which is then sensitized by chronic consumption of an energy dense diet. Second, we consider evidence for diet-induced adaptations in dorsal striatal dopamine signaling that is associated with impaired inhibitory control and negative outcome learning.

Quantification of acrylamide in foods selected by using gas chromatography tandem mass spectrometry

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Delević Veselin M.

2016-01-01

Full Text Available Acrylamide is toxic and probably carcinogenic compound, made as a result of high-temperature thermal treatment of carbohydrate-rich foodstuffs. In this article a method is improved for the extraction and quantitation of acrylamide in foods produced based on corn flour that are represented in our traditional diet. Acrylamide extraction was carried out using reduced volume of saturated solution of bromine water and the GC - MS method for the quantification was shown. Quantification of acrylamide was preceded by: sample homogenization, acrylamide extraction using water, extract purification using solid phase extraction, bromination, using a reduced volume of bromine water solution, dehydrobromination with sodium thiosulfate and transformation of dibromopropenamide in 2,3- 2- bromopropenamide using triethylamine. Regression and correlation analysis were applied for the probability level of 0.05. Calibration is performed in the concentration range 5-80 ug/kg with a detection limit 6.86 mg / kg and the limits of quantification 10.78 ug/kg and the coefficient of determination R2 > 0.999. Calibration curve was obtained: y = 0,069x + 0,038. Recovery values were an average from 97 to 110%. Proposed GC-MS method is simple, precise and reliable for the determination of acrylamide in the samples of thermal treated foods. Our results show that the tested foods quantify the presence of acrylamide in concentrations of 18 to 77 mg/kg acrylamide depending on whether the food was prepared by cooking or baking.

Carbohydrate production by phytoplankton and degradation in the marine microbial food web

NARCIS (Netherlands)

Alderkamp, Anne-Carlijn

2006-01-01

In this PhD thesis I describe studies relating to the cycling of the algal storage glucan chrysolaminaran. Chrysolaminaran is the most abundant type of storage carbohydrate in marine phytoplankton. I choose it as a model substrate to study factors influencing the cycling of carbohydrates, one of the

Traditional Medicinal Herbs and Food Plants Have the Potential to Inhibit Key Carbohydrate Hydrolyzing Enzymes In Vitro and Reduce Postprandial Blood Glucose Peaks In Vivo

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M. Fawzi Mahomoodally

2012-01-01

Full Text Available We hypothesized that some medicinal herbs and food plants commonly used in the management of diabetes can reduce glucose peaks by inhibiting key carbohydrate hydrolyzing enzymes. To this effect, extracts of Antidesma madagascariense (AM, Erythroxylum macrocarpum (EM, Pittosporum senacia (PS, and Faujasiopsis flexuosa (FF, Momordica charantia (MC, and Ocimum tenuiflorum (OT were evaluated for α-amylase and α-glucosidase inhibitory effects based on starch-iodine colour changes and PNP-G as substrate, respectively. Only FF and AM extracts/fractions were found to inhibit α-amylase activity significantly (P<0.05 and coparable to the drug acarbose. Amylase bioassay on isolated mouse plasma confirmed the inhibitory potential of AM and FF extracts with the ethyl acetate fraction of FF being more potent (P<0.05 than acarbose. Extracts/fractions of AM and MC were found to inhibit significantly (P<0.05 α-glucosidase activity, with IC50 comparable to the drug 1-deoxynojirimycin. In vivo studies on glycogen-loaded mice showed significant (P<0.05 depressive effect on elevation of postprandial blood glucose following ingestion of AM and MC extracts. Our findings tend to provide a possible explanation for the hypoglycemic action of MC fruits and AM leaf extracts as alternative nutritional therapy in the management of diabetes.

The Organic Foods System: Its Discursive Achievements and Prospects

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Nowacek, David M.; Nowacek, Rebecca S.

2008-01-01

Taking the emergence of the organic foods system as a case study, the authors aim to demonstrate both how the discursive richness of the organic foods system offers a challenge to the traditional operations of the market and how activity systems theory as understood in English studies can productively be tied to and enriched by theories of social…

Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study.

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Guerrero, Luis; Guàrdia, Maria Dolors; Xicola, Joan; Verbeke, Wim; Vanhonacker, Filiep; Zakowska-Biemans, Sylwia; Sajdakowska, Marta; Sulmont-Rossé, Claire; Issanchou, Sylvie; Contel, Michele; Scalvedi, M Luisa; Granli, Britt Signe; Hersleth, Margrethe

2009-04-01

Traditional food products (TFP) are an important part of European culture, identity, and heritage. In order to maintain and expand the market share of TFP, further improvement in safety, health, or convenience is needed by means of different innovations. The aim of this study was to obtain a consumer-driven definition for the concept of TFP and innovation and to compare these across six European countries (Belgium, France, Italy, Norway, Poland and Spain) by means of semantic and textual statistical analyses. Twelve focus groups were performed, two per country, under similar conditions. The transcriptions obtained were submitted to an ordinary semantic analysis and to a textual statistical analysis using the software ALCESTE. Four main dimensions were identified for the concept of TFP: habit-natural, origin-locality, processing-elaboration and sensory properties. Five dimensions emerged around the concept of innovation: novelty-change, variety, processing-technology, origin-ethnicity and convenience. TFP were similarly perceived in the countries analysed, while some differences were detected for the concept of innovation. Semantic and statistical analyses of the focus groups led to similar results for both concepts. In some cases and according to the consumers' point of view the application of innovations may damage the traditional character of TFP.

Eating habits of a population undergoing a rapid dietary transition: portion sizes of traditional and non-traditional foods and beverages consumed by Inuit adults in Nunavut, Canada

Science.gov (United States)

2013-01-01

Background To determine the portion sizes of traditional and non-traditional foods being consumed by Inuit adults in three remote communities in Nunavut, Canada. Methods A cross-sectional study was carried out between June and October, 2008. Trained field workers collected dietary data using a culturally appropriate, validated quantitative food frequency questionnaire (QFFQ) developed specifically for the study population. Results Caribou, muktuk (whale blubber and skin) and Arctic char (salmon family), were the most commonly consumed traditional foods; mean portion sizes for traditional foods ranged from 10 g for fermented seal fat to 424 g for fried caribou. Fried bannock and white bread were consumed by >85% of participants; mean portion sizes for these foods were 189 g and 70 g, respectively. Sugar-sweetened beverages and energy-dense, nutrient-poor foods were also widely consumed. Mean portion sizes for regular pop and sweetened juices with added sugar were 663 g and 572 g, respectively. Mean portion sizes for potato chips, pilot biscuits, cakes, chocolate and cookies were 59 g, 59 g, 106 g, 59 g, and 46 g, respectively. Conclusions The present study provides further evidence of the nutrition transition that is occurring among Inuit in the Canadian Arctic. It also highlights a number of foods and beverages that could be targeted in future nutritional intervention programs aimed at obesity and diet-related chronic disease prevention in these and other Inuit communities. PMID:23724920

Cytotoxic, Antimitotic, and Antiproliferation Studies on Rasam: A South Indian Traditional Functional Food.

Science.gov (United States)

Devarajan, Agilandeswari; Mohan Maruga Raja, M K

2017-10-01

Rasam is a traditional South Indian food, prepared using tamarind juice as a base, with a variety of spices. Rasam , with all its ingredients medicinally claimed for various ailments, is a functional food. Systematic consumption of traditional functional food provides an excellent preventive measure to ward off many diseases. To study rasam for cytotoxic, antimitotic, and antiproliferation potential beyond its culinary and nutritional effect. Brine shrimp lethality assay, onion root tip inhibition assay, and 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assay in Calu-6, HeLa, MCF-7 cell lines for four stage-wise samples in the preparation of rasam (RS1, RS2, RS3, and RS4) were studied. RS4, the end product of rasam showed high lethality with an LC 50 value of 38.7 μL/mL. It showed maximum antimitotic activity in a dose-dependent manner compared to other samples with an IC 50 value of 189.86 μL/mL. RS4 also showed an IC 50 value of 350.22 and 410.15 μL/mL in MCF-7 and Calu-6 cell lines, respectively. From this study, we suggest that rasam is a classic example of traditional functional food and it can treat breast and lung cancer on chronic use. Rasam , a South Indian traditional functional food, showed high lethality (LC 50 = 38.7 mL/mL) against brine shrimps Rasam also showed potential antimitotic activity (IC 50 = 189.86 mL/mL) by inhibiting the onion root tips Rasam showed an IC 50 value of 350.22 and 410.15 mL/mL against MCF-7 and Calu-6 cell lines respectively Rasam , when consumed on daily dietary basis, can treat breast and lung cancer. Abbreviations used: SS 316: Stainless Steel 316 grade; MTT: 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide; DMEM: Dulbecco's modified Eagle medium; FBS: Fetal bovine serum media; TPVG: Trypsin phosphate versene glucose; EDTA: Ethylene diamine tetra acetic acid; PBS: Phosphate buffered saline; DMSO: Dimethyl sulfoxide.

Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group.

Science.gov (United States)

Baschali, Aristea; Tsakalidou, Effie; Kyriacou, Adamantini; Karavasiloglou, Nena; Matalas, Antonia-Leda

2017-06-01

Fermented beverages hold a long tradition and contribution to the nutrition of many societies and cultures worldwide. Traditional fermentation has been empirically developed in ancient times as a process of raw food preservation and at the same time production of new foods with different sensorial characteristics, such as texture, flavour and aroma, as well as nutritional value. Low-alcoholic fermented beverages (LAFB) and non-alcoholic fermented beverages (NAFB) represent a subgroup of fermented beverages that have received rather little attention by consumers and scientists alike, especially with regard to their types and traditional uses in European societies. A literature review was undertaken and research articles, review papers and textbooks were searched in order to retrieve data regarding the dietary role, nutrient composition, health benefits and other relevant aspects of diverse ethnic LAFB and NAFB consumed by European populations. A variety of traditional LAFB and NAFB consumed in European regions, such as kefir, kvass, kombucha and hardaliye, are presented. Milk-based LAFB and NAFB are also available on the market, often characterised as 'functional' foods on the basis of their probiotic culture content. Future research should focus on elucidating the dietary role and nutritional value of traditional and 'functional' LAFB and NAFB, their potential health benefits and consumption trends in European countries. Such data will allow for LAFB and NAFB to be included in national food composition tables.

Glycaemic index of selected staple carbohydrate-rich foods ...

African Journals Online (AJOL)

2013-01-28

Jan 28, 2013 ... of chronic diseases, e.g. diabetes and obesity.1-4 It is defined as the incremental blood ... fasting. GI was determined using a standard method with white bread. Outcome .... was given a lunch voucher once daily during the participation period. ..... using the continuous glucose MiniMed monitor. Diabetes ...

Probiotic Properties of Lactobacilli Isolated from Thai Traditional Food

OpenAIRE

KLAYRAUNG, Srikanjana; VIERNSTEIN, Helmut; SIRITHUNYALUG, Jakkapan; OKONOGI, Siriporn

2008-01-01

Certain properties relevant to probiotic action, e.g. resistance to acid, bile tolerance, adhesive properties, antibacterial activity, and antibiotic susceptibility were investigated of lactobacilli isolated from four kinds of Thai traditional fermented foods. Media of pH = 2.0–7.0 and bile salt concentrations of 0.3–1.0% were used as stress conditions. The adhesive properties were assessed by determination of bacterial hydrophobicity. Antibacterial activity of the probiotic lactobacilli was ...

Carbohydrate-active enzymes from pigmented Bacilli: a genomic approach to assess carbohydrate utilization and degradation

Directory of Open Access Journals (Sweden)

Henrissat Bernard

2011-09-01

Full Text Available Abstract Background Spore-forming Bacilli are Gram-positive bacteria commonly found in a variety of natural habitats, including soil, water and the gastro-intestinal (GI-tract of animals. Isolates of various Bacillus species produce pigments, mostly carotenoids, with a putative protective role against UV irradiation and oxygen-reactive forms. Results We report the annotation of carbohydrate active enzymes (CAZymes of two pigmented Bacilli isolated from the human GI-tract and belonging to the Bacillus indicus and B. firmus species. A high number of glycoside hydrolases (GHs and carbohydrate binding modules (CBMs were found in both isolates. A detailed analysis of CAZyme families, was performed and supported by growth data. Carbohydrates able to support growth as the sole carbon source negatively effected carotenoid formation in rich medium, suggesting that a catabolite repression-like mechanism controls carotenoid biosynthesis in both Bacilli. Experimental results on biofilm formation confirmed genomic data on the potentials of B. indicus HU36 to produce a levan-based biofilm, while mucin-binding and -degradation experiments supported genomic data suggesting the ability of both Bacilli to degrade mammalian glycans. Conclusions CAZy analyses of the genomes of the two pigmented Bacilli, compared to other Bacillus species and validated by experimental data on carbohydrate utilization, biofilm formation and mucin degradation, suggests that the two pigmented Bacilli are adapted to the intestinal environment and are suited to grow in and colonize the human gut.

Nutrient adequacy during weight loss interventions: a randomized study in women comparing the dietary intake in a meal replacement group with a traditional food group

Directory of Open Access Journals (Sweden)

Bovee Vicki

2007-06-01

Full Text Available Abstract Background Safe and effective weight control strategies are needed to stem the current obesity epidemic. The objective of this one-year study was to document and compare the macronutrient and micronutrient levels in the foods chosen by women following two different weight reduction interventions. Methods Ninety-six generally healthy overweight or obese women (ages 25–50 years; BMI 25–35 kg/m2 were randomized into a Traditional Food group (TFG or a Meal Replacement Group (MRG incorporating 1–2 meal replacement drinks or bars per day. Both groups had an energy-restricted goal of 5400 kJ/day. Dietary intake data was obtained using 3-Day Food records kept by the subjects at baseline, 6 months and one-year. For more uniform comparisons between groups, each diet intervention consisted of 18 small group sessions led by the same Registered Dietitian. Results Weight loss for the 73% (n = 70 completing this one-year study was not significantly different between the groups, but was significantly different (p ≤ .05 within each group with a mean (± standard deviation weight loss of -6.1 ± 6.7 kg (TFG, n = 35 vs -5.0 ± 4.9 kg (MRG, n = 35. Both groups had macronutrient (Carbohydrate:Protein:Fat ratios that were within the ranges recommended (50:19:31, TFG vs 55:16:29, MRG. Their reported reduced energy intake was similar (5729 ± 1424 kJ, TFG vs 5993 ± 2016 kJ, MRG. There was an improved dietary intake pattern in both groups as indicated by decreased intake of saturated fat (≤ 10%, cholesterol ( Conclusion In this one-year university-based intervention, both dietitian-led groups successfully lost weight while improving overall dietary adequacy. The group incorporating fortified meal replacements tended to have a more adequate essential nutrient intake compared to the group following a more traditional food group diet. This study supports the need to incorporate fortified foods and/or dietary supplements while following an energy

Traditional and modern Greenlandic food - dietary composition, nutrients and contaminants

DEFF Research Database (Denmark)

Deutch, Bente; Dyerberg, Jørn; Pedersen, Henning Sloth

2007-01-01

, the phenomenon has been known as "The Arctic Dilemma". However, both the fatty acid composition and the contaminant levels vary in Greenlandic food items. Thus in principle it is possible to compose a diet where the benefits and risks are better balanced. Our objectives of this study were to compare traditional......, the intakes of vitamin A, vitamin D, and iron were extremely high and borderline toxic. The levels of contaminants such as organochlorins and heavy metals were also strongly correlated with the relative content of local food in the diet. The best balance between potentially beneficial and harmful substances...... resulting in less adequate nutrient coverage but at the same time lower contaminant load. Thus, we recommend not to increase the consumption of local products beyond the present level but rather to improve the quality of the imported food. Udgivelsesdato: 2007-Oct-1...

Dietary fibre in foods: a review.

Science.gov (United States)

Dhingra, Devinder; Michael, Mona; Rajput, Hradesh; Patil, R T

2012-06-01

Dietary fibre is that part of plant material in the diet which is resistant to enzymatic digestion which includes cellulose, noncellulosic polysaccharides such as hemicellulose, pectic substances, gums, mucilages and a non-carbohydrate component lignin. The diets rich in fibre such as cereals, nuts, fruits and vegetables have a positive effect on health since their consumption has been related to decreased incidence of several diseases. Dietary fibre can be used in various functional foods like bakery, drinks, beverages and meat products. Influence of different processing treatments (like extrusion-cooking, canning, grinding, boiling, frying) alters the physico- chemical properties of dietary fibre and improves their functionality. Dietary fibre can be determined by different methods, mainly by: enzymic gravimetric and enzymic-chemical methods. This paper presents the recent developments in the extraction, applications and functions of dietary fibre in different food products.

Development and validation of a hydrophilic interaction chromatography-mass spectrometry assay for taurine and methionine in matrices rich in carbohydrates.

Science.gov (United States)

de Person, Marine; Hazotte, Aurélie; Elfakir, Claire; Lafosse, Michel

2005-07-22

A new procedure based on hydrophilic interaction chromatography coupled to tandem mass spectrometry (ionisation process by pneumatically assisted electrospray in negative ion mode), is developed and validated for the simultaneous determination of underivatised taurine and methionine in beverages rich in carbohydrates such as energy drinks. No initial clean-up procedure and no sample derivatisation are required. Satisfactory analysis was obtained on an Astec apHera NH2 (150 mm x 4.6 mm; 5 microm) column with methanol-water (60/40) as mobile phase. The method was validated in terms of specificity, detection limits, linearity, accuracy, precision and stability, using threonine as internal standard. The potential effects of matrix and endogenous amino acid content were also examined. The limits of detection in the beverage varied from 20 microg L(-1) for taurine to 50 micro L(-1) for methionine.

Nutrient-rich versus nutrient-poor foods for depressed patients based on Iranian Traditional Medicine resources

NARCIS (Netherlands)

Tavakkoli-Kakhki, Mandana; Eslami, Saeid; Motavasselian, Malihe

2015-01-01

Objectives: Considering the positive effects of certain nutrients on depression, increasingly prevalent in the contemporary societies, we investigated the nutritional content of prescribed and prohibited foodstuffs for depressed patients in Iranian Traditional Medicine resources. Materials and

Traditional food patterns are associated with better diet quality and improved dietary adequacy in Aboriginal peoples in the Northwest Territories, Canada.

Science.gov (United States)

Sheehy, T; Kolahdooz, F; Schaefer, S E; Douglas, D N; Corriveau, A; Sharma, S

2015-06-01

Traditionally, the Arctic diet has been derived entirely from locally harvested animal and plant species; however, in recent decades, imported foods purchased from grocery stores have become widely available. The present study aimed to examine Inuvialuit, traditional or nontraditional dietary patterns; nutrient density of the diet; dietary adequacy; and main food sources of energy and selected nutrient intakes. This cross-sectional study used a culturally appropriate quantitative food frequency questionnaire to assess diet. Traditional and nontraditional eaters were classified as those consuming more or less than 300 g of traditional food daily. Nutrient densities per 4184 kJ (1000 kcal) were determined. Dietary adequacy was determined by comparing participants' nutrient intakes with the Dietary Reference Intakes. The diet of nontraditional eaters contained, on average, a lower density of protein, niacin, vitamin B12 , iron, selenium, zinc, omega-3 fatty acids (P ≤ 0.0001), vitamin B6 , potassium, thiamin, pantothenic acid (P ≤ 0.001), riboflavin and magnesium (P ≤ 0.05). Inadequate nutrient intake was more common among nontraditional eaters for calcium, folate, vitamin C, zinc, thiamin, pantothenic acid, vitamin K, magnesium, potassium and sodium. Non-nutrient-dense foods (i.e. high fat and high sugar foods) contributed to energy intake in both groups, more so among nontraditional eaters (45% versus 33%). Traditional foods accounted for 3.3% and 20.7% of total energy intake among nontraditional and traditional eaters, respectively. Diet quality and dietary adequacy were better among Inuvialuit who consumed more traditional foods. The promotion of traditional foods should be incorporated in dietary interventions for this population. © 2014 The British Dietetic Association Ltd.

Effects of starvation, refeeding, and insulin on energy-linked metabolic processes in catfish (Rhamdia hilarii) adapted to a carbohydrate-rich diet

International Nuclear Information System (INIS)

Machado, C.R.; Garofalo, M.A.; Roselino, J.E.; Kettelhut, I.C.; Migliorini, R.H.

1988-01-01

The effects of starvation and of a short period of refeeding on energy-linked metabolic processes, as well as the effects of insulin administration, were investigated in an omnivorous fish (catfish, Rhamdia hilarii) previously adapted to a carbohydrate-rich diet. Following food deprivation blood sugar levels declined progressively to about 50% of fed values after 30 days. During the same period plasma free fatty acid (FFA) concentration increased twofold. Starvation resulted in reduced concentrations of lipid and glycogen in the liver and of glycogen, lipid, and protein in white muscle. However, taking into account the initial and final concentrations of tissue constituents, the liver weight, and the large fractions of body weight represented by muscle, it could be estimated that most of the energy utilized during starvation derived from the catabolism of muscle lipid and protein. Refeeding starved fishes for 48 hr induced several-fold increases in the rates of in vivo and in vitro incorporation of [14C]glucose into liver and muscle lipid and of [14C]glycine into liver and muscle protein. Incorporation of [14C]glucose into liver glycogen was also increased. However; refeeding did not affect the incorporation of labeled glucose into muscle glycogen, neither in vivo nor in vitro. Administration of pharmacological doses of insulin to normally fed catfishes resulted in marked increases in the in vivo incorporation of 14C from glucose into lipid and protein in both liver and muscle. In contrast, labeled glucose incorporation into muscle glycogen was not affected by insulin and label incorporation into liver glycogen was actually lower than that in noninjected controls

New directions towards structure formation and stability of protein-rich foods from globular proteins

NARCIS (Netherlands)

Purwanti, N.; Goot, van der A.J.; Boom, R.M.; Vereijken, J.M.

2010-01-01

Concentrated protein-rich foods have strong potential to be developed in terms of health and well-being roles. Unfortunately, limitations in creating products with the rights texture and stability hinder the use of those products by consumers. Main reason is that the formation of micro- and

Increases in weight during chronic stress are partially associated with a switch in food choice towards increased carbohydrate and saturated fat intake.

Science.gov (United States)

Roberts, Clifford J; Campbell, Iain C; Troop, Nick

2014-01-01

We examined if stress associated changes in weight and dietary restraint are associated with changes in the composition of foods consumed. Participants were 38 healthy women on a taught postgraduate university course. Data were obtained at the beginning of the semester and 15 weeks later just prior to a written course exam (the stressor). By using a within subject design, we measured the composition of food consumed, body mass index (BMI), levels of dietary restraint and salivary cortisol. In the larger study from which these data were obtained, it was shown that the effect of increased cortisol secretion on weight gain was mediated by a reduction in dietary restraint. The present data show that increased cortisol secretion, reduced dietary restraint and increased caloric intake, account for 73% of the variance in change in BMI. Further regression analysis indicated that the change in dietary restraint mediated the effect of change in cortisol on change in BMI. Final analysis revealed that the effect of these changes in dietary restraint on weight are partially mediated by increased caloric intake from carbohydrate and saturated fat, that is, a change in dietary composition partially accounts for the link between increased cortisol secretion through heightened hypothalamic-pituitary-adrenal activity resulting in weight gain. These data are consistent with a 'comfort food hypothesis', as they suggest that chronic stress can promote reward associated behaviour through reduced dietary restraint and consumption of food containing more carbohydrate and saturated fat. Copyright © 2013 John Wiley & Sons, Ltd and Eating Disorders Association.

Microalgal carbohydrates. An overview of the factors influencing carbohydrates production, and of main bioconversion technologies for production of biofuels

Energy Technology Data Exchange (ETDEWEB)

Markou, Giorgos; Georgakakis, Dimitris [Agricultural Univ. of Athens (Greece). Dept. of Natural Resources Management and Agricultural Engineering; Angelidaki, Irini [Technical Univ. of Denmark, Lyngby (Denmark). Dept. of Environmental Engineering

2012-11-15

Microalgal biomass seems to be a promising feedstock for biofuel generation. Microalgae have relative high photosynthetic efficiencies, high growth rates, and some species can thrive in brackish water or seawater and wastewater from the food- and agro-industrial sector. Today, the main interest in research is the cultivation of microalgae for lipids production to generate biodiesel. However, there are several other biological or thermochemical conversion technologies, in which microalgal biomass could be used as substrate. However, the high protein content or the low carbohydrate content of the majority of the microalgal species might be a constraint for their possible use in these technologies. Moreover, in the majority of biomass conversion technologies, carbohydrates are the main substrate for production of biofuels. Nevertheless, microalgae biomass composition could be manipulated by several cultivation techniques, such as nutrient starvation or other stressed environmental conditions, which cause the microalgae to accumulate carbohydrates. This paper attempts to give a general overview of techniques that can be used for increasing the microalgal biomass carbohydrate content. In addition, biomass conversion technologies, related to the conversion of carbohydrates into biofuels are discussed. (orig.)

The role and requirements of digestible dietary carbohydrates in infants and toddlers

NARCIS (Netherlands)

Stephen, A.; Alles, M.; Graaf, de C.; Fleith, M.; Hadjilucas, E.; Isaacs, A.; Maffeis, C.; Zeinstra, G.G.; Gil, A.

2012-01-01

Digestible carbohydrates are one of the main sources of dietary energy in infancy and childhood and are essential for growth and development. The aim of this narrative review is to outline the intakes of digestible carbohydrates and their role in health and disease, including the development of food

Impact of advanced and basic carbohydrate counting methods on metabolic control in patients with type 1 diabetes.

Science.gov (United States)

Souto, Débora Lopes; Zajdenverg, Lenita; Rodacki, Melanie; Rosado, Eliane Lopes

2014-03-01

Diets based on carbohydrate counting remain a key strategy for improving glycemic control in patients with type 1 diabetes. However, these diets may promote weight gain because of the flexibility in food choices. The aim of this study was to compare carbohydrate counting methods regarding anthropometric, biochemical, and dietary variables in individuals with type 1 diabetes, as well as to evaluate their knowledge about nutrition. Participants were allocated in basic or advanced groups. After 3 mo of the nutritional counseling, dietary intake, anthropometric variables, lipemia, and glycemic control were compared between groups. A questionnaire regarding carbohydrate counting, sucrose intake, nutritional knowledge, and diabetes and nutrition taboos also was administered. Ten (30%) participants had already used advanced carbohydrate counting before the nutritional counseling and these individuals had a higher body mass index (BMI) (P 1) and waist circumference (WC) (P = 0.01) than others (n = 23; 69.7%). After 3 mo of follow-up, although participants in the advanced group (n = 17; 51.52%) presented higher BMI (P 1) and WC (P = 0.03), those in the basic group (n = 16; 48.48%) showed a higher fat intake (P 1). The majority of participants reported no difficulty in following carbohydrate counting (62.5% and 88% for basic and advanced groups, respectively) and a greater flexibility in terms of food choices (>90% with both methods). Advanced carbohydrate counting did not affect lipemic and glycemic control in individuals with type 1 diabetes, however, it may increase food intake, and consequently the BMI and WC, when compared to basic carbohydrate counting. Furthermore, carbohydrate counting promoted greater food flexibility. Copyright © 2014 Elsevier Inc. All rights reserved.

The effects of Cosmopolitanism and Tradition on the Evaluation and Intentions of the Users of Fast Food Restaurants

Directory of Open Access Journals (Sweden)

Srdjan Sapic

2017-08-01

Full Text Available In terms of modern life, consumers have an increasing number of options when it comes to choosing a restaurant when they do not wish to eat at their homes. Fast food restaurants represent one of those options. In addition to domestic fast food restaurants, the development of global restaurant chains is also noticeable. The purpose of this paper is to identify the factors that affect the evaluations of products and services and the intentions of users in terms of using the services of fast food restaurants. In relation to that, it is important to analyze the factor of cosmopolitanism and tradition. Cosmopolitanism, as the willingness of people to cooperate with other cultures and tradition, and tradition, as a reflection of respect for the customs and ideas that are imposed on individuals by their culture or religion, affect consumers’ intentions and their willingness to use the services of foreign fast food restaurants. In accordance with that, the purpose of this research study is to determine if and how cosmopolitanism and tradition affect the evaluations of products and services and consumers’ intention concerning foreign restaurant chains and domestic fast food restaurants of both the local and the family types. The results of the conducted empirical research show that cosmopolitanism positively affects the evaluations of the products and services of foreign restaurants and that tradition positively affects the evaluations of the products and services of domestic fast food restaurants.

Food Science of Dashi and Umami Taste.

Science.gov (United States)

Ninomiya, Kumiko

2016-01-01

Umami is a basic tastes, along with sweet, salty, bitter and sour, which is imparted by glutamate, one of the free amino acids in foods. Since its discovery of umami by a Japanese scientist in 1908, umami is now perceived globally a basic taste. Recent collaboration among chefs and researchers on traditional soup stocks showed a difference in taste profiles of Japanese soup stock 'dashi' and Western style soup stock. The free amino acids profile's in dashi and soup stock showed how Japanese have traditionally adopted a simple umami taste. The exchange of knowledge on cooking methods and diverse types of umami rich foods in different countries displays the blending of the culinary arts, food science and technology for healthy and tasty solutions. Since Japanese cuisine 'WASHOKU' was listed in the 'Intangible Heritage of UNESCO' in 2013, many people in the world now have great interest in Japanese cuisine. One of the unique characteristics of this cuisine is that 'dashi' is an indispensable material for cooking a variety of Japanese dishes. Many chefs from Europe, US and South America have come to Japan to learn Japanese cuisine in the last 10 years, and umami has become recognized as a common taste worldwide. Researchers and culinary professionals have begun to pay attention to the traditional seasonings and condiments rich in glutamate available throughout the world.

Method for the direct determination of available carbohydrates in low-carbohydrate products using high-performance anion exchange chromatography.

Science.gov (United States)

Ellingson, David; Potts, Brian; Anderson, Phillip; Burkhardt, Greg; Ellefson, Wayne; Sullivan, Darryl; Jacobs, Wesley; Ragan, Robert

2010-01-01

An improved method for direct determination of available carbohydrates in low-level products has been developed and validated for a low-carbohydrate soy infant formula. The method involves modification of an existing direct determination method to improve specificity, accuracy, detection levels, and run times through a more extensive enzymatic digestion to capture all available (or potentially available) carbohydrates. The digestion hydrolyzes all common sugars, starch, and starch derivatives down to their monosaccharide components, glucose, fructose, and galactose, which are then quantitated by high-performance anion-exchange chromatography with photodiode array detection. Method validation consisted of specificity testing and 10 days of analyzing various spike levels of mixed sugars, maltodextrin, and corn starch. The overall RSD was 4.0% across all sample types, which contained within-day and day-to-day components of 3.6 and 3.4%, respectively. Overall average recovery was 99.4% (n = 10). Average recovery for individual spiked samples ranged from 94.1 to 106% (n = 10). It is expected that the method could be applied to a variety of low-carbohydrate foods and beverages.

The effect of dietary carbohydrate on gastroesophageal reflux disease.

Science.gov (United States)

Wu, Keng-Liang; Kuo, Chung-Mou; Yao, Chih-Chien; Tai, Wei-Chen; Chuah, Seng-Kee; Lim, Chee-Sang; Chiu, Yi-Chun

2018-01-12

Acid changes in gastroesophageal reflux with vary component in the food have less been studied, especially carbohydrate. We plan to clarify the effect of different carbohydrate density on low esophageal acid and reflux symptoms of patients with gastroesophgeal reflux disease. Twelve patients (52 ± 12 years old; five female) with gastroesophageal reflux disease were recruited for the prospective crossover study. Each patient was invited for panendoscope, manometry and 24 h pH monitor. The two formulated liquid meal, test meal A: 500 ml liquid meal (containing 84.8 g carbohydrate) and B: same volume liquid meal (but 178.8 g carbohydrate) were randomized supplied as lunch or dinner. Reflux symptoms were recorded. There are significant statistic differences in more Johnson-DeMeester score (p = 0.019), total reflux time (%) (p = 0.028), number of reflux periods (p = 0.026) and longest reflux (p = 0.015) after high carbohydrate diet than low carbohydrate. Total reflux time and number of long reflux periods more than 5 min are significant more after high carbohydrate diet. More acid reflux symptoms are found after high carbohydrate diet. High carbohydrate diet could induce more acid reflux in low esophagus and more reflux symptoms in patients with gastroesophageal reflux disease. Copyright © 2018. Published by Elsevier B.V.

Jongka, the traditional Korean family: Exploring jongka food in the context of Korean food categories

Directory of Open Access Journals (Sweden)

Chang Hyeon Lee

2018-03-01

Full Text Available Background: Jongka food is the implementation of banka food in jongka, where in banka food stems from royal cuisine that has been passed on to yangban (nobleman family. Jongka food is historically passed down, and connects different time periods between generations in the same spatial context of jongka, is a traditional Korean family system, where the eldest sons have kept their family lineage alive through generations dating over 400 years since the mid-Chosun era. Jongka bulcheonwi stems from Korea; however, its Confucian ceremonial culture now only remains in Korea. Methods: This study examines the concept and formation process of jongka, and introduces everyday family food, as well as old cookbooks that contain their recipes. The bulcheonwi ceremony table-setting and ancestral ritual food, as seen in actual jongka sites, are also described. Results: This study has examined 6 types of food in six different jongka houses, passed down through jongbu, were analyzed. Thus, the importance of discovering more jongka food, and recording such findings, is emphasized. Moreover, the bulcheonwi ancestral ritual food table setting through three-dimensional maps and a layout plan from two jongka ispresented. Pyeon (䭏 and jeok (炙, which are parts of ancestral ritual food, and carry different meanings for different families, were introduced, presenting examples from four jongka. Moreover, existing literature was assessed to identify the sources of jeok building principles and theoretical backgrounds. Conclusion: Jongson and jongbu have protected the jongtaek (noble house, and inherited their family’s foods by living by bongjesa (奉祭祀 and jeopbinkaek (接賓客. It is important to continuously discover and record of jongka and ancestral ritual foods used in bulcheonwi. This study aims to allow society to perceive jongka as a unique Korean cultural heritage that all of society protects and shares, instead of regarding them as families with old

Training of carbohydrate estimation for people with diabetes using mobile augmented reality.

Science.gov (United States)

Domhardt, Michael; Tiefengrabner, Martin; Dinic, Radomir; Fötschl, Ulrike; Oostingh, Gertie J; Stütz, Thomas; Stechemesser, Lars; Weitgasser, Raimund; Ginzinger, Simon W

2015-05-01

Imprecise carbohydrate counting as a measure to guide the treatment of diabetes may be a source of errors resulting in problems in glycemic control. Exact measurements can be tedious, leading most patients to estimate their carbohydrate intake. In the presented pilot study a smartphone application (BE(AR)), that guides the estimation of the amounts of carbohydrates, was used by a group of diabetic patients. Eight adult patients with diabetes mellitus type 1 were recruited for the study. At the beginning of the study patients were introduced to BE(AR) in sessions lasting 45 minutes per patient. Patients redraw the real food in 3D on the smartphone screen. Based on a selected food type and the 3D form created using BE(AR) an estimation of carbohydrate content is calculated. Patients were supplied with the application on their personal smartphone or a loaner device and were instructed to use the application in real-world context during the study period. For evaluation purpose a test measuring carbohydrate estimation quality was designed and performed at the beginning and the end of the study. In 44% of the estimations performed at the end of the study the error reduced by at least 6 grams of carbohydrate. This improvement occurred albeit several problems with the usage of BE(AR) were reported. Despite user interaction problems in this group of patients the provided intervention resulted in a reduction in the absolute error of carbohydrate estimation. Intervention with smartphone applications to assist carbohydrate counting apparently results in more accurate estimations. © 2015 Diabetes Technology Society.

The Risk of Being Obese According to Short Sleep Duration Is Modulated after Menopause in Korean Women

Directory of Open Access Journals (Sweden)

Miae Doo

2017-02-01

Full Text Available We previously reported that women with short sleep duration consumed more dietary carbohydrate and showed an increased risk for obesity compared to those who slept adequately, but not for men. Using a cross-sectional study of 17,841 Korean women, we investigated the influence of sleep duration on obesity-related variables and consumption of dietary carbohydrate-rich foods in relation to menopausal status. Premenopausal women with short sleep duration had significantly greater body weight (p = 0.007, body mass index (p = 0.003, systolic and diastolic blood pressures (p = 0.028 and p = 0.024, respectively, prevalence of obesity (p < 0.016, and consumption of more carbohydrate-rich foods such as staple foods (p = 0.026 and simple sugar-rich foods (p = 0.044 than those with adequate sleep duration after adjustment for covariates. Premenopausal women with short sleep duration were more obese by 1.171 times compared to subjects adequate sleep duration (95% confidence interval = 1.030–1.330. However, obesity-related variables, dietary consumption, and odds of being obese did not differ according to sleep duration for postmenopausal women. The findings suggest that the increased risk for obesity and consumption of dietary carbohydrate-rich foods with short sleep duration appeared to disappear after menopause in Korean women.

Impacts of the Climate Change on Agricultural Food Security, Traditional Knowledge and Agroecology

Directory of Open Access Journals (Sweden)

Murat Türkeş

2014-02-01

Full Text Available This paper focuses mainly on both impacts of the climate change on agriculture and food security, and multidisciplinary scientific assessment and recommendations for sustainable agro ecological solutions including traditional knowledge responding to these impacts. The climate change will very likely affect four key dimensions of the food security including availability, accessibility, utilization and sustainability of the food, due to close linkage between food and water security and climate change. In one of the most comprehensive model studies simulating impacts of global climate change on agriculture to date, it was estimated that by 2080, in a business-as-usual scenario, climate change will reduce the potential output of global agriculture by more than 3.2 per cent. Furthermore, developing countries will suffer the most with a potential 9.1 per cent decline in agricultural output, for example with a considerable decrease of 16.6 per cent in Africa. Some comprehensive studies pointed out also that all regions may experience significant decreases in crop yields as well as significant increases, depending on emission scenarios and the assumptions on effectiveness of carbon dioxide (CO2 fertilization. One of the tools that would ensure the food security by making use of local sources and traditional knowledge is agroecology. Agroecology would contribute to mitigation of the anthropogenic climate change and cooling down the Earth’s increasing surface and lower atmospheric air temperatures, because it is mainly labour-intensive and requires little uses of fossil fuels, energy and artificial fertilisers. It is also necessary to understand the ecological mechanisms underlying sustainability of traditional farming systems, and to translate them into ecological principles that make locally available and appropriate approaches and techniques applicable to a large number of farmers.

Traditional and Current Food Use of Wild Plants Listed in the Russian Pharmacopoeia.

Science.gov (United States)

Shikov, Alexander N; Tsitsilin, Andrey N; Pozharitskaya, Olga N; Makarov, Valery G; Heinrich, Michael

2017-01-01

Historically Russia can be regarded as a "herbophilious" society. For centuries the multinational population of Russia has used plants in daily diet and for self-medication. The specificity of dietary uptake of medicinal plants (especially those in the unique and highly developed Russian herbal medical tradition) has remained mostly unknown in other regions. Based on 11th edition of the State Pharmacopoeia of the USSR, we selected 70 wild plant species which have been used in food by local Russian populations. Empirical searches were conducted via the Russian-wide applied online database E-library.ru, library catalogs of public libraries in St-Petersburg, the databases Scopus, Web of Science, PubMed, and search engine Google Scholar. The large majority of species included in Russian Pharmacopoeia are used as food by local population, however, aerial parts are more widely used for food. In this review, we summarize data on medicinal species published in Russia and other countries that are included in the Russian Pharmacopoeia and have being used in food for a long time. Consequently, the Russian Pharmacopoeia is an important source of information on plant species used traditionally at the interface of food and medicine. At the same time, there are the so-called "functional foods", which denotes foods that not only serves to provide nutrition but also can be a source for prevention and cure of various diseases. This review highlights the potential of wild species of Russia monographed in its pharmacopeia for further developing new functional foods and-through the lens of their incorporation into the pharmacopeia-showcases the species' importance in Russia.

Traditional medicine for the rich and knowledgeable

DEFF Research Database (Denmark)

Thorsen, Rikke Stamp; Pouliot, Mariéve

2016-01-01

Traditional medicine is commonly assumed to be a crucial health care option for poor households in developing countries. However, little research has been done in Asia to quantify the reliance on traditional medicine and its determinants. This research contributes to filling in this knowledge gap...... show that traditional medicine, and especially self-treatment with medicinal plants, prevail as treatment options in both rural and peri-urban populations. Contrarily to what is commonly assumed, high income is an important determinant of use of traditional medicine. Likewise, knowledge of medicinal...... plants, age, education, gender and illness chronicity were also significant determinants. The importance of self-treatment with medicinal plants should inform the development of health policy tailored to people’s treatment-seeking behaviour....

Traditional Malian Solid Foods Made from Sorghum and Millet Have Markedly Slower Gastric Emptying than Rice, Potato, or Pasta

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Fatimata Cisse

2018-01-01

Full Text Available From anecdotal evidence that traditional African sorghum and millet foods are filling and provide sustained energy, we hypothesized that gastric emptying rates of sorghum and millet foods are slow, particularly compared to non-traditional starchy foods (white rice, potato, wheat pasta. A human trial to study gastric emptying of staple foods eaten in Bamako, Mali was conducted using a carbon-13 (13C-labelled octanoic acid breath test for gastric emptying, and subjective pre-test and satiety response questionnaires. Fourteen healthy volunteers in Bamako participated in a crossover design to test eight starchy staples. A second validation study was done one year later in Bamako with six volunteers to correct for endogenous 13C differences in the starches from different sources. In both trials, traditional sorghum and millet foods (thick porridges and millet couscous had gastric half-emptying times about twice as long as rice, potato, or pasta (p < 0.0001. There were only minor changes due to the 13C correction. Pre-test assessment of millet couscous and rice ranked them as more filling and aligned well with postprandial hunger rankings, suggesting that a preconceived idea of rice being highly satiating may have influenced subjective satiety scoring. Traditional African sorghum and millet foods, whether viscous in the form of a thick porridge or as non-viscous couscous, had distinctly slow gastric emptying, in contrast to the faster emptying of non-traditional starchy foods, which are popular among West African urban consumers.

Gastric emptying, glucose metabolism and gut hormones: evaluation of a common preoperative carbohydrate beverage.

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Vermeulen, Mechteld A R; Richir, Milan C; Garretsen, Martijn K; van Schie, Annelies; Ghatei, Mohammed A; Holst, Jens J; Heijboer, Annemieke C; Uitdehaag, Bernard M J; Diamant, Michaela; Eekhoff, E Marelise W; van Leeuwen, Paul A M; Ligthart-Melis, Gerdien C

2011-09-01

To study the gastric-emptying rate and gut hormonal response of two carbohydrate-rich beverages. A specifically designed carbohydrate-rich beverage is currently used to support the surgical patient metabolically. Fruit-based beverages may also promote recovery, due to natural antioxidant and carbohydrate content. However, gastric emptying of fluids is influenced by its nutrient composition; hence, safety of preoperative carbohydrate loading should be confirmed. Because gut hormones link carbohydrate metabolism and gastric emptying, hormonal responses were studied. In eight volunteers, gastric emptying rates of both 400 mL of a ready-to-use beverage (A: Nutricia preOp; 50.4 g carbohydrates-mainly polysaccharides; 260 mOsm/kg) and 400 mL over-the-counter fruit-based lemonade (B: Roosvicee Original; 48 g carbohydrates--mainly fruit-associated saccharides; 805 mOsm/kg) were determined scintigraphically (using hepatate Tc-99(m)) according to a crossover design. Plasma glucose, insulin, C-peptide, glucagon-like peptide (GLP-1), peptide YY, total glucagon, and ghrelin were studied. Gastric emptying showed no differences in residual volumes. Earlier onset in emptying for beverage A versus B was observed (trend), with significantly higher glucose, insulin, C-peptide, and glucagon responses at 15-90 min. GLP-1 was inversely related to residual volume. Fruit-based lemonade is a safe alternative for preoperative purposes. It induces a more limited glucose, insulin, and C-peptide response. Later onset in gastric emptying (B versus A: trend), lower glucagon release, and differences in beverage content and osmolarity may have contributed to those differences. Efficient emptying was reflected by early GLP-1 levels. Copyright © 2011 Elsevier Inc. All rights reserved.

Household access to traditional and indigenous foods positively associated with food security and dietary diversity in Botswana.

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Kasimba, Salome Nduku; Motswagole, Boitumelo Stokie; Covic, Namukolo Margaret; Claasen, Nicole

2018-04-01

To determine access to traditional and indigenous foods (TIF) and the association with household food security, dietary diversity and women's BMI in low socio-economic households. Sequential explanatory mixed-methods design, including a random household cross-sectional survey on household food insecurity access (HFIA), household dietary diversity (HDD) and women's BMI, followed by focus group discussions. Two rural and two urban areas of Botswana. Persons responsible for food preparation or an adult in a household (n 400); for BMI, non-pregnant women aged 18-49 years (n 253). Almost two-thirds of households experienced moderate or severe food insecurity (28·8 and 37·3 %, respectively), but more than half of women were overweight or obese (26·9 and 26·9 %, respectively). Median HDD score was 6 (interquartile range 5-7) out of a total of 12. A positive correlation was found between number of TIF accessed and HDD score (r=0·457; Pimportant role in household food security and dietary diversity. There is need to explore potential benefits that may be associated with their optimal use on food security and nutrition outcomes.

Evolution of food provision to athletes at the summer Olympic Games.

Science.gov (United States)

Pelly, Fiona E; O'Connor, Helen T; Denyer, Gareth S; Caterson, Ian D

2011-06-01

The history of food provision at the summer Olympic Games (OG) over the past century (1896-2008) provides insight into the evolution of sports nutrition research and the dietary strategies of athletes. Early research favoring protein as the main fuel for exercise was reflected in OG menus from 1932 to 1968. Despite conclusive research from the 1960s demonstrating the clear benefit of carbohydrate on exercise performance, a specific emphasis on carbohydrate-rich foods was not noted until the 1970s. Athlete food preferences and catering complexity evolved rapidly between 1970 and 2000, driven predominantly by a dramatic expansion of the OG and the emergence of systematic sports nutrition research. Nutritional advice by experts and sponsorship by food companies became increasingly important beginning with the 1984 Los Angeles OG. More recent developments include nutritional labeling of menu items and provision of a nutrition information desk (Barcelona 1992), demand for a "high-starch, low-fat menu" (Atlanta 1996), the addition of a dedicated menu website and the systematic gathering of information on athletes' apparent consumption (Sydney 2000), and appointment of the first international dietetic review committee (Beijing 2008). The history of catering at the OG tracks the evolution of sports nutrition practice from anecdotes and myth towards an established specialty in nutrition and dietetics grounded in evidence-based science. © 2011 International Life Sciences Institute.

The effect of carbohydrates and lipids on the radiation-induced aggregation of proteins

International Nuclear Information System (INIS)

Delincee, H.; Jakubick, V.

1977-01-01

Myoglobin, ovalbumin and serum albumin have been irradiated in aqueous solution in the presence of varying amounts of carbohydrates and lipids, simulating a model food. Gel chromatography revealed the induction of protein aggregates, the formation of which depended strongly on protein concentration. The addition of carbohydrates (trehalose, starch) greatly reduced the amount of radiation-induced aggregates, whereas the addition of lipids (sunflower oil) had practically no effect on aggregate formation. However, if both carbohydrates and lipids were added, the decrease in aggregation caused by the carbohydrate addition was counteracted by the addition of the lipid; as increasing amounts of lipid were added, the effect of carbohydrate addition became smaller. (author)

Life cycle environmental impacts of substituting food wastes for traditional anaerobic digestion feedstocks.

Science.gov (United States)

Pérez-Camacho, María Natividad; Curry, Robin; Cromie, Thomas

2018-03-01

In this study, life cycle assessment has been used to evaluate life cycle environmental impacts of substituting traditional anaerobic digestion (AD) feedstocks with food wastes. The results have demonstrated the avoided GHG emissions from substituting traditional AD feedstocks with food waste (avoided GHG-eq emissions of 163.33 CO 2 -eq). Additionally, the analysis has included environmental benefits of avoided landfilling of food wastes and digestate use as a substitute for synthetic fertilisers. The analysis of the GHG mitigation benefits of resource management/circular economy policies, namely, the mandating of a ban on the landfilling of food wastes, has demonstrated the very substantial GHG emission reduction that can be achieved by these policy options - 2151.04 kg CO 2 eq per MWh relative to UK Grid. In addition to the reduction in GHG emission, the utilization of food waste for AD instead of landfilling can manage the leakage of nutrients to water resources and eliminate eutrophication impacts which occur, typically as the result of field application. The results emphasise the benefits of using life-cycle thinking to underpin policy development and the implications for this are discussed with a particular focus on the analysis of policy development across the climate, renewable energy, resource management and bioeconomy nexus and recommendations made for future research priorities. Copyright © 2017 Elsevier Ltd. All rights reserved.

Naturally occurring radionuclides in food and drinking water from a thorium-rich area

International Nuclear Information System (INIS)

Costa Lauria, Dejanira da; Rochedo, Elaine R.R.; Godoy, Maria Luisa D.P.; Santos, Eliane E.; Hacon, Sandra S.

2012-01-01

This paper focuses on a survey of uranium and thorium decay chain radionuclides in food and drinking water from the thorium-rich (monazite-bearing) region of Buena, which is located in the state of Rio de Janeiro, Brazil. The radionuclide concentration values in the food and drinking water from Buena reached values higher than 100-fold the international reference values. The daily intake of radionuclides by the local population is similar to that of another high background radiation area in Brazil, but the intake is higher than that of residents from a normal background radiation area. Approximately 58 % of the food consumed by Buena inhabitants is produced locally. Based on that figure, locally produced food and the dilution of total radionuclides in the diet of residents caused by food importation are both highly relevant to a population's intake of radionuclides. The concentration values for 210 Pb and the radium isotopes in drinking water from Buena are among the highest values to be reported in the literature. 228 Ra is the most important radionuclide ingested with both food and water among the inhabitants of Buena. (orig.)

Protein extraction method for the proteomic study of a Mexican traditional fermented starchy food.

Science.gov (United States)

Cárdenas, C; Barkla, B J; Wacher, C; Delgado-Olivares, L; Rodríguez-Sanoja, R

2014-12-05

Pozol is a traditional fermented maize dough prepared in southeastern Mexico. Wide varieties of microorganisms have already been isolated from this spontaneously fermented product; and include fungi, yeasts, and lactic- and non-lactic acid bacteria. Pozol presents physicochemical features different from that of other food fermentation products, such as a high starch content, in addition to a low protein content. It is these qualities that make it intractable for protein recovery and characterization. The aim of this study was to develop a methodology to optimize the recovery of proteins from the pozol dough following fermentation, by reducing the complexity of the mixture prior to 2D-PAGE analysis and sequencing, to allow the characterization of the metaproteome of the dough. The proteome of 15day fermented maize dough was characterized; proteins were separated and analyzed by mass spectrometry (LC-MS/MS). Subsequent sequence homology database searching, identified numerous bacterial and fungi proteins; with a predominance of lactic acid bacterial proteins, mainly from the Lactobacillus genus. Fungi are mainly represented by Aspergillus. For dominant genera, the most prevalent proteins belong to carbohydrate metabolism and energy production, which suggest that at 15days of fermentation not only fungi but also bacteria are metabolically active. Several methodologies have been employed to study pozol, with a specific focus toward the identification of the microbiota of this fermented maize dough, using both traditional cultivation techniques and culture independent molecular techniques. However to date, the dynamics of this complex fermentation is not well understood. With the purpose to gain further insight into the nature of the fermentation, we used proteomic technologies to identify the origin of proteins and enzymes that facilitate substrate utilization and ultimately the development of the microbiota and fermentation. In this paper we overcome the first general

Food Allergy

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... 1,3-galactose, a carbohydrate found on mammalian meat, and is associated with being bitten by the ... home. Treating Food Allergies There is currently no cure for food allergy, but there are many promising ...

Inulin rich carbohydrates extraction from Jerusalem artichoke (Helianthus tuberosus L.) tubers and application of different drying methods.

Science.gov (United States)

Rubel, Irene A; Iraporda, Carolina; Novosad, Rocio; Cabrera, Fernanda A; Genovese, Diego B; Manrique, Guillermo D

2018-01-01

In this study the operational extraction variables to obtain higher yields of inulin from Jerusalem artichoke tubers (JAT), as well as the optimal conditions to obtain a stable and dispersible powdered product by either spray or freeze drying, were studied. With this purpose, the powder yield, moisture content, water activity and flowability or products obtained by different experimental conditions were analyzed. Inulin rich carbohydrates (IRC) extraction was performed from lyophilized and ground tubers employing distilled hot water as solvent. It was proved that the solid:solvent ratio (S:S) was the critical variable in the extraction process, followed by temperature. Thus, the IRC extraction was optimal without ultrasound assistance, at 76°C, employing a S:S of 1:16, during 90min. In addition, the powder obtained by freeze-drying of the IRC extract showed advantages respect to powders obtained by spray-drying regarding the yield and considering that maltodextrin was not necessary as encapsulation agent. In another hand, spray drying process provided IRC powered materials with appropriate flow properties, and taking into account cost and time of production, this method should be considered as an alternative of freeze-drying. Copyright © 2017 Elsevier Ltd. All rights reserved.

Consumption of food away from home in Bangladesh: Do rich households spend more?

Science.gov (United States)

Mottaleb, Khondoker A; Rahut, Dil Bahadur; Mishra, Ashok K

2017-12-01

While consumption of food away from home (FAFH) is an established phenomenon among households in the developed countries, FAFH is a growing phenomenon in many middle-income and rapidly growing developing countries. Although, studies are available on the factors affecting consumption of FAFH in developed countries, there is a paucity of such studies in developing countries. This study examines households' choice of and expenditures on FAFH. We used information from Bangladeshi households and applied a double-hurdle regression model estimation procedure. Findings show that, in general, rich households are spending proportionately less on FAFH and, over time, the trend is continuing. Although households with female members who work in the non-farm sector are more likely to consume FAFH, educated household heads and spouses, and particularly urban households are less likely to consume and spend on FAFH. As the problem of food adulteration by dishonest sellers is rampant in Bangladesh, perhaps it discourages rich, urban and households headed by educated heads and spouses to consume and spend more on FAFH. Based on the findings, some points of interventions are also prescribed in this study. Copyright © 2017 Elsevier Ltd. All rights reserved.

Nutritional Value and Potential Chemical Food Safety Hazards of Selected Traditional and Conventional Pork Hams from Poland

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Michał Halagarda

2017-01-01

Full Text Available Consumers no longer look for food characterized only by health safety and proper nutritional value. As a result, an increased interest in traditional and regional food can be observed. The aim of this paper is to analyze the results of a comparative analysis of three types of hams: traditional products registered on the List of Traditional Products of the Polish Ministry of Agriculture and Rural Development, then products whose names, retail prices, appearance, and manufacturer’s description suggest traditional methods of production, and finally conventional hams. The results show that traditional hams are characterized by the highest nutritional value among the analyzed groups of products. They have the lowest water and a high protein content. In addition, traditional hams are distinguished by a low concentration of sodium chloride and no addition of phosphates. The residues of nitrites and nitrates indicate their moderate use in manufacturing processes.

Traditional and Current Food Use of Wild Plants Listed in the Russian Pharmacopoeia

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Alexander N. Shikov

2017-11-01

Full Text Available Historically Russia can be regarded as a “herbophilious” society. For centuries the multinational population of Russia has used plants in daily diet and for self-medication. The specificity of dietary uptake of medicinal plants (especially those in the unique and highly developed Russian herbal medical tradition has remained mostly unknown in other regions. Based on 11th edition of the State Pharmacopoeia of the USSR, we selected 70 wild plant species which have been used in food by local Russian populations. Empirical searches were conducted via the Russian-wide applied online database E-library.ru, library catalogs of public libraries in St-Petersburg, the databases Scopus, Web of Science, PubMed, and search engine Google Scholar. The large majority of species included in Russian Pharmacopoeia are used as food by local population, however, aerial parts are more widely used for food. In this review, we summarize data on medicinal species published in Russia and other countries that are included in the Russian Pharmacopoeia and have being used in food for a long time. Consequently, the Russian Pharmacopoeia is an important source of information on plant species used traditionally at the interface of food and medicine. At the same time, there are the so-called “functional foods”, which denotes foods that not only serves to provide nutrition but also can be a source for prevention and cure of various diseases. This review highlights the potential of wild species of Russia monographed in its pharmacopeia for further developing new functional foods and—through the lens of their incorporation into the pharmacopeia—showcases the species' importance in Russia.

Traditional food consumption and nutritional status of Dalit mothers in rural Andhra Pradesh, South India.

Science.gov (United States)

Schmid, M A; Egeland, G M; Salomeyesudas, B; Satheesh, P V; Kuhnlein, H V

2006-11-01

To describe prevalence of malnutrition and their correlates of nutrient and traditional food consumption in rural Dalit mothers. In a cross-sectional study, we used socio-cultural questionnaires, anthropometric measurements and clinical eye examinations during the rainy season in 2003. Food frequency questionnaires and 24-h recalls were conducted during both summer and rainy seasons. Dalit mothers with young children were recruited from 37 villages in the Medak District of rural Andhra Pradesh, India. Dalit mothers (n = 220) participated. The prevalence of chronic energy-deficient (CED) mothers (body mass index women and active women were more likely to have CED than those literate and non-active (relative risks (RR) = 1.6 and 1.4, respectively, P Dalit women are predominant problems in this area. Increased consumption of local traditional Dalit food (particularly sorghum, pulses, vegetables and animal source food) should be incorporated as an important component of intervention strategies to improve nutritional status.

Energy intake and food sources of eight Latin American countries: results from the Latin American Study of Nutrition and Health (ELANS).

Science.gov (United States)

Kovalskys, Irina; Fisberg, Mauro; Gómez, Georgina; Pareja, Rossina G; Yépez García, Martha C; Cortés Sanabria, Lilia Y; Herrera-Cuenca, Marianella; Rigotti, Attilio; Guajardo, Viviana; Zalcman Zimberg, Ioná; Nogueira Previdelli, Agatha; Moreno, Luis A; Koletzko, Berthold

2018-05-31

Few previous studies in Latin America (LA) have provided data on dietary intake composition with a standardized methodology. The present study aimed to characterize energy intake (EI) and to describe the main food sources of energy in representative samples of the urban population from eight LA countries from the Latin American Study in Nutrition and Health (ELANS). Cross-sectional study. Usual dietary intake was assessed with two non-consecutive 24 h dietary recalls. Urban areas from eight countries (Argentina, Brazil, Chile, Colombia, Costa Rica, Ecuador, Peru, Venezuela), September 2014 to July 2015. Adolescents and adults aged 15-65 years. Final sample comprised 9218 individuals, of whom 6648 (72·1 %) were considered plausible reporters. Overall, mean EI was 8196 kJ/d (1959 kcal/d), with a balanced distribution of macronutrients (54 % carbohydrate, 30 % fat, 16 % protein). Main food sources of energy were grains, pasta and bread (28 %), followed by meat and eggs (19 %), oils and fats (10 %), non-alcoholic homemade beverages (6 %) and ready-to-drink beverages (6 %). More than 25 % of EI was provided from food sources rich in sugar and fat, like sugary drinks, pastries, chips and candies. Meanwhile, only 18 % of EI was from food sources rich in fibre and micronutrients, such as whole grains, roots, fruits, vegetables, beans, fish and nuts. No critical differences were observed by gender or age. Public health efforts oriented to diminish consumption of refined carbohydrates, meats, oils and sugar and to increase nutrient dense-foods are a priority in the region to drive to a healthier diet.

Evaluating the Effectiveness of Traditional Training Methods in Non-Traditional Training Programs for Adult Learners through a Pre-Test/Post-Test Comparison of Food Safety Knowledge

Science.gov (United States)

Dodd, Caleb D.; Burris, Scott; Fraze, Steve; Doerfert, David; McCulloch, Abigail

2013-01-01

The incorporation of hot and cold food bars into grocery stores in an effort to capture a portion of the home meal replacement industry is presenting new challenges for retail food establishments. To ensure retail success and customer safety, employees need to be educated in food safety practices. Traditional methods of training are not meeting…

Biomarkers of oxidative stress and of antioxidative defense: Relationship to intervention with antioxidant-rich foods

DEFF Research Database (Denmark)

Dragsted, Lars Ove; Young, Jette Feveile; Loft, Steffen

2001-01-01

polyphenol intake was observed. There was an increased oxidative stress response toward plasma proteins from food items rich in polyphenols and vitamin C and a decreased response when fruits and vegetables were omitted using a controlled diet. There also was a similar trend toward increased antioxidant...

Purchase rates and energy content of nutritionally promoted and traditional fast foods purchased at lunchtime in Australia - a pilot study.

Science.gov (United States)

Atkinson, Louise F; Palmer, Michelle A

2012-03-01

Nutritionally promoted foods are now available at fast-food establishments. Little is known about their popularity, who is purchasing them, or their impact on dietary intake. Our study aimed to determine: how often nutritionally promoted fast foods were purchased; the demographic characteristics of people purchasing these foods; and if purchasing these foods resulted in reduced energy, and increased vegetable, content of lunches compared with those who purchased traditional fast foods. A survey collecting lunchtime fast-food purchases and demographic details was administered over two months. Nutritionally promoted products included the McDonalds' 'Heart Foundation Tick Approved' range and Subway's 'Six grams of fat or less' range. Energy and vegetable contents were estimated using information from fast-food companies' websites. Differences in demographics, energy and vegetable contents between individuals purchasing nutritionally promoted and traditional lunches were assessed using χ2 and t tests. Queensland, Australia. Lunchtime diners aged over 16 years at Subway and McDonalds. Surveys were collected from 927 respondents (58 % male, median age 25 (range 16-84) years; 73 % response rate). Only 3 % (n 24/910) of respondents who ordered a main option had purchased a nutritionally promoted item. Purchasers of nutritionally promoted foods were ∼13 years older, predominantly female (79 %), and more often reported involvement in a health-related profession (29 % v. 11 %) than purchasers of traditional foods (P < 0·05). Purchasers of nutritionally promoted foods ordered 1·5 fewer megajoules and 0·6 more vegetable servings than purchasers of traditional foods (P < 0·05). Nutritionally promoted fast foods may reduce lunchtime energy content, however these foods were infrequently chosen.

Ruminal degradation kinetics of protein foods by in vitro gas production technique

Directory of Open Access Journals (Sweden)

Ivone Yurika Mizubuti

2014-02-01

Full Text Available Chemical analysis of carbohydrates and nitrogen fractions, as well as, determination their carbohydrates digestion rates in soyben meal (SM, crambe meal (CM, radish meal (RM, wet brewery residue (WBR and dehydrated silkworm chrysalis (SCD were accomplished. The kinetics parameters of non-fibrous carbohydrates (NFC and B2 fraction were estimated using cumulative gas production technique. Among the foods studied there was considerable variation in chemical composition. The crambe meal was the only food that did not present synchronism between carbohydrate and nitrogen fractions. In this food there was predominance of A+B1 carbohydrates fractions and B1+B2 nitrogen compounds fraction, and for the other predominated B2 carbohydrate fraction and B1+ B2 nitrogen compounds fraction. There were differences among the digestive kinetic parameters for all foods. The greater participation in gas production due to non-fibrous carbohydrates was found in the crambe meal and oilseed radish meal. The fermentation of fibrous carbohydrates provided higher gas volume in the wet brewery residue and in the soybean meal, however, the soybean meal was food with higher total gas volume. Non fibrous carbohydrates degradation rates of wet brewery residue and dehydrated silkworm chrysalis were far below the limits of degradation of this fraction. Due to the parameters obtained by the cumulative gas production, the soybean meal was the best food, however, all others have potential for use in animal nutrition. The cumulative gas production technique allows the estimative of degradation rates and provides further information about the ruminal fermentation kinetics of foods.

Utilization of the Space food in Space Agriculture

Science.gov (United States)

Katayama, Naomi; Yamashita, Masamichi; Hashimoto, Hirofumi; Space Agriculture Task Force

2012-07-01

It is important that we think about the utilization of the Space food in the space agriculture. In addition, these studies may lead the food problem on the earth on the solution. This study thought about the utilization of the food and thought about doing a stem and the root of vegetables performed water culture of with food. I order Japan Food Research Laboratories to do the nutritional analysis of the root of a lettuce cultivated by water culture. The analysis items were lipid, carbohydrates, energy, protein, water, ash, Na, P, Fe, Ca, K, Mg, Cu, Zn, Mn, vitamin B12, vitamin C, vitamin D, dietary fiber(water soluble or insoluble). Most were water, but, as for the root of the lettuce, it was revealed that it was rich in a mineral (calcium, iron and magnesium).To eat the root of the lettuce will be good nutritional supply of minerals (calcium, iron) in the space life. In the result, water and mineral supply could make good use of in low calorie at loots of the lettuce. We want to think about the utilization of each food more in future.

Monosodium glutamate delivered in a protein-rich soup improves subsequent energy compensation.

Science.gov (United States)

Masic, Una; Yeomans, Martin R

2014-01-01

Previous research suggests that monosodium glutamate (MSG) may have a biphasic effect on appetite, increasing appetite within a meal with its flavour-enhancing effect, but enhancing subsequent satiety due to its proposed role as a predictor of protein content. The present study explored this by assessing the impact of a 450 g soup preload differing in MSG concentration (1 % MSG added (MSG+) or no MSG (MSG-)) and nutrient content (low-energy control or high-energy carbohydrate or high-energy protein) on rated appetite and ad libitum intake of a test meal in thirty-five low-restraint male volunteers using a within-participant design. Protein-rich preloads significantly reduced intake at the test meal and resulted in more accurate energy compensation than did carbohydrate-rich preloads. This energy compensation was stronger in the MSG+ protein conditions when compared with MSG+ carbohydrate conditions. No clear differences in rated appetite were seen in MSG or the macronutrient conditions alone during preload ingestion or 45 min after intake. Overall, these findings indicate that MSG may act to further improve energy compensation when provided in a protein-rich context.

Effect of a Nutrient Rich Foods consumer education program: results from the nutrition advice study.

Science.gov (United States)

Glanz, Karen; Hersey, James; Cates, Sheryl; Muth, Mary; Creel, Darryl; Nicholls, Jill; Fulgoni, Victor; Zaripheh, Susan

2012-01-01

The Nutrient Rich Foods (NRF) approach to eating uses the NRF Index, a nutrient profiling metric to help consumers choose foods that contain more vitamins, minerals, and other nutrients per kilocalorie. Research is needed to test the efficacy of dietary guidance using nutrient profiling systems to rank foods. To examine whether nutrition education and supporting materials would increase understanding of the NRF approach and improve food shopping, meal planning, consumption of nutrient-rich foods, and diet quality. Unbalanced randomized controlled trial conducted in February to May 2009 with participants assigned to NRF education group (n=128) or control group receiving standard nutrition education (n=61). Adult primary food shoppers and preparers with at least one child in the household aged 3 to 17 years. Group education session and support tools (pocket guide, shopping list, refrigerator magnet, weekly e-mail messages, and biweekly mailings). Surveys of knowledge, attitudes, and behaviors and two 24-hour telephone dietary recalls at baseline and after an 8-week intervention period. Examined time-by-treatment interactions in outcome measures. Compared to controls, NRF participants increased meal planning (+24.2% vs ?4.9%; Pfoods (+60.2% vs +24.6%; Ptrend), and consumed more vegetables and fruits (Ptrend). Significant improvements were observed in Healthy Eating Index component scores for total fruit; whole fruit; whole grains; saturated fat; and energy from solid fats, alcohol, and added sugars. Findings of this study showed that a consumer education program increased participants' use of the NRF approach and improved diet quality. Larger and longer-term studies are needed to confirm the findings and better understand processes of change. Copyright © 2012 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Carbohydrate digestion in Lutzomyia longipalpis' larvae (Diptera - Psychodidae).

Science.gov (United States)

Vale, Vladimir F; Moreira, Bruno H; Moraes, Caroline S; Pereira, Marcos H; Genta, Fernando A; Gontijo, Nelder F

2012-10-01

Lutzomyia longipalpis is the principal species of phlebotomine incriminated as vector of Leishmania infantum, the etiological agent of visceral leishmaniasis in the Americas. Despite its importance as vector, almost nothing related to the larval biology, especially about its digestive system has been published. The objective of the present study was to obtain an overview of carbohydrate digestion by the larvae. Taking in account that phlebotomine larvae live in the soil rich in decaying materials and microorganisms we searched principally for enzymes capable to hydrolyze carbohydrates present in this kind of substrate. The principal carbohydrases encountered in the midgut were partially characterized. One of them is a α-amylase present in the anterior midgut. It is probably involved with the digestion of glycogen, the reserve carbohydrate of fungi. Two other especially active enzymes were present in the posterior midgut, a membrane bound α-glucosidase and a membrane bound trehalase. The first, complete the digestion of glycogen and the other probably acts in the digestion of trehalose, a carbohydrate usually encountered in microorganisms undergoing hydric stress. In a screening done with the use of p-nitrophenyl-derived substrates other less active enzymes were also observed in the midgut. A general view of carbohydrate digestion in L. longipalpis was presented. Our results indicate that soil microorganisms appear to be the main source of nutrients for the larvae. Copyright © 2012 Elsevier Ltd. All rights reserved.

Nutritional evaluation of former food products (ex-food) intended for pig nutrition.

Science.gov (United States)

Giromini, C; Ottoboni, M; Tretola, M; Marchis, D; Gottardo, D; Caprarulo, V; Baldi, A; Pinotti, L

2017-08-01

Ex-food or former food products (FFPs) have been proposed as one of the categories with great promise as alternative feed ingredients. FFPs' nutritional potential is not yet fully exploited. Therefore, the aim of this study was to perform a nutritional evaluation of selected FFPs. In particular, six samples of mixed FFPs, all based on bakery products, were analysed for moisture, crude protein, ether extract, crude fibre, neutral detergent fibre, acid detergent fibre, starch and ash. Nitrogen-free extractives and non-structural carbohydrate were also determined. Based on FFPs' composition data, estimation of digestible energy and metabolisable energy values for pigs were calculated. Further, the in vitro digestibility values of FFPs were investigated using a multi-step enzymatic technique. A wheat sample was included as a control feed ingredient in the study. All data were reported on dry matter basis. FFPs have shown a nutrient composition comparable with cereal grains. In the tested FFPs, the average protein content was 10.0% and the average starch content was 52.4%. Nitrogen-free extractive ranged from 61.2% to 74.7%, whereas non-structural carbohydrate ranged from 58.5% to 79.3%. Compared with wheat, FFPs were characterised by a relative high fat content, averaging about 10.1%. The relatively high nitrogen-free extractive/non-structural carbohydrate/starch and fat concentration designated FFPs as valuable energy sources. Digestible energy and metabolisable energy averages were 17.2 and 16.9 MJ kg -1 , respectively. The average in vitro digestibility value of FFPs samples was 88.2% ± 5.8%, comparable with that of wheat (90.6% ± 1.6%). FFPs are a fat-fortified version of common cereals grains. The high energy content and digestibility values elect FFPs as promising non-traditional ingredients for swine.

EUROPEAN TRADITIONAL FOOD PRODUCERS AND MARKETING CAPABILITIES: AN APPLICATION OF MARKETING MANAGEMENT PROCESS

OpenAIRE

Banterle, Alessandro; Cavaliere, Alessia; Stranieri, Stefanella; Carraresi, Laura

2009-01-01

The purpose of this paper is to evaluate the marketing management capabilities of SMEs producing traditional food products, in order to analyse the market orientation of SMEs in the food industry. Following the theoretical approach of Market Orientation, our analysis is based on an assessment of the marketing management process. The methodology refers to a survey developed through a questionnaire published on the web, and a sample of 371 firms based in Belgium, Italy, Spain, the Czech Republi...

The traditional food of migrants: Meat, water, and other challenges for dietary advice. An ethnography in Guanajuato, Mexico.

Science.gov (United States)

Smith-Morris, Carolyn

2016-10-01

The term "traditional diet" is used variously in public health and nutrition literature to refer to a substantial variety of foodways. Yet it is difficult to draw generalities about dietary tradition for specific ethnic groups. Given the strong association between migration and dietary change, it is particularly important that dietary advice for migrants be both accurate and specific. In this article, I examine the cultural construct of "traditional foods" through mixed method research on diet and foodways among rural farmers in Guanajuato, MX and migrants from this community to other Mexican and U.S. destinations. Findings reveal first, that quantitatively salient terms may contain important variation, and second, that some "traditional" dietary items -like "refresco," "carne," and "agua" - may be used in nutritionally contradictory ways between clinicians and Mexican immigrant patients. Specifically, the term "traditional food" in nutritional advice for Mexican migrants may be intended to promote consumption of fresh produce or less meat; but it may also invoke other foods (e.g., meats or corn), inspire more regular consumption of formerly rare foods (e.g., meats, flavored waters), or set up financially impossible goals (e.g., leaner meats than can be afforded). Salience studies with ethnographic follow up in target populations can promote the most useful and accurate terms for dietary advice. Copyright © 2016 Elsevier Ltd. All rights reserved.

FoodWiki: Ontology-Driven Mobile Safe Food Consumption System

Directory of Open Access Journals (Sweden)

Duygu Çelik

2015-01-01

Full Text Available An ontology-driven safe food consumption mobile system is considered. Over 3,000 compounds are being added to processed food, with numerous effects on the food: to add color, stabilize, texturize, preserve, sweeten, thicken, add flavor, soften, emulsify, and so forth. According to World Health Organization, governments have lately focused on legislation to reduce such ingredients or compounds in manufactured foods as they may have side effects causing health risks such as heart disease, cancer, diabetes, allergens, and obesity. By supervising what and how much to eat as well as what not to eat, we can maximize a patient’s life quality through avoidance of unhealthy ingredients. Smart e-health systems with powerful knowledge bases can provide suggestions of appropriate foods to individuals. Next-generation smart knowledgebase systems will not only include traditional syntactic-based search, which limits the utility of the search results, but will also provide semantics for rich searching. In this paper, performance of concept matching of food ingredients is semantic-based, meaning that it runs its own semantic based rule set to infer meaningful results through the proposed Ontology-Driven Mobile Safe Food Consumption System (FoodWiki.

ILSI Brazil International Workshop on Functional Foods: a narrative review of the scientific evidence in the area of carbohydrates, microbiome, and health

OpenAIRE

Marie E. Latulippe; Agnès Meheust; Livia Augustin; David Benton; Přemysl Berčík; Anne Birkett; Alison L. Eldridge; Joel Faintuch; Christian Hoffmann; Julie Miller Jones; Cyril Kendall; Franco Lajolo; Gabriela Perdigon; Pedro Antonio Prieto; Robert A. Rastall

2013-01-01

To stimulate discussion around the topic of ‘carbohydrates’ and health, the Brazilian branch of the International Life Sciences Institute held the 11th International Functional Foods Workshop (12 December 2011) in which consolidated knowledge and recent scientific advances specific to the relationship between carbohydrates and health were presented. As part of this meeting, several key points related to dietary fiber, glycemic response, fructose, and impacts on satiety, cognition, mood, and g...

Changes in molecular characteristics of cereal carbohydrates after processing and digestion.

Science.gov (United States)

Kasprzak, Mirosław Marek; Lærke, Helle Nygaard; Knudsen, Knud Erik Bach

2012-12-10

Different extraction, purification and digestion methods were used to investigate the molecular properties of carbohydrates in arabinoxylan and β-glucan concentrates, dietary fiber (DF) rich breads and ileum content of bread fed pigs. The breads studied were: a low DF wheat bread (WF), whole meal rye bread (GR), rye bread with kernels (RK), wheat bread supplemented with wheat arabinoxylan concentrate (AX) and wheat bread supplemented with oat β-glucan concentrate (BG). The weight average molecular weight (M(w)) of extractable carbohydrates in β-glucan concentrate decreased eight-fold after inclusion in the BG bread when exposed to in vitro digestion, while the M(w) of purified extractable carbohydrates in AX bread was reduced two-fold, and remained almost unaffected until reaching the terminal ileum of pigs. Similarly, the M(w) of purified extractable carbohydrates in GR and RK bread was not significantly changed in the ileum. The AX bread resulted in the highest concentration of dissolved arabinoxylan in the ileum among all the breads that caused a substantial increased in ileal AX viscosity. Nevertheless, for none of the breads, the M(w) of extractable carbohydrates was related neither to the bread extract nor ileal viscosity.

Changes in Molecular Characteristics of Cereal Carbohydrates after Processing and Digestion

Science.gov (United States)

Kasprzak, Mirosław Marek; Lærke, Helle Nygaard; Knudsen, Knud Erik Bach

2012-01-01

Different extraction, purification and digestion methods were used to investigate the molecular properties of carbohydrates in arabinoxylan and β-glucan concentrates, dietary fiber (DF) rich breads and ileum content of bread fed pigs. The breads studied were: a low DF wheat bread (WF), whole meal rye bread (GR), rye bread with kernels (RK), wheat bread supplemented with wheat arabinoxylan concentrate (AX) and wheat bread supplemented with oat β-glucan concentrate (BG). The weight average molecular weight (Mw) of extractable carbohydrates in β-glucan concentrate decreased eight-fold after inclusion in the BG bread when exposed to in vitro digestion, while the Mw of purified extractable carbohydrates in AX bread was reduced two-fold, and remained almost unaffected until reaching the terminal ileum of pigs. Similarly, the Mw of purified extractable carbohydrates in GR and RK bread was not significantly changed in the ileum. The AX bread resulted in the highest concentration of dissolved arabinoxylan in the ileum among all the breads that caused a substantial increased in ileal AX viscosity. Nevertheless, for none of the breads, the Mw of extractable carbohydrates was related neither to the bread extract nor ileal viscosity. PMID:23222731

Impact of carbohydrates on weight regain.

Science.gov (United States)

Bosy-Westphal, Anja; Müller, Manfred J

2015-07-01

Research on obesity treatment has shifted its focus from weight loss to weight-loss maintenance strategies. The conventional approach of a low-fat diet is challenged by insights from glycemic effects of carbohydrates on body weight regulation. Metabolic and endocrine adaptations to weight loss that contribute to weight regain involve reduced energy expenditure, increased insulin sensitivity, and enhanced orexigenic signals. This review summarizes the impact of carbohydrates on energetic efficiency, partitioning of weight regain as fat and lean mass, and appetite control. Both the amount and frequency of postprandial glycemia add to body weight regulation after weight loss and strengthen the concept of glycemic index and glycemic load. In addition, dietary fiber and slowly or poorly absorbable functional sugars modify gastrointestinal peptides involved in appetite and metabolic regulation and exert prebiotic effects. Current evidence suggests that a low-glycemic load diet with a preference for low-glycemic index foods and integration of slowly digestible, poorly absorbable carbohydrates may improve weight-loss maintenance. Future studies should investigate the health benefits of low glycemic functional sweeteners (e.g., isomaltulose and tagatose).

Effect of feeding a high-carbohydrate or a high-fat diet on subsequent food intake and blood concentration of satiety-related hormones in dogs.

Science.gov (United States)

Schauf, S; Salas-Mani, A; Torre, C; Jimenez, E; Latorre, M A; Castrillo, C

2018-02-01

Although studies in rodents and humans have evidenced a weaker effect of fat in comparison to carbohydrates on the suppression of food intake, very few studies have been carried out in this field in dogs. This study investigates the effects of a high-carbohydrate (HC) and a high-fat (HF) diets on subsequent food intake and blood satiety-related hormones in dogs. Diets differed mainly in their starch (442 vs. 271 g/kg dry matter) and fat (99.3 vs. 214 g/kg dry matter) contents. Twelve Beagle dogs received the experimental diets at maintenance energy requirements in two experimental periods, following a cross-over arrangement. In week 7 of each period, blood concentrations of active ghrelin, glucagon-like peptide (GLP-1), peptide YY, insulin, and glucose were determined before and at 30, 60, 120, 180, and 360 min post-feeding. The following week, intake of a challenge food offered 180 min after the HC and HF diets was recorded over two days. In comparison to the dogs on the HC diet, those on the HF diet had a higher basal concentration of GLP-1 (p = .010) and a higher total area under the curve over 180 min post-prandial (tAUC 0-180 ) (p = .031). Dogs on the HC diet showed a higher elevation of ghrelin at 180 min (p = .033) and of insulin at 360 min (p = .041), although ghrelin and insulin tAUC 0-180 did not differ between the two diets (p ˃ .10). Diet had no effect on challenge food intake (p ˃ .10), which correlated with the tAUC 0-180 of ghrelin (r = .514, p = .010), insulin (r = -.595, p = .002), and glucose (r = -.516, p = .010). Feeding a diet high in carbohydrate or fat at these inclusion levels does not affect the feeding response at 180 min post-prandial, suggesting a similar short-term satiating capacity. © 2017 Blackwell Verlag GmbH.

Circulating FGF21 in humans is potently induced by short term overfeeding of carbohydrates

Directory of Open Access Journals (Sweden)

Anne-Marie Lundsgaard

2017-01-01

Full Text Available Objective: Fibroblast-growth factor 21 (FGF21 is thought to be important in metabolic regulation. Recently, low protein diets have been shown to increase circulating FGF21 levels. However, when energy contribution from dietary protein is lowered, other macronutrients, such as carbohydrates, must be increased to meet eucaloric balance. This raises the possibility that intake of a diet rich in carbohydrates may induce an increase in plasma FGF21 levels per se. Here we studied the role of dietary carbohydrates on the levels of circulating FGF21 and concomitant physiologic effects by feeding healthy men a carbohydrate rich diet without reducing protein intake. Methods: A diet enriched in carbohydrates (80 E% carbohydrate; CHO and a eucaloric control diet (CON were provided to nine healthy men for three days. The energy intake during the CHO diet was increased (+75% energy to ensure similar dietary protein intake in CHO and CON. To control for the effect of caloric surplus, we similarly overfed (+75% energy the same subjects for three days with a fat-rich diet (78 E% fat; FAT, consisting of primarily unsaturated fatty acids. The three diets were provided in random order. Results: After CHO, plasma FGF21 concentration increased 8-fold compared to CON (329 ± 99 vs. 39 ± 9 pg ml−1, p < 0.05. In contrast, after FAT only a non-significant tendency (p = 0.073 to an increase in plasma FGF21 concentration was found. The increase in FGF21 concentration after CHO correlated closely (r = 0.88, p < 0.01 with increased leg glucose uptake (62%, p < 0.05 and increased hepatic glucose production (17%, p < 0.01, indicating increased glucose turnover. Plasma fatty acid (FA concentration was decreased by 68% (p < 0.01, supported by reduced subcutaneous adipose tissue HSL Ser660 phosphorylation (p < 0.01 and perilipin 1 protein content (p < 0.01, pointing to a suppression of adipose tissue lipolysis. Concomitantly, a 146% increase in the

Meal-specific food patterns and the incidence of hyperglycemia in a Chinese adult population.

Science.gov (United States)

Shi, Zumin; Riley, Malcolm; Taylor, Anne; Noakes, Manny

2017-07-01

This study aimed to examine the association between meal-specific food patterns and incident hyperglycaemia in a Chinese adult population. Adults aged 20 years and older (n 1056) were followed from 2002 to 2007. Dietary data were collected using a 3-d food record and meal-specific (breakfast, lunch and dinner) food patterns were independently described by factor analysis based on the consumption of thirty-five food groups at each eating occasion. Each food pattern score was recoded as quartiles. Hyperglycaemia was defined as fasting plasma glucose >5·6 mmol/l at baseline and follow-up. The associated between food patterns and incident hyperglycaemia was assessed by logistic regression. During the follow-up, 125 new cases of hyperglycaemia were identified. Traditional (wheat) breakfast was inversely associated with incident hyperglycaemia, whereas traditional (rice, vegetable and pork) lunch and dinner were positively associated with the risk of incident hyperglycaemia, even after adjustment for a number of covariates including glycaemic load, carbohydrate intake and BMI. Incident hyperglycaemia occurred in 15·9, 13·6, 11·7, 6·1 % across quartiles of traditional breakfast; and 5·3, 9·1, 15·9, 17·1 % of the quartiles of traditional lunch pattern. The adjusted OR for hyperglycaemia was 0·67 (95 % CI 0·48, 0·92), 1·83 (95 % CI 1·32, 2·53) and 1·39 (95 % CI 1·04, 1·86) for 1 sd increase of traditional breakfast, lunch and dinner pattern factor score, respectively. A traditional wheat-based breakfast is associated with a decreased risk of hyperglycaemia. A rice-based traditional lunch and dinner is associated with an increased risk of hyperglycaemia in Chinese adults.

Differential effects of high-fat and high-carbohydrate isoenergetic meals on cardiac autonomic nervous system activity in lean and obese women.

Science.gov (United States)

Tentolouris, N; Tsigos, C; Perea, D; Koukou, E; Kyriaki, D; Kitsou, E; Daskas, S; Daifotis, Z; Makrilakis, K; Raptis, S A; Katsilambros, N

2003-11-01

Food ingestion can influence autonomic nervous system activity. This study compares the effects of 2 different isoenergetic meals on sympathetic nervous system (SNS) activity, assessed by heart rate variability (HRV) and plasma norepinephrine (NE) levels, in lean and obese women. Fifteen lean and 15 obese healthy women were examined on 2 occasions: after a carbohydrate (CHO)-rich and after a fat-rich test meal. Measurements of blood pressure, heart rate, resting energy expenditure, plasma glucose, lipids, insulin, leptin, and NE, as well as spectral analysis of the HRV, were performed at baseline and every 1 hour for 3 hours after meals. At baseline, obese women had higher SNS activity than lean controls (higher values of low-to-high frequency ratio [LF/HF], 1.52 +/- 0.31 v 0.78 +/- 0.13, P=.04; and plasma NE levels, 405.6 +/- 197.9 v 240.5 +/- 95.8 pg/mL, Pmeal a greater increase in LF/HF and in plasma NE levels was observed in lean, compared to obese women (1.21 +/- 0.6 v 0.32 +/- 0.06, P=.04; and 102.9 +/- 35.4 v 38.7 +/- 12.3 pg/mL, P=.01, respectively), while no differences were observed after the fat-rich meal. Meal-induced thermogenesis was higher after the CHO-rich as compared to the fat-rich meal and was comparable between lean and obese women. Changes in HRV were not associated with the thermogenic response to the test meals. In conclusion, consumption of a CHO-rich meal causes greater cardiac SNS activation in lean than in obese women, while fat ingestion does not result in any appreciable change in either group. SNS activation does not appear to influence the thermic effect of the food in either lean or obese women.

Marketing management capabilities and price setting: An empirical analysis in the EU traditional food sector

OpenAIRE

Banterle, Alessandro; Cavaliere, Alessia; Stranieri, Stefanella; Carraresi, Laura

2009-01-01

In the EU, small and medium sized enterprises (SMEs), which constitute the majority of firms in the food industry, are fighting for survival as they face growing market competition from large firms (Knight, 2000). On the other hand, market opportunities for SMEs are connected to the evolution of consumer preferences toward food quality, especially for traditional food products (O’Reilly and Haines, 2004). To profit from such opportunities SMEs need to adapt their strategies, focussing on cons...

Innovative Agrifood Supply Chain Network: Leading to traditional, ¡°back to the future¡± foods

Directory of Open Access Journals (Sweden)

Paraskevi Christina Sakali

2017-05-01

Full Text Available non- economic environments, to changes in consumers’ lifestyles, from global increases in food consumption, to diminishing production base and now days from the not stable political and economic situation and the continuous global economic deceleration of growth. The challenges cannot be met by any individual enterprise but it requires concerted actions and coordination of initiatives within an effective food chain management. By utilizing basic concepts of innovation management techniques (IMTs, and developing an innovative management (M.I. process we have applied innovation in two enterprises of the same traditional food chain for a three year period and evaluated the results based on the 12 different parameters developed by the innovation radar. The results show that the applied methodology had a major impact to the growth of both companies and the upgrade of their innovation capacity. In terms of the impact of the methodology within the food chain itself the success is evaluated based on the new, innovative, “BACK TO THE FUTURE” foods which were developed and promoted in the market by these companies and their close collaboration. Thus, we have developed a useful and valuable innovation practical tool available to managers of companies and to policy makers which can be used effectively for local development and regional growth of the agri food sector. Further research applying the methodology in agri food chains of other sectors such as dairy, meat etc., in bigger companies in the traditional and non-traditional sector is required in order to better evaluate its validity and effectiveness.

“Make starchy foods part of most meals”: a food-based dietary ...

African Journals Online (AJOL)

2013-04-08

Apr 8, 2013 ... plan meals around “starchy” or high-carbohydrate food, rather than protein food ..... reported higher availability and intake of vegetables and fruit in urban .... foods and products in airtight containers in a cool, dry place or in the ...

Combining traditional dietary assessment methods with novel metabolomics techniques: present efforts by the Food Biomarker Alliance

DEFF Research Database (Denmark)

Brouwer-Brolsma, Elske M; Brennan, Lorraine; Drevon, Christian A

2017-01-01

food metabolomics techniques that allow the quantification of up to thousands of metabolites simultaneously, which may be applied in intervention and observational studies. As biomarkers are often influenced by various other factors than the food under investigation, FoodBAll developed a food intake...... in these metabolomics studies, knowledge about available electronic metabolomics resources is necessary and further developments of these resources are essential. Ultimately, present efforts in this research area aim to advance quality control of traditional dietary assessment methods, advance compliance evaluation...

Seaweed supplements normalise metabolic, cardiovascular and liver responses in high-carbohydrate, high-fat fed rats.

Science.gov (United States)

Kumar, Senthil Arun; Magnusson, Marie; Ward, Leigh C; Paul, Nicholas A; Brown, Lindsay

2015-02-02

Increased seaweed consumption may be linked to the lower incidence of metabolic syndrome in eastern Asia. This study investigated the responses to two tropical green seaweeds, Ulva ohnoi (UO) and Derbesia tenuissima (DT), in a rat model of human metabolic syndrome. Male Wistar rats (330-340 g) were fed either a corn starch-rich diet or a high-carbohydrate, high-fat diet with 25% fructose in drinking water, for 16 weeks. High-carbohydrate, high-fat diet-fed rats showed the signs of metabolic syndrome leading to abdominal obesity, cardiovascular remodelling and non-alcoholic fatty liver disease. Food was supplemented with 5% dried UO or DT for the final 8 weeks only. UO lowered total final body fat mass by 24%, systolic blood pressure by 29 mmHg, and improved glucose utilisation and insulin sensitivity. In contrast, DT did not change total body fat mass but decreased plasma triglycerides by 38% and total cholesterol by 17%. UO contained 18.1% soluble fibre as part of 40.9% total fibre, and increased magnesium, while DT contained 23.4% total fibre, essentially as insoluble fibre. UO was more effective in reducing metabolic syndrome than DT, possibly due to the increased intake of soluble fibre and magnesium.

Seaweed Supplements Normalise Metabolic, Cardiovascular and Liver Responses in High-Carbohydrate, High-Fat Fed Rats

Directory of Open Access Journals (Sweden)

Senthil Arun Kumar

2015-02-01

Full Text Available Increased seaweed consumption may be linked to the lower incidence of metabolic syndrome in eastern Asia. This study investigated the responses to two tropical green seaweeds, Ulva ohnoi (UO and Derbesia tenuissima (DT, in a rat model of human metabolic syndrome. Male Wistar rats (330–340 g were fed either a corn starch-rich diet or a high-carbohydrate, high-fat diet with 25% fructose in drinking water, for 16 weeks. High-carbohydrate, high-fat diet-fed rats showed the signs of metabolic syndrome leading to abdominal obesity, cardiovascular remodelling and non-alcoholic fatty liver disease. Food was supplemented with 5% dried UO or DT for the final 8 weeks only. UO lowered total final body fat mass by 24%, systolic blood pressure by 29 mmHg, and improved glucose utilisation and insulin sensitivity. In contrast, DT did not change total body fat mass but decreased plasma triglycerides by 38% and total cholesterol by 17%. UO contained 18.1% soluble fibre as part of 40.9% total fibre, and increased magnesium, while DT contained 23.4% total fibre, essentially as insoluble fibre. UO was more effective in reducing metabolic syndrome than DT, possibly due to the increased intake of soluble fibre and magnesium.

Seaweed Supplements Normalise Metabolic, Cardiovascular and Liver Responses in High-Carbohydrate, High-Fat Fed Rats

Science.gov (United States)

Kumar, Senthil Arun; Magnusson, Marie; Ward, Leigh C.; Paul, Nicholas A.; Brown, Lindsay

2015-01-01

Increased seaweed consumption may be linked to the lower incidence of metabolic syndrome in eastern Asia. This study investigated the responses to two tropical green seaweeds, Ulva ohnoi (UO) and Derbesia tenuissima (DT), in a rat model of human metabolic syndrome. Male Wistar rats (330–340 g) were fed either a corn starch-rich diet or a high-carbohydrate, high-fat diet with 25% fructose in drinking water, for 16 weeks. High-carbohydrate, high-fat diet-fed rats showed the signs of metabolic syndrome leading to abdominal obesity, cardiovascular remodelling and non-alcoholic fatty liver disease. Food was supplemented with 5% dried UO or DT for the final 8 weeks only. UO lowered total final body fat mass by 24%, systolic blood pressure by 29 mmHg, and improved glucose utilisation and insulin sensitivity. In contrast, DT did not change total body fat mass but decreased plasma triglycerides by 38% and total cholesterol by 17%. UO contained 18.1% soluble fibre as part of 40.9% total fibre, and increased magnesium, while DT contained 23.4% total fibre, essentially as insoluble fibre. UO was more effective in reducing metabolic syndrome than DT, possibly due to the increased intake of soluble fibre and magnesium. PMID:25648511

More value from food waste

DEFF Research Database (Denmark)

Kim, Mi Sun; Na, Jeong-Geol; Lee, Mo-Kwon

2016-01-01

Anaerobic digestion (AD) is one of the traditional technologies for treating organic solid wastes, but its economic benefit is sometimes questioned. To increase the economic feasibility of the treatment process, the aim of this study was to recover not only biogas from food waste but lactic acid...... the supernatant by the combined process of nanofiltration and water-splitting electrodialysis. The process could recover highly purified LA by removing 85% of mineral ions such as Naþ, Kþ, Mg2þ, and Ca2þ and 90% of residual carbohydrates. Meanwhile, the solid residue remained after centrifugation was further...... (LA) as well. At first, LA fermentation of food waste (FW) was conducted using an indigenous mixed culture. During the operation, temperature was gradually increased from 35 C to 55 C, with the highest performance attained at 50 C. At 50 C and hydraulic retention time (HRT) of 1.0 d, LA concentration...

A functional carbohydrate chip platform for analysis of carbohydrate-protein interaction

International Nuclear Information System (INIS)

Seo, Jeong Hyun; Kim, Chang Sup; Hwang, Byeong Hee; Cha, Hyung Joon

2010-01-01

A carbohydrate chip based on glass or other transparent surfaces has been suggested as a potential tool for high-throughput analysis of carbohydrate-protein interactions. Here we proposed a facile, efficient, and cost-effective method whereby diverse carbohydrate types are modified in a single step and directly immobilized onto a glass surface, with retention of functional orientation. We modified various types of carbohydrates by reductive amination, in which reducing sugar groups were coupled with 4-(2-aminoethyl)aniline, which has di-amine groups at both ends. The modified carbohydrates were covalently attached to an amino-reactive NHS-activated glass surface by formation of stable amide bonds. This proposed method was applied for efficient construction of a carbohydrate microarray to analyze carbohydrate-protein interactions. The carbohydrate chip prepared using our method can be successfully used in diverse biomimetic studies of carbohydrates, including carbohydrate-biomolecule interactions, and carbohydrate sensor chip or microarray development for diagnosis and screening.

A home-based nutrition intervention to increase consumption of fruits, vegetables, and calcium-rich foods in community dwelling elders.

Science.gov (United States)

Bernstein, A; Nelson, Miriam E; Tucker, Katherine L; Layne, Jennifer; Johnson, Elizabeth; Nuernberger, Andrea; Castaneda, Carmen; Judge, James O; Buchner, David; Singh, Maria Fiatarone

2002-10-01

To increase fruit, vegetable, and calcium-rich food consumption in community-dwelling, functionally impaired elderly. Six-month, home-based nutrition intervention study. Seventy men and women older than age 69 years were randomized to either a nutrition education intervention (n = 38) or a control group that received an exercise intervention (n = 32). Nutrition education was designed to increase fruit, vegetable, and calcium-rich food consumption. Food intake was assessed by a food frequency questionnaire. Fasting blood measures of nutrients and carotenoids were performed. Statistical Analysis Two-group randomized controlled trial with pre-test and post-test design and intention-to-treat analysis. Analysis of covariance to was used to assess differences between the two groups. Baseline and change partial correlation coefficients were performed between intake and blood nutrient levels. Paired t tests were conducted to test within-group changes. Compared with the exercise group, subjects in nutrition group increased their self-reported intake of fruits by 1.1 +/- 0.2 (mean +/- SEM) servings per day (2.8 to 3.9, P = .01), vegetables 1.1 +/- 0.2 servings per day (2.3 to 3.4, P = .001), and milk/dairy 0.9 +/- 0.2 servings per day (3.0 to 3.9, P = .001). There was an increase in the dietary intake of alpha-carotene and beta-carotene in the nutrition group and this correlated with the increase in blood concentrations of alpha-carotene and beta-carotene (P foods. Recommendations for increasing consumption of fruits, vegetables, and calcium-rich foods should be specific and individualized to meet the dietary pattern and lifestyle of the individual. Compliance should be encouraged with record keeping as well as through continuous monitoring and positive reinforcement.

CARBOHYDRATE-CONTAINING COMPOUNDS WHICH BIND TO CARBOHYDRATE BINDING RECEPTORS

DEFF Research Database (Denmark)

1995-01-01

Carbohydrate-containing compounds which contain saccharides or derivatives thereof and which bind to carbohydrate binding receptors are useful in pharmaceutical products for treatment of inflammatory diseases and other diseases.......Carbohydrate-containing compounds which contain saccharides or derivatives thereof and which bind to carbohydrate binding receptors are useful in pharmaceutical products for treatment of inflammatory diseases and other diseases....

Dietary carbohydrates and triacylglycerol metabolism.

Science.gov (United States)

Roche, H M

1999-02-01

There is a growing body of scientific evidence which demonstrates that plasma triacylglycerol (TAG) concentration, especially in the postprandial state, is an important risk factor in relation to the development of CHD. Postprandial hypertriacylglycerolaemia is associated with a number of adverse metabolic risk factors, including the preponderance of small dense LDL, low HDL-cholesterol concentrations and elevated factor VII activity. Traditionally, a low-fat high-carbohydrate diet was used to prevent CHD because it effectively reduces plasma cholesterol concentrations, but this dietary regimen increases plasma TAG concentrations and reduces HDL-cholesterol concentrations. There is substantial epidemiological evidence which demonstrates that high plasma TAG and low plasma HDL concentrations are associated with an increased risk of CHD. Thus, there is reason for concern that the adverse effects of low-fat high-carbohydrate diets on TAG and HDL may counteract or negate the beneficial effect of reducing LDL-cholesterol concentrations. Although there have been no prospective studies to investigate whether reduced fat intake has an adverse effect on CHD, there is strong epidemiological evidence that reducing total fat intake is not protective against CHD. On the other hand, high-fat diets predispose to obesity, and central obesity adversely affects TAG metabolism. There is substantial evidence that in free-living situations low-fat high-carbohydrate diets lead to weight loss, which in turn will correct insulin resistance and plasma TAG metabolism. Clearly there is a need for prospective studies to resolve the issue as to whether low-fat high-carbohydrate diets play an adverse or beneficial role in relation to the development of CHD.

Bacteria associated with street vended foods: implications to food ...

African Journals Online (AJOL)

Street vended foods were analysed for the bacterial load and the presence of pathogenic and/or potentially pathogenic bacteria. The foods were collected randomly from ambulatory and stationary vendors and analysed individually and then categorized as meats, salads and carbohydrates. The microbial analysis indicated ...

Broad-scale predictability of carbohydrates and exopolymers in Antarctic and Arctic sea ice

Science.gov (United States)

Underwood, Graham J. C.; Aslam, Shazia N.; Michel, Christine; Niemi, Andrea; Norman, Louiza; Meiners, Klaus M.; Laybourn-Parry, Johanna; Paterson, Harriet; Thomas, David N.

2013-01-01

Sea ice can contain high concentrations of dissolved organic carbon (DOC), much of which is carbohydrate-rich extracellular polymeric substances (EPS) produced by microalgae and bacteria inhabiting the ice. Here we report the concentrations of dissolved carbohydrates (dCHO) and dissolved EPS (dEPS) in relation to algal standing stock [estimated by chlorophyll (Chl) a concentrations] in sea ice from six locations in the Southern and Arctic Oceans. Concentrations varied substantially within and between sampling sites, reflecting local ice conditions and biological content. However, combining all data revealed robust statistical relationships between dCHO concentrations and the concentrations of different dEPS fractions, Chl a, and DOC. These relationships were true for whole ice cores, bottom ice (biomass rich) sections, and colder surface ice. The distribution of dEPS was strongly correlated to algal biomass, with the highest concentrations of both dEPS and non-EPS carbohydrates in the bottom horizons of the ice. Complex EPS was more prevalent in colder surface sea ice horizons. Predictive models (validated against independent data) were derived to enable the estimation of dCHO concentrations from data on ice thickness, salinity, and vertical position in core. When Chl a data were included a higher level of prediction was obtained. The consistent patterns reflected in these relationships provide a strong basis for including estimates of regional and seasonal carbohydrate and dEPS carbon budgets in coupled physical-biogeochemical models, across different types of sea ice from both polar regions. PMID:24019487

Broad-scale predictability of carbohydrates and exopolymers in Antarctic and Arctic sea ice.

Science.gov (United States)

Underwood, Graham J C; Aslam, Shazia N; Michel, Christine; Niemi, Andrea; Norman, Louiza; Meiners, Klaus M; Laybourn-Parry, Johanna; Paterson, Harriet; Thomas, David N

2013-09-24

Sea ice can contain high concentrations of dissolved organic carbon (DOC), much of which is carbohydrate-rich extracellular polymeric substances (EPS) produced by microalgae and bacteria inhabiting the ice. Here we report the concentrations of dissolved carbohydrates (dCHO) and dissolved EPS (dEPS) in relation to algal standing stock [estimated by chlorophyll (Chl) a concentrations] in sea ice from six locations in the Southern and Arctic Oceans. Concentrations varied substantially within and between sampling sites, reflecting local ice conditions and biological content. However, combining all data revealed robust statistical relationships between dCHO concentrations and the concentrations of different dEPS fractions, Chl a, and DOC. These relationships were true for whole ice cores, bottom ice (biomass rich) sections, and colder surface ice. The distribution of dEPS was strongly correlated to algal biomass, with the highest concentrations of both dEPS and non-EPS carbohydrates in the bottom horizons of the ice. Complex EPS was more prevalent in colder surface sea ice horizons. Predictive models (validated against independent data) were derived to enable the estimation of dCHO concentrations from data on ice thickness, salinity, and vertical position in core. When Chl a data were included a higher level of prediction was obtained. The consistent patterns reflected in these relationships provide a strong basis for including estimates of regional and seasonal carbohydrate and dEPS carbon budgets in coupled physical-biogeochemical models, across different types of sea ice from both polar regions.

Carbohydrate microarrays

DEFF Research Database (Denmark)

Park, Sungjin; Gildersleeve, Jeffrey C; Blixt, Klas Ola

2012-01-01

In the last decade, carbohydrate microarrays have been core technologies for analyzing carbohydrate-mediated recognition events in a high-throughput fashion. A number of methods have been exploited for immobilizing glycans on the solid surface in a microarray format. This microarray...... of substrate specificities of glycosyltransferases. This review covers the construction of carbohydrate microarrays, detection methods of carbohydrate microarrays and their applications in biological and biomedical research....

A mixed methods inquiry into the determinants of traditional food consumption among three Cree communities of Eeyou Istchee from an ecological perspective.

Science.gov (United States)

Gaudin, Véronique Laberge; Receveur, Olivier; Walz, Leah; Girard, Félix; Potvin, Louise

2014-01-01

The Aboriginal nations of Canada have higher incidences of chronic diseases, coinciding with profound changes in their environment, lifestyle and diet. Traditional foods can protect against the risks of chronic disease. However, their consumption is in decline, and little is known about the complex mechanisms underlying this trend. To identify the factors involved in traditional food consumption by Cree Aboriginal people living in 3 communities in northern Quebec, Canada. Design. A mixed methods explanatory design, including focus group interviews to interpret the results of logistic regression. This study includes a secondary data analysis of a cross-sectional survey of 3 Cree communities (n=374) and 4 focus group interviews (n=23). In the first, quantitative phase of the study, data were collected using a food-frequency questionnaire along with a structured questionnaire. Subsequently, the focus group interviews helped explain and build on the results of logistic regressions. People who consume traditional food 3 days or more weekly were more likely to be 40 years old and over, to walk 30 minutes or more per day, not to have completed their schooling, to live in Mistissini and to be a hunter (ptraditional food consumption, rendering the effect undetectable. In addition, focus group participants suggested that traditional food consumption is the result of multiple interconnected influences, including individual, family, community and environmental influences, rather than a single factor. This study sheds light on a number of factors that are unique to traditional foods, factors that have been understudied to date. Efforts to promote and maintain traditional food consumption could improve the overall health and wellbeing of Cree communities.

Out-of-Home Food Consumers in Brazil: What do They Eat?

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Giovanna Calixto Andrade

2018-02-01

Full Text Available Considering the increased contribution of foods consumed outside home and their potential impact on diet, this study aims to identify eating out patterns and their association with nutritional dietary quality in Brazil. We used the Individual Food Intake Survey 2008–2009, conducted with 34,003 individuals aged 10 and up. We used factor analysis by principal component to identify out-of-home eating patterns and linear regression to explore the association between patterns scores and dietary quality. We identified three food patterns. The “Traditional meal” pattern carried more rice, beans, meat, roots and tubers, pasta, vegetables and eggs. The “typical Brazilian breakfast/tea” pattern carried more fresh bread, margarine, milk, cheese and butter. The “Ultra-processed food” pattern carried more ready-to-eat meals and soft drinks. The “traditional meal” pattern was positively associated with calories from proteins, fiber, iron, potassium and sodium densities, whereas “typical Brazilian breakfast/tea” and “ultra-processed food” patterns were positively associated with energy density, the percentage of calories from lipids or carbohydrates, trans fat and free sugar. Out-of-home eating may have a negative impact on nutritional dietary quality when based on ultra-processed food. However, it is possible to maintain a healthy out-of-home diet with adherence to traditional Brazilian cuisine.

The surplus value of Azorean macroalgae as health-promoting food. Protein, fiber, carbohydrates, lipids and vitamins determination

OpenAIRE

Lima, Elisabete; Furtado, Miguel; Garcia, Ismael G.; Paiva, Lisete S.; Baptista, José; Patarra, Rita F.; Neto, Ana I.

2012-01-01

AICMA 2012 (BIT's 1st Annual International Congress of Marine Algae), World Expo Center, Dalian, China, 20-23 de Setembro. Seaweeds are traditionally used in animal nutrition supplement and have also been an important human dietary component. In addition to their value as a human food supplement, seaweeds may also contribute as a functional o r health-promoting food to prevent some of the most degenerative diseases ofthe industrial countries. Over the past few decades, the consumption of s...

Carbohydrate Microarray on Glass: a Tool for Carbohydrate-Lectin Interactions

NARCIS (Netherlands)

Tetala, K.K.R.; Giesbers, M.; Visser, G.M.; Sudhölter, E.J.R.; Beek, van T.A.

2007-01-01

A simple method to immobilize carbohydrates on a glass surface to obtain a carbohydrate microarray is described. The array was used to study carbohydrate-lectin interactions. The glass surface was modified with aldehyde terminated linker groups of various chain lengths. Coupling of carbohydrates

Interactions Between Flavonoid-Rich Extracts and Sodium Caseinate Modulate Protein Functionality and Flavonoid Bioaccessibility in Model Food Systems.

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Elegbede, Jennifer L; Li, Min; Jones, Owen G; Campanella, Osvaldo H; Ferruzzi, Mario G

2018-05-01

With growing interest in formulating new food products with added protein and flavonoid-rich ingredients for health benefits, direct interactions between these ingredient classes becomes critical in so much as they may impact protein functionality, product quality, and flavonoids bioavailability. In this study, sodium caseinate (SCN)-based model products (foams and emulsions) were formulated with grape seed extract (GSE, rich in galloylated flavonoids) and green tea extract (GTE, rich in nongalloylated flavonoids), respectively, to assess changes in functional properties of SCN and impacts on flavonoid bioaccessibility. Experiments with pure flavonoids suggested that galloylated flavonoids reduced air-water interfacial tension of 0.01% SCN dispersions more significantly than nongalloylated flavonoids at high concentrations (>50 μg/mL). This observation was supported by changes in stability of 5% SCN foam, which showed that foam stability was increased at high levels of GSE (≥50 μg/mL, P < 0.05) but was not affected by GTE. However, flavonoid extracts had modest effects on SCN emulsion. In addition, galloylated flavonoids had higher bioaccessibility in both SCN foam and emulsion. These results suggest that SCN-flavonoid binding interactions can modulate protein functionality leading to difference in performance and flavonoid bioaccessibility of protein-based products. As information on the beneficial health effects of flavonoids expands, it is likely that usage of these ingredients in consumer foods will increase. However, the necessary levels to provide such benefits may exceed those that begin to impact functionality of the macronutrients such as proteins. Flavonoid inclusion within protein matrices may modulate protein functionality in a food system and modify critical consumer traits or delivery of these beneficial plant-derived components. The product matrices utilized in this study offer relevant model systems to evaluate how fortification with flavonoid-rich

MBTH: A novel approach to rapid, spectrophotometric quantitation of total algal carbohydrates.

Science.gov (United States)

Van Wychen, Stefanie; Long, William; Black, Stuart K; Laurens, Lieve M L

2017-02-01

A high-throughput and robust application of the 3-methyl-2-benzothiazolinone hydrazone (MBTH) method was developed for carbohydrate determination in microalgae. The traditional phenol-sulfuric acid method to quantify carbohydrates is strongly affected by algal biochemical components and exhibits a highly variable response to microalgal monosaccharides. We present a novel use of the MBTH method to accurately quantify carbohydrates in hydrolyzate after acid hydrolysis of algal biomass, without a need for neutralization. The MBTH method demonstrated consistent and sensitive quantitation of algae-specific monosaccharides down to 5 μg mL -1 without interference from other algae acidic hydrolyzate components. Copyright © 2016 Elsevier Inc. All rights reserved.

Wild food plants traditionally consumed in the area of Bologna (Emilia Romagna region, Italy)

OpenAIRE

Sansanelli, Sabrina; Tassoni, Annalisa

2014-01-01

Background This research was performed in an area belonging to the province of the city of Bologna (Emilia-Romagna region, Northern Italy). The purpose of the present survey was to record the local knowledge concerning traditional uses of wild food plants and related practices, such as gathering, processing, cooking, therapeutic uses, with the aim of preserving an important part of the local cultural heritage. Methods Thirty-nine people still retaining Traditional Local Knowledge (TLK) were i...

Polysaccharide rich fractions from barks of Ximenia americana inhibit peripheral inflammatory nociception in mice Antinociceptive effect of Ximenia americana polysaccharide rich fractions

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Kaira E.S. da Silva-Leite

Full Text Available Abstract Ximenia americana L., Olacaceae, barks are utilized in folk medicine as analgesic and anti-inflammatory. The objective was to evaluate the toxicity and antinociceptive effect of polysaccharides rich fractions from X. americana barks. The fractions were obtained by extraction with NaOH, followed by precipitation with ethanol and fractionation by ion exchange chromatography. They were administered i.v. or p.o. before nociception tests (writhing, formalin, carragenan-induced hypernociception, hot plate, or during 14 days for toxicity assay. The total polysaccharides fraction (TPL-Xa: 8.1% yield presented 43% carbohydrate (21% uronic acid and resulted in two main fractions after chromatography (FI: 12%, FII: 22% yield. FII showed better homogeneity/purity, content of 44% carbohydrate, including 39% uronic acid, arabinose and galactose as major monosaccharides, and infrared spectra with peaks in carbohydrate range for COO- groups of uronic acid. TPL-Xa (10 mg/kg and FII (0.1 and 1 mg/kg presented inhibitory effect in behavior tests that evaluate nociception induced by chemical and mechanical, but not thermal stimuli. TPL-Xa did not alter parameters of systemic toxicity. In conclusion, polysaccharides rich fractions of X. americana barks inhibit peripheral inflammatory nociception, being well tolerated by animals.

Recruitment in Swarm-Founding Wasps: Polybia occidentalis Does not Actively Scent-Mark Carbohydrate Food Sources

Directory of Open Access Journals (Sweden)

Benjamin J. Taylor

2011-01-01

Full Text Available Scent marking food resources is expected to enhance foraging efficiency reducing search time. Many social bees exhibit this behavior, but scent-marking is absent in social wasps, except for Vespa mandarinia. We tested for scent marking in the swarm-founding wasp, Polybia occidentalis. This wasp has moderately large colonies and utilizes resources that are concentrated in time and space, making scent marking profitable. Also, this wasp uses chemical markings to lead nestmates to a new nest site during swarm emigration, making it possible that it could use the same behavior to recruit nestmates to a food source. Foragers from 11 colonies were given a choice between a previously visited feeder and an unvisited one, both containing a rich, unscented sucrose solution. There was no difference in the number of visits to the two treatments. However, some individuals chose the feeder on one side more often. We conclude that foragers of this species of wasp do not use odor marks left behind by nestmates to find food, but they do exhibit the tendency, when returning to a food source that has not been depleted, to choose a resource based on its relative position, presumably by using visual cues.

The association between dietary lignans, phytoestrogen-rich foods, and fiber intake and postmenopausal breast cancer risk: a German case-control study.

Science.gov (United States)

Zaineddin, Aida Karina; Buck, Katharina; Vrieling, Alina; Heinz, Judith; Flesch-Janys, Dieter; Linseisen, Jakob; Chang-Claude, Jenny

2012-01-01

Phytoestrogens are structurally similar to estrogens and may affect breast cancer risk by mimicking estrogenic/antiestrogenic properties. In Western societies, whole grains and possibly soy foods are rich sources of phytoestrogens. A population-based case-control study in German postmenopausal women was used to evaluate the association of phytoestrogen-rich foods and dietary lignans with breast cancer risk. Dietary data were collected from 2,884 cases and 5,509 controls using a validated food-frequency questionnaire, which included additional questions phytoestrogen-rich foods. Associations were assessed using conditional logistic regression. All analyses were adjusted for relevant risk and confounding factors. Polytomous logistic regression analysis was performed to evaluate the associations by estrogen receptor (ER) status. High and low consumption of soybeans as well as of sunflower and pumpkin seeds were associated with significantly reduced breast cancer risk compared to no consumption (OR = 0.83, 95% CI = 0.70-0.97; and OR = 0.66, 95% CI = 0.77-0.97, respectively). The observed associations were not differential by ER status. No statistically significant associations were found for dietary intake of plant lignans, fiber, or the calculated enterolignans. Our results provide evidence for a reduced postmenopausal breast cancer risk associated with increased consumption of sunflower and pumpkin seeds and soybeans.

Dietary exposure to acrylamide from cafeteria foods in Jeddah schools and associated risk assessment.

Science.gov (United States)

El Tawila, Mahmoud M; Al-Ansari, Ahmed M; Alrasheedi, Amani A; Neamatallah, Abdulateef A

2017-10-01

Acrylamide (AA) is a carcinogenic and genotoxic food contaminant produced at high temperatures in foods that are rich in carbohydrates. Foods sold in schools in Jeddah, Saudi Arabia, are among such carbohydrate-rich foods produced at high cooking temperatures. It is crucial to determine the importance of AA exposure with respect to cafeteria foods and assess the associated risks. The highest mean AA level was measured in chocolate pies (439 µg kg -1 ), followed by custard pies (435 µg kg -1 ) and cheese pies (432 µg kg -1 ). The average and 95th percentile values of AA exposure were 0.51 and 1.17 [µg kg -1 body weight (BW) school day -1 ]. The average exposure significantly decreased with an increase in age, from 0.65 (µg kg -1 BW school day -1 ) in primary school students to 0.37 in secondary school students. Cheese and chocolate pies are the main contributors in AA intake. The contributions of cheese and chocolate pies to the average exposure among primary, middle and secondary school students were 23.1%, 24.7% and 29.4% and 16.9%, 12.1% and 11.9%, respectively. Other products with significant contributions included cheese sandwiches (10.8%, 8.9% and 12.7%), plain cookies (7.7%, 5.6% and 6.7%) and custard pies (7.7%, 4.8% and 8.9%). Other cafeteria products contributed to AA exposure at much lower percentages. The calculated margins of exposure (MOEs) for the average [356 and 614 for both benchmark dose lower confidence limit (BMDL) 0.18 and 0.31 mg kg -1 BW day -1 ] and 95th percentile AA exposure values (154 and 265 for both BMDL 0.18 and 0.31 mg kg -1 BW day -1 ) suggest that there is a health concern with respect to school-aged students. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

75 FR 71133 - Guidance for Industry: The Safety of Imported Traditional Pottery Intended for Use With Food and...

Science.gov (United States)

2010-11-22

... Nutrition (HFS-317), Food and Drug Administration, 5100 Paint Branch Pkwy., College Park, MD 20740. Send two... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2010-D-0571] Guidance for Industry: The Safety of Imported Traditional Pottery Intended for Use With Food and the Use of...

Food-dependent, exercise-induced gastrointestinal distress

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Burini Roberto

2011-09-01

Full Text Available Abstract Among athletes strenuous exercise, dehydration and gastric emptying (GE delay are the main causes of gastrointestinal (GI complaints, whereas gut ischemia is the main cause of their nausea, vomiting, abdominal pain and (blood diarrhea. Additionally any factor that limits sweat evaporation, such as a hot and humid environment and/or body dehydration, has profound effects on muscle glycogen depletion and risk for heat illness. A serious underperfusion of the gut often leads to mucosal damage and enhanced permeability so as to hide blood loss, microbiota invasion (or endotoxemia and food-born allergen absorption (with anaphylaxis. The goal of exercise rehydration is to intake more fluid orally than what is being lost in sweat. Sports drinks provide the addition of sodium and carbohydrates to assist with intestinal absorption of water and muscle-glycogen replenishment, respectively. However GE is proportionally slowed by carbohydrate-rich (hyperosmolar solutions. On the other hand, in order to prevent hyponatremia, avoiding overhydration is recommended. Caregiver's responsibility would be to inform athletes about potential dangers of drinking too much water and also advise them to refrain from using hypertonic fluid replacements.

Supply chain performance measurement: the case of the traditional food sector in the EU

NARCIS (Netherlands)

Gellynck, X.; Molnar, A.; Aramyan, L.H.

2008-01-01

The objective of this study is to develop a sound measurement instrument of traditional food supply chain performance integrating the perspectives of different stakeholders. Therefore first, stakeholders’ goals are generalized via focus groups and individual interviews. Second, stakeholders’ goals

Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor Ligands.

Science.gov (United States)

Tang, Ning; Skibsted, Leif H

2017-10-04

Aqueous solubility of zinc phytate (K sp = (2.6 ± 0.2) × 10 -47 mol 7 /L 7 ), essential for zinc bioavailability from plant foods, was found to decrease with increasing temperature corresponding to ΔH dis of -301 ± 22 kJ/mol and ΔS dis of -1901 ± 72 J/(mol K). Binding of zinc to phytate was found to be exothermic for the stronger binding site and endothermic for the weaker binding site. The solubility of the slightly soluble zinc citrate and insoluble zinc phytate was found to be considerably enhanced by the food components with oxygen donor, nitrogen donor, and sulfur donor ligands. The driving force for the enhanced solubility is mainly due to the complex formation between zinc and the investigated food components rather than ligand exchange and ternary complex formation as revealed by quantum mechanical calculations and isothermal titration calorimetry. Histidine and citrate are promising ligands for improving zinc absorption from phytate-rich foods.

Learning about Carbohydrates

Science.gov (United States)

... Videos for Educators Search English Español Learning About Carbohydrates KidsHealth / For Kids / Learning About Carbohydrates Print en ... source of energy for the body. What Are Carbohydrates? There are two major types of carbohydrates (or ...

Snack Food, Satiety, and Weight.

Science.gov (United States)

Njike, Valentine Yanchou; Smith, Teresa M; Shuval, Omree; Shuval, Kerem; Edshteyn, Ingrid; Kalantari, Vahid; Yaroch, Amy L

2016-09-01

In today's society, snacking contributes close to one-third of daily energy intake, with many snacks consisting of energy-dense and nutrient-poor foods. Choices made with regard to snacking are affected by a multitude of factors on individual, social, and environmental levels. Social norms, for example, that emphasize healthful eating are likely to increase the intake of nutrient-rich snacks. In addition, satiety, the feeling of fullness that persists after eating, is an important factor in suppressing overconsumption, which can lead to overweight and obesity. Thus, eating snacks between meals has the potential to promote satiety and suppress overconsumption at the subsequent meal. Numerous studies have explored the relation between snack foods and satiety. These studies concluded that whole foods high in protein, fiber, and whole grains (e.g., nuts, yogurt, prunes, and popcorn) enhance satiety when consumed as snacks. Other foods that are processed to include protein, fiber, or complex carbohydrates might also facilitate satiety when consumed as snacks. However, studies that examined the effects of snack foods on obesity did not always account for satiety and the dietary quality and portion size of the snacks consumed. Thus, the evidence concerning the effects of snack foods on obesity has been mixed, with a number of interventional and observational studies not finding a link between snack foods and increased weight status. Although further prospective studies are warranted to conclusively determine the effects of snack foods on obesity risk, the consumption of healthful snacks likely affects satiety and promotes appetite control, which could reduce obesity. © 2016 American Society for Nutrition.

Carbohydrate intake improves cognitive performance of stress-prone individuals under controllable laboratory stress

NARCIS (Netherlands)

Markus, C.R.; Panhuysen, G.; Jonkman, L.M.; Bachman, M.

1999-01-01

Cognitive performance has been found to decline after exposure to stress, particularly in stress-prone subjects. The present study investigated whether a carbohydrate-rich, protein-poor (CR/PP) diet, which may enhance cerebral serotonin function in stress-prone subjects due to increases in the

Carbohydrates

Science.gov (United States)

Carbohydrates are one of the main types of nutrients. They are the most important source of energy for your body. Your digestive system changes carbohydrates into glucose (blood sugar). Your body uses this ...

Myostatin and carbohydrate disturbances.

Science.gov (United States)

Assyov, Yavor S; Velikova, Tsvetelina V; Kamenov, Zdravko A

2017-05-01

Purpose/aim of the study: Myostatin is a myokine that has been shown to inhibit muscle growth and to have potentially deleterious effects on metabolism. The aim of the current study was to compare its circulating serum levels in subjects from the whole spectrum of carbohydrate disturbances leading to diabetes. A total of 159 age-, sex-, and BMI-matched subjects participated in the study - 50 had normal glucose tolerance (NGT), 60 had prediabetes (PreDM), and 49 had type 2 diabetes mellitus (T2D). Oral glucose tolerance testing was used to determine glucose tolerance. Serum myostatin was quantified by means of ELISA. Circulating serum myostatin levels were highest in patients with T2D, lower in subjects with prediabetes, and lowest in subjects with normoglycemia (all p Myostatin was shown to be positively associated with fasting plasma glucose, HOMA-IR, hepatic enzymes, uric acid, and FINDRISC questionnaire scores in both sexes. ROC analyses determined circulating myostatin levels to be of value for differentiating subjects with T2D (AUC = 0.72, p = 0.002 in men; AUC = 0.70, p = 0.004 in women) in the study population. After adjustment for potential confounders, in a multiple binary logistic regression model, serum myostatin added further information to traditional risk estimates in distinguishing subjects with T2D. Serum myostatin levels are higher with deterioration of carbohydrate tolerance. Furthermore, circulating myostatin is positively associated with traditional biochemical estimates of poor metabolic health. These data add to evidence of the involvement of this myokine in the pathogenesis of T2D.

21 CFR 101.80 - Health claims: dietary noncariogenic carbohydrate sweeteners and dental caries.

Science.gov (United States)

2010-04-01

... sweeteners and dental caries. 101.80 Section 101.80 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT... caries. (a) Relationship between dietary carbohydrates and dental caries. (1) Dental caries, or tooth... development of dental caries. Risk factors include tooth enamel crystal structure and mineral content, plaque...

Sensory-specific satiety for a food is unaffected by the ad libitum intake of other foods during a meal. Is SSS subject to dishabituation?

Science.gov (United States)

Meillon, S; Thomas, A; Havermans, R; Pénicaud, L; Brondel, L

2013-04-01

Sensory-specific satiety (SSS) is defined as a decrease in the pleasantness of a specific food that has just been eaten to satiation, while other non-eaten foods remain pleasant. The objectives of this study were the following: (1) to investigate whether SSS for a food is affected by the ad libitum intake of other foods presented sequentially during a meal, (2) to compare the development of SSS when foods are presented simultaneously or sequentially during a meal, and (3) to examine whether SSS is modified when foods are presented in an unusual order within a meal. Twelve participants participated in three tasting sessions. In session A, SSS for protein-, fat- and carbohydrate-rich sandwiches was measured after the ad libitum consumption of single type of each of these foods. In session B, SSS was measured for the same three foods consumed ad libitum but presented simultaneously. Session C was identical to session A, except that the presentation order of the three foods was reversed. The results indicate that once SSS for a given food is reached, the ad libitum consumption of other foods with different sensory characteristics does not decrease SSS, regardless of the order in which the foods are presented. Once reached, SSS is thus not subject to dishabituation during a meal. Copyright © 2012 Elsevier Ltd. All rights reserved.

Traditional food consumption behaviour and concern with environmental contaminants among Cree schoolchildren of the Mushkegowuk territory

Science.gov (United States)

Hlimi, Tina; Skinner, Kelly; Hanning, Rhona M; Martin, Ian D.; Tsuji, Leonard J.S.

2012-01-01

Objectives To investigate factors influencing consumption of traditional foods (e.g. wild game, fish) and concerns about environmental contaminants among schoolchildren of the Mushkegowuk Territory First Nations (Moose Factory, Fort Albany, Kashechewan, Attawapiskat, and Peawanuck). Study design Cross-sectional data collection from a Web-based Eating Behaviour Questionnaire (WEB-Q). Methods Schoolchildren in grades 6–12 (n =262) responded to 4 of the WEB-Q questions: (a) Do you eat game? (b) How often do you eat game? (c) How concerned are you about the environmental contaminants in the wild game and fish that you eat? (d) I would eat more game if… [6 response options]. Data were collected in 2004 (Fort Albany), 2005 (Peawanuck), 2006 (Attawapiskat), 2007 (Moose Factory) and 2009 (Kashechewan). Hierarchical log-linear modelling (LLM) was used for analyses of multi-way frequency data. Results Of the schoolchildren answering the specific questions: 174 consumed game; 95 reported concerns about contaminants in game; and 84 would increase their game consumption if it were more available in their homes. LLM revealed significant differences between communities; schoolchildren in Moose Factory consumed game “rarely or never” at greater than expected frequency, and fewer than expected consumed game “at least once a day”. Schoolchildren in Kashechewan had greater frequency of daily game consumption and few were concerned about contaminants in game. Using LLM, we found that sex was an insignificant variable and did not affect game consumption frequency or environmental contaminant concern. Conclusion The consumption of traditional foods differed between communities and appears to be related to contamination concerns. In addition, latitudinal variation appears to influence the frequency of traditional food consumption in children; children in the most southerly location consumed traditional food less frequently. PMID:22456047

Traditional food consumption behaviour and concern with environmental contaminants among Cree schoolchildren of the Mushkegowuk territory

Directory of Open Access Journals (Sweden)

Tina Hlimi

2012-03-01

Full Text Available Objectives: To investigate factors influencing consumption of traditional foods (e.g. wild game, fish and concerns about environmental contaminants among schoolchildren of the Mushkegowuk Territory First Nations (Moose Factory, Fort Albany, Kashechewan, Attawapiskat, and Peawanuck. Study design: Cross-sectional data collection from a Web-based Eating Behaviour Questionnaire (WEB-Q. Methods: Schoolchildren in grades 6–12 (n = 262 responded to 4 of the WEB-Q questions: (a Do you eat game? (b How often do you eat game? (c How concerned are you about the environmental contaminants in the wild game and fish that you eat? (d I would eat more game if… [6 response options]. Data were collected in 2004 (Fort Albany, 2005 (Peawanuck, 2006 (Attawapiskat, 2007 (Moose Factory and 2009 (Kashechewan. Hierarchical log-linear modelling (LLM was used for analyses of multi-way frequency data. Results: Of the schoolchildren answering the specific questions: 174 consumed game; 95 reported concerns about contaminants in game; and 84 would increase their game consumption if it were more available in their homes. LLM revealed significant differences between communities; schoolchildren in Moose Factory consumed game “rarely or never” at greater than expected frequency, and fewer than expected consumed game “at least once a day”. Schoolchildren in Kashechewan had greater frequency of daily game consumption and few were concerned about contaminants in game. Using LLM, we found that sex was an insignificant variable and did not affect game consumption frequency or environmental contaminant concern. Conclusion: The consumption of traditional foods differed between communities and appears to be related to contamination concerns. In addition, latitudinal variation appears to influence the frequency of traditional food consumption in children; children in the most southerly location consumed traditional food less frequently.

Quality assurance labels as drivers of loyalty in the case of traditional food products

DEFF Research Database (Denmark)

Chrysochou, Polymeros; Krystallis Krontalis, Athanasios; Giraud, Georges

2012-01-01

This paper examines the role of quality assurance labels as drivers of customer loyalty in the case of traditional food products. More specifically, it investigates whether quality assurance labels, such as the Designation of Origin Labels (DOLs), perform as better drivers of loyalty in comparison...... to other brand-related attributes, such as price and brand type, and if brands carrying a DOL exhibit higher loyalty levels in comparison to brands that do not carry any DOL label. Scanner data were collected from a panel of 789 French customers recording purchases over a year within a traditional food...... product category. The olarisation index (phi) was used as a measure of loyalty. The findings show that in comparison with other extrinsic product attributes, DOLs constitute less important drivers of loyalty. However, brands carrying a DOL in comparison to brands that do not carry any DOL label exhibit...

Does prior acute exercise affect postexercise substrate oxidation in response to a high carbohydrate meal?

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Hickey Matthew S

2008-01-01

Full Text Available Abstract Background Consumption of a mixed meal increases postprandial carbohydrate utilization and decreases fat oxidation. On the other hand, acute endurance exercise increases fat oxidation and decreases carbohydrate utilization during the post-exercise recovery period. It is possible that the resulting post-exercise increase in circulating nonesterified fatty acids could attenuate the ability of ingested carbohydrate to inhibit lipid oxidation. The purpose of this study was to determine whether prior exercise attenuates the usual meal-induced decline in lipid oxidation. Methods Six healthy, physically active young subjects (x age = 26.3 years, 4 males, 2 females completed three treatments in random order after a ~10 h fast: (a Exercise/Carbohydrate (Ex/CHO – subjects completed a bout of exercise at 70% VO2peak (targeted net energy cost of 400 kcals, followed by consumption of a carbohydrate-rich meal; (b Exercise/Placebo (Ex/Placebo – subjects completed an identical bout of exercise followed by consumption of a placebo; and (c No Exercise/Carbohydrate (NoEx/CHO – subjects sat quietly rather than exercising and then consumed the carbohydrate-rich meal. Blood samples were obtained before and during the postprandial period to determine plasma glucose, insulin, and non-esterified fatty acids (NEFA. Respiratory gas exchange measures were used to estimate rates of fat and carbohydrate oxidation. Results Plasma NEFA were approximately two-fold higher immediately following the two exercise conditions compared to the no-exercise condition, while meal consumption significantly increased insulin and glucose in both Ex/CHO and NoEx/CHO. NEFA concentrations fell rapidly during the 2-h postprandial period, but remained higher compared to the NoEx/CHO treatment. Carbohydrate oxidation increased rapidly and fat oxidation decreased in response to the meal, with no differences in the rates of carbohydrate and fat oxidation during recovery between the Ex

Typical horticultural products between tradition and innovation

Directory of Open Access Journals (Sweden)

Innocenza Chessa

Full Text Available Recent EU and National policies for agriculture and rural development are mainly focused to foster the production of high quality products as a result of the increasing demand of food safety, typical foods and traditional processing methods. Another word very often used to describe foods in these days is “typicality” which pools together the concepts of “food connected with a specific place”, “historical memory and tradition” and “culture”. The importance for the EU and the National administrations of the above mentioned kind of food is demonstrated, among other things, by the high number of the PDO, PGI and TSG certificated products in Italy. In this period of global markets and economical crisis farmers are realizing how “typical products” can be an opportunity to maintain their market share and to improve the economy of local areas. At the same time, new tools and strategy are needed to reach these goals. A lack of knowledge has being recognized also on how new technologies and results coming from recent research can help in exploiting traditional product and in maintaining the biodiversity. Taking into account the great variety and richness of typical products, landscapes and biodiversity, this report will describe and analyze the relationships among typicality, innovation and research in horticulture. At the beginning “typicality” and “innovation” will be defined also through some statistical features, which ranks Italy at the first place in terms of number of typical labelled products, then will be highlighted how typical products of high quality and connected with the tradition and culture of specific production areas are in a strict relationship with the value of agro-biodiversity. Several different examples will be used to explain different successful methods and/or strategies used to exploit and foster typical Italian vegetables, fruits and flowers. Finally, as a conclusion, since it is thought that

Prospects of utilization of sugar beet carbohydrates for biological hydrogen production in the EU

NARCIS (Netherlands)

Panagiotopoulos, I.A.; Bakker, R.R.; Vrije, de G.J.; Urbaniec, K.; Koukios, E.G.; Claassen, P.A.M.

2010-01-01

Hydrogen can be produced through dark anaerobic fermentation using carbohydrate-rich biomass, and through photofermentation using the organic acids produced from dark fermentation. Sugar beet is an ideal energy crop for fermentative production of hydrogen in the EU due to its environmental profile

Effects of Carbohydrate Consumption Case Study: carbohydrates in Bread

Directory of Open Access Journals (Sweden)

Neacsu N.A.

2014-12-01

Full Text Available Carbohydrates perform numerous roles in living organisms; they are an important source of energy. The body uses carbohydrates to make glucose which is the fuel that gives it energy and helps keep everything going. However, excess carbohydrate consumption has negative health effects. Bread is a basic product in our nutrition and it also is a product with a high content of carbohydrates. So, it is important to find out more information on bread and on the recommended bread type best for consumption.

Lack of effect of high-protein vs. high-carbohydrate meal intake on stress-related mood and eating behavior

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Lemmens Sofie G

2011-12-01

Full Text Available Abstract Background Consumption of meals with different macronutrients, especially high in carbohydrates, may influence stress-related eating behavior. We aimed to investigate whether consumption of high-protein vs. high-carbohydrate meals influences stress-related mood, food reward, i.e. 'liking' and 'wanting', and post-meal energy intake. Methods Participants (n = 38, 19m/19f, age = 25 ± 9 y, BMI = 25.0 ± 3.3 kg/m2 came to the university four times, fasted, once for a stress session receiving a high-protein meal, once for a rest session receiving a high-protein meal, once for a stress session receiving a high-carbohydrate meal and once for a rest session receiving a high-carbohydrate meal (randomized cross-over design. The high-protein and high-carbohydrate test meals (energy percentage protein/carbohydrate/fat 65/5/30 vs. 6/64/30 matched for energy density (4 kJ/g and daily energy requirements (30%. Stress was induced using an ego-threatening test. Pre- and post-meal 'liking' and 'wanting' (for bread, filling, drinks, dessert, snacks, stationery (non-food alternative as control was measured by means of a computer test. Following the post-meal 'wanting' measurement, participants received and consumed their wanted food items (post-meal energy intake. Appetite profile (visual analogue scales, mood state (Profile Of Mood State and State Trait Anxiety Inventory questionnaires, and post-meal energy intake were measured. Results Participants showed increased feelings of depression and anxiety during stress (P Conclusions Consumption of a high-protein vs. high-carbohydrate meal appears to have limited impact on stress-related eating behavior. Only participants with high disinhibition showed decreased subsequent 'wanting' and energy intake during rest; this effect disappeared under stress. Acute stress overruled effects of consumption of high-protein foods. Trial registration The study was registered in the Dutch Trial Register (NTR1904. The

Minimal nutrition intervention with high-protein/low-carbohydrate and low-fat, nutrient-dense food supplement improves body composition and exercise benefits in overweight adults: A randomized controlled trial

Directory of Open Access Journals (Sweden)

Cramer Joel T

2008-04-01

Full Text Available Abstract Background Exercise and high-protein/reduced-carbohydrate and -fat diets have each been shown separately, or in combination with an energy-restricted diet to improve body composition and health in sedentary, overweight (BMI > 25 adults. The current study, instead, examined the physiological response to 10 weeks of combined aerobic and resistance exercise (EX versus exercise + minimal nutrition intervention designed to alter the macronutrient profile, in the absence of energy restriction, using a commercially available high-protein/low-carbohydrate and low-fat, nutrient-dense food supplement (EXFS; versus control (CON. Methods Thirty-eight previously sedentary, overweight subjects (female = 19; male = 19 were randomly assigned to either CON (n = 10, EX (n = 14 or EXFS (n = 14. EX and EXFS participated in supervised resistance and endurance training (2× and 3×/wk, respectively; EXFS consumed 1 shake/d (weeks 1 and 2 and 2 shakes/d (weeks 3–10. Results EXFS significantly decreased total energy, carbohydrate and fat intake (-14.4%, -27.2% and -26.7%, respectively; p p p p p p 2max improved in both exercise groups (EX = +5.0% and EXFS = +7.9%; p 2max (+6.2%; p = 0.001. Time-to-exhaustion during treadmill testing increased in EX (+9.8% but was significantly less (p p p Conclusion Absent energy restriction or other dietary controls, provision of a high-protein/low-carbohydrate and -fat, nutrient-dense food supplement significantly, 1 modified ad libitum macronutrient and energy intake (behavior effect, 2 improved physiological adaptations to exercise (metabolic advantage, and 3 reduced the variability of individual responses for fat mass, muscle mass and time-to-exhaustion – all three variables improving in 100% of EXFS subjects.

Traditional Cherokee Food.

Science.gov (United States)

Hendrix, Janey B.

A collection for children and teachers of traditional Cherokee recipes emphasizes the art, rather than the science, of cooking. The hand-printed, illustrated format is designed to communicate the feeling of Cherokee history and culture and to encourage readers to collect and add family recipes. The cookbook could be used as a starting point for…

PHYSICO-CHEMICAL DETERMINATION OF CARBOHYDRATES IN THE FOODS AND BEVERAGES

OpenAIRE

I. I. Korenman; N. Ia. Mokshina; A. A. Bychkova

2014-01-01

Summary. The extraction of fructose, glucose, galactose, sucrose and lactose from aqueous salt solutions, hydrophilic solvents (aliphatic alcohols, alkyl acetates, ketones) of double and triple mixtures has been studied. Under identical conditions set quantitative characteristics extraction has been established. It was found that from the all studied carbohydrateы most fully extracted disaccharides lactose and sucrose. The conditions of concentration and almost complete recovery of carbohydra...

Garden as Education: Learning the ‘Old Ways’ of Traditional Mediterranean Food Practices

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Fiona Harrisson

2016-09-01

Full Text Available A former red-brick housing commission house in the bay-side suburbs ofMelbourne has been transformed by Mark Dymiotis to replicate traditional villageMediterranean practices of his heritage. For many years, people have come into thegarden through the Council of Adult Education and the Open Garden scheme tolearn wine making and bread baking and other traditional Greek–Mediterraneaneveryday food practices. Mark draws on his own heritage and the knowledge ofolder people, the migrants who brought these practices to this land, about whichhe has been researching, writing and teaching for over 20 years. The garden is aplatform for teaching about healthy and aff ordable everyday dietary practices. 

Growth of enterotoxigenic Staphylococcus aureus in povi masima, a traditional Pacific island food.

Science.gov (United States)

Wong, T L; Whyte, R J; Graham, C G; Saunders, D; Schumacher, J; Hudson, J A

2004-01-01

To obtain preliminary data on the microbiology and hurdles to pathogen growth in the traditional Pacific Island food, povi masima, which is essentially beef brisket cured in brine. Six containers of povi masima were prepared and two were inoculated with five enterotoxigenic strains of Staphyloccocus aureus. The povi masima were divided into two lots each containing two uninoculated control and an inoculated container. Lot 1 was incubated at room temperature (20 degrees C) and lot 2 under refrigeration (4-5 degrees C) for up to 98 days. During storage, samples were removed and tested for aerobic plate count, coagulase-producing Staphylococci, Clostridium perfringens, staphylococcal enterotoxin and various chemical parameters of the food. Coagulase-producing Staphylococci and aerobic plate counts grew to high levels in both the inoculated and uninoculated lots stored at room temperature, but enterotoxin was only detected at one time point in these lots and this may represent a false positive result. The concentration of NaCl in the meat increased with time as concentrations equilibrated, and nitrite was rapidly lost in those lots stored at room temperature. Storage at 4-5 degrees C prevented proliferation of coagulase-producing Staphylococci. For safe curing and storage, this food should be kept under refrigeration as this prevented growth of staphylococci. Optimum storage would also be achieved with improved attempts to ensure equal distribution of NaCl prior to storage. Under conditions traditionally used to cure and store this food, enterotoxigenic staphylococci can grow to numbers where toxigenesis might occur, especially during the early stages of curing where the salt has not diffused from the brine into the meat.

Choice of food and food traditions in pre-war Bosnia-Herzegovina: focus group interviews with immigrant women in Sweden.

Science.gov (United States)

Jonsson, Inger M; Wallin, Anne-Marie; Hallberg, Lillemor R-M; Gustafsson, Inga-Britt

2002-08-01

Immigrants in Sweden have on average poorer health than native Swedes, including the risk of nutritional problems. In Sweden's multicultural society there is a need for increased knowledge about eating habits in public health work within health and education. A survey of refugees from Bosnia-Herzegovina living in Sweden was undertaken to describe the choice of food and food traditions in pre-war Bosnia. The purpose was to introduce the subject of food, health and migration into public health work and develop culture-adapted food and health advice. Focus-group interviews were undertaken with a total of 20 women refugees from Bosnia-Herzegovina. Qualitative data analysis identified a large consumption of bread as a staple food with meat, vegetables, milk, cheese, legumes, egg and fish as additions. Self-sufficiency was noted with milk souring, jam making and the production of sweet fruit drinks. Home made cheese and drying or smoking of meat were common methods of food storage. In child rearing, breast-feeding for 6-8 months was most common. Home made breast milk replacements were made from semolina, rice and 'petit biscuits'. Several important factors need to be taken into account when giving culturally adapted food and health advice to Bosnian families, such as encouraging bread, vegetable and legume consumption and giving advice on substituting sweet fruit drinks for natural fruit. One should be conscious of how religious beliefs as well as socio-cultural, historical, ecological, economical and psychological influences may guide food choices.

Microalgal carbohydrates: an overview of the factors influencing carbohydrates production, and of main bioconversion technologies for production of biofuels

DEFF Research Database (Denmark)

Markou, Giorgos; Angelidaki, Irini; Georgakakis, Dimitris

2012-01-01

in research is the cultivation of microalgae for lipids production to generate biodiesel. However, there are several other biological or thermochemical conversion technologies, in which microalgal biomass could be used as substrate. However, the high protein content or the low carbohydrate content...... of the majority of the microalgal species might be a constraint for their possible use in these technologies. Moreover, in the majority of biomass conversion technologies, carbohydrates are the main substrate for production of biofuels. Nevertheless, microalgae biomass composition could be manipulated by several......Microalgal biomass seems to be a promising feedstock for biofuel generation. Microalgae have relative high photosynthetic efficiencies, high growth rates, and some species can thrive in brackish water or seawater and wastewater from the food- and agro-industrial sector. Today, the main interest...

Ghrelin response to carbohydrate-enriched breakfast is related to insulin

NARCIS (Netherlands)

Blom, W.A.M.; Stafleu, A.; Graaf, de C.; Kok, F.J.; Schaafsma, G.; Hendriks, H.F.J.

2005-01-01

Ghrelin plays an important role in the regulation of food intake. Little is known about how ghrelin concentrations are modified by dietary factors. Objective: We examined the effects of both amount and type of carbohydrate on ghrelin concentrations and all correlations among the variables ghrelin,

Perché i generi alimentari sono meno costosi nei paesi (europei ricchi? (Why Is Food Cheaper in Rich [European] Countries?

Directory of Open Access Journals (Sweden)

Alessandro Podkaminer

2004-09-01

Full Text Available Relative to non-food items, food tends to be cheaper in rich, as compared with poor European countries. This tendency cannot be explained in terms of cost developments or foreign-trade considerations. A positive explanation proposed focuses on demand-income-supply interaction. An analysis of a cross-country price-augmented modification of Engel's Law, econometrically specified, indicates that the relative price of food is related positively to the supply of food items and negatively to that of non-food items. This finding is consistent with "agricultural price scissors", and also casts a different light on the nature of economic development and structural change.

Snack Food, Satiety, and Weight123

Science.gov (United States)

Njike, Valentine Yanchou; Smith, Teresa M; Shuval, Omree; Shuval, Kerem; Edshteyn, Ingrid; Kalantari, Vahid; Yaroch, Amy L

2016-01-01

In today’s society, snacking contributes close to one-third of daily energy intake, with many snacks consisting of energy-dense and nutrient-poor foods. Choices made with regard to snacking are affected by a multitude of factors on individual, social, and environmental levels. Social norms, for example, that emphasize healthful eating are likely to increase the intake of nutrient-rich snacks. In addition, satiety, the feeling of fullness that persists after eating, is an important factor in suppressing overconsumption, which can lead to overweight and obesity. Thus, eating snacks between meals has the potential to promote satiety and suppress overconsumption at the subsequent meal. Numerous studies have explored the relation between snack foods and satiety. These studies concluded that whole foods high in protein, fiber, and whole grains (e.g., nuts, yogurt, prunes, and popcorn) enhance satiety when consumed as snacks. Other foods that are processed to include protein, fiber, or complex carbohydrates might also facilitate satiety when consumed as snacks. However, studies that examined the effects of snack foods on obesity did not always account for satiety and the dietary quality and portion size of the snacks consumed. Thus, the evidence concerning the effects of snack foods on obesity has been mixed, with a number of interventional and observational studies not finding a link between snack foods and increased weight status. Although further prospective studies are warranted to conclusively determine the effects of snack foods on obesity risk, the consumption of healthful snacks likely affects satiety and promotes appetite control, which could reduce obesity. PMID:27633103

Identification of Urinary Polyphenol Metabolite Patterns Associated with Polyphenol-Rich Food Intake in Adults from Four European Countries

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Hwayoung Noh

2017-07-01

Full Text Available We identified urinary polyphenol metabolite patterns by a novel algorithm that combines dimension reduction and variable selection methods to explain polyphenol-rich food intake, and compared their respective performance with that of single biomarkers in the European Prospective Investigation into Cancer and Nutrition (EPIC study. The study included 475 adults from four European countries (Germany, France, Italy, and Greece. Dietary intakes were assessed with 24-h dietary recalls (24-HDR and dietary questionnaires (DQ. Thirty-four polyphenols were measured by ultra-performance liquid chromatography–electrospray ionization-tandem mass spectrometry (UPLC-ESI-MS-MS in 24-h urine. Reduced rank regression-based variable importance in projection (RRR-VIP and least absolute shrinkage and selection operator (LASSO methods were used to select polyphenol metabolites. Reduced rank regression (RRR was then used to identify patterns in these metabolites, maximizing the explained variability in intake of pre-selected polyphenol-rich foods. The performance of RRR models was evaluated using internal cross-validation to control for over-optimistic findings from over-fitting. High performance was observed for explaining recent intake (24-HDR of red wine (r = 0.65; AUC = 89.1%, coffee (r = 0.51; AUC = 89.1%, and olives (r = 0.35; AUC = 82.2%. These metabolite patterns performed better or equally well compared to single polyphenol biomarkers. Neither metabolite patterns nor single biomarkers performed well in explaining habitual intake (as reported in the DQ of polyphenol-rich foods. This proposed strategy of biomarker pattern identification has the potential of expanding the currently still limited list of available dietary intake biomarkers.

Wild food plants traditionally consumed in the area of Bologna (Emilia Romagna region, Italy).

Science.gov (United States)

Sansanelli, Sabrina; Tassoni, Annalisa

2014-09-25

This research was performed in an area belonging to the province of the city of Bologna (Emilia-Romagna region, Northern Italy). The purpose of the present survey was to record the local knowledge concerning traditional uses of wild food plants and related practices, such as gathering, processing, cooking, therapeutic uses, with the aim of preserving an important part of the local cultural heritage. Thirty-nine people still retaining Traditional Local Knowledge (TLK) were interviewed between March-April 2012 and September-October 2013 by means of open and semi-structured ethnobotanical interviews. For each plant species mentioned, we recorded the botanical family, the English common name, the Italian common and/or folk names, the parts of the plant used, the culinary preparation, and the medicinal usage. The relative frequency of citation index (RFC), a tool that measures the local cultural importance of a plant species, was also included. The folk plants mentioned by the respondents belonged to 33 botanical families, of which the Rosaceae (14 plants) and the Asteraceae (9 plants) were the most representative. The species with the highest RFC index (0.77) were Crepis vesicaria subsp. taraxacifolia (Thuill) Thell and Taraxacum officinale Weber. Eleven folk plants were indicated as having therapeutic effects. T. officinale Weber, C. vesicaria subsp. taraxacifolia (Thuill) Thell and Sonchus spp., which are used as food, were reported to be depurative, blood cleaning, refreshing, diuretic and laxative. The most commonly used species was Urtica spp, which was also the most frequently cited for medicinal uses. The present survey documented the wild food plant traditional knowledge of an area belonging to the province of the city of Bologna (Emilia-Romagna region, Northern Italy). The general perception obtained is that on one side the TLK related to wild food plants has strongly been eroded, mainly due to immigration and urbanization phenomena, whereas on the other side

Randomized nutrition education intervention to improve carbohydrate counting in adolescents with type 1 diabetes study: is more intensive education needed?

Science.gov (United States)

Spiegel, Gail; Bortsov, Andrey; Bishop, Franziska K; Owen, Darcy; Klingensmith, Georgeanna J; Mayer-Davis, Elizabeth J; Maahs, David M

2012-11-01

Youth with type 1 diabetes do not count carbohydrates accurately, yet it is an important strategy in blood glucose control. The study objective was to determine whether a nutrition education intervention would improve carbohydrate counting accuracy and glycemic control. We conducted a randomized, controlled nutrition intervention trial that was recruited from February 2009 to February 2010. Youth (12 to 18 years of age, n = 101) with type 1 diabetes were screened to identify those with poor carbohydrate counting accuracy, using a previously developed carbohydrate counting accuracy test covering commonly consumed foods and beverage items presented in six mixed meals and two snacks. All participants (n = 66, age = 15 ± 3 years, 41 male, diabetes duration = 6 ± 4 years, hemoglobin A1c [HbA1c] = 8.3% ± 1.1%) were randomized to the control or intervention group at the baseline visit. The intervention group attended a 90-minute class with a registered dietitian/certified diabetes educator and twice kept 3-day food records, which were used to review carbohydrate counting progress. Carbohydrate counting accuracy (measured as described) and HbA1c were evaluated at baseline and 3 months to determine the effectiveness of the intervention. t Tests, Spearman correlations, and repeated measures models were used. At baseline, carbohydrate content was over- and underestimated in 16 and 5 of 29 food items, respectively. When foods were presented as mixed meals, participants either significantly over- or underestimated 10 of the 9 meals and 4 snacks. After 3 months of follow-up, HbA1c decreased in both the intervention and control groups by -0.19% ± 0.12% (P = 0.12) and -0.08% ± 0.11% (P = 0.51), respectively; however, the overall intervention effect was not statistically significant for change in HbA1c or carbohydrate counting accuracy. More intensive intervention might be required to improve adolescents' carbohydrate counting accuracy and nutrition management of type 1

Role of expendable income and price in food choice by low income families.

Science.gov (United States)

Burns, Cate; Cook, Kay; Mavoa, Helen

2013-12-01

The public health literature suggests that the cheapness of energy-dense foods is driving the obesity epidemic. We examined food purchases in low-income families and its relationship to the price of food and availability of funds. In-depth interviews were conducted with 22 parents with children less than 15 years of age whose major source of income was a government pension. A photo taxonomy, where participants sorted 50 photos of commonly purchased foods, was used to explore food choice. The most common food groupings used by the participants were: basic, emergency, treat and comfort. The process of food purchase was described by participants as weighing up the attributes of a food in relation to price and money available. Shoppers nominated the basic unit of measurement as quantity per unit price and the heuristic for food choice when shopping as determining "value for money" in a process of triage relating to food purchase decisions. Participants stated satiation of hunger to be the most common "value" relative to price. Given that the foods nominated as filling tended to be carbohydrate-rich staples, we suggest that public health initiatives need to acknowledge this triage process and shape interventions to promote nutrition over satiation. Copyright © 2013 Elsevier Ltd. All rights reserved.

Antimicrobial resistance in coagulase-negative staphylococci from Nigerian traditional fermented foods.

Science.gov (United States)

Fowoyo, P T; Ogunbanwo, S T

2017-01-31

Coagulase-negative staphylococci have become increasingly recognized as the etiological agent of some infections. A significant characteristic of coagulase-negative staphylococci especially strains isolated from animals and clinical samples is their resistance to routinely used antibiotics although, resistant strains isolated from fermented foods have not been fully reported. A total of two hundred and fifty-five CoNS isolates were subjected to antimicrobial susceptibility test using the disc diffusion technique. The minimum inhibitory concentration of the isolates to the tested antibiotics was determined using the microbroth dilution method. Methicillin resistant strains were confirmed by detection of methicillin resistant genes (mecA) and also employing cefoxitin screening test. The isolates were confirmed to be methicillin resistant by the detection of mecA genes and the cefoxitin screening test. The isolates demonstrated appreciable resistance to ampicillin (86.7%), sulfomethoxazole-trimethoprim (74.9%), amoxicillin-clavulanic acid (52.5%) and oxacillin (35.7%). Methicillin resistance was exhibited by 13 out of the 255 isolates although no mecA gene was detected. It was also observed that the methicillin resistant isolates were prevalent in these traditional foods; iru, kindirmo, nono and wara. This study has ameliorated the incidence of multiple antibiotic resistant coagulase-negative staphylococci in Nigerian fermented foods and if not tackled adequately might lead to horizontal transfer of antibiotic resistance from food to man.

Application of high rate, high temperature anaerobic digestion to fungal thermozyme hydrolysates from carbohydrate wastes.

Science.gov (United States)

Forbes, C; O'Reilly, C; McLaughlin, L; Gilleran, G; Tuohy, M; Colleran, E

2009-05-01

The objective of this study was to examine the feasibility of using a two-step, fully biological and sustainable strategy for the treatment of carbohydrate rich wastes. The primary step in this strategy involves the application of thermostable enzymes produced by the thermophilic, aerobic fungus, Talaromyces emersonii, to carbohydrate wastes producing a liquid hydrolysate discharged at elevated temperatures. To assess the potential of thermophilic treatment of this hydrolysate, a comparative study of thermophilic and mesophilic digestion of four sugar rich thermozyme hydrolysate waste streams was conducted by operating two high rate upflow anaerobic hybrid reactors (UAHR) at 37 degrees C (R1) and 55 degrees C (R2). The operational performance of both reactors was monitored from start-up by assessing COD removal efficiencies, volatile fatty acid (VFA) discharge and % methane of the biogas produced. Rapid start-up of both R1 and R2 was achieved on an influent composed of the typical sugar components of the organic fraction of municipal solid waste (OFMSW). Both reactors were subsequently challenged in terms of volumetric loading rate (VLR) and it was found that a VLR of 9 gCOD l(-1)d(-1) at a hydraulic retention time (HRT) of 1 day severely affected the thermophilic reactor with instability characterised by a build up of volatile fatty acid (VFA) intermediates in the effluent. The influent to both reactors was changed to a simple glucose and sucrose-based influent supplied at a VLR of 4.5 gCOD l(-1)d(-1) and HRT of 2 days prior to the introduction of thermozyme hydrolysates. Four unique thermozyme hydrolysates were subsequently supplied to the reactors, each for a period of 10 HRTs. The applied hydrolysates were derived from apple pulp, bread, carob powder and cardboard, all of which were successfully and comparably converted by both reactors. The % total carbohydrate removal by both reactors was monitored during the application of the sugar rich thermozyme

A randomized trial of preoperative oral carbohydrates in abdominal surgery

OpenAIRE

Sada, Fatos; Krasniqi, Avdyl; Hamza, Astrit; Gecaj-Gashi, Agreta; Bicaj, Besnik; Kavaja, Floren

2014-01-01

Background Carbohydrate-rich liquid drinks (CRLDs) have been recommended to attenuate insulin resistance by shortening the preoperative fasting interval. The aim of our study the effect of preoperative oral administration of CRLDs on the well-being and clinical status of patients. Methods A randomized, double blind, prospective study of patients undergoing open colorectal operations (CR) and open cholecyctectomy (CH) was conducted. Patients were divided into three groups: study, placebo, and ...

Potential Sources for Lipid Soluble Food Colorants from Selected Malaysian Traditional Vegetables

International Nuclear Information System (INIS)

Rashidi Othman; Fatimah Azzahra Mohd Zaifuddin; Norazian Mohd Hassan

2015-01-01

Colour is one important characteristic to food products as it dictates consumers first perception on the foods flavour and quality. In the current food industry, most of the colorants used were derived from synthetic sources. However, due to negative health impacts of the synthetic colorants, the urgency to find natural colorants and impose it to food products is of great importance. In this study, a group of plant pigments which are potentially introduced as natural food colorants were quantified from 24 species of local traditional vegetables (ulam), characterized as neoxanthin, violaxanthin, lutein, zeaxanthin, β-cryptoxanthine, α-carotene and β-carotene by using HPLC. It was shown that Sauropus androgynous contained the highest amount of neoxanthin, violaxanthin and β-cryptoxanthine at 142.40±3.57, 28.06±0.65 and 0.07±0.00 mg/ g dry weight (DW), respectively. In contrast, highest content of lutein and α-carotene were observed in Centella asiatica at 16.53±0.97 and 2.14±0.12 mg/ g DW, accordingly. Meanwhile, Piper sarmentosum contained the highest zeaxanthin level (123.45±12.3 mg/ g DW) and Oenanthe javanica has the largest amount of β-carotene (3.09±0.06 mg/ g DW). The extracted yellow-to-red lipid soluble pigments can be further developed into commercial food colorant to replace the synthetic colorants in the market thus improving social awareness towards natural products as well as strengthening the national economy. (author)

Effect of Carbohydrate Supplementation on Investment into Offspring Number, Size, and Condition in a Social Insect.

Directory of Open Access Journals (Sweden)

Bill D Wills

Full Text Available Resource availability can determine an organism's investment strategies for growth and reproduction. When nutrients are limited, there are potential tradeoffs between investing into offspring number versus individual offspring size. In social insects, colony investment in offspring size and number may shift in response to colony needs and the availability of food resources. We experimentally manipulated the diet of a polymorphic ant species (Solenopsis invicta to test how access to the carbohydrate and amino acid components of nectar resources affect colony investment in worker number, body size, size distributions, and individual percent fat mass. We reared field-collected colonies on one of four macronutrient treatment supplements: water, amino acids, carbohydrates, and amino acid and carbohydrates. Having access to carbohydrates nearly doubled colony biomass after 60 days. This increase in biomass resulted from an increase in worker number and mean worker size. Access to carbohydrates also altered worker body size distributions. Finally, we found a negative relationship between worker number and size, suggesting a tradeoff in colony investment strategies. This tradeoff was more pronounced for colonies without access to carbohydrate resources. The monopolization of plant-based resources has been implicated in the ecological success of ants. Our results shed light on a possible mechanism for this success, and also have implications for the success of introduced species. In addition to increases in colony size, our results suggest that having access to plant-based carbohydrates can also result in larger workers that may have better individual fighting ability, and that can withstand greater temperature fluctuations and periods of food deprivation.

A randomised trial comparing low-fat diets differing in carbohydrate and protein ratio, combined with regular moderate intensity exercise, on glycaemic control, cardiometabolic risk factors, food cravings, cognitive function and psychological wellbeing in adults with type 2 diabetes: Study protocol.

Science.gov (United States)

Watson, Nerylee Ann; Dyer, Kathryn Ann; Buckley, Jonathan David; Brinkworth, Grant David; Coates, Alison Mary; Parfitt, Gaynor; Howe, Peter Ranald Charles; Noakes, Manny; Dye, Louise; Chadwick, Helen; Murphy, Karen Joy

2015-11-01

Hypocaloric low-fat diets, high in protein with moderate carbohydrate (HP) can enhance weight loss, improve glycaemic control and improve cardiometabolic health risk factors in type 2 diabetes mellitus (T2DM). However, it is unclear whether the metabolic benefits observed during weight loss are sustained during energy-balance and weight maintenance. Furthermore, there is a lack of evidence regarding the effect of HP diets on food cravings, cognitive function and psychological wellbeing in T2DM, despite carbohydrate food cravings, cognitive impairment and depression being associated with hyperglycaemia. Overweight/obese adults with T2DM were randomised to consume either a HP diet (n=32, ~32% protein, 33% carbohydrate, 30% fat) or a higher-carbohydrate diet (HC, n=29, ~22% protein, 51% carbohydrate, 22% fat) for 24 weeks with 30 min of moderate intensity exercise five days/week for the study duration. There were 2 phases: a 12 week weight loss phase followed by a 12 week weight maintenance phase. Primary outcome was glycaemic control (glycosylated haemoglobin; HbA1c). Secondary outcomes were cardiometabolic risk factors (body composition, fasting blood pressure, blood lipids, glucose, insulin and C-reactive protein), food cravings, cognitive function (memory; psychomotor and executive function and psychological well-being. Outcomes were measured at baseline and the end of each 12-week intervention phase. Data will be analysed as intention-to-treat using linear mixed effects models. This study will examine the effects of two dietary interventions on health outcomes in T2DM during weight loss and notably following weight maintenance where there is a paucity of evidence. Copyright © 2015. Published by Elsevier Inc.

Effects of a food supplement rich in arginine in patients with smear positive pulmonary tuberculosis--a randomised trial

DEFF Research Database (Denmark)

Schön, T; Idh, J; Westman, A

2011-01-01

In tuberculosis (TB), the production of nitric oxide (NO) is confirmed but its importance in host defense is debated. Our aim was to investigate whether a food supplement rich in arginine could enhance clinical improvement in TB patients by increased NO production. Smear positive TB patients from...

Determination of the activity signature of key carbohydrate metabolism enzymes in phenolic-rich grapevine tissues

Czech Academy of Sciences Publication Activity Database

Convigton, E. D.; Roitsch, Thomas; Dernastia, M.

2016-01-01

Roč. 63, č. 4 (2016), s. 757-762 ISSN 1318-0207 R&D Projects: GA MŠk(CZ) LO1415 Institutional support: RVO:67179843 Keywords : AGPase * carbohydrates * invertases * sucrose synthase * panel of enzyme activity assays * phytoplasma Subject RIV: EH - Ecology, Behaviour Impact factor: 0.983, year: 2016

Perché i generi alimentari sono meno costosi nei paesi (europei ricchi? (Why Is Food Cheaper in Rich [European] Countries?

Directory of Open Access Journals (Sweden)

Alessandro Podkaminer

2012-04-01

Full Text Available Relative to non-food items, food tends to be cheaper in rich, as compared with poor European countries. This tendency cannot be explained in terms of cost developments or foreign-trade considerations. A positive explanation proposed focuses on demand-income-supply interaction. An analysis of a cross-country price-augmented modification of Engel's Law, econometrically specified, indicates that the relative price of food is related positively to the supply of food items and negatively to that of non-food items. This finding is consistent with "agricultural price scissors", and also casts a different light on the nature of economic development and structural change.  JEL Codes: D12, L11, L66, Q11Keywords: Food, Prices

The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides.

Science.gov (United States)

Barla, Florin; Koyanagi, Takashi; Tokuda, Naoko; Matsui, Hiroshi; Katayama, Takane; Kumagai, Hidehiko; Michihata, Toshihide; Sasaki, Tetsuya; Tsuji, Atsushi; Enomoto, Toshiki

2016-06-01

Many traditional fermented products are onsumed in Ishikawa Prefecture, Japan, such as kaburazushi , narezushi , konkazuke , and ishiru. Various kinds of lactic acid bacteria (LAB) are associated with their fermentation, however, characterization of LAB has not yet been elucidated in detail. In this study, we evaluated 53 isolates of LAB from various traditional fermented foods by taxonomic classification at the species level by analyzing the 16S ribosomal RNA gene (rDNA) sequences and carbohydrate assimilation abilities. We screened isolates that exhibited high angiotensin-converting enzyme (ACE) inhibitory activities in skim milk or soy protein media and produced high γ-aminobutyric acid (GABA) concentrations in culture supernatants when grown in de Man Rogosa Sharpe broth in the presence of 1% (w/v) glutamic acid. The results revealed that 10 isolates, i.e., Lactobacillus buchneri (2 isolates), Lactobacillus brevis (6 isolates), and Weissella hellenica (2 isolates) had a high GABA-producing ability of >500 mg/100 ml after 72 h of incubation at 35 °C. The ACE inhibitory activity of the whey cultured with milk protein by using L. brevis (3 isolates), L. buchneri (2 isolates), and W. hellenica (2 isolates) was stronger than that of all whey cultured with soy protein media, and these IC 50 were GABA-producing activities at pH 3, suggesting that they could be powerful candidates for use in the fermentation of food materials having low pH.

Importance of low carbohydrate diets in diabetes management

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Hall RM

2016-03-01

Full Text Available Rosemary M Hall, Amber Parry Strong, Jeremy D KrebsCentre for Endocrine, Diabetes and Obesity Research, Capital and Coast District Health Board, Wellington, New Zealand Abstract: Dietary strategies are fundamental in the management of diabetes. Historically, strict dietary control with a low carbohydrate diet was the only treatment option. With increasingly effective medications, the importance of dietary change decreased. Recommendations focused on reducing dietary fat to prevent atherosclerotic disease, with decreasing emphasis on the amount and quality of carbohydrate. As the prevalence of obesity and diabetes escalates, attention has returned to the macronutrient composition of the diet. Very low carbohydrate diets (VLCD's have demonstrated effective initial weight loss and improvement in glycemic control, but difficult long-term acceptability and worsening lipid profile. Modifications to the very low carbohydrate (VLC have included limiting saturated fat and increasing carbohydrate (CHO and protein. Reducing saturated fat appears pivotal in reducing low-density lipoprotein (LDL cholesterol and may mitigate adverse effects of traditional VLCD's. Increased dietary protein enhances satiety, reduces energy intake, and improves glycemic homeostasis, but without sustained improvements in glycemic control or cardiovascular risk over and above the effect of weight loss. Additionally, recent studies in type 1 diabetes mellitus suggest promising benefits to diabetes control with low carbohydrate diets, without concerning effects on ketosis or hypoglycemia. Dietary patterns may highlight pertinent associations. For example, Mediterranean-style and paleolithic-type diets, low in fat and carbohydrate, are associated with reduced body weight and improved glycemic and cardiovascular outcomes in type 2 diabetes mellitus (T2DM. A feature of these dietary patterns is low refined CHO and sugar and higher fiber, and it is possible that increasing sugar

Streptococcus oralis Neuraminidase Modulates Adherence to Multiple Carbohydrates on Platelets

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Singh, Anirudh K.; Woodiga, Shireen A.; Grau, Margaret A.

2016-01-01

ABSTRACT Adherence to host surfaces is often mediated by bacterial binding to surface carbohydrates. Although it is widely appreciated that some bacterial species express glycosidases, previous studies have not considered whether bacteria bind to multiple carbohydrates within host glycans as they are modified by bacterial glycosidases. Streptococcus oralis is a leading cause of subacute infective endocarditis. Binding to platelets is a critical step in disease; however, the mechanisms utilized by S. oralis remain largely undefined. Studies revealed that S. oralis, like Streptococcus gordonii and Streptococcus sanguinis, binds platelets via terminal sialic acid. However, unlike those organisms, S. oralis produces a neuraminidase, NanA, which cleaves terminal sialic acid. Further studies revealed that following NanA-dependent removal of terminal sialic acid, S. oralis bound exposed β-1,4-linked galactose. Adherence to both these carbohydrates required Fap1, the S. oralis member of the serine-rich repeat protein (SRRP) family of adhesins. Mutation of a conserved residue required for sialic acid binding by other SRRPs significantly reduced platelet binding, supporting the hypothesis that Fap1 binds this carbohydrate. The mechanism by which Fap1 contributes to β-1,4-linked galactose binding remains to be defined; however, binding may occur via additional domains of unknown function within the nonrepeat region, one of which shares some similarity with a carbohydrate binding module. This study is the first demonstration that an SRRP is required to bind β-1,4-linked galactose and the first time that one of these adhesins has been shown to be required for binding of multiple glycan receptors. PMID:27993975

MANAGEMENT OF QUALITY AND SAFETY OF FOOD PRODUCTS OF ANIMAL ORIGIN

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Goryana Yonkova

2016-12-01

Full Text Available Bulgaria is famous not only in Europe but throughout the world, except for its rich natural and cultural heritage, but also traditional dairy products (yogurt and cheese - cow, sheep, buffalo and goats; yellow cheese, honey and bee products, rose oil. To be competitive on national and international markets, food production must meet the requirements for quality assurance and food safety. The article presents the key economic indicators and threats related to quality management and safety of food products of animal origin in relation to the conservation of components of the environment and human health.

Effects of consumption of whole grain foods rich in lignans in healthy postmenopausal women with moderate serum cholesterol: a pilot study.

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Durazzo, A; Carcea, M; Adlercreutz, H; Azzini, E; Polito, A; Olivieri, L; Zaccaria, M; Meneghini, C; Maiani, F; Bausano, G; Martiri, F; Samaletdin, A; Fumagalli, A; Raguzzini, A; Venneria, E; Foddai, M S; Ciarapica, D; Mauro, B; Volpe, F; Maiani, G

2014-08-01

This study aims at investigating the effect of an experimental period of intake of whole grain foods rich in lignans as part of an habitual diet on the plasma and urinary excretion of enterolignans, the biomarkers of lipid metabolism and the immunological and antioxidant status in a group of postmenopausal women with moderate serum cholesterol. A randomized double-blind crossover study was completed on 13 subjects in 12-weeks after protocol approval of an ethical committee. The subjects consumed whole grain foods high in lignans (30 g/d of breakfast cereals or biscuits, etc., 80 g/d of whole grain pasta) or refined grain foods for 4 weeks, separated by a 2-weeks wash-out period. A modest hypocholesterolemic effect (p < 0.05) of the whole grain diet was observed and the intake of whole grain products rich in lignans was also associated with an increase in urinary enterodiol excretion (p < 0.05).

Anabolic effects of leucine-rich whey protein, carbohydrate, and soy protein with and without β-hydroxy-β-methylbutyrate (HMB) during fasting-induced catabolism: A human randomized crossover trial.

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Rittig, Nikolaj; Bach, Ermina; Thomsen, Henrik H; Møller, Andreas B; Hansen, Jakob; Johannsen, Mogens; Jensen, Erik; Serena, Anja; Jørgensen, Jens O; Richelsen, Bjørn; Jessen, Niels; Møller, Niels

2017-06-01

Protein-rich beverages are widely used clinically to preserve muscle protein and improve physical performance. Beverages with high contents of leucine or its keto-metabolite β-hydroxy-β-methylbutyrate (HMB) are especially anabolic in muscle, but it is uncertain whether this also applies to catabolic conditions such as fasting and whether common or separate intracellular signaling cascades are involved. To compare a specific leucine-rich whey protein beverage (LWH) with isocaloric carbohydrate- (CHO), soy protein (SOY), and soy protein +3 g HMB (HMB) during fasting-induced catabolic conditions. Eight healthy lean male subjects underwent four interventions (LWH, CHO, SOY, and HMB) using a randomized crossover design. Each trial included a 36 h fast and consisted of a 3 h basal fasting period and a 4 h 'sipping' period. Forearm net balances of phenylalanine (NB phe , measure of net protein loss) improved for all groups (p HMB compared with SOY (p HMB have superior anabolic effects on muscle protein kinetics after 36 h of fasting, and LWH distinctly activates the mTOR pathway. These novel findings suggest that leucine-rich whey protein and/or HMB are specifically beneficial during fasting-induced catabolic conditions. Copyright © 2016 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism. All rights reserved.

Influence of carbohydrates on the interaction of procyanidin B3 with trypsin.

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Gonçalves, Rui; Mateus, Nuno; De Freitas, Victor

2011-11-09

The biological properties of procyanidins, in particular their inhibition of digestive enzymes, have received much attention in the past few years. Dietary carbohydrates are an environmental factor that is known to affect the interaction of procyanidins with proteins. This work aimed at understanding the effect of ionic food carbohydrates (polygalacturonic acid, arabic gum, pectin, and xanthan gum) on the interaction between procyanidins and trypsin. Physical-chemical techniques such as saturation transfer difference-NMR (STD-NMR) spectroscopy, fluorescence quenching, and nephelometry were used to evaluate the interaction process. Using STD-NMR, it was possible to identify the binding of procyanidin B3 to trypsin. The tested carbohydrates prevented the association of procyanidin B3 and trypsin by a competition mechanism in which the ionic character of carbohydrates and their ability to encapsulate procyanidins seem crucial leading to a reduction in STD signal and light scattering and to a recovery of the proteins intrinsic fluorescence. On the basis of these results, it was possible to grade the carbohydrates in their aggregation inhibition ability: XG > PA > AG ≫ PC. These effects may be relevant since the coingestion of procyanidins and ionic carbohydrates are frequent and furthermore since these might negatively affect the antinutritional properties ascribed to procyanidins in the past.

Factors associated with choice of a low-fat or low-carbohydrate diet during a behavioral weight loss intervention.

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McVay, Megan A; Voils, Corrine I; Coffman, Cynthia J; Geiselman, Paula J; Kolotkin, Ronette L; Mayer, Stephanie B; Smith, Valerie A; Gaillard, Leslie; Turner, Marsha J; Yancy, William S

2014-12-01

Individuals undertaking a weight loss effort have a choice among proven dietary approaches. Factors contributing to choice of either a low-fat/low-calorie diet or a low-carbohydrate diet, two of the most studied and popular dietary approaches, are unknown. The current study used data from participants randomized to the 'choice' arm of a trial examining whether being able to choose a diet regimen yields higher weight loss than being randomly assigned to a diet. At study entry, participants attended a group session during which they were provided tailored feedback indicating which diet was most consistent with their food preferences using the Geiselman Food Preference Questionnaire (FPQ), information about both diets, and example meals for each diet. One week later, they indicated which diet they chose to follow during the 48-week study, with the option of switching diets after 12 weeks. Of 105 choice arm participants, 44 (42%) chose the low-fat/low-calorie diet and 61 (58%) chose the low-carbohydrate diet. In bivariate analyses, diet choice was not associated with age, race, sex, education, BMI, or diabetes (all p > 0.05). Low-carbohydrate diet choice was associated with baseline higher percent fat intake (p = 0.007), lower percent carbohydrate intake (p = 0.02), and food preferences consistent with a low-carbohydrate diet according to FPQ (p model, only FPQ diet preference was associated with diet choice (p = 0.001). Reported reasons for diet choice were generally similar for those choosing either diet; however, concerns about negative health effects of the unselected diet was rated as more influential among participants selecting the low-fat diet. Only three low-carbohydrate and two low-fat diet participants switched diets at 12 weeks. Results suggest that when provided a choice between two popular weight loss dietary approaches, an individual's selection is likely influenced by baseline dietary intake pattern, and especially by his or her

Proteinaceous inhibitors of carbohydrate-active enzymes in cereals – Implication in agriculture, cereal-processing and nutrition

DEFF Research Database (Denmark)

Juge, N.; Svensson, Birte

2006-01-01

Enzymes that degrade, modify, or create glycosidic bonds are involved in carbohydrate biosynthesis and remodelling. Microbial carbohydrate-active enzymes form the basis of current green technology in the food, feed, starch, paper and pulp industries and the revolution in genomics may offer long...... knowledge on their structure, function, and implication in cereal processing, agriculture and nutrition. (c) 2006 Society of Chemical Industry...

What Are the Main Drivers of Young Consumers Purchasing Traditional Food Products? European Field Research

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George Vlontzos

2018-02-01

Full Text Available In this research, the attitude of European young adults (age 18 to 30 years regarding their consumption of local and traditional products was examined. The survey was conducted on a sample of 836 consumers from seven European countries (Greece, Bulgaria, Romania, Slovenia, Croatia, Denmark and France. Data collection was made by distributing a developed questionnaire through social media and university mail services. Principal Component Analysis (PCA was used to identify consumer perception comparing the overall sample with two subsets (consumers from Eastern and Western European countries. Six major factors were revealed: consumer behavior, uncertainty about health issues, cost, influence of media and friends and availability in store. Young adults had a positive attitude to local and traditional food products, but they expressed insecurity about health issues. Cost factor had less of an influence on interviewees from Eastern European countries than those from the overall sample (3rd and 5th factor accordingly. Influence of close environment was a different factor in Eastern countries compared to Western ones, for which it was common to see an influence from media. Females and older people (25–30 years old have fewer doubts about Traditional Food Products, while media have a high influence on consumers’ decisions. The aim of this survey was to identify the consumer profiles of young adults and create different promotion strategies of local and traditional products among the two groups of countries.

What Are the Main Drivers of Young Consumers Purchasing Traditional Food Products? European Field Research

Science.gov (United States)

Kyrgiakos, Leonidas

2018-01-01

In this research, the attitude of European young adults (age 18 to 30 years) regarding their consumption of local and traditional products was examined. The survey was conducted on a sample of 836 consumers from seven European countries (Greece, Bulgaria, Romania, Slovenia, Croatia, Denmark and France). Data collection was made by distributing a developed questionnaire through social media and university mail services. Principal Component Analysis (PCA) was used to identify consumer perception comparing the overall sample with two subsets (consumers from Eastern and Western European countries). Six major factors were revealed: consumer behavior, uncertainty about health issues, cost, influence of media and friends and availability in store. Young adults had a positive attitude to local and traditional food products, but they expressed insecurity about health issues. Cost factor had less of an influence on interviewees from Eastern European countries than those from the overall sample (3rd and 5th factor accordingly). Influence of close environment was a different factor in Eastern countries compared to Western ones, for which it was common to see an influence from media. Females and older people (25–30 years old) have fewer doubts about Traditional Food Products, while media have a high influence on consumers’ decisions. The aim of this survey was to identify the consumer profiles of young adults and create different promotion strategies of local and traditional products among the two groups of countries. PMID:29439536

Agricultural biodiversity as a link between traditional food systems and contemporary development, social integrity and ecological health.

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Johns, Timothy; Powell, Bronwen; Maundu, Patrick; Eyzaguirre, Pablo B

2013-11-01

Traditional food systems offer a key link between the social and economic resilience of smallholder farmers and pastoralists and the sustainable food and nutrition security of global populations. This paper addresses issues related to socio-cultural diversity and the continuing complex engagement of traditional and modern communities with the plants and animals that sustain them. In light of some of the unhealthful consequences of the 'nutrition transition' to globalized modern diets, the authors define and propose a process for a more successful food system transition that balances agro-biodiversity and processed commodities to support diet diversity, health and social equity alongside sustainable economic growth. We review empirical research in support of practice and policy changes in agriculture, economic development and health domains as well as cross-sectoral and community-based innovation. High-value food crops within domestic and global value chains can be an entry point for smallholders' participation as contributors and beneficiaries of development, while sustainable small farms, as purveyors of environmental and public health services, diversify global options for long-term adaptation in the face of environmental uncertainty. © 2013 Society of Chemical Industry.

Preservation of the gut by preoperative carbohydrate loading improves postoperative food intake

NARCIS (Netherlands)

Luttikhold, J.; Oosting, A.; Braak, van den C.C.M.; Norren, van K.; Rijna, H.; Leeuwen, P.A.M.; Bouritius, H.

2013-01-01

Background & aims A carbohydrate (CHO) drink given preoperatively changes the fasted state into a fed state. The ESPEN guidelines for perioperative care include preoperative CHO loading and re-establishment of oral feeding as early as possible after surgery. An intestinal ischaemia reperfusion

The Risk of Being Obese According to Short Sleep Duration Is Modulated after Menopause in Korean Women.

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Doo, Miae; Kim, Yangha

2017-02-27

We previously reported that women with short sleep duration consumed more dietary carbohydrate and showed an increased risk for obesity compared to those who slept adequately, but not for men. Using a cross-sectional study of 17,841 Korean women, we investigated the influence of sleep duration on obesity-related variables and consumption of dietary carbohydrate-rich foods in relation to menopausal status. Premenopausal women with short sleep duration had significantly greater body weight ( p = 0.007), body mass index ( p = 0.003), systolic and diastolic blood pressures ( p = 0.028 and p = 0.024, respectively), prevalence of obesity ( p foods such as staple foods ( p = 0.026) and simple sugar-rich foods ( p = 0.044) than those with adequate sleep duration after adjustment for covariates. Premenopausal women with short sleep duration were more obese by 1.171 times compared to subjects adequate sleep duration (95% confidence interval = 1.030-1.330). However, obesity-related variables, dietary consumption, and odds of being obese did not differ according to sleep duration for postmenopausal women. The findings suggest that the increased risk for obesity and consumption of dietary carbohydrate-rich foods with short sleep duration appeared to disappear after menopause in Korean women.

The Porta Palazzo farmers’ market: local food, regulations and changing traditions

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Rachel Eden Black

2005-05-01

Full Text Available Cet article s’intéresse à l’impact des réglementations sur les marchés de producteurs en Italie, ainsi qu’à l’approvisionnement local et les choix du consommateur. En regardant la vie quotidienne du marché, on réalise que les réglementations ne sont pas seulement imposées, mais aussi négociées et interprétées en fonction des besoins locaux. Des changements dans les attitudes concernant l’hygiène des aliments dévoilent un discours sur la modernité et met en valeur la lutte de la nouvelle Italie pour s’adapter à une société de plus en plus « consumériste »tout en cherchant à garder les traditions et l’ alimentation locale. Malgré la compétition des hypermarchés et les réglementations de plus en plus restrictives, les marchés de producteurs ont une clientèle très fidèle et la plus jeune génération a commencé à s’intéresser à l’alimentation produite localement. Ce nouveau groupe a en plus un grand désir de participer à la vie sociale du marché, aspect qui rend ces institutions publiques uniques.This article looks at the impact of regulations on farmers’ markets in Italy, local food supply and provisioning choices. By exploring the everyday running of the market, it becomes clear that regulations are not just imposed, but rather negotiated and interpreted to fit local needs. Changing attitudes towards food hygiene also uncover discourses of modernity and struggles to adapt to the new Italian ‘consumer society’ while holding onto tradition and local food. Despite competition from supermarkets and increasingly restrictive regulations, farmers’ markets in Italy have a faithful core group of clients and interest is slowly growing on the part of a young generation who want to eat locally and share in the social life of the market.

Sustainability of the effects of medicinal iron and iron rich food supplementation on haemoglobin, intelligence quotient and growth of school aged girls

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Monika Jain

2014-12-01

Full Text Available Anaemia in school aged girls is an important but neglected issue. Since iron supplementation programmes have had little reported success in reducing anaemia, interest is turning to food based approaches that have higher potential for achieving far reaching benefits. The purpose of the study was to observe sustainability of the effect of iron and food supplementation on haemoglobin (Hb, intelligence quotient (IQ and growth of the subjects. At baseline, estimation of haemoglobin (Hb, red cell indices, serum iron, total iron binding capacity, serum transferrin saturation and serum ferritin was done. IQ, weight and height were measured using standard procedures. Anaemic subjectswere divided into three groups, viz., (i twice weekly supplementation of iron folic acid syrup (53 mg iron/week; (ii daily supplementation of 4 niger seed and defatted soyaflour biscuits plus 2 lemons (45 mg iron/week and (iii control. Non anaemic group(NAC was not intervened. Endline data was collected after 120 days. Follow up for Hb, IQ, weight and height was done 4 months after cessation of supplementation. The prevalence of anaemia was 77% in the study population; 46% subjects had mild anaemia and 32% had moderate anaemia. Iron status was lower in anaemic subjects (p<0.001.Iron supplementation was more effective in raising Hb and building iron stores than iron rich food supplementation. Iron supplementation improved IQ but did not bring about catch up of anaemics to non anaemics. Iron rich food supplementation was better than medicinal iron in promoting growth in anaemic girls. The impact of iron rich food supplementation on Hb, IQ and growth sustained for 4 months while that of medicinal iron did not. Effects of food supplementation are sustainable for 4 months, therefore, this strategy holds more potential to control anaemia, in school aged girls.