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Chriqui JF, Leider J, Cohen JFW, Schwartz M, Turner L. Are Nutrition Standards for Beverages in Schools Associated with Healthier Beverage Intakes among Adolescents in the US? Nutrients 2020; 13:E75. [PMID: 33383659 PMCID: PMC7824136 DOI: 10.3390/nu13010075] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 12/22/2020] [Accepted: 12/22/2020] [Indexed: 12/01/2022] Open
Abstract
Under the U.S. Department of Agriculture's Smart Snacks in School standards, beverages sold in schools are restricted to water, flavored or unflavored non-fat milk or unflavored low-fat milk (and milk alternatives), and 100% fruit and vegetable juices; and, at the high school level, diet (≤10 kcal), low-calorie (≤60 kcal), and caffeinated beverages may also be sold. Using data from the School Nutrition and Meal Cost Study, this study examined whether secondary school student beverage consumption was associated with school-level à la carte and vending machine beverage availability, controlling for district, school, and student characteristics. On average, most beverages sold in middle schools (84.54%) and high schools (74.11%) were Smart Snacks compliant; while 24.06 percent of middle school students and 14.64 percent of high school students reported consuming non-compliant beverages, including non-compliant milk, fruit drinks, and sports or energy drinks. School beverage availability was not related to consumption among middle school students; however, high school students were less likely to consume non-compliant beverages when enrolled in schools that sold a higher proportion of compliant beverages (Range: OR = 0.97-0.98, 95% CI = 0.95, 1.00). Findings from this study build upon prior research illustrating the role that schools can play in influencing student dietary intake.
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Affiliation(s)
- Jamie F. Chriqui
- Division of Health Policy and Administration, School of Public Health, University of Illinois Chicago, Chicago, IL 60612, USA
- Institute for Health Research and Policy, University of Illinois Chicago, Chicago, IL 60608, USA;
| | - Julien Leider
- Institute for Health Research and Policy, University of Illinois Chicago, Chicago, IL 60608, USA;
| | - Juliana F. W. Cohen
- Department of Public Health and Nutrition, Merrimack College, 315 Turnpike Street, North Andover, MA 01845, USA;
- Department of Nutrition, Harvard T.H. Chan School of Public Health, 677 Huntington Ave, Boston, MA 02115, USA
| | - Marlene Schwartz
- Rudd Center for Food Policy and Obesity, Department of Human Development and Family Sciences, University of Connecticut, 1 Constitution Plaza, Hartford, CT 06103, USA;
| | - Lindsey Turner
- College of Education, Boise State University, 1910 University Drive, Boise, ID 83725, USA;
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Lee DL, Gurzo K, Nhan LA, Vitale EH, Yoshida S, Hecht K, Ritchie LD. Status of Beverages Served to Young Children in Child Care After Implementation of California Policy, 2012-2016. Prev Chronic Dis 2020; 17:E30. [PMID: 32271702 PMCID: PMC7207061 DOI: 10.5888/pcd17.190296] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
INTRODUCTION Since 2012, licensed California child care centers and homes, per state policy, are required to serve only unflavored low-fat or nonfat milk to children aged 2 years or older, no more than one serving of 100% juice daily, and no beverages with added sweeteners, and they are required to ensure that drinking water is readily accessible throughout the day. We evaluated adherence to the policy after 4 years in comparison to the adherence evaluation conducted shortly after the policy went into effect. METHODS Licensed California child care sites were randomly selected in 2012 and 2016 and surveyed about beverage practices and provisions to children aged 1-5 years. We used logistic regression to analyze between-year differences for all sites combined and within-year differences by site type and participation in the federal Child and Adult Care Food Program (CACFP) in self-reported policy adherence and beverage provisions. RESULTS Respondents in 2016 (n = 680), compared with those in 2012 (n = 435), were more adherent to California's 2010 Healthy Beverages in Child Care Act overall (45.1% vs 27.2%, P < .001) and with individual provisions for milk (65.0% vs 41.4%, P < .001), 100% juice (91.2% vs 81.5%, P < .001), and sugar-sweetened beverages (97.4% vs 93.4%, P = .006). In 2016, centers compared with homes (48.5% vs 28.0%, P = .001) and CACFP sites compared with non-CACFP sites (51.6% vs 27.9%, P < .001) were more adherent to AB2084 overall. DISCUSSION Beverage policy adherence in California child care has improved since 2012 and is higher in CACFP sites and centers. Additional policy promotion and implementation support is encouraged for non-CACFP sites and homes. Other states should consider adopting such policies.
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Affiliation(s)
- Danielle L Lee
- University of California, Division of Agriculture and Natural Resources, Nutrition Policy Institute, Berkeley, California
| | - Klara Gurzo
- University of California, Division of Agriculture and Natural Resources, Nutrition Policy Institute, Berkeley, California
- Stockholm University, Department of Public Health Sciences, Stockholm, Sweden
| | - Lilly A Nhan
- University of California, Division of Agriculture and Natural Resources, Nutrition Policy Institute, Berkeley, California
- University of California, Los Angeles, Fielding School of Public Health, Community Health Sciences, Los Angeles, California
| | - Elyse Homel Vitale
- California Food Policy Advocates, Oakland, California
- Child Care Food Program Roundtable, Los Angeles, California
| | - Sallie Yoshida
- The Sarah Samuels Center for Public Health Research and Evaluation, Oakland, California
| | - Ken Hecht
- University of California, Division of Agriculture and Natural Resources, Nutrition Policy Institute, Berkeley, California
| | - Lorrene D Ritchie
- University of California, Division of Agriculture and Natural Resources, Nutrition Policy Institute, 2115 Milvia St, Suite 301, Berkeley, CA, 94704.
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Mulligan C, Christoforou AK, Vergeer L, Bernstein JT, L’Abbé MR. Evaluating the Canadian Packaged Food Supply Using Health Canada's Proposed Nutrient Criteria for Restricting Food and Beverage Marketing to Children. Int J Environ Res Public Health 2020; 17:ijerph17041250. [PMID: 32075224 PMCID: PMC7068661 DOI: 10.3390/ijerph17041250] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 02/05/2020] [Accepted: 02/11/2020] [Indexed: 01/16/2023]
Abstract
Federally mandated restrictions on food and beverage marketing to kids (M2K) have been re-introduced as a national public health priority in Canada by the newly elected government, following the failure to implement a similar policy first proposed in 2016. This study examined the extent to which Canadian packaged foods, including products already displaying M2K on the packaging, would be permitted to be marketed, based on the nutrient criteria for marketing restrictions defined by Health Canada (in December 2018) as part of the previous policy proposal. Products from the University of Toronto Food Label Information Program 2013 database (n = 15,200) were evaluated using Health Canada’s published criteria: thresholds for sodium, sugars and saturated fats that products cannot exceed in order to be M2K. The proportion of products exceeding no thresholds (i.e., permitted to be M2K), the number of thresholds exceeded, and the proportion exceeding each individual threshold were calculated overall and in the subsample of products displaying M2K on the packaging (n = 747). Overall, 18.0% of products would be permitted to be M2K, versus 2.7% of products displaying M2K. Sodium was the most exceeded threshold overall (57.5% of products), whereas sugars was the most exceeded by products displaying M2K (80.1%). Only 4.7% of all products versus 10.4% of products displaying M2K exceeded all three thresholds. These results highlight the importance of reintroducing federal regulations restricting M2K in Canada and including marketing on product packaging in the regulatory scope.
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Affiliation(s)
- Christine Mulligan
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON M5S 1A8, Canada; (C.M.); (A.K.C.); (L.V.); (J.T.B.)
| | - Anthea K. Christoforou
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON M5S 1A8, Canada; (C.M.); (A.K.C.); (L.V.); (J.T.B.)
| | - Laura Vergeer
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON M5S 1A8, Canada; (C.M.); (A.K.C.); (L.V.); (J.T.B.)
| | - Jodi T. Bernstein
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON M5S 1A8, Canada; (C.M.); (A.K.C.); (L.V.); (J.T.B.)
| | - Mary R. L’Abbé
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON M5S 1A8, Canada; (C.M.); (A.K.C.); (L.V.); (J.T.B.)
- Correspondence: ; Tel.: +1-416-946-7545
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Frisbie SH, Mitchell EJ, Roudeau S, Domart F, Carmona A, Ortega R. Manganese levels in infant formula and young child nutritional beverages in the United States and France: Comparison to breast milk and regulations. PLoS One 2019; 14:e0223636. [PMID: 31689314 PMCID: PMC6830775 DOI: 10.1371/journal.pone.0223636] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2019] [Accepted: 09/20/2019] [Indexed: 11/27/2022] Open
Abstract
Exposure to high levels of manganese (Mn) in children has recently been associated with adverse neurodevelopmental effects. Current infant formula regulations for Mn content were set between 1981 (United States), 2006 (European Union, France), and 2007 (Codex Alimentarius) prior to the publication of much of the growing body of research on the developmental neurotoxicity of Mn. In this study, we sought to measure the concentrations of Mn in some infant formulas and young child nutritional beverages available on the United States (US) and French markets using ion beam analysis by particle induced X-ray emission (PIXE) spectrometry and then compare the analytical results to concentrations reported in the literature for breast milk and applicable infant formula regulations and guidelines. We were particularly interested in measuring Mn concentrations in product types for which there is very little data from previous surveys, especially soy-based, rice-based, goat-milk based, chocolate-flavored, and nutritional beverages for young children that are not regulated as infant or follow-on formulas (e.g. “toddler formulas” and “toddler powders”). We purchased 44 infant formulas and young child nutritional beverage products in the US and France with varying protein sources (cow-milk, goat-milk, soy, rice) labelled for birth to 3 years. We selected these samples using maximum variation sampling to explore market extremes to facilitate comparisons to regulatory limits. Since this sampling method is non-probabilistic, other inferences cannot be made beyond this set of samples to the overall markets. We used ion beam analysis to measure the concentrations of Mn in each product. The range of measured Mn concentrations in the products is 160–2,800 μg/L, substantially higher than the 3–6 μg/L mean Mn concentration reported in human breast milk. All products satisfied national and Codex Alimentarius Commission (CAC) international standards for minimum Mn content in infant formulas; however, 7/25 of the products purchased in the US exceeded the CAC Guidance Upper Level of 100 μg Mn/kcal for infant formula.
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Affiliation(s)
- Seth H. Frisbie
- Department of Chemistry and Biochemistry, Norwich University, Northfield, VT, United States of America
- * E-mail:
| | - Erika J. Mitchell
- Better Life Laboratories, Incorporated, East Calais, VT, United States of America
| | - Stéphane Roudeau
- University of Bordeaux, Centre d’Etudes Nucléaires de Bordeaux Gradignan (CENBG), Gradignan, France
- Centre National de la Recherche Scientifique (CNRS), Institut National de Physique Nucléaire et de Physique des Particules (IN2P3), CENBG, Gradignan, France
| | - Florelle Domart
- University of Bordeaux, Centre d’Etudes Nucléaires de Bordeaux Gradignan (CENBG), Gradignan, France
- Centre National de la Recherche Scientifique (CNRS), Institut National de Physique Nucléaire et de Physique des Particules (IN2P3), CENBG, Gradignan, France
| | - Asuncion Carmona
- University of Bordeaux, Centre d’Etudes Nucléaires de Bordeaux Gradignan (CENBG), Gradignan, France
- Centre National de la Recherche Scientifique (CNRS), Institut National de Physique Nucléaire et de Physique des Particules (IN2P3), CENBG, Gradignan, France
| | - Richard Ortega
- University of Bordeaux, Centre d’Etudes Nucléaires de Bordeaux Gradignan (CENBG), Gradignan, France
- Centre National de la Recherche Scientifique (CNRS), Institut National de Physique Nucléaire et de Physique des Particules (IN2P3), CENBG, Gradignan, France
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Abstract
Coffee, tea, caffeinated soda, and energy drinks are important sources of caffeine in the diet but each present with other unique nutritional properties. We review how our increased knowledge and concern with regard to caffeine in the diet and its impact on human health has been translated into food-based dietary guidelines (FBDG). Using the Food and Agriculture Organization list of 90 countries with FBDG as a starting point, we found reference to caffeine or caffeine-containing beverages (CCB) in 81 FBDG and CCB consumption data (volume sales) for 56 of these countries. Tea and soda are the leading CCB sold in African and Asian/Pacific countries while coffee and soda are preferred in Europe, North America, Latin America, and the Caribbean. Key themes observed across FBDG include (i) caffeine-intake upper limits to avoid risks, (ii) CCB as replacements for plain water, (iii) CCB as added-sugar sources, and (iv) health benefits of CCB consumption. In summary, FBDG provide an unfavorable view of CCB by noting their potential adverse/unknown effects on special populations and their high sugar content, as well as their diuretic, psycho-stimulating, and nutrient inhibitory properties. Few FBDG balanced these messages with recent data supporting potential benefits of specific beverage types.
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Affiliation(s)
- Celine Marie Reyes
- Department of Preventive Medicine, Northwestern University Feinberg School of Medicine, Chicago, IL 60611, USA.
| | - Marilyn C Cornelis
- Department of Preventive Medicine, Northwestern University Feinberg School of Medicine, Chicago, IL 60611, USA.
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Abstract
BACKGROUND People with dementia can have feeding and swallowing difficulties (dysphagia). Modification of the consistency of food or fluids, or both, is a common management strategy. However, diet modification can affect quality of life and may lead to dehydration and malnutrition. Evidence on the benefits and risks of modifying food and fluids is mandatory to improve the care of people with dementia and dysphagia. OBJECTIVES To determine the effectiveness and adverse effects associated with modifying the consistency of food and fluids in improving oral intake and eliminating aspiration in adults with dysphagia and dementia. SEARCH METHODS We searched ALOIS (the Specialised Register of the Cochrane Dementia and Cognitive Improvement Group), the Cochrane Library, MEDLINE via Ovid SP, Embase via Ovid SP, PsycINFO via Ovid SP, CINAHL via EBSCOhost, LILACS via BIREME, ClinicalTrials.gov and the World Health Organization (WHO) Portal on 9 May 2018. We also checked the reference lists of relevant articles to identify any additional studies. SELECTION CRITERIA We included randomised controlled trials (RCTs), quasi-RCTs and cluster-RCTs published in any language that measured any of the outcomes of interest. We included trials with adults with a clinical diagnosis of dementia with symptoms and signs of dysphagia confirmed on instrumental assessment. We included participants with all types, stages and severities of dementia. Control groups received either no intervention or interventions not involving diet modification or modification to sensory properties of food. DATA COLLECTION AND ANALYSIS Two review authors independently assessed for inclusion all potential studies identified. Data were extracted independently along with assessment of methodological quality using standard Cochrane methods. We contacted study authors for additional unpublished information. MAIN RESULTS No trials on modification of food met the inclusion criteria. We included two studies that examined modification to fluids. Both were part of the same large multicentre trial and included people with dementia and people with or without dementia and Parkinson's disease. Participation in the second trial was determined by results from the first trial. With unpublished data supplied by study authors, we examined data from participants with dementia only. The first study, a cross-over trial, investigated the immediate effects on aspiration of two viscosities of liquids (nectar thick and honey thick) compared to regular liquids in 351 participants with dementia using videofluoroscopy. Regular liquids with a chin down head posture, as well as regular liquids without any intervention were also compared. The sequence of interventions during videofluoroscopy may have influenced response to intervention. The second study, a parallel designed RCT, compared the effect of nectar and honey thick liquids with a chin down head posture over a three-month period in a subgroup of 260 participants with dementia. Outcomes were pneumonia and adverse intervention effects. Honey thick liquids, which are more consistent with descriptors for 'spoon thick' or 'extremely thick' liquids, showed a more positive impact on immediate elimination of aspiration during videofluoroscopy, but this consistency showed more adverse effects in the second follow-up study. During the second three-month follow-up trial, there were a greater number of incidents of pneumonia in participants receiving honey thick liquids than those receiving nectar thick liquids or taking regular liquids with a chin down posture. There were no deaths classified as 'definitely related' to the type of fluids prescribed. Neither trial addressed quality of life. Risk of bias for both studies is high. The overall quality of evidence for outcomes in this review is low. AUTHORS' CONCLUSIONS We are uncertain about the immediate and long-term effects of modifying the consistency of fluid for swallowing difficulties in dementia as too few studies have been completed. There may be differences in outcomes depending on the grade of thickness of fluids and the sequence of interventions trialled in videofluoroscopy for people with dementia. Clinicians should be aware that while thickening fluids may have an immediate positive effect on swallowing, the long-term impact of thickened fluids on the health of the person with dementia should be considered. Further high-quality clinical trials are required.
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Affiliation(s)
- Eadaoin Flynn
- Trinity College DublinClinical Speech and Language Studies7‐9 South Leinster Street2 DublinIreland
| | | | - Cathal D Walsh
- Department of Mathematics and StatisticsHealth Research Institute (HRI) and MACSIUniversity of LimerickIreland
| | - Margaret Walshe
- Trinity College DublinClinical Speech and Language Studies7‐9 South Leinster Street2 DublinIreland
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Myszkowska-Ryciak J, Harton A. Eating Healthy, Growing Healthy: Impact of a Multi-Strategy Nutrition Education on the Assortments of Beverages Served in Preschools, Poland. Int J Environ Res Public Health 2018; 15:ijerph15071355. [PMID: 29958385 PMCID: PMC6068675 DOI: 10.3390/ijerph15071355] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 05/06/2018] [Revised: 06/12/2018] [Accepted: 06/26/2018] [Indexed: 12/24/2022]
Abstract
Day-care centers are the ideal place for conducting nutrition intervention to improve children’s nutrition. The aim of this study is to evaluate the effectiveness of a multi-strategy childcare-base intervention in improving compliance with nutrition guidelines regarding beverages supply in preschools. The intervention included the staff training, audit, feedback, and ongoing support provided by trained educators. The emphasis was put on adequate nutrition, including recommended beverages, reducing sugar-sweetened beverages and increasing water availability. Enrolled were 478 full-board preschools from Poland (4.2% of all preschools in the country). The assortment of beverages served to children within ten consecutive days was assessed based on menus and inventory reports at the baseline, and three months after the intervention. Education increased significantly the percentage of preschools serving water to meals and between meals (67% vs. 83% and 93% vs. 99%, respectively), fruit/herbal tea (75% vs. 81%), and natural fruit juices (46% vs. 56%). The percentage of preschools offering fruit/soft drinks decreased from 23% to 15%. This study shows that education has a great potential in improving the assortment of beverages served in preschools. Future research is needed to determine barriers in better optimizing the assortment of beverages in preschool settings.
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Affiliation(s)
- Joanna Myszkowska-Ryciak
- Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS), 159C Nowoursynowska Str, 02-776 Warsaw, Poland.
| | - Anna Harton
- Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS), 159C Nowoursynowska Str, 02-776 Warsaw, Poland.
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Franco-Arellano B, Labonté MÈ, Bernstein JT, L'Abbé MR. Examining the Nutritional Quality of Canadian Packaged Foods and Beverages with and without Nutrition Claims. Nutrients 2018; 10:E832. [PMID: 29954102 PMCID: PMC6073495 DOI: 10.3390/nu10070832] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2018] [Revised: 06/22/2018] [Accepted: 06/24/2018] [Indexed: 11/17/2022] Open
Abstract
Nutrient content claims, health claims, and front-of-pack symbols (henceforth referred to as “nutrition claims” in the present study) are often found on food labels in Canada. However, it is currently unknown whether foods and beverages (F&Bs) carrying nutrition claims have a more favourable nutritional profile than those without such claims. This study examined differences in the global nutritional quality, as determined by the Food Standards Australia New Zealand Nutrient Profiling Scoring Criterion (FSANZ-NPSC), of Canadian F&B bearing nutrition claims as compared to those without, as well as in their nutritional composition. Data (n = 15,184) was obtained from the University of Toronto 2013 Food Label Information Program. Forty-two percent of F&Bs carrying nutrition claims (n = 2930/6990) were found to be ineligible to carry claims based on the FSANZ-NPSC, in comparison to 66% of F&Bs without (n = 5401/8194, p < 0.001). Sugars and sweets, and miscellaneous products were the food categories with larger proportions of foods carrying nutrition claims not meeting the FSANZ-NPSC eligibility criteria. F&Bs with nutrition claims had fewer calories, less saturated fat, sodium, and sugar, and higher content of protein and fibre than comparable products without nutrition claims (p < 0.05 in all cases). In conclusion, nearly half of F&Bs carrying nutrition claims in Canada did not meet the FSANZ-NPSC threshold, although Canadian products carrying nutrition claims have an overall “healthier” profile than their counterparts without such claims.
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Affiliation(s)
- Beatriz Franco-Arellano
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON M5S 3E2, Canada.
| | - Marie-Ève Labonté
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON M5S 3E2, Canada.
- Institute of Nutrition and Functional Foods, Laval University, Québec, QC G1V 0A6, Canada.
| | - Jodi T Bernstein
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON M5S 3E2, Canada.
| | - Mary R L'Abbé
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON M5S 3E2, Canada.
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Serra-Majem L, Raposo A, Aranceta-Bartrina J, Varela-Moreiras G, Logue C, Laviada H, Socolovsky S, Pérez-Rodrigo C, Aldrete-Velasco JA, Meneses Sierra E, López-García R, Ortiz-Andrellucchi A, Gómez-Candela C, Abreu R, Alexanderson E, Álvarez-Álvarez RJ, Álvarez Falcón AL, Anadón A, Bellisle F, Beristain-Navarrete IA, Blasco Redondo R, Bochicchio T, Camolas J, Cardini FG, Carocho M, Costa MDC, Drewnowski A, Durán S, Faundes V, Fernández-Condori R, García-Luna PP, Garnica JC, González-Gross M, La Vecchia C, Leis R, López-Sobaler AM, Madero MA, Marcos A, Mariscal Ramírez LA, Martyn DM, Mistura L, Moreno Rojas R, Moreno Villares JM, Niño-Cruz JA, Oliveira MBPP, Palacios Gil-Antuñano N, Pérez-Castells L, Ribas-Barba L, Rincón Pedrero R, Riobó P, Rivera Medina J, Tinoco de Faria C, Valdés-Ramos R, Vasco E, Wac SN, Wakida G, Wanden-Berghe C, Xóchihua Díaz L, Zúñiga-Guajardo S, Pyrogianni V, Cunha Velho de Sousa S. Ibero⁻American Consensus on Low- and No-Calorie Sweeteners: Safety, Nutritional Aspects and Benefits in Food and Beverages. Nutrients 2018; 10:E818. [PMID: 29941818 PMCID: PMC6073242 DOI: 10.3390/nu10070818] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Revised: 06/07/2018] [Accepted: 06/20/2018] [Indexed: 02/07/2023] Open
Abstract
International scientific experts in food, nutrition, dietetics, endocrinology, physical activity, paediatrics, nursing, toxicology and public health met in Lisbon on 2⁻4 July 2017 to develop a Consensus on the use of low- and no-calorie sweeteners (LNCS) as substitutes for sugars and other caloric sweeteners. LNCS are food additives that are broadly used as sugar substitutes to sweeten foods and beverages with the addition of fewer or no calories. They are also used in medicines, health-care products, such as toothpaste, and food supplements. The goal of this Consensus was to provide a useful, evidence-based, point of reference to assist in efforts to reduce free sugars consumption in line with current international public health recommendations. Participating experts in the Lisbon Consensus analysed and evaluated the evidence in relation to the role of LNCS in food safety, their regulation and the nutritional and dietary aspects of their use in foods and beverages. The conclusions of this Consensus were: (1) LNCS are some of the most extensively evaluated dietary constituents, and their safety has been reviewed and confirmed by regulatory bodies globally including the World Health Organisation, the US Food and Drug Administration and the European Food Safety Authority; (2) Consumer education, which is based on the most robust scientific evidence and regulatory processes, on the use of products containing LNCS should be strengthened in a comprehensive and objective way; (3) The use of LNCS in weight reduction programmes that involve replacing caloric sweeteners with LNCS in the context of structured diet plans may favour sustainable weight reduction. Furthermore, their use in diabetes management programmes may contribute to a better glycaemic control in patients, albeit with modest results. LNCS also provide dental health benefits when used in place of free sugars; (4) It is proposed that foods and beverages with LNCS could be included in dietary guidelines as alternative options to products sweetened with free sugars; (5) Continued education of health professionals is required, since they are a key source of information on issues related to food and health for both the general population and patients. With this in mind, the publication of position statements and consensus documents in the academic literature are extremely desirable.
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Affiliation(s)
- Lluis Serra-Majem
- Institute of Biomedical and Health Sciences (IUIBS), University of Las Palmas de Gran Canaria (ULPGC), Las Palmas de Gran Canaria 35016, Spain.
- Spanish Academy of Nutrition and Food Sciences (AEN), Barcelona 08029, Spain.
- Nutrition Research Foundation (FIN), University of Barcelona Science Park, Barcelona 08028, Spain.
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBER OBN), Instituto de Salud Carlos III, Madrid 28029, Spain.
| | - António Raposo
- Research Center for Biosciences and Health Technologies-CBIOS, Universidade Lusófona de Humanidades e Tecnologias, Lisboa 1749-024, Portugal.
| | - Javier Aranceta-Bartrina
- Spanish Academy of Nutrition and Food Sciences (AEN), Barcelona 08029, Spain.
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBER OBN), Instituto de Salud Carlos III, Madrid 28029, Spain.
- Spanish Society of Community Nutrition (SENC), Barcelona 08029, Spain.
- Department of Physiology, University of the Basque Country (UPV/EHU), Leioa (Bizkaia) 48940, Spain.
| | - Gregorio Varela-Moreiras
- Spanish Academy of Nutrition and Food Sciences (AEN), Barcelona 08029, Spain.
- Spanish Nutrition Foundation (FEN), Madrid 28010, Spain.
- Department of Pharmaceutical & Health Sciences, School of Pharmacy, CEU San Pablo University, Boadilla del Monte (Madrid) 28668, Spain.
| | - Caomhan Logue
- Nutritional Innovation Centre for Food & Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraines BT52 1SA, UK.
| | - Hugo Laviada
- Research Department of Metabolism and Nutrition, Medical School, Marist University of Merida, Mérida Yucatan 97300, Mexico.
| | - Susana Socolovsky
- Argentine Association of Food Technologists, Buenos Aires 1088, Argentina.
| | - Carmen Pérez-Rodrigo
- Spanish Academy of Nutrition and Food Sciences (AEN), Barcelona 08029, Spain.
- Spanish Society of Community Nutrition (SENC), Barcelona 08029, Spain.
- Department of Physiology, University of the Basque Country (UPV/EHU), Leioa (Bizkaia) 48940, Spain.
| | | | - Eduardo Meneses Sierra
- Mexican College of Internal Medicine, Mexico City 03910, Mexico.
- Hospital General de Especialidades del ISSSTE, Saltillo, Coahuila 25020, Mexico.
| | | | - Adriana Ortiz-Andrellucchi
- Institute of Biomedical and Health Sciences (IUIBS), University of Las Palmas de Gran Canaria (ULPGC), Las Palmas de Gran Canaria 35016, Spain.
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBER OBN), Instituto de Salud Carlos III, Madrid 28029, Spain.
| | - Carmen Gómez-Candela
- Clinical Nutrition Department, La Paz University Hospital, Madrid 28046, Spain.
- Hospital La Paz Health Research Institute - IdiPAZ, Autonomous University of Madrid, Madrid 28046, Spain.
| | | | - Erick Alexanderson
- Nuclear Cardiology Department, Instituto Nacional de Cardiología "Ignacio Chávez, Tlalpan, Ciudad de Mexico 14080, Mexico.
- Phisiology Department, National Autonomous University of Mexico, Coyoacán, Ciudad de México 04510, Mexico.
- Mexican Society of Cardiology, México City 14080, Mexico.
| | | | - Ana Luisa Álvarez Falcón
- Institute of Biomedical and Health Sciences (IUIBS), University of Las Palmas de Gran Canaria (ULPGC), Las Palmas de Gran Canaria 35016, Spain.
- Dr. Negrin University Hospital of Gran Canaria, Las Palmas de Gran Canaria 35010, Spain.
| | - Arturo Anadón
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Complutense University of Madrid, Madrid 28040, Spain.
| | - France Bellisle
- Nutritional Epidemiology Unit, University of Paris 13, Bobigny 93017, France.
| | | | - Raquel Blasco Redondo
- Regional Center for Sports Medicine of the Junta de Castilla y León, Valladolid 47011, Spain.
| | - Tommaso Bochicchio
- Facultad Mexicana de Medicina, La Salle University, Mexico 14000, D. F., Mexico.
- Mexican Transplant Institute, Cuernavaca, Morelos 62448, Mexico.
| | - José Camolas
- Serviço de Endocrinologia, Hospital de Santa Maria⁻CHLN, Lisboa 1649-035, Portugal.
| | - Fernando G Cardini
- Argentine Quality Institute-Instituto Argentino para la Calidad (IAPC), Ciudad Autónoma de Buenos Aires 1406, Argentina.
| | - Márcio Carocho
- Mountain Research Centre (CIMO), Polytechnic Institute of Bragança, Campus de Santa Apolónia, Bragança 5300-253, Portugal.
| | - Maria do Céu Costa
- ASAE-Autoridade de Segurança Alimentar e Económica, CBIOS/ECTS-The Biosciences Research Center and NICiTeS/ERISA⁻Núcleo de Investigação em Ciências e Tecnologias da Saúde, Grupo Lusófona, Lisboa 1749-024, Portugal.
| | - Adam Drewnowski
- Center for Public Health Nutrition, University of Washington-Center for Obesity Research, Seattle, WA 98195, USA.
| | - Samuel Durán
- Chilean College of Nutritionists, Universidad San Sebastian, Santiago 7500000, Chile.
| | - Víctor Faundes
- Nutrition and Food Technology Institute, University of Chile, Santiago 7830490, Chile.
| | | | - Pedro P García-Luna
- Andalusian Society of Endocrinology, Diabetes and Nutrition, Department of Endocrinology and Nutrition, Virgen del Rocio Hospital, Sevilla 41013, Spain.
| | | | - Marcela González-Gross
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBER OBN), Instituto de Salud Carlos III, Madrid 28029, Spain.
- ImFINE Research Group, Department of Health and Human Performance, Faculty of Physical Activity and Sport Science-INEF, Universidad Politécnica de Madrid, Madrid 28040, Spain.
| | - Carlo La Vecchia
- Department of Clinical Sciences and Community Health, Università degli Studi di Milano, Milano 20133, Italy.
| | - Rosaura Leis
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBER OBN), Instituto de Salud Carlos III, Madrid 28029, Spain.
- School of Medicine and Dentistry, University of Santiago de Compostela, Santiago de Compostela 15782, Spain.
- Gastroenterology, Hepatology and Paediatric Nutrition Unit of the Santiago Clinical University Hospital, Santiago de Compostela 15706, Spain.
| | - Ana María López-Sobaler
- Department of Nutrition and Food Science, School of Pharmacy, Complutense University of Madrid (UCM), Madrid 28040, Spain.
| | | | - Ascensión Marcos
- Spanish Federation of Nutrition, Food and Dietetics Societies, Madrid 28918, Spain.
- Institute of Food Science, Technology and Nutrition (ICTAN); Spanish National Research Council (CSIC), Madrid 28040, Spain.
| | | | - Danika M Martyn
- Intertek, HERS, Cody Technology Park, Farnborough GU14 0LX, UK.
| | - Lorenza Mistura
- Council for Agricultural Research and Economics, Research Centre for Food and Nutrition, Rome 00178, Italy.
| | - Rafael Moreno Rojas
- Department of Food Science and Technology, University of Cordoba, Cordoba 14071, Spain.
| | | | - José Antonio Niño-Cruz
- Mexican Nephrological Research Institute, Mexico City 14080, Mexico.
- Departamento de Nefrología y Metabolismo Mineral, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, Tlalpan-Ciudad de México 14080, Mexico.
| | | | - Nieves Palacios Gil-Antuñano
- Department of Medicine, Endocrinology and Nutrition, Sport Medicine Center, AEPSAD, High Sports Council, Madrid 28040, Spain.
| | | | - Lourdes Ribas-Barba
- Nutrition Research Foundation (FIN), University of Barcelona Science Park, Barcelona 08028, Spain.
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBER OBN), Instituto de Salud Carlos III, Madrid 28029, Spain.
| | - Rodolfo Rincón Pedrero
- Departamento de Educación Médica, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, Tlalpan-Ciudad de México 14080, Mexico.
| | - Pilar Riobó
- Endocrinology and Nutrition Department, Fundación Jiménez Díaz Hospital, IDC Salud, Madrid 28040, Spain.
- Facultad de Medicina, Universidad Autónoma de Madrid, Ciudad Universitaria de Cantoblanco, Madrid 28049, Spain.
| | - Juan Rivera Medina
- Servicio de Gastroenterología, Hepatología y Nutrición del Instituto Nacional de Salud del Niño, Lima 15083, Peru.
- Departamento de Pediatría, Universidad Nacional Mayor de San Marcos, Lima 15083, Peru.
| | - Catarina Tinoco de Faria
- Institute of Biomedical and Health Sciences (IUIBS), University of Las Palmas de Gran Canaria (ULPGC), Las Palmas de Gran Canaria 35016, Spain.
| | - Roxana Valdés-Ramos
- Faculty of Medicine, Autonomous University of the State of Mexico, Toluca 50180, Mexico.
| | - Elsa Vasco
- Instituto Nacional de Saúde Doutor Ricardo Jorge, Lisboa 1649-016, Portugal.
| | - Sandra N Wac
- Nutrition and Public Health Working Group, Argentine Nutrition Society, La Plata, Buenos Aires 1900, Argentina.
| | | | - Carmina Wanden-Berghe
- Scientific and Educational Committee, Spanish Society of Parenteral and Enteral Nutrition (SENPE), Barcelona 08017, Spain.
| | - Luis Xóchihua Díaz
- Instituto Nacional de Pediatria, Sociedad Mexicana de Pediatria, Insurgentes Cuicuilco, Ciudad de México 04530, Mexico.
| | - Sergio Zúñiga-Guajardo
- Mexican Diabetes Federation, Mexico. Facultad de Medicina y Hospital Universitario de la Universidad Autónoma de Nuevo León, Monterrey 64630, Mexico.
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Tsai C, Svensen E, Flood VM, Probst Y, Reilly K, Corbett S, Wu JHY. Healthiness of Food and Beverages for Sale at Two Public Hospitals in New South Wales, Australia. Nutrients 2018; 10:nu10020216. [PMID: 29462881 PMCID: PMC5852792 DOI: 10.3390/nu10020216] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2017] [Revised: 02/12/2018] [Accepted: 02/13/2018] [Indexed: 01/23/2023] Open
Abstract
(1) Background: Our aim was to conduct objective, baseline food environment audits of two major western Sydney public hospitals and compare them to recently revised state nutritional guidelines. (2) Methods: A cross-sectional assessment was conducted (June-July2017) across 14 fixed food outlets and 70 vending machines in two hospitals using an audit tool designed to assess the guideline's key food environment parameters of availability, placement, and promotion of 'Everyday' (healthy) and 'Occasional' (less healthy) products. (3) Results: Availability: Overall, Everyday products made up 51% and 44% of all products available at the two hospitals. Only 1/14(7%) fixed outlets and 16/70(23%) vending machines met the guideline's availability benchmarks of ≥75% Everyday food and beverages. Proportion of Everyday products differed among different types of food outlets (café, cafeteria, convenience stores). Placement: On average, food outlets did not meet recommendations of limiting Occasional products in prominent positions, with checkout areas and countertops displaying over 60% Occasional items. Promotion: Over two-thirds of meal deals at both hospitals included Occasional products. (4) Conclusion: Baseline audit results show that substantial improvements in availability, placement, and promotion can be made at these public hospitals to meet the nutrition guidelines. Audits of other NSW hospitals using the developed tool are needed to investigate similarities and differences in food environment between sites. These findings highlight the need for ongoing tracking to inform whether the revised guidelines are leading to improved food environments in health facilities.
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Affiliation(s)
- Carrie Tsai
- Faculty of Dentistry, University of Sydney, Westmead, NSW 2145, Australia.
| | - Erika Svensen
- Faculty of Science, Medicine & Health, University of Wollongong, Wollongong, NSW 2522, Australia.
| | - Victoria M Flood
- Western Sydney Local Health District, Westmead, NSW 2145, Australia.
- Faculty of Health Sciences, University of Sydney, Lidcombe, NSW 2141, Australia.
| | - Yasmine Probst
- Faculty of Science, Medicine & Health, University of Wollongong, Wollongong, NSW 2522, Australia.
- Illawarra Health and Medical Research Institute, Wollongong, NSW 2522, Australia.
| | - Kathryn Reilly
- Illawarra Health and Medical Research Institute, Wollongong, NSW 2522, Australia.
- Hunter New England Population Health, Wallsend, NSW 2287, Australia.
| | - Stephen Corbett
- Western Sydney Local Health District, Westmead, NSW 2145, Australia.
| | - Jason H Y Wu
- The George Institute for Global Health, University of New South Wales, Newtown, NSW 2042, Australia.
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11
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Mertz Garcia J, Chambers E, Cook K. Visualizing the Consistency of Thickened Liquids With Simple Tools: Implications for Clinical Practice. Am J Speech Lang Pathol 2018; 27:270-277. [PMID: 29255849 DOI: 10.1044/2017_ajslp-16-0160] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/19/2016] [Accepted: 07/19/2017] [Indexed: 06/07/2023]
Abstract
PURPOSE Accurate texture modifications to thin liquids are a critical aspect of patients' nutritional health and well-being. This study explored the use of 3 tools (2 distance- and 1 time-measuring devices) to characterize texture-modified liquids. The objectives were to use the tools to measure modified liquids, to determine if measurements differentiated nectar and honey levels of modification, and to compare measurements with other published reports. METHOD We measured the flow distance of 33 prethickened water samples in centimeters (cm) using a line spread apparatus and a Bostwick Consistometer (Christison Particle Technologies). We selected a Zahn viscosity cup to measure the stream time of each prethickened liquid in seconds. RESULTS The 2 distance-measuring devices (line spread and Bostwick Consistometer) showed that thinner (nectar-thick) modifications spread or flowed a farther distance in comparison to thicker (honey-like) modifications. Testing with the line spread indicated that an average spread distance of 4.5 cm differentiated nectar-thick and honey-like consistencies. A flow distance of greater than 15 cm differentiated nectar from honey consistency measured with a Bostwick Consistometer. We were not successful in using the Zahn viscosity cup to determine the stream time of modified liquids. CONCLUSIONS Two of the tools provided objective information about levels of liquid modification, which has implications for day-to-day preparation. Measurement tools that are accurate and easy to use have the potential to provide quick and dependable feedback to verify a prescribed level of liquid modification. Further efforts are needed to standardize the application of simple measurement tools in the management of patients who consume thickened liquids.
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Affiliation(s)
- Jane Mertz Garcia
- Communication Sciences & Disorders, School of Family Studies and Human Services, Kansas State University, Manhattan
| | - Edgar Chambers
- Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan
| | - Kelsey Cook
- Communication Sciences & Disorders, School of Family Studies and Human Services, Kansas State University, Manhattan
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12
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James A, Birch L, Fletcher P, Pearson S, Boyce C, Ness AR, Hamilton-Shield JP, Lithander FE. Are food and drink retailers within NHS venues adhering to NICE Quality standard 94 guidance on childhood obesity? A cross-sectional study of two large secondary care NHS hospitals in England. BMJ Open 2017; 7:e018214. [PMID: 29150472 PMCID: PMC5701976 DOI: 10.1136/bmjopen-2017-018214] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
Abstract
OBJECTIVE To assess whether the food and drink retail outlets in two major National Health Service (NHS) district general hospitals in England adhere to quality statements 1-3 of the UK National Institute for Health and Care Excellence (NICE) quality standard 94. DESIGN Cross-sectional, descriptive study to assess the food and drink options available in vending machines, restaurants, cafes and shops in two secondary care hospitals. MAIN OUTCOME MEASURES Adherence to quality statement 1 whereby the food and drink items available in the vending machines were classified as either healthy or less healthy using the Nutrient Profiling Model (NPM). Compliance with quality statements 2 and 3 was assessed through the measurement of how clearly the shops, cafes and restaurants displayed nutrition information on menus, and the availability and prominent display of healthy food and drink options in retail outlets, respectively. RESULTS Adherence to quality statement 1 was poor. Of the 18 vending machines assessed, only 7 (39%) served both a healthy food and a healthy drink option. Neither hospital was compliant with quality statement 2 wherein nutritional information was not available on menus of food providers in either hospital. There was inconsistent compliance with quality standard 3 whereby healthy food and drink options were prominently displayed in the two main hospital restaurants, but all shops and cafes prioritised the display of unhealthy items. CONCLUSIONS Neither hospital was consistently compliant with quality statements 1-3 of the NICE quality standard 94. Improving the availability of healthy foods and drinks while reducing the display and accessibility to less healthy options in NHS venues may improve family awareness of healthy alternatives. Making it easier for parents to direct their children to healthier choices is an ostensibly central component of our healthcare system.
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Affiliation(s)
- Alice James
- Faculty of Health Sciences, University of Bristol, Bristol, UK
| | - Laura Birch
- NIHR Bristol Biomedical Research Centre (Nutrition Theme), University Hospitals Bristol NHS Foundation Trust and the University of Bristol, Bristol, UK
| | - Peter Fletcher
- Department of General and Old Age Medicine, Cheltenham General Hospital, Gloucestershire, UK
| | - Sally Pearson
- Department of Clinical Strategy, Gloucestershire Hospitals NHS Foundation Trust, Gloucestershire, UK
| | - Catherine Boyce
- Department of Clinical Strategy, Gloucestershire Hospitals NHS Foundation Trust, Gloucestershire, UK
| | - Andy R Ness
- NIHR Bristol Biomedical Research Centre (Nutrition Theme), University Hospitals Bristol NHS Foundation Trust and the University of Bristol, Bristol, UK
| | - Julian P Hamilton-Shield
- NIHR Bristol Biomedical Research Centre (Nutrition Theme), University Hospitals Bristol NHS Foundation Trust and the University of Bristol, Bristol, UK
| | - Fiona E Lithander
- NIHR Bristol Biomedical Research Centre (Nutrition Theme), University Hospitals Bristol NHS Foundation Trust and the University of Bristol, Bristol, UK
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Jones A, Dunford E, Crossley R, Thout SR, Rayner M, Neal B. An Evaluation of the Healthiness of the Indian Packaged Food and Beverage Supply. Nutrients 2017; 9:nu9101103. [PMID: 28991201 PMCID: PMC5691719 DOI: 10.3390/nu9101103] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2017] [Revised: 09/01/2017] [Accepted: 09/29/2017] [Indexed: 11/16/2022] Open
Abstract
Availability of less-healthy packaged food and beverage products has been implicated as an important driver of obesity and diet-related disease. An increasing number of packaged foods and beverages are sold in India. Our objective was to evaluate the healthiness of packaged foods sold by India’s largest manufacturers. Healthiness was assessed using the Australian Health Star Rating (HSR) system and the World Health Organization’s European Regional Office (WHO Euro) Nutrient Profile Model. Sales-value-weighted mean healthiness and the proportions of “healthy” products (using a validated HSR cut-off of ≥3.5, and products meeting WHO Euro criteria as healthy enough to market to children) were calculated overall, by company and by food category. Nutrient information for 943 products sold by the 11 largest Indian manufacturers was obtained from nutrient labels, company websites or directly from the manufacturer. Healthiness was low overall (mean HSR 1.8 out of 5.0 stars) with a low proportion defined as “healthy” by both HSR (17%) and also by WHO Euro criteria (8%). There were marked differences in the healthiness of similar products within food categories. Substantial variation between companies (minimum sales-value-weighted mean HSR 0.5 for Company G, versus maximum HSR 3.0 for Company F) was a result of differences in the types of products sold and the nutritional composition of individual products. There are clear opportunities for India’s largest food companies to improve both the nutritional quality of individual products and to improve their product mix to include a greater proportion of healthy products.
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Affiliation(s)
- Alexandra Jones
- Food Policy Division, The George Institute for Global Health, UNSW Sydney, Sydney 2042, Australia.
- Charles Perkins Centre, University of Sydney, Sydney 2006, Australia.
| | - Elizabeth Dunford
- Food Policy Division, The George Institute for Global Health, UNSW Sydney, Sydney 2042, Australia.
- Carolina Population Center, University of North Carolina at Chapel Hill, Chapel Hill, NC 27516, USA.
| | - Rachel Crossley
- Access to Nutrition Foundation, 3511 Utrecht, The Netherlands.
| | - Sudhir Raj Thout
- The George Institute for Global Health, Hyderabad 500034, India.
| | - Mike Rayner
- Nuffield Department of Population Health, University of Oxford, Oxford OX37BN, UK.
| | - Bruce Neal
- Food Policy Division, The George Institute for Global Health, UNSW Sydney, Sydney 2042, Australia.
- Charles Perkins Centre, University of Sydney, Sydney 2006, Australia.
- Division of Epidemiology and Biostatistics, Imperial College London, London SW7 2AZ, UK.
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Abstract
Importance Initiatives to reduce sodium in packaged foods have been launched in the United States, yet corresponding changes in the amount of sodium that US households obtain from packaged foods have not been evaluated, to our knowledge. Objective To assess 15-year changes in the amount of sodium that US households acquire from packaged food purchases, the sodium content of purchases, and the proportion of households that have purchases with optimal sodium density. Design, Setting, and Participants Longitudinal study of US households in the 2000 to 2014 Nielsen Homescan Consumer Panel, a population-based sample of households that used barcode scanners to record all packaged foods purchased throughout the year. Time-varying brand- and product-specific nutrition information was used for 1 490 141 products. Main Outcomes and Measures Sociodemographic-adjusted changes in mean sodium per capita (mg/d) and sodium content (mg/100 g), overall and for top food group sources of sodium, and the proportion of households that have total purchases with sodium density of 1.1 mg/kcal or less. Results In a nationwide sample of 172 042 US households (754 608 year-level observations), the amount of sodium that households acquired from packaged food and beverage purchases decreased significantly between 2000 and 2014 by 396 mg/d (95% CI, -407 to -385 mg/d) per capita. The sodium content of households' packaged food purchases decreased significantly during this 15-year period by 49 mg/100 g (95% CI, -50 to -48 mg/100 g), a 12.0% decline; decreases began in 2005 and continued through 2014. Moreover, the sodium content of households' purchases decreased significantly for all top food sources of sodium between 2000 and 2014, including declines of more than 100 mg/100 g for condiments, sauces, and dips (-114 mg/100 g; 95% CI, -117 to -111 mg/100 g) and salty snacks (-142 mg/100 g; 95% CI, -144 to -141 mg/100 g). However, in all years, less than 2% of US households had packaged food and beverage purchases with sodium density of 1.1 mg/kcal or less. Conclusions and Relevance In this nationwide study, significant reductions in sodium from packaged food purchases were achieved in the past 15 years. Nonetheless, most US households had food and beverage purchases with excessive sodium density. Findings suggest that more concerted sodium reduction efforts are needed in the United States.
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Affiliation(s)
- Jennifer M. Poti
- Department of Nutrition, The University of North Carolina at Chapel Hill
| | - Elizabeth K. Dunford
- Department of Nutrition, The University of North Carolina at Chapel Hill
- Food Policy Division, The George Institute for Global Health, Sydney, Australia
| | - Barry M. Popkin
- Department of Nutrition, The University of North Carolina at Chapel Hill
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Nasreddine L, Rehaime M, Kassaify Z, Rechmany R, Jaber F. Dietary exposure to pesticide residues from foods of plant origin and drinks in Lebanon. Environ Monit Assess 2016; 188:485. [PMID: 27461424 PMCID: PMC4961722 DOI: 10.1007/s10661-016-5505-y] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2016] [Accepted: 07/19/2016] [Indexed: 05/28/2023]
Abstract
This study assesses the dietary exposure of Lebanese adults to 47 pesticide residues from both foods of plant origin and drinks. The study was conducted using the Total Diet Study protocol in two different areas of Lebanon: Greater Beirut (urban) and Keserwan (semi-rural). A total of 1860 individual foods were collected, prepared, and cooked prior to analysis. Composite samples of similar foods were analyzed, following the QuEChERS Multiresidue method. Eighteen residues were detected/quantified on at least one composite sample, with 66.7 % of the results being quantifiable and 33.3 % detectable. Quantifiable levels ranged between 10.3 and 208 μg/kg. For the composite samples where residues were detected, 55 % had one residue, while 45 % had 2-4 residues. The most frequently detected/quantified pesticide residues included Chlorpyrifos, Procymidone, Primiphos methyl, Dimethoate, and Dieldrin. The dietary exposure assessment was conducted using the deterministic approach with two scenarios: (1) the lower bound (LB) approach and (2) the upper bound (UB) approach. Using the LB approach, mean estimated daily exposures were far below the acceptable daily intakes (ADIs) for all investigated residues. Using the UB approach, which tends to overestimate exposure, mean estimated daily exposures were below the ADIs for all residues except for Dieldrin (semi-rural: 128.7 % ADI; urban: 100.7 % ADI). Estimates of mean exposure to Diazinon reached 50.3 % of ADI in the urban diet and 61.9 % in the semi-rural diet. Findings of this study identify specific pesticide residues as monitoring priorities for which more comprehensive and sensitive analyses are needed in order to refine exposure assessment.
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Affiliation(s)
- Lara Nasreddine
- Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, P.O.Box: 110236, Beirut, Riad El-Solh, 1107 2020, Lebanon.
| | - Maria Rehaime
- Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, P.O.Box: 110236, Beirut, Riad El-Solh, 1107 2020, Lebanon
| | - Zeina Kassaify
- Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, P.O.Box: 110236, Beirut, Riad El-Solh, 1107 2020, Lebanon
| | - Roula Rechmany
- Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, P.O.Box: 110236, Beirut, Riad El-Solh, 1107 2020, Lebanon
| | - Farouk Jaber
- Lebanese Atomic Energy Commission-CNRS, National Council for Scientific Research (CNRS), P.O. Box 11- 8281, Beirut, Riad El Solh, 107 2260, Lebanon.
- Laboratory of Analysis of Organic Compounds (509), Faculty of Sciences I, Lebanese University, Beirut, Lebanon.
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Silva SDA, de Queiroz DM, Ferreira WPM, Corrêa PC, Rufino JLDS. Mapping the potential beverage quality of coffee produced in the Zona da Mata, Minas Gerais, Brazil. J Sci Food Agric 2016; 96:3098-3108. [PMID: 26439192 DOI: 10.1002/jsfa.7485] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2015] [Revised: 09/11/2015] [Accepted: 09/26/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Detailed knowledge of coffee production systems enables optimization of crop management, harvesting and post-harvest techniques. In this study, coffee quality is mapped as a function of coffee variety, altitude and terrain aspect attributes. The work was performed in the Zona da Mata, Minas Gerais, Brazil. RESULTS A large range of coffee quality grades was observed for the Red Catuai variety. For the Yellow Catuai variety, no quality grades lower than 70 were observed. Regarding the terrain aspect, samples from the southeast-facing slope (SEFS) and the northwest-facing slope (NWFS) exhibited distinct behaviors. The SEFS samples had a greater range of quality grades than did the NWFS samples. The highest grade was obtained from an NWFS point. The lowest quality values and the largest range of grades were observed at lower altitudes. The extracts from the highest-altitude samples did not produce any low-quality coffee. CONCLUSIONS The production site's position and altitude are the primary variables that influenced the coffee quality. The study area has micro-regions with grades ranging from 80 to 94. These areas have the potential for producing specialty coffees. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Samuel de Assis Silva
- Departamento de Engenharia Rural, Universidade Federal do Espírito Santo, Alegre, ES, 29500-000, Brazil
| | - Daniel Marçal de Queiroz
- Departamento de Engenharia Agrícola, Universidade Federal de Viçosa, Viçosa, MG, 36.570-000, Brazil
| | | | - Paulo Cesar Corrêa
- Departamento de Engenharia Agrícola, Universidade Federal de Viçosa, Viçosa, MG, 36.570-000, Brazil
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Abstract
Since World War II, several factors such as an impressive industrial growth, an enhanced environmental bioavailability and intensified food consumption have contributed to a significant amplification of human exposure to aluminum. Aluminum is particularly present in food, beverages, some drugs and airbone dust. In our food, aluminum is superimposed via additives and cooking utensils. Therefore, the tolerable intake of aluminum is exceeded for a significant part of the world population, especially in children who are more vulnerable to toxic effects of pollutants than adults. Faced with this oral aluminum influx, intestinal tract is an essential barrier, especially as 38% of ingested aluminum accumulates at the intestinal mucosa. Although still poorly documented to date, the impact of oral exposure to aluminum in conditions relevant to real human exposure appears to be deleterious for gut homeostasis. Aluminum ingestion affects the regulation of the permeability, the microflora and the immune function of intestine. Nowadays, several arguments are consistent with an involvement of aluminum as an environmental risk factor for inflammatory bowel diseases.
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Affiliation(s)
- C Vignal
- Université de Lille, LIRIC UMR 995, 59000 Lille, France; Inserm, LIRIC UMR 995, 59000 Lille, France.
| | - P Desreumaux
- Université de Lille, LIRIC UMR 995, 59000 Lille, France; Inserm, LIRIC UMR 995, 59000 Lille, France; CHRU de Lille, LIRIC UMR 995, 59000 Lille, France
| | - M Body-Malapel
- Université de Lille, LIRIC UMR 995, 59000 Lille, France; Inserm, LIRIC UMR 995, 59000 Lille, France
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18
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Crovetto M M, Uauy R, Martins AP, Moubarac JC, Monteiro C. [Household availability of ready-to-consume food and drink products in Chile: impact on nutritional quality of the diet]. Rev Med Chil 2015; 142:850-8. [PMID: 25378004 DOI: 10.4067/s0034-98872014000700005] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2013] [Accepted: 07/07/2014] [Indexed: 11/17/2022]
Abstract
BACKGROUND Processed foodstuff may have a lower nutritional value than natural products. AIM To analyze the impact of ready-to-consume products on diet quality of Chilean households. MATERIAL AND METHODS A national representative sample of 10,096 households, based on the 6th Survey on Household Budget and Expenses (VI Encuesta de Presupuestos y Gastos Familiares, 2006-2007), was studied. Foodstuffs were classified as follows: 1) Unprocessed foods or minimally processed foods (G1); 2) Processed culinary ingredients (G2); and 3) Ready-to-consume products (G3). Calorie contribution and energy availability of each household food group, was calculated. The nutritional profile of the national food basket was calculated and compared with two simulated baskets (G3 vs G1+G2), based on international nutritional recommendations. RESULTS Overall energy availability was of 1,885 kcal per capita/ day; 24% derived from unprocessed foods (G1), 21% from processed culinary ingredients (G2) and 55% from ready-to-consume products (G3), whose proportion increased along with income level. The 2007 national food basket contained an excess of total fat (34% vs 30%), free sugars (16% vs 10%), energy density (2.1 vs 1.3 kcal/gram) and a low amount of fiber (8.4 vs 12.5 g/1,000 kcal). The basket consisting in ready-to-consume products (G3) had a higher percentage of carbohydrates (61% vs 46%) than the basket consisting in unprocessed foods and ingredients (G1+G2). It also had a higher percentage of free sugars (17% vs 15%), less dietary fiber (7 vs. 10 g/1,000 kcal) and, above all, a higher energy density (2.6 vs 1.6 kcal/g). CONCLUSIONS The Chilean dietary pattern, based on ready-to-consume products (G3), is affecting the nutritional quality of the diet.
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Pomeranz JL, Chriqui JF. The Supplemental Nutrition Assistance Program: Analysis of Program Administration and Food Law Definitions. Am J Prev Med 2015; 49:428-36. [PMID: 26091926 PMCID: PMC4922898 DOI: 10.1016/j.amepre.2015.02.027] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/31/2014] [Revised: 02/23/2015] [Accepted: 03/24/2015] [Indexed: 10/23/2022]
Abstract
Under the current version of the Supplemental Nutrition Assistance Program (SNAP), participants can purchase virtually any food or beverage (collectively, food). Research indicates that SNAP recipients may have worse dietary quality than income-eligible nonparticipants. Policymakers have urged the U.S. Department of Agriculture (USDA) to pilot SNAP purchasing restrictions intended to support a healthier diet, and state legislators have proposed similar bills. The USDA rejected these invitations, stating that it would be administratively and logistically difficult to differentiate among products, amid other concerns. However, the USDA's Dietary Guidelines for Americans and the Supplemental Nutrition Program for Women, Infants, and Children (WIC) do just that. Further, state governments define and differentiate among foods and beverages for tax purposes. This paper reviews several factors intended to inform future policy decisions: the science indicating that SNAP recipients have poorer diet quality than income-eligible nonparticipants; the public's support for revising the SNAP program; federal, state, and city legislators' formal proposals to amend SNAP based on nutrition criteria and the USDA's public position in opposition to these proposals; state bills to amend eligible foods purchasable with SNAP benefits; state retail food tax laws; and the retail administration and program requirements for both WIC and SNAP. The paper finds that the government has a clear ability to align SNAP benefits with nutrition science and operationalize this into law.
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Affiliation(s)
- Jennifer L Pomeranz
- Department of Public Health, and Center for Obesity Research and Education, College of Public Health, Temple University, Philadelphia, Pennsylvania.
| | - Jamie F Chriqui
- Division of Health Policy and Administration, Chicago, Illinois; Institute for Health Research and Policy, School of Public Health, University of Illinois at Chicago, Chicago, Illinois
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20
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Granato D, Karnopp AR, van Ruth SM. Characterization and comparison of phenolic composition, antioxidant capacity and instrumental taste profile of juices from different botanical origins. J Sci Food Agric 2015; 95:1997-2006. [PMID: 25213811 DOI: 10.1002/jsfa.6910] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2014] [Revised: 09/02/2014] [Accepted: 09/08/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND The European Union registered a consumption of about 10.7 billion litres of juices in 2011 and a great part of this amount is imported from other countries, which makes the monitoring of their quality essential. This work was aimed at mapping the quality of various juices from different botanical origins from instrumental taste, chemical marker and antioxidant capacity perspectives. It also characterized the individual phenolic composition of juices previously classified according to their antioxidant activity and total phenolic material level. RESULTS Overall, by using correlation analysis and chemometrics (HCA and PCA), data showed that total phenolics, specifically gallic acid, p-coumaric acid, anthocyanins, flavanols and flavonols, are the main contributors to the antioxidant activity. Elderberry and pomegranate juices presented the highest phenolic content and antioxidant activity. On the other hand, orange, apple and cranberry juices had the lowest levels of total phenolics and flavonoids, DPPH and CUPRAC. CONCLUSION The use of chemometrics coupled to ANOVA seems to be a suitable approach to evaluate the quality of fruit juices from different botanical origins. Additionally, the instrumental taste profile correlated well with the chemical composition and antioxidant capacity, showing its potential application in assessing the functionality of juices.
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Affiliation(s)
- Daniel Granato
- RIKILT - Institute of Food Safety, Wageningen University and Research Centre, PO Box 230, NL-6700 AE, Wageningen, The Netherlands
- Food Quality and Design Group, Wageningen University and Research Centre, PO Box 17, NL-6700 AA, Wageningen, The Netherlands
- Food Science and Technology Graduate Program, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Ariadne Roberto Karnopp
- Food Science and Technology Graduate Program, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Saskia M van Ruth
- RIKILT - Institute of Food Safety, Wageningen University and Research Centre, PO Box 230, NL-6700 AE, Wageningen, The Netherlands
- Food Quality and Design Group, Wageningen University and Research Centre, PO Box 17, NL-6700 AA, Wageningen, The Netherlands
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21
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Schulz M, Meins J, Diemert S, Zagermann-Muncke P, Goebel R, Schrenk D, Schubert-Zsilavecz M, Abdel-Tawab M. Detection of pyrrolizidine alkaloids in German licensed herbal medicinal teas. Phytomedicine 2015; 22:648-656. [PMID: 26055130 DOI: 10.1016/j.phymed.2015.03.020] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/21/2014] [Revised: 02/26/2015] [Accepted: 03/23/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Because of the hepatotoxic, mutagenic, and cancerogenic effects of pyrrolizidine alkaloids (PAs) the German Federal Institute for Risk Assessment (BfR) recommends not to exceed a daily PA intake of 0.007 µg/kg body weight (0.42 µg/60 kg adult). In a recent study conducted by the BfR, up to 5647 µg PA/kg dried herbal material were detected in tea products marketed as food. PURPOSE The present study aimed at elucidating whether medicinal teas licensed or registered as medicinal products contain PAs as well. STUDY DESIGN One hundred sixty-nine different commercially available medicinal teas, i.e. 19 nettle (Urtica dioica L.), 12 fennel (Foeniculum vulgare Mill.), 14 chamomile (Matricaria recutita L.), 11 melissa (Melissa officinalis L.) and 4 peppermint (Mentha piperita L.) teas as well as 109 tea mixtures were analyzed for the presence of 23 commercially available PAs. METHOD LC/MS was used for the determination of the PAs RESULTS In general, the total PA contents ranging 0-5668 µg/kg. Thirty percent of the tested single-ingredient tea products and 56.9% of the tested medicinal tea mixtures were found to contain PA concentrations above the limit of quantification (LOQ) of 10 µg/kg. In 11 medicinal teas PA contents >300 µg/kg dry herb were determined thus exceeding the recommended limit for PA intake by BfR. In addition three products of the investigated tea mixtures revealed extremely high PA contents of 4227, 5137, and 5668 µg/kg. Generally, single-ingredient tea products contained much less or even no detectable amounts of PAs when compared to the tea mixtures. PAs in the range between 13 and 1080 µg/kg were also detected in five analyzed aqueous herbal infusions of the medicinal tea mixture products with the highest PA content. Two out of the five investigated herbal infusions exceeded the recommended BfR limit for PA intake. CONCLUSION This study demonstrates clearly that also medicinal teas licensed as medicinal products may partly contain high amounts of PAs exceeding current recommendations. For that reason manufacturers are advised to carry out more rigorous quality control tests devoted to the detection of PAs. This is very important to minimize PAs in medicinal teas accounting for possible additional exposure of the consumer to PAs from other food sources (e.g. honey).
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Affiliation(s)
- M Schulz
- Drug Commission of German Pharmacists (AMK), Jaegerstrasse 49/50, 10117 Berlin, Germany
| | - J Meins
- Central Laboratory of German Pharmacists, Carl-Mannich-Strasse 20, 65760 Eschborn, Germany
| | - S Diemert
- Drug Commission of German Pharmacists (AMK), Jaegerstrasse 49/50, 10117 Berlin, Germany
| | - P Zagermann-Muncke
- Drug Commission of German Pharmacists (AMK), Jaegerstrasse 49/50, 10117 Berlin, Germany
| | - R Goebel
- Drug Commission of German Pharmacists (AMK), Jaegerstrasse 49/50, 10117 Berlin, Germany
| | - D Schrenk
- Department of Food Chemistry and Toxicology, Technische Universität Kaiserslautern, Erwin-Schrödinger-Strasse, 67663 Kaiserslautern, Germany
| | - M Schubert-Zsilavecz
- Central Laboratory of German Pharmacists, Carl-Mannich-Strasse 20, 65760 Eschborn, Germany; Department of Pharmaceutical Chemistry, Goethe-University Frankfurt, Max-von-Laue Strasse 9, 60438 Frankfurt am Main, Germany
| | - M Abdel-Tawab
- Central Laboratory of German Pharmacists, Carl-Mannich-Strasse 20, 65760 Eschborn, Germany.
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22
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Arora B, More S. Impact of pectolytic enzyme on the fermentation time and free-run juice rate of Sharad red wine. Indian J Exp Biol 2015; 53:104-108. [PMID: 25757241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
We evaluated the effect of addition of commercially available pectolytic enzyme preparations in the must from Sharad variety, cultivated in India and its influence on some oenological parameters of red wine. The small scale fermentations demonstrated marked difference of organoleptic (colour) and rheologic characteristics (filterability, settling rates) and aroma between enzyme treated samples and control samples. We observed 29% enhancement in free-run juice yield and a remarkable 43% reduction in the fermentation time compared to the control. This biotechnological approach has demonstrated the economic feasibility and the benefits of adding 0.05 g. Kg(-1) grapes pectolytic enzyme in terms of yield, aroma, colour, clarity and fermentation period.
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23
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Bilek M, Rybakowa M. [Sugar content in non-alcoholic beverages and dietary recemmendations for children and adolescents]. Pediatr Endocrinol Diabetes Metab 2015; 20:152-160. [PMID: 26615582 DOI: 10.18544/pedm-20.04.0015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
INTRODUCTION Increase the intake of sugars among the inhabitants of developed countries is related to, among others, increasing consumption of non-alcoholic beverages, for which the relationship with the epidemic of obesity, particularly among children and adolescents, has been proven. The most frequently cited are non-alcoholic beverages, sweetened glucose-fructose syrup, ie. colas, tonics, ice teas, lemonades. Fruit drinks, fruit juices and nectars are commonly cited as a healthy alternative to non-alcoholic beverages and, however, we do not pay attention to the high content of sugars in these products. OBJECTIVE Determine the content of sugars in non-alcohollic beverages popular among children and adolescents. MATERIAL AND METHODS 80 non-alcoholic beverages such as cola, tonic, lemonade, ice tea, flavored waters, fruit juices, fruit nectars and fruit drinks. Evaluation of the content of monosaccharides and sucrose was performed by high performance liquid chromatography method (HPLC). RESULTS In the tested non-alcohollic beverages, monosaccharides ie. glucose and fructose and the disaccharide sucrose were detected in different proportions. The product with the lowest content of the total sugars content was flavored water with lemon flavor based on the mineral water (2.72 g/100 ml). In the group of fruit juices, fruit nectars and fruit drinks highest sugars content have been reported (12.94 g/100 ml for aronia nectar and 12.76 g/100ml for the juice of pomegranate and grapes). CONCLUSIONS Significant monosaccharides and sucrose content in the tested non-alcohollic beverages tends to claim that their manufacturers should be obliged to place warnings on the labels addressed to patients suffering from disorders of carbohydrate metabolism. Educational programs for children and adolescents with diabetes should include information about the content of a large amount of sugars in fruit products: fruit juices, fruit drinks and fruit nectar.
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Affiliation(s)
- Maciej Bilek
- Katedra Inżynierii Produkcji Rolno-Spożywczej, Wydział Biologiczno-Rolniczy Uniwersytetu Rzeszowskiego
| | - Maria Rybakowa
- Emerytowany kierownik Kliniki Endokrynologii Dzieci i Młodzieży Uniwersyteckiego Szpitala Dziecięcego w Krakowie, Collegium Medicum Uniwersytetu Jagiellońskiego
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24
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Nassar MF, AbdelKader AM, Al-Refaee FA, Al-Dhafiri SS. Pattern of beverage intake and milk and dairy products sufficiency among high-school students in Kuwait. East Mediterr Health J 2014; 20:738-744. [PMID: 25601813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Received: 12/06/2013] [Accepted: 05/20/2014] [Indexed: 06/04/2023]
Abstract
High consumption of soft drinks has been associated with lower intakes of milk and calcium-rich foods and higher body mass index (BMI). This study aimed to explore the pattern of beverage intake among Kuwaiti high-school students. A questionnaire on knowledge, attitudes and practices concerning beverages and milk and dairy products intake was completed by 190 Kuwaiti students aged 16-18 years and BMI was calculated for 181 of them. Intake of sweetened carbonated beverages and to a lesser extent packaged fruit juices affected the sufficiency of milk and dairy products intake among the sample of high-school students in Kuwait. Although BMI was not related to milk and dairy insufficiency, more of the overweight and obese students displayed incorrect practices. Nutritional education of high-school students on the importance of milk and dairy products as well as the hazards of excess sweetened carbonated beverages and packaged juice is recommended to prevent the obesity epidemic prevailing in Kuwait.
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Affiliation(s)
- M F Nassar
- Department of Paediatrics, Faculty of Medicine, Ain Shams University, Cairo, Egypt
| | - A M AbdelKader
- Department of Paediatrics, Faculty of Medicine, University of Mansoura, Mansoura, Egypt
| | - F A Al-Refaee
- Department of Paediatrics, Al-Adan Hospital, Ministry of Health, Kuwait
| | - S S Al-Dhafiri
- Department of Food and Nutrition, Al-Adan Hospital, Ministry of Health, Kuwait
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25
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Larson N, Davey CS, Coombes B, Caspi C, Kubik MY, Nanney MS. Food and beverage promotions in Minnesota secondary schools: secular changes, correlates, and associations with adolescents' dietary behaviors. J Sch Health 2014; 84:777-785. [PMID: 25388594 PMCID: PMC4231528 DOI: 10.1111/josh.12209] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2013] [Revised: 04/04/2014] [Accepted: 06/24/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND The purpose of this study was to describe promotions for unhealthy and healthy foods and beverages within Minnesota secondary schools from 2008 to 2012, and to examine associations with school-level coordination of environmental improvements and students' dietary behaviors. METHODS The Minnesota School Health Profiles and Minnesota Student Survey data were used along with National Center for Education Statistics data to conduct analyses accounting for school-level demographics. RESULTS There was no significant improvement over time in the proportion of schools that banned advertising for unhealthy products in school buildings, on school grounds, on buses, or in publications. Whereas more than two thirds of schools had implemented strategies focused on the promotion of fruits/vegetables by 2012, only 37% labeled healthful foods with appealing names and just 17% used price incentives to encourage healthy choices. The number of stakeholders representing different roles on school health councils was positively correlated with implementation of healthy food and beverage promotion strategies. Little evidence was found to support an influence of in-school advertising bans or promotions on students' diets. CONCLUSIONS Policy changes are needed to protect students from food and beverage advertising and additional opportunities exist to reduce disparities in the selection of healthy options at school.
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Affiliation(s)
- Nicole Larson
- Department of Epidemiology and Community Health University of Minnesota 1300 S. Second Street, Suite 300 Minneapolis, MN 55454
| | - Cynthia S. Davey
- Biostatistical Design and Analysis Center, Clinical and Translational Science Institute University of Minnesota 717 Delaware St SE, Room 1-17 Minneapolis, MN 55414 Phone: 612-626-5202
| | - Brandon Coombes
- Biostatistical Design and Analysis Center, Clinical and Translational Science Institute University of Minnesota 717 Delaware St SE, Room 1-17 Minneapolis, MN 55414
| | - Caitlin Caspi
- Department of Family Medicine & Community Health, Program in Health Disparities Research, University of Minnesota 717 Delaware Street SE Minneapolis, MN 55414
| | - Martha Y. Kubik
- School of Nursing, University of Minnesota 308 Harvard St SE, PHS Room 5-140 WDH Minneapolis, MN 55455
| | - Marilyn S. Nanney
- Department of Family Medicine & Community Health, Program in Health Disparities Research University of Minnesota 717 Delaware Street SE Minneapolis, MN 55414 Phone: 612-626-6794
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Kazimierczak R, Hallmann E, Lipowski J, Drela N, Kowalik A, Püssa T, Matt D, Luik A, Gozdowski D, Rembiałkowska E. Beetroot (Beta vulgaris L.) and naturally fermented beetroot juices from organic and conventional production: metabolomics, antioxidant levels and anticancer activity. J Sci Food Agric 2014; 94:2618-29. [PMID: 24798659 DOI: 10.1002/jsfa.6722] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/25/2013] [Revised: 04/25/2014] [Accepted: 04/28/2014] [Indexed: 05/10/2023]
Abstract
BACKGROUND The aim of the paper was to determine the level of antioxidants and metabolomic fingerprinting in both raw beetroots and naturally fermented beetroot juices from organic (ORG) versus conventional (CONV) production. In addition, the anticancer properties of the fermented beetroot juices were evaluated. RESULTS The obtained results showed that ORG fresh beetroots contained significantly more dry matter, vitamin C and some individual phenolic compounds than CONV beetroots. The content of total phenolic acids was significantly higher in CONV beetroots compared with the ORG ones. The level of flavonoids was similar in ORG and CONV beetroots. There were only slight differences in the chemical composition of ORG and CONV beetroot juices. Metabolomic analysis provided a possibility to distinguish clearly between ORG and CONV fermented beetroot juices. However, this method was less useful in the case of fresh whole beetroots. It was found that anticancer activity was stronger in the case of ORG fermented juices when compared with CONV ones. CONCLUSION The obtained results indicate that ORG- and CONV-produced beetroots and fermented beetroot juices have different chemical properties and different impacts on cancer cells. It is necessary to continue research on this topic in order to confirm and understand the achieved results.
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Affiliation(s)
- Renata Kazimierczak
- Department of Functional and Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 166, 02-787, Warsaw, Poland
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27
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Shinoda Y, Komura H, Homma S, Murata M. Browning of Model Orange Juice Solution: Factors Affecting the Formation of Decomposition Products. Biosci Biotechnol Biochem 2014; 69:2129-37. [PMID: 16306695 DOI: 10.1271/bbb.69.2129] [Citation(s) in RCA: 54] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
A model solution of orange juice was prepared and stored. Factors affecting browning and formation of such decomposition products as 3-hydroxy-2-pyrone (3OH2P), 5-hydroxymethylfurfural (HMF), furfural, 5-hydroxymaltol, and 2-furoic acid were examined. Ascorbic acid (AsA) was essential for browning, which was stimulated by amino acids and citric acid, and repressed by chelators and radical scavengers (RS). 3OH2P was derived from AsA. Its formation was stimulated by sugars and repressed by citric acid, chelating agents, and RS. HMF was derived from fructose. Furfural was derived from AsA, and its formation was stimulated by sugars and chelating agents and repressed by RS. 5-hydroxymaltol and 2-furoic acid were derived from fructose and AsA respectively. We did not find any decomposition products showing the same formation pattern as the browning, but a furfural solution with added amino acids turned brown like the model orange juice solution. It might be an indicator for the browning of orange juice.
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Affiliation(s)
- Yuki Shinoda
- Department of Nutrition and Food Science, Ochanomizu University, Tokyo, Japan
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28
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Nanney MS, MacLehose R, Kubik MY, Davey CS, Coombes B, Nelson TF. Recommended school policies are associated with student sugary drink and fruit and vegetable intake. Prev Med 2014; 62:179-81. [PMID: 24518003 PMCID: PMC3988251 DOI: 10.1016/j.ypmed.2014.01.026] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/05/2013] [Revised: 01/17/2014] [Accepted: 01/27/2014] [Indexed: 11/21/2022]
Abstract
OBJECTIVE To examine the association between 8 recommended school obesity-related policies and student behaviors and weight in a cohort of Minnesota schools. METHOD Existing surveillance surveys were used to examine the relationship between school policies to promote healthy eating and physical activity and student weight, diet, and activity behaviors from 2002 to 2006 among students (n=18,881) in a cohort of 37 Minnesota junior-senior high and high schools using fixed effects linear regression models. RESULTS Each additional recommended policy was associated with a significant decrease in consumption of sugary drinks and an increase in consumption of fruits and vegetables. There were no associations with weekly hours of sedentary activities, days per week of vigorous activity, or body mass index percentile. CONCLUSION Students attending schools that added recommended policies to promote healthy eating showed improved dietary behaviors, independent of secular trends compared with students in schools that did not add recommended policies.
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Affiliation(s)
- Marilyn S Nanney
- Department of Family Medicine & Community Health, Program in Health Disparities Research, University of Minnesota, 717 Delaware Street SE, Minneapolis, MN 55414, USA.
| | - Richard MacLehose
- Department of Epidemiology and Community Health, University of Minnesota, West Bank Office Building 1300 S. Second Street, Suite 300, Minneapolis, MN 55454, USA.
| | - Martha Y Kubik
- School of Nursing, PHS Room 5-140 WDH, 308 Harvard St. SE, University of Minnesota, Minneapolis, MN 55455, USA.
| | - Cynthia S Davey
- Clinical and Translational Science Institute, Biostatistical Design and Analysis Center, University of Minnesota, 717 Delaware St. SE, Suite 140, Minneapolis, MN 55414, USA.
| | - Brandon Coombes
- Clinical and Translational Science Institute, Biostatistical Design and Analysis Center, University of Minnesota, 717 Delaware St. SE, Suite 140, Minneapolis, MN 55414, USA.
| | - Toben F Nelson
- Department of Epidemiology and Community Health, University of Minnesota, West Bank Office Building 1300 S. Second Street, Suite 300, Minneapolis, MN 55454, USA.
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Gironés-Vilaplana A, Mena P, Moreno DA, García-Viguera C. Evaluation of sensorial, phytochemical and biological properties of new isotonic beverages enriched with lemon and berries during shelf life. J Sci Food Agric 2014; 94:1090-1100. [PMID: 24038111 DOI: 10.1002/jsfa.6370] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2013] [Revised: 07/31/2013] [Accepted: 08/22/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND The aim of this work was to design new isotonic drinks with lemon juice and berries: maqui (Aristotelia chilensis (Molina) Stuntz), açaí (Euterpe oleracea Mart.) and blackthorn (Prunus spinosa L.), following previous research. Quality parameters, sensorial attributes, antioxidant activities (ABTS(+), DPPH(•) and O2(•-) assays) and biological capacities (α-glucosidase and lipase inhibitory assays) were evaluated over 70 days of shelf-life period. RESULTS Maqui isotonic blends were the most active in all antioxidant assays (8.35 and 3.07 mmol L(-1) Trolox for ABTS(+) and DPPH(•)), in the lipase inhibitory assay (43.19 U L(-1)), and showed the highest total phenol content by the Folin-Ciocalteu test (80.97 mg 100 mL(-1) gallic acid), as a result of its higher content of total anthocyanins (42.42 mg 100 mL(-1)). Berry mixtures were also the most potent inhibitors of α-glucosidase between all samples, and displayed an attractive red colour and good sensorial attributes. CONCLUSIONS All the studied parameters remained quite stable during preservation, in general, and the new isotonic drinks can be useful to equilibrate redox balance in acute and intense exercise, and support weight loss programmes, avoiding triglyceride absorption and hyperglycaemia involved in obesity and diabetes mellitus, respectively. Further research in vivo is necessary to verify their beneficial effects for sports, nutrition and health.
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Affiliation(s)
- Amadeo Gironés-Vilaplana
- Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 164, E-30100, Espinardo, Murcia, Spain
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30
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Tarazona-Díaz MP, Aguayo E. Influence of acidification, pasteurization, centrifugation and storage time and temperature on watermelon juice quality. J Sci Food Agric 2013; 93:3863-3869. [PMID: 23907928 DOI: 10.1002/jsfa.6332] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2012] [Revised: 07/15/2013] [Accepted: 07/31/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Watermelon juice has gained increasing popularity among consumers as a rich natural source of functional compounds such as lycopene and citrulline. However, the final quality of the juice depends significantly on its acidification, pasteurization, centrifugation and storage time and temperature. In this study, these characteristics were assessed in watermelon juice pasteurized at 87.7 °C for 20 s and stored for up to 30 days at 4 or 8 °C. RESULTS The acidifier citric acid provided an adequate sensory quality, similar to natural watermelon juice. Centrifugation and pasteurization significantly reduced the red color, bioactive compounds (lycopene, antioxidant capacity and total polyphenols) and sensory quality of the juice, particularly when the storage time was extended and a temperature of 8 °C was used (P ≤ 0.05). All treated juices were microbiologically safe for up to 30 days when stored at 4 or 8 °C. In terms of sensory acceptability, only non-centrifuged juices stored for up to 20 days at 4 °C remained above the commercial limit. CONCLUSION The present results suggest that using a non-centrifugation process and a storage temperature of 4 °C yields a watermelon juice that better retains its sensory and functional qualities.
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Affiliation(s)
- Martha Patricia Tarazona-Díaz
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, E-30203, Cartagena, Murcia, Spain; Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Plaza del Hospital s/n, Campus Muralla del Mar, E-30202, Cartagena, Murcia, Spain
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FDA aims to limit arsenic in apple juice. Consum Rep 2013; 78:15. [PMID: 24032182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
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Affiliation(s)
- Dave A Chokshi
- Department of Veterans Affairs, Washington, DC 20006, USA.
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Zafra-Rojas QY, Cruz-Cansino N, Ramírez-Moreno E, Delgado-Olivares L, Villanueva-Sánchez J, Alanís-García E. Effects of ultrasound treatment in purple cactus pear (Opuntia ficus-indica) juice. Ultrason Sonochem 2013; 20:1283-1288. [PMID: 23545106 DOI: 10.1016/j.ultsonch.2013.01.021] [Citation(s) in RCA: 105] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/21/2012] [Revised: 01/13/2013] [Accepted: 01/31/2013] [Indexed: 06/02/2023]
Abstract
Cactus pear (Opuntia ficus-indica) fruit is a berry with a tasty pulp full of seeds that constitutes about 10-15% of the edible pulp. In Mexico, cactus pear is mainly consumed fresh, but also has the potential to be processed in other products such as juice. The objective of this study was to evaluate the effect of different ultrasound conditions at amplitude levels ranging (40% and 60% for 10, 15, 25 min; 80% for 3, 5, 8, 10, 15 and 25 min) on the characteristics of purple cactus pear juice. The evaluated parameters were related with the quality (stability, °Brix, pH), microbial growth, total phenolic compounds, ascorbic acid and antioxidant activity (ABTS, DPPH and % chelating activity) of purple cactus pear juices. The ultrasound treatment for time period of 15 and 25 min significantly reduced the microbial count in 15 and 25 min, without affecting the juice quality and its antioxidant properties. Juice treated at 80% of amplitude level showed an increased of antioxidant compounds. Our results demonstrated that sonication is a suitable technique for cactus pear processing. This technology allows the achievement of juice safety and quality standards without compromising the retention of antioxidant compounds.
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Affiliation(s)
- Quinatzin Yadira Zafra-Rojas
- Centro de Investigación Interdisciplinario, Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Carr. Actopan-Tilcuautla s/n Ex hacienda La Concepción, San Agustín Tlaxiaca, Pachuca, Hidalgo C.P. 42160, Mexico.
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Abid M, Jabbar S, Wu T, Hashim MM, Hu B, Lei S, Zhang X, Zeng X. Effect of ultrasound on different quality parameters of apple juice. Ultrason Sonochem 2013; 20:1182-1187. [PMID: 23522904 DOI: 10.1016/j.ultsonch.2013.02.010] [Citation(s) in RCA: 184] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2012] [Revised: 02/24/2013] [Accepted: 02/26/2013] [Indexed: 06/02/2023]
Abstract
Fresh apple juice treated with ultrasound (for 0, 30, 60 and 90 min, at 20 °C, 25 kHz frequency) was evaluated for different physico-chemical, Hunter color values, cloud value, antioxidant capacity, scavenging activity on 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical, ascorbic acid, total phenolics, flavonoids, flavonols and microbial characteristics. No significant effect of sonication was observed on pH, total soluble solids (°Brix) and titratable acidity of apple juice. Sonication significantly improved ascorbic acid, cloud value, phenolic compounds, antioxidant capacity, DPPH free radical scavenging activity and differences in Hunter color values. Moreover, significant reduction in microbial population was observed. Findings of the present study suggested that sonication treatment could improve the quality of apple juice. It may successfully be employed for the processing of apple juice with improved quality and safety from consumer's health point of view.
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Affiliation(s)
- Muhammad Abid
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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Lee H, Kim H, Cadwallader KR, Feng H, Martin SE. Sonication in combination with heat and low pressure as an alternative pasteurization treatment--effect on Escherichia coli K12 inactivation and quality of apple cider. Ultrason Sonochem 2013; 20:1131-1138. [PMID: 23395259 DOI: 10.1016/j.ultsonch.2013.01.003] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2012] [Accepted: 01/14/2013] [Indexed: 06/01/2023]
Abstract
Escherichia coli K12 cells suspended in apple cider were treated by manothermosonication (MTS, 400 kPa/59 °C), thermosonication (TS, 100 kPa/59 °C), and manosonication (MS, 400 kPa/55 °C) for up to 4 min. A 5-log reduction was achieved in 1.4 min by MTS, 3.8 min by TS, and 2.5 min by MS. The inactivation curves of the E. coli exhibited a fast initial reduction followed by a slow inactivation section. The Weibull, log-logistic, and biphasic linear models showed a good fit of the inactivation data. Quality analyses were conducted with raw apple cider (control), thermally-pasteurized (TP), and MTS-, TS-, and MS-treated cider samples over a 3-week period at refrigeration temperature. Titratable acidity and pH did not differ among any of the samples. During storage, the turbidity value of the control was the highest, followed by TP, TS, MTS and MS. All color parameters of the TP sample were significantly different from those receiving the other treatments. The control and sonicated samples showed similar color parameters during storage. In total, 97 aroma compounds were identified in the control, TS-, MS-, and MTS-treated cider samples, while 95 aroma compounds were found in the TP at Week 0. Among all the aroma compounds, 9 key ones were identified in all samples, including ethyl 2-methylbutanoate, butyl acetate, 1-butanol, ethyl hexanoate, 1-hexanol, butanoic acid, β-damascenone, hexanoic acid, and octanoic acid. The profiles of the key aroma compounds in all sonicated samples were more similar to the control than the TP sample at Weeks 0 and 3.
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Affiliation(s)
- Hyoungill Lee
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 382F-AESB, 1304 W Pennsylvania Ave, Urbana, IL 61801, USA
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Elbel B, Taksler GB, Mijanovich T, Abrams CB, Dixon LB. Promotion of healthy eating through public policy: a controlled experiment. Am J Prev Med 2013; 45:49-55. [PMID: 23790988 PMCID: PMC3696184 DOI: 10.1016/j.amepre.2013.02.023] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/22/2012] [Revised: 01/02/2013] [Accepted: 02/25/2013] [Indexed: 12/14/2022]
Abstract
BACKGROUND To induce consumers to purchase healthier foods and beverages, some policymakers have suggested special taxes or labels on unhealthy products. The potential of such policies is unknown. PURPOSE In a controlled field experiment, researchers tested whether consumers were more likely to purchase healthy products under such policies. METHODS From October to December 2011, researchers opened a store at a large hospital that sold a variety of healthier and less-healthy foods and beverages. Purchases (N=3680) were analyzed under five conditions: a baseline with no special labeling or taxation, a 30% tax, highlighting the phrase "less healthy" on the price tag, and combinations of taxation and labeling. Purchases were analyzed in January-July 2012, at the single-item and transaction levels. RESULTS There was no significant difference between the various taxation conditions. Consumers were 11 percentage points more likely to purchase a healthier item under a 30% tax (95% CI=7%, 16%, p<0.001) and 6 percentage points more likely under labeling (95% CI=0%, 12%, p=0.04). By product type, consumers switched away from the purchase of less-healthy food under taxation (9 percentage point decrease, p<0.001) and into healthier beverages (6 percentage point increase, p=0.001); there were no effects for labeling. Conditions were associated with the purchase of 11-14 fewer calories (9%-11% in relative terms) and 2 fewer grams of sugar. Results remained significant controlling for all items purchased in a single transaction. CONCLUSIONS Taxation may induce consumers to purchase healthier foods and beverages. However, it is unclear whether the 15%-20% tax rates proposed in public policy discussions would be more effective than labeling products as less healthy.
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Affiliation(s)
- Brian Elbel
- Departments of Population Health and Medicine, School of Medicine, New York University, New York, New York.
| | - Glen B Taksler
- Departments of Population Health and Medicine, School of Medicine, New York University, New York, New York
| | - Tod Mijanovich
- Steinhardt School, New York University, New York, New York
| | - Courtney B Abrams
- Departments of Population Health and Medicine, School of Medicine, New York University, New York, New York
| | - L B Dixon
- Wagner School of Public Service, New York University, New York, New York
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Cejudo-Bastante MJ, Rodríguez Dodero MC, Durán Guerrero E, Castro Mejías R, Natera Marín R, García Barroso C. Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar. J Sci Food Agric 2013; 93:741-8. [PMID: 22806566 DOI: 10.1002/jsfa.5785] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/16/2012] [Revised: 03/30/2012] [Accepted: 05/31/2012] [Indexed: 05/07/2023]
Abstract
BACKGROUND Despite the long history of sherry wine vinegar, new alternatives of consumption are being developed, with the aim of diversifying its market. Several new acetic-based fruit juices have been developed by optimising the amount of sherry wine vinegar added to different fruit juices: apple, peach, orange and pineapple. Once the concentrations of wine vinegar were optimised by an expert panel, the aforementioned new acetic fruit juices were tasted by 86 consumers. Three different aspects were taken into account: habits of consumption of vinegar and fruit juices, gender and age. RESULTS Based on the sensory analysis, 50 g kg(-1) of wine vinegar was the optimal and preferred amount of wine vinegar added to the apple, orange and peach juices, whereas 10 g kg(-1) was the favourite for the pineapple fruit. Based on the olfactory and gustatory impression, and 'purchase intent', the acetic beverages made from peach and pineapple juices were the most appreciated, followed by apple juice, while those obtained from orange juice were the least preferred by consumers. CONCLUSION New opportunities for diversification of the oenological market could be possible as a result of the development of this type of new product which can be easily developed by any vinegar or fruit juice maker company.
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Affiliation(s)
- María Jesús Cejudo-Bastante
- Analytical Chemistry Department, Faculty of Sciences-CAIV, University of Cádiz, Agrifood Campus of International Excellence, Puerto Real, Cádiz, Spain
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Arsenic in your food: our findings show a real need for federal standards for this toxin. Consum Rep 2012; 77:22-7. [PMID: 23057098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
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Perlman SE, Nonas C, Lindstrom LL, Choe-Castillo J, McKie H, Alberti PM. A menu for health: changes to New York City school food, 2001 to 2011. J Sch Health 2012; 82:484-491. [PMID: 22954168 DOI: 10.1111/j.1746-1561.2012.00726.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
BACKGROUND The high prevalence of obesity puts children at risk for chronic diseases, increases health care costs, and threatens to reduce life expectancy. As part of the response to this epidemic, the New York City (NYC) Department of Education (DOE)--the nation's largest school district--has worked to improve the appeal and nutritional quality of school food. This article highlights some of the structural and policy changes that have improved the school food environment over the past decade, with the aim to share lessons learned and provide recommendations and resources for other districts interested in making similar modifications. METHODS This article details changes DOE has implemented over 10 years, including revised nutrition standards for school meals and competitive foods; new school food department staffing; food reformulations, substitutions, and additions; and transitions to healthier beverages. RESULTS NYC's revised nutrition standards and hiring of expert staff increased availability of fruits and vegetables, whole grains, and low-fat dairy and decreased sugary beverages, and foods high in saturated fats and added sugars--the major contributors to discretionary calorie intake. DOE also introduced healthier beverages: switching from high-calorie, high-fat whole milk to low-fat milk and increasing access to water. CONCLUSIONS NYC has successfully improved the quality of its school food environment and shown that healthier food service is possible, even under budgetary constraints. Several broad factors facilitated these efforts: fostering community partnerships and inter-agency collaboration, implementing policies and initiatives that target multiple sectors for greater impact, and working to make incremental improvements each year.
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Affiliation(s)
- Sharon E Perlman
- Division of Epidemiology, New York City Department of Health and Mental Hygiene, Queens, NY 11101, USA.
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Ohri-Vachaspati P, Turner L, Chaloupka FJ. Alliance for a Healthier Generation's competitive beverage and food guidelines: do elementary school administrators know about them and do they report implementing them? J Sch Health 2012; 82:469-477. [PMID: 22954166 DOI: 10.1111/j.1746-1561.2012.00724.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
BACKGROUND The availability of competitive foods in schools is a modifiable factor in efforts to prevent childhood obesity. The Alliance for a Healthier Generation launched the Healthy Schools Program in 2006 to encourage schools to create healthier food environments, including the adoption of nutritional guidelines for competitive beverages and foods. This study examines nationwide awareness and implementation of the guidelines in US public elementary schools. METHODS Data were collected from a nationally representative sample of elementary schools using mail-back surveys in 2006-2007, 2007-2008, 2008-2009, and 2009-2010. RESULTS From 2006-2007 to 2009-2010, awareness of the Alliance's beverage guidelines increased from 35.0% to 51.8% among school administrators (p < .01); awareness of the food guidelines increased from 29.4% to 40.2% (p < .01). By 2009-2010, almost one third of the schools that sold competitive beverages and foods reported having implemented or being in the process of implementing the guidelines. Implementation was higher among schools from Southern states. Schools with a majority of Black or Latino students were less likely to implement the guidelines. CONCLUSIONS Awareness and implementation of the Alliance's beverage and food guidelines has significantly increased since the 2006-2007 school year, indicating successful diffusion of the guidelines. However, many administrators at schools who sold competitive products were not aware of the guidelines, indicating a need for continued efforts. In addition, lower implementation among schools serving minority students suggests that the Alliance's targeted efforts to provide intensive technical assistance to such schools is warranted and necessary.
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Affiliation(s)
- Punam Ohri-Vachaspati
- School of Nutrition and Health Promotion, Arizona State University, Phoenix, AZ 85004, USA.
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Affiliation(s)
- Thomas A Farley
- New York City Department of Health and Mental Hygiene, 42-09 28th St, 8th Floor, Queens, NY 11101, USA.
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Joubert E, Beelders T, de Beer D, Malherbe CJ, de Villiers AJ, Sigge GO. Variation in phenolic content and antioxidant activity of fermented rooibos herbal tea infusions: role of production season and quality grade. J Agric Food Chem 2012; 60:9171-9179. [PMID: 22920220 DOI: 10.1021/jf302583r] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Data are required to calculate the dietary exposure to rooibos herbal tea flavonoids and phenolic acids. Representative content values for the principal phenolic compounds and total antioxidant capacity of fermented rooibos infusion, taking into account variation caused by production seasons (2009, 2010, and 2011) and quality grades (A, B, C, and D), were determined for samples (n = 114) from different geographical areas and producers. The major phenolic constituents were isoorientin and orientin (>10 mg/L), with quercetin-3-O-robinobioside, phenylpyruvic acid glucoside, and aspalathin present at >5 mg/L. Isovitexin, vitexin, and hyperoside were present at <3 mg/L. Rutin, ferulic acid, and isoquercitrin were present at <2 mg/L. Nothofagin was present at <1 mg/L. Only traces of luteolin-7-O-glucoside and the aglycones quercetin, luteolin, and chrysoeriol were present. Substantial variation was observed in the individual content values of the phenolic compounds and total antioxidant capacity within production seasons and quality grades.
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Affiliation(s)
- Elizabeth Joubert
- Post-Harvest and Wine Technology Division, Agricultural Research Council (ARC), Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa.
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Baldwin EA, Bai J, Plotto A, Cameron R, Luzio G, Narciso J, Manthey J, Widmer W, Ford BL. Effect of extraction method on quality of orange juice: hand-squeezed, commercial-fresh squeezed and processed. J Sci Food Agric 2012; 92:2029-42. [PMID: 22290491 DOI: 10.1002/jsfa.5587] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2011] [Revised: 12/06/2011] [Accepted: 12/08/2011] [Indexed: 05/25/2023]
Abstract
BACKGROUND Fresh orange juice is perceived to be more wholesome than processed juice. Fresh juice may have flavor and nutrients that differ from pasteurized or processed juice. RESULTS 'Hamlin' and 'Valencia' oranges were extracted using a commercial food service juicer, pasteurized or not, resulting in fresh-commercial juice (FCJ) or pasteurized juice (FCPJ) for comparison with pasteurized processed juice (PPJ) in 2009, and gently hand-squeezed 'Valencia' juice (HSJ) in 2010 for quality attributes. There was higher peel oil, lower pectin content, and less cloud loss in FCJ/FCPJ compared to PPJ and HSJ regardless of pasteurization. Titratable acidity was generally higher and the ratio of solids to acids lower in FCJ/FCPJ or HSJ compared to PPJ. FCJ/FCPJ had generally higher levels of most aroma volatiles than did PPJ and, overall, the highest esters and terpenes, while methanol and ethanol levels were highest in HSJ. For sensory evaluation, FCJ/FCPJ had more peel oil and PPJ more cooked flavor than other samples, while 'Valencia' HSJ was preferred over the other juices. CONCLUSION High peel oil content and thermo-pasteurization process decreased cloud loss of orange juice. Extraction and finishing processes rather than pasteurization or oil content were major factors in influencing orange juice flavor quality.
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Abstract
Fruit juices are widely consumed in tropical countries as part of habitual diet. The concentrations of several minerals in these beverages were evaluated. Four commercially available brands of juices were analyzed for cadmium, lead, copper, zinc, aluminum, iron, chromium, manganese, and molybdenum. The levels ranged from 0.02 to 0.08 mg/L for copper, from 0.05 to 0.23 mg/L for zinc, from 0.1 to 0.4 mg/L for aluminum, from 0.02 to 0.45 mg/L for iron, and from 0.01 to 0.22 mg/L for manganese. The levels of cadmium, lead, and chromium in all samples were very low or undetectable. The metal contents of fruit juices depend on a number of factors, including the soil composition, the external conditions during fruit growing and fruit harvesting, as well as on details of the fruit juice manufacturing processes employed. The concentrations of none of the metals in juice samples analyzed exceeded the limits imposed by local legislation.
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Lobb AL. Science in liquid dietary supplement promotion: the misleading case of mangosteen juice. Hawaii J Med Public Health 2012; 71:46-48. [PMID: 22454810 PMCID: PMC3313772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Liquid dietary supplements represent a fast growing market segment, including botanically-based beverages containing mangosteen, acai, and noni. These products often resemble fruit juice in packaging and appearance, but may contain pharmacologically active ingredients. While little is known about the human health effects or safety of consuming such products, manufacturers make extensive use of low-quality published research to promote their products. This report analyzes the science-based marketing claims of two of the most widely consumed mangosteen liquid dietary supplements, and compares them to the findings of the research being cited. The reviewer found that analyzed marketing claims overstate the significance of findings, and fail to disclose severe methodological weaknesses of the research they cite. If this trend extends to other related products that are similarly widely consumed, it may pose a public health threat by misleading consumers into assuming that product safety and effectiveness are backed by rigorous scientific data.
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Affiliation(s)
- Ano L Lobb
- Master of Health Care Delivery Science Program, Dartmouth College, Hanover NH, USA.
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Zorin SN, Sidorova IS, Smirnova EA, Kochetkova AA, Vorob'eva IS, Mazo VK. [Optimization of amino-acid profile of protein-peptide products used in preparation of functional beverages]. Vopr Pitan 2012; 81:30-34. [PMID: 22888668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The message is devoted to optimization of amino acid structure of protein/peptide composition for its use as a component (a key ingredient) of functional drinks of various purposes. A basis of a composition forms protein/peptide product (PPP) received by enzymatic hydrolysis of meat and bone residues of processing of a bird, representing rather unvaluable food raw material. Molecular-mass distribution of fractions in PPP is quantitatively determined by an exclusion chromatography method of average pressure with the subsequent integration of chromatograms with a weight method. It can be supported the essential decrease of initial antigenicity of processed food raw materials as almost 80% from all sum protein/peptides and peptide/amino acid fractions are submitted by amino acids and peptides which molecular weight < or = 6 kD. The analysis of amino acid structure of PPP shows that the increase of its biological value assumes the increase of its score on four irreplaceable amino acids: leucine, tryptophan, phenylalanine and tyrosine (totally). For getting of the protein/peptide compositions of high biological value, the "above enrichment" of PPP by total protein of the cow milk is carried out. The modeling of a process of getting a two-component mix is carried out by a graphic method. The least percentage of the added total protein of a cow milk to PPP, at which is reached the amino acid score of the mix equal to 1,0, makes 26% from weight of the mix. The subsequent publications will be devoted to an estimation of biological value of a key component of functional food in the form of instant drinks in experiments in vivo on laboratory animals.
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Sidorova IS, Baĭgarin EK, Zorin SN, Vasilevskaia LS, Kochetkova AA, Smirnova EA, Vorob'eva IS, Mazo VK. [Assessment of biological value of protein-peptide ingredients of functional drink in growing rats]. Vopr Pitan 2012; 81:41-44. [PMID: 23461172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The abstract is devoted to research in vivo on the growing rats of biological value of protein hydrolyzate of meat-and-bone residues of poultry, fortified by defatted cow milk. Cow milk casein was chosen as a template. PER was determined by growing method, based on lab animals' growth rate assessment. True protein digestibility was determined by balance method. The indices were fixed individually for each animal and then the group mean value was calculated. Accessibility of protein hydrolyzate of meat-and-bone residues of poultry fortified by defatted cow milk equals 100%. PER is 1.25 lower in comparison with casein, which can be explained by a lower retention.
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Arsenic in your juice: how much is too much? Federal limits don't exist. Consum Rep 2012; 77:22-7. [PMID: 22232830] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
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Bhat R, Kamaruddin NSBC, Min-Tze L, Karim AA. Sonication improves kasturi lime (Citrus microcarpa) juice quality. Ultrason Sonochem 2011; 18:1295-1300. [PMID: 21550834 DOI: 10.1016/j.ultsonch.2011.04.002] [Citation(s) in RCA: 207] [Impact Index Per Article: 15.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2010] [Revised: 04/07/2011] [Accepted: 04/12/2011] [Indexed: 05/30/2023]
Abstract
Freshly squeezed kasturi lime fruit juice was sonicated (for 0, 30 and 60min at 20°C, 25kHz frequency) to evaluate its impact on selected physico-chemical and antioxidant properties, such as pH, °Brix, titratable acidity, Hunter color values (L(∗), a(∗), b(∗)), ascorbic acid, DPPH radical scavenging activity, total phenolics, antioxidant capacity, flavonoids and flavonols. Additionally, the effect of sonication treatments on the microbial load (TPC, yeast and mold) were also evaluated. Sonication of juice samples for 60min showed enhancement in most of the bioactive compounds compared to samples treated for 30min and control samples (untreated). Significant reductions in the microbial load corresponding to sonication time were also recorded. Results of the present study indicate that sonication may be employed as a suitable technique for kasturi lime juice processing, where antioxidant and other bioactive compound retention or enhancement is desired, along with the achievement of safety and quality standards.
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Affiliation(s)
- Rajeev Bhat
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia.
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