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Bolhuis DP, Dekker M, Renzetti S. Spread it on thick? Relative effects of condiment addition and slice thickness on eating rate of bread. Food Funct 2024; 15:3838-3847. [PMID: 38511992 DOI: 10.1039/d3fo05686d] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/22/2024]
Abstract
Manipulating eating rate (ER) by food properties may enhance or reduce food intake. Within composite foods, such as bread with condiments, the shape of carrier food and the use of condiments are known to influence ER. However, not much is known about their quantitative impacts and interactions. This study investigates the effect of bread slice thickness and addition of condiment on oral processing (ER, chews per g, bite size). In a full factorial design, 30 participants (BMI 21.6 ± 2.0 kg m-2, 23.3 ± 2.1 year) consumed two types of bread (wholewheat (WB); and sourdough (SB)), in three different slice thicknesses (1, 2, 4 cm), with three conditions of margarine addition (0, 2, 4 g per slice of 28 cm2). The results showed that addition of margarine in both breads led to ∼50% higher ER in a non-linear fashion mainly via less chews per g (all P < 0.001). Increasing bread slice thickness in both breads, resulted in ∼15% higher ER, mainly via larger bite sizes (all P < 0.001). The addition of margarine reduced or overruled the effect of slice thickness on all oral processing characteristics (interaction margarine × slice thickness, all P < 0.01). Perceived sensory dryness showed a strong negative correlation with ER. In conclusion, this study highlighted the importance of bread slice thickness, amount of a condiment, and their interactions in controlling ER. Lubrication of the dry crumbs was a main mechanism in controlling ER in this study. These insights can help the design of products with lower ER.
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Affiliation(s)
- Dieuwerke P Bolhuis
- Food Quality and Design group, Wageningen University, Netherlands.
- Wageningen Food and Biobased Research, Wageningen University & Research, Netherlands
| | - Matthijs Dekker
- Food Quality and Design group, Wageningen University, Netherlands.
| | - Stefano Renzetti
- Wageningen Food and Biobased Research, Wageningen University & Research, Netherlands
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2
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Icyer NC, Kuran N. Evaluation of edible oil types used in packaged foods in Türkiye with principal component analysis. J Food Sci 2024; 89:1035-1046. [PMID: 38193170 DOI: 10.1111/1750-3841.16910] [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] [Received: 09/29/2023] [Revised: 11/16/2023] [Accepted: 12/13/2023] [Indexed: 01/10/2024]
Abstract
In our rapidly changing world, where consumers' expectations for healthy food are on the rise, the edible oil content in packaged foods has become a central focus. Among various types of oils, palm oil is often regarded as one of the most contentious. This research study aimed to identify the types of fats present in packaged food products in Türkiye and examined the reasons for their utilization. A total of 1380 packaged food items, classified into 11 categories, were scrutinized, and the types of oils within their ingredients were classified using principal component analysis and hierarchical cluster analysis. The study's results have determined that among packaged food products available in Türkiye, 50.1% contain palm oil, 30.4% contain sunflower oil, 16.4% contain canola oil, 14.9% contain cottonseed oil, 17.9% contain cocoa oil, and 12.6% contain coconut oil. In particular, it was determined that palm oil was used in 91% of bakery products, 81% of margarine and shortening products, and 71.3% of ice creams. Consequently, the data obtained in the context of ongoing debates regarding the fat content in packaged foods, especially concerning palm oil usage, will make a valuable contribution to the literature.
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Affiliation(s)
- Necattin Cihat Icyer
- Department of Food Engineering, Faculty of Engineering and Architecture, Mus Alparslan University, Mus, Turkey
| | - Nesrin Kuran
- Department of Food Engineering, Faculty of Engineering and Architecture, Mus Alparslan University, Mus, Turkey
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3
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Tachie CYE, Obiri-Ananey D, Alfaro-Cordoba M, Tawiah NA, Aryee ANA. Classification of oils and margarines by FTIR spectroscopy in tandem with machine learning. Food Chem 2024; 431:137077. [PMID: 37611361 DOI: 10.1016/j.foodchem.2023.137077] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [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] [Received: 05/08/2023] [Revised: 07/14/2023] [Accepted: 07/31/2023] [Indexed: 08/25/2023]
Abstract
This study assessed the combined utility of ATR-FTIR spectroscopy and machine learning (ML) techniques for identifying and classifying pure njangsa seed oil (NSO), palm kernel oil (PKO), coconut oil (CCO), njangsa seed oil-palm kernel oil (NSOPKO) and njangsa seed oil-coconut oil (NSOCCO) margarine. Additionally, it quantified the degree of adulteration in each oil and margarine using ML regression models and sunflower oil and canola-flaxseed oil margarine as adulterants. Fingerprints of the oils and the margarines derived in the spectra region 4000-600 cm-1 were combined with ML models. The first two principal components explained 99.4% and 98% of the variance of pure oils and margarines and 90.1, 88.3, 88, 97.3 and 98.3% of adulterated PKO, NSO, CCO, NSOCCO and NSOPKO, respectively while enabling visualization. Pure margarines were classified accurately (100%) in all models. KNN was most effective in classifying pure oil at 97% followed by LR (93%), SVM (83%), LightGBM (53%) and DT (50%). The R2 obtained from all the models for adulterated PKO, NSO, CCO, NSOPKO and NSOCCO ranged from 59-99%, 55-99%, 45-94%, 69-98% and 59-94%, respectively. SVM and DT underperformed, while KNN was the best model.
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Affiliation(s)
- Christabel Y E Tachie
- Delaware State University, College of Agriculture, Science and Technology, Department of Human Ecology (Food Science & Biotechnology Program), 1200 N DuPont Highway, Dover, DE 19901, USA
| | - Daniel Obiri-Ananey
- North Carolina Agricultural and Technical State University, Department of Computational Data Science and Engineering, 1601 E Market St, Greensboro, NC 27411, USA
| | - Marcela Alfaro-Cordoba
- University of California Santa Cruz, Department of Statistics, 1156 High St, Santa Cruz, CA 95064, USA
| | - Nii Adjetey Tawiah
- Delaware State University, College of Humanities, Education and Social Sciences, 1200 N DuPont Highway, Dover, DE 19901, USA
| | - Alberta N A Aryee
- Delaware State University, College of Agriculture, Science and Technology, Department of Human Ecology (Food Science & Biotechnology Program), 1200 N DuPont Highway, Dover, DE 19901, USA.
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4
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Dong S, Zhou Y, Sun S, Chen X. Preparation of a novel healthy tiger nut oil-based margarine fat with low trans and saturated fatty acids. Food Chem 2023; 427:136731. [PMID: 37392631 DOI: 10.1016/j.foodchem.2023.136731] [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] [Received: 03/06/2023] [Revised: 06/15/2023] [Accepted: 06/24/2023] [Indexed: 07/03/2023]
Abstract
The present study sought to develop a novel healthy margarine fat with low levels of trans and saturated fatty acids in order to promote healthier alternatives. In this work, tiger nut oil was first used as a raw material to prepare margarine fat. The effects of mass ratio, reaction temperature, catalyst dosage, and time on the interesterification reaction were investigated and optimized. The results showed that, the margarine fat with ≤40% saturated fatty acids was achieved using a 6:4 mass ratio of tiger nut oil to palm stearin. The ideal interesterification parameters were 80 °C, 0.36% (w/w) catalyst dosage, and 32 min. Compared with physical blends, the interesterified oil had lower solid fat content (3.71% at 35 °C), lower slip melting point (33.5 °C), and lower levels of tri-saturated triacylglycerols (1.27%). This investigation provides important information for the utilization of tiger nut oil in healthy margarine formulation.
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Affiliation(s)
- Shuaihao Dong
- School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou, Henan Province 450001, PR China
| | - Yanxia Zhou
- School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou, Henan Province 450001, PR China; Henan Engineering Research Center of Oilseed Deep Processing, Henan University of Technology, Lianhua Road 100, Zhengzhou, Henan Province 450001, PR China
| | - Shangde Sun
- School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou, Henan Province 450001, PR China; Henan Engineering Research Center of Oilseed Deep Processing, Henan University of Technology, Lianhua Road 100, Zhengzhou, Henan Province 450001, PR China.
| | - Xiaowei Chen
- School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou, Henan Province 450001, PR China; Henan Engineering Research Center of Oilseed Deep Processing, Henan University of Technology, Lianhua Road 100, Zhengzhou, Henan Province 450001, PR China
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5
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Emrani AS, Sasanfar B, Nafei Z, Behniafard N, Salehi-Abargouei A. Association between Butter, Margarine, and Olive Oil Intake and Asthma Symptoms among School Children: Result from a Large-Scale Cross-Sectional Study. J Immunol Res 2023; 2023:2884630. [PMID: 37886368 PMCID: PMC10599880 DOI: 10.1155/2023/2884630] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 08/05/2023] [Accepted: 09/19/2023] [Indexed: 10/28/2023] Open
Abstract
Background There are conflicting results about the association between dietary fat intake and asthma symptoms. Since few studies in the Middle East have been explored the relation between dietary fat consumption and risk of asthma, the present study was conducted to investigate the association between the consumption of butter, margarine, and olive oil and asthma risk in school children living in central Iran. Method In this cross-sectional study, out of 10,240 participants, asthma and its symptoms and dietary intake of butter, margarine, and olive oil of 7,667 children and adolescents were assessed using a validated International Study of Asthma and Allergies in Childhood (ISAAC) questionnaire. The relationship between fat subtypes and asthma was assessed using logistic regression. Results The prevalence of asthma confirmed by a doctor in the study population was 4.22%. An inverse association was found between butter and margarine consumption once or twice a week and odds of current asthma and wheezing in the past 12 months (OR = 0.52, 95% CI: 0.28-0.96; OR = 0.7, 95% CI: 0.55-0.88, respectively); however, those with higher consumption did not have a higher chance for developing wheezing or asthma. Conclusion We found that margarine and butter intake one or two times a week might have an inverse association with asthma and its symptoms among children. Prospective cohort studies are recommended to confirm these findings.
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Affiliation(s)
- Arezoo Sadat Emrani
- Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
- Yazd Cardiovascular Research Center, Non-communicable Diseases Research Institute, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
- Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Bahareh Sasanfar
- Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
- Yazd Cardiovascular Research Center, Non-communicable Diseases Research Institute, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
- Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
- Cancer Research Center, Cancer Institute of Iran, Tehran University of Medical Sciences, Tehran, Iran
| | - Zahra Nafei
- Children Growth Disorder Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Nasrin Behniafard
- Children Growth Disorder Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
- Department of Allergy and Clinical Immunology, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Amin Salehi-Abargouei
- Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
- Yazd Cardiovascular Research Center, Non-communicable Diseases Research Institute, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
- Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
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de Magalhães CS, de Almeida Marques G, Bazán-Colque RJ, Moraes EA, da Silva EMM, Ascheri JLR. The Addition of Pinto Bean Flour and Margarine in the Development of Red Rice-Based Novel Gluten-Free Cookies to Improve the Technological, Sensory and Physicochemical Properties. Plant Foods Hum Nutr 2023; 78:100-108. [PMID: 36344771 DOI: 10.1007/s11130-022-01024-8] [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] [Subscribe] [Scholar Register] [Accepted: 10/19/2022] [Indexed: 06/16/2023]
Abstract
This study aimed to understand how the addition of pinto bean flour (PBF) and margarine affected the technological, sensory, and physicochemical properties of red rice-based gluten-free cookies. PBF addition (25-75 g/100 g) and margarine content (13.3-19.3 g/100 g dough) were varied according to a central composite rotatable design. Cookies selection was performed by overlaid contour and principal component analysis (PCA) for technological properties and sensory evaluation, respectively. Chemical composition analyses, bioactive compounds, and microstructure were carried out in the selected formulations. In addition, other physicochemical analyses were carried out during storage time. PBF addition affected the technological properties and increased the nutritional content of proteins (up to 13%), fibers (8.28%), iron (2.13%), zinc (1.54%), and phenolic compounds (139.46 mg gallic acid equivalent/100 g), but it negatively affected sensory acceptance. However, margarine's addition improved all the sensory attributes in all the trials, showing an acceptance greater than 70%. Cookies with 50 g PBF, 50 g red rice flour, and 16.3 g margarine/100 g dough showed better technological, nutritional characteristics, and physicochemical quality up to 60 days of storage. This work contributed to the incorporation of mixtures of red rice and pinto bean for developing more nutritious cookies for celiac patients or even those who wish to consume gluten-free products.
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Affiliation(s)
- Camila Soares de Magalhães
- Postgraduate Program in Nutrition and Health, Center of Health Sciences, Universidade Federal do Espírito Santo, Avenida Marechal Campos 1468, Vitória, ES, CEP 29040-090, Brazil
| | - Gleicyane de Almeida Marques
- Postgraduate Program in Nutrition and Health, Center of Health Sciences, Universidade Federal do Espírito Santo, Avenida Marechal Campos 1468, Vitória, ES, CEP 29040-090, Brazil
| | - Ronel Joel Bazán-Colque
- Postgraduate Program in Food Science, and Technology, Universidade Federal Rural do Rio de Janeiro, Rodovia BR 465, Km 07, Seropédica, RJ, CEP 23890-000, Brazil
| | - Erica Aguiar Moraes
- Postgraduate Program in Nutrition and Health, Center of Health Sciences, Universidade Federal do Espírito Santo, Avenida Marechal Campos 1468, Vitória, ES, CEP 29040-090, Brazil
| | - Erika Madeira Moreira da Silva
- Postgraduate Program in Nutrition and Health, Center of Health Sciences, Universidade Federal do Espírito Santo, Avenida Marechal Campos 1468, Vitória, ES, CEP 29040-090, Brazil.
| | - José Luis Ramirez Ascheri
- Food Extrusion and Physical Properties Laboratory, Embrapa Food Technology, Avenida das Américas 29501, Guaratiba, RJ, CEP 23020-470, Brazil
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7
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Huang L, Ojo AE, Kimiywe J, Kibet A, Ale BM, Okoro CE, Louie J, Taylor F, Huffman MD, Ojji DB, Wu JHY, Marklund M. Presence of trans-Fatty Acids Containing Ingredients in Pre-Packaged Foods and the Availability of Reported trans-Fat Levels in Kenya and Nigeria. Nutrients 2023; 15:nu15030761. [PMID: 36771466 PMCID: PMC9919578 DOI: 10.3390/nu15030761] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 01/17/2023] [Accepted: 01/30/2023] [Indexed: 02/05/2023] Open
Abstract
In most African countries, the prevalence of industrially produced trans-fatty acids (iTFA) in the food supply is unknown. We estimated the number and proportion of products containing specific (any hydrogenated edible oils) and non-specific (vegetable fat, margarine, and vegetable cream) ingredients potentially indicative of iTFAs among pre-packaged foods collected in Kenya and Nigeria. We also summarized the number and proportion of products that reported trans-fatty acids levels and the range of reported trans-fatty acids levels. In total, 99 out of 5668 (1.7%) products in Kenya and 310 out of 6316 (4.9%) products in Nigeria contained specific ingredients indicative of iTFAs. Bread and bakery products and confectioneries in both countries had the most foods that contained iTFAs-indicative ingredients. A total of 656 products (12%) in Kenya and 624 products (10%) in Nigeria contained non-specific ingredients that may indicate the presence of iTFAs. The reporting of levels of trans-fatty acids was low in both Kenya and Nigeria (11% versus 26%, respectively, p < 0.001). With the increasing burden of ischemic heart disease in Kenya and Nigeria, the rapid adoption of WHO best-practice policies and the mandatory declaration of trans-fatty acids are important for eliminating iTFAs.
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Affiliation(s)
- Liping Huang
- The George Institute for Global Health Australia, University of New South Wales, 1 King Street, Newtown, Sydney, NSW 2042, Australia
- Correspondence:
| | - Adedayo E. Ojo
- Cardiovascular Research Unit, University of Abuja Teaching Hospital, University of Abuja, Abuja 902101, Nigeria
- Department of Epidemiology and Global Health, University Medical Centre, Utrecht University, 3508 Utrecht, The Netherlands
| | - Judith Kimiywe
- Center For Research Ethics and Safety, Kenyatta University, Nairobi P.O. Box 43844-00100, Kenya
| | - Alex Kibet
- Department of Nutrition and Dietetics, Kenya Medical Training College Karen Campus, Nairobi P.O. Box 24921, Kenya
| | - Boni M. Ale
- Cardiovascular Research Unit, University of Abuja Teaching Hospital, University of Abuja, Abuja 902101, Nigeria
- Holo Healthcare, Nairobi P.O. Box 22003-00400, Kenya
| | - Clementina E. Okoro
- Federal Capital Territory (FCT) Primary Health Care Board, Abuja 900001, Nigeria
| | - Jimmy Louie
- School of Biological Sciences, The University of Hong Kong, Hong Kong, China
- Department of Nursing and Allied Health, School of Health Sciences, Swinburne University of Technology, 1 John St., Hawthorn, VIC 3122, Australia
| | - Fraser Taylor
- The George Institute for Global Health Australia, University of New South Wales, 1 King Street, Newtown, Sydney, NSW 2042, Australia
| | - Mark D. Huffman
- The George Institute for Global Health Australia, University of New South Wales, 1 King Street, Newtown, Sydney, NSW 2042, Australia
- Department of Medicine and Global Health Center, Washington University in St. Louis, St. Louis, MO 63130, USA
- Department of Preventive Medicine, Northwestern University, Chicago, IL 60611, USA
| | - Dike B. Ojji
- Cardiovascular Research Unit, University of Abuja Teaching Hospital, University of Abuja, Abuja 902101, Nigeria
- Department of Internal Medicine, Faculty of Clinical Sciences, University of Abuja, Abuja 900211, Nigeria
| | - Jason H. Y. Wu
- The George Institute for Global Health Australia, University of New South Wales, 1 King Street, Newtown, Sydney, NSW 2042, Australia
- School of Population Health, University of New South Wales, Kensington, NSW 2052, Australia
| | - Matti Marklund
- The George Institute for Global Health Australia, University of New South Wales, 1 King Street, Newtown, Sydney, NSW 2042, Australia
- Department of Epidemiology, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA
- Department of Public Health and Caring Sciences, Uppsala University, 75122 Uppsala, Sweden
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8
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Bu N, Huang L, Cao G, Pang J, Mu R. Stable O/W emulsions and oleogels with amphiphilic konjac glucomannan network: preparation, characterization, and application. J Sci Food Agric 2022; 102:6555-6565. [PMID: 35587687 DOI: 10.1002/jsfa.12021] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [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: 02/08/2022] [Revised: 04/18/2022] [Accepted: 05/19/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND The stabilization of oil-in-water (O/W) emulsions has long been explored. Assembly of polymer networks is an effective method for stabilizing O/W emulsions. Konjac glucomannan (KGM) is a plant polysaccharide and the network of KGM gel is a good candidate for stabilizing O/W emulsions based on its high viscosity and thickening properties. However, natural KGM has strong hydrophilicity and is not able to offer interfacial activity. Octenyl succinic anhydride (OSA) is a hydrophobic molecule, which is widely used as thickener and stabilizer in food emulsions. In this work, the amphiphilic biopolymer (OSA-KGM) was fabricated by modifying the KGM with OSA. Furthermore, OSA-KGM biopolymer was used to prepare O/W emulsions, which were then freeze-dried and used to prepare oleogels as fat substitute for bakery products. RESULTS OSA-KGM had advanced hydrophobicity with water contact angle 81.13° and adsorption behavior at the oil-water interface, with interfacial tension decreasing from 18.52 to 13.57 mN m-1 within 1 h. The emulsification of OSA-KGM remarkably improved the stability of emulsions without phase separation during storage for 31 days. Oleogels with OSA-KGM showed good thixotropic and structure recovery properties (approximately 100%) and low oil loss (from 69.5% to 50.4%). Cakes made from oleogels had a softer texture than cakes made from peanut oil and margarine. CONCLUSION Amphiphilic biopolymer OSA-KGM shows advanced interfacial activity and hydrophobicity. This paper provides an insight into preparing stable O/W emulsions with a new biopolymer and oleogels potentially applied as fat substitute in bakery products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Nitong Bu
- Fujian Agriculture and Forestry University, Fuzhou, China
| | - Liying Huang
- Fujian Agriculture and Forestry University, Fuzhou, China
| | - Guoyu Cao
- Fujian Agriculture and Forestry University, Fuzhou, China
| | - Jie Pang
- Fujian Agriculture and Forestry University, Fuzhou, China
| | - Ruojun Mu
- Fujian Agriculture and Forestry University, Fuzhou, China
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Tyowua AT, Echendu AM, Adejo SO, Binks BP. Influence of particle wettability on foam formation in honey. J Phys Condens Matter 2022; 34:454003. [PMID: 36055236 DOI: 10.1088/1361-648x/ac8f0b] [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] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Accepted: 09/01/2022] [Indexed: 06/15/2023]
Abstract
The rising level of obesity is often attributed to high sugar and/or fat consumption. Therefore, the food industry is constantly searching for ways to reduce or eliminate sugar or fat in food products. Therefore, honey foam, which contains little sugar and no fat, can be used as cake, cracker or bread spread instead of butter or margarine which contains a substantial amount of fat or jam that contains a substantial amount of sugar. Small solid particles (nanometers to micrometers) of suitable wettability are now considered outstanding foam-stabilizing agents. However, while the degree of particle wettability necessary to obtain very stable aqueous and nonaqueous foams is well-known, that needed to obtain very stable honey foam is unknown. In this study, the influence of the degree of wettability of fumed silica particles, indicated by their % SiOH (14-100), was investigated in honey in relation to foam formation and foam stability. The honephilic particles (61%-100% SiOH) formed particle dispersion in honey, while foams were obtained with the honephobic particles (14%-50% SiOH). The thread-off between particle dispersion and foam formation occurs at 50% SiOH, meaning foam formation in honey is possible when the particles are at least 50% honephobic. At relatively low particle concentration <1 wt.%, foam volume decreases with increasing honephobicity, but increases with honephobicity at relatively high concentration >1 wt.%. Also, as particle concentration increases, the shape of the air bubbles in the foam changes from spherical to non-spherical. After a little drainage, the foams remain stable to drainage and did not coalesce substantially for more than six months. These findings will guide the formulation of edible Pickering honey foams.
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Affiliation(s)
- Andrew T Tyowua
- Applied Colloid Science and Cosmeceutical Group, Centre for Food Technology & Research, Department of Chemistry, Benue State University, PMB 102119 Makurdi, Nigeria
| | - Adebukola M Echendu
- Applied Colloid Science and Cosmeceutical Group, Centre for Food Technology & Research, Department of Chemistry, Benue State University, PMB 102119 Makurdi, Nigeria
| | - Sylvester O Adejo
- Applied Colloid Science and Cosmeceutical Group, Centre for Food Technology & Research, Department of Chemistry, Benue State University, PMB 102119 Makurdi, Nigeria
| | - Bernard P Binks
- Department of Chemistry and Biochemistry, University of Hull, Hull HU6 7RX, United Kingdom
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Witkowska AM, Waśkiewicz A, Zujko ME, Cicha-Mikołajczyk A, Mirończuk-Chodakowska I, Drygas W. Dietary Plant Sterols and Phytosterol-Enriched Margarines and Their Relationship with Cardiovascular Disease among Polish Men and Women: The WOBASZ II Cross-Sectional Study. Nutrients 2022; 14:nu14132665. [PMID: 35807845 PMCID: PMC9268094 DOI: 10.3390/nu14132665] [Citation(s) in RCA: 8] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 06/22/2022] [Accepted: 06/24/2022] [Indexed: 12/15/2022] Open
Abstract
Dietary cholesterol has been suggested to increase the risk of cardiovascular disease (CVD). Phytosterols, present in food or phytosterol-enriched products, can reduce cholesterol available for absorption. The present study aimed to investigate the association between habitual intake of total and individual plant sterols (β-sitosterol, campesterol, and stigmasterol) or a diet combined with phytosterol-enriched products and CVD in a cross-section of Polish adults, participants of the Multicenter National Health Survey II (WOBASZ II). Among men (n = 2554), median intakes of plant sterols in terciles ranged between 183−456 mg/d and among women (n = 3136), 146−350 mg/d in terciles. The intake of phytosterols, when consumed with food containing phytosterols, including margarine, ranged between 184−459 mg/d for men and 147−352 mg/d for women. Among both men and women, beta-sitosterol intake predominated. Plant sterol intake was lower among both men and women with CVD (p = 0.016) compared to those without CVD. Diet quality, as measured by the Healthy Diet Index (HDI), was significantly higher in the third tercile of plant sterol intake for both men and women and the entire study group (p < 0.0001). This study suggests that habitual dietary intake of plant sterols may be associated with a lower chance of developing CVD, particularly in men.
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Affiliation(s)
- Anna Maria Witkowska
- Department of Food Biotechnology, Faculty of Health Sciences, Medical University of Bialystok, Szpitalna 37, 15-295 Bialystok, Poland; (M.E.Z.); (I.M.-C.)
- Correspondence: ; Tel.: +48-85-6865090; Fax: +48-85-6865089
| | - Anna Waśkiewicz
- Department of Epidemiology, Cardiovascular Disease Prevention and Health Promotion, National Institute of Cardiology, Alpejska 42, 04-628 Warsaw, Poland; (A.W.); (A.C.-M.); (W.D.)
| | - Małgorzata Elżbieta Zujko
- Department of Food Biotechnology, Faculty of Health Sciences, Medical University of Bialystok, Szpitalna 37, 15-295 Bialystok, Poland; (M.E.Z.); (I.M.-C.)
| | - Alicja Cicha-Mikołajczyk
- Department of Epidemiology, Cardiovascular Disease Prevention and Health Promotion, National Institute of Cardiology, Alpejska 42, 04-628 Warsaw, Poland; (A.W.); (A.C.-M.); (W.D.)
| | - Iwona Mirończuk-Chodakowska
- Department of Food Biotechnology, Faculty of Health Sciences, Medical University of Bialystok, Szpitalna 37, 15-295 Bialystok, Poland; (M.E.Z.); (I.M.-C.)
| | - Wojciech Drygas
- Department of Epidemiology, Cardiovascular Disease Prevention and Health Promotion, National Institute of Cardiology, Alpejska 42, 04-628 Warsaw, Poland; (A.W.); (A.C.-M.); (W.D.)
- Department of Social and Preventive Medicine, Faculty of Health Sciences, Medical University of Lodz, Hallera 1, 90-001 Lodz, Poland
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11
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Silva TJ, Barrera-Arellano D, Ribeiro APB. Margarines: Historical approach, technological aspects, nutritional profile, and global trends. Food Res Int 2021; 147:110486. [PMID: 34399482 DOI: 10.1016/j.foodres.2021.110486] [Citation(s) in RCA: 12] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 05/13/2021] [Accepted: 05/23/2021] [Indexed: 11/17/2022]
Abstract
Margarines are an expanding market worldwide due to large-scale commercial, lower cost, growth of bakery and confectionery markets, and seasonal independence. The fatty acid composition, solid fat content, consistency, and melting point of the fats used in margarine determine their functional properties. Due to its proven association with increased risk of cardiovascular diseases, the recommendations of the World Health Organization and the enactment of laws in several countries to eliminate industrially produced trans fatty acids (TFA) have resulted in the prohibition or progressive reduction in the use of partially hydrogenated fat. However, issues related to high levels of TFA and saturated fatty acids still constitute a challenge in the formulation of this product category. Current trends on margarine production addition of phytosterols, non-lipid components, organogels, and new interesterified fat bases are reviewed. This review aims to present a historical view and the technological evolution of margarines, including their production processes, formulations, and physical and nutritional characteristics, as well as legislation, and main trends.
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Affiliation(s)
- Thaís Jordânia Silva
- Fats and Oils Laboratory, Department of Food Technology, School of Food Engineering, University of Campinas (Unicamp), Campinas, SP, Brazil.
| | - Daniel Barrera-Arellano
- Fats and Oils Laboratory, Department of Food Technology, School of Food Engineering, University of Campinas (Unicamp), Campinas, SP, Brazil
| | - Ana Paula Badan Ribeiro
- Fats and Oils Laboratory, Department of Food Technology, School of Food Engineering, University of Campinas (Unicamp), Campinas, SP, Brazil
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12
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Duus KS, Moos C, Frederiksen P, Andersen V, Heitmann BL. Prenatal and Early Life Exposure to the Danish Mandatory Vitamin D Fortification Policy Might Prevent Inflammatory Bowel Disease Later in Life: A Societal Experiment. Nutrients 2021; 13:nu13041367. [PMID: 33921832 PMCID: PMC8072780 DOI: 10.3390/nu13041367] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [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: 03/14/2021] [Revised: 04/09/2021] [Accepted: 04/17/2021] [Indexed: 02/06/2023] Open
Abstract
This register-based national cohort study of 206,900 individuals investigated whether prenatal exposure to small extra doses of vitamin D from fortified margarine prevented inflammatory bowel disease (IBD) later in life; whether the risk of IBD varied according to month or season of birth; and finally, whether there was an interaction between exposure to extra D vitamin and month or season of birth. Fortification of margarine with vitamin D was mandatory in Denmark from the mid-1930s until 1st June 1985, when it was abolished. Two entire birth cohorts, each including two years, were defined: one exposed and one unexposed to the fortification policy for the entire gestation. All individuals were followed for 30 years from the day of birth for an IBD diagnosis in Danish hospital registers. Logistic regression analyses were used to estimate odds ratios (OR) and 95% confidence intervals (CI). Odds for IBD was lower among those exposed to extra D vitamin compared to those unexposed, OR = 0.87 (95% CI: 0.79; 0.95). No association with month or season of birth was found. However, estimates suggested that particularly children born during autumn may have benefitted from the effect of small extra doses of vitamin D. This is, to our knowledge, the first study to explore if prenatal exposure to vitamin D from fortification influenced the risk of IBD. Our results suggest that prenatal exposure to small amounts of extra vitamin D from food fortification may protect against the development of IBD before 30 years of age.
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Affiliation(s)
- Katrine S. Duus
- Research Unit for Dietary Studies at The Parker Institute, Bispebjerg and Frederiksberg Hospital, Part of the Copenhagen University Hospital, 2000 Frederiksberg, Denmark; (C.M.); (P.F.); (B.L.H.)
- Focused Research Unit for Molecular Diagnostic and Clinical Research, Institute of Regional Health Research, University Hospital of Southern Denmark, 6200 Aabenraa, Denmark;
- Correspondence:
| | - Caroline Moos
- Research Unit for Dietary Studies at The Parker Institute, Bispebjerg and Frederiksberg Hospital, Part of the Copenhagen University Hospital, 2000 Frederiksberg, Denmark; (C.M.); (P.F.); (B.L.H.)
- Focused Research Unit for Molecular Diagnostic and Clinical Research, Institute of Regional Health Research, University Hospital of Southern Denmark, 6200 Aabenraa, Denmark;
| | - Peder Frederiksen
- Research Unit for Dietary Studies at The Parker Institute, Bispebjerg and Frederiksberg Hospital, Part of the Copenhagen University Hospital, 2000 Frederiksberg, Denmark; (C.M.); (P.F.); (B.L.H.)
| | - Vibeke Andersen
- Focused Research Unit for Molecular Diagnostic and Clinical Research, Institute of Regional Health Research, University Hospital of Southern Denmark, 6200 Aabenraa, Denmark;
- Institute of Molecular Medicine, University of Southern Denmark, 5230 Odense, Denmark
| | - Berit L. Heitmann
- Research Unit for Dietary Studies at The Parker Institute, Bispebjerg and Frederiksberg Hospital, Part of the Copenhagen University Hospital, 2000 Frederiksberg, Denmark; (C.M.); (P.F.); (B.L.H.)
- The Department of Public Health, Section for General Practice, University of Copenhagen, 1017 Copenhagen, Denmark
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13
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Górska-Warsewicz H, Rejman K, Laskowski W, Czeczotko M. Butter, Margarine, Vegetable Oils, and Olive Oil in the Average Polish Diet. Nutrients 2019; 11:nu11122935. [PMID: 31816944 PMCID: PMC6950612 DOI: 10.3390/nu11122935] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [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: 11/13/2019] [Revised: 11/20/2019] [Accepted: 11/27/2019] [Indexed: 12/17/2022] Open
Abstract
The main aim of this study was to identify the sources of energy and 25 nutrients in fats and oils in the average Polish diet. We analyzed energy, total fat, saturated fatty acids (SFAs), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), cholesterol, protein, carbohydrates, nine minerals, and nine vitamins. We included five sub-groups: butter, vegetable oils, margarine and other hydrogenated vegetable fats, olive oil, and other animal fats. The basis for our analysis was data from the 2016 household budget survey, conducted on a representative sample of the Polish population (36,886 households, n = 99,230). We used the cluster analysis to assess the impact of socio-demographic and economic factors on the volume of fats and oil consumption and on the share of particular products in the supply of energy and nutrients. Our findings indicated that fats and oils contributed 32.9% of the total fat supply, which placed these products in first position among main food groups. Meat and its products ranked second (30.8%) in the total fat supply, while milk and dairy products, including cream (13.4%), were the third food group. The second position in the total fat supply was taken by meat and its products (30.8%), and the third place was taken by milk and dairy products, including cream (13.4%). The supply of fatty acids from fats and oils varied and ranged from 45.6% for PUFA to 31.5% for MUFA to 27.8% for SFA. The supply of cholesterol was at the level of 8.3%. Our research has proven that fats and oils are an important source of vitamin E, providing almost half of the daily supply of this vitamin to the average Polish diet. The supply of vitamin A and D equaled 16–18% of their total daily intake. In the cluster analysis, we identified five clusters that differed in the consumption of butter, oils, margarine and other vegetable fats, olive oil, and other animal fats. The variables with most differentiating clusters were: education level, income (in quintile groups of households), degree of urbanization of the place of household residence, and socio-economic type of the household. Our results indicate a high share of fats and oils in the total fat supply and should be used to evaluate the diets from a nutritional and health point of view.
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Vaes AMM, Brouwer-Brolsma EM, van der Zwaluw NL, van Wijngaarden JP, Berendsen AAM, van Schoor N, van der Velde N, Uitterlinden A, Lips P, Dhonukshe-Rutten RAM, de Groot LCPGM. Food sources of vitamin D and their association with 25-hydroxyvitamin D status in Dutch older adults. J Steroid Biochem Mol Biol 2017; 173:228-234. [PMID: 27777183 DOI: 10.1016/j.jsbmb.2016.10.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/31/2016] [Revised: 06/21/2016] [Accepted: 10/20/2016] [Indexed: 12/30/2022]
Abstract
Various populations are at increased risk of developing a low vitamin D status, in particular older adults. Whereas sun exposure is considered the main source of vitamin D, especially during summer, dietary contributions should not be underestimated. This study aims to identify food sources of vitamin D that associate most strongly with serum vitamin D concentration. Data of 595 Dutch adults, aged ≥65 years, were analysed. Vitamin D intake was assessed with a food frequency questionnaire and 25-hydroxyvitamin D (25(OH)D) was determined in serum. Associations of total vitamin D intake and vitamin D intake from specific food groups with serum 25(OH)D status were examined by P-for trend analyses over tertiles of vitamin D intake, prevalence ratios (PRs), and spline regression. The prevalence of vitamin D deficiency was high, with 36% of the participants having a 25(OH)D status <50nmol/L. Participants with adequate 25(OH)D concentrations were more likely to be men and more likely to be younger than participants with vitamin D deficiency. Total median vitamin D intake was 4.3μg/day, of which 4.0μg/day was provided by foods. Butter and margarine were the leading contributors to total vitamin D intake with 1.8μg/day, followed by the intake of fish and shellfish with 0.56μg/day. Participants with higher intakes of butter and margarine were 21% more likely to have a sufficient 25(OH)D status after adjustment for covariates (T1 vs. T3: PR 1.0 vs. 1.21 (95%CI: 1.03-1.42), P-for trend 0.02). None of the other food groups showed a significant association with the probability of having a sufficient 25(OH)D status. This study shows that vitamin D intake was positively associated with total serum 25(OH)D concentration, with butter and margarine being the most important contributors to total vitamin D intake.
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Affiliation(s)
- A M M Vaes
- Division of Human Nutrition, Wageningen University, 6700 EV Wageningen, The Netherlands.
| | - E M Brouwer-Brolsma
- Division of Human Nutrition, Wageningen University, 6700 EV Wageningen, The Netherlands
| | - N L van der Zwaluw
- Division of Human Nutrition, Wageningen University, 6700 EV Wageningen, The Netherlands
| | - J P van Wijngaarden
- Division of Human Nutrition, Wageningen University, 6700 EV Wageningen, The Netherlands
| | - A A M Berendsen
- Division of Human Nutrition, Wageningen University, 6700 EV Wageningen, The Netherlands
| | - N van Schoor
- Department of Epidemiology and Biostatistics, VU University Medical Centre, 1081 BT Amsterdam, The Netherlands
| | - N van der Velde
- Department of Internal Medicine, Erasmus University Medical Centre, 3000 CA Rotterdam, The Netherlands; Department of Internal Medicine, Section of Geriatrics, Academic Medical Centre, University of Amsterdam, 1105 AZ Amsterdam, The Netherlands
| | - A Uitterlinden
- Department of Internal Medicine, Erasmus University Medical Centre, 3000 CA Rotterdam, The Netherlands
| | - P Lips
- Department of Internal Medicine, Endocrine Section, VU University Medical Center, 1007 MB Amsterdam, The Netherlands
| | | | - L C P G M de Groot
- Division of Human Nutrition, Wageningen University, 6700 EV Wageningen, The Netherlands
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15
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Weingärtner O, Bogeski I, Kummerow C, Schirmer SH, Husche C, Vanmierlo T, Wagenpfeil G, Hoth M, Böhm M, Lütjohann D, Laufs U. Plant sterol ester diet supplementation increases serum plant sterols and markers of cholesterol synthesis, but has no effect on total cholesterol levels. J Steroid Biochem Mol Biol 2017; 169:219-225. [PMID: 27473562 DOI: 10.1016/j.jsbmb.2016.07.016] [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] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/14/2016] [Revised: 07/23/2016] [Accepted: 07/26/2016] [Indexed: 12/17/2022]
Abstract
This double-blind, randomized, placebo-controlled, cross-over intervention-study was conducted in healthy volunteers to evaluate the effects of plant sterol ester supplemented margarine on cholesterol, non-cholesterol sterols and oxidative stress in serum and monocytes. Sixteen volunteers, average age 34 years, with no or mild hypercholesterolemia were subjected to a 4 week period of daily intake of 3g plant sterols per day supplied via a supplemented margarine on top of regular eating habits. After a wash-out period of one week, volunteers switched groups. Compared to placebo, a diet supplementation with plant sterols increased serum levels of plant sterols such as campesterol (+0.16±0.19mg/dL, p=0.005) and sitosterol (+0.27±0.18mg/dL, p<0.001) and increased markers of cholesterol synthesis such as desmosterol (+0.05±0.07mg/dL, p=0.006) as well as lathosterol (+0.11±0.16mg/dL, p=0.012). Cholesterol serum levels, however, were not changed significantly (+18.68±32.6mg/dL, p=0.052). These findings could not be verified in isolated circulating monocytes. Moreover, there was no effect on monocyte activation and no differences with regard to redox state after plant sterol supplemented diet. Therefore, in a population of healthy volunteers with no or mild hypercholesterolemia, consumption of plant sterol ester supplemented margarine results in increased concentrations of plant sterols and cholesterol synthesis markers without affecting total cholesterol in the serum, activation of circulating monocytes or redox state.
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Affiliation(s)
- Oliver Weingärtner
- Abteilung für Kardiologie, Klinikum Oldenburg, European Medical School Oldenburg-Groningen, Carl von Ossietzky Universität, Oldenburg, Germany; Universitätsklinikum des Saarlandes, Homburg/Saar, Germany; Institut für Medizinische Biometrie, Epidemiologie und Medizinische Informatik, Universitätsklinikum des Saarlandes, Homburg/Saar, Germany.
| | - Ivan Bogeski
- Abteilung für Biophysik, Universitätsklinikum des Saarlandes, Homburg/Saar, Germany; Department of Biophysics Faculty of Medicine CIPMM, Building 48, D-66421 Homburg, Germany
| | - Carsten Kummerow
- Abteilung für Biophysik, Universitätsklinikum des Saarlandes, Homburg/Saar, Germany; Department of Biophysics Faculty of Medicine CIPMM, Building 48, D-66421 Homburg, Germany
| | - Stephan H Schirmer
- Klinik für Innere Medizin III, Kardiologie, Angiologie und internistische Intensivmedizin, Germany
| | - Constanze Husche
- Institut für klinische Chemie und klinische Pharmakologie, Universitätsklinikum Bonn, Bonn, Germany
| | - Tim Vanmierlo
- Institut für klinische Chemie und klinische Pharmakologie, Universitätsklinikum Bonn, Bonn, Germany; Dept. of Immunology and Biochemistry, BIOMED, Hasselt University, Hasselt, Belgium
| | - Gudrun Wagenpfeil
- Abteilung für Kardiologie, Klinikum Oldenburg, European Medical School Oldenburg-Groningen, Carl von Ossietzky Universität, Oldenburg, Germany; Klinik für Innere Medizin III, Kardiologie, Angiologie und internistische Intensivmedizin, Germany; Universitätsklinikum des Saarlandes, Homburg/Saar, Germany; Institut für Medizinische Biometrie, Epidemiologie und Medizinische Informatik, Universitätsklinikum des Saarlandes, Homburg/Saar, Germany; Abteilung für Biophysik, Universitätsklinikum des Saarlandes, Homburg/Saar, Germany; Institut für klinische Chemie und klinische Pharmakologie, Universitätsklinikum Bonn, Bonn, Germany
| | - Markus Hoth
- Abteilung für Biophysik, Universitätsklinikum des Saarlandes, Homburg/Saar, Germany; Department of Biophysics Faculty of Medicine CIPMM, Building 48, D-66421 Homburg, Germany
| | - Michael Böhm
- Klinik für Innere Medizin III, Kardiologie, Angiologie und internistische Intensivmedizin, Germany
| | - Dieter Lütjohann
- Institut für klinische Chemie und klinische Pharmakologie, Universitätsklinikum Bonn, Bonn, Germany
| | - Ulrich Laufs
- Klinik für Innere Medizin III, Kardiologie, Angiologie und internistische Intensivmedizin, Germany
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16
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Abstract
Various margarines containing trans-fatty acids were marketed as being healthier because of the absence of cholesterol, suggesting to use margarine instead of butter. Fifteen years ago, research documented the grave health risk of trans-fats (T-fat). US FDA in 2015 finalized its decision that T-fat is not safe and set a three-year time limit for complete removal of T-fat from all foods. The greatest danger from T-fat lies in its capacity to distort the cell membranes. The primary health risk identified for T-fat consumption is an elevated risk of coronary heart disease. T-fats have an adverse effect on the brain and nervous system. T-fat from the diet is incorporated into brain cell membranes and alter the ability of neurons to communicate. This can diminish mental performance. Relationship between T-fat intake and depression risk was observed. There is growing evidence for a possible role of T-fat in the development of Alzheimer´s disease and cognitive decline with age.
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17
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Kouvari M, Notara V, Panagiotakos DB, Michalopoulou M, Vassileiou N, Papataxiarchis E, Tzanoglou D, Mantas Y, Kogias Y, Stravopodis P, Papanagnou G, Zombolos S, Pitsavos C. Exclusive olive oil consumption and 10-year (2004-2014) acute coronary syndrome incidence among cardiac patients: the GREECS observational study. J Hum Nutr Diet 2016; 29:354-62. [PMID: 26109373 DOI: 10.1111/jhn.12324] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [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: 11/28/2022]
Abstract
BACKGROUND The present study evaluated the association between long-term, exclusive olive oil consumption, in cooking preparation or as a dressing, and the 10-year (2004-2014) incidence of acute coronary syndrome (ACS) among cardiac patients. METHODS From October 2003 to September 2004, a sample of 2172 ACS consecutive patients from six major Greek hospitals were enrolled. During 2013-2014, the 10-year follow-up was performed in 1918 patients (88% participation rate). The development of fatal or nonfatal ACS was recorded through medical records or hospital registries. Among other dietary components, added fats (i.e. olive oil, butter, margarine and seed oils) consumption at baseline examination was assessed using a semi-quantitative food frequency questionnaire. RESULTS Non-exclusive olive oil consumption on a daily basis was associated with an adverse effect on the ACS incidence after taking into account various potential confounders [odds ratio (OR) = 1.40, 95% confidence interval (CI) = 1.05-1.86, P = 0.024]. However, significant interactions between olive oil consumption and body mass index (BMI) (P = 0.082) and educational level (P = 0.054) led to further stratified analysis. Using BMI as strata (i.e. ≤29.9 versus >29.9 kg m(-2)), the above association remained significant only in obese patients (OR = 1.80, 95% CI = 1.03-3.12, P = 0.038), whereas, on examining the education status (i.e. ≤9 versus >9 years of school), a significant association was observed only among the higher educated patients (OR = 1.83, 95% CI = 1.01-3.32, P = 0.047). CONCLUSIONS Exclusive use of olive oil, either as a salad dressing or in cooking, should be promoted through the dietary management of ACS patients, with the aim of reducing the likelihood of recurrent cardiac episodes.
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Affiliation(s)
- M Kouvari
- Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, Athens, Greece
| | - V Notara
- Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, Athens, Greece
| | - D B Panagiotakos
- Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, Athens, Greece
| | - M Michalopoulou
- Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, Athens, Greece
| | - N Vassileiou
- Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, Athens, Greece
| | - E Papataxiarchis
- Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, Athens, Greece
| | - D Tzanoglou
- Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, Athens, Greece
| | - Y Mantas
- Cardiology Clinic, General Hospital of Chalkida, Chalkida, Greece
| | - Y Kogias
- Cardiology Clinic, General Hospital of Karditsa, Karditsa, Greece
| | - P Stravopodis
- Cardiology Clinic, General Hospital of Zakynthos Island, Zakynthos, Greece
| | - G Papanagnou
- Cardiology Clinic, General Hospital of Lamia, Lamia, Greece
| | - S Zombolos
- Cardiology Clinic, General Hospital of Kalamata, Kalamata, Greece
| | - C Pitsavos
- First Cardiology Clinic, School of Medicine, University of Athens, Athens, Greece
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18
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Jacobsen R, Hypponen E, Sørensen TIA, Vaag AA, Heitmann BL. Gestational and Early Infancy Exposure to Margarine Fortified with Vitamin D through a National Danish Programme and the Risk of Type 1 Diabetes: The D-Tect Study. PLoS One 2015; 10:e0128631. [PMID: 26030061 PMCID: PMC4452099 DOI: 10.1371/journal.pone.0128631] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2015] [Accepted: 04/30/2015] [Indexed: 12/02/2022] Open
Abstract
The objective of the study was to assess whether gestational and early infancy exposure to low dose vitamin D from a mandatory margarine fortification programme in Denmark influenced the risk of developing type 1 diabetes (T1D) before age of 15 years. The study population included all individuals born in Denmark from 1983 to 1988 and consisted of 331,623 individuals. The 1st of June 1985, which was the date of issue of the new ministerial order cancelling mandatory fortification of margarine with vitamin D in Denmark, served as a reference point separating the studied population into various exposure groups. We further modelled birth cohort effects in children developing T1D as a linear spline, and compared the slopes between the birth cohorts with various prenatal and infancy exposures to vitamin D fortification. In total, 886 (0.26%) individuals developed T1D before the age of 15 years. The beta coefficients (95% CI), or slopes, for linear birth cohort effect in log Hazard Ratio (HR) per one month of birth in individuals born during the periods of gestational exposure, wash-out, and non-exposure were: 0.010 (-0.002/0.021), -0.010 (-0.035/0.018), and 0.008 (- 0.017/0.032), respectively. The beta coefficients (95% CI) for individuals born during the periods of first postnatal year exposure, wash-out, and non-exposure were: 0.007 (-0.016/0.030), 0.006 (-0.004/0.016), and 0.007 (-0.002/0.016), respectively. In conclusion, we found no evidence to support that exposure to low dose vitamin D from the Danish mandatory margarine fortification regimen during gestational and first postnatal year of life changed the risk of developing T1D before the age of 15 years.
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Affiliation(s)
- Ramune Jacobsen
- Research Unit for Dietary Studies, The Parker Institute, Bispebjerg and Frederiksberg Hospitals, The Capital Region, Frederiksberg, Denmark
- Institute of Preventive Medicine, Bispebjerg and Frederiksberg Hospitals, The Capital Region, Frederiksberg, Denmark
- * E-mail:
| | - Elina Hypponen
- School of Population Health, University of South Australia, Adelaide, Australia
| | - Thorkild I. A. Sørensen
- Institute of Preventive Medicine, Bispebjerg and Frederiksberg Hospitals, The Capital Region, Frederiksberg, Denmark
- Novo Nordisk Foundation Center for Basic Metabolic Research, University of Copenhagen, Copenhagen, Denmark
- MRC Integrative Epidemiology Unit, University of Bristol, Bristol, United Kingdom
| | - Allan A. Vaag
- Department of Endocrinology, Rigshospitalet, Copenhagen, Denmark
- Department of Clinical Medicine, University of Copenhagen, Copenhagen, Denmark
| | - Berit L. Heitmann
- Research Unit for Dietary Studies, The Parker Institute, Bispebjerg and Frederiksberg Hospitals, The Capital Region, Frederiksberg, Denmark
- Institute of Preventive Medicine, Bispebjerg and Frederiksberg Hospitals, The Capital Region, Frederiksberg, Denmark
- National Institute of Public Health, University of Southern Denmark, Copenhagen, Denmark
- Boden Institute of Obesity, Nutrition, Exercise & Eating Disorders, University of Sydney, Sydney, Australia
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Hollingsworth DF, Martin PE. Some aspects of the effects of different methods of production and of processing on the nutritive value of food. World Rev Nutr Diet 2015; 15:1-34. [PMID: 4584977 DOI: 10.1159/000393573] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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20
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Buijsse B, Boeing H, Drogan D, Schulze MB, Feskens EJ, Amiano P, Barricarte A, Clavel-Chapelon F, de Lauzon-Guillain B, Fagherazzi G, Fonseca-Nunes A, Franks PW, Huerta JM, Jakobsen MU, Kaaks R, Key TJ, Khaw KT, Masala G, Moskal A, Nilsson PM, Overvad K, Pala V, Panico S, Redondo ML, Ricceri F, Rolandsson O, Sánchez MJ, Sluijs I, Spijkerman AM, Tjonneland A, Tumino R, van der A DL, van der Schouw YT, Langenberg C, Sharp SJ, Forouhi NG, Riboli E, Wareham NJ. Consumption of fatty foods and incident type 2 diabetes in populations from eight European countries. Eur J Clin Nutr 2015; 69:455-61. [PMID: 25424603 DOI: 10.1038/ejcn.2014.249] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2014] [Revised: 09/08/2014] [Accepted: 09/19/2014] [Indexed: 12/25/2022]
Abstract
BACKGROUND/OBJECTIVES Diets high in saturated and trans fat and low in unsaturated fat may increase type 2 diabetes (T2D) risk, but studies on foods high in fat per unit weight are sparse. We assessed whether the intake of vegetable oil, butter, margarine, nuts and seeds and cakes and cookies is related to incident T2D. SUBJECTS/METHODS A case-cohort study was conducted, nested within eight countries of the European Prospective Investigation into Cancer (EPIC), with 12,403 incident T2D cases and a subcohort of 16,835 people, identified from a cohort of 340,234 people. Diet was assessed at baseline (1991-1999) by country-specific questionnaires. Country-specific hazard ratios (HRs) across four categories of fatty foods (nonconsumers and tertiles among consumers) were combined with random-effects meta-analysis. RESULTS After adjustment not including body mass index (BMI), nonconsumers of butter, nuts and seeds and cakes and cookies were at higher T2D risk compared with the middle tertile of consumption. Among consumers, cakes and cookies were inversely related to T2D (HRs across increasing tertiles 1.14, 1.00 and 0.92, respectively; P-trend <0.0001). All these associations attenuated upon adjustment for BMI, except the higher risk of nonconsumers of cakes and cookies (HR 1.57). Higher consumption of margarine became positively associated after BMI adjustment (HRs across increasing consumption tertiles: 0.93, 1.00 and 1.12; P-trend 0.03). Within consumers, vegetable oil, butter and nuts and seeds were unrelated to T2D. CONCLUSIONS Fatty foods were generally not associated with T2D, apart from weak positive association for margarine. The higher risk among nonconsumers of cakes and cookies needs further explanation.
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Affiliation(s)
- B Buijsse
- Department of Epidemiology, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
| | - H Boeing
- Department of Epidemiology, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
| | - D Drogan
- Department of Epidemiology, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
| | - M B Schulze
- Department of Molecular Epidemiology, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
| | - E J Feskens
- Division of Human Nutrition-Section Nutrition and Epidemiology, University of Wageningen, Wageningen, The Netherlands
| | - P Amiano
- 1] Public Health Division of Gipuzkoa, San Sebastian, Spain [2] Instituto BIO-Donostia, San Sebastian, Spain [3] Consortium for Biomedical Research in Epidemiology and Public Health, Madrid, Spain
| | - A Barricarte
- 1] Consortium for Biomedical Research in Epidemiology and Public Health, Madrid, Spain [2] Navarre Public Health Institute, Pamplona, Spain
| | - F Clavel-Chapelon
- 1] INSERM, Centre for Research in Epidemiology and Population Health, Villejuif, France [2] Paris South University, Villejuif, France
| | - B de Lauzon-Guillain
- 1] INSERM, Centre for Research in Epidemiology and Population Health, Villejuif, France [2] Paris South University, Villejuif, France
| | - G Fagherazzi
- 1] INSERM, Centre for Research in Epidemiology and Population Health, Villejuif, France [2] Paris South University, Villejuif, France
| | - A Fonseca-Nunes
- Unit Nutrition, Environment and Cancer, Department of Epidemiology, Catalan Institute of Oncology, Barcelona, Spain
| | - P W Franks
- 1] Department of Clinical Sciences, Clinical Research Center, Skåne University Hospital, Lund University, Malmö, Sweden [2] Department of Public Health and Clinical Medicine, Umeå University, Umeå, Sweden
| | - J M Huerta
- 1] Consortium for Biomedical Research in Epidemiology and Public Health, Madrid, Spain [2] Department of Epidemiology, Murcia Regional Health Council, Murcia, Spain
| | - M U Jakobsen
- Department of Public Health, Section for Epidemiology, Aarhus University, Aarhus, Denmark
| | - R Kaaks
- Division of Cancer Epidemiology, German Cancer Research Centre, Heidelberg, Germany
| | - T J Key
- Cancer Epidemiology Unit, Nuffield Department of Population Health, University of Oxford, Oxford, UK
| | - K T Khaw
- Department of Public Health and Primary Care, University of Cambridge, Cambridge, UK
| | - G Masala
- Cancer Research and Prevention Institute, Florence, Italy
| | - A Moskal
- International Agency for Research on Cancer, Lyon, France
| | - P M Nilsson
- Department of Clinical Sciences, Clinical Research Center, Skåne University Hospital, Lund University, Malmö, Sweden
| | - K Overvad
- 1] Department of Public Health, Section for Epidemiology, Aarhus University, Aarhus, Denmark [2] Department of Cardiology, Aalborg Hospital, Aarhus University Hospital, Aalborg, Denmark
| | - V Pala
- Epidemiology and Prevention Unit, Fondazione IRCCS Istituto Nazionale dei Tumori, Milan, Italy
| | - S Panico
- Dipartimento di Medicina Clinica e Chirurgia, Federico II University, Naples, Italy
| | - M L Redondo
- Consejería de Sanidad, Public Health Directorate, Oviedo-Asturias, Spain
| | - F Ricceri
- Human Genetics Foundation, Turin, Italy
| | - O Rolandsson
- Department of Public Health and Clinical Medicine, Umeå University, Umeå, Sweden
| | - M-J Sánchez
- 1] Consortium for Biomedical Research in Epidemiology and Public Health, Madrid, Spain [2] Andalusian School of Public Health, Instituto de Investigación Biosanitaria (IBS GRANADA) and Hospitales Universitarios de Granada/Universidad de Granada, Granada, Spain
| | - I Sluijs
- Julius Center for Health Sciences and Primary Care, University Medical Center Utrecht, Utrecht, The Netherlands
| | - A M Spijkerman
- National Institute for Public Health and the Environment, Bilthoven, The Netherlands
| | - A Tjonneland
- Danish Cancer Society Research Center, Copenhagen, Denmark
| | - R Tumino
- 1] Histopathology Unit, 'Civic MP Arezzo' Hospital, ASP Ragusa, Italy [2] Associazone Iblea per la Ricerca Epidemiologica-Onlus, Ragusa, Italy
| | - D L van der A
- National Institute for Public Health and the Environment, Bilthoven, The Netherlands
| | - Y T van der Schouw
- Julius Center for Health Sciences and Primary Care, University Medical Center Utrecht, Utrecht, The Netherlands
| | - C Langenberg
- MRC Epidemiology Unit, University of Cambridge, Cambridge, UK
| | - S J Sharp
- MRC Epidemiology Unit, University of Cambridge, Cambridge, UK
| | - N G Forouhi
- MRC Epidemiology Unit, University of Cambridge, Cambridge, UK
| | - E Riboli
- Department of Epidemiology and Biostatistics, School of Public Health, Imperial College, London, UK
| | - N J Wareham
- MRC Epidemiology Unit, University of Cambridge, Cambridge, UK
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Holzmeister LA. Supermarket smarts. Bread spreads. Diabetes Self Manag 2013; 30:48-54. [PMID: 23961601] [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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Trimarco B, Tavazzi L, Marchioli R. [The Alpha Omega study]. G Ital Cardiol (Rome) 2011; 12:469-473. [PMID: 21779112 DOI: 10.1714/915.10072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Affiliation(s)
- Bruno Trimarco
- Dipartimento di Medicina, Universita degli Studi Federico II, Napoli, Italy.
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Harvey M, Waigh TA. Optical coherence tomography velocimetry in controlled shear flow. Phys Rev E Stat Nonlin Soft Matter Phys 2011; 83:031502. [PMID: 21517502 DOI: 10.1103/physreve.83.031502] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/24/2010] [Revised: 11/25/2010] [Indexed: 05/30/2023]
Abstract
Doppler-shift optical coherence tomography with infrared light was used to probe the velocity profiles of concentrated solutions of complex fluids with samples experiencing steady-state shear flow. The apparatus is sensitive to a velocity range of 0.7-330 mm/s probing very small volumes of material (quasicylindrical volume elements of 9-μm length and 11-μm radius with 3.4-picoliter volumes) inside a plate-plate rheometer with a total sample volume of ~100-1000 μL. The technique can scan the flow in the plane perpendicular to the shear direction, building up a two-dimensional map of the velocity flow field. The use of a coherence gate with a broad-band infrared source (9-μm coherence length, 1300-nm wavelength) allows opaque specimens, such as concentrated colloidal suspensions (2% w/w) and margarine, to be probed. We observe the phenomena of wall slip (margarine) and shear banding (polyacrylamide, a linear flexible polyelectrolyte) using this technique.
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Affiliation(s)
- M Harvey
- Biological Physics, School of Physics and Astronomy, University of Manchester, Oxford Rd., Manchester M139PL, United Kingdom
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Heggen E, Granlund L, Pedersen JI, Holme I, Ceglarek U, Thiery J, Kirkhus B, Tonstad S. Plant sterols from rapeseed and tall oils: effects on lipids, fat-soluble vitamins and plant sterol concentrations. Nutr Metab Cardiovasc Dis 2010; 20:258-265. [PMID: 19748247 DOI: 10.1016/j.numecd.2009.04.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/17/2008] [Revised: 02/22/2009] [Accepted: 04/01/2009] [Indexed: 11/23/2022]
Abstract
BACKGROUND AND AIMS Data comparing the impact of different sources of plant sterols on CVD risk factors and antioxidant levels is scarce. We evaluated the effects of plant sterols from rapeseed and tall oils on serum lipids, lipoproteins, fat-soluble vitamins and plant sterol concentrations. METHODS AND RESULTS This was a double-blinded, randomized, crossover trial in which 59 hypercholesterolemic subjects consumed 25 g/day of margarine for 4 weeks separated by 1 week washout periods. The two experimental margarines provided 2g/day of plant sterols from rapeseed or tall oil. The control margarine had no added plant sterols. The control margarine reduced LDL cholesterol by 4.5% (95% CI 1.4, 7.6%). The tall and rapeseed sterol margarines additionally reduced LDL cholesterol by 9.0% (95% CI 5.5, 12.4%) and 8.2% (95% CI 5.2, 11.4%) and apolipoprotein B by 5.3% (95% CI 1.0, 9.6%) and 6.9% (95% CI 3.6, 10.2%), respectively. Lipid-adjusted beta-carotene concentrations were reduced by both sterol margarines (P<0.017). alpha-Tocopherol concentrations were reduced by the tall sterol compared to the rapeseed sterol margarine (P=0.001). Campesterol concentrations increased more markedly with the rapeseed sterol versus tall sterol margarine (P<0.001). The rapeseed sterol margarine increased while the tall sterol margarine decreased brassicasterol concentrations (P<0.001). CONCLUSIONS Plant sterols from tall and rapeseed oils reduce atherogenic lipids and lipoproteins similarly. The rapeseed sterol margarine may have more favorable effects on serum alpha-tocopherol concentrations.
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Affiliation(s)
- E Heggen
- Department of Preventive Cardiology, Ullevaal University Hospital, Oslo, Norway.
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Arifin N, Peng KS, Long K, Ping TC, Affandi Yusoff MS, Nor Aini I, Ming LO. Relationship between textural properties and sensory qualities of cookies made from medium- and long-chain triacylglycerol-enriched margarines. J Sci Food Agric 2010; 90:943-948. [PMID: 20355133 DOI: 10.1002/jsfa.3886] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND This study aims to investigate the textural properties and sensory qualities of cookies made from medium- and long-chain triacylglycerol (MLCT)-enriched margarines. Margarine with formulations of MLCT:palm olein:palm stearin, 60:30:10 and 70:20:10, were selected to produce cookies. The textural properties of cookies were determined using a texture analyser. Quantitative descriptive analysis (QDA) and acceptance test were carried out to describe the attributes and to evaluate the degree of liking of cookies, respectively. RESULTS Cookies made from MLCT-enriched margarines showed high values for hardness, fracturability, but also for cohesiveness and adhesiveness. Trained panelists rated the cookies made from MLCT-enriched margarines to be lower as compared to those made from commercial margarine for most of QDA attributes. However, cookies made from MOS 603010 and commercial margarines were scored similarly (P > 0.05) for all acceptance test attributes. Overall acceptability was found to be highly and negatively correlated for hardness, fracturability and cohesiveness (R(2) > 0.90). Principal component analysis showed that the taste attribute of cookies and the % solid fat content of margarine at 35 degrees C highly influenced the overall quality of the cookies. CONCLUSION Cookies made from MLCT-enriched margarines were not successfully produced. However, the findings obtained provide new perspectives in the production of low-calorie bakery fat.
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Affiliation(s)
- Norlelawati Arifin
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM 43400 Serdang, Selangor, Malaysia
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Adhikari P, Shin JA, Lee JH, Hu JN, Zhu XM, Akoh CC, Lee KT. Production of trans-free margarine stock by enzymatic interesterification of rice bran oil, palm stearin and coconut oil. J Sci Food Agric 2010; 90:703-711. [PMID: 20355102 DOI: 10.1002/jsfa.3872] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND Trans-free interesterified fat was produced for possible usage as a spreadable margarine stock. Rice bran oil, palm stearin and coconut oil were used as substrates for lipase-catalyzed reaction. RESULTS After interesterification, 137-150 g kg(-1) medium-chain fatty acid was incorporated into the triacylglycerol (TAG) of the interesterified fats. Solid fat contents at 25 degrees C were 15.5-34.2%, and slip melting point ranged from 27.5 to 34.3 degrees C. POP and PPP (beta-tending TAG) in palm stearin decreased after interesterification. X-ray diffraction analysis demonstrated that the interesterified fats contained mostly beta' polymorphic forms, which is a desirable property for margarines. CONCLUSIONS The interesterified fats showed desirable physical properties and suitable crystal form (beta' polymorph) for possible use as a spreadable margarine stock. Therefore, our result suggested that the interesterified fat without trans fatty acid could be used as an alternative to partially hydrogenated fat.
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Affiliation(s)
- Prakash Adhikari
- Department of Food Science and Technology, Chungnam National University, Taejeon 305-764, South Korea
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Ratnayake WMN, L'Abbe MR, Farnworth S, Dumais L, Gagnon C, Lampi B, Casey V, Mohottalage D, Rondeau I, Underhill L, Vigneault M, Lillycrop W, Meleta M, Wong LY, Ng T, Gao Y, Kwong K, Chalouh S, Pantazopoulos P, Gunaratna H, Rahardja A, Blagden R, Roscoe V, Krakalovich T, Neumann G, Lombaert GA. Trans fatty acids: current contents in Canadian foods and estimated intake levels for the Canadian population. J AOAC Int 2009; 92:1258-1276. [PMID: 19916364] [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] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Research conducted in the mid-1990s indicated that the levels of trans fats in Canadian diets were among the highest in the world. The consumption of trans fats raises blood levels of low-density lipoprotein (LDL)-cholesterol, while reducing levels of high-density lipoprotein (HDL)-cholesterol. In June 2007, Health Canada called on the food industry to voluntarily reduce levels of trans fats in vegetable oils and soft (tub)-margarines to < 2% of total fat, and in all other foods, to < 5%. Industry must show satisfactory progress by June 2009, or Health Canada might have to introduce legislation to ensure that recommended limits are achieved. Since 2005, Health Canada has been performing a national assessment of prepackaged and restaurant foods that likely contain trans fats. From 2005 to 2009, 1120 samples were analyzed, of which 852 or approximately 76% met the recommended trans fat limits. As a result of reformulation, most of the products had decreased trans + saturated fat content. The estimated average intake of trans fatty acids (TFA) in Canada significantly dropped from the high value of 8.4 g/day in the mid-1990s to 3.4 g/day (or 1.4% food energy) in 2008. However, this TFA intake of 1.4% of energy is still above the World Health Organization recommended limit of TFA intake of < 1% of energy, which suggests that the Canadian food industry needs to put more effort into reducing the TFA content in its products, especially in tub-margarines, donuts, and bakery products.
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Affiliation(s)
- W M Nimal Ratnayake
- Health Canada, Health Products and Food Branch, Bureau of Nutritional Sciences, 251 Sir Frederick Banting Dr, Ottawa, ON, Canada K1A 0K9.
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Mendil D, Uluözlü OD, Tüzen M, Soylak M. Investigation of the levels of some element in edible oil samples produced in Turkey by atomic absorption spectrometry. J Hazard Mater 2009; 165:724-728. [PMID: 19036503 DOI: 10.1016/j.jhazmat.2008.10.046] [Citation(s) in RCA: 91] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/27/2008] [Revised: 09/25/2008] [Accepted: 10/11/2008] [Indexed: 05/27/2023]
Abstract
The element contents (Fe, Mn, Zn, Cu, Pb, Co, Cd, Na, K, Ca and Mg) in edible oils (olive oil, hazelnut oil, sunflower oil, margarine, butter and corn oil) from Turkey were determined using atomic absorption spectrometry after microwave digestion. The concentrations of trace element in the samples were found to be 291.0-52.0, 1.64-0.04, 3.08-1.03, 0.71-0.05, 0.03-0.01, 1.30-0.50, 84.0-0.90, 50.1-1.30, 174.2-20.8 and 20.8-0.60 microg/g for iron, manganese, zinc, copper, lead, cobalt, sodium, potassium, calcium, and magnesium, respectively. Cadmium was found to be 4.57-0.09 microg/kg. The high heavy metal and minerals accumulation levels in the samples were found in olive oil for Cu, Pb, Co, margarine for Fe, K, corn oil for Zn, Mn, butter for Na, Mg, sunflower oil for Ca and hazelnut oil for Cd, respectively.
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Affiliation(s)
- Durali Mendil
- Chemistry Department, Faculty of Science and Arts, Gaziosmanpasa University, Tokat, Turkey.
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Kalenik TK, Vershinina AG, Kushnerova NF. [Application of extract from wild plants in guality antoxidants of oil production storage prolongs period]. Vopr Pitan 2009; 78:37-41. [PMID: 20387689] [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: 05/29/2023]
Abstract
In clause data on an opportunity of use of the natural antioxidants received from wild-growing vegetative raw material of Ussuriskaya taiga as antioxidants for a fatty basis of margarine. Is practically proved the role of entered antioxidants in change of periods of storage of oil production with biologically active substances.
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Perova NV, Metel'skaia VA. [Plant sterols and stanols as the dietary factors lowering hypercholesterolemia by inhibition of intestinal cholesterol absorption]. Kardiologiia 2008; 48:62-69. [PMID: 18537807] [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: 05/26/2023]
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Madsen MB, Jensen AM, Schmidt EB. The effect of a combination of plant sterol-enriched foods in mildly hypercholesterolemic subjects. Clin Nutr 2007; 26:792-8. [PMID: 17719702 DOI: 10.1016/j.clnu.2007.05.008] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2006] [Revised: 04/13/2007] [Accepted: 05/24/2007] [Indexed: 11/20/2022]
Abstract
BACKGROUND & AIMS The purpose of this study was to evaluate the effect of low-fat products enriched with plant sterols in addition to a National Cholesterol Education Program step 1 diet on serum lipids and lipoproteins. METHODS This study was a double-blind, randomised, placebo-controlled cross-over design with a run-in period and 2 intervention periods, each lasting 4 weeks. A total of 46 mildly hypercholesterolemic subjects (age 50.6+/-9.8) completed the trial. The study products consisted of 20 g low-fat margarine (35% fat) and 250 ml low-fat milk (0.7% fat), in total delivering 2.3g plant sterols/d. RESULTS Serum total and low-density lipoprotein cholesterol were significantly reduced by 5.5% (p<0.001, 95% CI: 2.5; 8.3) and 7.7% (p=0.001, 95% CI: 3.4; 11.9), respectively, by plant sterol-enriched products compared to placebo. Serum apolipoprotein B was significantly reduced by 4.6% (p<0.05, 95% CI: 1.7; 7.5), and apolipoprotein B/apolipoprotein A-I by 3.4% (p<0.05, 95% CI: 0.1; 6.6) after plant sterol intake compared to the placebo supplement. CONCLUSIONS A combination of low-fat margarine and milk enriched with plant sterols significantly reduced low-density lipoprotein cholesterol, apolipoprotein B and the ratio of apolipoprotein B to apolipoprotein A-I in mildly hypercholesterolemic subjects, but had no effect on C-reactive protein and lipoprotein (a) concentrations. SPONSORSHIP Unilever Denmark A/S.
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Affiliation(s)
- Martin B Madsen
- Department of Cardiology, Center for Cardiovascular Research, Arhus University Hospitals, Aalborg Hospital, Sdr. Skovvej 15, 9000 Aalborg, Denmark
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Johnson GH, Keast DR, Kris-Etherton PM. Dietary modeling shows that the substitution of canola oil for fats commonly used in the United States would increase compliance with dietary recommendations for fatty acids. ACTA ACUST UNITED AC 2007; 107:1726-34. [PMID: 17904932 DOI: 10.1016/j.jada.2007.07.015] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2006] [Indexed: 11/29/2022]
Abstract
OBJECTIVE To examine the effect of substituting canola oil for selected vegetable oils and canola oil-based margarine for other spreads on energy, fatty acid, and cholesterol intakes among US adults. DESIGN Twenty-four-hour food recall data from the 1999-2002 National Health and Nutrition Examination Survey (NHANES) were used to calculate the effect of substituting canola oil for dietary corn, cottonseed, safflower, soybean, and vegetable oils described as "not further specified" and of canola oil-based margarine for other spreads at 25%, 50%, and 100% replacement levels. SUBJECTS Adult participants aged>or=20 years (n=8,983) of the 1999-2002 NHANES. STATISTICAL ANALYSIS Sample-weighted mean daily intake values and the percentage of subjects meeting dietary recommendations were estimated at the various replacement levels. Standard errors of the means and percentages were estimated by the linearization method of SUDAAN. RESULTS Significant (P<0.05) changes compared to estimated actual intakes included: saturated fatty acid intake decreased by 4.7% and 9.4% with 50% and 100% substitution, respectively. Complete substitution increased monounsaturated fatty acid and alpha-linolenic acid intakes by 27.6% and 73.0%, respectively, and decreased n-6 polyunsaturated fatty acid and linoleic acid intakes by 32.4% and 44.9%, respectively. The ratio of n-6 to n-3 fatty acids decreased from 9.8:1 to 3.1:1 with 100% replacement. Energy, total fat, and cholesterol intakes did not change. CONCLUSIONS Substitution of canola oil and canola oil-based margarine for most other vegetable oils and spreads increases compliance with dietary recommendations for saturated fatty acid, monounsaturated fatty acid, and alpha-linolenic acid, but not for linoleic acid, among US adults.
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Affiliation(s)
- Guy H Johnson
- Department of Food Science and Human Nutrition, The University of Illinois, Urbana-Champaign, USA.
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Laforest L, Moulin P, Schwalm MS, Le Jeunne P, Chretin S, Kitio B, Massol J, Van Ganse E. Use of margarine enriched in phytosterols by patients at high cardiovascular risk and treated by hypolipidemic drugs. Nutr Metab Cardiovasc Dis 2007; 17:657-665. [PMID: 17141490 DOI: 10.1016/j.numecd.2006.07.012] [Citation(s) in RCA: 5] [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] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/24/2006] [Revised: 07/25/2006] [Accepted: 07/26/2006] [Indexed: 10/23/2022]
Abstract
BACKGROUND AND AIMS The use of phytosterol-enriched margarines (PEM) in patients at cardiovascular risk has not been thoroughly explored. We determined the proportion of users of PEM in a population at high cardiovascular risk, and their characteristics. In addition, the correlates of using at least 25 g/d of PEM were identified. METHODS AND RESULTS Patients with at least two cardiovascular risk factors in addition to dyslipidemia (primary prevention) or with past cardiovascular disease (secondary prevention) were recruited by general practitioners (GPs). Baseline characteristics were collected from a computerized GP database linked to a survey. GPs recorded patterns of PEM use. First, users were compared with non-users. Then, analyses were conducted to identify characteristics of patients using PEM at a recommended dose (>or=25 g/d). Among 1631 patients with documented consumption, a minority used PEM (15.2%), and only 36.4% of consumers used it at recommended level. Overall, PEM users did not differ from non-users as to general characteristics, nor as to the level of cardiovascular risk in primary prevention. However, PEM users reported significantly more cardiovascular events among their parents (OR=1.4; 95% CI=[1.0-1.9]). Consumers who used at least 25 g/d of PEM were more likely to be men (OR=3.1; 95% CI=[1.6-5.8]), to be aged 60-74 (OR=3.0; 95% CI=[1.4-6.4]), or 75 or older (OR=4.0; 95% CI=[1.5-10.6]). Again, no difference was observed regarding the level of cardiovascular risk. CONCLUSIONS The level of use of PEM was low in this population of high cardiovascular risk patients. In addition, only a third of users consumed margarine at the recommended level. Our data suggest that pattern of use of PEM is not related to the level of cardiovascular risk.
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Affiliation(s)
- Laurent Laforest
- Université de Lyon, Lyon, F-69003, Lyon 1 University, Pharmacoepidemiology, EA3091, France
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Shahin AM, McGuire MK, Anderson N, Williams J, McGuire MA. Effects of margarine and butter consumption on distribution of trans-18:1 fatty acid isomers and conjugated linoleic acid in major serum lipid classes in lactating women. Lipids 2007; 41:141-7. [PMID: 17707980 DOI: 10.1007/s11745-006-5082-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [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: 10/23/2022]
Abstract
Trans FA (TFA) have at least one trans double bond and comprise several isomers and types, including many of the CLA (e.g., c9,t11-18:2 CLA). Some TFA may have adverse effects (e.g., cardiovascular disease), whereas some are thought to have beneficial effects (e.g., anticarcinogenicity). The presence of TFA in human tissues and fluids is related to dietary intake, although this relationship is not completely understood--especially in regard to serum lipid fractions. This study was conducted as part of an investigation designed to test the influence of butter (B), "low TFA" margarine (LT), and regular margarine (RM) on milk fat content. Here we tested the secondary hypothesis that consumption of B, LT, and RM by lactating women would result in differential distribution of TFA and CLA in major serum lipid classes. Breast-feeding women (n = 11) participated in this randomized Latin-square study consisting of five periods: intervention I (5 d), washout I (7 d), intervention II (5 d), washout II (7 d), and intervention III (5 d). Extracted serum lipid was separated into cholesterol ester (CE), TAG, and phospholipid (PL) fractions and analyzed for total and isomeric TFA and CLA concentrations. Data indicate that TAG consistently contained the highest concentration of total t-18:1. No interaction between treatment and fraction was found for any of the t-18:1 isomers identified. Absolute concentration of each t-18:1 isomer was greatest during the RM period, regardless of fraction. On a relative basis, concentrations of t10-18:1 and t12-18:1 were most responsive to treatment in the CE fraction. The concentration of c9,t11-18:2 CLA was highest in the TAG fraction and lowest in the PL fraction, regardless of treatment. In summary, these results indicate (i) that there is a differential distribution of some isomeric TFA and CLA among human serum lipid fractions and (ii) that dietary TFA intake influences absolute and relative concentrations of some of the isomers in selected fractions.
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Affiliation(s)
- Alam M Shahin
- Department of Food Science and Human Nutrition, Washington State University, Pullman, Washington 99164-6376, USA
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Ros MM, Sterk SS, Verhagen H, Stalenhoef AFH, de Jong N. Phytosterol consumption and the anabolic steroid boldenone in humans: A hypothesis piloted. ACTA ACUST UNITED AC 2007; 24:679-84. [PMID: 17613052 DOI: 10.1080/02652030701216727] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [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: 10/23/2022]
Abstract
The presence of the anabolic steroid boldenone in animals has become a research topic as its occurrence is proposed to be a marker for illegal hormone administration. However, boldenone can also be formed from beta-sitosterol, a phytosterol present in animal feed, as well as from endogenous sources. The observations in animals together with the increased consumption of phytosterol-enriched foods in the Western population led the authors to the hypothesis that consumption of phytosterol-enriched foods might possibly lead to increased boldenone levels in humans. The authors performed a pilot study among female volunteers (n = 10) to investigate whether boldenone concentrations in urine were detectable after consumption of 25 g day(-1) of phytosterol-enriched margarines for 1 week. Urine samples were collected at days 0, 3 or 4, and 7. Urine of a sitosterolemia (a rare autosomal recessively inherited lipid metabolic disorder) patient was collected as a positive control case. No traces of boldenone were detected in either the volunteers or in the patient. In conclusion, there is no evidence of formation of boldenone in women after consumption of the recommended amount of phytosterol-enriched margarines.
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Affiliation(s)
- M M Ros
- National Institute for Public Health and the Environment (RIVM), the Netherlands
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Clifton PM, Mano M, Duchateau GSMJE, van der Knaap HCM, Trautwein EA. Dose-response effects of different plant sterol sources in fat spreads on serum lipids and C-reactive protein and on the kinetic behavior of serum plant sterols. Eur J Clin Nutr 2007; 62:968-77. [PMID: 17538539 DOI: 10.1038/sj.ejcn.1602814] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.1] [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: 11/09/2022]
Abstract
OBJECTIVE To test the dose-response effect on low-density lipoprotein cholesterol (LDL-c) of plant sterols (PS) from different sources in a low-fat spread. METHODS Dose responses of soybean oil (BO), tall oil (TO) and a mix of tall oil and rapeseed oil (TO/RP) as fatty acid esters were tested in a parallel design in free-living subjects recruited from the general community who had elevated cholesterol concentrations. Subjects received either control for 6 weeks or 1.6 g PS per day for 3 weeks, then 3.0 g/day for 3 weeks. RESULTS LDL-c was lowered significantly by consumption of 1.6 g/day of PS (-10.4%, range -7.3 to -11.4%). Increasing the dose to 3.0 g/day modestly reduced LDL-c concentrations further to -14.7%. TO, containing 78% sitosterol, produced an increase in serum sitosterol of 6.5 nmol/ml, while BO, containing only 27% campesterol, produced an increase in serum campesterol of 9.5 nmol/ml in 6 weeks. After PS withdrawal, serum sterols declined by 50% within 2 weeks. CONCLUSION Different PS sources were equally effective in lowering serum LDL-c concentrations. The decrease in absolute concentrations of LDL-c was dependent on the baseline concentrations.
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Affiliation(s)
- P M Clifton
- CSIRO Human Nutrition, Adelaide, South Australia, Australia.
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De Jong A, Plat J, Bast A, Godschalk RWL, Basu S, Mensink RP. Effects of plant sterol and stanol ester consumption on lipid metabolism, antioxidant status and markers of oxidative stress, endothelial function and low-grade inflammation in patients on current statin treatment. Eur J Clin Nutr 2007; 62:263-73. [PMID: 17487211 DOI: 10.1038/sj.ejcn.1602733] [Citation(s) in RCA: 96] [Impact Index Per Article: 5.6] [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
OBJECTIVE The present study was designed to examine for the first time, side-by-side, the effects of plant sterol and stanol consumption on lipid metabolism and markers of antioxidant status, oxidative stress, endothelial dysfunction and low-grade inflammation in subjects on stable statin-treatment. DESIGN Double-blind, randomized, placebo-controlled, intervention trial. SETTING University. SUBJECTS Forty-five patients on current statin treatment were recruited via newspaper advertisements. Data of 41 patients were used in statistical analysis. INTERVENTION Subjects consumed margarine with no added plant sterols or stanols for 4 weeks and were then divided into three groups of 15 subjects. For the next 16 weeks, one group continued with the control margarine and the other two groups with either a plant sterol- or stanol (2.5 g/day)-enriched margarine. Blood was sampled at the end of the run-in and intervention periods. RESULTS Plant sterol and stanol consumption significantly (P=0.026) reduced low-density lipoprotein (LDL) cholesterol by 0.34 mmol/l (95% confidence interval (CI), -0.67 to -0.04 mmol/l). No effects were shown on enzymatic and non-enzymatic antioxidants and markers of oxidative modification of lipids and DNA. In addition, no effect was found on soluble adhesion molecules, C-reactive protein and monocyte chemotactic protein-1 concentrations. CONCLUSIONS We conclude that 16 weeks of plant sterol or stanol consumption did not affect markers of antioxidant status, oxidative stress, endothelial dysfunction and low-grade inflammation in patients on stable statin treatment, despite a significant reduction of LDL cholesterol.
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Affiliation(s)
- A De Jong
- Department of Human Biology, Maastricht University, Maastricht, The Netherlands
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Fransen HP, de Jong N, Wolfs M, Verhagen H, Verschuren WMM, Lütjohann D, von Bergmann K, Plat J, Mensink RP. Customary use of plant sterol and plant stanol enriched margarine is associated with changes in serum plant sterol and stanol concentrations in humans. J Nutr 2007; 137:1301-6. [PMID: 17449596 DOI: 10.1093/jn/137.5.1301] [Citation(s) in RCA: 62] [Impact Index Per Article: 3.6] [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: 11/13/2022] Open
Abstract
The consumption of products enriched with plant sterol or stanol esters lowers serum total and LDL-cholesterol concentrations, thereby most likely reducing the risk of coronary heart disease. However, using plant sterol (not plant stanol) enriched products elevates serum plant sterol concentrations in humans. This may be unwanted because health effects of elevated serum plant sterol concentrations are still controversial. Within postlaunch monitoring of functional foods, we compared serum plant sterol and plant stanol concentrations among users of plant sterol (n = 67) or plant stanol (n = 13) enriched margarines with those of matched nonusers (n = 81) in the ongoing Dutch Doetinchem cohort study. Subjects (aged 29-67 y) were examined in 1994-1998 (before the introduction of enriched margarines) and re-examined in 1999-2003. Serum concentrations of plant sterols and stanols were measured in samples from nonfasting subjects by GLC-MS. Intake of plant sterols was 1.1 +/- 0.6 g/d and was associated with a decrease of serum total cholesterol concentration of 0.25 +/- 0.91 mmol/L (4%, P < 0.05), a change that differed (P < 0.05) from the nonsignificant increase in nonusers (+2%, 0.12 +/- 0.78 mmol/L, P = 0.16). Cholesterol-standardized serum sitosterol and campesterol increased in plant sterol users by 22% (P < 0.0001) and 103% (P < 0.0001), respectively. Cholesterol-standardized serum sitostanol and campestanol increased in plant stanol users by 197% (P = 0.02) and 196% (P = 0.01). To our knowledge, these data are the first to show changes in serum cholesterol, plant sterol, and plant stanol concentrations after (long-term) consumption of plant sterol and stanol enriched margarines in a free-living population in a nonexperimental setting. Whether the increased serum sterol concentrations result in adverse side effects needs to be investigated in future postlaunch monitoring studies.
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Affiliation(s)
- Heidi P Fransen
- National Institute for Public Health and the Environment (RIVM), 3720 BA Bilthoven, the Netherlands
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Shmatukha AV, Harvey PR, Bakker CJG. Correction of proton resonance frequency shift temperature maps for magnetic field disturbances using fat signal. J Magn Reson Imaging 2007; 25:579-87. [PMID: 17335067 DOI: 10.1002/jmri.20835] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.1] [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: 11/11/2022] Open
Abstract
PURPOSE To improve the immunity of the proton resonance frequency shift (PRFS) method of MRI temperature mapping against magnetic field disturbances. Since PRFS is a phase-sensitive method, it misinterprets magnetic field disturbances as artifact temperature changes. If not corrected, the resulting temperature artifacts can completely obscure the true temperature estimation, especially if the temperature elevations are small. MATERIALS AND METHODS Since the fat protons experience the same magnetic field disturbances as the water protons, but no temperature-related frequency shift, the fat signal has been used for correcting PRFS temperature maps for the disturbances. A simple correction method is proposed that has either better compensation capability than the phase correction methods previously reported or higher spatial and temporal resolution than the spectroscopic correction methods previously reported. The evaluated method is based on the utilization of several gradient and spin echoes acquired within one repetition interval with water- and fat-selective scans. RESULTS In a series of phantom experiments, the improved method is shown to enable the reconstruction of accurate temperature maps in spite of interscan motion, suboptimal fat-water separation, and a wide range of magnetic field disturbances. CONCLUSION Our approach can be used for the guidance of thermal therapies involving tissues containing fat or surrounded by fat.
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Affiliation(s)
- Andriy V Shmatukha
- Image Sciences Institute, University Medical Center Utrecht, Utrecht, The Netherlands.
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FUNCH JP, KROGH B, DAM H. Effects of butter, some margarines and arachis oil in purified diets on serum lipids and atherosclerosis in rabbits. Br J Nutr 2007; 14:355-60. [PMID: 13702604 DOI: 10.1079/bjn19600046] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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FUNCH JP, NIELSEN E, DAM H. The effect of various dietary fats, especially butter and some margarines, on blood cholesterol in rats. Br J Nutr 2007; 14:1-8. [PMID: 13825659 DOI: 10.1079/bjn19600003] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Kratz M, Kannenberg F, Gramenz E, Berning B, Trautwein E, Assmann G, Rust S. Similar serum plant sterol responses of human subjects heterozygous for a mutation causing sitosterolemia and controls to diets enriched in plant sterols or stanols. Eur J Clin Nutr 2007; 61:896-905. [PMID: 17228349 DOI: 10.1038/sj.ejcn.1602598] [Citation(s) in RCA: 18] [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] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
OBJECTIVE We investigated the serum phytosterol responses of heterozygous relatives of sitosterolemia patients to diets enriched in phytosterols or stanols. DESIGN Randomized double-blind crossover design. SETTING Muenster, Germany. SUBJECTS Eight heterozygous and 13 control subjects were recruited. One heterozygote and three controls dropped out. INTERVENTIONS Seven heterozygotes and 10 controls received daily portions of margarine containing 2 g of plant sterols, 2 g of stanols or a control margarine for 6 weeks each in a randomized order. These phases were intercepted by wash-out periods of 6 weeks each. RESULTS Compared to the control period, serum phytosterol concentrations increased overall by more than 20% when subjects consumed the plant sterol margarine (F((1,15))=8.719, P=0.01), with no significant difference between heterozygotes (mean +14.5 (s.d. 17.2) micromol/l, +23.0%) and controls (+4.9 (9.9) micromol/l, +20.5%; F((1,15))=2.168, P=0.162), but decreased when subjects consumed the stanol-enriched margarine (F((1,15))=12.124, P=0.003), again to a similar extent in heterozygotes (-34.2 (41.2) micromol/l, -54.2%) and controls (-12.2 (9.2) micromol/l, -50.6%; F((1,15))=2.729, P=0.119). The lowest total serum concentrations of cholesterol and phytosterols were seen after the diet enriched in stanols. Serum stanol concentrations increased on this diet, but on a very low level and never exceeded 0.05% of serum cholesterol levels in any subject. CONCLUSIONS Serum phytosterol concentrations increased only moderately in heterozygotes consuming a diet enriched in phytosterols, indicating that they retained considerable capacity to excrete phytosterols even at higher intakes.
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Affiliation(s)
- M Kratz
- Leibnitz-Institute of Arteriosclerosis Research, University of Muenster, Germany.
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Abstract
AbstractObjective:The aims of this study were to investigate the consistency of use of plant stanol ester margarine and to characterise consistent and inconsistent users.Design:A cohort of plant stanol ester margarine users was established based on 14 national surveys conducted by the National Public Health Institute in Finland between 1996 and 1999. A follow-up study questionnaire was developed and sent to 1294 users in 2000.Setting:Subjects who reported using plant stanol ester margarine in both the original survey and the follow-up study were classified as consistent users, and the rest as inconsistent users.Subjects:The study population consisted of 1094 subjects aged 18–87 years, 590 men and 504 women.Results:There were 357 (33%) consistent and 737 (67%) inconsistent users of plant stanol ester margarine in the study population. Consistent users were more likely to be men and to have a higher household income than inconsistent users. Both consistent and inconsistent users were predominantly middle-aged persons with a healthy lifestyle and diet as well as a history of cardiovascular disease. Healthfulness was the main factor affecting bread spread choice among 94% of the consistent users and 59% of the inconsistent users.Conclusions:The use of plant stanol ester margarine is more often inconsistent than consistent. There is nevertheless a relatively large subgroup of long-term users of plant stanol ester margarine. It is important to examine the health effects especially among these regular users.
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Affiliation(s)
- Riitta Luoto
- Department of Epidemiology and Health Promotion, National Public Health Institute, Helsinki, Finland
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Milewska M, Sińska B, Gromadzka-Ostrowska J. [Hypercholesterolemic diets containing different common fats and rats plasma lipids]. Rocz Panstw Zakl Hig 2007; 58:15-21. [PMID: 17711085] [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] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/16/2023] Open
Abstract
The aim of the study was evaluated high-fat (20% w/w), hypercholesterolemic (3% w/w) diets differing in dietary fat type (butter, margarine with stanols, margarine with rapeseed oil and sunflower oil) influence on plasma lipids profile in male Wistar rats. The results show that cholesterol enriched diets, excluding diet containing margarine with stanols, had hypercholesterolemic effects on rats.
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Włodarek D. [The mechanisms of blood LDL-cholesterol lowering by phytosterols--a review]. Rocz Panstw Zakl Hig 2007; 58:47-51. [PMID: 17711090] [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] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/16/2023] Open
Abstract
Daily cholesterol consumption in western countries reaches as much as 400 mg. According to the health recommendations the daily intake should not exceed 300 mg and in the case of people with cardiovascular disease it should be less than 200 mg. For 50 years it is known that phytosterols can decrease the level of cholesterol in blood. One of the mechanisms is based on the fact that phytosterols stop absorption of cholesterol in digestive tract, which results in the decrease of the concentration of cholesterol in blood. The second mechanism is based on the fact that cholesterol is pumped back out of enterocytes into the lumen of small intestine by ABC transporter and phytosterols increase this process. The above merftioned mechanisms are different than the way statins can lower cholesterol level and they are commonly used as hipocholesterolemic medicine. Because different mechanisms are implemented both statins and fitosterols can be used in therapy of hipercholeserolemia. The people taking statins who still have increased level of total cholesterol and LDL-cholesterol in blood can include phytosterols in their diet what can lead to the decrease of its level.
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Affiliation(s)
- Dariusz Włodarek
- Katedra Dietetyki, Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, 02-776 Warszawa.
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Castro Cabezas M, de Vries JHM, Van Oostrom AJHHM, Iestra J, van Staveren WA. Effects of a stanol-enriched diet on plasma cholesterol and triglycerides in patients treated with statins. ACTA ACUST UNITED AC 2006; 106:1564-9. [PMID: 17000189 DOI: 10.1016/j.jada.2006.07.009] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2005] [Indexed: 11/22/2022]
Abstract
BACKGROUND Plant stanols have been recommended in combination with individualized dietary interventions to reduce plasma cholesterol concentrations. It is unclear whether plant stanols in combination with dietary guidance in patients already using optimal doses of statins will further reduce fasting and postprandial lipids compared with standard care. STUDY DESIGN This single-blind, randomized study investigated the effect of plant stanols in margarines, combined with a lipid-lowering dietary intervention, in patients already on lipid-lowering medications at maximal doses not reaching their target lipid levels. Nutrition education was based on the stages of change theory. The control group (which served as the standard care control group) was also taking optimal doses of statins. This group received a margarine without plant stanols and a leaflet with Dutch nutrition guidelines. Fasting lipids were measured once in venous samples and postprandial lipemia was assessed by self-measured triglycerides in an outpatient setting. All subjects were given a capillary triglyceride measuring device (Accutrend GCT, Roche Diagnostics, Mannheim, Germany) and were instructed to measure their capillary triglycerides at six fixed time-points throughout the day on three different days. The mean area under the triglyceride curve represented total daylong triglyceridemia, which has been shown to reflect postprandial triglyceridemia. Twenty patients were included, 11 in the intervention group and 9 in the control group. RESULTS In the plant stanol group, low-density lipoprotein cholesterol decreased significantly by 15.6% compared with a reduction of only 7.7% in the control group. The daylong triglyceridemia was similar in both groups at the beginning and at the end of the study, and no change was observed by the intervention. CONCLUSION Intensive dietary intervention with addition of plant stanols results in clinically relevant reduction of low-density lipoprotein cholesterol in patients optimally treated with statins, compared with similar patients on statins receiving only standard care. The use of a plant stanol-enriched margarine did not decrease postprandial triglyceridemia in these patients.
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Affiliation(s)
- Manuel Castro Cabezas
- St Franciscus Gasthuis Rotterdam, Department of Internal Medicine, University Medical Center Utrecht, the Netherlands.
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