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International Journal of Food Sciences and Nutrition

Romana Roccaldo, Laura Censi, Laura D'Addezio, Sibilla Berni Canani, Laura Gennaro
The effects of a nutrition education program, led by trained teachers within the Italian School Fruit Scheme, were evaluated. Pre-post intervention children's adherence to the Mediterranean diet (MD) was assessed by the KIDMED test. A representative cluster sample of 494 fourth grade students from thirteen Italian schools in the three areas of low (North), medium (Centre) and high (South) prevalence of overweight and obesity was investigated. Within the same schools, the intervention group (n = 395) received the program, the control group (n = 99) did not...
March 23, 2017: International Journal of Food Sciences and Nutrition
Hussein Hassan, Jomana Elaridi, Maya Bassil
The aim of the study was to evaluate gluten contamination in all the gluten-free (GF)-labeled food products sold in Lebanon. Over a 2-year period, a total of 173 food samples collected from 135 brand names were analyzed. Gluten contamination was detected in 33 of 173 (19%) samples, and its content ranged between 2.5 and >80 mg kg(-1). In 10 of the 173 samples (6%), the quantity of gluten exceeded the upper limit of 20 mg kg(-1). Out of the 10 contaminated products, eight (80%) were locally manufactured...
March 21, 2017: International Journal of Food Sciences and Nutrition
Xiaozhe Qi, Wentao Xu, Mingzhang Guo, Siyuan Chen, Yifei Liu, Xiaoyun He, Kunlun Huang
Rice is the most important food crop, and pork is the most widely eaten meat in the world. In this study, we compared the gut microbiota of the rats fed with rice or pork mixed diets, which have similar caloric contents. The physiological indices (body weights, hematology, serum chemistry, organ weights and histopathology) of two groups were all within the normal range. Two diets did not induce difference in the diversity of gut bacteria. However, Firmicutes were significantly higher in rice diet group, while Bacteroidetes were enriched in pork diet group...
March 20, 2017: International Journal of Food Sciences and Nutrition
Barbara Dal Bello, Luisa Torri, Maria Piochi, Marta Bertolino, Giuseppe Zeppa
Five different vegetable oils were used in the production of fresh cheese to increase the concentration of polyunsaturated fatty acids (PUFAs), particularly α-linolenic acid (ALA), the most important omega-3 fatty acid of vegetable origin. Physico-chemical and microbiological characteristics of functionalized cheeses were evaluated after 1 and 3 days of ripening at 4 °C while the consumer appreciation was evaluated in the final product at 3 days of ripening. After 3 days, the cheeses with Camelina sativa and Echium plantagineum oils added exhibited the highest retention of PUFAs (mostly ALA) compared to those with flaxseed, raspberry and blackcurrant oils...
March 20, 2017: International Journal of Food Sciences and Nutrition
Matthew B McSweeney, Agota Ferenc, Katarina Smolkova, Alexander Lazier, Amy Tucker, Koushik Seetharaman, Amanda Wright, Lisa M Duizer, D Dan Ramdath
The glycaemic response of millet foods and the effect of processing are not known. Therefore, decorticated proso millet was used to produce four types of common food products (biscuits, couscous, porridge and an extruded snack). Postprandial blood glucose response of these products (all containing 50 g of total starch) was compared to the same foods produced with refined corn, in a crossover human study with 12 healthy male participants (age 26.3 ± 3.8 yr; BMI 23.3 ± 2.8 kg/m(2)). Capillary blood samples were collected and glycaemic response was determined; differences were assessed using repeat measures ANOVA...
March 14, 2017: International Journal of Food Sciences and Nutrition
Cristina Razquin, Ana Sanchez-Tainta, Jordi Salas-Salvadó, Pilar Buil-Cosiales, Dolores Corella, Montserrat Fito, Emilio Ros, Ramón Estruch, Fernando Arós, Enrique Gómez-Gracia, Miquel Fiol, José Lapetra, Luis Serra-Majem, Xavier Pinto, Helmut Schröder, Josep Tur, José V Sorlí, Rosa M Lamuela-Raventós, Mónica Bulló, Maira Bes-Rastrollo, Miguel A Martinez-Gonzalez
The association of dietary energy density (ED) and overweight is not clear in the literature. Our aim was to study in 4259 of the PREDIMED trial whether an increase in dietary ED based on a higher adherence to a Mediterranean dietary pattern was associated with 3-year weight gain. A validated 137-item food-frequency questionnaire was administered. Multivariable-adjusted models were used to analyze the association between 3-year ED change and the subsequent 3-year body weight change. The most important weight reduction after 3-year follow-up was observed in the two lowest quintiles and the highest quintile of ED change...
March 6, 2017: International Journal of Food Sciences and Nutrition
Oliver Hasselwander, Robert DiCosimo, Zheng You, Qiong Cheng, Steven C Rothman, Supaporn Suwannakham, Zachary C Baer, Brian M Roesch, Kristin D Ruebling-Jass, Jian Ping Lai, Richard E Hurteau, Mario L Marquez, Alexander D Kopatsis, Arthur C Ouwehand, Sofia D Forssten, Pushkor Mukerji, Jessica M Caverly Rae, Yvonne P Dragan, James R Damewood, Kirsti Tiihonen, Alvin Ibarra
The aim was to develop novel fibres by enzymatic synthesis, to determine their total dietary fibre by AOAC method 2009.01 and to estimate their potential digestibility and assess their digestibility in vivo using glycaemic and insulinaemic responses as markers in mice and randomised clinical trial models. We found that fibre candidates to which α-(1,2) branching was added were resistant to digestion in the mouse model, depending on the amount of branching. These results show that in vivo models are needed to reliably assess the digestibility of α-glycosidic-linked oligomeric dietary fibre candidates, possibly due to absence of brush border α-glucosidase activity in the current in vitro assessment...
March 1, 2017: International Journal of Food Sciences and Nutrition
Cindy Romain, Pedro Emilio Alcaraz, Linda Haiwon Chung, Julien Cases
Modern lifestyles face growing demands for natural solutions to help improve general well-being. Accordingly, mind-body activities such as yoga have considerably grown. However, beneficial effects require regular workout. Besides, literature suggests that polyphenols may demonstrate positive effects on both mental and physical health. Overweight and obese volunteers, for which well-being might be perceived degraded, were included in a 16-week double-blind, randomized and parallel trial with a daily supplementation of HolisFiit(®), a polyphenol-rich food supplement...
February 23, 2017: International Journal of Food Sciences and Nutrition
Agnieszka Rękas, Małgorzata Wroniak, Aleksander Siger, Iwona Ścibisz, Dorota Derewiaka, Andrzej Anders
In this study, the effect of rapeseed mechanical hulling and thermal pre-treatment by microwaves (from 2 to 10 min with 2-min intervals, 800 W) and roasting (from 20 to 100 min with 20-min intervals, 165 °C) on the content of phytochemicals in the oil was investigated. Results showed that both pre-treatments applied differentiated the oils in terms of the content of bioactive compounds. In general, oils pressed from hulled and thermally pre-treated seeds contained higher content of tocopherols, PC-8 and phytosterols, while oils pressed from non-hulled and pre-processed seeds had significantly higher concentration of polyphenols...
February 20, 2017: International Journal of Food Sciences and Nutrition
Mei Yang, Xueyan Cao, Rina Wu, Biao Liu, Wenhui Ye, Xiqing Yue, Junrui Wu
Whey, an essential source of dietary nutrients, is widely used in dairy foods for infants. A total of 584 whey proteins in human and bovine colostrum and mature milk were identified and quantified by the isobaric tag for relative and absolute quantification (iTRAQ) proteomic method. The 424 differentially expressed whey proteins were identified and analyzed according to gene ontology (GO) annotation, Kyoto encyclopedia of genes and genomes (KEGG) pathway, and multivariate statistical analysis. Biological processes principally involved biological regulation and response to stimulus...
February 20, 2017: International Journal of Food Sciences and Nutrition
Elena Scarpato, Annamaria Staiano, Massimo Molteni, Gaetano Terrone, Alessandra Mazzocchi, Carlo Agostoni
Cerebral palsy (CP) is associated with the presence of feeding disorders in almost 60% of the affected children with subsequent undernutrition reported in up to 46% of the subjects. Since undernutrition may have a detrimental impact on physical and cognitive development, the introduction of an adequate nutritional support should always be considered in children with neurological impairment. The aim of the present review is to provide a practical guide to the assessment of nutritional status in children with CP, in order to identify individuals at risk for malnutrition that need the introduction of an adequate and personalized nutritional support...
February 16, 2017: International Journal of Food Sciences and Nutrition
Islam J A Hamdan, Lorena Claumarchirant, Guadalupe Garcia-Llatas, Amparo Alegría, María Jesús Lagarda
Sterols are components present in the fat fraction of infant formulas (IFs). Their characterization is therefore of interest, though there are no official reference methods for their analysis in these matrices. AIM: To validate a gas chromatographic method with flame ionization detection for the determination of animal (cholesterol and desmosterol) and plant sterols (brassicasterol, campesterol, stigmasterol, β-sitosterol and sitostanol) found in IFs. All correlation coefficients obtained for the calibration curves of sterols studied were >0...
February 16, 2017: International Journal of Food Sciences and Nutrition
Alie de Boer, Wouter R P H van de Worp, Geja J Hageman, Aalt Bast
Anti-inflammatory treatment in chronic inflammatory lung diseases usually involves glucocorticosteroids. With patients suffering from serious side effects or becoming resistant, specific nutrients, that are suggested to positively influence disease progression, can be considered as new treatment options. The dietary inflammatory index is used to calculate effects of dietary components on inflammation and lung function to identify most potent dietary components, based on 162 articles. The positive effects of n-3 PUFAs and vitamin E on lung function can at least partially be explained by their anti-inflammatory effect...
February 14, 2017: International Journal of Food Sciences and Nutrition
Francesco Sofi, Monica Dinu, Giuditta Pagliai, Rossella Marcucci, Alessandro Casini
Numerous studies have demonstrated a relationship between adherence to Mediterranean diet and prevention of chronic degenerative diseases. The aim of this study was to validate a novel instrument to measure adherence to Mediterranean diet based on the literature (the MEDI-LITE score). Two-hundred-and-four clinically healthy subjects completed both the MEDI-LITE score and the validated MedDietScore (MDS). Significant positive correlation between the MEDI-LITE and the MDS scores was found in the study population (R = ...
February 9, 2017: International Journal of Food Sciences and Nutrition
Justyna Godos, Stefano Marventano, Antonio Mistretta, Fabio Galvano, Giuseppe Grosso
The aim of this study was to estimate the dietary intake and major food sources of polyphenols in the Mediterranean healthy Eating, Aging and Lifestyles (MEAL) study cohort. A total of 1937 individuals (18 + y) of urban population of Catania, Italy, completed a validated 110-item food frequency questionnaire; Phenol-Explorer database was used to estimate polyphenol intake. Mean intake of polyphenols was 663.7 mg/d; the most abundant classes were phenolic acids (362.7 mg/d) and flavonoids (258.7 mg/d)...
February 9, 2017: International Journal of Food Sciences and Nutrition
Nevena Kardum, Aleksandra Konic Ristic, Manja Zec, Milica Kojadinovic, Gordana Petrovic-Oggiano, Milica Zekovic, Paul A Kroon, Maria Glibetić
Products suitable for use as controls in food interventions designed to demonstrate the role of minor components are largely lacking. In the present study, we aimed to develop a formulation to be used as a placebo in a clinical trial designed to assess the effects of aronia juice polyphenols on platelet function. Three formulations with the same nutrient composition as aronia juice were prepared by mixing various nutrients, artificial colours and flavours with water. The similarity of formulations to aronia juice in terms of taste, colour, smell and texture was assessed by six food panellists...
February 1, 2017: International Journal of Food Sciences and Nutrition
Franca Marangoni, Claudio Galli, Andrea Ghiselli, Giovanni Lercker, Carlo La Vecchia, Claudio Maffeis, Carlo Agostoni, Donatella Ballardini, Ovidio Brignoli, Pompilio Faggiano, Rosalba Giacco, Claudio Macca, Paolo Magni, Giuseppe Marelli, Walter Marrocco, Vito Leonardo Miniello, Gian Francesco Mureddu, Nicoletta Pellegrini, Roberto Stella, Ersilia Troiano, Elvira Verduci, Roberto Volpe, Andrea Poli
The use of palm oil by the food industry is increasingly criticized, especially in Italy, for its purported negative effects on human health and environment. This paper summarizes the conclusions of a Symposium on this topic, gathered by the Nutrition Foundation of Italy, among experts representing a number of Italian Medical and Nutritional Scientific Societies. Toxicological and environmental issues were not considered. Participants agreed that: no evidence does exist on the specific health effects of palm oil consumption as compared to other saturated fatty acids-rich fats; the stereospecific distribution of saturated fatty acids in the triacylglycerol molecule of palm oil limits their absorption rate and metabolic effects; in agreement with International guidelines, saturated fatty acids intake should be kept <10% of total energy, within a balanced diet; within these limits, no effect of palm oil consumption on human health (and specifically on CVD or cancer risk) can be foreseen...
January 31, 2017: International Journal of Food Sciences and Nutrition
Hamid Hassannejad, Guido Matrella, Paolo Ciampolini, Ilaria De Munari, Monica Mordonini, Stefano Cagnoni
Food intake and eating habits have a significant impact on people's health. Widespread diseases, such as diabetes and obesity, are directly related to eating habits. Therefore, monitoring diet can be a substantial base for developing methods and services to promote healthy lifestyle and improve personal and national health economy. Studies have demonstrated that manual reporting of food intake is inaccurate and often impractical. Thus, several methods have been proposed to automate the process. This article reviews the most relevant and recent researches on automatic diet monitoring, discussing their strengths and weaknesses...
January 31, 2017: International Journal of Food Sciences and Nutrition
Gilma Auxiliadora Santos Gonçalves, Nathane Silva Resende, Elisângela Elena Nunes Carvalho, Jaime Vilela de Resende, Eduardo Valério de Barros Vilas Boas
This study evaluated the stability of strawberry pulp subjected to three factors, pasteurisation (pasteurised and unpasteurised), freezing method (static air and forced air) and storage time (0, 2, 4 and 6 months). Pasteurisation favoured vitamin C retention during storage but enhanced the total loss of phenolics without affecting anthocyanin levels. Freezing by forced air was more effective in retaining phenolics during the first 4 months of storage, although the freezing method did not affect the anthocyanin levels...
January 31, 2017: International Journal of Food Sciences and Nutrition
Marcela Martinelli, Florencia Walz, Eva Goñi, Giovanna Passutti, Carlos Osella, Silvina R Drago
The aim of this study was to investigate the effects of puddings with whey protein (WP) and polidextrose (PX) on appetite feelings and energy intake. A single-blind randomized, crossover study was carried out in 25 healthy adults. Participants consumed two different puddings, including control or test pudding (12.9 g WP and 6 g PX). Two testing days were completed, including satiety questionnaires and ad libitum lunch. For all participants, energy intake at lunch was similar after consumption of control or test pudding...
January 31, 2017: International Journal of Food Sciences and Nutrition
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