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Daniela Metro, Mattia Papa, Luigi Manasseri, Teresa Gervasi, Luca Campone, Vito Pellizzeri, Roberta Tardugno, Giacomo Dugo
Breakfast habits affect the nutritional status and health of people, in particular children and adolescents. This is the second part a previous study about the adherence to the Mediterranean diet in a Sicilian (Italy) student population. The investigation analysed both normal weight and overweight subjects in order to understand how eating habits, number of meals and daily calorie intakes could affect their body mass indexes (BMI). The aim of this second part was to analyse the breakfast nutritional profiles of this student population...
March 19, 2018: Natural Product Research
Anna Galczak-Kondraciuk, Paweł Stempel, Jan Czeczelewski
Background: Children and youth constitute a group that is particularly prone to the effects of improper diet. In the puberty period, numerous significant lifestyle choices are made, for instance regarding particular nutritional behaviours which may be repeated later in life and may determine the state of health. Objective: The aim of the study was to assess nutritional behaviours of children aged 7-12 attending to primary schools in Biala Podlaska county (Eastern Region of Poland)...
2018: Roczniki Państwowego Zakładu Higieny
Lara Gomes Suhett, Brenda Kelly Souza Silveira, Mariana De Santis Filgueiras, Maria do Carmo Gouveia Peluzio, Helen Hermana Miranda Hermsdorff, Juliana Farias de Novaes
OBJECTIVE: To evaluate Ca intake and its association with cardiometabolic risk factors during childhood. DESIGN: A cross-sectional study with a representative sample. Food consumption was assessed through three 24 h dietary recalls. Anthropometry, body composition and biochemical measurements were also conducted. SETTING: Viçosa, Minas Gerais, Brazil. SUBJECTS: Children between 8 and 9 years old (n 350) enrolled in public and private schools in the urban area of the municipality of Viçosa...
March 6, 2018: Public Health Nutrition
Derya Savran, Fernando Pérez-Rodríguez, A Kadir Halkman
The aim of this study was to evaluate the behaviour of Salmonella Enteritidis during the storage of yoghurt at different temperatures (4, 12, 20, and 25 °C), and to develop mathematical models to predict the behaviour of this bacterium as a function of storage temperature. Results indicated that Salmonella was able to survive longer during storage when temperature was low (e.g. 304 h at 4 °C, 60 h at 25 °C). The Geeraerd model with log-decrease and tailing was selected as the most suitable model to describe survival...
February 15, 2018: International Journal of Food Microbiology
Tomasz Czaja, Maria Baranowska, Sylwester Mazurek, Roman Szostak
FT-Raman quantitative analysis of nutritional parameters of yoghurts was performed with the help of partial least squares models. The relative standard errors of prediction for fat, lactose and protein determination in the quantified commercial samples equalled to 3.9, 3.2 and 3.6%, respectively. Models based on attenuated total reflectance spectra of the liquid yoghurt samples and of dried yoghurt films collected with the single reflection diamond accessory showed relative standard errors of prediction values of 1...
February 22, 2018: Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy
Ronan Lordan, Alexandros Tsoupras, Bhaskar Mitra, Ioannis Zabetakis
Cardiovascular diseases (CVD) remain a major cause of death and morbidity globally and diet plays a crucial role in the disease prevention and pathology. The negative perception of dairy fats stems from the effort to reduce dietary saturated fatty acid (SFA) intake due to their association with increased cholesterol levels upon consumption and the increased risk of CVD development. Institutions that set dietary guidelines have approached dairy products with negative bias and used poor scientific data in the past...
March 1, 2018: Foods (Basel, Switzerland)
Kathryn J Burton, Grégory Pimentel, Nadine Zangger, Nathalie Vionnet, Jocelyne Drai, Philip G McTernan, François P Pralong, Mauro Delorenzi, Guy Vergères
The metabolic health benefits of fermented milks have already been investigated using clinical biomarkers but the development of transcriptomic analytics in blood offers an alternative approach that may help to sensitively characterise such effects. We aimed to assess the effects of probiotic yoghurt intake, compared to non-fermented, acidified milk intake, on clinical biomarkers and gene expression in peripheral blood. To this end, a randomised, crossover study was conducted in fourteen healthy, young men to test the two dairy products...
2018: PloS One
Sihui Liang, Hanh Lan Tran, Lilian Were
Lowering of greening formed from oxidized chlorogenic acid (CGA) and amino groups, and favoured at alkaline pH, was investigated using acidic ingredients (sour cream, buttermilk, yoghurt, and honey) in sunflower butter cookies. Cookies with maple syrup added were used as a positive control. Changes in greening intensity, greening reactants (total phenols, CGA, protein), antioxidant capacity, tryptophan and Schiff base fluorescence were measured. Percentage greening, pH and aw of cookies followed the same order: maple syrup > sour cream ≥ buttermilk > yoghurt > honey...
June 30, 2018: Food Chemistry
Alba M Santaliestra-Pasías, Jaime E Llamas Dios, Ole Sprengeler, Antje Hebestreit, Stefaan De Henauw, Gabriele Eiben, Regina Felsö, Fabio Lauria, Michael Tornaritis, Toomas Veidebaum, Valeria Pala, Luis A Moreno
OBJECTIVE: Physical activity (PA) levels and dietary habits are considered some of the most important factors associated with obesity. The present study aimed to examine the association between PA level and food and beverage consumption in European children (2-10 years old). Design/Setting/Subjects A sample of 7229 children (49·0 % girls) from eight European countries participating in the IDEFICS (Identification and prevention of Dietary and lifestyle induced health EFfects In Children and infantS) study was included...
February 19, 2018: Public Health Nutrition
Mustafa M Farouk, Michelle J Y Yoo, Nazimah S A Hamid, Maryann Staincliffe, Briar Davies, Scott O Knowles
Red meat enriched versions of bread, spaghetti, yoghurt, ice cream and chocolate were prototyped and assessed for some of their physical, chemical and microbiological properties, as well as sensory appeal. The protein content of the products were significantly increased and their colour went darker with meat enrichment (p<0.05). Bread volume and spaghetti tensile strength increased and ice cream meltability and yoghurt apparent viscosity decreased with meat enrichment (p<0.05). The overall acceptability/liking of bread, flavoured ice cream and spaghetti were not affected (p>0...
February 2018: Food Research International
Manuela Giovanna Basilicata, Giacomo Pepe, Eduardo Sommella, Carmine Ostacolo, Michele Manfra, Gennaro Sosto, Giuseppe Pagano, Ettore Novellino, Pietro Campiglia
Buffalo milk is highly appreciated for its nutritive properties and highly employed in dairy products, despite this the release of bioactive peptides has not been investigated thoroughly. The aim of this work was to characterize in detail the bioaccesible peptides from buffalo-milk dairy products. Six products were subjected to in vitro simulated gastrointestinal digestion and then analyzed by LC-HRMS. The identified peptides were 165 in Yoghurt, 152 in Scamorza, 146 in Mozzarella, 136 in Grana and Ricotta, 120 in Ice Cream samples, belonging to both buffalo caseins (αs1-, β-, k-CN) and whey proteins (α-LA, β-LG)...
March 2018: Food Research International
Henna Vepsäläinen, Liisa Korkalo, Vera Mikkilä, Reetta Lehto, Carola Ray, Kaija Nissinen, Essi Skaffari, Mikael Fogelholm, Leena Koivusilta, Eva Roos, Maijaliisa Erkkola
OBJECTIVE: To study the associations between home food availability and dietary patterns among pre-school children. DESIGN: Cross-sectional study in which parents of the participating children filled in an FFQ and reported how often they had certain foods in their homes. We derived dietary pattern scores using principal component analysis, and composite scores describing the availability of fruits and vegetables as well as sugar-enriched foods in the home were created for each participant...
January 14, 2018: Public Health Nutrition
Emanuele Zannini, Stephanie Jeske, Kiran Lynch, Elke K Arendt
The aim of this study was to develop a novel beverage fermented with Weissella cibaria MG1 based on aqueous extracts of wholemeal quinoa flour. The protein digestibility of quinoa based-milk was improved by applying complex proteolytic enzymes able to increase protein solubility by 54.58%. The growth and fermentation characteristics of Weissella cibaria MG1, including EPS production at the end of fermentation, were investigated. Fermented wholemeal quinoa milk using MG1 showed high viable cell counts (>109cfu/ml), a pH of 5...
January 4, 2018: International Journal of Food Microbiology
Ida M Grønborg, Inge Tetens, Majken Ege, Tue Christensen, Elisabeth Wreford Andersen, Rikke Andersen
PURPOSE: Fortification of foods with vitamin D may be a population-based solution to low vitamin D intake. We performed modelling of vitamin D from diet, fortified foods and supplements in a population of Danish women 18-50 years, a risk group of vitamin D deficiency, to inform fortification policies on safe and adequate levels. METHODS: Based on individual habitual dietary vitamin D intake of female participants from the Danish National Survey of Dietary Habits and Physical Activity (DANSDA) (n = 855), we performed graded intake modelling to predict the intake in six scenarios increasing the vitamin D intake from a habitual diet without fish to habitual diet including fish, fortified foods and supplements (40/80 µg)...
January 3, 2018: European Journal of Nutrition
Zenobia Talati, Richard Norman, Simone Pettigrew, Bruce Neal, Bridget Kelly, Helen Dixon, Kylie Ball, Caroline Miller, Trevor Shilton
BACKGROUND: This study examined how front-of-pack labels and product healthfulness affect choice and willingness to pay across a range of foods. It was hypothesized that: (i) product choice and (ii) willingness to pay would be more aligned with product healthfulness when healthfulness was expressed through the Health Star Rating, followed by the Multiple Traffic Light, then the Daily Intake Guide, and (iii) the Nutrition Facts Panel would be viewed infrequently. METHODS: Adults and children aged 10+ years (n = 2069) completed an online discrete choice task involving mock food packages...
December 19, 2017: International Journal of Behavioral Nutrition and Physical Activity
Kathryn E Bradbury, Tammy Y N Tong, Timothy J Key
Vegetarian diets are defined by the absence of meat and fish, but differences in the intake of other foods between meat-eaters and low or non-meat eaters are also important to document. We examined intakes of high-protein foods (meat, poultry, fish, legumes, nuts, vegetarian protein alternatives, dairy products, and eggs) and other major food groups (fruit, vegetables, bread, pasta, rice, snack foods, and beverages) in regular meat-eaters, low meat-eaters, poultry-eaters, fish-eaters, vegetarians, and vegans of white ethnicity participating in UK Biobank who had completed at least one web-based 24-h dietary assessment ( n = 199,944)...
December 2, 2017: Nutrients
Qin Xiang Ng, Christina Peters, Collin Yih Xian Ho, Donovan Yutong Lim, Wee-Song Yeo
INTRODUCTION: Some preclinical and clinical studies have demonstrated the positive impact of probiotic supplementation on depressive symptoms. This paper aims to provide an updated meta-analysis on the topic. METHODS: Using the keywords [probiotics OR gut OR microflora OR microbiome OR bacteria OR yeast OR yoghurt OR lactobacillus OR bifidobacterium] AND [mood OR depression OR MDD OR suicide], a preliminary search on the PubMed, Ovid, Clinical Trials Register of the Cochrane Collaboration Depression, Anxiety and Neurosis Group (CCDANTR) and Cochrane Field for Complementary Medicine database yielded 917 papers published in English between 1-Jan-1960 and 1-June-2017...
March 1, 2018: Journal of Affective Disorders
Farhad Sharafati Chaleshtori, Navid Mazroii Arani, Esmat Aghadavod, Afshin Naseri, Reza Sharafati Chaleshtori
Aim: Shiga toxigenic Escherichia coli (STEC) strains as emerging groups of foodborne pathogens are responsible for most foodborne illnesses. The aim of this study was to determine the antibiotic resistance pattern in STEC isolated from traditional milk products and their molecular characterization. Materials and Methods: A total of 116 samples were randomly purchased from local markets in Kashan, Iran, and evaluated for the occurrence of STEC by culturing and molecular methods...
October 2017: Veterinary World
Shyamala Vishnumohan, Russell Pickford, Jayashree Arcot
A wide range of Indian foods (cereals, pulses, vegetables and milk based preparations) were analysed for five folate vitamers naturally present in the foods (n = 44). A liquid chromatography-mass spectrometry (LC-MS/MS) method using reversed phase chromatography and tandem mass spectrometry, coupled via positive mode electrospray ionization was used for the detection and quantification of the vitamers. The optimized LC-MS/MS method was capable of analysing the five most commonly-occurring folates (folic acid, 5-methyl tetrahydrofolic acid, tetrahydrofolic acid, 10-formyl folic acid and 5-formyl tetrahydrofolic acid) in 20 min...
December 2017: Journal of Food Science and Technology
Anna Dąbrowska, Konrad Babij, Marek Szołtysik, Józefa Chrzanowska
The effect of whey protein hydrolysate (WPH) addition on growth of standard yoghurt cultures and Bifidobacterium adolescentis during co-fermentation and its viability during storage at 4ºC in yoghurts has been evaluated. WPH was obtained with the use of serine protease from Y. lipolytica yeast. Stirred probiotic yoghurts were prepared by using whole milk standardized to 16% of dry matter with the addition of either whey protein concentrate, skim milk powder (SMP), WPH-SMP (ratio 1:1), WPH. The hydrolysate increased the yoghurt culture counts at the initial stage of fermentation and significantly inhibited the decrease in population viability throughout the storage at 4ºC in comparison to the control...
November 22, 2017: Postȩpy Higieny i Medycyny Doświadczalnej
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