Home About us Contact
|
Home About us Contact | ||
|
|
||
Whole Grains (whole + grain)
Selected AbstractsCharacterization of major and trace elements in sclerotium grainsEUROPEAN JOURNAL OF SOIL SCIENCE, Issue 3 2007M. Watanabe Summary Sclerotium grains in soil contain humus-metal complexes that are probably produced from fungal metabolites. The characterization of major elements in sclerotium grains collected from volcanic ash soils in Mt Myoko was examined by X-ray photoelectron spectroscopy, FT-IR spectrometry and CHN analysis, and the concentration of trace elements was determined by PIXE (particle induced X-ray emission spectrometer) analysis. The content of major elements, C, H, N, O and Al, was approximately 47.6, 3.32, 0.78, 30.2 and 1.4% by mass, respectively. Trace elements such as Ti, Cr, Mn, Cu, Zn, Br and Pb were detected in the grains at concentrations between 10 and 100 ,g g,1. Functional carbon groups for the whole grain were characterized by the dominance of O-alkyl C associated with aromatic C. The comparison between the surface and subsurface (matrix) of the grain showed that the concentrations of O, C and N were relatively greater on the surface of sclerotium grains than in the matrix. The proportion of carbon having C,O, C=O, and O,C=O bonds, O and N showed a tendency to decrease from the surface towards the matrix. The proportion of C assigned as C,C and/or C,H bonds had a tendency to increase towards the matrix associated with Al. [source] Dietary risk factors for upper aerodigestive tract cancersINTERNATIONAL JOURNAL OF CANCER, Issue 2 2002Christine M. Kasum Abstract We examined the association between whole-grain intake and incident upper aerodigestive tract cancer in a cohort of 34,651 postmenopausal, initially cancer-free women. We also studied established risk factors for upper aerodigestive cancers, including fruit and vegetable intake, smoking and alcohol intake. A mailed questionnaire at baseline in 1986 included a food-frequency questionnaire and assessment of other cancer risk factors. During the 14-year follow-up period, 169 women developed cancer of the upper aerodigestive tract. For all upper aerodigestive cancers together, significant inverse associations were observed for the highest compared to the lowest tertile of whole grains [relative risk (RR) = 0.53, 95% confidence interval (CI) 0.34,0.81] and yellow/orange vegetables (RR = 0.58, 95% CI 0.39,0.87). In addition, those in the highest compared to lowest tertile of fiber intake from whole grain were less likely to develop upper aerodigestive tract cancer (RR = 0.56, 95% CI 0.37,0.84); fiber intake from refined grain was not significantly associated with upper aerodigestive tract cancer. Findings were generally similar for oropharyngeal (n = 53), laryngeal (n = 21), nasopharyngeal/salivary (n = 18), esophageal (n = 21) and gastric (n = 56) cancers, though numbers of cases were too small for statistical testing within individual cancers. These findings confirm previous observations that high intake of fruits and vegetables and that intake of whole grains and the fiber derived from them may reduce risk of upper aerodigestive tract cancers. © 2002 Wiley-Liss, Inc. [source] Evaluation of the fermentability of oat fractions obtained by debranning using lactic acid bacteriaJOURNAL OF APPLIED MICROBIOLOGY, Issue 4 2008G. Kedia Abstract Aims:, The overall kinetics of the fermentation of four oat fractions obtained by debranning using three potentially probiotic lactic acid bacteria were investigated. The main objective was to study the suitability of these fractions as fermentation media for the growth and the metabolic production of bacteria isolated from human intestine. Methods and Results:, The cell growth, lactic acid production and substrate uptakes of the three lactobacilli was monitored for 30 h. An unstructured mathematical model was used to describe and fit the experimental data. In the medium from fraction B (1,3% pearlings or ,-glucan-rich fraction) all strains reached the highest cell populations, maximum growth rates and maximum lactic acid productions. This could be because of the high levels of total fibre and ,-glucan of this fraction. Limited growth and lactic acid formation was found in medium A (0,1% pearlings or bran-rich fraction). Conclusions:, Medium B (1,3% pearling fraction) is the most suitable for fermentation and produces considerably higher probiotic cell concentrations. Significance and Impact of the Study:, Debranning technology could be used to separate fractions from cereal grains for the production of functional formulations with higher probiotic levels than the ones that were obtained with the whole grain. [source] Taking an Undergraduate Nutrition Course Results in Favorable Attitudes Toward a Healthful Diet and Improved Intake of Several Key NutrientsFAMILY & CONSUMER SCIENCES RESEARCH JOURNAL, Issue 1 2009Roman Pawlak The purpose of this research was to assess the impact of introductory undergraduate nutrition course on students' attitudes toward healthy diet and on students' intake of nutrients. A pre and post-test design was used to assess changes in self-reported nutrient intake. Open-ended questions were asked to elicit responses about how/whether the course had any impact on their attitudes toward foods and dietary behavior. A statistically significant increase in fiber, folate, potassium, and calcium intake were observed, comparing post to pre-test. A decrease in saturated fat intake in terms of energy percentage was observed. Increased awareness of the impact of diet on health was reported by students. A desire to increase intake of fruits, vegetables, and whole grains, and to decrease intake of fat and sugar was also reported. Students reported a willingness to eat less fast food and candies as well as drink fewer sodas. Thus, in this study a college nutrition course did effectively increase awareness of a healthy diet as well as change in attitude and modify dietary behavior. [source] Dietary patterns, the Alternate Healthy Eating Index and plasma sex hormone concentrations in postmenopausal womenINTERNATIONAL JOURNAL OF CANCER, Issue 4 2007Teresa T. Fung Abstract To evaluate the association between overall diet and sex hormones concentrations, we collected blood from 578 postmenopausal women ages 43 and 69 years in 1989 or 1990. Food intake was measured in 1990 via a food frequency questionnaire. We calculated the Alternate Healthy Eating Index (AHEI), and dietary patterns were identified by factor analysis. The cross-sectional association between diet and estrogens, sex hormone binding globulin (SHBG) were evaluated with linear regression and adjusted for energy and other potential confounders. We found a higher AHEI score was associated with lower concentrations of estradiol, free estradiol, and higher concentrations of SHBG. The prudent pattern, with higher intakes of fruits, vegetables, and whole grains, was not associated with any sex hormones. The Western pattern, which represents higher intakes of red and processed meats, refined grains, sweets and desserts, was associated with a higher level of estradiol and lower concentrations of SHBG. Further adjustment for BMI attenuated these results except for free estradiol (5th vs. 1st quintile = 0.09 vs. 0.11 pg/mL, p for trend = 0.03). In addition, the AHEI was inversely associated with estradiol among those with BMI > 25, and Western pattern with SHBG among those with BMI < 25. In conclusion, we observed inverse associations between the AHEI score and several estrogens, and it was positively associated with plasma levels of SHBG. In contrast, the Western pattern was positively associated with estrogen levels and inversely with SHBG. However, these associations appeared to be largely accounted for by BMI. © 2007 Wiley-Liss, Inc. [source] Dietary risk factors for upper aerodigestive tract cancersINTERNATIONAL JOURNAL OF CANCER, Issue 2 2002Christine M. Kasum Abstract We examined the association between whole-grain intake and incident upper aerodigestive tract cancer in a cohort of 34,651 postmenopausal, initially cancer-free women. We also studied established risk factors for upper aerodigestive cancers, including fruit and vegetable intake, smoking and alcohol intake. A mailed questionnaire at baseline in 1986 included a food-frequency questionnaire and assessment of other cancer risk factors. During the 14-year follow-up period, 169 women developed cancer of the upper aerodigestive tract. For all upper aerodigestive cancers together, significant inverse associations were observed for the highest compared to the lowest tertile of whole grains [relative risk (RR) = 0.53, 95% confidence interval (CI) 0.34,0.81] and yellow/orange vegetables (RR = 0.58, 95% CI 0.39,0.87). In addition, those in the highest compared to lowest tertile of fiber intake from whole grain were less likely to develop upper aerodigestive tract cancer (RR = 0.56, 95% CI 0.37,0.84); fiber intake from refined grain was not significantly associated with upper aerodigestive tract cancer. Findings were generally similar for oropharyngeal (n = 53), laryngeal (n = 21), nasopharyngeal/salivary (n = 18), esophageal (n = 21) and gastric (n = 56) cancers, though numbers of cases were too small for statistical testing within individual cancers. These findings confirm previous observations that high intake of fruits and vegetables and that intake of whole grains and the fiber derived from them may reduce risk of upper aerodigestive tract cancers. © 2002 Wiley-Liss, Inc. [source] Effects of genotype, location and baking on the phenolic content and some antioxidant properties of cereal speciesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2010Valeria Menga Summary In order to assess the effect of genotype, location and their interaction on total phenolic content (TPC) of chemical extracts, the whole grains of durum and soft wheat, oat, barley and triticale were evaluated. Data showed differences in phenolic content of chemical extracts among cereal species and the analysis of variance confirmed the key role of location. Besides TPC and trolox equivalent antioxidant capacity (TEAC) values assessed by chemical extraction were compared with those obtained with an in vitro digestive enzymatic extraction. Differences were found between methanolic and enzymatic extracts, and data confirmed that enzymatic technique enhanced extraction of antioxidants but pointed out lesser differences among cereal types. The breads obtained by flours enriched with different levels of bran were also evaluated. Chemical extracts highlighted the increasing levels of antioxidants according to bran enrichments, without pointing out changes caused by baking. The enzymatic extraction instead did not show differences regarding to bran enrichments, but documented a loss in antioxidant properties of breads in respect to corresponding flours. On the other hand the scarce differences between flours and corresponding breads did not allow asserting that baking modified the TPC and TEAC, independently of the extraction methods used. Indeed, during baking process, also the observed phenolic acids profile variations did not vary the antioxidant properties of breads. [source] Modifying Women's Risk for Cardiovascular DiseaseJOURNAL OF OBSTETRIC, GYNECOLOGIC & NEONATAL NURSING, Issue 2 2007Kathleen M. McCauley Objective:, To present current recommendations for cardiovascular disease risk reduction in women. Data Sources:, Medline databases were searched from 1990 to 2006 using keywords women and cardiovascular risk, hypertension, cholesterol, and hormone replacement therapy, as well as Web sites from scientific associations such as the American Heart Association, American College of Cardiology, Agency for Health Research and Quality, and the Centers for Disease Control for relevant scientific statements and guidelines. Study Selection:, Randomized controlled trials, particularly those that have influenced current practice recommendations, scientific statements, and clinical practice guidelines were selected. Data Extraction and Synthesis:, Factors contributing to women's particular risk and current practice recommendations. Conclusions:, Current research has clarified the importance of regular exercise (at least 30 minutes/day most days of the week); abstinence from smoking; a diet focused on whole grains, fruits, vegetables, and low-fat protein sources; and maintenance of normal weight. This lifestyle combined with a partnership with a health care provider to maintain a normal blood pressure (115/75 mm Hg) and optimal lipoproteins through pharmacotherapy when indicated can prevent 82% of cardiovascular disease events in women. JOGNN, 36, 116-124; 2007. DOI: 10.1111/J.1552-6909.2007.00125.x [source] ASSESSING CONSUMER EXPECTATIONS FOR FOOD BARS BY CONJOINT ANALYSISJOURNAL OF SENSORY STUDIES, Issue 6 2009K. MAHANNA ABSTRACT Food bars, which include meal replacement, protein, granola and cereal bars, have rapidly increased in sales with current estimation of above $3.2 billion. Despite such rapid growth in the market, research on consumer expectations for these products is still lacking. Conjoint analysis was used to probe the effect of different elements of food bar products on purchase intent, including types of bar, ingredients, macro-nutrients, health claims, calories and sensory characteristics. Overall, consumers wanted a food bar to be less than 150 kcal, made with whole grains and higher in protein. Consumers divided into four mind-set segments were characterized as "Label Readers" (n = 213), "Calorie Health Nuts" (n = 90), "Flavor Energy Seekers" (n = 79) and "Chocolate Lovers" (n = 44). Sensory characteristics and types of bar categories were not important to consumers, although calorie elements played the largest role in motivating purchase intent for food bars. PRACTICAL APPLICATIONS The results found from this research help to guide new product development in the food bar market by identifying the desires of specific consumer segments. Consumers were interested in food bar products with lower calorie content, which supports the idea that food bars are more typically consumed as a snack than a meal replacement. Half of the sample consumers tested belonged to the "Label Readers" segment. These consumers are interested in a healthful food bar product high in fiber. Development of a bar that is considered healthful would appeal not only to the "Label Readers" segment, but also to the "Calorie Health Nuts" segment. When developing a food bar product, the labeled bar type or sensory claims are not important to consumers. Consumers are more interested in the ingredients and caloric content of the food bar. [source] DETERMINING A SERIES OF WHOLE WHEAT DIFFERENCE THRESHOLDS FOR USE IN A GRADUAL ADJUSTMENT INTERVENTION TO IMPROVE CHILDREN'S LIKING OF WHOLE-WHEAT BREAD ROLLSJOURNAL OF SENSORY STUDIES, Issue 6 2007JOANNE DELK ABSTRACT The first objective of this research was to determine if elementary school-aged children preferred refined bread to whole-wheat bread. The second objective was to set a series of difference threshold steps that could be used for an intervention to gradually and undetectably increase whole-wheat flour content in a bread roll. We conducted a taste test with 103 elementary school children in which they rated their liking of bread rolls containing various levels of whole wheat. The rolls with lower levels of whole wheat were liked better than the rolls with higher levels. We established difference thresholds for whole-wheat flour in rolls over the range of 0,100% whole wheat using ascending forced-choice tests. From these thresholds, we established the following series of concentrations (%): 1, 2, 5, 7, 10, 14, 21, 26, 32, 38, 47, 59, 72 and 91. PRACTICAL APPLICATIONS The series of whole wheat concentrations we determined can be used in an intervention to gradually increase the whole-wheat content of bread rolls. More broadly, they could be used by any foodservice operation, manufacturer or cook that wants to gradually increase the whole-wheat content of bread or related products and have that increase remain undetected by consumers. This strategy of gradually increasing whole-wheat content has the potential to markedly increase the consumption of whole grains, thus, improving health. [source] The 2000 Dietary Guidelines for Americans: foundation of US nutrition policyNUTRITION BULLETIN, Issue 3 2000Rachel K. Johnson Summary The Dietary Guidelines for Americans form the foundation of US federal nutrition policy. The Food Guide Pyramid, the most widely distributed and best-recognised nutrition education tool ever produced in the US, is based partially on the Dietary Guidelines. In addition, every federal nutrition programme in the United States uses the Dietary Guidelines as part of their nutrition standards. Federal law requires that the guidelines be reviewed every five years. The Dietary Guidelines Advisory Committee was charged with answering the question, ,what should Americans eat to be healthy?' After rigorously reviewing the scientific, peer-reviewed literature the committee recommended a new set of guidelines for the year 2000. The guidelines are intended for healthy children (ages 2 years and older) and generally healthy adults of any age. The guidelines were expanded from seven in 1995 to ten in 2000. The 2000 Dietary Guidelines for Americans are; (1) aim for a healthy weight; (2) be physically active each day; (3) let the pyramid guide your food choices; (4) eat a variety of grains daily, especially whole grains; (5) eat a variety of fruits and vegetables daily; (6) keep foods safe to eat; (7) choose a diet that is low in saturated fat and cholesterol and moderate in total fat; (8) choose beverages and foods that moderate your intake of sugars; (9) choose and prepare foods with less salt; and (10) if you drink alcoholic beverages, do so in moderation. [source] Moving Toward a Plant-based Diet: Are Iron and Zinc at Risk?NUTRITION REVIEWS, Issue 5 2002Janet R. Hunt Ph.D. With reduced intake of meat and increased intake of phytate-containing legumes and whole grains, movement toward plant-based diets reduces dietary iron and zinc absorption. Although vegetarians have lower iron stores, adverse health effects of lower iron and zinc absorption have not been demonstrated with varied, plant-based diets consumed in developed countries. Improved assessment methods and monitoring are needed to detect and prevent possible iron and zinc deficiency with plant-based diets. [source] | |||||||||||||