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Human Nutrition (human + nutrition)
Selected AbstractsSTABLE ISOTOPES IN HUMAN NUTRITIONJOURNAL OF HUMAN NUTRITION & DIETETICS, Issue 1 2004Les Bluck [source] Systematic review of interventions in the management of overweight and obese children which include a dietary componentINTERNATIONAL JOURNAL OF EVIDENCE BASED HEALTHCARE, Issue 1 2007Clare E Collins PhD BSc Dip Nutr Diet Dip Clin Epi APD Background, The prevalence of overweight and obesity in children and adolescents is increasing at an alarming rate around the world and prevention has become a key public health objective. Treatment and management of those already overweight and obese must be aligned with the best available evidence on effectiveness, if the risk of obesity-related morbidity and mortality is yet be reduced. Diet plays a pivotal role in successful treatment of obesity but to date, there is limited evidence on which to base practice. Objectives, To identify and present the best available evidence on the optimal dietetic treatment and management of children and adolescent who are overweight or obese. Search strategy, Published English language literature was searched using the electronic databases CINAHL, MEDLINE, PRE-MEDLINE, DARE, COCHRANE, EMBASE, AUSTROM, Current Concepts and Dissertation Abstracts. The databases were limited to English Language from 1975 until 2003. Government reports from the UK, USA and Australian were also searched and a hand search performed for the Journal of the Dietitians Association of Australia, International Journal of Obesity and the Journal of Human Nutrition and Dietetics and the bibliographies of retrieved articles. Selection criteria, (i) Interventions that evaluated the effectiveness of nutrition or dietary interventions to treat or manage overweight and obesity; (ii) Children aged less than 18 years; and (iii) Participants were defined as overweight or obese by relative weight or a measure of body weight status, studies that reported body weight per se were excluded. Data collection and analysis, An experienced professional librarian searched the databases, and two trained research assistants independently identified studies for retrieval and assessed each article for inclusion. The included studies were critically appraised for methodological quality by two people independently. Data were extracted from the appropriate articles and when a discrepancy arose, a third party would arbitrate. Main results, There were 116 articles that met the inclusion criteria. While 49 articles described randomised controlled trials, they arose from 37 separate studies. There were 67 non-randomised trials. Meta-analyses were performed on eight studies that included both a dietary intervention component and an adequate control group and on four studies that had follow-up data. There was a high degree of heterogeneity between studies and this made comparisons between studies problematic. Interventions that include diet therapy generally result in significant weight loss, at least in the short term. Many studies were poorly designed and had no or only minimal follow up. The details of the dietary intervention were often inadequately described and dietary outcomes rarely reported, making repetition of the studies difficult. Reviewers' conclusions, There is an urgent need for high quality studies investigating the optimal dietary approach to management of paediatric overweight and obesity. These studies require adequate follow up to ascertain if weight loss can be sustained in the long term. Details of the dietary prescription, adherence to the dietary intervention and diet-specific outcomes need to be reported in order to inform best practice. [source] Using Quality Circles to Enhance Student Involvement and Course Quality in a Large Undergraduate Food Science and Human Nutrition CourseJOURNAL OF FOOD SCIENCE EDUCATION, Issue 1 2005S.J. Schmidt ABSTRACT: Large undergraduate classes are a challenge to manage, to engage, and to assess, yet such formidable classes can flourish when student participation is facilitated. One method of generating authentic student involvement is implementation of quality circles by means of a Student Feedback Committee (SFC), which is a volunteer problem-solving and decision-making group that communicates student-generated input to the teaching team for the purpose of improving the course content, structure, and environment in the present and redesigning it for the future. Our objective was to implement a SFC in a large introductory Food Science and Human Nutrition (FSHN 101) course to enhance student involvement and course quality. Overall, the SFC provided a continuous and dynamic feedback mechanism for the teaching team, a beneficial experience for the SFC members, and an opportunity for class members to confidentially share their input to enhance the quality of the course throughout the semester. This article includes a brief introduction of the use of quality circles in higher education classrooms, as well as our methods of implementation and assessment after using the SFC for 3 semesters (Spring 2003, Fall 2003, and Spring 2004). [source] Human Nutrition , A Health PerspectiveJOURNAL OF HUMAN NUTRITION & DIETETICS, Issue 4 2004Jane Earland [source] Communicating and judging the quality of qualitative research: the need for a new languageJOURNAL OF HUMAN NUTRITION & DIETETICS, Issue 3 2003S. A. Fade Abstract Background Traditionally UK dietitians have tended to take a more quantitative approach to research. Qualitative research which gives an in-depth view of people's experiences and beliefs is also now being used to help answer some important dietetic research questions. Review A review of the limited number of qualitative research papers in the Journal of Human Nutrition and Dietetics 1990,2002 (nine papers in all), revealed a lack of specific discussion of the quality strategies commonly used in qualitative research. This could indicate a less than robust approach, but might also reflect a different perspective on quality, or simply the difficulties associated with disseminating qualitative research to a profession whose members lack familiarity with the language. The fact that qualitative research seems to be used rarely may also indicate a poor understanding of its role. Purpose of this paper This paper seeks to clarify the potential role of qualitative research and draws on previously published guidelines for demonstrating quality. It is hoped that this will offer dietitians a framework for carrying out qualitative research and a language for reporting it, as well acting as a stimulus for discussion. [source] Essentials of Human Nutrition.NUTRITION & DIETETICS, Issue 3 2009Third edition [source] Genetically Engineered Crops: Their Potential Use for Improvement of Human NutritionNUTRITION REVIEWS, Issue 5 2002Lin Yan Ph.D. Great success has been achieved in increasing agriculture productivity to fulfill human needs during the second half of the 20th century. However, there will be much greater challenges in the future. Based on the current population growth rate of 1.4% per year, the world's population is forecast to increase from the current level of approximately six billion to nine to twelve billion in 50 years. In addition to continuously increasing demand for agricultural production, there is an urgent need to improve the nutritional quality of human diets for this rapidly growing human population. Malnutrition is still a worldwide health issue. Macronutrient and micronutrient deficiencies are prevalent in developing countries, and over-consumption of certain nutrients in developed countries (e.g., saturated fatty acids) is associated with high incidence of certain chronic diseases. Furthermore, there will be declining natural resources such as arable land and water, and the challenges to humans must be met without further degrading the environment. Biotechnology offers a valuable tool to help achieve these goals. This review focuses on the most recent advances in biotechnology, which promise to improve human nutrition by enhancing the nutrient density of plant foods. Issues relating to the safety of food products from genetically engineered crops are also discussed. [source] Sugarcane proteomics: Establishment of a protein extraction method for 2-DE in stalk tissues and initiation of sugarcane proteome reference mapELECTROPHORESIS, Issue 12 2010Ramesh Sundar Amalraj Abstract Sugarcane is an important commercial crop cultivated for its stalks and sugar is a prized commodity essential in human nutrition. Proteomics of sugarcane is in its infancy, especially when dealing with the stalk tissues, where there is no study to date. A systematic proteome analysis of stalk tissue yet remains to be investigated in sugarcane, wherein the stalk tissue is well known for its rigidity, fibrous nature, and the presence of oxidative enzymes, phenolic compounds and extreme levels of carbohydrates, thus making the protein extraction complicated. Here, we evaluated five different protein extraction methods in sugarcane stalk tissues. These methods are as follows: direct extraction using lysis buffer (LB), TCA/acetone precipitation followed by solubilization in LB, LB containing thiourea (LBT), and LBT containing tris, and phenol extraction. Both quantitative and qualitative protein analyses were performed for each method. 2-DE analysis of extracted total proteins revealed distinct differences in protein patterns among the methods, which might be due to their physicochemical limitations. Based on the 2-D gel protein profiles, TCA/acetone precipitation-LBT and phenol extraction methods showed good results. The phenol method showed a shift in pI values of proteins on 2-D gel, which was mostly overcome by the use of 2-D cleanup kit after protein extraction. Among all the methods tested, 2-D cleanup-phenol method was found to be the most suitable for producing high number of good-quality spots and reproducibility. In total, 30 and 12 protein spots commonly present in LB, LBT and phenol methods, and LBT method were selected and subjected to eLD -IT-TOF-MS/MS and nESI-LC-MS/MS analyses, respectively, and a reference map has been established for sugarcane stalk tissue proteome. A total of 36 nonredundant proteins were identified. This is a very first basic study on sugarcane stalk proteome analysis and will promote the unexplored areas of sugarcane proteome research. [source] Selenium metabolism in zebrafish: multiplicity of selenoprotein genes and expression of a protein containing 17 selenocysteine residuesGENES TO CELLS, Issue 12 2000Gregory V. Kryukov Fish are an important source of selenium in human nutrition and the zebrafish is a potentially useful model organism for the study of selenium metabolism and its role in biology and medicine. Selenium is present in vertebrate proteins in the form of selenocysteine (Sec), the 21st natural amino acid in protein which is encoded by UGA. We report here the detection of 18 zebrafish genes for Sec-containing proteins. We found two zebrafish orthologs of human SelT, glutathione peroxidase 1 and glutathione peroxidase 4, and single orthologs of several other selenoproteins. In addition, new zebrafish selenoproteins were identified that were distant homologues of SelP, SelT and SelW, but their direct orthologs in other species are not known. This multiplicity of selenoprotein genes appeared to result from gene and genome duplications, followed by the retention of new selenoprotein genes. We found a zebrafish selenoprotein P gene (designated zSelPa) that contained two Sec insertion sequence (SECIS) elements and encoded a protein containing 17 Sec residues, the largest number of Sec residues found in any known protein. In contrast, a second SelP gene (designated zSelPb) was also identified that contained one SECIS element and encoded a protein with a single Sec. We found that zSelPa could be expressed and secreted by mammalian cells. The occurrence of zSelPa and zSelPb suggested that the function of the N-terminal domain of mammalian SelP proteins may be separated from that of the C-terminal Sec-rich sequence: the N-terminal domain containing the UxxC motif is likely involved in oxidoreduction, whereas the C-terminal portion of the protein may function in selenium transport or storage. Our data also suggest that the utilization of Sec is more common in zebrafish than in previously characterized species, including mammals. [source] Probiotic fermented milks: Present and futureINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 4 2009BORJA SÁNCHEZ Milk and dairy products have been part of human nutrition since ancient times, constituting an important part of a balanced diet. Fermented dairy products containing living micro-organisms have traditionally been used to restore gut health, being among the pioneers in functional foods. Such utilisation of live micro-organisms forms the basis of the probiotic concept, which constitutes a fast growing market for the development of new products. In this article, we review the current status of fermented milk as a vehicle for delivery of beneficial bacteria and look into future new directions and challenges. [source] Minerals and phytic acid interactions: is it a real problem for human nutrition?INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 7 2002H. Walter Lopez Summary Because of its high density of negatively charged phosphate groups, phytic acid (PA) forms very stable complexes with mineral ions rendering them unavailable for intestinal uptake. Indeed, the first step in mineral absorption requires that the mineral remains in the ionic state. As the PA content of the diet increases, the intestinal absorption of zinc, iron and calcium decreases. The inhibitory effects of PA on magnesium or copper are more controversial. Nevertheless, PA does not occur alone in foods and is often consumed with various compounds. Phytates are always present in vegetal matrix composed of fibres, minerals, trace elements and other phytomicronutrients. Thus, in order to evaluate mineral absorption from phytate-rich products, all components of diet and food interactions should be considered and it is hard to predict mineral bioavailability in such products by using only the phytate content. [source] Monitoring the fermentation of the traditional Bulgarian beverage bozaINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2001Velitchka Gotcheva Summary For many centuries fermented foods have been produced and consumed world-wide as they are of such great importance for human nutrition. Fermentation helps to preserve the food, provides a wide variety of textures and flavours and significantly improves the nutritional properties of the raw materials used. In this work we tested the hypothesis that the fermentation process of the Bulgarian cereal-based traditional beverage boza was similar to other cereal-based fermentations. Boza was prepared both from whole-wheat grains and flour, and the effect of the raw material on product quality was studied. The main microorganisms responsible for boza fermentation, yeasts and lactobacilli, were identified and some physical and biochemical changes were monitored during the first 48 h of fermentation. A significant increase in glucose content was observed, while pH, viscosity, free amino nitrogen content and dry matter decreased during the fermentation. The use of wheat flour resulted in a product with higher viscosity and dry matter content when compared to that produced from whole-wheat grains. The effect of temperature on fermentation rate was also tested. [source] Concentration of copper, iron, manganese and zinc in muscle, fat and bone tissue of lambs of the breed German Merino Landsheep in the course of the growing period and different feeding intensitiesJOURNAL OF ANIMAL PHYSIOLOGY AND NUTRITION, Issue 3-4 2007G. Bellof Summary A growth experiment with 108 lambs (breed German Merino Landsheep) was carried out in order to examine how gender, body weight and feeding intensity affect trace element concentrations in tissues and carcass. The lambs (50% male and 50% female) were fattened at three levels of feeding intensity (,low', ,medium' and ,high' by varying daily amounts of concentrate and hay) and slaughtered at different final body weights (30, 45 or 55 kg). Six male and six female animals were sacrificed at 18 kg live weight at the beginning of the comparative slaughter experiment. The left half carcass of each animal was divided into muscle tissue, fat tissue as well as bones and sinews and analysed for the trace elements copper (Cu), iron (Fe), manganese (Mn) as well as zinc (Zn). The body weight level influenced the Zn concentrations significantly in all tissues. In addition, the Fe concentration in the fat tissue was influenced by the body weight as well as the Cu content in the bone tissue. An influence due to gender could be seen for the Zn concentration in the muscle and fat tissue and for the Fe content in the fat and bone tissue as well as for the Cu concentration in the bones. The feeding intensity affected the Cu content in the muscle and bone tissue and also the Zn content in the muscle tissue. In the present study with lambs at body weight range from 18 to 55 kg on an average, 127 mg Fe, 87 mg Zn, 1.5 mg Cu as well as 1.1 mg Mn per kilogram dry matter were found in the bone tissue. In lamb muscle tissue combined from all parts (body weight range from 18 to 45 kg, both genders) the highest concentrations were for Zn and Fe [3.42 and 1.31 mg/100 g meat (wet weight basis)], while Cu remained far below these levels (0.08 mg/100 g meat and Mn was even below the detection limit of 0.025 mg/kg). Lamb muscle is a valuable source for highly available haem-Fe as well as for Zn and Cu in human nutrition. [source] SOME PHYSICOMECHANICAL AND NUTRITIONAL PROPERTIES OF BARBERRY (BERBERIS VULGARIS L.) FRUITSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 4 2009MEHMET AKBULUT ABSTRACT The barberry (Berberis vulgaris L.) fruits growing wild in Turkey were analyzed for some physical (dimensions, geometric mean diameter, sphericity, bulk density, fruit density, volume, terminal velocity, hardness and porosity) and chemical (moisture, reducing sugar, ascorbic acid, total anthocyanin and phenolics, crude protein, crude oil, crude energy, crude fiber, ash, pH, acidity, alcohol-soluble extract and color) properties. Mineral content of barberry fruits growing wild in Turkey was determined by inductively coupled plasma-atomic emission spectrometry. The average pulp mass ratio, thickness, width, length, mass, volume, geometric mean diameter, sphericity and projected area were measured as 75.59%, 3.51 mm, 3.32 mm, 7.69 mm, 0.07 g, 71 mm3, 4.46 mm, and 0.58 and 0.2535 cm2, respectively. The energy, reducing sugar, protein, cellulose, oil, ash, acidity, ascorbic acid, total phenolics, total anthocyanin and soluble solid matter values of barberry fruits were established as 69.25 kcal/g, 6.52%, 10.32%, 9.42%, 0.84%, 1.12%, 3.10%, 256.48 mg/kg, 789.32 mg/100 g, 931.05 mg/kg and 19.4%, respectively. It is very important to evaluate the technological properties of equipment used in harvesting, transportation, storage and processing of fresh fruits. Also, the information supplied on the proximate composition of the barberry fruit is highly beneficial for human nutrition. PRACTICAL APPLICATIONS The chemical properties such as ascorbic acid, anthocyanin and phenolic compounds, reducing sugar, crude protein, crude fiber, crude oil, ash and mineral contents of barberry fruits are mostly important for human nutrition and processing. In addition, it is very important to establish the physical properties of equipment used in harvesting, transportation, storage and processing of fresh fruits. However, further studies are necessary to understand the physical properties for equipment design and to provide necessary information for the use of wild edible fruits. [source] Solid-state glycation of ,-lactoglobulin by lactose and galactose: localization of the modified amino acids using mass spectrometric techniquesJOURNAL OF MASS SPECTROMETRY (INCORP BIOLOGICAL MASS SPECTROMETRY), Issue 1 2004François Fenaille Abstract The Maillard reaction is commonly encountered during food processing or storage, and also in human nutrition, hence there is a need for analytical methodologies to identify and characterize the modified proteins. This paper reports specific methods using mass spectrometric techniques to localize protein modifications induced by lactose and galactose on ,-lactoglobulin (,-Lg) under solid-state glycation conditions. The extent of glycation was first determined by liquid chromatography/electrospray ionization mass spectrometry (LC/ESI-MS). The specific identification of lactose-modified amino acid residues was realized using both NanoESI-MS, NanoESI-MS/MS (neutral loss scanning modes) and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOFMS) (with and without guanidination of lysine residues) on unfractionated digests. The results indicated that, after 8.25 h of incubation, the lysine residues were the main targets of lactose-induced modification. In addition to the 15 lysine residues, Leu1 (NH2 terminal) and the Arg124 were also found to be modified, thus leading to a total of 17 different modified amino acid residues (versus 15 found by LC/ESI-MS measurement). In a second set of experiments, different strategies consisting of constant neutral loss and precursor ion scanning were compared to characterize galactose-induced modifications. Owing to the high level of ,-Lg glycation, the combined use of these different strategies appeared to be necessary for determining the galactose-modified sites after 8.25 h of incubation. Thus, among the 22 galactose adducts deduced from the LC/ESI-MS measurement, apart from the N-terminal and classical lysine residues, we also observed a few arginine residues (Arg40, Arg124 and Arg148) that were modified, and also dialkylations on specific lysine residues (Lys47, Lys75). Copyright © 2003 John Wiley & Sons, Ltd. [source] MICROALGAE AND CYANOBACTERIA: FOOD FOR THOUGHT,JOURNAL OF PHYCOLOGY, Issue 2 2008Miroslav Gantar In non-Western civilizations, cyanobacteria have been part of the human diet for centuries. Today, microalgae and cyanobacteria are either produced in controlled cultivation processes or harvested from the natural habitats and marketed as food supplements around the world. Cyanobacteria produce a vast array of different biologically active compounds, some of which are expected to be used in drug development. The fact that some of the active components from cyanobacteria potentially have anticancer, antimicrobial, antiviral, anti-inflammatory, and other effects is being used for marketing purposes. However, introduction of these products in the form of whole biomass for alimentary purposes raises concerns regarding the potential toxicity and long-term effects on human health. Here, we review data on the use of cyanobacteria and microalgae in human nutrition and searched for available information on legislature that regulates the use of these products. We have found that, although the quality control of these products is most often self-regulated by the manufacturers, different governmental agencies are introducing strict regulations for placing novel products, such as algae and cyanobacteria, on the market. The existing regulations require these products to be tested for the presence of toxins, such as microcystin; however, other, sometimes novel, toxins remain undetected, and their long-term effects on human health remain unknown. [source] MULTIPLE TIME-INTENSITY ANALYSIS AND ACCEPTANCE OF RASPBERRY-FLAVORED GELATINJOURNAL OF SENSORY STUDIES, Issue 5 2009ALESSANDRA B. PALAZZO ABSTRACT Face to face with the scenario of current human nutrition, there is an ever-growing preoccupation with the provision of healthy and rapidly prepared diets, gelatin being an important product, taking into consideration its properties, such as muscular regeneration and bone strengthening. The objective of this work is to evaluate different brands of raspberry-flavored gelatin, both traditional and diet, by multiple time-intensity analysis for sweet, acid and raspberry flavor, as well as an acceptance test with 120 consumers. The statistical analysis included variance analysis, Tukey tests and Internal Preference Map. The results showed that there was no significant difference between all the samples to the time in which the maximum intensity of sweetness and acidity occurs. The results indicated a greater acceptance of the traditional samples, which were preferred by the majority (85% regarding intention to purchase). The aspartame/acessulfame-potassium edulcorants were those that recorded behavior most distant from sucrose, compared with sodium saccharine and sodium cyclamate edulcorants. PRACTICAL APPLICATIONS The time-intensity analysis is important to provide how the flavor behavior is for the consumers during the food ingestion and is used in order to obtain the temporal profile of an attribute in a certain product. This analysis is different from the conventional descriptive analysis because it allows the verification of changes in the perception of a product's attribute over time. The sensory results showed in this study should be useful to researchers and product developers who are working with different edulcorants in food, especially in gelatin products. Observing both multiple time-intensity curves and affective data at the same time, it is possible to determine which intensity and duration of sensory characteristics have influenced the consumer's preference. [source] Distribution of fatty acids in edible organs and seed fractions of borage (Borago officinalis L.)JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 2 2008Mercedes del Río-Celestino Abstract BACKGROUND: Borage (Borago officinalis L.) is currently used as a vegetable in the north of Spain. The edible parts of the plant are the petioles, leaves and stems. The objective of this study was to determine the oil and fatty acids content in the edible tissues (leaves, petioles and stems) and seed fractions (endosperm + cotyledon, seed coat and elaiosome) of white- and blue-flowered borage accessions. RESULTS: Leaves showed higher mean values of oil content (2.7%) than petioles and stems (1.1% and 1.4%, respectively) in both, blue- and white-flowered material. The most abundant fatty acids in leaves were palmitic, linoleic, ,-linolenic and stearidonic acids (about 75% of the total fatty acids), while in petioles and stems myristic and linoleic acids were most abundant (about 60% of the total fatty acids). Palmitic, oleic, linoleic and ,-linolenic (GLA) acids were the major fatty acids of seed coat and endosperm + cotyledon in borage seeds (85% of the total fatty acids), while palmitic, stearic, oleic and linoleic acids were the most abundant fatty acids of elaisome in borage seeds (80% of the total fatty acids). CONCLUSION: This paper shows that green parts of borage contain substantial amounts of omega-3 and omega-6 fatty acids, which are essential fatty acids for animal and human nutrition. Thus, borage could be a ,power food' of the future because of its content of unsaturated fatty acids, particularly the essential fatty acids, which have great potential to prevent cardiovascular disease, cancer and infectious diseases. Copyright © 2007 Society of Chemical Industry [source] Nutrigenomics,new approaches for human nutrition researchJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 8 2006Helen M Roche Abstract Food intake and nutrient exposure are key environmental factors involved in the pathogenesis and progression of the common polygenic, diet-related diseases. An individual's phenotype represents a complex interaction between the human genome and environmental factors during an individual's lifetime. This review explores the concept that there is a dynamic, two-way interaction between nutrition and the human genome which determines gene expression, the metabolic response and an individual's health status. It addresses the relevance of new high-throughput genomic, transcriptomic, proteomic and metabolomic technologies within human nutrition research. Common, polygenic, diet-related diseases (CVD, obesity, T2DM, etc.) reflect multiple genetic variants interacting with numerous environmental factors, each combination making a relatively small contribution to overall cellular homeostasis, whole body metabolism and health. This review highlights the value of a nutrigenomics-based systems biology approach to understanding human nutrition and identifying new biomarkers of nutrition and health. The challenge will be to develop and apply robust nutritional genomics research initiatives that are sensitive enough to take account of both human genetic heterogeneity and diverse nutrient exposure. If nutrigenomic approaches enhance our understanding of human nutrition at the molecular level, then it may be possible to apply a more targeted and effective personalized nutrition approach to attenuate the effect of risk factors associated with diet-related diseases. Indeed it could be proposed that a personalized nutrition approach may assist in improving the effectiveness of dietary guidelines/recommendations in general. Copyright © 2006 Society of Chemical Industry [source] Flaxseed in human nutrition.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 10 2005LU Thompson, SC Cunnane. No abstract is available for this article. [source] The effects of refined barley ,-glucan on the physico-structural properties of low-fat dairy products: curd yield, microstructure, texture and rheologyJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 10 2004Carmen M Tudorica Abstract The beneficial role of dietary fibre in human nutrition has lead to a growing demand for incorporation of novel fibres, particularly barley ,-glucans, into foods. Barley ,-glucans are regarded as dietary fibre ingredients that are partially soluble in water. The aim of the present work was to investigate the possibility of using barley ,-glucan in milk systems in relation to the coagulation properties of milk containing ,-glucan, and to the rheology, texture and microstructure of fresh curds. The rate of coagulation and optimum coagulum cutting time were evaluated using rheological measurements. Results show that coagulation/gelation time of the milk can be reduced significantly with the incorporation of ,-glucan; curd yield increased and the viscoelastic properties of the curd were altered with ,-glucan additions. The relationships between curd rheological behaviour and its microstructure are discussed in relation to use of novel hydrocolloids in dairy processing. The results suggest that barley ,-glucan has the potential to be used as a fat replacer in low-fat dairy systems. Copyright © 2004 Society of Chemical Industry [source] Flaxseed as a functional food source,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 9 2001B Dave Oomah Abstract Flaxseed is emerging as one of the key sources of phytochemicals in the functional food arena. In addition to being one of the richest sources of ,-linolenic acid oil and lignans, flaxseed is an essential source of high-quality protein and soluble fibre and has considerable potential as a source of phenolic compounds. The implications of diets containing flaxseed or its components for human nutrition and disease prevention are analysed in this paper. Results of the first meta-analysis examining the relationship between intake of flaxseed or its components and risk reduction of disease in humans is presented. Some areas of potential opportunities and impact of using flaxseed or its components in the diet are highlighted. For the Department of Agriculture and Agri-Food, Government of Canada. © Minister of Public Works and Government Services Canada 2001. Published for SCI by John Wiley & Sons, Ltd. [source] Cover Picture , Mol.MOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue S2 2009Nutr. Find out how processing and storage affect the bioavailability of bioactive plant food compounds by reading our Special Issue on selected bioactive plant compounds in human nutrition. [source] Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysisMOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue S2 2009Ulrich Schlemmer Abstract The article gives an overview of phytic acid in food and of its significance for human nutrition. It summarises phytate sources in foods and discusses problems of phytic acid/phytate contents of food tables. Data on phytic acid intake are evaluated and daily phytic acid intake depending on food habits is assessed. Degradation of phytate during gastro-intestinal passage is summarised, the mechanism of phytate interacting with minerals and trace elements in the gastro-intestinal chyme described and the pathway of inositol phosphate hydrolysis in the gut presented. The present knowledge of phytate absorption is summarised and discussed. Effects of phytate on mineral and trace element bioavailability are reported and phytate degradation during processing and storage is described. Beneficial activities of dietary phytate such as its effects on calcification and kidney stone formation and on lowering blood glucose and lipids are reported. The antioxidative property of phytic acid and its potentional anticancerogenic activities are briefly surveyed. Development of the analysis of phytic acid and other inositol phosphates is described, problems of inositol phosphate determination and detection discussed and the need for standardisation of phytic acid analysis in foods argued. [source] Understanding the role of tryptophan and serotonin metabolism in gastrointestinal functionNEUROGASTROENTEROLOGY & MOTILITY, Issue 12 2009D. Keszthelyi Abstract, Tryptophan is the precursor of a wide array of metabolites, which are involved in a variety of aspects of human nutrition and metabolism. Accumulating evidence suggests a role of tryptophan metabolites, especially serotonin (5-hydroxytryptamin) in intestinal (patho) physiology, although mechanisms of action are still poorly understood. Alterations of serotonin metabolism may give rise to gastrointestinal dysfunction. Recently, it has been postulated that other metabolites of tryptophan, mostly of the kynurenine pathway, also play a role in regulating gut function. This review analyses the current knowledge of the interrelationship between tryptophan metabolic pathways and summarizes the existing scientific evidence regarding the role of tryptophan metabolites in intestinal function and in the pathogenesis of gastrointestinal diseases. [source] Understanding food structure and function in developing food for appetite controlNUTRITION & DIETETICS, Issue 2008Leif LUNDIN Abstract There is an emerging interest in the impact of food structure on digestion behaviour and its relationship to human nutrition. The interactions between individual macronutrients (protein, fat and carbohydrate) in many cases control the rate of digestive processes such as proteolysis and lipolysis. Macronutrient interactions can also control the material properties of ingested foods which can influence post-prandial metabolic responses. This review summarises the current research into how the structure of individual macronutrients impacts digestion and how this relates to appetite. [source] The European Nutrition Leadership Programme: nurturing future leaders in human nutritionNUTRITION BULLETIN, Issue 3 2001Colette Kelly [source] Risk assessment of genetically modified crops for nutrition and healthNUTRITION REVIEWS, Issue 1 2009Javier A Magaña-Gómez The risk assessment of genetically modified (GM) crops for human nutrition and health has not been systematic. Evaluations for each GM crop or trait have been conducted using different feeding periods, animal models, and parameters. The most common result is that GM and conventional sources induce similar nutritional performance and growth in animals. However, adverse microscopic and molecular effects of some GM foods in different organs or tissues have been reported. Diversity among the methods and results of the risk assessments reflects the complexity of the subject. While there are currently no standardized methods to evaluate the safety of GM foods, attempts towards harmonization are on the way. More scientific effort is necessary in order to build confidence in the evaluation and acceptance of GM foods. [source] Immune-stimulating and Gut Health-promoting Properties of Short-chain Fructo-oligosaccharidesNUTRITION REVIEWS, Issue 10 2002Francis R.J. Bornet M.D., Ph.D. Short-chain fructo-oligosaccharides are a group of linear fructose oligomers w ith a degree of polymerization ranging from one up to five (oligosaccharides). Recent observations in animal models demonstrate that prebiotics and probiotics may exert beneficial effects on gut health by enhancing gut-associated lymphoid tissue responses either directly or indirectly through the production of short-chain fatty acids and the enhanced growth of lactic bacteria such as bifidobacteria and lactobacilli. Demonstration of the potential health benefits of short-chain fructo-oligosaccharides on colon cancer risk is an active field of research in animal and human nutrition. [source] Genetically Engineered Crops: Their Potential Use for Improvement of Human NutritionNUTRITION REVIEWS, Issue 5 2002Lin Yan Ph.D. Great success has been achieved in increasing agriculture productivity to fulfill human needs during the second half of the 20th century. However, there will be much greater challenges in the future. Based on the current population growth rate of 1.4% per year, the world's population is forecast to increase from the current level of approximately six billion to nine to twelve billion in 50 years. In addition to continuously increasing demand for agricultural production, there is an urgent need to improve the nutritional quality of human diets for this rapidly growing human population. Malnutrition is still a worldwide health issue. Macronutrient and micronutrient deficiencies are prevalent in developing countries, and over-consumption of certain nutrients in developed countries (e.g., saturated fatty acids) is associated with high incidence of certain chronic diseases. Furthermore, there will be declining natural resources such as arable land and water, and the challenges to humans must be met without further degrading the environment. Biotechnology offers a valuable tool to help achieve these goals. This review focuses on the most recent advances in biotechnology, which promise to improve human nutrition by enhancing the nutrient density of plant foods. Issues relating to the safety of food products from genetically engineered crops are also discussed. [source] | ||||||||||||||||||||||||||||