Food and Nutrition Sciences最新文献_第2页

Glycemic Indices of Multiple Oral Nutritional Supplements: A Randomized Cross-Over Study in Indian Adults 多种口服营养补充剂的血糖指数:印度成年人的随机交叉研究

Food and Nutrition Sciences Pub Date : 2023-01-01 DOI: 10.4236/fns.2023.1410060

Deepti Khanna, Jaladhi Bhatt, Jayanti Gupta, Simran Sethi, Parth Joshi, Manoj Pareek, Divya Agrawal

{"title":"Glycemic Indices of Multiple Oral Nutritional Supplements: A Randomized Cross-Over Study in Indian Adults","authors":"Deepti Khanna, Jaladhi Bhatt, Jayanti Gupta, Simran Sethi, Parth Joshi, Manoj Pareek, Divya Agrawal","doi":"10.4236/fns.2023.1410060","DOIUrl":"https://doi.org/10.4236/fns.2023.1410060","url":null,"abstract":"Background: A randomized cross-over study was conducted to assess the glycemic index (GI) of seven Oral Nutritional Supplements (ONSs). These ONSs are designed to support the nutritional requirements of different age-groups, physiological states, or health conditions among Indian adults. Methods: The study had two phases viz., phase1 (n = 18) studied two ONSs: A1 and B1 and phase 2 (n = 20) studied five ONSs: A2, B2, C2, D2 & E2. The subjects were healthy, non-diabetic adults, aged between 20 - 44 years with a mean Body Mass Index of 21.2 ± 1.52 kg/m2 (Phase 1) and 21.0 ± 1.45 kg/m2 (Phase 2). All these ONSs were compared with reference drinks (glucose). The carbohydrates in one serving of each ONS were matched to carbohydrates from 25 grams of glucose following ISO 2010 guidelines. Capillary blood was assessed for blood glucose response at baseline, 15, 30, 45, 60, 90 and 120 minutes. GI was calculated as the incremental area under the curve (iAUC) for the test drinks and expressed as a percentage of the average iAUC from glucose. Results: Phase 1 indicated that the high fiber diabetes-specific nutrition supplement A1 with higher protein (23% energy), higher fat (25% energy) and reduced carbohydrates (40% energy) had a significantly (p = 0.002) lower GI [34 (±6)] as compared to B1 [63 (±7)] (protein 19%, fat 7% and carbohydrates 60% energy) even with similar amount (22%) and type of fiber. Phase 2 reported that all test products [A2 (32 ± 5), B2 (37 ± 4), C2 (31 ± 5), D2 (31 ± 5) and E2 (55 ± 4)] had a low GI. As compared to phase 1, ONSs in phase 2 had lower fiber content (1.6% - 4.6% energy). Conclusion: The glycemic index of oral nutrition supplements is influenced not only by their fiber content, but also by the overall macronutrient composition including protein (≥17% energy), fat (≥10% - 27% energy) and carbohydrates (40% - 57.5% energy).","PeriodicalId":12456,"journal":{"name":"Food and Nutrition Sciences","volume":"120 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135261217","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Safety Evaluations of Long-Term and Excessive Intakes of Bifidobacterium longum CLA8013: A Placebo-Controlled, Randomized, Double-Blind Study 长期和过量摄入长双歧杆菌</i&gt的安全性评价CLA8013:一项安慰剂对照、随机、双盲研究

Food and Nutrition Sciences Pub Date : 2023-01-01 DOI: 10.4236/fns.2023.1410063

Daisuke Takami, Keisuke Okada, Yutaka Makizaki, Yoshiki Tanaka, Hiroshi Ohno, Daisuke Tsuge

{"title":"Safety Evaluations of Long-Term and Excessive Intakes of &lt;i&gt;Bifidobacterium longum&lt;/i&gt; CLA8013: A Placebo-Controlled, Randomized, Double-Blind Study","authors":"Daisuke Takami, Keisuke Okada, Yutaka Makizaki, Yoshiki Tanaka, Hiroshi Ohno, Daisuke Tsuge","doi":"10.4236/fns.2023.1410063","DOIUrl":"https://doi.org/10.4236/fns.2023.1410063","url":null,"abstract":"Heat-killed Bifidobacterium longum CLA8013 has been demonstrated to improve the frequency of defecation, straining, and pain during defecation in human placebo-controlled, double-blind, parallel-group studies. We conducted a randomized, double-blind, placebo-controlled, parallel-group study to evaluate the safety of both long-term and excessive intakes of heat-killed B. longum CLA8013, when used as a food with functional claims. In both tests, 30 healthy volunteers were divided into two groups: an active group that ingested heat-killed B. longum CLA8013 and a placebo group. In the long-term intake safety study, participants in the active group ingested 25 billion cells/day for 12 weeks. In the excessive intake safety study, participants in the active group ingested 125 billion cells/day for 4 weeks. Physical, hematological, biochemical, and urine examinations were conducted, and adverse events were evaluated in both studies. The studies revealed no abnormalities in any of the safety tests. In conclusion, no safety-related issues were identified with long-term or excessive intake of heat-killed B. longum CLA8013.","PeriodicalId":12456,"journal":{"name":"Food and Nutrition Sciences","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135261623","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Factors Related to the Reading Nutritional Labels by Consumers 消费者阅读营养标签的相关因素

Food and Nutrition Sciences Pub Date : 2023-01-01 DOI: 10.4236/fns.2023.1410062

Ellen Rodrigues dos Santos, José Eduardo Corrente, Rachel Santos Bueno Carvalho, Giovana Fumes-Ghantous

引用次数: 0

Assessment of the Aflatoxin Content of Maize Flours Produced in the Commune of Ouagadougou, Burkina Faso 布基纳法索瓦加杜古公社生产的玉米粉中黄曲霉毒素含量的评估

Food and Nutrition Sciences Pub Date : 2023-01-01 DOI: 10.4236/fns.2023.1410057

Adama Sawadogo, Raoul Bazié, Hama Cissé, Latifatou Helbi, Cheikna Zongo, Aly Savadogo

{"title":"Assessment of the Aflatoxin Content of Maize Flours Produced in the Commune of Ouagadougou, Burkina Faso","authors":"Adama Sawadogo, Raoul Bazié, Hama Cissé, Latifatou Helbi, Cheikna Zongo, Aly Savadogo","doi":"10.4236/fns.2023.1410057","DOIUrl":"https://doi.org/10.4236/fns.2023.1410057","url":null,"abstract":"Aflatoxins are toxic metabolites present in various foods, especially when production and conservation do not respect good hygiene practices (GHP). In Ouagadougou, maize flour is produced and sold in different structures by actors who do not always respect GHP. Thus, it is necessary to regularly control the quality of these flours. So, this is carried out with the aim to assess the aflatoxin content of maize flours produced in the municipality of Ouagadougou. For this, twenty-eight (28) samples were collected from households, markets and supermarkets in the city of Ouagadougou. Thus, LC/MS/MS analysis was used to assess the aflatoxin content of the samples. The results obtained reveal the presence of total aflatoxins (AFT) in 78.57% of samples analyzed with levels ranging from 0.89 to 64.25 μg/kg. The prevalence of different types of aflatoxins were 57.14% for aflatoxin B1 (AFB1), 46.43% for aflatoxin B2 (AFB2), 42.86% for aflatoxin G1 (AFG1) and 4.6% for aflatoxin G2 (AFG2). The results also show that 80% and 60% of market samples, 70% and 30% of household samples and 37.5% and 25% of supermarket samples do not comply with European Commission standards for AFT and AFB1 respectively. For all the samples, 60.71% and 42.86% of the samples are compliant according to the limits established by the European Commission (EC) respectively for AFB1 and AFT. Regarding the results obtained, producers and processors must be supervised and trained in GHP for the production of better-quality flours.","PeriodicalId":12456,"journal":{"name":"Food and Nutrition Sciences","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135103234","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Serum Omega-6/Omega-3 Ratio and Risk Markers for Cardiovascular Disease in an Industrial Population of Delhi. 德里工业人群血清Omega-6/Omega-3比率和心血管疾病风险标志物

Food and Nutrition Sciences Pub Date : 2013-09-01 DOI: 10.4236/fns.2013.49A1015

Ruby Gupta, Ramakrishnan Lakshmy, Ransi Ann Abraham, Kolli Srinath Reddy, Panniyammakal Jeemon, Dorairaj Prabhakaran

{"title":"Serum Omega-6/Omega-3 Ratio and Risk Markers for Cardiovascular Disease in an Industrial Population of Delhi.","authors":"Ruby Gupta, Ramakrishnan Lakshmy, Ransi Ann Abraham, Kolli Srinath Reddy, Panniyammakal Jeemon, Dorairaj Prabhakaran","doi":"10.4236/fns.2013.49A1015","DOIUrl":"https://doi.org/10.4236/fns.2013.49A1015","url":null,"abstract":"High omega-6/omega-3 ratio intake promotes development of many chronic diseases. Secondary prevention studies though have demonstrated a decline in progression of many such diseases after reducing the intake, specific biochemical indices of cardiovascular disease risk markers have not been evaluated. We have evaluated the circulating levels of omega-6/omega-3 ratio and its effect on cardiovascular risk markers in India. Present study was conducted in industrial setting where employees were randomly selected. Data on their demographic characteristics were collected using pre-tested questionnaire. Fasting blood samples were collected from all the participants. Serum was separated and stored at -80°C till the time of analysis. Lipids were estimated using standard kits. Fatty acids in serum were estimated by Gas chromatography. The identified Omega-3 fatty acid included were 18:3 (Alpha-linolenic acid), 20:5 (Eicosapentenoic acid) & 22:6 (Docosahexenoic acid). Among omega-6 included were 18:2 (linoleic acid), 18:3 (gamma-linolenic acid) & 20:4 (Arachidonic acid). Complete data was available for 176 participants (89% males and 11% females) with mean age of 47.23 ± 6.00 years. The bmi of the participants was 24.88 ± 3.43 Kg/m2 and waist circumference was 91.50 ± 9.56 cm. The median of omega-6/omega-3 ratio in the study population was 36.69 (range: 6.21 - 183.69). The levels of total cholesterol, triglycerides, ldl-cholesterol and cholesterol/hdl ratio and apo B correlated significantly with omega-6/3 ratio. There was no correlation observed with hsCRP and LDL-particle size. A direct relationship of omega-6/omega-3 ratio with dyslipidemia was observed in our study.","PeriodicalId":12456,"journal":{"name":"Food and Nutrition Sciences","volume":"4 9A","pages":"94-97"},"PeriodicalIF":0.0,"publicationDate":"2013-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5598746/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"35363449","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 18

Nutritional Quality and Health Benefits of Vegetables: A Review 蔬菜的营养品质与健康益处

Food and Nutrition Sciences Pub Date : 2012-10-12 DOI: 10.4236/FNS.2012.310179

João Silva Dias

{"title":"Nutritional Quality and Health Benefits of Vegetables: A Review","authors":"João Silva Dias","doi":"10.4236/FNS.2012.310179","DOIUrl":"https://doi.org/10.4236/FNS.2012.310179","url":null,"abstract":"Vegetables are considered essential for well-balanced diets since they supply vitamins, minerals, dietary fiber, and phytochemicals. Each vegetable group contains an unique combination and amount of these phytonutriceuticals, which distinguishes them from other groups and vegetables whithin their own group. In the daily diet vegetables have been strongly associated with improvement of gastrointestinal health, good vision, and reduced risk of heart disease, stroke, chronic diseases such as diabetes, and some forms of cancer. Some phytochemicals of vegetables are strong antioxidants and are thought to reduce the risk of chronic disease by protecting against free radical damage, by modifying metabolic activation and detoxification of carcinogens, or even by influencing processes that alter the course of tumor cells. All the vegetables may offer protection to humans against chronic diseases. Nutrition is both a quantity and a quality issue, and vegetables in all their many forms ensure an adequate intake of most vitamins and nutrients, dietary fibers, and phytochemicals which can bring a much-needed measure of balance back to diets contributing to solve many of these nutrition problems. The promotion of healthy vegetable products has coincided with a surging consumer interested in the healthy functionality of food. Because each vegetable contains a unique combination of phytonutriceuticals, a great diversity of vegetables should be eaten to ensure that individual’s diet includes a combination of phytonutriceuticals and to get all the health benefits. This article make a review and discusses the nutritional quality and health benefits of the major groups of vegetables. More interdisciplinary work is required that involves nutritional and food scientists as well as others from biomedical fields to ascertain the thrue function of specific phytonutriceuticals.","PeriodicalId":12456,"journal":{"name":"Food and Nutrition Sciences","volume":"4 1","pages":"1354-1374"},"PeriodicalIF":0.0,"publicationDate":"2012-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84638003","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 9

Developing a heme iron database for meats according to meat type, cooking method and doneness level. 根据肉类种类、烹饪方法和熟度级别，开发肉类血红素铁数据库。

Food and Nutrition Sciences Pub Date : 2012-07-01 DOI: 10.4236/fns.2012.37120

Amanda J Cross, James M Harnly, Leah M Ferrucci, Adam Risch, Susan T Mayne, Rashmi Sinha

{"title":"Developing a heme iron database for meats according to meat type, cooking method and doneness level.","authors":"Amanda J Cross, James M Harnly, Leah M Ferrucci, Adam Risch, Susan T Mayne, Rashmi Sinha","doi":"10.4236/fns.2012.37120","DOIUrl":"10.4236/fns.2012.37120","url":null,"abstract":"Background: Animal studies have demonstrated that iron may be related to carcinogenesis, and human studies found that heme iron can increase the formation of N-nitroso compounds, which are known carcinogens.Objectives: One of the postulated mechanisms linking red meat intake to cancer risk involves iron. Epidemiologic studies attempt to investigate the association between heme iron intake and cancer by applying a standard factor to total iron from meat. However, laboratory studies suggest that heme iron levels in meat vary according to cooking method and doneness level. We measured heme iron in meats cooked by different cooking methods to a range of doneness levels to use in conjunction with a food frequency questionnaire to estimate heme iron intake.Methods: Composite meat samples were made to represent each meat type, cooking method and doneness level. Heme iron was measured using atomic absorption spectrometry and inductively coupled plasma-atomic emission spectrometry.Results: Steak and hamburgers contained the highest levels of heme iron, pork and chicken thigh meat had slightly lower levels, and chicken breast meat had the lowest.Conclusions: Although heme iron levels varied, there was no clear effect of cooking method or doneness level. We outline the methods used to create a heme iron database to be used in conjunction with food frequency questionnaires to estimate heme iron intake in relation to disease outcome.","PeriodicalId":12456,"journal":{"name":"Food and Nutrition Sciences","volume":"3 7","pages":"905-913"},"PeriodicalIF":0.0,"publicationDate":"2012-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3583546/pdf/nihms417288.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"31280658","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Maternal Body Composition and Its Relationship to Infant Breast Milk Intake in Rural Pakistan. 巴基斯坦农村产妇身体成分及其与婴儿母乳摄入量的关系

Food and Nutrition Sciences Pub Date : 2011-11-01 DOI: 10.4236/fns.2011.29127

Nafeesa Nazlee, Rakhshanda Bilal, Zahid Latif, Les Bluck

引用次数: 14