Journal of Food and Health最新文献_第4页

Clinical significance of binge eating behavior in Turkish women who applied to a dietician: A research on hedonic hunger, nutritional status and dietary habits 申请营养师的土耳其妇女暴食行为的临床意义:一项关于享乐饥饿、营养状况和饮食习惯的研究

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23028

Hande Bakırhan

{"title":"Clinical significance of binge eating behavior in Turkish women who applied to a dietician: A research on hedonic hunger, nutritional status and dietary habits","authors":"Hande Bakırhan","doi":"10.3153/fh23028","DOIUrl":"https://doi.org/10.3153/fh23028","url":null,"abstract":"It is conducted to detect binge eating disorder in women who apply to a dietitian and to examine its relationship with hedonic hunger and obesity. This study was conducted with 400 adult women aged 19-50 years. Bulimic Investigatory Test Edinburgh was used to examine binge eating disorder, and The Power of Food Scale was used to determine hedonic hunger status. 25.2% of the participants had binge eating disorder and 74.7% had hedonic hunger. While most women with binge eating disorder (87.0%) have hedonic hunger, women without binge eating disorder have a significantly lower body mass index (25.3 ±5.12 kg/m2 vs 27.0±5.46 kg/m2, p=0.005). It was found that women with binge eating disorder diet more frequently (87.1% vs. 41.8%), have more appetite (78.2% vs. 29.8%), and have more irregular meals than those without binge eating disorder (68.3% vs. 41.3% (p=0.001). While 64.3% of women without binge eating disorder consume processed/packaged products less than once in 15 days, 57.5% consume more than 1-4 times a week (p=0.007). Binge eating disorder positively and significantly correlated with hedonic hunger and body mass index (r=0.522, p=0.001; r=0.234, p=0.001, respectively). Binge eating disorder is an important factor in the nutritional status and food preference of women who apply to a dietitian.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"11 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":"136202990","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

Investigation of microbiological quality of powdered infant formulas and their suitability for formula preparation recommendations 婴儿配方粉微生物质量的调查及其在配方制剂推荐中的适用性

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23003

Kubra Esin, S. O. Toğay

{"title":"Investigation of microbiological quality of powdered infant formulas and their suitability for formula preparation recommendations","authors":"Kubra Esin, S. O. Toğay","doi":"10.3153/fh23003","DOIUrl":"https://doi.org/10.3153/fh23003","url":null,"abstract":"The present study aimed to investigate the microbiological quality of powdered infant formulas on sale in Turkey and to assess the compliance of the preparation instructions recommended by the formula companies with the guidelines of the World Health Organization (WHO). In the study, 36 powdered infant formulas belonging to 10 different companies were analysed regarding the presence of Cronobacter sakazakii, Bacillus cereus, Staphylococcus aureus, coliform and faecal coliform, mould-yeast, total mesophilic aerobic bacteria counts. C. sakazakii was detected in two of the examined formula samples. At various levels, B. cereus in nine, S. auerus in four, coliform bacteria in 10 and faecal coliform bacteria in eight of the formula samples were found and these identified values were discovered above the legal limits. When the compliance of the preparation instructions recommended by the formula companies with the WHO guidelines was evaluated, the instruction requiring the water temperature to be >70°C, which is critical in the control of C. sakazakii, was not included in the preparation instructions of any formula companies. Although the microbiological quality of the formulas was determined by the legal limits, it was observed that the targeted microbiological quality could not be reached in some of the examined formula samples and the instructions prepared by the companies may not be adequate for the food safety.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75297276","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

Some quality properties of tulumba desserts produced from ancient wheat varieties [dinkel (Triticum spelta), einkorn (Triticum monococcum), and kavılca (Triticum dicoccum)]

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23014

E. Özgören, F. Işık

{"title":"Some quality properties of tulumba desserts produced from ancient wheat varieties [dinkel (Triticum spelta), einkorn (Triticum monococcum), and kavılca (Triticum dicoccum)]","authors":"E. Özgören, F. Işık","doi":"10.3153/fh23014","DOIUrl":"https://doi.org/10.3153/fh23014","url":null,"abstract":"In this study; some chemical, physical and sensory properties of tulumba desserts produced using ancient wheat varieties (dinkel, einkorn and kavılca) were compared with control tulumba desserts which traditionally produced with baklava flour. In the study, it was determined that the protein and mineral matter amounts of the samples produced with ancient wheat varieties were higher than the control sample. There was no significant difference between the samples in terms of oil absorption rate and specific volume. According to color analysis results, it was determined that the L*, a*, and b* values of the tulumba desserts produced with the flours of ancient wheat varieties were lower than the control sample. In the texture profile analysis, it wasdetermined that the hardness value of the control sample was similar to the tulumba dessert produced using einkorn wheat flour and significantly higher than the other samples. In addition, all samples' cohesiveness, springiness, and chewiness values were similar. In sensory evaluation, besides the control sample getting the highest scores, the taste, odor, and texture characteristics of all the tulumba desserts produced with ancient wheat varieties were similar to the control sample. In addition, it was observed that the overall acceptability scores of all products were above 4.0 points, which was the midpoint of the hedonic scale.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"48 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81054824","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

Effects of ginseng powder on chemical composition, antioxidant and sensory properties of biscuits 人参粉对饼干化学成分、抗氧化及感官性能的影响

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.53388/fh2023001

Amabo Joel Mofor, A. R. Ejoh, Noumo Ngangmou Thierry

引用次数: 0

Assessment of quality of bread incorporated with defatted sweet orange seed flour 含脱脂甜橙籽面粉面包的质量评定

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.53388/fh2023003

P. Akubor, Charity Hule, Alex Kombo

引用次数: 0

A review of inherent beneficial effects of black seeds (Nigella sativa) in marburg virus disease management 黑籽(Nigella sativa)在马尔堡病毒病管理中的内在有益作用综述

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.53388/fh2023006

N. Maideen

引用次数: 0

No genetic causal relationship between tea intake and diabetes: a two-sample Mendelian randomization study 茶摄入量和糖尿病之间没有遗传因果关系:一项双样本孟德尔随机研究

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.53388/fh2023014

Hui Cheng, Da-Yuan Zhong, Yu-Mei Liu

{"title":"No genetic causal relationship between tea intake and diabetes: a two-sample Mendelian randomization study","authors":"Hui Cheng, Da-Yuan Zhong, Yu-Mei Liu","doi":"10.53388/fh2023014","DOIUrl":"https://doi.org/10.53388/fh2023014","url":null,"abstract":"Background: Previous studies have suggested a potential risk-reducing effect of tea intake (TI) on diabetes. However, the specific impacts of TI on different types of diabetes and its underlying mechanisms remain unclear. To further explore this topic, we conducted a comprehensive investigation to assess the causal relationship between TI and various types of diabetes, as well as its effects on blood glucose (Glu) and glycated hemoglobin (HbA1). Methods: We collected genome-wide association study data for TI, diabetes, type 1 diabetes (T1D), type 2 diabetes (T2D), Glu, HbA1, green tea intake, herbal tea intake, and Rooibos tea intake from the IEU database. Subsequently, we performed two-sample Mendelian randomization analysis using the TwoSampleMR package. Results: Our analysis revealed no evidence of a causal relationship between TI and the incidence of diabetes, T1D, blood Glu, HbA1c, or T2D. Similarly, no genetic causal relationship was found between green tea intake and diabetes, T1D, T2D, Glu, or HbA1c. The same applied to herbal tea intake and Rooibos tea intake, as there was no genetic causal link with diabetes, T1D, T2D, Glu, or HbA1c. Conclusion: Based on our findings, there is no indication of a causal relationship between TI and the incidence of all types of diabetes, regardless of the specific tea type. However, to comprehensively understand the potential effects of TI on diabetes incidence, including the quantity and timing of intake, further evaluation through additional Mendelian randomization studies is warranted","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83719166","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

Investigation of acrylamide hazard in cocoa cakes in terms of food safety 从食品安全角度探讨可可蛋糕中丙烯酰胺的危害

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23030

Beyza Hilal Ermiş, Ali Göncü, Aslı Yıldırım Vardin, Burcu Keser, Ayşe Demet Karaman

{"title":"Investigation of acrylamide hazard in cocoa cakes in terms of food safety","authors":"Beyza Hilal Ermiş, Ali Göncü, Aslı Yıldırım Vardin, Burcu Keser, Ayşe Demet Karaman","doi":"10.3153/fh23030","DOIUrl":"https://doi.org/10.3153/fh23030","url":null,"abstract":"Acrylamide is a toxic Maillard reaction product that occurs primarily in heat-treated products and has proven adverse effects on human health. Since bakery products are produced by applying heat treatment, they especially pose a risk regarding acrylamide formation. For public health, it is essential to determine the amount of acrylamide in bakery products that are widely consumed in the daily diet. The study aims to examine the amount of acrylamide in some cocoa cakes offered for sale in our country. The cocoa cakes, which were sold as packaged and unpackaged in chain markets and patisseries in Aydın province, were examined regarding acrylamide contents. Some significant compositional properties of the samples were also determined. Chromatographic analysis of acrylamide, after extraction, was carried out using high-performance liquid chromatography. The study determined that the acrylamide amounts of the cocoa cake samples varied between 34.36-311.95 µg/kg. No correlation was found between the colour values of the cocoa cake samples and their acrylamide content (p>0.05). Various scientific societies and legal organisations conduct risk assessment studies to examine the health effects of acrylamide exposure. As a result of these evaluations, risky foods are determined for some general or particular groups in society. The most appropriate production models are created for these foods, and exposure is minimised by limiting the levels of toxic substances. The study results will be a guide for reducing acrylamide exposure in cocoa cakes.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"23 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":"136202348","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

The application of blends of bambaranut and millet vegetable milk in the development of plant-based yoghurt analogues: Proximate composition, physiochemical properties, microbial safety and consumer’s acceptability 花生和小米植物乳混合物在植物性酸奶类似物开发中的应用:近似成分、理化性质、微生物安全性和消费者可接受性

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23005

Jasper O.G. Elechi, J. Abu, M. O. Eke

{"title":"The application of blends of bambaranut and millet vegetable milk in the development of plant-based yoghurt analogues: Proximate composition, physiochemical properties, microbial safety and consumer’s acceptability","authors":"Jasper O.G. Elechi, J. Abu, M. O. Eke","doi":"10.3153/fh23005","DOIUrl":"https://doi.org/10.3153/fh23005","url":null,"abstract":"This study aimed to produce plant-based yoghurt analogues from the blends of Bambaranut and millet milk. Yoghurt samples were produced from blends of Bambaranut milk and millet milk using Streptococcus thermophillus and Lactobacillus bulgaricus as starter cultures. Yoghurt samples were subjected to chemical, microbiological and organoleptic assessment. The results of the chemical analysis revealed moisture, protein, ash, fat, fibre, carbohydrates and energy contents ranged from 87.61-78.26%, 6.85-3.68%, 0.76-0.59%, 2.70-1.81%, 0.34-0.26%,12.88- 5.60 and 92.94-57.50% respectively Total solids of between 12.39 and 21.74% were obtained with titratable acidity of 0.21, 0.65, 0.21, 0.23, 0.23, 0.25, 0.30 and 0.90%, respectively. The syneresis of the samples ranged from 40.28 to 18.90% while all the samples showed fairly acidic levels. A viscosity of between 250 and 784cp was obtained. The microbiological examination revealed an acceptable level for all the samples. There were observable significant differences in terms of overall acceptability, taste, and flavour between cow milk yoghurt and the yoghurt analogues.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86050601","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: 1

Mechanical, thermal and biodegradable behavior properties of nano SiO2 doped polyhydroxyethylmethacrylate (PHEMA) films 纳米SiO2掺杂聚甲基丙烯酸羟乙酯(PHEMA)薄膜的力学、热及生物降解性能

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23011

Sinan Temel, E. Yaman, M. F. Gözükızıl, F. Gökmen

引用次数: 0