Scandinavian Journal of Food & Nutrition最新文献

{"title":"Atkins – the superior slimming diet?","authors":"S. Rössner","doi":"10.1080/17482970701333549","DOIUrl":"https://doi.org/10.1080/17482970701333549","url":null,"abstract":"Four diets of varying composition, from the high-protein Atkins diet to the balanced educational tool LEARN, showed modest one-year weight-loss results but had no adverse effects. None of the four diets reaches the standard figure of at least 5–10% used to evaluate the success of weight loss treatments. It seems reasonable to state that a well-conducted study has shown us that modest weight loss can be achieved in various ways. However, this is no breakthrough demonstrating that one method is superior to any other, and no reason to argue that those in favour of high-protein diets were the first to discover the truth of weight loss programs.","PeriodicalId":225599,"journal":{"name":"Scandinavian Journal of Food & Nutrition","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2007-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121279031","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}

{"title":"Towards a healthy diet: from nutrition recommendations to dietary advice","authors":"A. Andersson, S. Bryngelsson","doi":"10.1080/17482970701284338","DOIUrl":"https://doi.org/10.1080/17482970701284338","url":null,"abstract":"The scientific knowledge regarding dietary fat, carbohydrate and protein, and food for the youngest and oldest people, was presented by key scientists in the field at a symposium arranged in Uppsala on 14 December 2006. The quality of fat and carbohydrates, rather than the total amount, was emphasized. It was more difficult, however, to reach conclusions about the preferred type of dietary protein. Recent dietary recommendations, main activities and key messages to the public in the Nordic countries, and a 5 year programme to decrease salt intake in Sweden were also presented. Some practical aspects on how to implement the recommendations in the population were highlighted. In many aspects the Nordic countries join together in similar simplified advice to the population. The symposium is summarized in this report.","PeriodicalId":225599,"journal":{"name":"Scandinavian Journal of Food & Nutrition","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2007-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123956988","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}

{"title":"Hyperglycaemia and cancer risk","authors":"N. Asp","doi":"10.1080/17482970701314200","DOIUrl":"https://doi.org/10.1080/17482970701314200","url":null,"abstract":"A recent Swedish prospective study on hyperglycaemia and cancer risk 1 showed an association with total cancer risk in women, and in women and men combined, for several cancer sites. The cancer incidence was compared with both fasting glucose and glucose 2 h after a 75 g glucose load. For women the relative total cancer risks for the top versus bottom quartiles were in the range of 1.3, i.e. a 30% increased risk. In men, however, the most common form, prostate cancer, was inversely related to hyperglycaemia, which made the overall glycaemia/cancer relationship not significant. The study was from the Vasterbotten cohort. Almost 70 000 men and women were enrolled and followed for 13 years. All were analysed for fasting and postload glucose concentrations. The associations were independent of body mass index, which showed only a very modest correlation with glucose levels. \u0000 \u0000The study confirms previous reports on associations between diabetes, as well as prediabetic increased plasma glucose levels, and increased risk of several cancers. As concluded by the authors, the results suggest that abnormal glucose metabolism is a general risk factor for cancer development. The fact that plasma glucose levels remained associated with cancer risk after adjustment for body mass index would favour public health strategies aimed at decreasing plasma glucose levels. \u0000 \u0000Lifestyle changes incorporating moderate weight reduction and increased physical activity have been shown to be effective in reducing type 2 diabetes and may also have an impact on cancer risks. Dietary changes to decrease weight are obviously important, but it is more difficult to make recommendations on dietary changes specifically to decrease fasting glucose and glucose levels 2 h after a glucose load, i.e. dietary changes that increase insulin sensitivity and/or insulin release. Reduction in sugar or carbohydrate intake would not in itself provide this effect as automatically concluded in media reports. Low-carbohydrate diets would rather decrease the insulin sensitivity. However, a decrease in saturated fat has been shown to improve insulin sensitivity, and a low glycaemic index may be important as well.","PeriodicalId":225599,"journal":{"name":"Scandinavian Journal of Food & Nutrition","volume":"64 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2007-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128874092","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}

{"title":"The new EU regulation on nutrition and health claims: comments related to experiences from the Swedish Code of Practice","authors":"S. Bryngelsson, N. Asp","doi":"10.1080/17482970701295573","DOIUrl":"https://doi.org/10.1080/17482970701295573","url":null,"abstract":"The new European Union (EU) regulation on nutrition and health claims came into force on 19 January 2007. This means that the same rules for use of such claims in advertisements, labelling and presentation of foods, including food supplements, will now be implemented throughout the EU. Some countries have had Codes of Practices allowing certain health claims. Experiences from such Codes, such as in Sweden since 1990, will be useful in implementing the new regulation. When used in a responsible way according to the regulation, health claims may be important in driving product development and assisting consumers in making healthy choices.","PeriodicalId":225599,"journal":{"name":"Scandinavian Journal of Food & Nutrition","volume":"244 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2007-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130632879","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}

{"title":"Carboxylic acids in the hindgut of rats fed highly soluble inulin and Bifidobacterium lactis (Bb-12), Lactobacillus salivarius (UCC500) or Lactobacillus rhamnosus (GG)","authors":"U. Nilsson, M. Nyman","doi":"10.1080/17482970701266970","DOIUrl":"https://doi.org/10.1080/17482970701266970","url":null,"abstract":"Background Propionic and butyric acids are important nutrients for the mucosal cells and may therefore increase the nutritional status and reduce the permeability of the colonic mucosa. These acids have also been suggested to counteract diseases in the colon, e.g. ulcerative colitis and colon cancer. Different substrates lead to different amounts and patterns of carboxylic acids (CAs). Objective To study the effect of probiotics on CA formation in the hindgut of rats given inulin. Design The rats were given inulin, marketed as highly soluble by the producer, together with the probiotic bacteria Bifidobacterium lactis (Bb-12), Lactobacillus salivarius (UCC500) or Lactobacillus rhamnosus (GG), or a mixture of all three. Results Rats fed inulin only had comparatively high proportions of propionic and butyric acids throughout the hindgut. When diets were supplemented with Bb-12 and UCC500, the caecal pool of CAs increased compared with inulin only. In the caecum the proportion of butyric acid generally decreased when the rats were fed probiotics. In the distal colon the proportion of propionic and butyric acid was lower, while that of lactic acid was generally higher. The caecal pH in rats fed GG and Bb-12 was lower than expected from the concentration of CAs. Further, rats fed GG had the lowest weight gain and highest caecal tissue weight. Conclusions It is possible to modify the formation of CAs by combining inulin with probiotics. Different probiotics had different effects.","PeriodicalId":225599,"journal":{"name":"Scandinavian Journal of Food & Nutrition","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2007-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131493990","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}

{"title":"IUNS – International Union of Nutritional Sciences","authors":"M. Mutanen","doi":"10.1080/17482970701284536","DOIUrl":"https://doi.org/10.1080/17482970701284536","url":null,"abstract":"The International Union of Nutritional Sciences (IUNS) is the umbrella organization for nutrition societies all over the world 1. It was founded in England in 1948 and was initially led by a small executive committee. The first chairs were from Belgium and the UK, Professor EJ Bigwood and Dr Leslie J Harris, respectively. In the beginning, the main aim of the Union was to support the development of nutritional science and human nutrition everywhere in the world. That aim has not changed much through the years. \u0000 \u0000The IUNS does not have individuals as members, instead a country may have a scientific society as a representative member called an adhering body of the IUNS. The Finnish Society for Nutrition Research represents Finland. Sweden, Norway, Denmark and Iceland are attached with corresponding scientific societies as adhering bodies. In 2006 the number of adhering bodies exceeded 80. \u0000 \u0000The IUNS Council is responsible for the activities carried out by the IUNS. The council members are selected every fourth year, and the chairs have been selected from different parts of the world, from the USA, Australia, Belgium, Brazil, Egypt, England, India, Yugoslavia, the Netherlands and Thailand. There has been one chair from Scandinavia: Professor Paavo Roine from Finland in 1969–1972. The new council started its fourth year period in September 2006. The present chair, Professor Ricardo Uauy, is from Chile, and the other members are from the USA, Austria, Brazil, Egypt, South Korea, Spain and Finland. \u0000 \u0000The IUNS is a member of the International Council of Scientific Unions (ICSU), and in this forum the IUNS has collaborated with other member societies of the ICSU, such as the International Union of Toxicology, Pure and Applied Chemistry, Biochemistry and Molecular Biology and Food Science and Technology. \u0000 \u0000The mission of the IUNS is still the same as it was in the beginning: to support nutritional science in all its forms, with a particular emphasis on global issues of nutrition. The main scientific activity of the IUNS is to organize and take responsibility for the scientific programme of the World Congress of Nutrition, together with a local adhering body. These congresses take place every fourth year. The first congress was held in 1952 in Basle, and the next one will be in Bangkok in 2009. The other scientific activity of the IUNS is to be a voice in different organizations of the United Nations (UN). Having a non-governmental organization (NGO) status, a representative of the IUNS may take part in the meetings and activities of different UN organizations such as the United Nations Children's Fund (Unicef), the World Health Organization (WHO), the Food and Agriculture Organization (FAO), the International Atomic Energy Agency (IAEA) and the Sub-Committee on Nutrition (SCN) and in this way influence decisions made on this level. The third way to act is to support local committees, task forces and projects. The areas of these actions are versatile, ","PeriodicalId":225599,"journal":{"name":"Scandinavian Journal of Food & Nutrition","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2007-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127023730","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}

{"title":"Nutrition recommendations and their implementation","authors":"N. Asp","doi":"10.1080/17482970701314168","DOIUrl":"https://doi.org/10.1080/17482970701314168","url":null,"abstract":"Nutrition recommendations are – and should be – under continuous debate. New findings challenge old concepts. The media have a preference for news, and rightly so. The increasing interest in diet and health issues among lay people merges with a continuously increasing importance for universities and individual scientists to be visible in the media. Thus, there are many reasons for the often contradictory messages on nutrition and health provided to the general public, leaving the impression of frequent rapid and drastic changes in the science base behind the nutrition recommendations, and therefore requests for changes in these recommendations. \u0000 \u0000In this context it is important to consider the fact that official nutrition recommendations have been quite stable during the almost 40 years that have passed since the first recommendations appeared. The Scandinavian countries issued such recommendations in the late 1960s. At that time, there was already evidence that reduction in fat intake, particularly saturated fat, would help to decrease risk factors for cardiovascular disease. Developments within the field of dietary fibre in the 1970s and 1980s provided a basis for recommendations regarding intake. The 10 energy per cent limit of added sugars was included in the Nordic recommendations from the beginning. There is, in general, very strong agreement between the most recent Nordic recommendations (NNR 2004) and recommendations in other countries and internationally, e.g. as expressed in the WHO TRS 916 report from 2003 and recent recommendations issued by the Institute of Medicine/Food and Nutrition Board in the USA. \u0000 \u0000An overview of the scientific basis of current nutrition recommendations was given at a recent symposium in Uppsala, reported in this issue, as a basis for examples and discussions on how to implement these recommendations in practice. Food-based simple messages were highlighted as important and found to be similar in the different Nordic countries in many respects. Such messages should be given and marketed to utilize the potential for health improvements, or avoidance of health deterioration, even during emerging science, and adjusted when there is enough evidence to do so. Evidently, every new significant correlation in observational/epidemiological studies cannot, and should not, lead to changes in recommendations. \u0000 \u0000Health claims in the marketing of food products may be one way of highlighting nutritional benefits of food products and making them visible to consumers. When used properly and responsibly, such claims may also contribute to consumer education. The new EU regulation of nutrition and health claims became effective on 19 January 2007, almost 4 years after the first draft regulation. The regulation is an important step forward both for producers, who will now have a harmonized European market for their products, and for consumers, who will receive well-founded information and increased protection against false claim","PeriodicalId":225599,"journal":{"name":"Scandinavian Journal of Food & Nutrition","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2007-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127945165","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}

{"title":"Folates in lettuce: a pilot study","authors":"M. Johansson, M. Jägerstad, W. Frølich","doi":"10.1080/17482970701284510","DOIUrl":"https://doi.org/10.1080/17482970701284510","url":null,"abstract":"Background Leafy vegetables are good sources of folates and food shops nowadays offer an increasing number of lettuce varieties. Objective To obtain data on the folate content and forms in common lettuce varieties and spinach sold in the Nordic countries, and to investigate effects of different storage conditions and preparations in the consumer's home or at lunchtime restaurants. Design Folate was analysed in eight different lettuce varieties and spinach using a validated high-performance liquid chromatographic method and the detected forms of folates were confirmed by a mass spectrometric detector [liquid chromatography–mass spectrometry (LC-MS)] following heat extraction, deconjugation with rat serum and purification by solid-phase extraction. Results Folate content, expressed in folic acid equivalents, in the lettuce samples varied six-fold, from 30 to 198 µg 100 g−1 on a fresh weight basis. The folate content was decreased by 14% after storage at 4°C for 8 days and by 2–40% after storage at 22°C for 2–4 h, depending on whether samples were stored as whole leaves, or small torn or cut pieces. LC-MS confirmed the identity of the folate forms: H4folate, 5-CH3-H4folate, 5-HCO-H4folate and 10-HCO-H4folate. Conclusion The considerable variation in folate content between varieties of lettuce in this pilot study, with one variety reaching the level found in spinach, indicates the potential to increase folate intake considerably by choosing folate-rich varieties of lettuce and storing at low temperatures.","PeriodicalId":225599,"journal":{"name":"Scandinavian Journal of Food & Nutrition","volume":"92 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2007-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123432437","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}

{"title":"Cholesterol-lowering effects of barley dietary fibre in humans: scientific support for a generic health claim","authors":"P. Åman","doi":"10.1080/17482970601057990","DOIUrl":"https://doi.org/10.1080/17482970601057990","url":null,"abstract":"New research has shown that foods containing whole-grain barley or certain dry-milled ingredients from barley have cholesterol-lowering effects similar to those seen for certain oat foods. The US Food and Drug Administration therefore allows whole-grain barley and certain dry-milled barley fractions to claim a reduction in the risk of coronary heart disease. A new Swedish study has been performed with a specific boiled, flaked and milled barley product, Aktivated Barley®, mixed into cold drinks. This study showed a reduction in low-density lipoprotein-cholesterol levels in mildly hypercholesterolaemic subjects. There is therefore enough evidence for an extension of the generic health claim in the Swedish Code on health claims about certain types of dietary fibre, with regard to blood cholesterol levels and cardiovascular disease, to include barley fibres. The extension should also include foods with both oat and barley fibres, since there is no reason to believe that the mechanism(s) behind the cholesterol-lowering effect differ between the two cereal fibres. Keywords: Barley; cholesterol; dietary fibre; ?-glucan; health claim","PeriodicalId":225599,"journal":{"name":"Scandinavian Journal of Food & Nutrition","volume":"50 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2006-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130227363","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}

{"title":"Trans fatty acids in the Nordic countries","authors":"A. Aro, W. Becker, J. Pedersen","doi":"10.1080/17482970601065100","DOIUrl":"https://doi.org/10.1080/17482970601065100","url":null,"abstract":"Trans fatty acids (TFA) comprise a variety of positional isomers, mainly with 18 carbon atoms and one double bond (C18:1). They are found in foods of ruminant animal origin and in partially hydrogenated vegetable oils. The isomeric composition of TFA in animal and vegetable foods differs, but no definite differences have been documented between the metabolic and health effects of the different isomers. In the Nordic countries the intake of TFA has declined during the past 1015 years, mainly through reduced use of partially hydrogenated vegetable oils. TFA are mainly found in foods that contain far higher amounts of saturated fatty acids (SFA). The proportion of SFA plus TFA should be kept to one-third of total dietary fatty acids. The problem of excessive consumption of these unfavourable fatty acids should be managed with food-based dietary guidelines in agreement with the Nordic Nutrition Recommendations.","PeriodicalId":225599,"journal":{"name":"Scandinavian Journal of Food & Nutrition","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2006-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116853766","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}