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Vitamin D: The Challenge of Bridging the Gap and the Rationale for Supplementation 维生素D:弥合差距的挑战和补充的理由
Food & Nutrition Journal Pub Date : 2023-09-05 DOI: 10.29011/2575-7091.100166
Pamela Mason, Nisa Aslam, G. Jenkins, Brecon UK Researcher
{"title":"Vitamin D: The Challenge of Bridging the Gap and the Rationale for Supplementation","authors":"Pamela Mason, Nisa Aslam, G. Jenkins, Brecon UK Researcher","doi":"10.29011/2575-7091.100166","DOIUrl":"https://doi.org/10.29011/2575-7091.100166","url":null,"abstract":"Vitamin D is classified amongst nutrients as a fat-soluble vitamin, which is consumed from food, including fortified food or supplements. It can also be synthesized by exposure of the skin to sunlight. Vitamin D facilitates absorption and retention of calcium and phosphorus both of which are critical for bone and teeth formation. Many organs and tissues have vitamin D receptors, which suggest important roles in the body beyond bone and research has shown that vitamin D regulates inflammation and immune function with potentially beneficial effects on the health of the brain, the cardiovascular system, the endocrine system, and other metabolic pathways. Few foods contain vitamin D. Oily fish, butter, liver, eggs, milk, and fortified foods including some breakfast cereals and spreads are the main dietary sources. Whilst most of the requirement for vitamin D is considered to come from casual exposure to sunlight, there is considerable debate on the sufficiency of sunlight to achieve acceptable blood levels of vitamin D because a significant proportion of the population does not achieve adequate skin exposure. Studies from many countries, including those in sunnier regions, such as Southern Europe, the Middle East and Australia demonstrate low vitamin D levels in a high proportion of the populations. Because so few foods contain vitamin D, supplementation with vitamin D should be recommended to bridge this gap.","PeriodicalId":331461,"journal":{"name":"Food & Nutrition Journal","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127867119","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
Effect of the Pandemic on College Student Eating Habits 流感大流行对大学生饮食习惯的影响
Food & Nutrition Journal Pub Date : 2023-08-05 DOI: 10.29011/2575-7091.100167
Weaver, Scalera
{"title":"Effect of the Pandemic on College Student Eating Habits","authors":"Weaver, Scalera","doi":"10.29011/2575-7091.100167","DOIUrl":"https://doi.org/10.29011/2575-7091.100167","url":null,"abstract":"A survey of 359 College students was conducted to determine effects of the pandemic on eating habits. An online survey through Qualtrics™ was used to administer the survey. Participants stated that they ate more home-cooked meals, ate more snack foods and felt less comfortable eating at buffets/salad bars due to the pandemic. Overall, respondents did not eat more fruit/ vegetables, eat less meat, or feel less comfortable eating at a restaurant. However, there was a significant correlation due to gender in responses to eating more fruit/vegetables, eating more take-out food and feeling comfortable eating at a restaurant. Overall, gender had a significant effect on how college-age students changed their eating habits due to the pandemic","PeriodicalId":331461,"journal":{"name":"Food & Nutrition Journal","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122321546","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
Sensory Evaluation of Iron Fortified Tea 铁强化茶的感官评价
Food & Nutrition Journal Pub Date : 2023-06-23 DOI: 10.29011/2575-7091.100165
P. Mdoe, E. Mduma, L. Diosady
{"title":"Sensory Evaluation of Iron Fortified Tea","authors":"P. Mdoe, E. Mduma, L. Diosady","doi":"10.29011/2575-7091.100165","DOIUrl":"https://doi.org/10.29011/2575-7091.100165","url":null,"abstract":"Introduction: Iron deficiency is a major contributor to maternal mortality. As tea is widely consumed in East Africa, it is a candidate for iron fortification. Unfortunately, iron compounds for dark, poor tasting, non-bioavailable complexes with tea tannins. The effectiveness of technology developed at the University of Toronto for prevention of this reaction was tested by evaluating the acceptability of iron fortified tea by trained and consumer sensory panels. Methods: Ten panelists and 60 untrained participants (both male and female) of different social-economic backgrounds assessed iron fortified tea brewed by 4 local techniques, using the 9-point Hedonic scale at Haydom, Manyara Tanzania. Results: Majority of the panelists liked iron fortified tea prepared by brewing in a mixture of water, tea leaves and sugar in a tea pot, or by steeping the iron fortified tea brewed with or without milk. More than three-quarters of the participants were fond of the iron fortified tea appearance, however, most noted that the tea was blacker than tea commonly consumed in the area. All participants liked its taste and the aroma. Conclusion: The iron fortified tea was well accepted by average consumers at Haydom, despite noting the slight darkening of the tea colour. Implications: The results indicate","PeriodicalId":331461,"journal":{"name":"Food & Nutrition Journal","volume":"108 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116302656","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
Can the High Performance Liquid Chromatographic (HPLC) Tracing of Biophenols Guide the Choice of Extra Virgin Olive Oils (EVOO) To Be Con-sumed “Raw”? 生物酚的高效液相色谱(HPLC)示踪能指导选择“生”消费的特级初榨橄榄油(EVOO)吗?
Food & Nutrition Journal Pub Date : 2023-05-30 DOI: 10.29011/2575-7091.100164
Flavio Di Gregorio
{"title":"Can the High Performance Liquid Chromatographic (HPLC) Tracing of Biophenols Guide the Choice of Extra Virgin Olive Oils (EVOO) To Be Con-sumed “Raw”?","authors":"Flavio Di Gregorio","doi":"10.29011/2575-7091.100164","DOIUrl":"https://doi.org/10.29011/2575-7091.100164","url":null,"abstract":"Extra Virgin Olive Oil (EVO) represents the main lipid intake of the Mediterranean Diet. It is considered a functional food as it is rich in polyphenols and antioxidant molecules, having multiple nutraceutical properties and being responsible for its bitter and spicy taste. Our body needs these EVO molecules, especially when taken “raw”, while cooking tends to denature them. These water-soluble polyphenols together with the fat-soluble Vitamin E represent EVOO’s antioxidant apparatus that protects the fat mass. EVOOs oxidize naturally and progressively, so their shelf life is of 18 months. In order to maintain their functional and nutritional properties, EVOOs must be stored away from light, heat and air, since its oxidation would accelerate. Prolonged exposure on the shelf would therefore cause a rapid impoverishment of its antioxidant defense system, producing rancidity in the taste and the formation of free radicals, which are harmful molecules to our body.","PeriodicalId":331461,"journal":{"name":"Food & Nutrition Journal","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132460978","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
Beta-Hydroxybutyrate Ketone Salt Supplement Alters Energy Metabolism, Blood Glucose and Ketone Levels But Not Appetite or Energy Intake 补充β -羟基丁酸酮盐可以改变能量代谢、血糖和酮水平，但不会改变食欲或能量摄入
Food & Nutrition Journal Pub Date : 2023-01-24 DOI: 10.29011/2575-7091.100157
{"title":"Beta-Hydroxybutyrate Ketone Salt Supplement Alters Energy Metabolism, Blood Glucose and Ketone Levels But Not Appetite or Energy Intake","authors":"","doi":"10.29011/2575-7091.100157","DOIUrl":"https://doi.org/10.29011/2575-7091.100157","url":null,"abstract":"","PeriodicalId":331461,"journal":{"name":"Food & Nutrition Journal","volume":"200 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114750990","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
Gut function restoration by indigenous cow milk in gut inflammation by peptidoglycan from Staphylococcus aureus via regulating NF-kB 天然牛奶通过调节NF-kB在金黄色葡萄球菌肽聚糖引起的肠道炎症中恢复肠道功能
Food & Nutrition Journal Pub Date : 2022-12-25 DOI: 10.29011/2575-7091.100156
{"title":"Gut function restoration by indigenous cow milk in gut inflammation by peptidoglycan from Staphylococcus aureus via regulating NF-kB","authors":"","doi":"10.29011/2575-7091.100156","DOIUrl":"https://doi.org/10.29011/2575-7091.100156","url":null,"abstract":"","PeriodicalId":331461,"journal":{"name":"Food & Nutrition Journal","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122322401","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
Functional Gelato: “How to Reduce the Excessive Amount of Added Sugars, While Still Maintaining the Perfect Taste” 功能性冰淇淋:如何在保持完美口感的同时减少过量的添加糖
Food & Nutrition Journal Pub Date : 2022-12-25 DOI: 10.29011/2575-7091.100154
{"title":"Functional Gelato: “How to Reduce the Excessive Amount of Added Sugars, While Still Maintaining the Perfect Taste”","authors":"","doi":"10.29011/2575-7091.100154","DOIUrl":"https://doi.org/10.29011/2575-7091.100154","url":null,"abstract":"","PeriodicalId":331461,"journal":{"name":"Food & Nutrition Journal","volume":"65 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127908908","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
Effect of Dietary Supplementation and Intranasal Administration of Soybean Extract on Resistance to Influenza Virus Infection in Mice 饲粮补充和鼻灌给大豆提取物对小鼠抗流感病毒感染的影响
Food & Nutrition Journal Pub Date : 2022-12-20 DOI: 10.29011/2575-7091.100155
Miyu Nakayama, Emiko Nagai, Kae Yoshioka, Yuka Horio, Ryosuke Morimoto, Ritsuko Koketsu, Yoshinobu Okuno, Toshiki Enomoto, Hiroshi Inui, Katsuhiko Yoshizawa, Yuji Isegawa
{"title":"Effect of Dietary Supplementation and Intranasal Administration of Soybean Extract on Resistance to Influenza Virus Infection in Mice","authors":"Miyu Nakayama, Emiko Nagai, Kae Yoshioka, Yuka Horio, Ryosuke Morimoto, Ritsuko Koketsu, Yoshinobu Okuno, Toshiki Enomoto, Hiroshi Inui, Katsuhiko Yoshizawa, Yuji Isegawa","doi":"10.29011/2575-7091.100155","DOIUrl":"https://doi.org/10.29011/2575-7091.100155","url":null,"abstract":"of Dietary","PeriodicalId":331461,"journal":{"name":"Food & Nutrition Journal","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124347359","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
Quality Aspects of Pre-Treated Potato Tubers (Solanum tuberosum L.) After Boiling and Warm-Holding 预处理马铃薯块茎的质量分析煮沸后保温
Food & Nutrition Journal Pub Date : 2022-06-12 DOI: 10.29011/2575-7091.100148
{"title":"Quality Aspects of Pre-Treated Potato Tubers (Solanum tuberosum L.) After Boiling and Warm-Holding","authors":"","doi":"10.29011/2575-7091.100148","DOIUrl":"https://doi.org/10.29011/2575-7091.100148","url":null,"abstract":"","PeriodicalId":331461,"journal":{"name":"Food & Nutrition Journal","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115136169","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 Role of Prebiotics and Probiotics in Human Health: A Systematic Review with a Focus on Gut and Immune Health 益生元和益生菌在人体健康中的作用:以肠道和免疫健康为重点的系统综述
Food & Nutrition Journal Pub Date : 2022-05-31 DOI: 10.29011/2575-7091.100245
G. Jenkins, Pamela Mason, Brecon UK Researcher
{"title":"The Role of Prebiotics and Probiotics in Human Health: A Systematic Review with a Focus on Gut and Immune Health","authors":"G. Jenkins, Pamela Mason, Brecon UK Researcher","doi":"10.29011/2575-7091.100245","DOIUrl":"https://doi.org/10.29011/2575-7091.100245","url":null,"abstract":"Probiotics, and more recently prebiotics, are the subject of increasing research for an understanding of their impact on the gut microbiota, gut health and immune health. The science is advancing, with benefits of probiotics in certain types of diarrhoea, inflammatory bowel disease, irritable bowel syndrome, and also eczema in children well established. The study of the gut microbiota is leading to the discovery of potential benefits in organs beyond the gut including the brain, cardiometabolic system, the lungs, the eyes and the oral cavity. Researchers are beginning to understand the mechanisms by which these health outcomes occur and are obtaining clinical evidence supporting these newly emerging areas. This review describes the concept of probiotics and prebiotics, explains the importance of the gut microbiota in health and disease and discusses the role of probiotics in gut and immune health as well as clinical evidence-based interventions with probiotic and prebiotic supplements.","PeriodicalId":331461,"journal":{"name":"Food & Nutrition Journal","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129743836","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: 4
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