Forum of Nutrition最新文献

{"title":"Adulteration of foodstuffs: from misleading to poisoning. Experiences of a new EU member state (Hungary) on the threshold of market economy.","authors":"Diána Bánáti","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>The increasing number of food producers, and the outstanding amount of import foodstuffs enables the producers to mislead and cheat consumers. To differentiate those who take advantage of legal rules from the ones who commit food adulteration is very difficult. The consciousness of consumers would be crucial. However, how can we expect consequent behavior from them regarding controversial issues emerging day by day? In addition, ignorance and unfair market behavior may endanger consumer health and misleading can lead to poisoning. So we need sanctions and judicial penalties with an adequate restraining force to halt this process.</p>","PeriodicalId":55148,"journal":{"name":"Forum of Nutrition","volume":" 57","pages":"124-34"},"PeriodicalIF":0.0,"publicationDate":"2005-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"24950891","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":"Fat intake, diet variety and health promotion.","authors":"I Elmadfa,&nbsp;H Freisling","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>Different epidemiological studies indicated that the optimization of diet and nutrition combined with healthy life style can decrease the risk and even lead to amelioration of various noncommunicable diseases. Promising food-based dietary guidelines have been recommended in order to improve the nutritional and health status. One of the most popular recommendations is related to the amount (less fat and fat-rich foods) and type of the dietary fat component (less saturated, more polyunsaturated fatty acids, lower n-6:n-3 ratio). An overview on the nutrient intake among different age groups in Austria shows that the general consumption of some food groups--especially those rich in carbohydrates--is too low and that the intake of fat is far beyond the recommended amount of 30% of total energy (E%). The results of the 24-hour recall made among Austrian adults (n = 2,585) showed that about 18% of this population group had a fat intake of 30-35 E%, whereas 60% had an intake higher than 35 E%. Only 24% of the female and male adults had a fat intake lower than 30 E%. A result of this high proportion of fat--in the form of foods rich in fat--in the average total energy consumption is a too low intake of carbohydrates, and foods rich in carbohydrates, respectively. An increasing fat intake is associated with an increasing intake of some nutrients such as vitamin A, E, calcium and zinc, but a decreasing intake of other nutrients like vitamin C, folate, carotenoids and others. The diversity of foods consumed during a day increases with decreasing amount of fat in the diet of adults. People with a high amount of fat in their daily diet show a lower intake of vegetables and fruit, cereal products, carotenoids, folates and dietary fibers, but a higher intake of meat and meat products, milk and milk products, sweets and flummeries as well as saturated fatty acids (SFA) and cholesterol. Of course, a higher variety of food items in the daily diet should not be associated with a higher energy intake. Thus, foods with a high nutrient density (vegetables, fruits, low-fat milk products, whole grain cereals, legumes etc.) are recommended. Finally, it has to be annotated that a high diversity in the daily diet with reduced fat and SFA intake allows a sufficient nutrient intake and is an important approach for health promotion.</p>","PeriodicalId":55148,"journal":{"name":"Forum of Nutrition","volume":" 57","pages":"1-10"},"PeriodicalIF":0.0,"publicationDate":"2005-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"24950434","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":"Health effects of phytoestrogens.","authors":"Francesco Branca, Stefano Lorenzetti","doi":"10.1159/000083773","DOIUrl":"10.1159/000083773","url":null,"abstract":"<p><p>Phytoestrogens are naturally occurring plant-derived phytochemicals, whose common biological roles are to protect plants from stress or to act as part of a plant's defense mechanism. Although composed of a wide group of nonsteroidal compounds of diverse structure, phytoestrogens have been shown to bind estrogen receptors and to behave as weak agonist/antagonist in both animals and humans. Phytoestrogens include mainly isoflavones (IF), coumestans, and lignans. These compounds are known to be present in fruits, vegetables, and whole grains commonly consumed by humans. IF are found in legumes--mainly soybeans--whereas flaxseed is a major source of lignans, and coumestans are significantly present in clover, alfalfa and soybean sprouts. 8-Prenyl flavonoids are common in vegetables. Bioavailability of IF requires an initial hydrolysis of the sugar moiety by intestinal beta-glucosidases to allow the following uptake by enterocytes and the flow through the peripheral circulation. Following absorption, IF are then reconjugated mainly to glucuronic acid and to a lesser degree to sulphuric acid. Gut metabolism seems key to the determination of the potency of action. Several epidemiological studies correlated high dose consumptions of soy IF with multiple beneficial effects on breast and prostate cancers, menopausal symptoms, osteoporosis, atherosclerosis and stroke, and neurodegeneration. For the relief of menopausal symptoms a consumption of 60 mg aglycones/day has been suggested; for cancer prevention a consumption between 50 and 110 mg aglycones/day is considered beneficial to reduce risks of breast, colon and prostate cancer; to decrease cardiovascular risk a minimum intake of 40-60 mg aglycones/day, together with about 25 g of soy protein has been suggested. For improvement in bone mineral density, 60-100 mg aglycones/day for a period of at least 6-12 months could be beneficial.</p>","PeriodicalId":55148,"journal":{"name":"Forum of Nutrition","volume":" 57","pages":"100-11"},"PeriodicalIF":0.0,"publicationDate":"2005-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1159/000083773","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"24950889","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":"Exploitation of convenience food in view of a diet diversification for better nutrition.","authors":"E Berghofer","doi":"10.1159/000083774","DOIUrl":"https://doi.org/10.1159/000083774","url":null,"abstract":"<p><p>Social and economic changes as well as technological innovations in recent years, have caused dramatic changes regarding the kind of nutrition supply observed. The provoking question now is, if a recommendable nutrition and diet diversification is possible with the convenience products available on the market at present. Depending on the degree of cooking or preparation the following convenience steps can be differentiated: initial grade--ready-for-kitchen processing--ready-to-cook--ready-to-mix--ready-to-heat--ready-to-eat. Various preservation strategies can be applied to the food products of each step. In order to keep the nutritional and sensory quality of the food product, these necessary preservation methods should, of course, be as gentle as possible. On each convenience-step a large variety of products exists. By separation of preparation from consumption and the therefore necessary preservation methods, these products are available throughout the whole year. Seasonal limitations are less important, which enhances diet diversification. On the other hand, an impoverishment in raw materials occurs due to the existing concentration tendencies in food production and especially in food trade.</p>","PeriodicalId":55148,"journal":{"name":"Forum of Nutrition","volume":" 57","pages":"112-23"},"PeriodicalIF":0.0,"publicationDate":"2005-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1159/000083774","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"24950890","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":"Diversification in indigenous and ethnic food culture.","authors":"Mark L Wahlqvist","doi":"10.1159/000083768","DOIUrl":"https://doi.org/10.1159/000083768","url":null,"abstract":"<p><p>A diversified food supply is contingent on underlying biodiversity in the locality where one lives or at a distance from it, if trade routes are established. Indigenous people generally settled at the water's edge so that aquatic foods made up part of their diversified diet, with the rest of the diversity dependent on how much they hunted and gathered, on herded animals, engagement in subsistence agriculture, the ability to process and preserve food and/or food commodities traded. The rapid urbanization of much of the world's population distances people from the origin of their food, the understanding of the required commodities in the human diet (e.g., aquatic food, plant foods, lean animal foods, what animals are fed, basics of freshness). At the same time, adequacy of food intake may be more reliably achieved when the food supply can continue irrespective of season, climate or distant conflict. Urban gardens partly rectify this discord between urbanization and a genuinely varied diet, replaced by purported variety where the same basic commodity is presented in many different forms (e.g., wheat grains such as bread, breakfast cereal of various kinds, pasta and baked goods). However, diversified processing may 'dilute out' health adverse techniques. The health benefits of a diversified diet relate in part to the environmental integrity, which the required biodiversity provides, in part to minimizing adverse factors, which may exceed acceptable thresholds in a narrow diet, and to the need for the wide spectrum of food components, macronutrients, micronutrients and phytochemicals, which Homo sapiens' physiology requires. Whilst most food diversity is attributable to plant sources, animal sources often provide significant nutritional security (e.g., fish and eggs for vitamin D, fish for n-3 fatty acids, lean meat for iron and zinc and in readily assimilable forms). Food diversity assumes greater importance with aging populations as their physical activity usually (if not necessarily) declines and the required food component diversity of the diet increases correspondingly. There are ways in which the required food diversity (probably 20-30 biologically different distinct foods over the course of a week) can be reduced. This is by the inclusion of more food component dense foods--like fish, lean meat, eggs, seeds and nuts. Not only does food diversity have relevance in a public health and food policy sense, but also in individual counseling in clinical practice. Assessment of a patient's food variety can be rapid and semi-quantitative, encouraging small and consequential changes in diet. When ethnicity is taken into account, in the clinical setting, this process can be even more rewarding for the practitioner and patient.</p>","PeriodicalId":55148,"journal":{"name":"Forum of Nutrition","volume":" 57","pages":"52-61"},"PeriodicalIF":0.0,"publicationDate":"2005-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1159/000083768","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"24950333","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":"Organic foods: do they have a role?","authors":"U Köpke","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>Nutritional quality is defined as the value of the product for the consumer's physical health, growth, development, reproduction and psychological or emotional well-being. This extended definition of nutritional quality can be divided into two terms. One term is for the effects of food determined by its substance, i.e., the sum of all ingredients, beneficial and harmful compounds and their nutritional (or biological) aspects. As a function of inherent inconsistencies ranging from soil and climate differences to effects of cultivars, seasons and agricultural practices, differences in desirable ingredients are less pronounced compared with undesirable ingredients. Where differences are detected, the higher product quality is mostly found in organic produce. A potential advantage of organic agriculture in producing healthy foods is based on higher concentrations of beneficial secondary plant substances in organically grown crops compared to nonorganically grown crops. The second term of nutritional quality covers the feelings of well-being (or indisposition) that certain foods can induce in consumers. Organic agriculture has been confirmed as environmentally sound and more sustainable than mainstream agriculture. Related to this knowledge, the consumer's well-being is based on indulgence and the certainty that by purchasing, eating and enjoying organic food, one has contributed to a better future and an improved environment. These effects with their social implications along with improved animal welfare may, in the end, be more important than any measurable contribution of balanced Western diets to individual nutritional health.</p>","PeriodicalId":55148,"journal":{"name":"Forum of Nutrition","volume":" 57","pages":"62-72"},"PeriodicalIF":0.0,"publicationDate":"2005-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"24950334","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":"European nutrition and health report 2004.","authors":"I Elmadfa,&nbsp;E Weichselbaum,&nbsp;J König,&nbsp;Remaut de Winter A-M,&nbsp;E Trolle,&nbsp;I Haapala,&nbsp;U Uusitalo,&nbsp;L Mennen,&nbsp;S Hercberg,&nbsp;G Wolfram,&nbsp;A Trichopoulou,&nbsp;A Naska,&nbsp;V Benetou,&nbsp;E Kritsellis,&nbsp;I Rodler,&nbsp;G Zajkás,&nbsp;F Branca,&nbsp;P D'Acapito,&nbsp;K-I Klepp,&nbsp;A Ali-Madar,&nbsp;M D V De Almeida,&nbsp;E Alves,&nbsp;S Rodrigues,&nbsp;L Sarra-Majem,&nbsp;B Roman,&nbsp;M Sjöström,&nbsp;E Poortvliet,&nbsp;B Margetts","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":55148,"journal":{"name":"Forum of Nutrition","volume":" 58","pages":"1-220"},"PeriodicalIF":0.0,"publicationDate":"2005-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"25121166","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":"Age and gender dependent profile of food choice.","authors":"Joachim Westenhoefer","doi":"10.1159/000083753","DOIUrl":"https://doi.org/10.1159/000083753","url":null,"abstract":"<p><p>Several studies have described remarkable differences in food choice between men and women. Consistently, women are reported to have higher intakes of fruit and vegetables, higher intakes of dietary fiber and lower intakes of fat. In accordance with such more healthy food choice, women usually attach greater importance to healthy eating. In addition, the motivation of weight control is more prominent in women and they are more likely to diet or restrain their eating behavior. Recently, studies found that health beliefs and weight control motivation may explain up to 50 percent of gender differences in food choice. In addition, less healthy food choice profiles of men may be related to their poorer nutritional knowledge. However, health beliefs, eating attitudes and dieting appear to be phenomena which vary throughout the life span. In growing older, changes in the chemosensory perceptual systems play an important role in food choice. The decline of gustatory and--perhaps even more pronounced--in olfactory function may lead to a decrease of the pleasantness of food, thus limiting the reinforcing properties of food intake which eventually results in a decrease of appetite, often reported in elderly people. In addition, there are some indications that sensory-specific satiety diminishes with age. Sensory-specific satiety is the reduction in the pleasantness of food as it is consumed. This decrease of pleasantness usually motivates the choice of other foods and therefore, a varied diet. Therefore, the decrease of sensory-specific satiety may in part explain the limited variety of the diet sometimes seen in elderly people. However, lifestyle, socio-economic situation and other variables may limit the influence of such physiological changes and help to maintain an adequate food intake despite these age-related processes.</p>","PeriodicalId":55148,"journal":{"name":"Forum of Nutrition","volume":" 57","pages":"44-51"},"PeriodicalIF":0.0,"publicationDate":"2005-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1159/000083753","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"24950332","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 role of fortified foods--situation in Austria.","authors":"Karl-Heinz Wagner,&nbsp;Doris Blauensteiner,&nbsp;Isabel Schmid,&nbsp;Ibrahim Elmadfa","doi":"10.1159/000083771","DOIUrl":"https://doi.org/10.1159/000083771","url":null,"abstract":"<p><strong>Aims: </strong>Nutritional surveys in several countries worldwide showed an inadequate intake of some micronutrients. A possibility to challenge this development is the fortification of selected foods with micronutrients. The aim of this study was to evaluate the situation of food fortification in Austria and to elucidate to what extent added nutrients contribute to the daily nutrient intake.</p><p><strong>Methods: </strong>The amount of fortification was observed by inspections of supermarkets and retail outlets over a period of 4 months. The intake and contribution to the daily nutrient intake of fortified nutrients of Austrian adults (n = 1,700) was evaluated with 24-hour recalls (together with a food frequency questionnaire).</p><p><strong>Results: </strong>Altogether 470 fortified products have been found and classified into baby products, beverages, sweets, cereals, milk products, edible fats, and salt. Highest frequency of nutrient added was found for vitamin C (73%), B6 (43%) and niacin (37%). Calcium (23%) was the most added mineral and trace element. The contribution of fortified foods to the daily micronutrient intake was up to 40 and 10% for vitamins and minerals, respectively, for the total group. When only considering the subgroup of people who are buying fortified foods (users; n = 934) the contribution increases up to 74 and 19% for vitamins and minerals, respectively. No risk of an overdose of nutrients has been observed through food fortification.</p><p><strong>Conclusion: </strong>Food fortification is commonly used in Austria, although not selectively. The only one mandatory is the fortification of salt with iodine. Fortified nutrients contribute variably to the daily nutrient intake, in particular, for users of fortified products, a risk of an overdosed intake was not found.</p>","PeriodicalId":55148,"journal":{"name":"Forum of Nutrition","volume":" 57","pages":"84-90"},"PeriodicalIF":0.0,"publicationDate":"2005-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1159/000083771","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"24950336","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":"Attitudes of Austrian adults to the consumption of fruits and vegetables.","authors":"Petra Rust,&nbsp;Ibrahim Elmadfa","doi":"10.1159/000083772","DOIUrl":"https://doi.org/10.1159/000083772","url":null,"abstract":"<p><strong>Background: </strong>Epidemiological studies confirm that high fruit and vegetable intake correlates with a reduced risk of cardiovascular disease, various kinds of cancer and other disease. Based on these results authorized bodies worldwide recommend to eat more fruits and vegetables, e.g., the 'five a day' campaign.</p><p><strong>Subjects and methods: </strong>Through 24-hour dietary recalls (studies 2000-02) the intake of 2,318 Austrian adults (19-65 years) were examined. 38.5% participants were male and 61.5% female.</p><p><strong>Results: </strong>Austrian adults consume on average 248 +/- 316 g vegetables per day. The most popular vegetables are leafy, fruit and root vegetables. Pulses are seldom eaten. Women consume (252 +/- 184 g) slightly more vegetables than men (242 +/- 192 g). One fourth (26%) of the investigated subjects eat lower than 100 g vegetables, 21% consume amounts between 100 and 200 g and more than half (53%) eat more than 200g daily. Approximately half of the vegetable intake is consumed fresh and the other cooked, frozen vegetables are not often used by our study subjects. The daily intake of fruit is about 119 +/- 156 g. Men consume significantly lower quantities (107 +/- 159 g) of fruits than women (127 +/- 154 g) (p < 0.001). Half (51%) of the examined adults eat less than 100 g fruit per day, 23% between 100 and 200 g and only 26% more than the recommended 200 g. Most of the fruit is consumed fresh, frozen fruits and fruits in cans are not very popular. The favorite fruits are stone fruits, followed by citrus and berry fruits. Juice of fruits and vegetables was consumed in amounts of 56.7 +/- 151.3 ml/day. The daily intake of fruit and vegetable nectar is about 130.0 +/- 264.9 ml. If the amounts of juice and nectar are added to the average intake of fruit and vegetables, the whole quantity of fruit and vegetable intake is satisfying.</p><p><strong>Conclusion: </strong>Our survey shows that the investigated Austrian adults are not far away from reaching the minimum goal of 400 g fruit and vegetable intake per day. Nevertheless, 16% consumed less than 200 g vegetables and fruit. To improve health benefits, a higher intake of varied fruit and vegetables should be achieved.</p>","PeriodicalId":55148,"journal":{"name":"Forum of Nutrition","volume":" 57","pages":"91-9"},"PeriodicalIF":0.0,"publicationDate":"2005-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1159/000083772","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"24950337","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}