Food chemistry advances最新文献_第7页

A review on probiotics and dietary bioactives: Insights on metabolic well-being, gut microbiota, and inflammatory responses 益生菌和膳食生物活性物质综述：对代谢健康、肠道微生物群和炎症反应的见解

Food chemistry advances Pub Date : 2025-02-11 DOI: 10.1016/j.focha.2025.100919

Alice Njolke Mafe , Great Iruoghene Edo , Osamah S. Majeed , Tayser Sumer Gaaz , Patrick Othuke Akpoghelie , Endurance Fegor Isoje , Ufuoma Augustina Igbuku , Joseph Oghenewogaga Owheruo , Rapheal Ajiri Opiti , Yasal Garba , Arthur Efeoghene Athan Essaghah , Dina S. Ahmed , Huzaifa Umar

{"title":"A review on probiotics and dietary bioactives: Insights on metabolic well-being, gut microbiota, and inflammatory responses","authors":"Alice Njolke Mafe , Great Iruoghene Edo , Osamah S. Majeed , Tayser Sumer Gaaz , Patrick Othuke Akpoghelie , Endurance Fegor Isoje , Ufuoma Augustina Igbuku , Joseph Oghenewogaga Owheruo , Rapheal Ajiri Opiti , Yasal Garba , Arthur Efeoghene Athan Essaghah , Dina S. Ahmed , Huzaifa Umar","doi":"10.1016/j.focha.2025.100919","DOIUrl":"10.1016/j.focha.2025.100919","url":null,"abstract":"<div><div>This review explores the impact of probiotics and dietary bioactives on gut microbiota, inflammatory responses, and metabolic well-being. It emphasizes how these bioactive components, particularly probiotics, influence gut health by modulating the gut microbiota, a vital ecosystem of microorganisms that play a key role in health. The paper investigates the mechanisms through which probiotics and bioactives, found in both traditional and contemporary foods, support gut health and combat metabolic disorders. It highlights the various types of probiotics in foods, their effects on immune function, and their role in regulating inflammatory response and metabolic well-being. By examining the connections between probiotics, gut microbiota, and outcomes such as digestive health, immune function, and metabolic well-being, this review identifies conditions where probiotics show potential benefits. It also addresses hurdles, including variability in strain effectiveness and dosage, and outlines future research areas, particularly personalized probiotic approaches. The paper concludes with a summary of key insights, underscoring the importance of probiotics and dietary bioactives in food systems to improve health and prevent metabolic diseases.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100919"},"PeriodicalIF":0.0,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379153","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

Quantitative estimation of pharmacologically relevant phenolic compounds in olive oils harvested in Jabal Al Akhdar in Oman

Food chemistry advances Pub Date : 2025-02-10 DOI: 10.1016/j.focha.2025.100922

Zakiya H. Al-Hashmi , Haider A. Al-Lawati , FakhrEldin O. Suliman , Javad Hassanzadeh , Ghanim Salim Said Aal-Thani , Ali Saleh Al Forqani , Ahmed Rashid Al Fahdi

{"title":"Quantitative estimation of pharmacologically relevant phenolic compounds in olive oils harvested in Jabal Al Akhdar in Oman","authors":"Zakiya H. Al-Hashmi , Haider A. Al-Lawati , FakhrEldin O. Suliman , Javad Hassanzadeh , Ghanim Salim Said Aal-Thani , Ali Saleh Al Forqani , Ahmed Rashid Al Fahdi","doi":"10.1016/j.focha.2025.100922","DOIUrl":"10.1016/j.focha.2025.100922","url":null,"abstract":"<div><div>Extra virgin olive oil (EVOO) is widely acknowledged for its health-promoting properties due to its rich composition. For example, certain phenolic compounds (PCs) present in EVOO, including hydroxytyrosol and tyrosol, oleacein, and oleocanthal (OHTs), are recognized for their superb pharmacological impacts. Herein, EVOO samples extracted from olives harvested in Jabal Al Akhdar (JA), Oman, were analyzed for their levels of OHTs. The study included six varieties of EVOO -Carotina, Kalamata, Picual, Dolce, Arbequina, and Karonaki- collected from Riyad Al Jabal Farm (RJ), administrated by the Royal Court. Identification of OHTs was carried out using liquid chromatography–tandem mass spectrometry (LC–MS/MS), and quantitative analysis was conducted using high-performance liquid chromatography (HPLC) coupled to a photodiode array detector (DAD). The method demonstrated strong linear relationships with a linear range between 0.2 and 40 mg kg<sup>−1</sup> for the four compounds. Results revealed that certain EVOO varieties such as Carotina (181.2 ± 0.1 mg kg<sup>−1</sup>), Kalamata (137.16 ± 0.09 mg kg<sup>−1</sup>), and Picual (107.7 ± 0.3 mg kg<sup>−1</sup>) exhibited the highest concentration of OHTs, making them preferred choices for cultivation in JA. Furthermore, the Folin–Ciocalteu (FC) method was used to estimate the total phenolic content, revealing that Picual and Carotina exhibited the highest levels compared to the other varieties.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100922"},"PeriodicalIF":0.0,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143418862","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

Titanium dioxide levels in food and other ingested consumer products: A systematic review 食品和其他摄入消费品中的二氧化钛含量：系统综述

Food chemistry advances Pub Date : 2025-02-10 DOI: 10.1016/j.focha.2025.100918

Sophie Van Den Neucker , Heidi Demaegdt , Roberto Cerina , Jan Mast , Alexander Grigoriev , Sofie De Broe , Karlien Cheyns

引用次数: 0

Exploring the physicochemical and phytochemical properties of Boka Saul: An indigenous Assamese rice variety

Food chemistry advances Pub Date : 2025-02-09 DOI: 10.1016/j.focha.2025.100920

Udayamathi Mohan , Shamitha Jayakumar , Sneha Nair Vasudevan , Rajamathanghi Rangaprabu , Hema MadhuriVeera , Yesodhaa Ravi , A Saravanaraj , Nadeem Siddiqui , Yuvaraj Dinakarkumar

{"title":"Exploring the physicochemical and phytochemical properties of Boka Saul: An indigenous Assamese rice variety","authors":"Udayamathi Mohan , Shamitha Jayakumar , Sneha Nair Vasudevan , Rajamathanghi Rangaprabu , Hema MadhuriVeera , Yesodhaa Ravi , A Saravanaraj , Nadeem Siddiqui , Yuvaraj Dinakarkumar","doi":"10.1016/j.focha.2025.100920","DOIUrl":"10.1016/j.focha.2025.100920","url":null,"abstract":"<div><div>This study investigates the physiochemical and phytochemical properties of Boka Saul (BS) rice, an indigenous rice variety, its nutritional composition, agronomic potential, and crucial physicochemical attributes. The proximate analysis reveals key components such as carbohydrates (79.43 ± 0.42 g/100<em>g</em> ), protein (6.92 ± 0.38 g/100<em>g</em> ), low fat (0.57 ± 0.02 g/100<em>g</em> ), and fiber content (8.86 ± 0.22 g/100<em>g</em> ). Micronutrient levels, notably potassium (255.33 ± 1.53 mg/100 g), phosphorus (116.00 ± 1.73 mg/100 g), magnesium (30.33 ± 2.52 mg/100 g), calcium (7.43 ± 0.90 mg/100 g), and zinc (1.33 ± 0.21 mg/100 g), are also examined in detail. The physical characteristics of BS rice, encompassing 1000 grain weight (24.7 g), bulk density (734.3 kg/m<sup>3</sup>), true density (1574.57 kg/m<sup>3</sup>), porosity (53.33 %), and color value (whiteness: 22.86 %, transparency: 0.95), contribute to the rice's physical attributes. Gel consistency (25.5 mm), gelatinization temperature (69.54 °C), alkali spreading value (5), water uptake ratio (0.88), and cooking properties like length (940.00 ± 0.07 mm), breadth (340.00 ± 0.05 mm), cooking time (20 mins at 100 °C, 40–50 mins in normal water), and kernel elongation ratio (0.709) are analyzed. The amylose and amylopectin contents in BS rice was 21.63 ± 0.74 g/100 g and 78.40 ± 0.70 g/100 g respectively. This research offers a holistic understanding of the nutritional, physicochemical, and cooking properties of Boka Saul rice, contributing to its characterization and potential applications in food and agriculture.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100920"},"PeriodicalIF":0.0,"publicationDate":"2025-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419542","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

Characterization of brown rice flour, germinated soy flour and their blends: Application in formulation of idlis

Food chemistry advances Pub Date : 2025-02-06 DOI: 10.1016/j.focha.2025.100916

Bhavnita Dhillon , Aditi Sharma , Amritpal Kaur , Vinay Kumar Pandey , Karandeep Singh Sodhi , Sarvesh Rustagi , Asket Kaur , Raman Manoharlal , G.V.S. Saiprasad

{"title":"Characterization of brown rice flour, germinated soy flour and their blends: Application in formulation of idlis","authors":"Bhavnita Dhillon , Aditi Sharma , Amritpal Kaur , Vinay Kumar Pandey , Karandeep Singh Sodhi , Sarvesh Rustagi , Asket Kaur , Raman Manoharlal , G.V.S. Saiprasad","doi":"10.1016/j.focha.2025.100916","DOIUrl":"10.1016/j.focha.2025.100916","url":null,"abstract":"<div><div><em>Idli</em> is a fermented cereal product, traditionally produced from white rice. It is commonly consumed in the south Asian cuisine and is becoming popular worldwide due to globalization. In the present study, <em>idlis</em> were formulated by replacing white rice with blends of brown rice and germinated soy flour in various ratios <em>viz.</em> 100:0, 75:25, 50:50, 25:75, and 0:100, respectively. Different flour blends of brown rice and germinated soy flour were evaluated for physico-chemical, and antioxidant properties through the estimation of DPPH, ABTS<sup>+</sup>, FRAP, TPC and TFC. The inclusion of GSF in the brown rice flour enhanced the water absorption capacity (1.97–3.19 g/g), oil absorption capacity (1.03–1.31 g/g), and water solubility index (6.41–14.24 %) of the flour blends. The formulated <em>idlis</em> were also evaluated for physico-chemical and antioxidant properties as well as color characteristics and sensory attributes. There was an increase in fat (0.36–4.31 %), protein (3.67–16.68 %), ash (3–5.65 %), fiber (0.92–5.14 %) content of the formulated <em>idlis</em>. The sensory panel approved the inclusion of germinated soy flour up to a level of 50 % in the formulated <em>idlis</em>. It was concluded that inclusion of brown rice and germinated soy flour in <em>idlis</em> substantially enhanced their nutritional value and antioxidant content.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100916"},"PeriodicalIF":0.0,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143445750","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

Nutritional contribution of Coula edulis B. and Tetracarpidium conophorum M. A. to the Cameroon food composition table

Food chemistry advances Pub Date : 2025-02-06 DOI: 10.1016/j.focha.2025.100910

Talla Tagne Naccis, Kotue Taptue Charles, Fokou Elie

{"title":"Nutritional contribution of Coula edulis B. and Tetracarpidium conophorum M. A. to the Cameroon food composition table","authors":"Talla Tagne Naccis, Kotue Taptue Charles, Fokou Elie","doi":"10.1016/j.focha.2025.100910","DOIUrl":"10.1016/j.focha.2025.100910","url":null,"abstract":"<div><div>Several nutrient-rich resources of agrobiodiversity are underutilized or unknown and remain underexploited. This study aimed to determine the nutritional properties of <em>Coula edulis</em> (CE) and <em>Tetracarpidium conophorum</em> (TC), two non-timber forest products from Cameroon. Samples were analyzed using standard methods. TC was separated into two batches: one raw (TCNT) and the other precooked (TCPT) before analysis. The proximate results analysis showed that CE was significantly (<em>p</em> ≤ 0.05) higher in total sugar, total fiber and vitamin C. TCNT had significantly (<em>p</em> ≤ 0.05) the highest protein content while TCPT the highest fat content (40.121±0.2). The highest levels of lycopene, β-carotene and vitamin A were significantly found in TCPT. CE and TCPT could cover respectively 56.45 % and 31.35 % of the population's nutritional references in vitamin C and vitamin A. The anti-nutritional compounds had contents significantly (<em>p</em> ≤ 0.05) lower than the safety threshold. The mineral profile revealed the presence of ten minerals. The most abundant mineral were K followed by Ca in CE only. Fe was also higher in CE. All these samples had high energy values. These data obtained from <em>Coula edulis</em> and <em>Tetracarpidium conophorum</em> could be used to further enrich cameroonian food table composition.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100910"},"PeriodicalIF":0.0,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143331751","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

Quality improvement of plant-based white chocolate enriched with encapsulated blueberry juice

Food chemistry advances Pub Date : 2025-02-06 DOI: 10.1016/j.focha.2025.100917

Rossi Indiarto , Natallina Wiranto Putri , Fetriyuna Fetriyuna , Edy Subroto , Arif Nanda Irawan , Dimas Rahadian Aji Muhammad , Mohd Nizam Lani

{"title":"Quality improvement of plant-based white chocolate enriched with encapsulated blueberry juice","authors":"Rossi Indiarto , Natallina Wiranto Putri , Fetriyuna Fetriyuna , Edy Subroto , Arif Nanda Irawan , Dimas Rahadian Aji Muhammad , Mohd Nizam Lani","doi":"10.1016/j.focha.2025.100917","DOIUrl":"10.1016/j.focha.2025.100917","url":null,"abstract":"<div><div>White chocolate contains no cocoa solids, resulting in low antioxidant activity and limited suitability for vegans and lactose-intolerant individuals due to its dairy content. This study investigated the reformulation of white chocolate using almond milk (AM), soy protein isolate (SPI), and encapsulated blueberry juice (EBJ) in varying ratios to enhance its physicochemical, antioxidant, and sensory properties. The quality attributes evaluated included color, texture, polymorphism, particle size distribution, melting point, microstructure, protein content, fat content, phenolic content, flavonoid content, antioxidant activity, and sensory characteristics. The results indicated that substituting SPI and AM significantly affected the physicochemical and sensory characteristics, except for springiness, cohesiveness, and aroma. However, higher levels of SPI decreased product acceptability. Incorporating 10 % (w/w) EBJ into vegan white chocolate (VWC) significantly increased phenolic content from 11.75 to 18.57 mg GAE/100 g, total flavonoids from 3.88 to 11.03 mg QE/100 g, and DPPH IC₅₀ from 48.22 to 31.78 mg/ml. VWC exhibited desirable V(β) and VI(β) crystal forms, with median particle sizes (78.37–104.8 µm) comparable to those of commercial products. VWC was accepted by the panelists, with VWC1-EBJ (AM 25 % and EBJ 10 %) showing the best results across all tested parameters. Therefore, this research presents a promising chocolate formula that is both appealing and healthy, particularly for consumers seeking lactose-free and vegan products.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100917"},"PeriodicalIF":0.0,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143348429","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

Effect of gelling agents on the techno-functional, collagen bioavailability and phytochemical properties of botanic gummy jelly containing marine hydrolyzed collagen

Food chemistry advances Pub Date : 2025-02-04 DOI: 10.1016/j.focha.2025.100915

Yu Bin Lam, Anis Syafiqah Yusri, Norizah Mhd Sarbon

{"title":"Effect of gelling agents on the techno-functional, collagen bioavailability and phytochemical properties of botanic gummy jelly containing marine hydrolyzed collagen","authors":"Yu Bin Lam, Anis Syafiqah Yusri, Norizah Mhd Sarbon","doi":"10.1016/j.focha.2025.100915","DOIUrl":"10.1016/j.focha.2025.100915","url":null,"abstract":"<div><div>The trend of incorporating traditional herbal medicine, also known as <em>Jamu</em>, to enhance gummy jelly quality in terms of taste, texture, and nutritional properties. This study developed the botanic gummy jelly using different ratios of pectin and gelatin as gelling agents, along with 3% (w/v) of <em>'Jamu'</em> in constant amounts (3 mL) for each formulation and marine collagen, to determine its techno-functional, collagen bioavailability, and phytochemical properties. The different pectin-to-gelatin ratios were presented as Formulations A (0:10), B (0.5:9.5), C (1:9), D (1.5:8.5), and E (2:8). The results show that the increased pectin-to-gelatin ratio significantly increased the water activity, moisture content, and total soluble solids. In contrast, the pH value, hardness, gumminess, and chewiness decreased. The different pectin-to-gelatin ratios also influenced the gummy jelly's rheological properties. In terms of phytochemical contents, the total phenolic (1.80–2.54 mg GAE/g gummy), flavonoid (0.16–0.42 mg QHE/g gummy), and tannin (10.87–71.83 mg TAE/g gummy) were decreased with the increased pectin to gelatin ratio. This study proved that an increased pectin-to-gelatin ratio improved botanic gummy jelly's techno-functionality, and collagen bioavailability.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100915"},"PeriodicalIF":0.0,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143348733","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

Untargeted metabolomics profiling for the geographical authentication of traditional pempek using high-resolution orbitrap mass spectrometry

Food chemistry advances Pub Date : 2025-02-04 DOI: 10.1016/j.focha.2025.100914

Agus Supriadi , Sherly Ridhowati , Daniel Saputra , Wulandari , Shanti Dwita Lestari

{"title":"Untargeted metabolomics profiling for the geographical authentication of traditional pempek using high-resolution orbitrap mass spectrometry","authors":"Agus Supriadi , Sherly Ridhowati , Daniel Saputra , Wulandari , Shanti Dwita Lestari","doi":"10.1016/j.focha.2025.100914","DOIUrl":"10.1016/j.focha.2025.100914","url":null,"abstract":"<div><div>The geographical authentication of traditional foods, such as Pempek, is increasingly important due to globalisation and rising consumer demand for product authenticity. Pempek, a traditional Indonesian dish, varies by region due to differences in fish species and local preparation methods. This study utilised untargeted metabolomics with High-Resolution Orbitrap Mass Spectrometry (HRMS) to identify metabolite markers associated with the geographical origin of Pempek. Samples from Palembang, Jambi, and other regions were analysed using chemometric techniques, revealing significant variations in metabolic profiles between these areas. The HRMS-based approach successfully detected region-specific markers and demonstrated its potential as a reliable method for geographical authentication, fostering confidence for the future of food authenticity. These findings contribute to preserving the cultural and economic significance of traditional foods like Pempek and highlight the broader application of metabolomics in food authentication.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100914"},"PeriodicalIF":0.0,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143377345","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

Dietary exposure to Arsenic, Cadmium, and lead amongst under-five Syrian refugee and Lebanese children in rural Lebanon

Food chemistry advances Pub Date : 2025-02-04 DOI: 10.1016/j.focha.2025.100909

Sara Daher, Fouad Ziade, Moomen Baroudi

{"title":"Dietary exposure to Arsenic, Cadmium, and lead amongst under-five Syrian refugee and Lebanese children in rural Lebanon","authors":"Sara Daher, Fouad Ziade, Moomen Baroudi","doi":"10.1016/j.focha.2025.100909","DOIUrl":"10.1016/j.focha.2025.100909","url":null,"abstract":"<div><div>The adverse effects of toxic elements exposure are more intense among infants and children compared with adults. A cross-sectional study was conducted in 2019 among 743 Syrian refugee and Lebanese infant and young children in a rural area of North Lebanon (Akkar). Dietary assessment was conducted using the 24-hour dietary recall approach. Food products consumed by at least 10 % of the study population were identified (<em>n</em> = 12). Dietary exposure to arsenic, cadmium, and lead was assessed using the simple distribution approach with two scenarios: lower bound approach and upper bound approach; mean, 50th, 90th and 95th percentile exposure to toxic elements were calculated and compared to Health Based Guideline Values (HBGVs). Mean and 95th percentile dietary exposure of arsenic exceeded HBGVs, but not those for cadmium and lead which showed somewhat elevated exposure levels (reaching 78.5 %). Differences in dietary exposure between Syrian refugee and Lebanese infants and children were investigated and no significant differences were observed. Food products that contributed the most to toxic elements exposure were bread and infant formula among infants and bread and French fries among young children. Results observed in this study suggest the need for continuous toxic element dietary exposure monitoring of the studied groups.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100909"},"PeriodicalIF":0.0,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143178825","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