Replacement of glycaemic carbohydrates by inulin-type fructans from chicory (oligofructose, inulin) reduces the postprandial blood glucose and insulin response to foods: report of two double-blind, randomized, controlled trials.

PURPOSE: Inulin-type fructans are recognized as prebiotic dietary fibres and classified as non-digestible carbohydrates that do not contribute to glycaemia. The aim of the present studies was to investigate the glycaemic response (GR) and insulinaemic response (IR) to foods in which sucrose was partially replaced by inulin or oligofructose from chicory. METHODS: In a double-blind, randomized, controlled cross-over design, 40-42 healthy adults consumed a yogurt drink containing oligofructose or fruit jelly containing inulin and the respective full-sugar variants. Capillary blood glucose and insulin were measured in fasted participants and at 15, 30, 45, 60, 90, and 120 min after starting to drink/eat. For each test food, the incremental area under the curve (iAUC) for glucose and insulin was calculated and the GR and IR determined. RESULTS: Consumption of a yogurt drink with oligofructose which was 20% reduced in sugars significantly lowered the glycaemic response compared to the full-sugar reference (iAUC120min 31.9 and 37.3 mmol/L/min, respectively; p < 0.05). A fruit jelly made with inulin and containing 30% less sugars than the full-sugar variant likewise resulted in a significantly reduced blood glucose response (iAUC120min 53.7 and 63.7 mmol/L/min, respectively; p < 0.05). In both studies, the postprandial insulin response was lowered in parallel (p < 0.05). The reduction of postprandial glycaemia was positively correlated to the proportion of sugars replaced by inulin-type fructans (p < 0.001). CONCLUSIONS: In conclusion, the studies confirmed that substitution of glycaemic sugars by inulin or oligofructose from chicory may be an effective strategy to reduce the postprandial blood glucose response to foods.

Secular trends in salt and soy sauce intake among Chinese adults, 1997-2011.

Salt and soy sauce are the main ways of sodium intake in Chinese dietary. In this study, we used the data of the China Health and Nutrition Surveys to describe the secular trends of salt and soy sauce intake among Chinese adults from 1997 to 2011. Trends were tested by multiple linear regression models. During the past 14 years, the consumption of sodium, salt and soy sauce intake values decreased significantly across the six study periods (p < .0001) among both men and women. Averaged salt values decreased by 4.9 g/d in men and 4.1 g/d in women. Mean soy sauce intake values decreased by 9.0 g/d among men and 7.3 g/d among women. Similar significant trends were observed in all age groups, activity levels and regions (p < .0001).

Labelling completeness and sodium content of packaged foods in India.

OBJECTIVE: To estimate the proportion of products meeting Indian government labelling regulations and to examine the Na levels in packaged foods sold in India. DESIGN: Nutritional composition data were collected from the labels of all packaged food products sold at Indian supermarkets in between 2012 and 2014. Proportions of products compliant with the Food Safety Standards Authority of India (FSSAI) regulations and labelled with Na content, and mean Na levels were calculated. Comparisons were made against 2010 data from Hyderabad and against the UK Department of Health (DoH) 2017 Na targets. SETTING: Eleven large chain retail stores in Delhi and Hyderabad, India. SUBJECTS: Packaged food products (n 5686) categorised into fourteen food groups, thirty-three food categories and ninety sub-categories. RESULTS: More packaged food products (43 v. 34 %; P<0·001) were compliant with FSSAI regulations but less (32 v. 38 %; P<0·001) reported Na values compared with 2010. Food groups with the highest Na content were sauces and spreads (2217 mg/100 g) and convenience foods (1344 mg/100 g). Mean Na content in 2014 was higher in four food groups compared with 2010 and lower in none (P<0·05). Only 27 % of foods in sub-categories for which there are UK DoH benchmarks had Na levels below the targets. CONCLUSIONS: Compliance with nutrient labelling in India is improving but remains low. Many packaged food products have high levels of Na and there is no evidence that Indian packaged foods are becoming less salty.

Effect of whey protein and a free amino acid mixture simulating whey protein on measures of satiety in normal-weight women.

Dietary protein is considered more satiating than carbohydrate, and whey protein is more satiating than other protein sources. The purported satiating effect of whey protein may be due to direct effects of the unique mixture of proteins in whey, due to the effects of peptides released upon digestion and/or its amino acid composition. The objective of the present study was to compare the satiating effects of intact whey protein isolate (WPI) or a free amino acid mixture (AAM) simulating the amino acid composition of the WPI. A single-blind completely randomised block design included twenty, healthy, adult women (age 24·2 (sem 0·8) years) of normal weight (BMI 22·7 (sem 0·4) kg/m2). Following consumption of isoenergetic (approximately 1800 kJ) preload meals enriched (52 g amino acid equivalent) with WPI or AAM, consumption of an ad libitum test meal 120 min later and subjective feelings of appetite using visual analogue scales (VAS) were determined. There were no significant differences (P=0·24) in the ad libitum test meal intakes between the WPI (268·5 (sem 27·3) g) and the AAM (238·4 (sem 22·7) g) preload meals. Subjective VAS ratings of appetite did not differ significantly between the WPI and the AAM preload meals (P>0·05). Intact whey protein and a free AAM simulating the whey protein showed similar effects on satiety. This suggests that the satiating effect of whey protein may be related to its specific amino acid composition.

In vitro study on dental erosion caused by different vinegar varieties using an electron microprobe.

BACKGROUND: Among health-conscious individuals, including vegetarians, salads dressed with vinegar are frequently consumed. Dental erosion can also be caused by an acidic diet, and occurs with increasing tendency. The aim of this study was to analyze the erosive potential of vinegar varieties on human enamel samples. METHODS: A total of 30 vinegar varieties were selected. Enamel samples were prepared from human wisdom teeth, and the specially prepared enamel slices were incubated with 5 selected vinegars (Bio vinegar, pH = 3.1; raspberry vinegar, pH = 2.7; Condimento Balsamico, pH = 3.95; Ortalli Bianco Modena, pH = 2.7; Vinaigre de Jerez, pH = 2.9) for up to 8 hours. Controls were incubated with a 0.9% sodium chloride solution. The quantitative analysis of CaO, P2O5, F, MgO, Cl, and O in the enamel samples (incubation: 4, 8 hours) in various depths ranging from 7.5 - 105 microm was carried out using an electron probe micro-analyser (Jeol JXA 8900RL). Linear mixed models were fitted to analyze statistically relevant differences between the different vinegars at various depth levels. RESULTS: Incubating the enamel slices with the selected vinegars caused a release of minerals, which was dependent on time and type of vinegar. The vinegar Ortalli Bianco Modena led to a slight loss (1%) of the mineral CaO in a depth up to 20 microm, while the loss of minerals caused by raspberry vinegar in a depth of up to 30 microm was about 20% (4 hours). The greatest loss of the minerals was detected for the Bio Vinegar. After 8 hours incubation, a loss of minerals of about 20% in a depth of 45 microm and in a depth of 60 microm of 16% could be observed. Both, the Bio Vinegar and the raspberry vinegar led to a significantly higher loss of minerals (p < 0.0001) than all other tested vinegars. CONCLUSIONS: In this in vitro study, the erosive potential of different vinegar varieties on human enamel samples could be demonstrated. However, it must be considered that numerous modifying factors influence the enamel surface in vivo; therefore, a direct translation to in vitro conditions can only be done with caution.

Atypical sources of childhood lead poisoning in the United States: a systematic review from 1966-2006.

BACKGROUND: Lead poisoning from atypical sources, which excludes the well-established lead-based paint ingestions and exposure in occupational settings, are increasingly reported in medical literature. Our objective is to increase awareness on atypical sources of lead exposure and to formulate recommendations for their detection based on actual reported cases. METHODS: We systematically retrieved and reviewed reports on pediatric lead poisoning in the U.S. from atypical sources by searching Medline, Embase, CINAHL, Academic Search Premier, AltHealth, websites of state lead poisoning prevention programs, and the U.S. Consumer Product Safety Commission database for reports published from January 1966 to December 2006. RESULTS: We retrieved 28 published reports that met our inclusion criteria. Of these reports, 20 are case reports and 8 case series, documenting a total of 82 incidents of lead poisoning in children from atypical sources. CONCLUSION: There are varied sources of atypical lead exposure among U.S. children. The sources were grouped in the following categories based on their utility: fashion accessories, folk remedies, imported condiments & candies, pellets & bullets, and lastly, recreational & domestic items. Based on these findings, we have formulated a questionnaire that may assist in the identification of atypical lead sources in the home.

Total and Free Sugar Content of Pre-Packaged Foods and Non-Alcoholic Beverages in Slovenia.

Scientific evidence of the association between free sugar consumption and several adverse health effects has led many public health institutions to take measures to limit the intake of added or free sugar. Monitoring the efficiency of such policies and the amount of free sugar consumed requires precise knowledge of free sugar content in different food products. To meet this need, our cross-sectional study aimed at assessing free sugar content for 10,674 pre-packaged food items available from major Slovenian food stores during data collection in 2015. Together, 52.6% of all analyzed products contained free sugar, which accounted for an average of 57.5% of the total sugar content. Food categories with the highest median free sugar content were: honey and syrups (78.0 g/100 g), jellies (62.9 g/100 g), chocolate and sweets (44.6 g/100 g), jam and spreads (35.9 g/100 g), and cereal bars (23.8 g/100 g). Using year-round sales data provided by the retailers, the data showed that chocolate, sweets, and soft drinks alone accounted for more than 50% of all free sugar sold on the Slovenian market. The results of this study can be used to prepare more targeted interventions and efficient dietary recommendations.

Long-term effect of shoyu (Japanese soy sauce) on the gastric mucosa of the rat.

The long-term effect of shoyu (Japanese soy sauce) on the gastric mucosa was assessed in intact rats and in those with a fundusectomy. One hundred female 4-month-old Wistar rats were divided into 4 groups:intact and operated rats on a control diet and intact and operated rats on the same diet saturated with shoyu. The animals given shoyu were smaller than the controls; 15 intact rats receiving the sauce were healthy at 33 months compared with 7 controls. Only 9 of 50 operated rats lived 33 months. Breast tumors developed in 10 control rats but in none given shoyu. The distribution of other tumors was the same. Two malignant neoplasms appeared to originate in the perigastric tissues of operated rats: a reticulum cell sarcoma in the shoyu group and a lymphosarcoma in the control group. None involved the gastric mucosa. Most of the operated rats (with or without shoyu) developed small benign gastric tumors. Mucosal histology was well preserved in 22 intact rats on shoyu: In 15 it was normal, in 7 there was mucus loss and nuclear changes in the cells of the gastric pits; 2 of the 7 had mild gastritis. One intact control showed patchy mucus loss. Shoyu did not appear to be a carcinogen in the rat; its prolonged use impaired neither health nor longevity. Long-term use was associated with gastric mucus loss and nuclear changes in a few rats, occasionally with a mild gastritis.

Industrial processing of condiments and seasonings and its implications for micronutrient fortification.

Opportunities exist for micronutrient fortification of condiments and seasonings to combat vitamin or mineral deficiencies. This paper reviews the available technologies for industrial processing of condiments and seasonings and their fortification with micronutrients. The industrial processes to manufacture commonly consumed condiments and seasonings, such as soy sauce, bouillon cubes, fish sauce, spices, and other relevant products, are described. The impact of processing on fortification is evaluated, considering both the type of vehicle and the fortificant used. The analyzed technologies represent effective strategies for mineral fortification, particularly with iodine and iron. However, fortification with vitamins has been more challenging, owing to sensory changes of the finished product and a poor stability of the fortificant when using certain vehicles. Therefore, more studies are needed in this area in collaboration with governments, the food industry, and vitamin suppliers. Despite the technical difficulties encountered, the current processing technologies for the production of condiments and seasonings can be adapted and refined to allow their successful fortification with micronutrients.

Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry.

Consumption of biologically active amounts of omega-3 fatty acids is linked to improved human health, which has partly been attributed to their important role in brain development and cardiovascular health. Western diets are relatively low in omega-3 fatty acids and many consumers turn to supplements or functional foods to increase their intake of these healthy lipids. Fish oil is one of the most widely used sources of omega-3 fatty acid for supplementation and has greater health benefits than plant sources because of its higher concentration of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The incorporation of omega-3 fatty acids into foods and beverages is often challenging due to their low water-solubility, poor oxidative stability, and variable bioavailability. Nanoemulsions offer a promising way to incorporate omega-3 fatty acids into liquid food systems like beverages, dressing, sauces, and dips. Nanoemulsions are colloidal dispersions that contain small oil droplets (r<100 nm) that may be able to overcome many of the challenges of fortifying foods and beverages with omega-3 fatty acids. The composition and fabrication of nanoemulsions can be optimized to increase the chemical and physical stability of oil droplets, as well as to increase the bioavailability of omega-3 fatty acids.

Olive oil consumption and risk of type 2 diabetes in US women.

BACKGROUND: Olive oil has been shown to improve various cardiometabolic risk factors. However, to our knowledge, the association between olive oil intake and type 2 diabetes (T2D) has never been evaluated in the US population. OBJECTIVE: We aimed to examine the association between olive oil intake and incident T2D. DESIGN: We followed 59,930 women aged 37-65 y from the Nurses' Health Study (NHS) and 85,157 women aged 26-45 y from the NHS II who were free of diabetes, cardiovascular disease, and cancer at baseline. Diet was assessed by validated food-frequency questionnaires, and data were updated every 4 y. Incident cases of T2D were identified through self-report and confirmed by supplementary questionnaires. RESULTS: After 22 y of follow-up, we documented 5738 and 3914 incident cases of T2D in the NHS and NHS II, respectively. With the use of Cox regression models with repeated measurements of diet and multivariate adjustment for major lifestyle and dietary factors, the pooled HR (95% CI) of T2D in those who consumed >1 tablespoon (>8 g) of total olive oil per day compared with those who never consumed olive oil was 0.90 (0.82, 0.99). The corresponding HRs (95% CIs) were 0.95 (0.87, 1.04) for salad dressing olive oil and 0.85 (0.74, 0.98) for olive oil added to food or bread. We estimated that substituting olive oil (8 g/d) for stick margarine, butter, or mayonnaise was associated with 5%, 8%, and 15% lower risk of T2D, respectively, in the pooled analysis of both cohorts. CONCLUSIONS: Our results suggest that higher olive oil intake is associated with modestly lower risk of T2D in women and that hypothetically substituting other types of fats and salad dressings (stick margarine, butter, and mayonnaise) with olive oil is inversely associated with T2D.

Application of acid whey and set milk to marinate beef with reference to quality parameters and product safety.

BACKGROUND: The aim of the study was to evaluate the potential of acid whey and set milk as a marinade in the traditional production of fermented eye round. METHODS: Studies involved assaying pH value, water activity (aw), oxidation-reduction potential and TBARS value, colour parameters in CIE system (L*, a*, b*), assaying the number of lactic acid bacteria and certain pathogenic bacteria after ripening process and after 60-day storing in cold storage. Sensory analysis and analysis of the fatty acids profile were performed after completion of the ripening process. RESULTS: Analysis of pH value in the products revealed that application of acid whey to marinate beef resulted in increased acidity of ripening eye round (5.14). The highest value of the colour parameter a* after ripening process and during storage was observed in sample AW (12.76 and 10.07 respectively), the lowest on the other hand was observed in sample SM (10.06 and 7.88 respectively). The content of polyunsaturated fatty acids (PUFA) was higher in eye round marinated in acid whey by approx. 4% in comparison to other samples. CONCLUSIONS: Application of acid whey to marinade beef resulted in increased share of red colour in general colour tone as well as increased oxidative stability of the product during storage. It also increased the content of polyunsaturated fatty acids (PUFA) in the product. All model products had high content of lactic acid bacteria and there were no pathogenic bacteria such as: L. monocytogenes, Y. enterocolitica, S. aureus, Clostridium sp.

Effect of NaFeEDTA-fortified soy sauce on zinc absorption in children.

NaFeEDTA has been applied in many foods as an iron fortificant and is used to prevent iron deficiency in Fe-depleted populations. In China, soy sauce is fortified with NaFeEDTA to control iron deficiency. However, it is unclear whether Fe-fortified soy sauce affects zinc absorption. To investigate whether NaFeEDTA-fortified soy sauce affects zinc absorption in children, sixty children were enrolled in this study and randomly assigned to three groups (10 male children and 10 female children in each group). All children received daily 3 mg of (67)Zn and 1.2 mg of dysprosium orally, while the children in the three groups were supplemented with NaFeEDTA-fortified soy sauce (6 mg Fe, NaFeEDTA group), FeSO4-fortified soy sauce (6 mg Fe, FeSO4 group), and no iron-fortified soy sauce (control group), respectively. Fecal samples were collected during the experimental period and analyzed for the Zn content, (67)Zn isotope ratio and dysprosium content. The Fe intake from NaFeEDTA-fortified and FeSO4-fortified groups was significantly higher than that in the control group (P < 0.0001). The daily total Zn intake was not significantly different among the three groups. There were no significant differences in fractional Zn absorption (FZA) (P = 0.3895), dysprosium recovery (P = 0.7498) and Zn absorption (P = 0.5940) among the three groups. Therefore, NaFeEDTA-fortified soy sauce does not affect Zn bioavailability in children.

Mercury contamination and exposure assessment of fishery products in Korea.

In this study, total (T-Hg) and methyl mercury (Me-Hg) contamination was investigated in fishery products including canned fish, fish sauces, dried bonito and frozen tuna sashimi, collected from retail markets in Korea, to assess dietary exposure. Direct mercury analyser and gas chromatography-electron captured detector were employed to measure T-Hg and Me-Hg, respectively. The highest T-Hg and Me-Hg contamination was present in tuna sashimi, followed by dried bonito, respectively. Canned tuna showed more frequent detection and higher content than other canned fishery products. The weekly exposure estimate indicates that exposure to mercury from fishery products is safe, showing 2.59% provisional tolerable weekly intake (PTWI) for T-Hg, 1.82% PTWI for Me-Hg and 4.16% reference dose for Me-Hg. However, it should be addressed to monitor the mercury contamination in fish and fishery products regularly, to safeguard vulnerable population such as children, to limit intake of these food products.

Diet and nutrition in ulcer disease.

In this era of H2-inhibitors, the available evidence does not support the need to place peptic ulcer disease patients on restrictive diets. The major goal of diet is to avoid extreme elevations of gastric acid secretion and the direct irritation of gastric mucosa. In view of this, only slight modifications in the patient's usual diet are recommended. Table 1 depicts a sample menu for chronic peptic ulcer disease. Frequent milk ingestion as previously prescribed is not encouraged. This is owing to the transient buffering effect and significant gastric acid secretion effect of milk. The fat content of milk has no influence on these effects. Spices, in particular black pepper, red pepper, and chili powder, may produce dyspepsia. One study shows red chili powder to have no detrimental effect on duodenal ulcer healing. It has also been proposed that daily pepper ingestion may have a beneficial adaptive cytoprotective response. While still controversial and under evaluation, peptic ulcer patients should avoid any spice that causes discomfort, especially during exacerbation of peptic disease. Currently, studies indicate that it is prudent to avoid alcohol. This is especially true for the concentrated forms, such as 40% (80 proof) alcohol. Coffee should be avoided on the basis of its strong acid secretagogue property. Coffee can induce dyspepsia. Whether noncoffee caffeine-containing beverages (tea, soft drinks) induce peptic ulcer is unknown, but they are acid secretion stimulators. Decaffeinated coffee has an acid stimulating effect as well. It is reasonable to have peptic ulcer patients restrict decaffeinated coffee and all caffeine-containing beverages. There appears to be no evidence to restrict dietary fiber. Some fiber-containing foods may possess factors that are protective against ulcer disease. According to the Mayo Clinic Diet Manual, previously recommended small frequent feedings have not been shown to be more effective than three meals per day in the treatment of chronic peptic ulcer disease. This reference cites authorities advising against extra feedings because of increased acid secretion and unnecessary complication of eating patterns. However, some patients claim to be relieved of symptoms with more frequent feedings, especially during acute phases. Citric acid juices may induce reflux and cause discomfort in selective patients. Stomach distention with large quantities of food should be discouraged. Although there is now little role for dietary therapy, one should note that bland and ulcer diets probably are not detrimental to most persons if they are used for a short time and may have some psychological benefit.(ABSTRACT TRUNCATED AT 400 WORDS)

Investigation of soy sauce treated with nitrite in the chromosomal aberration test in vitro and the micronucleus test in vivo.

Soy sauce pretreated with 2300 ppm nitrite caused no more aberrations than did untreated soy sauce in the chromosomal aberration test in vitro using a Chinese hamster fibroblast cell line with or without S9 mixture. The aberration induction by soy sauce is likely to be caused by the 17% sodium chloride it contains. Soy sauce with or without pretreatment with 2300 ppm nitrite was orally given to ICR mice at a dose of 14 ml/kg body weight once or 6 ml/kg body weight/day for 5 consecutive days. This oral administration did not induce any significant increase in micronuclei in the micronucleus test in vivo.

Acute and chronic effects of a nutmeg extract on the toad heart.

Electrocardiographic and flexible suction electrode techniques were used to investigate the effects of a nutmeg extract on the toad heart. Acute treatment with the extract resulted in a dose-related sinus tachycardia, faster atrioventricular conduction speed and an increased amplitude of ventricular action potential. Chronic treatment resulted in sinus bradycardia and decreased amplitude and increased duration of ventricular action potential.

Contact and systemic contact-type dermatitis to spices.

Contact and systemic contact-type dermatitis reactions to spices such as nutmeg, mace, cardamom, curry, cinnamon, and laurel may be rare but may well be overlooked. In our experience, patch testing with these spices "as is" is very useful; if there is a positive reaction, testing with dilutions is helpful. Scratch-chamber testing often leads to false-positive irritant reactions. As Hjorth and Niinimäki have pointed out, a positive test to balsam of Peru may indicate a spice allergy, but the absence of such a reaction does not rule it out. In all the cases in our experience, the careful drafting of the anamnesis or case history was critical in the diagnosis.

Spicy meal disturbs sleep: an effect of thermoregulation?

Tabasco sauce and mustard taken with the evening meal markedly disturbed sleep of six, young, healthy male subjects; reducing slow wave and stage 2 sleep, increasing total time awake and tending to increase sleep onset latency. Whilst post meal effects on temperature and oxygen consumption were not significantly different from control meals the spicy food condition elevated body temperature during the first sleep cycle. The possibility that the spice principle capsaicin affects sleep via changes in body temperature is discussed.

Oral mucosal reactions to cinnamon-flavored chewing gum.

Oral lesions induced by contact with cinnamon flavoring agents are relatively uncommon, and are probably unrecognized as such by many clinicians. Ten patients with these lesions seen during the past 6 years are described in this report. Most patients had a "burning sensation" as their primary symptom. Clinically, lesions appeared as erythematous patches with varying degrees of superimposed keratosis or ulceration, or both. The lesions were usually confined to the buccal mucosa and lateral border of the tongue. The offending agent was almost always cinnamon-flavored chewing gum, and symptoms typically resolved within 1 to 2 days of discontinuing the product containing cinnamon.