Changes in risk factors for food sensitization in early life: Analysis over a period of 10 years.

Background: Although epidemiological trends of childhood food sensitization (FS) in IgE-mediated food allergy were reported in China, few studies have examined at changes in its risk factors. Objective: To investigate the change in early-life risk factors associated with childhood food sensitization during 2009-2019 in China. Methods: Data from two cross-sectional surveys conducted in 2009 and 2019 (401 and 513 children, respectively) were analyzed. The results of skin prick tests and information on food sensitization-related risk factors in children were summarized, including family history of atopic disease (FHA), demographic characteristics, method of delivery, feeding patterns, sibship size, pet ownership, and vitamin D supplementation. Binary logistic regression was used to calculate the odds ratio and the regression coefficient ß-value of risk factors in the 2009 and 2019 surveys separately. Then, coefficient ß-value differences between the two surveys were analyzed by the bdiff command in STATA to describe the change in risk factors over 10 years. Results: The 2009 survey revealed that FHA, age, only child, and feeding patterns were associated with food sensitization. The 2019 survey showed that food sensitization was affected by age, sex, and feeding patterns. However, from 2009 to 2019, the probability of food sensitization in the only-child group significantly increased by 226.0% (ß-value difference = 0.81, P = 0.024) and decreased by 65.0% in female children (ß-value difference = -1.06, P = 0.008). The effect of age on food sensitization decreased by 50.0% (ß-value difference = -0.69, P < 0.001) over 10 years. Conclusion: The effect of FHA and common lifestyle factors on food sensitization did not significantly change during 2009-2019. However, the influence of demographic characteristics on food sensitization has changed since 2009; that is, older age, male gender, and only child are more likely to develop food sensitization, which needs to be considered in future epidemiological surveys. Clinical Trial Registration: http://www.chictr.org.cn/, identifier ChiCTR1900024338.

Non-IgE/Mixed Food Allergies and Functional Gastrointestinal Disorder: A Common Thread between Childhood and Adulthood.

Adverse food reactions (AFRs) are abnormal clinical responses related to food or the ingestion of a food component, including drinks, food additives, and dietary supplements [...].

Accidental Consumption of Aspartame in Phenylketonuria: Patient Experiences.

Aspartame is a phenylalanine containing sweetener, added to foods and drinks, which is avoided in phenylketonuria (PKU). However, the amount of phenylalanine provided by aspartame is unidentifiable from food and drinks labels. We performed a cross-sectional online survey aiming to examine the accidental aspartame consumption in PKU. 206 questionnaires (58% female) were completed. 55% of respondents (n = 114) were adults with PKU or their parent/carers and 45% (n = 92) were parents/carers of children with PKU. 74% (n = 152/206) had consumed food/drinks containing aspartame. Repeated accidental aspartame consumption was common and more frequent in children (p < 0.0001). The aspartame containing food/drinks accidentally consumed were fizzy drinks (68%, n = 103/152), fruit squash (40%, n = 61/152), chewing gum (30%, n = 46/152), flavoured water (25%, n = 38/152), ready to drink fruit squash cartons (23%, n = 35/152) and sports drinks (21%, n = 32/152). The main reasons described for accidental consumption, were manufacturers' changing recipes (81%, n = 123/152), inability to check the ingredients in pubs/restaurants/vending machines (59%, n = 89/152) or forgetting to check the label (32%, n = 49/152). 23% (n= 48/206) had been prescribed medicines containing aspartame and 75% (n = 36/48) said that medicines were not checked by medics when prescribed. 85% (n = 164/192) considered the sugar tax made accidental aspartame consumption more likely. Some of the difficulties for patients were aspartame identification in drinks consumed in restaurants, pubs, vending machines (77%, n = 158/206); similarities in appearance of aspartame and non-aspartame products (62%, n = 127/206); time consuming shopping/checking labels (56%, n = 115/206); and unclear labelling (55%, n = 114/206). These issues caused anxiety for the person with PKU (52%, n = 106/206), anxiety for parent/caregivers (46%, n = 95/206), guilt for parent/carers (42%, n = 87/206) and social isolation (42%, n = 87/206). It is important to understand the impact of aspartame and legislation such as the sugar tax on people with PKU. Policy makers and industry should ensure that the quality of life of people with rare conditions such as PKU is not compromised through their action.

The neurobiology of abstinence-induced reward-seeking in males and females.

Drugs of abuse and highly palatable foods (e.g. high fat or sweet foods) have powerful reinforcing effects, which can lead to compulsive and addictive drives to ingest these substances to the point of psychopathology and self-harm--specifically the development of Substance Use Disorder (SUD) and obesity. Both SUD and binge-like overeating can be defined as disorders in which the salience of the reward (food or drug) becomes exaggerated relative to, and at the expense of, other rewards that promote well-being. A major roadblock in the treatment of these disorders is high rates of relapse after periods of abstinence. It is common, although not universal, for cue-induced craving to increase over time with abstinence, often triggered by cues previously paired with the reinforcing substance. Accumulating evidence suggests that similar neural circuits and cellular mechanisms contribute to abstinence-induced and cue-triggered seeking of drugs and palatable food. Although much research has focused on the important role of corticolimbic circuitry in drug-seeking, our goal is to expand focus to the more recently explored hypothalamic-thalamic-striatal circuitry. Specifically, we review how connections, and neurotransmitters therein, among the lateral hypothalamus, paraventricular nucleus of the thalamus, and the nucleus accumbens contribute to abstinence-induced opioid- and (high fat or sweet) food-seeking. Given that biological sex and gonadal hormones have been implicated in addictive behavior across species, another layer to this review is to compare behaviors and neural circuit-based mechanisms of abstinence-induced opioid- or food-seeking between males and females when such data is available.

Avaliação do desempenho de oleogéis estruturados com ceras vegetais como base lipídica reduzida em ácidos graxos saturados aplicados em cream cheeses / Performance evaluation of structured oleogels with vegetable waxes as a reduced lipid base in saturated fatty acids applied in cream cheeses

Diante das exigências crescentes das agências regulatórias do mundo todo quanto à redução/eliminação de ácidos graxos trans nos alimentos industrializados, bem como da conscientização do consumidor sobre a relação entre alimentação e saúde, o desenvolvimento de alternativas mais saudáveis aos óleos parcialmente hidrogenados e a outras fontes lipídicas com alto grau de saturaçã o se faz necessário. O oleogel, um sistema composto por um óleo preso em uma rede tridimensional formada por um agente estruturante, se apresenta como uma solução promissora. Dentre os diversos agentes estruturantes, as ceras vegetais se destacam por sua excelente capacidade de gelificação de óleos. Contudo, apresentam uma desvantagem sob o aspecto sensorial, pois podem conferir cerosidade e sabor residual desagradável aos alimentos. Com o objetivo de viabilizar o uso das ceras como agentes estruturantes em oleogéis face ao seu excelente desempenho tecnológico, este projeto propõe o estudo e a aplicação de oleogéis à base de óleo de soja (SBO) estruturado com ceras de farelo de arroz (RBW) a 2 e 4 % (m/m) ou carnaúba (CBW) a 3 e 6% (m/m), isoladamente. As matérias-primas foram caracterizadas e o comportamento de gelificação de cada cera foi avaliado por análises de textura por penetração de cone, estabilidade à perda de óleo por centrifugação, energia coesiva por parâmetro de solubilidade de Hansen (HSP) e comportamento de cristalização e fusão por calorimetria exploratória diferencial (DSC). Os resultados mostraram que ambas as ceras são capazes de formar oleogéis estruturalmente estáveis, contudo, o oleogel com 2% de RBW apresentou maior firmeza a 20 °C (190,4 gf/cm2) do que o oleogel com 6% de CBW a 5 °C (186,1 gf/cm2). Ao final de 5 dias, a capacidade de retenção de óleo do oleogel preparado com RBW foi de 100% às concentrações de 2 e 4% (m/m), contra 61 e 99,3% do oleogel elaborado com CBW às concentrações de 3 e 6% (m/m), respectivamente. Esses resultados podem ser explicados pela diferença entre as energias coesivas, ou seja, do grau de interação molecular entre o solvente e o soluto de cada oleogel. De acordo com os resultados de distância, que prevê se o gel formado será forte, fraco ou se não haverá formação de gel, o soluto CBW apresentou menor interação com o óleo (3,3 MPa1/2) do que o soluto RBW (3,7 MPa1/2). Os oleogéis foram aplicados como ingredientes em diferentes formulações de cream cheese, que foram analisados quanto a diferentes parâmetros de textura e esses resultados foram comparados a uma referência comercial. Nenhuma das amostras produzidas obteve resultados de textura estatisticamente iguais aos do cream cheese comercial (CC), o que pode ser explicado pelas diferenças de formulação e processamento dos produtos. Face aos resultados para textura e estabilidade à perda de óleo dos oleogéis de RBW, este agente estruturante apresenta ria maior potencial de aplicação, porém o oleogel CBW6 obteve alta capacidade de retenção de óleo (99,3%) e quando aplicado na formulação de cream cheese (CCBW6) apresentou resultados de firmeza e espalhabilidade mais próximos da amostra de referência, feita com gordura do leite (CMF)

Given the growing demands of regulatory agencies around the world regarding the reduction/elimination of trans fatty acids in processed foods, as well as consumer awareness about the relationship between food and health, the development of healthier alternatives to partially hydrogenated oils and others lipid sources with a high degree of saturation are necessary. Oleogel, a system composed of an oil trapped in a three-dimensional network formed by a structuring agent, presents itself as a promising solution. Among the various structuring agents, vegetable waxes stand out for their excellent oil gelling capacity. However, they have a sensory disadvantage, as they can give waxy and unpleasant aftertaste to foods. Aiming at enabling the use of waxes as structuring agents in oleogels in view of their excellent technological performance, this study proposes the evaluation and application of oleogels based on soybean oil (SBO) structured with rice bran wax (RBW) at 2 and 4% (m/m) or carnauba (CBW) at 3 and 6% (m/m). The raw materials were characterized and the gelling behavior of each wax was evaluated by analysis of texture by cone penetration, stability to oil loss by centrifugation, cohesive energy by Hansen solubility parameter (HSP) and crystallization and melting behavior. by differential scanning calorimetry (DSC). The results showed that both waxes are able to form structurally stable oleogels, however, oleogel with 2% RBW showed greater firmness at 20 °C (190.4 gf/cm2) than oleogel with 6% CBW at 5° C (186.1 gf/cm2). At the end of 5 days, the oil retention capacity of oleogel prepared with RBW was 100% at concentrations of 2 and 4% (m/m), against 61 and 99.3% of oleogel prepared with CBW at concentrations of 3 and 6% (m/m), respectively. These results can be explained by the difference between the cohesive energies, that is, the degree of molecular interaction between the solvent and the solute of each oleogel. According to the distance results, which predicts if the formed gel will be strong, weak or if there will be no gel formation, the CBW solute showed less interaction with the oil (3.3 MPa1/2) than the RBW solute (3 ,7 MPa1/2). Oleogels were applied as ingredients in different cream cheese formulations, which were analyzed for different texture parameters and these results were compared to a commercial reference. None of the samples produced had texture results statistically equal to those of commercial cream cheese (CC), which can be explained by the differences in formulation and processing of the products. Given the results for texture and oil binding capacity of RBW oleogels, this structuring agent would present greater application potential, but CBW6 oleogel obtained high oil biding capacity (99.3%) and when applied in cream cheese formulation (CCBW6) showed firmness and spreadability results closer to the reference sample, made with milk fat (CMF)

Design of novel tacrolimus formulations with chemically synthesized oils for oral lymphatic delivery.

High consumption of oil formulations has been reported to reduce the blood exposure of drugs like tacrolimus. Consumption of oil formulations has also been shown to inhibit T-cell production of interleukin-2 (IL-2) compared to solid dispersion formulations (SDFs). However, a large amount of oil causes gastrointestinal side effects such as diarrhea and low compliance. Here, we investigated the feasibility of reducing the amount of oil and substitution of chemically synthetized oils for natural oils in these formulations. Reducing the amount of sunflower oil increased blood tacrolimus exposure despite sufficient suppression of IL-2 production. While medium-chain triglyceride (MCT) increased tacrolimus blood exposure, addition of 10% glyceryl monostearate (GMS) to MCT significantly decreased drug blood exposure without requiring a large amount of oil (p < .05). Effects of the contents of GMS in the MCT/GMS formulations, and fatty acid composition in GMS on drug blood exposure were also investigated. The results indicated that both the amount and type of oil were important for maintaining a good balance between a reduction in blood exposure and sufficient IL-2 suppression. The ratio of drug concentration in lymphocytes to that in whole blood after dosing with an oil formulation was significantly higher than that after administration of the SDF (p < .01). These results indicate the feasibility of developing oral oil tacrolimus formulations to reduce systemic side effects and maintain high efficacy for practical use in patients.

[Impact of nutrition on breast cancer mortality and risk of recurrence, a review of the evidence]. / Impact des régimes alimentaires sur la mortalité et le risque de récidive de cancer du sein : revue de la littérature.

INTRODUCTION: There is a growing interest in diets and their effects on cancer prognosis. In 2014, a report from the World Cancer Research Fund on diet and women with a history of breast cancer did not demonstrate a major effect on breast cancer prognosis. The aim of this literature review was to provide an update of knowledge in this area. METHODS: Randomized trials, prospective cohorts and meta-analyses published between 2012 and 2018 examining the impact of diet on recurrence risk and/or mortality after breast cancer were included, to achieve the objective. We evaluated study quality (according to Haute Autorité de Santé criteria) and the studied diets were categorized: macronutrients, micronutrients and selective foods. RESULTS: We selected eighteen articles that met levels of evidence 1 to 3. For macronutrients, a low-fat diet was associated with better survival. With regard to micronutrients, a diet rich in phytœstrogen reduced the risk of cancer recurrence. Finally, the adoption of a healthy diet was not associated with an improved prognosis for breast cancer but with an improvement in overall survival and risk of death from cardiovascular disease. DISCUSSION: This review suggests that nutrition influences the prognosis of breast cancer. Nevertheless, the level of evidence of the results was insufficient to make recommendations. Ultimately, a healthy and balanced diet could be encouraged in order to reduce global mortality.

[Influence of food or food groups intake on the occurrence and/or protection of different types of cancer: systematic review]. / Influencia de la ingesta de alimentos o grupos de alimentos en la aparición y/o protección de los diversos tipos de cáncer: revisión sistemática.

INTRODUCTION: Introduction: the diet plays an important role in the origin and prevention of multiple chronic degenerative diseases, such as cardiovascular diseases or cancer. Objective: the main objective of this paper is to analyze the studies that are focused on researching the relationship between the consumption of the particular groups of foods and its importance on the increase and for prevention of the risk of cancer appearance. Methods: a bibliographical review was carried out in the main international databases (PubMed, Scopus and Nutrition Reference). The results were structured in two main sections: those related with the increase of cancer risk and food related with the increase of cancer risk. In the present review, 104 scientific articles have been evaluated. Results: the results have shown a positive association between red meat and colon cancer, alcoholic drinks and liver cancer, and salt and gastric cancer. The Mediterranean diet was associated in a preventive way with digestive and respiratory tract cancer. Conversely, no statistically significant association was found between dairy products and ovarian cancer, carbohydrates and sugars and pancreatic cancer, and tae and breast cancer. Conclusions: as a result, healthy eating guidelines, such as the Mediterranean diet, based on lower consumption of red meat, alcoholic drinks and salt, might contribute to reducing the incidence of colon cancer, liver cancer and gastric cancer.

INTRODUCCIÓN: Introducción: la dieta tiene un importante papel en la formación y en la prevención de múltiples enfermedades crónicas-degenerativas, como son las enfermedades cardiovasculares o el cáncer. Objetivos: el objetivo principal consiste en analizar los estudios que centren su investigación en conocer la relación entre el consumo de determinados grupos de alimentos y su función en el aumento y/o prevención del riesgo de aparición de diversos tipos de cáncer. Métodos: se realizó una revisión sistemática en bases de datos internacionales (PubMed, Scopus y Nutrition Reference). Los estudios fueron estructurados en dos bloques principales: relacionados con el aumento del riesgo de cáncer y alimentos relacionados con el aumento del riesgo de cáncer. Los estudios evaluados en la presente revisión han sido un total de 104 artículos científicos. Resultados: los resultados han mostrado una asociación positiva entre la carne roja y el cáncer de colon, las bebidas alcohólicas y el cáncer de hígado y la sal y el cáncer gástrico. La dieta mediterránea se asoció de manera preventiva con el cáncer del tracto digestivo y respiratorio, mientras que, por otro lado, no se ha encontrado asociación estadísticamente significativa entre el consumo de lácteos y el cáncer de ovario, los carbohidratos o azúcares y el cáncer de páncreas y el té y el cáncer de mama. Conclusiones: por todo ello, patrones de alimentación saludable como la dieta mediterránea, basados en una menor ingesta de carne roja, bebidas alcohólicas y sal, contribuyen a una reducción en la incidencia del cáncer de colon, cáncer de hígado y cáncer de estómago.

Genetic bases of the nutritional approach to migraine.

Migraine is a common multifactorial and polygenic neurological disabling disorder characterized by a genetic background and associated to environmental, hormonal and food stimulations. A large series of evidence suggest a strong correlation between nutrition and migraine and indicates several commonly foods, food additives and beverages that may be involved in the mechanisms triggering the headache attack in migraine-susceptible persons. There are foods and drinks, or ingredients of the same, that can trigger the migraine crisis as well as some foods play a protective function depending on the specific genetic sensitivity of the subject. The recent biotechnological advances have enhanced the identification of some genetic factors involved in onset diseases and the identification of sequence variants of genes responsible for the individual sensitivity to migraine trigger-foods. Therefore many studies are aimed at the analysis of polymorphisms of genes coding for the enzymes involved in the metabolism of food factors in order to clarify the different ways in which people respond to foods based on their genetic constitution. This review discusses the latest knowledge and scientific evidence of the role of gene variants and nutrients, food additives and nutraceuticals interactions in migraine.

Nutritional Issues in Food Allergy.

Diet and nutrition play an important role in the development and management of food allergy. The diet of expectant mothers can have an effect on their offspring in terms of allergic outcomes. A host of confounding factors may influence this, with a maternal diet rich in fruits and vegetables, fish, vitamin D-rich foods associated with a lower risk of allergic disease in their children. More surprisingly, the consumption of milk and butter has also been shown to have a protective effect, especially in a farm environment. Similarly, the diet of the infant can also be important, not only in terms of breast feeding, but also the timing of the introduction of complementary foods, the diversity of the diet and the effect of individual foods on the development of allergy. One factor which has clearly been shown not to influence the development of food allergy is allergen avoidance by expectant mothers. In the infant diet, the manipulation of the gut microbiome to prevent the development of atopic disease is clearly an area which promises much, although studies have yet to provide a breakthrough in the prevention of atopic dermatitis. More concrete evidence of the value of diet in prevention has come from studies evaluating infant eating patterns which may protect gut health, through the consumption of large amounts of home-processed fruits and vegetables. The consumption of fish during the first year of life has also been shown to be protective. The importance of nutritional issues in children and adults who have a food allergy has become much more accepted in recent years. The primary allergenic foods in infancy and childhood, milk, egg, wheat and soy are also ones which are present in many foods and thus their avoidance can be problematic from a nutritional perspective. Thus, children with a food allergy can have their growth compromised through avoidance, especially pre-diagnosis, when foods may be excluded without any expert nutritional input. The management of a food allergy largely remains the exclusion of the offending food(s), but it is now clear that in doing so, children in particular can be at nutritional risk if insufficient attention is paid to the rest of the diet. Adults with food allergy are often thought not to need nutritional counselling; however, many will exclude a wide range of foods due to anxiety about trace exposure, or similar foods causing reactions. The avoidance of staple foods such as milk and wheat are common, but substitute foods very often do not have comparable nutritional profiles. Adults may also be more susceptible to on-line promotion of extreme nutritional regimes which can be extremely harmful. All food allergic individuals, whatever their age, should have a nutrition review to ensure they are consuming a healthy, balanced diet, and are not avoiding food groups unnecessarily.

Suplementação de minerais por meio da castanha-do-brasil pode modular a microbiota intestinal de indivíduos saudáveis / Mineral supplementation through Brazil nuts can modulate the intestinal microbiota of healthy individuals

A castanha-do-brasil é um alimento de alta complexidade nutricional, devido ao alto teor de selênio, micronutriente com ação antioxidante e anti-inflamatória, e de outros importantes componentes, como fibras, ácidos graxos insaturados, compostos fenólicos e diversos minerais, como zinco, cobre e magnésio. Essa noz é amplamente consumida pela população brasileira e mundial e seus efeitos à saúde devem ser compreendidos em todas as vertentes. Até o momento, não eram conhecidos os efeitos da ingestão dessa castanha na constituição de bactérias intestinais, cuja relevância vem sendo exponencialmente comprovada na literatura nacional e mundial devido sua participação em importantes processos no contexto saúde e doença. Nesse sentido, o objetivo deste trabalho foi avaliar a composição da microbiota intestinal e o perfil de minerais (metaloma) no organismo após a ingestão de castanha-do-brasil (Bertholletia excelsa H.B.K.). Este estudo prospectivo foi composto por 97 indivíduos sem doenças crônicas não transmissíveis, de ambos os gêneros, com idade média de 28,7 ± 8,5 anos. Os participantes foram avaliados antes e após a suplementação de uma unidade de castanha-do-brasil (~370 µg de selênio) por dia, durante 60 dias, quanto ao status de minerais (plasma, eritrócitos e fezes), atividade da enzima glutationa peroxidase (GPX), concentração de selenoproteína P (SEPP), avaliação da ingestão alimentar (recordatório alimentar de 24 horas) e caracterização do microbioma intestinal. Os dados brutos do microbioma foram analisados por meio do software Quantitative Insight into Microbial Ecology (v1.9.0) e a estatística foi realizada utilizando o pacote R (v1.1.463). Nossos resultados indicaram que a castanha-do-brasil melhorou significativamente o status de selênio da população, de acordo com o aumento expressivo das concentrações no organismo (plasma, eritrócitos e fezes) e de seus marcadores funcionais (selenoproteína P e atividade da GPX) (p<0,0001). A intervenção também alterou a concentração de outros elementos químicos (cobalto, arsênio, manganês, bário, chumbo, cobre, zinco, alumínio, ferro e magnésio) no plasma, eritrócitos e fezes (p<0,001). Esse estudo foi inédito em reportar os efeitos da intervenção com castanha-do-brasil na comunidade bacteriana intestinal. Apesar da composição global do microbioma intestinal não ter sido alterada após a ingestão de castanha, a abundância de gêneros importantes à saúde humana, como Faecalibacterium, Bilophila e Bulleidia, foi aumentada. Além disso, o perfil metalômico nas fezes também influenciou a constituição e distribuição de grupos bacterianos, após o consumo da noz. Observamos também correlações significativas entre os minerais avaliados e as bactérias produtoras de ácidos graxos de cadeia curta, como Prevotella, Ruminococcus, Oscillospira e Coprococcus. Portanto, pode-se concluir que a intervenção com castanha-dobrasil beneficiou a constituição e distribuição da microbiota intestinal e evidenciou a influência do perfil metalômico nas fezes sobre grupos bacterianos importantes à saúde humana

Brazil nut is a food of high nutritional complexity, due to the high selenium content, micronutrient with antioxidant and anti-inflammatory action, and other important components such as fibers, unsaturated fatty acids, phenolic compounds and various minerals, like zinc, copper and magnesium. This nut is widely consumed by the Brazilian and world population and its health effects must be understood in all aspects. To date, the effects of ingestion of this nut on the constitution of intestinal bacteria were unknown, whose relevance has been exponentially proven in the national and world literature due to its participation in important processes of health and disease. In this sense, the objective of this work was to evaluate the composition of the intestinal microbiota and the mineral profile (metalloma) in the organism after ingestion of Brazil nuts (Bertholletia excels H.B.K.). This prospective study consisted of 97 subjects without chronic noncommunicable diseases of both genders, with a mean age of 28.7 ± 8.5 years. Participants were evaluated before and after supplementation with one unit of Brazil nut (~ 370 µg selenium) per day for 60 days for mineral status (plasma, erythrocytes and feces), glutathione peroxidase (GPX), selenoprotein P (SEPP) concentration, assessment of food intake (24-hour dietary recall) and characterization of the intestinal microbiome. Raw microbiome data were analyzed using Quantitative Insight into Microbial Ecology software (v1.9.0) and statistics were performed using the R package (v1.1.463). Our results indicated that Brazil nuts significantly improved the selenium status of the population, according to the significant increase in concentrations in the body (plasma, erythrocytes and feces) and its functional markers (selenoprotein P and GPX activity) (p <0.0001). The intervention also altered the concentration of other chemical elements (cobalt, arsenic, manganese, barium, lead, copper, zinc, aluminum, iron and magnesium) in plasma, erythrocytes and feces (p <0.001). This study was unprecedented in reporting the effects of Brazil nut intervention on the intestinal bacterial community. Although the overall composition of the intestinal microbiome did not change after ingestion of nuts, the abundance of genera important to human health, such as Faecalibacterium, Bilophila and Bulleidia, was increased. In addition, the metallomic profile in faeces also influenced the constitution and distribution of bacterial groups after nut consumption. We also observed significant correlations between the evaluated minerals and short chain fatty acid producing bacteria, such as Prevotella, Ruminococcus, Oscillospira and Coprococcus. Therefore, it can be concluded that the intervention with Brazil nuts benefited the constitution and distribution of the intestinal microbiota and evidenced the influence of the fecal metallomic profile on bacterial groups important to human health

The absolute bioavailability and the effect of food on a new magnesium lactate dihydrate extended-release caplet in healthy subjects.

OBJECTIVE: To assess the absolute bioavailability of 20 mEq magnesium lactate extended-release (ER) caplets and to assess the effect of food on the pharmacokinetics of these ER caplets. SIGNIFICANCE: Magnesium in different salt forms is available as over-the-counter oral formulations. The absorption and bioavailability is highly affected by the water solubility of the salt form. A new ER caplet of 10 mEq strength of magnesium L-lactate dihydrate has been developed to increase the bioavailability of magnesium. METHODS: An open label, single-dose, randomized, three-period, cross-over study in healthy adults was conducted with three treatments: (a) single oral dose of 20 mEq magnesium L-lactate dehydrate under fasting conditions, (b) single intravenous (IV) infusion of 20 mEq magnesium sulfate, and (c) single oral dose of 20 mEq magnesium L-lactate dehydrate under fed conditions. Urine and blood samples were collected for analysis of urinary and serum magnesium concentrations. RESULTS: Absolute bioavailabilities of the caplets under fasted and fed conditions, compared to IV magnesium sulfate, were 20.26% (fasted) and 12.49% (fed) in serum, based on the geometric mean ratio (GMR) of the baseline-adjusted AUC0-72, and 38.11% (fasted) and 40.99% (fed) in urine, based on the GMR of the baseline-adjusted Ae0-72. Relative bioavailability of the caplets comparing the fed and fasted states was 61.67% in serum, based on the GMR of the baseline-adjusted AUC0-72, and 107.57% in urine, based on the GMR of the baseline-adjusted Ae0-72. CONCLUSIONS: This new magnesium formulation has reasonable bioavailability and might be a valuable addition to the currently available magnesium oral products.

The Role of Diet in the Treatment of Irritable Bowel Syndrome: A Systematic Review.

Irritable bowel syndrome (IBS) is a multifaceted illness involving maladaptive shifts in the gut microbiota that affect the enteric nervous and immune systems, mucosal barrier function, the balance of neurotransmitters and hormones, and emotional well-being. There is abundant evidence indicating that certain foods elicit symptoms in IBS. Numerous elimination-type diets have been shown to alleviate symptoms. However, among these, the most controversial is a group of foods called fructo, oligo-, di-, and monosaccharides and polyols (FODMAPs). This paper reviews the role of diet and systematically analyze the literature for the role of FODMAPs in IBS.

The Inflammatory Potential of Dietary Manganese in a Cohort of Elderly Men.

Manganese is an essential nutrient that may play a role in the production of inflammatory biomarkers. We examined associations between estimated dietary manganese intake from food/beverages and supplements with circulating biomarkers of inflammation. We further explored whether estimated dietary manganese intake affects DNA methylation of selected genes involved in the production of these biomarkers. We analyzed 1023 repeated measures of estimated dietary manganese intakes and circulating blood inflammatory biomarkers from 633 participants in the Normative Aging Study. Using mixed-effect linear regression models adjusted for covariates, we observed positive linear trends between estimated dietary manganese intakes and three circulating interleukin proteins. Relative to the lowest quartile of estimated intake, concentrations of IL-1ß were 46% greater (95% CI - 5, 126), IL-6 52% greater (95% CI - 9, 156). and IL-8 32% greater (95% CI 2, 71) in the highest quartiles of estimated intake. Estimated dietary manganese intake was additionally associated with changes in DNA methylation of inflammatory biomarker-producing genes. Higher estimated intake was associated with higher methylation of NF-κß member activator NKAP (Q4 vs Q1: ß = 3.32, 95% CI - 0.6, 7.3). When stratified by regulatory function, higher manganese intake was associated with higher gene body methylation of NF-κß member activators NKAP (Q4 vs Q1: ß = 10.10, 95% CI - 0.8, 21) and NKAPP1 (Q4 vs Q1: ß = 8.14, 95% CI 1.1, 15). While needed at trace amounts for various physiologic functions, our results suggest estimated dietary intakes of manganese at levels slightly above nutritional adequacy contribute to inflammatory biomarker production.

Emerging food allergens: Identification of polyphenol oxidase as an important allergen in eggplant (Solanum melongena L.).

Although many allergens have been detected in eggplant (Solanum melongena L.), their identity have not been elucidated. The aim of this study was to investigate whether polyphenol oxidase (PPO), an important eggplant enzyme, acts as an allergen. The proteins of eggplant peel extract were separated on phenyl-Sepharose (PS), and analyzed by skin prick test (SPT), ELISA and IgE-immunoblotting; the components were analyzed for PPO activity, presence of protein-bound copper, and recognition by rabbit polyclonal anti-sweet potato PPO antiserum. LC-MS/MS and in silico analysis were employed to identify the separated allergens and prediction of IgE epitopes. Eggplant allergens were separated into 5 components (PS1-PS5), of which component PS2 exhibited high specific PPO activity. SPT and ELISA with PPO-rich pool (PS2) were positive in all 6 eggplant-allergic subjects; the 43, 64 and 71kDa proteins displayed strong IgE-binding ability. The 64 and 71kDa IgE-binding proteins show PPO activity, presence of copper, and recognition by anti-sweet potato PPO antiserum, clearly identifying them as PPOs; the 43kDa protein appears to be a degradation product of the 64 or 71kDa proteins based on enzymic activity and recognition by PPO antiserum. The 64kDa protein upon further resolution by SDS-PAGE displayed two components (identified as eggplant PPO1 and PPO4 by LC-MS/MS). Based on bioinformatics approaches, PPO4 has been identified as an allergen since it harbors an IgE epitope. This study clearly demonstrates that the 64 and 71kDa allergens in eggplant peel are PPOs based on enzymic activity and recognition by PPO antiserum; the 64kDa copper-containing protein is identified as one of the several eggplant allergens (Sola m PPO4). This is the first instance of polyphenol oxidase being identified as a new food allergen.