Timing of intensity perception of a polar vs nonpolar aroma compound in the presence of added vegetable fat in milk.

Differences in timing of intensity perception of the retronasal aroma of a nonpolar (linalool) vs polar (diacetyl) compound when the matrix (milk) fat content was varied (0%, 1%, 5%, or 10% rapeseed oil) were studied using a time-intensity method. Aromas were also evaluated by orthonasal means and with static headspace gas chromatography (GC). With increasing fat content, linalool was considerably retained in the matrix, while the release of diacetyl was not affected. As little as 1% fat was sufficient to significantly reduce the volatility (GC results) of linalool and orthonasal, but not retronasal, intensity. No effect of fat was found on the rate of linalool release. The linalool perception of the sample containing the greatest amount of fat lasted a shorter time than that of the samples containing less fat; however, the decrease in intensity perception was steeper in lower fat samples. The observed temporal release of linalool partly challenges the often-repeated statement that reduction of fat results in a more rapid and shorter aroma release.

Perception of melting and flavor release of ice cream containing different types and contents of fat.

Temporal effects of dairy and vegetable fats (0 to 18%) on perception of strawberry flavor release and melting of ice cream were studied using the time intensity sensory method. Also, aroma and flavor attributes of the ice cream samples were evaluated. Only slight effects of fat on the rate of flavor release and flavor intensity were perceived. A slightly faster flavor release from the vegetable fat compared with dairy fat was noticed. Polydextrose and maltodextrin as bodying agents in the fat-free ice cream significantly increased flavor release and melting rate of the ice cream. Increasing fat content slightly retarded melting of ice cream in the mouth. No significant effect of the fat quality on perceived melting was noticed. Significant differences in aroma and flavor attributes of the fat-free and other samples were perceived. Intensity and sharpness of the strawberry aroma and flavor were greater in fat-free samples and they were perceived as nontypical. Fattiness and creaminess were highly correlated. Maltodextrin and polydextrose increased perceived fattiness and creaminess of fat-free ice cream.

Dietary cholesterol, fatty acids, and the risk of lung cancer among men.

The relation between dietary cholesterol and fatty acids and the incidence of lung cancer was studied among 4,538 Finnish men aged 20-69 years and initially free of cancer. During 20 years of follow-up, 117 lung cancer cases were diagnosed. Cholesterol intake was not associated with lung cancer risk, the age-, smoking-, and energy-adjusted relative risk between the lowest and highest tertiles being 1.0 [95% confidence interval (CI) = 0.6-1.9]. The intake of saturated fatty acids was nonsignificantly related with lung cancer incidence, the relative risk for the lowest compared with the highest tertile being 1.6 (CI = 0.8-3.2). The association was stronger among smokers than among nonsmokers, the relative risks being 2.1 (CI = 1.0-4.3) and 1.3 (CI = 0.4-4.1), respectively. The relative risk among smokers, however, decreased to 1.5 after adjustment for the amount they smoked. In the total cohort, there was a significantly elevated risk of lung cancer among men with a high intake of butter, one of the main sources of saturated fatty acids, the relative risk being 1.9 (CI = 1.1-3.2). The present data do not confirm previous results suggesting that dietary cholesterol predicts the occurrence of lung cancer among men. The association between intake of saturated fatty acids and lung cancer observed in the present study may be partly due to heavy smoking among high consumers of saturated fat.

Dietary fat and risk of breast cancer.

The relationship between dietary fat and subsequent risk of breast cancer was studied in 3988 initially cancer-free Finnish women aged 20-69 y. During a follow-up period of 20 y, 54 breast-cancer cases were diagnosed. Risk of breast cancer was significantly inversely related to energy intake and nonsignificantly inversely related to absolute fat intake. A positive association between energy-adjusted total fat intake and occurrence of breast cancer was also observed. The relative risk in the highest tertile as compared with the lowest tertile was 1.7 (95% confidence limits 0.6-4.8). The corresponding relative risks were 1.4 (0.5-3.7) for saturated fatty acids, 2.7 (1.0-7.4) for monounsaturated fatty acids, 1.2 (0.6-2.8) for polyunsaturated fatty acids, and 2.2 (1.0-5.0) for cholesterol intake. Adjustment for different potential confounding factors did not alter the results. The present data suggest that breast cancer is associated inversely with energy intake and weakly positively with energy-adjusted fat intake.

Effect of sampling site on retinol, carotenoid, tocopherol, and tocotrienol concentration of adipose tissue of human breast with cancer.

The effect of sampling site and closeness of malignant tumor on the retinoid, carotenoid, tocopherol, and tocotrienol concentration of adipose tissue of human breast was studied in 10 cases of breast cancer. The four anatomic quadrants of breast did not differ from each other statistically significantly in relation to adipose tissue concentrations of the vitamins studied. Proximity of malignant tumor did not affect the vitamin concentrations when compared to the more distant sampling sites. Representative sample of breast adipose tissue for vitamin concentration analysis can be obtained from tissue adjacent to the tumor.

Effect of sampling site on fatty acid composition of human breast adipose tissue.

The effect of sampling site and proximity of malignant tumor on the relative fatty acid composition of human breast adipose tissue was studied in 10 cases of breast cancer. The four anatomic quadrants of breast did not statistically significantly differ from each other in relation to any of the 30 fatty acids studied. Proximity of the malignant tumor did not affect the relative fatty acid composition of fat when compared with more distant sampling sites. Representative samples of breast adipose tissue for fatty acid composition analysis can be obtained from tissue adjacent to the tumor.

The use of sugar in foods.

Although the main reason for the use of sugar is its sweet taste, sugar has many other functions in food technology. The most important among these are that added sugar in foods acts as a sweetener, preservative, texture modifier, fermentation substrate, flavouring and colouring agent, bulking agent. The various methods of use of sugar are based on its physical and chemical properties. The replacement of sugar by the newly available sweeteners is difficult if the sweetness values or physical and chemical properties of the substitutes differ greatly from those of sucrose.