The Associations of Fruit and Vegetable Intakes with Burden of Diseases: A Systematic Review of Meta-Analyses

ConclusionsThis systematic review supports existing recommendations for fruit and vegetable intakes. Current comparative risk assessments might significantly underestimate the protective associations of fruit and vegetable intakes.
Source: Journal of the Academy of Nutrition and Dietetics - Category: Nutrition Source Type: research

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Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research
Wheat bread is the main foodstuff and supply of dietary energy/protein in most developing countries. Wheat based diets are poor regarding essential amino acid content especially lysine as the first limiting amino acid. Since human body is unable to build lysine, it is necessary to be taken via food and/or supplements. Recommended daily intake of lysine is estimated to be around 30-64 mg/kg body weight. Inadequate intake of lysine results in a syndrome called ‘protein energy malnutrition’ which is suspected to be more prevalent in developing countries. Since lysine is provided by different sources (especially me...
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research
Conclusion: Dietary intake of high-quality protein or a blend of different proteins will provide all AA to the body. However, studies on protein quality evaluation by DIAAS method are necessary to perform.
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research
Allostasis and allostatic load are new concepts explaining the changes in body stemming from chronic stress. These concepts are explained with the assessment of metabolic, cardiovascular, inflammatory, and neuroendocrine systems. Type 2 Diabetes Mellitus (DM) is a chronic disease with the fluctuations in fasting plasma glucose, and also in other various biomarkers and poses a risk forother chronic diseases. The course and duration of the disease, genetic factors, and environmental factors, including nutrition, aggravate these complications. Allostatic load is a multi-system assessment. Individuals’ compliance with th...
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research
Conclusion: Further studies are needed to confirm above proposed mechanisms that may explain aspartame- induce immune dysregulation.
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research
Conclusion: The essential oil and hydrosol extract can be used as a potential source of sustainable eco-friendly botanical fungicides to protect stored tomatoes from pathogens, saprophytic fungi causing bio-deterioration to a variety of food commodities.
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research
Conclusion: Furthermore, AP was demonstrated to include synergistic effects on TBHQ in preventing thermal deterioration of the frying oils.
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research
Conclusion: The present study confirms that the process of roasting coffee beans is a significant factor in the formation of acrylamide in Arabic coffee powders and beverages.
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research
Conclusion: Actual intake of sulphite for average consumers was well below the ADI but for high consumers was approaching the ADI. People with sulphite sensitivity need to be aware of hidden food sources of sulphites.
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research
Conclusion: The absence and presence of the colour shift at pH 4 and 7, respectively, indicated that there were two different ways of the colour fading. It was proposed that the colour degradation at pH 4 occurred through the unfolding of hydrophobic interaction, while at pH 7 through the deacylation. The deacylation was proven by the high-performance liquid chromatography analysis equipped by diode array detector at 530 nm.
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research
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