School Nutrition Policies and Practices on an American Indian Reservation: Research and Policy Considerations.
This study proposes opportunities for nurses to engage in research and advance stronger policies that increase healthy food options and limit access to less healthy foods.
PMID: 32393113 [PubMed - as supplied by publisher] (Source: Policy, Politics, and Nursing Practice)
Source: Policy, Politics, and Nursing Practice - May 10, 2020 Category: Nursing Authors: Eddie RS, Montoya C, Averill J Tags: Policy Polit Nurs Pract Source Type: research
Effect of acid on glycoalkaloids and acrylamide in French fries
. (Source: Food Additives and Contaminants Part A)
Source: Food Additives and Contaminants Part A - April 1, 2020 Category: Food Science Authors: Huizhi Liu Joy Roasa Lili Mats Honghui Zhu Suqin Shao Source Type: research
Boron Nitride Nanosheets as Heat-porter Enabled a Long-life Zinc-based Flow Battery.
Abstract
The capability to maintain a constant system temperature is vital in nature, since it endows the system with enhanced lifetime. This trait also works for zinc-based batteries, because their cycle-life is limited by notorious zinc dendrite/accumulation, which are highly affected by the inhomogeneous distribution of temperature on electrode and relatively low mechanical strength of membrane. Herein, boron nitride nanosheets (BNNSs) with high mechanical strength serving as heat-porter are introduced onto a porous substrate to enable uniform deposition of zinc and further a zinc-based flow battery wit...
Source: Angewandte Chemie - February 4, 2020 Category: Chemistry Authors: Hu J, Yue M, Zhang H, Yuan Z, Li X Tags: Angew Chem Int Ed Engl Source Type: research
A novel strategy of acrylamide mitigation in fried potatoes using asparaginase and high pressure technology
Publication date: Available online 30 January 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Cátia Dourado, Carlos A. Pinto, Sara Cunha, Susana Casal, Jorge A. SaraivaAbstractThe potentiality of high pressure processing (HPP) to possibly enhance diffusion of asparaginase into raw potato sticks, and consequently on reduction of acrylamide levels in fried potatoes was evaluated. Raw potato sticks were immersed in asparaginase (10,000 ASNU/L) and immediately subjected to 0.1, 100, 200 and 400 MPa for 5 min, with total enzymatic reaction times of 5, 10 and 20 min and room temperature. Pressurized ...
Source: Innovative Food Science and Emerging Technologies - February 1, 2020 Category: Food Science Source Type: research
Daily intake of non-fried potato does not affect markers of glycemia and is associated with better diet quality compared to refined grains: A randomized, crossover study in healthy adults.
Abstract
Epidemiologic studies suggest that consumption of potatoes is associated with increased risk of cardiometabolic diseases. However, few clinical trials have empirically tested these observational findings. The aim of this single-blind, randomized, crossover study was to evaluate the effect of daily potato consumption, compared to refined grains, on risk factors for cardiometabolic diseases. It was hypothesized that no difference in cardiometabolic endpoints would be detected between conditions, but diet quality would improve with potato consumption. Healthy participants on self-selected diets recei...
Source: The British Journal of Nutrition - January 21, 2020 Category: Nutrition Authors: Johnston EA, Petersen KS, Kris-Etherton PM Tags: Br J Nutr Source Type: research
Impacts of preliminary vacuum drying and pulsed electric field treatment on characteristics of fried potatoes
Publication date: Available online 30 December 2019Source: Journal of Food EngineeringAuthor(s): Caiyun Liu, Nabil Grimi, Nikolai Lebovka, Eugene VorobievAbstractThe effects of preliminary vacuum drying (VD) and pulsed electric field (PEF) treatment on characteristics of fried potatoes were studied. The samples were preliminary dehydrated to a different levels (with moisture ratio of MR ≥ 0.2) using VD at sub-atmospheric pressure of p = 30 kPa, and two different drying temperatures, Tv = 40 °C and 70 °C. After dehydration the samples were fried for different frying time at 130 °C. The effects of PE...
Source: Journal of Food Engineering - January 1, 2020 Category: Food Science Source Type: research
Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying
Publication date: Available online 26 December 2019Source: Food Research InternationalAuthor(s): Têko Gouyo, Christian Mestres, Isabelle Maraval, Bénédicte Fontez, Céline Hofleitner, Philippe BohuonAbstractThe aim of this study was to develop an instrumental method for measuring the texture of French fries and correlated it with sensory measurements. For seven samples of French fries with different crispness levels, a cone penetrometer test was conducted simultaneously with microphone recording of sound emissions. A descriptive sensory analysis was also performed on these samples. The results showed that the number of ...
Source: Food Research International - December 27, 2019 Category: Food Science Source Type: research
Impact of the consumer cooking practices on acrylamide formation during the preparation of French fries in Spanish households
. (Source: Food Additives and Contaminants Part A)
Source: Food Additives and Contaminants Part A - December 19, 2019 Category: Food Science Authors: M. Mesias C. Delgado-Andrade F. Holgado F. J. Morales Source Type: research
Derivation of a No Significant Risk Level (NSRL) For Acrylamide.
In this report, we developed an updated NSRL for acrylamide. Using benchmark dose modeling and a weight-of-evidence, non-threshold approach to identify the most sensitive species, cancer slope factors (CSFs) were derived based on combined incidences of statistically significant neoplastic lesions in the Harderian gland, lung, and stomach in male mice. We then used a toxicokinetic (TK)-based scaling approach to convert the animal CSF to a human equivalent CSF, which served as the basis for the NSRL of 1.1 μg/day at the cancer risk level of 1 in 100,000. This NSRL can be used in quantitative exposure assessments to assess...
Source: Toxicology Letters - December 5, 2019 Category: Toxicology Authors: Wang B, Guerrette Z, Whittaker MH, Ator J Tags: Toxicol Lett Source Type: research
Weight Gain After Smoking Cessation and Lifestyle Strategies to Reduce it
Conclusions:
In this study, substantial weight gain occurred in women after smoking cessation, but we estimate that exercise and dietary modifications could have averted most of it. (Source: Epidemiology)
Source: Epidemiology - December 3, 2019 Category: Epidemiology Tags: Obesity Source Type: research
IJERPH, Vol. 16, Pages 4724: Acrylamide and Thermal-Processing Indexes in Market-Purchased Food
This study analysed whether there is a relationship between acrylamide levels with some heat-induced parameters, such as 5-hydroxymethylfurfural (HMF) and browning, in order to assess their usefulness in predicting the potential acrylamide levels in market-purchased food. Sixty plant-based food products were tested. The correlation coefficients for AA levels with L*, a* and b* values and HMF content were significant (p < 0.05) for French fries and potato chips. There was no statistically significant correlation between thermal-processing indexes (HMF and colour parameters) and acrylamide levels in commercial bre...
Source: International Journal of Environmental Research and Public Health - November 26, 2019 Category: Environmental Health Authors: Joanna Michalak Marta Czarnowska-Kujawska El żbieta Gujska Tags: Article Source Type: research
Protective effects of hesperidin and diosmin against acrylamide-induced liver, kidney, and brain oxidative damage in rats.
Abstract
Acrylamide (AA) is a heat-induced toxin formed during thermal processing of many commonly consumed foods, including meat products, French fries, potato crisps, bread, cereals, cookies, and coffee. There is thus potentially high dietary exposure of humans to AA, which can induce significant oxidative stress. Hesperidin (HS) and diosmin (DS) are flavone glycosides that have antioxidant properties. The aim of this study was to investigate the protective effects of HS and DS against AA toxicity. Fifty-six adult male Wistar albino rats were divided into seven groups. The first group was orally administ...
Source: Environmental Science and Pollution Research International - November 3, 2019 Category: Environmental Health Authors: Elhelaly AE, AlBasher G, Alfarraj S, Almeer R, Bahbah EI, Fouda MMA, Bungău SG, Aleya L, Abdel-Daim MM Tags: Environ Sci Pollut Res Int Source Type: research
Interaction of acrylamide with micelles in French fry aqueous extracts
This study set off to study the interaction between acrylamide and micelles in French fries and the aqueous extracts (FAE), by determination of acrylamide diffusion rates across the semi-permeable membrane, the critical micelle concentration (CMC) of French fries and the influence of microfiltration on the content of acrylamide quantified by UV absorbance at 200 nm. It is revealed that the diffusion rate of acrylamide was significantly suppressed by the French fry matrix. The FAE contains micellar particles with average Dh of 370 nm and CMC of 18.6 mg/mL (French fry dry weight/water). The microfiltration (0.22 μm)...
Source: Food Control - November 2, 2019 Category: Food Science Source Type: research
Dietary Behavior and Urinary Gallic Acid Concentrations in Older Minority Residents of East Harlem, New York City
AbstractIn this multidisciplinary study, we explored relationships between demographic factors, dietary habits, and gallic acid, a polyphenolic biomarker that correlates with self-reported dietary behaviors and negatively correlates with the incidence of cancer. Thirty-three (33) participants were recruited from a senior center in East Harlem, New York City, a racially diverse and underserved community. A National Institute of Health (NIH)-validated survey questionnaire was used to gather dietary behavior data, alongside demographic and cancer history information. Urine samples were obtained from participants for analyzing...
Source: Journal of Racial and Ethnic Health Disparities - October 31, 2019 Category: International Medicine & Public Health Source Type: research
