Dietary patterns and retinal vessel caliber in the Irish Nun Eye Study
ConclusionIn this cohort of older women with a restricted lifestyle, an unhealthy DP was independently associated with an unfavorable retinal profile, namely a widening of retinal venules and narrowing of retinal arterioles. Key words: Dietary (Source: The Journal of Nutrition, Health and Aging)
Source: The Journal of Nutrition, Health and Aging - December 5, 2017 Category: Nutrition Source Type: research
Validation of 'POIBA-How do we eat?' questionnaire in 9-10 years old schoolchildren.
Conclusions: The POIBA-HDWE FFQ showed moderate correlations with the gold standard, high sensitivity for most food types and acceptable internal consistency. It is an easy and affordable tool for recording food frequency in children under 10 years old.
PMID: 29151829 [PubMed] (Source: Food and Nutrition Research)
Source: Food and Nutrition Research - November 21, 2017 Category: Nutrition Authors: Ariza C, Arechavala T, Valmayor S, Serral G, Moncada A, Rajmil L, Schiaffino A, Sánchez-Martínez F Tags: Food Nutr Res Source Type: research
Food and beverage consumption and food addiction among women in the nurses' health studies.
CONCLUSIONS: This epidemiologic study is the largest to examine food consumption and food addiction. Food addiction was positively associated with consumption of many hypothesized positively reinforcing foods that include a combination of carbohydrates and fats such as snacks/desserts, "fast foods" and candy bars. However, it was inversely or not associated with certain sweet foods, refined grains, and sugar-sweetened beverages, which is consistent with literature suggesting that carbohydrates (without other ingredients) are less associated with food addiction. Longitudinal analyses will help untangle the temporal order be...
Source: Appetite - November 1, 2017 Category: Nutrition Authors: Lemeshow AR, Rimm EB, Hasin DS, Gearhardt AN, Flint AJ, Field AE, Genkinger JM Tags: Appetite Source Type: research
Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries
This study investigated the relationship between chemical components of different sweetpotato varieties and textural characteristics of SPFF. Sixteen sweetpotato genotypes were evaluated for (1) chemical constituents; (2) instrumental and sensory textural properties of SPFF; and (3) the relationship between chemical components, instrumental measurements, and sensory attributes. Dry matter (DM), alcohol‐insoluble solids (AIS), starch, sugar, and oil content, and also α‐ and β‐amylase activities were quantified in raw sweetpotatoes and SPFF. Peak force and overall hardness describing instrumental textural properties ...
Source: Journal of Food Science - November 1, 2017 Category: Food Science Authors: Ai Sato, Van ‐Den Truong, Suzanne D. Johanningsmeier, Rong Reynolds, Kenneth V. Pecota, G. Craig Yencho Tags: Food Chemistry Source Type: research
Fried potatoes: Impact of prolonged frying in monounsaturated oils
Publication date: 15 March 2018 Source:Food Chemistry, Volume 243 Author(s): Carla S.P. Santos, Lucía Molina-Garcia, Sara C. Cunha, Susana Casal Fresh potatoes were intermittently deep-fried up to recommended limits (175°C, 8h/day, 28h) in extra-virgin olive oil (EVOO), peanut oil (PO) and canola oil (CO), and compared for diverse chemical components and sensorial attributes, aiming to quantify the impact of prolonged frying on potatoes nutrients, and the potential alterations resulting from the use of different monounsaturated-rich oils. Independently of oil type, its degradation promotes time-dependent losses of ...
Source: Food Chemistry - October 3, 2017 Category: Food Science Source Type: research
Evaluation of antibacterial activity of two natural bio-preservatives formulations on freshness and sensory quality of ready to eat (RTE) foods
Publication date: March 2018 Source:Food Control, Volume 85 Author(s): Mehdi Harich, Behnoush Maherani, Stephane Salmieri, Monique Lacroix The antibacterial activity of two natural antibacterial formulations based on lemongrass essential oil/citrus extract/lactic acid for F2 (with ratio of 0.01:0.1:1) and oregano/citrus extract/lactic acid for F6 (with ratio of 0.01:0.1:1) was studied against several pathogens (Listeria monocytogenes, Escherichia coli and Salmonella Typhimurium) and non-pathogenic bacteria (Listeria Innocua, Escherichia coli ATCC 25922, and Salmonella enterica). The in vitro inhibition capacity (IC ...
Source: Food Control - September 24, 2017 Category: Food Science Source Type: research
Perspective: The Paradox in Dietary Advanced Glycation End Products Research--The Source of the Serum and Urinary Advanced Glycation End Products Is the Intestines, Not the Food
Inconsistent research results have impeded our understanding of the degree to which dietary advanced glycation end products (dAGEs) contribute to chronic disease. Early research suggested that Western-style fast foods, including grilled and broiled meats and French fries, contain high levels of proinflammatory advanced glycation end products (AGEs). However, recent studies with state-of-the-art ultraperformance LC-tandem mass spectrometry (UPLC-MS) found that there is no evidence that these foods have elevated levels of dAGEs relative to other foods. Paradoxically, observational research found that the intake of fruits (ma...
Source: Advances in Nutrition - September 15, 2017 Category: Nutrition Authors: DeChristopher, L. R. Tags: Perspectives Source Type: research
The content of anti-nutritional components in frozen fried-potato products
Publication date: November 2017 Source:LWT - Food Science and Technology, Volume 85, Part A Author(s): Dominik Kmiecik, Joanna Kobus-Cisowska, Józef Korczak The aim of the study was to analyse the content and composition of products of thermal degradation of triacylglycerols (TAG) in 21 commercial frozen fried potato products, including traditional and corrugated French fries, potato wedges, potato slices and potato balls. Seventeen products were offered both to foodservice and households and four only for foodservice. The total content of polar compounds, composition of fatty acids and products of thermal degradatio...
Source: LWT Food Science and Technology - July 28, 2017 Category: Food Science Source Type: research
Fried potato consumption is associated with elevated mortality: an 8-y longitudinal cohort study [Nutritional epidemiology and public health]
Conclusions: The frequent consumption of fried potatoes appears to be associated with an increased mortality risk. Additional studies in larger sample sizes should be performed to confirm if overall potato consumption is associated with higher mortality risk. This trial was registered at clinicaltrials.gov as NCT00080171. (Source: American Journal of Clinical Nutrition)
Source: American Journal of Clinical Nutrition - July 3, 2017 Category: Nutrition Authors: Veronese, N., Stubbs, B., Noale, M., Solmi, M., Vaona, A., Demurtas, J., Nicetto, D., Crepaldi, G., Schofield, P., Koyanagi, A., Maggi, S., Fontana, L. Tags: Nutritional Epidemiology Research Articles Nutritional epidemiology and public health Source Type: research
A Western Diet Pattern Is Associated with Higher Concentrations of Blood and Bone Lead among Middle-Aged and Elderly Men [Nutritional Epidemiology]
Conclusions: These findings suggest that the Western diet is associated with a greater lead body burden among the middle-aged-to-elderly men. More studies are needed to examine the underlying mechanisms by which dietary patterns are associated with lead concentrations. (Source: Journal of Nutrition)
Source: Journal of Nutrition - July 3, 2017 Category: Nutrition Authors: Wang, X., Ding, N., Tucker, K. L., Weisskopf, M. G., Sparrow, D., Hu, H., Park, S. K. Tags: Nutritional Epidemiology Research Articles, Research Need: Role of Nutrition in Health Maintenance Source Type: research
Fried potato consumption is associated with elevated mortality: an 8-y longitudinal cohort study.
Conclusions: The frequent consumption of fried potatoes appears to be associated with an increased mortality risk. Additional studies in larger sample sizes should be performed to confirm if overall potato consumption is associated with higher mortality risk. This trial was registered at clinicaltrials.gov as NCT00080171.
PMID: 28592612 [PubMed - as supplied by publisher] (Source: The American Journal of Clinical Nutrition)
Source: The American Journal of Clinical Nutrition - June 7, 2017 Category: Nutrition Authors: Veronese N, Stubbs B, Noale M, Solmi M, Vaona A, Demurtas J, Nicetto D, Crepaldi G, Schofield P, Koyanagi A, Maggi S, Fontana L Tags: Am J Clin Nutr Source Type: research
Effect of pulsed electrical fields on the structural properties that affect french fry texture during processing
Publication date: Available online 1 June 2017 Source:Trends in Food Science & Technology Author(s): Maria Botero-Uribe, Melissa Fitzgerald, Robert G. Gilbert, Jocelyn Midgley Background The french-fry manufacturing process via frozen partially-prepared fries involves a series of heat treatments in which the structural properties of a potato (starch structure, ion content, water content, cell wall architecture, and middle lamella) are substantially altered to produce a french fry with a crispy crust and a mealy core. In addition to the traditional processing steps (washing and sorting, peeling, cutting, blanc...
Source: Trends in Food Science and Technology - June 2, 2017 Category: Food Science Source Type: research
Maternal intake of fried foods and risk of gestational diabetes mellitus.
CONCLUSIONS: Regular intake of fried fish and fried chicken are associated with elevated GDM risk.
PMID: 28641758 [PubMed - in process] (Source: Annals of Epidemiology)
Source: Annals of Epidemiology - June 1, 2017 Category: Epidemiology Authors: Osorio-Yáñez C, Gelaye B, Qiu C, Bao W, Cardenas A, Enquobahrie DA, Williams MA Tags: Ann Epidemiol Source Type: research
Effects of frying oils ’ fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process
Publication date: 15 December 2017 Source:Food Chemistry, Volume 237 Author(s): Xiaodan Li, Jinwei Li, Yong Wang, Peirang Cao, Yuanfa Liu The effects of frying oils’ fatty acids profile on the formation of polar components and their retention in French fries and corresponding deep-fried oils were investigated in the present study, using oils with different fatty acids composition. Our analysis showed that the total polar compounds (TPCs) content in French fries was only slightly lower than that in deep-fried oils, indicating that there was no significant difference considering the amounts of TPCs in French fries a...
Source: Food Chemistry - May 24, 2017 Category: Food Science Source Type: research
Dietary acrylamide: What happens during digestion
Publication date: 15 December 2017 Source:Food Chemistry, Volume 237 Author(s): M. Sansano, A. Heredia, I. Peinado, A. Andrés Acrylamide is a well-known potentially carcinogen compound formed during thermal processing as an intermediate of Maillard reactions. Three objectives were addressed: the impact of gastric digestion on acrylamide content of French Fries, chips, chicken nuggets, onions rings, breakfast cereals, biscuits, crackers, instant coffee and coffee substitute; the acrylamide content evolution during gastrointestinal digestion of French fries and chips; and the effectiveness of blanching and air-frying ...
Source: Food Chemistry - May 24, 2017 Category: Food Science Source Type: research
