Comparison of dietary trends between two counties with and without a cardiovascular prevention program: a population-based cross-sectional study in northern Sweden
CONCLUSIONS: Over a 20-year period in northern Sweden, only small differences in dietary habits were observed in favor of a county with a CVD prevention program compared to a county without such a program.PMID:34296666 | DOI:10.1017/S1368980021003050 (Source: Public Health Nutrition)
Source: Public Health Nutrition - July 23, 2021 Category: International Medicine & Public Health Authors: Johanna T örmä Robert Lundqvist Mats Eliasson Lena Maria Nilsson Viktor Oskarsson Maria Wennberg Source Type: research
Comparison of dietary trends between two counties with and without a cardiovascular prevention program: a population-based cross-sectional study in northern Sweden
CONCLUSIONS: Over a 20-year period in northern Sweden, only small differences in dietary habits were observed in favor of a county with a CVD prevention program compared to a county without such a program.PMID:34296666 | DOI:10.1017/S1368980021003050 (Source: Public Health Nutrition)
Source: Public Health Nutrition - July 23, 2021 Category: International Medicine & Public Health Authors: Johanna T örmä Robert Lundqvist Mats Eliasson Lena Maria Nilsson Viktor Oskarsson Maria Wennberg Source Type: research
Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. Part 2: color analysis
Food Chem Toxicol. 2021 Jun 7:112321. doi: 10.1016/j.fct.2021.112321. Online ahead of print.ABSTRACTTwo observational tests were designed to investigate the influence of consumer decisions during the preparation of French fries from fresh potatoes on acrylamide formation. In both tests, color was of paramount importance to volunteers with regards to the decision to stop the frying process. CIE-Lab* color parameters and visual color assessments of French fries were associated with general acrylamide content and its classification according to the EU benchmark levels (BL, 500 μg/kg). Binary logistic regression analysis reve...
Source: Food and Chemical Toxicology - June 10, 2021 Category: Food Science Authors: Marta Mesias Cristina Delgado-Andrade Francisca Holgado Luc ía González-Mulero Francisco J Morales Source Type: research
Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. Part 2: color analysis
Food Chem Toxicol. 2021 Jun 7:112321. doi: 10.1016/j.fct.2021.112321. Online ahead of print.ABSTRACTTwo observational tests were designed to investigate the influence of consumer decisions during the preparation of French fries from fresh potatoes on acrylamide formation. In both tests, color was of paramount importance to volunteers with regards to the decision to stop the frying process. CIE-Lab* color parameters and visual color assessments of French fries were associated with general acrylamide content and its classification according to the EU benchmark levels (BL, 500 μg/kg). Binary logistic regression analysis reve...
Source: Food and Chemical Toxicology - June 10, 2021 Category: Food Science Authors: Marta Mesias Cristina Delgado-Andrade Francisca Holgado Luc ía González-Mulero Francisco J Morales Source Type: research
Acrylamide content in French fries prepared with vegetable oils enriched with β-cyclodextrin or β-cyclodextrin-carvacrol complexes
Publication date: August 2021Source: LWT, Volume 148Author(s): Antonio José Pérez-López, Luis Noguera-Artiaga, Santiago López-Miranda González, Pablo Gómez-San Miguel, Borja Ferrández, Ángel Antonio Carbonell-Barrachina (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 1, 2021 Category: Food Science Source Type: research
Efficient control of acrylamide in French Fries by an extraordinarily active and thermo-stable L-asparaginase: A lab-scale study
Publication date: Available online 11 May 2021Source: Food ChemistryAuthor(s): Yiming Wang, Hao Wu, Wenli Zhang, Wei Xu, Wanmeng Mu (Source: Food Chemistry)
Source: Food Chemistry - May 11, 2021 Category: Food Science Source Type: research
IJERPH, Vol. 18, Pages 5021: The Influence of Rurality on Fruit and Vegetable Intake and BMI: Findings in Mississippi Are Not Consistent with Those at the National Level
Shong
Sixty percent of Americans have at least one chronic disease that is both diet-related and preventable. Those living in rural areas often experience a greater burden of disease than those who live near a city center. The purpose of this study is to determine the influence of rurality on fruit and vegetable (FV) consumption and BMI. Additionally, the study compares national results to those in Mississippi, a state with an aging population, and high rates of poverty, rurality, poor diet, and obesity. Data utilized were from the 2017 Behavioral Risk Factor Surveillance System. One-way analyses of covariance were per...
Source: International Journal of Environmental Research and Public Health - May 10, 2021 Category: Environmental Health Authors: Danielle Fastring Danielle Nadorff Hilary DeShong Tags: Article Source Type: research
Multi-compartment model for heat and mass transfer during the frying of frozen pre-fried french fries
Publication date: Available online 16 March 2021Source: Journal of Food EngineeringAuthor(s): Têko Gouyo, Daniel Goujot, Philippe Bohuon, Francis Courtois (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - March 17, 2021 Category: Food Science Source Type: research
Application of thiol compounds to reduce acrylamide levels and increase antioxidant activity of French fries
Publication date: May 2021Source: LWT, Volume 143Author(s): İnci Cerit, Omca Demirkol (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - March 2, 2021 Category: Food Science Source Type: research
Instrumental indicators of desirable texture attributes of French fries
Publication date: May 2021Source: LWT, Volume 142Author(s): Rohollah Sadeghi, Yulian Lin, William J. Price, Michael K. Thornton, Amy Hui-Mei Lin (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - February 10, 2021 Category: Food Science Source Type: research
The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying
Publication date: Available online 4 February 2021Source: Food ChemistryAuthor(s): Amira Haddarah, Elissa Naim, Iman Dankar, Francesc Sepulcre, Montserrat Pujolà, Manal Chkeir (Source: Food Chemistry)
Source: Food Chemistry - February 5, 2021 Category: Food Science Source Type: research
Acrylamide levels in coffee powder, potato chips and French fries in Addis Ababa city of Ethiopia
Publication date: May 2021Source: Food Control, Volume 123Author(s): Henok Ashagrie Deribew, Ashagrie Zewdu Woldegiorgis (Source: Food Control)
Source: Food Control - February 2, 2021 Category: Food Science Source Type: research
Enzymatic acrylamide mitigation in French fries – An industrial-scale case study
Publication date: May 2021Source: Food Control, Volume 123Author(s): Eric Rottmann, Karen F. Hauke, Ulrich Krings, Ralf G. Berger (Source: Food Control)
Source: Food Control - February 2, 2021 Category: Food Science Source Type: research
Intermittent frying effect on French fries in palm olein, sunflower, soybean and canola oils on quality indices, 3-monochloropropane-1,2-diol esters (3-MCPDE), glycidyl esters (GE) and acrylamide contents
Publication date: Available online 13 January 2021Source: Food ControlAuthor(s): Raznim Arni Abd. Razak, Azmil Haizam Ahmad Tarmizi, Ainie Kuntom, Maimunah Sanny, Intan Safinar Ismail (Source: Food Control)
Source: Food Control - January 14, 2021 Category: Food Science Source Type: research
Dietary patterns and food insecurity of students participating in a food aid programme: the Mediterranean perspective
ConclusionsPromotion of healthy eating to households facing food insecurity is of crucial importance, giving emphasis in the design of low cost, yet highly nutritious programmes. (Source: The European Journal of Public Health)
Source: The European Journal of Public Health - November 23, 2020 Category: General Medicine Source Type: research
