bluuebunny/crossref_metadata_2025_split huggingface dataset:
Weight status and weight satisfaction in relation to energy intake underreporting in older adults: 2015 Health Survey of São Paulo
Authors: Batista Lais Duarte , de França Natasha Aparecida Grande , Leme Ana Carolina Barco , Fisberg Regina Mara 
Published: June 2020

AbstractBody Mass Index (BMI) and weight satisfaction are important factors related to energy intake underreporting in younger adults. However, few studies have explored that relation in older adults. Therefore, this study aimed to explore these factors in a sample of older adults who tend to underestimate their energy consumption. Sample included 40 older adults (57.5% male), with mean age of 68.8 ± 5.94 years old, who participated in the Health Survey of São Paulo, Brazil. Their total energy expenditure (TEE) was measured by doubly labelled water technique. BMI was classified according to Pan-American Health Organization and individuals categorized as being or not being overweight/obese. Energy intake (EI) was assessed with two 24-hours dietary recall. Ratio of EI:TEE was used to identify misreporting considering 95% confidence intervals. Chi-Square and t test were used considering 5% of significance level. Sixty percent were classified as under-reporters, 30% as plausible reporters, and 10% as over-reporter. Over-reports were excluded from analysis. Overweight and obesity were higher in under-reporters compared to plausible reporters (75% and 25%). Fifty-eight percent of under-reporters were dissatisfied with their weight. Although weight status was associated with weight satisfaction (p < 0.01), no significant difference was found for BMI (p = 0.76) comparing to plausible and under-reporters. Weight satisfaction was not associated with energy misreporting (p = 0.64). Even though these factors may be related to underreporting in adults, this association was not found among older adults. Results showed the importance of further studies to explore factors that might interfere in underreporting in this population.
Glucose, fructose and sucrose in minimally processed potato: Effect of cultivar, tuber storage time and heat treatment
Authors: Pelaić Zdenka , Dite Hunjek Draženka , Pedisić Sandra , Repajić Maja , Jakupec Dino , Levaj Branka 
Published: June 2020

AbstractRecently, popularity of minimally processed potatoes (MPP) is growing as well as other minimally processed fruits and vegetables, due to its convenience and easy preparation, what consumers nowadays prefer. However, these types of products are very perishable, influenced by a number of factors, particularly cultivar and tuber condition. Potato is suitable for a long storage, but certain changes occur in its chemical composition during storage. These changes, among other factors, greatly depend upon cultivar, as well as storage conditions, and consequently affect on MPP durability and quality. Besides, MPP is subjected to heat treatment before consumption, where raw potatoes chemical composition and the way of heat treatment affect the chemical composition of the prepared potato dish. Potato sweetening is known phenomenon that occurs during storage, what negatively affect on health safety of fried potato.Therefore, the aim of this study was to investigate the influence of cultivar and tubers storage time, as well as MPP storage time and heat treatment on the sugar content in raw, boiled and fried potatoes.Potato cultivars Birgit and Lady Claire used in this study were stored for 1 and 4 months in warehouse (8 °C /RH 95 %). MPP was produced by washing, peeling, slicing followed by anti-browning treatment (dipping in 2 % sodium ascorbate solution/3 min), draining and vacuum packing in PE/PA bags. After 1st, 5th and 8th day of storage at 10 °C, MPP were boiled and fried. All samples, including raw MPP, were freeze dried and sugar content was determined by UPLC MS/MS.Most abundant sugar was sucrose, followed by glucose and fructose, where cv. Birgit contained slightly higher values of all sugars compared to cv. Lady Claire. Initial sugar content of both cultivars was very low. However, during tuber aging, as well as during MPP storage time, content of individual sugars increased in most of samples, with slightly higher increase in cv. Birgit raw samples. Furthermore, heat treatment affects on sugar composition, since glucose and fructose are generally reduced in boiled and fried potatoes with certain differences depending on the cultivar. Total sugar content of cv. Birgit MPP mostly increased during storage, regardless tuber age and the way of heat treatment, while in cv. Lady Claire samples opposite trend with few exceptions was observed. Generally, cv. Lady Claire has lower and slightly more stable sugar content upon tuber aging, MPP storage time and heat treatment.
Effects of the Digital Game “Fit, Food, Fun” on Nutritional Knowledge: A Pilot Study among German Children and Adolescents
Authors: Holzmann Sophie Laura , Schaefer Hanna , Groh Georg , Plecher David Alexander , Klinker Gudrun , Schauberger Gunther , Hauner Hans , Holzapfel Christina 
Published: June 2020

AbstractIntroduction:Serious games are a novel and entertaining approach for digital health education in the younger population. Aim of this pilot study was to evaluate the short-term effectiveness of the serious game “Fit, Food, Fun” (FFF) among a subset of children and adolescents in Germany with regard to nutritional knowledge.Materials and Methods:Two Bavarian secondary schools were each allocated to one intervention arm. The gameplay intervention (gameplay group; GG) consisted of a 15-minute gameplay session for each of three days (Tuesday to Thursday), while the teaching intervention (teaching group; TG) was performed as a 15-minute classic lecture for the same number of days. Given nutritional information was based on the recommendations of the “German Nutrition Society e.V.” and was identical for both intervention groups. Nutritional knowledge was evaluated through a standardised questionnaire at baseline (Monday) and post-intervention (Friday). Lifestyle behaviour (diet; physical activity) and anthropometrics (height; weight) were assessed once at baseline. Inclusion criteria were sufficient German language skills and parental consent form. Statistical analyses were performed using the statistical software R (R Core Team, 2018).Results:In total, 47 students (62% male) were assigned to the GG and 47 students (72% male) to the TG. The mean age was 13.5 years in the GG and 12.8 years in the TG. The mean body mass index was in the normal range (GG: 24.4 kg/m2; TG: 22.0 kg/m2). Data at baseline and post-intervention are analysed for 36 participants in the GG and for 40 participants in the TG. Compared to baseline, results revealed significant improvements (p-value < 0.001) in nutritional knowledge in both intervention groups. There was a between-group difference with significantly (p-value = 0.0139) higher increase of nutritional knowledge in the TG.Discussion:This pilot study provides evidence for the short-term efficacy of both game-based and traditional education approaches on the improvement of nutritional knowledge; however, further research in warranted to assess the potential effect of a digital gameplay intervention on nutritional behaviour. Finally, the FFF game might be considered as an appropriate educational tool for imparting nutritional knowledge in an entertaining and effective format among children and adolescents.
β-(1→3,1→6)-D-glucans in disease prevention and health promotion - a systematic review of randomized controlled trials
Authors: Vlassopoulou Marigoula , Kyriacou Adamantini , Pletsa Vasiliki , Zervakis George , Yiannakoulia Mary 
Published: June 2020

AbstractIntroductionβ-Glucans comprise a heterogeneous group of polysaccharides exhibiting a wide range of biological properties. They are categorized as dietary fibers due to their ability to reach the large intestine undigested and undergo fermentation by gut microbiota, with potential beneficial effects for the host. Aim of this systematic review is to assess the effects of consumption of β-(1→3,1→6)-D-glucans, naturally found in the cell walls of fungi, on health outcomes.MethodsA comprehensive literature search was performed on PubMed, Cochrane Library and Web of Science in order to retrieve studies that investigated the impact of exclusively oral administration of β-(1→3,1→6)-D-glucans to healthy individuals and/or patients in any form, at any dosage. Only randomized controlled trials (RCTs) were considered.ResultsTwenty-five RCTs, of the 48 clinical studies retrieved in total, met the eligibility criteria and are included in the present review. The sources of β-(1→3,1→6)-D-glucans were Saccharomyces cerevisiae, Aureobasidium pullulans, Pleurotus ostreatus and Lentinula edodes and the dosage of supplementation ranged from 2.5 to 3000 mg daily for up to 6 months. The main physiological outcome for the majority of the interventions was immunomodulation, which resulted in a) strengthened immune defence that reduces the incidence and symptoms of cold, flu and upper respiratory tract infections in general and b) alleviation of allergic symptoms. However, findings on the induction of immune response alterations were inconsistent at a cellular and molecular level. Another aspect is psychological wellbeing, as the cohorts that received the polysaccharides of interest reported improvement of mood state as well as amelioration of the wellbeing overall, while co-administration with chemotherapeutic drugs enhanced cancer patients’ quality of life and prolonged their survival. Furthermore, supplements containing β-(1→3,1→6)-D-glucan induced beneficial changes in body fat mass and abdominal circumference in overweight adults. Notably, no adverse event causally related to the glucans was recorded in any of the trials.ConclusionsSupplementation with β-(1→3,1→6)-D-glucans is well-tolerated and health-promoting properties are manifested primarily through the potentiation of the immune system. More studies are required in order to confirm additional beneficial effects, establish the optimal dose and reveal the underlying molecular mechanisms.
Dietary vitamin D supplementation improves haematological status following consumption of an iron-fortified cereal: an 8-week randomised controlled trial
Authors: Mushtaq Sohail , Fuzi Salma F. Ahmed 
Published: June 2020

AbstractVitamin D, a secosteroid, has recently been implicated in the stimulation of erythroid precursors and ultimately the rate of erythropoiesis. However, there are a paucity of randomised controlled trials (RCT), investigating the effect of vitamin D supplementation iron status, especially in populations at risk of iron deficiency. An eight-week, double-blind RCT was carried out in 50 female (mean age (± SD): 27 ± 9 years), iron-deficient (plasma ferritin concentration < 20 μg/L) participants, randomised to consume an iron-fortified cereal containing 9 mg of iron, with either a vitamin D supplement (1,500 international units (IU)/day, 38 μg/day) or placebo. The effect of dietary vitamin D supplementation on haematological indicators was investigated. Blood samples were collected at baseline, 4-weeks and 8-week timepoints for measurement of iron and vitamin D status biomarkers. The effect of intervention was analysed with a mixed-model repeated measures ANOVA using IBM SPSS statistical software (Version 21, IBM Corporation, New York, USA). Significant increases were observed in two haematological parameters: haemoglobin concentration and haematocrit level from baseline to post-intervention in the vitamin D group, but not in the placebo group. The increase from baseline to post-intervention in haemoglobin concentration in the vitamin D group (135 ± 11 to 138 ± 10 g/L) was significantly higher than in the placebo group (131 ± 15 to 128 ± 13 g/L) (P ≤ 0.05). The increase in haematocrit level from baseline to post-intervention was also significantly higher in the vitamin D group (42.0 ± 3.0 to 43.8 49 ± 3.4%) compared to the placebo group (41.2 ± 4.3 to 40.7 ± 3.6%) (P ≤ 0.05). Despite non-significant changes in plasma ferritin concentration, this study demonstrates that dietary supplementation with 1,500IU vitamin D, consumed daily with an iron-fortified cereal led to improvement in haemoglobin concentration and haematocrit levels in women with low iron stores. Further long-term studies are required, however, these findings suggest a potential role for improvement of vitamin D status as an adjunct therapy for recovery of iron status in iron-deficient populations.
Effect of different doses of Moringa oleifera in postprandial glucose. Influence of participants’ glucose control status
Authors: Díaz-Prieto Ligia E. , Gómez-Martínez Sonia , Dueñas María , Vicente-Castro Iván , Picón María J. , Marcos Ascensión , Nova Esther 
Published: June 2020

AbstractThe multipurpose plant Moringa oleifera (MO) has shown a variety of in vitro activities potentially beneficial for health and evidences are also numerous in animal models. However, the exact composition of the plant is highly variable depending on the area, culture and post harvesting conditions and the effects in humans are scarcely studied. This is a pilot study of the effect of different doses of MO from an Iberian Peninsula cultivar on postprandial glucose level in non-diabetic subjects. Five adult subjects (40 to 70 years, 3 males) with normal renal and hepatic function were included. Two had normal fasting glucose and 3 had pre-diabetic fasting glucose. A standard breakfast plus, respectively, one placebo capsule (PLC), or 1, 3 and 6 capsules containing 400 mg of MO dry leaf powder (MO-1cap, -3cap and -6cap) were consumed by each subject on 4 consecutive visits, one week apart. The basal and postprandial (30, 60, 90, 120, 150 and 180 min) glucose was measured. The mean glucose change from baseline (ΔGlc) at each measure time was calculated and compared between treatments with the Wilcoxon tests and considered significant at P < 0.05 level. The postprandial curves were also studied separately in pre-diabetic subjects. A difference was found 90 min after breakfast in ΔGlc for the MO-6cap compared to the MO-1cap, being lower in MO-6cap. No more significant differences were observed due to the small number of subjects and high variability in glucose values among subjects. However, the graphical representation of separated curves for the three pre-diabetic participants showed that all three MO doses led to values always below those with PLC. In addition, during the first experimental hour all MO doses showed lower ΔGlc than PLC while this was not the case when all subjects were studied. No adverse events occurred during the experiment. The study, thus, showed a trend to lower glycemic postprandial response with MO leaf powder which seems to be more evident in pre-diabetic subjects than in normoglycemic subjects and especially during the first postprandial hour. The MO-6cap seems to be the election daily dose for a long term intervention study on the glycemic control with MO in pre-diabetic subjects.
Effect of processing of bovine milk on gastrointestinal symptoms and intestinal pressure in sensitive individuals
Authors: Nuora Anu , Tupasela Tuomo , Jokioja Johanna , Tahvonen Raija , Kallio Heikki , Yang Baoru , Rokka Susanna , Marnila Pertti , Mäkelä Petri , Pohjankukka Jonne , Pahikkala Tapio , Viitanen Matti , Linderborg Kaisa 
Published: June 2020

AbstractOver the last years, the consumption of unpasteurised milk has increased in popularity in the Western countries, despite the known risks associated with food-borne pathogens. Some people appear to experience milk-related gastrointestinal symptoms even when tested negative for lactose intolerance and milk allergy. In such cases, processing of milk, most often homogenisation or heat treatment, has been suggested to be involved in the induction of the gastrointestinal symptoms. Commercial milk is generally homogenised for the purpose of physical stability. Homogenisation reduces the size of fat droplets. Breaking of the fat globules creates new interface, which is covered with denaturated proteins. Further denaturation level of the proteins depends on the severity of the heat treatment. In this study entity, the effect of processing of bovine milk on the gastrointestinal symptoms in self-reported milk sensitive individuals was tested in two separate double blind crossover trials. Tested milks included raw milk (unprocessed), pasteurized milk, pasteurized and homogenized milk, and UHT treated and homogenized milk thus including milks at both end of commercially approved liquid milks in Finland. All milks came from the same herd of cows, which nulled the effect of genetic background and feeding of the cows. Ingestible pH-, pressure and temperature measuring probe was used to investigate gastrointestinal pressure. Self-reported diaries were used to measure perceived gastrointestinal symptoms. Additionally inflammation markers were studied from the plasma. In the first trial no significant difference was found in the amount of gastrointestinal symptoms or in the intestinal pressure after the consumption of native and processed milk. However, the obtained results on pressure in the large intestine (P = 0.068) as well as reported symptoms (P = 0.103) suggested that further studies in this area were needed. However, in the second trial where pasteurised, pasteurised and homogenised, and UHT -treated and homogenized milks were compared, the amount, severity or duration of the reported symptoms did not differ. This study demonstrates that the ingestible pressure-, pH and temperature measuring probe provided a novel possibility to study intestinal pressure in nutrition trials. The results of the present studies do not support the hypothesis that cows’ milk processing would induce gastrointestinal symptoms in milk sensitive but lactose tolerant subjects.
Application of pressurized liquid extraction on isolation of fennel seeds' polyphenols fractions
Authors: Repajić Maja , Medved Ana Marija , Bilobrk Josipa , Elez Garofulić Ivona , Pedisić Sandra , Radman Sanja , Dragović-Uzelac Verica 
Published: June 2020

AbstractDue to nowadays endeavoured green approach, the utilization of environmentally-friendly extraction techniques is encouraged, where pressurized liquid extraction (PLE) provides such possibility. The PLE application allows shorter extraction time and simultaneously less solvent consumption through combined temperature and pressure effect, thus improving energetic and economic efficiency. Accordingly, in order to accomplish satisfactory extraction yield, it is necessary to optimize PLE conditions, depending on sample type and aimed compounds. As fennel (Foeniculum vulgare Mill.) seeds are rich source of structurally different bioactive compounds, this study aimed to examine the influence of PLE temperature (75 and 100 °C), static time (5 and 10 min) and cycle number (1, 2 and 3) on the content of fennel seeds’ polyphenols fractions: total hydroxycinnamic acids (THA), total flavonols (TF) and total flavan-3-ols (TFO). For this purpose, samples of grinded dry fennel seeds were extracted according to the mentioned PLE conditions in serial exhaustive extraction using solvents ordered by its polarity: hexane, aqueous acetone solution (30 %, v/v) and aqueous methanol solution (30 %, v/v). After defatting with hexane, acetone (AE) and methanol (ME) extracts of residues were collected (n = 24) and used for spectrofotometrically determination of THA, TF and TFO. In order to access data about effect of examined PLE conditions on analyzed parameters, results were statistically analyzed using multivariate analysis of variance (MANOVA) and Tukey's HSD test at significance level p ≤ 0.05. Obtained results showed that observed fractions of polyphenols were present in 4–5 folds higher amounts in AE compared to ME, where established grand means in AE were as follows: THA = 312.82 mg/100 g, TF = 113.23 mg/100 g and TFO = 29.01 mg/100 g, while in ME they were THA = 56.90 mg/100 g, TF = 28.78 mg/100 g and TFO were determined in traces. As for influence of extraction temperature and time, content of all tested compounds was significantly affected by examined sources of variation in extracts of both solvent types, except static time on ME’ THA content. Generally, 100 °C/10 min/3 cycles were conditions which yielded the highest THA, TF and TFO in AE, while ME results showed diversity upon examined conditions. Accordingly, the highest THA content was established at lower temperature (75 °C/10 min/2 cycles), while 100 °C/10 min/3 cycles conditions documented the greatest TF content.
An in-vitro investigation on the effect of chilling and reheating different starchy meals on resistant starch content
Authors: Alzaabi Abdulrahman , Fielding Barbara , Robertson Denise 
Published: June 2020

AbstractFood processing has been shown to influence starch digestibility, due to the formation of indigestible starches known as resistant starch (RS). RS has been shown to have similar health promoting properties to those of insoluble dietary fibre. These beneficial effects include lower glycaemic response, improved insulin sensitivity, enhanced overall gut health, and better plasma lipid profile. Additionally, the presence of other nutrients such as proteins or lipids may also impact the amount of RS formed.The present work aimed to measure the effect of cooking and /or additional meal ingredients on the RS content of 5 different starchy meals, 3 made with pasta (one of which had cheese added) and 2 made with potato, using the Megazyme RS kit (K-RSTAR). The cooked meals were tested either freshly cooked, chilled overnight, or chilled overnight and reheated. Moreover, different amounts of fat were used in the test meals (10 g fat per 100 g pasta, 30 g fat per 100 g pasta, 5 g fat per 100 g potato and 10 g fat per 100 g potato) in order to examine the effect of the amount of fat on RS formation. The total number of meals tested was 15.The amount of RS in the 2 pasta meals without cheese were 40% and 44% higher in the chilled and reheated meals compared to the same meals freshly cooked for the 10 g and 30 g of fat meals, respectively. The chilled overnight meals were not different from the freshly cooked meals for both fat amounts. Moreover, the potato meals showed a more substantial difference between the meals for the two fat amounts. The chilled and reheated potato meals were 73% and 85% higher in RS content than the freshly cooked identical meal, in the 5 g and 10 g of fat, respectively. Additionally, the chilled potato meals had higher RS contents compared to freshly cooked potato meals (68% and 83%, respectively). Furthermore, the presence of protein reduced the total amount of digested starch and RS in all pasta meals when compared to the meals without cheese. The findings of this in-vitro investigation suggests that chilling and reheating starchy meals significantly increases their content of RS. Future work will determine if these in vitro findings will translate to health benefits in vivo.