bluuebunny/crossref_metadata_2025_split huggingface dataset:
Improvement of process-driven work in Dietetics - the development of a standard model of the Unified Dietetic Care Process (IMPECD)
Authors: Kohlenberg-Müller Kathrin , Gast Christina , Kolm Alexandra , Werkman Andrea M. , Vanherle Koen , Valentini Luzia 
Published: June 2020

AbstractIntroduction:Different models of frameworks for dietetic care are used in Europe. There is a substantial need for a consistent framework to compare research results and to cooperate on an international level. Therefore, one of the goals of the EU-funded project IMPECD was the development of a unified framework Dietetic Care Process (DCP) in order to foster a shared understanding of process-driven dietetic counselling.Materials and Methods:Based on a literature review and in-depth analysis of different frameworks an iterative and incremental development process of finding solutions for decision-making within the consortium consisting of dietetic experts from 5 European HEI was passed. The developed DCP model was integrated in an online training course including 9 clinical cases (MOOC) to train students. The draft versions and the concluding final version DCP model were evaluated and re-evaluated by teachers and 25 students at two Intensive Study Programmes.Results:The DCP model consists of five distinct, interrelated steps which the consortium agreed on: Dietetic Assessment, Dietetic Diagnosis, Planning Dietetic Intervention, Implementing Dietetic Intervention, Dietetic Outcome Evaluation. A standardized scheme was developed to define the process steps: dedication, central statement, aim and principles, and operationalization.For example, Dietetic Assessment is the first step of the DCP (dedication). It is a systematic process to gather dietetically adequate and relevant information about the client by using state-of-the-art methods (central statement). The aim is to identify nature and cause of dietetic related problems of the client (aim and principles). The gathered information are documented in types of categories (client history, diet history, behavioural-environmental, clinical status) or following the ICF-model (operationalization). The clinical cases used within the MOOC proved that the DCP model is suitable to be put into practice.Discussion:Existing different process models were analyzed to create a new and consistent concept of a unified framework DCP. The variety within the European countries represented by the consortium proved to be both a challenge in decision-making and an opportunity to integrate multinational perspectives and intensify the scientific discourse. The development of a standardized scheme with precise definitions is a prerequisite for planning study designs in health services research. Besides, clarification is essential for establishing process-guided work in practice. The evaluated MOOC is now implemented in study programmes used by 5 European HEI in order to keep approaches and process-driven action comparable. The MOOC promotes the exchange of ideas between future professionals on an international level.
Effect of the brewing process on the acrylamide content in coffee beverages
Authors: Michalak Joanna , Czarnowska-Kujawska Marta , Gujska Elżbieta , Klepacka Joanna , Tońska Elżbieta 
Published: June 2020

AbstractOne of the latest neurotoxic and carcinogenic substances discovered in food is acrylamide (AA). The main pathway for AA formation in foods is the Maillard reaction (MR). Heat treated carbohydrate-rich foods such as potato, cereal and bakery products, together with coffee contain high levels of acrylamide. The high consumption of coffee in many countries makes it a potentially significant source of daily exposure to acrylamide. The purpose of the present investigation was to study the influence of the brewing method on the acrylamide level in coffee beverages. The experiment was performed with six different roasted coffee from local supermarkets. For coffee beverages preparation four different methods were used: boiled coffee (Turkish coffee), steeping (French press coffee), infusion (filtered coffee), and Italian pressure method (espresso coffee). Each time coffee beans were mechanically powdered and 100 ml brew was prepared using 6 g of ground coffee. AA contents in the brew coffee samples were determined by the RP - HPLC - DAD method. The results for AA contents were presented as mean values ± standard deviations (SDs) of six independent samples, analysed in triplicate (n = 18). Obtained results showed that the method of brewing coffee influences the level of AA in infusions. AA concentrations for Turkish coffee (4.10 μg/100 ml), French press (3.19 μg/100 ml) and filtered coffee (2.95 μg/100 ml) were higher than for espresso (2.13 μg/100 ml). Results showed also that the highly water-soluble acrylamide is easily extracted from the ground coffee to the liquid phase of the beverage. The extraction percentage variation according to the brew method was: from 52% for espresso to 95% for Turkish coffee. The brewing procedure for espresso extracted acrylamide incompletely from ground coffee comparing to other brewing methods, due to the short contact time between coffee and water. When compared with other common coffee beverages, espresso is the most concentrated brew. However, its acrylamide content per cup may be lower, due to the lower level of this substance extraction to the brew. The brewing time has a significant influence on the extraction level of AA for the beverage.
Effect of fishing season on the fatty acid profile of Baltic herring
Authors: Pomianowski Janusz , Żmijewski Tomasz , Wiżk Adam 
Published: June 2020

AbstractMarine fish are a good source of unsaturated fatty acids, high nutritional value protein, vitamins and minerals. Baltic herring is one of the most frequently caught fish in Poland(1). It was demonstrated that the fishing season has an effect on the content of individual fatty acid fractions(2).The aim of the study was to analyse the fatty acid profile of Baltic herring flaps originating from two fishing seasons.The study material were flaps of Baltic herring (Clupea harengus) originating from two fishing seasons (April-June following spawning and October-December prior to spawning). For each fishing season, six batches of raw material were examined (n = 6). From each batch, flaps were taken from ten fish. The flaps were comminuted and thoroughly mixed to prepare an experimental sample from which adequate weights of analytical samples were taken. The quantitative and qualitative analysis of the fatty acid composition was conducted following the cold muscle lipid extraction with a mixture of chloroform : methanol (2:1). Fatty acid methylation was carried out with a chloroform : methanol : sulphuric acid mixture (100:100:1). The separation of fatty acids was performed by gas chromatography. A one-factor variance analysis method with Duncan's test (P ≤ 0.05) was used to evaluate the variation of mean values.The fishing season does not significantly affect the content of saturated and unsaturated fatty acids. Differences were found during the analysis of the individual groups of unsaturated acids. The amount of monounsaturated fatty acids in herring before spawning (25.27%) was significantly lower than that after spawning (35.91%) (P ≤ 0.05). The content of polyunsaturated fatty acids before spawning (43.99%) was significantly higher than that after spawning (33.49%) (P ≤ 0.05). Most changes in the fatty acid profile occur in the highly unsaturated fatty acids (HUFA). The most important change due to the health-promoting properties for humans is an increase in the amount of EPA from 6.24% to 9.84% after and before spawning, respectively. Analogous changes were demonstrated for DHA, whose amount increased from 9.64% to 24.56%. The obtained results demonstrate a more favourable fatty acid profile in herring caught before spawning.
Investigation of processed meat consumption from the National Nutritional Survey menuCH and ecological data for colorectal cancer incidence in Switzerland
Authors: Sych Janice , Kaelin Ivo , Inanir Dilara , Faeh David , Pestoni Giulia , Mueller Nadina , Rohrmann Sabine 
Published: June 2020

AbstractProcessed meat (PM) has an important role in diet of the Swiss population, but increasingly regarded as a food group of concern due to epidemiological evidence for its association with colorectal cancer (CRC) and other chronic diseases. Data on CRC incidence for men and women and by region is available in Switzerland, but cannot be linked with PM intake.This secondary analysis aimed to describe PM consumption in Switzerland, using data from the National Nutritional Survey menuCH, to investigate associations between PM intake and sociodemographic and lifestyle factors, and to examine CRC incidence in Switzerland for any similar regional patterns to PM consumption.Intakes of total PM and of categories ham, bacon, sausage and other PM types were described by means and standard errors (SEM). Multiple regression analysis was used to investigate associations between meat intake (total meat and PM, assessed separately, g/1000 kcal) and the following sociodemographic and lifestyle factors: sex, language-speaking region, age-category, nationality, education, gross household income, household status, smoking status, overall health status (self-reported), and currently following a weight-loss diet. Data were weighted for age, sex, marital status, major areas of Switzerland, nationality and household size, and for consumption data, also season and weekday.Results show PM was consumed by approximately 70% of the population with mean total intake of 42.7 (SEM 1.2 g/d). Sausage intake was highest with 16.8 g/day, followed by ham, other PM and bacon, 12.4, 10.6, and 2.0 g/day, respectively. Sex was significantly associated with total meat and PM intake; women consumed 10.1 g/1000 kcal less total meat [95% CI: -13.60; -6.64], and 4.70 g /1000 kcal less PM [95% CI: -6.73; -2.68] than men. For both variables, total meat and PM intake, positive associations were observed for overweight, obesity and current smoking; and negative associations observed for tertiary education and following a diet. The later was significant only for PM intake. The ecological data for CRC incidence revealed much higher rates for men than women, over 24 years; but the data shown by language region did not reveal any particular pattern.This study is the first to describe intakes of total and different PM types, based on national representative data. Positive associations between PM intake and smoking and obesity merit careful monitoring. More regular data collection by methods enabling separate quantification of meat and PM, as well as relevant health biomarkers are needed in future studies.
Correlation of water consumption with nutritional status, metabolic risk and percentage of body fat in adults of Mexico City
Authors: Gutiérrez Rey , Radilla Claudia , Vega Salvador , Rivera Juan , Ruiz Jorge , Radilla María 
Published: June 2020

AbstractThe promotion of water consumption has been identified by the government of Mexico as one of the main strategies to reduce the diet energy density in order to prevent the problems of overweight, obesity and other diseases. The aim of the present study was to determine the correlation of the water consumption with nutritional status, metabolic risk and percentage of body fat in adults of Mexico City. A sample of 12733 adults residing in Mexico City was obtained, of which 75.6% (n = 9 623) belongs to the female gender and 24.4% (n = 3110) belongs to the male gender. In the study those adults who were between 21 and 60 years old, with an average age of 39.59 ± 10.97 years, were included. The population was constituted in several health fairs celebrated in Mexico City from 2015–2018, in which nutritional consultation was provided. By correlating water consumption with nutritional status, metabolic risk and percentage of body fat, it was found that adults who consume a glass of water of 250 mL per day, have higher incidence of obesity, metabolic risk and percentage of body fat high (70.0%, 83.6% and 96.2, respectively), compared to adults who consume seven glasses of 250 mL of water per day equivalent to 1750 mL of water per day (40.4%, 63.8% and 92.9, respectively), finding a highly significant difference (p < 0.01). In the present study it can be observed that adults who have optimal water intake have a lower incidence of obesity, metabolic risk and high percentage of body fat, data that agree with the literature. However, despite the fact that the multiple benefits of water intake have been documented, its consumption among the population in general is very low, so it is suggested to continue adding efforts to raise awareness among the population regarding the importance and benefits on health by staying well hydrated. Likewise, it is important to consider that the promotion of water consumption is an important component in strategies to promote healthy habits and lifestyles.
Take-away milk tea intake was associated with cholesterol independent of adiposity in young adults
Authors: Liu Xin , Chang Huan , Lu Mengnan , Chen Huangtao , Wei Junxiang , Liao Xia 
Published: June 2020

IntroductionTake-away milk tea (TAMT) is popular among young generation, and the numbers of retails of TAMT have increased dramatically in recent years in many cities in China. Non-dairy cream is one of the major ingredients of TAMT. Concerns have been raised whether trans-fat originated from non-dairy cream may have an influence on cardio-metabolic traits. We evaluated the associations between daily intake of TAMT with plasma lipid profiles among young Chinese adults, who are the major customers of TAMT retailers.Materials and MethodsThe study population was from the phase 1 sample (104 adults) of the Carbohydrate Alternatives and Metabolic Phenotypes study. Those lacking blood samples or with a body mass index less than 18.5 kg/m2 were excluded, therefore, a total of 88 subjects with an average age of 22.8 years were included in the analysis. A food frequency questionnaire with 27 items was used to collect the dietary intake. Generalized linear regression was used to evaluate the associations between TAMT intake and cholesterol levels.ResultsThe estimated mean (± SE) of TAMT intake was 14.4 ± 3.4 ml/day, with apparent differences between males (8.8 ± 2.7 ml/day) and females (17.7 ± 5.1 ml/day). The mean of total cholesterol of the participants was 4.1 ± 0.1 mmol/L. After adjusted for age, sex, education attainment, smoking status, alcohol drink habit, and physical activity level, daily TAMT intake was positively associated with total cholesterol (beta ± SE = 0.0053 ± 0.0020, P = 0.011). The association was not substantially changed with further adjustment of body fat percentage (beta ± SE = 0.0053 ± 0.0020, P = 0.010). Similar associations were observed for high/low density lipoprotein cholesterols. When analysis was performed by sex, the association was only observed among females (beta ± SE = 0.0049 ± 0.0022, P = 0.031), but not in males (beta ± SE = 0.0022 ± 0.0060, P = 0.703).ConclusionIn young adult Chinese, we observed an association between TAMT intake with plasma cholesterol level, independent of body adiposity.
The ≤ 10:1 carbohydrate to fiber ratio to identify healthy grain foods and its association with cardiometabolic risk factors in Brazil
Authors: Fontanelli Mariane , Sales Cristiane , Liu Junxiu , Micha Renata , Mozaffarian Dariush , Fisberg Regina Mara 
Published: June 2020

AbstractThere is a pressing need for validated methods to assess healthfulness of grain foods to promote consumer awareness and policy change. We investigated how one pragmatic metric, the presence per 10 g of carbohydrate of at least 1 g of fiber (≤ 10:1-ratio), related to other constituents of grain foods as well as cardiometabolic risk factors in Brazil. Data were from the population-based study 2015 Health Survey of São Paulo, including a probabilistic sample of urban residents in São Paulo, Brazil. A total of 1,188 participants age 20 + years completed a 24-h dietary recall, and a subsample of 603 participants also had blood sample, anthropometric and blood pressure measurements collected, and answered a second 24-h recall. The National Cancer Institute method was used to estimate the usual intake of nutrients and foods. Energy and nutrient contents of grain foods meeting or not meeting the ≤ 10:1 ratio were evaluated using univariate linear regressions with robust variance. The association between the percent of energy (%E) from grain foods meeting the criterion and cardiometabolic risk factors was investigated in the subsample with complete data using multivariable linear regression models. Models were adjusted for age, sex, education, income, ethnicity, smoking status, alcohol intake, physical activity, prevalent clinical diseases, and total energy intake. Mean intake of grain foods meeting the ≤ 10:1 ratio was 1.7%E (95%CI 1.6%, 1.8%), and 0.2 50 g servings/day. Per 50 g serving, foods meeting the ≤ 10:1 ratio criterion had lower available carbohydrate (-3.0 g/serving, p = 0.045), total sugar (-7.4g/serving, p < 0.001), added sugar (-7.2 g/serving, p < 0.001) and saturated fatty acids (-0.7 g/serving, p = 0.022), as well as more dietary fiber (+ 3.5g/serving, p < 0.001), protein (+ 2.1 g/serving, p < 0.001), potassium (+ 100.1 mg/serving, p = 0.002), iron (+ 0.9 mg/serving, p = 0.011), selenium (+ 4.2 mcg/serving, p = 0.007), magnesium (+ 38.7 mg/serving, p < 0.001) and zinc (+ 1.1 mg/serving, p = 0.004). After multivariable-adjusted adjustment, each increase in 1%E from grain foods meeting the ≤ 10:1 ratio was associated with lower levels of blood triacylglycerol 12.5% (95%CI -22.4%, -3.8%), the triacylglycerol/HDL-c ratio (-16.9% 95%CI -30.6%, -4.5%), fasting insulin (-15.3% 95%CI -30.7%, -1.5%), and HOMA-IR (15.8% 95%CI -32.8%, -1.0%). The ≤ 10:1 ratio identified grain foods with higher nutritional quality and higher intakes of these foods were associated with fewer cardiometabolic risk factors, in particular risk factors related to atherogenic dyslipidemia and insulin resistance that are influenced by carbohydrate quality. This criterion may represent a useful method for characterizing and promoting healthful grain foods.
Influence of carbohydrate additives on 5-hydroxymethylfurfural (HMF) content in pork tenderloin
Authors: Bogdanowicz Julia , Mozolewski Wacław , Modzelewska-Kapituła Monika , Tkacz Katarzyna , Wie˛k Adam 
Published: June 2020

AbstractHeat-processed foodstuffs are a rich source of Maillard reaction products (MRPs) in the daily human diet. Although MRPs favourably affect the colour and flavour of heat-processed foods, they also have an impact on nutritional value and safety. Some MRPs (e.g. 5-hydroxymethylfurfural) may be toxic, mutagenic or carcinogenic and their presence in food has been studied extensively due to possible negative health effects(1,2). There is a general scarcity of published information on 5-hydroxymethylfurfural (HMF) concentrations in meat products.This study analysed whether there are differences in the concentrations of HMF between smoked pork tenderloins previously cured with the addition of glucose, saccharose or maltodextrin at concentrations of 0.5, 1.0 or 1.5% (including the control trial without sugar). Material for the tenderloin production consisted of longissimus dorsi muscles collected from 20 porcine carcasses. Colour parameters of the external surface (CIE L*a*b* system) and the content of water and 5-hydroxymethylfurfural were determined. The HMF content was analysed with reversed-phase high-performance liquid chromatography (RP-HPLC).The type of sugar used for curing had a significant impact on the amount of HMF formed in the product. The highest HMF content was found in the tenderloins cured with saccharose (it was about three-fold higher than the control trial and trials with glucose or maltodextrin). The formation of HMF was influenced not only by the type but also by the concentration of carbohydrates. Higher concentrations of glucose and maltodextrin resulted in a slight increase in the HMF content in the product (P > 0.05), while a higher concentration of saccharose produced a very pronounced HMF content increase (P < 0.05). Furthermore, tenderloins cured with a 2% carbohydrate addition were characterized by a lower water content (P < 0.01) and a darker surface colour (P < 0.01) compared to tenderloins with a lower carbohydrate addition. The results indicate the clear impact of technological additives on the HMF content of tenderloins. Conducting studies on the HMF in meat products is fully justified due to the relatively high HMF contents observed in the experiment (approximately 20–23 mg/kg), which were comparable to products such as bread or fruit jams.
The effect of iron supplementation on cognition, subjective mood, well-being and fatigue in women of reproductive age: a systematic review
Authors: Avery Hannah , Jackson Philippa , Haskell-Ramsay Crystal 
Published: June 2020

AbstractIron deficiency remains the most prevalent nutritional deficiency worldwide and is considered the most significant contributor to anaemia onset in children and women of reproductive age in both developing and developed countries. Iron plays a role in neurodevelopment and early deficits in iron have been found to impact hippocampal function affecting cognition and subjective mood. However, it is now recognised that neural structures can adapt throughout the lifespan and it is possible that changes in iron levels beyond infancy could stimulate neural changes and subsequent cognitive deficits at any time of life. Evidence for a causal link through the conduct of intervention studies is still sparse and varied in regards to the impact of iron deficiency in women of reproductive age. Our aim was to systematically review current evidence from intervention studies to determine the impact of iron supplementation upon cognition, subjective mood, well-being and fatigue in women of reproductive age. Searches included PubMed, Web of Science, Cochrane and bibliographies. Study selection and risk of bias assessment were duplicated and all intervention studies assessing cognition, subjective fatigue, mood and/or well-being that met the inclusion criteria were included in the review. Fifteen RCTs of women aged 12–49 were included. Nine studies investigated cognitive function following iron supplementation; eight found significant beneficial effects. All studies suggested that a reduced iron status at baseline was detrimental to one or more cognitive parameters, including attention and memory domains. Seven studies investigated subjective fatigue following iron supplementation; five found significant beneficial effects from baseline. Nine studies investigated mood and well-being; seven found significant effects, however they were somewhat conflicting. There is evidence to suggest that iron supplementation can improve attention, memory, subjective fatigue, mood and well-being, but additional studies using consistent measures, intervention methods and definitions of iron deficiency are warranted. Further studies should consider controlling for extraneous variables of diet, lifestyle choices and menstrual cycle to ensure an accurate measure of iron status.