Search

Microbial metabolism of specific dietary components, such as fiber, contributes to the sophisticated inter‐kingdom dialogue in the gut that maintains a stable environment with important beneficial physiological, metabolic, and immunological effects on the host. Historical changes in fiber intake may be contributing to the increase of allergic and hypersensitivity disorders as fiber‐derived metabolites are evolutionarily hardwired into the molecular circuitry governing immune cell decision‐making processes. In this review, we highlight the importance of fiber as a dietary ingredient, its effects on the microbiome, its effects on immune regulation, the importance of appropriate timing of intervention to target any potential window of opportunity, and potential mechanisms for dietary fibers in the prevention and management of allergic diseases. In addition, we review the human studies examining fiber or prebiotic interventions on asthma and respiratory outcomes, allergic rhinitis, atopic dermatitis, and overall risk of atopic disorders. While exposures, interventions, and outcomes were too heterogeneous for meta‐analysis, there is significant potential for using fiber in targeted manipulations of the gut microbiome and its metabolic functions in promoting immune health. [ABSTRACT FROM AUTHOR]

Millets are tiny-seeded grains that play a crucial part in the mitigation of malnutrition and food insecurity due to global warming, accelerated growth in population, and an economic slowdown. Millets are indigenous climate-resilient food crops that are processed to achieve enhanced shelf-stable products along with preservation of their nutritional value. Non-thermal processing is preferred in this aspect, owing to its minimal undesirable effects. Non-thermal processing has many advantages over traditional techniques. Food ingredients that are sensitive to heat and chemical treatments can be subjected to non-thermal processing for microbial disinfection, enzyme inactivation, protein modification, etc. It offers a new generation of value-added foods with intact bioactive ingredients. This paper presents the recent advances in non-thermal processing methods used in sorghum, foxtail, kodo, proso, little, pearl, and finger millets. This review consolidates the studies on the effects of mechanical grinding, germination, fermentation, high hydrostatic pressure, ultrasonication, irradiation, pulsed light, light emitting diodes, and cold plasma in the nutritive quality and storage characteristics of millets. Germination, fermentation, high pressure, ultrasonication, irradiation, pulsed-light, and cold plasma improved the nutritional attributes, free radicals scavenging activity, and sensory characteristics of millets; however, extreme dehulling, milling, and polishing affected the contents of micronutrients, polyphenols, and dietary fiber. The processing methods also reduced the bulk density of millet products in the preparation of weaning and geriatric foods. [ABSTRACT FROM AUTHOR]

This paper provides an outline of a new research project, funded through UKRI's 'Transforming UK food systems' programme. The H3 project (Healthy soil, Healthy food, Healthy people) aims to transform the UK food system 'from the ground up', through an integrated programme of research at lab, farm, landscape, local, regional and national scales. This article introduces the H3 project with a particular emphasis on those parts of our work that have most direct relevance in terms of improving human diet and nutrition. Specifically, we seek to make early interventions in the food system through biofortification and other measures that reduce the need for costly interventions at later stages. Focusing on low‐income populations and using a 'health by stealth' approach, we also seek to increase fibre consumption among the UK population by reformulating foods that are already an established part of people's diet. The paper concludes by assessing the likely impact of these interventions and the significance we attach to working with stakeholders in business, government and civil society. [ABSTRACT FROM AUTHOR]

Background: Viral infections are mostly highly contagious and may cause widespread health problems. Some studies reported that the dietary fiber (DF) may be effective in reducing the complications of viral infections in intensive care unit (ICU) patients. The present review study aimed to investigate the effect of DF on common complications in critically ill patients with viral infections. Methods: A literature review was conducted for the published papers in English from January 2001 to July 2021 using related keywords. Studies with clinical trial or case‐control design described the effects of fiber intake on the complications of viral infections in patients admitted to the ICU were collected. Results: DF may reduce the mortality rate of viral infections through modulating inflammatory processes. A higher intake of DF intake may improve hyperglycemia and impaired glucose tolerance in patients with viral infections. A high‐fiber formula in enteral nutrition was reported to reduce the risk of diarrhea in patients with viral infections. Conclusion: DF may reduce the complications of viral infections such as inflammation, diarrhea, hyperglycemia, and mortality in critically ill patients. Future longitudinal studies on the amount and type of DF are warranted. [ABSTRACT FROM AUTHOR]

In March 2016, the UK government's new Eatwell Guide was published following work to identify food-based dietary guidelines consistent with the new UK fibre and free sugars recommendations adopted in 2015. The revised proportions of the model were developed using a technique known as optimisation modelling, which finds a combination of foods that meet a set of nutritional recommendations while deviating as little as possible from current dietary habits. This paper focuses on two recently published papers, one that describes the scientific rationale for the new proportions of the Guide and a second paper from the same research group exploring the effects on health that might be expected if the optimised diet depicted in the Guide were to be followed. [ABSTRACT FROM AUTHOR]

In pregnant women with type 1 diabetes, a low but sufficient, intake of carbohydrates is important to aim for near normal glycemic control. However, knowledge about the carbohydrate intake in this group is limited. To assess the average quantity and quality of carbohydrate intake in pregnant women with type 1diabetes compared to healthy pregnant women and current dietary reference intakes. A narrative literature search was performed in PubMed, Embase, and Cochrane Library and by using a snow‐ball search technique to identify papers published on studies conducted in industrialized countries within the last 20 years. Intakes of carbohydrate were assessed qualitatively in relation to the Dietary Reference Intakes recommended by the American Diabetes Association and quantitatively as mean intake of dietary fiber. Five observational studies including 810 pregnant women with type 1 diabetes and 15 observational studies with a total of 118,246 healthy pregnant women were identified. The mean total carbohydrate intake was within the Acceptable Macronutrient Distribution Range (45%–64% of energy intake) in both groups. In pregnant women with type 1 diabetes, the average total intake was 218 ± 19 g/day, which was 20% (53 g/day) lower than in healthy pregnant women. Mean intake of dietary fiber in women with diabetes was lower than the recommended adequate intake for healthy women. With the limitations of pronounced heterogeneity across the included studies, pregnant women with type 1 diabetes reported a mean total carbohydrate intake, which was lower than in healthy pregnant women but still within the recommended range. [ABSTRACT FROM AUTHOR]

There is a need to increase fibre consumption in the general population as intake is generally below recommendations. This has resulted in an increasing number of fibre‐containing products being developed by food manufacturers. In addition, fibres are widely used by the food industry for their functional properties such as texturisers and stabilisers or as bulking agents for replacement of sugar. This paper discusses the types of fibre ingredients available for use and the factors to consider when formulating with fibres, as well as the criteria for making nutrition claims for fibre content and authorised health claims for fibres. [ABSTRACT FROM AUTHOR]

Bread has been a widely consumed traditional staple food in the UK for centuries, although there has been a decrease in consumption over the past 50 years. This may reflect the increased availability and popularity of other starchy foods such as pasta and rice and potentially negative misconceptions around bread and health (e.g. weight gain and gastrointestinal symptoms). On average, in the UK, bread provides 11–12% of energy, 16–20% of carbohydrate, 10–12% of protein and 17–21% of fibre intakes across all age groups and is a key contributor to micronutrient intakes (9–14% of folate, 15–17% of iron, 12–17% of calcium, 12–13% of magnesium and 10–11% of zinc). White bread is the largest contributor to salt intakes in the UK, though average salt content has been declining, largely as a result of the government reformulation programme with the food industry, including the setting of salt reduction targets. The mandatory fortification of flour with folic acid, a strategy used successfully in >60 other countries as a means of reducing neural tube defects (NTDs), is currently being considered and may be an important public health initiative. The variety of fibre types in bread such as arabinoxylan, oligosaccharides and resistant starch, as well as other bioactives including polyphenols, are an area of emerging interest in relation to nutrition and health. This paper gives an overview of the current contribution of bread to nutrient intakes and considers trends which may change the role of bread in our diet going forward. [ABSTRACT FROM AUTHOR]

Considering the importance of sustainable nutrition, it is important that hospitals' meal menus are planned to ensure the lowest possible environmental footprint. In this study, we aimed to evaluate the environmental effects of hospital menus and the changes that may occur when these menus are planned according to the Turkey Dietary Guidelines and Mediterranean diet recommendations. In this context, first, the yearly environmental footprints of the standard meal menus of the state university hospitals in Turkey (n = 42), including water footprint (WF) and greenhouse gas emission (GHGE) values, were determined. Second, changes in the environmental footprint as a result of arranging the standard meal menus of state university hospitals according to the Turkey Dietary Guidelines and Mediterranean nutritional models were evaluated. It was determined that the average WF and GHGE values of hospital menus were 137,280 ± 18537.2 L/month and 140.0 ± 18.4 kg CO2‐eq/month, respectively. Adjusting state university hospitals' standard meal menus according to Turkey Dietary Guidelines and Mediterranean nutritional models reduced WF by 24.8% to 103206.7 L/month and 37.8% to 85420.5 L/month, and GHGEs by 31.7% to 95.5 kg CO2‐eq/month and 49% to 71.3 kg CO2‐eq/month, respectively. In addition, it was determined that hospital meal menus planned according to the Turkey Dietary Guidelines and the Mediterranean nutritional model contained lower saturated fat and cholesterol and higher dietary fiber. In conclusion, planning hospital menus according to the Turkey Dietary Guidelines and Mediterranean nutritional recommendations can reduce the environmental footprint of hospital food services. [ABSTRACT FROM AUTHOR]

Raspberry and blueberry pomace, by‐products from fruit juice industry, were dehydrated to obtain fruit fiber concentrates and valorized as ingredients in gluten‐free (GF) cookies formulation. The aim was to evaluate the effect of substituting 30% (w/w) of GF flour mixture with different ratios of blueberry/raspberry fiber concentrates (0/30, 15/15, and 30/0) on rheological properties of cookie dough and cookie baking quality. Generally, the incorporation of the fiber concentrates increased the elastic and the viscous moduli thus producing harder doughs and consequently firmer cookies in comparison to the control. Although having similar total, soluble and insoluble fiber content, blueberry fiber concentrates were characterized with higher water absorption capacity and consequently yielded cookies with more rigid dough structure, higher water loss during baking, lower cookie thickness, higher spread ratio, more dense inner structure, and increased cookie hardness than those containing raspberry fiber concentrates. Enrichment of GF cookies with raspberry and blueberry fiber concentrates resulted in products with dietary fiber content higher than 6 g per 100 g, thus making them candidates for bearing "high fiber" nutrition claim. Practical applications: Currently available GF bakery products mostly lack dietary fibers (DFs) and other important nutrients, because they are usually manufactured from refined flour and/or starches. As the products with long shelf‐life, very popular in daily diet of almost all consumer profiles, cookies could represent good matrices for the addition of functional ingredients, such as DFs. In this paper, GF cookies were enriched with the fiber concentrates recovered from blueberry and raspberry pomace. Application of these fiber sources enabled recycling of fruit processing industry by‐products into novel, "high fiber" GF product with improved nutritive profile. [ABSTRACT FROM AUTHOR]

Prebiotics are food components that are selectively used by gut bacteria, conferring a health benefit, most notably stimulating the growth of bifidobacteria. Accepted prebiotics at present are the fibre types galacto‐oligosaccharides, fructo‐oligosaccharides and inulin, some forms of which occur naturally in foods such as pulses, grains, fruit and vegetables. Prebiotics can also be isolated and produced commercially for use as functional ingredients and supplements. The aim of this paper is to provide an overview of the place of prebiotics in a healthy, balanced diet, to explore potential health effects, particularly in relation to gut health, and to consider whether there are implications of consuming a diet low in prebiotics. Dietary fibre is important for health, with high‐fibre diets reducing risk of several chronic diseases, via its effects on bowel function, gut microbiota, and cholesterol and glycaemic levels. The prebiotic effects of some fibre types may contribute to these effects. Evidence from supplementation studies carried out in humans suggests that consumption of prebiotics may confer an array of health benefits such as cholesterol lowering, relief of symptoms of gastrointestinal disorders, increased satiety and immunomodulatory effects, though more studies are needed. Findings from observational and intervention studies indicate that exclusion diets, such as low‐carbohydrate, gluten‐free and the low Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols diet, result in changes to the gut microbiota such as reduced abundance of Bifidobacterium and Lactobacillus species, though whether or not there are any long‐term health implications remains unknown. Studies investigating whether prebiotic supplements may be useful in conjunction with such diets (when these are required for medical reasons) to help restore levels of bacteria that are considered to be beneficial, are warranted. Overall, there is a need to promote high‐fibre foods across the UK population as intakes currently fall well below recommendations. [ABSTRACT FROM AUTHOR]

The global demand for noodles continues to increase due to their convenience, wide appeal, and affordability. Instant noodles, in particular, are popular for their easy preparation. With annual consumption reaching 106 billion servings in 2019, there is a growing awareness of the importance of healthy food options. However, most noodle types currently available commercially are of low nutritional value. This study sought to develop a protocol for the production of functional noodles consisting of orange‐fleshed sweet potatoes (OFSP) puree and biofortified bean powder (BBP). Response surface methodology (RSM) was used to optimize product formulation and processing parameters. Reduced quartic models were found to adequately represent the relationship between dependent variables (hardness, moisture, protein, dietary fiber, iron, and zinc content) and independent variables (dough thickness, drying temperature, and drying time). R2 values were 0.86–0.99, with a nonsignificant lack‐of‐fit (p <.05). Using numerical optimization, the optimal protocol for the production of functional noodles was determined to include formulation consisting of wheat 73%, OFSP 21.5%, and BBP 5.5%; dough thickness of 2.0 mm; drying temperature and time of 80.0°C and 143.4 min, respectively. These conditions yielded noodles with 5.9% moisture, 11.0 N hardness, 34.5% protein, 11.9% dietary fiber, 86.9 ppm (parts per million) iron, and 50.53 ppm zinc, with a desirability value of 0.82. Experimental validation demonstrated no significant difference from predicted values. Sensory evaluation rated the noodles as acceptable to consumers, with an overall acceptability of 7.8 on a 9‐point hedonic scale. These results show the potential of OFSP and BBP as ingredients for acceptable and nutrient‐rich noodles. [ABSTRACT FROM AUTHOR]

The erosion of the colonic mucus layer by a dietary fiber-deprived gut microbiota results in heightened susceptibility to an attaching and effacing pathogen, Citrobacter rodentium. Nevertheless, the questions of whether and how specific mucolytic bacteria aid in the increased pathogen susceptibility remain unexplored. Here, we leverage a functionally characterized, 14-member synthetic human microbiota in gnotobiotic mice to deduce which bacteria and functions are responsible for the pathogen susceptibility. Using strain dropouts of mucolytic bacteria from the community, we show that Akkermansia muciniphila renders the host more vulnerable to the mucosal pathogen during fiber deprivation. However, the presence of A. muciniphila reduces pathogen load on a fiber-sufficient diet, highlighting the context-dependent beneficial effects of this mucin specialist. The enhanced pathogen susceptibility is not owing to altered host immune or pathogen responses, but is driven by a combination of increased mucus penetrability and altered activities of A. muciniphila and other community members. Our study provides novel insights into the mechanisms of how discrete functional responses of the same mucolytic bacterium either resist or enhance enteric pathogen susceptibility. Synopsis: Susceptibility to a mucosal pathogen is both microbiome- and diet-dependent, with mucin specialist Akkermansia muciniphila increasing susceptibility on a fiber-free diet, whereas a fiber-rich diet allows the same commensal to confer resistance. Variations of a 14-member synthetic human gut microbiota show the key role of dietary fiber in determining the severity of Citrobacter rodentium infection through specific members of the microbiome. Combined action of increased mucus barrier permeability and altered community networks underlie the increased pathogen susceptibility in the Akkermansia muciniphila-containing communities fed a fiber-free diet. Exclusion of Akkermansia muciniphila from the synthetic microbiota or consumption of a fiber-rich diet is sufficient to prevent severe infection. Dietary context is key, with the presence of Akkermansia muciniphila protecting against severe infection under fiber-rich conditions. Susceptibility to a mucosal pathogen is both microbiome- and diet-dependent, with mucin specialist Akkermansia muciniphila increasing susceptibility on a fiber-free diet, whereas a fiber-rich diet allows the same commensal to confer resistance. [ABSTRACT FROM AUTHOR]

Metabolic Syndrome (MetS) is a constellation of risk factors including abdominal obesity, high triglycerides, low HDL cholesterol (HDL‐C), elevated blood pressure, and elevated fasting glucose. In Spain, according to WHO criteria, the MetS prevalence is shown to be 32% in men and 29% in women. The role of dietary habits is one of the main therapeutic strategies for the management of MetS but the most effective dietary pattern has not been established yet. This study aimed to analyze the effect of on body composition, serum lipids, and MetS components of a high‐MUFA and high‐fiber diet (HMFD). A case–control study was performed considering 40 cohabiting women. Participants were randomly assigned to HMFD group or high mono‐unsaturated diet (HMD) group to receive one of the two proposed dietary interventions. All data (serum lipids, blood pressure, height, weight, body composition, and waist circumference) were collected fasting at baseline, 55, 98, and 132 days. The HMFD group showed higher decrease in waist circumference than in the HMD group. LDL‐C dropped in both groups. Triglycerides in the HMFD group dropped during the intervention, but once the intervention was over, they returned to baseline values. The mean systolic blood pressure was lower in HMFD group. A HMFD from a weekly consumption of processed meat (Torrezno de Soria) deeply fried in extra virgin olive oil in combination with vegetables logged in a Mediterranean diet can improve MetS risk factors in healthy overweight women. [ABSTRACT FROM AUTHOR]

As a byproduct of manufacturing soybeans, okara is high in dietary fiber, protein, and fats, and it contains all of the essential amino acids. Wheat, the primary ingredient in noodles, will lose nutrients during manufacturing, creating an imbalance in nutrients. This experiment is for the purpose of studying the effects of okara on quality, antioxidant properties, amino acid content, resistant starch (RS) content, and microstructure of noodles. The results indicate that the addition of 9% okara noodles increased hardness and adhesiveness by 107.19% and 132.14%, respectively, and improved ABTS free radical scavenging activity by 60.78%. The addition of 12% okara noodles increased the DPPH free radical scavenging ability by 23.66%, reduced the rapidly digestible starch (RDS) content of the noodles to 21.21%, and the resistant starch content increased to 44.85% (p <.05). Therefore, to address the issue of nutritional imbalance in wheat noodles without compromising the quality of the noodles, it is recommended to add 9% or 12% okara for the preparation of nutritionally fortified noodles. [ABSTRACT FROM AUTHOR]

BACKGROUND Cowpea is traditionally cultivated in some regions of southern Europe for its dried seeds; however, there is a scarcity of information on the quality and dietary characteristics of fresh pods, which are occasionally used in folk diets. This paper aims at covering this gap in knowledge, thereby contributing to the dissemination of fresh cowpea pods as a novel product for the market. The quality and dietary characteristics of pods from 37 accessions ( Vigna unguiculata ssp. unguiculata and ssp. sesquipedalis) grown in southern Europe were assessed in an attempt to provide information on pod quality and nutritional properties and to identify relationships between quality traits and accession origin. RESULTS Pods from the sesquipedalis accessions were heavier and larger, and reached commercial maturity 2 days later, than those from the unguiculata accessions. There were also large differences in the quality and dietary characteristics of the accessions. The pods of most accessions were rich in proteins, chlorophylls, carotenoids and phenolics, and showed high antioxidant activity and low concentrations of nitrates and raffinose-family oligosaccharides. Cluster analysis based on quality, dietary or antinutritional traits did not reveal any apparent grouping among the accessions. All the quality characteristics were independent of accession origin and subspecies. CONCLUSION Most of the accessions produced fresh pods of good quality and high dietary value, suitable for introduction in the market and/or for use as valuable genetic material for the development of new improved varieties. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Cocoa pod husks (CPHs), the major side‐stream from cocoa production, were valorized through fermentation with Pleurotus salmoneo‐stramineus (PSS). Considering ergosterol as a biomarker for the fungal content, the mycelium accounted for 54% of the total biomass after 8 days in submerged cultures. The crude protein content of fermented CPH (CPHF) increased from 7.3 g/100 g DM in CPH to 18.9 g/100 g DM. CPH fermentation resulted in a high biological value of 86 for the protein. The water and oil binding capacities of CPHF were 3.5 mL/g and 2.1 mL/g, respectively. The particle diameter dv,0,90 of CPHF was 373 μm as compared to 526 μm for CPH. The total dietary fiber was 73.4 g/100 g DM in CPHF and 63.6 g/100 g DM in CPH. The amount of soluble fiber was 2.3 g/100 g DM in CPHF and 10.1 g/100 g DM in CPH; the insoluble fraction accounted for 71.1 g/100 g DM and 53.6 g/100 g DM, respectively. Bread doughs with CPH or CPHF were characterized for texture, color, and farinographic properties. The dough hardness, consistency, and browning index increased with the concentration of CPH, whereas for CPHF, springiness and peak viscosities declined. We demonstrate the upcycling of CPH into nutritious and functional ingredients through PSS fermentation. [ABSTRACT FROM AUTHOR]

The kefir‐based smoothies with kale and spinach were designed as a ready‐to‐drink and innovative functional snack. Microbiological, physicochemical, as well as pre‐ and postgastrointestinal total antioxidant capacity (TAC; CUPRAC, DPPH, and FRAP) analyses were conducted. It was determined that the kefir‐based smoothies with vegetables had higher ash, carbohydrate, and dietary fiber values. Fructose and glucose contents of smoothy with kale were high, while smoothy with spinach included high sucrose and maltose. The microbiology results revealed that kefir‐based vegetable smoothies had minimum Lactobacillaceae viability (>log 7 cfu g−1) for the required functional effect after 14‐day storage. Moreover, the addition of kale significantly increased (p <.01) the level of initial TAC (CUPRAC, DPPH, and FRAP) and total phenolic content (TPC) values. After in vitro gastric digestion analysis, smoothie with spinach demonstrated higher TAC and TPC values and the control sample had higher TAC and TPC values compared with a predigestion step. It was found that in vitro intestinal DPPH values were higher for the sample with spinach samples, while the sample with kale had the highest FRAP values. It was also found that the bioaccessibility indexes of plain kefir were determined to be the highest in both in vitro gastric and intestinal procedures. The present study provided novel insights into the in vitro digestion properties of kefir fortified with vegetables. Nevertheless, further studies are needed to identify the functional properties of the milk and plant matrices mixture using in vitro and in vivo trials. [ABSTRACT FROM AUTHOR]

Currently, the demand for healthy consumption and the use of alternatives to dairy proteins for the development of foods with good nutritional value are growing. Quinoa has received much attention because it contains a high content of proteins, essential amino acids, essential fatty acids, minerals, vitamins, dietary fibers, and bioactive compounds. Nevertheless, this content and the bioavailability of specific compounds of interest are related to the genotype, the agri‐environmental conditions, and management practices where quinoa is grown and postharvest management. This article aimed to analyze the research trends for three knowledge areas: quinoa plant breeding for nutraceutical properties, plant–soil relations focused on abiotic stresses, and postharvest and value‐added transformation activities. To this end, a specific methodological design based on bibliometrics and scientometrics methods was used. Through these analyses based on publications' keywords, titles, abstracts, and conclusions sections, for each knowledge area, the key research trends (scope and main topics), the classification of trends based on their development and relevance degree, and the core of knowledge were established. The trends comprise the current state of research. Finally, analyzing the conclusions, recommendations, and future research sections of key publications, a strong correlation among plant breeding research to obtain varieties with tolerance to biotic and abiotic stresses, nutritional and functional compounds of interest for food safety, and the development of products with higher added value established interest in further research on the potential bioactivity of quinoa and the verification of health benefits to humans. [ABSTRACT FROM AUTHOR]

Background: There are established links between the accumulation of body fat as visceral adipose tissue (VAT) and the risk of developing obesity‐associated metabolic disease. Previous studies have suggested that levels of intake of specific foods and nutrients are associated with VAT accumulation after accounting for total energy intake. Objective: This study assessed associations between a priori selected dietary factors on VAT quantified using abdominal magnetic resonance imaging. Methods: The cross‐sectional Multiethnic Cohort Adiposity Phenotype Study included n = 395 White, n = 274 Black, n = 269 Native Hawaiian, n = 425 Japanese American and n = 358 Latino participants (mean age = 69 years ± 3 SD). Participants were enrolled stratified on sex, race, ethnicity and body mass index. General linear models were used to estimate the mean VAT area (cm2) for participants categorized into quartiles based on their dietary intake of selected foods/nutrients adjusting for age, sex, racial and ethnic groups, the total percentage fat from whole‐body dual energy X‐ray absorptiometry and total energy. Results: There were significant inverse associations with VAT for dietary intake of total vegetables, total fruits (including juice), cereals, whole grains, calcium, copper and dietary fiber (p‐trend ≤0.04). Positive trends were observed for VAT for participants who reported higher intake of potatoes, total fat and saturated fatty acids (SFA) (p‐trend ≤0.02). Foods/nutrients that met the multiple testing significance threshold were total fruits, whole grains, copper, dietary fiber and SFA intake. Conclusions: These results highlight foods and nutrients including SFA, total fruit, whole grains, fiber and copper as potential candidates for future research to inform dietary guidelines for the prevention of chronic disease among older adults. [ABSTRACT FROM AUTHOR]

Linked Content This article is linked to O'Grady et al and Morozov papers. To view these articles, visit https://doi.org/10.1111/apt.15129 and https://doi.org/10.1111/apt.15233. [ABSTRACT FROM AUTHOR]

Linked Content This article is linked to O'Grady et al and O'Grady and Shanahan papers. To view these articles, visit https://doi.org/10.1111/apt.15129 and https://doi.org/10.1111/apt.15238. [ABSTRACT FROM AUTHOR]

The Scientific Advisory Committee on Nutrition ( SACN) recently published its draft report on Carbohydrates and Health, in which new recommended intakes for fibre were proposed for children and adults, following an in-depth review of the scientific evidence base. The recommendation for the adult population of 30 g/day, measured by the Association of Official Analytical Chemists' ( AOAC) method, is somewhat higher than current recommendation and, according to intakes reported in the recent National Diet and Nutrition Survey, would require men to increase their fibre intakes by around 50% and women by 75%. This paper discusses current fibre intakes in the UK and describes the main contributors of fibre to the diet. Simple dietary modelling was carried out to investigate the feasibility of the recommendation by SACN in the context of other nutrient recommendations and food-based guidelines. This demonstrated that it is possible to consume 30 g of AOAC fibre a day in the context of a healthy diet that meets other dietary recommendations if all meals are based on starchy foods (including mainly wholegrain options and potatoes with their skins), high fibre snacks are selected and the diet is rich in fruit and vegetables (around 8 portions daily). Barriers to meeting the recommendation are considered, including the negative consumer perceptions of starchy foods and a lack of awareness regarding the health benefits of fibre, particularly those beyond bowel health. Labelling regulations may pose further challenges, as there is not an agreed definition for 'wholegrain' and the European Food Safety Authority (EFSA) has concluded that there is, as yet, insufficient evidence to warrant an official health claim for dietary fibre (as a general food ingredient). Although feasible in the context of other dietary guidelines, the required dietary pattern to achieve 30 g of AOAC fibre a day is not reflective of average diets in the UK. Achieving this population recommendation will therefore be a considerable challenge. Co-operation and collaboration is likely to be required from a number of stakeholders including the food industry, health professionals and regulatory bodies to raise awareness of the benefits of dietary fibre and encourage greater consumption of higher fibre foods. Innovative high fibre ingredients may also be needed to make it easier for consumers to boost their fibre intakes. [ABSTRACT FROM AUTHOR]

Background and objectives: The importance of selectively measuring available and unavailable carbohydrates in the human diet has been recognized for over 100 years. The levels of available carbohydrates in diets can be directly linked to major diseases of the Western world, namely Type II diabetes and obesity. Methodology for measurement of total carbohydrates by difference was introduced in the 1880s, and this forms the basis of carbohydrate determination in the United States. In the United Kingdom, a method to directly measure available carbohydrates was introduced in the 1920s to assist diabetic patients with food selection. The aim of the current work was to develop simple, specific, and reliable methods for available carbohydrates and digestible starch (and resistant starch). The major component of available carbohydrates in most foods is digestible starch. Findings: Simple methods for the measurement of rapidly digested starch, slowly digested starch, total digestible starch, resistant starch, and available carbohydrates have been developed, and the digestibility of phosphate cross‐linked starch has been studied in detail. The resistant starch procedure developed is an update of current procedures and incorporates incubation conditions with pancreatic α‐amylase (PAA) and amyloglucosidase (AMG) that parallel those used AOAC Method 2017.16 for total dietary fiber. Available carbohydrates are measured as glucose, fructose, and galactose, following complete and selective hydrolysis of digestible starch, maltodextrins, maltose, sucrose, and lactose to glucose, fructose, and galactose. Sucrose is hydrolyzed with a specific sucrase enzyme that has no action on fructo‐oligosaccharides (FOS). Conclusions: The currently described "available carbohydrates" method together with the total dietary fiber method (AOAC Method 2017.16) allows the measurement of all carbohydrates in food products, including digestible starch. Significance and novelty: This paper describes a simple and specific method for measurement of available carbohydrates in cereal, food, and feed products. This is the first method that provides the correct measurement of digestible starch and sucrose in the presence of FOS. Such methodology is essential for accurate labeling of food products, allowing consumers to make informed decisions in food selection. [ABSTRACT FROM AUTHOR]

Rice landraces conserved by tribal farmers are important for their nutritional richness. Landraces are rich in essential amino acids, vitamins, anthocyanins, and flavonoids useful to cure noncommunicable diseases and metabolic disorders. A study was carried out with 10 rice landraces from the tribal‐dominated belt of Southern Odisha to investigate grain nutrition, proximate composition, and vitamin and mineral contents. The protein content of the landraces was higher (>6 g/100 g) and the fat content was lower (<0.6 g/100 g) than popular Indian rice varieties. The mean nutrient content of 10 rice landraces was as follows: protein 6.3 ± 0.313 g/100 g, total dietary fiber 1.6 ± 0.094 g/100 g, fat 0.536 ± 0.008 g/100 g, ash 10.514 ± 6.753%, and total sugar 77.18 ± 2.118 g/100 g. The high genotypic coefficient of variation (GCV) was observed for alkali spreading value (31.11%), capacity of grain hydration (52.705), index of hydration (171.439), moisture (46.343%), and vitamin B2 (23.994%) in rice landraces. Few landraces had superior iron content: Kalamalli (1.49 mg/100 g), Kandulakathi (1.42 mg/100 g), and Dudhamani (1.39 mg/100 g) compared to popular Indian rice varieties. Tikichudi had highest moisture (19%) and fat (0.53 g/100 g) content, which signifies the taste quality of rice. Kanakchudi exhibited the highest fiber content (1.8 g/100 g) and ash content (22.80%). Kalamalli contained higher zinc (0.49 mg/100 g), iron (1.49 mg/100 g), potassium (108.33 mg/100 g), magnesium (78.33 mg/100 g), and phosphorus (125.00 mg/100 g), whereas Muktabali was found to have higher Ca (3.88 mg/100 g) and Baunsidubraj exhibited higher niacin (4.9 mg/100 g). The indigenous landraces Kalamalli, Kandulakathi, and Dudhamani had considerably high iron content, whereas Kalamalli, Baunsidubraj, and Muktabali possessed less phytic acid in comparison with existing varieties and other landraces reported from various states of our country. Landraces Kalamalli, Kanakchudi, Tikichudi, and Muktabali from southern Odisha, India, represented nutritionally better genetic pool for future rice improvement. [ABSTRACT FROM AUTHOR]

This study investigated the morphological and hydration properties of untreated and microwave (MW)‐treated isolate forms of soluble (SDF) and insoluble dietary fibers (IDF) obtained from grapes. Then, the rheological, textural, and other physical effects of the fibers (5% flour basis) were evaluated on bread quality. For this purpose, grape pomace was valorized as the juice extraction waste. MW significantly improved hydration properties of SDF and IDF by modifying their microstructures (p <.05). SDF had a clean‐cut morphology whereas IDF had an indented microstructure with a wrinkled surface. After MW treatment, deep grooves and holes were observed. These variations in the IDF structure were more extensive. DF additions influenced water absorption, mixing tolerance index, dough development time, dough stability, resistance to extension, extensibility, energy of the dough and hardness, cohesiveness, springiness, chewiness, weight loss, specific volume, crust color difference of the bread in comparison with the properties of control samples significantly (p <.05). IDF had especially pronounced effects on the dough and bread characteristics. SDF enrichment provided more comparable results with the control bread than IDF. The originality of this work is to characterize isolated (100% purity) SDFs and IDFs, then discuss their effects on semi (dough) and final (bread) product quality. [ABSTRACT FROM AUTHOR]

1‐Kestose (KES), a dietary fiber and prebiotic carbohydrate, benefits various physiological functions. This study aimed to examine whether diets supplemented with KES over three consecutive generations could significantly affect some host physiological aspects, including behavioral phenotypes and gut microbial ecology. Mice that received KES‐supplemented diets for three generations demonstrated increased activity compared with those fed diets lacking KES. Furthermore, the KES group showed increased striatal dopamine (DA) and serotonin (5‐HT) levels. The observed increase in DA levels within the striatum was positively correlated with locomotor activity in the KES group but not in the control (CON) group. The α‐diversities were significantly lower in the KES group compared to the CON group. The three‐dimensional principal coordinate analysis revealed a substantial distinction between the KES and CON groups across each generation. At the genus level, most gut microbiota genera exhibited lower abundances in the KES group than in the CON group, except for Bifidobacteria and Akkermansia. Spearman's rank‐order analysis indicated significant negative correlations between the striatal DA levels and α‐diversity values. These findings suggest that prolonged supplementation with KES may stimulate increased locomotor activity along with elevated striatal DA levels, which are potentially associated with KES‐induced alterations in the gut microbiota. [ABSTRACT FROM AUTHOR]

This systematic review and dose–response meta‐analysis examined the risk of chronic obstructive pulmonary disease (COPD) following dietary fiber intake. Relevant articles were retrieved from a variety of databases, including Scopus, Embase, and Medline, until March 2023. Spirometry was the most frequently used method for determining the presence of COPD. Based on the search, there were a total of 213,912 participants across five separate studies. Random effects model was used to combine the data and a dose–response analysis was further conducted. Five distinct cohort studies were identified. Based on highest versus lowest analysis, there was an inverse correlation between the intake of total fiber (RR, 0.72; 95%, CI: 0.64–0.80), cereal fiber (RR: 0.76, 95% CI 0.68, 0.86), and fruit fiber (RR: 0.75, 95% CI: 0.68, 0.83). Although this result was not significant for vegetable fiber (RR, 0.95; 95% CI, 0.84–1.07). Dose–response analysis revealed that daily increase of 10 g of total dietary fiber, cereal fiber, or fruit fiber reduced the risk of COPD by 26%, 21%, and 37%, respectively. The ROBINS‐E tool classified all cohort studies as having a moderate risk of bias. Total fiber, cereal fiber, and fruit fiber intake were found to have low credibility using the NutriGrade tool. Additionally, there is a lack of scientific evidence supporting the use of vegetable fiber. Larger, more comprehensive studies are required to confirm these findings. [ABSTRACT FROM AUTHOR]

Food dehydration is a preservation technique that guarantees its supply. Food like vegetables and fruits are traditionally dehydrated with natural gas or solar energy, however, this work demonstrates the feasibility of doing it with energy from a geothermal power plant in Nayarit, Mexico. Different species of pineapple (Miel, Cayenne, and Esmeralda) were dehydrated at different temperatures from 64 to 80°C and the safety of the product was subsequently verified, for these aerobic mesophiles (<230 ufc/g), total coliforms (<0.3 s.m.), molds and yeasts (<120 v.e.), and salmonella spp (Absent in 25 g), and results were obtained within the proposed specifications, which were generated taking as reference the national and international guidance standards. A sensory evaluation, a modified Flash Profile (mFP), was carried out with a group of judges trained in descriptive methodology, since a better consensus of responses was obtained, thus demonstrating the usability of mFP for food dehydration. The studies of pineapple allowed the evaluation of production with the DGA 200 technology, and the microbiological standards, as well as sensory and physicochemical parameters, were considering just to verify that product is suitable for human consumption. The technology is a system that takes advantage of the heat of the earth, with which it is possible to work 7 days a week or the entire pineapple season. Physicochemical changes caused by its dehydration with respect to the content of vitamin C, carbohydrates, and dietary fiber in the three species of dehydrated pineapple were measured. In the fresh samples, an average concentration of vitamin C 9 mg/100 g, carbohydrates 11.6 g sugar/100 g, and dietary fiber 0.96% were measured. The dehydrated samples presented an average value of vitamin C of 95 mg/100 g, carbohydrates 72.6 g sugar/100 g, and dietary fiber 8.6%, these results were similar to Mühlbauer and Müller, 2020, Drying atlas, drying kinetics and quality of agricultural products, Elsevier. [ABSTRACT FROM AUTHOR]

Date (Phoenix dactylifera L.) pits, by-products of date fruit processing industries, can provide many essential nutrients and potential health benefits to the human body. The chemical composition of date pits includes dietary fiber, fat, protein, minerals, sugar, antioxidants, and phytosterols. Nutritional and medicinal activities of date pits are related to their chemical composition. Many studies indicate that date pits have antioxidant, anti-inflammatory, gastroprotective, antiviral, hepatoprotective, nephroprotective, and gonadotropic activities. Date pits have shown a potential application in the food, fermentation, chemical, and feed industries. In this paper, we review chemical composition, nutritional and medicinal value, and the utilization of date pits. [ABSTRACT FROM AUTHOR]

Background Crohn's disease is a debilitating chronic inflammatory bowel disease. Appropriate use of diet and nutritional therapy is integral to the overall management strategy of Crohn's disease. The aim was to develop evidence-based guidelines on the dietary management of Crohn's disease in adults. Methods Questions relating to the dietary management of Crohn's disease were developed. These included the roles of enteral nutrition to induce remission, food re-introduction diets to structure food re-introduction and maintain remission, and dietary management of stricturing disease, as well as whether probiotics or prebiotics induce or maintain remission. A comprehensive literature search was conducted and relevant studies from January 1985 to November 2009 were identified using the electronic database search engines CINAHL, Cochrane Library, EMBASE, MEDLINE, Scopus and Web of Science. Evidence statements, recommendations, practical considerations and research recommendations were developed. Results Fifteen research papers were critically appraised and the evidence formed the basis of these guidelines. Although corticosteroids appear to be more effective, enteral nutrition (elemental or non-elemental) can be offered as an alternative option to induce disease remission. After a course of enteral nutrition, food re-introduction diets may be useful to structure food re-introduction and help maintain disease remission. Dietary fibre is contraindicated in the presence of strictures as a result of the risk of mechanical obstruction. The use of probiotics and prebiotics is not currently supported. Conclusions As an alternative to corticosteroids, evidence supports enteral nutrition to induce disease remission. Food re-introduction diets provide structure to food re-introduction and help maintain disease remission. These guidelines aim to reduce variation in clinical practice. [ABSTRACT FROM AUTHOR]

SummaryIntroduction1Definitions of ethnic groups and demographics of minority ethnic groups in the UK○ 1.1 Definitions of 'ethnic groups' and 'ethnicity'○ 1.2 Demographics and characteristics of minority ethnic groups in the UK– Countries of origin– Age/sex distribution and life expectancy– Geographical distribution and size of household– Religious beliefs– Education and employment patternsKey points2Overview of the health profile and dietary habits of minority ethnic groups in the UK○ 2.1 Available surveys○ 2.2 Overview of the health profiles among adults from minority ethnic groups– Overall health– Cardiovascular disease (CVD)– Coronary heart disease (CHD)– Stroke– Type 2 diabetes– Obesity○ 2.3 Possible causes of increased disease risk among minority ethnic groups○ 2.4 Smoking, drinking and physical activity habits○ 2.5 Dietary habits and nutritional status○ 2.6 Overview of the health profiles and dietary and health behaviour patterns of children from minority ethnic groups– Overall health– Diet and health behaviour patterns○ 2.7 Gaps in data availabilityKey points3Factors affecting food choice– Income and socio‐economic status– Food availability and access– Awareness of healthy eating– Religious beliefs– Food beliefs– Time and cooking skills– Generation and genderKey points4Traditional diets of minority ethnic groups○ 4.1 Overview of traditional diets of minority ethic groups– South Asians– African‐Caribbeans– Chinese○ 4.2 Dietary acculturation○ 4.3 Nutritional composition of ethnic‐style cuisineKey points5Nutritional interventions and health promotion among minority ethnic groups○ 5.1 Effective nutritional interventions○ 5.2 Health promotion interventions to prevent problems associated with fasting○ 5.3 Priorities for nutritional interventions and health promotion○ 5.4 Using behaviour change models○ 5.5 Current community initiatives○ 5.6 Catering for institutionalised individuals○ 5.7 Recommendations for future research, policy and practiceKey points6Conclusion• Acknowledgements• References Summary: According to the latest census, non‐white minority ethnic groups made up 7.9% of the UK's population in 2001. The largest of these groups were South Asians, Black African‐Caribbeans and Chinese. Studies have shown that some minority ethnic groups are more likely to experience poorer health outcomes compared with the mainstream population. These include higher rates of cardiovascular disease (CVD), type 2 diabetes and obesity. The differences in health outcomes may reflect interactions between diet and other health behaviours, genetic predisposition and developmental programming, all of which vary across different groups. As is the case for the rest of the population, the dietary habits of minority ethnic groups are affected by a wide variety of factors, but acquiring a better understanding of these can help health professionals and educationalists to recognise the needs of these groups and help them to make healthier food choices. Unfortunately, to date, there have been few tailored, well‐designed and evaluated nutritional interventions in the UK targeting minority ethnic population groups. Further needs assessment and better evaluation of nutritional interventions have been recommended to enhance the understanding of the effectiveness of different approaches amongst minority ethnic groups. This briefing paper will provide an overview of the health profile, dietary habits and other health behaviours of the three largest non‐white minority ethnic groups in the UK, explore the factors affecting their food choices, provide a summary of their traditional diets and review the evidence base to identify the factors that support successful nutrition interventions in these groups. [ABSTRACT FROM AUTHOR]

The first results of the new National Diet and Nutrition Survey (NDNS) rolling programme were published in February 2010. The results provide insight into current trends in food consumption and nutrient intakes for children (18 months to 18 years) and adults (19–64 years) in the UK. This paper reviews the survey methodology used for the rolling programme as it differs to that of previous surveys, and also examines the preliminary findings for foods and nutrients most relevant to public health nutrition, such as fruit and vegetable and fat intake. While it appears that some progress is being made towards the recommendations and guidelines for healthy eating, further progress is required to improve the nation's diet and health. [ABSTRACT FROM AUTHOR]

Potatoes are widely consumed in the United Kingdom and in many other countries. They provide energy, mainly in the form of starch, as well as other nutrients including vitamin C, folate, some B vitamins, potassium, magnesium, iron and zinc. Potatoes are naturally low in energy and provided that little or no fat is used when cooking them, they can decrease the energy density of a meal. As potatoes are high in starch and as they are usually eaten as a side dish replacing other carbohydrate rich foods, they are found in the starchy food section of the UK's Eatwell plate model and do not officially count towards the recommended 5 portions of fruit and vegetables per day. However, potatoes can help consumers to meet their daily requirements for some nutrients, including micronutrients for which there is evidence of low intakes in some groups in the UK, such as potassium. This paper gives an overview on the role of potatoes in the UK diet, including their consumption and their contribution to nutrient intakes in the UK. [ABSTRACT FROM AUTHOR]

Mycoprotein is a high protein, high fibre, low fat food ingredient derived from fermentation of the filamentous fungus Fusarium venenatum. Interest in the putative role of mycoprotein in lowering blood cholesterol concentrations, reducing energy intakes and controlling blood sugar levels has generated a small number of human studies investigating the effects of mycoprotein on cholesterol reduction, satiety and insulinaemia/glycaemia. In today's ‘obesogenic’ environment, in which there is an abundance of foods high in fat and/or sugar available to consumers, there is growing interest in foods that are both nutritious and satiating, but that are of low-energy density, and are low in saturates, salt and sugar. Mycoprotein has a favourable fatty acid profile (being relatively low in saturates), a fibre content that is comparable with other vegetarian protein sources, and a naturally low sodium content. Mycoprotein is a good source of zinc and selenium but the levels of iron and vitamin B12 in mycoprotein are low in comparison to red meat. A small number of studies investigating the cholesterol-lowering effects of mycoprotein have been carried out among normo- and hypercholesterolaemic adults. The published studies to date have a number of limitations (including small sample sizes and short study durations), but overall the studies report statistically significant reductions in total cholesterol amongst hypercholesterolaemic subjects (in the order of 4–14%). These results look promising in terms of the ability of mycoprotein to contribute modest but meaningful effects on blood cholesterol concentrations, as part of a varied and balanced diet. However, the exact amount of mycoprotein that would need to be consumed in free-living populations to have meaningful effects on cholesterol is a candidate for further confirmatory research. A number of studies have investigated the effects of mycoprotein in comparison with other protein sources on satiety. Several studies suggest that the effects of mycoprotein on satiety are greater than an equivalent amount of chicken but it is unclear what mechanism underlies this. The studies conducted so far are relatively small, and carried out under controlled conditions, so it is difficult to extrapolate the results to larger free-living populations. The promotion of mycoprotein could potentially be useful, alongside other strategies, in the management of obesity and type 2 diabetes, as it appears to show beneficial effects on glycaemia and insulinaemia in the small number of studies where this has been investigated. More research is needed to better understand the mechanism of action whereby mycoprotein influences glycaemia and insulinaemia, and whether there is any dose-dependent effect. This paper reviews the published evidence for mycoprotein and the topics above, draws interim conclusions about the role of mycoprotein in human health and identifies areas for future research. [ABSTRACT FROM AUTHOR]

Extrusion cooking, as a multi-step, multi-functional and thermal/mechanical process, has permitted a large number of food applications. Effects of extrusion cooking on nutritional quality are ambiguous. Beneficial effects include destruction of antinutritional factors, gelatinisation of starch, increased soluble dietary fibre and reduction of lipid oxidation. On the other hand, Maillard reactions between protein and sugars reduce the nutritional value of the protein, depending on the raw material types, their composition and process conditions. Heat-labile vitamins may be lost to varying extents. Changes in proteins and amino acid profile, carbohydrates, dietary fibre, vitamins, mineral content and some non-nutrient healthful components of food may be either beneficial or deleterious. The present paper reviews the mechanisms underlying these changes, as well as the influence of process variables and feed characteristics. Mild extrusion conditions (high moisture content, low residence time, low temperature) improve the nutritional quality, while high extrusion temperatures (⩾200 °C), low moisture contents (<15%) and/or improper formulation (e.g. presence of high-reactive sugars) can impair nutritional quality adversely. To obtain a nutritionally balanced extruded product, careful control of process parameters is essential. [ABSTRACT FROM AUTHOR]

The aim was to study how Finnish consumers perceive the role of fibre in the diet, which foods are regarded as good sources of fibre and the relationship between the respondents’ self-estimated fibre intake and their measured intake. A semistructured interview was conducted with 125 volunteers, including a background information questionnaire and an easy-to-use self-administered paper-and-pencil form estimating fibre intake. According to the self-administered form about half of the respondents had adequate fibre intake. Among those who estimated their fibre intake as adequate/maybe adequate, only 61% belonged to the highest fibre intake group. Most of the respondents defined their diet as being healthy. The key elements for a healthy diet were ‘vegetables’, ‘low in fat’, ‘fruit and berries’ and ‘variety’. Only 5% of the respondents mentioned fibre spontaneously here. However, fibre was considered important for health because of its effect on bowel function and general well-being. The recommended intake of fibre could not be described in nutritional terms, but respondents could identify relevant sources of fibre in the diet. Finnish consumers considered fibre important for health and could recognize the sources of fibre correctly although they did not mention it spontaneously as a part of a healthy diet. [ABSTRACT FROM AUTHOR]

Concise, easy to read abstracts of key papers from the following journal are included: American Journal of Clinical Nutrition British Medical Journal Diabetes Care Diabetic Medicine Gut Journal of the American Dietetic Association The Lancet Abstracts are provided by the following members of the British Dietetic Association: Ursula Arens Mary Barasi Liz Belton Elizabeth Bowey Victoria Burley Liz Mclean. Pauline Rigby Ruth Watling Editor: Sue Gatenby [ABSTRACT FROM AUTHOR]

Background: Gastrointestinal microbiome diversity decreases rapidly during haematological cancer treatment with low diversity associated with poorer clinical outcomes. Therefore, factors that may benefit the microbiome require evaluation. This scoping review aimed to identify and describe the available research on fibre intake and supplementation during haematological cancer treatment. Methods: This scoping review included observational studies of usual fibre intake and intervention fibre supplementation trials with patients undergoing chemotherapy, immunotherapy or stem cell transplantation for haematological malignancy. Comprehensive searching of four databases plus grey literature was conducted. Study design, type of fibre (for fibre supplementation trials) and evaluated outcomes were recorded. The review was registered on Open Science Framework and completed in three stages. There were no date restrictions in the search and only studies in English were included. Results: Five studies met the inclusion criteria for the review including two observational studies and three supplementation trials. No randomised control trials were identified. The interventional studies provided either a single fibre supplement (fructo‐oligosaccharide) or a combination of fibres (polydextrose, lactosucrose, resistant starch or oligosaccharides plus fibre) during stem cell transplantation. The most frequently evaluated outcomes included tolerability of the fibre supplement, clinical outcomes (infection, graft versus host disease, survival) and the impact on the gastrointestinal microbiome. Conclusions: Further research, including randomised controlled trials, is needed to investigate the role of fibre during haematological cancer treatment, including the pathways in which it might improve disease outcome. Key points: Three studies have evaluated outcomes of provision of a prebiotic fibre supplement during stem cell transplantation. No studies have investigated routine fibre intake or fibre supplementation for patients with newly diagnosed leukaemia. [ABSTRACT FROM AUTHOR]

The Lentinula edodes stipe (LES), a by‐product of L. edodes fruiting body processing, is rich in dietary fiber, protein, and polysaccharides, which can be served as the functional ingredient in dairy products. In this study, stirred yogurts fortified with 1%, 2%, and 3% LES were prepared, and the effects of LES on the changes in color, pH, titratable acidity (TA), viable lactic acid bacteria (LAB) cells, syneresis, viscosity, texture, and antioxidant activity of the flavored yogurt were monitored at the beginning and the end of storage. The LES decreased the lightness, increased the red–green color values and yellow–blue color values, decreased the pH values, and increased the contents of TA, the viable LAB cells, and the antioxidant activity of yogurt samples in a dose‐dependent manner. The addition of LES showed double‐edged effects on the texture of yogurt, which significantly reduced firmness and viscosity but decreased the syneresis. Compared with plain yogurt, the 2% LES‐fortified yogurt exhibited similar index values of texture parameters and higher scores of the appearance, fermented odor, taste quality, and overall acceptance, suggesting that this might be the optimal dose for industrial production. After cold storage for 28 days, pH values of all yogurt samples further decreased with increasing of TA. Interestingly, syneresis of LES‐fortified yogurt decreased and the viable LAB cells and antioxidant activity of 3% LES‐fortified yogurt slightly decreased. Therefore, LES is beneficial to improve physicochemical, sensory, and antioxidant properties of yogurt, which has the potential to be used in functional dairy products. [ABSTRACT FROM AUTHOR]

Figs are a valuable source of nutrients including polyphenols, dietary fiber, and minerals. Cultivation and consumption of figs generates a considerable amount of by‐products and waste which are also nutrient‐rich. Fig unexploited mass can efficiently be valorized in the frame of circular bioeconomy for the development of functional foods, food supplements, cosmetics, and pharmaceuticals. Herein, we provide a thorough assessment of the chemical composition of figs toward the potential utilization of unexploited fig biomass for the generation of bio‐based materials. Conventional and novel processes such as drying and extraction leading to the isolation of targeted ingredients are critically discussed. [ABSTRACT FROM AUTHOR]

Quinoa belongs to the family Chenopodiaceae, a pseudo‐grain having high nutritional value and is considered an underexploited vegetable crop with the potential to improve the nutritional security of millions. Therefore, assessing genetic diversity in Chenopodium germplasm to untap nutritional and site‐specific adaptation potential would be of prime importance for breeders/researchers. The present study used 10 accessions of two Chenopodium species, that is, C. quinoa and C. album. Quantitative and qualitative phenotypic traits, proximate composition, minerals, and amino acids profiles were studied to compare the differences in nutritional value and extent of genetic diversity between these two species. Our results showed significant variation existed in yield attributing agro‐morphological traits. All the traits were considered for hierarchical clustering and principal components analysis. Large genetic variability was observed in traits of Chenopodium accessions. The protein, dietary fiber, oil, and sugar content ranged from 16.6% to 19.7%, 16.8% to 26%, 3.54% to 8.46%, and 3.74% to 5.64%, respectively. The results showed that C. album and C. quinoa seeds had good nutritional value and health‐promoting benefits. The C. quinoa was slightly ahead of than C. album in terms of nutritional value, but C. album accession IC415477 was at par for higher test weight, seed yield (117.02 g/plant), and other nutritional parameters with C. quinoa accessions. IC415477 and other potential accessions observed in this study may be taken up by breeders/researchers in the near future to dissect nutritional value of Chenopodium and related species for dietary diversity, which is imperative for the nutritional security of the ever‐growing world's population. [ABSTRACT FROM AUTHOR]

BACKGROUND: Tropane alkaloids (TAs) are toxic compounds with a high anticholinergic effect. They have been widely analyzed in food samples, but their fate in the gastrointestinal tract has not been evaluated yet. RESULTS: In this study, static in vitro digestion was performed to assess gastrointestinal bioaccessibility of the most common TAs on tea and home‐made cookies. Cookies enriched with dietary fiber (pectin, arabinogalactan, and κ‐carrageenan) were also tested to evaluate their influence on TA bioaccessibility. Two extraction methods and a liquid chromatography–mass spectrometry method were optimized and validated. Bioaccessibility for tea (60–105%) was higher than for cookies (39–93%) (P = 0.001–0.002), which indicates TAs could be more easily absorbed when they are contaminating tea. Digestion of cookies enriched with 50 g kg−1 of different fibers showed that, although no significant changes were observed in the gastric phase (P = 0.084–0.920), duodenal bioaccessibility was significantly reduced (P = 0.008–0.039). Pectin was the fiber with a better mitigation effect for all the compounds. CONCLUSION: TAs bioaccessibility was determined after in vitro digestion of contaminated tea and cookies. Dietary fiber seems to be a promising mitigation strategy, significantly reducing TA bioaccessibility percentages. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: The aim of the work was to investigate the influence of supplementing pangasius mince‐based emulsion sausages with blue agave‐derived inulin at 1% (T1), 2% (T2), 3% (T3), 4% (T4), and 5% (T5) on its technological quality attributes and acceptability. RESULTS: The cooking yield of T‐2, T‐3, and T‐4 sausages (96–97%) exhibited no significant difference (P > 0.05), which was higher than the other lots. The T‐2 batter exhibited a significant difference with all other treatments, showing the lowest total expressible fluid (12.20%) value, indicating the highest emulsion stability of the batter. There was a significant effect on the diameter reduction of the cooked sausages as the level of inulin increased. Sodium dodecyl sulfate polyacrylamide gel electrophoresis revealed the proteolysis of raw mince without inulin and new bands in cooked sausage samples were observed. Increasing inulin content increased the hardness of the sausages from 2510.81 ± 114.31 g to 3415.54 ± 75.88. The differential scanning calorimetry melting temperatures of peak 2 of the T‐1, T‐2, T‐3, and T‐4 increased as the inulin content increased from 1 to 4%. The scanning electron microscope images exhibited a smooth appearance on the surface as the inulin level increased. CONCLUSION: The sausages incorporated with the 2% and 3% blue agave plant‐derived inulin (T‐2 and T‐3) showed better sensory overall acceptability scores than the control. The results suggested that the blue agave plant‐derived inulin could be efficiently utilized at the 2% and 3% levels to enhance the quality of emulsion‐type pangasius sausage. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

In early life, the intestinal mucosa and immune system undergo a critical developmental process to contain the expanding gut microbiome while promoting tolerance toward commensals, yet the influence of maternal diet and microbial composition on offspring immune maturation remains poorly understood. We colonized germ‐free mice with a consortium of 14 strains, fed them a standard fiber‐rich chow or a fiber‐free diet, and then longitudinally assessed offspring development during the weaning period. Unlike pups born to dams fed the fiber‐rich diet, pups of fiber‐deprived dams demonstrated delayed colonization with Akkermansia muciniphila, a mucin‐foraging bacterium that can also use milk oligosaccharides. The pups of fiber‐deprived dams exhibited an enrichment of colonic transcripts corresponding to defense response pathways and a peak in Il22 expression at weaning. Removal of A. muciniphila from the community, but maintenance on the fiber‐rich diet, was associated with reduced proportions of RORγt‐positive innate and adaptive immune cell subsets. Our results highlight the potent influence of maternal dietary fiber intake and discrete changes in microbial composition on the postnatal microbiome assemblage and early immune development. Synopsis: A fiber‐free (FF) maternal diet alters microbiome establishment in pups, with diminished pre‐weaning levels of Akkermansia muciniphila (AM). These results underscore the important influence of maternal diet and microbiome on immune maturation in offspring during a critical developmental period. Despite a high relative abundance in dams, AM did not proliferate in mice born to FF‐fed dams until after weaning.At 15 days of age, pups of FF‐fed mice had significant enrichment of transcripts belonging to the interferon‐beta response pathway.Relative abundance of AM at 15 days of age was linked to elevated proportions of RORγt‐positive innate and adaptive immune cell populations. [ABSTRACT FROM AUTHOR]

Pomegranate peel powder (PPP) is a rich source of many bioactive components particularly polyphenols that are interlinked to various technological and functional properties. In the present study, chicken tender pops were developed with incorporation of PPP, and its effect on quality attributes and storage stability of the product were evaluated. The treatments were formulated using 0%, 3%, 6%, and 9% PPP in replacement of chicken. The physicochemical properties, texture profile, instrumental color, sensory attributes, and storage stability were assessed for 21 days at refrigeration temperature, at a regular interval of 7 days. The results indicated that the inclusion of PPP significantly (p <.05) increased the dietary fiber from 0.25% in T0 to 1.45% in T3 at Day 0 and WHC 43.60% ± 0.02 in T0 to 49.36% ± 0.02 in T3 at Day 0, whereas the moisture content significantly reduced from 60.05% ± 0.03 in T0 to 55.08% ± 0.01 in T3 at the start of the study. In addition, the values of TBARS were significantly (p <.05) reduced for treated samples 0.72 mg MDA/Kg in T3 as compared to control 1.17 mg MDA/Kg on the 21st day of storage, whereas a significant increase (p <.05) in TPC from 0.90 mg GAE/g to 3.87 mg GAE/g in T0 to T3 was observed at the start of the study. For TPA, a significant (p <.05) increase was noticed in hardness, chewiness, and gumminess, whereas cohesiveness and springiness showed a non‐significant (p >.05) change in treated samples in relation to control, and the instrumental color (L* and a*) decreased significantly. However, pH, crude fiber, fat, ash, and protein content showed non‐significant (p >.05) variations over time. The sensory evaluation suggested that chicken tender pops supplemented with 6% PPP (T2) presented high overall acceptability and balanced organoleptic properties. Hence, it can be concluded that PPP can be effectively utilized as a natural fiber source, antioxidant, and antimicrobial agent in novel functional foods. [ABSTRACT FROM AUTHOR]

Numerous researchers have been motivated to investigate new plant sources as a result of the continued advancement of functional foods and herbal medicines. The rambutan fruit (Nephelium lappaceum L.) with its significant nutritional and bioactive compositions offers therapeutic properties such as anticancer, antiallergic, antiobesity, antidiabetic, antimicrobial, antihypercholesterolemic, and antihyperglycemic. Rambutan is high in antioxidants, dietary fibers, and vitamins and minerals. Its parts including fruit peel, pulp, and seed are a great source of bioactive compounds. Rambutan fruit extracts have been found to have cardioprotective and hepatoprotective properties. This review provides an insight into the nutritional as well as therapeutic value, health potential, and utilization of rambutan fruit along with its nonedible parts (seeds and peels). Advanced research and phytochemical screening would also encourage the rambutan fruit as a viable choice for the preparation of medications and functional foods. However, it is necessary to further analyze the functional aspects and nutritional potential of this fruit along with the therapeutic mechanisms and to improve its industrial use as a nutraceutical and functional food product. [ABSTRACT FROM AUTHOR]

Several dietary factors (including adherence to the Mediterranean diet or higher nut intake) seem to positively affect circulating antiaging Klotho protein levels; yet, a description of possible relationships between individual nutrients and Klotho activity has not been evaluated. We analyzed the association of dietary intake of individual macro‐ and micronutrients and nonnutritive food components with circulating Klotho levels in a sample of 40‐ to 79‐year‐old US adults. Data from the 2015–2016 National Health and Nutrition Examination Survey were analyzed. Nutrient/food component intakes were calculated in relation to total energy intake using the nutrient density method, and available pristine serum samples were analyzed for serum Klotho concentrations. The final study sample consisted of 2637 participants (mean age 59.0 ± 10.7 years; 52% women). Higher Klotho concentrations were found with higher intake of carbohydrates (p <.001), total sugars (p <.001), dietary fibers (p <.001), vitamin D (p =.05), total folates (p =.015), and copper (p =.018). The results of the regression analysis with a crude model showed significant associations among five nutrients/food components (carbohydrates, alcohol, total sugars, dietary fibers, and niacin) and soluble Klotho levels across the sample. After adjusting the models for age and gender, the nutrient/food component–Klotho association remained significant for carbohydrates, total sugars, and alcohol (p <.05). Dietary exposure to individual nutrients and nonnutritive food components appears to be associated with Klotho activity; however, additional research is needed to investigate the relationship between cause and effect in diet composition–Klotho interplay. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effects of electrohydrodynamic (EHD) pretreatment on the functional properties of sprouted mung bean protein isolate (SMPI). Here, the effects of EHD voltage and time on the extraction yield (EY), protein solubility (PS), water‐holding capacity (WHC), oil absorption capacity (OAC), foaming capacity, and foaming stability of SMPI were evaluated. The results confirmed that the extracted SMPI at the EHD voltage of 20 kV had the highest EY, PS, WHC, OAC, and foaming properties. Furthermore, the EHD time of 40 min resulted in the production of SMPI with significantly high ES, PS, WHC, and foaming properties. The results of environmental scanning electron microscopy showed that increasing the EHD time to 40 min broke the protein cell structure. The more breaking occurs in the cell walls, the more protein extraction. Therefore, the application of EHD pretreatment as a green technique improves the functional properties of SMPI. EHD technique can be used as an applied and simple technique to improve the functional and structural properties of mung bean protein isolate in the food industry. Practical Applications: Electrohydrodynamic (EHD) is an environmentally friendly technique used to increase the heat and mass transfer rates in different processes. Sprout is one of the main mung bean products, an inexpensive source of proteins and nutrients for human health. In recent years, the consumption of sprouts has become more desirable due to their health benefits. Indeed, germination is a simple and effective process to transform raw seeds into useful products and enhance their nutritional quality. Moreover, germination increases the content of proteins, total dietary fiber, and phenolic compounds. Therefore, sprouts can be used as a more appropriate protein source, and it is better to extract proteins from sprouted seeds. Therefore, EHD is a green process with improved functional properties of sprouted mung bean protein isolate, which can be used as an ingredient in food products. [ABSTRACT FROM AUTHOR]

Natural herbs are now receiving more attention due to the growing demand for their antioxidant properties. This study compared flaxseed and fennel seeds for their nutritional composition, bioactive moieties, and antioxidant activity—the study comprised two different phases. According to methods, phase I analyzed flaxseed and fennel seeds for proximate composition, mineral profile, dietary fiber, and amino acid content. In phase II, seeds were extracted using three different solvents, i.e., ethanol 80%, acetone 80%, and distilled water, to probe the total phenolic and flavonoid content. Antioxidant activity was measured using DPPH and a FRAP in the final phase. Current study revealed that flaxseed had higher protein (17.33 ± 0.02%), fat content (36.76 ± 0.02%), potassium (763.66 ± 4.04 mg/100 g), iron (5.13 ± 0.03 mg/100 g), phosphorus (581.46 ± 4.07 mg/100 g), magnesium (406.60 ± 5.12 mg/100 g), and zinc (3.30 ± 0.49 mg/100 g), respectively. In fennel seed, high dietary fiber (53.2 ± 0.01 g/100 mg), calcium, manganese, and sodium (588.93 ± 7.77, 20.30 ± 0.95, and 57.34 ± 0.33 mg/100 g, respectively) were found. Acetone showed better extraction efficiency than acetone, ethanol, and distilled water. Moreover, acetone flaxseed extract showed higher total phenolic content (84.13 ± 7.73 mgGAE/g), flavonoid content (5.11 ± 1.50 mgQE/g), and FRAP (5031 ± 15.92 μMFe2+/g) than fennel seed extract. This study showed that, among both herbs, flaxseed extract may have pharmacological potential in preventing illnesses and may be suggested for use in the food industry as a natural antioxidant. [ABSTRACT FROM AUTHOR]