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52. Fejlernæring

Author

N. E. Hansen, null, S. Haunsø, null, O. B. Schaffalitzky de Muckadell, null, Astrup, A., Michaelsen, K. F., Sandström, B., Kondrup, J., N. E. Hansen, null, S. Haunsø, null, O. B. Schaffalitzky de Muckadell, null, Astrup, A., Michaelsen, K. F., Sandström, B., and Kondrup, J.

Published
2004

53. The 6-a-day study:effects of fruit and vegetables on markers of oxidative stress and antioxidative defense in healthy nonsmokers

Author

Dragsted, Lars Ove, Pedersen, A., Hermetter, A., Basu, S., Hansen, M., Ravn-Haren, Lejla Gitte, Kall, M., Breinholt, V., Castenmiller, J. J. M., Stagsted, J., Jakobsen, J., Skibsted, Leif Horsfelt, Rasmussen, S. E., Loft, Steffen, Sandström, B., Dragsted, Lars Ove, Pedersen, A., Hermetter, A., Basu, S., Hansen, M., Ravn-Haren, Lejla Gitte, Kall, M., Breinholt, V., Castenmiller, J. J. M., Stagsted, J., Jakobsen, J., Skibsted, Leif Horsfelt, Rasmussen, S. E., Loft, Steffen, and Sandström, B.

Published
2004

55. Pork meat:a good source of selenium?

Author

Bügel, Susanne Gjedsted, Sandström, B., Skibsted, Leif Horsfelt, Bügel, Susanne Gjedsted, Sandström, B., and Skibsted, Leif Horsfelt

Published
2004

56. Mikronæringsstoffer

Author

N. E. Hansen, null, S. Haunsø, null, O. B. Schaffalitzky de Mucadell, null, Astrup, A., Sandström, B., Michaelsen, K. F., N. E. Hansen, null, S. Haunsø, null, O. B. Schaffalitzky de Mucadell, null, Astrup, A., Sandström, B., and Michaelsen, K. F.

Published
2004

65. Simultaneous determination of hydroxycinnamates and catechins in human urine samples by column switching liquid chromatography coupled to atmospheric pressure chemical ionization mass spectrometry

Author

Nielsen, Salka E., Sandström, B., Nielsen, Salka E., and Sandström, B.

Abstract

A quantitative liquid chromatography mass spectrometry (LC-MS) methodology with online sample clean up by column switching is described for the simultaneous determination of the hydroxycinnamates, caffeic acid and chlorogenic acid, and of the catechins, epicatechin and catechin in human urine samples. Enzymatically treated urine samples were directly injected onto the LC-MS system, where sample clean up was performed by a reversed-phase Zorbax 300SB C-3 column and selective elution of the target compounds onto a Zorbax SB C-18 column resulted in final separation prior to detection by atmospheric pressure chemical ionization (APCI) MS using single ion monitoring (SIM) in negative mode. Linear calibration graphs were achieved in the dynamic range of 10-1000 ng/ml urine. The inter- and intraassay coefficients of variation (C.V.%) for the analysis of the four compounds in quality control urine samples were between 7.8 and 10.9, n=17 (reproducibility), and the repeatability of the assay was between 2.5 and 5.0% (n = 12). Analyses of urine samples from a human dietary intervention study with intake of 600 g of fruits and vegetables were demonstrated. To our knowledge, this is the first method described that allows simultaneous determination of both hydroxycinnamates and catechins in biological samples.

Published
2003

66. Nonheme-iron absorption from a phytate-rich meal is increased by the addition of small amounts of pork meat

Author

Boech, S.B., Hansen, M., Bukhave, Klaus, Jensen, M., Sørensen, S.S., Kristensen, L., Purslow, P.P., Skibsted, L.H., Sandström, B., Boech, S.B., Hansen, M., Bukhave, Klaus, Jensen, M., Sørensen, S.S., Kristensen, L., Purslow, P.P., Skibsted, L.H., and Sandström, B.

Abstract

Background: Muscle tissue from various sources is known to promote nonheme-iron absorption. However, systematic studies of the dose dependency of this effect of meat on iron absorption from an inhibitory meal with low amounts of meat are lacking.Objective: We investigated the dose-response effect of small amounts of meat on nonheme-iron absorption from a meal presumed to have low iron bioavailability.Design: Forty-five healthy women with a mean (+/-SD) age of 24 +/- 3 y were randomly assigned to I of 3 groups, each of which was served (A) a basic meal (rice, tomato sauce, pea puree, and a wheat roll) and (B) the basic meal with either 25, 50, or 75 g pork (longissimus muscle). Meal A contained 2.3 mg nonheme iron, 7.4 mg vitamin C, and 220 mg (358 mumol) phytate. Each meal was served twice, and the order of the meals was ABBA or BAAB. The meals were extrinsically labeled with Fe-55 or Fe-59. Iron absorption was determined from measurements of Fe-59 whole-body retention and the activity of Fe-55 and Fe-59 in blood samples.Results: Twenty-five grams meat did not increase nonheme-iron absorption significantly (P = 0.13), whereas absorption increased 44% (P <0.001) and 57% (P <0.001), respectively, when 50 and 75 g meat were added to the basic meal. In absolute values, this corresponds to an absorption that was 2.6% and 3.4% higher, respectively, than that with the basic meal after adjustment of the data to a level of 40% absorption from a reference dose.Conclusion: Small amounts of meat (greater than or equal to 50 g) significantly increase nonheme-iron absorption from a phytate-rich meal low in vitamin C, Background: Muscle tissue from various sources is known to promote nonheme-iron absorption. However, systematic studies of the dose dependency of this effect of meat on iron absorption from an inhibitory meal with low amounts of meat are lacking. Objective: We investigated the dose-response effect of small amounts of meat on nonheme-iron absorption from a meal presumed to have low iron bioavailability. Design: Forty-five healthy women with a mean (+/-SD) age of 24 +/- 3 y were randomly assigned to I of 3 groups, each of which was served (A) a basic meal (rice, tomato sauce, pea puree, and a wheat roll) and (B) the basic meal with either 25, 50, or 75 g pork (longissimus muscle). Meal A contained 2.3 mg nonheme iron, 7.4 mg vitamin C, and 220 mg (358 mumol) phytate. Each meal was served twice, and the order of the meals was ABBA or BAAB. The meals were extrinsically labeled with Fe-55 or Fe-59. Iron absorption was determined from measurements of Fe-59 whole-body retention and the activity of Fe-55 and Fe-59 in blood samples. Results: Twenty-five grams meat did not increase nonheme-iron absorption significantly (P = 0.13), whereas absorption increased 44% (P < 0.001) and 57% (P < 0.001), respectively, when 50 and 75 g meat were added to the basic meal. In absolute values, this corresponds to an absorption that was 2.6% and 3.4% higher, respectively, than that with the basic meal after adjustment of the data to a level of 40% absorption from a reference dose. Conclusion: Small amounts of meat (greater than or equal to 50 g) significantly increase nonheme-iron absorption from a phytate-rich meal low in vitamin C.

Published
2003

67. [The effect on health of dietary antioxidants and antioxidant supplements]

Author

Sandström B, Av, Astrup, Dyerberg J, Hølmer G, Henrik Enghusen Poulsen, Stender S, Kondrup J, and Gudmand-Høyer E

Subjects
Arteriosclerosis, Fruit, Health Status, Neoplasms, Food, Fortified, Vegetables, Humans, Antioxidants
Abstract

Reactive free oxygen radicals are formed in the reactions involved in normal cell metabolism. This formation is closely regulated e.g. by dietary antioxidants. Present knowledge suggests that an imbalance, with surplus of free radicals, can play a role in the pathogenesis of certain types of cancer, atherosclerosis, and cataract. A number of epidemiological studies have demonstrated a reduced risk of developing these diseases in persons who consume a diet with a high content of vegetables and fruit, which contains large quantities of the antioxidants: beta-carotene, vitamins C and E. Intervention studies, using supplements of these antioxidants, have so far not been able to show a beneficial effect. The apparently protective effect of fruit and vegetables may be due to other active ingredients. In Denmark the average intake of vegetables and fruit is low, and it is estimated that an increased consumption of these foods could reduce the occurrence of certain cancer types and atherosclerosis. In contrast, there is no evidence that antioxidant supplements would provide protection against disease, and their safety remains to be established.

Published
1994

69. Essentiality and toxity of metals

Author

Sarkar, B., Nordberg, G. F., Sandström, B., Becking, G., Goyer, R. A., Sarkar, B., Nordberg, G. F., Sandström, B., Becking, G., and Goyer, R. A.

Published
2002

70. Green tea extract only affects markers of oxidative status postprandially:lasting antioxidant efffects of flavonoid-free diet

Author

Young, Jette Feveile, Dragsted, L. O., Haraldsdóttir, J., Daneshvar, B., Kall, M. A., Loft, Steffen, Nilsson, L., Nielsen, S. E., Mayer, B., Skibsted, L. H., Huynh-Ba, T., Hermetter, A., Sandström, B., Young, Jette Feveile, Dragsted, L. O., Haraldsdóttir, J., Daneshvar, B., Kall, M. A., Loft, Steffen, Nilsson, L., Nielsen, S. E., Mayer, B., Skibsted, L. H., Huynh-Ba, T., Hermetter, A., and Sandström, B.

Published
2002

76. Copper supplementation in humans does not affect the susceptibility of low density lipoprotein to in vitro induced oxidation (FOODCUE project)

Author

Turley, E., McKeown, A., Bonham, M. P., O'Connor, J. M., Chopra, M., Harvey, L. J., Majsak-Newman, G., Fairweather-Tait, S. J., Bügel, S., Sandström, B., Rock, E., Mazur, A., Rayssiguier, Y., Strain, J. J., Turley, E., McKeown, A., Bonham, M. P., O'Connor, J. M., Chopra, M., Harvey, L. J., Majsak-Newman, G., Fairweather-Tait, S. J., Bügel, S., Sandström, B., Rock, E., Mazur, A., Rayssiguier, Y., and Strain, J. J.

Published
2001

85. Advances in radioisotope methodology

Author

Lowe, N., Jackson, M., Hansen, M., Isaksson, M., Sandström, B., Lowe, N., Jackson, M., Hansen, M., Isaksson, M., and Sandström, B.

Published
2001

90. Redelig ernæringsoplysning. Anbefalinger om hvordan ny viden om ernæring kan formidles

Author

Sørensen, T. I., Astrup, Arne, Dyerberg, Jørn, Hermansen, K., Hyldstrup, L., Sandström, B., Stender, Steen, Sørensen, T. I., Astrup, Arne, Dyerberg, Jørn, Hermansen, K., Hyldstrup, L., Sandström, B., and Stender, Steen

Abstract

The Committee on Proper Conduct in Public Advice on Nutrition, set up by the Danish Nutrition Council, has produced recommendations to persons involved in communicating results of nutrition research. The guidelines are targeted on scientists, industry, journalists and publishers as well as consumers to facilitate proper conduct in communication of own or other scientists' research results, which might influence consumers' choice and intake of food. The results are presented as recommendations and checklists providing the necessary requirements to bring people in a position to make the best possible evaluation of the new scientific results and to put the results into their proper perspective. The aim of this report is to improve the process so that the communicator focuses on the background information necessary for the reader/listener/viewer in the current situation to achieve a balanced view and benefit from the new scientific result.

Published
2000

97. Iron, zinc and other trace elements

Author

Garrow, J. S., James, W. P. T., Ralph, A., Hallberg, L., Sandström, B., Arthur, J., Garrow, J. S., James, W. P. T., Ralph, A., Hallberg, L., Sandström, B., and Arthur, J.

Published
2000

100. Fejlernæring

Author

Lorenzen, I., Bendixen, G., Hansen, N. E., Astrup, A., Michaelsen, K. F., Sandström, B., Kondrup, J., Lorenzen, I., Bendixen, G., Hansen, N. E., Astrup, A., Michaelsen, K. F., Sandström, B., and Kondrup, J.

Published
2000

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