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Measuring the dietary intakes of individuals for research and monitoring purposes is notoriously challenging and is subject to both random and systematic measurement error. In this review, the strengths and limitations of current methods to assess dietary and supplemental exposures are described. Traditional methods of dietary assessment include food records, food frequency questionnaires, 24-hour recalls, and screening tools; digital and mobile methods that leverage technology are available for these traditional methods. Ultimately, the choice of assessment method is dependent upon the research question, the study design, sample characteristics, and the size of the sample, to name just a few. Despite their challenges, dietary assessment tools are an important dimension of nutrition research and monitoring.

Various global public health agencies recommend minimizing exposure to sweet-tasting foods or beverages. The underlying rationale is that reducing exposure to the perception of sweet tastes, without regard to the source of sweetness, may reduce preferences for sweetness, added sugar intake, caloric intake, and body weight. However, the veracity of this sequence of outcomes has yet to be documented, as revealed by findings from recent systematic reviews on the topic. Efforts to examine and document the effects of sweetness exposure are needed to support evidence-based recommendations. They require a generally agreed-upon methodology for measuring sweetness in foods, beverages, and the overall diet. Although well-established sensory evaluation techniques exist for individual foods in laboratory settings, they are expensive and time-consuming, and agreement on the optimal approach for measuring the sweetness of the total diet is lacking. If such a measure could be developed, it would permit researchers to combine data from different studies and populations and facilitate the design and conduct of new studies to address unresolved research questions about dietary sweetness. This narrative review includes an overview of available sensory techniques, their strengths and limitations, recent efforts to measure the sweetness of foods and diets across countries and cultures, and a proposed future direction for improving methods for measuring sweetness toward developing the data required to support evidence-based recommendations around dietary sweetness.

OBJECTIVES: Perceived insufficient milk is a common reason that mothers wean prior to the Academy of Pediatrics recommended 6 months of exclusive breastfeeding with continued breastfeeding through ≥ 12 months. Prior research indicates that mothers modify their dietary intake to address milk supply concerns. The current study fills a gap in the literature regarding the prevalence, perceived efficacy, and predictors of foods, beverages, and herbal supplements that U.S. mothers consume to increase milk supply. METHODS: Paid Facebook advertisements were used to recruit breastfeeding mothers (≥18 years, living in the U.S.) into an online, cross-sectional survey. Participants self-reported their demographic characteristics, breastfeeding experiences, and consumption and perceived efficacy of 11 foods, 7 beverages, and 9 herbal supplements for increasing milk supply. Descriptive statistics were calculated for all study variables. The association between maternal perceived insufficient milk and consumption of any foods/beverages (yes/no) or any herbal supplements (yes/no) to increase milk supply was examined via Fisher's exact tests. RESULTS: Participants (N = 192) primarily identified as white (90%) and married or partnered (94%); 15% were WIC participants. Most (84%) felt they produced enough milk to satisfy their child. Over half (55%) previously or currently consumed foods/beverages to increase milk supply, and 29% consumed herbal supplements. The most commonly consumed foods/beverages were oats (47%), sports drinks (34%), store-bought lactation cookies (26%) and lactation tea (20%). Store-bought lactation cookies were perceived as the most effective at increasing milk supply (50%). The most commonly consumed herbal supplement was a combination supplement (25%), of whom, 40% believed it increased milk supply. Fenugreek was the most commonly consumed single herbal supplement (13%); 42% believed it increased milk supply. Maternal perceived insufficient milk was associated with ever consuming foods/beverages to increase milk supply (p = .04), and herbal supplements (p = .02). CONCLUSIONS: Many breastfeeding mothers consume foods, beverages and/or herbal supplements to increase milk supply, signaling an urgent need for research on the effects of dietary intake on human milk production, and maternal and child health outcomes. FUNDING SOURCES: None.

Background Chronic degenerative diseases (CDDs) are the leading causes of death worldwide. Nutraceuticals are compounds naturally found in foods that have preventive and therapeutic activities against CDDs. However, no single nutraceutical has been successful in preventing or curing CDDs. Consequently, a new research field has emerged: nutraceutical combinations that can work together for fighting CDDs more effectively. Scope and approach This review is designed as a practical guide for researchers and food industries (including experts and non-experts in the field) to develop effective nutraceutical combinations (ENCs) in the form of foods, beverages, and dietary supplements against CDDs. It covers history of combination of compounds against CDDs, nutraceuticals (definition, chemistry, advantages and disadvantages), nutraceutical combinations (advantages, types of interactions and methods to determine them), factors to consider for designing ENCs, a protocol proposed by us to develop ENCs, and cancer as a case study where we exemplify the application of the protocol. Key findings and conclusions To formulate ENCs against CDDs, several factors need to be considered, including doses, proportions, mechanisms, and bioavailability of the nutraceuticals in the ENC, as well as the raw material quality control, food matrix, processing, and post-production storage conditions used to develop the ENC. The protocol considers all these factors, and therefore can be used as a guide for designing ENCs against CDDs. More bioavailability, mechanistic, and clinical studies of individual and combined nutraceuticals are needed. Defeating CDDs could be just a matter of finding the right combination, along with a healthy lifestyle.

Snacking contributes a significant portion of adolescents’ daily energy intake and is associated with poor overall diet and increased body mass index. Adolescents from low socioeconomic status (SES) households have poorer snacking behaviors than their higher-SES counterparts. However, it is unclear if the types of food/beverages and nutrients consumed during snacking differ by SES among adolescents. Therefore, this study examines SES disparities in the aforementioned snacking characteristics by analyzing the data of 7132 adolescents (12–19 years) from the National Health and Nutrition Examination Survey 2005–2018. Results reveal that adolescents from low-income households (poverty-to-income ratio (PIR) ≤ 1.3) have lower odds of consuming the food/beverage categories “Milk and Dairy” (aOR: 0.74, 95% CI: 0.58-0.95, p = 0.007) and “Fruits” (aOR: 0.62, 95% CI: 0.50–0.78, p = 0.001) as snacks and higher odds of consuming “Beverages” (aOR: 1.45, 95% CI: 1.19-1.76, p = 0.001) compared to those from high-income households (PIR &gt, 3.5). Additionally, adolescents from low- and middle-income (PIR &gt, 1.3–3.5) households consume more added sugar (7.98 and 7.78 g vs. 6.66 g, p = 0.012, p = 0.026) and less fiber (0.78 and 0.77 g vs. 0.84 g, p = 0.044, p = 0.019) from snacks compared to their high-income counterparts. Future research is necessary to understand factors that influence snacking among adolescents, and interventions are needed, especially for adolescents from low-SES communities.

Airline passengers experience a range of symptoms when travelling on long flights. This review evaluated the efficacy of functional foods, beverages, and supplements claiming to address the effects of air travel for healthy adults. Products were identified in a scoping review of electronic databases, search engines, and grey literature (March to August 2019). A systematic review of the efficacy of product ingredients was conducted using five electronic databases from inception to February 2021. Articles were screened, data extracted, and assessed for risk of bias by two researchers independently. Meta-analysis was performed. Of the 3842 studies identified, 23 met selection criteria: melatonin (n = 10), Pycnogenol (n = 4), various macronutrients (n = 2), caffeine (n = 2), Centella asiatica (n = 1), elderberry (n = 1), Echinacea (n = 1), fluid (n = 1), and Pinokinase (n = 1). Meta-analysis (random effects model) indicated melatonin reduced self-reported jetlag following eastbound (n = 5) and westbound (n = 4) flights: standard mean difference −0.76 (95% CI = −1.06 to −0.45, I2 0%, p < 0.00001) and −0.66 (95% CI = −1.07 to −0.26, I2 45%, p = 0.001), respectively. Pycnogenol also reduced edema scores (n = 3), standard mean −4.09 (95% CI = −6.44 to −1.74), I2 98%, p = 0.0006). Overall, 12 of 183 ingredients contained in 199 products had evidence to support claims.

This review reports on the latest research results and applications of phenolic and polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of the human diet and are of considerable interest due to their antioxidant properties and potential beneficial health effects. These compounds range structurally from a simple phenolic molecule to complex high-molecular-weight polymers. There is increasing evidence that consumption of a variety of phenolic compounds present in foods may lower the risk of health disorders because of their antioxidant activity. When added to foods, antioxidants control rancidity development, retard the formation of toxic oxidation products, maintain nutritional quality, and extend the shelf-life of products. Due to safety concerns and limitation on the use of synthetic antioxidants, natural antioxidants obtained from edible materials, edible by-products and residual sources have been of increasing interest. This contribution summarizes both the synthetic and natural phenolic antioxidants, emphasizing their mode of action, health effects, degradation products and toxicology. In addition, sources of phenolic antioxidants are discussed in detail.

Preface: Ultrasound in the processing of liquid foods, beverages and alcoholic drinks Preface

Background Most publications about low-calorie sweeteners (LCSs) focus on person-level intake prevalence. Objective We assessed LCS distribution in foods, beverages, and food and beverage additions (FBAs), e.g., mayonnaise, in the US adult diet as reported in the NHANES (2007-2012). Methods Dietary items reported in the first 24-h recall were coded for LCS and/or nutritive sweeteners (NSs) with the use of USDA What We Eat in America food files. We calculated the number of times items were reported and LCS/NS content. Results Of reported items, 56.1% were foods, 29.1% were beverages, and 14.8% were FBAs. LCS was contained in 0.7% of foods, 8.1% of beverages, and 10.4% of FBAs. This food-level analysis identified FBAs as a significant source of LCSs in the US diet. Conclusion Identifying the diversity of LCS and NS sources will enhance exposure classification for examining diet and health relations, including body weight management.

The EZ Gluten assay is a rapid immunochromatographic screening method for qualitative detection of gluten in raw and cooked foods and beverages and on environmental surfaces. This AOAC Performance Tested Method study evaluated the EZ Gluten assay as an effective method for the detection of gluten in four selected matrixes: rice flour, cooked dough, beer, and dog food. In addition, the method was evaluated for its effectiveness in detecting gluten contamination of > or =1 microg/2 in.2 (25 cm2) stainless steel surface area. The EZ Gluten demonstrated 100% specificity [probability of detection (POD) 0.00, confidence interval (CI) 0.00-0.01] and 99% sensitivity (POD 0.99, CI 0.97-0.995) at the 10 ppm level for all four matrixes, and 100% specificity (POD 0.00, CI 0.00-0.11) and sensitivity (POD 1.00, CI 0.886-1.00) at the 1 microg level on the stainless steel surface. Independent laboratory testing confirmed the internal validation results in one matrix and on the stainless steel surface. Lot-to-lot, stability, and robustness studies provided evidence that the EZ Gluten is a rugged, consistent method for the detection of gluten at levels as low as 10 ppm.

Grape polyphenols are associated with the prevention of diseases caused by oxidative stress. The present review discusses the most abundant polyphenols in red grapes as well as the recent food and beverage products developed with these natural antioxidant substances. Grape phenolic concentration and composition depend on agro-geographic factors and processing conditions. In humans, grape polyphenols demonstrated effects such as maintenance of endothelial function, increase in antioxidant capacity and protection against LDL oxidation. Recent patents regarding grape polyphenols show a tendency to return to natural products with a minimum use of severe extraction processes and organic solvents. The new products tend to use grape juice and wine as raw materials and maximize their polyphenolic contents. Grape derived polyphenolic foods, beverages and supplements suit effectively the current demand for antioxidant substances of nutritional interest.

SUMMARY: FUNCTIONAL FOODS AND BEVERAGES ARE GROWING IN SALES AND TOTAL NUMBER OF PRODUCTS. MANY OF THESE PRODUCTS ARE MARKETED TOWARD HEALTH-CONSCIOUS AND/OR ACTIVE INDIVIDUALS, MAKING ATHLETES PRIME CONSUMERS. THIS REVIEW EXAMINES THE RESEARCH BEHIND FUNCTIONAL FOODS AND BEVERAGES AND THEIR POTENTIAL APPLICATION IN VARIOUS SPORTING ENDEAVORS

Three commercial sandwich enzyme-linked immunosorbent assay (ELISA) test kits for the detection of hazelnuts and almonds were evaluated. Limits of detection and dynamic ranges were determined for hazelnuts and almonds spiked into cooked oatmeal, dipping chocolate, and muffins (baked). The limit of detection values varied from 1 to 38 μg/g, depending on the food matrix and ELISA test kit. Percent recoveries based on the standards supplied with the test kits varied from 10% to 170%. It is impossible to ascertain whether the percent recoveries reflect the performance of the ELISAs or differences between the protein content of the nuts used to spike the samples and the test kit standards. Unfortunately, reference materials do not exist that can be used to compare the results from different test kits and standardize the test kit standards. Also, insufficient knowledge regarding the epitope specificity of the antibodies used in the ELISAs further hinders interpretation of the results generated by the different test kits.

While smokers commonly report that various foods and beverages worsen or enhance the taste of cigarettes, the prevalence and diversity of these phenomena have not been studied. We administered an open-ended questionnaire to 209 smokers asking for reports of foods or beverages that worsen or enhance the taste of cigarettes. Commonly reported categories that worsen the taste of cigarettes were fruits/vegetables, noncaffeinated beverages, and dairy products. Commonly reported categories that enhance the taste of cigarettes were caffeinated and alcoholic beverages, and meat products. Regression analyses indicated that increased sensitivity to both taste worsening and enhancing were associated with smoking nonmenthol cigarettes. These findings suggest smoking menthol cigarettes reduces both negative and positive effects of food and beverage consumption on smoking satisfaction - thus "evening out" the smoking experience. Clinical implications and directions for future research are discussed.

– Objectives: This investigation monitored fluoride ingestion in Mexican children who were susceptible to developing dental fluorosis. Methods: Total fluoride intake, from dietary and toothpaste samples, was determined in 15–36-month-old children from Mexico City and Veracruz, Mexico. A duplicate plate technique was used. Plasma fluoride levels were also determined in this group of children. Results: The children ingested a mean (±SD) of 0.20 ± 0.08 and 0.18 ± 0.07 mg fluoride/kg/day, in Mexico City and Veracruz, respectively. There was no statistically significant difference between the fluoride ingested by children in the two cities (P > 0.9). Plasma from children in Mexico City and Veracruz contained a mean of 1.30 ± 0.81 and 0.87 ± 0.72 µmol fluoride/l, respectively, and these values were not significantly different. Conclusions: Our results lead to the conclusion that mean fluoride ingested from the combination of foods and beverages was within the proposed safe threshold for fluoride intake of 0.05–0.07 mg F/kg/day. Most of the fluoride intake by these children was derived from the ingestion of fluoridated toothpaste. When all sources of ingested fluoride were added and total fluoride intake was calculated, the children, both in Mexico City and Veracruz, were ingesting amounts of fluoride well above the upper limits of the proposed safe threshold for fluoride intake.

Background A plant-based diet protects against chronic oxidative stress-related diseases. Dietary plants contain variable chemical families and amounts of antioxidants. It has been hypothesized that plant antioxidants may contribute to the beneficial health effects of dietary plants. Our objective was to develop a comprehensive food database consisting of the total antioxidant content of typical foods as well as other dietary items such as traditional medicine plants, herbs and spices and dietary supplements. This database is intended for use in a wide range of nutritional research, from in vitro and cell and animal studies, to clinical trials and nutritional epidemiological studies. Methods We procured samples from countries worldwide and assayed the samples for their total antioxidant content using a modified version of the FRAP assay. Results and sample information (such as country of origin, product and/or brand name) were registered for each individual food sample and constitute the Antioxidant Food Table. Results The results demonstrate that there are several thousand-fold differences in antioxidant content of foods. Spices, herbs and supplements include the most antioxidant rich products in our study, some exceptionally high. Berries, fruits, nuts, chocolate, vegetables and products thereof constitute common foods and beverages with high antioxidant values. Conclusions This database is to our best knowledge the most comprehensive Antioxidant Food Database published and it shows that plant-based foods introduce significantly more antioxidants into human diet than non-plant foods. Because of the large variations observed between otherwise comparable food samples the study emphasizes the importance of using a comprehensive database combined with a detailed system for food registration in clinical and epidemiological studies. The present antioxidant database is therefore an essential research tool to further elucidate the potential health effects of phytochemical antioxidants in diet.

– While the level of fluoride intake that affords optimal cariostatic efficacy without causing dental fluorosis is not precisely known, it has been suggested that the threshold of fluoride exposure above which fluorosis may occur is between 0.05 and 0.07 mg/kg/day. Objective: To monitor and compare fluoride intake from diet and dentifrice use (theoretical F: 0.10–0.11%) by three groups of 16- to 40-month-old children: two groups living in the negligibly water-fluoridated communities of San Juan, Puerto Rico, and Connersville, Indiana, and the third group residing in the optimally water-fluoridated region of Indianapolis, Indiana. Methods: Fluoride intake from diet was monitored by the “duplicate plate” method, and fluoride ingested from dentifrice was determined by subtracting the amount of fluoride recovered after brushing from the amount originally placed on the child's toothbrush. Results: The mean combined amount of fluoride ingested daily by children living in the negligibly fluoridated communities was not significantly different from that ingested by children in the fluoridated community. The major component of fluoride ingested by children in the negligibly fluoridated communities came from fluoridated dentifrice, and in the fluoridated area children ingested as much fluoride from toothpaste as they did from beverages. In San Juan mean daily fluoride intake was within the estimated range for safe fluoride expo-sure; however, in the “halo” community of Connersville and in Indianapolis, daily fluoride ingested by many of the children may have exceeded this level. Conclusion: Attention needs to be given, in negligibly water-fluoridated as well as in optimally water-fluoridated communities, to reducing the daily intake of fluoride by young children in order to avoid putting them at risk of developing dental fluorosis.

Foods and beverages containing sugars, frequently consumed as snacks between meals, contribute to dental caries in different proportions depending on a number of intrinsic factors, including carbohydrate content, textural properties, and mineral composition, such as calcium, phosphate, and fluoride concentration. A method to assay fluoride in foods and beverages is described which involves [1] an acid hydrolysis at 110 degrees C in a closed vial with a valve for dispensing reagents and [2] estimation of total acid-hydrolyzed fluoride using a specific ion electrode. A number of foods, beverages, and diets were analyzed for acid-hydrolyzable and free fluoride. The simplicity of the method eliminates fluoride contamination, making the procedure accurate and reproducible in determining fluoride in foods and beverages.

A chromatographic-colorimetric method has been developed for the determination of trace amounts of polyvinylpyrrolidone (PVP) and its copolymers in foods, beverages, laundry products, and cosmetics. Products containing the PVP are passed through a chromatographic column and the PVP is adsorbed at the top of the column. The column is prepared from silica gel if the sample is soluble in 40% acetic acid solution while Micro-Cel E is used when the sample is soluble in a 50% ethanol solution. The PVP adsorbed on the column is then treated with Vital Red dye and the PVP-dye complex thus formed is eluted with TV-methyl pyrrolidone and measured colorimetrically. From the data obtained it is apparent that the method can detect as little as 0.1 ppm with a reproducibility of ±5% of the amount present.