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PURPOSE: Population-based studies on the associations of plant-based foods, red meat or dairy with gut microbiome are scarce. We examined whether the consumption of plant-based foods (vegetables, potatoes, fruits, cereals), red and processed meat (RPM) or dairy (fermented milk, cheese, other dairy products) are related to gut microbiome in Finnish adults. METHODS: We utilized data from the National FINRISK/FINDIET 2002 Study (n = 1273, aged 25-64 years, 55% women). Diet was assessed with 48-hour dietary recalls. Gut microbiome was analyzed using shallow shotgun sequencing. We applied multivariate analyses with linear models and permutational ANOVAs adjusted for relevant confounders. RESULTS: Fruit consumption was positively (beta = 0.03, SE = 0.01, P = 0.04), while a dairy subgroup including milk, cream and ice-creams was inversely associated (beta=-0.03, SE 0.01, P = 0.02) with intra-individual gut microbiome diversity (alpha-diversity). Plant-based foods (R2 = 0.001, P = 0.03) and dairy (R2 = 0.002, P = 0.01) but not RPM (R2 = 0.001, P = 0.38) contributed to the compositional differences in gut microbiome (beta-diversity). Plant-based foods were associated with several butyrate producers/cellulolytic species including Roseburia hominis. RPM associations included an inverse association with R. hominis. Dairy was positively associated with several lactic producing/probiotic species including Lactobacillus delbrueckii and potentially opportunistic pathogens including Citrobacter freundii. Dairy, fermented milk, vegetables, and cereals were associated with specific microbial functions. CONCLUSION: Our results suggest a potential association between plant-based foods and dairy or their subgroups with microbial diversity measures. Furthermore, our findings indicated that all the food groups were associated with distinct overall microbial community compositions. Plant-based food consumption particularly was associated with a larger number of putative beneficial species.

PURPOSE: Gastric cancer (GC) is among the leading causes of cancer mortality worldwide. The objective of this study was to investigate the association between dietary fiber intake and GC. METHODS: We pooled data from 11 population or hospital-based case-control studies included in the Stomach Cancer Pooling (StoP) Project, for a total of 4865 histologically confirmed cases and 10,626 controls. Intake of dietary fibers and other dietary factors was collected using food frequency questionnaires. We calculated the odds ratios (OR) and 95% confidence intervals (CI) of the association between dietary fiber intake and GC by using a multivariable logistic regression model adjusted for study site, sex, age, caloric intake, smoking, fruit and vegetable intake, and socioeconomic status. We conducted stratified analyses by these factors, as well as GC anatomical site and histological type. RESULTS: The OR of GC for an increase of one quartile of fiber intake was 0.91 (95% CI: 0.85, 0.97), that for the highest compared to the lowest quartile of dietary fiber intake was 0.72 (95% CI: 0.59, 0.88). Results were similar irrespective of anatomical site and histological type. CONCLUSION: Our analysis supports the hypothesis that dietary fiber intake may exert a protective effect on GC.

BACKGROUND: Previous studies suggest that dietary vitamin C is inversely associated with gastric cancer (GC), but most of them did not consider intake of fruit and vegetables. Thus, we aimed to evaluate this association within the Stomach cancer Pooling (StoP) Project, a consortium of epidemiological studies on GC. METHODS: Fourteen case-control studies were included in the analysis (5362 cases, 11,497 controls). We estimated odds ratios (ORs) and corresponding 95% confidence intervals (CIs) for the association between dietary intake of vitamin C and GC, adjusted for relevant confounders and for intake of fruit and vegetables. The dose-response relationship was evaluated using mixed-effects logistic models with second-order fractional polynomials. RESULTS: Individuals in the highest quartile of dietary vitamin C intake had reduced odds of GC compared with those in the lowest quartile (OR: 0.64; 95% CI: 0.58, 0.72). Additional adjustment for fruit and vegetables intake led to an OR of 0.85 (95% CI: 0.73, 0.98). A significant inverse association was observed for noncardia GC, as well as for both intestinal and diffuse types of the disease. The results of the dose-response analysis showed decreasing ORs of GC up to 150-200 mg/day of vitamin C (OR: 0.54; 95% CI: 0.41, 0.71), whereas ORs for higher intakes were close to 1.0. CONCLUSIONS: The findings of our pooled study suggest that vitamin C is inversely associated with GC, with a potentially beneficial effect also for intakes above the currently recommended daily intake (90 mg for men and 75 mg for women).

This study announces the genome sequence of the Shigella flexneri MTR_GR_V146 strain isolated from a tomato (Solanum lycopersicum) sample in Bangladesh. This strain has a 4,624,521 bp genome length (coverage: 73.07×), 2 CRISPR arrays, 1 plasmid, 52 predicted antibiotic resistance genes, and 53 virulence factor genes.

Biological nitrogen fixation by free-living bacteria and rhizobial symbiosis with legumes plays a key role in sustainable crop production. Here, we study how different crop combinations influence the interaction between peanut plants and their rhizosphere microbiota via metabolite deposition and functional responses of free-living and symbiotic nitrogen-fixing bacteria. Based on a long-term (8 year) diversified cropping field experiment, we find that peanut co-cultured with maize and oilseed rape lead to specific changes in peanut rhizosphere metabolite profiles and bacterial functions and nodulation. Flavonoids and coumarins accumulate due to the activation of phenylpropanoid biosynthesis pathways in peanuts. These changes enhance the growth and nitrogen fixation activity of free-living bacterial isolates, and root nodulation by symbiotic Bradyrhizobium isolates. Peanut plant root metabolites interact with Bradyrhizobium isolates contributing to initiate nodulation. Our findings demonstrate that tailored intercropping could be used to improve soil nitrogen availability through changes in the rhizosphere microbiome and its functions.

BackgroundHigher diet quality has been associated with lower risk of developing inflammatory bowel disease, but associations between diet and gastrointestinal (GI) inflammation in healthy adults prior to disease onset are understudied.ObjectivesThe purpose of this project was to examine associations between reported dietary intake and markers of GI inflammation in a healthy adult human cohort.MethodsIn a cross-sectional observational trial of 358 healthy adults, participants completed ≤3 unannounced 24-h dietary recalls using the Automated Self-Administered Dietary Assessment Tool and a Block 2014 Food Frequency Questionnaire to assess recent and habitual intake, respectively. Those who provided a stool sample were included in this analysis. Inflammation markers from stool, including calprotectin, neopterin, and myeloperoxidase, were measured by ELISA along with LPS-binding protein from plasma.ResultsRecent and habitual fiber intake was negatively correlated with fecal calprotectin concentrations (n = 295, P = 0.011, 0.009). Habitual soluble fiber intake was also negatively correlated with calprotectin (P = 0.01). Recent and habitual legume and vegetable intake was negatively correlated with calprotectin (P = 0.013, 0.026, 0.01, 0.009). We observed an inverse correlation between recent Healthy Eating Index (HEI) scores and calprotectin concentrations (n = 295, P = 0.026). Dietary Inflammatory Index scores were calculated and positively correlated with neopterin for recent intake (n = 289, P = 0.015). When participants with clinically elevated calprotectin were excluded, recent and habitual fiber, legume, vegetable, and fruit intake were negatively correlated with calprotectin (n = 253, P = 0.00001, 0.0002, 0.045, 0.001, 0.009, 0.001, 0.004, 0.014). Recent total HEI score was inversely correlated with subclinical calprotectin (P = 0.003).ConclusionsHigher diet quality may be protective against GI inflammation even in healthy adults. This trial was registered at clinicaltrials.gov as NCT02367287.

INTRODUCTION: The Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) provides nutrition support for racially and ethnically diverse populations. In 2021, the monthly cash value benefit (CVB) for the purchase of fruits and vegetables increased from $9 to $35 and was later adjusted to $24. This study investigated, by racial and ethnic groups, whether CVB increases were associated with increases in CVB redemption, household food security, child fruit and vegetable intake, satisfaction with CVB amount, and likelihood of continued participation in WIC if the CVB returned to $9 per month. METHODS: We conducted a longitudinal study of WIC participants (N = 1,770) in southern California at 3 time points, from April 2021 through May 2022; the CVB amount was $9 at baseline, $35 at Survey 2, and $24 at Survey 3. Racial and ethnic groups were Hispanic English-speakers, Hispanic Spanish-speakers, non-Hispanic Asian, non-Hispanic Black, non-Hispanic Other, and non-Hispanic White. We used mixed-effect and modified Poisson regressions to evaluate outcomes by group. RESULTS: At baseline, groups differed significantly in dollars of CVB redeemed, percentage of CVB redeemed, household food security, and satisfaction with CVB amount. After the increase in CVB, we found increases in all groups in CVB redemption, household food security, and satisfaction. Non-Hispanic Black and Hispanic English-speaking groups, who had low levels of satisfaction at baseline, had larger increases in satisfaction than other groups. Reported likelihood of continued WIC participation if the monthly CVB returned to $9 also differed significantly by group, ranging from 62.5% to 90.0%. CONCLUSION: The increase in CVB for children receiving WIC benefited all racial and ethnic groups. Continued investment in an augmented CVB could improve health outcomes for a racially and ethnically diverse WIC population.

Reports indicate that vegetables are becoming a source of multidrug-resistant (MDR) bacteria, including Escherichia coli. Here, we present genome sequences of five MDR E. coli strains to assist future genomic analysis of this bacterium. These E. coli strains were isolated from vegetable samples of different gardening systems in Dhaka, Bangladesh.

College students may face barriers to eating healthy foods. Educational interventions providing practical knowledge and skills may help students to overcome financial barriers or other barriers to acquiring, preparing, and consuming healthy foods. We evaluated the association between participation in a semester-long food skills course with an interactive teaching kitchen and dietary and cooking self-efficacy and behaviors. Participants were recruited from course enrollees (intervention) and the general student population (comparison). We assessed differences in pre-post changes in the outcomes between groups using the propensity score weighting and mixed effects linear or Poisson regression. Course participation was associated with improved self-efficacy around cooking (group × time β-coefficient [SE]: 3.25 [0.57], p < 0.0001) and fruit (6.33 [1.19], p < 0.0001), vegetable (5.43 [1.42], p = 0.0002), and whole grain (5.83 [1.40], p < 0.0001) consumption. Course participants reported smaller pre-post decreases in vegetable consumption compared to non-participants (0.35 [0.16], p = 0.03), increased cooking frequency (0.22 [0.10], p = 0.03) and a decreased frequency of skipping meals (-0.47 [0.16], p = 0.003). There were no changes associated with the intervention in the consumption of fruit or whole grains, or in eating out frequency. Participation in a semester-long, personal food skills course with a teaching kitchen may improve self-efficacy, cooking, and vegetable consumption among college students.

Capsicum (Capsicum annum var. grossum Sendt.) is a popular and widely cultivated vegetable crop. The leaves showing white to grey irregular spots were collected. The organism was isolated and cultured on potato dextrose agar from the diseased samples. The pathogenicity was proved on capsicum seedlings by inoculating hyphal suspension of the organism and koch's postulates were proved by re-isolating the pathogen. The pathogen was identified as Stemphylium lycopersici based on morphological, cultural and molecular investigation (ITS, gapdh and cmdA). This is the first report of Stemphylium lycopersici causing leaf spot of capsicum in India. [ABSTRACT FROM AUTHOR]

Background: Wild edible plants hold a significant position in the lives of local residents, serving as a primary food source or supplement. Laifeng County, located in the hinterland of the central mountainous area of China, boasts abundant wild edible plant resources. The Tujia people, residing here for generations, have accumulated a wealth of traditional knowledge in the long-term practice of utilizing wild edible plants. The aim of this study is to document and organize the traditional utilization of wild edible plants by the Tujia ethnic group in Laifeng. Methods: An ethnobotanical investigation, comprising semi-structured interviews, key informant interviews, and participatory observations, was conducted in 26 traditional villages in Laifeng County from May 2023 to June 2024. A total of 252 informants were interviewed, from whom information about wild edible plants, including edible parts, food categories, consumption modes, and multiple uses was collected. The relative frequency of citation (RFC) and the cultural food significance index (CFSI) were calculated to identify the cultural importance of wild edible plants. Results: A total of 163 species of wild edible plants consumed by the Tujia people in Laifeng, belonging to 64 families and 118 genera and related traditional knowledge were collected, including vegetables (78), fruits (52), wine-soaking plants (12), spices (11), food substitutes (9), tea substitutes (6), nuts (5), coagulants (2), and oil (1). The most frequently used families were Rosaceae, Asteraceae, and Poaceae, with 23, 10, and 10 species, respectively. The most commonly utilized plant parts were fruits, leaves, and stems. RFC and CFSI analyses identified 14 species of wild edible plants with high cultural importance in the local diet, such as Alliummacrostemon, Houttuyniacordata, and Hoveniaacerba. Conclusions: The Tujia ethnic group in Laifeng demonstrates extensive knowledge in their traditional usage of wild edible plants, offering unique and robust insights into the harvesting, processing, and consumption of these resources. Over time, this practice has become an integral part of the local food culture. These findings contribute to the preservation of the Tujia culture of wild edible plants in Laifeng and the conservation and development of wild edible plant resources. [ABSTRACT FROM AUTHOR]

In mountainous areas, wild edible plants are an important part of the local diet. Climate change and anthropogenic activities have profound effects on wild edible plants in these areas. Ethnobotanical studies are important for understanding the use patterns and harvest impacts on these plants. In this regard, the Shahrood region, with its diverse historical/ethnic background, is an appropriate starting point to investigate exploitation patterns and impacts of harvest of wild edible plants. During 2021–2022, ethnobotanical surveys were conducted in 12 villages in the region using semi-structured interviews and participatory observations. Data collection included assessing wild edible plant species diversity, their habitats, collection time and quantities, plant parts used and methods of consumption and preparation. The data were analyzed using use report indicators, relative frequency of citations, and use value (UV). A total of 1086 use reports were documented from a total of 44 interviews. A total of 67 wild species (66 plants and 1 fungus) belonging to 54 genera and 24 families were used as edible in the study area. Rosaceae (9 species), Apiaceae (8), Lamiaceae (8), Asteraceae (7), and Amaryllidaceae (5) were the families with the most reported species. Allium (5 species) was the most diverse genus in terms of species diversity. Herbs were the most commonly used life form (79.1%), followed by shrubs (13.4%) and trees (6%). The most consumed plant parts were young leaves (25%) and young aerial parts (21.4%). There were 13 use categories identified. The majority of edible plants were collected in April–May, mainly from areas nearby villages (37.7%) and rangelands (33.7%). The most important edible plants in the study area were Allium iranicum (Wendelbo) Wendelbo (UV = 1.7), Mentha longifolia (L.) Huds. (1.5), Allium umbilicatum Boiss. (1.47), Tragopogon graminifolius DC. (1.38), Lepidium draba L. (1.27), Urtica dioica L. (1.18), Falcaria vulgaris Bernh. (1.13), Malva neglecta Wallr. (1.11) and Eremurus sp. (1.09). Our results showed diverse and valuable knowledge for wild edible plants in this region, which should be considered in the conservation and management plans in the region. [ABSTRACT FROM AUTHOR]

Purpose: High consumption of fruits and vegetables decrease the risk of bladder cancer (BC). The evidence of specific fruits and vegetables and the BC risk is still limited. Methods: Fruit and vegetable consumptions in relation to BC risk was examined by pooling individual participant data from case–control studies. Unconditional logistic regression was used to estimate study-specific odds ratio's (ORs) with 95% confidence intervals (CIs) and combined using a random-effects model for intakes of total fruits, total vegetables, and subgroups of fruits and vegetables. Results: A total of 11 case–control studies were included, comprising 5637 BC cases and 10,504 controls. Overall, participants with the highest intakes versus the lowest intakes of fruits in total (OR 0.79; 95% CI 0.68–0.91), citrus fruits (OR 0.81; 95% CI 0.65–0.98), pome fruits (OR 0.76; 95% CI 0.65–0.87), and tropical fruits (OR 0.84; 95% CI 0.73–0.94) reduced the BC risk. Greater consumption of vegetables in total, and specifically shoot vegetables, was associated with decreased BC risk (OR 0.82; 95% CI 0.68–0.96 and OR 0.87; 95% CI 0.78–0.96, respectively). Substantial heterogeneity was observed for the associations between citrus fruits and total vegetables and BC risk. Conclusion: This comprehensive study provides compelling evidence that the consumption of fruits overall, citrus fruits, pome fruits and tropical fruits reduce the BC risk. Besides, evidence was found for an inverse association between total vegetables and shoot vegetables intake. [ABSTRACT FROM AUTHOR]

Linear alkyl benzene sulfonates (LASs) with alkyl chains from C10 to C14 are the most commonly used anionic surfactants in household laundry. However, LAS toxicity toward agricultural soil further could be formed at a risk for fruits and vegetables grown on the land, so that to develop a sensitive and precise analytical technique for determination of trace residual sulfonates in vegetables is very important for health. This study developed a QuEChERS extraction coupled to liquid chromatography–tandem mass spectrometry (LC–MS/MS) method for analyzing LASs in vegetables and fruits. The best results were obtained using acetonitrile as the extraction solvent combined with 25 mg primary secondary amine and 25 mg graphitized carbon black as sorbents. The linearity ranged between 1 and 250 ng/mL as well as limit of quantification (LOQ) was obtained in the range of 0.01–0.23 ng/mL of the proposed analytical method. The proposed method was utilized to detect the real spinach samples and water spinach planted with LASs‐spiked water, and the results showed the trace LASs were detected with concentration between 1.8 and 29.1 ng/g. In this study, a thorough optimization and validation of different amount of sorbent cleanup efficiency approaches was performed for the first time for the analysis of LAS. [ABSTRACT FROM AUTHOR]

Some elements in fertilizers can accumulate in soil, transfer to vegetables and pose a number risks to humans and the environment. This study determined several elements (Cl, Co, Cr, Fe, Mn, Na, Sc, Sb and Zn) in the system of fertilizers-soil-vegetables samples by using the k0-standardized instrumental neutron activation analysis (k0-NAA). The results indicate that the elemental composition in plants is influenced by the source of nutrients, whether from soil or fertilizers. Target hazard quotients (THQ) were lesser than 1 for all vegetables, indicating that consumers were at least a risk when consuming individual vegetables. [ABSTRACT FROM AUTHOR]

Jiang‐flavor baijiu (JFB) is a prominent type of Chinese baijiu, known for its unique flavor attributes, sensory experience, and high tasting value. Previous research has mainly focused on the detection and identification of its flavor substances, but in‐depth studies on the precise sensory description and differentiation of its flavor qualities are still lacking. In this study, a rapid sensory analysis method, Pivot Profile (PP), was applied to 30 mainstream JFBs in the Chinese market, generating 91 sensory attributes with independent definitions, from which 29 main sensory attributes were established that were easy to perceive and descriptive, as well as convenient for transmitting their sensory qualities and distinguishing differences in price and production region, including color (one descriptor), aroma (21 descriptors), taste, and mouthfeel (seven descriptors). The nine key sensory attributes that distinguish JFB quality are as follows: Jiang, Grain, Chen, Qu, Rancid, Acid, Sweet, Fullness, and Harmony. It was found that price was positively correlated with sensory quality, with greater variation in the quality of samples within the medium price range (RMB 500–1000). All samples from MTCQ1 (the core production area of Maotai Town) performed better in sensory quality. In addition, salted vegetable showed a high degree of regional characteristics, concentrated in most of the production regions of Guizhou Province. Aroma attributes were more suitable than taste and mouthfeel as sensory indicators for distinguishing production regions. This study has opened the direction of systematic construction of sensory description of JFB and provided a successful case for the evaluation of Chinese baijiu using novel sensory analysis techniques. [ABSTRACT FROM AUTHOR]

• Minimum dietary diversity is associated with a lower risk of childhood underweight. • Consuming dairy, eggs, fruits, and vegetables lowers the risk of underweight. • Children exclusively fed mother's breast milk are more likely to be malnourished. A lack of consumption of a diversified diet is associated with poor physical and cognitive development in children. Evidence on the relationship between minimum dietary diversity (MDD) and childhood malnutrition remains inconclusive in India. We hypothesized that children aged 6 to 23 months on a diversified diet (five out of eight defined foods and beverages) are less likely to be malnourished (stunting, wasting, and underweight) compared to their counterparts who are not on a diversified diet. This cross-sectional study was based on the 2019-2021 National Family Health Survey of India, comprising a weighted sample of 57,714 children aged 6 to 23 months. Multilevel logistic regression was conducted for data analysis. The results showed a significant protective effect of dietary diversity on underweight (odds ratios [OR] = 0.91; 95% confidence intervals [CI]: 0.86-0.96). In addition, children who did not consume eggs (OR = 1.09; 95% CI; 1.03-1.15), dairy products (OR = 1.22; 95% CI: 1.17-1.27), or fruits and vegetables (OR = 1.11; 95% CI: 1.06-1.17) were more likely to be underweight than children who did. Children who did not consume dairy products, fruits, and vegetables were also more likely to be stunted and wasted. However, we did not find significant associations of MDD with wasting and stunting. Nutritional interventions promoting daily consumption of dairy products, eggs, fruit, and vegetables are recommended to address the growing problem of childhood malnutrition in India. Regions with higher rates of malnutrition and those lacking MDD, such as Uttar Pradesh and Rajasthan, should be prioritized. [Display omitted] The present study includes 57,714 children aged 6 to 23 months. The results reveal that achieving minimum dietary diversity (consumption of five or more food categories out of the eight recommended by WHO) is associated with a reduced risk of underweight in children. Daily consumption of at least one serving of dairy products, one serving of eggs or lean meats, half a serving of fruit, and two to three servings of vegetables is recommended to reduce childhood underweight. [ABSTRACT FROM AUTHOR]

The prevalence of overweight and obesity among adolescents has been increasing worldwide and is a significant public health challenge. Obesity is linked to several non-communicable diseases. This study aimed to determine the prevalence of overweight and obesity based on three growth references and described physical activities and dietary patterns among sixth graders in Ho Chi Minh City (HCMC). From 2018 to 2020, a cross-sectional study was conducted on 1375 students from 16 junior high schools in HCMC. We applied Probability Proportional to Size sampling to select schools. Anthropometric measurements, pubertal status assessment, and diet and physical activity data were collected through Food Frequency and Physical Activity Questionnaires. The study revealed a high prevalence of overweight and obesity among grade 6 students, with ∼45%–56% of students classified as overweight or obese using various growth references. Moreover, most students did not meet the World Health Organization's physical activity and sedentary behavior recommendations. Most students spent <60 min/day on moderate to vigorous physical activity, and over 70% spent at least 120 min/day on sedentary activities during weekdays and weekends. The diet of the students was also imbalanced, with high intakes of protein, lipids, and carbohydrates and low consumption of fruits and vegetables. Nutritionists and policymakers should inform and encourage opportunities for healthier food and more daily activity for children, starting before the sixth-grade, so they can learn how to make healthier choices and change their behavior before they reach adolescence. [ABSTRACT FROM AUTHOR]

A comprehensive LC-MS/MS method, which employs Positive Electrospray Ionization (PEI) and Multiple Reaction Monitoring (MRM) was developed for the simultaneous determination of 35 pesticides belonging to various chemical classes in tomato, brinjal, chili, and okra samples. Extraction was facilitated using a modified QuEChERS method, which allows efficient sample analysis in a single run. Calibration curves for each pesticide exhibited linearity within the concentration range of 0.0025 to 0.1 µg mL−1, with correlation coefficients ranging from 0.993 to 0.999. Mean recoveries at five fortification levels (0.01 to 0.5 µg kg−1) ranged from 80 to 90%, demonstrating satisfactory precision (RSD < 20%). The matrix effects, mitigated through an optimized cleanup process, were observed within the range of 6.42% to 19.52%. The developed method having the limit of quantification of 0.01 mg kg−1 for all 35 pesticides, proved to be highly sensitive and rapid for multi-residue estimation in diverse vegetable samples. Subsequently, the method was used to analyze the market samples from Varanasi, India, which revealed the presence of pesticides like Chlorpyrifos, Chlorantraniliproleand Indoxacarb in tomato, brinjal, chili and okra. Therefore, the method could be considered as a robust tool for monitoring pesticide residues in vegetables, aiding in quality assessment and regulatory compliance in the agriculture sector. [ABSTRACT FROM AUTHOR]

Canada's food guide (CFG) 2019 provides dietary guidance for all Canadians; however, there is no tool available to help Canadians easily determine how individual foods align with CFG. Therefore, the objectives of this study were (1) to develop a nutrient profile model, Canadian Food Scoring System (CFSS), to rank the healthfulness of individual foods according to the recommendations of CFG; and (2) to assess its validity. The CFSS was developed based on CFG, leveraging existing Canadian labelling regulations to set quantitative criteria for the CFG recommendations. The CFSS included three main steps: (1) classifying foods into the nutritious food categories and assigning points based on the alignment with the recommendations of CFG; (2) deducting points based on the levels of saturated fat, sugars, and sodium using thresholds from Canadian front-of-pack labelling regulations; and (3) calculating the final score from the first two steps to classify foods into one of five categories: "very poor," "poor," "fair," "good," or "excellent" choice. Convergent validity was assessed by examining the alignment of the CFSS with Health Canada's CFG-Food Classification System using a national food composition database and the Healthy Eating Food Index-2019 using nationally representative dietary intake survey data. The CFSS showed strong correlation with the CFG-Food Classification System (ρ = 0.782, p < 0.001) and moderate correlation with the Healthy Eating Food Index-2019 (r = 0.636, p < 0.001), indicating good convergent validity both at the food and dietary level. The newly developed CFSS can assess the alignment of individual foods with CFG, which can be used to help Canadians more easily make healthy food choices. [ABSTRACT FROM AUTHOR]

Summary: The effects of cannabis leaf powder substituted for defatted soy flour (CP; 0%, 5%, 10% and 15%) and the moisture content of the mixture (MC; 25%, 35% and 45% on a wet basis) on physical properties and antioxidant activities of textured vegetable protein (TVP) prepared using a twin‐screw extruder were studied. Increasing CP and MC decreased expansion, resulting in small air cells within the structure, which, in turn, led to an increased bulk density and decreased water absorption capacity, water holding capacity and water solubility index. After rehydration, TVP with the higher CP and MC levels tended to exhibit higher hardness and cohesiveness. An increase in CP significantly (P < 0.05) enhanced the total phenolic content and antioxidant activity of TVP as determined by DPPH, ABTS and FRAP assays. The preliminary consumer acceptance test indicated that TVP containing less than 10% CP and 25% MC tended to have higher overall liking score, with the texture resembling that of meat. [ABSTRACT FROM AUTHOR]

Balanced energy protein supplementation (BEP) is recommended for contexts of high maternal undernutrition by the World Health Organization. Despite recent improvements in undernutrition, Bangladesh remains a context where BEP could help accelerate progress towards nutrition goals. In preparation for an effective trial testing a fortified BEP, a qualitative study was undertaken to better understand sociocultural factors influencing dietary behaviours in pregnancy. Married women of reproductive age (n = 23), their husbands (n = 6) and mothers‐in‐law (n = 6) were interviewed, and focus group discussions were conducted with women (n = 4). Women had a clear understanding of which nutritious foods are important to consume during pregnancy, including green leafy vegetables, dairy and other animal‐source foods. Many explained affordability as a barrier to consuming those foods with the desired frequency. Women acquired information about diet and nutrition in pregnancy from community health workers as well as other women in the community. Most preferred to seek information from their own networks before formal health care providers. Women and husbands generally had positive views about micronutrient supplements, although some mothers‐in‐law were more hesitant. Some food taboos relating to the consumption of certain foods like duck and pigeon meat persist, mainly stemming from concerns for the unborn child. Opportunities exist to build on existing perceptions of healthy diets, potentially framing food or nutrient supplements as a beneficial 'add‐on' to promote a healthy pregnancy. There is a scope to strengthen nutrition counselling, especially for the family members, to dispel myths and misconceptions and promote dietary and other support for pregnant women. Key messages: Women in this part of rural Bangladesh understood which foods were beneficial for health and nutrition during pregnancy and the importance of increasing food intake during pregnancy.Women and husbands were more likely to view nutrition supplements as beneficial during pregnancy; some mothers‐in‐law expressed reservations about supplements.In the context of a planned effectiveness trial of balanced‐energy and protein supplementation, nutrition education should reinforce existing concepts of the importance of healthy diets during pregnancy and build on them to promote the use of nutritious supplements to meet nutrient needs in pregnancy.Financial constraints limit access to nutritious food and micronutrient supplements in pregnancy despite widespread beliefs about their value. [ABSTRACT FROM AUTHOR]

Background: Data exploring factors related to the consumption of fruits and vegetables (F&V) among children in Saudi Arabia are lacking. The present study aimed to evaluate F&V consumption among Saudi children. Predictors of F&V intake and associations with dietary intake were also explored. Methods: Cross‐sectional data of 424 Saudi children (6–12 years) were collected from their mothers using an online survey. Phone interviews were conducted with mothers and children to provide data on dietary intake of children. Results: Most children included in the study (92.2%, n = 391) consumed less than five servings of F&V per day. Region of residency (B = −0.14, SE = 0.06, 95% confidence interval [CI] = −0.25 to −0.02, p = 0.019), paternal education level (B = 0.52, SE = 0.14, 95% CI = 0.24–0.79, p < 0.001) and family monthly income (B = 0.15, SE = 0.07, 95% CI = 0.01–0.29, p = 0.034) predicted the intake of F&V. Food neophobia and food pickiness also predicted the intake of F&V (B = −0.16, SE = 0.06, 95% CI = −0.27 to −0.05, p = 0.005 and B = −0.24, SE = 0.06, 95% CI = −0.36 to −0.12, p < 0.001, respectively). Children's intake of F&V positively predicted the intake of fibre, potassium, phosphorus, magnesium, iodine and vitamin C. Conclusions: Limited intake of F&V was observed among Saudi children. F&V consumption was found to be associated with a number of sociodemographic factors, including region of residency, paternal education level and family income, as well as children's food neophobia and pickiness. Children's intake of F&V predicted higher intake of fibre, potassium, phosphorus, magnesium, iodine and vitamin C, suggesting that F&V consumption may contribute to improved intake of key nutrients in children. Highlights: Data assessing the consumption of fruits and vegetables (F&V) and its associated factors among children in Saudi Arabia are lacking.The majority of children did not meet the F&V recommendations.F&V consumption was positively linked with paternal education and family income.Inverse associations were observed between F&V consumption and food neophobia and pickiness.F&V consumption predicted higher intake of fibre, potassium, phosphorus, magnesium, iodine and vitamin C. [ABSTRACT FROM AUTHOR]

Seventy seven research papers published from 1986 to 2018 were observed. These papers investigated PTEs (Pb, Cd, Cu, As, Fe, Zn, Ni, and total Cr) in leafy (mint, spinach, coriander, and lettuce) and tuberous (potato, carrot, radish, and onion) vegetables irrigated by wastewater. The studies observed in our paper were conducted in 19 countries. The PTEs concentrations were compared among studies and the human health risk was observed. According to the obtained meta-analysis results, PTEs concentrations (mg/kg) in vegetables were found in the following order Zn (34.216)> Cu (22.581)> Ni (14.056)> Pb (10.173)> Cr (8.308)> Fe(8.130)> As(1.881)> Cd (1.763). Hazard index for children was higher than that for adults and for both groups, the calculated HQ was higher than 1, which indicates that there is a health risk for the consumers. This study provides a comprehensive analysis that demonstrates the urgent necessity for treating PTE pollution in agricultural areas worldwide. [ABSTRACT FROM AUTHOR]

This study investigates the hygiene status, behavioral practices, and handling of cutting boards for meat and vegetable processing in selected open markets in Benin City. Utilizing a structured questionnaire and laboratory analysis for Escherichia coli and Aeromonas, the research found prevalent Escherichia coli in all samples, with varying concentrations of Aeromonas, more pronounced in vegetable processing areas. Analysis of the questionnaire revealed that 30% of traders leave cutting boards uncovered, 88% clean them before use (52% with water and detergent), and 12% dust boards before use. Furthermore, 80% of meat sellers store leftover meat in refrigerators, while 68% of vegetable sellers store leftovers in the open market. The findings underscore the importance of proper hygienic practices in handling cutting boards to mitigate food contamination risks, urging awareness among traders regarding effective cleaning and storage procedures. [ABSTRACT FROM AUTHOR]

As part of an intervention tailored to individuals with serious mental illnesses in residential settings that aimed to increase dietary intake of fresh vegetables and fruits, we developed and implemented a nutrition and cooking curriculum. To develop the curriculum, we assembled a Workgroup that consisted of professionals from multiple fields. The Workgroup held weekly discussions before drafting what would become the Workbook. Residential staff at partnering housing agencies taught the curriculum to residents. The curriculum Workbook contains six lessons, which are organized around two field trips to a mobile farmers market and a grocery store, and four cooking methods. The Workbook also includes instructions on using FreshConnect Checks at mobile farmers markets. The new curriculum distinguishes itself from other nutrition and culinary literacy curricula in that it delivers knowledge about fresh produce and skills in preparing fruits and vegetables in a way that is tailored to individuals with serious mental illnesses. [ABSTRACT FROM AUTHOR]

Background Food provision interventions (eg, produce/food prescriptions, food pharmacies, food voucher programs) that bridge clinic and community settings for improved nutritional health outcomes of at-risk patients have gained momentum. Little is known about the role of nutrition education and potential augmented impact on patient outcomes. Objective To describe intervention designs and outcomes of direct food provision clinic–community programs aimed at improving diabetes-related outcomes (glycated hemoglobin [HbA1c] levels) among patients with type 2 diabetes (T2DM) or prediabetes and food insecurity, and to compare nutrition education components across interventions. Methods The PubMed and Academic Search Complete databases were systematically searched for original peer-reviewed articles (published during 2011–2022) that described the impact of clinic–community food provision programs (ie, produce/food prescriptions, food pharmacies, and food voucher programs) onHbA1c values among adults diagnosed with T2DM or prediabetes and who screened positive for food insecurity or low income. Study designs, intervention approaches, program implementation, and intervention outcomes were described. Results Ten studies representing 8 distinct programs were identified. There was a high degree of variation in the studies' design, implementation, and evaluation. Across the 8 programs, 6 included nutrition education; of these, 1 used a theoretical framework, and 3 incorporated goal setting. Nutrition education covered multiple topical contents, including general nutrition knowledge, fruit and vegetable consumption, and accessing resources (eg, enrolling in the Supplemental Nutrition Assistance Program). Furthermore, the education was delivered through various formats (from 1-on-1 to group-based sessions), educators (community health workers, registered dietitians, physicians), and durations (from a single session to biweekly). All programs with a nutrition education component reported reduced participant HbA1c, and 4 demonstrated an increase in fruit and vegetable purchases or improved dietary quality. The remaining 2 programs that did not include nutrition education yielded mixed results. Conclusion The majority of programs included a nutrition education component; however, there was a high degree of heterogeneity in terms of content, educator, and duration. Patients who participated in programs that included nutrition education had consistent reductions in HbA1c. These observational trends warrant further exploration to conclusively determine the impact of nutrition education on patient outcomes participating in clinic–community food provision programs. [ABSTRACT FROM AUTHOR]

We evaluated the available literature on the association between characteristics of the food environment and household food insecurity. Systematic review. Studies published until January 9th, 2023, were searched in the PubMed, Web of Science, Science Direct, EMBASE and LILACS databases. The included studies were summarized with a narrative synthesis with information on the study location, population studied, prevalence and type of measure/instrument used to assess food (in)security, method of evaluating the food environment and measure between food insecurity and food environment. Twenty-two articles were included. Different methods were used to measure food security and the food environment. Most food insecurity assessment tools assessed the dimension of access to food, more precisely economic access. The dimensions of the food environment most evaluated were food availability and affordability. An association between characteristics of the food environment and food insecurity was found in 18 of these studies. Homes with food insecurity have a greater availability of unhealthy foods, more frequent purchasing of foods in convenience stores and small markets as well as a lower availability of healthy foods, such as fruits and vegetables. This review revealed that household food insecurity was associated with the food environment, highlighting the importance of policies to promote healthy diets, especially in vulnerable communities. Few studies were found in the Global South, demonstrating the gap in this knowledge in these locations. [ABSTRACT FROM AUTHOR]

The aim of this research was to produce a diet beverage based on aloe vera and investigate its physicochemical, microbiological, antioxidant, and sensory properties. To achieve this goal, aloe vera gel at concentrations of 5%, 5.7%, and 10% underwent heat treatment at 80°C for 30 minutes (Treatment A) and 90°C for 3 minutes (Treatment B). Aspartame was added at concentrations of 100, 150, and 200 ppm, and the beverages were stored for a period of 31 days. The study was conducted using a fractional factorial design with 34 samples under investigation. Optimization was performed based on a maximum amount of 10 gr of aloe vera, 200 ppm of aspartame, and a minimum amount of 5 gr of aloe vera and 100 ppm of aspartame. The use of the sweetener aspartame was highly effective in improving the taste of the beverage, as it provides a much sweeter sensation compared to saccharide sugars and is beneficial for diabetic patients. Based on the microbiological test results, the heat treatment (pasteurization) was successful. Furthermore, sensory evaluation showed improvements in taste, aroma, texture, and mouthfeel with the addition of aloe vera gel to the samples with no undesirable characteristics observed. After determining the models and variable combinations using the Design Expert software, an optimized sample was introduced, containing 200 ppm of aspartame, 10 gr of aloe vera, and the optimized pasteurization process, which was Treatment B for 30 minutes. The results of this study indicate that a vegetable -based diet beverage containing aloe vera can be successfully produced as a beneficial product with desirable sensory characteristics that are acceptable to consumers. [ABSTRACT FROM AUTHOR]

The use of carbonaceous materials such as biochar has been considered an innovative solution in agriculture, especially to mitigate dry events caused by climate change. Biochar can improve water holding capacity, physical and chemical properties of soil, and increase the productivity of agricultural systems. However, underlying physiological mechanisms remain poorly understood. Mineral supplementation with potassium nitrate (KNO3) via foliar application is another promising strategy in agricultural management under irrigation deficit. Thus, we investigated the combined effects of biochar and foliar application of KNO3 on growth, yield, and physiology of tomato plants under different irrigation regimes. Results did not indicate a synergistic effect of biochar and foliar application of KNO3. Biochar application alleviated tomato plant stress under deficit irrigation, with plants showing better functioning of photosynthetic apparatus, higher yield, and better fruit quality, as well as increased water use efficiency. Coffee husk biochar (K-rich feedstock) fully met the tomato plant's demand for K and partially met the demand for some other elements (P, Mg, Fe, Zn, Mn, and Cu). Although positive effects of KNO3 application was verified for some physiological and fruit quality components, overall, foliar application of KNO3 did not improve tomato yield. It is concluded that biochar soil amendment can be a promising practice to increase yield and quality of tomato fruits under deficit irrigation. Therefore, biochar-based fertilizer can be an alternative K source that also provides stable carbon to soil and helps to mitigate stress caused by prolonged drought. [ABSTRACT FROM AUTHOR]

Despite the popular claim that broths are a good source of essential elements, few studies have been devoted to clarifying this narrative. In fact, there is growing concern about the risk of ingesting toxic elements. This study focused on assessing the content of important elements (Ca, Cd, Cu, Fe, K, Mg, Na, and Pb) in various types of broths (beef, fish, poultry, pork, and vegetable). The samples (n = 30) included broths of different origins, including laboratory-prepared broths and broths prepared by professional cooks from Czech school canteens. The broths were evaluated as potential sources of essential elements in relation to their reference daily intake, as well as their potential toxicity risk in relation to Cd and Pb. Although significant variability was observed in the contents of the investigated elements, the results generally contradicted the popular narrative that broths are a good source of Ca, Cu, Fe, and Mg, as their contents did not achieve even 5% of the recommended daily intake. The amount of Ca in the broths was minimal even compared to the amount in tap water. The consumption of broths poses minimal risk regarding the presence of Cd and Pb. [ABSTRACT FROM AUTHOR]

Brassica vegetables are characterized by high amounts of vitamins, minerals, polyphenols and glucosinolates, therefore showing health-promoting properties. Due to the fact that these vegetables undergo thermal treatment before consumption, the knowledge of the effect of processing is of high importance. Among various methods used, sous-vide (i.a. hydrothermal treatment of vacuum-packed products in strictly controlled temperature-time conditions) is becoming more popular. Thus, the aim of this review was to compare the results of research papers from the last two decades, concerning the effect of sous-vide and other processing methods on the microbiological safety as well as nutritional value of Brassica vegetables. 3 scientific databases (Scopus, ScienceDirect and PubMed) were searched, using the keywords "sous-vide"; "sous-vide" and "vegetables"; "sous-vide" and "Brassica". It was shown that sous-vide treatment was more beneficial than other methods, taking into account nutritional value. When choosing the appropriate method of processing, it must be taken into consideration that the modern consumer is aware of the nutritional value of foods and often chooses the more valuable product. The awareness of the consumer chossing nutritious and valourable foods and at the same time, the high quality of the raw material as well as microbiological safety of the final product should be considered. [ABSTRACT FROM AUTHOR]

Copyright of Contaduría y Administración is the property of Facultad de Contaduria y Administracion-Universidad Nacional Autonoma de Mexico and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Cultivating microgreens in central-southern Chile in unheated greenhouses offers a viable and productive alternative to growers. In 2023, two experiments were conducted in autumn and spring. These experiments involved the production of microgreens of eleven vegetable species. The tray system with the substrate was employed. Subsequently, agronomic, nutritional, and sensory perception variables were assessed. Despite notable fluctuations in external temperatures between these seasons, a diverse array of microgreens can be successfully cultivated, meeting local consumer preferences. Research indicates that microgreens grown under these conditions exhibit high nutritional quality, serving as a rich source of essential nutrients and bioactive compounds beneficial to human health. This nutritional value remains consistent across autumn and spring, establishing microgreens as a reliable and valuable food option. The observed acceptance and purchasing intentions among the surveyed population suggest a promising market opportunity for introducing these products regionally. Consumers appreciate microgreens' quality and nutritional advantages, underscoring their potential. [ABSTRACT FROM AUTHOR]

Recently, there has been a growing interest in alternative protein sources. This study aimed to determine the textural and sensory properties of vegan burger patties produced with plant-based (soy and pea) protein sources instead of meat protein. For this purpose, 14 different vegan burger patties produced with soy and pea-based protein alternatives were obtained from different brands in the İstanbul market. Burger patties were analysed in terms of moisture content, cooking properties, instrumental colour, texture profile, and sensory properties. According to the results, peabased burger patties have a higher moisture content and cooking loss and a lower cooking yield than soy-based patties. The L* and a* values of the pea-based patties tended to be higher than those of the soy-based patties, while the b* values were generally higher. In addition, the texture profile analysis of soy and pea-based burger patties shows differences in texture attributes that may affect consumer preference and overall eating experience. In the sensory evaluation, a significant difference between soy and pea-based burger patties was observed only for juiciness and spicy taste characteristics. The research findings shed light on alternative proteins' textural and sensorial properties and their role in the food industry, particularly in developing vegan burger patties. These differences in sensory attributes and colour and texture analysis between soy and pea-based burger patties highlight the importance of ingredient selection and formulation in developing plant-based protein products. [ABSTRACT FROM AUTHOR]

Seasonings like garlic, ginger, and scallion provide spicy and masking flavor or aroma in vegetables. However, the method or technique used for drying these spices can affect the flavor profile. Therefore, this review focuses on vegetable seasonings like ginger, garlic, and scallion, the characteristic flavor of fresh and dehydrated vegetable seasoning, and how drying methods (freeze‐drying [FD], convective hot air drying [HAD], infrared drying, microwave drying [MW]), and other recent dryers (swirling fluidized bed [SFB], pulsed‐vacuum dryer, relative humidity‐convective dryer, etc.) affect the flavor profile of the common vegetable seasonings. HAD increases α‐zingiberene, reduces gingerol, and forms β‐citral and citral in fresh ginger. FD increased sesquiterpenes, retained terpenoids, sulfides, and other volatiles in fresh ginger, and did not produce new volatile compounds (VOCs) in garlic. SFB drying better preserves 6‐gingerol than FD and HAD. MW increases trisulfides and cyclic sulfur compounds in garlic. In general, drying, especially thermal drying reduces the VOCs in fresh garlic, ginger, and scallion and causes the formation of new VOCs. [ABSTRACT FROM AUTHOR]

The ability of conventional enzyme-linked immunosorbent assays to satisfy the increasing demand for advanced immunoassays is limited by their reliance on natural enzymes, low sensitivity, and narrow detection range. The development of nanozyme-assisted immunoassays is a viable approach to overcoming these constraints. Here, we report a one-step bimetallic nanozyme-assisted indirect competitive immunoassay to detect the pesticide acetamiprid in vegetables. Litchi-like bimetallic gold and platinum (Au@Pt) nanozymes with high catalytic properties and excellent biocompatibility were synthesized for this assay. The Au@Pt nanozymes were simple and inexpensive to prepare, exhibited stability and adjustable catalytic activity, and were directly conjugated with antibodies as signal probes, without the use of horseradish peroxidase-conjugated Affinipure goat antimouse IgG (IgG-HRP). Acetamiprid was shown to compete with the antigen to bind the Au@Pt probes. Subsequently, Au@Pt probes, which exhibited peroxidase-like activity, were used to catalyze the oxidation of colorless 3,3′,5,5′-tetramethylbenzidine, demonstrating the easy detection of acetamiprid through colorimetric signal monitoring. The linear range, sensitivity, relative standard deviation range, and limit of detection of the immunoassay were 1.85–327.19 μg/L, 25.58 μg/L, 0.46–10.35%, and 0.78 μg/L, respectively, satisfying the detection requirements. In conclusion, the method exhibited high sensitivity, reproducibility, and a wide linear range for the detection of acetamiprid, while eliminating the need for IgG and simplifying the experimental procedure. This new indirect competitive immunoassay has great potential value for on-site sensitive detection of acetamiprid in vegetables. [ABSTRACT FROM AUTHOR]

This study quantified hazardous heavy metals (Cu, Cr, and Pb) in soil and vegetables (potato, tomato, pepper, cauliflower, and cabbage) across six upazilas (Kahaloo, Bogura Sadar, Shajahanpur, Shibganj, Nandigram, and Dupchanchia) in Bogura district, Bangladesh, assessing their health and environmental impacts. The detection method was validated for its accuracy and precision with QC samples. Results indicated that Cu levels in all samples were within safe limits set by BFSA and FAO/WHO, whereas Cr and Pb in vegetables exceeded permissible levels, though soil concentrations remained within limits. Pb contamination was particularly severe in vegetables (CF > 6), and all vegetables showed significant contamination degrees (CD), highlighting extensive heavy metal pollution. The Pollution Load Index (PLI) identified Kahaloo and Bogura Sadar as the most polluted, whereas Nandigram and Dupchanchia were the least. Bioaccumulation factors (BF) for all metals were <1, suggesting minimal transfer to edible parts. However, the ecological risk index (ERi) and potential ecological risk index (PERI) suggested low ecological risks, but health risk assessments indicated that vegetable consumption poses significant carcinogenic and non-carcinogenic risks (CHR > 10−4, HI > 1) across all upazilas. The findings underscore the urgent need for measures to mitigate heavy metal pollution in these areas to safeguard environmental and public health. [ABSTRACT FROM AUTHOR]

Because residues of chlorpyrifos being the most common in vegetables that are generally consumed uncooked and the demand for healthy vegetables has increased, an effective approach to remove these residues from vegetables is necessary. This study aimed to determine how effectively chlorpyrifos residues could be removed from a variety of vegetables by utilizing low concentrations of ozonated water as a green technology over different contact times. Solid-phase extraction was employed, and then residues were analyzed using GC‒MS. The study illustrated that the initial concentration of chlorpyrifos residues in arugula > parsley > leek > tomato > carrot > cucumber > cabbage > bell pepper. The % chlorpyrifos removal ranged 30–83, 91–97, 80–92, 92–95, 87–97, 95–97, 64–100, and 90–97% for bell pepper, tomato, cucumber, carrot, arugula, parsley, cabbage, and leek, respectively. A first-order kinetic model was assumed to explore the removal of chlorpyrifos and degradation rate constants increased as follows: parsley > carrot ≈ leek > arugula > tomato > cucumber > cabbage > bell pepper, with the absence of the chlorpyrifos-oxon which is more toxic than the parent chlorpyrifos after ozone treatments. Importantly, the use of ozonated water for chlorpyrifos removal had no appreciable adverse effects on the total phenolic compound, vitamin C levels, or free radical scavenging activity in most of the tested vegetables. These findings imply that ozone technology is a safe and effective method for eliminating chlorpyrifos from the surface of vegetables, potentially lowering the risk to consumer health. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Irrigation of crops with cyanotoxin-contaminated water poses a significant risk to human health. The direct phytotoxic effects of microcystin-LR (MC-LR), one of the most toxic and prevalent microcystin variants in water bodies, can induce physiological stress and hinder crop development and production. This study investigated the impact of environmentally relevant concentrations of MC-LR (1 to 10 µg L−1) on photosynthetic parameters and antioxidant response of lettuce (Lactuca sativa L.) and arugula (Eruca sativa L.) following irrigation with contaminated water. During the 15-day experiment, lettuce and arugula were exposed to various concentrations of MC-LR, and their photosynthetic rates, stomatal conductance, leaf tissue transpiration, and intercellular CO2 concentrations were measured using an infrared gas analyzer. These results suggest that the influence of MC-LR on gas exchange in crops is concentration-dependent, with notable disruptions during exposure and recovery tendency during detoxification. Antioxidant response analysis revealed that glutathione S-transferase (GST) and superoxide dismutase (SOD) activities were upregulated during the exposure phase in the presence of MC-LR. However, GST activity decreased during the detoxification phase in both crops, although the effects of the toxin at 10 µg L−1 were still evident in arugula. The internal H2O2 concentration in the crops increased after exposure to MC-LR, showing a time- and concentration-dependent pattern, with an increase during the exposure phase (days 1–7) and a decrease during the detoxification phase (days 8–15). Irrigation of lettuce and arugula with MC-LR-contaminated water affected various aspects of the photosynthetic apparatus and antioxidant responses, which could influence the general health and productivity of exposed crops at environmentally relevant microcystin concentrations. Furthermore, investigation of additional vegetable species and long-term MC-LR exposure can be crucial for understanding the extent of contamination risk, detoxification mechanisms, and other parameters affecting these crops. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Vegetables cultivated close to highways have the potential to accumulate potentially toxic elements (PTEs), either through uptake from contaminated soil or via atmospheric deposition from vehicular emissions, and pose health risks when ingested by humans. The study investigated the concentrations of chromium (Cr), zinc (Zn), nickel (Ni), copper (Cu), cadmium (Cd), manganese (Mn), and iron (Fe) in lettuce (Lactuca sativa), African eggplant (Solanum melongena), and jute leaves (Corchorus olitorius) at distances 0–10, 50, and 200 m and the health risk of consuming these vegetables. Vegetable samples were digested using an automated digester, Behrotest model K8, and levels of potentially toxic elements were analyzed using an atomic absorption spectrophotometer (AAS) PinAAcle 900T. The mean element concentrations investigated in the three vegetables exceeded the WHO/FAO recommended limits except for Cu and Mn concentrations. The estimated mean concentrations of potentially toxic elements in the vegetables decreased with increasing distance from the edge of the road except for cadmium concentrations in African eggplant and chromium concentrations in jute leaves at 50 and 200 m distances. The estimated hazard index (HI) of potentially toxic elements in the vegetables in both children and adults was greater than 10 (HI > 10) and hence poses a possible health risk if ingested. The HI values for the various elements decreased with increasing distance from the edge of the road in lettuce and jute leaves, except for African eggplant, where the HI values increased with increasing distance from the edge of the road. Of the seven PTEs investigated, Cd, Cr, and Ni contributed the most to the overall HI in all the vegetables. It was further observed that the carcinogenic risk (CR) and total carcinogenic risk (TCR) for chromium and cadmium in the vegetables exceeded the threshold level of CR > 10−6 and TCR > 10−4 except for the cadmium value found in African eggplant at 200 m from the road. It is therefore recommended that the cultivation of vegetables along the highway should be halted as these vegetables pose potential health risks when consumed. [ABSTRACT FROM AUTHOR]

Studying the links between environmental pollution and the levels of contamination in food is an important challenge to ensure human health. Matched samples of eggs from free-range hens and vegetables were analysed to investigate the bioaccumulation of PCDD/Fs, PCBs, metals and rare earth elements. Only two egg samples resulted above the limit fixed for PCDD/Fs and the action level set for DL-PCBs. The highest concentrations were found in the eggs from an area situated in a big city affected by strong urbanisation. Although eggs and vegetables were subjected to the same environmental pollution, the PCDD/F and PCB bioaccumulation that occurred in the eggs was much higher than those in vegetables (p < 0.01). In vegetables, the highest PCDD/F and PCB concentrations were found in lettuce and potatoes grown on contaminated soil. Higher bioaccumulation of Fe and Zn occurred in eggs compared to vegetables; La, Pr, Nd, Sm and Eu were found only in lettuce samples. The results of this study may provide important data useful in the risk assessment of human exposure through diet in accidents involving dangerous chemicals. Furthermore, the estimated weekly intakes calculated for PCDD/Fs and PCBs highlighted that, although vegetables accumulate very low concentrations of these contaminants, they contribute more than eggs to human exposure. [ABSTRACT FROM AUTHOR]

In this study, distant hybridisation was successfully conducted between Brassica rapa var. rosularis Tsen et Lee ‘Huangxinwu’ (2n = 20, AA) and B. oleracea var. alboglabra Bailey ‘Big Yellow Flower Kale’ (2n = 18, CC). A total of three hybrids were obtained through artificial hybridisation and ovary culture. Forty asexual seedlings were obtained by propagation, and thirty were doubled. The identifications of morphological analysis, cytological observation, and SSR molecular analysis showed that one strain was a true hybrid. Allotetraploid hybrids exhibited generally an intermediate phenotype between their parents. The wrinkled leaf surface and leaf colour were more inclined toward the maternal parent, while its leaf thickness and size were more inclined toward the paternal parent. Furthermore, the allotetraploid hybrids showed obvious over-parent heterosis in biomass and nutritional quality characteristics, including plant weight, soluble sugar, VC, and cellulose, with corresponding contents of 882.76 g, 2.84%, 107.91 mg/100 g and 1.27%. Moreover, the soluble solids and soluble protein contents of these hybrids were 5.62% and 2.56 g/100 g, respectively, which were similar to those of the high-value parent. In general, the newly synthesised allotetraploid is an innovative germplasm of Brassica vegetables that can be used for future heterosis utilisation and nutritional quality improvement. [ABSTRACT FROM AUTHOR]

Background: Higher cruciferous vegetable intake is associated with lower cardiovascular disease risk in observational studies. The pathways involved remain uncertain. We aimed to determine whether cruciferous vegetable intake (active) lowers 24-h brachial systolic blood pressure (SBP; primary outcome) compared to root and squash vegetables (control) in Australian adults with mildly elevated BP (SBP 120–160 mmHg inclusive). Methods: In this randomized, controlled, crossover trial, participants completed two 2-week dietary interventions separated by a 2-week washout. Cruciferous vegetables were compared to root and squash vegetables (~ 300 g/day) consumed with lunch and dinner meals. Participants were blinded to which interventions were the active and control. Adherence was assessed using food diaries and biomarkers (S-methyl cysteine sulfoxide (SMCSO, active) and carotenoids (control)). Twenty-four-hour brachial ambulatory SBP and secondary outcomes were assessed pre- and post each intervention. Differences were tested using linear mixed effects regression. Results: Eighteen participants were recruited (median (IQR) age: 68 (66–70); female: n = 16/18; mean ± SD clinic SBP: 135.9 ± 10.0 mmHg). For both interventions, 72% participants had 100% adherence (IQR: 96.4–100%). SMCSO and carotenoids were significantly different between interventions (mean difference active vs. control SMCSO: 22.93 mg/mL, 95%CI 15.62, 30.23, P < 0.0001; carotenoids: − 0.974 mg/mL, 95%CI − 1.525, − 0.423, P = 0.001). Twenty-four-hour brachial SBP was significantly reduced following the active vs. control (mean difference − 2.5 mmHg, 95%CI − 4.2, − 0.9, P = 0.002; active pre: 126.8 ± 12.6 mmHg, post: 124.4 ± 11.8 mmHg; control pre: 125.5 ± 12.1 mmHg, post: 124.8 ± 13.1 mmHg, n = 17), driven by daytime SBP (mean difference − 3.6 mmHg, 95%CI − 5.4, − 1.7, P < 0.001). Serum triglycerides were significantly lower following the active vs. control (mean difference − 0.2 mmol/L, 95%CI − 0.4, − 0.0, P = 0.047). Conclusions: Increased intake of cruciferous vegetables resulted in reduced SBP compared to root and squash vegetables. Future research is needed to determine whether targeted recommendations for increasing cruciferous vegetable intake benefits population health. Trial registration: Clinical trial registry ACTRN12619001294145. https://www.anzctr.org.au [ABSTRACT FROM AUTHOR]

Horticulture is backbone of our country and greater population about 60-65% is directly or indirectly hooked in to it. In the export earnings for the country the role of horticultural produce is vital. In Indiaabout 20-40% of total horticulture produce wasted due to lack of post-harvest management of vegetables which resulted in huge financial loss. Most poor horticulture producers cannot meet the expense of modern technologies.Many metabolic changes occur in vegetables after harvesting that are influenced by disruption of supply of nutrients, water and growth regulators from the parent plant to the harvested vegetables. The overall process leads to postharvest deterioration of the produce. However, the losses are often reduced with adoption of postharvest management and use of processing technology of vegetable crops. [ABSTRACT FROM AUTHOR]