Search

Your search keyword '"Vlaemynck, Geertrui"' showing total 127 results
Start Over Author "Vlaemynck, Geertrui"
127 results on '"Vlaemynck, Geertrui"'

2. Semi-industrial development of nutritious and healthy seafood dishes from sustainable species

Author

Oliveira, Helena, Blocquel, Camille, Santos, Marta, Fretigny, Murielle, Correia, Tatiana, Gonçalves, Amparo, Cabado, Ana G., López, Lucía Blanco, Raaholt, Birgitta Wäppling, Ferraris, Francesca, Iacoponi, Francesca, Cubadda, Francesco, Mantovani, Alberto, Vallet, Elisabeth, Vlaemynck, Geertrui, Fernández-Arribas, Julio, Eljarrat, Ethel, López, Esther, López de Alda, Miren, Panicz, Remigiusz, Sobczak, Małgorzata, Eljasik, Piotr, Cunha, Sara, Ferreira, Ricardo, Fernandes, José O., Sousa, Sara, Domingues, Valentina F., Delerue-Matos, Cristina, Marques, António, and Nunes, Maria Leonor

Published
2021
Full Text
View/download PDF

13. Chefs in Future Integrated Healthcare – Current State and Innovation Needs: A First Overview of the NECTAR Project (aN Eu Curriculum for Chef gasTro-Engineering in Primary Food Care)

Author

Winters, Marjolein, primary, Wagner, Valentina, additional, Patalano, Roberta, additional, Lindner, Sonja, additional, Alvino, Serena, additional, Roller-Wirnsberger, Regina, additional, Müller-Riedlhuber, Heidemarie, additional, Pais, Sandra, additional, Borriello, Matilde, additional, Farrel, John, additional, Vlaemynck, Geertrui, additional, van Gemst, Martijn, additional, Geurden, Bart, additional, Van den Wijngaert, Lobke, additional, Goossens, Edwig, additional, Illario, Maddalena, additional, and Herzog, Carolin, additional

Published
2022
Full Text
View/download PDF

15. Identification and Characterization of Human Observational Studies in Nutritional Epidemiology on Gut Microbiomics for Joint Data Analysis

Author

Pinart, Mariona, primary, Nimptsch, Katharina, additional, Forslund, Sofia K., additional, Schlicht, Kristina, additional, Gueimonde, Miguel, additional, Brigidi, Patrizia, additional, Turroni, Silvia, additional, Ahrens, Wolfgang, additional, Hebestreit, Antje, additional, Wolters, Maike, additional, Dötsch, Andreas, additional, Nöthlings, Ute, additional, Oluwagbemigun, Kolade, additional, Cuadrat, Rafael R. C., additional, Schulze, Matthias B., additional, Standl, Marie, additional, Schloter, Michael, additional, De Angelis, Maria, additional, Iozzo, Patricia, additional, Guzzardi, Maria Angela, additional, Vlaemynck, Geertrui, additional, Penders, John, additional, Jonkers, Daisy M. A. E., additional, Stemmer, Maya, additional, Chiesa, Giulia, additional, Cavalieri, Duccio, additional, De Filippo, Carlotta, additional, Ercolini, Danilo, additional, De Filippis, Francesca, additional, Ribet, David, additional, Achamrah, Najate, additional, Tavolacci, Marie-Pierre, additional, Déchelotte, Pierre, additional, Bouwman, Jildau, additional, Laudes, Matthias, additional, and Pischon, Tobias, additional

Published
2021
Full Text
View/download PDF

17. Selective taste management : a selfcare intervention for cancer outpatients suffering chemotherapy-induced dysgeusia

Author

Corremans, Marleen, Verroeye, Andy, Van den Wijngaert, Lobke, Goossens, Edwig, Vlaemynck, Geertrui, Mortelmans, Dimitri, and Geurden, Bart

Subjects
digestive, oral, and skin physiology, food and beverages, Human medicine
Abstract

Currently, limited evidence-based guidelines exist for the effective management of chemotherapy induced dysgeusia in cancer outpatients. In this pilot study, we used innovative insights from gastrological sciences such as selective taste management to improve the taste of bread for cancer outpatients. We investigated whether it is feasible for cancer outpatients and family caregivers to bake personalized bread themselves at home and whether such bread is considered tasty despite their burdensome taste disorder. Included patients (N=112) are randomly divided in a bread-baking group (N=54) and a control group (N=58). The individual taste thresholds profile of all bread baking patients is assessed using the innovative O-Box. Using an algorithm, these profiles are processed into a recipe for personalized bread. Structured questionnaires and anthropometrics are used to compare the effects of personalized bread after one month follow-up. Only 17% of the bread baking group required some telephone or online assistance in order to correctly apply their personalized recipe. In 60% of the cases, the bread was prepared by the family caregiver. Compliance was high and no side effects were observed. Over 80% of the bread baking patients perceived personalized bread as equally or more tasteful despite their stressful chemotherapy-induced dysgeusia. Compared to the control group loss of bodyweight and Body Mass Index in the bread baking group was not significant (p .968 and p .956 respectively). Baking personalized bread at home appeared to be feasible. Cancer patients with chemotherapyinduced dysgeusia enjoyed the taste of bread again by applying selective taste management. This innovative gastrological self-care intervention is very promising and should be studied more in depth using whole meals in a larger cancer outpatients population.

Published
2021

19. Semi-industrial development of nutritious and healthy seafood dishes from sustainable species

Author

European Commission, 0000-0001-6682-6137, 0000-0003-3454-7947, 0000-0002-0814-6579, 0000-0003-4858-2233, 0000-0001-7220-5484, 0000-0002-8291-1160, Oliveira, Helena, Blocquel, Camille, Santos, Marta, Fretigny, Murielle, Correia, Tatiana, Gonçalves, Amparo, Cabado, Ana G, López, Lucía Blanco, Raaholt, Birgitta Wäppling, Ferraris, Francesca, Iacoponi, Francesca, Cubadda, Francesco, Mantovani, Alberto, Vallet, Elisabeth, Vlaemynck, Geertrui, Fernández-Arribas, Julio, Eljarrat, Ethel, López, Esther, López de Alda, Miren, Panicz, Remigiusz, Sobczak, Małgorzata, Eljasik, Piotr, Cunha, Sara, Ferreira, Ricardo, Fernandes, José Oliveira, Sousa, Sara, Domingues, Valentina F, Delerue-Matos, Cristina, Marques, Antonio, Nunes, Maria Leonor, European Commission, 0000-0001-6682-6137, 0000-0003-3454-7947, 0000-0002-0814-6579, 0000-0003-4858-2233, 0000-0001-7220-5484, 0000-0002-8291-1160, Oliveira, Helena, Blocquel, Camille, Santos, Marta, Fretigny, Murielle, Correia, Tatiana, Gonçalves, Amparo, Cabado, Ana G, López, Lucía Blanco, Raaholt, Birgitta Wäppling, Ferraris, Francesca, Iacoponi, Francesca, Cubadda, Francesco, Mantovani, Alberto, Vallet, Elisabeth, Vlaemynck, Geertrui, Fernández-Arribas, Julio, Eljarrat, Ethel, López, Esther, López de Alda, Miren, Panicz, Remigiusz, Sobczak, Małgorzata, Eljasik, Piotr, Cunha, Sara, Ferreira, Ricardo, Fernandes, José Oliveira, Sousa, Sara, Domingues, Valentina F, Delerue-Matos, Cristina, Marques, Antonio, and Nunes, Maria Leonor

Abstract

This study aimed to devise innovative, tailor-made, appealing, tasty and semi-industrialized dishes, using sustainable and under-utilized seafood species (bib, common dab, common carp, blue mussel and blue whiting), that can meet the specific nutritional and functional needs of children (8-10-years), pregnant women (20-40-years) and seniors (≥60-years). Hence, contests were organised among cooking schools from 6 European countries and the best recipes/dishes were reformulated, semi-industrially produced and chemically and microbiologically evaluated. The dishes intended for: (i) children and pregnant women had EPA + DHA and I levels that reached the target quantities, supporting the claim as "high in I"; and (ii) seniors were "high in protein" (24.8%-Soup_S and 34.0%-Balls_S of the energy was provided by proteins), "high in vitamin B12", and had Na contents (≤0.4%) below the defined limit. All dishes reached the vitamin D target value. Sausages_C, Roulade_P, Fillet_P and Balls_S had a well-balanced protein/fat ratio. Roulade_P presented the highest n-3 PUFA/n-6 PUFA ratio (3.3), while Sausages_C the lowest SFA/UNS ratio (0.2). Dishes were considered safe based on different parameters (e.g. Hg-T, PBDEs, Escherichia coli). All represent dietary sources contributing to meet the reference intakes of target nutrients (33->100%), providing valuable options to overcome nutritional and functional imbalances of the three groups.

Published
2021

20. Identification and characterization of human observational studies in nutritional epidemiology on gut microbiomics for joint data analysis

Author

European Commission, Fonds de la Recherche Scientifique (Fédération Wallonie-Bruxelles), Research Foundation - Flanders, Institut National de la Santé et de la Recherche Médicale (France), Federal Ministry of Education and Research (Germany), Federal Ministry of Food and Agriculture (Germany), Ministero dell'Istruzione, dell'Università e della Ricerca, Ministero delle Politiche Agricole Alimentari e Forestali, National Institutes of Health (US), Ministero della Salute, Instituto de Salud Carlos III, Netherlands Organisation for Health Research and Development, Austrian Research Promotion Agency, Federal Ministry of Education, Science and Research (Austria), Ministry of Science, Technology and Space (Israel), Swedish Research Council for Sustainable Development, German Research Foundation, Pinart, Mariona, Nimptsch, Katharina, Forslund, Sofía K., Schlicht, Kristina, Gueimonde Fernández, Miguel, Brigidi, Patrizia, Turroni, Silvia, Ahrens, Wolfgang, Hebestreit, Antje, Wolters, Maike, Dötsch, Andreas, Nöthlings, Ute, Oluwagbemigun, Kolade, Cuadrat, Rafael R.C., Schulze, Matthias B., Standl, Marie, Schloter, Michael, Angelis, Maria de, Iozzo, Patricia, Guzzardi, Maria Angela, Vlaemynck, Geertrui, Penders, John, Jonkers, Daisy M. A. E., Stemmer, Maya, Chiesa, Giulia, Cavalieri, Duccio, Filippo, Carlotta de, Ercolini, Danilo, Filippis, Francesca de, Ribet, David, Achamrah, Najate, Tavolacci, Marie-Pierre, Déchelotte, Pierre, Bouwman, Jildau, Laudes, Matthias, Pischon, Tobias, European Commission, Fonds de la Recherche Scientifique (Fédération Wallonie-Bruxelles), Research Foundation - Flanders, Institut National de la Santé et de la Recherche Médicale (France), Federal Ministry of Education and Research (Germany), Federal Ministry of Food and Agriculture (Germany), Ministero dell'Istruzione, dell'Università e della Ricerca, Ministero delle Politiche Agricole Alimentari e Forestali, National Institutes of Health (US), Ministero della Salute, Instituto de Salud Carlos III, Netherlands Organisation for Health Research and Development, Austrian Research Promotion Agency, Federal Ministry of Education, Science and Research (Austria), Ministry of Science, Technology and Space (Israel), Swedish Research Council for Sustainable Development, German Research Foundation, Pinart, Mariona, Nimptsch, Katharina, Forslund, Sofía K., Schlicht, Kristina, Gueimonde Fernández, Miguel, Brigidi, Patrizia, Turroni, Silvia, Ahrens, Wolfgang, Hebestreit, Antje, Wolters, Maike, Dötsch, Andreas, Nöthlings, Ute, Oluwagbemigun, Kolade, Cuadrat, Rafael R.C., Schulze, Matthias B., Standl, Marie, Schloter, Michael, Angelis, Maria de, Iozzo, Patricia, Guzzardi, Maria Angela, Vlaemynck, Geertrui, Penders, John, Jonkers, Daisy M. A. E., Stemmer, Maya, Chiesa, Giulia, Cavalieri, Duccio, Filippo, Carlotta de, Ercolini, Danilo, Filippis, Francesca de, Ribet, David, Achamrah, Najate, Tavolacci, Marie-Pierre, Déchelotte, Pierre, Bouwman, Jildau, Laudes, Matthias, and Pischon, Tobias

Abstract

In any research field, data access and data integration are major challenges that even large, well-established consortia face. Although data sharing initiatives are increasing, joint data analyses on nutrition and microbiomics in health and disease are still scarce. We aimed to identify observational studies with data on nutrition and gut microbiome composition from the Intestinal Microbiomics (INTIMIC) Knowledge Platform following the findable, accessible, interoperable, and reusable (FAIR) principles. An adapted template from the European Nutritional Phenotype Assessment and Data Sharing Initiative (ENPADASI) consortium was used to collect microbiome-specific information and other related factors. In total, 23 studies (17 longitudinal and 6 cross-sectional) were identified from Italy (7), Germany (6), Netherlands (3), Spain (2), Belgium (1), and France (1) or multiple countries (3). Of these, 21 studies collected information on both dietary intake (24 h dietary recall, food frequency questionnaire (FFQ), or Food Records) and gut microbiome. All studies collected stool samples. The most often used sequencing platform was Illumina MiSeq, and the preferred hypervariable regions of the 16S rRNA gene were V3–V4 or V4. The combination of datasets will allow for sufficiently powered investigations to increase the knowledge and understanding of the relationship between food and gut microbiome in health and disease.

Published
2021

24. Opportunities within the Agri-food System to Encourage a Nutritionally Balanced Diet – Part I

Author

Van Pamel, Els, primary, Cnops, Gerda, additional, Van Droogenbroeck, Bart, additional, Delezie, Evelyne C., additional, Van Royen, Geert, additional, Vlaemynck, Geertrui Mml, additional, Aper, Jonas, additional, Muylle, Hilde, additional, Bekaert, Karen Mm, additional, Cooreman, Kris, additional, Robbens, Johan, additional, Delbare, Daan, additional, Roldan-Ruiz, Isabel, additional, Crivits, Maarten, additional, De Ruyck, Hendrik, additional, and Herman, Lieve, additional

Published
2020
Full Text
View/download PDF

26. Opportunities within the Agri-food System to Encourage a Nutritionally Balanced Diet – Part I.

Author

Van Pamel, Els, Cnops, Gerda, Van Droogenbroeck, Bart, Delezie, Evelyne C., Van Royen, Geert, Vlaemynck, Geertrui Mml, Aper, Jonas, Muylle, Hilde, Bekaert, Karen Mm, Cooreman, Kris, Robbens, Johan, Delbare, Daan, Roldan-Ruiz, Isabel, Crivits, Maarten, De Ruyck, Hendrik, and Herman, Lieve

Subjects
BIOAVAILABILITY, ANIMAL culture, DIET, LIVESTOCK breeding, METABOLITES, AGRICULTURE, MICRONUTRIENTS
Abstract

To meet their growing interest and to counteract the increase of diet-related diseases worldwide, the field-to-fork concept comprises opportunities for providing consumers with nutritious and health-beneficial food. Although health-beneficial effects have been ascribed to specific food compounds, most often in vivo human evidence and/or accepted health/nutrient claims are lacking. Part I of this review gives an overview of possible sources of macronutrients, micronutrients and other compounds (e.g. secondary metabolites) with proven in vivo human health-beneficial effects and/or health/nutrition EFSA claims. More importantly, it focuses on opportunities within the primary production to obtain/increase/maintain sufficient amounts of such compounds: (i) crop choice, breeding, crop husbandry and environment, harvesting/storage for plant-derived products, (ii) breeding stock selection, feeding strategies and animal husbandry for animal-derived products. However, providing food commodities/products with sufficient amounts of such nutrients is one thing, but aspects like, for example, bioavailability and interindividual variability play a role as well. As such, a balanced diet should be aimed at by means of differentiation within the dietary pattern while considering foods as a whole rather than a sum of compounds. Within this concept, all factors/actors of the agriculture-food-health trichotomy should be integrated as much as possible to provide consumers with health-beneficial food commodities/products. [ABSTRACT FROM AUTHOR]

Published
2021
Full Text
View/download PDF

31. P1-27-02 - Can dietary fiber influence Parkinsonu2019s patients' gut microbiota and short chain fatty acid production u2013 an ex-vivo study, preliminary results.

Author

Vlaemynck, Geertrui

Abstract

IntroductionRecent studies demonstrated that the gut microbiome of Parkinsonu2019s Disease (PD) patients differs from that of age-matched healthy controls. Notably less butyrate-producing bacteria and low mucosal and fecal short chain fatty acid (SCFA) concentrations were found in PD patients. SCFA play a role in the interplay of health and disease: SCFA butyrate improves colon motility, protects the colonic epithelium and reduces inflammation. Administration of butyrate in animal models of PD improved motor impairment and dopamine deficiency and reduced early mortality. We hypothesize that certain orally supplemented dietary fibers can stimulate butyrate production in the colon of Parkinsonu2019s patients, and consequently can improve the motor impairment and their quality of life. This hypothesis still requires a step-wise approach. Our objective is to investigate the effect of different types of dietary fiber on the gut microbiota and SCFA production in PD patients and healthy elderly.Material and methodsPD patients and healthy controls (HC) were selected based on age (55-70 years old) and BMI (18.5 -25 kg/mu00b2). For PD patients the Hoehn and Yahr score (I u2013 III) was added to this selection. The effect of inulin varying in degree of polymerization (DP) (average DP ~10 vs. average DP ~23) on the SCFA production was evaluated by ex vivofermentation experiments with fecal samples of PD patients and HC. Inulin (1% w/v) was incubated in small-scale batch fermentations for 24h at 37u00b0C in anaerobic conditions. SCFA production was analyzed by solid phase micro-extraction capillary gas chromatography-mass spectrometry detection (SPME-cGS-MS). The clostridia clusters IV and XIVa were quantified through 16s qPCR .Results and discussionShort chain (Sc) and long chain( Lc) inulin fermentation resulted in a mean total SCFA increase of respectively 490.3u00b1128.2u00b5mol/ml and 384.3u00b185.9u00b5mol/ml in HC (n=7) and 453.9u00b199.2u00b5mol/ml and 402.9u00b5mol/mlu00b184.1u00b5mol/ml in PD patients (n=3). Sc inulin fermentation increased butyrate production with 200.0u00b5g/mlu00b146.2u00b5mol/ml in HC and 119.8u00b194.4u00b5g/ml in PD patients (p=0.09). Lc inulin fermentation increased butyrate production with 174.9u00b5mol/mlu00b182.2u00b5mol/ml and 113.3u00b5mol/mlu00b121.2u00b5mol/ml in HC and PD patients, respectively (p=0.25). Large variation between samples was observed in PD patients.ConclusionAlthough sample size is relatively small and data is still collected, we can conclude that both Sc and Lc inulin increase total SCFA and butyrate production in HC and PD patients. This ex vivo study shows that stimulation of the butyrate production is still possible in PD patients and could be beneficial.Conflict of interest:There is no conflict of interest.

Published
2017

Catalog

Books, media, physical & digital resources
See catalog results