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BACKGROUND: Consuming ultra-processed foods may increase exposure to phthalates, a group of endocrine disruptors prevalent in food contact materials. OBJECTIVES: Investigate associations between ultra-processed food intake and urinary phthalates during pregnancy, and evaluate whether ultra-processed foods mediate socioeconomic disparities in phthalate exposures. METHODS: In a socioeconomically diverse sample of 1031 pregnant women from the Conditions Affecting Neurocognitive Development and Learning in Early Childhood (CANDLE) Study in the urban South, the Block Food Frequency Questionnaire was administered and urinary phthalate metabolites were measured in the second trimester. Linear regressions modeled associations between phthalates and overall ultra-processed food consumption, individual ultra-processed foods, and exploratory factor analysis dietary patterns. Causal mediation analyses examined whether ultra-processed food intake mediates relationships between socioeconomic disparities and phthalate exposures. RESULTS: Ultra-processed foods constituted 9.8-59.0 % (mean = 38.6 %) of participants diets. 10 % higher dietary proportion of ultra-processed foods was associated with 13.1 % (95 %CI: 3.4 %-22.9 %) higher molar sum concentrations of di(2-ethylhexyl) phthalate metabolites (ΣDEHP). 10 % higher consumption of minimally-processed foods was associated with lower ΣDEHP (10.8 %: 3.4 %-22.9 %). Ultra- and minimally-processed food consumption were not associated with non-DEHP metabolites. Standard deviation higher consumptions of hamburger/cheeseburger, French fries, soda, and cake were associated with 10.5 % (4.2 %-17.1 %), 9.2 % (2.6 %-16.2 %), 7.4 % (1.4 %-13.6 %), and 6.0 % (0.0 %-12.4 %), respectively, higher ΣDEHP. Exploratory factor analysis corroborated positive associations of processed food with ΣDEHP, and uncovered a healthy dietary pattern associated with lower urinary ΣDEHP, mono(2-ethyl-5-hydroxyhexyl) (MEHHP), mono(2-ethyl-5-carboxypentyl) (MECPP), mono(2-carboxymethylhexyl) (MCMHP), and mono-isononyl (MINP) phthalates. Significant indirect effects indicated that lower income and education levels were associated with 1.9 % (0.2 %-4.2 %) and 1.4 % (0.1 %-3.3 %) higher ΣDEHP, respectively, mediated via increased ultra-processed food consumption. CONCLUSIONS: Consumption of ultra-processed foods may increase exposure to phthalates. Policies to reduce dietary phthalate exposures from food packaging and processing are needed, as socioeconomic barriers can preclude dietary recommendations as a sole means to reduce phthalate exposures.

Background: Results from studies investigating the association between ultra-processed foods (UPFs) and breast cancer are scarce and, in some cases, contradictory. Therefore, we aimed to evaluate the association between the intake of processed foods (PFs) and UPFs with the risk of breast cancer in Iranian women. Methods: The present case (n = 133) - control (n = 266) study was carried out at two general hospitals in Tehran, Iran. A 168-item semi-quantitative food frequency questionnaire was used to assess the participants' dietary intake. Also, the NOVA classification was used to identify PFs and UPFs. The association between PFs and UPFs with the odds of breast cancer was analyzed using logistic regression models. Results: According to Model 1 of conditional logistic regression, the odds of breast cancer were higher in the last tertile of UPFs than in the first tertile (odds ratio (OR) = 1.930; 95% confidence interval (CI): 1.080–3.449). In Model 2, no significant association was observed between the second and last tertiles of PFs and UPFs with the odds of breast cancer compared to the reference tertile. Also based on menopause status, the odds of breast cancer increased in the last tertile only among premenopausal women in Model 2 (OR = 3.656; 95% CI: 1.326–10.079). Conclusions: This study demonstrated that higher consumption of UPFs is associated with higher odds of breast cancer in premenopausal women. [ABSTRACT FROM AUTHOR]

BACKGROUND: The global nutrition transition is associated with increased consumption of ultra-processed snack foods and sugar-sweetened beverages (UPF/SSB), contributing to the double burden of child obesity and undernutrition. METHODS: This cross-sectional study describes the prevalence of maternal and child UPF/SSB consumption and the factors associated with frequent consumption in a convenience sample of 749 children ages 6 months through 6 years and their mothers participating in a community-based child oral health program in five informal settlement communities in Mumbai, India. Mothers were interviewed regarding maternal and child oral health and nutrition characteristics, including consumption of beverages and foods associated with tooth decay-milk, soda, tea with sugar, sweets, and chips/biscuits-using standardized questionnaires. Spearman correlations were used to assess for associations between various social factors and the frequency of maternal and child consumption of the five food categories. Chi-square tests were used to assess differences in child consumption patterns by age groups. RESULTS: Though reported soda consumption was low among both mothers and children, nearly 60% of children consumed sweets and chips/biscuits daily, four to five times the rate of mothers. Factors associated with childrens frequent consumption of UPF/SSB included lower maternal education level, frequent maternal consumption of UPF/SSB, greater number of household members, greater amount of money given to the child, and closer proximity to a store. CONCLUSION: Our findings demonstrate social factors that may promote UPF/SSB consumption. The nutritional dangers of sugary drinks and non-nutritious snacks for mothers and young children should be addressed across maternal-child health, education, and social service programs. Early childhood nutrition interventions should involve the entire family and community and emphasize the need to limit childrens consumption of unhealthy foods and beverages from an early age.

Abstract Background Results from studies investigating the association between ultra-processed foods (UPFs) and breast cancer are scarce and, in some cases, contradictory. Therefore, we aimed to evaluate the association between the intake of processed foods (PFs) and UPFs with the risk of breast cancer in Iranian women. Methods The present case (n = 133) - control (n = 266) study was carried out at two general hospitals in Tehran, Iran. A 168-item semi-quantitative food frequency questionnaire was used to assess the participants’ dietary intake. Also, the NOVA classification was used to identify PFs and UPFs. The association between PFs and UPFs with the odds of breast cancer was analyzed using logistic regression models. Results According to Model 1 of conditional logistic regression, the odds of breast cancer were higher in the last tertile of UPFs than in the first tertile (odds ratio (OR) = 1.930; 95% confidence interval (CI): 1.080–3.449). In Model 2, no significant association was observed between the second and last tertiles of PFs and UPFs with the odds of breast cancer compared to the reference tertile. Also based on menopause status, the odds of breast cancer increased in the last tertile only among premenopausal women in Model 2 (OR = 3.656; 95% CI: 1.326–10.079). Conclusions This study demonstrated that higher consumption of UPFs is associated with higher odds of breast cancer in premenopausal women.

Anti-nutritional contents of feedstuffs have deleterious effects on human/animal nutrition. Reducing the anti-nutritional content of these feedstuffs and enhancing their use in feed formulation, requires appropriate processing methods. An experiment was carried out to determine the effect of feeding processed and raw Cola rostrata (monkey cola) seed meal (CRSM) on the histopathology of some organs (liver, kidney, duodenum, jejunum and ileum), of male albino rats. The CRSM was processed using four different methods i.e. boiling only, boiling and fermenting, fermenting only, and toasting. Six experimental diets were formulated with diet T1 (Control) containing 0% CRSM, while diets T2, T3, T4, T5 and T6 contained, boiled, boiled and fermented, fermented, toasted and raw CRSM respectively. 90 male rats (aged, 6 - 7 weeks), were divided into six dietary treatment groups of five animals triplicated in a Completely Randomized Design (CRD). The experiment lasted for 21 days and the data collected were subjected to Analysis of Variance (ANOVA) and means separated using the Duncan's Multiple Range Test (DMRT). The results indicated that rats on T1 and T2 recorded no noticeable defects or abnormalities in all the organs observed. However, focal segmental sclerosis in the kidney, hepatocellular necrosis of the liver, hypercellularity and disorganisation of the mucosal glandular tissues were observed in rats from the other treatments (T6, T3, T4, and T5). It can be concluded that C. rostrata seed boiled for at least 30 minutes can be used as a feed ingredient in animal diets without any deleterious effect on their organs. [ABSTRACT FROM AUTHOR]

Background: The effects of excessive ultra-processed food (UPF) consumption on body composition measures or sociodemographic disparities are understudied in Korea. We aimed to investigate the association of UPF intake with percent body fat (PBF) and percent appendicular skeletal muscle mass (PASM) by sociodemographic status in adults. Methods: This study used data from the Korea National Health and Nutrition Examination Survey 2008–2011 (n=11,123 aged ≥40 years). We used a NOVA system to classify all foods reported in a 24-hour dietary recall, and the percentage of energy intake (%kcal) from UPFs was estimated. PBF and PASM were measured by dual-energy X-ray absorptiometry. Tertile (T) 3 of PBF indicated adiposity and T1 of PASM indicated low skeletal muscle mass, respectively. Multinomial logistic regression models were used to estimate odds ratios (OR) with 95% confidence interval (CI) after adjusting covariates. Results: UPF intake was positively associated with PBF-defined adiposity (ORper 10% increase, 1.04; 95% CI, 1.002 to 1.08) and low PASM (ORper 10% increase, 1.05; 95% CI, 1.01 to 1.09). These associations were stronger in rural residents (PBF: ORper 10% increase, 1.14; 95% CI, 1.06 to 1.23; PASM: ORper 10% increase, 1.15; 95% CI, 1.07 to 1.23) and not college graduates (PBF: ORper 10% increase, 1.06; 95% CI, 1.02 to 1.11; PASM: ORper 10% increase, 1.07; 95% CI, 1.03 to 1.12) than their counterparts. Conclusion: A higher UPF intake was associated with higher adiposity and lower skeletal muscle mass among Korean adults aged 40 years and older, particularly in those from rural areas and with lower education levels. [ABSTRACT FROM AUTHOR]

BACKGROUND: School-based gardening and nutrition education interventions report improvements in dietary intake, notably through fruit and vegetables. However, gardening, cooking, and nutrition randomized controlled trials are limited in evaluating dietary quality, and none have examined processed food consumption to date. OBJECTIVES: The study examined the effects of Texas Sprouts (TX Sprouts), a gardening, cooking, and nutrition education intervention, compared with control on unprocessed and ultra-processed food (UPF) consumption in predominately low-income Hispanic children. METHODS: TX Sprouts was a school-based cluster randomized controlled trial that consisted of 16 elementary schools randomly assigned to either the TX Sprouts intervention (n = 8 schools) or control (delayed intervention; n = 8 schools) over 3 y (2016-2019). TX Sprouts schools received an outdoor teaching garden and 18 1-h lessons taught by trained educators throughout the school year. Dietary intake data via 2 24-h dietary recalls were collected on a random subsample (n = 468) at baseline and postintervention. All foods and beverages were categorized using the NOVA food classification system (e.g., unprocessed, processed, ultra-processed). Generalized linear mixed effects modeling tested changes in percent calories and grams of NOVA groups between the intervention and control estimates with schools as random clusters. RESULTS: Of the sample, 63% participated in the free and reduced-price lunch program, and 57% were Hispanic, followed by non-Hispanic White (21%) and non-Hispanic Black (12%). The intervention, compared to the control, resulted in an increase in consumption of unprocessed foods (2.3% compared with -1.8% g; P < 0.01) and a decrease in UPF (-2.4% compared with 1.4% g; P = 0.04). In addition, Hispanic children in the intervention group had an increase in unprocessed food consumption and a decrease in UPF consumption compared to non-Hispanic children (-3.4% compared with 1.5% g; P < 0.05). CONCLUSIONS: Study results suggest that school-based gardening, cooking, and nutrition education interventions can improve dietary intake, specifically increasing unprocessed food consumption and decreasing UPF consumption. This trial was registered at clinicaltrials.gov as NCT02668744.

The expanding use of cassava and its derivatives across industries in Nigeria has raised concerns about potential hydrogen cyanide (HCN) toxicity in inadequately processed cassava products. This study aimed to investigate and compare the hydrogen cyanide concentration in eight processed cassava product samples sourced within the period from January to March, 2023 from supermarkets and local markets in Lafia town, Nigeria, using the picrate in solution method. The samples included Niji® Foods Cassava Flour, IFGREEN® Odourless Fufu Flour, Ayoola® Fufu Flour, Aiteefills® Fufu flour, Niji® Foods Garri, Golden Penny Garri, GGEE® foods Ijebu Garri, and local brand cassava starch. Spectrophotometric measurements at 535 nm were used to determine the total cyanide content in mg HCN equivalents/kg dry weight, calculated as ppm by multiplying the absorbance by 396. The results were analyzed using Minitab version 20.0, employing one-way ANOVA, and pair-wise comparisons were made post hoc using Tukey t-tests. HCN concentrations in all samples ranged from 4.13 to 21.47 mg HCN equivalents/kg dry weight, exhibiting significant variation (p = 0.05) among the samples. Except for Niji® Foods Garri and Ayoola® Fufu Flour, all samples surpassed the benchmark limit set by FAO/WHO and SON (10 mg HCN/kg body weight). However, all samples were deemed safe for consumption as the hydrogen cyanide concentration did not exceed the lethal dose threshold (50 - 100 mg HCN/kg body weight). This study provides valuable insights into the hydrogen cyanide content of various processed cassava products and confirms their safety for consumption when adequately processed. The findings can guide industry practices and ensure the production of safe cassava-based products for consumers in Nigeria. [ABSTRACT FROM AUTHOR]

The daily rise in market price of maize as the main energy source in poultry production coupled with its scarcity raises an alert for energy ingredient diversification to other sources which however are compounded with antinutritional factors. Therefore, to harness the nutitional benefits of the alternative feedstuffs, some processing may be necessary in other to reduce the anti-nutrients to a tolerable limits. Present study was carried out to investigate the growth performance, cost and returns of feeding differently processed yellow cocoyam corm meal on turkey broiler starter. Cocoyam corms were cut into pieces, some were sundried raw, some were cooked and sundried and others were fermented for three days and sundried. The cocoyam corms were ground in a hammer mill to make yellow cocoyam corm meal. The differently processed yellow cocoyam corm meal was used to compound seven experimental diets represented as T10, T2R15, T3F15, T4C15, T5R25, T6F25, and T7C. T10 represented the control containing 100% maize. R in T2 and T5 represented raw and dried cocoyam at 15% and 25% dietary inclusion level respectively. C in T4 and T7 represented cooked and dried cocoyam at 15% and 25% dietary inclusion levels respectively and F in T3 and T represented fermented and dried cocoyam at 15% and 25% dietary 6 inclusion levels respectively. 7 groups of 15 turkey starter per group were assigned to one of the treatment diets in a completely randomized design (CRD). At the end of the 28 days feeding trial, performance indices result showed that there was no significant differences (P>0.05) in average weight changes, and average daily weight gain. Feed conversion ratio showed a significant difference (P<0.05). The best feed conversion ratio was T6 F25. The cost and returns on production showed that T6 F25 had high earnings for revenue and gross margin with reduced cost/kg weight gain. It was concluded that fermented cocoyam corm meal should be included in turkey starter ratio at 25% level due to its heavier weight gain, better feed conversion ratio, cost effectiveness and increased revenue and profit margin. [ABSTRACT FROM AUTHOR]

Background: Minerals are required for human body to function properly. The purpose of this study was to find if these canned, jarred, and packaged foods are a good source of sodium (Na), calcium (Ca), magnesium (Mg), and potassium (K) in Nigerian diets. Methods: Totally, 188 samples of canned, packaged, and jarred foods were collected from malls, local markets, and street vendors; and then they were divided into eight food groups. After microwave-assisted digestion; the Na, K, Ca, and Mg contents of canned, packaged, and jarred foods commonly consumed in South-East Nigeria were determined using micro-sampling Flame Atomic Absorption Spectrometry. The results obtained were subjected to ordinary statistical analysis and presented as box plots. All statistical analysis was done using the Statistical Package for Social Sciences, version 20 software. Results: Ca was the most abundant micronutrient in all samples, reaching levels above 0.7 g/100 g in the milk and milk products group, followed by Mg at levels above 0.2 g/100 g. Na was the scarcest micronutrient with levels ranging from 0.040 to 0.065 g/100 g across food groups. K level also varied reaching levels above 0.070 g/100 g in the beverages (alcoholic and non-alcoholic). The mean concentration (g/100 g) of Ca (0.782±0.313) and Mg (0.202±0.044) in milk and milk products were within the national reference standard by National Agency for Food and Drug Administration and Control for such micronutrients. However, the Na, K, Ca, and Mg concentrations of the various food groups were all lower than the international standards. Conclusion: It is concluded that some efforts are necessary to improve the nutritional quality of canned, jarred, and packaged foods distributed in Nigeria. DOI: 10.18502/jfqhc.10.1.11983

BackgroundThe increase in the prevalence of obesity is associated with the increase in the consumption of ultra-processed foods and may be related to the increase in the disorders involving metabolism and the transport and storage of fatty acids.ObjectiveTo evaluate the effect of processed food consumption according to the degree of processing on the serum fatty acid levels and lipid profile of women with severe obesity.MethodsThis was a cross-sectional study. Data were collected from anthropometric assessments, the food frequency questionnaire (FFQ), and blood tests for lipidogram studies and serum fatty acid measurements. The foods consumed were identified through the FFQ and classified according to the degree of processing based on the NOVA rating, and the frequencies of consumption were transformed into scores, as proposed by Fornés methodology. Data were analyzed using IBM SPSS Statistics, version 21. The significance level for the analysis was set at 5%.ResultsThis study included 44 women with a mean age of 40.59 years and mean body mass index of 48.61 kg/m2. An inverse association was observed between the consumption of unprocessed and the occurrence of hypertriglyceridemia (p = 0.021) and levels of triglycerides (p = 0.047), total cholesterol (p = 0.030), and very low-density lipoprotein-cholesterol (p = 0.039). The consumption of processed foods was positively associated with the presence of hypertriglyceridemia (p = 0.044) and omega 6/3 ratio (p = 0.001) and negatively associated with total omega 3 levels (p = 0.011). The consumption of processed foods was positively associated with total cholesterol (p = 0.041) and negatively associated with the omega 3/6 ratio (p = 0.001). A negative correlation was found between the average consumption of ultra-processed foods (at least once a week) and serum level of high-density lipoprotein (p = 0.035).ConclusionThe consumption of processed and ultra-processed foods was associated with unfavorable lipid profiles and fatty acid levels in women with severe obesity. These results emphasize the importance of promoting the consumption of unprocessed food to mitigate metabolic disorders linked to processed food intake.

While there is significant public interest in the culture and history of food, popular and scholarly studies often overlook that food is technological. This article argues that public histories foregrounding food technology offer historians of technology opportunities to engage the public in topics that are both intimately familiar to all and yet riddled with misconceptions about the past, especially on pressing moral concerns relating to public health and the environment. Looking at past innovations in food requires unearthing tacit skills and invisible work routinely done by people whose stories, because of their gender, class, race, or nationality, were often erased from conventional histories of technology. Works that unmask food's hidden complexity demonstrate how even mundane, everyday objects are products of contested innovation. [ABSTRACT FROM AUTHOR]

Introduction: The school population represents a fundamental group for health promotion actions, given that the foundations of healthy behaviors in adult life are established in children and adolescents, who can be greatly influenced by the school. Objective: To describe the health-related behavioral factors of schoolchildren between 13 and 17 years of age in secondary and middle school in Colombia. Methods: A national cross-sectional study was conducted (i.e., School Health Survey -ENSE-) that recorded information on dietary practices, physical activity, alcohol and drug consumption, injuries and bullying, and oral, visual and hearing health. Sampling was probabilistic, cluster and multistage. Results: Schoolchildren have low consumption of fruits, vegetables (13.1%) and dairy (76.5 %), high consumption of ultra-processed foods (82.4 %), sugary drinks (74.0 %) and fast foods (14.8 %), frequent addition of salt at the table (43.3 %), low compliance with physical activity recommendations (15.0 %) and high sedentary lifestyle (46.3 %), frequent consumption of alcohol (44.7 %) and psychoactive substances (14.7 %), in addition to prevalent situations of bullying (15.4 %), rejection (8.2 %) and verbal aggression (42.7 %).Conclusions: The ENSE shows critical inequalities by gender, ethnicity and social class, throughout the country. The indicators observed in schoolchildren are precursors of various chronic and degenerative diseases and mental illness, which requires the urgent attention of the different social actors in the country [ABSTRACT FROM AUTHOR]

Pork has the potential to provide several macro and micronutrients to the diet, as it is a commonly consumed protein in the United States and across many cultures worldwide. There is an absence of clinical and observational studies that isolate the nutritional contribution of various types of pork intake from that of other red and/or processed meats. The objective of this study was to assess consumption patterns and the nutritional contribution of total, processed, fresh, and fresh-lean pork to the diets of participants aged 2+ years enrolled in the National Health and Nutrition Examination Survey (NHANES) 2007–2018 data cycles. The recent National Cancer Institute method was used to disaggregate fresh and processed pork intake from the USDA Food Patterns Equivalents Database. The mean intake of total pork among consumers was estimated to be 79.5 ± 0.82, 54.2 ± 0.69, 54.6 ± 0.93, and 45.9 ± 0.73, g/d for men, women, boys, and girls, respectively. Total pork consumption subtly increased intakes of total energy and several macro and micronutrients, decreased diet quality (HEI-2015) scores (adults only), and consumption of other "healthful" food groups. Only subtle but clinically insignificant effects of pork intake on biomarkers of nutritional status were shown. These trends were largely driven by processed pork consumption and the co-consumption of foods such as condiments. Increasing the availability and education around fresh-lean cuts may help to increase intake of protein and other key nutrients across certain subpopulations, without adversely affecting diet quality and biomarkers of health status. [ABSTRACT FROM AUTHOR]

Generally, ginger is used by people in Batu Busuk Village for various purposes, for example as a mixture of food and drink ingredients. Red ginger has many benefits that are useful for health. During this pandemic period, the public's need for ginger has increased so there is a need for innovation in processed ginger products, one of which is instant red ginger powder. The processing of red ginger is combined with sugar and other spices can be added as a complement so that it becomes red ginger powder called ginger next level (JNL). Processed red ginger can later be used as a nutritious drink for health. Processing red ginger into red ginger powder increases the value of the quality of the food product in addition to its very useful properties. Red ginger powder can be an alternative food product for people who want to consume ginger drinks with an easy presentation that is brewed with warm water. In addition, the processing of red ginger powder can also be a profitable entrepreneurial field for the people in Batu Busuk Village. Through a demonstration of processing red ginger powder, it is hoped that it can provide an idea for an entrepreneurial product for nutritious drinks for the community in Batu Busuk Village [ABSTRACT FROM AUTHOR]

The use of sodium in processed foods, including meats, has been in existent over centuries. Its use is mainly as a food and meat processing aid, and a preservative and flavourant. Even with modern methods of food processing, sodium is still essential in food and meat derivatives due to different dietary demands by consumers. Sodium chloride, sodium nitrate and nitrite are common in meat processing for various uses such as curing, smoking and brining. Due to the increasing global sodium intake, chronic adverse health effects, such as cardiovascular diseases, hypertension, stroke, cancers, among others, have also been on the rise, particularly in urban areas. African countries have a proportional increase of dietary sodium due to the adoption of western diets with high sodium and saturated fats. Subsequently, South Africa promulgated legislation that prescribed the first mandatory sodium limits in 2013. The purpose of this review is to determine, (1) the sodium reduction interventions agreed by African states in forums and meetings in the past five years (2017-2021) and, (2) sodium reduction strategies recommended through research by African scholars. This systemic review was conducted from English literature published between 2017 and 2021, using Science web, MEDLINE, CINAHL, PsycINFO, Science Direct, PubMed, Google Scholar, with a specific focus on African countries. From the findings of this systemic review, there were minimal sodium reduction interventions by African states, emanating from published forums and meetings, to establish collaborated sodium reduction strategies in processed foods. The studies conducted by African scholars in the past five years recommended sodium reduction interventions, such as legislative framework, product reformulation, monitoring models and consumer awareness, with most studies done in South Africa. It is evident that to have a meaningful impact on the control and reduction of dietary sodium, African countries require existing diplomacies to collaborate on sodium reduction efforts with public and private partnerships; this can be coordinated through inter-trade treaties among the African states. This requires an increase in research, commitment and the will to reduce dietary sodium in processed foods and meat by all member states. [ABSTRACT FROM AUTHOR]

Pineapple (Ananas comosus (L.) Merr.) is one of the leading agricultural commodities in Babadan Village, Ngancar District, Kediri Regency. The use of pineapples that are not included in the sales grade in terms of size and maturity level encourages people to seek processed products based on pineapple commodities. Business development can be supported by providing financing from a local cooperative, namely Koperta Langgeng Mulyo. Prospective tenants of cooperatives are Family Welfare Development (PKK) members. Micro, Small and Medium Enterprises (MSMEs) that are run include juice, dodol, and pineapple jam. Problems by participants included no financial recording activity and evaluation of the feasibility of business conditions, so financial management training became the solution. The activity was attended by 20 participants with material on socializing the importance of financial and inventory management, business feasibility, and strategies to enter the modern market. The results of the evaluation showed that the average knowledge of the participants increased from 48% (pre-test) to 75% (post-test). [ABSTRACT FROM AUTHOR]

While increased intake of dietary fiber is known to reduce postprandial glycemic response, it is less understood whether the disruption of dietary fiber, in a blender, alters the postprandial glycemic response. We compared the postprandial glycemic response in 20 young, healthy college students (12 female, 8 male) after consuming whole fruit vs. blended fruit. The fruit included gala apple, with the seeds removed, and blackberries. We used a repeated measures two-way ANOVA with fruit treatment as the within-subject variable, sex as the between-subjects factor, and glucose maximum, glucose incremental area under the curve (iAUC), and 60 min glucose as dependent variables. Glucose maximum and glucose iAUC were significantly lower (p < 0.05) in blended fruit compared to whole fruit and 60 min glucose was marginally significantly lower (p = 0.057) in blended fruit compared to whole fruit. Sex was not a significant main effect and sex*treatment was not a significant interaction for any of the dependent variables. We hypothesize that a reduced glycemic response in blended apple and blackberries compared to whole apple and blackberries might be associated with the release of dietary fiber and nutritive components from ground blackberry seeds. [ABSTRACT FROM AUTHOR]

Pork has the potential to provide several macro and micronutrients to the diet, as it is a commonly consumed protein in the United States and across many cultures worldwide. There is an absence of clinical and observational studies that isolate the nutritional contribution of various types of pork intake from that of other red and/or processed meats. The objective of this study was to assess consumption patterns and the nutritional contribution of total, processed, fresh, and fresh-lean pork to the diets of participants aged 2+ years enrolled in the National Health and Nutrition Examination Survey (NHANES) 2007–2018 data cycles. The recent National Cancer Institute method was used to disaggregate fresh and processed pork intake from the USDA Food Patterns Equivalents Database. The mean intake of total pork among consumers was estimated to be 79.5 ± 0.82, 54.2 ± 0.69, 54.6 ± 0.93, and 45.9 ± 0.73, g/d for men, women, boys, and girls, respectively. Total pork consumption subtly increased intakes of total energy and several macro and micronutrients, decreased diet quality (HEI-2015) scores (adults only), and consumption of other “healthful” food groups. Only subtle but clinically insignificant effects of pork intake on biomarkers of nutritional status were shown. These trends were largely driven by processed pork consumption and the co-consumption of foods such as condiments. Increasing the availability and education around fresh-lean cuts may help to increase intake of protein and other key nutrients across certain subpopulations, without adversely affecting diet quality and biomarkers of health status.

Background Both ultra-processed foods and animal-derived foods have been associated with mortality in some studies. Objectives We aimed to examine the association of 2 dietary factors (ultra-processed foods and animal-based foods), adjusted for each other, with all-cause mortality. Methods The setting is an observational prospective cohort study in North America, recruited from Seventh-day Adventist churches, comprised of 95,597 men and women, yielding an analytic sample of 77,437 participants after exclusions. The exposure of interest was diet measured by FFQ, in particular 2 dietary factors: 1) proportion of dietary energy from ultra-processed foods (other processing levels and specific substitutions in some models) and 2) proportion of dietary energy from animal-based foods (red meat, poultry, fish, and eggs/dairy separately in some models). The main outcome was all-cause mortality. Mortality data through 2015 were obtained from the National Death Index. Analyses used proportional hazards regression. Results There were 9293 deaths. In mutually adjusted continuous linear models of both dietary factors (ultra-processed and animal-based foods), the HR for the 90th compared with the 10th percentile of the proportion of dietary energy from ultra-processed food was 1.14 (95% CI: 1.07, 1.21, comparing 47.7% with 12.1% dietary energy), whereas for animal-based food intake (meats, dairy, eggs) it was 1.01 (95% CI: 0.95, 1.07, comparing 25.0% with 0.4% dietary energy). There was no evidence of interaction (P  = 0.36). Among animal-based foods, only red meat intake was associated with mortality (HR: 1.14; 95% CI: 1.08, 1.22, comparing 6.2% with 0% dietary energy). Conclusions Greater consumption of ultra-processed foods was associated with higher all-cause mortality in this health-conscious Adventist population with many vegetarians. The total of animal-based food consumption (meat, dairy, eggs) was not associated with mortality, but higher red meat intake was. These findings suggest that high consumption of ultra-processed foods may be an important indicator of mortality. [ABSTRACT FROM AUTHOR]

The root of Reynoutria multiflora Thunb. Moldenke (RM, syn.: Polygonum multiflorum Thunb.) has been widely used in TCM clinical practice for centuries. The raw R. multiflora (RRM) should be processed before use, in order to reduce toxicity and increase efficiency. However, the content of trans-2, 3, 5, 4′-tetrahydroxystilbene-2-O-β-D-glucopyranoside (trans-THSG), which is considered to be the main medicinal ingredient, decreases in this process. In order to understand the changes of stilbene glycosides raw R. multiflora (RRM) and processed R. multiflora (PRM), a simple and effective method was developed by ultra high performance liquid chromatography tandem quadrupole/electrostatic field orbitrap high-resolution mass spectrometry (UHPLC-Q-Exactive plus orbitrap MS/MS). The content and quantity of stilbene glycosideshave undergone tremendous changes during the process. Seven parent nucleus of stilbene glycosides and 55 substituents, including 5-HMF and a series of derivatives, were identified in PM. 146 stilbene glycosides were detected in RRM, The number of detected compounds increased from 198 to 219 as the processing time increased from 4 to 32 h. Among the detected compounds, 102 stilbene glycosides may be potential new compounds. And the changing trend of the compounds can be summarized in 3 forms: gradually increased, gradually decreased, first increased and then decreased or decreased first. The content of trans-THSG was indeed decreased during processing, as it was converted into a series of derivatives through the esterification reaction with small molecular compounds. The clarification of secondary metabolite group can provide a basis for the follow-up study on the mechanism of pharmacodynamics and toxicity of PM, and for screening of relevant quality markers. [ABSTRACT FROM AUTHOR]

Metabolic syndrome (MS) is associated with a range of chronic diseases, for which lifestyle interventions are considered the cornerstone of treatment. Dietary interventions have primarily focused on weight reduction, usually via energy restricted diets. While this strategy can improve insulin sensitivity and other health markers, weight loss alone is not always effective in addressing all risk factors associated with MS. Previous studies have identified diet quality as a key factor in reducing the risk of MS independent of weight loss. Additionally, supporting evidence for the use of novel strategies such as carbohydrate restriction and modifying the frequency and timing of meals is growing. It is well established that dietary assessment tools capable of identifying dietary patterns known to increase the risk of MS are essential for the development of personalised, targeted diet and lifestyle advice. The American Heart Association (AHA) recently evaluated the latest in a variety of assessment tools, recommending three that demonstrate the highest evidence-based and clinical relevance. However, such tools may not assess and thus identify all dietary and eating patterns associated with MS development and treatment, especially those which are new and emerging. This paper offers a review of current dietary assessment tools recommended for use by the AHA to assess dietary and eating patterns associated with MS development. We discuss how these recommendations align with recent and novel evidence on the benefits of restricting ultra-processed food and refined carbohydrates and modifying timing and frequency of meals. Finally, we provide recommendations for future redevelopment of these tools to be deployed in health care settings. [ABSTRACT FROM AUTHOR]

Ready to rehydrate food products are consumers' choice in global market. More than 9500 rice cultivars (Oryza sativa L.) were reported from North East India. Three underutilized paddy land races of NE India viz., Chakhao poireiton, Joha and Chokuwa were assessed and compared for their commercial potential to develop ready to rehydrate rice (RTRr) for the first time. RTRr were prepared by processing paddy via soaking, sand frying, sun drying and milling following conventional method of soft rice processing using metric scale and were assessed for nutritional (AOAC methods), energy (Atwater factors), moisture content (Moisture analyzer), water activity (Water activity meter), rehydration time and sensory analysis (9-point hedonic scale) by 25 untrained panelists. All the experiments were performed in triplicates. PCA and AHC were done by XLSTAT and ANOVA at p <0.05 were conducted using Sigmaplot. RTRr exhibited quickest rehydration time 40.00 ± 4.08 min in Chakhao poireiton, highest yield (63.20±1.03%) in Joha, carbohydrate (87.48±0.01%) in Joha, protein (10.06±0.32%) in Chakhao poireiton, fat (9.25±0.5%) in Chokuwa, ash (3.23±0.46%) in Chakhao poireiton, dietary fiber (12.13±0.4%) in Chokuwa, energy (437 kcal) in Joha, color difference (ΔE ab) value 9.65±0.02 in Chakhao poireiton RTRr powder, overall acceptability of 7.08±0.098 in Chokuwa, product characterization and panelists' evaluation by PCA 84.27% and 56.70% between the components in preferring Chokuwa. These paddy cultivars exhibited commercial potential to develop RTRr. RTRr developed from Chakhao poireiton exhibited higher protein, ash and low moisture contents, RTRr developed from Joha showed high carbohydrate and energy content and low water activity and RTRr developed from Chokuwa was rated highest in sensory analysis by the panelists. [Display omitted] • Ready-to-rehydrate rice (RTRr) was prepared from three underutilized paddy land races of NE India. • RTRr was prepared for the first time from Joha & Chakhao poireiton alongside Chokuwa. • Nutritional, physical parameters including color analysis of the three RTRr were compared. • Sensory analysis of the three RTRr along with product characterization and panelists' evaluation were done for the first time to screen industrial potential. • All three RTRr exhibited potential scope for commercializaion as per calculation of cost of production. [ABSTRACT FROM AUTHOR]

The root of Reynoutria multiflora Thunb. Moldenke (RM, syn.: Polygonum multiflorum Thunb.) has been widely used in TCM clinical practice for centuries. The raw R. multiflora (RRM) should be processed before use, in order to reduce toxicity and increase efficiency. However, the content of trans-2, 3, 5, 4′-tetrahydroxystilbene-2-O-β-D-glucopyranoside (trans-THSG), which is considered to be the main medicinal ingredient, decreases in this process. In order to understand the changes of stilbene glycosides raw R. multiflora (RRM) and processed R. multiflora (PRM), a simple and effective method was developed by ultra high performance liquid chromatography tandem quadrupole/electrostatic field orbitrap high-resolution mass spectrometry (UHPLC-Q-Exactive plus orbitrap MS/MS). The content and quantity of stilbene glycosideshave undergone tremendous changes during the process. Seven parent nucleus of stilbene glycosides and 55 substituents, including 5-HMF and a series of derivatives, were identified in PM. 146 stilbene glycosides were detected in RRM, The number of detected compounds increased from 198 to 219 as the processing time increased from 4 to 32 h. Among the detected compounds, 102 stilbene glycosides may be potential new compounds. And the changing trend of the compounds can be summarized in 3 forms: gradually increased, gradually decreased, first increased and then decreased or decreased first. The content of trans-THSG was indeed decreased during processing, as it was converted into a series of derivatives through the esterification reaction with small molecular compounds. The clarification of secondary metabolite group can provide a basis for the follow-up study on the mechanism of pharmacodynamics and toxicity of PM, and for screening of relevant quality markers.

The availability of breadfruit is abundant in the village of Meteseh in RW. X Tembalang District, Semarang City. BAROKAH farmers group develops breadfruit chip business. This group of farmers utilizes the abundantly available breadfruit fruit in the Meteseh area to make breadfruit chips. BAROKAH has problems in terms of limited equipment to support product manufacturing, and limited knowledge and skills in the processing and diversification of breadfruit preparations. The purpose of this activity is to develop a business through diversification of BAROKAH breadfruit processed products so that this business and all the people involved are able to become economically independent communities. It also improved product quality, creative and innovative skills, skills in using appropriate technology in the cutting, draining, and packaging of breadfruit processed products. The method used is to improve product quality, creative and innovative skills through the use of appropriate technology in the cutting, draining, and packaging of processed breadfruit products. In addition, diversification of breadfruit processed products was also developed. The results show that the application of appropriate technology has been able to increase the capacity of chopping, and the durability of processed products from breadfruit. In addition, the quality of processed breadfruit products has increased.

Since ancient times, Polygonatum Mill. (Asparagaceae) has been utilized as a medicinal and culinary resource in China. Its efficacy in treating various illnesses has been well documented. Traditional processing involves the Nine-Steam-Nine-Bask method, which results in a reduction of toxicity and enhanced effectiveness of Polygonatum. Many substances, such as polysaccharides, lignins, saponins, homoisoflavones, alkaloids, and others, have been successfully isolated from Polygonatum. This review presents the research progress on the chemical composition of three crude and processed Polygonatum , including Polygonatum sibiricum Redouté (P. sibiricum), Polygonatum kingianum Collett & Hemsl (P. kingianum), and Polygonatum cyrtonema Hua (P. cyrtonema). The review also includes the pharmacology of Polygonatum , specifically on the pharmacology of polysaccharides both before and after processing. Its objective is to provide a foundation for uncovering the significance of the processing procedure, and to facilitate the development and utilization of Polygonatum in clinical practice. [ABSTRACT FROM AUTHOR]

Increasing consumption of highly processed foods has been associated with adverse health outcomes among children. In the US, children consume up to half of their daily energy intake at school. We sought to characterize foods that children bring from home to school according to processing level and to evaluate the effectiveness of a school-based intervention, Great Taste Less Waste (GTLW), in reducing the proportion of energy brought from highly processed foods from home compared with control. Secondary data analysis of a 7-month school-based, cluster-randomized trial. Third- and fourth-grade students (n = 502, mean age: 9.0 ± 0.62 years) at 10 public elementary schools in Eastern Massachusetts (school year 2012-2013). GTLW included a 22-lesson classroom curriculum, homework activities, monthly parent newsletters, a food shopping and packing guide for parents, food demonstrations, school-wide announcements, and a poster contest. The energy content of foods brought to school was estimated from digital photographs, and foods were assigned to 1 of 3 processing levels (less processed or unprocessed, moderately processed, or highly processed) based on an established classification system. The percentage of energy brought from foods categorized into each processing level was calculated and compared pre- and postintervention using hierarchical linear models. Most of the food brought from home to school was highly processed (70% of food energy brought). Foods categorized as snack foods and desserts contributed the greatest percentage of total energy to the highly processed category at baseline and follow-up (72% and 69%, respectively). Energy from foods brought for snack tended to be more highly processed than those brought for lunch. No significant differences were observed from pre- to postintervention in the GTLW group compared with control for the percentage of energy brought from highly processed foods in adjusted models (β: −1.1, standard error: 2.2, P =.6) or any other processing level. Highly processed foods were prevalent in home-packed lunches and snacks, and these patterns persisted after a targeted intervention. Further research is needed to identify strategies to improve the healthfulness of foods brought from home to school. [ABSTRACT FROM AUTHOR]

Metabolic syndrome (MS) is associated with a range of chronic diseases, for which lifestyle interventions are considered the cornerstone of treatment. Dietary interventions have primarily focused on weight reduction, usually via energy restricted diets. While this strategy can improve insulin sensitivity and other health markers, weight loss alone is not always effective in addressing all risk factors associated with MS. Previous studies have identified diet quality as a key factor in reducing the risk of MS independent of weight loss. Additionally, supporting evidence for the use of novel strategies such as carbohydrate restriction and modifying the frequency and timing of meals is growing. It is well established that dietary assessment tools capable of identifying dietary patterns known to increase the risk of MS are essential for the development of personalised, targeted diet and lifestyle advice. The American Heart Association (AHA) recently evaluated the latest in a variety of assessment tools, recommending three that demonstrate the highest evidence-based and clinical relevance. However, such tools may not assess and thus identify all dietary and eating patterns associated with MS development and treatment, especially those which are new and emerging. This paper offers a review of current dietary assessment tools recommended for use by the AHA to assess dietary and eating patterns associated with MS development. We discuss how these recommendations align with recent and novel evidence on the benefits of restricting ultra-processed food and refined carbohydrates and modifying timing and frequency of meals. Finally, we provide recommendations for future redevelopment of these tools to be deployed in health care settings.

Pumpkin (Cucurbita maxima) to their delicious taste, aroma and appeal. In this study, changes between chemical composition of processed and unprocessed pumpkin seeds (Cucurbita maxima) was investigated. The nutritional compositions were analyzed by standard methods. The vitamin A contents of the processed and unprocessed pumpkin seed were found to be 36.83 µg/100g and 33.72 µg/100g respectively. The copper, zinc, magnesium, phosphorus and iron contents of processed seeds were; 0.063, 0.43, 47.67, 58.19 and 610.77 ppm respectively while the values for unprocessed were; 0.047, 0.41, 36.73, 58.45 and 211.19 ppm respectively with significant difference between the processed and unprocessed. The finding suggests that pumpkin seed is rich in this vitamin and minerals. If utilized efficiently. It can also ameliorate micronutrients deficiency problem in population of all age groups. [ABSTRACT FROM AUTHOR]

We established a mouse model of allergic asthma by sensitizing with chicken ovalbumin. The volatile oils and decoctions from raw, wine- and vinegar-steamed Schisandra chinensis fruits were intragastrically administrated to the mice. Atomization, serum IgE, IL-2, IL-4 and IFN-γ in the lung homogenates and pathological sections were evaluated to compare the effect of these volatile oils and decoctions on allergic asthma in mice. The results showed that all Schisandra volatile oils could significantly suppress allergic asthma in mice. Raw Schisandra volatile oil was most effective followed by volatile oils extracted from wine-steamed and vinegar-steamed Schisandra. The decoctions had no significant impact. Our findings demonstrated that volatile oil was the active ingredient in Schisandra, and raw Schisandra could be used to prevent cough and asthma. [ABSTRACT FROM AUTHOR]

This study aimed to explore the performance of production efficiency of local cassava processed in rural. The field survey conducts at the center of local cassava processed in Lampung Province, Indonesia. Sampling method design by the case study approach. Data analysis used descriptive statistical analysis and frontier production efficiency. Based on the investigation, the frontier production efficiency showed that the local cassava processed operated under the potential production. It was not efficient yet. The value of the mean efficiency was 0.59. It denoted that the cassava home industries only achieved 59% of the potential frontier production. The sector performed under development because they operate lower than the potential output. This fact also informed that the cassava home industries still can increase productivity. The productivity could enhance by adequate input allocation and technology improvement. Strengthen the local cassava processed is necessary to improve their productivity. The revenue structure analysis showed that local cassava was beneficial as a source of family income in rural higher than regional minimum wages. The existence of the local cassava processing has the potential to employ rural labor. [ABSTRACT FROM AUTHOR]

Gardeniae Fructus (GF) and carbonized GF (GFC) have been shown to exert a gastrointestinal protective effect and are frequently used in clinical practice for the treatment of hemorrhage and brown stool. In this study, we employed a combination of pharmacological methods and metabolomics in a rat model of ethanol-induced acute stomach ulcer to investigate the gastroprotective effect of GF and GFC water extracts and the potential mechanism involved in this process. The levels of nitric oxide (NO) and interleukin 6 (IL-6) in the plasma of rats were determined. The results showed that both GF and GFC reduced the ethanol-induced gastric lesions and expression of NO and IL-6 in these rats. Of note, 16 and 11 feature metabolites were filtered and identified in the GF and GFC groups, respectively. Both GF and GFC act by restoring the biosynthesis of valine, leucine, and isoleucine, and the metabolism of glycerophospholipids. Moreover, histological evaluation revealed that heat processing of GF to create GFC enhanced the gastric mucosa protective effect. Furthermore, heat processing converted the main pathway from alanine, aspartate, and glutamate metabolism, associated with GF, to histidine metabolism, associated with GFC. GF and GFC ameliorated gastric mucosa lesions in rats via reductions in NO production and inflammatory cytokine secretion, and the induction of prostaglandin E2.

Gardeniae Fructus (GF), prepared GF (GFP), and carbonized GF (GFC) are widely used in China for the treatment of fever. However, the involved antipyretic mechanism has not been fully elucidated. In this study, rectal temperature and pyrogenic cytokines were used to evaluate the antipyretic effect of raw and processed GF in rats with dry-yeast-induced pyrexia. Reverse phase and hydrophilic interaction liquid chromatography and ultra-high-performance liquid chromatography/mass spectrometry were used to acquire the metabolomics profile of GF, GFP, and GFC in rats with pyrexia. The results showed that the rectal temperature of rats treated with GF, GFP, and GFC was suppressed after 6 h (P < 0.05), compared with that observed in pyrexia model rats. The enzyme-linked immunosorbent assay showed that the expression of tumor necrosis factor α and interleukin 6 were suppressed by GF, GFP, and GFC. Moreover, GFC suppressed the expression of interleukin 6 significantly (P < 0.01). Of note, 11, 15, and 25 feature metabolites were identified in the GF, GFP, and GFC groups. Pathway analysis showed that GF mainly regulated the biosynthesis of valine, leucine, and isoleucine. Notably, GFP was involved in glycerophospholipid metabolism, while GFC was linked to glycerophospholipid and sphingolipid metabolism. These results suggested that GF, GFP, and GFC maintained their antipyretic effect despite heat processing. However, heat processing altered endogenous feature metabolites and certain pathways of GF, GFP, and GFC in rats with yeast-induced pyrexia to exert an antipyretic effect.

Phenolic acid as an important active ingredient of traditional Chinese medicine, have received extensive attention due to its various biological activities and pharmacological effects. However, the presence of isomers makes the separation of phenolic acids challenging. In the present study an environmentally friendly, sustainable, lower cost, and green that reduce amounts of organic solventsultra-performance convergence chromatography (UPC2) method was developed for separation and quantification eight phenolic acids. Ultra-high performance supercritical fluid chromatography combines the advantages of supercritical fluid chromatography and ultra high performance liquid chromatography technologies with shorter analysis time, higher resolution and better environmental compatibility. The effects of different chromatographic column, co-solvent, column temperature and back pressure were studied. The BEH column was provided the most suitable separation withgradient elution in 20 min using CO2 as the mobile phase and methanol/acetonitrile (70/30, v/v) with 2% TFA as the co-solvent at a flow rate of 0.4 mL/min. A better and more symmetrical peak shape were obtained. Subsequently, the established method was applied to the quantification of phenolic acids in raw and processed Tussilago farfara L. and validated according to FDA guidelines, showed good precision, accuracy, repeatability and linearity in the concentration range. Our findings confirm that the method could be used as an efficient method for exploring phenolic acids of the quality and separation of traditional Chinese medicine. [ABSTRACT FROM AUTHOR]

The aim of study was to determine the content of basic nutrients, the level of fatty acids, tocopherols, xanthophyll, and lycopene, and the total phenolic content in camelina (Camelina sativa L. Crantz) (Cs), sunflower (Helianthus L.) (Ha), and flax (Linum L.) (Lu) seeds. The seeds were either raw or subjected to processing, i.e. boiling, micronization, or microwave roasting. The basic chemical composition was established and the fatty acid composition as well as the content of tocopherol (α, β, γ, δ, total), β-carotenoids, xanthophyll, lycopene, and total phenolics were determined in the analyzed oil seeds. The analyzed oil seeds are a rich source of protein and PUFAs as well as α-tocopherols (Ha) and γ-tocopherols (Cs, Lu), xanthophyll, and phenolics One portion of seeds covered from 746/513 (Cs) to as much as 1209/813% (Lu) (female/male) of the ALA daily intake. The AI value in the processed seeds increased (P < 0.05) and the values of H/H and HC declined (P < 0.05). The oil seed processing resulted in loss of most nutrients and bioactive constituents and appearance of some amounts of trans isomers, especially in the microwave roasted seeds (0.99–1.79 g/100 g crude lipid). The phenolic content decreased in the boiled seeds (Ha: 1301; Cs: 578.3, and Lu: 62.75 mg/100 g). [ABSTRACT FROM AUTHOR]

Gardeniae Fructus (GF) and carbonized GF (GFC) have been shown to exert a gastrointestinal protective effect and are frequently used in clinical practice for the treatment of hemorrhage and brown stool. In this study, we employed a combination of pharmacological methods and metabolomics in a rat model of ethanol-induced acute stomach ulcer to investigate the gastroprotective effect of GF and GFC water extracts and the potential mechanism involved in this process. The levels of nitric oxide (NO) and interleukin 6 (IL-6) in the plasma of rats were determined. The results showed that both GF and GFC reduced the ethanol-induced gastric lesions and expression of NO and IL-6 in these rats. Of note, 16 and 11 feature metabolites were filtered and identified in the GF and GFC groups, respectively. Both GF and GFC act by restoring the biosynthesis of valine, leucine, and isoleucine, and the metabolism of glycerophospholipids. Moreover, histological evaluation revealed that heat processing of GF to create GFC enhanced the gastric mucosa protective effect. Furthermore, heat processing converted the main pathway from alanine, aspartate, and glutamate metabolism, associated with GF, to histidine metabolism, associated with GFC. GF and GFC ameliorated gastric mucosa lesions in rats via reductions in NO production and inflammatory cytokine secretion, and the induction of prostaglandin E2. [ABSTRACT FROM AUTHOR]

Introduction: Vitamin C is an essential component of our diet. Its presence is necessary for normal body functioning. The main sources are fruits and vegetables. The aim of the study was to evaluate the content of vitamin C in both raw and processed fruits and vegetables and products available commercially in the autumn/winter period. Materials and methods: The study material comprised 14 types of fruits and vegetables and commercial products made from them, in which we determined the content of vitamin C. Results: Differences were found in vitamin C content between fresh fruits and vegetables vs. processed fruit and vegetable products. Conclusions: Fresh fruit and vegetables are not always the best source of vitamin C in the autumn/winter season. In some cases, processed fruits and vegetables are richer in this vitamin. [ABSTRACT FROM AUTHOR]

Gardeniae Fructus (GF), prepared GF (GFP), and carbonized GF (GFC) are widely used in China for the treatment of fever. However, the involved antipyretic mechanism has not been fully elucidated. In this study, rectal temperature and pyrogenic cytokines were used to evaluate the antipyretic effect of raw and processed GF in rats with dry-yeast-induced pyrexia. Reverse phase and hydrophilic interaction liquid chromatography and ultra-high-performance liquid chromatography/mass spectrometry were used to acquire the metabolomics profile of GF, GFP, and GFC in rats with pyrexia. The results showed that the rectal temperature of rats treated with GF, GFP, and GFC was suppressed after 6 h (P < 0.05), compared with that observed in pyrexia model rats. The enzyme-linked immunosorbent assay showed that the expression of tumor necrosis factor α and interleukin 6 were suppressed by GF, GFP, and GFC. Moreover, GFC suppressed the expression of interleukin 6 significantly (P < 0.01). Of note, 11, 15, and 25 feature metabolites were identified in the GF, GFP, and GFC groups. Pathway analysis showed that GF mainly regulated the biosynthesis of valine, leucine, and isoleucine. Notably, GFP was involved in glycerophospholipid metabolism, while GFC was linked to glycerophospholipid and sphingolipid metabolism. These results suggested that GF, GFP, and GFC maintained their antipyretic effect despite heat processing. However, heat processing altered endogenous feature metabolites and certain pathways of GF, GFP, and GFC in rats with yeast-induced pyrexia to exert an antipyretic effect. [ABSTRACT FROM AUTHOR]

Radix Aconiti Lateralis Preparata (Fuzi) is an important, toxic traditional Chinese medicine that has been widely used in clinical practice. Due to the toxicity of its raw materials, it needs to be processed before application. The changes in the physicochemical properties of Fuzi starch during processing were evaluated by scanning electron microscopy, X-ray diffraction and differential scanning calorimetry. The results showed the following: morphological properties changed from spherical to irregular and polygonal particles, while the particle size increased significantly; amylose content and solubility decreased significantly; swelling power and water-binding capacity increased significantly; the X-ray diffraction peak disappeared, and the crystallinity decreased; and the gelatinization temperature and enthalpy decreased significantly. The properties of Fuzi starch were similar to those of pregelatinized starch. These results indicated that Fuzi starch undergone repeated processes of gelatinization and aging, which destroyed the original crystal structure of the starch. [ABSTRACT FROM AUTHOR]

The Heckscher‑Ohlin model based on Ricardo’s theory of comparative advantage maintains that countries should specialize in the production and exportation of products that they have relative factor endowments. Therefore, Nigeria has taken advantage of its favourable climatic condition to become among the largest producers and exporters of cocoa products in the world. Given that cocoa is also the topmost non-oil export product and earnings in Nigeria, this paper assesses its performance and determines the effects of external factors on production in the country. Nigeria’s performance in the global cocoa market has been somewhat below expectations. Using OLS and Granger causality, the OLS regression results reveal that exports, trade openness, area harvested and domestic consumption have a positive influence on cocoa production in Nigeria. The Granger test shows that there exists bidirectional causality between the world price, trade openness and yield per hectare to cocoa production in the country. The results further confirmed a unidirectional causality running from cocoa output to exports. The government of Nigeria and trading partners should create a sound environment and some incentives to stimulate cocoa producers and exporters to increase production for export performance and revenue generation in the country.

There is an ongoing scientific debate about whether unhealthy, highly processed foods are addictive and whether this contributes to overeating and obesity. Through this debate series, we identified numerous points of consensus, including that 1) addictive-like eating exists, 2) mechanisms implicated in substance-related and addictive disorders contribute to overeating and obesity, and 3) food industry practices are also a key contributor to this phenomenon. We also agree that obesity, a multifaceted condition, is not synonymous with addictive-like eating and that further research is needed to clarify the understanding of addictive-like eating. Disagreements remain regarding the strength of evidence that highly processed foods are addictive, the appropriate framework for conceptualizing addictive-like eating, and the societal implications of identifying unhealthy, highly processed foods as addictive. Finally, we highlight future research needed to address existing gaps in the scientific literature that underlie continuing controversies, most notably the need for scientific consensus about what measures should be used to evaluate whether highly processed foods are addictive. [ABSTRACT FROM AUTHOR]