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Resume Contexte L’orthorexie est un trouble recemment mis en evidence par le medecin Steve Bratman (1997). Il designe les preoccupations obsessionnelles pour l’alimentation saine qui engendre une alteration significative du fonctionnement somato-psychique et social ainsi qu’une souffrance. Objectif Il s’agit dans cette etude d’explorer le profil orthorexique en lien avec les troubles des conduites alimentaires (TCA), l’estime corporelle, les attitudes environnementales et la flexibilite psychologique. Methode Les participants ont ete repartis en trois groupes : « Tout-venant » (n = 110), « TCA actuel » (n = 97) et « TCA passe » (n = 115). Ils ont tous repondu a un ensemble de questionnaires en ligne : l’Echelle Francaise d’Orthorexie, l’Inventaire des Troubles Alimentaires, l’Echelle d’Estime Corporelle, le Questionnaire d’Acceptation et d’Action, l’Echelle Clinique d’Anxiete et de Depression et l’Inventaire des Attitudes Environnementales. Resultats Les resultats ont montre des correlations fortes et significatives entre les symptomes orthorexiques et plusieurs symptomes TCA. Des differences tres significatives entre les trois groupes sont presentes concernant les scores d’orthorexie, d’estime corporelle, de flexibilite psychologique et pour tous les symptomes TCA. Le groupe « TCA actuel » possede les scores les plus eleves pour les symptomes orthorexiques du fait d’une approche symptomatique et categorielle limitee pour realiser un diagnostic differentiel. Conclusion Le profil orthorexique est tres proche du profil des individus ayant des TCA. Il pourrait s’agir d’un reamenagement socialement et culturellement plus acceptable d’un TCA passe. Les autres variables testees ne semblent pas liees aux specificites du trouble orthorexique. Les etudes a venir devront prendre en compte une approche en termes de mecanismes et processus psychiques.

The texture profile analysis test is an imitative test to determine texture properties of food, which quantify the consumer’s perception of eating food. The instrumental texture parameters obtained from this test depend on the specimen size and the nonstandardized test conditions. To overcome this problem, texture properties are here related to intrinsic mechanical properties, which are independent of the test conditions. Two types of materials are used to investigate the effect of viscoelasticity, plasticity and damage on the texture parameters for varying test conditions. Analytical relations between mechanical properties, test conditions, and the instrumental hardness, springiness, cohesiveness, and adhesiveness are determined. The hardness is obtained from the stiffness of the material, which is potentially rate-dependent, and the yield stress of a material in case of plasticity. The springiness is determined by the recoverable or irrecoverable strain in the material, which results from the mechanical properties in combination with the test conditions. Cohesiveness and springiness are found to be strongly related, unless structural damage is present in the material. Adhesiveness is only an indirect measure of the adhesion between the material and compression plate and depends on the test conditions and stiffness of the material. Finite element simulations reveal a decrease of hardness in case of a nonflat top surface, indicating the importance of geometrical effects.

Summary An increasing number of governments worldwide have introduced a tax on sugar-sweetened beverages (SSB) for public health. However, the adoption of such a policy is still debated in many other countries, such as in the Netherlands. We investigated Dutch stakeholder views on taxation of SSB and perceived barriers and facilitators to its adoption in the Netherlands. Semi-structured interviews were conducted in 2019 with 27 stakeholders from health and consumer organizations, health professional associations, trade associations, academia, advisory bodies, ministries and parliamentary parties. Data were analysed using a thematic content approach. The findings reveal that, between and within sectors, stakeholders expressed contradictory views on the effectiveness, appropriateness and (socio)economic effects of an SSB tax. Perceived barriers to the adoption of an SSB tax in the Netherlands included an unfavourable political context, limited advocacy for an SSB tax, a strong lobby against an SSB tax, perceived public opposition, administrative load and difficulties in defining SSB. Perceived facilitators to its adoption included an increasing prevalence of overweight, disappointing results from voluntary industry actions, a change of government, state budget deficits, a shift in public opinion, international recommendations and a solid legal basis. In conclusion, this study shows that several challenges remain to be overcome for the adoption of an SSB tax in the Netherlands. Similar research on stakeholder views in other countries may further inform SSB tax policy processes.

Temporal dominance (TD) methods can be used to record temporal changes in multiple sensory and affective responses. TD methods have found wide applications in the analysis of eating experiences of humans. However, extant analyses performed on TD data do not fully utilize the time-series properties of such data. The present study validates the prospect of principal motion analysis (PMA) of TD data. PMA is an extension of principal component analysis, and can be used to resolve multivariate motion data into base principal motions. In this study, panelists were asked to evaluate the tastes of ten types of pickled plums using the temporal dominance of sensations (TDS) and emotions (TDE) methods. Additionally, the panelists were asked to rate the plums using the semantic differential method. Results obtained using both methods were observed to demonstrate good agreement with each other in terms of the structures of reduced variable spaces. As realized in this study, implementation of the combined TD-PMA approach can potentially facilitate statistical discrimination of all food products, whereas conventional methods, such as principal component analysis of data provided via use of the semantic differential method, can at best discriminate only 67% of product pairs. PMA can, therefore, be considered as a suitable technique to reveal the characteristics of TD data.

Human perceptual and affective responses change dynamically when stimuli are experienced. In this study, we developed a method for modeling the causal structures of affective dynamics using time-series data. Using the temporal dominance of sensations method, perceptual and affective data were collected from individuals eating strawberries, and the resulting time-series data were mathematically represented using a vector auto-regression model. Multihierarchical and multidimensional causality structures that explain the temporal evolution of perceptual and affective responses were then established based on Granger causality and information criterion. The established model suggests how affective and preferential responses are triggered following exposure to stimuli. We also assessed the quantitative and semantic validity of the model.

In recent sustainability transitions research, more attention has been called to dynamic relations between regimes and niches in complex processes of systemic change. In this paper, we provide the case of meat alternative markets, which have been expanding rapidly in Europe and in Northern America. During this expansion, animal-free alternatives are in a contradictory situation. In aiming to carve out market space for these products the aim is to be as similar to meat as possible. In this paper we study how, in Finland, the niche actors have situated themselves within the regime by detaching from the first generation of plant-based foods and attaching to shared rules, materialities and cultural meanings in the meat regime. We discuss how the concepts of detachment and attachment can help in understanding further the transitional pathways created as niches aim to fit-and-transform the rules of the market, and the regime. Highlights • Transition potential of meat alternatives in Finnish food markets is studied. • Detachment from niche products required for mainstreaming meat alternatives. • Attachment to values of meat in everyday food practices anchor the niches to regime. • Practices of de/attachment reconfigure the regime-niche relations in food markets.

Allium cepa L. is a commonly consumed vegetable that belongs to the Amaryllidaceae family and contains nutrients and antioxidants in ample amounts. In spite of the valuable food applications of onion bulb, its peel and outer fleshy layers are generally regarded as waste and exploration of their nutritional and therapeutic potential is still in progress with a very slow progression rate. The present study was designed with the purpose of doing a comparative analysis of the antioxidant potential of two parts of Allium cepa, i.g., bulb (edible part) and outer fleshy layers and dry peels (inedible part). Moreover, the inhibitory effect of the onion bulb and peel extracts on rat intestinal α-glucosidase and pancreatic α-amylase of porcine was also evaluated. The antioxidant potential of onion peel and bulb extracts were evaluated using 2,2-diphenyl- 1-picryl hydrazyl (DPPH), ferric-reducing antioxidant power assay (FRAP), 2,2’-azino-bis- 3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging assay, H2O2 radical scavenging activity and Fe2+ chelating activity. Total flavonoids and phenolic content of ethanolic extract of onion peel were significantly greater as compared to that of onion bulb. Ethanolic extract of onion peel also presented better antioxidant and free-radical scavenging activity as compared to the ethanolic extract of bulb, while the aqueous extract of bulb presented weakest antioxidative potential. Onion peel extract’s α-glucosidase inhibition potential was also correlated with their phenolic and flavonoid contents. The current findings presented onion peel as a possible source of antioxidative agents and phenolic compounds that might be beneficial against development of various common chronic diseases that might have an association with oxidative stress. Besides, outer dry layers and fleshy peels of onion exhibited higher phenolic content and antioxidant activities, compared to the inner bulb. The information obtained by the present study can be useful in promoting the use of vegetable parts other than the edible mesocarp for several future food applications, rather than these being wasted. Resumo Allium cepa pertence à família Liliaceae e é rica em nutrientes e antioxidantes. Apesar das expressivas aplicações alimentares do bulbo da cebola, sua casca e outras camadas externas são geralmente consideradas resíduos, e seu potencial nutricional e terapêutico ainda é pouco explorado. O presente estudo foi delineado com o objetivo de investigar comparativamente o potencial antioxidante de duas partes de Allium cepa, por exemplo o bulbo (parte comestível) e camadas externas e cascas secas (parte não comestível). Além disso, o efeito inibitório dos extratos do bulbo de cebola e casca sobre a α-glucosidase intestinal de ratos e α-amilase pancreática suína também foi avaliado. O potencial antioxidante dos extratos da casca de cebola e bulbo foi avaliado utilizando-se 2,2-difenil-1-picrilhidrazil (DPPH), método de poder antioxidante de redução do ferro (FRAP), método 2,2'-azino-bis-3-etilbenzotiazolina-6-ácido sulfônico (ABTS) de eliminação de radicais, atividade de eliminação de radicais H2O2 e atividade quelante do Fe2+. Os flavonoides totais e os teores fenólicos do extrato de etanol da casca de cebola foram significativamente maiores quando comparados ao do bulbo. O extrato de etanol da casca de cebola também apresentou melhor atividade antioxidante e eliminação de radicais livres quando comparado ao extrato de etanol do bulbo, enquanto o extrato aquoso de bulbo apresentou menor potencial antioxidante. O potencial de inibição da α-glicosidase dos extratos de casca de cebola correlacionou-se com seus teores fenólicos e de flavonoides. Os resultados encontrados identificaram que a casca de cebola é uma possível fonte de agentes antioxidantes e compostos fenólicos que podem ser benéficos contra o desenvolvimento de várias doenças crônicas que estão associadas ao estresse oxidativo. Além disso, as camadas externas secas e as cascas da cebola exibiram maior conteúdo fenólico e atividades antioxidantes, em comparação com o bulbo interno. As informações obtidas pelo presente estudo podem promover o uso de outras partes vegetais além do mesocarpo comestível para futuras aplicações em alimentos, ao invés de serem desperdiçadas.

Different stages of infant formula (IF) products differ in their composition in terms of carbohydrate, protein and fat content, which subsequently influences their stability during storage. IF composition and processing conditions influence their physico-chemical properties which can further impact caking, Maillard browning and release of surface free fat. A good understanding of interaction of macronutrients in IF powders during storage is critical to optimize formulations that result in products with a prolonged shelf-life and enhanced bio- accessibility. This review focusses on the physical state of carbohydrates in IF powders and its influence on molecular and macroscopic changes as well as phase transitions during storage.

Objective: The implications for health interventions of socioeconomic diversity among African Americans is not well-studied. Design: Our one-arm community-based participatory research study was des...

International audience; School feeding is important in terms of nutrition, as it contributes to the prevention of malnutrition, especially in low-income countries. However, the nutritional and hygienic quality of meals served at schools in several countries is rarely examined. We aimed to assess the quality of meals served in school canteens in Togo. We designed a descriptive cross-sectional study and collected data from eight school canteens located in Southern Togo. Hygiene compliance and potential sources of food contamination in the canteens were assessed using the 5 M approach, which evaluates the performance of hygiene parameters at each “M" i.e., medium (cooking environment), raw material (staples), cooking material (kitchenware), method (cooking) and manipulator (cooks) in the food preparation environment. Foods were sampled in each school and analysed for icrobiological (presence of Salmonella, total coliforms, and staphylococci) and nutritional (nutrient content) quality. The 5 M analysis revealed significant hygienic violations by the food preparators, as well as poor preparation conditions and utilization of low-quality raw materials in all the school canteens. Out of the 30 meal samples collected, 10 were of poor microbiological quality with the presence of total coliforms and staphylococci exceeding established limits of 10 and 100 cfu/g in 30 and 6.6% of the meals, respectively. However, none of the meals was contaminated by Salmonella spp. Nutritional analysis revealed that none of the meals served respected the nutritional balance, especially for contents in calcium, and vitamins A and C. Nonetheless, the iron content complied with the recommendations for children aged 9–13 years. Our analyses showed that several routes of contamination exist for the meals consumed in school canteens in Togo. Also, the nutritional quality of the readyto-eat foods served at school canteens needs to be improved, particularly with the inclusion in the diet of fruits and vegetables to cover the micronutrient requirements.

Insects such as Tenebrio molitor have been considered an alternative source of nutrition for animals and have also been adopted as human food throughout history, especially in Asia and Africa. Lipids are the second most abundant component followed by proteins. However, studies focusing on comprehensive lipid composition analsysis of these widely reared species are limited. The untargeted lipidomic analysis of yellow mealworm larvae (T. molitor) led to the identification of several lipid molecular species from lipid classes such as: free fatty acids, sphingolipids, phospholipids, and triacylglycerols. The results revealed that polyunsaturated fatty acids (PUFAs) (45%) are the most abundant fatty acids, followed by monounsaturated fatty acids (MUFAs) (42%) and saturated fatty acids (13%). Fatty acids such as FA 18:1 and FA 18:2 are the most abundant fatty acids and are substantially enriched in other complex lipids in the form of esters. Moreover, functional lipids such as sphingomyelins, ceramides, cardiolipins, phosphatidylinositols, and phosphatidylethanolamines were characterised for the first time, with a large number of MUFAs and PUFAs as their main acyl chains. Overall, our data showed the occurrence of multiple structurally diverse lipids in T. molitor, suggesting that mealworms are not only enriched with proteins but also have several functional lipids, which are highly beneficial to human and animal health. Thus, the larvae of T. molitor could serve as a promising candidate for the development of functional food and feed products.

The outbreak of the COVID-19 epidemic has focused enormous attention on the genetics of viral infection and related disease. Since the beginning of the pandemic, we focused on the collection and integration of SARS-CoV-2 databases, which contain information on the structure of the virus and on its ability to spread, mutate, and evolve; data are made available from several open-source databases. In the past, we gathered experience on human genomics data by building models and integrated databases of genomic datasets (representing, e.g., mutations, gene expression profiles, epigenetic signals). We also coordinated the development of a data dictionary describing the clinical phenotype of the COVID19 disease, in the context of a very large consortium. The main objective of this paper is to describe the content of the data dictionary and the process of data collection and organization. We also argue that—in the context of the COVID-19 disease—interoperability between the three domains of viral genomics, clinical phenotype, and human host genomics is essential for empowering important analysis processes and results. We call for actions that could be performed to link these data.

The nutritional values of Atta mexicana (chicatana ants) are similar to those found in meat. As with other insects, consumers roast them for consumption and preservation. This process can generate beneficial changes in food; however, it can also cause the destruction of certain nutritional components. Thusly, the main objective of the present work was to analyse some of the main physicochemical properties of raw and roasted chicatana ants from one site located in the High Mountain region in the state of Veracruz. The roasting process was performed as it is normally carried out at the site from which the samples were taken. We also investigated the level of consumption and acceptance in several localities near this site by means of a survey. Significant differences among the protein and fat content due to the roasting process were observed (P>0.05). Roasting tests also revealed that colour change was linked to the loss of moisture and the increase of the temperature. Moreover, the process did not affect the fatty acid profile (P>0.05). Consumption and acceptance surveys revealed that the interviewees highly appreciate the taste of A. mexicana and that its consumption has decreased due to the decrease of the rain.

Egg white has high protein content and numerous biological/functional properties. However, the reported allergenicity for some of the proteins in the egg white is an issue that needs to be paid exclusive attention. A consideration on the structure of the IgE epitopes and their sequences as well as a comprehensive understanding of the effects of various processes on the epitopes and the impact of the gastrointestinal tract on them can help target such issues. The current study focuses on the identified IgE epitopes in the egg white proteins and evaluates the effects of gastrointestinal digestion, carbohydrate moiety, food matrix, microbial fermentation, recombinant allergen, heat treatment, Maillard reaction and combination of the various processes and gastrointestinal digestion on the egg white allergenicity. Although the gastrointestinal tract reduces the immunoreactivity of native egg white proteins, some of the IgE epitope-containing fragments remain intact during the digestion process. It has been found that the gastrointestinal tract can have both positive and negative impacts on the IgE binding activities of egg white proteins. Elimination of the carbohydrate moiety leads to a reduction in the immunoreactivity of ovalbumin. But, such effects from the carbohydrate parts in the IgE binding activity needs to be explored further. In addition, the interaction between the egg white proteins and the food matrix leads to various effects from gastrointestinal tract on the digestion of egg white proteins and their subsequent immunoreactivity. Further on this matter, studies have shown that both microbial fermentation and Maillard reaction can reduce the IgE binding activities of egg white proteins. Also, as an alternate approach, thermal process can be used to treat the egg white proteins which may result in the reduction or increase in their IgE binding activities depending on the conditions used in the process. Overall, based on the reported data, the allergenicity levels of egg white proteins can be mitigated or escalated depending on the conditions applied in the processing of the food products containing the egg white. So far, no practical solutions have been reported to eliminate such allergenicity.

Drying processes reduce the amount of available essential nutrients in dried plant-based foods to a large extent compared to fresh produce. This reduction is much larger than the differences in the final quality of products dried using various processing parameters and, in most cases, different drying methods. This aspect is, however, rarely highlighted. Here, the extent to which different convective drying methods reduce the nutritional content, namely vitamin C, carotenoids and phenolic content of dried fruits and vegetables, compared to fresh produce was quantified using literature data. The impact of different drying process parameters, such as air temperature, airspeed and relative humidity on the nutritional content of fruits and vegetables were compared. Results revealed that convective drying reduced the amount of vitamin C, carotenoids and the phenolic content of dried fruits and vegetables by up to 70%. The reduction in the residual vitamin C and carotenoid content of dried fruits and vegetables due to differences in air temperature (∼40%), airspeed (∼20%), and relative humidity (∼20%) is much less than the nutritional quality losses due to the drying process. The residual vitamin C, carotenoids and phenolic contents in convective-dried fruits and vegetables are ∼30% less than those in freeze-dried products. This study confirms that little absolute gains in nutritional quality can be achieved by opting for either an alternative drying method or optimizing processing parameters since the drying process already results in a low nutritional quality of dried products. As such, the remaining micronutrient concentration of dried products should not necessarily be a decisive criterion in selecting the most appropriate drying method or processing parameters for fruits and vegetables. Instead, other key performance indicators such as the drying time, energy consumption, or sensory properties such as color, texture, and rehydration capacity could eventually have a greater influence on the decision-making process., Food and Bioproducts Processing, 131, ISSN:0960-3085, ISSN:1744-3571

The current animal-based food systems are being challenged by environmental, social and economic sustainability issues. A systemic transformation from conventional agriculture to a more sustainable cellular agriculture utilising cell-cultivation technologies to produce animal products has been proposed. The aim of this study is to explore the political and policy stakeholders’ perceptions about cellular agriculture; how they perceive of the current food system and its potential transformation into a cellular agricultural system. The qualitative data comprises 13 interviews conducted with representatives of German stakeholders. The data were analysed with the Transformative Innovation Policy approach. Perceptions of the transformative potential of cultured products were classified into drivers and bottlenecks that either advance or hinder the progress of cellular agriculture in Germany. The results show that the political and policy stakeholders are aware of the changes that are needed, but anticipate that large-scale transformation to the cellular agriculture system may not be a plausible solution in the near future.

International audience; Few studies have investigated the relationships between organic food consumption, dietary patterns, monetary diet cost, health, and the environment. To address these issues, a consortium of French epidemiologists, nutritionists, economists, and toxicologists launched the BioNutriNet project in 2013. In 2014, an FFQ documented the usual organic and nonorganic (conventional) food consumption of approximately 35,000 NutriNet-Santé participants. Then, individual organic and conventional food intakes were merged with price, environmental, and pesticide residue data sets, which distinguished between conventional and organic farming methods. Many studies were conducted to characterize organic consumers and their environmental impacts (i.e., greenhouse gas emissions, energy demand, and land use) and organic food consumption impacts on health. We observed that organic consumers had diets that were healthier and richer in plant-based food than nonorganic consumers. Their diets were associated with higher monetary costs, lower environmental impacts, and reduced exposure to certain pesticide residues. Regular consumption of organic food was associated with reduced risks of obesity, type 2 diabetes, postmenopausal breast cancer, and lymphoma. Although several observations have been confirmed by several studies conducted in other countries, our results should be replicated in other cultural settings and coupled with experimental studies to be able to draw causal conclusions. Finally, the main finding of the BioNutriNet project is that while organic food consumption could be associated with positive externalities on human health and the environment, organic-based diets should be accompanied by dietary shifts toward plant-based diets to allow for better planetary and human health.

Hermetia illucens larvae are able to convert a broad range of organic substrates into animal protein and are believed to have the potential to help solving the supply problem for animal protein in the future. Many farmed animals such as poultry or pigs need an adequate amount of essential amino acids like lysine for optimal growth and performance. In most diets for farmed animals, essential amino acids are supplemented as feed additive to avoid excessive protein intake while ensuring a sufficient supply of essential amino acids. There is no information on the requirements of lysine for the growth of H. illucens larvae. Furthermore, it remains open whether lysine may have an extra effect on growth and development in the cultivation of such larvae. The aim of the study was to evaluate, if an addition of lysine to their feed substrate will affect these parameters. Therefore, in the present study up to 3.0% crystalline lysine was added to a basic substrate and survival, growth, and development of larvae were recorded. Furthermore, larval nutritional values like crude fat, crude protein, and lysine content were analysed. The addition of lysine did not improve growth, development or nutritional values of H. illucens larvae. In contrast, the addition of lysine led to reduced larval size, survival and prepupal rates, especially when high amounts of lysine were provided. The results of this study indicate that a lysine content of 0.3% in the substrate is sufficient for optimal larval growth. Using H. illucens larvae for animal protein production could, therefore, be accomplished with less lysine compared to many other farmed animals.

In the state of Hidalgo, México, chinicuil (CH) and maguey white worm (MW) are consumed as well as used in different culinary preparations. Few studies are available on the effect of butter-frying (BF) and dehydration (DN) on their chemical composition. The objective of this study was to compare the effect of DN and BF on the chemical composition and fatty acids (FA) content of CH and MW. CH and MW were purchased and then fried in butter. The fresh samples were dehydrated at 70 °C for 4 h, and their chemical analysis was performed. The Soxhlet method was used for the extraction of oils (DNCH, DNMW, BFCH, and BFMW), which were analysed with regard to the quality parameters (i.e. moisture, acidity, iodine, and peroxide). The FA contents were determined by gas chromatography coupled with mass spectrometer. The DNCH (72.82%) and DNMW (76.81%), revealed high concentrations of saturated FA. Free FA and hydro-peroxides were produced, which affected the percentage of saturated FA in the BFCH (15%) and BFMW (17%) samples, and unsaturated FA by 85 and 84%, respectively, along with the production of trans-FA. Therefore, it is necessary to regulate the frying conditions, as BF causes harmful changes in their chemical composition and in their fatty acid structure, in CH and MW, which can cause health problems to humans.

The edible Macrotermes termite species play an important role in food security and livelihoods of many rural families in communities in the Vhembe District of the Limpopo Province, South Africa. This study was undertaken to determine the nutritional composition of soldier castes of the two most commonly consumed Macrotermes species in the district; Macrotermes falciger and Macrotermes natalensis. Proximate composition showed that crude protein content of M. falciger was higher (19.3%) than those of M. natalensis (14.4%). For M. natalensis, the highest mineral element was potassium (1,102 mg/100 g) followed by iron (992 mg/100 g), while for both species, the least common mineral was nickel (1.02 mg/100 g). The termites were high in dry matter and the energy content was significantly higher (P

BACKGROUND Recent studies showed that eating behaviors such as disinhibition, emotional and external eating, and snacking mediate genetic susceptibility to obesity. It remains unknown if diet quality and intake of specific food groups also mediate the genetic susceptibility to obesity. OBJECTIVE This study aimed to assess if diet quality and intakes of specific food groups mediate the association between a polygenic risk score (PRS) for body mass index (BMI) and BMI and waist circumference (WC). We hypothesized that poor diet quality, high intakes of energy-dense food groups and low intakes of nutrient-dense food groups mediate the genetic susceptibility to obesity. METHODS This cross-sectional study included 750 participants (56.3% women, age 41.5 ± 14.9 years, BMI 27.8 ± 7.5 kg/m2) from the Quebec Family Study. A PRSBMI based on > 500,000 genetic variants was calculated using LDpred2. Dietary intakes were assessed with a 3-day food record from which a diet quality score (i.e., Nutrient Rich Food Index 6.3) and food groups were derived. Mediation analyses were conducted using a regression-based and bootstrapping approach. RESULTS : The PRSBMI explained 25.7% and 19.8% of the variance in BMI and WC, respectively. The association between PRSBMI and BMI was partly mediated by poor diet quality (β = 0.33 ± 0.12; 95% CI: 0.13, 0.60), high intakes of fat and high-fat foods (β = 0.46 ± 0.16; 95% CI: 0.19, 0.79) and sugar-sweetened beverages (β = 0.25 ± 0.14; 95% CI: 0.05, 0.60), and low intakes of vegetables (β = 0.15 ± 0.08; 95% CI: 0.03, 0.32), fruits (β = 0.37 ± 0.12; 95% CI: 0.17, 0.64) and dairy products (β = 0.17 ± 0.09; 95% CI: 0.02, 0.37). The same trends were observed for WC. CONCLUSIONS The genetic susceptibility to obesity was partly mediated by poor diet quality and intakes of specific food groups. These results suggest that improvement in diet quality may reduce obesity risk among individuals with high genetic susceptibility and emphasize the need to intervene on diet quality among these individuals.

Production of Thai fish paste Ka-pi-plaa fermented using beardless barb, Cyclocheilichthys apogon was monitored. Physicochemical, microbiological and antioxidant properties were compared after each process, i.e., autolysis, salting, sun-drying and fermentation. Color parameters L* decreased while a* and b* increased during production (PKa-pi-plaa finished product presented an intense brown color as shown with the increase in browning intensity (A420). Contents of formal nitrogen, ammonia nitrogen and amino nitrogen showed continuous increase (PKa-pi-plaa possessed 2,2-diphenyl-l-picrylhydrazyl and 2,2-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) scavenging and metal chelating activities, and ferric reducing power. This study provides important information on the relationship among production steps, various properties and chemical reactions for fish fermentation.

Purpose To derive dietary patterns based on dietary energy density (DED), free sugars, SFA, and fiber and investigate association with odds of overweight/obesity in young adults. Methods Cross-sectional data from 625 young Australian adults (18–30 years) were used. Dietary patterns were derived using reduced rank regression based on dietary data from a smartphone food diary using DED, free sugars, SFA, and fiber density as response variables. Multivariable logistic regression was used to investigate associations between dietary patterns and odds of self-reported overweight/obesity (BMI ≥ 25 kg/m2). Results Two dietary patterns were identified (DP1 and DP2). DP-1 was positively correlated with DED, free sugars, and SFA, and inversely correlated with fiber density. It was characterized by higher sugar-sweetened beverages intake and lower vegetable intake, and associated with higher odds of overweight/obesity (OR: 1.22; 95% CI 1.05, 1.42). DP-2 was positively correlated with fiber density and free sugars, and inversely correlated with DED and SFA. It was characterized by higher sugar-sweetened beverages intake and lower non-lean red meat intake, and was not significantly associated with overweight/obesity. Conclusion An energy-dense dietary pattern high in free sugars and SFA and low in fiber was associated with higher odds of obesity in young adults. These findings support dietary interventions that target reductions in energy-dense foods and sugar-sweetened beverages.

Purpose To describe the incidence and risk factors of methicillin sensitive Staphylococcus aureus ventilator associated pneumonia (MSSA-VAP) relapse in trauma and non-traumatic brain injury patients. Materials and methods Retrospective observational monocentric cohort study of consecutive ICU patients who developed a first episode of MSSA-VAP after trauma and non-traumatic brain injury. MSSA-VAP relapse encompass MSSA-VAP treatment failure (persistence or recurrence of MSSA) or other pathogen - VAP. Results A total of 165 patients (71% of trauma and 29% of non-traumatic brain injury) with MSSA-VAP were included. MSSA-VAP relapse occurred in 54 (33%) patients, including 28 (17%) MSSA-VAP treatment failure and 46 (28%) other pathogen-VAP. Empirical first-line antibiotic therapy was appropriate in 96% of cases. In multivariate analysis, the presence of Streptococcus species (Odds ratio [OR] 7.37) and oropharyngeal flora (OR 3.64) as initial MSSA co-pathogen, suggested aspiration at the time of admission and independently predicted MSSA-VAP treatment failure. Initial Glasgow coma scale (OR 0.89), need for emergent surgery (OR 5.71) and the presence of an acute respiratory distress syndrome at the time of the first MSSA-VAP (3.99), independently predicted the onset of other pathogen – VAP. Conclusion Early and simple factors may help to identify patients with high-risk of MSSA-VAP relapse.

International audience; This article follows the evolution of the look on cow's milk-based breast-milk substitutes, from the development of a first formula at the end of the 19th century, to the questions they raise at the beginning of the 21st century. In this timeframe, they have gone from being seen as a ‘good food’ for infants to being a subject of mistrust and anxiety. Three historic periods are analysed: 1) the development of the first industrial formulas at the end of the 19th century; 2) their rapid success, in a context of medicalisation of food at the beginning and middle of the 20th century; 3) and finally their questioning since the end of the 20th century, in a context where breast milk substitutes are at the centre of sanitary crises, and where the rise of industrialisation of the food system in general is questioned. This work is based on the literature published in the human and social sciences from the 1980s onwards.; L’article propose de suivre l’évolution du regard porté sur les substituts au lait maternel à base de lait de vache, depuis la mise au point d’une première formule à la fin du XIXe siècle, jusqu’aux questionnements dont ils font l’objet au début du XXIe siècle. Dans cet intervalle de temps, ils sont passés du statut de la « bonne alimentation » du nourrisson, à celui qui suscite la méfiance et l’anxiété. Trois périodes historiques sont analysées : 1) le développement des premières formulations à la fin du XIXe siècle ; 2) leur rapide succès, dans un contexte de médicalisation de l’alimentation au début et milieu du XXe siècle ; 3) et enfin leur remise en question depuis la fin du XXe siècle, dans un contexte où les substituts au lait maternel se trouvent au centre de crises sanitaires, et où l’industrialisation de l’alimentation au sens large se voit critiquée. Ce travail s’appuie sur la littérature parue en sciences humaines et sociales à partir des années 1980.

Resume Dans le prolongement des debats qui ont abouti a la promulgation de la Loi Lurel en 2013, notre etude evalue la qualite nutritionnelle des produits apprehendee a travers leur teneur en sucre, pour une large partie de l’offre alimentaire disponible dans les Antilles, et compare cette offre avec celle correspondante dans l’Hexagone. L’analyse se focalise sur trois secteurs de produits - les boissons sucrees, les produits laitiers frais, les biscuits et gâteaux - qui sont les plus gros contributeurs aux apports en sucres des populations en Martinique et Guadeloupe. D’une facon generale, pour les 3 secteurs etudies, l’offre de produits disponible aux Antilles ne se demarque pas de facon tres importante de celle observee sur le marche hexagonal. En moyenne les teneurs en sucres sont comparables, tant pour le secteur des boissons sucrees (5 % d’ecart en moyenne) que pour celui des biscuits et gâteaux. Le secteur des produits laitiers frais se demarque plus fortement avec une teneur moyenne en sucres superieure de 15 % a celle de l’hexagone. Il faut neanmoins noter que, pour quelques familles de produits qui peuvent etre largement consommees, les ecarts de teneur en sucres sont susceptibles d’avoir des impacts sur les apports en sucres des consommateurs. Boissons aux fruits gazeuses et plates, limonades, cremes dessert, fromages frais et yaourts sucres, qui representent des familles de produits avec de grands nombres de references disponibles (suggerant de hauts niveaux de consommation), presentent ainsi des teneurs en sucres plus elevees aux Antilles qu’en France hexagonale. Si ces differences apparaissent clairement et ne doivent pas etre sous-estimees, les resultats conduisent a nuancer l’idee que la qualite de l’offre disponible aux Antilles serait le determinant majeur des apports en sucre plus eleves que dans l’hexagone. En tout etat de cause, l’effet lie aux quantites consommees est au moins aussi important que celui lie aux differences de teneur en sucres observees.

International audience; During aging, skeletal muscle develops anabolic resistance towards the stimulation of protein synthesis induced by dietary amino acids. The stimulation of muscle protein synthesis after food intake remains insufficient, even with a protein intake recommended for healthy adults. This alteration is one of the mechanisms known to be responsible for sarcopenia. Increasing dietary protein intake above the current recommended dietary allowances (RDA= 0.83 g/kg/d) has been strongly suggested to overcome the anabolic resistance observed. It is also specified that the dietary protein ingested should be of good quality. A protein of good quality is a protein whose amino acid (AA) composition covers the requirement of each AA when ingested at the RDA. However, the biological value of proteins may vary among dietary sources in which AA composition could be unbalanced (i.e plant proteins). In the present review, we suggest that the quality of a dietary protein is also related to several other determinants. These determinants include the speed of digestion of dietary proteins, the presence of specific AAs, the food matrix in which the dietary proteins are included, the processes involved in the production of food products (milk gelation and cooking temperature), the energy supply and its nature, and the interaction between nutrients before ingestion. Finally, the timing of protein intake and its association with the desynchronized intake of energetic nutrients is discussed. (C) 2021 Societe francaise de nutrition.

Objective: This systematic review aimed to describe traditional, complementary and integrative medicine (TCIM) use among Indigenous peoples with diabetes from Australia, Canada, New Zealand and the United States (US). Methods: A systematic search following the PRISMA (Preferred Reporting Items for Systematic Reviews and MetaAnalyses) statement guidelines was conducted. Data were analysed using meta‐aggregation. Results: Thirteen journal articles from 12 studies across Australia, Canada and the US were included in the review (no articles from New Zealand were identified). Indigenous peoples used various types of TCIM alongside conventional treatment for diabetes, particularly when conventional treatment did not meet Indigenous peoples’ holistic understandings of wellness. TCIM provided opportunities to practice important cultural and spiritual activities. While TCIM was often viewed as an effective treatment through bringing balance to the body, definitions of treatments that comprise safe and effective TCIM use were lacking in the articles. Conclusions: The concurrent use of TCIM and conventional treatments is common among Indigenous peoples with diabetes, but clear definitions of safe and effective TCIM use are lacking. Implications for public health: Healthcare providers should support Indigenous peoples to safely and effectively treat diabetes with TCIM alongside conventional treatment.

BACKGROUND: Dietary inequities in childhood may shape dietary and health inequities across the life course. Quantifying the magnitude and direction of trends in absolute and relative gaps and gradients in diet quality according to multiple indicators of socioeconomic position (SEP) can inform strategies to narrow these inequities. OBJECTIVES: We examined trends in absolute and relative gaps and gradients in diet quality between 2004 and 2015 according to 3 indicators of SEP among a nationally representative sample of children in Canada. METHODS: Data from children (aged 2–17 y; n = 18,670) who participated in the cross-sectional Canadian Community Health Survey–Nutrition in 2004 or 2015 were analyzed. SEP was based on total household income, household educational attainment, and neighborhood deprivation. Dietary intake data from 1 interviewer-administered 24-h dietary recall were used to derive a Healthy Eating Index–2015 (HEI-2015) score for each participant as a measure of diet quality. Inequities in diet quality were quantified using 4 indices: absolute and relative gaps (between highest and lowest SEP) and absolute (Slope Index of Inequality) and relative gradients (Relative Index of Inequality). Overall and age-stratified multivariable linear regression and generalized linear models examined trends in HEI-2015 scores between 2004 and 2015. RESULTS: Although mean HEI-2015 total scores improved from 52.3 to 57.3 (maximum 100 points; P

The “culinarian” is a casual term used synonymously to describe “chefs” and “cooks.” In this article, I suggest there is more to the label than its synonymity, advocating a culinarian as a serious pupil of culinary arts. I present a story entitled Pâte a Choux, a Love Story to portray five exclusive characteristics of the culinarian, theorizing the culinarian as a thinker, aesthetic operative, ethical being, creative liver, and creative expresser. Existing social science theories and literature are woven into the fabric of the story, offering an academic discussion that is both theoretical and artistic. I conclude with a provisional definition of the culinarian for future research, alongside a reflexive research memo on the employed narrative methods. This monograph also features two exclusive pâte a choux recipes, courtesy of World Pastry Champion—WeiLoon Tan.

Background: Elective culinary medicine education has become popular to help fill important gaps in physician nutrition training. The implementation and outcomes among the inaugural cohort of medical students who received culinary medicine training as a required component of medical school curriculum at the University of Maryland School of Medicine are described. Methods: Following a series of elective pilot sessions, culinary medicine training was provided to all first-year medical students in the 2019-2020 academic year. The 3-hour training included evidence-based nutrition lecture, cooking simple recipes, and group discussion of the application to personal and patient care. Pre-/postsession questionnaires assessed nutrition knowledge, skills, and attitudes as well as nutritional counseling confidence. Paired t-tests estimated mean differences in outcomes pre- and posttraining. Qualitative data were subjected to thematic analysis. Results: Overall, 119 of 125 (95.2%) students provided pre- and posttraining outcomes data. All nutritional and patient counseling outcomes improved ( P < .05). Themes of being better prepared to address healthy eating barriers in patient care and personal ability to make healthy dietary changes were noted in qualitative analysis. Conclusion: One session of culinary medicine training in core medical student curriculum was feasible and improved medical student nutrition knowledge, skills, and attitudes and confidence in patient nutrition counseling.

We thank all EPIC participants and staff for their contribution to the study. We also thank staff from the EPIC-CVD coordinating centres for sample preparation and data handling. This research has been conducted using the UK Biobank Resource (application number 29916). Data on coronary artery disease have been contributed by CARDIoGRAMplusC4D investigators and have been downloaded from www.CARDIOGRAMPLUSC4D.ORG.I Sluijswas supported by a personal Dr. Dekker postdoctoral grant (2015T019) from the Netherlands Heart Foundation. NGF and FI acknowledge core Medical Research Council Epidemiology Unit support (MC_UU_12015/5) and NGF acknowledges NIHR Biomedical Research Centre Cambridge: Nutrition, Diet, and Lifestyle Research Theme (IS-BRC-1215-20014). The InterAct project was funded by the EU FP6 programme (grant number LSHM_CT_2006_037197) and provided the biomarker data in the sub-cohort that was used in the current study. These analyses were supported by Cancer Research UK (C8221/A19170). The coordination of EPIC is financially supported by the European Commission (DG-SANCO) and the International Agency for Research on Cancer. The national cohorts are supported by Danish Cancer Society (Denmark); German Cancer Aid, German Cancer Research Center (DKFZ), Federal Ministry of Education and Research (BMBF), Deutsche Krebshilfe, Deutsches Krebsforschungszentrum and Federal Ministry of Education and Research (Germany); Associazione Italiana per la Ricerca sul Cancro-AIRC-Italy and National Research Council (Italy); Dutch Ministry of Public Health, Welfare and Sports (VWS), Netherlands Cancer Registry (NKR), LK Research Funds, Dutch Prevention Funds, Dutch ZON (Zorg Onderzoek Nederland), World Cancer Research Fund (WCRF), Statistics Netherlands (The Netherlands); Health Research Fund (FIS) PI13/00061 (EPIC-Granada) and PI13/01162 (EPIC-Murcia), Regional Governments of Andalucia, Asturias, Basque Country, Murcia and Navarra, ISCIII Health Research Funds RD12/0036/0018 (cofounded by FEDER funds/European Regional Development Fund ERDF) (Spain); Swedish Cancer Society, Swedish Research Council and County Councils of Skane and Vasterbotten (Sweden); Cancer Research UK (14136 to EPIC-Norfolk; C570/A16491 and C8221/A19170 for EPIC-Oxford), Medical Research Council (1000143 to EPIC-Norfolk, MR/M012190/1 to EPIC-Oxford) (UK). EPIC-CVD has been supported by the European Commission Framework Programme 7 (HEALTH-F2-2012-279233), the European Research Council (268834), the UK Medical Research Council (MR/L003120/1), the British Heart Foundation (RG13/13/30194 and RG/18/13/33946) and the National Institute for Health Research (Cambridge Biomedical Research Centre at the Cambridge University Hospitals NHS Foundation Trust). The MEGASTROKE project received funding from sources specified at http://www.megastroke.org/acknowledgments.html. L.E.T.V.analysed the data and drafted the manuscript. L. E. T. V., I. S. and Y. T. vdS. had access to all data for this study. L. E. T. V., I. S., Y. T. vdS., S. B., N. G. F., H. F., F. I., T. K. N., F. R., E. W., K. A., C. D., A. P. C., M. B. S., T. Y. N. T. and A. S. B. contributed to study conception, design and interpretation of data. All authors contributed to critical revision of the manuscript and approval of version to be published., Higher milk intake has been associated with a lower stroke risk, but not with risk of CHD. Residual confounding or reverse causation cannot be excluded. Therefore, we estimated the causal association of milk consumption with stroke and CHD risk through instrumental variable (IV) and gene-outcome analyses. IV analysis included 29 328 participants (4611 stroke; 9828 CHD) of the European Prospective Investigation into Cancer and Nutrition (EPIC)-CVD (eight European countries) and European Prospective Investigation into Cancer and Nutrition-Netherlands (EPIC-NL) case-cohort studies. rs4988235, a lactase persistence (LP) SNP which enables digestion of lactose in adulthood was used as genetic instrument. Intake of milk was first regressed on rs4988235 in a linear regression model. Next, associations of genetically predicted milk consumption with stroke and CHD were estimated using Prentice-weighted Cox regression. Gene-outcome analysis included 777 024 participants (50 804 cases) from MEGASTROKE (including EPIC-CVD), UK Biobank and EPIC-NL for stroke, and 483 966 participants (61 612 cases) from CARDIoGRAM, UK Biobank, EPIC-CVD and EPIC-NL for CHD. In IV analyses, each additional LP allele was associated with a higher intake of milk in EPIC-CVD (beta = 13 center dot 7 g/d; 95 % CI 8 center dot 4, 19 center dot 1) and EPIC-NL (36 center dot 8 g/d; 95 % CI 20 center dot 0, 53 center dot 5). Genetically predicted milk intake was not associated with stroke (HR per 25 g/d 1 center dot 05; 95 % CI 0 center dot 94, 1 center dot 16) or CHD (1 center dot 02; 95 % CI 0 center dot 96, 1 center dot 08). In gene-outcome analyses, there was no association of rs4988235 with risk of stroke (OR 1 center dot 02; 95 % CI 0 center dot 99, 1 center dot 05) or CHD (OR 0 center dot 99; 95 % CI 0 center dot 95, 1 center dot 03). Current Mendelian randomisation analysis does not provide evidence for a causal inverse relationship between milk consumption and stroke or CHD risk., Netherlands Heart Foundation 2015T019, UK Research & Innovation (UKRI) Medical Research Council UK (MRC), European Commission MC_UU_12015/5, NIHR Biomedical Research Centre Cambridge: Nutrition, Diet, and Lifestyle Research Theme IS-BRC-1215-20014, European Commission LSHM_CT_2006_037197, Cancer Research UK C8221/A19170, European Commission European Commission Joint Research Centre, International Agency for Research on Cancer, Danish Cancer Society, Deutsche Krebshilfe German Cancer Research Center (DKFZ) (Germany), Federal Ministry of Education & Research (BMBF), Deutsche Krebshilfe Deutsches Krebsforschungszentrum (Germany), Fondazione AIRC per la ricerca sul cancro Consiglio Nazionale delle Ricerche (CNR), Netherlands Government Netherlands Government, World Cancer Research Fund International (WCRF), Netherlands Government, Instituto de Salud Carlos III PI13/00061 PI13/01162, Junta de Andalucia Regional Government of Asturias (Spain) Regional Government of Basque Country (Spain) Regional Government of Murcia (Spain) Regional Government of Navarra (Spain), ISCIII Health Research Funds (FEDER funds/European Regional Development Fund ERDF) (Spain) RD12/0036/0018, Swedish Cancer Society Swedish Research Council County Council of Skane (Sweden) County Council of Vasterbotten (Sweden), European Commission Framework Programme 7 HEALTH-F2-2012-279233 European Research Council (ERC) European Commission 268834, UK Research & Innovation (UKRI) Medical Research Council UK (MRC) MR/L003120/1 British Heart Foundation RG13/13/30194 RG/18/13/33946 National Institute for Health Research (Cambridge Biomedical Research Centre at the Cambridge University Hospitals NHS Foundation Trust) UK Research & Innovation (UKRI) Medical Research Council UK (MRC) 1000143 MR/M012190/1 Cancer Research UK C8221/A19170 14136 C570/A16491

Angiotensin I converting enzyme (ACE) inhibition is one of the key factors for cardiovascular disease, and inhibition of ACE activity is related to the prevention of high blood pressure. Until now, some ACE inhibitory peptides have been found in the protein hydrolysates of red algae, and most of them were derived from phycobiliproteins and rubisco. In this study, we modified the preparation method to evaluate the potential of ACE inhibitory activity from protein hydrolysate of red algaMazzaella japonicaexcept for phycobiliproteins and rubisco. As a result, we identified 11 peptides (YRD, VSEGLD, TIMPHPR, GGPAT, SSNDYPI, SRIYNVKSNG, VDAHY, CPYDWV, YGDPDHY, NLGN and DFGVPGHEP) in the hydrolysate by the reversed phase-HPLC and MALDI-TOF/MS/MS. Among them, YRD would be derived from phycoerythrin alpha-subunit. However, the others would be from other proteins encoded in chloroplast or nuclear genomes. This study revealed that not only phycobiliproteins and rubisco but also the other proteins in red algae have the potential for the source of ACE inhibitory peptide.

Added sugar intake has been associated with several health issues, but few studies have examined its association with overall diet quality. We aimed at examining the association between added sugar intake and overall diet quality in Finnish adults. Associations between added sugar intake and sociodemographic factors, lifestyle factors, and BMI were also explored. Our data comprised 5094 adults residing in Finland who participated in the National FinHealth 2017 Study. Dietary intake was assessed by a validated FFQ. Food consumption and nutrient intakes were calculated using the Finnish national food composition database. Added sugar intake was estimated based on food categorisation and identifying naturally occurring sugar sources. Overall diet quality was assessed by the modified Baltic Sea Diet Score. The average added sugar intake was 7·6 E % in women and 8·3 E % in men in this study population. Added sugar intake was inversely associated with education (P = 0·03 women; P = 0·001 men), physical activity (P < 0·0001), and BMI in men (P = 0·003), and directly with smoking (P = 0·002 women; P < 0·0001 men). Added sugar intake was inversely associated with overall diet quality in both sexes (P < 0·0001). No interactions were found except for men’s physical activity subgroups, the inverse association being stronger among active men than moderately active or inactive men (Pfor interaction = 0·005). Our findings suggest that high added sugar intake is associated with several unhealthy dietary and lifestyle habits, including poor-quality diets, smoking and leisure-time inactivity in Finnish adults. Efforts to improve diet quality should consider added sugar intake equally in the whole population.

International audience; Most lipids in our diet come under the form of triacylglycerols that are often redispersed and stabilized by surfactants in processed foods. In plant however, lipid assemblies constitute interesting sources of natural bioactive and functional ingredients. In most photosynthetic sources, polar lipids rich in ω3 fatty acids are concentrated. The objective of this review is to summarize all the knowledge about the physico-chemical composition, digestive behavior and oxidative stability of plant polar lipid assemblies to emphasize their potential as functional ingredients in human diet and their potentialities to substitute artificial surfactants/antioxidants. The specific composition of plant membrane assemblies is detailed, including plasma membranes, oil bodies, and chloroplast; emphasizing its concentration in phospholipids, galactolipids, peculiar proteins, and phenolic compounds. These molecular species are hydrolyzed by specific digestive enzymes in the human gastrointestinal tract and reduced the hydrolysis of triacylglycerols and their subsequent absorption. Galactolipids specifically can activate ileal break and intrinsically present an antioxidant (AO) activity and metal chelating activity. In addition, their natural association with phenolic compounds and their physical state (Lα state of digalactosyldiacylglycerols) in membrane assemblies can enhance their stability to oxidation. All these elements make plant membrane molecules and assemblies very promising components with a wide range of potential applications to vectorize ω3 polyunsaturated fatty acids, and equilibrate human diet.

Grape processing by-products (particularly grape pomace) are known to contain high amounts of phenolic compounds. To improve the extraction of phenols from this by-product, it is necessary to develop a method and set and model optimal conditions for their extraction. By applying the design of experiments (DoE) approach, optimal experimental factors of Ultrasound-assisted extraction (USAE) were determined to obtain grape pomace extracts with a satisfactory yield of phenols anthocyanins, as well as extracts with high antioxidant capacity using reagents approved in the food industry. Initial method optimization covered two experimental factors: solvent concentration and the weight ratio of the sample and solvent using fixed USAE conditions from literature. For the final method optimization, the three investigated experimental factors were: pH value, the temperature of extraction, and extraction time. The optimal experimental conditions for the development of the method were 55% ethanol, sample/solvent ratio 1:40, pH 4.5, T 55 °C, and 30 min. Depending on the primary goal of the extraction process (the antioxidant activity, total phenolic content, content of individual phenols, or content of individual anthocyanins), these parameters can easily be modified to obtain the desired recovery. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-021-05317-9.

Changes in egg yolk physical structure, induced by thermal processing at temperatures between 65 – 85 °C, significantly correlate to alterations in lipid bioaccessibility measured using a multi-compartment, in-vitro gastrointestinal digestion system (TIM-1). The cumulative free fatty acid (FFA) bioaccessibility fits a shifted logistic model and obtains bioaccessibility parameters, including maximum bioaccessibility, induction time, and the rate constant at each cook temperature. FFA bioaccessibility decreased from 25 – 29% for raw yolks compared to 20 – 24% for eggs cooked to 85 °C, and the induction time increased significantly from 138 – 156 min for raw yolks compared to 158 – 184 min for 85 °C cooked yolks. Lipid bioaccessibility negatively correlates to storage modulus (G′) and protein intermolecular β-sheets content; while, peak enthalpy and native protein content positively correlate with lipid bioaccessibility.

Preterm infants are deficient in long-chain polyunsaturated fatty acids, especially docosahexaenoic acid (DHA), a fatty acid (FA) associated with an increase in bronchopulmonary dysplasia (BPD). In two previous randomized control trials, DHA supplementation did not reduce the risk of BPD. We examined the breast milk FA profile, collected 14 days after birth, of mothers who delivered before 29 weeks of gestation and who were supplemented with DHA-rich algae oil or a placebo within 72 h after birth as part of the MOBYDIck trial. Milk FA were analyzed by gas chromatography. The total amount of FA (mg/mL) was similar in both groups but the supplementation increased DHA (expressed as % of total FA, mean ± SD, treatment vs placebo, 0.95 ± 0.44% vs 0.34 ± 0.20%; P

Background: Observed associations of high-protein diets with changes in insulin resistance are inconclusive.Objectives: We aimed to assess associations of changes in both reported and estimated protein (PRep; PEst) and energy intake (EIRep; EIEst) with changes in HOMA-IR, glycated hemoglobin (HbA1c), and BMI (in kg/m2), in 1822 decreasing to 833 adults (week 156) with overweight and prediabetes, during the 3-y PREVIEW (PREVention of diabetes through lifestyle intervention and population studies In Europe and around the World) study on weight-loss maintenance. Eating behavior and measurement errors (MEs) of dietary intake were assessed. Thus, observational post hoc analyses were applied.Methods: Associations of changes in EIEst, EIRep, PEst, and PRep with changes in HOMA-IR, HbA1c, and BMI were determined by linear mixed-model analysis in 2 arms [high-protein-low-glycemic-index (GI) diet and moderate-protein-moderate-GI diet] of the PREVIEW study. EIEst was derived from energy requirement: total energy expenditure = basal metabolic rate × physical activity level; PEst from urinary nitrogen, and urea. MEs were calculated as [(EIEst - EIRep)/EIEst] × 100% and [(PRep - PEst)/PEst] × 100%. Eating behavior was determined using the Three Factor Eating Questionnaire, examining cognitive dietary restraint, disinhibition, and hunger.Results: Increases in PEst and PRep and decreases in EIEst and EIRep were associated with decreases in BMI, but not independently with decreases in HOMA-IR. Increases in PEst and PRep were associated with decreases in HbA1c. PRep and EIRep showed larger changes and stronger associations than PEst and EIEst. Mean ± SD MEs of EIRep and PRep were 38% ± 9% and 14% ± 4%, respectively; ME changes in EIRep and En% PRep were positively associated with changes in BMI and cognitive dietary restraint and inversely with disinhibition and hunger.Conclusions: During weight-loss maintenance in adults with prediabetes, increase in protein intake and decrease in energy intake were not associated with decrease in HOMA-IR beyond associations with decrease in BMI. Increases in PEst and PRep were associated with decrease in HbA1c.This trial was registered at clinicaltrials.gov as NCT01777893.

14 Pág. Departamento de Tecnología de Alimentos​​, Background: Anthocyanins are a major class of plant phenolic pigments, responsible for the red, purple or blue color of leaves, flowers, tubers, fruits and certain vegetables. They are considered the largest and most important group of water-soluble pigments in nature and have been described to have multiple health-promoting properties. However, the bioavailability of anthocyanins is reportedly extremely low, affected by factors inherent to the molecule's characteristics, as well as by the effect of food processing, transformations during the digestive process and their levels in fruits. Scope and approach: This review aims to discuss current knowledge regarding the effects of technological processes used in the food industry on the stability, bioavailability and biological effect of anthocyanins. In addition, a review of new trends in the improvement of anthocyanin production in plants is presented, which outlines what has been reported about genes involved in the regulation and its expression. Key findings and conclusions: The alterations that anthocyanins suffer, which can affect their bioavailability and biological effects, do not take place solely during the digestion process, caused mainly by pH and intrinsic and bacterial enzymes, but also during the different processing methods that food-containing anthocyanins can undergo. Factors such as thermal and non-thermal processing, storage, oxidative degradation and encapsulation systems have been shown to closely influence anthocyanins' stability and biological effects. In recent times, genetic manipulation aiming at upregulating the gene expression of metabolic pathways has been used to improve fruit quality and anthocyanin content in plant foods, and may also contribute towards counteracting some of the indicated limitations., This work was supported by the Universidad de Las Américas (UDLA) (grant number AGR.JMA.20.05). The GIP-USAL is grateful to the Spanish Government for the funding received through the grants with reference nos. AGL2015-64522-C2 and PDI2019-106167RB-100. The authors also would like to thank Ms Helen Pugh for her extensive proof-reading of the manuscript.

Background Human milk is a rich source of human milk oligosaccharides (HMOs) and bacteria. It is unclear how these components interact within the breast microenvironment. Objectives The objectives were first, to investigate the association between maternal characteristics and HMOs, and second, to assess the association between HMOs and microbial community composition and predicted function in milk from women with high rates of gestational glucose intolerance. Methods This was an exploratory analysis of a previously completed prospective cohort study (NCT01405547) where milk samples (n = 107) were collected at 3 mo postpartum. Milk microbiota composition was analyzed by V4-16S ribosomal RNA gene sequencing and HMOs by rapid high-throughput HPLC. Data were stratified and analyzed by maternal secretor status phenotype and associations between HMOs and microbiota were determined using linear regression models (ɑ-diversity), Adonis (B-diversity), Poisson regression models (differential abundance), and general linear models (predicted microbial function). Results Prepregnancy BMI, race, and frequency of direct breastfeeding, but not gestational glucose intolerance, were found to be significantly associated with a number of HMOs among secretors and non-secretors. Fucosyllacto-N-hexaose was negatively associated with microbial richness (Chao1) among secretors [B-estimate (SE): −9.3 × 102 (3.4 × 102); P = 0.0082] and difucosyllacto-N-hexaose was negatively associated with microbiota diversity (Shannon index) [−1.7 (0.78); P = 0.029] among secretors. Lacto-N-neotetraose (LNnT) was associated with both microbial B-diversity (weighted UniFrac R2 = 0.040, P = 0.036) and KEGG ortholog B-diversity (Bray-Curtis R2 = 0.039, P = 0.043) in secretors. Additionally, difucosyllactose in secretors and disialyllacto-N-hexaose and LNnT in non-secretors were associated with enrichment of predicted microbial genes encoding for metabolism- and infection-related pathways (P-false discovery rate

Vitamin E comprises a group of vitamers that includes tocopherols and tocotrienols. They occur in four homologues according to the number and position of methyl groups attached to the chromanol ring. Vitamin E, a liposoluble antioxidant, may participate as an adjuvant in the prevention and treatment of cardiovascular, neurological, and aging-related diseases. Furthermore, vitamin E has applications in the food industry as a natural additive. In this contribution, the most recent information on the dietary sources of vitamin E, including common, novel, and unexplored sources, is presented. Common edible oils, such as those of corn, olive, palm, rice bran, and peanut, represent the most prominent sources of vitamin E. However, specialty and underutilized oils such as those obtained from tree nuts, fruit seeds, and by-products, emerge as novel sources of this important micronutrient. Complementary studies should examine the tocotrienol content of vitamin E dietary sources to better understand the different biological functions of these vitamers.

Background The consumption of edible flowers has increased in recent years because of their wide use in gastronomy as a decorative element or as an ingredient in dishes. In addition to influencing texture, taste or appearance, flowers are rich in bioactive compounds. Scope and approach This review focuses on the composition and nutritional features of edible flowers and their extracts, and their health benefits related to cardiovascular diseases, cancer, neurological diseases, diabetes, obesity, in addition to their hepatoprotective and microbicidal effects. The mechanisms though which some of them exert their effects and the specific compounds associated with these effects have also been addressed. Key findings and conclusions Edible flowers have a high content in phenolic compounds and a high antioxidant capacity, property that confers positive effects on oxidative stress-related diseases. Some extracts based on edible flowers exert hepato-, neuro- or cardioprotective actions. Anticancer properties, improvements in metabolic disorders and microbiocidal effects even in multidrug-resistant bacteria have also been attributed to some edible flowers or their extracts. Most of the studies have been performed in vitro, so further assays in in vivo models are needed. Additionally, it would be important to elucidate the mechanisms by which these observed effects are performed. In conclusion, edible flowers could be used as a new approach for the development of nutraceutical products or functional foods.

Funding European Commission (DG-SANCO) , the International Agency for Research on Cancer (IARC) , MRC Early Career Fellowship (MR/M501669/1) ., Background Unhealthy diets, the rise of non-communicable diseases, and the declining health of the planet are highly intertwined, where food production and consumption are major drivers of increases in greenhouse gas emissions, substantial land use, and adverse health such as cancer and mortality. To assess the potential co-benefits from shifting to more sustainable diets, we aimed to investigate the associations of dietary greenhouse gas emissions and land use with all-cause and cause-specific mortality and cancer incidence rates. Methods Using data from 443 991 participants in the European Prospective Investigation into Cancer and Nutrition (EPIC) study, a multicentre prospective cohort, we estimated associations between dietary contributions to greenhouse gas emissions and land use and all-cause and cause-specific mortality and incident cancers using Cox proportional hazards regression models. The main exposures were modelled as quartiles. Co-benefits, encompassing the potential effects of alternative diets on all-cause mortality and cancer and potential reductions in greenhouse gas emissions and land use, were estimated with counterfactual attributable fraction intervention models, simulating potential effects of dietary shifts based on the EAT–Lancet reference diet. Findings In the pooled analysis, there was an association between levels of dietary greenhouse gas emissions and allcause mortality (adjusted hazard ratio [HR] 1·13 [95% CI 1·10–1·16]) and between land use and all-cause mortality (1·18 [1·15–1·21]) when comparing the fourth quartile to the first quartile. Similar associations were observed for cause-specific mortality. Associations were also observed between all-cause cancer incidence rates and greenhouse gas emissions, when comparing the fourth quartile to the first quartile (adjusted HR 1·11 [95% CI 1·09–1·14]) and between all-cause cancer incidence rates and land use (1·13 [1·10–1·15]); however, estimates differed by cancer type. Through counterfactual attributable fraction modelling of shifts in levels of adherence to the EAT–Lancet diet, we estimated that up to 19–63% of deaths and up to 10–39% of cancers could be prevented, in a 20-year risk period, by different levels of adherence to the EAT–Lancet reference diet. Additionally, switching from lower adherence to the EAT–Lancet reference diet to higher adherence could potentially reduce food-associated greenhouse gas emissions up to 50% and land use up to 62%. Interpretation Our results indicate that shifts towards universally sustainable diets could lead to co-benefits, such as minimising diet-related greenhouse gas emissions and land use, reducing the environmental footprint, aiding in climate change mitigation, and improving population health., European Commission European Commission Joint Research Centre, World Health Organization, UK Research & Innovation (UKRI) Medical Research Council UK (MRC) MR/M501669/1

Background Both Chili pepper (CP) and Sichuan pepper (SP) have long been used for culinary purposes throughout Asia. It is well known CP and SP are well accompanied in Sichuan Cuisine, producing a typical pungent sensation. In recent decades, increasing evidences suggest a series of health benefits and pharmacological effects are associated to the two peppers. Now, a systematic comparison of structural and bioactivities diversity of bioactive ingredients from edible parts of two peppers are necessary to address their future application. Scope and approach Bioactive composition, organoleptic property as well as pharmacological activity in cellular, animal, and human subjects are compared between SP (pericarps and leaves) and CP (fruits). Key findings and conclusions Both SP and CP are rich in alklyamides, polyphenols, and odorants but their structures are greatly variable. Carotenoids are primarily identified in CP but rather in SP, whereas coumarins are the specific ingredients in SP as compared with CP. Pungent sensations evoked by capsainoids and sanshools are obvious distinct, which is attributed to different mechanisms of interaction with membrane ion channels. Due to these bioactives, especially for capsaicin and hydroxyl-α-sanshool, extracts and purified compounds of CP and SP presented attenuation effects against pain, obesity and hyperlipidemia, diabetes, atherosclerosis, gastrointestinal disorder, tumors, and neurodegenerative diseases even though large-scale and well-designed clinical trials are highly needed. However, more approaches should be conducted to overcome side effects of capsaicin during clinical application. Also, the pharmacological interaction among bioactives in two peppers should be further verified in physiological condition.

BACKGROUND Recent investigations have proposed that sesame and canola oils might affect body fat distribution. The present study aimed to examine the effects of sesame, canola and sesame-canola (a blend of sesame and canola oils) oils on body weight and composition in adults with type 2 diabetes mellitus in the context of a randomized, triple-blind, three-way, cross-over clinical trial. RESULTS Eligible participants were randomized to replace their regular dietary oil with sesame oil (SO), canola oil (CO) and sesame-canola oil (SCO) (with 40% SO and 60% CO). Treatment periods lasted 9 weeks and were separated by 4-week wash-out periods. Body weight and composition were measured at the beginning, in the middle and at the end of each intervention phase. In total, 93 participants completed the study. After adjustment for confounders, within-period changes were observed following SO and CO intake for body weight (0.34 ± 0.16 kg and 0.33 ± 0.17 kg) and visceral fat (0.13 ± 0.06% and 0.13 ± 0.05%, P

This study assessed the prevalence and predictors of not eating lunch on school days among Canadian children using dietary data from the 2015 Canadian Community Health Survey- Nutrition (n = 2,991 children aged 6���17 years). On a given school day, more than 1 in 20 students reported eating no lunch. Students were more likely to miss lunch if they were older, lived in a food insecure household, or smoked. Sex, ethnicity, income and weight status were not associated with lunch consumption. Future research is needed to fully understand the frequency, causes and consequences of missing lunch on school days in Canada.