Suchergebnisse

The negative effects of trans fatty acids and saturated fatty acids in food have been widely discussed and this has led to progressive changes in the legislation of many countries. The use of structuring agents or crystallization modifiers, as specific triacylglycerol and minor lipids have been indicated as the only viable alternative for obtaining low saturated fats with properties which are compatible with food application. In this context, phytosterols, natural products with hypocholesterolemic action, and hard fat-crystallization modulators, present a new option for structuring lipid matrices. This work characterized the effects of fully hydrogenated soybean oil and free phytosterols on the physical properties and crystallization behavior of palm oil and canola oil blends for the development of zero trans-fat bases with low levels of saturated fatty acids. The systems were evaluated for chemical composition, atherogenic index, solid fat profiles, microstructure, consistency, thermal behavior and polymorphism. ; Fitosteroles libres dispersos como agentes estructurantes en sistemas lipídicos reducidos en grasa saturada. Los efectos negativos de los ácidos grasos trans y los ácidos grasos saturados en los alimentos ha llevado a cambios progresivos en la legislación de muchos países. Se ha indicado que el uso de agentes estructurantes o modificadores de la cristalización, como triacilgliceroles específicos y componentes lipídicos menores, es la única alternativa viable para obtener grasas bajas saturadas que tienen propiedades compatibles con su aplicación en alimentos. En este contexto, los fitosteroles, productos naturales con acción hipocolesterolémica y moduladores de cristalización de la grasa saturada, se presentan como una reciente opción para estructurar matrices lipídicas. En este trabajo se realizó una caracterización del aceite de soja totalmente hidrogenado y fitoesteroles libres sobre las propiedades físicas y el comportamiento de cristalización de mezclas de aceite de palma/aceite de canola para el desarrollo de bases de grasas cero-trans con bajos niveles de ácidos grasos saturados. Seevaluó la composición química, el índice aterogénico, el perfil de grasa sólida, la microestructura, consistencia, y el comportamiento térmico y polimorfismo.

Dissertação de mestrado em Saúde Pública, apresentada à Escola Nacional de Saúde Pública da Universiade Nova de Lisboa, 2017. ; Coorientadora Maria da Graça Dias; Departamento de Alimentação e Nutrição do INSA. ; Introduction: The amount of sodium, sugar and saturated fat in foods, when consumed in excess can lead to an unhealthy diet, and ultimately, risk for Noncommunicable diseases (NCDs). The processing of food contributes to the overconsumption of these nutrients. Objectives: To determine the characteristics of distribution for sodium, sugar and/or saturated fat in the commonly consumed food products of cheese, bread, and ready-to-eat breakfast cereal (RTEBC) and to compare across countries. Methods: For the countries of Belgium, Norway, Poland, Portugal, Serbia and Sweden, a convenience sample of cheese, bread and RTEBC was gathered from each country´s national food composition table, made available through the online databases of EuroFIR´s FoodEXplorer, Matveretabellen, Nubel and PortFIR. Amounts of sodium, sugar and saturated fat were registered. After descriptive statistics, Mann-Whitley U or Kruskal-Wallis tests (with multiple comparison, if necessary) were applied to determine statistical differences across countries. Results: For the cheese group and saturated fat, Belgium presented a distribution statistically different from Portugal and Sweden (p<0.01). Norway´s distribution was significantly different from Portugal (p<0.05). Highest distribution levels were in Belgium, lowest in Portugal. For the bread group and sodium, Norway´s distribution was significantly different from Poland, Belgium and Serbia (p<0.001); Portugal´s from Belgium and Serbia (p<0.05); and Sweden´s from Belgium and Serbia (p<0.01). Lowest medians were Portugal (290 mg/100 g), Norway (316 mg/100 g) and Sweden (354 mg/100 g); highest were Belgium (498 mg/100 g) and Serbia (510 mg/100 g). In RTEBC samples and sugar, there is evidence that distributions are not equal across countries (p<0.05). Lowest median was Serbia (6 g/100 g); highest was Belgium (21.8 g /100 g). Conclusion: In general, saturated fat in cheese, sodium in bread and sugar in RTEBC are significantly different in Belgium, Norway, Poland, Portugal, Serbia and Sweden. Further investigation is needed to determine how much these variations contribute to excess intake. Comparison of nutrient amounts in similar foods across countries provides an opportunity to explore differences in food composition, regional products, food legislation and other forms of healthy product promotion in order to benefit consumers. ; Introdução: A quantidade de sódio, açúcar e gorduras saturadas nos alimentos, quando consumidos em excesso, pode levar a uma dieta não saudável e, em última instância, aumentar o risco de doenças não transmissíveis (DNTs). O processamento dos alimentos contribui para o excesso de consumo desses nutrientes. Objetivos: Determinar as características da distribuição de sódio, açúcar e/ou gorduras saturadas em produtos alimentares comumente consumidos, queijo, pão e cereais de pequeno- almoço prontos a comer (RTEBC) e comparar entre países. Métodos: Para os países Bélgica, Noruega, Polónia, Portugal, Sérvia e Suécia, amostras de conveniência de queijo, pão e RTEBC foram recolhidas das respetivas tabelas da composição de alimentos , disponibilizadas através das plataformas de bases de dados on-line EuroFIR (FoodEXplorer), Matveretabellen, Nubel e PortFIR. Registaram os teores de sódio, açúcar e gorduras saturadas dos alimentos que constituíam as amostras. Após a estatística descritiva, os testes de Mann-Whitley-U ou Kruskal-Wallis foram aplicados (com comparação múltipla, se for necessário) para determinar as diferenças estatísticas entre os países. Resultados: Para o grupo do queijo e gorduras saturadas, a Bélgica apresentou uma distribuição estatisticamente diferente de Portugal e da Suécia (p <0,01). A distribuição da Noruega foi significativamente diferente de Portugal (p <0,05). O nível mais elevado da distribuição foi na Bélgica, o mais baixo em Portugal. Para o grupo do pão e sódio, a distribuição da Noruega foi significativamente diferente da Polónia, Bélgica e Sérvia (p <0,001); a de Portugal da Bélgica e da Sérvia (p <0,05); e a da Suécia da Bélgica e da Sérvia (p <0,01). As medianas mais baixas foram observadas para Portugal (290 mg/100 g), Noruega (316 mg/100 g) e Suécia (354 mg/100 g); as mais elevadas foram para a Bélgica (498 mg/100 g) e para a Sérvia (510 mg/100 g). Nas amostras de RTEBC e açúcar, há evidências de que as distribuições não são iguais em todos os países (p <0,05). A mediana mais baixa foi a Sérvia (6 g/ 100 g); a mais elevada foi para a Bélgica (21,8 g/100 g). Conclusão: Em geral a gordura saturada no queijo, o sódio no pão e o açúcar nos cereais de pequeno almoço são significativamente diferentes na Bélgica, Noruega, Polónia, Portugal, Sérvia e Suécia. É necessária uma investigação mais aprofundada para determinar o quanto essas variações contribuem para uma ingestão excessiva destes nutrientes nos diferentes países. A comparação dos teores destes nutrientes em alimentos similares nos diferentes países constitui uma oportunidade para explorar diferenças na composição de alimentos de diferentes produtos regionais e legislação alimentar e eventualmente melhorar e promover produtos mais saudáveis em benefício dos consumidores. ; N/A

ABSTRACT - Introduction: The amount of sodium, sugar and saturated fat in foods, when consumed in excess can lead to an unhealthy diet, and ultimately, risk for Noncommunicable diseases (NCDs). The processing of food contributes to the overconsumption of these nutrients. Objectives: To determine the characteristics of distribution for sodium, sugar and/or saturated fat in the commonly consumed food products of cheese, bread, and ready-to-eat breakfast cereal (RTEBC) and to compare across countries. Methods: For the countries of Belgium, Norway, Poland, Portugal, Serbia and Sweden, a convenience sample of cheese, bread and RTEBC was gathered from each country´s national food composition table, made available through the online databases of EuroFIR´s FoodEXplorer, Matveretabellen, Nubel and PortFIR. Amounts of sodium, sugar and saturated fat were registered. After descriptive statistics, Mann-Whitley U or Kruskal-Wallis tests (with multiple comparison, if necessary) were applied to determine statistical differences across countries. Results: For the cheese group and saturated fat, Belgium presented a distribution statistically different from Portugal and Sweden (p<0.01). Norway´s distribution was significantly different from Portugal (p<0.05). Highest distribution levels were in Belgium, lowest in Portugal. For the bread group and sodium, Norway´s distribution was significantly different from Poland, Belgium and Serbia (p<0.001); Portugal´s from Belgium and Serbia (p<0.05); and Sweden´s from Belgium and Serbia (p<0.01). Lowest medians were Portugal (290 mg/100 g), Norway (316 mg/100 g) and Sweden (354 mg/100 g); highest were Belgium (498 mg/100 g) and Serbia (510 mg/100 g). In RTEBC samples and sugar, there is evidence that distributions are not equal across countries (p<0.05). Lowest median was Serbia (6 g/100 g); highest was Belgium (21.8 g /100 g). Conclusion: In general, saturated fat in cheese, sodium in bread and sugar in RTEBC are significantly different in Belgium, Norway, Poland, Portugal, Serbia and Sweden. Further investigation is needed to determine how much these variations contribute to excess intake. Comparison of nutrient amounts in similar foods across countries provides an opportunity to explore differences in food composition, regional products, food legislation and other forms of healthy product promotion in order to benefit consumers. ; RESUMO - Introdução: A quantidade de sódio, açúcar e gorduras saturadas nos alimentos, quando consumidos em excesso, pode levar a uma dieta não saudável e, em última instância, aumentar o risco de doenças não transmissíveis (DNTs). O processamento dos alimentos contribui para o excesso de consumo desses nutrientes. Objetivos: Determinar as características da distribuição de sódio, açúcar e/ou gorduras saturadas em produtos alimentares comumente consumidos, queijo, pão e cereais de pequeno- almoço prontos a comer (RTEBC) e comparar entre países. Métodos: Para os países Bélgica, Noruega, Polónia, Portugal, Sérvia e Suécia, amostras de conveniência de queijo, pão e RTEBC foram recolhidas das respetivas tabelas da composição de alimentos , disponibilizadas através das plataformas de bases de dados on-line EuroFIR (FoodEXplorer), Matveretabellen, Nubel e PortFIR. Registaram os teores de sódio, açúcar e gorduras saturadas dos alimentos que constituíam as amostras. Após a estatística descritiva, os testes de Mann-Whitley-U ou Kruskal-Wallis foram aplicados (com comparação múltipla, se for necessário) para determinar as diferenças estatísticas entre os países. Resultados: Para o grupo do queijo e gorduras saturadas, a Bélgica apresentou uma distribuição estatisticamente diferente de Portugal e da Suécia (p <0,01). A distribuição da Noruega foi significativamente diferente de Portugal (p <0,05). O nível mais elevado da distribuição foi na Bélgica, o mais baixo em Portugal. Para o grupo do pão e sódio, a distribuição da Noruega foi significativamente diferente da Polónia, Bélgica e Sérvia (p <0,001); a de Portugal da Bélgica e da Sérvia (p <0,05); e a da Suécia da Bélgica e da Sérvia (p <0,01). As medianas mais baixas foram observadas para Portugal (290 mg/100 g), Noruega (316 mg/100 g) e Suécia (354 mg/100 g); as mais elevadas foram para a Bélgica (498 mg/100 g) e para a Sérvia (510 mg/100 g). Nas amostras de RTEBC e açúcar, há evidências de que as distribuições não são iguais em todos os países (p <0,05). A mediana mais baixa foi a Sérvia (6 g/ 100 g); a mais elevada foi para a Bélgica (21,8 g/100 g). Conclusão: Em geral a gordura saturada no queijo, o sódio no pão e o açúcar nos cereais de pequeno almoço são significativamente diferentes na Bélgica, Noruega, Polónia, Portugal, Sérvia e Suécia. É necessária uma investigação mais aprofundada para determinar o quanto essas variações contribuem para uma ingestão excessiva destes nutrientes nos diferentes países. A comparação dos teores destes nutrientes em alimentos similares nos diferentes países constitui uma oportunidade para explorar diferenças na composição de alimentos de diferentes produtos regionais e legislação alimentar e eventualmente melhorar e promover produtos mais saudáveis em benefício dos consumidores.

The first ever book to focus on the ecosystem functioning of old-growth forests, this exhaustive compendium contains original research by the authors and is global in scope, studying boreal forests in Canada, temperate old-growth forests, and tropical forests.

Traditional methods to assess changes in dietary intake, for example food frequency questionnaires or 24-hour dietary recalls, are often not practical: they are lengthy, expensive, and unsuitable for telephone administration. This article describes the development and evaluation of an approach to the rapid assessment of the dietary intake of nutrients of most interest in health promotion research; total fat, saturated fat, dietary fiber, and percent of calories from fat. In this validation study on 97 women, short dietary questionnaires were compared to two criterion measures of usual dietary intake, a food frequency questionnaire and the mean of two four-day diet records. Correlations between self-administered short questionnaires and four-day diet records were 0.52, 0.53, 0.61, and 0.40 for total fat, percent of calories from fat, saturated fat, and dietary fiber, respectively. These correlations are similar to those observed between food frequency questionnaires and four-day diet records, which suggests that this approach to developing and administering short dietary questionnaires may be useful in situations where more expensive and time-consuming methods of dietary assessment are not practical.

This work brings the preliminary results of saturated absorption spectroscopy of Hydrogen Cyanide gas (H13C14N), a promising optical frequency reference medium for telecommunication C-band wavelengths. We optimized the experimental system based on parameters for detection of the selected hyperfine transition in low pressure H13C14N absorption cell and observed and investigated the unwanted effect of degradation of the saturated spectroscopy signal due to H13C14N molecules permanent dipole moment. ; The work has been performed within project 17IND03 LaVA. This project 17IND03 LaVA has received funding from the EMPIR programme co-financed by the Participating States and from the European Union's Horizon 2020 research and innovation programme.

The International Life Science Institute North America and the American Society for Nutrition annual Functional Foods for Health Symposium was held 9 April 2011. Evidence that foods and their components offer health benefits beyond basic nutrition continues to captivate the interest of the scientific community, government agencies, and the general public. This paper is comprised of extended abstracts from the session and addresses issues related to emerging lipid nutrition science, including active roles of lipids in modulating physiological pathways. Identified pathways underlie the development of obesity, cognitive development, and inflammation, the latter of which is thought to relate to multiple disease processes. These data point to a new way of thinking about the role of lipids in health and disease.

This study aimed to benchmark the healthiness of the New Zealand (NZ) fast-food supply in 2020. There are currently no actions or policies in NZ regarding the composition, serving size and labeling of fast food. Data on serving size and nutrient content of products was collected from company websites and in-store visits to 27 fast-food chains. For each fast-food category and type of combo meal, medians and interquartile ranges were calculated for serving size and energy, sodium, total sugar, and saturated fat per serving. Nutrient contents/serving were benchmarked against the United Kingdom (UK) soft drinks levy sugar thresholds and targets for salt for away from home foods, the NZ daily intake guidelines for energy, sodium, and saturated fat, and the World Health Organization (WHO) recommendation for free sugars. Analyses were conducted for the 30.3% (n = 1772) of products with available nutrition information and for 176 meal combos. Most (n = 67 ; 91.8%) sugar-sweetened drinks would qualify for a UK soft drink industry levy and 47% (n = 1072) of products exceeded the relevant UK sodium target. Half of the meal combos provided at least 50.3% of the daily energy requirements and at least 88.6% of the maximum recommended intake of sodium. Fast-food products and combo meals in NZ contribute far more energy and negative nutrients to recommended daily intake targets than is optimal for good health. The NZ Government should set reformulation targets and serving size guidance to reduce the potential impact of fast- food consumption on the health of New Zealanders.