The Effects of Whole Grain High‐Amylose Maize Flour as a Source of Resistant Starch on Blood Glucose,Satiety, and Food Intake in Young Men

The objective of this study was to determine the dose response effect of whole grain high‐amylose maize (HAM) flour as a source of resistant starch (RS) on blood glucose, appetite and short‐term food intake. In a repeated‐measures crossover trial, healthy men (n = 30, 22.9 ± 0.6 y, BMI of 22.6 ± 0.3 kg/m²) were randomly assigned to consume 1 of 3 cookies once a week for 3 wk. Cookies were control (100% wheat flour), low‐dose (63% wheat flour,37% HAM flour), and high‐dose (33% wheat flour, 67% HAM flour) providing 53.5, 43.5, and 36.3 g of available carbohydrate, respectively. Ad libitum food intake was measured 120 min at a pizza meal, blood glucose and subjective appetite were measured after consumption of the cookie (0 to 120 min) and after the pizza meal (140 to 200 min). Blood glucose concentrations were lower at 30 and 45 min after high‐dose treatment, and at 120 min after both high‐ and low‐dose treatments compared to control (P < 0.05). Blood glucose AUC before the pizza meal (0 to 120 min) was 44% and 14% lower, and higher by 43% and 41% after the pizza meal (140 to 200 min) compared with control. Yet despite the higher response following the meal, cumulative AUC (0 to 200 min) was still 22% lower after the high‐dose treatment (P < 0.05). All treatments equally suppressed subjective appetite and there was no effect on food intake. In conclusion, HAM flour as a source of RS and incorporated into a cookie was associated with better glycemic control in young men.     

Short-term appetite-reducing effects of a low-fat dairy product enriched with protein and fibre

The objectives of this work were to investigate short-term appetite-reducing effects of an innovative low-fat yogurt enriched with protein (8 g/serving) and fibre (2.6–2.9 g/serving). Two studies were conducted using randomised cross-over designs. Healthy women consumed a mid-morning snack consisting of either the test or the control yogurt product (Study 1, n = 24: iso-energetic, not iso-weight conditions; Study 2, n = 121: iso-weight, not iso-energetic conditions) under laboratory conditions. Subjective appetite ratings (of hunger, fullness, desire to eat and prospective consumption) were recorded throughout the morning; sensory and hedonic ratings were also collected. In Study 2, two hours after consumption of the dairy snack, subsequent food intake at lunch was also measured. The test product reduced subjective appetite compared to the control (all ratings, P < 0.05). Energy intake at lunch was reduced by 274 kJ after the test compared to the control (P < 0.001). These two studies demonstrated that a low-fat dairy product enriched with protein and fibre can significantly reduce short-term appetite.     

Beauty or beast: Does stereotypical thinking about foods contribute to overeating?

Due to the efforts of the modern health media and food industry some foods have been praised as healthful while at the same time others have been criticized as promoters of disease and obesity. Does this categorical thinking concerning foods influence judgements of the weight-enhancing properties of foods? In the present study, a group of snack names that were shown to possess positive reputations for health (e.g., raisins) along with snack names that were more disreputable in terms of wholesomeness (e.g., potato chips) were rated in terms of their capacity to promote weight gain. The results indicated that lower-calorie-disreputable snacks were always perceived to promote greater weight gain than much higher-calorie-reputable snacks. Further, fat content rather than sugar or carbohydrate content best predicted the respondents’ ratings. The good versus bad message that we have assimilated concerning food may be contributing to our weight troubles.     

Healthy Snacks: Using Nutrient Profiling to Evaluate the Nutrient‐Density of Common Snacks in the United States

Objective: To quantify and compare the nutrient‐density of commonly consumed snacks using two nutrient‐density measures, Nutrient Rich Foods Indices 9.3 (NRF 9.3) and 15.3 (NRF 15.3). Design: Identify commonly consumed categories of snacks and individual snack foods, calculate NRF 9.3 and 15.3 scores, rank snacks by category and by individual food based on nutrient density, compare and contrast scores generated by the two NRF Indices. Main Outcome Measures: NRF 9.3 and 15.3 scores. Analysis: Averages and standard deviations of nutrient‐density scores for each snack category. Results: Vegetables and coffee/tea received the highest category scores on both indices. Cakes/cookies/pastries and sweets had the lowest category scores. NRF 9.3 scores for individual snacks ranged from –46 (soda) to 524 (coffee). NRF 15.3 scores ranged from –45 (soda) to 736 (coffee). Conclusions and Implications: If added to food labels, NRF scores could help consumers identify more nutritious choices. The differences between NRF 9.3 and 15.3 scores generated for the same foods and the limitations of these indices highlight the need for careful consideration of which nutrient‐density measure to include on food labels as well as consumer education.     

Effect of breed type,housing and feeding system on performance of growing pigs managed under organic conditions

BACKGROUND: There is a need for information on the performance and carcass quality of pigs under different organic management systems. This study compared Duroc‐sired progeny from three maternal breed types when kept either at pasture or in housing with an outdoor run and offered ad libitum concentrate either alone or with fodder beet or grass/clover silage as additional forage. RESULTS: Liveweight gain, feed intake and the proportion of forages consumed did not differ between genotypes. Carcass fatness of progeny was lowest for a ‘modern’ genotype (Camborough 12) and highest for a ‘traditional’ purebred genotype (Saddleback), with a ‘crossbred traditional’ genotype (Saddleback × Duroc) being intermediate (11.4, 14.3 and 13.4 mm P₂ respectively, standard error of mean (SEM) 0.27, P < 0.001). With a cereal‐based concentrate available ad libitum, intake of forages was low (<2% of dry matter intake). Although growth rate did not differ between housing systems, daily feed intake was greater at pasture (2.47 vs 2.22 kg meal equivalent, SEM 0.05, P < 0.001), giving poorer feed efficiency (P < 0.01). Pastured animals consumed less additional forage and had a higher killing‐out % but similar carcass fatness. CONCLUSION: For organic pig production to be financially sustainable, disadvantages arising from the genotype and/or rearing system chosen need to be offset by a market premium for the pigs produced. Copyright © 2007 Society of Chemical Industry     

Improved Diet Quality and Increased Nutrient Intakes Associated with Grape Product Consumption by U.S. Children and Adults: National Health and Nutrition Examination Survey 2003 to 2008

Fruit contributes to dietary nutrient density and consumption of fruit in several forms (whole, dried, or 100% juice) has been reported to be associated with a healthier dietary pattern. The goal of this study was to examine the associations of the consumption of grapes (including fresh grapes, raisins, and 100% grape juice) with diet quality and food group/nutrient intake. A secondary analysis of Natl. Health and Nutrition Examination Survey (NHANES) 2003 to 2008 data was conducted to compare grape consumers (GC) with nongrape consumers (NGC) among children aged 2 to 19 y (n = 9622) and adults 20+ y (n = 12251). GC were defined as those who mentioned the consumption of fresh grapes, raisins, or 100% grape juice during 1 or both 24‐h recall interviews. Compared to NGC, GC had higher Healthy Eating Index 2005 (HEI‐2005) scores and higher intakes of total and whole fruit along with lower intakes of solid fat, added sugars, and calories from solid fats, alcohol, and added sugars (SoFAAS). Among adults, GC also had higher intakes than NGC of total and dark green/orange vegetables. Among both age groups, GC had higher intake than NGC of several key nutrients including dietary fiber, vitamin A, vitamin C, calcium, magnesium, and potassium. Consumption of grape products is associated with a healthier dietary pattern and higher intake of key nutrients by both children and adults.     

The effect of brand names on flavor perception and consumption in restrained and unrestrained eaters

In an increasingly obesogenic food environment, making healthful food decisions can be difficult. Because consumers are often bombarded with excessive information about foods they often rely on simple heuristics to decide whether to purchase or consume a food. In the present study we tested females who were either restrained (n = 33) or unrestrained (n = 33) to determine whether their sensory perception and intake of a food would be affected by brand information. Participants were provided with in an ad libitum snack of cookies which was labeled with a brand typically associated with healthful snacks or a brand associated with unhealthful snacks. Results indicated that all participants rated the cookies with the healthful brand label as more satisfying and as having a better taste and flavor. Furthermore, restrained eaters consumed more of the healthful brand than the unhealthful brand, whereas unrestrained eaters’ consumption did not differ. Thus it appears that food-related beliefs do influence consumers’ intake, especially that of restrained eaters. Further research is warranted to investigate these beliefs in order to improve recommendations for healthful eating in a society facing an increased prevalence of overeating and obesity.     

Integrated community‐based growth monitoring and vegetable gardens focusing on crops rich in β‐carotene: Project evaluation in a rural community in the Eastern Cape,South Africa

BACKGROUND: Cultivation in β‐carotene vegetables was promoted in a crop‐based intervention in Lusikisiki, Eastern Cape, South Africa. The project also included nutrition education and community‐based growth monitoring, and focused on technology transfer and mobilisation of local organisations. Three years after initiation of the project, participating (n = 219) and non‐participating (n = 223) households were compared in terms of child morbidity, nutritional knowledge, dietary intake and gardening practices. RESULTS: Compared to control households, more caregivers from project households thought that yellow fruit and vegetables were good for their children (73% vs. 45%; P < 0.001), were familiar with the term ‘vitamin A’ (89% vs. 63%; P < 0.001), knew that vitamin A is a nutrient in food (83% vs. 53%; P < 0.001), and could name three food sources rich in vitamin A (56% vs. 27%; P < 0.001). Fewer 1–5‐year‐old children in the project households reportedly experienced vomiting (6% vs. 13%; P = 0.012), fever (30% vs. 42%; P = 0.008), sores on the skin (6% vs. 19%; P < 0.001), continuous runny nose (20% vs. 33%; P = 0.002), diarrhoea (2% vs. 7%; P = 0.026) and poor appetite (7% vs. 14%; P = 0.016). Children from project households consumed carrot (P = 0.008), butternut (P = 0.002), spinach (P = 0.004) and orange‐fleshed sweetpotato (P = 0.028) more frequently than children from control households. CONCLUSION: The agricultural intervention, combined with nutrition education and community‐based growth monitoring, showed a favourable effect on child morbidity, nutritional knowledge and dietary intake of β‐carotene‐rich vegetables. Agricultural interventions can therefore contribute significantly towards nutritional outcomes. Copyright © 2008 Society of Chemical Industry     

Acrylamide levels and dietary exposure from foods in the United States,an update based on 2011-2015 data

ABSTRACT

Acrylamide is a contaminant that can form in certain plant-based foods during high-temperature cooking. From 2011–2015, the Food and Drug Administration conducted extensive sampling and analyses of acrylamide in foods, as a follow-up to surveys from 2002–2006. We compared acrylamide occurrence data and exposure estimates based on 2011–2015 data with data and exposure estimates from 2002–2006. Acrylamide levels in selected food categories generally did not decrease significantly in 2011–2015 compared with 2002–2006. However, significant decreases in acrylamide concentrations were observed for potato chips and crackers, which may be related to the availability and use of mitigation techniques for reducing acrylamide in foods. Mean dietary intake for those 2 years and older based on 2011–2015 data was 0.36 µg/kg bw/day, comparable to the 0.44 µg/kg bw/day reported by FDA in 2006. French fries and potato products, breakfast cereal, cookies, potato chips, and crackers continue to be the greatest contributors to dietary intake of acrylamide. Infant snack foods were identified as an important contributor to acrylamide intake relative to infant jarred foods. The continued presence of acrylamide in food suggests that manufacturers and governments should continue to pursue efforts to reduce acrylamide in foods that are important contributors to acrylamide intake.     

Chemical composition and physical properties of extruded snacks containing crab‐processing by‐product

The crab‐processing industries generate millions of pounds of by‐product annually, which results in a loss of edible product and presents a considerable waste disposal problem. The purpose of this research was to investigate the use of crab‐processing by‐product (CB) in the development of a calcium‐rich expanded snack. The specific objectives were to examine the effects of type of CB (wet or dry), feed composition and screw speed (150 or 250 rpm) on selected properties of extruded snacks. Product formulations consisting of 0–400 g kg^?1 CB combined with corn meal and potato flakes were processed in a twin‐screw extruder. The resulting extrudates were analysed for proximate and mineral (calcium, sodium) composition, pH, water activity (a_w), total plate count, bulk density, expansion ratio and colour. Both CB type and level of incorporation had significant effects (P < 0.05) on the calcium content, expansion ratio, bulk density and pH of the extrudates. Increasing the CB level resulted in increased calcium content (from 5.1 to 52.4 mg g^?1) and pH (from 6.1 to 8.8). Screw speed had no significant effects (P > 0.05) on expansion ratio and bulk density. A high processing temperature (157 °C) and low a_w resulted in undetectable microbial growth on the extrudates. This research demonstrates that ground crab‐processing by‐product can be successfully incorporated into an expanded snack product. Further research will evaluate consumer response to this novel value‐added product. Copyright © 2003 Society of Chemical Industry     

General parenting and mothers’ snack giving behavior to their children aged 2–7

The increasing intake of energy-dense snacks among children is one of the contributing factors to childhood overweight. To understand children’s snacking habits, snack choices of parents are essential to take into account. General parenting is one of the important factors that can influence the development of healthy eating patterns and weight status among children. Therefore, this study aims to explore how the key constructs of general parenting (nurturance, structure, behavioral control, overprotection and coercive control) relate to mothers’ snack choice for their children aged 2–7 years. The Dutch version of the validated Comprehensive General Parenting Questionnaire (CGPQ) was used to assess the key constructs of general parenting. An extensive, 13-day diary study with 136 Dutch mothers was used to measure the snacks mothers provided their children aged 2–4 years and 5–7 years. For both groups of mothers in our sample, differences were found on the scores of coercive control and overprotection. No differences between the mothers were present on the key constructs behavioral control, nurturance, and structure. Results give a first indication that more mothers who scored relatively higher on coercive control provided unhealthy products, like candy and cookies, and fewer mothers provided vegetables, compared to mothers who scored lower on coercive control. A higher score on coercive control combined with a higher score on overprotection was associated with fewer mothers providing unhealthy products like cookies and candies.     

Healthy snacking in the school environment: Exploring children and mothers' perspective using projective techniques

Snacks consumed at school are an important source of energy and nutrients in children's diets. Understanding the factors that underlie children and mothers' choices of school snacks can contribute to the development of strategies to promote healthier eating patterns. In this context, the aims of the present work were: i) to explore children's conceptualization of school snacking, and ii) to identify children and mothers' perceived barriers and facilitators to healthy snacking in the school environment. Two studies with 518 children and 1183 mothers were carried out. In Study 1, children (n = 255) were asked to draw a child eating a snack at school. In Study 2, five incomplete dialogues about school snacks were presented to participants (263 children and 1183 mothers), who had to complete them using their own words. Data were analyzed using content analysis. The drawings showed that school snacking frequently occurs during the recess while children do other activities, such as playing football or other games. Fruit, sandwiches, cookies and juices were the foods and beverages most frequently included in the drawings. Responses to the dialogues enabled the identification of barriers to healthy snacking in the school environment, which were related to children's positive hedonic reaction towards unhealthy foods, the sales of unhealthy products in the school canteen, lack of time to prepare home-made snacks and mothers' perception that children can eat unhealthy snacks once in a while. In addition, the existence of a school snacking policy was mentioned as a facilitator for healthy snacking. Potential additional actions to promote healthy snacking habits in the school environment were identified.     

Valorisation of grape pomace (cv. Muscat) for development of functional cookies

Fruit juice industries and wineries generate considerable amount of grape pomace as waste from fresh grapes. However, the nutritional assets of grape pomace that include antioxidants, mainly polyphenols, should not be neglected, and be further processed in developing food supplements. In this study, grape pomace (cv. Muscat) was found to be indeed nutrient-rich. This pomace was subsequently employed in development of grape pomace cookies, as a functional snack. The characterisation of the grape pomace cookies delineated their healthfulness in terms of antioxidant potential, and storability in terms of higher shelf life, at 6% w/w in cookie dough. The present study highlights the importance of utilising a wasted bioresource in adding functional value to a common food that otherwise is only a fat-rich snack.     

Liking and consumption of high-fiber snacks in preschool-age children

Increased consumption of fiber has been associated with better diet quality and lower risk for chronic diseases. Most preschool-age children in the US do not meet the recommended intake level of fiber, however, many daycare administrators struggle with the decision to provide high-fiber foods because children may not eat them. This study was a prospective community-based trial designed to explore whether children would like and eat high-fiber snacks that were served at daycare. We provided novel high-fiber snack foods to 2-5 year olds participating in two day-care centers (n = 41). Overall liking ratings were obtained using a three-level age-appropriate likert-scale. Snack consumption was measured using the plate-waste method. Results showed that children consumed normal amounts of energy from snacks. There was no association between mean energy consumed from snacks in the groups of children who liked and those who were neutral or did not like the snack, indicating that liking did not influence consumption or that intakes did not vary enough between the two groups to detect a significant difference. The implication of our study is that fiber intake in young children could potentially be increased by serving high-fiber snacks at daycare centers.     

Antioxidant potential and quality characteristics of Mediterranean fruit‐based extruded snacks

‘Mediterranean snacks’ (dried fruits and nuts as principal ingredients), a little known food product with a high nutritional value, might be considered a good alternative for consumers looking for healthy snacks. The aim of this research was to determine the physicochemical properties and nutritional value of this type of food stuff (traditionally called ‘fruit cakes’ in Mediterranean countries) and to evaluate their phenolic content and antioxidant activity. All the fruit‐based extruded snacks studied are shelf‐stable at room temperature (because of their pH and water activity values). The final product has a low moisture (<32%) and high sugar content (>30%), the only sugars being those naturally present in the food. All the fruit‐based extruded snacks had a dietary fibre content higher than 10% (high‐fibre foods). Date extruded snack and apricot extruded snack showed the highest total phenolic and flavonoid content and also the highest antioxidant activity as determined by the DPPH and FRAP methods.     

Inhibition of lipid oxidation in fried chips and cookies by Majorana syriaca

This study evaluates the antioxidant effectiveness of a natural extract obtained from Majorana syriaca in fried and baked foods. Majorana syriaca was extracted with ethyl acetate (yield 129 g kg^?1, dry basis) and the extract was added to refined corn oil at a concentration of 500 ppm. The oil was used in deep frying of potato chips at 185 °C and in making baked cookies. Potato chips and cookies were further subjected to accelerated oxidation at 70 °C. The protection of the frying oil was moderate as indicated by the polar content and conjugated dienes (CD) measurements, however, a remarkable improvement of the oxidative stability of the fried chips was observed through the decrease of peroxide value (PV) and CD by 59–72% and 51–79%, respectively, compared to samples with no additive. Also, the PV and CD of cookies decreased by 79% and 72%, respectively.     

Effect of Camelina sativa expeller cake on performance and meat quality of broilers

The experiment was conducted to measure the effects of Camelina sativa expeller on the performance of broiler chickens and on the sensory quality and fatty acid composition of broiler meat. One‐day‐old broiler chickens were randomly allocated to the three dietary treatments which lasted 37 days. Experimental diets contained 0, 5 or 10% C. sativa expeller. Feed and water were offered ad libitum. The birds were weighed at the beginning, at 14 days and at the end of the trial at 37 days. Feed intake was recorded between weighings. C. sativa expeller reduced the growth of the birds linearly (P < 0.001). It also depressed their feed intake and feed conversion ratio during the starter phase (1–14 days). C. sativa did not cause any significant enlargement of the thyroid gland, nor were any liver lesions observed. Feeding of C. sativa significantly (P < 0.001) increased the omega‐3 fatty acid level in broiler meat. This was mainly due to an increase in α‐linolenic acid (18:3, n‐3). Feeding did not seem to have any adverse effect on the sensory quality of broiler meat. Meat from female broilers produced by feeding 5% C. sativa in the diet was significantly (P = 0.02) more tender than meat produced by feeding 10% C. sativa. Copyright © 2007 Society of Chemical Industry     

Determination of acrylamide in Thai-conventional snacks from Nong Mon market,Chonburi using GC-MS technique

Acrylamide in Thai-conventional snacks was analysed by GC/MS with a linear response ranged of 5–50?µg and r ^2?>?0.99. The limit of detection (s/n?=?(3) and limit of quantification (s/n?=?10) were 4 and 15?µg?kg^?1, respectively, and RSD?<?2%. Acrylamide in 19 food samples ranged from <15?µg?kg^?1 to 1.26?mg?kg^?1 with highest concentrations in Kanom Jak. Moderate levels (150–500?µg?kg^?1) were detected mostly in deep-fried products, especially sweet potato and taro crisps, Kanom Kai Hong, banana fritters, durian chips and spring rolls. Thai-conventional snacks possessed low concentrations (<150?µg?kg^?1) including Khao Larm, Pa Tong Koo, sweet banana crisps and deep-fried Chinese wonton. Acrylamide was lowest (<15?µg?kg^?1) in fish strips, rice crackers, Hoi Jor and fried fish balls. Dietary habits by 400 tourists indicate a daily intake of acrylamide <150?ng, well below a toxic dose.     

The influence of oral lubrication on food intake: A proof-of-concept study

As overeating, overweight and obesity remain public health concerns, it is crucial to design satiety-enhancing foods that suppress appetite and lower snack intake. Existing research identifies oro-sensory targets to promote satiation and satiety, yet it remains unclear as to whether it is ‘chewing’ or ‘oral lubrication’ that might amplify satiation signals. In this study, techniques from experimental psychology, food material science and mechanical engineering have been combined to develop model foods to investigate the role of chewing and oral lubrication on food intake. Novel model gels, similar in pleasantness, were given as a preload then their effects on subjective appetite and intake of a salty snack were measured in a between-subjects design. Three mint flavoured hydrogels were engineered to vary in their texture (fracture stress) and lubrication (inverse of coefficient of friction), and a control group received mint tea. Results showed that snack intake was suppressed by 32% after eating the low chewing/high lubricating preload compared to the high chewing/low lubricating preload (p < 0.05). Hunger ratings decreased from t₁ to t₃ (p < 0.05), however differences between conditions were subtle and not significant. Thus, this proof-of-concept study demonstrates that manipulating oral lubrication is a promising new construct to reduce snack intake that merits future research in the oro-sensory satiety domain.     

Raisin Consumption by Humans: Effects on Glycemia and Insulinemia and Cardiovascular Risk Factors

Raisins are widely recommended as good foods and preferred snacks because of their nutrient content. They are rich in dietary fiber, potassium, and many health‐promoting phytonutrients and antioxidants. Raisins have a high dietary fiber score. Laboratory studies document that raisins rank in the upper quartile of foods for antioxidant content. Clinical research related to the potential health benefits of raisins has intensified over the past 10 y. Much of this research has focused on blood glucose and insulin responses to raisins compared to other foods or snacks. Meal studies indicate that raisins have a low to moderate glycemic index and a low insulinemic index. Longer term studies suggest that customary intake of raisins is associated with lower postprandial blood glucose values than with equicaloric control foods. Cross‐sectional studies suggest that higher levels of dried fruit consumption are associated with lower systolic and diastolic blood pressure than seen with minimal dried fruit use. One clinical study documents that raisin intake over 12 wk is accompanied by a significant reduction in blood pressure. Preliminary results indicate that raisins are associated with increased satiety and decreased food consumption over an 8‐h period, but the potential benefits of raisins for weight loss have not been assessed. Raisin intake is accompanied by reductions in serum low‐density lipoprotein cholesterol, triglycerides, and oxidized low‐density cholesterol values. Thus, raisins have the potential to significantly reduce the risk for developing diabetes or cardiovascular disease.