A low-calorie beverage supplemented with low-viscosity pectin reduces energy intake at a subsequent meal

The addition of fiber to foods and beverages has been linked with greater satiety and reduced energy intakes at the next meal. However, measures of satiety can be influenced by the time interval between beverage consumption and the next meal. The objective of this study was to determine how the time interval between consumption and a subsequent test meal impacts the satiating power of a low-calorie beverage supplemented with low-viscosity pectin fiber. Forty-two participants (20 men, 22 women) each participated in 4 study sessions. Study preloads were 2 low-calorie beverages (355 mL, 8 kcal) containing either 0 g fiber (no fiber) or 8 g low-viscosity fiber (added fiber). These preloads were consumed either 90 min before lunch or 15 min before lunch. Every 15 min, participants rated hunger, desire to eat, fullness, and thirst using 100-mm visual analogue scales. A test lunch was served and plate waste was measured. Beverages with added fiber reduced energy intakes at lunch relative to those without fiber. A short delay (15 min) between beverage consumption and a subsequent meal was associated with higher satiety ratings and reduced energy intakes, regardless of fiber content. The addition of low-viscosity pectin to low-calorie beverages reduced energy intakes at the next meal, presenting a possible tool for intake regulation. A short time interval between consumption of a low-calorie beverage and a meal also increased satiety and decreased food intake, reflecting the short-lived effect of volume.     

Update on technical issues concerning complementary feeding of young children in developing countries and implications for intervention programs

This paper provides an update to the 1998 WHO/UNICEF report on complementary feeding. New research findings are generally consistent with the guidelines in that report, but the adoption of new energy and micronutrient requirements for infants and young children will result in lower recommendations regarding minimum meal frequency and energy density of complementary foods, and will alter the list of "problem nutrients." Without fortification, the densities of iron, zinc, and vitamin B6 in complementary foods are often inadequate, and the intake of other nutrients may also be low in some populations. Strategies for obtaining the needed amounts of problem nutrients, as well as optimizing breastmilk intake when other foods are added to the diet, are discussed. The impact of complementary feeding interventions on child growth has been variable, which calls attention to the need for more comprehensive programs. A six-step approach to planning, implementing, and evaluating such programs is recommended.     

The Effect of Increasing Fruit and Vegetable Consumption on Overall Diet: A Systematic Review and Meta-analysis

Increasing fruit and vegetable (FV) consumption is associated with reduced risk of major diseases. However, it is unclear if health benefits are related to increased micronutrient intake or to improvements in overall diet profile.

This review aimed to assess if increasing FV consumption had an impact on diet profile. In the systematic review, 12 studies revealed increases in micronutrient intakes, whilst the meta-analysis confirmed macronutrient findings from the systematic review showing no significant difference between the intervention and control groups in energy (kcals) in seven studies (mean difference = 1 kcals [95% CI = ?115, 117]; p = 0.98), significant decreases in total fat (% energy) in five studies (Mean difference = ?4% [95% CI = ?5, ?3]; p = < 0.00001) and significant increases in fiber in six studies (Mean difference = 5.36 g [95% CI = 4, 7]; p = < 0.00001) and total carbohydrate (% energy) in four studies (Mean = 4% [95% CI= 2, 5]; p = < 0.00001).

In conclusion, results indicate that increased FV consumption increases micronutrient, carbohydrate and fiber intakes and possibly reduces fat intake, with no overall effect on energy intake. Therefore health benefits may act through an improvement in overall diet profile alongside increased micronutrient intakes.     

Selecting desirable micronutrient fortificants for plant‐based complementary foods for infants and young children in low‐income countries

The World Health Organization (WHO) recommends that both breast‐fed and non‐breast‐fed children are fed micronutrient fortified complementary foods designed to meet their high nutrient requirements from aged 6 to 23 months of age. This paper summarises the steps recommended by WHO/FAO to identify the country‐specific micronutrient shortfalls in complementary diets and establish desirable levels of bioavailable fortificants for centrally processed plant‐based complementary foods for infant and young child feeding. The goal of the WHO/FAO guidelines is to achieve a desirably low prevalence of inadequate micronutrient intakes in the target group whilst simultaneously ensuring minimal risk of excessive intakes. © 2014 Society of Chemical Industry     

Reported Use of Reduced-sugar Foods and Beverages Reflect High-quality Diets

ABSTRACT: The purpose of this study was to determine differences in nutrient and energy intakes and in quantity of food eaten, and to compare the knowledge, attitudes, and practices of users of reduced-sugars foods and beverages with those who use only the full sugar versions of the same products. Records for adults (≥ 20 y old) responding to the 1994–1996 Continuing Survey of Food Intakes by Individuals (CSFII) and the Diet Health and Knowledge Survey were used. CSFII food lists were scanned for both full and reduced-sugar versions of yogurt, cocoa, and other milk beverages, frozen and gelatin desserts, puddings, breads, cookies, cakes, fruit drinks, carbonated and noncarbonated drinks, confectionary products, and sweeteners. Recalls were sorted for those reporting use of only full sugar (FS) products and those reporting mixed use of full sugar and reduced-sugar (RS) versions. Comparisons were made between demographic characteristics, body mass index, food group servings, food intake amounts, and nutrient densities. When compared with FS users, RS users consistently reported significantly higher intakes of fruit, lower intakes of discretionary fat and added sugars, and equal or lower intakes of other foods (in gram amounts), except for greater intake of yogurt and frozen and gelatin desserts. RS users tended to report similar or higher micronutrient intakes compared with FS users. After adjusting for energy intake, significantly higher micronutrient intakes were found for both males and females consuming RS foods and beverages (13 and 15 of 17 nutrients, respectively).     

Dietary interview. 2. Comparison of the results obtained with different numbers of daily recalls]

From energy, nutrient and food intake data obtained with 14 24-hours recalls from 43 male and 53 female employees, aged from 30 to 40 years, the authors calculated and compared the single and group means for 1, 3, 5, 7, 10 and 14 days, respectively. It is tried to deduce from them the lowest number of interviews necessary for reliable statements. As the intra-individual variances were greater than the variances within the groups, the diet of such a group cannot be characterized on the basis of a single interview. Statements regarding the mean intakes of energy, nutrients and high-aggregated food groups could be made for groups of subjects on the basis of 3-5 interviews, with a tolerance of +/- 5%. The stable estimation of the consumption of single foods (with a tolerance of +/- 10%) required at least 7 interviews. 10 interviews were necessary for estimating (with a tolerance of +/- 10%) the mean intakes of energy, nutrients and great food groups of single persons. These results will hold true only when the workdays and weekends are in due proportion.     

Enhancing the capacity of food consumption surveys of short duration to estimate long term consumer-only intakes by combination with a qualitative food frequency questionnaire

In principle, a proper risk assessment for a food chemical requires that the time-frame for food chemical intake estimates matches the time-frame for the toxicological assessments upon which the safety statements (ADI, PTW I, etc.) are based. For food additives, the toxicological assessments are based on exposure over a lifetime. While food consumption data cannot be collected over the lifetimes of individuals, the information should reflect habitual intakes as closely as possible. This study investigated the possibility of combining a 3-day food diary with a food frequency questionnaire to estimate mean consumer-only food intakes comparable to estimates based on a 14-day diary. The study population consisted of 948 teenagers and analysis was based on 32 clearly defined foods. For 47% of the foods, the difference was ≤ 1g/day. When expressed as portion sizes, 56% of the foods showed differences representing 14% of an average portion. When between-method differences (portions/day) were plotted against the mean of the methods, the mean between-method difference was 0.02 (± 0.06) portions/ day with limits of agreement of -0.10 to 0.14. This preliminary investigation suggests that the combined 3-day diary and FFQ method provides comparable estimates of mean consumer only intakes to a 14-day diary. Therefore, a qualitative FFQ may be a useful adjunct to a food consumption survey of short duration if estimates of longer term food intakes are required.     

我国市售婴幼儿谷类辅助食品营养成分含量水平研究

了解我国市售婴幼儿谷类辅助食品营养成分含量水平,为GB 10769-2010《食品安全国家标准 婴幼儿谷类辅助食品》标准修订提供参考。收集我国市售婴幼儿谷物辅助食品、婴幼儿高蛋白谷物辅助食品、婴幼儿生制类谷物辅助食品和婴幼儿饼干类辅助食品,对GB 10769-2010中规定的基本营养成分和可选择营养成分含量进行检测,对检测结果进行统计分析。共收集婴幼儿谷类2004份,其中婴幼儿谷物辅助食品1850份,婴幼儿高蛋白辅助食品50份,婴幼儿生制类食品51份,婴幼儿饼干53份。婴幼儿高蛋白谷物辅助食品蛋白质平均含量高于其他3类谷物辅助食品蛋白质含量,为0.88 g/100 kJ,差异具有统计学意义(P<0.05)。婴幼儿饼干类辅助食品能量和脂肪平均含量高于其他3类谷物辅助食品能量和脂肪含量,分别为1777 kJ/100 g和0.55 g/100 kJ,差异具有统计学意义(P<0.05)。GB 10769-2010有下限值和上限值范围值的营养素,维生素A、维生素D、钙、铁、锌、维生素E、磷、碘、钾等含量平均值分别接近各自理论平均值。GB 10769-2010无上限值范围值的营养素,市售产品其含量范围的最大值是国标下限值的2.83~67.04,其含量范围的95百分位数是国标下限值的2.05~16.35。GB 10769-2010中未制定上限值的营养成分出现离群值。建议综合考虑我国市售婴幼儿谷类辅助食品营养素含量分布情况,对无上限值的营养素进行修订。     

Seasonal vitamin D intake in Quebec preschoolers.

As a number of seasonal factors affect cutaneous synthesis of vitamin D, especially in young children, our objective was to verify if winter and summer vitamin D intakes in Quebec preschoolers reach the adequate intake of 5 microg/day. A three-month retrospective food frequency questionnaire and a 24-hour food recall were used with parents of 98 children (mean age 56 months) in summer and of 72 of these children (mean age 65 months) in winter. To ensure completeness of data, vitamin D content of foods not covered in the Canadian Nutrient File was taken from other sources. According to the food frequency questionnaire, total vitamin D intakes were 9.7 +/- 4.3 microg/day in summer and 11.6 +/- 4.8 microg/day in winter. Only 10% of children in summer and 7% in winter had an intake below 5 microg/day. The 24-hour food recall vitamin D intake estimate was lower (summer 7.0 +/- 3.8 microg/day, winter 7.2 +/- 4.2 microg/day). This difference could be partly due to a discrepancy in the estimation of multivitamin supplement intake. However, according to both estimates, vitamin D intakes appeared generally adequate in this sample of Quebec preschoolers.     

Dietary selenium intake in Belgium for different population groups at risk for deficiency

An estimation of the dietary selenium intake in different population groups in Belgium has been carried out. 24 h duplicate meals and food consumption statistics combined with concentration levels in different foods, as determined by hydride generation atomic absorption spectrometry, are used. Dietary intake of selenium is low to very low, especially for vegetarians (12.7 +/- 9.1 micrograms) and patients on long-term total parenteral nutrition (1.2 +/- 0.8 microgram). The different intakes are discussed and compared with intakes published for other countries, while the importance of bioavailability of the selenium in food in the risk of deficiency is stressed.     

Contribution of selected foods to acrylamide intake by a population of Brazilian adolescents

Acrylamide dietary intakes from selected foods are estimated in this work for Brazilian adolescents from São Paulo State. The exposure assessment was carried out by combining levels of acrylamide in foods determined analytically by an accredited LC-MS/MS method, with individual food consumption data, using a deterministic approach. Data on food consumption were generated using 24 h recall applied to 578 individuals aged from 11 to 17 years, between July and August 2001. The mean and maximum acrylamide intakes were estimated to be 0.12 and 1.92 μg/kg bw/day, respectively. At 50th, 95th and 97.5th percentiles, the average intakes were 0.04, 0.55 and 0.77 μg/kg bw/day, respectively. Boys presented exposure levels lower than girls, while the acrylamide intake by younger adolescents (11-14 years) was higher compared to the older group (15-17 years). The foods that contributed most to acrylamide exposure were French fries, French bread, water and salt biscuit and coffee.     

Total diet studies: the identification of core foods in the United States food supply.

Some total diet studies are based on the selection and analysis of core foods in a national or regional food supply. One way to select core foods is by computerized evaluation of the daily food intakes reported by subjects participating in national food consumption surveys. The foods consumed by the population groups of concern may be aggregated into core food groups. The foods within each group may be ranked according to daily intake and weight percentage of the total diet. The food that best represents each group may then be identified as a core food, and the daily consumption levels for each food group may then be assigned to the core food representing the group. Consumption levels may be determined for the specific age-sex categories of concern. To assess the representativeness of core foods identified in this manner, the food composition database of the national survey may be used to determine nutrient intakes based on the full range of foods in the database versus nutrient intakes based on the core foods.     

Essential and trace elements content of commercial infant foods in the UK

There is a paucity of data in respect of the nutritional quality of complementary foods for infants and young children aged between 6 and 12 months. The primary objective of this study was to examine nutritive values of such complementary infant food on the UK market in order to ascertain their suitability relative to dietary guidelines for the 6–9 months age group. Quantitative analyses were conducted on eight different products representing four popular brands (meat and vegetable based) currently on sale in the UK. Eight major mineral and trace elements, namely: calcium, copper, magnesium, iron, zinc, potassium, sodium and selenium were measured by ICP–OES and ICP–MS. The results of these studies were referenced to the Recommended Nutrient Intake (RNI) values for 6–9 months old children, and a menu of entire daily intake of minerals and trace elements was composed taking into consideration the nutrient and energy intake from milk consumption. Based on these comparisons, all the food samples studied in this work contained less essential minerals than expected from the RNI values except for potassium in meat and vegetable based recipes. These results suggest that commercial complementary infant foods on the UK market may not contain the minimum levels of minerals required for the labelling declaration of micronutrient content (Commission Directive 2006/125/EC). This provides opportunities and scope for product optimisation to improve their nutritive value.     

不同钙补充剂对体外胃酸消耗及大鼠胃液分泌的影响

比较柠檬酸苹果酸钙、碳酸钙、牦牛骨粉、L-天门冬氨酸钙这四种钙补充剂溶解后对胃酸的消耗情况,及对大鼠胃液分泌的影响,为消费者选择合适的钙剂提供参考。通过体外模拟人工胃环境,测定四种钙剂在人工胃液中释放钙离子所消耗的胃酸量;使用大鼠幽门结扎法建立大鼠胃液分泌模型,观察不同钙剂对大鼠胃液量、胃酸酸度及胃酸分泌量的影响。实验表明柠檬酸苹果酸钙溶解后使人工胃液中氢离子含量显著增加(P0.01),碳酸钙、牦牛骨粉和L-天门冬氨酸钙溶解后则使人工胃液中氢离子含量显著降低(P0.05);大鼠体内实验中,柠檬酸苹果酸钙组和牦牛骨粉组大鼠的胃液量、胃酸酸度及胃酸分泌量均显著减少(P0.01),L-天门冬氨酸钙组大鼠的胃液量、胃酸酸度及胃酸分泌量均显著增多(P0.01),碳酸钙组大鼠的胃液量、胃酸酸度、胃酸分泌量与正常对照组大鼠相比无显著性差异(P0.05)。     

Lead and cadmium levels in commercial infant foods and dietary intake by infants 0-1 year old

Lead and cadmium levels were determined in 131 infant foods. Mean lead and cadmium levels were 19.3 and 3.3 ng/g for meats, 8.4 and 4.1 ng/g for vegetables, 14.9 and 0.58 ng/g for fruits and desserts, 9.6 and 0.53 ng/g for juices and drinks, and 32.8 and 33.6 ng/g for dry infant cereals. These data, combined with those from other recent surveys, yielded average dietary (food and water) intakes of lead and cadmium by infants 0-1 year old of 2.4 and 0.37 microgram/kg/day, respectively. Lead intakes were most strongly influenced by storage of infant formulas in lead-soldered cans. For infants 0-1 month old, they ranged from 0.5 microgram/kg/day when human or cow milk was fed to infants to 5.3 micrograms/kg/day (exceeding the FAO/WHO provisional tolerable daily intake, PTWI, of lead by children of 3.5 micrograms/kg) when ready-to-use formula stored in lead-soldered cans was fed. Cadmium intakes were most strongly affected by soya based formulas, and ranged, for 0-1 months olds, from 0.16 microgram/kg/day for infants fed human or cow milk to 0.50 microgram/kg/day for infants fed soya-based concentrated liquid formula. Cadmium intakes were all below the FAO/WHO PTDI of cadmium by adults of 0.96-1.2 micrograms/kg.     

Effect of the Extraction of a Hemagglutinin on the Nutritive Value of Amaranthus leucocarpus Seeds

Hemagglutinins present in Amaranthus leucocarpus seed meal were extracted with saline buffer and nutritive value was estimated by PER, NPR as well as Digestible Energy Consumption Evaluations. Protein digestibility was determined both in vitro and in vivo. Trypsin inhibitor activity was also determined. Saline-extracted Amaranth meal had significantly higher PER and NPR values than whole meal (p<0.05). There were no significant differences in digestible energy (Kcal/day/ animal) and protein consumption (g/day/animal) between diets (p<0.05). A. leucocarpus improves in nutritive value after the saline extraction procedures and has a good potential as a complementary food due to its lysine content. In addition purified agglutinin may be a useful biochemical.     

Development of weaning food from sorghum supplemented with legumes and oil seeds

BACKGROUND: The development of low-cost, high-protein food supplements for weaning infants from local and readily available raw materials is a constant challenge for developing countries. OBJECTIVE: To formulate, develop, and assess the nutritive value, acceptability, and keeping quality of sorghum-based staple dried flakes as instant weaning foods. METHODS: Weaning blends composed of 42% sorghum supplemented with 20% legumes, 10% oil seeds, and 28% additives (sugar, oil, skim milk powder, and vanillin) were prepared according to FAO/WHO/UNU recommendations and processed in a twin-roller drum dryer. The effects of fermentation and of the addition of malt on the nutritive value and functional properties of the blends were investigated. RESULTS: The blends were found to contain 16.6% to 19.3% protein, 68.7% to 72.7% carbohydrate, 0.9% to 1.3% fiber, and 405.8 to 413.2 kcal of energy per 100 g. The iron content of the blends ranged from 5.3 to 9.1 mg/100 g, and the calcium content ranged from 150 to 220 mg/100 g. All blends reconstituted well and formed a soft paste when stirred with hot or cold water. The water-holding capacity, wettability, and bulk density were within the ranges of corresponding values of commercial weaning foods. Sensory attributes, viscosity values, and in vitro digestibility varied among the blends, whereas lysing content improved considerably (p < or = .05) for all blends. All blends had similar keeping quality, with no signs of spoilage or development of off-flavors or colors after 10 months of storage. Most blends remained free of aflatoxins. CONCLUSIONS: Legumes and oil seeds can be effectively used in sorghum-based weaning foods as an acceptable protein and mineral supplement.     

Acceptability of micronutrient fortified school meals by schoolchildren in rural Himalayan villages of India

This cross-sectional randomized controlled study assessed the social acceptability of micronutrient fortified cooked lunch meals by schoolchildren in rural Himalayan villages of India, in a program where the cooking and the micronutrient fortification were done at school. Subjects were randomly assigned to treatment (91) and control (90) groups. The treatment group consumed a weighed amount of cooked lunch meals fortified with locally produced multi-micronutrient premix and the control group consumed a weighed amount of the same meals but without added micronutrient premix. After having eaten, subjects were asked to rate, on a 3-point Likert scale using "smiley" faces, the pleasantness of smell, taste, and overall satisfaction with the food. The mean age of study children was 7.96 +/- 1.64 y and 48.6% were males. The average amounts of food consumed by the treatment and control groups were 345 +/- 114 and 360 +/- 102.4 g, respectively. Addition of the multi-micronutrient premix to school meals did not significantly affect the mean amount of food consumed by the schoolchildren (P > 0.05; independent sample t-test). No significant differences were seen between treatment and control groups in terms of ratings for taste, smell, and the general acceptance of the micronutrient fortified or the unfortified school meals. In conclusion, the addition of a multiple micronutrient premix to school meals was well liked by schoolchildren and did not adversely affect their food consumption.     

Exposure assessment of synthetic colours approved in Korea

The dietary intakes of nine synthetic food colours – amaranth, erythrosine, Allura Red, Ponceau 4R, tartrazine, Sunset Yellow FCF, Fast Green FCF, Brilliant Blue FCF and indigo carmine – permitted in Korea were estimated based on food consumption data for consumers and their concentrations in processed foods. The estimated daily intakes (EDIs) by Korean consumers were compared with the acceptable daily intakes (ADIs) of the colours. Among 704 foods sampled, 471 contained synthetic colours. The most highly consumed synthetic colours were Allura Red and tartrazine; the highest EDI/ADI ratios were found for amaranth, erythrosine and Allura Red. The EDIs of infants and children were higher than those of adults. The main food categories containing colours were beverages and liquor for adults, and beverages, chocolate and ice cream for infants and children. For average Korean consumers, the EDIs were not greater than 2.5% of their corresponding ADIs, although the EDI of a conservative consumer in the upper 95th percentile reached 37% of the ADI.     

Improvement of the nutritional quality of a traditional complementary porridge made of fermented yellow maize (Zea mays): effect of maize-legume combinations and traditional processing methods

BACKGROUND: Blends with a cereal-legume ratio of 70:30 have been introduced in many communities for use in the preparation of complementary foods with augmented protein quality. These foods should meet World Health Organization estimated energy and nutrient needs from complementary foods. OBJECTIVE: To increase energy and nutrient densities and nutrient availability in a traditional complementary porridge. METHODS: Yellow maize was processed by lactic acid fermentation. Peanuts (Arachis hypogea) and beans (Phaseolus vulgaris) were processed by germination, roasting, dehulling, and a combination of germination and roasting. Blends were prepared from processed peanuts and beans and cooked into porridges with viscosities less than 3,000 cp. Traditional porridge was the control and consisted of fermented yellow maize only. The porridges were analyzed for their physicochemical and nutritional properties. RESULTS: Blends increased energy and nutrient densities in porridges compared with the control (p < .05). The maize-peanuts combination yielded porridges with higher energy densities and improved nutritional quality compared with the maize-beans combinations. In vitro availability of iron did not change (p > .05) with formulation of the blends except for porridges made from maize and germinated peanuts, but there was a significant increase in zinc in vitro availability, whereas a decrease was observed for calcium in vitro availability. The energy densities of maize-peanuts porridges were sufficient to cover energy required from complementary foods for infants aged 6 to 11 months receiving four meals of complementary foods per day and an average amount of energy from breastmilk. CONCLUSIONS: Maize-legume blends can efficiently improve the nutritional quality of traditional porridge. Peanuts are the best legume complements.