scholarly journals Methods of producing new nutrient data for popularly consumed multi ethnic foods in the UK

2019 ◽  
Vol 78 ◽  
pp. 9-18 ◽  
Author(s):  
T.A. Apekey ◽  
J. Copeman ◽  
N.H. Kime ◽  
O.A. Tashani ◽  
M. Kittana ◽  
...  
Keyword(s):  
The Uk ◽  
2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Yvonne Jeanes ◽  
Rawan Rasheid ◽  
Camilla Hovland ◽  
Adele Costabile

AbstractThere has been a global increase in gluten-free foods market and perceived health benefits are portrayed in the media. UK legislation requires wheat flour to be fortified with calcium, this is not the case for gluten-free (GF) flours. Calcium intake has been reported to be low in those consuming a GF diet. The only treatment for people with coeliac disease is a GF diet and they have a greater risk of osteoporosis. There is variable access to GF foods on prescription for this patient population in the UK. The study aimed to compare the nutrient profile of commercially available and prescribable GF breads and flour mixes.Nutrient data were collated from the nutritional information and ingredients lists from manufacturers and online stores; 122 GF breads and 17 GF flour mixes. White GF breads (n = 52), GF brown and multi-seeded GF breads (n = 70). Data collated from 17 GF flour mixes (12 white and 5 brown/wholemeal). Nutrient data from the nutritional information and ingredients lists were collated. Data is presented as mean ± standard deviation.The energy and macronutrient composition of commercially available (CA) compared with prescribable (P) white GF breads was similar. Fifty-three percent of prescribable GF white breads were fortified with calcium (8 out of15), whereas only 16 % of CA (6 out of 37). Calcium content were similar in fortified GF white breads (CA: 178 ± 91mg/100 g and P:181 ± 142mg/100 g; NS). Only 4 of the 12 white flour mixes, for bread making, were fortified with calcium. Commercially available brown and multi-seeded breads had significantly less saturated fat and sugar compared with prescribable (saturated fat: CA: 0.6 ± 0.3g/100 g and P: 0.9 ± 0.4g/100 g, p = 0.02; sugar: CA: 2.2 ± 2.3g/100 g and P: 3.8 ± 1.8g/100 g, p = 0.01). Sixty-seven percent of prescribable brown and multi-seeded breads were fortified with calcium (10 out of15), whereas only 13% of CA (7 out of 55) and calcium values were similar in those fortified (CA: 215 ± 178mg/100 g and P: 194 ± 136mg/100 g; NS).This study highlights an inadequate proportion of commercially available GF breads fortified with calcium. There is a need for more GF breads to have their calcium content presented within the nutritional information on the food labels to enable people following a gluten free diet to make informed decisions. We recommend mandatory calcium fortification of GF flours to improve calcium intake in a population with an increased risk of fractures.


2000 ◽  
Vol 111 (1) ◽  
pp. 78-90 ◽  
Author(s):  
C. R. M. Hay ◽  
T. P. Baglin ◽  
P. W. Collins ◽  
F. G. H. Hill ◽  
D. M. Keeling

2006 ◽  
Vol 175 (4S) ◽  
pp. 476-477
Author(s):  
Freddie C. Hamdy ◽  
Joanne Howson ◽  
Athene Lane ◽  
Jenny L. Donovan ◽  
David E. Neal

2006 ◽  
Vol 175 (4S) ◽  
pp. 210-210
Author(s):  
◽  
Freddie C. Hamdy ◽  
Athene Lane ◽  
David E. Neal ◽  
Malcolm Mason ◽  
...  
Keyword(s):  

2003 ◽  
Vol 2 (1) ◽  
pp. 131
Author(s):  
A ZAPHIRIOU ◽  
S ROBB ◽  
G MENDEZ ◽  
T MURRAYTHOMAS ◽  
S HARDMAN ◽  
...  

Crisis ◽  
2014 ◽  
Vol 35 (4) ◽  
pp. 268-272
Author(s):  
Sean Cross ◽  
Dinesh Bhugra ◽  
Paul I. Dargan ◽  
David M. Wood ◽  
Shaun L. Greene ◽  
...  

Background: Self-poisoning (overdose) is the commonest form of self-harm cases presenting to acute secondary care services in the UK, where there has been limited investigation of self-harm in black and minority ethnic communities. London has the UK’s most ethnically diverse areas but presents challenges in resident-based data collection due to the large number of hospitals. Aims: To investigate the rates and characteristics of self-poisoning presentations in two central London boroughs. Method: All incident cases of self-poisoning presentations of residents of Lambeth and Southwark were identified over a 12-month period through comprehensive acute and mental health trust data collection systems at multiple hospitals. Analysis was done using STATA 12.1. Results: A rate of 121.4/100,000 was recorded across a population of more than half a million residents. Women exceeded men in all measured ethnic groups. Black women presented 1.5 times more than white women. Gender ratios within ethnicities were marked. Among those aged younger than 24 years, black women were almost 7 times more likely to present than black men were. Conclusion: Self-poisoning is the commonest form of self-harm presentation to UK hospitals but population-based rates are rare. These results have implications for formulating and managing risk in clinical services for both minority ethnic women and men.


2016 ◽  
Vol 37 (2) ◽  
pp. 105-111 ◽  
Author(s):  
Adrian Furnham ◽  
Helen Cheng

Abstract. This study used a longitudinal data set of 5,672 adults followed for 50 years to determine the factors that influence adult trait Openness-to-Experience. In a large, nationally representative sample in the UK (the National Child Development Study), data were collected at birth, in childhood (age 11), adolescence (age 16), and adulthood (ages 33, 42, and 50) to examine the effects of family social background, childhood intelligence, school motivation during adolescence, education, and occupation on the personality trait Openness assessed at age 50 years. Structural equation modeling showed that parental social status, childhood intelligence, school motivation, education, and occupation all had modest, but direct, effects on trait Openness, among which childhood intelligence was the strongest predictor. Gender was not significantly associated with trait Openness. Limitations and implications of the study are discussed.


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