scholarly journals Traditional meat preparations in the Balkans region

2021 ◽  
Vol 854 (1) ◽  
pp. 012100
Author(s):  
D. Trbovic ◽  
R. Petronijevic ◽  
B. Lakicevic ◽  
A. Nikolic ◽  
A. Bajcic ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Diet Quality ◽  
Food Systems ◽  
Health Policies ◽  
Trans Fat ◽  
Public Health Policies ◽  
The Balkans ◽  
Significant Difference ◽  
Atherogenicity Index

Abstract The aim of this study was to determine the fatty acid (FA) profile and trans fatty acid (TFA) content of the Balkan’s traditional meat preparations. Twenty-four meat preparations were examined: fresh sausages, ćevapčići, pljeskavica and hamburger. Gas chromatography of FA and TFA was used. Trans fat was higher than the recommended value of 0.5% in ćevapčići, pljeskavica and hamburger (0.54-0.62%) and lower in fresh sausages (0.26%). There were significant differences (P < 0.05) in the atherogenicity index (AI), which was lower in fresh sausages (0.58) and ćevapčići (0.64) and pljeskavica (0.64) and highest in hamburger (0.77). Concerning thrombogenicity indices (TI), there was a significant difference (P < 0.05), being the lowest in fresh sausages (1.42), ćevapčići (1.28) and pljeskavica (1.40) and the highest in hamburger (1.82). AI and TI of traditional meat preparations were higher than recommended indices, 0.5 and 1.0, respectively, and so are not desirable for health protection. The n-6/n-3 ratio was significantly (P < 0.05) lower in pljeskavica (10.76) and hamburger (7.30) compared with ćevapčići (22.25) and fresh sausages (28.41). Promotion of the Mediterranean diet requires changes in the food systems and public health policies to improve overall diet quality of individuals, communities, and populations.

Bacterial starter cultures induce suitable changes in milk fatty acid profiles at different fermentation conditions

2020 ◽  
pp. 1-5
Author(s):  
Gholamreza Bahrami ◽  
Ali Mostafaie ◽  
Amir Kiani ◽  
Maryam Chalabi
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Starter Culture ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Fatty Acid Profiles ◽  
Animal Fat ◽  
Significant Difference ◽  
Sour Cream

Abstract This study aimed to compare the effect of different ratios of Streptococcus thermophilus to Lactobacillus bulgaricus (3 : 1, 1 : 1, and 1 : 3) under the various stressful temperatures (37 and 45°C) on the fatty acid profiles quality of Kermanshahi roghan (yogurt by-product) and sour cream to obtain a formula for producing a kind of animal fat healthier than milk and cream. Stresses such as fermentation play an important role in bacterial behavior and consequently in food quality. Our findings presented a significant difference between roghan and sour cream fatty acid levels only at 37°C. Furthermore, starter culture 3 : 1 was the best starter for producing products with a higher quality of fatty acid profile at 37°C, and a 1 : 1 S. thermophilus to L. bulgaricus ratio was optimal at 45°C. It seems that bacteria adapt to harsh growth conditions by changing the fatty acid profiles, and these changes warrant consideration in the production of a kind of animal fat with the best fatty acid profiles. In conclusion, the roghan fatty acid profile is more suitable than sour cream only at 37°C.

scholarly journals Effect of Silage Diet (Sweet Sorghum vs. Whole-Crop Corn) and Breed on Growth Performance, Carcass Traits, and Meat Quality of Lambs

Animals ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 3120
Author(s):  
Pu Wu ◽  
Xiaoyue Fu ◽  
Hucheng Wang ◽  
Mingjie Hou ◽  
Zhanhuan Shang
Keyword(s):  
Fatty Acid ◽  
Growth Performance ◽  
Meat Quality ◽  
Sweet Sorghum ◽  
Carcass Traits ◽  
Carcass Characteristics ◽  
Significant Difference ◽  
Initial Ph ◽  
Sorghum Silage

Diet and breed directly affect ruminant carcass traits and meat quality. Therefore, this research aimed to evaluate the effect of silage diet and breed on growth performance, carcass traits, and meat quality of lambs. A total of 28, 3–4 months old female lambs consisting of 14 Dorper lambs (DP) and 14 Thin-tailed Han lambs (TH) were allocated in a 2 × 2 factorial design and offered two experimental diets (sweet sorghum silage: SS; whole-crop corn silage: WS) for 90 days. Lambs fed the WS diet had a higher growth performance (p < 0.01), intramuscular fat content (p < 0.05), and bright meat color (p < 0.01) than lambs fed the SS diet. The lambs fed the SS diet showed a higher polyunsaturated fatty acid (PUFA) content than the lambs fed the WS diet (p < 0.01); there was no significant difference in growth performance and carcass characteristics between DP and TH lambs (p > 0.05). The meat of the DP lambs showed lower values of initial pH, shear force, lightness (L*), redness (a*), and saturated fatty acid (SFA) content (p < 0.05). The lamb breed influenced fewer variables of growth performance and carcass characteristics compared to the diet. The lambs fed the SS diet had higher nutritional quality meat than lambs fed the WS diet.

scholarly journals PERCORRENDO OS CAMINHOS DA RELAÇÃO ENTRE AS POLÍTICAS PÚBLICAS DE SAÚDE E DO MEIO AMBIENTE

2016 ◽  
Vol 20 (1) ◽  
pp. 137
Author(s):  
Débora Aparecida da Silva Santos ◽  
Pedro Vieira De Azevedo ◽  
Jullianna Vitorio Vieira De Azevedo ◽  
Telma Lúcia Bezerra Alves
Keyword(s):  
Public Health ◽  
Quality Of Life ◽  
Public Policies ◽  
Disease Process ◽  
Environmental Issues ◽  
Health Policies ◽  
Public Health Policies ◽  
Social Actors ◽  
The Public

O presente estudo propõe uma análise do caminho percorrido na relação entre as políticas públicas de saúde e do meio ambiente em um contexto amplo, através de uma revisão bibliográfica sobre o tema. A aproximação da temática ambiental com o movimento de promoção da saúde permite a ampliação na compreensão do processo saúde-doença. Essa proposta seleciona a integração entre os setores como condição para o estabelecimento e a execução de políticas públicas como maneira de garantir melhores condições socioambientais. Desta maneira, é indispensável uma discussão ampla da importância dos diversos atores sociais relacionados à saúde e ao meio ambiente, entendendo que a ação interdisciplinar através do reconhecimento das políticas públicas melhora a qualidade de vida da população e, consequentemente, contribui para uma sociedade mais equilibrada ecologicamente. Palavras-chave: Políticas públicas, Saúde, Meio ambiente, Saúde ambiental.TRAVERSING THE WAYS OF THE RELATION BETWEEN HEALTH AND ENVIRONMENTAL PUBLIC POLICIES Abstract: This study presents an analysis of the path taken in the relation between public health policies and the environment in a broader context, through a literature review on the topic. The approach of environmental issues with the health promotion movement allows a broader understanding of the health-disease process. This proposal selects the integration across sectors as a condition for the establishment and implementation of public policies as a way to ensure better environmental conditions. In this way, a broad discussion of the importance of various social actors related to health and the environment is essential, understanding that an interdisciplinary action by recognizing the public policies improves people's quality of life and, consequently, contributes to a more balanced society ecologically. Key words: Public policies, Health, Environment, Environmental health.

RETENTION OF CAROTENE AND RETINYL PALMITATE IN PALM COOKING OIL AND THE PRODUCTS FRIED IN THE OIL

2018 ◽  
Vol 24 (3) ◽  
pp. 157-171
Author(s):  
Hasrul Abdi Hasibuan
Keyword(s):  
Fatty Acid ◽  
Vitamin A ◽  
Palm Oil ◽  
Retinyl Palmitate ◽  
Cooking Oil ◽  
Used Oil ◽  
Color Retention ◽  
Significant Difference ◽  
Materials Used

Fortification of vitamin A in the cooking oil needs to be revisited given that the used oil is palm oil and fortificant form of vitamin A or retinol palmitate have to be imported. On the other hand, palm oil contains carotene as pro-vitamin A and potentially as an alternative of fortificant. The aim of this study was to compare the retention of carotene to retinol palmitate in palm cooking oil and the products fried in the oil using deep frying at 150°C. Materials used as fried products were potatoes, tofu and chicken. The quality of cooking oil that determined were the fatty acid composition, water content, free fatty acid, peroxide value, color, retention of carotene and retinol palmitate. While the quality of the products fried in the oil that determined were water, fat, carotene and retinol palmitate content. The results of this study showed that fortificant (carotene and retinol palmitate) no significant difference to the quality of cooking oil except color, retention of carotene and retinol palmitate. Fortificants also showed no significant difference to the quality of fried products. Retention of carotene showed significantly decreased with increasing frying repeatedly, but had a higher retention and significantly different than retinol palmitate. Retention of carotene in the frying pan first, second, third, fourth and fifth were in the range of 86-89%, 83-89%, 80-83%, 77-80% and 77-80%, while retinol palmitate were 68-100%, 58-97%, 51-89%, 50-84%, and 40-75%. Thus, carotene can be used as an alternative of fortificant in the palm cooking oil.

TAXATION AND PUBLIC HEALTH INVESTMENT: POLICY CHOICES AND TRADEOFFS

2019 ◽  
pp. 1-36
Author(s):  
Manoj Atolia ◽  
Chris Papageorgiou ◽  
Stephen J. Turnovsky
Keyword(s):  
Public Health ◽  
Pharmaceutical Products ◽  
Health Policies ◽  
Public Health Policies ◽  
Policy Choices ◽  
Economic Decisions ◽  
Advanced Economies ◽  
Health Products ◽  
Demand For Health

In recent years, there has been an explosive increase in the demand for health products and services by people all around the globe, and particularly in advanced economies. Aiming to enhance longevity and also to improve quality of life, individual consumption of pharmaceutical products and services has risen exponentially since the early 1980s. This paper develops a model in which agents invest part of their resources in medical products and time in physical exercise to enhance their health status. In the first part of the paper, we study the steady state and transitional dynamics of the model with special emphasis on the effects of health decisions on aggregate outcomes. In the second part, we explore how public health policies may alter private economic decisions that promote healthier and more productive lives.

scholarly journals Evaluation of the Nutritional Quality of Processed Foods in Honduras: Comparison of Three Nutrient Profiles

2020 ◽  
Vol 17 (19) ◽  
pp. 7060
Author(s):  
Adriana Hernandez Santana ◽  
Sharyl Waleska Bodden Andrade ◽  
Dina Rojas Aleman ◽  
Jean Pierre Enríquez ◽  
Adriana Beatriz Di Iorio
Keyword(s):  
Central American ◽  
Health Policies ◽  
Technical Regulation ◽  
Trans Fats ◽  
Public Health Policies ◽  
Global Pandemic ◽  
The Mean ◽  
Nutrient Profiles ◽  
Critical Nutrients

Obesity is considered a global pandemic. Different countries have worked to implement front-of-package (FOP) labeling systems that define thresholds for critical nutrients (CN) as part of their public health policies. The objective of this study is to identify the proportion of Processed (PF) and Ultra-Processed (UPF) Foods marketed in Honduras, which meet or fall short of the criteria of three Nutrient Profile Models (NPM): PAHO (2016), Chile (2017) and the Central American Technical Regulation Proposal-Nutritional Warning Front Labeling (CATRP-NWFL 2017). This study is descriptive; 1009 products from 206 brands were collected nationwide. Descriptive statistics were performed. The mean CN compliance with the three models was 49.3% for sodium, 30.6% for sugars, 63.1% and 96% for saturated and trans fats. The PAHO and Chilean (NPM) similarly concentrated on the lower compliance with the established criteria, unlike the CATRP, which has less stringent criteria. This is the first assessment of CN content in PF and UPF in Honduras under three different NPMs. We highlight the importance of defining or adopting criteria for the implementation of NWFL as information for the consumer and thereby contribute to reducing the risks of obesity and related diseases.

scholarly journals Fatty Acids Taste Intensity Ratings Before and After Sour Taste Adaptation

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 742-742
Author(s):  
Eunjin Cheon ◽  
Richard Mattes
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Fatty Acid ◽  
Acid Solution ◽  
Octanoic Acid ◽  
Decanoic Acid ◽  
Acid Solutions ◽  
Significant Difference ◽  
Before And After

Abstract Objectives Recent research indicates that the taste quality of fatty acids, called ‘Oleogustus’, differs from the traditionally accepted five basic tastes. However, the actual quality of the sensation has not been characterized. One question is whether there is a sour component because very short-chain fatty acids, like acetic acid, the sour tastant in vinegar, is structurally a fatty acid. The present study investigated the quality sensation of fatty acids of graded chain length. Methods Sensory stimuli were acetic acid, butyric acid, hexanoic acid, octanoic acid, decanoic acid, lauric acid, oleic acid, and linoleic acid emulsions and palmitic acid, stearic acid powder. The intensity of the samples before and after expectorating was measured. Next, participants repeatedly sipped, held for 5 seconds, and expectorated a sour solution (0.09% w/w) and rated the intensity on a gLMS until the intensity was lower than “weak”. After adaption to the sour solution, the intensity of the sample was measured before and after expectorating. Participants recorded the quality of each sample. Results The intensity of acetic acid was significantly lower after adaptation (P &lt; 0.04) that before adaptation and a similar trend was noted for butyric acid. The other fatty acids were not affected by adaptation. The intensities of all liquid samples except the octanoic acid solution showed a significant difference between before and after expectorating the samples. The intensities of acetic, butyric and hexanoic acids were lower after expectorating the samples than the intensities before expectorating the samples (P &lt; 0.05) while the intensities of decanoic acid, lauric acid, oleic acid, and linoleic acid (P &lt; 0.05) were lower after expectorating. There was no significant difference in intensity of the palmitic acid solution and the intensity of the stearic acid solution between before and after expectorating. Conclusions The results showed that fatty acids with chain lengths great than 4 have a unique taste other than the sourness. In addition, short-chain fatty acid solutions had higher intensity before expectorating the solutions while the medium- and long-chain fatty acid solutions had higher intensity after expectorating solutions, indicating that there is a different persistence time for fatty acid directly related to chain-length. Funding Sources This study has no sponsors.

scholarly journals Quality of life of individuals with stroke and their caregivers in a city of Triângulo Mineiro

2014 ◽  
Vol 17 (2) ◽  
pp. 453-464 ◽  
Author(s):  
Mary Lícia de Lima ◽  
Jair Lício Ferreira Santos ◽  
Namie Okino Sawada ◽  
Lívia Aparecida Pereira de Lima
Keyword(s):  
Public Health ◽  
Quality Of Life ◽  
Negative Impact ◽  
Reference Group ◽  
Health Policies ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Public Health Policies ◽  
Stroke Group

Objective: To compare the quality of life (QoL) of individuals with stroke and their caregivers. Methods: This is an observational cross-sectional survey, involving 83 individuals who suffered a stroke. The participants were divided into four groups: group of individuals with stroke who have caregivers (44), group of individuals with stroke without caregivers (39), group of caregivers (44) and a reference group (83) in the period of March to May 2010. To assess QoL, the instrument used was the WHOQOL-bref. Results: The highest scores for the four fields were observed increasingly for the group of individuals with stroke with caregivers, the stroke group without caregivers followed by the group of caregivers and the reference group. The comparison of scores between groups showed that the presence of stroke and the fact of being caregiver affect QoL in all domains of WHOQOL-bref. Conclusion: It was possible to understand the negative impact that stroke causes in the lives of the affected ones and their caregivers, in order to better target public health policies.

scholarly journals RETENTION OF CAROTENE AND RETINYL PALMITATE IN PALM COOKING OIL AND THE PRODUCTS FRIED IN THE OIL

2016 ◽  
Vol 24 (3) ◽  
pp. 157-171
Author(s):  
Hasrul Abdi Hasibuan
Keyword(s):  
Fatty Acid ◽  
Vitamin A ◽  
Palm Oil ◽  
Retinyl Palmitate ◽  
Cooking Oil ◽  
Used Oil ◽  
Color Retention ◽  
Significant Difference ◽  
Materials Used

Fortification of vitamin A in the cooking oil needs to be revisited given that the used oil is palm oil and fortificant form of vitamin A or retinol palmitate have to be imported. On the other hand, palm oil contains carotene as pro-vitamin A and potentially as an alternative of fortificant. The aim of this study was to compare the retention of carotene to retinol palmitate in palm cooking oil and the products fried in the oil using deep frying at 150°C. Materials used as fried products were potatoes, tofu and chicken. The quality of cooking oil that determined were the fatty acid composition, water content, free fatty acid, peroxide value, color, retention of carotene and retinol palmitate. While the quality of the products fried in the oil that determined were water, fat, carotene and retinol palmitate content. The results of this study showed that fortificant (carotene and retinol palmitate) no significant difference to the quality of cooking oil except color, retention of carotene and retinol palmitate. Fortificants also showed no significant difference to the quality of fried products. Retention of carotene showed significantly decreased with increasing frying repeatedly, but had a higher retention and significantly different than retinol palmitate. Retention of carotene in the frying pan first, second, third, fourth and fifth were in the range of 86-89%, 83-89%, 80-83%, 77-80% and 77-80%, while retinol palmitate were 68-100%, 58-97%, 51-89%, 50-84%, and 40-75%. Thus, carotene can be used as an alternative of fortificant in the palm cooking oil.

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