scholarly journals A systematic review to identify biomarkers of intake for fermented food products

2021 ◽  
Vol 16 (1) ◽  
Author(s):  
Katherine J. Li ◽  
Elske M. Brouwer-Brolsma ◽  
Kathryn J. Burton-Pimentel ◽  
Guy Vergères ◽  
Edith J. M. Feskens
Keyword(s):  
Systematic Review ◽  
Food Intake ◽  
Fermentation Process ◽  
Food Group ◽  
Fermented Food ◽  
Assessment Tools ◽  
Fermented Foods ◽  
Food Groups ◽  
Phenyllactic Acid ◽  
Fermentation Processes

Abstract Background Fermented foods are ubiquitous in human diets and often lauded for their sensory, nutritious, and health-promoting qualities. However, precise associations between the intake of fermented foods and health have not been well-established. This is in part due to the limitations of current dietary assessment tools that rely on subjective reporting, making them prone to memory-related errors and reporting bias. The identification of food intake biomarkers (FIBs) bypasses this challenge by providing an objective measure of intake. Despite numerous studies reporting on FIBs for various types of fermented foods and drinks, unique biomarkers associated with the fermentation process (“fermentation-dependent” biomarkers) have not been well documented. We therefore conducted a comprehensive, systematic review of the literature to identify biomarkers of fermented foods commonly consumed in diets across the world. Results After title, abstract, and full-text screening, extraction of data from 301 articles resulted in an extensive list of compounds that were detected in human biofluids following the consumption of various fermented foods, with the majority of articles focusing on coffee (69), wine (69 articles), cocoa (62), beer (34), and bread (29). The identified compounds from all included papers were consolidated and sorted into FIBs proposed for a specific food, for a food group, or for the fermentation process. Alongside food-specific markers (e.g., trigonelline for coffee), and food-group markers (e.g., pentadecanoic acid for dairy intake), several fermentation-dependent markers were revealed. These comprised compounds related to the fermentation process of a particular food, such as mannitol (wine), 2-ethylmalate (beer), methionine (sourdough bread, cheese), theabrownins (tea), and gallic acid (tea, wine), while others were indicative of more general fermentation processes (e.g., ethanol from alcoholic fermentation, 3-phenyllactic acid from lactic fermentation). Conclusions Fermented foods comprise a heterogeneous group of foods. While many of the candidate FIBs identified were found to be non-specific, greater specificity may be observed when considering a combination of compounds identified for individual fermented foods, food groups, and from fermentation processes. Future studies that focus on how fermentation impacts the composition and nutritional quality of food substrates could help to identify novel biomarkers of fermented food intake.

scholarly journals Nutritional Assessment and Molecular Identification of Microorganisms from Akhuni/Axone: A Soybean Based Fermented Food of Nagaland, India

2018 ◽  
Vol 11 (1) ◽  
pp. 2170-2179
Author(s):  
Chitta Ranjan Deb ◽  
Bendangnaro Jamir
Keyword(s):  
Molecular Identification ◽  
Nutritional Value ◽  
Fermentation Process ◽  
Nutritional Assessment ◽  
Active Role ◽  
Fermented Food ◽  
Fermented Foods ◽  
Soybean Seeds ◽  
High Protein Content ◽  
Fermented Product

Soybean based fermented foods are known to be highly nutritive, not just because it contains high protein content but also due to presence of polyphenols. Various microorganisms involved during the fermentation process have proven to play active role in the enhancement of the nutritional value as well as increase in phytochemicals in the product. Akhuni/Axone is a popular soybean product of Nagaland, India. It forms an integral part of the diet and is used as a condiment during preparation of various dishes in the Naga kitchen.  This study describes the nutritional value, the antioxidant activity and the presence of polyphenols of Akhuni/Axone, which increase significantly in composition between the soybean seeds and the fermented product. The molecular identification of the microorganisms present in Akhuni/Axone product is also reported in this paper.

scholarly journals Prevalence of fermented foods in the Dutch adult diet and validation of a food frequency questionnaire for estimating their intake in the NQplus cohort

BMC Nutrition ◽  
2020 ◽  
Vol 6 (1) ◽  
Author(s):  
Katherine J. Li ◽  
Elske M. Brouwer-Brolsma ◽  
Kathryn J. Burton ◽  
Guy Vergères ◽  
Edith J. M. Feskens
Keyword(s):  
The Netherlands ◽  
Food Frequency Questionnaire ◽  
Dietary Assessment ◽  
Fermented Food ◽  
Fermented Foods ◽  
Food Groups ◽  
Food Frequency ◽  
Fermented Beverages ◽  
Percent Difference ◽  
Fermented Dairy

Abstract Background Humans have a long history of consuming fermented foods. However, their prevalence in human diets remains largely undetermined, and there is a lack of validated dietary assessment tools assessing the intake of different fermented products. This study aimed to identify fermented foods consumed in The Netherlands and determine the relative validity of a food frequency questionnaire (FFQ) compared to multiple 24-h recalls for estimating their intake. Methods The validation population consisted of 809 participants (53.1 ± 11.9 years) from a Dutch observational cohort (NQplus) who completed a FFQ and multiple 24-h recalls. Fermented foods from the FFQ and recalls were identified and aggregated into conventional food groups. Percent difference in mean intakes, quintile cross-classification, Spearman’s correlations, and Bland-Altman analyses were used to evaluate the agreement between the two dietary assessment methods. Results Approximately 16–18% of foods consumed by this population were fermented, and a further 9–14% were dishes containing a fermented ingredient. Fermented foods with the highest consumption included coffee (~ 453 g/day;~ 0.5% of daily energy intake), yoghurts (~ 88 g/day;~ 2.2%), beer (~ 84 g/day;~ 1.7%), wholegrain bread (~ 81 g/day;~ 9.4%), wine (~ 65 g/day;~ 2.7%), and cheese (~ 32 g/day;~ 5.0%). Mean percent difference between the FFQ and recalls was small for fermented beverages (coffee), breads (brown, white, wholegrain, rye), and fermented dairy (cheeses) (0.3–2.8%), but large for buttermilk and quark (≥53%). All fermented food groups had > 50% of participants classified into the same or adjacent quintile of intake (58%-buttermilk to 89%-fermented beverages). Strong Spearman’s correlations (crude/energy-adjusted rs ≥ 0.50) were obtained for fermented beverages (coffee, beer, wine), cereals/grains (wholegrain bread), and dairy (yoghurts). For ‘other bread’, quark, and buttermilk, correlations were low (rs < 0.20). Bland-Altman analyses revealed good agreement for fermented beverages (coffee, beer), breads (brown, wholegrain, rye, other), pastries, chocolate, and fermented dairy (cheeses) (mean difference: 0.1–9.3). Conclusions Fermented food groups with acceptable or good validity across all measures included commonly consumed foods in The Netherlands: fermented beverages (coffee), wholegrain and rye bread, and fermented dairy (cheeses). However, for less frequently consumed foods, such as quark and buttermilk, the levels of agreement were poor and estimates of intake should be interpreted with caution. This report provides the basis for developing a FFQ specific for fermented foods.

scholarly journals Changes in children's food group intake from age 3 to 7 years: comparison of a FFQ with an online food record

2014 ◽  
Vol 112 (2) ◽  
pp. 269-276 ◽  
Author(s):  
Carine Vereecken ◽  
Marc Covents ◽  
Inge Huybrechts ◽  
Colette Kelly ◽  
Lea Maes
Keyword(s):  
Food Intake ◽  
Young Children ◽  
Dietary Intake ◽  
Food Group ◽  
Food Groups ◽  
Food Record ◽  
Online Tool ◽  
Relative Validity ◽  
Signed Rank

Few studies have investigated the relative validity of FFQ in young children and no study has investigated the relative validity of changes in children's food intake in a longitudinal context. The aim of the present study was to compare the FFQ of the longitudinal Family Influences on Food Intake study, assessing children's food intake in the previous 3 months, with a 3 d online food record when children were 3 and 7 years old, as well as to investigate the relative validity of changes in food group intake over a 4-year period. Parents (n 89) completed the FFQ and an online food record over three non-consecutive days on two separate occasions (January–April 2008 and 2012). Wilcoxon signed-rank tests and Spearman's correlations were used to compare food group intake and changes in intake assessed using both methods. In 2008, the intake of eleven of the twenty-two food groups was overestimated and that of four food groups underestimated in the FFQ in comparison with the online tool; in 2012, the intake of four food groups was overestimated and that of seven food groups underestimated. Nevertheless, changes in intake did not differ significantly between the two methods for eighteen food groups. Correlations in 2008 and 2012 were, on average, 0·47; correlations between the changes in dietary intake were, on average, 0·26. The results suggest that despite the significant differences between the two methods for a number of food groups at both baseline and/or follow-up, the FFQ can be used to monitor changes in dietary intake for groups of young children.

scholarly journals The Fermentation Methods for Production of Injera and Dabo in Ethiopia: A Review

2021 ◽  
Author(s):  
Gurmesa Tesema Keyeta
Keyword(s):  
Fermentation Process ◽  
Fermented Food ◽  
Starter Cultures ◽  
Eragrostis Tef ◽  
Fermented Foods ◽  
Industrialized Countries ◽  
Natural Fermentation ◽  
Food And Beverage ◽  
Traditional Bread ◽  
Traditional Fermented Food

Fermented food and beverage products are made globally using different practices of fresh materials with microbes. Fermented foods have sample sources of essential vitamins, minerals, enzymes and antioxidants that are all enhanced through the process of fermentation. The advantageous effects related with fermented products have a special prominence during the production of these products in less industrialized countries like Ethiopia. In the country, fermented food and beverage products have practiced in a long history. During the production of traditional fermented food natural fermentation process with the absence of starter cultures are used to initiate the fermentation process Ethiopia. The use of yeast is also common with the popularization of modern baking and pastry in the country. Moreover, the preparation of much traditionally fermented food is still practiced in a household art even though there are electric ovens and other accessories have been introduced in the restaurants and business centers. The bread can be prepared from various cereals but for Injera tef [Eragrostis tef (Zucc.) Trotter] is the most preferred ingredient. The traditional bread locally called hamasha has also been prepared with various modified ingredients and fermentation techniques.

scholarly journals Validation of improved 24-hour dietary recall using a portable camera among the Japanese population

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Yumi Matsushita ◽  
Tosei Takahashi ◽  
Kumiko Asahi ◽  
Emiko Harashima ◽  
Hiroko Takahashi ◽  
...  
Keyword(s):  
Food Intake ◽  
Dietary Assessment ◽  
Correlation Coefficients ◽  
Food Group ◽  
Food Groups ◽  
Registered Dietitian ◽  
Tokyo Metropolitan Area ◽  
Dietary Recall ◽  
Recall Method ◽  
Portable Camera

Abstract Background The collection of weighed food records (WFR) is a gold standard for dietary assessment. We propose using the 24-h recall method combined with a portable camera and a food atlas (24hR-camera). This combination overcomes the disadvantages of the 24-h dietary recall method. Our study examined the validity of the 24hR-camera method against WFR by comparing the results. Methods Study subjects were 30 Japanese males, aged 31–58 years, who rarely cook and reside in the Tokyo metropolitan area. For validation, we compared the estimated food intake (24hR-camera method) and weighed food intake (WFR method). The 24hR-camera method uses digital photographs of all food consumed during a day, taken by the subjects, and a 24-h recall questionnaire conducted by a registered dietitian, who estimates food intake by comparing the participant’s photographs with food atlas photographs. The WFR method involves a registered dietitian weighing each food item prepared for the subject to consume and any leftovers. Food intake was calculated for each food group and nutrient using the 24hR-camera vs. weighed methods. Results Correlation coefficients between the estimated vs. weighed food intake were 0.7 or higher in most food groups but were low in food groups, such as oils, fats, condiments, and spices. The estimated intake of vegetables was significantly lower for the 24hR-camera method compared to the WFR method. For other food groups, the percentages of the mean difference between estimated vs. weighed food intake were -22.1% to 5.5%, with no significant differences between the methods (except for algae, which had a very low estimated intake). The correlation coefficients between the two methods were 0.774 for energy, and 0.855, 0.769, and 0.763 for the macronutrients, proteins, lipids, and carbohydrates, respectively, demonstrating high correlation coefficients: greater than 0.75. The correlation coefficients between the estimated vs. weighed for salt equivalents and potassium intake were 0.583 and 0.560, respectively, but no significant differences in intake were observed. Conclusions The 24hR-camera method satisfactorily estimated the intake of energy and macronutrients (except salt equivalents and potassium) in Japanese males and was confirmed as a useful method for dietary assessment.

Validity of nutrient and food group contents estimated automatically by an image recognition system: A smartphone application for health promotion (Preprint)

2021 ◽  
Author(s):  
Yuki Sasaki ◽  
Koryu Sato ◽  
Satomi Kobayashi ◽  
Keiko Asakura
Keyword(s):  
Food Intake ◽  
Image Recognition ◽  
Smartphone Application ◽  
Recognition System ◽  
Food Group ◽  
Automatic Identification ◽  
Dietary Intakes ◽  
Food Groups ◽  
System A ◽  
Nutritional Recommendations

BACKGROUND A smartphone image recognition application is expected to be a novel tool to measure nutrients and food intake, but its performance has not been well evaluated. OBJECTIVE We assessed the performance of an image recognition application called CALO mama in terms of the nutrient and food group contents automatically estimated by the application. METHODS We prepared 120 sample meals for which the nutrients and food groups were already calculated. Next, we predicted the nutrients and food groups included in the meals from their photographs using 1) automated image recognition only and 2) manual modification after automatic identification. RESULTS Predictions using only image recognition were similar to the actual data in weight of meals, 11 out of 30 nutrients, and 4 out of 15 food groups; it underestimated energy, 19 nutrients, and 9 food groups; it overestimated dairy products and confectioneries. After manual modification, predictions were similar in energy, 29 out of 30 nutrients, and 10 out of 15 food groups; it underestimated pulses, fruits, and meats; it overestimated weight, vitamin C, vegetables, and confectioneries. CONCLUSIONS The results of this study suggest that manual modification after prediction using image recognition improves the performance of the assessment of nutrients and food intake. Our findings suggest the potential of image recognition to achieve a description of the dietary intakes of populations using “precision nutrition” (a comprehensive and dynamic approach to develop tailored nutritional recommendations) for individuals.

scholarly journals Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties

PLoS ONE ◽  
2020 ◽  
Vol 15 (11) ◽  
pp. e0242560
Author(s):  
Chonthicha Pakwan ◽  
Thararat Chitov ◽  
Panuwan Chantawannakul ◽  
Manop Manasam ◽  
Sakunnee Bovonsombut ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Functional Properties ◽  
Food Samples ◽  
Fermented Food ◽  
Fermented Foods ◽  
Food Groups ◽  
Northern Thailand ◽  
Pork Sausage ◽  
Culture Independent

Many indigenous fermented foods of Northern Thailand and neighbouring regions have traditionally been known for their health benefits. In this study, we explored the communities of bacteria in selected fermented foods which are commonly consumed among ethnic groups around Northern Thailand, for which information on their microbial compositions or their functional properties is still limited. The selected food groups included Thua Nao (alkaline fermented soybean product), Nham (fermented pork sausage/loaf), Nam phak (fermented Chinese cabbage) and Miang (fermented leaves from Miang Tea trees). Bacteria in these fermented foods were isolated and enumerated. Bacterial communities were determined using a culture-independent (pyrosequencing) approach. Lactic acid bacteria were recovered from all of these fermented food samples, with levels ranging from 3.1 to 7.5 log CFU/g throughout the fermentation processes. Analysis of the 16S rRNA gene from the fermented food samples using 454-pyrosequencing resulted in 113,844 sequences after quality evaluation. Lactic acid bacteria were found in high proportions in Nham, Nam phak and Miang. Bacillus was predominant in Thua nao, in which significant proportions of Lactic acid bacteria of the family Leuconostocaceae were also found. Groups of lactic acid bacteria found varied among different food samples, but three genera were predominant: Lactococcus, Lactobacillus and Leuconostoc, of which many members are recognised as probiotics. The results showed that these traditional Thai fermented food products are rich sources of beneficial bacteria and can potentially be functional/probiotic foods.

scholarly journals The relationship between fermented food intake and mortality risk in the European Prospective Investigation into Cancer and Nutrition-Netherlands cohort

2015 ◽  
Vol 113 (3) ◽  
pp. 498-506 ◽  
Author(s):  
Jaike Praagman ◽  
Geertje W. Dalmeijer ◽  
Yvonne T. van der Schouw ◽  
Sabita S. Soedamah-Muthu ◽  
W. M. Monique Verschuren ◽  
...  
Keyword(s):  
Food Intake ◽  
Proportional Hazards ◽  
Smoking Habit ◽  
Cox Proportional Hazards ◽  
Fermented Food ◽  
Fermented Foods ◽  
Dairy Foods ◽  
Fermented Dairy ◽  
The Relationship ◽  
Prospective Investigation

The objective of the present study was to investigate the relationship between total and subtypes of bacterial fermented food intake (dairy products, cheese, vegetables and meat) and mortality due to all causes, total cancer and CVD. From the European Prospective Investigation into Cancer and Nutrition-Netherlands cohort, 34 409 Dutch men and women, aged 20–70 years who were free from CVD or cancer at baseline, were included. Baseline intakes of total and subtypes of fermented foods were measured with a validated FFQ. Data on the incidence and causes of death were obtained from the national mortality register. Cox proportional hazards models were used to analyse mortality in relation to the quartiles of fermented food intake. After a mean follow-up of 15 (sd2·5) years, 2436 deaths occurred (1216 from cancer and 727 from CVD). After adjustment for age, sex, total energy intake, physical activity, education level, hypertension, smoking habit, BMI, and intakes of fruit, vegetables and alcohol, total fermented food intake was not found to be associated with mortality due to all causes (hazard ratio upperv. lowest quartile (HRQ4 v. Q1) 1·00, 95 % CI 0·88, 1·13), cancer (HRQ4 v. Q11·02, 95 % CI 0·86, 1·21) or CVD (HRQ4 v. Q11·04, 95 % CI 0·83, 1·30). Bacterial fermented foods mainly consisted of fermented dairy foods (78 %) and cheese (16 %). None of the subtypes of fermented foods was consistently related to mortality, except for cheese which was moderately inversely associated with CVD mortality, and particularly stroke mortality (HRQ4 v. Q10·59, 95 % CI 0·38, 0·92,Ptrend= 0·046). In conclusion, the present study provides no strong evidence that intake of fermented foods, particularly fermented dairy foods, is associated with mortality.

scholarly journals Comparative Study of a New Dietary Screener to Assess Food Groups of Concern in Children

2017 ◽  
Vol 38 (4) ◽  
pp. 585-593 ◽  
Author(s):  
Rachel Bleiweiss-Sande ◽  
Sarah Kranz ◽  
Peter Bakun ◽  
Lindsay Tanskey ◽  
Catherine Wright ◽  
...  
Keyword(s):  
Assessment Tool ◽  
Pearson Correlation ◽  
Dietary Assessment ◽  
Food Group ◽  
Assessment Tools ◽  
Consumption Patterns ◽  
Food Groups ◽  
Sweetened Beverages ◽  
Brief Assessment ◽  
Salty Snack

Background: Although there are several valid and reliable dietary screeners to measure child intake patterns, there is a paucity of brief assessment tools targeting under- and overconsumed foods. Objective: To compare the Fueling Learning through Exercise study (FLEX) dietary questionnaire, a screener designed to assess consumption patterns in third to fifth graders, to a validated dietary assessment tool. Methods: The FLEX dietary questionnaire was developed to assess fruit, vegetable, snack, and beverage consumption and was compared to the Block Kids Food Screener (BKFS). Correlations were analyzed using Pearson correlation coefficient. Agreement was assessed using Bland-Altman plots. Results: The sample (n = 63) had mean age of 9.9 years (SD 0.7). Most participants were non-Hispanic white (70%) and eligible for free/reduced price lunch (57%). Correlations between food group categories were significant for all groups ( P < .05) except fruits ( r = 0.51) and sugar-sweetened beverages (SSBs) ( r = 0.21). We found moderate-to-strong correlations between reported vegetable, salty snack, sweet snack, total beverage, milk, and fruit juice consumption (0.62, 0.59, 0.69, 0.47, 0.48, and 0.46, respectively). The FLEX screener reported systematically higher mean servings per day (0.24-1.1) compared to the BKFS (0.05-0.51). Conclusion: Based on these correlations, the FLEX dietary questionnaire performs similarly to a validated tool in assessing intake of under- and overconsumed food groups in a diverse third to fifth grade population. Overall serving size discrepancies are likely due to more relevant food items on the FLEX questionnaire and a more child-friendly format. This study highlights the need to update older diet screeners to reflect current child consumption patterns.

Stress, anxiety, depression and burnout in frontline health care workers during COVID-19 pandemic: a brief systematic review and new data from Russia

2021 ◽  
Author(s):  
Ekaterina Mosolova ◽  
Dmitry Sosin ◽  
Sergey Mosolov
Keyword(s):  
Risk Factors ◽  
Systematic Review ◽  
Female Gender ◽  
Assessment Tools ◽  
Care Workers ◽  
Younger Age ◽  
Wide Range ◽  
Associated Risk Factors ◽  
Anxiety Depression ◽  
The Impact

During the COVID-19 pandemic, healthcare workers (HCWs) have been subject to increased workload while also exposed to many psychosocial stressors. In a systematic review we analyze the impact that the pandemic has had on HCWs mental state and associated risk factors. Most studies reported high levels of depression and anxiety among HCWs worldwide, however, due to a wide range of assessment tools, cut-off scores, and number of frontline participants in the studies, results were difficult to compare. Our study is based on two online surveys of 2195 HCWs from different regions of Russia during spring and autumn epidemic outbreaks revealed the rates of anxiety, stress, depression, emotional exhaustion and depersonalization and perceived stress as 32.3%, 31.1%, 45.5%, 74.2%, 37.7% ,67.8%, respectively. Moreover, 2.4% of HCWs reported suicidal thoughts. The most common risk factors include: female gender, nurse as an occupation, younger age, working for over 6 months, chronic diseases, smoking, high working demands, lack of personal protective equipment, low salary, lack of social support, isolation from families, the fear of relatives getting infected. These results demonstrate the need for urgent supportive programs for HCWs fighting COVID-19 that fall into higher risk factors groups.

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