Nutritional Value of Egg Beaters® Compared With "Farm Fresh Eggs"

PEDIATRICS ◽  
1974 ◽  
Vol 53 (4) ◽  
pp. 565-566
Author(s):  
Meena Kasmaii Navidi ◽  
Fred A. Kummerow
Keyword(s):  
Nutritional Value ◽  
Corn Oil ◽  
Saturated Fat ◽  
Iron Phosphate ◽  
Protein Food ◽  
High Quality Protein ◽  
Triethyl Citrate ◽  
Dry Milk ◽  
Label Statement ◽  
Risk Categories

The Council of Foods and Nutrition, in a statement entitled "Diet and Coronary Heart Disease," has recommended that "In ‘risk categories’ it is important to decrease substantially the intake of saturated fat and to lower cholesterol consumption." The food industry has attempted to provide high-quality protein food items and for this purpose a new product, "Egg Beaters," has been introduced as a cholesterol-free egg substitute. It contains according to the label statement on the carton "egg white, corn oil, nonfat dry milk, emulsifiers (vegetable lecithin, mono and diglycerides and propylene glycol monostearate), cellulose and xanthan gums, trisodium and triethyl citrate, artificial flavor, aluminum sulfate, iron phosphate, artificial color, thiamin, riboflavin and vitamin D."

Population Study on the Impact Food Chemical Composition on Patients with Non-Alcoholic Fatty Liver Diseases

2018 ◽  
Vol 69 (4) ◽  
pp. 961-964
Author(s):  
Andrei Vasile Olteanu ◽  
Georgiana Emmanuela Gilca Blanariu ◽  
Gheorghe Gh. Balan ◽  
Dana Elena Mitrica ◽  
Elena Gologan ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Fatty Liver ◽  
Nutritional Value ◽  
Liver Steatosis ◽  
Saturated Fat ◽  
Control Group ◽  
Healthy Population ◽  
Alcoholic Fatty Liver ◽  
Major Interest ◽  
The Impact

Non-alcoholic fatty liver disease (NAFLD) has become of major interest worldwide, it is estimated that more than 20% of the general population suffer from liver steatosis. NAFLD is highly associated with metabolic risk factors like type 2 diabetes mellitus, obesity and dyslipidemia, the patients diagnosed with NAFLD should adopt a high fiber low calorie diet, with reduced saturated fat and carbohydrates content, leading to weight loss and improvement of metabolic profile. Our study is aiming to shape the profile of the patient interested in being informed related to food quality and chemical composition and to evaluate the aspects on the food products label which are important for the customer. Between June 2017 and December 2017, 83 patients diagnosed with NASH were included in the study, representing the study group, while 33 subjects, without metabolic syndrome or digestive diseases, selected from patient list belonging to two general practitioners, constituted the control group. Related to the interest of being informed about the chemical composition and nutritional value of the products bought, the study showed a low interest for the provided information on nutritional value. lack of confidence in the provided information and complexity of the information are understandable, the high number of subject reasoning through lack of immediate clinical benefit is surprising. Among the healthy population the willingness to pay attention to this aspect is extremely low.

Effect of saturated fat diets on rat liver NADP-linked enzymes

1965 ◽  
Vol 209 (4) ◽  
pp. 773-780 ◽  
Author(s):  
Helen M. Tepperman ◽  
Jay Tepperman
Keyword(s):  
Fatty Acids ◽  
Enzyme Activity ◽  
Rat Liver ◽  
Corn Oil ◽  
Saturated Fat ◽  
Coconut Oil ◽  
Liver Slices ◽  
Fat Diets ◽  
Effect Of Feeding

The aggregate hexosemonophosphate dehydrogenase (HMPD) activity was found to be higher in livers of rats fed a diet containing saturated fat (hydrogenated coconut oil = H) for 7 days and fasted for 48 hr than it was in similarly prepared animals fed a corn oil (CO) diet. Later, a liver HMPD-increasing effect of feeding H was found in nonfasted animals. Lipogenesis (i.e., the incorporation of acetate-1-C14 into fatty acids by liver slices) was shown to be as low or lower in the H group as in the CO. Liver slices prepared from H and CO diet adapted rats were incubated with either acetate-1-C14 or palmitate-1-C14 and the extent of incorporation of C14 into individual fatty acids was measured. With both substrates more radioactivity was found in 16:1, 18:0, and 18:1 in the case of H-fed animals. It is proposed that a component of the signal for eliciting increased NADP-linked enzyme activity in the H rats was an increased rate of oxidation of NADPH attendant on monoene formation and chain lengthening.

Digestive Response of Rainbow Trout, Salmo gairdneri, to Pellet Diets

1969 ◽  
Vol 26 (7) ◽  
pp. 1801-1812 ◽  
Author(s):  
John T. Windell ◽  
David O. Norris ◽  
James F. Kitchell ◽  
James S. Norris
Keyword(s):  
Body Weight ◽  
Rainbow Trout ◽  
Dry Matter ◽  
Laboratory Experiments ◽  
Corn Oil ◽  
Saturated Fat ◽  
Methyl Cellulose ◽  
Salmo Gairdneri ◽  
Gastric Evacuation ◽  
Gastric Contents

Quantitative data are presented for three laboratory experiments concerning rate of gastric evacuation of pellets (fed in gelatin capsules) and pellet components. Rainbow trout, Salmo gairdneri, acclimated to a constant water temperature of 15 C were killed 12 hr after consuming an experimental meal. Subtraction of amount of dry matter remaining at autopsy from dry matter consumed yielded amount of food digested or evacuated or both, from the stomach per unit time.Meals of encapsulated pellet were evacuated from the stomach more rapidly (65.8% decrease in 12 hr) than encapsulated corn oil (42.6%), gelatin (50.8%), a combination of corn oil and gelatin (47.3%), saturated fat (28.8%), or methyl cellulose (50.3%).Groups of fish consuming five capsules equal to approximately 0.65 % of their body weight evacuated 35.9, 45.1, 64.2, 95.5, and 100% at intervals after killing from 6 to 36 hr, respectively. Similar groups consuming seven capsules equal to approximately 1.0% of their body weight evacuated 23.7, 57.9, 70.5, and 86.6% at intervals after killing from 4 to 20 hr, respectively.Ten groups of trout consuming amounts of dry matter equal to 0.24, 0.40, 0.74, 1.11, 1.31, 1.19, 1.59, 1.56, 1.91, and 2.26% of their body weight evacuated 90.7, 81.3, 64.2, 57.9, 56.6, 52.5, 53.4, 51.3, 58.7, and 50.0% in 12 hr, respectively. Gastric motility remains relatively constant once food has entered the stomach. However, when larger meals are fed a greater quantity is evacuated per unit time. This could only be accomplished by changes in volume of gastric contents pumped per peristaltic stroke or number of strokes per unit time.

scholarly journals Degree of processing and nutritional value of children’s food products

2021 ◽  
pp. 1-8
Author(s):  
Célia Regina Barbosa de Araújo ◽  
Karla Danielly da S Ribeiro ◽  
Amanda Freitas de Oliveira ◽  
Inês Lança de Morais ◽  
João Breda ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Saturated Fat ◽  
Food Product ◽  
Food Products ◽  
Nutritional Composition ◽  
Retail Stores ◽  
Processed Food ◽  
Minimally Processed ◽  
Cross Sectional ◽  
Processed Products

Abstract Objective: This study aimed to characterise the availability, the nutritional composition and the processing degree of industrial foods for 0–36-month-old children according to the neighbourhoods affluence. Design: A cross-sectional exploratory study. Setting: All food products available in retail stores for children aged 0–36 months were analysed. Data collection took place in two neighbourhoods, comparing two different sociodemographic districts (high v. low per capita income), Campanhã and Foz do Douro in Porto, Portugal. Participants: A total of 431 commercially processed food products for children aged 0–36 months which are sold in 23 retail stores were identified. Food products were classified according to their processing degree using the NOVA Food Classification System. Results: For NOVA analysis, of the 244 food products that were included 82 (33·6 %) were minimally processed, 25 (10·2 %) processed and 137 (56·1 %) ultra processed. No food product was classified as a culinary ingredient. The products included mostly cereals, yogurts, prevailed in high-income neighbourhoods for the 0–6-month-old group. It was observed that some categories of ultra-processed food (UPF) presented higher amounts of energy, sugars, saturated fat and salt than unprocessed/minimally processed products. Conclusions: The high availability of UPF offered for 0–36-month-old children should be considered when designing interventions to promote a healthy diet in infancy.

scholarly journals Nutritional Adequacy Rate (RDA) and Nutritional Value Information (ING) of Tuna Kering Kayu Fish Canned with Tuna Fish Bone Flour Substitution

2020 ◽  
Vol 13 (2) ◽  
pp. 352
Author(s):  
Umar Tangke ◽  
Bernhard Katiandagho ◽  
Rochmady Rochmady
Keyword(s):  
Nutritional Value ◽  
Saturated Fat ◽  
Fish Bone ◽  
Nutritional Adequacy ◽  
Tuna Fish ◽  
Laboratory Test Results ◽  
Total Carbohydrates ◽  
Total Fat ◽  
Packaged Food ◽  
Almost All

The nutritional adequacy figure, which is then informed in the ING, is a value that shows the average need for certain nutrients that must be met every day for almost all people with certain characteristics including age, gender, level of physical activity, and physiological conditions, to live. healthy. Information on nutritional value aims to inform the nutritional content contained in food or beverages as a guide for consumers to make choices before deciding to buy packaged food or beverage, so this research aims to test the Nutritional Adequacy Rate (RDA) of wood dried tuna which is then informed. in the form of Nutritional Value Information (ING) on the packaging label for wood dried tuna products. The laboratory test results showed that the diversified product of wood dried tuna with fish bone meal substitution after being processed with modern packaging through the canning process has a nutritional adequacy rate (RDA) per 50 g is total energy 80 kcal, 2g total fat, 1g saturated fat, cholesterol 13mg, 12g protein, 3g total carbohydrates, 1g dietary fiber, 1g sugar, 150mg sodium, 180mg potassium, 52.44 mg calcium, 1g iron.

scholarly journals Comparative Nutritional Value of Corn Oil and Olive Oil for Growing Chickens

1965 ◽  
Vol 44 (3) ◽  
pp. 697-701 ◽  
Author(s):  
N.J. Daghir ◽  
R.I. Tannous
Keyword(s):  
Olive Oil ◽  
Nutritional Value ◽  
Corn Oil

Diet Supplementation with Madagascar Cockroach Flour (Gromphadorhina portentosa) Improved Malnourished Mice Metabolism and Ameliorated Liver Inflammatory Markers

2021 ◽  
Vol 12 (2) ◽  
pp. 112-122
Author(s):  
Janaína Ribeiro Oliveira ◽  
Junio Cota ◽  
Bruna Mara Carvalho ◽  
Theles de Oliveira Costa ◽  
Diego Vicente da Costa ◽  
...  
Keyword(s):  
Body Weight ◽  
Inflammatory Markers ◽  
Food Sources ◽  
Feed Restriction ◽  
Standard Diet ◽  
Mice Model ◽  
Protein Food ◽  
High Quality Protein ◽  
Ad Libitum ◽  
Gromphadorhina Portentosa

Background: Malnutrition and accessible high-quality protein food sources are two of the world’s alimentary challenges. Edible insects are nowadays recognized as a possible functional food solution with lower environmental impacts and beneficial health effects. Objective: In this context, the aim of the present study is to evaluate Madagascar cockroach (Gromphadorhina portentosa) flour supplementation effects on a malnourished mice model, considering its effects on metabolism, adiposity, and inflammatory liver profiles. Method: Male Swiss mice are divided into five groups and fed with experimental diets for eight weeks, including a standard diet (ST) ad libitum, AIN93 ad libitum (AIN), insect flour-enriched AIN93 (AIN+IM), AIN-40% feed restriction (AIN-FR), and insect flour-enriched AIN-40% of feed restriction (AIN-FR+IM). The metabolic profiles, adipose tissue, biochemical parameters, and liver IL-6 and IL-10 expression are evaluated. Results: The main findings show a body weight and metabolism improvement followed by an increased recovery of the adipocyte area in the AIN-FR+IM group when compared to the AIN-FR malnourished group. Reduced hepatic IL-6 and increased IL-10 expression are also detected in the AIN-FR+IM group. Conclusion: The results show that insect flour supplementation enhances both body weight and adiposity gain/recovery. The results also show hepatic improvement of inflammatory markers.

scholarly journals The regulation of hepatic stearoyl-coenzyme A desaturase in obese-hyperglycaemic (ob/ob) mice by food intake and the fatty acid composition of the diet

1982 ◽  
Vol 206 (3) ◽  
pp. 561-570 ◽  
Author(s):  
M Enser ◽  
J L Roberts
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Food Intake ◽  
Acid Composition ◽  
Desaturase Activity ◽  
Corn Oil ◽  
Saturated Fat ◽  
Obese Mice ◽  
Commercial Diet

1. The effects of food intake and the fatty acid composition of the diet on the hepatic stearoyl-CoA desaturase activity of obese-hyperglycaemic (ob/ob) mice were investigated. 2. Obese mice fed on a commercial mouse diet, ad libitum, had 6.5-fold more activity per liver cell than had lean mice. 3. On a diet containing 14% corn oil the activity was 65% less in obese mice and 62% less in lean mice compared with animals fed on the commercial diet. 4. Feeding with 14% saturated fat in the diet doubled the activity in lean mice compared with those on the commercial diet, but had no effect on the activity in obese mice. 5. Obese mice fed on the corn-oil diet contained a higher proportion of linoleic acid in the liver lipids than did lean mice fed on the commercial diet, but the acyl-CoA desaturase activity was 125% higher than in the lean mice. 6. Limiting the food intake of obese mice by pair-feeding with lean mice decreased their acyl-CoA desaturase activity when the animals were fed on the saturated-fat diet, but the activity remained 75% higher than in lean mice, whereas in obese mice pair-fed on the corn-oil diet the activity was the same as in lean mice. 7. During starvation the acyl-CoA desaturase activity in livers from obese mice decreased more slowly and proportionately less than in livers from lean mice. 8. It is concluded that increased substrate supply as a result of hyperphagia and not low concentration of linoleic acid is the main factor causing high acyl-CoA desaturase activity in obese mice.

scholarly journals Can we improve the nutritional quality of meat?

2017 ◽  
Vol 76 (4) ◽  
pp. 603-618 ◽  
Author(s):  
Nigel D. Scollan ◽  
Eleri M. Price ◽  
Sarah A. Morgan ◽  
Sharon A. Huws ◽  
Kevin J. Shingfield
Keyword(s):  
Fatty Acid ◽  
Nutritional Value ◽  
Production Systems ◽  
Consumer Preferences ◽  
Meat Products ◽  
Fat Content ◽  
Dietary Lipid ◽  
Processed Meat ◽  
Rumen Microbiome ◽  
High Quality Protein

The nutritional value of meat is an increasingly important factor influencing consumer preferences for poultry, red meat and processed meat products. Intramuscular fat content and composition, in addition to high quality protein, trace minerals and vitamins are important determinants of nutritional value. Fat content of meat at retail has decreased substantially over the past 40 years through advances in animal genetics, nutrition and management and changes in processing techniques. Evidence of the association between diet and the incidence of human non-communicable diseases has driven an interest in developing production systems for lowering total SFA andtransfatty acid (TFA) content and enrichment ofn-3 PUFA concentrations in meat and meat products. Typically, poultry and pork has a lower fat content, containing higher PUFA and lower TFA concentrations than lamb or beef. Animal genetics, nutrition and maturity, coupled with their rumen microbiome, are the main factors influencing tissue lipid content and relative proportions of SFA, MUFA and PUFA. Altering the fatty acid (FA) profile of lamb and beef is determined to a large extent by extensive plant and microbial lipolysis and subsequent microbial biohydrogenation of dietary lipid in the rumen, and one of the major reasons explaining the differences in lipid composition of meat from monogastrics and ruminants. Nutritional strategies can be used to align the fat content and FA composition of poultry, pork, lamb and beef with Public Health Guidelines for lowering the social and economic burden of chronic disease.

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