scholarly journals Examining the Relationship between Sugar Content, Packaging Features, and Food Claims of Breakfast Cereals

Nutrients ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 1841
Author(s):  
Marília Prada ◽  
Magda Saraiva ◽  
Claúdia Viegas ◽  
Bernardo P. Cavalheiro ◽  
Margarida Vaz Garrido
Keyword(s):  
Sugar Content ◽  
Daily Intake ◽  
Product Category ◽  
Free Sugar ◽  
National Guidelines ◽  
Breakfast Cereals ◽  
Reduce Sugar ◽  
Sensory Features ◽  
Fiber Proteins ◽  
The Relationship

Excessive free-sugar intake has become highly prevalent in numerous countries, and Portugal is not the exception. One product category that contributes to the daily intake of free sugars is breakfast cereals. In the current work, we identified 289 exemplars from two major retailers in Portugal and collected information on their nutritional profile (e.g., sugar, salt, fiber per 100 g), price, packaging features, type of food claims present (e.g., statements about the composition, sensory features, the origin of the product), and ingredients list. Overall, the sugar content of breakfast cereals was high (Mean = 19.9 g), and less than 10% of the products complied with the current national guidelines (i.e., 5 g of sugar per 100 g of product). Sugar (or other sugar sources) was listed in the top three ingredients for over 85% of the products. On average, each product included about four claims (Mean = 3.9), and sugar content was lower when the claims were related to the product composition. Critically, the sugar content was particularly high for children-oriented products (Mean = 26.4 g). Correlation analysis showed that breakfast cereals with higher sugar content also were cheaper and had lower quantities of fiber, proteins, and salt. Our findings suggest the need to implement strategies to reduce sugar in this product category (e.g., incentivize manufacturers to reformulate products). Also, our results may inform strategies aimed at promoting consumers’ awareness about the sugar content in breakfast cereals and other processed foods, facilitating healthier decision-making.

scholarly journals Correlating Capsaicinoid Levels and Physicochemical Proper-ties of Kimchi and Its Perceived Spiciness

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 86
Author(s):  
So-Ra Yoon ◽  
Yun-Mi Dang ◽  
Su-Yeon Kim ◽  
Su-Yeon You ◽  
Mina K. Kim ◽  
...  
Keyword(s):  
Correlation Analysis ◽  
Physicochemical Properties ◽  
Correlation Coefficient ◽  
Partial Correlation ◽  
Sugar Content ◽  
Amino Acid Content ◽  
Titratable Acidity ◽  
Free Sugar ◽  
Partial Correlation Analysis ◽  
The Relationship

Capsaicinoid content, among other factors, affects the perception of spiciness of commercial kimchi. Here, we investigated whether the physicochemical properties of kimchi affect the spicy taste of capsaicinoids perceived by the tasting. High-performance liquid chromatography (HPLC) was used to evaluate the capsaicinoid content (mg/kg) of thirteen types of commercial kimchi. The physicochemical properties such as pH, titratable acidity, salinity, free sugar content, and free amino acid content were evaluated, and the spicy strength grade was determined by selected panel to analyze the correlation between these properties. Panels were trained for 48 h prior to actual evaluation by panel leaders trained for over 1000 h according to the SpectrumTM method. Partial correlation analysis was performed to examine other candidate parameters that interfere with the sensory evaluation of spiciness and capsaicinoid content. To express the specific variance after eliminating the effects of other variables, partial correlations were used to estimate the relationships between two variables. We observed a strong correlation between spiciness intensity ratings and capsaicinoid content, with a Pearson’s correlation coefficient of 0.78 at p ≤ 0.001. However, other specific variables may have influenced the relationship between spiciness intensity and total capsaicinoid content. Partial correlation analysis indicated that the free sugar content most strongly affected the relationship between spiciness intensity and capsaicinoid content, showing the largest first-order partial correlation coefficient (rxy/z: 0.091, p ≤ 0.01).

scholarly journals Vitamin D Serum Levels in the UK Population, including a Mathematical Approach to Evaluate the Impact of Vitamin D Fortified Ready-to-Eat Breakfast Cereals: Application of the NDNS Database

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1868
Author(s):  
Wim Calame ◽  
Laura Street ◽  
Toine Hulshof
Keyword(s):  
Vitamin D ◽  
Daily Intake ◽  
Serum Levels ◽  
Vitamin D Status ◽  
Nutrition Survey ◽  
Breakfast Cereals ◽  
Vitamin D Intake ◽  
The Uk ◽  
The Impact ◽  
The Relationship

Vitamin D status is relatively poor in the general population, potentially leading to various conditions. The present study evaluates the relationship between vitamin D status and intake in the UK population and the impact of vitamin D fortified ready-to-eat cereals (RTEC) on this status via data from the National Diet and Nutrition Survey (NDNS: 2008–2012). Four cohorts were addressed: ages 4–10 (n = 803), ages 11–18 (n = 884), ages 19–64 (n = 1655) and ages 65 and higher (n = 428). The impact of fortification by 4.2 μg vitamin D per 100 g of RTEC on vitamin D intake and status was mathematically modelled. Average vitamin D daily intake was age-dependent, ranging from ~2.6 (age range 4–18 years) to ~5.0 μg (older than 64 years). Average 25(OH)D concentration ranged from 43 to 51 nmol/L, the highest in children. The relationship between vitamin D intake and status followed an asymptotic curve with a predicted plateau concentration ranging from 52 in children to 83 nmol/L in elderly. The fortification model showed that serum concentrations increased with ~1.0 in children to ~6.5 nmol/L in the elderly. This study revealed that vitamin D intake in the UK population is low with 25(OH)D concentrations being suboptimal for general health. Fortification of breakfast cereals can contribute to improve overall vitamin D status.

scholarly journals Comparison of Biochemical Constituents and Contents in Floral Nectar of Castanea spp.

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4225
Author(s):  
Young Ki Kim ◽  
Sujin Lee ◽  
Jeong Ho Song ◽  
Mahn Jo Kim ◽  
Ural Yunusbaev ◽  
...  
Keyword(s):  
Sugar Content ◽  
Amino Acid Content ◽  
Free Sugar ◽  
Floral Nectar ◽  
Volatile Organic ◽  
Male Flowers ◽  
Flower Visiting ◽  
The Relationship ◽  
Plant Pollinator ◽  
Japanese Cultivar

Pollination is essential for efficient reproduction in pollinator-dependent crops that rely on the attraction of pollinators to flowers. Especially, floral nectar is considered to be an important factor attracting pollinator like honey bees, but differences among major chestnut species (Castanea crenata, C. mollissima, C. dentata, and C. sativa) are still little explored. This study aims to evaluate the value of honey source by analyzing floral nectar characteristics and comparing the composition of volatile organic compounds (VOCs) that mediate plant-pollinator interaction. In this study, we analyzed nectar samples obtained from male flowers using HPLC and HS-SPME/GC–MS. The five chestnuts showed significant differences between the volume of secreted nectar, free sugar composition, amino acid content and VOCs composition. Furthermore, C. crenata (Japanese cultivar ‘Ungi’) was revealed to emit the highest total amounts of VOCs and high levels of benzenoid compounds that are generally associated with flower-visiting insects. The sugar content per catkin, which is used to determine the honey yield, was the highest in C. crenata, suggesting that C. crenata ‘Ungi’ can be highly valued as a honey tree. Therefore, a better understanding of the relationship between pollinator and nectar characteristics of C. crenara could contribute to a prospective honey plant.

scholarly journals Knowledge about Sugar Sources and Sugar Intake Guidelines in Portuguese Consumers

Nutrients ◽  
2020 ◽  
Vol 12 (12) ◽  
pp. 3888
Author(s):  
Marília Prada ◽  
Magda Saraiva ◽  
Margarida V. Garrido ◽  
David L. Rodrigues ◽  
Diniz Lopes
Keyword(s):  
Sugar Content ◽  
Who Guidelines ◽  
Sugar Consumption ◽  
Free Sugars ◽  
Sugar Intake ◽  
Effective Strategies ◽  
Nutritional Guidelines ◽  
Reduce Sugar ◽  
The Relationship ◽  
Content Information

In this work, we examined knowledge about sugars and guidelines for its consumption and explored the relationship between knowledge and measures related to nutritional information processing as well as sugar consumption. Specifically, we asked participants (n = 1010 Portuguese) to categorize a set of ingredients (e.g., glucose, aspartame) regarding their composition (i.e., intrinsic vs. added/free sugars) and origin (e.g., natural vs. artificial) and if they were aware of the WHO guidelines for sugar intake. Overall, despite using information about sugar frequently and considering attending to such information as very important to stay healthy, most participants were unaware of the WHO guidelines and revealed difficulties in the categorization task. Women, participants with a higher level of education, and those with children in the household reported higher use of sugar content information present in nutritional labels, higher perceived knowledge of nutritional guidelines, and higher hit rates in categorizing sugar sources. Almost one-fourth of the population exceeds the daily limit recommended by the WHO. Therefore, characterizing the knowledge of a Portuguese sample regarding sugar sources and sugar intake guidelines is particularly relevant, and our results emphasize the need to implement effective strategies to reduce sugar intake.

scholarly journals An exploration of the relationship between recruitment communication and foraging in stingless bees

2021 ◽  
Author(s):  
Robbie I’Anson Price ◽  
Francisca Segers ◽  
Amelia Berger ◽  
Fabio S Nascimento ◽  
Christoph Grüter
Keyword(s):  
Stingless Bees ◽  
Sugar Content ◽  
Social Information ◽  
Food Resources ◽  
Food Sources ◽  
Foraging Strategies ◽  
High Quality ◽  
Recruitment Communication ◽  
Eusocial Bees ◽  
The Relationship

Abstract Social information is widely used in the animal kingdom and can be highly adaptive. In social insects, foragers can use social information to find food, avoid danger or choose a new nest site. Copying others allows individuals to obtain information without having to sample the environment. When foragers communicate information they will often only advertise high quality food sources, thereby filtering out less adaptive information. Stingless bees, a large pantropical group of highly eusocial bees, face intense inter- and intra-specific competition for limited resources, yet display disparate foraging strategies. Within the same environment there are species that communicate the location of food resources to nest-mates and species that do not. Our current understanding of why some species communicate foraging sites while others do not is limited. Studying freely foraging colonies of several co-existing stingless bee species in Brazil, we investigated if recruitment to specific food locations is linked to (1) the sugar content of forage, (2) the duration of foraging trips and (3) the variation in activity of a colony from one day to another and the variation in activity in a species over a day. We found that, contrary to our expectations, species with recruitment communication did not return with higher quality forage than species that do not recruit nestmates. Furthermore, foragers from recruiting species did not have shorter foraging trip durations than those from weakly-recruiting species. Given the intense inter- and intraspecific competition for resources in these environments, it may be that recruiting species favour food resources that can be monopolised by the colony rather than food sources that offer high-quality rewards.

scholarly journals Characteristics of Black Ginseng (Panax ginseng C.A. Mayer) Production Using Ginseng Stored at Low Temperature after Harvest

Metabolites ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 98
Author(s):  
Hyo Bin Oh ◽  
Ji Won Lee ◽  
Da Eun Lee ◽  
Soo Chang Na ◽  
Da Eun Jeong ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Low Temperature ◽  
Panax Ginseng ◽  
Low Temperatures ◽  
Sugar Content ◽  
Base Material ◽  
Free Sugar ◽  
Drying Process ◽  
Heat Treated ◽  
Black Ginseng

Ginseng processing often involves multiple drying and heat treatments. Ginseng is typically processed within one week of harvesting or is stored at low temperatures to prevent spoilage. Black ginseng (BG) is manufactured by repeating the heat treatment and drying process of ginseng several times. We compared the suitability of low-temperature stored ginseng (SG) and harvested ginseng (HG) as the components for black ginseng production. SG and HG were processed into black ginseng and the appearance change, free sugar content, and benzo[a]pyrene (BAP) content were observed. Appearance observations showed the SG to be suitable in terms of quality when heat-treated at a temperature of 95 ℃ or higher. The BAP content of the SG increased significantly as the steaming process was repeated. A maximum BAP concentration of 5.31 ± 1.12 μg/kg was measured in SG steamed from 2 to 5 times, making it unsuitable for processing into BG. SG and HG showed similar trends in the content of sucrose, fructose, and glucose during steaming. This study aimed to facilitate the proper choice of base material to improve the safety of black ginseng by limiting BAP production during processing.

Factors Associated with Timely Surgery for Semi-elective Distal Radius Fracture Fixation

2021 ◽  
Author(s):  
Nick A. Johnson ◽  
Joseph J. Dias
Keyword(s):  
Distal Radius Fracture ◽  
Distal Radius ◽  
Trauma Surgery ◽  
Radius Fracture ◽  
National Guidelines ◽  
The United Kingdom ◽  
Articular Fractures ◽  
Seasonal Factors ◽  
National Guidance ◽  
The Relationship

Abstract Background In the United Kingdom, national guidance recommends intra-articular distal radius fractures should undergo surgery within 72 hours and extra-articular fractures within 7 days. Purpose We investigated if hospitals can provide timely surgery and meet national guidelines in patients who are sent home following distal radius fracture (DRF) to return for planned surgery. The influence of patient, hospital, and seasonal factors on wait to surgery are investigated. Patients and Methods We reviewed Hospital Episode Statistics (HES) data between April 2009 and March 2013. Proportion of procedures being performed within 3 and 7 days was calculated. A linear regression model was created to investigate the relationship between wait for surgery and patient and hospital factors. Results A total of 9,318 patients were sent home to return for planned acute DRF surgery during the 4-year study period. Mean time to surgery was 3.04 days (range 1–days, standard deviation [SD] 3.14). A total of 6,538 patients underwent surgery within 3 days (70.2%) and 8,747 within 7 days (93.9%). Patients listed for surgery and sent home to return waited longer if listed toward the end of the week. Less surgery was performed at weekends, and patients were less likely to be listed for semielective trauma surgery. Conclusions Acute semielective DRF fixation is generally performed within targets for extra-articular fractures but there is scope for improvement for intra-articular fractures. Day of presentation and increasing number of comorbidities increase wait for surgery. Hospital trusts should focus on improving pathways for patients with multiple comorbidities and strategies to improve accessibility of these services at weekends.

Diet

2015 ◽  
Author(s):  
Elizabeth G Nabel
Keyword(s):  
Dietary Fiber ◽  
Daily Intake ◽  
Blood Lipid ◽  
Dietary Guidelines ◽  
Food Sources ◽  
Healthy Weight ◽  
Dietary Recommendations ◽  
Animal Products ◽  
Vegetable Foods ◽  
Fiber Proteins

An unhealthy diet is a major risk factor for chronic diseases such as cardiovascular diseases, cancer, diabetes, and conditions related to obesity. In the 20th century, the average American diet shifted from one based on fresh, minimally processed vegetable foods to one based on animal products and highly refined, processed foods, leading to an increased consumption of calories, fat, cholesterol, refined sugar, animal protein, sodium, and alcohol and far less fiber and starch than was healthful. As a result, more than one third of US adults are obese, with an estimated medical cost of $147 billion. Physicians have an important role in educating patients about healthful nutrition and in providing dietary guidelines. This module discusses the role of energy in weight loss; the structure of fat and cholesterol, their effects on blood lipid levels and cardiovascular risk, and related dietary recommendations; carbohydrates; dietary fiber; proteins; vitamin and mineral consumption; water and food consumption; and the relationship between diet and health. Tables review the principles of a healthy diet; recommended daily intake of fat and other nutrients; types of dietary fiber and representative food sources; types of vitamins; essential minerals and trace elements; and dietary guidelines for healthy people. Figures include a graph showing the percentage of adults who are healthy weight, overweight, and obese and the structure of fat and cholesterol. This review contains 2 highly rendered figures, 6 tables, and 37 references.

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