The fate of deoxynivalenol and fumonisins in wheat and maize during commercial breakfast cereal production

2008 ◽  
Vol 1 (4) ◽  
pp. 437-448 ◽  
Author(s):  
K. Scudamore ◽  
S. Patel
Keyword(s):  
No Reduction ◽  
Fusarium Mycotoxins ◽  
Breakfast Cereal ◽  
Breakfast Cereals ◽  
Whole Wheat ◽  
Cooking Process ◽  
Cereal Production ◽  
Corn Flakes ◽  
The Uk ◽  
Cooking Liquor

A study of the changes undergone by Fusarium mycotoxins present in maize and wheat at intake during the processing of commercial grain samples into breakfast cereals was carried out. Natural concentrations of deoxynivalenol and zearalenone in wheat were mostly low although higher levels of fumonisins occurred in maize. An exhaustive cleaning regime was used for wheat received from UK farms that reduced deoxynivalenol levels by about 50%, although this varied considerably between consignments. During processing to manufacture two commercial breakfast cereals, further loss of deoxynivalenol was minimal. However, this was significantly greater in a product from which excess aqueous cooker effluent was drained, suggesting that loss was due to solution of the mycotoxin in the cooking liquor rather than to hydrolysis. It is estimated that deoxynivalenol present at the EC maximum limit of 1,250 µg/kg in intake wheat would be reduced to about 700 and 400 µg/kg respectively for the 2 types of whole-wheat breakfast cereals examined during processing. Maize flaking grits were inherently low in mycotoxin concentrations compared to the raw maize so that the mycotoxin levels in the cereal ingredient for cornflakes used in this manufacturing process were unlikely to approach EC regulatory levels. In processing these grits, fumonisins were reduced further by at least 93% although no reduction of deoxynivalenol occurred. It is estimated that fumonisins and deoxynivalenol at the EC maximum limits in raw maize of 4,000 µg/kg and 1,750 µg/kg would be reduced to about 17 µg/kg and 288 µg/kg respectively in corn flakes made by the traditional cooking process used in the UK.

scholarly journals The healthfulness and prominence of sugar in child-targeted breakfast cereals in Canada

2017 ◽  
Vol 37 (9) ◽  
pp. 266-273 ◽  
Author(s):  
Monique Potvin Kent ◽  
Cher Cameron ◽  
Sarah Philippe
Keyword(s):  
Saturated Fat ◽  
Grocery Store ◽  
Nutritional Content ◽  
Breakfast Cereal ◽  
Product Lines ◽  
Added Sugar ◽  
Breakfast Cereals ◽  
Added Sugars ◽  
The Uk ◽  
Marketing To Children

Introduction The objective of this study was to compare the nutritional content and healthfulness of child-targeted and “not child-targeted” breakfast cereals and to assess the predominance of added sugar in these products. Methods We collected data on the nutritional content of 262 unique breakfast cereals found in the five largest grocery store chains in Ottawa (Ontario) and Gatineau (Quebec). We noted the first five ingredients and the number of added sugars present in each cereal from the ingredients list. The various cereal brands were then classified as either “healthier” or “less healthy” using the UK Nutrient Profile Model. We assessed each cereal to determine if it was child-targeted or not, based on set criteria. Statistical comparisons were made between child and not child-targeted cereals. Results 19.8% of all breakfast cereals were child-targeted, and these were significantly lower in total and saturated fat. Child-targeted cereals were significantly higher in sodium and sugar and lower in fibre and protein, and were three times more likely to be classified as “less healthy” compared to not child-targeted cereals. No child-targeted cereals were sugar-free, and sugar was the second most common ingredient in 75% of cereals. Six breakfast cereal companies had child-targeted product lines that consisted entirely of “less healthy” cereals. Conclusion There is a need for regulations that restrict food marketing to children and youth under the age of 17 on packaging to reduce their appeal to this age group. Children’s breakfast cereals also need to be reformulated through government-set targets, or through regulation should compliance be deemed unacceptable.

scholarly journals Iron intake and iron status of preschool children: associations with breakfast cereals, vitamin C and meat

1999 ◽  
Vol 2 (4) ◽  
pp. 521-528 ◽  
Author(s):  
Sigrid A Gibso
Keyword(s):  
Vitamin C ◽  
Iron Status ◽  
Dietary Intakes ◽  
Breakfast Cereal ◽  
Nutrition Survey ◽  
Iron Supplements ◽  
Breakfast Cereals ◽  
Nutritional Advice ◽  
The Uk ◽  
The Impact

AbstractObjective:To examine associations between breakfast cereal consumption and iron status and identify dietary patterns that might improve iron status in this vulnerable group.Design:Analysis of data from the UK National Diet and Nutrition Survey (NDNS) of children aged 1.5–4.5 years, including dietary intakes calculated from 4-day weighed records.Subjects:Data were used from 904 children with haematological measurements, excluding those taking iron supplements; 20% had low iron stores (ferritin < 10 μg l−1) while 8% were anaemic (Hb < 11 g dl−1).Results:High cereal consumers had significantly higher iron intakes than low cereal consumers (classified by tertiles) but the 10% difference in mean ferritin levels was not significant (P = 0.067). Lower intakes of vitamin C and meat among high consumers of cereal may have diluted the impact of cereal iron on iron status. When children were reclassified according to their intakes of vitamin C and iron from meat and breakfast cereals, the group with high (above median) intakes of two or more factors had a higher mean haemoglobin (Hb) level and a lower prevalence of anaemia compared with the group with low (below median) intakes of all three dietary constituents.Conclusions:Nutritional advice that aims to improve iron status should emphasize not only rich sources of iron but also factors that may enhance or inhibit absorption. Strategies to optimize iron status in this vulnerable age group include consuming an iron-fortified breakfast cereal, vitamin C-rich fruit or drink at breakfast, and avoiding tea with (or after) meals.

Fate of fusarium mycotoxins in the cereal industry: recent UK studies

2008 ◽  
Vol 1 (3) ◽  
pp. 315-323 ◽  
Author(s):  
K. Scudamore
Keyword(s):  
Food Chain ◽  
Food Products ◽  
Maize Flour ◽  
Fusarium Mycotoxins ◽  
Breakfast Cereals ◽  
The Uk ◽  
Snack Products ◽  
Cereal Industry ◽  
The Relationship

The cereal food chain covers events from the sowing of the seed until the point of ingestion of a food by the consumer. Mycotoxins may develop prior to harvest or through inadequate storage. Most mycotoxins are inherently stable natural chemicals but cleaning, milling and different methods of processing can change their concentrations. Legislation is necessary to protect the consumer so it is important to consider, among other things, the relationship between concentrations of mycotoxins in the raw grains and those in the product purchased by the consumer, especially where different limits are specified at successive stages in manufacture. Recent studies of the fate of fusarium mycotoxins in the cereal food chain carried out alongside industry in the UK have examined changes in the concentrations of deoxynivalenol, nivalenol, T-2 toxin, HT-2 toxin and zearalenone in wheat, maize and oats and the fumonisin mycotoxins in maize at key stages in the cereal chain. For example, fumonisin concentrations in maize grits after milling were reduced by about 75% compared with the raw maize, but remained similar to the maize in the flour and were increased (x3 to x5) in the bran and meal. Maize flour and grits were then processed into a range of food products such as breakfast cereals, cornflakes, extruded snack products and tortillas and the changes in concentrations were established. Simple extrusion of flour or grits reduced fumonisins by a further 30-70% depending on the process. Deoxynivalenol and zearalenone were found to be more stable than fumonisins during most processes.

scholarly journals Evaluating the ≤10:1 wholegrain criterion in identifying nutrient quality and health implications of UK breads and breakfast cereals

2017 ◽  
Vol 21 (6) ◽  
pp. 1186-1193 ◽  
Author(s):  
Bahar Ghodsian ◽  
Angela M Madden
Keyword(s):  
Sugar Content ◽  
Saturated Fat ◽  
Nutrient Content ◽  
Cross Sectional Study ◽  
Breakfast Cereal ◽  
Cross Sectional ◽  
Nutrient Quality ◽  
Breakfast Cereals ◽  
Definition Of ◽  
The Uk

AbstractObjectiveTo evaluate the nutrient quality of breads and breakfast cereals identified using the wholegrain definition of ≤10:1 carbohydrate:fibre ratio.DesignFollowing a cross-sectional study design, nutritional information was systematically gathered from food labels of breads and breakfast cereals that met the ≤10:1 carbohydrate:fibre criterion. The median nutrient content was compared with the UK Food Standards Agency’s nutrient profiling standards and the associations between carbohydrate:fibre ratio and other nutrients were analysed. Subgroup analyses were undertaken for products with and without fruit, nuts and/or seeds.SettingProducts from four major supermarket stores in the UK.SubjectsBreads (n 162) and breakfast cereals (n 266).ResultsBreads which met the ≤10:1 criterion typically contained medium fat, low saturated fat, low sugar and medium Na. Breakfast cereals typically contained medium fat, low saturated fat, high sugar and low Na. In both groups, as the carbohydrate:fibre ratio decreased, fat content increased (bread: P=0·029, r=−0·171; breakfast cereal: P=0·033, r=−0·131) and, in breakfast cereals, as the ratio increased, sugar content increased (P<0·0005, r=0·381). Breakfast cereals with fruit, nuts and/or seeds contained, per 100 g, more energy (P=0·002), fat, saturated fat and sugar (all P<0·0005), while seeded breads had more energy, fat and saturated fat (all P<0·0005).ConclusionsOverall, breads and breakfast cereals meeting the ≤10:1 criterion have good nutritional quality, suggesting that the criterion could be useful in public health and/or food labelling. The utility of applying the ≤10:1 criterion to products containing fruit, nuts and/or seeds is less clear and requires further research.

scholarly journals Breakfast cereal consumption in young children: associations with non-milk extrinsic sugars and caries experience: further analysis of data from the UK National Diet and Nutrition Survey of children aged 1.5–4.5 years

2000 ◽  
Vol 3 (2) ◽  
pp. 227-232 ◽  
Author(s):  
Sigrid A Gibson
Keyword(s):  
Total Energy ◽  
Caries Experience ◽  
Breakfast Cereal ◽  
Nutrition Survey ◽  
Breakfast Cereals ◽  
Food Records ◽  
Private Households ◽  
Class Background ◽  
The Uk ◽  
The Relationship

AbstractObjectiveThis study examined the relationship between breakfast cereal consumption and non-milk extrinsic sugars (NMES) intake and the possible implications of this for caries in preschool children.MethodsData from the 1995 UK National Diet and Nutrition Survey (NDNS) of children aged 1.5–4.5 years were reanalysed. Four-day weighed food records and dental examinations were available on 1450 children living in private households in Britain. Children were classified by tertiles (age-adjusted) according to the proportion of energy derived from breakfast cereals, and the amount of NME sugar from cereals. There were no significant differences in social class background between any of the groups.ResultsChildren with diets high in breakfast cereals as a proportion of total energy (top third) had lower proportional intakes of NMES, compared with low consumers of cereals (lowest third). Consumption of sweetened cereals was positively associated with NMES intake. However, caries experience was unrelated to breakfast cereal consumption, whether presweetened or not.ConclusionsAlthough presweetened cereals are relatively high in NMES, their cariogenic potential is probably minimal in the circumstances in which they are normally consumed.

scholarly journals Assessing nutritional value of ready-to-eat breakfast cereals in the province of Quebec (Canada): a study from the Food Quality Observatory

2021 ◽  
pp. 1-8
Author(s):  
Julie Perron ◽  
Sonia Pomerleau ◽  
Pierre Gagnon ◽  
Joséane Gilbert-Moreau ◽  
Simone Lemieux ◽  
...  
Keyword(s):  
Food Quality ◽  
Food Supply ◽  
Nutritional Quality ◽  
Saturated Fat ◽  
Nutritional Composition ◽  
Breakfast Cereal ◽  
Food Category ◽  
Breakfast Cereals ◽  
Sales Data

Abstract Objective: The Food Quality Observatory was created in the province of Quebec (Canada) in 2016. In this study, the Observatory aimed to generate a methodology to (1) test the use of sales data combined with nutrient values to characterise the nutritional composition of ready-to-eat (RTE) breakfast cereals offered and purchased in the province of Quebec (Canada) and (2) verify the extent to which a front-of-pack label based on the percentage of daily value (DV) for total sugar, as a strategy to improve the food supply, would be distributed in this food category. Design: Nutritional information were obtained by purchasing each RTE breakfast cereal available in the Greater Montreal area. Cereals were then classified according to their processing type. Setting: The nutritional values of 331 RTE breakfast cereals available in Quebec were merged with sales data covering the period between May 2016 and May 2017. A total of 306 products were successfully cross-referenced. Results: Granola and sweetened cereals were the most available (36·6 % and 19·6 %, respectively) and purchased (19·8 % and 40·9 % of sales, respectively). When compared with other types of cereals, granola cereals had a higher energy, fat, saturated fat, protein content and a lower Na content. A larger proportion of chocolate (65 %) and sweetened cereals (49 %) were above 15 % of the DV for sugar. Conclusions: This study showed that the methodology developed generates important data to monitor nutritional quality of the food supply and ultimately contribute to improve the nutritional quality of processed foods.

Diet and Risk of Incident Lung Cancer: A Large Prospective Cohort Study in UK Biobank

2021 ◽  
Author(s):  
Xiaoxia Wei ◽  
Chen Zhu ◽  
Mengmeng Ji ◽  
Jingyi Fan ◽  
Junxing Xie ◽  
...  
Keyword(s):  
Lung Cancer ◽  
Dietary Fiber ◽  
Dietary Patterns ◽  
Lower Risk ◽  
Red Meat ◽  
Processed Meat ◽  
Uk Biobank ◽  
High Intake ◽  
Breakfast Cereals ◽  
The Uk

ABSTRACT Background Epidemiological evidence remains conflicting regarding diet and risk of lung cancer. Objectives We sought to systematically investigate whether dietary factors are associated with the risk of incident lung cancer in the UK Biobank. Methods A total of 416,588 participants (54% women) from the UK Biobank were included in the present study. Based on baseline data from FFQs, 3 main dietary patterns were identified by using principal component analysis. Cox proportional hazards models were used to investigate the association of individual food groups and dietary patterns with lung cancer risk. Results During a median follow-up of 7.13 y, 1782 incident lung cancer cases were documented. The association analysis showed high intake of red meat and processed meat was associated with an increased risk of lung cancer (HRper 50 g/d: 1.36; 95% CI: 1.13, 1.65 for red meat; HRper 25 g/d: 1.30; 95% CI: 1.10, 1.53 for processed meat). However, the consumption of fruits (HRper 100 g/d: 0.90; 95% CI: 0.84, 0.95), vegetables (HRper 100 g/d: 0.89; 95% CI: 0.81, 0.99), breakfast cereals (HRper 50 g/d: 0.81; 95% CI: 0.74, 0.89), and dietary fiber (HRper 5 g/d: 0.76; 95% CI: 0.69, 0.84) was inversely associated with the risk of lung cancer. For the dietary pattern analysis [quartile (Q) comparison], high adherence to the Prudent pattern (HRQ4 compared with Q1: 0.84; 95% CI: 0.73, 0.96) was associated with a lower risk of lung cancer, whereas the Western pattern (HRQ4 compared with Q1: 1.27; 95% CI: 1.11, 1.46) was associated with a higher risk of lung cancer. Conclusions Our study indicated that a diet characterized by high intake of fruits, vegetables, breakfast cereals, and dietary fiber, as well as low intake of red meat and processed meat, was associated with a lower risk of lung cancer.

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 Occurrence of Furosine and Hydroxymethylfurfural in Breakfast Cereals. Evolution of the Spanish Market from 2006 to 2018

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 158 ◽  
Author(s):  
Marta Mesías ◽  
Laura Sáez-Escudero ◽  
Francisco J. Morales ◽  
Cristina Delgado-Andrade
Keyword(s):  
Manufacturing Process ◽  
Protein Quality ◽  
Sugar Content ◽  
Point Of View ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Breakfast Cereal ◽  
Breakfast Cereals ◽  
Damage Indices ◽  
Amadori Compounds

The demand for healthier products has led the breakfast cereal sector to develop new formulations to improve the nutritional profile of breakfast cereals; however, the increase in chemical risks should also be evaluated. Amadori compounds and 5-hydroxymethylfurfural (HMF) are Maillard reaction products applied as heat damage indices in breakfast cereals. Furosine (a synthetic amino acid formed by acid hydrolysis of Amadori compounds) is linked to the loss of protein quality, while HMF has exhibited toxicological effects in cells and animals. Furosine and HMF content was evaluated in Spanish breakfast cereals whereas the effect of protein, fibre, and sugar content, the type of grain, the presence of honey, and the manufacturing process were discussed, as well as compared with a previous prospective study. The average furosine and HMF contents were 182 mg/kg and 21.7 mg/kg, respectively. Protein and fibre content were directly related to the furosine content, whereas sugar level, honey addition, and the manufacturing process affected the content of HMF. Occurrence of furosine and HMF decreased nearly 40% in a decade (2006–2018). These findings are relevant in terms of nutritional score, since lysine availability is preserved, but also from a toxicological point of view, due to the decreased daily exposure to both compounds, which dropped 30%.

An investigation into the level of fusarium mycotoxins in samples of UK wheat straw used for bedding livestock

2007 ◽  
Vol 2007 ◽  
pp. 106-106
Author(s):  
C. I. White ◽  
S. G. Edwards ◽  
A. H. Stewart
Keyword(s):  
European Commission ◽  
Wheat Straw ◽  
Potential Risk ◽  
Production Systems ◽  
Fusarium Mycotoxins ◽  
Young Pigs ◽  
Animal Feedstuffs ◽  
The Uk

Straw based production systems are common in the UK compared to European, Asian and American competitors. The effects of mycotoxins in cereal feed on livestock performance are relatively well documented with pigs being particularly sensitive to mycotoxicosis. The European Commission has recently set guideline limits for fusarium mycotoxins in animal feedstuffs (Anon, 2006). Guidance limits for feedstuffs for young pigs is 900 ppb deoxynivalenol and 100 ppb zearalenone. However, any possible effects of ingestion of fusarium mycotoxins from bedding have not been enumerated. This project was designed to evaluate the potential risk of mycotoxin challenge from straw bedding in the UK.

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