Effect of domestic freezing on the viability of Toxoplasma gondii in raw and dry-cured ham from experimentally infected pigs

Toxoplasma gondii is the causative agent of the parasitic disease toxoplasmosis, which is an important food borne zoonosis. Eating undercooked meat of infected animals has been considered the major transmission route of T. gondii to humans. The present study evaluates the efficacy of domestic freezing on the inactivation of T. gondii bradyzoites in raw and dry-cured ham. Meat (raw and dry-cured ham) of a pig experimentally orally inoculated with 4,000 oocysts of T. gondii VEG strain was subjected to domestic freezing of -20 ºC at different days. The effect was evaluated by bioassay in mice followed by qPCR. In raw ham and dry-cured ham, temperature of -20 ºC for 7 and 14 days respectively did not inactivate T. gondii . More studies are needed to find the right temperature and time needed to render the bradyzoites non-infectious for human. Meanwhile, the recommendations of freezing to inactivate T. gondii in raw or dry-cured meats must be revisited considered that it does not reduce the risk of infection.

Goat meat products

In general, goat meat is not inferior to other meat types regarding nutritional and biological value–it has a high protein content (up to 29%), and it is a good source of minerals, vitamin B-complex, and essential amino acids. However, the meat of older and culled goats is less juicy, less tender, has a characteristically different odour and taste compared to kids’ goat meat (and meat of other animals), and thus tends to be less desirable. Different meat products could be produced using goat meat (including culled goat meat): dry-fermented sausages (e.g. sucuk), dry-cured meats (Violino di capra–goat prosciutto), frankfurters, mortadella, etc. without adverse effects on products' technological properties. The negative impact of goat meat on the properties of meat products is mainly associated with the use of goat fatty tissue. However, this could be overcome by using fatty tissue of other animals (e.g. pork back fat or beef fatty tissue).

The Impact of Different Sources of Dietary Nitrate on Blood Pressure and Other Risk Factors for Cardiovascular Diseases in a Representative UK Population

Objectives To investigate the relationship between dietary nitrate consumption from vegetables (root and green leafy varieties), drinking water and cured meat, and cardiovascular disease (CVD) risk factors in a representative UK population, and determine whether the source (vegetables vs cured meats) impacts on these relationships. Methods For this analysis, we used data from the UK cross-sectional National Diet and Nutrition Survey (NDNS) years 1–8, which included 3407 men and women aged 19–64 y. Since data available on dietary analysis software for nitrate levels in vegetables and vegetable-based foods is very limited, a comprehensive database was first developed to evaluate the nitrate and nitrite levels in water, vegetables, cured meats and composite dishes to more accurately estimate the dietary nitrate intakes of the participants. The population was then classified into quartiles based on increasing daily nitrate intakes from vegetables (including drinking water) and meats. ANCOVA analysis determined the relationship between the level of nitrate intake from each dietary source with available data on biomarkers of CVD risk (BP, lipid profile, C-reactive protein (CRP), anthropometric measures and glycaemic control). Results Across increasing quartiles of dietary nitrate intake from vegetables, there were significant differences in systolic (P = 0.038) and diastolic (P = 0.014) BP, with significantly lower BP in Q3 than all other quartiles. Furthermore, nitrate intake from vegetables was significantly associated with lower glucose, glycated haemoglobin, CRP and total cholesterol concentrations in Q4 compare to Q1 (p = 0.046, p = 0.01, p = 0.03 and p = 0.04) respectively. In contrast, there were no changes in CVD markers including BP across quartiles of nitrate from meats. Conclusions Our findings suggest the source of dietary nitrate may play an important role in determining the relationship with BP, with an intake of between 95–130 mg/day from vegetables and drinking water associated with a lower BP. Funding Sources Hayat was supported by King Saud University (Saudi Arabia).

Delineating the Nutritional Contribution of Animal Protein to Total Intakes Among Adults in the US

Objectives Recent health recommendations emphasize plant proteins and limiting animal proteins. Animal-based protein foods contribute to key micronutrient intakes beyond protein, such as zinc, iron, and vitamin B12. This study aimed to identify the contributions of foods containing meat, poultry, or seafood (MPS) in comparison to the day's total intakes. Methods Complete dietary data via 24-hour recalls from the 2005–2018 NHANES were analyzed among adults aged >19 years (n = 35,309). The Food and Nutrients Database for Dietary Studies and Food Patterns Equivalents Database were used to estimate nutrient intakes and food categories, respectively. Foods containing MPS were identified as those that included meats, cured meats, organ meats, poultry, and seafood. The contribution of nutrients from all foods containing MPS were aggregated for each participant. Nutrient intakes from the total day and from MPS intakes were assessed for the total population, as well as across sex and age categories (20–35, 36–50, 51–70, 71 + years). Data were weighted to produce nationally representative estimates of nutrient intakes. Results Over half of dietary protein consumed on the day of intake originated from foods containing MPS in all groups besides adults aged 71 years and older (48%). MPS foods contributed to the majority (>50%) of cholesterol, selenium, vitamin B12, niacin, zinc, and lycopene intakes, and moderately (>30%) contributed to sodium, choline, unsaturated and saturated fatty acids, phosphorus, vitamins B1 and B6, and iron intakes. On average, males consumed greater quantities and proportions of both total protein and MPS-specific protein foods, with a greater % of the day's micronutrient intakes from MPS foods. Conclusions While recent recommendations have emphasized the consumption of plant proteins, the nutritional contribution of MPS foods to total dietary intakes indicates a greater role in nutritional intakes than protein. MPS containing foods served as key contributors to essential nutrients. Promoting dietary guidelines that reduce the consumption of these foods should account for the intakes of such nutrients in making targeted efforts to balance nutritional status with other foci of health and disease. Funding Sources This research was supported by the Beef Checkoff program.

Qualitative evaluation of school meal menus offered in Brazilian municipalities

This article aims to evaluate the quality of Brazilian school meal menus. Cross-sectional study that analyzed 2,500 menus of 500 Brazilian municipalities. The menus were evaluated based on the Quality Index for School Meal Menus (IQCAE - Indicador de Qualidade para Cardápios da Alimentação Escolar). The data were submitted to descriptive analysis. We found that 29,4% of menus presented high quality; 50,6%, regular quality; and 20%, low quality. Grains and tubers (86%) and Meat and eggs (67%) were the groups most found in menus, followed by Legumes (42,16%), Vegetables (40%), Fruits (35,56%), and Dairy products (18,6%); the frequency of Cured meats and sausages (8,68%) and Sweets as meals (3,64%) was lower. Among other components, 84,6% of the menus offered Sweets as dessert in none or one day a week; ultra-processed foods appear in 65,6% of menus at least once a week. In 22% of the menus, meal time was compatible with type meal served. Important food for child nutrition, such as dairy, vegetables, and fruits, are not regularly provided by school meals. Despite the advances in policy management, the presence of ultra-processed foods at least once a week is still frequent in the menus.

Estimated Protein Intake From Animal and Plant Foods by U.S. Adults, What We Eat in America, NHANES, 2015–2016

Objectives The 2020–2025 Dietary Guidelines for Americans encourage varying protein intake to include both animal foods and plant foods for the range of nutrients provided. The objective of this study is to estimate proportions of adults’ protein intake from animal and plant sources and the contribution of foods to each. Methods One day dietary intake data of adults 20+ years (N = 5017) in What We Eat in America (WWEIA), NHANES 2015–2016 were used. Proportions of protein intake from animal and plant sources were estimated from the ingredients for the foods in the Food and Nutrient Database for Dietary Studies (FNDDS) 2015–2016. Single ingredient foods such as chicken or beans were classified as 100% animal or plant, respectively. Proportions from multi-ingredient foods were determined from the amounts of animal and plant food ingredients in each item. If ingredients were not specified, the proportions from a similar food were applied. The proportions were applied to the dietary intakes to determine the population intake of protein from animal and plant sources. The WWEIA food categories were used to describe contribution of foods to animal and plant protein intake. Results Animal and plant foods accounted for 67% and 33% of total protein intake, respectively. Excluding mixed dishes, animal protein intake was contributed by dairy products (14%); meats (12%); poultry (16%); seafood (6%); cured meats (8%); and eggs (6%). Mixed dishes contributed 31% of animal protein intake. Protein from plant foods, excluding mixed dishes, was contributed by grains (24%); plant-based protein foods including legumes (4%), nuts and seeds (7%) soy products (1%); vegetables (9%); and fruit (2%). Mixed dishes accounted for 30% of plant protein intake; snacks and sweets contributed 14%. Conclusions Although protein intake from animal sources is relatively diverse, encouraging greater variety of protein intake from plant-based protein foods appears warranted. Funding Sources ARS-USDA.

Potential of Red Okra Extract (Abelmoschus esculentus L. Moench) to Restore Kidney Damage due to Sodium Nitrite

Sodium nitrite (NaNO2) found in vegetables, drinking water, and cured meats, can damage tissue because it is an oxidant. Plant phytochemicals such as quercetin are antioxidants. This study aimed to determine the potential of red okra pods ethanol extract (ROE) to repair kidney damage in mice (Mus musculus) induced by NaNO2. The red okra pods were extracted three times with saturated ethanol. The experiment used 36 male BALB/c mice aged 6-8 weeks and body weight of about 28 g. There are six research groups, namely, normal control, negative control (exposure to NaNO2 50 mg/kg BW), treatment of exposure to NaNO2 and administration of ROE at doses of 25, 50, 75, and 100 mg/kg BW. Sodium nitrite and ROE were given daily for 23 days by gavage. On day 24, the serum was isolated. Blood urea nitrogen (BUN) and creatinine (Cre) levels are measured to assess kidney function, as well as measuring the oxidant malondialdehyde (MDA) and the antioxidant enzyme of superoxide dismutase (SOD). The kidneys were made histological preparations and analyzed on the proximal convoluted tubule (PCT). All data were statistically analyzed (α=0.05). This study indicated that the administration of ROE at a 100 mg/kg BW dose is the most optimal in repairing damage to the PCT with increased normal cells and reduced necrosis. Besides, it degraded BUN, Cre, and MDA levels in the serum of mice exposed to NaNO2 compared to the other treatments. All doses of ROE promoted the SOD level. ROE restore kidney tissue, especially on PCT to normal. Kidney damage due to exposure to NaNO2 preservatives can be reduced by administering ROE. ROE prevents kidney damage through an increase in antioxidant enzymes. ROE can be used as a food ingredient as a source of antioxidants, thereby reducing the impact of oxidant compounds.

ASSESSMENT OF THE FREQUENCY OF FOOD PRODUCTS CONSUMPTION AND DIETARY SUPPLEMENTS BY MILITARY AVIATION PERSONNEL DEPENDING ON THEIR NUTRITIONAL KNOWLEDGE

Introduction: Nutritional behaviour is the result of many factors, one of which is nutritional knowledge. A higher level of nutritional knowledge promotes proper nutrition, which is the main factor influencing health, nutritional status and psychophysical efficiency. The aim of the study was to determine the customary frequency of consumption of selected food products and dietary supplements by Air Force soldiers depending on their level of nutritional knowledge. Methods: The study was carried out among 540 Air Force soldiers and 498 persons with complete data (32 women, 466 men; mean age 36.3±8.5 years) were included in the analysis. The FFQ food consumption frequency questionnaire was used to assess the frequency of food consumption. Nutrition knowledge was assessed on the basis of 32 statements on food and nutrition. Results: The level of nutritional knowledge depended significantly on the education and age of the respondents. In the group of the surveyed soldiers, military pilots showed the highest level of nutritional knowledge, while the lowest level was shown by engineering and aviation services. The frequency of consumption of milk and natural dairy drinks, curds, eggs, wholemeal bread, coarse groats, fruits, vegetables, oils, nuts, seeds, poultry meat, rabbit meat, honey, wine and drinks increased significantly with the increase in the level of nutritional knowledge, while the frequency of consumption of margarines in cubes, margarines in cups, animal fats and cured meats decreased. Dietary supplements such as vitamin, mineral and vitamin-mineral preparations were significantly more frequently consumed by soldiers with a higher level of nutritional knowledge. Conclusions: 1. On the basis of the assessment of the frequency of consumption of products, a number of abnormalities were found among the majority of the surveyed soldiers of military aviation personnel. 2. The results obtained confirm that a higher level of nutritional knowledge promotes healthy eating habits among the Air Force soldiers. Food education is essential, especially among soldiers in the older age group and ground flying personnel

Validation of an Analytical Method for Nitrite and Nitrate Determination in Meat Foods for Infants by Ion Chromatography with Conductivity Detection

Nitrate and nitrite as sodium or potassium salts are usually added to meat products to develop the characteristic flavor, to inhibit the growth of microorganisms (particularly Clostridium botulinum), and effectively control rancidity by inhibiting lipid oxidation. However, both nitrate and nitrite ions need to be monitored for ensuring the quality and safety of cured meats. In this work, for the first time the content of nitrite and nitrate ions in homogenized meat samples of baby foods was determined by a validated method based on ion chromatography (IC) coupled with conductivity detection. Recoveries of nitrate and nitrite ions in meat samples were not lower than 84 ± 6%. The detection limits of nitrate and nitrite were 0.08 mg L−1 and 0.13 mg L−1, respectively. Five commercial samples of homogenized meat, namely lamb, rabbit, chicken, veal, and beef, for infant feeding were investigated; while nitrite content was below the detection limit, nitrate ranged from 10.7 to 21.0 mg kg−1. The results indicated that nitrate contents were below the European (EU) fixed value of 200 mg kg−1, and an acceptable daily intake of 3.7 mg kg−1 was estimated.