Search Results (84)

The increasing demand for plant-based foods has led to significant growth in the availability, at a retail level, of plant-based cheese analogue products. This study presents the first comprehensive benchmarking of commercially available plant-based cheese analogue (PBCA) products in the Irish market, comparing them against conventional cheddar and processed dairy cheeses. A total of 16 cheese products were selected from Irish retail outlets, comprising five block-style plant-based analogues, seven slice-style analogues, two cheddar samples, and two processed cheese samples. Results showed that plant-based cheese analogues had significantly lower protein content (0.1–1.7 g/100 g) than cheddar (25 g/100 g) and processed cheese (12.9–18.2 g/100 g) and lacked a continuous protein matrix, being instead stabilized largely by solid fats, starch, and hydrocolloids. While cheddar showed the highest hardness, some plant-based cheeses achieved comparable hardness using texturizing agents but still demonstrated lower tan δ_max values, indicating inferior melting behaviour. Thermograms of differential scanning calorimetry presented a consistent single peak at ~20 °C across most vegan-based variants, unlike the dual-phase melting transitions observed in dairy cheeses. Sensory analysis further highlighted strong negative associations between PBCAs and consumer-relevant attributes such as flavour, texture, and overall acceptability. By integrating structural, functional, and sensory findings, this study identifies key formulation and performance deficits across cheese formats and provides direction for targeted improvements in next-generation PBCA product development. Full article

Dietary choices and patterns have enormous consequences along the lines of individual, community, and planetary health. Excess meat consumption has been linked to chronic disease risk, and at large scales, the underlying industries maintain a massive environmental footprint. For these reasons, public and planetary health experts are unified in emphasizing a whole or minimally processed plant-based diet. In response, the purveyors of ultra-processed foods have added “meat alternatives” to their ultra-processed commercial portfolios; multinational corporations have been joined by “start-ups” with new ultra-processed meat analogues. Here, in our Viewpoint, we revisit the 1990s food industry rhetoric and product innovation, a time in which multinational corporations pushed a great “low-fat transition.” We focus on the McLean Deluxe burger, a carrageenan-rich product introduced by the McDonald’s Corporation in 1991. Propelled by a marketing and media-driven fear of dietary fats, the lower-fat burger was presented with great fanfare. We reflect this history off the current “great protein transition,” a period once again rich in rhetoric, with similar displays of industry detachment from concerns about the health consequences of innovation. We scrutinize the safety of carrageenan and argue that the McLean burger should serve as a cautionary tale for planetary health and 21st century food innovation. Full article

Background: Though evidence is limited, animal products like pork sausages and cheese may affect satiety differently due to their distinct protein, fat, and calcium content. This study therefore compared their acute effects on breakfast using appetite-related markers. Methods: A total of 11 women and 13 men, with a mean age of 23.0 ± 2.6 years and mean BMI of 24.5 ± 2.6 kg/m², participated in this crossover design study. Concentrations of active ghrelin, glucagon-like peptide 1 (GLP-1), glucose-dependent insulinotropic polypeptide (GIP), cholecystokinin (CCK), insulin, glucose, leptin, and blood lipids were measured. Subjective feelings of appetite using visual analogue scales were analyzed (0–4 h) as a response to two test breakfasts meals with a similar energy and macronutrient content. Appetite feelings and energy intake from an ad libitum buffet lunch were subsequently measured. Data were analyzed using two different ANOVA methods. Results: The pork sausage breakfast was characterized by an earlier triglyceride (TG) peak than the cheese. A slower TG clearance was seen with the cheese breakfast. Ghrelin suppression was longer in the pork sausage breakfast. Active GLP-1 concentration was higher following the cheese breakfast and active GIP declined slower. The two ANOVA methods disagreed regarding the insulin effect. Subjective feelings of hunger before buffet and ad libitum energy intake were higher in males (791 ± 64 kcal) compared with females (344 ± 32 kcal), but did not differ between breakfast types. Conclusions: Acute consumption of pork and cheese of the same energy, fat, and protein content provided detectable differences in appetite-related hormones and lipid responses. Appetite and lipid metabolism were affected by the major differentiators of the test meals, namely calcium, fatty acids and amino acids compositions. Full article

Background: Branched-chain amino acids (BCAAs, isoleucine, leucine, and valine) are commonly applied to promote muscle protein synthesis. However, the effects of BCAAs on exercise-induced substrate metabolism, performance and post-exercise fatigue during endurance exercise remain unclear. Methods: In a double-blind cross-over design, eleven active males completed 1 h of constant load exercise (CLE) at 60% VO₂max power followed by a time to exhaustion (TTE) test at 80% VO₂max power after supplementation with BCAAs or placebo on consecutive three days. During exercise, indirect calorimetry was used to measure the carbohydrate (CHO) and fat oxidation rate, as well as the cycling efficiency. In addition, rating of perceived exertion (RPE) and visual analogue scale (VAS) scores were obtained at interval times during the whole period. Fingertips and venous blood (n = 8) were collected for the measurement of metabolic responses at different time points during exercise. Results: Compared to the placebo group, the fat oxidation rate was significantly higher after 20 and 30 min of CLE (p < 0.05). The CHO oxidation rates showed a significant increase in the BCAA group during TTE (p < 0.05). Meanwhile, the cycling efficiency during TTE was significantly improved (p < 0.05). Interestingly, VAS significantly decreased post-exercise in the BCAA group (p < 0.05). Additionally, the levels of blood insulin between the two groups were significantly higher in the post-exercise period compared to the pre-exercise periods (p < 0.001), while insulin levels were significantly lower in the post-exercise period with supplemental BCAAs compared to the placebo (p < 0.001). BCAAs also enhanced the levels of blood ammonia in the post-exercise period compared to the fasting and pre-exercise periods (BCAA: p < 0.01; Placebo: p < 0.001). However, in the post-exercise period, blood ammonia levels were significantly lower in the BCAA group than in the placebo group (p < 0.05). Conclusions: This study shows the critical role of BCAAs during exercise in active males and finds that BCAA supplementation enhanced fat oxidation during the CLE, increased carbohydrate oxidation and exercise efficiency during the TTE, and reduced immediate post-exercise fatigue. Full article

Freshly made, fruit-based beverages may be healthy alternatives to traditional sugar-rich soft drinks due to their reported health benefits. Fruits in general have been reported to promote satiety, but the effects of guava and mamey are yet to be thoroughly studied. The aim of the present work was to document changes in the subjective satiety exerted by a freshly prepared beverage made from guava and mamey pulps in healthy adults, and to compare them with those of a commercial beverage. Eighteen apparently healthy, normoweight, 25–30-year-old individuals (nine men, nine women) participated in this study; their subjective hunger/satiety profile was assessed using 10 cm visual analogue scales. Hunger and prospective food consumption decreased in response to consuming both beverages, while fullness and satisfaction increased. There were no significant differences in any variable analyzed, when comparing the guava and mamey beverage with the control during 120 min following their intake. Likewise, when individually analyzing the responses of men and women, the aforementioned variables remained similar. The participants’ body composition (body fat in particular) appears to be the main anthropometric variable that was significantly associated with their various hunger/satiety responses when consuming both beverages, for both men and women. Our findings therefore suggest that the subjective satiety responses of consuming a freshly prepared guava and mamey beverage are significantly associated with the consumers’ body composition, mainly body fat percentage. More research is needed to determine the precise mechanism by which guava, mamey, and/or their combination can alter satiety in healthy human subjects. Full article

Gouda-type cheese originated in the Netherlands, but is now produced all over the world. Analogue cheeses are cheese-like products with a lower price level that are based on non-dairy fats and proteins. The market demand for analogue cheese is currently also growing due to customers’ preference for low-fat foods. In this report, samples of Gouda-type cheese and its analogues produced by a dairy cooperative (Warmian-Masurian Voivodeship, Poland) were used as the subject of analysis; their volatile profiles were analyzed by gas chromatography coupled with mass spectrometry (GC-MS). In addition, measurements were carried out using a low-cost electronic nose based on MOX sensors. The results showed a richer chemical composition of the cheese volatiles compared to the analogue product. The measurements with the electronic nose made it possible to differentiate between the sample categories but also revealed similarities between them. The research demonstrated that both methods could be used for the assessment of the volatile profiles of the products. Full article

A 27-year-old female presented with persistent right medial plantar pain that developed over six months following an ankle sprain. The pain, described as sharp and radiating to the toes, progressively worsened, affecting her ability to walk. An initial ultrasound examination suggested medial plantar nerve compression by a lipoma, prompting her referral for ultrasound-guided hydrodissection. During the pre-procedure assessment, sono-palpation (palpation using the ultrasound transducer) localized the pain to the Master Knot of Henry—where the medial plantar nerve, artery, and flexor tendons intersect. No lipoma but a normal fat pad was observed. Ultrasound-guided hydrodissection with 5% dextrose mixed with lidocaine and saline was performed. After two sessions, her pain significantly decreased, with her visual analogue scale score dropping from 8 to 5 after the first session and to 2 after the second, allowing her to resume normal activities. This case highlights the value of ultrasound in accurately diagnosing and treating conditions involving the Master Knot of Henry. Full article

Objectives: The aim of this study was to determine and compare the capability of several B-mode ultrasound (US) and shear wave elastography (SWE) metrics to differentiate subjects with chronic non-specific neck pain from asymptomatic subjects. Methods: A diagnostic accuracy study recruiting a sample of patients with chronic neck pain and asymptomatic controls was conducted. Data collection included sociodemographic information (i.e., gender, age, height, weight and body mass index), clinical information (pain intensity assessed using the Visual Analogue Scale and pain-related disability using the Neck Disability Index) and B-mode ultrasound and shear wave elastography features of the cervical multifidus muscle (cross-sectional area, perimeter, mean echo intensity, fat infiltration, shear wave speed and Young’s modulus). After analyzing between-group differences for left/right sides, cases and controls, and males and females, the area under the receiver operating characteristic (ROC) curve, the optimal cut-off point, the sensitivity, the specificity, the positive likelihood ratio (LR) and negative LR for each metric were calculated. A total of 316 individuals were recruited in this study (n = 174 cases with neck pain and n = 142 asymptomatic controls). Results: No significant differences (p > 0.05) were found between cases and controls for most variables, except for fatty infiltration, which was significantly higher in chronic neck pain cases (p < 0.001). Gender differences were significant across all US and SWE metrics (all, p < 0.001 except p = 0.015 for fatty infiltrates). A slight asymmetry was observed between the left and right sides for area (p = 0.038). No significant interactions between group, gender and side (all metrics, p > 0.008) were identified. Fatty infiltration was the most effective discriminator, with a ROC value of 0.723, indicating acceptable discrimination. The optimal cut-off point for fatty infiltration was 25.77, with a moderate balance between sensitivity (59.8%) and specificity (20.5%). However, its positive likelihood ratio (LR) of 0.75 suggests limited usefulness in confirming the condition. Conclusions: Fatty infiltration was significantly higher in individuals with chronic idiopathic neck pain compared to those without symptoms, while other muscle metrics were similar between both groups. However, since fat infiltration had moderate diagnostic accuracy and the other metrics showed poor discriminatory power, US cannot be used solely to discriminate patients with idiopathic neck pain. Full article

The study aims to assess the impact of modified atmosphere packaging (MAP) on the oxidation status of five types of analogue meat products, crucial for extending shelf life and maintaining quality, and seeks to optimize packaging strategies to mitigate oxidation and provide possible solutions for enhancing the overall quality of analogue meat products. Gas ratios in MAP, as well as thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA), total polyphenol content, and antioxidant capacity were assessed through four different assays (2,2-diphenyl-1-picryl-hydrazyl: DPPH, Azino-Bis (3-Ethylbenzothiazoline-6-Sulfonic Acid): ABTS, Ferric Reducing Antioxidant Power: FRAP, Cupric reducing antioxidant capacity: CUPRAC) for analogue meat products (steak, noodles, filet, burger, and mince) on the last day of their shelf life. O₂ ratios in the MAP for all the products did not differ significantly (p > 0.05), but CO₂ concentrations significantly differed (p > 0.05) in the MAP of the evaluated products. The minced product exhibited higher oxidative stability with the lowest TBARS (3.20 mg MDA·kg⁻¹) and FFA (1.12% total fat as oleic acid), along with a high antioxidant capacity (DPPH: 32.26, ABTS: 4.49% inhibition, CUPRAC: 11.48 Trolox mmol/kg). The filet product was more susceptible to the oxidation process, as evidenced by the significantly (p > 0.05) higher TBARS value (9.71 mg MDA·kg⁻¹), lower polyphenol content (1.01 mg gallic acid/g), and antioxidant capacity (FRAP: 4.75 mmol/g, CPRAC: 5.57 Trolox mmol/kg). Full article

The development of plant-based meat analogues has become a significant challenge for the food industry in recent years due to the increasing demand for sustainable and healthier proteins in the context of a global protein transition. Plant-based meat analogues imitate the visual, textural, and chemical properties of traditional meat products and are required to closely resemble meat to appeal to consumers. In addition, consumers demand natural, clean-label, and nutritional, and healthy products. To address these challenges, the food industry must develop highly healthy, nutritious, and E-number-free meat analogue products. Understanding the functionality of each ingredient and its role in the food matrix is crucial to being a key player in the innovation of the meat analogue market. This review provides updated information on the primary ingredients utilized for the development of plant-based burger meat alternatives and their functionality. The key components of meat analogue burgers are outlined, including plant proteins, binding agents, fats and oils, flavorings, colorings, preservatives, fortificants, and clean-label considerations. Full article

The objectives of this study were to evaluate the effects of supplementing the diet of high-producing Holstein cows with 2-hydroxy-4-(methylthio)-butanoate (HMTBa) on their milk production and composition, milk fatty acid profile, blood metabolites, and body parameters. The study was conducted in a commercial dairy herd in Paraná State, Southern Brazil. One hundred and fifty-eight multiparous cows were used in a randomized block design during 42 experimental days. Cows were distributed into two treatments: the control treatment cows received 100 g/cow/day of corn meal, while the HMTBa-supplemented cows received 35 g of HMTBa + 65 g/cow/day of corn meal. HMTBa supplementation did not alter milk production but improved milk fat content. Cows receiving HMTBa supplementation showed an increase in the concentration of milk medium-chain fatty acids. Serum levels of blood urea and aspartate aminotransferase were lower in HMTBa-supplemented cows. Cows supplemented with HMTBa increased their body condition score. In summary, HMTB supplementation in high-producing Holstein cows improved productive performance, particularly increased milk fat content, altered milk fatty acid profile, and changed some blood metabolites. Our findings contribute to our understanding of using a methionine analogue as a dietary strategy for optimizing milk quality in high-producing Holstein cows. Full article

In recent years, interest in functional foods and meat analogues has increased. This study investigated the effect of the type of vegetable fat and ingredients with antioxidant activity on the properties of a meat analogue based on textured pea protein. The possibility of using acai oil (AO), canola oil (CO) and olive oil (OO); propolis extract (P); buckwheat honey (H); and jalapeno pepper extract (JE) was investigated. The texture, colour and selected chemical parameters of plant-based burgers were analysed. Results showed that burgers from control group had the lowest hardness, while burgers with honey had the highest. The highest MUFA content was found in samples with olive oil. Samples with honey were characterised by the highest content of polyphenols, flavonoids and antioxidant capacity. The highest overall acceptability was observed in burgers from the JE-CO group. Therefore, it is possible to use selected ingredients with antioxidant activity in the recipe for a plant-based burger with high product acceptability. Full article

Introduction: The purpose of this study was to test the hypothesis that a preload including orange fruit juice (FJ) enriched with 50 μg of vitamin D3, 8.33 g of n-3 PUFA, and 108 cfu/mL of Lacticaseibacillus casei Shirota and Lacticaseibacillus rhamnosus GG probiotics, consumed as a snack before a meal, would (a) have greater short-term effects on satiety, as measured by the subsequent ad libitum meal intake, and (b) induce greater satiety, as assessed using visual analogue scales (VAS), in normal-weight and overweight healthy individuals compared to the same orange FJ without any fortification. Methods: Forty-six healthy individuals (normal weight: n = 24, 25 ± 1 years, BMI: 21 ± 1 kg/m²; overweight: n = 22, 28 ± 2 years, BMI: 27 ± 1 kg/m²) participated in this randomized, double-blind, within-subject crossover study. The participants consumed a standardized breakfast after 12 h of fasting. Two hours later, they were given 50 g of available carbohydrates from the two preloads (enriched orange FJ or control FJ) in random order, with a one-week washout period, and three hours later, they were offered an ad libitum lunch. The participants rated their hunger, desire to eat, perceived fullness, thirst, preoccupation with food, and pleasure of eating on visual analogue scales (VAS) at the baseline and at 15–30 min intervals up to 7 h of the intervention. Results: A statistical analysis of the results showed that when the individuals consumed the preload that included the FJ enriched with biofunctional ingredients, they had lower feeling of hunger, desire to eat, and preoccupation with food, and a higher perceived fullness at all time points between the preload and the meal. Additionally, the overweight individuals had a lower total energy intake at the meal and a lower energy intake 24 h post intervention day, as well as lower protein and fat intakes, compared to the normal-weight individuals. Discussion: Since the macronutrient contents of both preloads were similar, the satiating power of the enriched FJ indicates that the added ingredients (vitamin D3, n-3, and probiotics) have biofunctional properties that induce fullness and reduce the total energy intake, particularly in overweight individuals. The addition of enriched FJ to a snack seems to promote satiety besides providing valuable nutrients, and it may be an effective strategy for body weight control. Full article

With ageing, older adults’ (≥65 years) appetite and desire to eat decrease, causing body weight and muscle mass loss, which can affect their physical capabilities. Physical activity (PA) may be an effective strategy to promote appetite in older adults; however, current evidence is insufficient to support recommendations. The objective of this study was to investigate the relationship between PA levels and food intake, appetite, and body composition in 108 healthy older adults (49 males, 59 females; 70 (SD 4) years; body mass index (BMI) 24.3 (SD 2.6) kg/m²). Following data collection, participants were categorised into tertiles (low, medium, high) based on PA level measured using a wrist-worn accelerometer, and on activity energy expenditure (AEE) and total energy expenditure (TEE) assessed through simplified PA diaries recorded for seven consecutive days. Body composition was evaluated using a bioelectrical impedance monitor, energy and nutrient intake using 3-day weighed food diaries, and appetite via the Council on Nutrition Appetite Questionnaire (CNAQ) and 100 mm visual analogue scales used at 30 min intervals over a single day. Weight and BMI were significantly higher in the high-AEE and -TEE groups than the low and medium groups (p < 0.05), while percentage fat mass was significantly greater in the high-AEE and -TEE groups compared to low groups (p < 0.05). There was a trend towards higher energy intake in the high-TEE group compared to the low group (p = 0.084). Protein intake was significantly higher in the high-AEE and -TEE groups compared to the low groups (p < 0.05), whereas fibre intake was significantly higher in the high-PA group than the low group (p = 0.035). Although there were no significant differences in appetite from the CNAQ data, the high-PA group had a higher total area under the curve (0–720 min) for desire to eat food compared to the low-PA group (p = 0.036). This work builds a foundation for intervention studies required to examine whether PA and exercise affect appetite and food intake in older adults. Full article

Postprandial hyperlipidemia showing postprandial increases in serum triglyceride (TG) is associated with the development of atherosclerotic cardiovascular disease (ASCVD). To diagnose postprandial hyperlipidemia, the oral fat loading test (OFLT) should be performed; however, this test is very time-consuming and is difficult to perform. Elevated serum TG levels reflect an increase in TG-rich lipoproteins (TRLs), such as chylomicrons (CM), very low-density lipoproteins (VLDL), and their remnants (CM remnants [CMRs] and VLDL remnants [VLDLRs]). Understanding of elevation in CMR and/or VLDLR can lead us to understand the existence of postprandial hyperlipidemia. The measurement of apo B48, which is a constituent of CM and CMR; non-fasting TG, which includes TG content in all lipoproteins including CM and CMR; non-high-density lipoprotein cholesterol (non-HDL-C), which includes TRLs and low-density lipoprotein; and remnant cholesterol are useful to reveal the existence of postprandial hyperlipidemia. Postprandial hyperlipidemia is observed in patients with familial type III hyperlipoproteinemia, familial combined hyperlipidemia, chronic kidney disease, metabolic syndrome and type 2 diabetes. Postprandial hyperlipidemia is closely related to postprandial hyperglycemia, and insulin resistance may be an inducing and enhancing factor for both postprandial hyperlipidemia and postprandial hyperglycemia. Remnant lipoproteins and metabolic disorders associated with postprandial hyperlipidemia have various atherogenic properties such as induction of inflammation and endothelial dysfunction. A healthy diet, calorie restriction, weight loss, and exercise positively impact postprandial hyperlipidemia. Anti-hyperlipidemic drugs such pemafibrate, fenofibrate, bezafibrate, ezetimibe, and eicosapentaenoic acid have been shown to improve postprandial hyperlipidemia. Anti-diabetic drugs including metformin, alpha-glucosidase inhibitors, pioglitazone, dipeptidyl-peptidase-4 inhibitors and glucagon-like peptide 1 analogues have been shown to ameliorate postprandial hyperlipidemia. Although sodium glucose cotransporter-2 inhibitors have not been proven to reduce postprandial hyperlipidemia, they reduced fasting apo B48 and remnant lipoprotein cholesterol. In conclusion, it is important to appropriately understand the existence of postprandial hyperlipidemia and to connect it to optimal treatments. However, there are some problems with the diagnosis for postprandial hyperlipidemia. Postprandial hyperlipidemia cannot be specifically defined by measures such as TG levels 2 h after a meal. To study interventions for postprandial hyperlipidemia with the outcome of preventing the onset of ASCVD, it is necessary to define postprandial hyperlipidemia using reference values such as IGT. Full article