Search Results (8)

Young shoots are a completely new and rapidly growing group of foodstuffs. Also known as “vegetable confetti”, they are a useful addition to commonly consumed meals and often serve a decorative purpose, especially when paired with traditional dishes. Most users are unaware of their invaluable properties as a source of bioactive compounds and add them simply as a dish garnish. Hence, the aim of this study is to evaluate and compare selected health quality parameters of the young shoots of rare oilseed plants (Nigella sativa L., Carthamus tinctorius L., and Camelina sativa L.), which have not been studied in the literature. They are examined for proximate composition (dry matter, total protein, crude fat, ash, digestible carbohydrates, dietary fiber), antioxidative properties (vitamin C, total carotenoids, and total polyphenol content), the content of sixteen selected minerals (calcium, potassium, magnesium, sodium, phosphorus, sulphur, selenium, barium, iron, lithium, beryllium, nickel, gallium, indium, bismuth, silver) as well as antioxidant activity at two harvest dates. The ready-to-eat young shoots in the phase of intensive growth are characterized by a very high content of the examined components and antioxidant properties, which differ depending on the harvest date and plant species. Significantly higher contents of protein, fat, and some minerals have been found in the young shoots from the first harvest compared to those from the second harvest. The antioxidant properties of the young shoots generally increase with maturity. It was not possible, however, to conclusively assess which species of young shoots show the highest health quality. Full article

Macroscopic spatial patterns were formed in calcium alginate gels when a drop of a calcium nitrate solution was placed on the center of a sodium alginate solution on a petri dish. These patterns have been classified into two groups. One is multi-concentric rings consisting of alternating cloudy and transparent areas observed around the center of petri dishes. The other is streaks extending to the edge of the petri dish, which are formed to surround the concentric bands between the concentric bands and the petri dish edge. We have attempted to understand the origins of the pattern formations using the properties of phase separation and gelation. The distance between two adjacent concentric rings was roughly proportional to the distance from where the calcium nitrate solution was dropped. The proportional factor p increased exponentially for the inverse of the absolute temperature of the preparation. The p also depended on the concentration of alginate. The pattern characteristics in the concentric pattern agreed with those in the Liesegang pattern. The paths of radial streaks were disturbed at high temperatures. The length of these streaks shortened with increasing alginate concentration. The characteristics of the streaks were similar to those of crack patterns resulting from inhomogeneous shrinkage during drying. Full article

Genetic and nutritional factors contribute to the development of non-alcoholic fatty liver disease (NAFLD); however, gene–diet interactions in NAFLD development are poorly understood. In this case–control study, a large dataset from the Korean Genome and Epidemiology Study cohort (n = 72,299) comprising genomic data, medical records, social history, and dietary data was used. We investigated the interactions between the PNPLA3 rs738409 genotype and nutritional factors and their possible effect on the risk of NAFLD development in 2950 patients with NAFLD and 12,907 controls. In the PNPLA3 risk allele group, high protein, fat, sodium, phosphorus, niacin, and vitamin B6 intakes were associated with a decreased risk of NAFLD. In the non-risk allele group, only high fat intake was associated with a decreased risk of NAFLD. Among these nutrients, high sodium intake had a significant protective interaction with the PNPLA3 genotype against NAFLD (p = 0.002). Among salty foods, only kimchi had a significant protective effect against the PNPLA3 genotype (p = 0.012). Thus, the PNPLA3 genotype is differentially associated with nutritional factors. In particular, it interacts with kimchi, a fermented vegetable dish. Therefore, fermented vegetables may serve as a tailored therapeutic food for people with the PNPLA3 risk allele. Full article

Diets high in sodium increase blood pressure, which in turn raises the risk of cardiovascular disease. New Zealand (NZ) adults consume 40% more sodium than the World Health Organization recommendations, yet information on the major dietary sources of this nutrient is lacking. Our aim was to determine major dietary sources of sodium for NZ adults by gender, ethnicity, and age. Nationally representative sodium intake data were sourced from the most recent Adult Nutrition Survey (2008/09; n = 4721) including 33 high-level food groups and 343 smaller food categories. Outcomes were: (1) proportional contribution of sodium from high-level food groups up to ~80% consumed, and (2) proportional contribution of sodium from the top 10 smaller food categories. All outcomes were assessed for the total population and by gender, ethnic group (Māori, Pacific, Asian, Other), and age group (15–10, 21–40, 41–60, 61+ years). Average percentage sodium consumed from food groups and categories was calculated using individual weighted 24 h recall data. For the total population, 15 high-level food groups contributed ~80% of sodium consumed; the top three were Bread (18%), Bread-based dishes (11%), and Grains and pasta (7%). Other top three high-level sources for specific groups were Pork (Māori, Other ethnicity, 41–60 years, 61+ years), Sausages and processed meats (Māori, Pacific), Vegetables (Asian), and Soups and stocks (61+ years). For the total population, the top three smaller food category sources were White bread (7%), Sandwiches and filled rolls (6%), and Mixed grain bread (6%). Other top three smaller food category sources for specific groups were Sausages (Māori, Pacific, 21–40 years, 60 years+), Noodles (Pacific, Asian), Fried rice/sushi/risotto (Asian), and Burgers and hot dogs (15–20 years.). The findings should be used to inform much-needed sodium reduction interventions and policies, and a national sodium reduction strategy. Differences by population sub-group should be considered to help reduce disparities in heart health in Aotearoa NZ. Full article

Saeu-jeotgal, a Korean fermented shrimp food, is commonly used as an ingredient for making kimchi and other side dishes. The high salinity of the jeotgal contributes to its flavor and inhibits the growth of food spoilage microorganisms. Interestingly, Staphylococcus saprophyticus was discovered to be capable of growth even after treatment with 20% NaCl. To elucidate the tolerance mechanism, a genome-wide gene expression of S. saprophyticus against 0%, 10%, and 20% NaCl was investigated by RNA sequencing. A total of 831, 1314, and 1028 differentially expressed genes (DEGs) were identified in the 0% vs. 10%, 0% vs. 20%, and 10% vs. 20% NaCl comparisons, respectively. The Clusters of Orthologous Groups analysis revealed that the DEGs were involved in amino acid transport and metabolism, transcription, and inorganic ion transport and metabolism. The functional enrichment analysis showed that the expression of the genes encoding mechanosensitive ion channels, sodium/proton antiporters, and betaine/carnitine/choline transporter family proteins was downregulated, whereas the expression of the genes encoding universal stress proteins and enzymes for glutamate, glycine, and alanine synthesis was upregulated. Therefore, these findings suggest that the S. saprophyticus isolated from the saeu-jeotgal utilizes different molecular strategies for halotolerance, with glutamate as the key molecule. Full article

The body’s water and sodium balances are tightly regulated and monitored by the brain. Few studies have explored the relationship between water and salt intake, and whether sodium intake with different levels of fluid intake leads to changes in hydration status remains unknown. The aim of the present study was to determine the patterns of water intake and hydration status among young adults with different levels of daily salt intakes. Participants’ total drinking fluids and water from food were determined by a 7-day 24-h fluid intake questionnaire for 7 days (from Day 1 to Day 7) and duplicate portion method (Day 5, Day 6 and Day 7). Urine of 24 h for 3 days (Day 5, Day 6 and Day 7) was collected and tested for the osmolality, the urine-specific gravity (USG), the concentrations of electrolytes, pH, creatinine, uric acid and the urea. The fasting blood samples for 1 day (Day 6) were collected and measured for the osmolality and the concentrations of electrolytes. The salt intakes of the participants were evaluated from the concentrations of Na of 24 h urine of 3 days (Day 5, Day 6 and Day 7). Participants were divided into four groups according to the quartile of salt intake, including the low salt intake (LS₁), LS₂, high salt intake (HS₁) and HS₂ groups. In total, 156 participants (including 80 male and 76 female young adults) completed the study. The salt intakes were 7.6, 10.9, 14.7 and 22.4 g among participants in the four groups (LS₁, LS₂, HS₁ and HS₂ groups, respectively), which differed significantly in all groups (F = 252.020; all p < 0.05). Compared to the LS₁ and LS₂ groups, the HS₂ group had 310–381, 250–358 and 382–655 mL more amounts of water from the total water intake (TWI), total drinking fluids and water from food (all p < 0.05), respectively. Participants in the HS₂ group had 384–403, 129–228 and 81–114 mL more in the water, water from dishes and staple foods, respectively, than those in the groups of LS₁ and LS₂ (p < 0.05). The HS₂ group excreted 386–793 mL more urine than those in the groups of LS₁ and LS₂ (p < 0.05). However, regarding urine osmolality, the percentage of participants with optimal hydration status decreased from 41.0% in LS₁ and LS₂ to 25.6% in the HS₂ group (p < 0.05). Participants with higher salt intake had higher TWI, total drinking fluids and water from food. Nevertheless, they had inferior hydration status. A reduction in salt intake should be encouraged among young adults to maintain optimal hydration status. Full article

Studies on the association between gastric cancer (GC) and the intake of soup-based dish groups (noodles and dumplings, soups, and stews), which are sodium-contributing foods, in Korea are insufficient, and the results of studies on the intake of pickled vegetables such as kimchi are inconsistent. This study aimed to determine the association between the incidence of GC and the daily intake of high-sodium dish groups (noodles and dumplings, soups, stews, and pickled vegetables) and whether these associations differ depending on behavioral risk factors for GC. In this case-control study, subjects aged 20–79 years were recruited from two hospitals between December 2002 and September 2006. A total of 440 cases and 485 controls were recruited, of which 307 pairs were matched and included for the analysis. In our results, a higher intake of noodles and dumplings was associated with a significantly increased incidence of GC. In the participants who consumed past or current alcohol, a higher intake of noodles and dumplings was associated with a significantly increased incidence of GC. Our results suggest that efforts to reduce the daily sodium intake from noodles and dumplings are needed to prevent and reduce the incidence of GC. Full article

This study evaluates the healthfulness of the meals offered to and consumed by low-income Brazilians in Popular Restaurants (PR). It is a cross-sectional, exploratory study. The final sample includes 36 PRs, respecting the stratification criteria for each of the five Brazilian regions. To identify the quantity and quality of food consumption, consumers’ meals are evaluated. The sample calculation uses a minimum of 41 consumers in each PR. Consumption evaluation is carried out by weighing and direct observation of the meal that each consumer served to his plate. Each dish of the meals had its Technical preparation files (TPF) developed by observing the production and weighing all the ingredients. Evaluations of Energy density (ED), meal’s weight components and sodium composition are conducted. Plate’s composition is compared to “My plate” guidelines United States Department of Agriculture (USDA). The final sample includes 1771 low-income Brazilians consumers. The plate of PRs consumers is adequate only for the “protein group” in comparison to “My plate”. Rice and beans compose more than 50% of the plate’s weight, as expected, since it is a Brazilian habit of consumption at lunch. Thus, grains are the major group consumed by PRs consumers. The average ED for all PRs is 1.34 kcal/g. Regarding sodium content, rice and main courses presented the highest values and are classified as high, according to Food and Drug Administration (FDA). Concerning sodium, PRs are putting Brazilian low-income population at risk for chronic diseases. However, in general, PRs are good choices because they promote access to cheap and quality traditional Brazilian foods. Full article