scholarly journals Special Low Protein Foods in the UK: An Examination of Their Macronutrient Composition in Comparison to Regular Foods

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1893 ◽  
Author(s):  
Georgina Wood ◽  
Sharon Evans ◽  
Kiri Pointon-Bell ◽  
Júlio César Rocha ◽  
Anita MacDonald
Keyword(s):  
Nutritional Composition ◽  
Macronutrient Composition ◽  
Added Sugar ◽  
Nutritional Values ◽  
Low Protein ◽  
Nutritional Analysis ◽  
Upper Limits ◽  
Total Fat ◽  
The Uk ◽  
Hydrogenated Vegetable Oil

Special low protein foods (SLPFs) are essential in a low phenylalanine diet for treating phenylketonuria (PKU). With little known about their nutritional composition, all SLPFs on UK prescription were studied (n = 146) and compared to equivalent protein-containing foods (n = 190). SLPF nutritional analysis was obtained from suppliers/manufacturers. Comparable information about regular protein-containing foods was obtained from online UK supermarkets. Similar foods were grouped together, with mean nutritional values calculated for each subgroup (n = 40) and percentage differences determined between SLPFs and regular food subgroups. All SLPF subgroups contained 43–100% less protein than regular foods. Sixty-three percent (n = 25/40) of SLPF subgroups contained less total fat with palm oil (25%, n = 36/146) and hydrogenated vegetable oil (23%, n = 33/146) key fat sources. Sixty-eight percent (n = 27/40) of SLPF subgroups contained more carbohydrate, with 72% (n = 105/146) containing added sugar. Key SLPF starch sources were maize/corn (72%; n = 105/146). Seventy-seven percent (n = 113/146) of SLPFs versus 18% (n = 34/190) of regular foods contained added fibre, predominantly hydrocolloids. Nine percent of SLPFs contained phenylalanine > 25 mg/100 g and sources of phenylalanine/protein in their ingredient lists. Stricter nutritional composition regulations for SLPFs are required, identifying maximum upper limits for macronutrients and phenylalanine, and fat and carbohydrate sources that are associated with healthy outcomes.

Are meal kits health promoting? Nutritional analysis of meals from an Australian meal kit service

2020 ◽  
Author(s):  
Carly J Moores ◽  
Lucinda K Bell ◽  
Michael J Buckingham ◽  
Kacie M Dickinson
Keyword(s):  
Saturated Fat ◽  
Nutritional Composition ◽  
The Public ◽  
Nutritional Analysis ◽  
Delivery Services ◽  
Health Promoting ◽  
Home Cooking ◽  
Total Fat ◽  
Nutritional Data ◽  
Developed Nations

Summary Meal kits are popular for consumers seeking greater convenience in preparing meals at home. The market share for meal kit subscription services (MKSSs) is growing in developed nations including Australia, however, literature about their health promoting qualities, e.g. nutritional composition, is scarce. This study aimed to assess the characteristics and nutritional composition of meals offered from an MKSS over 12 months. Nutritional data were extracted from recipes available to order from HelloFresh in Australia from 1 July 2017 to 30 June 2018. In total, 346 (251 unique) recipes were retrieved. Per serve (median size 580 g), meals contained a median of 2840 kJ (678 kcal) of energy, 58 g carbohydrate (14 g sugar), 44 g protein, 28 g total fat (8 g saturated fat) and 839 mg sodium. Median energy from macronutrients was total fat (38%), carbohydrates (34%), protein (25%) and saturated fat (11%). This paper is the first to describe characteristics of recipes available from an MKSS over a 12-month period of time. With their growing popularity, meal kit delivery services have the capacity to influence consumer food behaviours, diets and subsequently population health. MKSSs may function to promote health though education, training, and enabling home cooking behaviours, and may be a powerful commitment device for home cooking behaviour change. However, it is important for health professionals, including dietitians and nutritionists, to understand the nutritional risks, benefits and suitability of this contemporary mealtime option before recommending them to clients and members of the public as part of health promotion.

scholarly journals How important is the relative balance of fat and carbohydrate as sources of energy in relation to health?

2015 ◽  
Vol 75 (2) ◽  
pp. 147-153 ◽  
Author(s):  
Thomas A. B. Sanders
Keyword(s):  
Controlled Trial ◽  
Dietary Guidelines ◽  
Partial Replacement ◽  
Current Evidence ◽  
Added Sugar ◽  
Increased Risk ◽  
Total Fat ◽  
Randomised Controlled ◽  
Refined Carbohydrates ◽  
The Impact

Both the intake of fat, especially saturated trans fatty acids, and refined carbohydrates, particularly sugar, have been linked to increased risk of obesity, diabetes and CVD. Dietary guidelines are generally similar throughout the world, restrict both intake of SFA and added sugar to no more than 10 and 35 % energy for total fat and recommend 50 % energy from carbohydrates being derived from unrefined cereals, tubers, fruit and vegetables. Current evidence favours partial replacement of SFA with PUFA with regard to risk of CVD. The translation of these macronutrient targets into food-based dietary guidelines is more complex because some high-fat foods play an important part in meeting nutrient requirements as well as influencing the risk of chronic disease. Some of the recent controversies surrounding the significance of sugar and the type of fat in the diet are discussed. Finally, data from a recently published randomised controlled trial are presented to show the impact of following current dietary guidelines on cardiovascular risk and nutrient intake compared with a traditional UK diet.

scholarly journals Habitual diet in four populations of African origin: a descriptive paper on nutrient intakes in rural and urban Cameroon, Jamaica and Caribbean migrants in Britain

2001 ◽  
Vol 4 (3) ◽  
pp. 765-772 ◽  
Author(s):  
Louise I Mennen ◽  
Maria Jackson ◽  
Sangita Sharma ◽  
Jean-Claude N Mbanya ◽  
Janet Cade ◽  
...  
Keyword(s):  
Saturated Fat ◽  
Carbohydrate Intake ◽  
Fat Intake ◽  
African Origin ◽  
Rural And Urban ◽  
Habitual Diet ◽  
Rural Cameroon ◽  
Similar Genetic Background ◽  
Total Fat ◽  
The Uk

AbstractBackground:The prevalence of chronic diseases is increasing in West Africa, the Caribbean and its migrants to Britain. This trend may be due to the transition in the habitual diet, with increasing (saturated) fat and decreasing fruit and vegetable intakes, both within and between countries.Objective:We have tested this hypothesis by comparing habitual diet in four African-origin populations with a similar genetic background at different stages in this transition.Design:The study populations included subjects from rural Cameroon (n=743), urban Cameroon (n=1042), Jamaica (n=857) and African–Caribbeans in Manchester, UK (n=243), all aged 25–74 years. Habitual diet was assessed by a food-frequency questionnaire, specifically developed for each country separately.Results:Total energy intake was greatest in rural Cameroon and lowest in Manchester for all age/sex groups. A tendency towards the same pattern was seen for carbohydrates, protein and total fat intake. Saturated and polyunsaturated fat intake and alcohol intake were highest in rural Cameroon, and lowest in Jamaica, with the intakes in the UK lower than those in urban Cameroon. The percentage of energy from total fat was higher in rural and urban Cameroon than in Jamaica and the UK for all age/sex groups. The opposite was seen for percentage of energy from carbohydrate intake, the intake being highest in Jamaica and lowest in rural Cameroon. The percentage of energy from protein increased gradually from rural Cameroon to the UK.Conclusions:These results do not support our hypothesis that carbohydrate intake increased, while (saturated) fat intake decreased, from rural Cameroon to the UK.

scholarly journals Microbiological and Nutritional Properties of Frankfurter-Type Fish Sausage

2018 ◽  
pp. 27-34
Author(s):  
Nkrumah T ◽  
Akwetey WY
Keyword(s):  
Nutritive Value ◽  
Frozen Storage ◽  
Nutritional Composition ◽  
Negative Effects ◽  
Nutritional Values ◽  
Fresh Fish ◽  
E Coli ◽  
Fish Meat ◽  
Preservation Technology ◽  
Processed Products

Fish meat is a common and broadly used food due to its high nutritional values yet the bones and flavour of fresh fish can be unpleasant. The unpleasant fishy flavour makes it difficult to handle and process. The fishy flavour is as a result of microbial presence and growth. Studies associated with microbial contaminations have concentrated more on the carcass. Such contaminations which affect the microbiological status of processed products can emanate from spices and other non-meat ingredients, environment, equipment and handlers. The successful application of processing/preservation technology results in the conservation of desirable qualities in stabilized and varietal fish products. This study sought to use fish in the manufacture of frankfurter-type sausages, which could have improved preservation characteristics without any adverse effects on sensory properties. The nutritional composition and microbiological safety of fresh fish and sausages were determined using the methods described by AOAC and ICMSF respectively. The study showed that, catfish sausages were higher in protein (15.69 %) and were lower in fat (10.66%) compared to the other sausages. Total Viable Counts (TVC) were within the accepted limits (106 and 107cfu/g) for fish and pork respectively. E. coli was not detected in any of the treatments during frozen storage for 6 weeks. It was concluded that catfish frankfurter has high nutritive value because it contained less fat but with higher crude protein. Like pork frankfurters, both catfish and mackerel sausages could be stored for six weeks without any negative effects on microbial quality.

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.

Associations of fat and carbohydrate intake with becoming overweight and obese: an 11-year longitudinal cohort study

2020 ◽  
Vol 124 (7) ◽  
pp. 715-728 ◽  
Author(s):  
Ya-Jing Cao ◽  
Hui-Jun Wang ◽  
Bing Zhang ◽  
Su-Fen Qi ◽  
Ying-Jun Mi ◽  
...  
Keyword(s):  
Cox Model ◽  
Overweight And Obesity ◽  
Carbohydrate Intake ◽  
Macronutrient Intake ◽  
Dietary Carbohydrate ◽  
Macronutrient Composition ◽  
Total Fat ◽  
The Relationship ◽  
New Onset

AbstractThe effects of macronutrient intake on obesity are controversial. This research aims to investigate the associations between macronutrient intake and new-onset overweight/obesity. The relationship between the consumption of carbohydrate and total fat and obesity was assessed by the multivariable Cox model in this 11-year cohort, which included 6612 adults (3291 men and 3321 women) who were free of overweight and obesity at baseline. The dietary intake was recorded using a 24-h recall method for three consecutive days. Moreover, substitution models were developed to distinguish the effects of macronutrient composition alteration from energy intake modification. During 7·5 person years (interquartile range 4·3, 10·8) of follow-up, 1807 participants became overweight or obese. After adjusting for risk factors, the hazard ratio (HR) of overweight/obesity in extreme quintiles of fat was 1·48 (quintile 5 v. quintile 1, 95 % CI 1·16, 1·89; Ptrend = 0·02) in women. Additionally, replacing 5 % of energy from carbohydrate with equivalent energy from fat was associated with an estimated 4·3 % (HR 1·043, 95 % CI 1·007, 1·081) increase in overweight/obesity in women. Moreover, dietary carbohydrate was inversely associated with overweight/obesity (quintile 5 v. quintile 1, HR 0·70, 95 % CI 0·55, 0·89; Ptrend = 0·02) in women. Total fat was related to a higher risk of overweight/obesity, whereas high carbohydrate intake was related to a lower risk of overweight/obesity in women, which was not observed in men.

Nutritional composition of Patagonian marine gastropods during reproductive seasonality

2020 ◽  
Vol 100 (4) ◽  
pp. 567-576
Author(s):  
Mariano Cumplido ◽  
Carmen Marinho ◽  
Gregorio Bigatti
Keyword(s):  
Glycogen Content ◽  
Atlantic Coast ◽  
Economic Value ◽  
International Markets ◽  
Nutritional Composition ◽  
Western Atlantic ◽  
Nutritional Values ◽  
Marine Gastropods ◽  
Complementary Resources ◽  
The Mean

AbstractMarine gastropods are consumed worldwide due to their nutritional quality, having important economic value in international markets. In the gulfs of Northern Patagonia (Argentina), marine gastropods are captured as complementary resources during bivalve artisanal fisheries. In this study, we determined the biochemical composition during the reproductive cycle of four edible marine gastropods abundant along the South-western Atlantic coast: Odontocymbiola magellanica, Buccinanops deformis, Buccinanops cochlidium and Trophon geversianus. All the studied species presented high protein (36–70.8%), low lipids (0.02–1.50%) and intermediate glycogen content (3.22–14.08%). The main oviposition season was during spring and summer. The mean nutritional values indicate that the species studied provide a good source of nutrients appropriate to the human diet, reaffirming their value as a commercial resource. Taking into account the nutritional contribution and the reproductive season, the best period for the capture of these resources is during summer for O. magellanica and T. geversianus, and during autumn for B. deformis and B. cochlidium. This work will help promote the consumption of Patagonian gastropods while ensuring their responsible capture, contributing to the sustainability of these valuable resources.

scholarly journals Lower carbohydrate and higher fat intakes are associated with higher hemoglobin A1c: findings from the UK National Diet and Nutrition Survey 2008–2016

2019 ◽  
Vol 59 (6) ◽  
pp. 2771-2782 ◽  
Author(s):  
Chaitong Churuangsuk ◽  
Michael E.J. Lean ◽  
Emilie Combet
Keyword(s):  
Smoking Status ◽  
Reference Value ◽  
Dietary Recommendations ◽  
Nutrition Survey ◽  
Point Increase ◽  
Nationally Representative ◽  
Total Fat ◽  
The Uk ◽  
Diagnosed Diabetes ◽  
Fat Diets

Abstract Purpose Evidence of low-carbohydrate, high-fat diets (LCHF) for type 2 diabetes (T2DM) prevention is scarce. We investigated how carbohydrate intake relates to HbA1c and T2DM prevalence in a nationally representative survey dataset. Methods We analyzed dietary information (4-day food diaries) from 3234 individuals aged ≥ 16 years, in eight waves of the UK National Diet and Nutrition Survey (2008–2016). We calculated LCHF scores (0–20, higher score indicating lower  %food energy from carbohydrate, with reciprocal higher contribution from fat) and UK Dietary Reference Value (DRV) scores (0–16, based on UK dietary recommendations). Associations between macronutrients and diet scores and diabetes prevalence were analyzed (in the whole sample) using multivariate logistic regression. Among those without diabetes, analyses between exposures and %HbA1c (continuous) were analyzed using multivariate linear regression. All analyses were adjusted for age, sex, body mass index, ethnicity, smoking status, total energy intake, socioeconomic status and survey years. Results In the overall study sample, 194 (6.0%) had diabetes. Mean intake was 48.0%E for carbohydrates, and 34.9%E for total fat. Every 5%E decrease in carbohydrate, and every 5%E increase in fat, was associated with 12% (95% CI 0.78–0.99; P = 0.03) and 17% (95% CI 1.02–1.33; P = 0.02) higher odds of diabetes, respectively. Each two-point increase in LCHF score is related to 8% (95% CI 1.02–1.14; P = 0.006) higher odds of diabetes, while there was no evidence for association between DRV score and diabetes. Among the participants without diagnosed diabetes (n = 3130), every 5%E decrease in carbohydrate was associated with higher %HbA1c by + 0.016% (95% CI 0.004–0.029; P = 0.012), whereas every 5%E increase in fat was associated with higher  %HbA1c by + 0.029% (95% CI 0.015–0.043; P < 0.001). Each two-point increase in LCHF score is related to higher  %HbA1c by + 0.010% (0.1 mmol/mol), while each two-point increase in the DRV score is related to lower  %HbA1c by − 0.023% (0.23 mmol/mol). Conclusions Lower carbohydrate and higher fat intakes were associated with higher HbA1c and greater odds of having diabetes. These data do not support low(er) carbohydrate diets for diabetes prevention.

scholarly journals Nutritional Composition, Antioxidant Activities, and Antiulcer Potential ofLentinus squarrosulus(Mont.) Mycelia Extract

2011 ◽  
Vol 2011 ◽  
pp. 1-8 ◽  
Author(s):  
Nor Adila Mhd Omar ◽  
Noorlidah Abdullah ◽  
Umah Rani Kuppusamy ◽  
Mahmood Ameen Abdulla ◽  
Vikineswary Sabaratnam
Keyword(s):  
Antioxidant Capacity ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Water Extract ◽  
Nutritional Composition ◽  
Oral Feeding ◽  
Total Phenolic ◽  
Sprague Dawley ◽  
Total Fat

Water extract ofLentinus squarrosulusmycelia was analysed for nutritional content, antioxidant capacity, and antiulcer ability. The extract contains high protein (57.6 g/100 g) and low total fat (0.5 g/100 g) and is rich in magnesium (0.4 g/100 g), potassium (3.8 g/100 g), vitamins B1(1.42 mg/100 g), and B3(194.29 mg/100 g) with total phenolic content of 39.16 mg/100 g. The cupric reducing antioxidant capacity and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of the extract were A450of 0.20 ± 0.03 at 0.5 mg/ml and IC50of 14.29 mg/ml, respectively. Oral feeding ofL. squarrosulusextract (250 mg/kg) offered significant gastric mucosal protection of Sprague-Dawley rats compared to cimetidine (50 mg/kg). The ulcer healing rate of ulcerated rats after 24, 48, and 72 hours of treatment was 82%, 90%, and 100%, respectively. The IL-1β level in the serum and the NF-κB level in the tissues indicate that the healing potential was associated with attenuation of proinflammatory cytokines.

scholarly journals Marketing foods to children: a comparison of nutrient content between children's and non-children's products

2013 ◽  
Vol 16 (12) ◽  
pp. 2221-2230 ◽  
Author(s):  
Amelia Lythgoe ◽  
Caireen Roberts ◽  
Angela M Madden ◽  
Kirsten L Rennie
Keyword(s):  
Salt Content ◽  
Saturated Fat ◽  
Nutrient Content ◽  
Sodium Content ◽  
Nutritional Composition ◽  
Portion Size ◽  
Product Packaging ◽  
Total Fat ◽  
Nutritional Data ◽  
Cereal Bars

AbstractObjectiveThe predominance of marketing of products high in fat, sugar and/or salt to children has been well documented and implicated in the incidence of obesity. The present study aimed to determine whether foods marketed to children in UK supermarkets are nutritionally similar to the non-children's equivalent, focusing on food categories that may be viewed as healthier options.DesignNutritional data were collected on yoghurts (n 147), cereal bars (n 145) and ready meals (n 144) from seven major UK supermarkets and categorised as children's or non-children's products based on the characteristics, promotional nature or information on the product packaging. Fat, sugar and salt content was compared per 100 g and per recommended portion size.SettingUK.ResultsPer 100 g, children's yoghurts and cereal bars were higher in total sugars, fat and saturated fat than the non-children's; this was significant for all except sugar and total fat in cereal bars. Per portion these differences remained, except for sugars in yoghurts. Conversely children's ready meals were significantly lower in these nutrients per portion than non-children's, but not when expressed per 100 g. Children's yoghurts and ready meals had significantly lower sodium content than non-children's both per portion and per 100 g.ConclusionsSignificant differences between the nutritional composition of children's and non-children's products were observed but varied depending on the unit reference. A significant number of products marketed towards children were higher in fat, sugar and salt than those marketed to the general population.

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