scholarly journals Food Composition Databases: Does It Matter to Human Health?

Nutrients ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 2816
Author(s):  
Amélia Delgado ◽  
Manel Issaoui ◽  
Margarida C. Vieira ◽  
Isabel Saraiva de Carvalho ◽  
Anthony Fardet
Keyword(s):  
Nutritional Quality ◽  
Food Habits ◽  
Food Systems ◽  
Nutritional Value ◽  
Food Choices ◽  
Food Composition ◽  
Health Impacts ◽  
Food Matrix ◽  
Wide Range ◽  
Ease Of Access

Food provides humans with more than just energy and nutrients, addressing both vital needs and pleasure. Food habits are determined by a wide range of factors, from sensorial stimuli to beliefs and, once commanded by local and seasonal availability, are nowadays driven by marketing campaigns promoting unhealthy and non-sustainable foodstuffs. Top-down and bottom-up changes are transforming food systems, driven by policies on SDGs and by consumer’s concerns about environmental and health impacts. Food quality, in terms of taste, safety, and nutritional value, is determined by its composition, described in food composition databases (FDBs). FDBs are then useful resources to agronomists, food and mechanical engineers, nutritionists, marketers, and others in their efforts to address at maximum human nutrient needs. In this work, we analyse some relevant food composition databases (viz., purpose, type of data, ease of access, regularity of updates), inspecting information on the health and environmental nexus, such as food origin, production mode as well as nutritional quality. The usefulness and limitations of food databases are discussed regarding what concerns sustainable diets, the food ‘matrix effect’, missing compounds, safe processing, and in guiding innovation in foods, as well as in shaping consumers’ perceptions and food choices.

scholarly journals Nutrieconomic model can facilitate healthy and low-cost food choices

2014 ◽  
Vol 18 (5) ◽  
pp. 827-835 ◽  
Author(s):  
Laura Primavesi ◽  
Giovanna Caccavelli ◽  
Alessandra Ciliberto ◽  
Emmanuel Pauze
Keyword(s):  
Healthy Eating ◽  
Nutritional Quality ◽  
Fruits And Vegetables ◽  
Low Cost ◽  
Adult Population ◽  
Food Choices ◽  
Food Composition ◽  
Animal Origin ◽  
Nutritional Qualities ◽  
Nationally Representative

AbstractObjectivePromotion of healthy eating can no longer be postponed as a priority, given the alarming growth rate of chronic degenerative diseases in Western countries. We elaborated a nutrieconomic model to assess and identify the most nutritious and affordable food choices.DesignSeventy-one food items representing the main food categories were included and their nationally representative prices monitored. Food composition was determined using CRA-NUT (Centro di Ricerca per gli Alimenti e la Nutrizione) and IEO (Istituto Europeo di Oncologia) databases. To define food nutritional quality, the mean adequacy ratio and mean excess ratio were combined. Both prices and nutritional quality were normalised for the edible food content and for the recommended serving sizes for the Italian adult population.SettingStores located in different provinces throughout Italy.SubjectsNot applicable.ResultsCereals and legumes presented very similar nutritional qualities and prices per serving. Seasonal fruits and vegetables presented differentiated nutritional qualities and almost equal prices. Products of animal origin showed similar nutritional qualities and varied prices: the best nutrieconomic choices were milk, oily fish and poultry for the dairy products, fish and meat groups, respectively.ConclusionsAnalysing two balanced weekly menus, our nutrieconomic model was able to note a significant decrease in cost of approximately 30 % by varying animal-protein sources without affecting nutritional quality. Healthy eating does not necessarily imply spending large amounts of money but rather being able to make nutritionally optimal choices. The nutrieconomic model is an innovative and practical way to help consumers make correct food choices and nutritionists increase the compliance of their patients.

scholarly journals Bromatological Analysis of the Fodder Marketed in the Peri-Urban Areas of Bujumbura (Burundi): Towards Spontaneous Fodder Conservation by Transformation into Silage

2021 ◽  
Author(s):  
Joseph Butore ◽  
Daniel Sindaye ◽  
Mathias Hitimana ◽  
Jacques Nkengurutse ◽  
Tatien Masharabu
Keyword(s):  
Chemical Composition ◽  
Dairy Cattle ◽  
Urban Areas ◽  
Nutritional Quality ◽  
Nutritional Value ◽  
Major Elements ◽  
Environmental Determinants ◽  
Field Investigations ◽  
Wide Range ◽  
Forage Species

Peri-urban areas of Bujumbura host a significant number of dairy cattle, which consequently ensure a substantial production of milk consumed in the Burundian capital. The presence of these cows in peri-urban areas has led to the emergence of an atypical market for spontaneous forage species. The present study seeks to determine the food and nutritional value of this fodder. A test on its conservation by transformation into silage was also carried out. Botanical field investigations and plant samples collection were carried out under the guidance of fodders suppliers. Based on the bromatological value deficiency thresholds for cattle, the results showed that the content of digestible nitrogenous matter and major elements (Ca, P, K, and Mg) in the forage is within acceptable limits. The final product obtained after fermentation, based on its color, its smell, and its consistency, is indeed silage. The chemical composition of fermented fodder showed that the nutritional quality has remained almost the same. Further research on digestibility of this forage is necessary. A study of the environmental determinants of spontaneous forage distribution at multiple sites and over a wide range of parameters may contribute to a better understanding of the importance of this fodder particularly in times of fodder deficit.

scholarly journals Nutrition Transition and Cancer

Nutrients ◽  
2020 ◽  
Vol 12 (3) ◽  
pp. 795
Author(s):  
Franco Contaldo ◽  
Lidia Santarpia ◽  
Iolanda Cioffi ◽  
Fabrizio Pasanisi
Keyword(s):  
Food Habits ◽  
Crop Production ◽  
Nutritional Value ◽  
Food System ◽  
Population Aging ◽  
Nutrition Transition ◽  
Food Choices ◽  
Climatic Changes ◽  
Non Communicable Diseases

Urbanization, population aging, and climatic changes have mostly contributed to nutrition transition and, consequently, to effects of food habits on the epidemic of chronic non-communicable diseases (NCDs), especially cancer. Climatic changes are negatively affecting crop production, particularly biodiversity, leading to reduced food choices and, consequently, nutritional value and the protection conferred from consumption of a variety of nutrients essential in a healthy diet. This brief review analyzes the possible link between rapid demographic changes, climatic and environmental crises, and the current food system as possible factors contributing to the role of nutrition transition in the onset of cancer.

USE OF CELL AND MOLECULAR GENETIC MANIPULATION TO IMPROVE PASTURE PLANTS

1988 ◽  
pp. 67-72
Author(s):  
D.W.R. White
Keyword(s):  
Cell Culture ◽  
Perennial Ryegrass ◽  
White Clover ◽  
Nutritional Quality ◽  
Rust Resistance ◽  
Herbicide Tolerance ◽  
Pest Resistance ◽  
Crown Rust ◽  
Wide Range ◽  
Pasture Plants

Cell culture and genetic engineering techniques can be used to develop improved pasture plants. To utilise these methods we have developed procedures for regenerating plants from tissue cultures of perennial ryegrass and white clover. In both, the plant genotype influences regeneration capacity. There was significant genetic variation among regenerated perennial ryegrass plants in a wide range of characteristics. Most of the regenerants were resIstant to crown rust and this trait was highly heritable. This rust resistance is being used to breed a new ryegrass cultivar. A system for introducing cloned genes into white clover is described. This capability is bemg used to incorporate genes with the potential to improve nutritional quality and pest resistance. Other possibilities for engineering genetic improvements in white clover, genes conferring herbicide tolerance and resistance to white clover mosaic virus, are briefly outlined. Keywords: Lolium perenne, Trifolium repens, cell culture, somaclonal variation, crown rust resistance, transformation, cloned genes, nutritional quality, proteinase inhibitors, Bt toxins, pest resistance, WCMV viral cross-protection, herbicide tolerance, Agrobacterium, Bacillus thuringenisis.

scholarly journals Antioxidant Activity in Bee Products: A Review

Antioxidants ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 71
Author(s):  
Marianna Martinello ◽  
Franco Mutinelli
Keyword(s):  
Analytical Methods ◽  
Nutritional Value ◽  
Royal Jelly ◽  
Antioxidant Activities ◽  
Natural Antioxidants ◽  
Bioactive Substances ◽  
Current State ◽  
Wide Range ◽  
Ancient Times ◽  
Antioxidant Characteristics

Bee products have been used since ancient times both for their nutritional value and for a broad spectrum of therapeutic purposes. They are deemed to be a potential source of natural antioxidants that can counteract the effects of oxidative stress underlying the pathogenesis of many diseases. In view of the growing interest in using bioactive substances from natural sources to promote health and reduce the risk of developing certain illnesses, this review aims to update the current state of knowledge on the antioxidant capacity of bee products such as honey, pollen, propolis, beeswax, royal jelly and bee venom, and on the analytical methods used. The complex, variable composition of these products and the multitude of analytical methods used to study their antioxidant activities are responsible for the wide range of results reported by a plethora of available studies. This suggests the need to establish standardized methods to more efficiently evaluate the intrinsic antioxidant characteristics of these products and make the data obtained more comparable.

scholarly journals A Comparative Analysis of Climate-Risk and Extreme Event-Related Impacts on Well-Being and Health: Policy Implications

2018 ◽  
Vol 15 (2) ◽  
pp. 331 ◽  
Author(s):  
Walter Leal Filho ◽  
Abul Al-Amin ◽  
Gustavo Nagy ◽  
Ulisses Azeiteiro ◽  
Laura Wiesböck ◽  
...  
Keyword(s):  
Climate Change ◽  
Extreme Events ◽  
Extreme Event ◽  
Well Being ◽  
Lessons Learned ◽  
Policy Implications ◽  
Health Impacts ◽  
Climate Risks ◽  
Wide Range ◽  
Mental Problems

There are various climate risks that are caused or influenced by climate change. They are known to have a wide range of physical, economic, environmental and social impacts. Apart from damages to the physical environment, many climate risks (climate variability, extreme events and climate-related hazards) are associated with a variety of impacts on human well-being, health, and life-supporting systems. These vary from boosting the proliferation of vectors of diseases (e.g., mosquitos), to mental problems triggered by damage to properties and infrastructure. There is a great variety of literature about the strong links between climate change and health, while there is relatively less literature that specifically examines the health impacts of climate risks and extreme events. This paper is an attempt to address this knowledge gap, by compiling eight examples from a set of industrialised and developing countries, where such interactions are described. The policy implications of these phenomena and the lessons learned from the examples provided are summarised. Some suggestions as to how to avert the potential and real health impacts of climate risks are made, hence assisting efforts to adapt to a problem whose impacts affect millions of people around the world. All the examples studied show some degree of vulnerability to climate risks regardless of their socioeconomic status and need to increase resilience against extreme events.

The Expanding Moral Circle as a Framework Towards Food Sustainability

2021 ◽  
Author(s):  
Natalie Herdzoia ◽  
Ernst Worrell ◽  
Floris van den Berg
Keyword(s):  
Sustainable Development ◽  
Food Systems ◽  
Sustainable Development Goals ◽  
Food System ◽  
Food Choices ◽  
Socially Responsible ◽  
Moral Issues ◽  
Societal Participation ◽  
Development Goals ◽  
Development Agendas

A shift towards more environmentally friendly and socially responsible food systems is a key step in the achievement of global sustainable development goals. To obtain significant results, however, it is essential to find participative ways to frame food sustainability objectives, so they can speak to a wide array of actors of change. This article addresses the promising potential of empowering actors across the food system to make a shift in their food choices, by facilitating the association of food sustainability values with contemporary moral issues. In this context, a conceptual framework for a transition towards food sustainability is proposed, based upon the concept of the moral circle. This approach transcends the human-centred methods enacted in traditional sustainable development agendas, offering an alternative with a more holistic perspective. It is expected that emphasising moral reflection around sustainability might encourage societal participation in the creation of sustainable, fair and healthier food systems.

scholarly journals Ionizing radiation effects on food vitamins: a review

2009 ◽  
Vol 52 (5) ◽  
pp. 1267-1278 ◽  
Author(s):  
Ana Paula Dionísio ◽  
Renata Takassugui Gomes ◽  
Marília Oetterer
Keyword(s):  
Chemical Composition ◽  
Ionizing Radiation ◽  
Food Processing ◽  
Irradiation Dose ◽  
Radiation Effects ◽  
Nutritional Value ◽  
Food Composition ◽  
Industrial Processes ◽  
Cosmetic Products ◽  
Irradiation Process

Ionizing radiation has been widely used in industrial processes, especially in the sterilization of medicals, pharmaceuticals, cosmetic products, and in food processing. Similar to other techniques of food processing, irradiation can induce certain alterations that can modify both the chemical composition and the nutritional value of foods. These changes depend on the food composition, the irradiation dose and factors such as temperature and presence or absence of oxygen in the irradiating environment. The sensitivity of vitamins to radiation is unpredictable and food vitamin losses during the irradiation are often substantial. The aim of this study was to discuss retention or loss of vitamins in several food products submitted to an irradiation process.

scholarly journals Differential Responses of Two Broccoli (Brassica oleraceaL. var Italica) Cultivars to Salinity and Nutritional Quality Improvement

2012 ◽  
Vol 2012 ◽  
pp. 1-12 ◽  
Author(s):  
Chokri Zaghdoud ◽  
Carlos Alcaraz-López ◽  
César Mota-Cadenas ◽  
María del Carmen Martínez-Ballesta ◽  
Diego A. Moreno ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Genetic Background ◽  
Nutritional Value ◽  
Soluble Sugars ◽  
Root Hydraulic Conductance ◽  
Nutritional Properties ◽  
Specific Strategy ◽  
Nutritional Characteristics ◽  
Salinity Levels

The comparative responses of two broccoli cultivars (Brassica oleraceavar. Italica, cv. Parthenon and cv. Naxos) to a 15 d exposure to different NaCl levels were investigated. Salinity led to increased concentrations of Na+and Cl−ions in both cultivars, a disruption of the endogenous minerals levels in the shoots and roots—that varied with the cultivar and salt concentration—and decreases in the osmotic potential (Ψπ), root hydraulic conductance (L0), and stomatal conductance (Gs). The reduced biomass of Naxos at moderate NaCl indicates greater sensitivity to salinity, compared with Parthenon. Parthenon accumulated more soluble sugars, for osmotic adjustment, whereas Naxos accumulated proline, which gave the two cultivars differing nutritional characteristics. The total glucosinolates (GSLs) content was not affected by salinity in Parthenon while it decreased significantly in Naxos as a consequence of the decrease in the indole GSL. However, Naxos accumulated more aliphatic GSLs under salt stress than Parthenon, which confers on this cultivar a greater nutritional value when cultivated under salinity.These results suggest that, at distinct salinity levels, each broccoli cultivar adopts a specific strategy, indicating the crucial role of the genetic background on the organoleptic and nutritional properties that each cultivar acquires.

scholarly journals The Influence of Package Attributes on Consumer Perception at the Market With Healthy Food

2016 ◽  
Vol 64 (6) ◽  
pp. 1919-1926 ◽  
Author(s):  
Kamila Ježovičová ◽  
Jana Turčínková ◽  
Denis Drexler
Keyword(s):  
Eye Tracking ◽  
Questionnaire Survey ◽  
Nutritional Value ◽  
Food Composition ◽  
Consumer Perception ◽  
Primary Data ◽  
Packaging Materials ◽  
Healthy Foods ◽  
Main Interest ◽  
Depth Interviews

The paper provides findings about how packaging of healthy foods is perceived by consumers. The primary data were collected by eye-tracking using the SMI RED 250. This investigation analyzed 12 healthy products and it was completed by 50 respondents. This method was supplemented with in-depth interviews with the same respondents who participated in the eye-tracking research. A questionnaire survey (n = 261) was also a part of the research. Based on these two methods, real and declared consumer behavior can be recognized and the differences between these behaviors can be identified. The main interest was to determine which package attributes of healthy foods are the most interesting according to consumers. The research shows that the most attention in terms of information is devoted to nutritional value, food composition and also country of origin. Furthermore, the attention was focused on the most suitable packaging materials for various kinds of products as well as colors used on the packaging of these foods. The results provide valuable information to create an attractive and effective packaging of healthy products.

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