scholarly journals Influence of fat level reduction in the drying of Italian salami

2018 ◽  
Author(s):  
Andrea Carla Da Silva Barretto ◽  
Camila Vespucio Bis Souza ◽  
Marise Rodrigues Pollonio ◽  
Ana Lúcia Barretto Penna
Keyword(s):  
Weight Loss ◽  
Proximate Composition ◽  
Meat Products ◽  
Drying Process ◽  
High Fat ◽  
Low Fat ◽  
Fermented Sausage ◽  
Fat Reduction ◽  
Fat Level ◽  
Level Reduction

The aim of this study was to evaluate the influence of fat reduction in the drying process of Italian salami. Two Italian salami formulations: HFS (High Fat Sausage) with 20g/100g of pork back fat and LFS (Low Fat Sausage) with 11.2g/100g of pork back fat were analyzed as water activity, weight loss, proximate composition and pH. The evaluation times were 0, 3, 7, 10 and 13 days of drying.The reduction of more than 25% in the fat content of Italian salami affected the weight loss in the drying process, but did not affect the moisture, pH and water activity.Keywords: Low-fat; fermented sausage; weight loss; healthier meat products; ripening time.  

scholarly journals Effects of weight loss via high fat vs. low fat alternate day fasting diets on free fatty acid profiles

2015 ◽  
Vol 5 (1) ◽  
Author(s):  
Krista A. Varady ◽  
Vi T. Dam ◽  
Monica C. Klempel ◽  
Matthew Horne ◽  
Rani Cruz ◽  
...  
Keyword(s):  
Weight Loss ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Fatty Acid Profiles ◽  
High Fat ◽  
Low Fat ◽  
Alternate Day Fasting

scholarly journals Possibilities to develop low-fat products: a review

2016 ◽  
Vol 20 (1) ◽  
pp. 3-19 ◽  
Author(s):  
Roxana Tufeanu ◽  
Ovidiu Tiţa
Keyword(s):  
Dairy Products ◽  
Heart Diseases ◽  
Essential Fatty Acids ◽  
Meat Products ◽  
Low Fat ◽  
Fat Replacers ◽  
Coronary Heart Diseases ◽  
Texture Profile ◽  
Fat Reduction ◽  
Functional Components

Abstract Research has proved a relationship between high fat consumption and rise in obesity, atherosclerosis, coronary heart diseases and high blood pressure. Therefore is recommended the moderate consumption of fat, such that the total fat does not exceed 30% of total energy intake. Our body needs fats because are providers of calories, essential fatty acids, fat-soluble vitamins and also they are necessary ingredients of the foods. The development of products with low-fat content can be considerate a challenge because the lipids offers aroma, texture, appearance, flavour and mouth feel, qualities that customers want in food products. A fat reduction can be achieved by using different fat replacers to ensure the functionality of the replaced fat. Functional components of fat replacers can have a significant role in promotion of wellbeing, in treating and preventing diseases. Thus, fat replacers should be recognized as safe and healthy, which have sensorial and functional properties. This paper reviews the fat replacers used to obtain foods as meat-based or dairy products. Some ways to obtain healthier meat products by reducing saturated fats content consist in the utilization of unsaturated vegetable oils, vegetable products, fibre. The utilization of fibre in products such bolognas, sausages or hamburgers, can improve the texture profile, binding properties and the characteristics regarding the cooking process. A fat reduction in dairy products can be achieved by replacing it with starches, polysaccharides, gums or fibres from cereal, vegetables and fruits. In acidified milk products, fibres have benefits as: low syneresis, sensory characteristics accepted by consumers, improvement of texture and rheological properties. In cheeses production, the fat reduction can be realised by replacing it with carbohydrate or protein-based replacers in order to obtain a final product with proper characteristics.

Moderate-carbohydrate low-fat versus low-carbohydrate high-fat meal replacements for weight loss

2007 ◽  
Vol 58 (4) ◽  
pp. 321-329 ◽  
Author(s):  
Jillon S. Vander Wal ◽  
Michael I. Mcburney ◽  
Nancy Moellering ◽  
Jorene Marth ◽  
Nikhil V. Dhurandhar
Keyword(s):  
Weight Loss ◽  
High Fat ◽  
Low Fat ◽  
Low Carbohydrate ◽  
Fat Meal ◽  
Meal Replacements

scholarly journals Modification of the properties of milk-fat emulsions with the phase structure of "oil in water" in the dependence on the mass part of the lipoid and the stabilizing systems

10.5219/1389 ◽  
2021 ◽  
Vol 15 ◽  
pp. 741-748
Author(s):  
Igor Stadnyk ◽  
Oksana Bodnarchuk ◽  
Kateryna Kopylova ◽  
Pylyp Petrov ◽  
Larysa Bal-Prylypko ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Milk Fat ◽  
Effective Viscosity ◽  
Raw Material ◽  
High Fat ◽  
Low Fat ◽  
Sedimentation Stability ◽  
Fat Emulsions ◽  
Oil In Water ◽  
Fat Level

The composition and properties of cream with fat levels from 30% to 70% were investigated. It has been established that the decrease of fat level and, accordingly, the increase of plasma level in the cream leads to significant changes in the physicochemical parameters of the fat emulsion. Accordingly, the production of low-fat dairy products requires adjustment of the cream properties. It has been shown that using different doses of structure stabilizers: QNA colloid as a consistency stabilizer in the amount of from 1 to 2% and the Dimodan emulsifier U/G – from 0 to 1 % (Danisco, Denmark) changes the physicochemical properties (effective viscosity, sedimentation stability) and organoleptic properties (consistency, taste) of cream with fat level 40%. It has been conducted mathematical modeling, aimed to calculate dosing for improving the properties of milk-fat emulsions, structure formation and further ensuring of the necessary consistency of cream pastes. Optimal doses of colloid QNA as a consistency stabilizer and a U/G Dimodan emulsifier have been determined. It has been established that their content should be 1,0% and 0,5%, relatively, for pastes with a fat level of 40%. The effectiveness of the joint action of consistency stabilizers and emulsifiers in obtaining milk-fat emulsions were defined by the level of effective viscosity. Moreover, the use of the emulsifier had less effect on the effective viscosity of the milk-fat emulsions. It has been found that using the structure stabilizers could improve the formation of low-fat products and the formation of the desired paste-like consistency of high-fat cream with a fat level of 70%. Thus, it is possible to adjust the composition and properties of raw material as a basis for milk-fat emulsions by optimizing the ratio of structure stabilizers. Comparative evaluation of the physicochemical properties of milk-fat emulsions and high-fat cream makes it possible to predict their potential for conversion into a creamy paste with a given consistency.

Obese Adipose Tissue Modulates Pro-inflammatory Responses of Mouse Airway Epithelial Cells

2021 ◽  
Author(s):  
Jennifer L Ather ◽  
Katherine E Van Der Vliet ◽  
Madeleine M Mank ◽  
Leah F Reed ◽  
Anne E Dixon ◽  
...  
Keyword(s):  
Weight Loss ◽  
Epithelial Cells ◽  
High Fat Diet ◽  
Inflammatory Responses ◽  
Airway Epithelial Cells ◽  
Airway Epithelial ◽  
Obese Mice ◽  
High Fat ◽  
Low Fat ◽  
Low Fat Diet

Although recognized as an important endocrine organ, little is known about the mechanisms through which adipose tissue can regulate inflammatory responses in distant tissues, such as lung, that are affected by obesity. To explore potential mechanisms, male C57BL/6J mice were provided either high-fat diet, low-fat diet, or were provided a high-fat diet then switched to the low-fat diet to promote weight loss. Visceral adipocytes were then cultured in vitro to generate conditioned media (CM) that was used to treat both primary (MTEC) and immortalized (MTCC) airway epithelial cells. Adiponectin levels were greatly depressed in the CM from both obese and diet-switched adipocytes relative to mice continually fed the low-fat diet. MTEC from obese mice secreted higher baseline levels of inflammatory cytokines than MTEC from lean or diet-switched mice. MTEC treated with obese adipocyte CM increased their secretion of these cytokines compared to MTEC treated with lean CM. Diet-switched CM modestly decreased the production of cytokines compared to obese CM, and these effects were recapitulated when the CM was used to treat MTCC. Adipose stromal vascular cells from obese mice expressed genes consistent with an M1 macrophage phenotype and decreased eosinophil abundance compared to lean SVF, a profile that persisted in the lean diet-switched mice despite substantial weight loss. Soluble factors secreted from obese adipocytes exert a pro-inflammatory effect on airway epithelial cells, and these alterations are attenuated by diet-induced weight loss, which could have implications for the airway dysfunction related to obese asthma and its mitigation by weight loss.

scholarly journals Pretreatment Fasting Glucose and Insulin as Determinants of Weight Loss on Diets Varying in Macronutrients and Dietary Fibers—The POUNDS LOST Study

Nutrients ◽  
2019 ◽  
Vol 11 (3) ◽  
pp. 586 ◽  
Author(s):  
Mads Hjorth ◽  
George Bray ◽  
Yishai Zohar ◽  
Lorien Urban ◽  
Derek Miketinas ◽  
...  
Keyword(s):  
Weight Loss ◽  
Dietary Fiber ◽  
High Protein Diet ◽  
High Protein ◽  
Protein Diet ◽  
Model Assessment ◽  
High Fat ◽  
Low Fat ◽  
Dietary Fiber Intake ◽  
Pre Treatment

Efforts to identify a preferable diet for weight management based on macronutrient composition have largely failed, but recent evidence suggests that satiety effects of carbohydrates may depend on the individual’s insulin-mediated cellular glucose uptake. Therefore, using data from the POUNDS LOST trial, pre-treatment fasting plasma glucose (FPG), fasting insulin (FI), and homeostatic model assessment of insulin resistance (HOMA-IR) were studied as prognostic markers of long-term weight loss in four diets differing in carbohydrate, fat, and protein content, while assessing the role of dietary fiber intake. Subjects with FPG <100 mg/dL lost 2.6 (95% CI 0.9;4.4, p = 0.003) kg more on the low-fat/high-protein (n = 132) compared to the low-fat/average-protein diet (n = 136). Subjects with HOMA-IR ≥4 lost 3.6 (95% CI 0.2;7.1, p = 0.038) kg more body weight on the high-fat/high-protein (n = 35) compared to high-fat/average-protein diet (n = 33). Regardless of the randomized diet, subjects with prediabetes and FI below the median lost 5.6 kg (95% CI 0.6;10.6, p = 0.030) more when consuming ≥35 g (n = 15) compared to <35 g dietary fiber/10 MJ (n = 16). Overall, subjects with normal glycemia lost most on the low-fat/high-protein diet, subjects with high HOMA-IR lost most on the high-fat/high protein diet, and subjects with prediabetes and low FI had particular benefit from dietary fiber in the diet.

scholarly journals Adiponectin and 8-epi-PGF2α as intermediate influence factors in weight reduction after legumes consumption: a 12-week randomized controlled trial

2020 ◽  
Author(s):  
Youngmin Han ◽  
Jong Ho Lee ◽  
Minjoo Kim
Keyword(s):  
Weight Loss ◽  
High Fat Diet ◽  
Diet Group ◽  
Controlled Study ◽  
High Fat ◽  
Low Fat ◽  
Carbohydrate Source ◽  
Randomized Controlled ◽  
Low Fat Diet ◽  
Obese Subjects

Abstract Background and Aims: The current nutritional intervention study was designed to determine the effect of legume on body weight in obese subjects. Methods Randomized controlled study of 12 weeks with 383 participants (body mass index ≥ 25 kg/m2) was enrolled for the study. The intervention program consisted of replacing 1/3 refined rice intake with legumes three times per day as a carbohydrate source in high fat diet group. In contrast, low fat diet group was recommended to eat as their usual diet. Results In high fat diet group, intake of energy and carbohydrate were lower, while the intake of fat and protein were higher. Mean weight loss at 12 weeks was 2.87 ± 0.21 kg and 0.17 ± 0.11 kg in the high fat diet group and low fat diet group, respectively, and was significantly different between groups (P < 0.001). HDL-cholesterol and adiponectin were increased, while glucose, insulin, triglyceride, HOMA-IR index, and 8-epi-PGF2α were decreased at 12 weeks in the high fat diet group compared with baseline. Conclusions The conclusion is that the consumption of legumes may accelerate weight loss accompanied by regulation of adiponectin and 8-epi-PGF2α in obese subjects. Also, increases in plasma adiponectin induced by a larger amount of weight loss may relate to greater activation of insulin resistance. Trial registrations: NCT04392882 (Registered 19 May 2020 - Retrospectively registered, https://clinicaltrials.gov/ct2/show/NCT04392882?cond=NCT04392882&draw=2&rank=1)

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