Evaluation of nitrates and nitrites food intake in Polish households in years 1996-2005

The studies on nitrates and nitrites food intake in years 1996-2005 were curried out in six types of households. Using household budget data and literature mean values of nitrates and nitrites contents in food products food intakes of these compounds were calculated and compared to acceptable daily intake (ADI) taking into consideration main sources of them. The obtained results indicated that the mean nitrate and nitrite food intakes did not exceed ADI and were relatively low 132-190 mg NaNO3/per person/day (56.8% ADI), and 3.0 to 3.5 mg NaNO2/per person/day (58% ADI). Nitrate and nitrite food intakes depended on type of household being highest at pensioners and retired persons and farmers. The main sources of nitrates were vegetables and their products supplied 89% of nitrates whereas meat and meat products supplied 69% of nitrites.     

Evaluation of cadmium intake with food in Polish households in 1993-1997

The studies on cadmium food intake in years 1993-1997 were carried out in six types of households i.e. workers, worker-farmers, farmers, pensioners and retired, self-employed households and families maintaining themselves on non-income sources. Using household budget data and "Tables of trace elements in food products" mean and maximum food intake of cadmium was calculated and compared to provisional tolerable weekly intake (PTWI) taking into consideration main sources of them. The obtained results indicated that the mean cadmium food intake did not exceed PTWI value but maximum intake of one was 38% higher than PTWI. Cadmium intake depended on type of household being highest at farmers, pensioners and retired persons. The main food sources of cadmium were: cereals supplied 43% of one, vegetables and their products supplied 30% cadmium and meat products supplied 15%.     

The evaluation of nitrates and nitrites food intake among Polish households in 1991-1995

The studies on nitrates and nitrites food intakes in year 1991-1995 were carried out in four types of households i.e. works, worker-farmers, farmers, pensioners and retired persons and from 1993 in self-employed households and families maintaining themselves on non-income sources; altogether and with regard to the number of persons in family. Using household budget data and literature concerning nitrates and nitrites contents in food products, mean and maximum food intakes of these compounds were calculated and compared to acceptable daily intake (ADI) taking into consideration main sources of them. The obtained results indicated that the mean nitrate and nitrite food intakes did not exceed ADI but maximum intakes of one were several times higher than ADI. Nitrate and nitrite food intakes depended on type of household being highest at farmers, pensioners and the number of persons in family. Six persons families took nearly half less than did one-person one. There were no differences in main food sources of nitrates and nitrites for all types of households and number of person in families. Vegetables and their products supplied 94-98% of nitrates whereas meat products supplied 98% of nitrites.     

Different types of soluble fermentable dietary fibre decrease food intake,body weight gain and adiposity in young adult male rats

Diet is an important component of type 2 diabetes therapy. Low adherence to current therapeutic diets points out to the need for alternative dietary approaches. This study evaluated the effect of a different dietary approach, the macrobiotic Ma-Pi 2 diet, and compared it with standard diets recommended for patients with type 2 diabetes. A randomized, controlled, open-label, 21-day trial was undertaken in patients with type 2 diabetes comparing the Ma-Pi 2 diet with standard (control) diet recommended by professional societies for treatment of type 2 diabetes. Changes in fasting blood glucose (FBG) and post-prandial blood glucose (PPBG) were primary outcomes. HbA1c, insulin resistance (IR), lipid panel and anthropometrics were secondary outcomes. After correcting for age, gender, BMI at baseline, and physical activity, there was a significantly greater reduction in the primary outcomes FBG (95% CI: 1.79; 13.46) and PPBG (95% CI: 5.39; 31.44) in those patients receiving the Ma-Pi 2 diet compared with those receiving the control diet. Statistically significantly greater reductions in the secondary outcomes, HbA1c (95% CI: 1.28; 5.46), insulin resistance, total cholesterol, LDL cholesterol and LDL/HDL ratio, BMI, body weight, waist and hip circumference were also found in the Ma-Pi 2 diet group compared with the control diet group. The latter group had a significantly greater reduction of triglycerides compared with the Ma-Pi 2 diet group. Intervention with a short-term Ma-Pi 2 diet resulted in significantly greater improvements in metabolic control in patients with type 2 diabetes compared with intervention with standard diets recommended for these patients. Current Controlled Trials ISRCTN10467793 .     

Soluble and insoluble dietary fibre in diabetic diets

The possibility of modulating postprandial metabolic responses in diabetics by an increase in the amount of soluble fibre rather than by the use of the high amounts of total dietary fibre (DF), so far strongly advocated, was investigated. Soluble and insoluble DF components of common foodstuffs were analysed and the data utilized to formulate three different meals with similar quantities of available carbohydrate, protein and fat and differing only in the quantity and quality of DF: low fibre (LF), high soluble fibre (HSF) and high insoluble fibre (HIF). Ten NIDDM patients in good metabolic control received each test meal in randomized order at 2-week intervals. The postprandial blood glucose and serum insulin responses to the LF and HIF test meals were similar. The HSF meal produced significantly lower glucose (P less than 0.001) and insulin (P less than 0.05) responses, compared to either LF or HIF meals. Such results may be of relevance in the formulation of diabetic diets in order to prevent an excess of insoluble fibre, so improving patients' compliance. Fruits and vegetables may be used advantageously to increase quantities of soluble fibre, limiting excesses of legumes or guar additives.     

不同种类食物中膳食纤维的测定

目的　分析不同种类食物中总膳食纤维、可溶性及不溶性膳食纤维的含量 ,完善我国食物成分中膳食纤维数据 ,为指导和干预慢性病人的饮食治疗提供科学依据。方法　根据 2 0 0 2年中国食物成分表中的食物分类方法 ,选择不同亚类中的植物性食物 ,使用FossTecator膳食纤维分析仪 ,采用酶 重量法分析其中总膳食纤维、可溶及不可溶膳食纤维含量。结果　干豆类食物的总膳食纤维含量最多 ,平均为 36 % ,其次是粗粮类和鲜豆类 ,分别是 16 %和 14 % ,而细粮 ,蔬菜类和水果类的总膳食纤维含量较低 ,小于 10 %。豆类食物中的可溶性膳食纤维明显高于其它种类食物 ;干豆类和粗粮类的不可溶性膳食纤维含量较高 ;鲜豆类、薯类、蔬菜类的SDF IDF明显高于干豆类和谷类食物。结论　酶重量法测定食物中膳食纤维其重现性较好 ,不同种类食物膳食纤维含量与组成差异较大 ,本研究结果可建议患有糖尿病、高血脂等慢性病的病人可增加可溶性膳食纤维含量较高的鲜豆类、薯类及蔬菜类食物的摄入 ;而患有肥胖症、便秘等肠道疾病的病人可增加不溶性膳食纤维含量高的干豆及粗粮类食物的摄入。     

Trends in nutrient and dietary intake among adults and the elderly: from NAHSIT 1993-1996 to 2005-2008

The aim of this study was to investigate trends in nutrients and sources of dietary intake for Taiwanese people from the Nutrition and Health Survey in Taiwan (NAHSIT) 1993-1996 to 2005-2008. Twenty-four hour dietary recall data were obtained from the 2005-2008 NAHSIT. The results showed that intake of cereals and grains, and dietary fiber has decreased, whereas intake of carbohydrate rich convenience foods has increased. As a result, 10-20 g of dietary fat is now obtained from carbohydrate rich foods. A greater proportion of Taiwanese are choosing low-fat meat products, however, excessive intake of meat by men and women aged 19 to 64 years is resulting in excessive intakes of protein, cholesterol and saturated fat. Men and women aged 19 to 30 years had insufficient intakes of fruit and vegetables. Consumption of fruit, dairy/products, and nuts was low in all age groups. We recommend strengthening public nutrition education and changing diet related environment to improve dietary quality and food group distributions. Issues of concern include excessive intakes of energy and the soybean/fish/meat/eggs food group in all subjects, high amount of processed foods and refined-carbohydrate rich foods in men aged 19 to 64 years and women aged 19-30 years, as well as intakes below the DRI for a variety of nutrients in elderly persons.     

Total, insoluble and soluble dietary fiber contents of Indian fruits

This work provides new data on total (TDF), insoluble (IDF) and soluble (SDF) dietary fiber contents of Indian fruits, which play an important role in human nutrition. Twenty-five common fruits and nine mango varieties were analyzed for their TDF, IDF and SDF contents by enzymatic and gravimetric method of AOAC. Among the fruits, the TDF and IDF contents ranged between 0.6 and 0.3 g% in watermelon and 10.9 and 9.1 g% in sapota, respectively. The SDF content ranged from 0.3 g% in watermelon to 2.4 g% in fig. The SDF as percentage of TDF was low in pear (7.0%) and high in sweet lime (51.8%), but in general, the majority of the fruits had 30%. In mango varieties the TDF and IDF contents were low in panchadarakalasa (1.3 and 0.5 g%) and high in banganapalli (3.0 and 1.5 g%), respectively. The SDF content was low in dashehari (0.7 g%) and high in eruman (1.6 g%). The SDF as % TDF ranged between 46.9% in dashehari and 61.5% in panchadarakalasa, but most of the mango varieties had around 50% of their TDF as SDF. Results indicate that fruits such as fig, mango, orange, papaya and sweet lime are rich sources of SDF, the component of TDF associated with a number of health benefits. The TDF contents of fruits analyzed in the present study were higher than their crude fiber content.     

Daily dietary fibre intake of children, 2 to 3 years of age, living in Antwerp, Belgium

Daily dietary fibre intake of toddlers living in Antwerp (Belgium) have been calculated by weighted food records with subsequent conversion using computerised food composition tables. Dietary fibre intakes were also measured by the duplicate portion technique to evaluate the intakes of total, soluble and insoluble dietary fibre. Calculated dietary fibre intake was 10 ± 3 g/d. Measured intakes of total, soluble and insoluble dietary fibre were 14.5 ± 2.8 g/d, 6.0 ± 1.9 g/d, and 8.6 ± 1.6 g/d. Values about the fibre intakes between both methods differed for 31.7%. Bread contributed for more than one third of the total dietary fibre intake. The contributions of the other food groups were 15.1% for fruits, 14.5% for starchy foods and 13.9% for vegetables. The intakes of dietary fibre from bread by the toddlers in this study could be considered as high, whilst intakes from fruits and vegetables might be increased.     

Estimated dietary intake and major food sources of polyphenols in the Polish arm of the HAPIEE study

ObjectiveThe aim of this study was to estimate the intake of known individual polyphenols and their major dietary sources in the Polish arm of the HAPIEE (Health, Alcohol and Psychosocial factors In Eastern Europe) study.MethodsA total of 10,477 random sample (45–69 y) of urban population of Krakow, Poland, completed a validated 148-item food frequency questionnaire. Polyphenol intake was calculated by matching food consumption data with the recently developed Phenol-Explorer database.ResultsThe mean intake of polyphenols was 1756.5 ± 695.8 mg/d (median = 1662.5 mg/d). The main polyphenol groups were flavonoids (897 mg/d) and phenolic acids (800 mg/d). A total of 347 polyphenols from 19 polyphenol subclasses were found. The individual compounds with the highest intakes were isomers of chlorogenic acid (i.e., 5-caffeoylquinic acid and 4-caffeoylquinic acid) among hydroxycinnamic acids (average intake 150 mg/d), that largely originated from coffee, and compounds belonging to the catechin chemical family (i.e., [+]-gallocatechin, [-]-epigallocatechin 3-O-gallate, and [-]-epicatechin) among flavanols (average intake 50 mg/d), that mostly originated from tea and cocoa products.ConclusionsThe current study provides the most updated data for individual polyphenols intake in the diet of a well-established nutritional cohort. These findings will be useful to assess potential beneficial role on health of specific foods with high polyphenol content and characterize the effects of individual phenolic compounds.     

Acute effects of dietary fibre and glycaemic carbohydrate on appetite and food intake in healthy males

The aim of this research was to describe the effect of equal weights of insoluble fibre (wheat bran) and glycaemic carbohydrate (glucose) on appetite and food intake over 1 and 2h in healthy men. In a crossover design, high-fibre (F; 41 g insoluble fibre) cereal, low-fibre (W; 1g fibre) cereal, F plus glucose (FG; 41 g glucose), and W plus glucose (WG; 41 g glucose) were administered to young men after an overnight fast. Treatments had similar fat, protein, volume and weight. In the first experiment, subjective appetite was measured at 15 min intervals before an ad libitum meal at 60 min. In the second experiment, subjective appetite was measured at 15 min intervals for the first 60 and 30 min intervals for the second 60 min before an ad libitum meal at 120 min. In experiment 1, ad libitum food intake was lower after the F, WG and FG cereals compared to W (3.1, 2.98, 2.96 and 3.59 MJ, respectively). Total energy intake (cereal+ad libitum) was lower after F compared to W and WG (4.1, 4.6, and 4.7 MJ, respectively). In experiment 2, the WG cereal significantly reduced ad libitum food intake compared to W (3.90 and 4.57 MJ, respectively). These results suggest that a serving of 41 g insoluble fibre reduces food intake independent of its weight and volume and similar to an equal weight of glucose within 60 min, but this effect is not maintained after 120 min.     

Analysis of dietary insoluble and soluble fiber contents in school meal

The objective of this study was to estimate the contents of dietary insoluble and soluble fiber in school meal. Samples of the school meals were collected from May to June in 2008. Three elementary schools and three middle schools around Masan area were selected for analysis. Dietary soluble and insoluble fibers in the school meals were analyzed directly by the AOAC method. From the initial experiment phase, we used cellulose and pectin as a standard of dietary fiber, and average recovery rate of insoluble fiber and soluble fiber was calculated. The recovery rate was observed, the cellulose 109.7±11.7% (range 90~150%) and pectin 77.8±10.8% (range 64.7~96.7%), respectively. The amounts of insoluble fiber and soluble fiber were analyzed in the total of 66 dishes, which included 7 kinds of cooked rice (bab) made with some cereal products and vegetables, 19 kinds of soup (guk) made with meats or vegetables, 11 kinds of kimchi, 21 kinds of entrées or side dishes, and 8 special dishes. Conclusively the school meal, per serving size, would provide above 75% KDRI of total dietary fibers through mainly soups and special menu, with the exception to fruits. In addition, it might be expected that children could consume more soluble fiber from the meals with the special dishes than from the regular ones.     

Determination of chemical,insoluble dietary fibre,neutral-detergent fibre and in vitro digestibility in rice types commercialized in Czech markets

This study aimed to characterize non-traditional types of rice imported to the Czech Republic. Several chemical parameters of rice types were evaluated, and easy procedures for determination of insoluble dietary fibre, neutral-detergent fibre and the in vitro digestibility were suggested. Twelve imported rice types commonly available in the Czech market were purchased and subjected to analyses. Dry matter, ash, crude oil, starch and protein were determined in all samples of rice types. Additionally, in vitro organic matter digestibility, dry matter digestibility, dietary and neutral-detergent fibre contents were determined too. The highest amount of dietary fibre was detected in red (3.49%) and basmati natural rice (3.26%) (P < 0.05) and the highest content of neutral-detergent fibre was found in red (8.22%), red jasmine (7.61%) and brown jasmine rice (7.98%) (P < 0.05). While the best digestibility was assessed in parboiled (97.51%), parboiled with Indian (97.79%), lilac (96.12%) and milky round-grained rice (96.25%) (P < 0.05), the poorest digestibility was found in Thaibonnet natural (77.82%) and basmati natural rice (87.48%) (P < 0.05). High values of dry matter digestibility and organic matter digestibility are in relation with low amounts of dietary and neutral-detergent fibre and also with higher starch and protein content of rice grains.     

食品中总的、不溶性及可溶性膳食纤维的酶-重量测定法

为了分析测定膳食纤维的不同组分 ,参照AOAC推荐的酶 重量法建立了分别测定总的、不溶及可溶性膳食纤维含量的方法。结果表明本方法可以分析不同种类的食物样品 ,批间和批内RSD分别为 2 0 4%～ 7 85 %和 3 42 %～ 5 2 3%。提示该方法的重复性较好 ,适用范围广。     

Total,insoluble and soluble dietary fiber contents of selected Kuwaiti composite dishes

Total dietary fiber (TDF), insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) contents of 37 composite dishes commonly consumed in the State of Kuwait were determined by the AOAC enzymatic–gravimetric method of Prosky et al. Levels (g/100 g) of SDF ranged over 0.3–0.5 in fish-based dishes, 0.3–2.6 in meat-based dishes, 0.1–1.4 in rice dishes, 3.2–4.6 in vegetable dishes, 0.3–0.7 in soup dishes, 0 in dairy dishes, 0.7–0.8 in sandwiches, and 0.1–5.0 in sweet dishes. IDF levels ranged over 1.1–1.8 in fish-based, 0.9–3.2 in meat-based, 0.6–2.7 in rice, 2.1–4.0 in vegetables, 0.6–3.4 in soup, 0 in dairy, 0.2–0.3 in sandwiches, and 0.2-11.6 in sweets. TDF values ranged over 1.4–2.3 in fish-based, 1.2–3.7 in meat-based, 0.3–4.1 in rice, 3.2-4.6 in vegetables, 0.9–3.8 in soup, 0 in dairy, 0.7–0.8 in sandwiches and 0.3–15.4 in sweets. This work attempts to provide new data on TDF, IDF and SDF of selected commonly consumed Kuwaiti composite dishes.     

Total, insoluble and soluble dietary fiber contents of selected Kuwaiti composite dishes

Total dietary fiber (TDF), insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) contents of 37 composite dishes commonly consumed in the State of Kuwait were determined by the AOAC enzymatic-gravimetric method of Prosky et al. Levels (g/100 g) of SDF ranged over 0.3-0.5 in fish-based dishes, 0.3-2.6 in meat-based dishes, 0.1-1.4 in rice dishes, 3.2-4.6 in vegetable dishes, 0.3-0.7 in soup dishes, 0 in dairy dishes, 0.7-0.8 in sandwiches, and 0.1-5.0 in sweet dishes. IDF levels ranged over 1.1-1.8 in fish-based, 0.9-3.2 in meat-based, 0.6-2.7 in rice, 2.1-4.0 in vegetables, 0.6-3.4 in soup, 0 in dairy, 0.2-0.3 in sandwiches, and 0.2-11.6 in sweets. TDF values ranged over 1.4-2.3 in fish-based, 1.2-3.7 in meat-based, 0.3-4.1 in rice, 3.2-4.6 in vegetables, 0.9-3.8 in soup, 0 in dairy, 0.7-0.8 in sandwiches and 0.3-15.4 in sweets. This work attempts to provide new data on TDF, IDF and SDF of selected commonly consumed Kuwaiti composite dishes.     

Evaluation of two food frequency methods of measuring dietary calcium intake

To assess the ability of food frequency methods to measure current dietary calcium intake in elderly women, the authors administered two types of food frequency instruments to 37 randomly selected women who attended two senior citizens centers in San Francisco, and they compared those responses to seven-day food records. A 34-item food frequency instrument (with portion sizes rated as small, medium, or large) correlated well (r = 0.76) with the estimated calcium intake from seven-day records. Limiting the instrument to the top 15, 10, or five foods that contribute to dietary calcium intake had little effect on this correlation (r = 076, 0.75, and 0.67, respectively). Rating all portions as "medium" reduced these correlations somewhat. An 18-item instrument, which asks respondents to rate portion sizes in ounces or cups, did not correlate as well with the seven-day records (r = 0.49). The authors conclude that brief food frequency instruments which rate portion sizes on a simple qualitative scale may be suitable for many clinical uses and adequate for some types of epidemiologic studies of calcium intake in elderly women.