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Modeled changes in US sodium intake from reducing sodium concentrations of commercially processed and prepared foods to meet voluntary standards established in North America: NHANES
intake modeling national sodium food United States
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2018/11/15
Background: Approximately 2 in 3 US adults have prehypertension or hypertension that increases their risk of cardiovascular disease. Reducing sodium intake can decrease blood pressure and prevent hype...
Variation in the iodine concentrations of foods: considerations for dietary assessment
food composition iodine nutrient content statistical distribution variability
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2018/12/14
Background: Food-composition tables typically give measured nutrient concentrations in foods as a single summary value, often the mean, without providing information as to the shape of the distributio...
FDA regulations regarding iodine addition to foods and labeling of foods containing added iodine
dietary supplements foods infant formula iodine labeling
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2018/12/14
The US Food and Drug Administration (FDA) regulates the addition of iodine to infant formulas, the iodization of salt, and the addition of salt and iodine to foods. The required amount of iodine in in...
Trends in racial/ethnic and income disparities in foods and beverages consumed and purchased from stores among US households with children, 2000–2013
calories purchased children disparities energy intake socio-economic
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2018/12/14
Background: It is unclear whether racial/ethnic and income differences in foods and beverages obtained from stores contribute to disparities in caloric intake over time.
Achieving the WHO sodium target: estimation of reductions required in the sodium content of packaged foods and other sources of dietary sodium
sodium salt WHO target chronic disease
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2018/12/13
Background: Excess sodium intake is one of the top 2 dietary risk factors contributing to the global burden of disease. As such, many countries are now developing national sodium reduction strategies,...
Increased colonic propionate reduces anticipatory reward responses in the human striatum to high-energy foods
propionate striatum reward fMRI appetite
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2018/11/30
Background: Short-chain fatty acids (SCFAs), metabolites produced through the microbial fermentation of nondigestible dietary components, have key roles in energy homeostasis. Animal research suggests...
Consumption of dairy foods and diabetes incidence: a dose-response meta-analysis of observational studies
dairy milk yogurt cheese type 2 diabetes meta-analysis prospective/observational studies dose-response associations
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2018/11/29
Background: A growing number of cohort studies suggest a potential role of dairy consumption in type 2 diabetes (T2D) prevention. The strength of this association and the amount of dairy needed is not...
Sodium monitoring in commercially processed and restaurant foods
USDA National Nutrient Database for Standard Reference (SR) United States monitoring sodium sodium reduction commercially processed foods restaurant foods
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2018/12/24
Background: Most sodium in the US diet comes from commercially processed and restaurant foods. Sodium reduction in these foods is key to several recent public health efforts.
Sodium content in major brands of US packaged foods, 2009
nutrition packaged foods sodium diet food
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2018/12/20
Background: Most Americans consume more sodium than is recommended, the vast majority of which comes from commercially packaged and restaurant foods. In 2010 the Institute of Medicine recommended that...
Sodium content in major brands of US packaged foods, 2009
nutrition packaged foods sodium diet food
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2018/12/20
Background: Most Americans consume more sodium than is recommended, the vast majority of which comes from commercially packaged and restaurant foods. In 2010 the Institute of Medicine recommended that...
Impact of Chemical and Physical Properties on the Ability of Antioxidants to Inhibit Lipid Oxidation in Foods
Impact of Chemical Physical Properties
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2014/10/22
Lipid oxidation is a major problem in foods resulting in alteration of texture, appearance, off flavors, aroma and decreased nutritional quality. The ability of compounds to inhibit lipid oxidation in...
Evaluation of Antioxidant Activity in Foods with Special Reference to TEAC Method
TEAC Method Foods
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2016/6/2
The antioxidant capacity of complex heterogeneous foods and biological systems is affected by many factors. Considering the importance of antioxidants, it is of great interest to know the antioxidant ...
Application of luminescent ATP rapid checks at ready-to-eat foods producing plant
bioluminescent ATP assay ready-to-eat meals hygiene conditions rapid screenings
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2014/2/25
Bioluminescent ATP determination has been applied at a ready-to-eat meals producer plant as a screening tool to evaluate the cleaning procedures and identify possible sources of microbial contaminatio...
Combined effects of temperature, pressure and low pH on the amplification of DNA of plant derived foods
GMO food processing DNA degradation DNA amplification
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2014/2/25
The effect of food processing on the DNA integrity was studied by means of PCR amplification of soybean, transgenic MON 810 and non-transgenic maize, bean, and pea. The degree of DNA degradation was c...
Antioxidant Activity of Whey from Milk Fermented with Lactobacillus Species Isolated from Nigerian Fermented Foods
antioxidant activity DPPH· scavenging activity fermented foods lipid peroxidation
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2011/2/24
Eight Lactobacillus isolates obtained from five indigenous fermented foods (ogi, ogi
baba, wara, kunnu and ugba) were investigated. Wara is a dairy-based food while the others
are not dairy-based. T...