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Article
Publication date: 1 May 1993

David Roberton

There is increasing interest in the nutritional significance offish oils, which are rich in omega‐3 fatty acids. Summarizes thebackground and describes a new product, “Dry…

Abstract

There is increasing interest in the nutritional significance of fish oils, which are rich in omega‐3 fatty acids. Summarizes the background and describes a new product, “Dry n‐3(R)”, which is being used to fortify a number of different foods.

Details

British Food Journal, vol. 95 no. 5
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 8 May 2017

Makumba Chewe Temba, Patrick Njobeh, Derek Ndinteh and Eugenie Kayitesi

The purpose of this study was to composite maize, a cereal grain with low protein and lysine content, with groundnut a rich source of protein, to improve the nutritional quality…

Abstract

Purpose

The purpose of this study was to composite maize, a cereal grain with low protein and lysine content, with groundnut a rich source of protein, to improve the nutritional quality of maize–groundnut composite flours and their resultant porridges.

Design/methodology/approach

Defatted and full fat groundnut flours were used to prepare maize–groundnut composite flours and porridges at the ratio of 100:0, 55:45, 70:30 and 85:15, respectively. They were analyzed for proximate composition, energy value, amino acid and fatty acid profiles.

Findings

Compositing maize with groundnut significantly (p ≤ 0.05) increased proteins from 10 per cent in maize flour to up to 21 per cent in composite porridge (denoted DFC1). The energy values for composite porridges were 434 Kcal/100 g when compared with 398 Kcal/100 g established for maize porridge alone. Lysine content was three times higher in composite flours than for maize flour, while for composite porridges, lysine was four times higher than in maize porridge. There was an increase of 35 per cent in oleic acid content when maize flour was composited with groundnut flour.

Research limitations/implications

Further research is required to evaluate the properties of full fat and defatted maize–groundnut porridges and their effects on consumer acceptability.

Originality/value

It can be concluded that compositing maize with full fat and defatted groundnut has the capability of improving the nutritional quality of cereal-based diets consequently contributing to a significant increase in nutritional security of African populations and those of other developing countries of the world.

Details

Nutrition & Food Science, vol. 47 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 August 2000

Rosemary Sinclair

Explains the value of Omega‐3 fatty acids in the human diet. Outlines the recommended daily amounts needed and possible sources. Explores their protective effects against heart…

1199

Abstract

Explains the value of Omega‐3 fatty acids in the human diet. Outlines the recommended daily amounts needed and possible sources. Explores their protective effects against heart disease and rheumatoid arthritis. Looks at recent research into the value of Omega‐3 fatty acids in infant nutrition, dermatological problems, lung disease and gastro‐intestinal disease.

Details

Nutrition & Food Science, vol. 30 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 29 April 2021

Nombulelo Zulu, Eugenie Kayitesi and Opeolu M. Ogundele

The effect of the addition of red palm olein (RPO) as a natural antioxidant to sunflower (SF) on chemical properties and deep-frying oxidative stability of resultant oil during…

Abstract

Purpose

The effect of the addition of red palm olein (RPO) as a natural antioxidant to sunflower (SF) on chemical properties and deep-frying oxidative stability of resultant oil during storage.

Design/methodology/approach

RPO was added to SF at different levels 0, 5, 10, 15, 20, 25, 50, 75 and 100 (w/w), and potato chips were fried in oil blends repeatedly at 180 °C for 2.5 min for five days to evaluate the effect on chemical properties and oxidative stability.

Findings

The results revealed that linoleic acid and total polar compound (TPC) contents decreased in all RPO and SF resultant oil after five days of storage. Colour significantly (p = 0.05) decreased, while peroxide and iodine values were significantly lowered during storage. The oxidative stability increased significantly in the resultant oil. However, an increase in free fatty acid (FFA) before frying significantly reduced with repeated frying of resultant oil during storage. RPO (5–75%) therefore retards oxidative rancidity in the resultant oil after repeated deep frying and storage.

Originality/value

SF oil is high in polyunsaturated fatty acids but prone to oxidation upon heating and storage. RPO is an important ingredient used in industrial frying rich in phytonutrients and a better replacement to synthetic antioxidants. This study indicated that supplementing SF oil with RPO may be recommended to improve the oxidative stability of oils during frying.

Details

British Food Journal, vol. 123 no. 12
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 30 October 2009

Yasmine Probst

The purpose of this paper is to summarise analysed nutrient data for Australian chicken meat and compare analysed data for Australian chicken meat with overseas data.

Abstract

Purpose

The purpose of this paper is to summarise analysed nutrient data for Australian chicken meat and compare analysed data for Australian chicken meat with overseas data.

Design/methodology/approach

Analysed nutrient data for Australian chicken meat was compared with publicly available English language databases from overseas countries. Where similar cuts were available, ratio plots were developed to determine similarities and differences. Baked chicken leg was highest in total fat and wings were composed of the greatest amount of monounsaturated fat.

Findings

Nutrient values for calcium, zinc and vitamin E were greatest in the chicken leg, iron in the chicken thigh and the B vitamins varied between chicken breast (niacin), chicken thigh (riboflavin and thiamin). Data for Australian chicken meat was most different from European data and most similar to New Zealand data. The greatest variations were identified for the total fat and fatty acid values.

Practical implications

The large differences signify the importance of using local nutrient values and the need to regularly update food composition databases with analysed rather than calculated data.

Originality/value

This paper is unique as it provides comprehensive nutrient data for a lean meat source which is popular in Australia. The study also indicates the limitations associated with sourcing food composition data from other databases, despite using the same food name.

Details

Nutrition & Food Science, vol. 39 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 8 February 2016

Antoine G. Farhat, Doris Jaalouk, Sara R. Moukarzel and Jennifer J. Ayoub

This study aims to quantify the dietary intake of different fat classes in Lebanese adults, compare the intakes between adult age groups and gender and compare the intakes to the…

Abstract

Purpose

This study aims to quantify the dietary intake of different fat classes in Lebanese adults, compare the intakes between adult age groups and gender and compare the intakes to the World Health Organization (WHO) recommendations. Despite the health benefits of the Mediterranean diet, the diet of Lebanese adults may be altered away from the typical dietary lipid profile, possibly by the increased consumption of trans fatty acids (TFAs) and the ratio of omega 6 (n-6) to omega 3 (n-3) fatty acids.

Design/methodology/approach

This is a cross-sectional survey conducted on 657 Lebanese adults (19-70 years) who completed the USA National Institute of Health diet history questionnaire.

Findings

Mean daily energy intake was estimated at 2,900 ± 1,466 kcal in men and 1,977 ± 902 kcal in women. Mean TFA consumption was significantly higher in men than in women (7.2 ± 1.9 and 6.8 ± 2.0 per cent of total fat, p < 0.001) and was at least double the WHO recommendations of 1 per cent of total energy, particularly among younger adults. The n-6 to n-3 fatty acid intake ratio, fluctuated around 9:1 in both genders and in all age groups and is higher than the maximum 5-to-1 ratio recommended by WHO. The mean intake of eicosapentaenoic acid and docosahexaenoic acid was significantly lower than the latest recommendations (147 ± 182 mg/day for men and 100 ± 155 mg/day for women).

Originality/value

Limited data exists on the quantity and quality of fat consumed among Lebanese adults. In conclusion, this descriptive study estimated the quantity of different fat classes consumed and compared the intakes of critical fatty acids to the WHO recommendations. Future studies need to address the implications of the high intakes of TFA and n-6 to n-3 ratio on health outcomes, including cardiometabolic diseases in our population.

Details

Nutrition & Food Science, vol. 46 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 14 September 2010

J. Zubr

Production of oil from Camelina sativa seed (CS) by pressing yields a by‐product in the form of press cakes (PC). The PC were traditionally used as ingredient in fodder for…

1016

Abstract

Purpose

Production of oil from Camelina sativa seed (CS) by pressing yields a by‐product in the form of press cakes (PC). The PC were traditionally used as ingredient in fodder for animals. This paper aims to estimate the nutritional value of CS and PC with regard to exploitation in human nutrition.

Design/methodology/approach

Seed samples for analyses were collected from remote locations in Europe and in Scandinavia. The analyses of CS for the content of carbohydrates, vitamins and minerals were carried out using advanced analytical technology. With few exceptions, standard analytical methods were used.

Findings

The analyses quantified the content of carbohydrates, vitamins and minerals of CS. The mean content of glucose was 0.42 per cent, fructose 0.04 per cent, sucrose 5.5 per cent, raffinose 0.64 per cent, stachyose 0.36 per cent, starch 1.21 per cent, pectin 0.96 per cent, mucilage 6.7 per cent, crude fibre 12.8 per cent and lignin was 7.4 per cent. The analyses for vitamins were restricted to water soluble vitamins of B series. The content of thiamin (B1) was 18.8  μg/g, riboflavin (B2) 4.4  μg/g, niacin (B3) 194  μg/g, pantothenic acid (B5) 11.3  μg/g, pyridoxine (B6) 1.9  μg/g, biotin (B7) 1.0  μg/g and folate (B9) 3.2  μg/g. Analyses for selected minerals disclosed the content of calcium (Ca) 1.0 per cent, magnesium (Mg) 0.51 per cent, sodium (Na) 0.06 per cent, potassium (K) 1.6 per cent, chlorine (Cl) 0.04 per cent, phosphorus (P) 1.4 per cent, sulphur (S) 0.24 per cent, iron (Fe) 329  μg/g, copper (Cu) 9.9  μg/g, manganese (Mn) 40  μg/g, nickel (Ni) 1.9  μg/g and zinc (Zn) 69  μg/g.

Originality/value

The available scientific documentation does not provide information concerning analyses of CS for the content of carbohydrates, vitamins and minerals. The present investigation reveals the quantitative contribution of these substances to the total nutritional value of CS. Chemical characteristics and the role of the respective substances in metabolism are briefly reviewed.

Details

Nutrition & Food Science, vol. 40 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 12 February 2024

Mohammad Zamani, Zahra Sohrabi, Ladan Aghakhani, Kimia Leilami, Saeed Nosratabadi, Zahra Namkhah, Cain Clark, Neda Haghighat, Omid Asbaghi and Fatemeh Fathi

Previous research indicates that vitamin D and omega-3 co-supplementation may benefit overall health, but current evidence regarding its effects on lipid profile remains unclear…

Abstract

Purpose

Previous research indicates that vitamin D and omega-3 co-supplementation may benefit overall health, but current evidence regarding its effects on lipid profile remains unclear. The present systematic review and meta-analysis aimed to examine the effects of vitamin D and omega-3 co-supplementation on lipid profile (total cholesterol [TC], low-density lipoprotein [LDL], triglyceride [TG] and high-density lipoprotein [HDL]) in adults.

Design/methodology/approach

In this systematic review and meta-analysis, relevant studies were obtained by searching the PubMed, Scopus and Web of Science databases (from inception to January 2022). Weighted mean differences and 95% confidence intervals were estimated via a random-effects model. Heterogeneity, sensitivity analysis and publication bias were reported using standard methods.

Findings

Pooled analysis of six randomized controlled trials (RCTs) revealed that vitamin D and omega-3 co-supplementation yielded significant reductions in TG (p = 0.631). A pooled analysis of five trials indicated a significant association between omega-3 and vitamin D treatment and reductions in TC (p = 0.001) and LDL (p = 0.001). Although, pooled analyses of omega-3 and vitamin D did not significantly affect HDL.

Originality/value

The findings suggest that vitamin D and omega-3 co-supplementation lowers TG, TC and LDL in adults. Future, large-scale, RCTs on various populations are needed to elucidate further beneficial effects of vitamin D and omega-3 co-supplementation on lipid profile and establish guidelines for clinical practice.

Details

Nutrition & Food Science , vol. 54 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 February 2001

Miche`le Sadler

An Institute of Grocery Distribution (IGD) industry workshop to explore possible future scenarios for GM foods concluded that, from the current market rejection of GM soya, any…

1198

Abstract

An Institute of Grocery Distribution (IGD) industry workshop to explore possible future scenarios for GM foods concluded that, from the current market rejection of GM soya, any development of consumer acceptance of GM products will be a gradual process. Niche markets are likely to develop first, possibly through the introduction of products delivering overt consumer benefits. Mainstream markets, possibly leading to full consumer acceptance of GM products, may eventually follow. The timescale for these changes is likely to be at least five to ten years for the development of niche markets, and possibly as long as 20 or even 40 years for full acceptance of GM products.

Details

Nutrition & Food Science, vol. 31 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 17 July 2009

C.H.S. Ruxton and E. Derbyshire

There is strong evidence that very long chain omega‐3 polyunsaturated fatty acids (LC3PUFA) are beneficial. The aim of this paper is to review the role of LC3PUFA in health and…

1058

Abstract

Purpose

There is strong evidence that very long chain omega‐3 polyunsaturated fatty acids (LC3PUFA) are beneficial. The aim of this paper is to review the role of LC3PUFA in health and put this in context with habitual intakes and international recommendations.

Design/methodology/approach

A literature review was conducted to locate and summarise relevant published studies and reports.

Findings

There is good evidence that LC3PUFA help prevent cardiovascular disease, and may ameliorate inflammatory conditions and mental health issues, as well as supporting cognitive function throughout life. UK dietary surveys show that average fish intakes are well below the recommended two portions per week. Given that the majority of consumers do not eat oily fish, it is reasonable to consider the potential contribution of dietary supplements or fortified foods, although the latter must be sufficiently high in LC3PUFA to merit consideration.

Research limitations/implications

Information on LC3PUFA intakes in the UK is lacking. Future dietary surveys should remedy this and look at the relative contribution of different food groups, including supplements, to LC3PUFA intakes.

Originality/value

This paper gives a concise, up‐to‐date overview on LC3PUFA sources, intakes, recommendations and their impact upon health.

Details

Nutrition & Food Science, vol. 39 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

1 – 10 of 36