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1 – 10 of over 2000
Article
Publication date: 28 November 2022

Rodrigo Cavalcante Junco, Sarah Morais Senna Prates and Lucilene Rezende Anastácio

This study aims to evaluate the carbohydrate content, ingredient profile and degree of processing of supposedly “low-carb” foods in the Brazilian market.

Abstract

Purpose

This study aims to evaluate the carbohydrate content, ingredient profile and degree of processing of supposedly “low-carb” foods in the Brazilian market.

Design/methodology/approach

Information was collected from physical supermarkets in Divinópolis, Minas Gerais and on websites throughout Brazil between July and September/2020. The carbohydrate content was assessed in g/100 g, and ingredient lists were investigated for the presence of carbohydrate-rich ingredients. The degree of processing of the products was evaluated by NOVA classification to determine whether the term “low carb” had been translated into Portuguese.

Findings

This study evaluated a total number of 164 products, the most frequent were bakery products (34.7%), granola and cereal bars (19.5%) and candies and desserts (14.0%). This claim was also found in low-carb foods such as cheese and chicken. Most food products evaluated (56.0%) were classified as ultra-processed, with the group having the highest carbohydrate content (20.0; 3.0–47.5g/100g), compared to products classified as processed foods (p < 0.01). The ingredient lists showed items rich in carbohydrates, such as cassava and corn derivatives. In 162 products, a low-carb claim was displayed without translation into Portuguese. These data demonstrate that most of these products are ultra-processed and have a high glycidic content.

Originality/value

To the best of the authors’ knowledge, the study was a pioneer investigation of the ingredients of “low-carb” foods, their carbohydrate composition and their degree of processing based on the NOVA classification.

Details

Nutrition & Food Science , vol. 53 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 18 May 2021

Mena Farazi, Ahmad Jayedi, Zahra Noruzi, Fatemeh Dehghani Firouzabadi, Elaheh Asgari, Kurosh Djafarian and Sakineh Shab-Bidar

This paper aims to evaluate the association between carbohydrate quality index (CQI) and nutrient adequacy in Iranian adults.

Abstract

Purpose

This paper aims to evaluate the association between carbohydrate quality index (CQI) and nutrient adequacy in Iranian adults.

Design/methodology/approach

A total of 268 men and women with ages ranged from 18 to 70 years were evaluated in a cross-sectional study. The CQI was calculated by adding together the three components, namely, the ratio of solid to total carbohydrate, dietary fiber and glycemic index. The scores of three components were summed to calculate the CQI, with a higher score indicating a higher dietary carbohydrate quality. The odds ratios (ORs) of nutrient adequacy ratio (NAR), defined as the ratio of intake of a nutrient to the age- and gender-specific recommended dietary allowance, for the intake of energy and 10 nutrients across quartiles of the CQI were calculated by logistic regression analysis and expressed with 95% confidence intervals (CIs).

Findings

CQI ranged between 3 to 15 (mean ± SD: 9 ± 1.9). Being in top versus bottom quartile of the CQI was associated with a higher NAR of folic acid (OR: 3.20, 95% CI: 1.06–9.62; P-trend: <0.001), vitamin A (OR: 3.66; 95% CI: 1.46–9.17; P-trend: <0.001), magnesium (OR: 5.94; 95% CI; 1.71–20.53; P-trend: <0.001), vitamin C (OR: 7.85; 95% CI; 2.99–20.59; P-trend: <0.001).

Originality/value

A higher CQI was associated with greater micronutrient consumption adequacy in Iranian adults. The results suggest that increasing the consumption of total fiber and solid carbohydrates and decreasing the glycemic index of the diet and liquid carbohydrates can improve micronutrient intake adequacy.

Details

Nutrition & Food Science , vol. 51 no. 7
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 January 1990

Meira Fields

Recent studies have shown that the type of dietary carbohydrateconsumed greatly affects copper homeostasis. Simple sugars such assucrose and fructose exacerbate the signs…

Abstract

Recent studies have shown that the type of dietary carbohydrate consumed greatly affects copper homeostasis. Simple sugars such as sucrose and fructose exacerbate the signs associated with the deficiency, and the consumption results in the mortality of the animal. In contrast, complex carbohydrates such as starch ameliorates the deficiency and protects against the morbidity and mortality of copper deficiency. This is the first of a two‐part article in which the effects of dietary carbohydrates on metabolic, biochemical and physiological pathways associated with copper deficiency in experimental animals and humans are summarised. In the first part of the review the effects that dietary carbohydrates exert on copper absorption, distribution and excretion are discussed. In addition, the role that copper plays in carbohydrate metabolism, insulin secretion and binding, glucose tolerance and the complications of diabetes (retinopathy and glomerular nephropathy) is reviewed. In the second part, the attention is focused on the cardiovascular system, sexual differences in copper‐carbohydrate interaction and copper deficiency during pregnancy and lactation. The mechanisms that may play a role in this interaction are discussed.

Details

Environmental Management and Health, vol. 1 no. 1
Type: Research Article
ISSN: 0956-6163

Keywords

Article
Publication date: 1 February 2003

Lorraine L. Niba and Suh N. Niba

The contribution of non‐digestible carbohydrates to colon cancer protection is becoming more clearly established. While the causes of colon cancer are multifold, experimental and…

1234

Abstract

The contribution of non‐digestible carbohydrates to colon cancer protection is becoming more clearly established. While the causes of colon cancer are multifold, experimental and epidemiological evidence suggests that various dietary components play a significant role in the mitigation of various colon cancer‐inducing factors. Recent developments in the characterization and quantification of these components, which include fructooligosaccharides, dietary fiber and resistant starch, indicate an association between their intake and colon cancer prevention. Considerable physicochemical modifications occur in the colon with the presence of non‐digestible carbohydrates, primarily because these carbohydrates act as selective prebiotic fermentation substrates for beneficial colonic probiotic bacteria to produce short chain fatty acids (SCFA). These SCFA elicit effects such as alteration in preneoplastic lesions, enzyme induction, suppression of mutations, and binding of potential carcinogens. Prebiotic‐probiotic interaction and activity is therefore key in colon cancer protection by non‐digestible carbohydrates.

Details

Nutrition & Food Science, vol. 33 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 February 1975

Ivan M. Sharman

During recent years interest in nutrition has tended to be centred upon the need for vitamins, the importance of proteins, the energy promoting qualities of fat, upon mineral…

Abstract

During recent years interest in nutrition has tended to be centred upon the need for vitamins, the importance of proteins, the energy promoting qualities of fat, upon mineral requirements and similar topics. Thus much attention has been directed to the role that vitamins play in promoting health and the necessity for meeting their recommended daily intakes. It is perhaps not surprising, therefore, that the contribution that carbohydrates make to the diet has tended to be overlooked and even forgotten. Furthermore carbohydrates have at times, been actually incriminated and considered undesirable. An instance of this is the alleged association of the consumption of larger amounts of purified white sugar with an increase in the prevalence of ischaemic heart disease. It will be the purpose of this article to ‘restore the balance’ of the importance and usefulness of carbohydrates in our diet.

Details

Nutrition & Food Science, vol. 75 no. 2
Type: Research Article
ISSN: 0034-6659

Article
Publication date: 13 February 2007

M. Bekers, M. Grube, D. Upite, E. Kaminska, R. Linde, R. Scherbaka, A. Danilevich, M. Bekers, M. Grube, D. Upite, E. Kaminska, R. Linde, R. Scherbaka and A. Danilevich

The aim of this study was to evaluate the influence of temperature and action time on the extraction rate of carbohydrates of Jerusalem artichoke concentrate powder and…

Abstract

Purpose

The aim of this study was to evaluate the influence of temperature and action time on the extraction rate of carbohydrates of Jerusalem artichoke concentrate powder and inactivation of inulin during boiling and sterilization.

Design/methodology/approach

Water suspension of Jerusalem artichoke concentrate (5g/100ml) at 25, 50 and 100C was tested after 5, 15, 30 and 60min to determine the content of inulin, glucose, fructose and sucrose and evaluate the extraction rate. The stability of inulin was studied after boiling and sterilization at 120C during 1, 2 and 3h. The extraction rate was evaluated by Fourier‐Transform Infrared (FT‐IR) spectroscopy as well.

Findings

It was shown that extraction of soluble carbohydrates – fructose, glucose, sucrose and inulin, from water suspension of Jerusalem artichoke concentrate was practically completed in 5min at 25C. The extraction rate was not significantly influenced by temperatures lower than 100C. Inulin was stable during boiling for 1h but sterilization for 1h caused significant losses. Infrared spectral analysis of soluble and insoluble fractions showed that inulin was practically fully extracted.

Originality/value

The paper shows that inulin can be easily extracted from Jerusalem artichoke concentrate powder even at 25C and it maintains for 60min at temperatures up to 100C, nevertheless boiling or sterilization at higher temperatures for longer time causes significant loses of inulin and consequently the functional quality of Jerusalem artichoke powder. These results must be taken into account when applying inulin concentrates as functional food components.

Details

Nutrition & Food Science, vol. 37 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 15 August 2023

Lucas Ioran Marciano, Guilherme Arantes Pedro, Wallyson Ribeiro dos Santos, Geronimo Virginio Tagliaferro, Fabio Rodolfo Miguel Batista and Daniela Helena Pelegrine Guimarães

The purpose of this study is to investigate the influence of light intensity and sources of carbon and nitrogen on the cultivation of Spirulina maxima.

Abstract

Purpose

The purpose of this study is to investigate the influence of light intensity and sources of carbon and nitrogen on the cultivation of Spirulina maxima.

Design/methodology/approach

Cultures were carried out in a modified Zarrouk medium using urea, sodium acetate and glycerol. A Taguchi experimental design was used to evaluate the effect on the production of biocompounds: productivities in biomass, carbohydrates, phycocyanin and biochar were analyzed.

Findings

Statistical data analysis revealed that light intensity and sodium acetate concentration were the most important factors, being significant in three of the four response variables studied. The highest productivities in biomass (46.94 mg.L−1.d−1), carbohydrates (6.11 mg.L−1.d−1), phycocyanin (3.62 mg.L−1.d−1) and biochar (22, 48 mg.L−1.d−1) were achieved in experiment 4 of the Taguchi matrix, highlighting as the ideal condition for the production of biomass, carbohydrates and phycocyanin.

Practical implications

Sodium acetate and urea can be considered, respectively, as potential sources of carbon and nitrogen to increase Spirulina maxima productivity. From the results, an optimized cultivation condition for the sustainable production of bioproducts was obtained.

Originality/value

This work focuses on the study of the influence of light intensity and the use of alternative sources of nitrogen and carbon on the growth of Spirulina maxima, as well as on the influence on the productivity of biomass and biocompounds. There are few studies in the literature focused on the phycocyanin production from microalgae, justifying the need to deepen the subject.

Details

Pigment & Resin Technology, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0369-9420

Keywords

Article
Publication date: 9 November 2015

Darla D. O'Dwyer and Ray L. Darville

The purpose of this paper was to investigate the impact of specific carbohydrate restriction (polysaccharides and disaccharides) in the form of the specific carbohydrate diet…

Abstract

Purpose

The purpose of this paper was to investigate the impact of specific carbohydrate restriction (polysaccharides and disaccharides) in the form of the specific carbohydrate diet (SCD) in treating irritable bowel syndrome (IBS).

Design/methodology/approach

A female patient diagnosed with diarrhea predominant IBS was assigned to the SCD for six months. The diet occurred in phases and was advanced based on the individual’s tolerance level under the guidance of a registered dietitian. Quality of life was measured by a pre- and post-IBS severity score questionnaire. Gastrointestinal symptoms were measured by self-assessment of IBS symptoms using a seven-point Likert-like scale, with −3 = substantially worse to +3 = substantially better. Probiotics were consumed throughout the duration of the study.

Findings

The quality of life severity score significantly improved from a severity of 315 (with 500 being the most severe) to 15. The initial symptoms from the first day on the diet compared to the total period for bloating, abdominal pain/discomfort, flatulence/wind, diarrhea, bowel urgency, stool consistency, stool frequency, energy levels, incomplete evacuation and abdominal rumbling were improved significantly (p < 0.0005). The SCD diet significantly improved the quality of life and IBS symptoms in a female patient with IBS-diarrhea.

Originality/value

This study is the first of its kind to evaluate the efficacy of the SCD to treat IBS. The SCD should be considered a therapeutic option to treating IBS after fermentable carbohydrate restriction.

Details

Nutrition & Food Science, vol. 45 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 February 1973

Dorothy Hollingsworth

In most diets in the world some 10–12% of the energy value is supplied by protein, but there is great variation in the proportions provided by fats and carbohydrates. If alcoholic…

Abstract

In most diets in the world some 10–12% of the energy value is supplied by protein, but there is great variation in the proportions provided by fats and carbohydrates. If alcoholic drinks are excluded from the calculations, in Britain in 1971 42% of the energy value of the total food supply was derived from fat and 47% from carbohydrate: 17% was supplied by sucrose. In the first quarter of the century and in World War II about one‐third came from fat and about 55% from carbohydrate: in the first quarter of the century sucrose provided 14–15% of the total energy value of the food supply and in World War II about 11%.

Details

Nutrition & Food Science, vol. 73 no. 2
Type: Research Article
ISSN: 0034-6659

Article
Publication date: 13 November 2017

Faharuddin Faharuddin, Andy Mulyana, M. Yamin and Yunita Yunita

The purpose of this paper is to assess nutrients elasticities of calories, proteins, fats, and carbohydrates in Indonesia.

Abstract

Purpose

The purpose of this paper is to assess nutrients elasticities of calories, proteins, fats, and carbohydrates in Indonesia.

Design/methodology/approach

Quadratic Almost Ideal Demand System is used on Indonesian socioeconomic household survey data.

Findings

Expenditure elasticities of nutrients in overall model range from 0.707 (for carbohydrates) to 1.085 (for fats), but expenditure elasticities in rural areas are higher than those in urban area. Most of price elasticities of nutrients have very small absolute value (not elastic) and all values are lower than the expenditure elasticities. However, the price of five groups of food commodities, namely, rice, oil and grease, fishes, meat, and other foods give significant influence on nutrients consumption.

Research limitations/implications

This research only includes four micronutrients, namely, calorie, protein, fat, and carbohydrate.

Originality/value

This research is one of very limited literatures about nutrient elasticity of food consumption in Indonesia.

Details

Journal of Agribusiness in Developing and Emerging Economies, vol. 7 no. 3
Type: Research Article
ISSN: 2044-0839

Keywords

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