Research update: new ideas under the microscope
Fish intake, contaminants and human health
In this paper, studies examining the health effects and risks of fish consumption were reviewed. Results indicated that modest consumption of fish reduces risk of coronary death by 36% and total mortality by 17%, and may favourably affect other clinical outcomes. Levels of dioxins and polychlorinated biphenyls (PCBs) in fish are low, and potential carcinogenic and other effects are outweighed by potential benefits of fish intake and should have little impact on choices or consumption of seafood. It is concluded that the benefits of fish intake exceed the potential risks. For women of childbearing age, benefits of modest fish intake, excepting a few selected species, also outweigh risks.
By: Mozaffarian, D; Rimm, E B Source: Journal of the American Medical Association. 2006; 296(15): 1885-1899
Probiotics
Viability of human-derived probiotic lactobacilli in ice cream produced with sucrose and aspartame.
A mixture of human-derived probiotic strains of Lactobacillus acidophilus, L.agilis and L.rhamnosus was used as a probiotic culture in ice cream manufacture. Viability and survival of these probiotic cultures were investigated in two different ice cream formulations. Ice creams with sucrose and with aspartame were prepared and each of these was divided into two subgroups: one with direct addition of the probiotic culture and one with milk fermented by the same probiotic culture. Ice cream samples were stored at -20°C for six months, and the survival rates were determined monthly. They also underwent tests for resistance to bile salts, antibiotics and acidic conditions, and were found to be highly resistant to such challenges. They also remained unchanged in ice creams stored for up to six months regardless of the sweeteners used.
By: Basyigit, G; Kuleasan, H; Karahan, A G. Source: Journal of Industrial Microbiology & Biotechnology. 2006; 33(9): 796-800; 27 ref
Acid deficit
Are neurodegenerative disorder and psychotic manifestations avoidable brain dysfunctions with adequate dietary omega-3?
This review describes signs of omega-3 fatty acid deficit in Alzheimer's and Parkinson's disease, where maximum change involves the primary sites, olfactory cortex and hippocampus. Aspects considered include: variations in somatic growth, adult stature and epigenic factors; brain growth; the essentiality of omega-3 fatty acids; deficit in olfaction; maximum involvement of the olfactory bulb in Alzheimer's; the association of a deteriorating clinical course and dementia in Parkinson's disease with a deficient intake of omega-3 fatty acids; vascular dementia and dietary omega-3 fatty acid deficiency; and rising dementia in affective disorder.
By: Saugstad, L F Source: Nutrition and Health. 2006; 18(2): 89-101
Veggie test
Effects of cooking methods on sensory qualities and carotenoid retention in vegetables.
Significantly higher cooking yields were obtained for vegetables that were induction and conventionally boiled.
No differences in the retentions of alpha-carotene, beta-carotene and lutein/zeaxanthin were observed for vegetables by the cooking method, with the exception of beta-carotene retention in broccoli and sweet potatoes where retentions were higher for those that were induction boiled (90.3% and 86.1%, respectively) than those that were microwave steamed (62.2% and 66.4%, respectively).
By: Nunn, M D; Giraud, D W; Parkhurst, A M; Hamouz, F L; Driskell, J A Source: Journal of Food Quality. 2006; 29(5): 445-457
Oaty challenge
Development of a new oat-based probiotic drink.
In the present work, a wholegrain oat substrate was fermented with lactic acid bacteria to obtain a drink combining the health benefits of a probiotic culture with the oat prebiotic beta-glucan.
The levels of several factors, such as starter culture concentration, oat flour and sucrose content, affecting the fermentation process, were established for completing a controlled fermentation for eight hours.
It was found that the addition of the sweeteners aspartame, sodium cyclamate, saccharine and Huxol (12% cyclamate and 1.2% saccharine) had no effect on the dynamics of the fermentation process and on the viability of the starter culture during product storage. Beta-glucan content in the drink (0.31-0.36%) remained unchanged both throughout fermentation and storage of the drink. The shelf-life of the oat drink was estimated to 21 days under refrigerated storage.
By: Angelov, A; Gotcheva, V; Kuncheva, R; Hristozova, T. Source: International Journal of Food Microbiology. 2006; 112(1): 75-80
Records are selected from FSTA
Food Science and Technology
Abstracts: a database produced by the International Food Information Service
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