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PubMed1999

Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages.

The effects of different polyphenol-containing beverages on Fe absorption from a bread meal were estimated in adult human subjects from the erythrocyte incorporation of radio-Fe. The test beverages contained different polyphenol structures and were rich in either phenolic acids (chlorogenic acid in coffee), monomeric flavonoids (herb teas, camomile (Matricaria recutita L.), vervain (Verbena officinalis L.), lime flower (Tilia cordata Mill.), pennyroyal (Mentha pulegium L.) and peppermint (Mentha piperita L.), or complex polyphenol polymerization products (black tea and cocoa). All beverages were potent inhibitors of Fe absorption and reduced absorption in a dose-dependent fashion depending on the content of total polyphenols. Compared with a water control meal, beverages containing 20-50 mg total polyphenols/serving reduced Fe absorption from the bread meal by 50-70%, whereas beverages containing 100-400 mg total polyphenols/serving reduced Fe absorption by 60-90%. Inhibition by black tea was 79-94%, peppermint tea 84%, pennyroyal 73%, cocoa 71%, vervain 59%, lime flower 52% and camomile 47%. At an identical concentration of total polyphenols, black tea was more inhibitory than cocoa, and more inhibitory than herb teas camomile, vervain, lime flower and pennyroyal, but was of equal inhibition to peppermint tea. Adding milk to coffee and tea had little or no influence on their inhibitory nature. Our findings demonstrate that herb teas, as well as black tea, coffee and coca can be potent inhibitors of Fe absorption. This property should be considered when giving dietary advice in relation to Fe nutrition.

Adult↗

PubMed2000

[Chemical composition of food products derived from wheat and corn produced in Costa Rica].

Twenty one wheat and corn based food products elaborated in Costa Rica were analyzed by chemically with the purpose of having data on local foods. The analytical methods to determine proximate composition were AOAC's. Energy was estimated by calorimetric bomb and dietary fiber (DF) by the gravimetric enzymatic method. Also food portion size was estimated and related with DF content for food classification. The values of the nutrients per food were established and compared with others reported in foreign tables commonly used in the country. Fat and energy content in cookies are higher than in salad breads and crackers. Wheat and corn based food products are classified either as low or very low DF sources (< 2.9 g FD/portion). Corn "tortilla" DF content duplicates bread's and the fiber is basically insoluble. Marked differences were founded in the nutritive composition of specific foods when compared with values reported in foreign food tables. In other foods, as corn based products, similarities in the chemical composition were common. The chemical composition of the studied local foods shows the potential of the diet to be atherogenic, an important aspect to be considered with relation to the main causes of mortality in Costa Rica population. The more compatible food composition table with our data is the Central American, followed by the Latin American one. The necessity of having data on the chemical composition of local foods has been demonstrated.

Bread↗

PubMed2000

An evaluation of EDTA compounds for iron fortification of cereal-based foods.

Fe absorption was measured in adult human subjects consuming different cereal foods fortified with radiolabelled FeSO4, ferrous fumarate or NaFeEDTA, or with radiolabelled FeSO4 or ferric pyrophosphate in combination with different concentrations of Na2EDTA. Mean Fe absorption from wheat, wheat-soyabean and quinoa (Chenopodium quinoa) infant cereals fortified with FeSO4 or ferrous fumarate ranged from 0.6 to 2.2%. For each infant cereal, mean Fe absorption from ferrous fumarate was similar to that from FeSO4 (absorption ratio 0.91-1.28). Mean Fe absorption from FeSO4-fortified bread rolls was 1.0% when made from high-extraction wheat flour and 5.7% when made from low-extraction wheat flour. Fe absorption from infant cereals and bread rolls fortified with NaFeEDTA was 1.9-3.9 times greater than when the same product was fortified with FeSO4. Both high phytate content and consumption of tea decreased Fe absorption from the NaFeEDTA-fortified rolls. When Na2EDTA up to a 1:1 molar ratio (EDTA:Fe) was added to FeSO4-fortified wheat cereal and wheat-soyabean cereal mean Fe absorption from the wheat cereal increased from 1.0% to a maximum of 5.7% at a molar ratio of 0.67:1, and from the wheat-soyabean cereal from 0.7% to a maximum of 2.9% at a molar ratio of 1:1. Adding Na2EDTA to ferric pyrophosphate-fortified wheat cereal did not significantly increase absorption (P > 0.05). We conclude that Fe absorption is higher from cereal foods fortified with NaFeEDTA than when fortified with FeSO4 or ferrous fumarate, and that Na2EDTA can be added to cereal foods to enhance absorption of soluble Fe-fortification compounds such as FeSO4.

Absorption↗

PubMedDate not supplied

In vivo forces on implants influenced by occlusal scheme and food consistency.

PURPOSE: The aim of this study was to investigate whether systematic modifications of occlusal features or food consistency are suitable to reduce the loading of implants. MATERIALS AND METHODS: Ten healthy subjects, each of whom had a gap in the chewing center (second premolar or first molar) of one lateral dental arch, were provided with fixed partial dentures (FPD) on two ITI implants. Strain gauges attached to the abutments recorded forces in three dimensions. In each person, the original FPD was successively replaced by three FPDs with different occlusal schemes: The first had steep cusps, the second had flat cusps, and the third had the same cuspal inclination as the first but a narrow occlusal surface. Subjects chewed gummy bears and bread as a tough and a soft bolus, respectively. RESULTS: In chewing of gummy bears, the mean vertical forces of the three FPDs ranged between 264 and 284 N and were not significantly different. The mean bending moments amounted to 27 Ncm and 24 Ncm with steep and flat occlusal slopes, respectively. With the narrow occlusal surface, the bending moments were reduced by 48%, to a mean of 11 Ncm. Chewing of bread yielded similar relations with lower mean vertical forces and bending moments. CONCLUSION: Narrowing the orovestibular width of the occlusal surface by 30% caused a significant reduction of lateral force components. A reduced orovestibular width of the occlusal surface is recommended in unfavorable loading conditions. In addition, the chewing of soft food is suggested during the healing period in cases of immediate loading.

Bite Force↗

PubMed2003

[Functional properties of Sphagnum magellanicum fiber and its direct use in formulation of bakery products].

Characterization of functional properties of Sphagnum magellanicum fiber were investigated. Water absortion (WAC) and water retention (WRC) capacities, swelling capacity (SC); organic molecule absortion capacity (OMAC) and cationic interchange capacity (CIC) were evaluated, as well as its incorporation as fiber source to bakery produts. Diferent particles sizes were selected to evaluate their effects on the functional properties of moss fiber: T1(1.4 mm);T2(1.0 mm); T3(0.42 mm); T4(0.18 mm). Best results of CAA, CRA; SC and OMRC were obtained with T3, whereas best values of CIC were attained with T1. An optimized formulation of fiber enriched bread was developed analizing simultaneously the effect of four independent variables (yeast, moss fiber, fluffy agent and shortening) on the sensory quality of products. Shelf life studies were carried out by storing samples of fiber enriched breads at 20 degrees C and 6 degrees C. At the end of the study, refrigerated samples showed better sensory quality stability.

Bread↗

PubMed2004

[Phosphorus intake in Poland in 1994-2000].

The aim of the study was the evaluation of the phosphorus intake in 8 types of households with different family number of persons in Poland during 1994-2000. The research was conducted on the basis on households budget food consumption data and tables of food composition and nutritional value. Phosphorus intake per capita per day was compared to RDA at the safe level. The intake of phosphorus was high in all investigated households and ranged between 65-144% above lower RDA limit and 34-96% for upper one. When the family number of persons increased, the intake decreased. The main food sources of phosphorus were: bread, meat and meat products, milk and milk drinks and vegetables and mushrooms. The bread has a highest share in phosphorus supply in households maintained from non-earned sources and the lowest for the non-manual labour position one.

Agaricales↗

PubMed1989

Relationship between protein nutritive quality and technological property parameters of wheat flour.

The biological value of proteins as well as their importance for the technological quality of wheat flours have been extensively researched. Apart from the other factors, gluten content, structure and functional characteristics are responsible for the flour's technological properties. Functional properties of gluten complex and thus also rheological properties of flour are influenced by the specificity and intensity of interactions among individual protein fractions and likewise of protein interactions with other flour components. Rheological properties of flour and quality parameters of bread are changed to a greater or lesser extent, among other, by addition of free amino acids. The purpose of this work was to explore the relationship between certain essential amino acids of wheat flour and the parameters of flour rheology and bread baking quality.

Absorption↗

PubMed1977

Changing values for the normal thyroid radioactive iodine uptake test.

The normal range for thyroid radioactive iodine (RAI) uptake values in the Minneapolis area has shifted twice in the past 20 years. The mean 24-hour thyroid RAI uptake value in 29 normal subjects was 20.5% +/- 6.1% (SD) in 1975, whereas only four years previously it was found to be 11.5% +/- 4.4% (SD) in 51 normal subjects. In a previously published study, the mean thyroid RAI uptake value in normal subjects in this area was 25% +/- 8% (SD) in 1957. The iodine content of commercially baked white bread currently available in this area was found to average only 26 microgram per single slice of bread; the change in the mean 24-hour thyroid RAI uptake value that we observed between 1971 and 1975 is most likely due to a marked reduction in this source of dietary iodine.

Bread↗

PubMed1983

[Wheat: effects of mixing in breadmaking].

The purpose of this work was to investigate the effects of mixing especially of unmixing, in the breadmaking process. The three wheat cultivars selected for the study were Glenlea, Neepawa and Fredrick. To increase the mixing strength of Fredrick, a blend of equal parts of Fredrick and Neepawa flours (Fr/Np, 50/50) was prepared. The wheat doughs under study required widely different times and energy inputs for mixing. Glenlea, Neepawa and Fr/Np needed 14.3, 3.0 and 2.8 Wh/kg of dough, respectively, to reach the first development peak. The unmixed doughs showed a marked deterioration of bread quality in relation to those mixed to the first development peak. Increases of unmixing times produced remarkable decreases of bread quality. At 16 min of unmixing the reduction of loaf volume, in relation to the optimum development stage, ranged from 34 to 62%. After unmixing, remixing the dough to a second development peak caused a high improvement in the quality of the final product. The breadmaking tests demonstrated that the unmixing effects were stronger for the stronger flours.

Bread↗

PubMed1978

Baked products for the fat--controlled, low--cholesterol diet.

Shortened cakes, sugar cookies, pastry, biscuits, muffins, and yeast bread were made with oil in place of hydrogenated shortening with little change in quality. Either 1 c. or 3/4 c. oil could be subsituted for hydrogenated shortening in shortened cakes, biscuits, muffins, and yeast bread. Sugar cookies were best when 1 c. oil replaced 1 c. hydrogenated shortening. Pastry was best when 3/4 c. oil was substituted for 1 c. shortening. The effect of method of mixing on product quality often was greater than the effect of the amount of oil.

Bread↗

PubMed1982

Colorimetric determination of patulin produced by Penicillium patulum.

A quantitative method has been developed for the determination of patulin, a mycotoxin produced by Penicillium patulum. The fungus was grown separately in well defined liquid minimal medium, and on rice and bread for 15 days. Patulin was extracted with ethyl ether and determined colorimetrically, using phenylhydrazine hydrochloride. Recovery of pure patulin added to bread and rice was also studied. The lower limit of detection was 1 microgram/g.

Animal Feed↗

PubMed1980

Effect of leaflets vs. food samples on food purchasing.

Attempts to influence purchases of oranges and whole wheat bread indicated that both leaflets describing the merits of the food and samples provided for testing had some degree of success in stimulating sales. The attempts were more successful for whole wheat bread than for oranges. The sustained effect of the promotions was not measured. Directing attention to specific foods may be an effective method of introducing nutritionally desirable foods into the diet and thus constitute an effective method of nutrition education.

Bread↗

PubMed1995

[Caries occurrence in schoolchildren of the canton of Glarus in 1974 to 1992: the effect of the use of fluoridated salt].

Between 1974 and 1976, fluoridated salt (250 ppm F) was introduced in the Swiss Canton of Glarus and has been used since by the bakeries and most households (domestic salt) in the Canton. Caries prevalence in schoolchildren of this Canton declined from 1974 to 1992 by 80 to 85%. As an example, 12-year-old children had 6.5 DMFT in 1974, but only 1.1 in 1992. In 1992, most DF sites were fissures and pits and most of them filled. Caries prevalence in primary teeth (dmft) decreased by 49 to 66% in the age groups 7, 8 and 9, and most of the reduction had occurred before 1983. In 1974, the average fluoride concentration in urine amounted to 0.36 ppm; between 1979 and 1992 it increased from 0.74 to 0.86 ppm. 46 to 60% of the bread samples contained between 3 to 9 ppm F; this bread had obviously been produced with fluoridated salt. Salt fluoridation contributed to caries decline until up to 1987, while subsequent caries reductions in permanent teeth must have been caused by other factors. In comparison to other Swiss data the caries prevalence of pupils in the Canton of Glarus was low in 1992.

Adolescent↗

PubMed1976

Food preparation in colonial America. A Bicentennial study.

Both regional and national influences have pervaded America's culinary arts from colonial times until the present. In the South, for instance, indigenous foods, such as sweet potatoes--as well as an abundance of fruits and fowl--were commonly served. In the North, maple sirup was a New England product, as was codfish. Throughout the colonies, corn was easily grown and became a staple. Immigrants from the Old World brought their recipes to meld or adapt to conditions they met here. Recounted also is the unfolding of an American cuisine, especially in the southern colonies as it evolved from European food preparation practices. Cooking was done in great fireplaces, with equipment designed to fit. Meat was generally boiled or stewed in pots hung in the fireplace, although it might be slow-roasted on a hand-turned spit. Hot breads, the hallmark of southern cooking, date from colonial days. In the Noth, the Dutch farmer's wife developed real skill in using flour from home-grown wheat and rye, creating pancakes, waffles, doughnuts, crullers, and so on. After the first hard winter, food in New England became more plentiful. Boston brown bread was made from corn, wheat, or rye and probably sweetened with maple sirup. Imports of coffee, tea, and spices from the Orient and fruit from the tropics were later added to the cuisine. Colonial Americans understood well the art of food preparation and appreciated the taste of well prepared, well seasoned dishes.

Beverages↗

PubMed1994

[Occurrence of aluminum in some foodstuffs].

Results of aluminium determinations in breads and biscuits as well as in fish preserves, vegetables, strawberries and teas including fruit-herb teas are presented. Also the percent of extraction of aluminium of various kind of tea leaves into the infusions was determined. The commercially available sample of foods was used for investigation. Aluminium was determined by using two methods: a spectrophotometric extraction method with-hydroxyquinoline and less sensitive AAS method with nitrous oxide-acethylene flame on PU 9100X Philips Spectrometer could with IBM compatible Computer (Hundai) provided with 9178/9X Flame Program Unicam Limited--1991. The sample was at first digested with mixture of concentrated acids (H2SO4 + HNO3 + HClO4) in teflon vessels and then finished in platinum dishes. Solutions of the destroyed samples was kept in polethylene bottles. The methods was checked by recovery tests. In the 8-hydroxyguinoline-extraction-method about 88.5% to 106.5% of the added aluminium was determined and in the AAS method it was of 75% to 100%. The highest level of aluminium was found in the eas: from 445 to 1522 mg/kg (mean 879 mg/kg) and then in herb-fruit teas (consisting of dried herbs and fruits of sloe plum, briar-rose juneberry Aronia etc.) from 45 to 379 mg Al/kg of dry matter. About 29% of the metal was extracted from teas into the infusion. Lower levels was found in breads (0.0-92.0 mg mean 29.95 mg/kg) and in the fish preserves (0.0-57.0 mg mean 18.1 mg AL/kg). Similar levels were also found in 7 kinds of popular vegetables (0.0-100 mg mean 33.3 mg Al/kg). The lowest levels was found in strawberries (0.50-3.0 mg Al/kg). It was calculated that drinking three glasses of tea daily may supply about 2.6 to 3.7% of the provisional tolerable weekly intake dose set by the Joint FAO/WHO Expert Committee. It is concluded that the obtained results are similar to those published by other authors and represents a levels normally encountered in foods, and do not create any risk for human consumption.

Aluminum↗

PubMed1993

[Effect of addition of instant corn flour on rheological characteristics of wheat flour and breadmaking III].

The instant corn flour prepared by the hydrothermal process using corn grits soaked in water at room temperature (28-30 degrees C) for 5 hours and steaming for 1 minute at 118 degrees C presented characteristics similar to that of flours prepared with grits soaked in water at temperature higher than room temperature and different steaming time (5 and 15 minutes). The addition of instant corn flour up of a 25% mixture with wheat flour reduced the peak of maximum viscosity during the heating cycle; however, the final viscosity during the cooling cycle was increased. The water absorption was increased with the increase of substitution in the level of wheat flour. Extensibility, maximum resistance and values of area were reduced with an increase in the level of instant corn flour in the mixture. However, extension resistance and proportional number were increased. Bread prepared from a mixture of instant corn flour and wheat flour showed higher weight with low loaf volume, color and texture of the crumb related to bread wheat.

Bread↗

PubMed1993

Enzyme-linked immunosorbent assays for gliadin and ovalbumin and their application in normal subjects.

Two quick, sensitive and direct sandwich enzyme-linked immunosorbent assays (ELISAs) for the measurement of gliadin and ovalbumin in serum have been developed. The ovalbumin assay has a sensitivity of 0.14 ng/ml (2 SD from zero). Cross-reactivities with ovomucoid and conalbumin were 58% and 0.2%, respectively. No cross-reactivity was observed with bovine serum albumin (BSA), human serum albumin (HSA), gliadin and beta-lactoglobulin. The gliadin assay did not cross-react with BSA, HSA, ovalbumin and beta-lactoglobulin and had a sensitivity of 7 pg/ml. In an acute feeding study, of 6 h duration, serum ovalbumin levels were measured in five non-food-allergic subjects who had been given raw eggs (5 g ovalbumin) after an overnight fast. Following a period of at least 1 week the same subjects were given 132 g wholemeal bread (5 g gliadin) after an overnight fast, and serum gliadin levels were measured. After the consumption of raw eggs ovalbumin levels peaked between 210 and 300 min with maximum serum concentration between 0.52 and 31.08 ng/ml. After the consumption of bread, gliadin levels reached a maximum between 180 and 300 min, reaching peak levels between 1.12 and 12.2 ng/ml. We conclude that levels of detected ovalbumin were higher than those for gliadin in this group of individuals.

Adult↗

PubMed1977

[Effectiveness and adaptation to food quality of the starch-glucose conveyor following section of the bile and pancreatic ducts in rats].

Membrane hydrolysis and carbohydrate transport were determined 2 hours after bread or meat feeding of rats on the 4th, 7th, and 14th day after the ligation of the bile-pancreatic duct in various segments of the small intestine. Even with a sharp reduction of the amylolytic activity of the mucosa surface, the transport of glucose released during the membrane hydrolysis of starch was retarded much less. During observation for two weeks the intensity of starch glucose transport increased sharply in preparations of the intestine in bread-fed rats, but fell in meat-fed rats. The differences between the sucrose hydrolysis level and the free-glucose transport were insignificant in both groups of rats. The data obtained are discussed in the light of A. M. Ugolev's hypothesis on plastic organization of the digestive-transport conveyer.

Animals↗