1,721,082 research outputs found
Changes in terms of risks/benefits of shifting diets towards healthier and more sustainable dietary models
No full textFood production and therefore human diet are identified as important sources of environmental impact. Unhealthy and unsustainable diets with high intake of meat and low intake of plant‐based products are predominant worldwide. On the other hand, a balance between health and sustainability is necessary, since diets that are environmentally sustainable could lack essential macro‐ and micronutrients and result in nutrient deficiencies, non‐communicable diseases and malnutrition. The aim of this project was to investigate the nutritional adequacy and environmental impact of adults' diet by comparing current dietary habits and new alternative dietary scenarios. First, a systematic review was conducted following PRISMA guidelines to assess the environmental impact of current diets and sustainable dietary scenarios such as vegan, vegetarian, pescatarian, omnivorous and optimised dietary patterns worldwide. In the second part of the project, an optimisation study was conducted, based on a multi‐objective optimisation approach, with the purpose of creating the optimal diet based on nutritional and environmental constraints for the adult Italian population. The dietary scenarios of the optimised models were developed in accordance with the Italian food‐based dietary guidelines. Food consumption data was extracted from the INHES study and used as baseline diet. A clear evaluation of the current environmental impact because of diet and potential sustainable dietary scenarios globally is challenging. Finally, national food‐based guidelines should be adjusted by suggesting healthy and sustainable dietary recommendations in line with traditional eating habits and local food availability in order the desirable dietary shifts towards sustainability to be feasible
The effect of dietary fibre on reducing the glycaemic index of bread
No full textAs bread is the most relevant source of available carbohydrates in the diet and as lowering dietary glycemic index (GI) is considered favourable to health, many studies have been carried out in order to decrease the GI of bread. The most relevant strategy that has been applied so far is the addition of fibre-rich flours or pure dietary fibre. However, the effectiveness of dietary fibre in bread in reducing the GI is controversial. The purpose of this review was to discuss critically the effects obtained by adding different kinds of fibre to bread in order to modulate its glycaemic response. The studies were selected because they analysed in vivo whether or not dietary fibre, naturally present or added during bread making, could improve the glucose response. The reviewed literature suggests that the presence of intact structures not accessible to human amylases, as well as a reduced pH that may delay gastric emptying or create a barrier to starch digestion, seem to be more effective than dietary fibre per se in improving glucose metabolism, irrespective of the type of cereal. Moreover, the incorporation of technologically extracted cereal fibre fractions, the addition of fractions from legumes or of specifically developed viscous or non viscous fibres also constitute effective strategies. However, when fibres or wholemeal are included in bread making to affect the glycaemic response, the manufacturing protocol needs to reconsider several technological parameters in order to obtain high-quality and consumer-acceptable breads
Sourdough Fermentation and Chestnut Flour in Gluten-free Bread: a shelf-life evaluation
Full text linkThe effect of sourdough fermentation combined with chestnut flour was investigated for improving technological
and nutritional quality of gluten-free bread during 5 day shelf life by means of chemicophysical
and nutritional properties.
Sourdough fermentation by itself and with chestnut flour reduced volume of loaves and heterogeneity
in crumb grain. Sourdough technology allowed increasing crumb moisture content with no significant
variations during shelf-life. Chestnut flour darkened crumb and crust while no effects on colour were
observed for sourdough.
Sourdough and/or chestnut flour addition caused a significant increase in crumb hardness at time 0
while a significant reduction of staling was observed only at 5 days, even if a decrease in amylopectin
fusion enthalpy was observed. The percentage of hydrolysed starch during in vitro digestion was significantly
reduced by sourdough fermentation with a presumable lower glycaemic index
Mediterranean diet and nonalcoholic fatty liver disease: molecular mechanisms of protection
No full textNutritional habits modifications have shown an important impact in preventing and ameliorating metabolic alterations, such as nonalcoholic fatty liver disease (NAFLD). Among several dietary approaches that exert positive effects in NAFLD patients, the Mediterranean dietary pattern has shown notable benefits. This review explores the molecular mechanisms through which the Mediterranean diet would improve risk factors associated with metabolic syndrome and NAFLD. The main features of the Mediterranean diet acting on metabolism are represented by its whole-grain and low glycemic index cereal-based items, its fatty acid profile, and its content in phytochemical compounds. Carbohydrate-rich foods high in dietary fiber inducing low glycemic response are able to interact with glucose and insulin metabolism. Unsaturated fatty acids are associated with better hepatic lipid metabolism. Finally, phytochemical compounds, such as dietary polyphenols, are thought to ameliorate inflammation, which is considered one of the mechanisms through which NALFD may evolve into nonalcoholic steatohepatitis (NASH)
Evaluation of iodine content and stability in recipes prepared with biofortified potatoes
No full textIodine is an essential micronutrient of the human diet. Deficiency of iodine is diffused in many areas of the world and mild deficiency is present also in developed countries around Europe. Biofortification of vegetables could represent a better strategy with respect to iodized salt in order to increase iodine intake. The aim of this study was evaluating the stability of iodine, derived from biofortified potatoes, in the preparation process of three Italian typical dishes: dumplings, vegetable pie, and focaccia bread. The obtained results showed a good stability of iodine in cooking processes, in particular, during baking of focaccia bread. Significant losses of iodine were detected during boiling of dumplings and baking of vegetable pie. Although the different stability during the cooking processes, the three dishes maintained a good final content of iodine, ranging from the 33.3% to 52.7% of daily recommended intake in adults for individual serving size
Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety
No full text: Traditional fermented foods and beverages have played a vital role in the diet, culture, and economy of Eastern African countries for centuries, contributing significantly to food security, poverty alleviation, and sustainable development. Despite their importance, comprehensive documentation of their production methods, nutritional benefits, and safety challenges remains limited. This review critically examines the most widely consumed fermented foods and beverages in the region, derived from both plant and dairy sources, with a focus on their processing technologies, microbial dynamics, nutritional profiles, and food safety issues. Data were gathered from a systematic review of published and unpublished scientific research between March and April 2023. These products are predominantly obtained through spontaneous fermentation, a sustainable bioprocessing method that enhances shelf life, nutritional value, and sensory attributes. A diverse range of products, including non-alcoholic and alcoholic beverages, porridges, breads, and yogurt-like dairy products, rely heavily on the activity of lactic acid bacteria and yeasts. While these foods are rich in essential nutrients such as carbohydrates, proteins, vitamins, and minerals, the non-standardized fermentation processes often result in inconsistent quality and pose risks related to foodborne pathogens and toxins. This review emphasizes the urgent need for developing standardized fermentation practices, including the isolation and application of starter cultures, to improve safety and product quality. Furthermore, scaling up traditional fermentation methods for commercialization offers significant opportunities to enhance regional nutrition and economic development while addressing the challenges of food safety and quality assurance
Glycaemic Index of some commercial gluten-free foods.
No full textPurpose Gluten-free products present major challenges for the food industry in terms of organoleptic, technological and nutritional characteristics. The absence of gluten has been shown to affect starch digestibility, thus increasing the postprandial glycaemic response. However, in recent years, gluten-free technologies have been improved, thus possibly modifying this quality parameter. We investigated the glycaemic index (GI) of 10 commercial
foods aiming to update the GI values of the most common gluten-free products consumed in Italy.
Methods The in vivo GI was evaluated for six bakery products and four types of pasta. The postprandial glucose response was obtained in two groups with 10 healthy volunteers each.
Results The overall GI values ranged from 37.5 for breakfast biscuits to 66.7 for puffed multigrain cake. Breads and pasta had GI values consistently lower than those previously reported in the literature.
Conclusion The present study showed that several commercial GF products exhibited low and medium GI values, not confirming the previous observations on the high GI of GF. However, considering the multiple formulations and processes for preparation of these products, further studies
are recommende
Chestnut flour addition in commercial gluten-free bread: A shelf-life study
No full textTwo commercial gluten-free mixtures (F1gf, and F2gf) were enriched with 20 g/100 g and 10 g/100 g of chestnut flour, respectively, to produce technologically and nutritionally improved breads (M1C, M2C) to be compared to gluten-free breads (M1 and M2). Physicochemical (proximate composition, colour, texture, crumb grain characteristics) and nutritional (antioxidant capacity, in vitro digestion) indices were monitored during three days storage. The addition of chestnut flour led to colour browning, lower bulk volume with larger crumb holes and faster staling resulting from crumb cohesiveness and resilience decrease. M2C presented harder crumb and smaller holes compared to M1C, probably due to the lupine proteins in M2C. During storage, the crust hardness decreased (M1C) or increased (M2C) depending on mixture components, as consequence of different water migration. Higher antioxidant activity was observed for both the enriched breads while no variations resulted in starch digestibility. Finally, only breads with 20 g/100 g of enrichment showed a significant increase in total as well as soluble and insoluble fibres
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