Acrylamide bioaccessibility in potato and veggie chips. Impact of in vitro colonic fermentation on the non-bioaccessible fraction.

Potato-based products contribute largely to the daily intake of acrylamide. In addition to potato crisps, the European Commission has included veggie crisps in the list of foods that should be monitored for their acrylamide content. In the present study, acrylamide content in potato and veggie chips (sweet potato, beetroot and carrot) and their bioaccessibility after in vitro digestion was assessed. The non-bioaccessible fraction was also submitted to in vitro fermentation under colonic conditions. Faecal samples from volunteers of three age groups (children, adolescents and adults) were used to evaluate the microbiota effect on the acrylamide availability. Sweet potato chips exhibited the highest acrylamide content (2342 µg/kg), followed by carrot (1279 µg/kg), beetroot (947 µg/kg) and potato chips (524 µg/kg). After in vitro digestion, acrylamide bioaccessibility was significantly lower in veggie chips (59.7-60.4 %) than in potato chips (71.7 %). Potato and sweet potato chips showed the significantly lowest acrylamide content in the non-bioaccessible fraction (22.8 and 24.1 %, respectively) as compared with beetroot chips (28.4 %). After the fermentation step, acrylamide percentage in the soluble fraction of veggie chips ranged from 43.03 to 71.89 %, the highest values being observed in sweet potato chips fermented with microbiota from children. This fact would involve that the acrylamide was released from the non-bioaccessible fractions by the microbiota. These findings point out that the levels of potentially absorbable acrylamide after the complete gastrointestinal process could be modulated by both the food matrix composition and the microbiota. These factors should be further considered for a more precise risk assessment of dietary acrylamide in humans.

Assessment of the acrylamide bioaccessibility in cereal and potato-based foods after in vitro digestion.

Acrylamide bioaccessibility during and after in vitro gastrointestinal digestion of cereal and potato-based foods was monitored. Isolated vs combined meals were evaluated with the aim of investigating acrylamide-food matrix interactions. The meals considered were breakfast cereals, biscuits, patatas a lo pobre (patatas-pobre) and French fries for isolated foods; breakfast cereals with yoghurt, biscuits with milk, patatas-pobre with scrambled eggs and French fries with meat steak for combined foods. The non-bioaccessible fraction of acrylamide tended to decrease during the digestion process in all the systems. However, the final bioaccessible acrylamide was affected by the food matrix composition (fibre, protein, sugars and lipids). The digestion of breakfast cereals, biscuits with milk, patatas-pobre and patatas-pobre with scrambled eggs led to acrylamide bioaccessibility below the initial content of the contaminant in the meals. In absolute values, the combined consumption of biscuits and milk significantly reduced the bioaccessible acrylamide compared with isolated biscuits (from 212 to 122 ng; p < 0.05). The presence of protein sources (egg or meat steak) in the potato-based products significantly decreased the acrylamide bioaccessibility, which was more prominent in the French fries-meat steak system (from 2100 to 1698 ng; p < 0.05). These findings establish the importance of considering complete meals and not only isolated foods as well as the study of the non-bioaccessible fractions for a better understanding of acrylamide bioaccessibility, its recovery and interactions during gastrointestinal digestion.

Characterization and application of a coating of starch extracted from avocado (Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries.

The starch extracted from avocado (Persea americana L. cv. Hass) seeds was characterized and used in the preparation of an edible coating to reduce the oil uptake and acrylamide content in French fries. Starch characterization was carried out using Differential Scanning Calorimetry, Fourier transform infrared spectrophotometry, gelatinization, and scanning electron microscopy. Uncoated (UFF) and coated (CFF) French fries were compared and evaluated for moisture, water activity (Aw), fat, color, firmness, acrylamide content, and sensorial analysis. The extracted starch presented a high crystalline structure and good stability to mechanical work and heat treatments. The CFF French fries showed significantly higher Aw, color parameter a*, but lower luminosity and acrylamide content than UFF samples. Similarly, the CFF samples tended to decrease the fat content, although without statistical differences. Avocado seed starch can be an economical and technically feasible alternative to the food industry as an effective coating to reduce acrylamide content in French fries.

Impact of the consumer cooking practices on acrylamide formation during the preparation of French fries in Spanish households.

An observational study in 208 volunteers in households from 30 Spanish provinces was conducted from May to June 2017 in order to evaluate the formation of acrylamide during the preparation of French fries from fresh potatoes. Consumer cooking practices and household typology were evaluated with an ad-hoc questionnaire. Potatoes (fresh and fried) and frying oil were collected from the households. A total of 36.1% of samples contained acrylamide above the benchmark level for French fries (500 µg kg-1). The mean acrylamide content (550 µg kg-1) and P95 (1747 µg kg-1) were higher than values reported by EFSA (308 µg kg-1 and 971 µg kg-1, respectively). Although the colour 'golden' was the criteria to decide the end-point of frying, nearly 40% of the consumers misclassified it. Acrylamide was significantly correlated with the colour parameter a*, even in this random scenario of frying practices, and is able to distinguish above and below the established benchmark level of 500 µg kg-1 for acrylamide.

Healthy properties of green and white teas: an update.

Green tea has been consumed for centuries in Japan, China and Morocco. White tea, which is considered a variety of green tea, is mostly consumed in China and is very appreciated for its flavor. Currently the consumption of both types of tea has been extended to the western countries even as a functional ingredient. A group of polyphenols called catechins stands out among their bioactive components, the most abundant being the (-) epigallocatechin gallate, with high antioxidant power. Teas also contain other phenolic compounds such as gallic, caffeic, chlorogenic or cinnamic acids, quercetin and proanthocyanidols, caffeine, theophylline, l-theanine and minerals such as fluorine, manganese or chromium. Investigations have mainly been focused on their antioxidant potential and their implication in the prevention and treatment of degenerative diseases. Several studies have evaluated their role in cardiovascular diseases, body weight control, bone mass increase, protection against neurodegenerative diseases and improvement of type 2 diabetes, among other pathologies. The main points of controversy are the design and interpretation of epidemiological and human intervention studies and the lack of information on catechins availability, metabolism and biotransformation. This review compiles and analyzes the latest peer-reviewed papers published from 2002 up to February 2017, including systematic reviews and meta-analyses.

An investigation of process contaminants' formation during the deep frying of breadcrumbs using a bread coat model.

The formation of acrylamide, hydroxymethylfurfural (HMF) and furfural was investigated in a deep fried breadcrumb coat model resembling the coat batter of breaded foods. The influence of the composition of the breadcrumb and the frying conditions on the formation of these contaminants was evaluated. Six wheat-based flour formulations of breadcrumbs were deep fried in sunflower oil at temperatures between 170-200 °C and for frying times of 1-5 minutes. Results showed significant differences in the levels of contaminants according to the concentration of the potential precursors in the breadcrumbs. HMF was influenced by the sugar content in the breadcrumbs whereas levels of acrylamide were significantly correlated with the ratio between asparagine and reducing sugars. Acrylamide, HMF and furfural were directly related to the frying time and temperature. The composition of the breadcrumb and the compounds formed during frying contributed to the total antioxidant capacity of the fried samples. The bread coat model is a useful tool in the formulation of breaded foods since it allows the evaluation of the contribution of breadcrumbs in the formation of process contaminants after frying.

Transient ischemic attacks characterized by RNA profiles in blood.

OBJECTIVE: Transient ischemic attacks (TIA) are common. Though systemic inflammation and thrombosis are associated with TIA, further study may provide insight into TIA pathophysiology and possibly lead to the development of treatments specifically targeted to TIA. We sought to determine whether gene expression profiles in blood could better characterize the proinflammatory and procoagulant states in TIA patients. METHODS: RNA expression in blood of TIA patients (n = 26) was compared to vascular risk factor control subjects without symptomatic cardiovascular disease (n = 26) using Affymetrix U133 Plus 2.0 microarrays. Differentially expressed genes in TIA were identified by analysis of covariance and evaluated with cross-validation and functional analyses. RESULTS: Patients with TIA had different patterns of gene expression compared to controls. There were 480 probe sets, corresponding to 449 genes, differentially expressed between TIA and controls (false discovery rate correction for multiple comparisons, p ≤ 0.05, absolute fold change ≥1.2). These genes were associated with systemic inflammation, platelet activation, and prothrombin activation. Hierarchical cluster analysis of the identified genes suggested the presence of 2 patterns of RNA expression in patients with TIA. Prediction analysis identified a set of 34 genes that discriminated TIA from controls with 100% sensitivity and 100% specificity. CONCLUSION: Patients with recent TIA have differences of gene expression in blood compared to controls. The 2 gene expression profiles associated with TIA suggests heterogeneous responses between subjects with TIA that may provide insight into cause, risk of stroke, and other TIA pathophysiology.

Determinación de carboximetillisina en alimentos tostados y horneados / Determination of carboximetillysine in toasted and baked foods

La carboximetillisina (CML) es un indicador de etapas avanzadas de la reacción de Maillard. Su formación en los alimentos dependerá directamente de la composición de los mismos, pero también dela temperatura y tiempo de calentamiento al que se ven sometidos durante el procesado. Concretamente, se ve favorecida cuando el tratamiento térmico es más severo, de ahí que esté presente en alimentos tostados u horneados como los productos de panadería o bollería. En el presente trabajo se analizó el contenido de CML en 9 tipos de alimentos: pan integral, pan de molde tostado a diferentes tiempos, colines, torta de inés rosales, palmera, caracola, suizo y medianoche y galleta integral más o menos horneadas. La determinación de CML se realizó mediante cromatografía de gases acoplada a espectrometría de masas, previa reducción, hidrólisis y derivatización. Los valores de CML determinados en las muestras del estudio oscilaron entre 1,38 mg/100 g muestra (palitos no integrales) y 10,4 mg/100 g de muestra (galleta más tostada). El pan de molde mostró un incremento en el contenido de CML paralelo al tiempo de tostado, pasando de 6,31 mg/100 g sin tostar, a 6,44mg/100g con 1 minuto de tostado y a 8,95 mg/100 g con 6 minutos de tostado. En conclusión, es importante conocer la cantidad de CML que contiene un alimento, para controlar su ingesta, especialmente en los sometidos a tostado u horneado, ya que, como se ha comprobado en este estudio, el contenido de CML incrementa paralelamente al tratamiento térmico(AU)

Carboximetillysine (CML) is an indicator of advanced stages of Maillard reaction. Its formation in foods depends on their composition but, moreover, on temperature and time of thermal treatment whom they are submitted during processed. Particularly, it is favored when thermal treatment is more severe, with the result that it is present in toasted or baked foods such as bakery products. In the present study, CML content in 9 different foods was analyzed: integral bread, sliced bread which was toasted at different times, breadsticks, “inés rosales” cake, heart-shaped pastry, flaky pastry, bun with sugar and bun and integral biscuit more or less baked. Determination of CML was carried out by GCMS, after reduction, hydrolysis and derivatization. CML values in studied samples ranged from 1.38mg/100 g of sample (no integral breadsticks) to 10.4 mg/100 g of sample (more toasted biscuit). In sliced bread a relationship between CML content and time of toasting was observed, increasing from6.31 mg/100 g without toasting to 6.44 mg/100 g with 1 min and to 8.95 mg/100 g with 6 min of toasting. In conclusion, it is important to know CML content in foods in order to control its intake, especially in toasted or baked foods since, as it has been tested in this study, CML content is related to the thermal treatment(AU)

Determinación de acrilamida y furosina en harinas y papillas infantiles / Determination of acrylamide and furosine in flour and infant formulas

Una de las modificaciones más importantes inducidas en el alimento durante el calentamiento es la reacción de Maillard, donde participan aminoácidos y azúcares reductores, pudiendo producirse mejora de las características organolépticas del alimento pero también pérdida del valor nutritivo y aparición de compuestos tóxicos. Los cereales infantiles son hidrolizados durante el procesado, aumentando los niveles de azúcares reductores, por lo que en el tostado o desecado de estas muestras puede favorecerse el desarrollo de la reacción de Maillard. Los niños son especialmente susceptibles ala disminución del valor nutritivo y al consumo de compuestos potencialmente tóxicos, de ahí la importancia de conocer el grado de desarrollo de esta reacción en dichos productos. En este estudio se determinó el contenido de acrilamida y furosina en harinas crudas y tostadas y en papillas infantiles, con el fin de evaluar la extensión de la reacción de Maillard. El contenido de furosina osciló entre11,5-34,6 mg/100 g de proteínas en las muestras de harinas y entre 122-1193 mg/100 g de proteínas en las muestras de papillas. No se detectó acrilamida en las muestras de harinas y osciló entre 0,22 y 9,6Cg/kg en las papillas. Las pérdidas de lisina pueden considerarse altas en algunas muestras, pero no suponen riesgo de déficit nutricional al consumirse estos productos con leche. La acrilamida sólo se encontró en niveles cuantificables en cuatro muestras y en concentraciones muy bajas; éstas se encuentran lejos de la dosis máxima permitida y por lo tanto no deberían representar problemas adversos tras su consumo(AU)

One of the most important modifications originated in foods during thermal treatment is Maillard reaction, in which amino acids and reducing sugars are participants. This reaction can improve the organoleptic characteristics of foods but, moreover, can lead to nutritional value losses and apparition of toxicological compounds. Infant cereals are hydrolyzed during processing, increasing reducing sugar levels thereby Maillard reaction can be favored in toasted or dried samples. Infants are especially susceptible to the decreased nutritional value and to the toxicological compounds consumption. Thus it is important to know the development rate of this reaction in these products. In this study acrylamide and furosine content in raw and toasted flour and in infant formulas were determined, in order to evaluate Maillard reaction evolution. Furosine content ranged from 11.5 to34.6 mg/100 g of proteins in toasted flour samples and from 122 to 1193 mg/100 g of proteins in formula samples. Acrylamide was not detected in flour samples ranging from 0.22 and 9.6 Cg/kg in formula samples. Lysine losses can be considered to be high in several samples, but it does not suppose a nutritional deficiency risk because these products are consumed together with milk. Acrylamide only was found in quantified levels in four samples and in very low concentrations. These values are lower than the maximum dose allowed and, therefore, they should not represent adverse problems after their consumption(AU)

Ingesta de sodio en la dieta de un colectivo de adolescentes / Sodium intake in the diet of a group of adolescents

Los cambios en los hábitos alimentarios de la población han conducido a un incremento en la ingesta de sodio, debido, fundamentalmente, al aumento del consumo de alimentos de fabricación industrial, en detrimento de los preparados en el hogar. Estos cambios se acentúan especialmente en el colectivo adolescente, ya que frecuentemente incluyen en su dieta refrescos, snacks o fast-food, con elevado contenido de sal o aditivos con sodio. Es conocida la relación directa entre la ingesta dietética de sodio y la presión sanguínea, asociándose una ingesta elevada a hipertensión y a enfermedades cardiovasculares. Además, el sodio puede incrementar la eliminación de calcio en la orina, potenciando las pérdidas óseas, por lo que puede ser un factor de riesgo importante para el desarrollo de osteoporosis. En este estudio se realizó una encuesta alimentaria a 21 adolescentes varones de 11-14 años, con el fin de estimar la ingesta de sodio en su dieta habitual y la contribución de los distintos grupos de alimentos. Para ello se evaluó la ingesta de tres días, mediante recordatorio de 24 horas y registro de ingesta de dos días. Los datos del consumo de alimentos fueron transformados en valores de energía y nutrientes mediante tablas de composición de los alimentos. Los adolescentes consumieron una media de 4558 mg de sodio/día, superando en gran medida las recomendaciones actuales del micronutriente. Las conservas y precocinados fueron los alimentos que proporcionaron el mayor porcentaje del elemento en la dieta (23,5%). Debido al elevado consumo de sodio entre los adolescentes, se recomienda disminuir su ingesta, evitando especialmente un consumo excesivo de alimentos procesados, ricos en sodio. Con esto se pretende prevenir posibles problemas de salud en el futuro, como hipertensión u osteoporosis(AU)

Changes in the dietary habits of the population have led to an increase of sodium intake, mainly due to the great intake of manufactured products and the low consumption of homemade foods. These changes are especially important among adolescents, since they frequently include soft drinks, snacks or fast-food in their diets, foods with a high salt content or including sodium-rich additives. It is known the strong relationship between dietary sodium intake and blood pressure: a high sodium intake is related with hypertension and also with cardiovascular diseases. Moreover, sodium intake is associated with increased urinary calcium, therefore increasing bone losses. This fact might be an important risk factor for osteoporosis development. In the present study a dietary questionnaire was realized to 21 male adolescents aged 11-14 years, in order to calculate the sodium intake under their habitual diet and the contribution of the different food sources. The food intake was monitored during a 3-day period, by combining a 24-hour diet recall and two-days weighed dietary record. Data of food consumption were transformed into energy and nutrient vales using tables of food composition. Adolescents consumed an average of 4558 mg/day of sodium, overcoming in a great amount the current recommendations for this micronutrient. Canned and precooked foods contributed the highest percentage of the element in the diet (23.5%). According to these data, it would be extremely advisable to reduce sodium intake among adolescents, avoiding especially excessive processed food consumption, rich in sodium. These actions would be aimed to preventing possible diseases in adulthood such as hypertension and osteoporosis(AU)

Perspectivas actuales en Seguridad Alimentaria y Nutricional / Current perspectives on Food and Nutritional Security

Según estimaciones de la FAO actualmente 1 de cada 7 habitantes del planeta, pasan hambre y más de1020 millones de personas están desnutridas. En las últimas 4 décadas, el hambre y la mal nutrición han aumentado en diversos países, conviviendo de forma contradictoria con otros problemas de la sociedad actual como son la obesidad y el sobrepeso. La erradicación de la pobreza extrema y el hambre es uno de los Objetivos del Desarrollo del Milenio, cuya meta es la de reducir la tasa de pobreza al 15% en el próximo año 2015. Acabar con el hambre supone la producción de alimentos en cantidades adecuadas, pero también, garantizar el acceso a toda la población. Además, los alimentos deben ser nutritivos e inocuos, para combatir la desnutrición a largo plazo. El objetivo del presente trabajo ha sido revisar los datos más relevantes y recientes en materia de malnutrición, desnutrición y seguridad alimentaria y nutricional a nivel mundial, así como contemplarlos organismos e instituciones que, de una u otra manera, colaboran y luchan para combatir y reducir el mayor de los problemas de la sociedad actual: el hambre(AU)

According to FAO estimations at present 1 of every 7 inhabitants of the planet are starving and more than 1020 million persons are undernourished. During the last 4 decades, hunger and malnutrition have increased in several countries, cohabiting in a contradictory way with other problems of the current society, such as obesity and overweight. The eradication of extreme poverty and hunger is one of the Millennium Development Objectives, whose finality is to decrease the poverty rate to 15% in the next year 2015. To make an end of hunger implies food production in adequate amounts, but, moreover, to vouch for the availability for all the population. In addition, foods should be nutritive and innocuous in order to decrease malnutrition in a long term. The objective of the present study has been to revise the most relevant and recent data about malnutrition, undernourished and food and nutritional security on a global scale, as well as to consider the organisms and institutions which, of one or another way, collaborate and struggle for decreasing the highest problem of the current society: hunger(AU)

Dietary calcium utilization among a group of Spanish boys aged 11-14 years on their usual diets.

Adolescence constitutes a period of nutritional vulnerability due to increased dietary requirements for growth and development and special dietary habits. A pilot trial was performed to evaluate the dietary calcium utilization among a sample of Spanish boys on their usual diets, in which the calcium intake and consumption of dairy products were as well examined. Nutrient and food intake was recorded using a 24-h dietary recall and a 2-d food consumption record for 21 subjects aged 11-14 years. Dietary calcium utilization was assessed by means of calcium intake in food and calcium output in faeces and urine as measured by flame atomic absorption spectrophotometry. Overall intake of dairy products was 399.3 +/- 22.1 g/d, and the single most consumed item was milk (72% of the total). An inverse relationship was found between dairy product consumption at breakfast (55% of the total) and BMI (p = 0.016, r = -0.5168). Dairy products contributed the majority of dietary calcium (66.9%). Mean calcium intake was 881.7 +/- 39.9 mg/d, 88% of the recommended value for Spanish adolescents. Net calcium absorption (271.7 +/- 51.7 mg/d) and retention (170.6 +/- 50.9 mg/d) seemed not to be sufficient to meet growth demands during puberty. The results shown that adolescents of the study absorbed 31% of dietary calcium and retained nearly 20% of the total intake, but dietary calcium intake and consumption of dairy products failed to meet recommended values. Optimizing calcium intake is of crucial importance among adolescents, to maximize calcium retention and to help prevent osteoporosis in later life.

Dietary calcium utilization among a group of Spanish boys aged 11-14 years on their usual diets

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Adolescence constitutes a period of nutritional vulnerability due to increaseddietary requirements for growth and development and special dietary habits. A pilottrial was performed to evaluate the dietary calcium utilization among a sample ofSpanish boys on their usual diets, in which the calcium intake and consumption ofdairy products were as well examined. Nutrient and food intake was recorded usinga 24-h dietary recall and a 2-d food consumption record for 21 subjects aged 11-14years. Dietary calcium utilization was assessed by means of calcium intake in foodand calcium output in faeces and urine as measured by flame atomic absorption spectrophotometry.Overall intake of dairy products was 399.3±22.1 g/d, and the singlemost consumed item was milk (72% of the total). An inverse relationship was foundbetween dairy product consumption at breakfast (55% of the total) and BMI(p=0.016, r=-0.5168). Dairy products contributed the majority of dietary calcium(66.9%). Mean calcium intake was 881.7±39.9 mg/d, 88% of the recommended valuefor Spanish adolescents. Net calcium absorption (271.7±51.7 mg/d) and retention(170.6±50.9 mg/d) seemed not to be sufficient to meet growth demands duringpuberty. The results shown that adolescents of the study absorbed 31% of dietarycalcium and retained nearly 20% of the total intake, but dietary calcium intake andconsumption of dairy products failed to meet recommended values. Optimizing calciumintake is of crucial importance among adolescents, to maximize calcium retentionand to help prevent osteoporosis in later life

[Complications of radical hysterectomy during management of stage Ib and IIa cervix uteri cancer. Experience with 145 patients]. / Complicaciones de la histerectomía radical en el manejo de cáncer cérvicouterino estadios Ib y IIa. Experiencia con 145 pacientes.

Perioperative morbidity and mortality were studied in 145 patients who underwent radical hysterectomy wit pelvic lymphadenectomy, as treatment of choice for cervical cancer, stages Ib and IIa at The Oncology Service on The General Hospital of México, SSA, with special emphasis in urinary complications when superior bladder arteries were preserved, (99 cases) or not, (46 cases). There was no operative death. There were 20, (13.7%) intraoperative complications: 10 (6.8%) injuries to hypogastric plexus; 5 (3.4%) ureteral sections and 2 (1.3%) injuries to iliac veins. Thirty nine patients, (26.8%) developed postoperative complications, (1 to 30 days): Bladder dysfunction, 30 (20.6%); wound infection, 5 (3.4%); ureterovaginal fistula, 3 (2.0%) and vesicovaginal fistula, 3 (2.0%). After 30 days, we observed 5 complications, (3.4%): ureterovaginal fistula, 3 (2.0); bowel obstruction, 1 (0.6%) and lymphocyst, 1 (0.6%). Surgical time was an hour longer, (4.15 hs vs. 3.15 hs) and bleeding increased a little bit, (1,125 c.c. vs. 980 c.c.) when superior bladder arteries were preserved. However, in these cases, there were less postoperative complications, (29/99, 29.2% vs. 19/46, 41.3%; P < 0.05), including ureterovaginal fistula, (1/99, 1.0% vs. 5/46, 10.8%).