Revalorization of Cava Lees to Improve the Safety of Fermented Sausages.

The revalorization of food processing by-products not only reduces the environmental impact of their disposal, but also generates added economic value. Cava lees consist of inactive cells of Saccharomyces cerevisiae, and though regarded as a valueless winery by-product, they are rich in fiber and phenolic compounds. In this study, a challenge test was performed to assess the effect of cava lees and a phenolic extract (LPE) derived therefrom on the behaviour of technological microbiota (lactic acid bacteria used as a starter culture) and the foodborne pathogens Salmonella spp. and Listeria monocytogenes during the fermentation and ripening of pork sausages. Ten batches of fermented sausages were prepared with and without cava lees or the LPE, and with or without different strains of Latilactobacillus sakei (CTC494 or BAP110). The addition of cava lees reduced the pH values of the meat batter throughout the fermentation and ripening process. No growth-promoting effect on spontaneous lactic acid bacteria (LAB) or the starter culture was observed. In contrast, the presence of cava lees prevented the growth of the tested pathogens (Salmonella and L. monocytogenes), as did the starter culture, resulting in significantly lower counts compared to the control batch. In addition, the combination of cava lees with L. sakei CTC494 had a bactericidal effect on Salmonella. LPE supplementation did not affect the pH values or LAB counts but reduced the mean counts of Salmonella, which were 0.71 log10 lower than the control values at the end of the ripening. The LPE did not exert any additional effect to that of the starters applied alone. The revalorization of cava lees as a natural ingredient to improve the microbiological safety of fermented sausages is a feasible strategy that would promote a circular economy and benefit the environment.

Effect of COVID-19 Lockdown on Dietary Habits and Lifestyle of Food Science Students and Professionals from Spain.

On 11 March 2020, the World Health Organization (WHO) declared COVID-19 a global pandemic, forcing countries around the world to confine their population to halt the rapid spread of the virus. This study aimed to evaluate the changes in dietary habits and lifestyle during the COVID-19 lockdown a specific population with academic and professional knowledge in food sciences from Spain. An online questionnaire, based on 41 items, including sociodemographic data, dietary habits, food-related behaviors, and lifestyle were distributed using academic and institutional mailing lists and social media. Results showed a higher intake of fruit and vegetables, legumes, eggs, fish, and yogurt together with a decrease in consumption of alcoholic beverages between before and during the lockdown period. Nevertheless, an increase in consumption of some fruitive foods and an increase in self-reported weight were also observed, although in lower percentages than in other populations. A worse sleep quality and an increase in working hours and sitting time were also reported. Overall, trends towards healthier dietary habits were observed within the study sample during COVID-19 confinement period.

Papel del desayuno y su calidad en la salud de los niños y adolescentes en España / Role of breakfast and its quality in the health of children and adolescents in Spain

Desayunar es un hábito saludable que debe fomentarse desde la infancia. Cuando aporta calidad nutricional, supone una comida diaria importante. El consumo de lácteos, cereales y frutas en el desayuno se asocia a patrones dietéticos más saludables, con un impacto beneficioso en la calidad global de la dieta. En España, como en muchos otros países, la proporción de niños que desayunan a diario es muy alta, descendiendo algo en la adolescencia. Sin embargo, la calidad del desayuno tiene margen de mejora, con una baja proporción de niños/adolescentes con desayunos de alta calidad nutricional. Los niños/adolescentes que desayunan habitualmente presentan una mayor ingesta de varios nutrientes (especialmente vitaminas y minerales) que los que no desayunan. Aunque las evidencias no son totalmente concluyentes, numerosos estudios han mostrado varios beneficios cuando se compara la población que desayuna habitualmente frente a la que no lo hace, tanto en los parámetros de riesgo cardiometabólico (obesidad, diabetes, tensión arterial y perfil lipídico) como en las funciones cognitivas. El desayuno debe incluirse en los planes de alimentación saludable pues permite incorporar alimentos que son difíciles de consumir en otras comidas y puede contribuir a reducir el riesgo de desarrollar enfermedades cardiometabólicas. Para promover la ingesta de desayunos saludables es imprescindible actuar sobre los factores sociodemográficos y culturales que influyen en su cumplimiento y en su calidad, como son la edad, la educación nutricional (principalmente padres y niños/adolescentes, pero también otros familiares, la escuela, las amistades...), realizarlo en familia, adaptarlo a los gustos de cada población y equilibrar calidad y costes

Eating breakfast is a healthy habit that should be encouraged since childhood. When it provides nutritional quality, it is an important daily meal. The consumption of dairy products, cereals, and fruits at breakfast is associated with healthier dietary patterns, with a beneficial impact on the overall quality of the diet. In Spain, as in many other countries, the proportion of children who eat breakfast daily is very high, decreasing somewhat in adolescence. However, the quality of breakfast leaves room for improvement, with a low proportion of children/adolescents with high nutritional quality breakfasts. Children/adolescents who eat breakfast regularly have a higher intake of various nutrients (especially vitamins and minerals) than those who do not eat breakfast. Although the evidence is not entirely conclusive, numerous studies have shown various benefits when comparing the population that eats breakfast regularly versus those who do not, such as cardiometabolic risk parameters (obesity, diabetes, blood pressure and lipid profile) and cognitive functions. Breakfast should be included in healthy eating plans, since it allows incorporating foods that are difficult to consume in other meals and may contribute to reducing the risk of developing cardiometabolic diseases. In order to promote the intake of a healthy breakfast, it is essential to act on the sociodemographic and cultural factors that influence compliance and quality, such as age, nutritional education (mainly parents and children/adolescents, but also other family members, school mates, friends...), carrying it out as a family, adapting it to the tastes of each population and balancing quality and costs

[Role of breakfast and its quality in the health of children and adolescents in Spain]. / Papel del desayuno y su calidad en la salud de los niños y adolescentes en España.

INTRODUCTION: Eating breakfast is a healthy habit that should be encouraged since childhood. When it provides nutritional quality, it is an important daily meal. The consumption of dairy products, cereals, and fruits at breakfast is associated with healthier dietary patterns, with a beneficial impact on the overall quality of the diet. In Spain, as in many other countries, the proportion of children who eat breakfast daily is very high, decreasing somewhat in adolescence. However, the quality of breakfast leaves room for improvement, with a low proportion of children/adolescents with high nutritional quality breakfasts. Children/adolescents who eat breakfast regularly have a higher intake of various nutrients (especially vitamins and minerals) than those who do not eat breakfast. Although the evidence is not entirely conclusive, numerous studies have shown various benefits when comparing the population that eats breakfast regularly versus those who do not, such as cardiometabolic risk parameters (obesity, diabetes, blood pressure and lipid profile) and cognitive functions. Breakfast should be included in healthy eating plans, since it allows incorporating foods that are difficult to consume in other meals and may contribute to reducing the risk of developing cardiometabolic diseases. In order to promote the intake of a healthy breakfast, it is essential to act on the sociodemographic and cultural factors that influence compliance and quality, such as age, nutritional education (mainly parents and children/adolescents, but also other family members, school mates, friends...), carrying it out as a family, adapting it to the tastes of each population and balancing quality and costs.

INTRODUCCIÓN: Desayunar es un hábito saludable que debe fomentarse desde la infancia. Cuando aporta calidad nutricional, supone una comida diaria importante. El consumo de lácteos, cereales y frutas en el desayuno se asocia a patrones dietéticos más saludables, con un impacto beneficioso en la calidad global de la dieta. En España, como en muchos otros países, la proporción de niños que desayunan a diario es muy alta, descendiendo algo en la adolescencia. Sin embargo, la calidad del desayuno tiene margen de mejora, con una baja proporción de niños/adolescentes con desayunos de alta calidad nutricional. Los niños/adolescentes que desayunan habitualmente presentan una mayor ingesta de varios nutrientes (especialmente vitaminas y minerales) que los que no desayunan. Aunque las evidencias no son totalmente concluyentes, numerosos estudios han mostrado varios beneficios cuando se compara la población que desayuna habitualmente frente a la que no lo hace, tanto en los parámetros de riesgo cardiometabólico (obesidad, diabetes, tensión arterial y perfil lipídico) como en las funciones cognitivas. El desayuno debe incluirse en los planes de alimentación saludable pues permite incorporar alimentos que son difíciles de consumir en otras comidas y puede contribuir a reducir el riesgo de desarrollar enfermedades cardiometabólicas. Para promover la ingesta de desayunos saludables es imprescindible actuar sobre los factores sociodemográficos y culturales que influyen en su cumplimiento y en su calidad, como son la edad, la educación nutricional (principalmente padres y niños/adolescentes, pero también otros familiares, la escuela, las amistades...), realizarlo en familia, adaptarlo a los gustos de cada población y equilibrar calidad y costes.

Histamine Intolerance: The Current State of the Art.

Histamine intolerance, also referred to as enteral histaminosis or sensitivity to dietary histamine, is a disorder associated with an impaired ability to metabolize ingested histamine that was described at the beginning of the 21st century. Although interest in histamine intolerance has considerably grown in recent years, more scientific evidence is still required to help define, diagnose and clinically manage this condition. This article will provide an updated review on histamine intolerance, mainly focusing on its etiology and the existing diagnostic and treatment strategies. In this work, a glance on histamine intoxication will also be provided, as well as the analysis of some uncertainties historically associated to histamine intoxication outbreaks that may be better explained by the existence of interindividual susceptibility to ingested histamine.

Palm Oil on the Edge.

Internationally recognized Spanish experts in the food industry, nutrition, toxicology, sustainability, and veterinary science met in Madrid on July 2018 to develop a consensus about palm oil (PO) as a food ingredient. Their aim was to provide a useful, evidence-based point of reference about PO. Scientific evidence about the role of PO in food safety, nutrition and sustainability was analyzed. Main conclusions were: (1) RSPO foundation responded to the environmental impact of palm crops. The Amsterdam Declaration pursues the use of 100% sustainable PO in Europe by 2020. Awareness about choosing sustainable products will help to maintain local economies and environments in the producing countries; (2) evidence shows that a moderate intake of PO within a healthy diet presents no risks for health. No evidence justifies any change fat intake recommendations; (3) food industry is interested in assuring safe, sustainable and high-quality products. The use of certified sustainable PO is increasing; and (4) there is no evidence associating PO consumption and higher cancer risk, incidence or mortality in humans. Tolerable daily intake (TDI) for toxic contaminants (2-and 3-monochloropropanediols (MCPDs), glycidyl esters (GEs)) have been established by JECFA and EFSA. Consequently, the European Commission has modified the Contaminants Regulation for GEs and it is still working on 3-MCPDs'.