Discordance in exclusive breastfeeding between maternal recall and deuterium dose-to-mother technique during the first 6 months of infants: A multi-country study in Asia.

PURPOSE: This study aimed to assess the agreement in EBF between maternal recall and the dose-to-mother (DTM) technique. METHODS: Indonesia, Malaysia, Mongolia, Pakistan, Sri Lanka, Thailand, and Vietnam participated in the study. A total of 207 and 118 mother-infant pairs were assessed at 3 and 6 months of child's age. Using a standardized questionnaire, mothers were asked to recall child feeding during the previous 24 h, at 3 and 6 months. Those recalled to be EBF proceeded to be assessed using DTM technique. Non-milk oral intake (NMOI) cutoff of 86.6 g/d was used to classify EBF. RESULTS: According to DTM, 66% of infants were EBF at 3 months, while only 22% were EBF at 6 months. At 3 months, the overall % agreement between maternal recall and DTM method was 68%, kappa 0.06 (95% CI: 0.07-0.20), and at 6 months, the % agreement was only 21%, kappa -0.031 (95% CI -0.168 to 0.107). Human milk intakes were similar at 3 months and 6 months when expressed as g/d, but decreased when expressed as g/kg/d, with a large variation within and between countries; Pakistan being the lowest. CONCLUSION: This study showed there were declining levels of EBF from 3 to 6 months in the participating countries from Asia and the agreement between maternal recall and DTM technique to classify EBF was low. To ensure that the DTM technique can be more widely used in evaluating breastfeeding promotion programs, consensus on the appropriate NMOI cutoff and simplification of the DTM protocol is necessary.

Assessment of Exposure to Aluminum through Consumption of Noodle Products.

This study aimed to determine aluminum (Al) contents in commonly consumed noodles and estimate the risk of Al exposure through the consumption of noodles in the Thai population. A total of 80 samples, 20 samples each of rice stick noodles, egg noodles, wide rice noodles, and Thai rice noodles was purchased from markets in Bangkok Metropolitan and other four provinces in each region of Thailand. Wet digestion and graphite furnace atomic absorption spectrometry (GFAAS) were used to determine Al contents. Exposure assessment of Al was conducted by applying the consumption amounts of noodles from the national consumption survey and the Al contents of the noodle samples. The hazard quotient (HQ) was calculated to estimate the risk of exposure to Al. Aluminum contents in the noodles ranged from not detected to 630 mg/kg. Exposure to Al from consumption of each noodle product in all age groups was lower than the provisional tolerable weekly intake (PTWI). However, Al exposures in children calculated from the high consumer models and Al exposures in all age groups from the worst-case scenarios were higher than the PTWI, indicating potential adverse health effects. Consumers who regularly consume large amounts of noodle products containing Al may be at risk of having adverse health effects.

Toxic Heavy Metals and Their Risk Assessment of Exposure in Selected Freshwater and Marine Fish in Thailand.

This study identified the levels of arsenic, cadmium, mercury, and lead in 15 species of commonly consumed fish in Thailand (7 freshwater species, 8 marine species), as well as the risk of these toxic elements for consumers. Inductively coupled plasma mass spectrometry (ICP-MS-MS) was used to identify toxic elements, while an exposure assessment was conducted by applying consumption amounts from the national food consumption survey to the toxic element contents in the fish samples. The results showed that the fish contained arsenic ranging from less than the limit of detection (LOD) to 8.51 mg/kg fresh weight (FW), cadmium ranging from the LOD to 0.04 mg/kg FW, and mercury ranging from the limit of quantitation (LOQ) to 0.38 mg/kg FW. Lead was found in small amounts (

Effect of Ultraviolet Irradiation on Vitamin D in Commonly Consumed Mushrooms in Thailand.

This study examined the effect and stability of ultraviolet B (UV-B) irradiation and subsequent cooking on vitamin D content in commonly consumed mushrooms in Thailand. Eight varieties of mushrooms were exposed to two-sided UV-B lamps for up to 3 h in a patented cabinet, followed by vitamin D content analysis. Thereafter, the four mushroom varieties with the highest vitamin D content were exposed to UV irradiation, cooked, and analyzed for various forms of vitamin D using LC-MS-MS. The results showed that vitamin D2 in all varieties of mushrooms significantly increased (p < 0.05) after UV-B irradiation according to the exposure time. The highest level of vitamin D2 was found in enokitake mushrooms. In addition, 25-OH D2 and vitamin D4 contents increased after UV-B irradiation in enokitake mushrooms. The vitamin D2 true retention in all cooked mushrooms ranged from 53 to 89% and was highest in stir-fried mushrooms. With economic investment, the two-sided UV-B cabinet has the potential to increase the vitamin D content in commercial mushroom production.

Collaborative Study for Iodine Monitoring in Mandatory Direct-Iodized Sauce in Thailand.

Direct iodization in fish sauce, soy sauce, and seasoning sauces plays a crucial role in optimizing the iodine intake of Thailand's people. However, determining the iodine content to ensure that these sauces meet the standard of Thailand's Food and Drug Administration (FDA) is challenging. In this study, all local laboratories equipped with inductively coupled plasma-mass spectrometry (ICP-MS) and with experience in iodine analysis by any analytical method were invited to participate in a hands-on training workshop and two rounds of interlaboratory comparison. The aim was to improve laboratory performance and assess the potential for iodine monitoring for mandatory direct-iodized sauces. All target laboratories participated in this study. The hands-on training workshop harmonized the analytical method and increased the capacity of participating laboratories. Most laboratories (7/8) achieved satisfactory performance for six test samples based on interlaboratory comparison. Samples were extracted by tetramethylammonium hydroxide (TMAH), with the presence of 6% 2-propanol, 0.01% triton X-100, internal standard, and iodine determination in direct-iodized sauces by ICP-MS. The reproducibility standard deviation (SL), after the removal of outlier results for iodine content, was 7-22% iodine at a level of 0.03-4.81 mg/L. Moreover, the Thai FDA's judgment range for official control activities should expand the range of 2-3 mg per 1 L (ppm) by at least 22%.

Neuroprotective Effects of Albizia lebbeck (L.) Benth. Leaf Extract against Glutamate-Induced Endoplasmic Reticulum Stress and Apoptosis in Human Microglial Cells.

Endoplasmic reticulum (ER) stress caused by excessive glutamate in the central nervous system leads to neurodegeneration. Albizia lebbeck (L.) Benth. has been reported to possess neuroprotective properties. We aimed to investigate the effect and mechanism of A. lebbeck leaf extracts on glutamate-induced neurotoxicity and apoptosis linked to ER stress using human microglial HMC3 cells. A. lebbeck leaves were extracted using hexane (AHE), mixed solvents, and ethanol. Each different extract was evaluated for cytotoxic effects on HMC3 cells, and then non-cytotoxic concentrations of the extracts were pretreated with the cells, followed by glutamate. Our results showed that AHE treatment exhibited the highest protective effect and was thus selected for finding the mechanistic approach. AHE inhibited the specific ER stress proteins (calpain1 and caspase-12). AHE also suppressed the apoptotic proteins (Bax, cytochrome c, cleaved caspase-9, and cleaved caspase-3); however, it also increased the antiapoptotic Bcl-2 protein. Remarkably, AHE increased cellular antioxidant activities (SOD, CAT, and GPx). To support the activation of antioxidant defense and inhibition of apoptosis in our HMC3 cell model, the bioactive phytochemicals within AHE were identified by HPLC analysis. We found that AHE had high levels of carotenoids (α-carotene, ß-carotene, and lutein) and flavonoids (quercetin, luteolin, and kaempferol). Our novel findings indicate that AHE can inhibit glutamate-induced neurotoxicity via ER stress and apoptosis signaling pathways by activating cellular antioxidant enzymes in HMC3 cells, suggesting a potential mechanism for neuroprotection. As such, A. lebbeck leaf might potentially represent a promising source and novel alternative approach for preventing neurodegenerative diseases.

Vitamin D Content in Commonly Consumed Mushrooms in Thailand and Its True Retention after Household Cooking.

This study investigated the vitamin D level of nine species of cultivated mushrooms and three species of wild mushrooms commonly consumed in Thailand and the effect of cooking on their vitamin D content. Cultivated mushrooms were obtained from three wholesale markets, while wild mushrooms were collected from three trails in a conservation area. Mushrooms from each source were separated into four groups: raw, boiled, stir-fried, and grilled. Different forms of vitamin D were analyzed using liquid chromatography with tandem mass spectrometry (LC-MS/MS). The analyzed method demonstrated good linearity, accuracy, and precision, as well as being low in the limit of detection and limit of quantitation. Results showed that vitamin D2 and ergosterol (provitamin D2) were the major forms of vitamin D found in the mushrooms. Both raw cultivated and wild mushrooms had wide ranging ergosterol contents (7713-17,273 µg/100 g edible portion, EP). Lung oyster mushroom and termite mushroom contained high levels of vitamin D2 (15.88 ± 7.31 and 7.15 ± 0.67 µg/100 g EP, respectively), while other mushroom species had negligible amounts (0.06 to 2.31 µg per 100 g EP). True retention (TR) levels of vitamin D2 after boiling, stir-frying, and grilling were not significantly different (p > 0.05) (with estimated marginal means ± standard error 64.0 ± 2.3%, 58.8 ± 2.3%, and 64.7 ± 3.6% TR, respectively). Consuming cooked lung oyster mushrooms, in particular, along with regular exposure to sunlight should be promoted to reduce the incidence of vitamin D deficiency.

Breastfeeding duration is associated with higher adiposity at 6-8 months of age.

Breastfeeding (BF) has been identified as a protective factor against childhood obesity. However, evidence of the association between BF duration and adiposity remains inconclusive. Few studies have been conducted among Southeast Asian infants that have measured body composition during infancy using the gold standard stable isotope method. This study aimed to evaluate the association between BF duration and body composition during infancy. Healthy full-term Thai infants aged 6-8 months (n = 60) receiving exclusive or predominant BF for at least 3 months were recruited. Skinfold thickness (SFT) was measured by well-trained investigators. Body composition was assessed by the deuterium dilution technique. Infants with longer BF duration (>6 months; mean 7.5 ± 0.5 months, n = 29) had a higher subscapular SFT z-score than those with shorter BF duration (≤6 months; mean 5.3± 0.9 months, n = 31) by 0.48 (95% confidence interval [CI]: 0.01-0.94). After adjustment for age and sex, BF duration and age at introduction of complementary feeding (CF) were positively associated with fat mass and fat mass index at 6-8 months. One month increase in BF duration and CF age was associated with a 0.37 (95% CI: 0.05, 0.69) kg/m2 and 0.76 (95% CI: 0.18, 1.34) kg/m2 increase in the fat mass index, respectively. After adjusting for infant body mass index (BMI) during the earlier infancy period, the strength of the association was attenuated. This finding may reflect reverse causality where infants with lower BMI received formula or CF earlier. A longitudinal study with follow-up into childhood is warranted to confirm the effects of BF on adiposity in infancy and childhood.

Development and Method Validation of Butyric Acid and Milk Fat Analysis in Butter Blends and Blended Milk Products by GC-FID.

Butyric acid is a short-chain saturated fatty acid with four carbon atoms in its molecule. It is unique to butter made from cow's milk and is an indicator to evaluate the quality of butter and milk products as stated in their ingredient labels. This study determined the milk fat content of butter blends and blended milk products by analyzing the content of butyric acid prepared as derivatives of methyl esters prior to injection into a gas chromatography flame ionization detector (GC−FID). Results revealed that this method had specificity, a linear relationship for concentration in the range of 0.04−1.60 mg/mL, a coefficient of determination (R2) > 0.999, an instrumental limit of detection (LOD) and a limit of quantitative analysis (LOQ) at 0.01% and 0.10% of total fat, respectively, and an instrumental working range of 0.10−3.60% of total fat. The results of a precision study using relative standard deviation (RSD) was 1.3%, while an accuracy study using the spiking method showed % recovery in the range of 98.2−101.9%. The method linearity range for milk fat analysis had a good linear correlation in the range of 3−100% of total fat (R2 > 0.999). Results for method LOD and LOQ were 1% and 3% of total fat, respectively. This method also had good precision (1.3% RSD) and accuracy (99.6−100.1% recovery), which indicates reliability in terms of precision and accuracy. This method, therefore, can be used to check claims about the quality of blended butter and blended milk products to ensure consumer confidence in product quality.

In Vitro Bioaccessibility of Selenium from Commonly Consumed Fish in Thailand.

Selenium (Se), abundantly obtained in fish, is a crucial trace element for human health. Since there are no data on Se bioaccessibility from commonly consumed fish in Thailand, this study assessed the in vitro bioaccessibility of Se using the equilibrium dialyzability method. The five fish species most commonly consumed in Thailand were selected to determine total Se content using several preparation methods (fresh, boiling, and frying). Equilibrium dialyzability was used to perform in vitro bioaccessibility using enzymatic treatment to simulate gastrointestinal digestion for all boiled and fried fish as well as measuring Se using inductively coupled plasma triple quadrupole mass spectrometry (ICP-QQQ-MS). Two-way ANOVA with interaction followed by Tukey's honestly significant difference (HSD) post hoc test revealed that boiled Indo-Pacific Spanish mackerel, longtail tuna, and short-bodied mackerel were significantly higher in Se content than striped snakehead and giant sea perch (p < 0.05). For fried fish, longtail tuna showed the highest Se content (262.4 µg/100 g of product) and was significantly different compared to the other fish (p < 0.05, estimated marginal means was 43.8−115.6 µg/100 g of product). Se bioaccessibilities from striped snakehead (70.0%) and Indo-Pacific Spanish mackerel (64.6%) were significantly higher than for longtail tuna (p < 0.05). No significant difference in bioaccessibility was found in terms of preparation method (i.e., boiling and frying). In conclusion, the fish included in this study, either boiled or fried, have high Se content and are good sources of Se due to high bioaccessibility.

Effect of Different Cooking Methods on Selenium Content of Fish Commonly Consumed in Thailand.

Although fish are good sources of selenium (Se), an essential trace element for the human body, very limited data exist on Se content in commonly consumed fish in Thailand. Consequently, this study investigated selenium content and the effect of cooking among 10 fish species (5 freshwater and 5 marine) most-commonly consumed by the Thai people. The fish were purchased from three representative wholesale markets within or nearby to Bangkok. All fish species were prepared to determine their edible portions (EP) and moisture contents. Total Se in fresh, boiled, and fried fish were analysed using Inductively Coupled Plasma-Triple Quadrupole-Mass Spectrometry (ICP-QQQ-MS). In general, higher levels of Se were found in marine fish (37.1−198.5 µg/100 g EP in fresh fish, 48.0−154.4 µg/100 g EP in boiled fish, and 52.9−262.4 µg/100 g EP in fried fish) compared to freshwater fish (6.9−29.4 µg/100 g EP in fresh fish, 10.1−26.5 µg/100 g EP in boiled fish, and 13.7−43.8 µg/100 g EP in fried fish). While Longtail tuna showed significantly higher Se content than other fish (p < 0.05), boiled Longtail tuna had significantly lower true retention of Se than the other fish (p < 0.05). Most fish species retained a high level of selenium (ranged 64.1−100.0% true retention in boiling and frying). Longtail tuna, Short-bodied mackerel, Indo-pacific Spanish mackerel, Nile tilapia, and red Nile tilapia−cooked by boiling and frying−are recommended for consumption as excellent sources of selenium.

Effects of Different Cooking Methods on the Vitamin D Content of Commonly Consumed Fish in Thailand.

This study determined vitamin D content in commonly consumed fish in Thailand and the effects of different cooking methods on vitamin D retention. Five species of freshwater fish and four species of marine fish were purchased from three representative markets. All of the fish were individually prepared according to common household practices. Vitamin D2 and D3 were determined using the HPLC standard method (AOAC method 995.05). The results indicated that vitamin D3 was the only detectable form of vitamin D in the fish. Vitamin D content of raw freshwater fish ranged from 2.42 to 48.5 µg per 100 g edible portion (EP), which was higher than that of raw marine fish (2.94 to 4.69 µg per 100 g EP). Common silver barb, Red Nile tilapia, and Nile tilapia (freshwater fish living in the limnetic zone) contained high levels of vitamin D (48.5 ± 26.5, 31.0 ± 7.7, and 19.8 ± 3.5 µg per 100 g EP, respectively). Boiled fish (except for Common silver barb), fried fish (except for Striped snakehead, Walking catfish, and Common silver barb), and grilled fish (except for Common silver barb, Giant sea perch, and Short-bodied mackerel) retained high levels of vitamin D, which were not significantly different (p > 0.05) from raw fish. Common silver barb, Red Nile tilapia, and Nile tilapia­cooked by boiling, frying, and grilling­are recommended for consumption as excellent sources of vitamin D.

Human Milk Intake of Thai Breastfed Infants During the First 6 Months Using the Dose-to-Mother Deuterium Dilution Method.

BACKGROUND: Data on infant human milk intakes in low- and middle-income countries are limited, although the deuterium oxide dose-to-mother method (DTM) is an accurate tool for its estimation. OBJECTIVE: We assessed human milk intakes of Thai infants during the first 6 months comparing exclusive breastfeeding (EBF), predominant breastfeeding (PBF), and partial breastfeeding (PartBF). METHODS: One hundred and ten healthy Thai lactating mother-infant pairs were followed from birth. Human milk intakes were determined at 6 weeks, 3 months, and 6 months using the DTM method. Daily energy and protein intakes were assessed using 3-day nonconsecutive 24-hour recalls. Sociodemographic characteristics were collected using a questionnaire. To compare breastfeeding practices, one-way analysis of variance with Tukey post hoc test assessed normally distributed data, while the Kruskal-Wallis test with Mann-Whitney U test was used for not normally distributed data. RESULTS: No difference existed in human milk intakes during the first 6 months between EBF (743-776 g/d) and PBF (748-862 g/d). Human milk intakes of PartBF infants were significantly lower compared to other infants. Human milk intake was sufficient to meet infant energy and protein requirements during the first 3 months for EBF and PBF groups. Infant formula largely replaced human milk during the first 3 months; other solid foods were also introduced among the PartBF infants. CONCLUSIONS: Human milk intakes were comparable between EBF and PBF infants during the first 6 months and provided adequate energy and protein to meet requirements. Infant formula largely replaced breast milk among PartBF infants, although other foods were also given early. This study was registered at clinicaltrials.gov as NCT04020640.

Jerusalem Artichoke Powder Mixed in Enteral Feeding for Patients Who have Diarrhea in Surgical Intensive Care Unit: A Method of Preparation and a Pilot Study.

AIM AND OBJECTIVE: The Jerusalem artichoke (Helianthus tuberosus L.) is a tuber with high soluble fiber. The objective of this study was to demonstrate the method of preparation and pilot test this substance as an additive to enteral feeding. MATERIALS AND METHODS: We processed Jerusalem artichoke into a 600 micrometers powder, tested its properties, and pilot tested its use in patients who had diarrhea (King's stool score ≥12) in a surgical intensive care unit. Two grams of Jerusalem artichoke powder were mixed in each 100 mL of hospital enteral feeding formula and administered for 5 days. RESULTS: Artichoke powder slightly increased the viscosity of enteral feeding formula. The dietary fiber content of the mixture was 20.8-21.6 g% and the content of fructans was 66.0-71.5 g%. In the pilot study in 11 patients, diarrhea was improved (diarrhea score < 12) in 7/11 (63.6%) patients by day 5. Improvement in diarrhea started on day 2 [median different diarrhea score (interquartile range): -4 (-8 to 0); p = 0.03] and peaked by days 4 and 5 [-7(-10 to -3); p < 0.01 and -8(-12 to -4); p < 0.01, respectively]. There were no complications during the study except three patients had a high gastric residual volume (>200 mL). CONCLUSION: Processed powder of Jerusalem artichoke tuber has a high fiber content and increases viscosity of enteral feeding solutions only slightly. When administered as part of enteral nutrition to critically ill surgical patients, the diarrhea score improves in most patients. HOW TO CITE THIS ARTICLE: Chittawatanarat K, Surawang S, Simapaisan P, Judprasong K. Jerusalem Artichoke Powder Mixed in Enteral Feeding for Patients Who have Diarrhea in Surgical Intensive Care Unit: A Method of Preparation and a Pilot Study. Indian J Crit Care Med 2020;24(11):1051-1056.

Nutrients and natural toxic substances in commonly consumed Jerusalem artichoke (Helianthus tuberosus L.) tuber.

This study determined nutrients, chemical contaminants, (insecticide residues and heavy metals), and natural toxic substances (nitrate, nitrite, cyanide, oxalate, phytate, and trypsin inhibitor) in tubers of Jerusalem artichokes-Kaentawan in the Thai language-grown in four major provinces in Thailand. They were purchased, prepared, homogenized, and freeze-dried for further analysis using standard methods. All Kaentawan samples contained considerable amounts of fructans and dietary fiber (15.4±0.2gand3.2±0.8g/100gfresh weight [FW], respectively), as well as potassium and iron (339±61and0.32±0.05mg/100gFW, respectively). All samples had very low amounts of insecticide residues (37 compounds), cyanide, and trypsin inhibitor, as well as Pb, Cd, nitrate, and nitrite (0.82±0.09, 0.10±0.02, 1.9-17.5, and 0.01-0.24mgkg-1FW, respectively), in addition to oxalate and phytate (14±9and0.17±0.02mg/100gFW, respectively). This study's data can be used for food composition databases and for safety consumption.

Body mass index is associated with fat mass in normal, overweight/obese, and stunted preschool children in central Thailand.

BACKGROUND AND OBJECTIVES: Body mass index (BMI) is widely used as a surrogate measure of adiposity. The relationship between BMI and body fatness varies by race, sex, and age and more variations have been found among children. This study investigated the relationship between BMI and fat mass among 3-5 year old children having different nutritional status. METHODS AND STUDY DESIGN: A cross-sectional study was conducted in 15 daycare centers in central Thailand. 137 healthy preschool children were recruited according to their nutritional status: thin [BMI for age Z scores, (BAZ) <-2 SD], normal BMI (-2 SD<= BAZ <=+2 SD), overweight/obese (BAZ >+2 SD), and stunted [height for age Z scores < -2 SD]. Fat-free mass was determined by deuterium dilution technique. Fat mass (FM) in kilograms (TFM) and in percentage (FM%), and fat mass index (FMI, FM/height2) were calculated. RESULTS: FM and FMI were the highest in the overweight/obese groups. In the thin group, girls had higher FMI compared to boys (3.2 vs 2.8 kg/m2, p<0.05). The relationship between BMI with FMI and FM differed by nutritional status. BMI was more strongly associated with FMI, TFM, and FM% in the overweight/ obese (r=0.97, 0.95, 0.80, p<0.05) and the normal (r=0.88, 0.84, 0.68, p<0.05) groups but not in the stunted group, and inconsistent in the thin group. CONCLUSIONS: The inconsistency in the relationship between BMI and body fatness suggests that BMI is appropriate for reflecting adiposity in normal and overweight/obese children, but not undernourished preschool children.

Inulin content of fortified food products in Thailand.

This study examined inulin content in 266 samples. They were 126 dried, 105 liquid and 27 semi-solid of twelve commercial inulin fortified food products and 8 samples of natural dried sunchoke. For dried food products, inulin content ranged from 3.0 ±0.8g/100g fresh weight (FW) in milk powder to 83.7± 17.8g/100g FW in inulin powder. The levels in a descending order are the powder of inulin, weight control diet, coffee mixed, instant beverage, supplemented food products for pregnant and milk. For liquid fortified foods, inulin at the level of 0.3± 0.1g/100mL FW was found in UHT milk, and up to 13.5± 4.1g/100mL FW in weight control diet beverage. The level of 2.0-2.3g/100g FW of inulin was found in beverage with different flavours, soybean milk and fruit juice. For semi-solid food, cream yoghurt, inulin at 3.9± 1.1g/100g FW was found. A serving of most products contributes inulin at 11-33% of the recommended daily intake of dietary fibre.

Nutrients and bioactive compounds in popular and indigenous durian (Durio zibethinus murr.).

This study identified nutrients, fatty acids, bioactive compounds and antioxidant activities of two popular varieties (Mon-thong, Cha-ni) and two indigenous varieties (Kra-dum and Kob-ta-kam) of durian. Each of variety was collected from 3 gardens in Nonthaburi province, Thailand. At optimal ripeness, the edible part was separated, homogenised or freeze dried, as fresh or dry samples for further analysis using standard methods. All durian varieties contained a considerable amount of dietary fibre (7.5-9.1g/100g dry matter, DM) and high amounts of carbohydrate and sugar (62.9-70.7g and 47.9-56.4g/100g DM respectively). Cha-ni, Kra-dum and Kob-ta-kam varieties had monounsaturated (MUFA) (6.1-7.8g/100g DM)>saturated (SFA) (4.2-5.7g/100g DM)>polyunsaturated fatty acid (PUFA) (0.8-1.5g/100g DM), whereas the Mon-thong variety had SFA>MUFA>PUFA (5.1, 4.0, 1.1g/100g DM, respectively). The Kob-ta-kam variety showed greater potential for health benefits in terms of carotenoids and ß-carotene (2248µg and 1202µg/100g DM respectively). Phenolic compounds and antioxidant capacity were not significantly different among each variety, though the Cha-ni variety had the lowest. This study provides data on nutrients, bioactive compounds and antioxidant activities of indigenous and popular durian varieties that could be used for consumer education as well as for incorporation into the food composition databases.

Development of cereal and legume based food products for the elderly.

Diets for elderly must contain nutritious foods, fit their physiological limitations, and match with their food culture. Cereals and legumes are suggested food choices regardless of their cultures and beliefs. Ready-to-eat products containing suitable macronutrient patterns from cereals and legumes were developed. Energy distributions from carbohydrate (60 kcal/100 kcal), protein (15 kcal/100 kcal), and fat (25 kcal/100 kcal), protein quality, and percent energy from saturated fatty acid and free sugar were criteria for the formulation. Carbohydrate sources were rice flour, brown rice flour, mung bean starch, which carbohydrate in rice flour was the most digestible on in vitro test. Protein and fat sources were soybean flour, black sesame seed, and rice bran oil. Three products, i.e., flake snack, instant beverage, and instant soup were produced by drying basic ingredients as flakes on a double-roller drum dryer and directly used or dry-mixed with other ingredients. The products (Aw <0.3) had balanced energy distribution, good quality protein, and energy from saturated fat < 8 kcal/100 kcal and free sugar < 10 kcal/100 kcal. Results from sensory central location test in 219 elderly subjects indicated that the flake snacks from both carbohydrate sources were significantly more acceptable than the other two products.

Nutrients and bioactive compounds of Thai indigenous fruits.

This study determined the nutritional potential of Thai indigenous fruits in terms of nutrients, bioactive compounds, and antioxidant activities. Three indigenous fruits were collected at two conservation areas in Kanchanaburi province, Thailand. The results showed that Phyllanthus emblica L. exhibited the highest levels of vitamin C (575±452mg/100g), total phenolics (TP) (3703±1244mGAE/100g), and antioxidant activities, as measured by DPPH, FRAP and ORAC assays. Compared to the other two fruits, Antidesma velutinosum Blume contained higher levels of most nutrients and dietary fibre (15.6±5.9g/100g), as well as carotenoids (335±98µg/100g) and phytosterols (22.1±3.9mg/100g). Spondias pinnata (L.f.) Kurz was high in total phenolics (3178±887mGAE/100g) and antioxidant activity. Moreover, high correlations were found between TP and antioxidant activities (r>0.9). These Thai indigenous fruits are potentially good sources of nutrients, bioactive compounds, and antioxidant activities. Conservation and utilisation should be promoted for food security and consumption as part of a healthy diet.