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Health benefits and functions of salt-fermented fish

Journal of Ethnic Foods 2024年第1期11卷 1-17页

作者： Cha, Yong-Jun Yu, Daeung Department of Food and Nutrition Changwon National University Changwon 51140 South Korea Interdisciplinary Program in Senior Human-Ecology Major in Food and Nutrition Changwon National University Changwon 51140 South Korea

Salt-fermented fish, a typical food in many regions of the world, was classified into three types depending on the processing method. It was divided into a process of fermenting by adding fish and salt only, a method of filtering it to form a fish sauce, and a method of lactic acid fermenting by adding additional carbohydrates. The free amino acids produced in large quantities through fermentation make salt-fermented fish a valuable protein source in regions where rice is the staple food. Furthermore, they also have significant amounts of omega-3 fatty acids (EPA and DHA), making them nutritionally excellent and functional, with antioxidant, antihypertensive, and fibrinolytic activities that benefit cardiovascular health. Some lactic acid bacteria (LAB) isolated from fermented fish products have beneficial effects on humans, including bacteriocin and probiotic effects. Looking to the future, the potential benefits of reducing naturally occurring biogenic amines and adjusting the salt content for storage stability could further enhance the health and taste benefits of salt-fermented fish, providing hope and optimism for the future of food preservation and nutrition. © The Author(s) 2024.

关键词： Biogenic amine Health benefits nutrition value Salt-fermented fish

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Looking for a silver-lining of a less-popular ethnic cuisine: the case of Caribbean cuisine

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Journal of Foodservice Business Research 2023年第1期26卷 64-77页

作者： Kwon, Eunjin Baek, Jooa Dahm, Molly J. Hospitality Administration Program Department of Nutrition Hospitality & Human Services Lamar University Beaumont TX United States Doctor of Business Administration Program Goldey-Beacom College Wilmington DE United States Hospitality Administration/Culinary Arts Program Lamar University Beaumont TX United States

As the market ‘foodie’ culture grows in the US, so does the demand for and popularity of ethnic foods. This study identifies the unique food attributes of a less-popular ethnic cuisine (i.e., Caribbean cuisine) and examines their impact on willingness to retry those foods. Specifically, we compared two consumer groups (i.e., regular vs frequent) of Caribbean cuisine in the United States. Overall, food quality had a positive impact on willingness to retry Caribbean food. However, cooking-style and cultural representativeness seemed to hinder the growth and popularity of Caribbean cuisine in the US. The results indicate that in order to attract and encourage more consumers to eat Caribbean foods, Caribbean cuisine should be positioned as appetizing as well as localized to the existing culture. This study concludes with a discussion and implications of our findings from both a practical and theoretical standpoint. © 2021 Taylor & Francis.

关键词： behavioral intentions Caribbean cuisine ethnic food food attributes

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Before the heart attack (vol 28, pg 237, 2022)

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NATURE MEDICINE 2022年第4期28卷 871-871页

作者： Blaak, Ellen E. de Vos, Willem M. Department of Human Biology NUTRIM School for Nutrition and Translational Research in Metabolism Maastricht University Maastricht the Netherlands Human Microbiome Research Program Faculty of Medicine University of Helsinki Helsinki Finland Laboratory of Microbiology Wageningen University Wageningen the Netherlands

Integrated analysis of microbiome and metabolome profiles in unique cohorts reveals early and late markers of the transition towards ischemic heart disease.

关键词： Biomarkers Microbiology Biomedicine general Cancer Research Metabolic Diseases Infectious Diseases Molecular Medicine Neurosciences

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Metagenomic Analysis, Safety Aspects, And Antioxidant Potential Of Kombucha Beverage Produced from Telang Flower (Clitoria Ternatea L.) Tea

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SSRN 2024年

作者： Kushargina, Rosyanne Rimbawan, Rimbawan Dewi, Mira Damayanthi, Evy Postgraduate in Nutrition Science Department of Community Nutrition Faculty of Human Ecology IPB University Dramaga Bogor16680 Indonesia Nutrition Study Program Faculty of Medicine and Health Universitas Muhammadiyah Jakarta Jakarta10510 Indonesia Department of Community Nutrition Faculty of Human Ecology IPB University Bogor16680 Indonesia

Public interest and consumption of kombucha are expected to continue to increase. Nowadays, kombucha is not only made from tea leaves but can also be made from edible flowers such as the Telang flower. Therefore, Telang kombucha's microbiological potential, safety aspects, and antioxidant potential need to be explored. The research aims to observe the microbial ecology of SCOBY using metagenomic analysis, the safety aspects, and the antioxidant compounds of Telang kombucha. Metagenomic analysis was carried out on SCOBY and Telang flower kombucha using the Illumina NGS Platform. The safety aspects observed include: microbiological safety;organic acid content;heavy metal contamination;pH;and alcohol as a hazard point for kombucha safety. Anthocyanin, phenol, polyphenol compound, and antioxidant activity were analyzed for antioxidant potential. The results of the analysis are presented descriptively. There was no detection of pathogenic bacteria or heavy metal contaminants in Telang flower kombucha. The acetic acid and lactic acid contents are still within normal limits. The degree of acidity is in the standard value range. Telang flower kombucha is halal with an alcohol content of 0.16%. Metagenomic results show that acetic acid bacteria dominate compared to lactic acid bacteria, with the most significant number of bacteria in SCOBY and Kombucha being Komagataeibacter and Dekkera bruxelensis for yeast species. The fermentation process in making kombucha increases the antioxidant compounds and antioxidant activity. Telang flower kombucha is safe to consume with various bacteria, yeast, and antioxidant potential and can be used as an alternative functional drink for health. © 2024, The Authors. All rights reserved.

关键词： Bacteria

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Accuracy of resting energy expenditure predictive equations in coronavirus disease 2019 (COVID-19) survivors

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Clinical nutrition Open Science 2024年 58卷 175-182页

作者： Montes-Ibarra, Montserrat Oliveira, Camila L.P. Olobatuyi, Taiwo Gonzalez, Maria Cristina Thompson, Richard Paterson, D. Ian Prado, Carla M. Human Nutrition Research Unit Department of Agricultural Food & Nutritional Science University of Alberta Edmonton AB Canada Faculty of Medicine Department of Medicine University of Alberta Canada Postgraduate Program in Nutrition and Food Federal University of Pelotas Rio Grande do Sul Pelotas Brazil Faculty of Medicine & Dentistry Department of Radiology and Diagnostic Imaging University of Alberta Canada Division of Cardiology University of Ottawa Heart Institute University of Ottawa Canada

Background & Aims: Coronavirus disease 2019 (COVID-19) may be associated with abnormal energy metabolism and lead to inaccurate resting energy expenditure (REE) estimations by predictive equations. Here, we report measured REE (mREE) of a group of COVID-19 survivors and compared its accuracy against predicted REE (pREE). Methods: This was a cross-sectional analysis of patients who survived COVID-19 prior to July 2021. An indirect calorimeter was used for mREE and compared against 21 pREE equations, 10 of which used a measure of body composition. Paired t-tests and Bland-Altman analysis were used to evaluate agreement and relative accuracy or bias for percentage error between pREE and mREE;measurements within ±10% were considered accurate. Results: We assessed 38 COVID-19 survivors;age: 48.5y (interquartile range: 40.2, 60.0), body mass index: 29.3±5.6 kg/m², mREE: 1520± 275 kcal/d, time since COVID-19: 183.2 ±34.4 days. Ten (47.6%) pREE equations were significantly different from mREE (P <0.05). Harris-Benedict equation had the smallest limits of agreement, ranging from -14.3% to 25.8% (or -249 to 393 kcal/d). Mifflin St-Jeor was the most accurate equation (within 10% of mREE). The best performing equation (Mifflin St-Jeor) still over or under-estimated pREE in ∼37% of the patients. Conclusion: A large variability in mREE versus pREE was observed in COVID-19 survivors. Even the most accurate equation (Mifflin St-Jeor) exhibited higher inaccuracies compared to mREE. We need to explore better methods to estimate energy requirements during the COVID-19 recovery period, until more accurate predictive equations are developed this population. © 2024

关键词： Body composition Coronavirus disease 2019 Energy expenditure Energy metabolism Predictive equations Resting energy expenditure

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Vouchers to Increase Fruit Affordability in Nigeria and Vietnam

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SSRN 2025年

作者： de Brauw, Alan Ambler, Kate Brouwer, Inge D. Herskowitz, Sylvan Mai, Truong Tuyet Pastori, Giulia Samuel, Folake Shittu, Oluyemisi Talsma, Elise Cairo Egypt Division of Human Nutrition and Health Wageningen University and Research Netherlands World Bank United States National Institute of Nutrition Viet Nam Sight and Life Switzerland Department of Nutrition and Dietetics University of Ibadan Nigeria CGIAR Research Program on Agriculture for Nutrition and Health Viet Nam

Although fruits are an important part of healthy diets, they are relatively expensive, so most individuals consume less than recommended. We use a randomized control trial to study a voucher program designed to improve the affordability of fruits in peri-urban and urban settings in Vietnam and Nigeria and analyze whether vouchers can increase fruit consumption. In both contexts, a large majority of consumers who received vouchers used them during the study period. However, we only find suggestive evidence of sustained increased fruit consumption in Vietnam following project conclusion. In Nigeria, vouchers increased consumption of certain fruit categories during program implementation, but we find no evidence of sustained impacts. Fruit consumption is higher across the board in Vietnam, and the sample is wealthier overall, suggesting that affordability of fruit may not be a binding constraint. In Nigeria however the increase in consumption during the program along with a post-project decline suggest a lack of household resources to sustain consumption once the project concluded. © 2025, The Authors. All rights reserved.

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Unforgettable Food Experiences: A Model for Constructing Rural Tourism Cooking Experience Classrooms

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Quality and Quantity 2024年第6期58卷 5445-5462页

作者： Lee, Ching-Sung Chen, Yen-Cheng Chiang, Ming-Chen Lin, Chen-Jin Department of Restaurant Hotel and Institutional Management College of Human Ecology Fu Jen Catholic University New Taipei City Taiwan Department of Applied Science of Living College of Agriculture Chinese Culture University Taipei Taiwan Ph. D. Program in Nutrition and Food Science College of Human Ecology Fu Jen Catholic University New Taipei City Taiwan Xianda College of Economics and Humanities Shanghai International Studies University Shanghai China

The aim of this study is to establish the key factors for the development of cooking classes in Taiwan’s rural bed and breakfasts (B&Bs) to address the gaps in Taiwan’s research on this topic and contribute new knowledge to the development of Taiwan’s B&B industry. This study was conducted in two stages. In the first stage, the fuzzy Delphi method (FDM) was used to collect expert opinions and construct indicators;in the second stage, the analytic hierarchy process (AHP) was used to analyse the importance of indicators. The research results indicated that the most important factor for the development of cooking classes at rural B&Bs is “homestay management”, of which environmental hygiene and cleanliness are the most important indicators. This study fills the research gap related to gourmet and cooking tourism within the B&B industry, and the most notable contribution of this study is the identification of the key factors for the development of cooking classes at rural B&Bs. In addition, this study serves as a reference for the development of new business types in the B&B industry in Taiwan. The criteria of this study were evaluated by experts in various fields. Because the development of food tourism and cooking classes in Taiwan is still a novel topic, there may be many aspects that have not yet been explored, which is the most notable limitation of this study. © The Author(s), under exclusive licence to Springer Nature B.V. 2024.

关键词： Bed and breakfasts Cooking classes Cooking tourism

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The recruitment of adolescents with obesity to a randomised controlled trial: A Fast Track to Health sub-study

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Obesity Research and Clinical Practice 2025年第3期19卷 214-222页

作者： House, Eve T. Ghouri, Hamna Baur, Louise A. Collins, Clare E. Gow, Megan L. Truby, Helen Jebeile, Hiba Lister, Natalie B. The University of Sydney Sydney Medical School Westmead 2145 NSW Australia The Children's Hospital at Westmead Institute of Endocrinology and Diabetes Westmead 2145 NSW Australia Department of Nutrition and Dietetics Susan Wakil School of Nursing and Midwifery The University of Sydney Camperdown 2050 NSW Australia The Children's Hospital at Westmead Weight Management Services Westmead 2145 NSW Australia University of Newcastle School of Health Sciences College of Health Medicine and Wellbeing Callaghan 2308 NSW Australia Food and Nutrition Research Program Hunter Medical Research Institute New Lambton Heights 2305 NSW Australia School of Primary and Allied Health Care Monash University VIC Australia School of Human Movement and Nutrition Sciences University of Queensland QLD Australia

Aims: Behavioural weight management interventions facilitate short to medium-term weight and cardiometabolic improvements in adolescent obesity. However, recruiting adolescents to trials of such interventions is challenging. This study describes strategies used to recruit adolescents with obesity into the Fast Track to Health (Fast Track) trial, conducted at two tertiary paediatric centres in Australia. Methods: Fast Track (HREC/17/SCHN/164) was a randomised controlled trial that recruited 13–17-year-olds with obesity and ≥ 1 cardiometabolic complication, from December 2017 to March 2022. Families underwent phone screening, followed by in-person screening appointments. Recruitment strategies were grouped and enrolment yield by strategy was calculated. Results: Of 308 inquiries received, 141 (45.8 %) adolescents were recruited. The most successful strategy was referral from specialists at participating centres (21.2 % enrolment yield), followed by referrals from family/friends (6.5 %), other doctors/general practitioners (3.6 %), and social media (3.6 %). Social media was used for 11 months only (enrolment yield - 8.5 %). Recruitment strategies with low yield were study flyers/posters (1.6 %), digital/print media (1.3 %), and the study website (1.0 %). Of 137 adolescents excluded at phone screening, most were due to disinterest in participation or inability to make contact (60.6 %). Of 171 adolescents attending in-person screening, 30 did not meet inclusion criteria (n = 7 of those excluded had no metabolic complications, n = 7 were outside the BMI range). Conclusion: Connecting with medical specialists may be important to support the engagement of treatment-seeking adolescents with obesity in clinical trials. Further research is needed to identify methods of enhancing clinical trial recruitment in primary care, community settings, and online. © 2025 The Authors

关键词： Adolescent Clinical trial Diet intervention Paediatric obesity Recruitment Weight management

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A human-Centered Design Tool Kit for STEM-Based Capstone Courses: General Design and Implementation in a Food Science Curriculum

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Journal of College Science Teaching 2022年第6期51卷 23-28页

作者： O’Bryan, Lucas Bohn, Dawn Shehab, Saadeddine University of Washington United States Master of Science in Food Science program in the Department of Food Science and Human Nutrition University of Illinois at Urbana-Champaign United States Assessment and Research team at the Siebel Center for Design at the University of Illinois at Urbana-Champaign United States

In fall 2019, a food science instructor partnered with the design center at a large Midwestern university to create a student activity tool kit for integrating the human-Centered Design (HCD) approach into a science, technology, engineering, and mathematics (STEM)-based undergraduate capstone experience. This article shows how HCD can provide a student-centered approach to a capstone course and offers practical preparation, implementation, and evaluation materials for lectures, discussions, and laboratory sessions, all of which were used to guide instructors as they integrated HCD into a STEM capstone course. While a food product development course served as the model for other STEM capstone courses, the HCD approach is not discipline-specific;the activities and assessments conducted in this course can be applied across departments, from food science to bioengineering to chemistry and beyond. © 2022 National Science Teaching Association.

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Effect of resistance training volume on body adiposity,metabolic risk,and inflammation in postmenopausal and older females:Systematic review and meta-analysis of randomized controlled trials

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Journal of Sport and Health Science 2024年第2期13卷 145-159页

作者： Paulo Ricardo Prado Nunes Pamela Castro-e-Souza Anselmo Alves de Oliveira Bruno de Freitas Camilo Gislaine Cristina-Souza Lucio Marques Vieira-Souza Marcelo Augusto da Silva Carneiro Department of Body and Human Movement Minas Gerais State University(UEMG)37902-092 PassosMGBrazil University Center of Planalto de Araxa(UNIARAXA) 38180-129 AraxaMGBrazil Physical Activity Health and Ageing Research Group(GPASE)Minas Gerais State University(UEMG)37902-092 PassosMGBrazil Exercise and Nutrition Research Group(GPEN) Minas Gerais State University(UEMG)37902-092 PassosMGBrazil Sport Sciences and Physical Exercise Study and Research Group(GEPCEEX) Minas Gerais State University(UEMG)37902-092 PassosMGBrazil Metabolism Nutrition and Exercise LaboratoryPhysical Education and Sport CenterLondrina State University(UEL)86050-070 LondrinaPRBrazil Postgraduate Program in Physical Education Federal University of Sergipe(UFS)49107-230 Sao CristovaoSEBrazil

Purpose:This meta-analytical study aimed to explore the effects of resistance training(RT) volume on body adiposity,metabolic risk,and inflammation in postmenopausal and older ***:A systematic search was performed for randomized controlled trials in PubMed,Scopus,Web of Science,and *** controlled trials with postmenopausal and older females that compared RT effects on body adiposity,metabolic risk,and inflammation with a control group(CG) were *** reviewers selected the studies,extracted the data,and performed the risk of bias and certainty of the evidence(Grading of Recommendations,Assessment,Development,and Evaluation(GRADE)) *** body and abdominal adiposity,blood lipids,glucose,and C-reactive protein were included for meta-analysis.A random-effects model,standardized mean difference(Hedges’ g),and 95% confidence interval(95%CI) were used for ***:Twenty randomized controlled trials(overall risk of bias:some concerns;GRADE:low to very low) with overweight/obese postmenopausal and older females were *** groups were divided into low-volume RT(LVRT,~44 sets/week) and high-volume RT(HVRT,~77 sets/week).Both RT groups presented improved body adiposity,metabolic risk,and inflammation when compared to ***,HVRT demonstrated higher effect sizes than LVRT for glucose(HVRT=-1.19;95%CI:-1.63 to-0.74;LVRT=-0.78;95%CI:-1.15 to-0.41) and C-reactive protein(HVRT=-1.00;95%CI:-1.32 to-0.67;LVRT=-0.34;95%CI,-0.63 to-0.04)) when compared to ***:Compared to CG,HVRT protocols elicit greater improvements in metabolic risk and inflammation outcomes than LVRT in overweight/obese postmenopausal and older females.

关键词： C-reactive protein Fat mass Lipid profile Menopause Strength training

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