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Rare mono- and disaccharides as healthy alternative for traditional sugars and sweeteners?
Amar D. E. Van Laar,Charlotte Grootaert &John Van Camp
doi : 10.1080/10408398.2020.1743966
Volume 61, Issue 5, Pages 713-741 | Published online: 26 Mar 2020
Obesity and type 2 diabetes are major health problems affecting hundreds of millions of people. Caloric overfeeding with calorie-dense food ingredients like sugars may contribute to these chronic diseases. Sugar research has also identified mechanisms via which conventional sugars like sucrose and fructose can adversely influence metabolic health. To replace these sugars, numerous sugar replacers including artificial sweeteners and sugar alcohols have been developed. Rare sugars became new candidates to replace conventional sugars and their health effects are already reported in individual studies, but overviews and critical appraisals of their health effects are missing. This is the first paper to provide a detailed review of the metabolic health effects of rare sugars as a group. Especially allulose has a wide range of health effects. Tagatose and isomaltulose have several health effects as well, while other rare sugars mainly provide health benefits in mechanistic studies. Hardly any health claims have been approved for rare sugars due to a lack of evidence from human trials. Human trials with direct measures for disease risk factors are needed to allow a final appraisal of promising rare sugars. Mechanistic cell culture studies and animal models are required to enlarge our knowledge on understudied rare sugars.
Discrepancies in global vitamin C recommendations: a review of RDA criteria and underlying health perspectives
Anitra C. CarrORCID Icon &Jens Lykkesfeldt ORCID Icon
doi : 10.1080/10408398.2020.1744513
Volume 61, Issue 5, Pages 742-755 | Published online: 30 Mar 2020
The concept of a ‘recommended dietary allowance’ (RDA) and similar terms describing the daily intake of essential nutrients recommended for healthy individuals is widely used by various health authorities around the world. For vitamin C, however, there remain significant discrepancies in the criteria used to establish dietary recommendations and consequently, global recommendations for daily vitamin C intake vary by more than five fold. While it appears that the scientific data underlying the recommendations are more or less the same, the interpretation differs considerably. Moreover, although a number of the assumptions used in e.g. the body pool estimates of the 1960s and 1970s have later been proven wrong and give rise to significant underestimations, these data are still used as the main support of several recommendations. Aspects that modify vitamin C requirements, such as gender, age, pregnancy, lactation, and smoking, have been taken into consideration by many but not all regulatory authorities, and are thus subject of debate. In contrast, body weight, a significant predictor of vitamin C status and requirement, has not been taken into consideration with respect to vitamin C recommendations, even in the face of the looming global obesity pandemic. The present review examines the discrepancies in vitamin C dietary recommendations of international authorities and critically discusses representative examples of criteria and the underlying health perspectives used to derive current recommended intakes of vitamin C. New biological signatures of vitamin C nutriture are also explored with regard to their potential use for future updates of dietary recommendations.
In-vivo biotransformation of citrus functional components and their effects on health
Abhisek Karn,Chengying Zhao,Feilong Yang,Jiefen Cui,Zili Gao,Minqi Wang,Fengzhong Wang,Hang Xiao ORCID Icon &Jinkai Zheng ORCID Icon show less
doi : 10.1080/10408398.2020.1746234
Volume 61, Issue 5, Pages 756-776 | Published online: 07 Apr 2020
Citrus, one of the most popular fruits worldwide, contains various functional components, including flavonoids, dietary fibers (DFs), essential oils (EOs), synephrines, limonoids, and carotenoids. The functional components of citrus attract special attention due to their health-promoting effects. Food components undergo complex biotransformation by host itself and the gut microbiota after oral intake, which alters their bioaccessibility, bioavailability, and bioactivity in the host body. To better understand the health effects of citrus fruits, it is important to understand the in-vivo biotransformation of citrus functional components. We reviewed the biotransformation of citrus functional components (flavonoids, DFs, EOs, synephrines, limonoids, and carotenoids) in the body from their intake to excretion. In addition, we described the importance of biotransformation in terms of health effects. This review would facilitate mechanistic understanding of the health-promoting effect of citrus and its functional components, and also provide guidance for the development of health-promoting foods based on citrus and its functional components.
Ethanol adaptation in foodborne bacterial pathogens
Shoukui He,Karen Fong,Siyun Wang ORCID Icon &Xianming Shi
doi : 10.1080/10408398.2020.1746628
Volume 61, Issue 5, Pages 777-787 | Published online: 10 Apr 2020
Foodborne pathogens possess the ability to develop adaptive responses to sublethal environmental stresses, leading to increased tolerance to homologous or heterologous stressing agents commonly applied during food manufacturing. This phenomenon may counteract the effectiveness of current intervention strategies to ensure food safety, thus increasing consumer risk. Foodborne pathogens encounter ethanol, a common food component and a widely used food processing agent, in a variety of niches during their life cycles. The present contribution provides an overview of the influence of adaptation to sublethal doses of ethanol on the stress tolerance of major foodborne pathogens (e.g. Salmonella enterica, Vibrio parahaemolyticus, Listeria monocytogenes, Bacillus cereus, and Cronobacter sakazakii). Fundamental studies on ethanol adaptation mechanisms with a focus on cell membrane properties, gene expression patterns, protein profiles, and mutagenic analyses are discussed. Furthermore, knowledge gaps on effective mitigation of ethanol adaptation in foodborne pathogens are identified and addressed.
The benefits and risks of beetroot juice consumption: a systematic review
H. Zamani,M. E. J. R. de Joode,I. J. Hossein,N. F. T. Henckens,M. A. Guggeis,J. E. Berends,T. M. C. M. de Kok &S. G. J. van Breda show less
doi : 10.1080/10408398.2020.1746629
Volume 61, Issue 5, Pages 788-804 | Published online: 15 Apr 2020
Beetroot juice (BRJ) has become increasingly popular amongst athletes aiming to improve sport performances. BRJ contains high concentrations of nitrate, which can be converted into nitric oxide (NO) after consumption. NO has various functions in the human body, including a vasodilatory effect, which reduces blood pressure and increases oxygen- and nutrient delivery to various organs. These effects indicate that BRJ may have relevant applications in prevention and treatment of cardiovascular disease. Furthermore, the consumption of BRJ also has an impact on oxygen delivery to skeletal muscles, muscle efficiency, tolerance and endurance and may thus have a positive impact on sports performances. Aside from the beneficial aspects of BRJ consumption, there may also be potential health risks. Drinking BRJ may easily increase nitrate intake above the acceptable daily intake, which is known to stimulate the endogenous formation of N-nitroso compounds (NOC’s), a class of compounds that is known to be carcinogenic and that may also induce several other adverse effects. Compared to studies on the beneficial effects, the amount of data and literature on the negative effects of BRJ is rather limited, and should be increased in order to perform a balanced risk assessment.
Could fruits be a reliable source of food colorants? Pros and cons of these natural additives
Bianca R. AlbuquerqueORCID Icon,M. Beatriz P. P. OliveiraORCID Icon,Lillian BarrosORCID Icon &Isabel C. F. R. Ferreira ORCID Icon
doi : 10.1080/10408398.2020.1746904
Volume 61, Issue 5, Pages 805-835 | Published online: 08 Apr 2020
Color additives are important for the food industry to improve sensory quality lost during food process and to expand the variety of products. In general, artificial colorants have lower cost and better stability than the natural ones. Nevertheless, studies have reported their association with some health disorders. Furthermore, consumers have given greater attention to food products with health beneficial effects, which has provided a new perspective for the use of natural colorants. In this context, fruits are an excellent alternative source of natural compounds, that allow the obtainment of a wide range of colorant molecules, such as anthocyanins, betalains, carotenoids, and chlorophylls. Furthermore, in addition to their coloring ability, they comprise different bioactive properties. However, the extraction and application of natural colorants from fruits is still a challenge, since these compounds show some stability problems, in addition to issues related to the sustainability of raw-materials providing. To overcome these limitations, several studies have reported optimized extraction and stabilization procedures. In this review, the major pigments found in fruits and their extraction and stabilization techniques for uses as food additives will be looked over.
High-fat or high-sugar diets as trigger inflammation in the microbiota-gut-brain axis
Giovana JamarORCID Icon,Daniel Araki RibeiroORCID Icon &Luciana Pellegrini Pisani ORCID Icon
doi : 10.1080/10408398.2020.1747046
Volume 61, Issue 5, Pages 836-854 | Published online: 08 Apr 2020
Microbiota, intestine, and brain interact one with another through the afferent fibers of the vagus nerve, which is the major linkage of this one. It has been established that long-term dietary habits influence gut bacterial diversity and are capable of inducing changes in hypothalamic energy homeostasis. The biological effects are mediated by microglial activation, systemic inflammation, and vagal afferent nerve signaling, culminating in neuroinflammation. It has been emphasized the need for a further approach regarding the influence of the dietary factors as well as their direct impacts or outcomes on the gut dysbiosis. This review aimed to understand the role of some dietary triggers of neuroinflammation on changes in the gut microbiota. Each of the diets significantly altered the microbial composition in distinct ways, leading to neuroadaptations. Hyperlipidic diets (SFA and MUFA) can stimulate TLR4 inflammatory pathway by increased LPS translocation and LBP activation and modulate brain functions, mainly in the center of feeding. Overconsumption of sucrose seems to be more detrimental for metabolic alterations, whereas fructose has a more pronounced effect on gut barrier dysfunction and subclinical inflammation; nevertheless, sucrose absorption favors fructose bioavailability, contributing to adiposity and sugar addiction.
A new look at early exposure to the flavors of the available vegetables as foundational mechanism of vegetable consumption habits and recipes of vegetables-based dishes
Paloma Rohlfs Domínguez ORCID Icon
doi : 10.1080/10408398.2020.1747047
Volume 61, Issue 5, Pages 855-866 | Published online: 08 Apr 2020
The flavor of the maternal diet is transferred to women’s amniotic fluid and breast milk, so that the amniotic fluid and breast milk become natural transmitters of flavor-related information developing babies are exposed to at early stages of development. We aimed to review the available evidence regarding the impact of early exposure to flavor on child vegetable intake, and to discuss for the first time possible effects of availability or unavailability of particular vegetables because of geographic reasons on these exposures, a variable that has been forgotten in the literature. We have focused on studies that have examined the association of prenatal and early postnatal -at breastfeeding- exposures to vegetable-related flavors with vegetable consumption in children. We have identified that this particular kind of exposures may lead to increases in children’s acceptance, liking of and preference for the vegetables. Especially novel has been to identify that these effects might be modulated not only by the particular flavor of the vegetable -bitter vs. sweet- and the time of exposure -prenatal vs. breastfeeding- but also by vegetable availability because of geographic reasons of the place of residence of the mother, a variable that should be taken into account in future research. This would give rise to a new research line aimed at solving the mentioned gap. Finally, a theoretical model of cyclical processes that might explain the origin and perpetuation of transmission of particular patterns of vegetable consumption and vegetables-composed dishes over time in a given population is also included here as another new contribution.
Possible food safety hazards of ready-to-eat raw fish containing product (sushi, sashimi)
József Lehel ,Rebecca Yaucat-Guendi,Lívia Darnay,Péter Palotás &Péter Laczay
doi : 10.1080/10408398.2020.1749024
Volume 61, Issue 5, Pages 867-888 | Published online: 09 Apr 2020
It is undeniable that with the popularity of sushi and sashimi over the last decade the consumption of raw fish has extremely increased. Raw fish is very appreciated worldwide and has become a major component of human diet because of its fine taste and nutritional properties. Possible hazards concerning fish safety and quality are classified as biological and chemical hazards. They are contaminants that often accumulate in edible tissue of fish and transmit to humans via the food chain affecting the consumer’s health. Although their concentration in fish and fishery products are found at non-alarming level of a daily basis period, they induce hazardous outcome on human health due to long and continuous consumption of raw fish. Regular sushi and sashimi eaters have to be aware of the contaminants found in the other components of their dish that often add up to acceptable residue limits found in fish. Hence, there is the urge for effective analytical methods to be developed as well as stricter regulations to be put in force between countries to monitor the safety and quality of fish for the interest of public health.
