Cereal Foods Research Articles

Green growth of cereal food production under the constraints of agricultural carbon emissions: A new insights from ARDL and VECM models

The aim of this study is to investigate the green growth of cereal food production under the constraints of agricultural carbon emissions and area sown. A qualitative time-series data from 1985 to 2018 was used to analyze the Autoregressive distributed lag (ARDL), vector error correction model (VECM), and Novel dynamic ARDL models. The empirical results of the long-run and short-run nexus show that the increasing in area sown and food production index resulting to increase cereal food production. While agricultural carbon emission only confirms short-run significant negative effect and predicts that the decreasing agricultural carbon emissions will support to the increase of cereal food production. The novel dynamic ARDL model revealed that in long-run 10% positive change in agricultural carbon emission decreases cereal food production and a 10% decrease in agricultural carbon emission will steadily increase cereal food production. Besides, the VECM model results predict that bidirectional Granger causality runs from area sown and food production index to the cereal food production while unidirectional Granger causality exists from cereal food production to agricultural carbon emissions. Overall, conclusion the agricultural carbon emissions and area sown are accountable for reducing cereal food productivity. By switching from chemical fertilizers to organic fertilizers, farmers can enhance farm productivity in a healthy and sustainable environment.

Effects of microwave treatment on sorghum grains: Effects on the physicochemical properties and in vitro digestibility of starch

AbstractMicrowave processing has attracted much attention in the field of cereal processing due to its positive effect on improving the nutritional quality of cereals and prolonging the shelf life of cereal food. Microwave (MW) treatment (600 W, 6 min) was studied to evaluate its effect on the physicochemical properties and in vitro digestibility of three kinds of sorghum (Sorghum bicolor [L.] Moench) starch, including Longmiliang No. 1 (LML1), Longza No. 13 (LZ13), and Hongnuo (HN). After microwave treatment, the contents of insoluble dietary fiber, soluble dietary fiber and total dietary fiber of the three kinds of sorghum were significantly increased by 3.72–7.45 g/100 g, 0.33–0.64 g/100 g, and 4.36–7.78 g/100 g, respectively. Microwave treatment also resulted in sorghum starch granules with rough surfaces, an increase in pasting temperature and pasting time, and a decrease in pasting viscosity and transition enthalpy (p < .05). However, Fourier transform near infrared spectroscopy showed that microwaves did not change the chemical groups of sorghum starch. Additionally, after microwave treatment, the in vitro digestibility of sorghum starch was significantly reduced by 3.21–6.61%, the rapidly digestible starch content decreased by 5.88–9.24%, the slowly digestible starch and resistant starch contents increased by 4.63–6.65% and 1.03%–2.41%, and the hydrolysis index (HI) and glycemic index (GI) decreased by 4.98–5.74% and 2.73–3.15%, respectively. These results indicate that microwave treatment is an effective method for decreasing the in vitro digestibility and improving the physicochemical properties of starch.Practical applicationsSorghum, as an important raw material in the food industry, plays an irreplaceable role in the development of cereal food. Additionally, microwaves have been used as a novel approach for improving the edible quality and functional characteristics of cereals. A comparative study of the microstructure, pasting properties, thermal properties, and in vitro digestion of sorghum starch was performed. The results showed that compared with the original starch, microwave treatment changed the physicochemical properties of sorghum starch and decreased the GI. The results can be used to improve the properties of sorghum starch and provide a theoretical basis for the development of sorghum food.

Dietary recommendations for prevention of atherosclerosis.

This review aims at summarizing updated evidence on cardiovascular disease (CVD) risk associated with consumption of specific food items to substantiate dietary strategies for atherosclerosis prevention. A systematic search on PubMed was performed to identify meta-analyses of cohort studies and RCTs with CVD outcomes. The evidence is highly concordant in showing that, for the healthy adult population, low consumption of salt and foods of animal origin, and increased intake of plant-based foods-whole grains, fruits, vegetables, legumes, and nuts-are linked with reduced atherosclerosis risk. The same applies for the replacement of butter and other animal/tropical fats with olive oil and other unsaturated-fat-rich oil. Although the literature reviewed overall endorses scientific society dietary recommendations, some relevant novelties emerge. With regard to meat, new evidence differentiates processed and red meat-both associated with increased CVD risk-from poultry, showing a neutral relationship with CVD for moderate intakes. Moreover, the preferential use of low-fat dairies in the healthy population is not supported by recent data, since both full-fat and low-fat dairies, in moderate amounts and in the context of a balanced diet, are not associated with increased CVD risk; furthermore, small quantities of cheese and regular yogurt consumption are even linked with a protective effect. Among other animal protein sources, moderate fish consumption is also supported by the latest evidence, although there might be sustainability concerns. New data endorse the replacement of most high glycemic index (GI) foods with both whole grain and low GI cereal foods. As for beverages, low consumption not only of alcohol, but also of coffee and tea is associated with a reduced atherosclerosis risk while soft drinks show a direct relationship with CVD risk. This review provides evidence-based support for promoting appropriate food choices for atherosclerosis prevention in the general population.

Optimizing iron adequacy and absorption to prevent iron deficiency anemia: The role of combination of fortified iron and vitamin C

Iron is a vital nutrient to promote the availability of tissue oxygen, cell growth and control of differentiation, and energy metabolism. Preventing Iron Deficiency Anemia (IDA) is necessary because iron is vital to central nervous system growth and development especially in the first years of life. Iron-rich complementary foods are recommended in infants around 6 months of age because iron store is depleted. Better understanding of iron absorption process and factors affecting its absorption and bioavailability is necessary to prevent iron deficiency and can be a dietary strategy to mitigate iron deficiency. Meat and iron-fortified food are the main sources of iron in the diet, and it is essential to introduce supplementary food to improve iron absorption. Additional foods such as cereals, cow milk and soybeans such as phytate, polyphenol and calcium are inhibitors which require care to prevent IDA. Ascorbic acid is an effective iron-absorbing enhancer, which is useful to reduce the effects of any known nonheme iron inhibitor. In iron-fortified foods, Combination use of vitamin C (ascorbic acid) is recommended in molar ratio of 2:1 (with cow's milk and low-phytate cereal foods) and higher molar ratio of 4:1 (with higher phytate such as soybeans).

Extraction of Rice Bran Oil from Rice Bran by Supercritical Carbon Dioxide

Extraction of Rice Bran Oil from Rice Bran by Supercritical Carbon Dioxide

Safety and efficacy of using cereal food (Frugra®) to improve blood pressure and bowel health in patients undergoing chronic hemodialysis: A pilot study

Hypertension and constipation are major hemodialysis complications. Salt restriction is one of the most important nonpharmacological interventions in managing hypertension. In patients undergoing hemodialysis, nonpharmacological strategies to manage constipation are extremely difficult to develop owing to the presence of excess dietary potassium and fluids. Frugra®, which is a cereal food that has a low salt content of 0.5 g per serving, may help reduce salt intake. Additionally, Frugra is rich in dietary fiber, thereby beneficial for such patients. In this study, we evaluated the safety and efficacy of Frugra in patients undergoing hemodialysis, focusing mainly on blood pressure and bowel health by changing the usual breakfast meal to Frugra for 8 weeks. We enrolled 11 patients undergoing hemodialysis. Despite the absence of changes in the patients’ dry weight levels, their systolic blood pressure levels decreased from 155.5 ± 20.9 mmHg to 137.9 ± 10.3 mmHg after 2 months (P < 0.05). All participants reported improvements in bowel movement, and the levels of indoxyl sulfate, a representative gut-derived uremic toxin, were decreased from 49.3 μg/ml to 33.4 μg/ml. Furthermore, adverse events including electrolyte abnormalities were not observed. Therefore, Frugra may be useful to manage the health of patients undergoing hemodialysis.

Modification of Emulsifying Properties of Cereal Flours by Blending with Legume Flours

Background: The effect of blend formation on emulsifying activity (EA) and emulsifying stability (ES) of some commonly used cereal and legume flours, using different oils, was studied. Methods: The blends of wheat flour (WF), refined wheat flour (RWF) and maize flour (MF) were prepared by mixing with equal proportions of chickpea flour (CPF) (1:1w/w) in a kitchen blender and analyzed for EA and ES using coconut, canola, corn, rapeseed and sunflower oils. Result: Statistically significant variations (p less than 0.05) were observed in the emulsifying properties of the flours and their blends. The blending of cereal flours with CPF showed mixed responses of variation in emulsifying properties from those of the respective pure flours. The EA of the blends was found to be increased from those of the pure WF and RWF but decreased from those of the pure MF and CPF with some exceptions. However, the ES of the blends was decreased from that of the pure WF and increased from those of the pure RWF, MF and CPF. The data would be a valuable contribution to the literature regarding the improvement of functional properties of cereal foods.

Antimicrobial resistance profiles and genetic basis of resistance among non-fastidious Gram-negative bacteria recovered from ready-to-eat foods in Kibera informal housing in Nairobi, Kenya

ObjectiveThis cross-sectional study conducted in Kibera, Kenya, sought to gain insights on relative microbial contamination levels of popular unprocessed food types, determine antimicrobial resistance (AMR) burden and the carriage of integrons that are essential elements for spreading antimicrobial resistance genes (ARG). Foods analysed consisted of cooked vegetables (kale, cabbage, and nightshades), boiled cereal foods (beans, rice, and Githeri, which is a mixture of beans and maize), meat, Omena fish (fried silver cyprinids), and Ugali (a product of simmered maize flour in boiled water).ResultsThe analysis detected contamination levels exceeding 2×104 c.f.u. ml−1 in 106 (38 %) of the 281 ready-to-eat foods analysed. The majority of food types had microbial contaminations of between 4.0×104 and 2.3×106 c.f.u. ml−1. Kale was the most contaminated with a mean of 2.3×106 c.f.u. ml−1, while Omena was the least contaminated with 4.0×104 c.f.u. ml−1. Foods sold close to open sewage and refuse sites were more contaminated than those sold in relatively ‘cleaner’ settings (P <0.0001, O.R 0.1162, C.I 0.1162–0.120). A total of 405 bacterial isolates were recovered and included; Klebsiella spp 116 (29 %), Escherichia coli 104 (26 %), Enterobacter agglomerans 88 (22 %), Proteus mirabilis 30 (7 %), Salmonella spp 28 (7 %), Citrobacter freundii 27 (7 %) and Serratia marcescens 12 (3 %). Imipenem (IPM, 100 %) was the most effective antimicrobial agent, followed by cefepime (98 %). Ampicillin (AMP, 33 %), trimethoprim (TMP, 27 %), and sulfamethoxazole (SMX, 23 %) on the other hand, were the least effective antimicrobials. The analysis also found ten isolates (2 %) that had co-resistance to third-generation cephalosporins, fluoroquinolone (CIP), quinolones (NAL) and aminoglycosides (GEN); hereby we refer to this phenotype as the βFQA. The prevalence of multidrug-resistant (MDR) strains was 23 % (93), while that of extended-spectrum β-lactamases (ESBL) producing strains was 4 % (17). The bla TEM was the most prevalent (55 %) β-lactamase (bla) gene among the screened 93 MDR-strains. Carriage of class one integrons (intI1) was more common (23 %) than intl2 (3 %) among these MDR-strains. Bacterial diversity analysis using the GTG5-PCR found no significant clusters for analysed E. coli and K. pneumoniae, suggesting recovered isolates were genetically diverse and not due to non-clonal expansion. The findings of this study are an indication that contaminated foods can be a reservoir for enteric pathogens and a source of AMR strains.

Regulatory effects of Lactobacillus fermented black barley on intestinal microbiota of NAFLD rats

Gut microbiota dysbiosis and oxidative stress may play important roles in the progression of nonalcoholic fatty liver disease (NAFLD). Fermented foods contain probiotics and other bioactive components that may improve gastrointestinal health and provide other health benefits. Here, we investigated the effect of Lactobacillus-fermented black barley on NAFLD rats. Adult Sprague Dawley rats were randomized into four groups: normal chow diet (NC), high-fat diet (HF), HF + fermented black barley treatment (HB) and HF + Lactobacillus treatment (HL). The rats in the HB and HL groups were continuously administered fermented black barley or Lactobacillus, respectively, for 12 weeks (1 mL/100 g·BW, containing 1 × 108 CFU/mL Lactobacillus). Compared with the HF treatment, HB treatment effectively inhibited the increase in body weight, liver and abdominal fat indexes and hepatic lipids (p < 0.01), increased hepatic SOD activity (p < 0.05), decreased thiobarbituric acid reactive substances (TBARSs) (p < 0.01) and improved liver function. Moreover, Lactobacillus-fermented black barley exhibited regulatory effect on high-fat diet-induced intestinal microbiota dysbiosis by increasing the relative microbiota abundance and diversity, increasing the relative abundance of Bacteroidetes, decreasing the Firmicutes/Bacteroidetes ratio, increasing the abundances of some intestinal probiotics (such as Akkermansia and Lactococcus), and influencing some of the fecal metabolites related to hormones and lipid metabolism. The supplementation of fermented cereal food might be a new effective and safe preventive dietary strategy against NAFLD.

Why Are You So Thin? Exploring Individual and Household Level Factors of Adolescent Girls’ Food Consumption in Rural Bauchi, Northern Nigeria

Abstract Objectives Bauchi State has the second highest prevalence of acute malnutrition (13%) among girls and women in Nigeria. Individual and household-level factors that may influence the food consumption of rural adolescent girls were explored in six local government areas of Bauchi State in Northern Nigeria. Methods Focus group discussions were used to collect data from unmarried girls (11–16 years). Each of the six discussions had eight participants. Discussions were conducted in the Hausa language, tape recorded by skilled interviewers, transcribed, translated into English and analyzed using thematic analysis. Results Emerging themes from this study included age at marriage, knowledge of basic nutrition concepts, foods perceived as nourishing for girls and women, food preferences of adolescent girls, and gender inequities in household access to food. Intended and actual ages at marriage overlapped significantly and ranged from 13–20 years. The concern about not finding a husband after a certain age, and a desire to be independent of parents were common reasons for early marriage. The knowledge of basic concepts in nutrition including types of nutrients and food groups was minimal. When asked what foods were perceived to be nourishing for women and girls, participants mentioned cereals mostly, a few plant and animal protein foods, but also ultra-processed foods and drinks. In order of taste preference, adolescent girls chose cereal foods, ultra-processed foods, animal source foods, legumes, tubers and vegetables. Rice and pasta were the most preferred food items, while fruit and dairy products were not mentioned. Prevailing limited access to animal source foods was attributed to large household size and financial constraints. All participants reported receiving smaller food portions than their adolescent male siblings. Perceived reasons for this disparity include the contribution of boys to farm labor and household income, gender stereotypes (“just because they are boys”), and their larger body frames and appetites. Some believed that boys needed more food for energy in order to impregnate girls. Conclusions Early marriage, poor nutrition knowledge and disparities in access to food may influence food consumption and, thus, contribute to poor nutritional status in adolescent girls in Bauchi State. Funding Sources Oxfam LINE Project, Bauchi funded the study.

Survey of mineral oil hydrocarbons in Chinese commercial complementary foods for infants and young children

ABSTRACT Recently, mineral oil hydrocarbons (MOH) in various foods have raised significant concern, especially for infants and young children due to their potential adverse health effects. Two fractions can be distinguished by certain analytical techniques, mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH). The toxicological profile of MOSH and MOAH differs greatly. The toxicity of MOSH is linked with long-term accumulation of some hydrocarbons. MOAH with three to seven, non- or simple-alkylated, aromatic rings may be mutagenic and carcinogenic. However, data on the occurrence of mineral oils in commercial complementary foods for infants and young children are lacking in China. In the present study, 100 commercial food samples were collected, including 26 pureed or paste canned foods, 21 high-protein ground cereal foods (rice flour), 25 raw cereal foods (noodles), and 28 cereal-based molar sticks and biscuits. The content of MOSH and MOAH in those samples was determined by optimised sample preparation methods combined with on-line high-performance liquid chromatography coupled with gas chromatography and flame ionisation detector (HPLC-GC-FID), with a limit of quantification of 0.5 mg/kg. The results indicated that there were no MOAH detected in any of the foods, but MOSH and polyolefin oligomeric saturated hydrocarbons (POSH) existed in most of the food samples, at <0.5–23.68 mg/kg. Moreover, the data and chromatograms of the MOSH and POSH also indicated that these contaminants were closely correlated to their ingredients and manufacturers. The current study provides basic data to understand MOH exposure and consequent health impact.

Nutritional habits and emotional eating of adults during social isolation days due to Covid-19 pandemic

Purpose: In this study, the effect of BMI values on eating habits and emotional eating of individuals in social isolation and quarantine process implemented in Turkey as a result of COVID-19 pandemic were investigated. Materials and methods: An online questionnaire was used in this cross-sectional study. A total of 2019 participants were included in the study between April and May 2020. Individuals' nutritional behaviors, emotional eating scores using the three-factor eating questionnaire stress level, appetite status, desire to eat desserts and anxiety about food access using a visual analog scale were evaluated with the questionnaire. Results: The study participated 1589 women and 430 men over the ages of 20. The obesity rate was 8.7% in women and 19.3% in men. There was a relationship between the stress score and the change in consumed food in women and in men. Involuntary weight changes were found significant in both men and women compared to BMI groups. Cereal and starchy food consumption were found to be related to BMI groups in men and women. It was determined that the average appetite levels and Emotional Eating Scale scores in both sexes were different between BMI groups. Conclusions: The findings show that the participants' eating habits have changed in quarantine-related social isolation. Emotional eating has increased in direct proportion with BMI, and involuntary weight gain has increased.

Complementary feeding in Kongwa, Tanzania: Findings to inform a mycotoxin mitigation trial.

Complementary feeding of 6‐ to 24‐month‐old infants and young children with adequate, safe and developmentally appropriate food is essential to child health. Inappropriate complementary foods and feeding practices are linked to the high incidences of undernutrition among infant and young children in most developing countries, including Tanzania. Mycotoxin risk is an additional concern, given the documented presence of aflatoxin and fumonisin in food systems of Africa, especially maize and groundnut. In preparation for a trial of mycotoxin mitigation, we conducted focus group discussions and recipe trials to explore complementary foods and feeding practices in Kongwa, a rural district of central Tanzania. Sixty mothers of infants from 6 to 18 months of age in five villages across the district were purposefully sampled. During focus group discussions, mothers reported to mostly feed their children with cereal and groundnut‐based foods as thin or thick porridges. The most common porridge preparations contained cereal (mostly, maize) ranging from 66.7% to 80.0% by weight and groundnuts from 7.7% to 33.3%. The ratio of cereal to groundnut ranged from 3:1 to 4:1. For the recipe trial sessions, mothers chose similar ingredients reported during discussions to prepare complementary foods. The reliance on maize and groundnuts in complementary foods predisposes the children to undernutrition and exposure to aflatoxins and fumonisins. These formative research results suggest multiple intervention points to improve complementary feeding and reduce mycotoxin exposure in this population, including education messages package on feeding practices, mycotoxin control practices and complementary food formulation.

Energy and macronutrient intakes of employees at different levels of work intensity in China from 2010 to 2012

To analyze the intake of energy and macronutrients of employees at different levels of work intensity in China. Based on the data of National Nutrition and Health Survey in 2010-2012, this paper analyzed the energy and macro nutrients intakes of employees at three levels of working strength. The energy intake of employees in China was 1952. 7 kcal/d, the intakes of protein, fat and carbohydrate were 62. 7 g/d, 76. 6 g/d and 254. 0 g/d, respectively, the energy supply ratios were 13. 1%, 34. 9% and 52. 4%, respectively. From food sources of energy, the percentage of total energy provided by cereals and animal foods was 47. 7% and 18. 2%, respectively. The percentage of protein from cereal, legumes and Animal food was 39. 8%, 6. 7% and 37. 5%, respectively. The percentage of fat from animal food was 34. 8%. From the age and work intensity groups, the energy intake was lower in the low age group and the light work intensity of employees. There was the lowest intake of protein and fats in high age groups with heavy work intensity. Energy levels form protein and fat were highest in the light intensity group. Energy supply from cereal food was the highest in the group with heavy work intensity and energy supply from animal food was the highest in the group with low age group and light work intensity. The intake of high quality protein and animal food fat decreased with the increase of age and work intensity. The energy intake of employees in China is lower than the recommended energy intake for Chinese residents, and fat provides a higher proportion of energy. Employees with high age and heavy work intensity have insufficient protein intake, and the unreasonable dietary structure was particularly prominent with them, and their nutritional status needs to be paid more attention.

Effect of serving temperature on the nutritional quality of cereal foods

Cereal is one of the oat-based food products that contain high dietary fibre and nutritional value. One of the factors that affect the nutritional quality of the cereal during serving is the temperature of the water used for brewing. This study was carried out to evaluate the effect of serving temperature on the nutritional value of ready-to-eat cereal foods. The sample consisted of 4 types, i.e instant oat (A and B), and quick cook oat (A and B). Each sample was brewed using four different water temperatures, namely 40, 60, 80, and 100 °C. Then the nutritional content analyses were carried out included protein, fat, dietary fibre, and magnesium, also the organoleptic test with the panellist. The results showed that the treatment of the four serving temperatures resulted in levels of protein, fat, fibre, and magnesium which were significantly different, while the serving water temperature of 100 °C resulted in higher levels of dietary fibre. The sample that was most preferred by the panellists was the sample that was brewed with water with a temperature of 60 °C, while the sample that was least preferred was the sample that was brewed with water at 40 °C, both in the instant oat and quick cook oat samples. Therefore, water with a temperature of 60 °C was recommended for serving cereals.

Differential reaction of hexaploid and tetraploid wheat to Fusarium graminearum chemotypes in a controlled environment

Fusarium head blight (FHB) has a negative impact on cereal food safety, quality and yield. The majority of FHB resistance genes in wheat (Triticum spp.) have been identified based on reaction to Fusarium graminearum, which, in Canada, has two prevalent trichothecene chemotypes, 3-acetyl-deoxyinvalenol (ADON) and 15-ADON. Three hexaploid (Triticum aestivum L.) and four tetraploid (Triticum turgidum L. ssp. durum and Triticum turgidum L. spp. dicoccoides (Korn. ex Asch. & Graebn.) Thell.) wheat genotypes with different genes for resistance and with different reactions to F. graminearum were evaluated in replicated greenhouse trials to determine if the resistance genes currently deployed in Canadian wheat are effective against both the 3-ADON and 15-ADON chemotypes. The development of FHB was rated as disease severity. The genotypes showed differential responses, with a higher level of disease development in the hexaploid wheat genotypes inoculated with the 3-ADON than with the 15-ADON chemotype. The opposite was observed in the tetraploid wheat genotypes. Tetraploid genotype BGRC3487 and a hexaploid genotype ND2710 showed similar resistance to both 3-ADON and 15-ADON chemotypes. These would be effective sources to breed lines resistant to both 3-ADON and 15-ADON chemotypes and reduce FHB risk.

Evaluation of nutritional value and microbiological safety in commercial dog food

In addition to properly balancing nutritional value in accordance with the needs of a dog, estimating the microbiological quality of dog food is crucial in providing healthy and safe foods. The aim of this study was to examine the quality of dry food for adult dogs, with particular reference to: (1) evaluating the nutritional value and compliance with nutritional guidelines for dogs, (2) comparing the nutritional value of dog foods, with particular emphasis on the division into cereal and cereal-free foods, and (3) evaluating their microbiological safety. All thirty-six evaluated dry dog foods met the minimum European Pet Food Industry FEDIAF requirement for total protein and fat content. The total aerobic microbial count in the analyzed dry dog foods ranged from 2.7 × 102 to above 3.0 × 107 cfu/g. In five (14%) dog foods the presence of staphylococci was detected; however, coagulase positive Staphylococcus (CPS) was not found. Mold presence was reported in one cereal-free dog food and in six cereal foods. In none of the analyzed foods Enterobacteriaceae were found, including coliforms, Escherichia coli and Salmonella spp. Bacteria of the genus Listeria and Clostridium as well as yeasts were also not detected. In conclusion, the evaluated dry dog foods had varied microbiological quality. The detected number of microorganisms may have some implications for long-term consumption of contaminated food. The lack of European Commission standards regarding the permissible amounts of microorganisms in pet food may result in insufficient quality control of these products.

Phenolic acids and phytosterols in rice grains and wheat flours consumed in five regions of China.

Phenolic acids and phytosterols, the main functional compounds in cereals, could promote wellbeing and reduce the risks of diet-related diseases. This study aimed to demonstrate phenolic acid and phytosterol profiles in rice grains and wheat flours, and estimate their intakes in five geographical regions and among different age groups. Phenolic acids and phytosterols mainly existed in bound form, and the whole rice grain had high amount of 161.39 to 368.74µg/g and 37.50 to 93.31mg/ 100g, respectively. In total, nine phenolic acids and six phytosterols were detected with ferulic and p-coumaric acid, and β-sitosterol the most abundant. The dietary intakes of phenolic acids and phytosterols were calculated combined with the dietary foods intake data of Chinese people. The intakes of total phenolic acids and phytosterols from rice grains and wheat flours varied across different regions with Beijing the highest among the five regions. At the age of 2 to 70 years, the average intakes of phenolic acids and phytosterols from rice and wheat flours were 7.74 to 17.52 and 58.02 to 135.61mg/sp/day, respectively. If 3-ounce of polished rice was replaced by black rice grain, the predicted intakes of total phenolic acids and phytosterols from rice grains and wheat flours would increase by at least 196% and 68%, respectively, especially for free phenolic acids and phytosterols. PRACTICAL APPLICATION: This study would help the consumers know how much phenolic acids and phytosterols they would get from 3 ounces of black rice in a reasonable intake of staple food but shift away other kinds of foods. It could also provide inspirations for food industries to explore the functional cereal foods that are rich in phenolic acids and phytosterols for different regions and different age groups.

Assessment of Cereal Self-sufficiency and Food Balance Projection in Afghanistan

Aims: Afghanistan is overwhelmed with food insecurity, thus severe food shortages in which a large percentage of the population lacks reliable access to food supplies. Cereals such as wheat, rice, and maize play a vital role in the country's food security due to their importance in terms of consumption and production quantity. This paper estimates cereal self-sufficiency and then makes a food balance forecast of the three major food crops - wheat, rice, and maize - cultivated in Afghanistan over six-decades (1979 – 2030).&#x0D; Methodology: Descriptive statistics, ARIMA model, and coarse metric technique were employed to analyze the data from the United Nations Food and Agricultural Organization (FAO), United States Department of Agriculture PSD Database (USDA), and United Nations World Population Division databases to determine cereal self-sufficiency and food balance forecast.&#x0D; Results Econometric analysis demonstrated that (1) Afghanistan is not yet self-sufficient in meeting grain consumption. (2) The production and consumption ratio declined from 0.9 to 0.55 from 1979 to 2030. (3) The gap of theoretical food imbalance will increase, and by the year 2030, cereal production will likely be sufficient for only 49.8 percentage of inhabitants, leaving a high shortage equivalent to the amount required by 24.4 million people. (4) Per capita cereal production will possibly decrease from 120.8 kg to 95.4 kg per person between 2018 and 2030.&#x0D; Conclusion: By evaluating the quantitative food balance and the growing population change, this study presents an analysis of the emerging threat to Afghanistan's food security. Therefore, we recommended that the Afghanistan government should increase the size of public agricultural expenditure, improve the level of agriculture infrastructure, increase the cultivation area of cereals, and continue to introduce policy to achieve higher yield.

Commercial foods for infants under the age of 36 months: an assessment of the availability and nutrient profile of ultra-processed foods.

Considering the negative impact of the consumption of ultra-processed foods on health, the current study assessed the availability and nutritional profile of commercial ultra-processed foods for infants in Natal, Brazil. A cross-sectional exploratory study. Foods targeted at children under the age of 36 months sold in retail establishments located in high- and low-income areas of the one capital city of Brazil. 1645 food products consisting of ninety-five different types of food were available. The foods were assessed according to the NOVA classification: minimally processed, processed and ultra-processed. The nutritional content per 100 g was assessed according to processing classification. Half of foods founded were breast milk substitutes and cereal foods (31·6 and 26·3 %, respectively). The foods were predominantly ultra-processed (79 %) and only 4·2 % were minimally processed, with similar proportions of ultra-processed foods being found in both high- and low-income areas. After excluding breast milk substitutes and follow-up formulas, all cereals, food supplements and some of the fruit or vegetable purees were ultra-processed, higher in energy density, fat, carbohydrate and protein and low in fibre (P < 0·05). The findings reveal that ultra-processed foods for infants are widely available in Brazil, reaffirming the need to strengthen the regulation of foods for infants and young children by introducing complementary measures designed to promote the production and marketing of foods manufactured using lower levels of processing.