Consumption Of Bread Research Articles

Assessment of health risks from potassium bromate and trace metals in bread consumption in Ado Ekiti, Southwest, Nigeria

IntroductionBread, a staple food consumed by a large portion of the population worldwide, including Nigeria, has emerged as one of the most popular quick meal options. The excessive intake of potassium bromate and trace metals in bread has been identified as detrimental to human health due to its heightened propensity to induce cancer in human. ObjectiveThe current study assessed the exposure to potassium bromate (KBrO3) and trace metals through bread consumption, as well as the associated risks to dietary habits among Ado Ekiti, Southwest Nigeria residents. Bread varieties commonly consumed in Ado Ekiti were randomly chosen from local bakeries. These bread samples were then analyzed in the laboratory using an Atomic Absorption Spectrophotometer to determine the levels of trace metals, including lead (Pb), manganese (Mn), nickel (Ni), chromium (Cr), zinc (Zn), cadmium (Cd), and cobalt (Co), as well as potassium bromate concentrations. ResultsThe findings revealed that cobalt (Co) had the highest mean concentration (29.35±3.59 mg.kg−1), whereas lead (Pb) exhibited the lowest mean concentration (0.06±0.02 mg.kg−1). The sequence of trace metal levels was Co > Cd > Zn > Ni > Mn > Cr > Pb. All trace metal concentrations exceeded the standards set by FAO/WHO. Regarding potassium bromate content, it ranged from 0.01 mg.kg−1 to 0.06 mg.kg−1, surpassing the maximum permissible limits of 0.02 mg.kg−1 set by the Food and Drug Administration.Although the chronic hazard quotient among adults and children was low, the hazard ratio ranged from 11 to 9 among adults and from 14 to 9 among children, suggesting the potential for carcinogenic effects with repeated consumption. Based on the hazard ratios, the estimated chances of developing cancer from daily consumption of bread samples were approximately 14 in 1,000,000, 86 in 1,000,000, 71 in 1,000,000, and 40 in 1,000,000, respectively, for the adult population, and about 20 in 1,000,000, 11 in 1,000,000, 90 in 1,000,000, and 56 in 1,000,000 for the children population. ConclusionThe study showed that trace metals Pb, Mn, Ni, Cr, Zn, Cd and Co concentrations were higher than the FAO/WHO permissible limits. The concentration of potassium bromate in all the sorted bread samples exceeded the maximum acceptable limits except one. Though chronic hazard quotient among adults and children was low, the hazard ratio among the adult and children population was high, signifying possible cancer risks when continually consumed. These findings underscore the importance of stringent oversight by Nigerian regulatory authorities over using potassium bromate as an ingredient in bakeries.

Monitoring the Dough Properties, Quality Characteristics and Volatile Compounds of Whole Wheat Bread Made by Different Sourdough Types during Frozen Storage.

There is a need to increase the consumption of whole wheat bread (WWB) due to its health benefits by overcoming its poor technological quality and improving its sensory characteristics. In this study, sourdough bread-making and frozen dough technology were combined to provide fresh WWB at any time with better quality. Also, it was aimed to investigate the effects of three types of sourdough (type I, II, and IV) on the final quality of WWB during frozen storage (-30 °C, 14 and 28 days). The tan δ of WWB with type I sourdough was highest at the end of the frozen storage. Freezable water content was lower on day 0 for WWB with type II and IV sourdough than other bread types. No significant effect of frozen storage was observed in bread types in terms of an α helix structure, except for WWB with type I sourdough. A lower hardness increment was shown in WWB with baker's yeast and WWB with type II sourdough over 14 days of frozen storage when compared to other bread types. WWB with type I sourdough and WWB with type IV sourdough were differentiated from other bread samples in volatile compound (VC) analysis on frozen storage days 28 and 0, respectively. The frozen storage of WWB with baker's yeast and WWB with type II sourdough caused no notable changes in the VCs profile. These results suggest that a less detrimental effect of frozen storage was observed in WWB with type II sourdough, indicating a more favorable choice for producing WWB with sourdough.

The consumption of white bread and its impact on the health of the population in the Republic of Kosova!

The wrong mentality of the majority of the population in Kosova, who consume white bread and not whole-meal bread, dates back 50 years! This action is the result of not knowing the population's right to nutrition, and how to feed towards a proper and necessary diet for the body. se: While the bakers say that the population is looking for this bread production and we respond to the demand of the consumers, the citizens do not know exactly why they consume white bread and not the integral one! The surveys were done in 7 centers and cities of the Republic of Kosova. with 10 bakeries each (70 bakeries in total) in Prishtina, Mitrovica, Pejë, Gjakova, Prizren, Ferizaj, and Gjilan for the production of types of bread, and were surveyed by 200 citizens in each city (a total 1400 citizens). Of them, 50% are women and 50% are men.

Brewing Mainly from Stale Bread: A Pale Ale Case Study

Contemporary environmental concerns have led to the prioritization of sustainable production and material circularity, no matter what the industrial field of activity. Bread waste is a major element of overall food waste since, worldwide, bread remains a widespread staple food. A considerable proportion of bread consumption is of fresh, baked bread, consumed daily, generating substantial amounts of stale bread. Therefore, efforts to reintroduce this waste into the food value chain can make a significant contribution to reaching zero food waste, which is a major target in European countries. Possible ways to produce new raw materials through starch enzymatic hydrolysis include brewing, which is an activity in which incorporating stale bread is of great interest. Mashing parameters in brewing processing are the main focus of this study, primarily the time and temperature required to acquire optimal enzymatic activity for starch-efficient hydrolysis. Extending the mashing time to 290 min, within a temperature range of 45–75 °C, allowed us to replace 50% of the required malt with stale bread, thus obtaining a successful pale ale beer. The incorporation of stale bread in a 50:50 ratio did not affect the overall character of the beer, although the alcohol levels stood around 2% below a standard beer’s average level. Depending on the brewer’s final goal, this lighter kind of beer may be well-aligned with new consumer trends supporting more sustainable and lower-alcohol beverages.

Assessment of the Nutritional Status of Adolescents in Orphanage from Lahore, Pakistan

Orphans are one of the most vulnerable groups to nutritional deficiency, which require more nutritional care for proper growth and development. Assessment of nutritional status has cornerstone importance in orphans because growth retardation is mainly caused by undernutrition. As United Nations indicated in a recent report, there are more than 4.3 million orphan children in Pakistan and many of them are under age nearly of 17. The study aims to assess adolescent’s nutritional status and the relationship between BMI and their dietary habits. The current study is a cross-sectional study conducted on 80 orphan children aged (10-19 years). The sample of orphan children was taken from three orphanages in Lahore via non-probability convenient sampling. The data was collected using a questionnaire that included questions related to anthropometric measurements, clinical assessment, and food frequency tables. Data were analyzed by using SPSS software version 25. The frequency of orphans with normal BMI was 51.2% among the study sample. Indicatively, majority of children were suffering from paleness and dryness of skin, white spots in nails, redness in eyes, dry and brittle hair, and discolored or spongy gums. Dietary history showed that consumption of bread and cereals, starchy vegetables, junk food, and carbonated beverages was more common among orphanages. Orphan children in diverse orphanages had sub-clinical nutritional deficiencies due to poor dietary habits; emphasizing the need for detailed assessment of nutritional status in orphanages for the applications of related interventions to prevent nutritional deficiencies.

The acute effect of a β-glucan-enriched oat bread on gastric emptying, GLP-1 response, and postprandialglycaemia and insulinemia: a randomised crossover trial in healthy adults.

The cereal fibre β-glucan reduces postprandial glycaemia, however, the underlying mechanisms are not fully understood. Thus, the aim of this study was to investigate the acute effect of a β-glucan-enriched oat bread on gastric emptying half-time (T1/2), gastric emptying lag phase (Tlag), and gastric emptying rate (GER), and the secretion of glucagon-like peptide-1 (GLP-1) as potential means to influence postprandial glycaemia. A randomised crossover trial was conducted in 22 healthy adults (age 24.6 ± 3.1years, BMI 23.1 ± 2.7kg/m2) receiving 25g available carbohydrates from a β-glucan-enriched oat bread or a control whole-wheat bread at two non-consecutive days. T1/2, Tlag, and GER were determined based on ultrasound measures of the cross-sectional gastric antrum area in the fasting state and 15, 30, 45, 60, 90, and 120min postprandially. Capillary glucose, serum insulin, and plasma GLP-1 concentrations were measured at the same time points. A biphasic pattern of gastric emptying with a distinct Tlag before the commencement of emptying was observed in most subjects for both bread types. While no differences in GER were evident (p = 0.562), consumption of the oat bread significantly increased T1/2 by 18min and Tlag by 14min compared with the whole-wheat bread (p = 0.005 and p = 0.010, respectively). In addition, the oat bread significantly reduced iAUC2h for glucose and insulin responses compared with the whole-wheat bread (p = 0.001 and p < 0.001, respectively). There were no significant differences in GLP-1 response between the two breads (p = 0.892). The increased T1/2 and Tlag could offer a potential mechanism for the observed attenuation of postprandial glycaemia and insulinemia after consumption of the β-glucan-enriched oat bread compared with the whole-wheat bread. The study is registered at clinicaltrails.gov (NCT04571866).

The impact of addition of pearl millet starch-germ complex in white bread on nutritional, textural, structural, and glycaemic response: Single blinded randomized controlled trial in healthy and pre-diabetic participants

The rise of pre-diabetes at the global level has created a significant interest in developing low glycaemic index food products. The pearl millet is a cheaper source of starch and its germ contains significant amount of protein and fat. The complexing of pearl millet starch and germ by dry heat treatment (PMSGH) resulted an increase in the resistant starch content upto 45.09 % due to formation of amylose-glutelin-linoleic acid complex. The resulting pearl millet starch germ complex was incorporated into wheat bread at 20, 25, and 30 %. The PMSGH incorporated into bread at 30 % reduced the glycaemic index to 52.31. The PMSGH incorporated bread had significantly (p < 0.05)increased in the hardness with a reduction in springiness and cohesiveness. The structural attributes of the 30 % PMSGH incorporated bread revealed a significant (p < 0.05)increase in 1040/1020 cm−1 ratio and relative crystallinity. The consumption of functional bread incorporated with pearl millet starch germ complex reduced blood glucose levels and in vivo glycaemic index in healthy and pre-diabetic participants when compared to white bread. Hence, the study showed that the incorporation of pearl millet starch-germ complex into food products could be a potential new and healthier approach for improving dietary options in pre-diabetes care.

Two randomized crossover multicenter studies investigating gastrointestinal symptoms after bread consumption in individuals with noncoeliac wheat sensitivity: do wheat species and fermentation type matter?

BackgroundMany individuals reduce their bread intake because they believe wheat causes their gastrointestinal (GI) symptoms. Different wheat species and processing methods may affect these responses. ObjectivesWe investigated the effects of 6 different bread types (prepared from 3 wheat species and 2 fermentation conditions) on GI symptoms in individuals with self-reported noncoeliac wheat sensitivity (NCWS). MethodsTwo parallel, randomized, double-blind, crossover, multicenter studies were conducted. NCWS individuals, in whom coeliac disease and wheat allergy were ruled out, received 5 slices of yeast fermented (YF) (study A, n = 20) or sourdough fermented (SF) (study B, n = 20) bread made of bread wheat, spelt, or emmer in a randomized order on 3 separate test days. Each test day was preceded by a run-in period of 3 d of a symptom-free diet and separated by a wash-out period of ≥7 d. GI symptoms were evaluated by change in symptom score (test day minus average of the 3-d run-in period) on a 0–100 mm visual analogue scale (ΔVAS), comparing medians using the Friedman test. Responders were defined as an increase in ΔVAS of ≥15 mm for overall GI symptoms, abdominal discomfort, abdominal pain, bloating, and/or flatulence. ResultsGI symptoms did not differ significantly between breads of different grains [YF bread wheat median ΔVAS 10.4 mm (IQR 0.0–17.8 mm), spelt 4.9 mm (−7.6 to 9.4 mm), emmer 11.0 mm (0.0–21.3 mm), P = 0.267; SF bread wheat 10.5 mm (−3.1 to 31.5 mm), spelt 11.3 mm (0.0–15.3 mm), emmer 4.0 mm (−2.9 to 9.3 mm), P = 0.144]. The number of responders was also comparable for both YF (6 to wheat, 5 to spelt, and 7 to emmer, P = 0.761) and SF breads (9 to wheat, 7 to spelt, and 8 to emmer, P = 0.761). ConclusionsThe majority of NCWS individuals experienced some GI symptoms for ≥1 of the breads, but on a group level, no differences were found between different grains for either YF or SF breads. Clinical Trial Registryclinicaltrials.gov, NCT04084470 (https://classic.clinicaltrials.gov/ct2/show/NCT04084470).

Effect of Adding Chestnut Inner Skin on Allergenic Protein, Antioxidant Properties, and Quality of Bread.

Wheat-dependent, exercise-induced anaphylaxis has no fundamental cure and requires patients to refrain from wheat consumption or to rest after eating. Although hypoallergenic wheat production by enzymatic degradation or thioredoxin treatment has been investigated, challenges still exist in terms of labor and efficacy. We investigated a hypoallergenic wheat product manufacturing technology that takes advantage of the property of tannins to bind tightly to proteins. Commercially available bread wheat (BW) and hypoallergenic wheat (1BS-18 "Minaminokaori", 1BS-18M) were used. Chestnut inner skin (CIS) was selected as a tannin material based on the screening of breads with added unused parts of persimmon and chestnut. Hypoallergenicity was evaluated using Western blotting. The effect of CIS addition on the antioxidative properties of bread was also measured. For both BW and 1BS-18M, CIS addition reduced the immunoreactivity of wheat allergens. Antioxidant activities increased with increasing CIS substitution. However, 10% CIS-substituted breads were substantially less puffy. Five percent CIS substitution was optimal for achieving low allergenicity, while maintaining bread quality. The strategy investigated herein can reduce allergies related to wheat bread consumption. In this study, the evaluation of hypoallergenicity was limited to instrumental analysis. In the future, we will evaluate hypoallergenicity through clinical trials in humans.

Health risk assessment for consuming rice, bread, and vegetables in Hoveyzeh city

IntroductionPeople are continuously exposed to contamination, which mainly consists of heavy metals (HMs) and organic compounds. Several metals can get into grains, veggies, and bread through various methods. We estimated the health risk of HM exposure from the consumption of bread, veggies, and rice, considering the per capita amounts of these foods in the Iranian food basket, especially in Hoveyzeh and Azadegan Plain. Material and methodThe food products analyzed for the assessment of HMs include different veggies, rice, and bread. The health risk assessment was done with the Hazard Quotient and cancer risk formulae. The buying of vegetables, rice, and bread was done in random order during the fall and wintertime seasons. ResultTarom rice has the maximum reported levels of Cd (0.55 mg/kg), but Pakistani rice has the lowest level (0.18 mg/kg). Radish shows the highest concentrations of As, Pb, Cr, and Ni among vegetation, while Cress shows the lowest level. The study findings showed that Lavash bread had the highest levels of As (1.31 mg/kg), Cd (0.2 mg/kg), and Ni (1.2 mg/kg), whereas it indicated the lowest level of Cr (0.056 mg/kg). While the non-carcinogenic risk of HMs was evaluated between two groups of adults and children, both groups' HI and HQ levels were less than 1. The maximum HQ and HI scores for children were associated with Arsenic (As), specifically 0.0127 and 0.0137 for Tarom rice, respectively. Nevertheless, the highest HQ and HI scores for adults were associated with As, namely 0.0059 and 0.0064 for Tarom rice, respectively. ConclusionThe evaluation of the carcinogenic risk caused by HM exposure in kids and adults showed that both groups' accumulated lifetime CRs and ILCRs were lower than 1*10–6. Hence, the consumption of veggies, rice, and bread within the study's area does not show an association with the occurrence of chronic diseases resulting from hazardous HMs.

Assessment of the state of actual nutrition in the population of the Russian Federation

Introduction. There was conducted the study of the actual nutrition in the population of the Russian Federation in 2017–2021, including a study of its trend and compliance with recommended rational standards.&#x0D; Materials and methods. The study used information from the Federal State Statistics Service (Rosstat) on consumption in population of the Russian Federation of the main food groups in households in 2017–2021. The annual representative sample was forty seven thousand eight hundred households. A method used to analyze time series of consumption of basic food products and a comparison of actual nutrition with recommended rational standards was carried out for the whole country, Federal districts, and constituent entities of the Federation.&#x0D; Results. In the Russian Federation in 2021, compared to 2017, consumption of most major food groups decreased. Consumption of meat and meat products increased by 6.8%, eggs by 1.3%. Consumption of fish and fish products remained at the same level. The analysis shows a decline in the consumption of bread and bakery products in all federal districts, with the exception of the Far East (an increase of 1.6%); potatoes, vegetable oil, with the exception of the Far East (an increase of 0.8%). At the same time, there is an increase in the consumption of meat and meat products in all federal districts, with the exception of the Far Eastern (decrease by 13.6%). For other product groups, consumption variations were noted.&#x0D; Below the recommended rational norms, the Russian population consumes fish and fish products, potatoes, bread, and bakery products, milk and dairy products, vegetables, fruits and berries, eggs, and vegetable oil. At the same time, excessive consumption of sugar (3.8 times higher than the norm), meat and meat products (27% higher than the norm) were noted.&#x0D; In the Federal Districts, consumption of most major food groups is below the recommended rational standards. In all federal districts, consumption of meat and meat products, sugar and confectionery products has increased.&#x0D; Significant differences have been established in the compliance of consumption levels with recommended rational standards by the population of the constituent entities of the Russian Federation in 2021. In most regions of the Russian Federation, high consumption of meat and meat products by the population is noted. &#x0D; All regions of the Federation have high consumption of sugar and confectionery products.&#x0D; Limitations. This study is limited by the size of the representative sample, which was 47.8 thousand households.&#x0D; Conclusion. The consequence of an irrational nutrition structure is a violation of the nutritional status, which is expressed in an increase in the prevalence among the population in recent years of such alimentary-dependent pathologies as obesity, hypertension, diabetes mellitus, and a number of others.

Investigation Of The Relationship Between Orthorexia Tendencies And Nutritional Status Of Individuals In The Covid-19 Pandemic

Objective: The aim of this study is to examine the orthorexia tendencies of individuals and especially the nutritional status of orthorexic people in the Covid 19 pandemic.&#x0D; Methods: 1129 people participated in the study conducted through Google Forms in June 2020, 297 people were excluded due to being under the age of 18, filling in the form and/or scale incompletely/incorrectly, and 832 participants were included in the study. The ORTO-11 Test and the developed questionnaire were used to collect the data. The variables of the research are the participants' gender, body weight, nutritional status, orthorexic tendencies, exercise status, occupation and social media use. The data of the study were evaluated using the SPSS program.&#x0D; Results: The risk of orthorexia was found to be higher in Instagram users, dietitians, and those who did not exercise during the pandemic. There was no statistically significant difference between body weight before and during the pandemic. Increase in consumption of meat and meat products, legumes; decrease in consumption of bread, rice, pasta, sugary drinks and sweets was mostly in orthorexic individuals. Considering all participants, highest consumption increase in vegetables and fruits, sweets, nuts, tea and coffee; consumption decreased mostly in bread, rice, pasta, sugary drinks and chips. &#x0D; Conclusion: Despite the studies that found an increase in body weight in the pandemic, no significant change was found in body weight according to the results of this study. In addition, it was observed that the participants, especially orthorexic individuals, preferred healthier foods during the pandemic.

Determination of aflatoxin M1 and ochratoxin A in breast milk in rural centers of Yazd, Iran: Exposure assessment and risk characterization.

Breast milk (BM) is considered as the best source of nutrition which could have prevention effects on various diseases in the first years of a child. Along with nutritive compounds, presence of contaminants such as mycotoxins in BM could be transmitted into neonate. The aim of this study was to determine the occurrence, levels, and factors associated with the presence of aflatoxin M1 (AFM1) and ocratoxin a (OTA) in BM samples of nursing mothers in rural centers of Yazd, Iran. The presence and average AFM1 and OTA concentration in 72 BM samples was measured by competitive ELISA. The demographic and diet parameters of nursing mothers were collected by a questionnaire and were analyzed using SPSS 18 software. AFM1 and OTA were detected in 63 (87.5%) and 47 (65.2%) samples with the mean concentration levels of 19.46 ± 13.26ng/L (ranges from 5.1 to 53.9) and 200 ± 160ng/L (ranges from 100 to 2460), respectively. Of these, 32 samples (50.7%) for AFM1 and 23 samples (48.9%) for OTA had values exceeding the limit set by the European Union regulation for infant foods (25ng/L for AFM1 and 500ng/L for OTA). It was also found that the risk of AFM1 and OTA occurrence in BM increased significantly with the consumption of beans, bread, cereals, fruit juice and crackers, and cream, respectively. This study showed that the estimated daily intake for AFM1 and OTA by 1month of age infants was 2.7 and 28.5ng/kg bw/day, respectively, while, as the age of the infant increased, the values were lower and close to 0.9 and 9.9ng/kg bw/day for AFM1 and OTA in 12months of age infants, respectively. The high occurrence and noticeable levels of AFM1 and OTA detected in this study indicated that some infants receive undesirable exposures to AFM1 and OTA with breast milk. Therefore, it is recommended that mothers are advised to avoid certain foods during pregnancy and breastfeeding that are likely sources of mycotoxins.

Dietary patterns derived by reduced rank regression are associated with lipid disorders among Korean adults: a cross-sectional analysis

BackgroundLipid disorders are a potent risk factor for cardiovascular diseases. Moreover, the intake of dietary fatty acids has been closely related to blood lipid levels. Therefore, this cross-sectional study examined the associations between dietary patterns related to fatty acid intake and lipid disorders in Korean adults.MethodsFrom the 2013–2019 Korea National Health and Nutrition Examination Surveys data, 8399 men and 11404 women (aged ≥ 19 years) were selected. Reduced rank regression was employed to identify dietary patterns from 26 food groups, aiming to explain the maximum variation in the intake of saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA), omega-3 fatty acids, and the PUFA/SFA ratio. Associations of quintiles (Q) of dietary pattern scores with lipid disorders were examined using multiple logistic regression stratified by sex.ResultsThree dietary patterns were identified: dietary pattern 1 showed positive factor loadings for vegetable oils, seasonings, legumes, nuts, and fish; dietary pattern 2 was high in consumption of red meat, bread and snacks, and milk and dairy products; and dietary pattern 3 was rich in fish and milk and dairy products. In men, dietary pattern 3 was inversely associated with elevated triglycerides (Q5 vs. Q1: odds ratio [OR] = 0.82, 95% confidence interval [CI] = 0.69–0.97, P-trend = 0.008). In women, dietary pattern 2 was positively associated with elevated total cholesterol (OR = 1.31, 95% CI = 1.12–1.52, P-trend < 0.001) but inversely associated with low HDL-cholesterol (OR = 0.70, 95% CI = 0.59–0.83, P-trend < 0.001).ConclusionIn this study, dietary patterns explaining the intake of various types of fatty acids were differentially associated with lipid disorders in Korean adults. Dietary pattern characterized by higher intakes of red meat, bread and snacks and milk and dairy products were positively associated with elevated total cholesterol, whereas dietary pattern rich in fish consumption showed an inverse association with elevated triglycerides. These findings could be instrumental in developing dietary guidelines and strategies for preventing and managing lipid disorders in this population.

Fiber and microelements content in various types of wheat bread

Various types of wheat bread are present in the Serbian market: white, brown, whole-wheat, wheat/rye, buckwheat/wheat, half-white, and corn/wheat bread. This research included the quantification of the content of total fiber, fiber fractions, and microelements (manganese, copper, iron, and zinc) in order to check whether the breads on the market contain the amounts that are proven beneficial for health. The aim was also to determine the contribution of these nutrients through the consumption of bread to the recommended daily intake. The results show that the bread from the Serbian market contains a large amount of arabinoxylan (1.2-2.6 g 100 g-1) and that wheat/rye, brown, and whole wheat bread are sources of dietary fiber (4.0- 4.6 g 100 g-1). Also, an important result is that all types of bread except white, contain more than 15 % of dietary reference values for copper and manganese. The intake of total fiber (+100 %), arabinoxylan (+117 %), copper (+118 %), and manganese (+85 %) increases by replacing white bread with whole wheat bread, therefore it is of great interest to raise awareness among consumers about the beneficial foods that should be included in the diet. Methods applied in this research showed acceptable precision and accuracy and also proved to be quite simple for routine analysis work.

Chemopreventive Effect of an In Vitro Digested and Fermented Plant Sterol-Enriched Wholemeal Rye Bread in Colon Cancer Cells.

Diet is crucial for the prevention of colorectal cancer. Whole grains are the source of beneficial compounds for this, such as fiber. The enrichment of wholemeal rye bread with plant sterols (PSs) could increase its beneficial effects. This study aimed to assess the potential antiproliferative effect of this enriched food on colon adenocarcinoma cells (Caco-2) compared with a non-enriched one. After a human oral chewing, simulated semi-dynamic gastrointestinal digestion and colonic fermentation in a simgi® system, fermentation liquids (FLs) obtained were used as treatment for cells. Cytotoxicity assay showed that samples diluted 1/5 (v/v) with DMEM are not toxic for non-tumoral cells, whereas they damage tumoral cells. Samples with PS (FLPS) produced a higher chemopreventive effect (vs. blank) in MTT and apoptosis assays, as well as higher gene expression of TP53 and Casp8. Nevertheless, FL0 (without PS) produced a higher chemopreventive effect in a cell cycle and reduced glutathione and calcium assays, besides producing higher gene expression of Casp3 and lower CCND1. The distinct antiproliferative effect of both FLs is attributed to differences in PSs, short chain fatty acids (lower concentration in FLPS vs. FL0) and antioxidant compounds. These results may support wholemeal rye bread consumption as a way of reducing the risk of colorectal cancer development, although further research would be needed.

The Southern European Atlantic diet and all-cause and cause-specific mortality: a European multicohort study.

The Southern European Atlantic diet (SEAD) is the traditional dietary pattern of northwestern Spain and northern Portugal, but it may resemble that of central, eastern, and western European countries. The SEAD has been found associated with lower risk of myocardial infarction and mortality in older adults, but it is uncertain whether this association also exists in other European populations and if it is similar as that found in its countries of origin. We conducted a prospective analysis of four cohorts with 35 917 subjects aged 18-96 years: ENRICA (Spain), HAPIEE (Czechia and Poland), and Whitehall II (United Kingdom). The SEAD comprised fresh fish, cod, red meat and pork products, dairy, legumes and vegetables, vegetable soup, potatoes, whole-grain bread, and moderate wine consumption. Associations were adjusted for sociodemographic variables, energy intake, lifestyle, and morbidity. After a median follow-up of 13.6 years (range = 0-15), we recorded 4 973 all-cause, 1 581 cardiovascular, and 1 814 cancer deaths. Higher adherence to the SEAD was associated with lower mortality in the pooled sample. Fully adjusted hazard ratios and 95% confidence interval per 1-standard deviation increment in the SEAD were 0.92 (0.89, 0.95), 0.91 (0.86, 0.96), and 0.94 (0.89, 0.99) for all-cause, cardiovascular, and cancer mortality, respectively. The association of the SEAD with all-cause mortality was not significantly different between countries [Spain = 0.93 (0.88, 0.99), Czechia = 0.94 (0.89,0.99), Poland = 0.89 (0.85, 0.93), United Kingdom = 0.98 (0.89, 1.07); P for interaction = 0.16]. The SEAD was associated with lower all-cause, cardiovascular, and cancer mortality in southern, central, eastern, and western European populations. Associations were of similar magnitude as those found for existing healthy dietary patterns.

Food Safety Awareness, Changes in Food Purchasing Behaviour and Attitudes towards Food Waste during COVID-19 in Türkiye.

(1) Background: The COVID-19 pandemic brought the key issues of food security, food safety, and food waste into sharp focus. Türkiye is in the enviable position of being among the top ten agricultural economies worldwide, with a wide diversity of food production. This survey was undertaken in order to gain insights into consumer behaviour and attitudes in Türkiye with respect to these issues. The objective was to highlight strengths and weaknesses, identify areas for improvement, and present strategies for the future. (2) Methods: This survey was carried out between April and May 2022 in 12 provinces throughout Türkiye. Face-to-face interviews were performed with 2400 participants representing a cross-section of ages, educational attainment, and socio-economic categories. The findings were evaluated statistically. (3) Results: The results provide an insight into attitudes and behaviours, both pre-COVID-19 and during the pandemic. In several ways, the pandemic enhanced knowledge and improved behaviour, leading to improvements in diet and reductions in food waste. However, worrying concerns about food safety persist. Specific attention has been given to understanding patterns of bread consumption, particularly in consideration of waste. (4) Conclusions: It is hoped that the results of this survey will increase dialogue between the components of the food sector, encourage education initiatives, and contribute to improving food safety and security and reducing food waste in Türkiye and beyond.

The consumption of white bread and its impact on the health of the population in the Republic of Kosova!

The wrong mentality of the majority of the population in Kosova, who consume white bread and not whole-meal bread, dates back 50 years! This action is the result of not knowing the population's right to nutrition, and how to feed towards a proper and necessary diet for the body. se: While the bakers say that the population is looking for this bread production and we respond to the demand of the consumers, the citizens do not know exactly why they consume white bread and not the integral one! The surveys were done in 7 centers and cities of the Republic of Kosova. with 10 bakeries each (70 bakeries in total) in Prishtina, Mitrovica, Pejë, Gjakova, Prizren, Ferizaj, and Gjilan for the production of types of bread, and were surveyed by 200 citizens in each city (a total 1400 citizens). Of them, 50% are women and 50% are men.

Causal association between dietary factors and esophageal diseases: A Mendelian randomization study.

Using Mendelian randomization (MR) approach, our objective was to determine whether there was a causal association between dietary factors and gastroesophageal reflux disease (GERD), Barrett's esophagus (BE), or esophageal cancer (EC). Genome-wide association study (GWAS) data for eighteen types of dietary intake were obtained from the UK Biobank. GWAS data for GERD, BE, and EC were sourced from the FinnGen consortium. We performed univariable and multivariable MR analysis to assess the cause effect between dietary factors and esophageal diseases. MR results were expressed as odds ratios (OR) with 95% confidence intervals (CI). Raw vegetable intake was associated with a lower risk of GERD (OR = 0.478; P = 0.011). On the contrary, cooked vegetable intake increased the risk of GERD (OR = 1.911; P = 0.024). Bread intake was associated with increased odds of BE (OR = 6.754; P = 0.007), while processed meat intake was associated with reduced risk of BE (OR = 0.210; P = 0.035). We also observed evidence that increased consumption of dried fruit (OR = 0.087; P = 0.022) and salt added to food (OR = 0.346; P = 0.045) could prevent EC. The results of multivariable MR showed that the protective effect of consumption of salt added to food on EC was no longer significant after adjusting for the consumption of dried fruit. Vegetable consumption was associated with GERD, whereas consumption of bread and processed meat was associated with BE. Dried fruit intake was associated with a lower risk of EC, and the protective effect of consumption of salt added food on EC may also be mediated by consumption of dried fruit. Future research should be performed to investigate the mechanisms behind these cause-and-effect relationships to reduce the burden of disease caused by dietary habits.