Fat Food Research Articles

Evaluation of front-of-pack labeling’s impact on unhealthy food consumption in Israeli households

Abstract Background In 2020, Israel introduced front-of-pack labeling (FOPL), marking unhealthy foods high in sugar/salt/saturated fat in red and Mediterranean diet-conforming foods in green, aiming to facilitate healthy choices through clear nutrition information. Methods Two cross-sectional telephone surveys assessed food purchasing, red/green food consumption frequency, label exposure, and perceived impact before labeling (944 households, 2019) and 3 years post-implementation (500 households, 2023). Results Over 90% of respondents in 2023 reported seeing red labels on packages. Nearly 70% checked for red labels when shopping, vs. only 48% who examined the full Nutrition Facts panel on the back of the package. 60% reported preferring unlabeled alternatives within unhealthy categories. Although 50% reported that compared to the period before the labeling, they purchased fewer red-labeled products, a significant decrease in purchasing rates between timepoints was found only for 2 out of 11 unhealthy food categories-sugary drinks (which during 2022 were also taxed by sugar content) and salty snacks. At both timepoints, rates of purchasing and consumption frequency of unhealthy foods were higher among households with children, compared to other households. Multivariate analysis showed that having children under 18, lower education and bigger household size predicted a higher overall unhealthy consumption score. Red label checking was associated with better scores. Conclusions FOPL raised awareness and shows potential for reducing unhealthy consumption, especially when combined with policies like sugar taxation. Their impact on reducing purchases of nutritionally valueless foods (snacks/sugary drinks) is highly valuable. However, red-labeled food consumption remained high among households with children, a strong predictor of higher unhealthy consumption scores. Continued label promotion, child-targeted interventions, and product reformulation incentives are recommended. Key messages • FOPL shows potential of enhancing healthy choices especially when combined with supportive policies. • Results regarding households with children highlight the need for continued promotion, child-targeted interventions, and product reformulation incentives for impacting long-term habits.

A Review of New Materials and Methods Used in the Production of Protein-Based Fat Replacers for the Food Industry

In the last decade, with the rise in customer awareness about the quality of the food they consume and its health benefits, new methods for producing food fat replacers have been developed. Since then, significant progress has been made in enhancing these techniques. Methods such as emulsion template, foam template, and solvent exchange are frequently employed for creating fat replacers known as oleo- or emulsion gels, commonly used in food products. As the interest in developing fat replacers continues to grow, it has become essential to explore and pursue new materials suitable for producing protein-based fat replacers. Given the increasing food consumption, food waste is on the rise. The goal is to maximize food utilization and create high-protein, nutritionally rich foods with minimal waste. This involves using new materials, such as alternative proteins or food by-products, and finding effective methods for their utilization. This review aims to provide insights into the variety of materials and methods employed to prepare protein-based fat replacers as documented in the available literature.

Influence of multigenerational and living-alone households on high fat, sugar or sodium (HFSS) food consumption pattern in aging population

ObjectivesTo investigate the correlation between household composition and consumption of different groups of high fat, sugar or sodium (HFSS) among older persons in Thailand. Study DesignThis study used cross-sectional data from the 2021 population-based survey called the Health Behavior of Population Survey. MethodsData from this study were drawn from 39,384 sampled Thai older persons age 60 years or over. A food frequency questionnaire was used to collect information about frequency of HFSS food consumption, household composition, and socio-demographic characteristics. Binary logistic regression was performed to investigate correlations between household composition and food consumption. ResultsMore than three in five older Thais lived in a multigenerational home. The probabilities of consuming high-fat food, fast food, and snacks among older persons who lived with working-age person(s) and child(ren)/adolescents were much higher than for those living alone. Older persons who lived alone had the highest probability of consuming instant food, compared with other types of household composition. Participants who lived with child(ren)/adolescents only or with working-age person(s) only (p≤0.01) and child(ren)/adolescents only (p≤0.001) were more likely to consume sugar-sweetened beverages (SSB). ConclusionsThe findings point to life course interventions to discourage HFSS consumption across generations. Social interventions and public policy aiming at increasing intergenerational interactions could be beneficial for healthier diets for not only older persons but also across generations.

Development and evaluation of a novel margarine using starch hydrogel combined edible wax oleogel bigels

With heightened health awareness and regulatory guidelines, consumer preferences have shifted towards low/no saturated fat food products. Bigel has emerged as a viable solution for replacing saturated fat. In this study, a system based on bigel was developed using a potato starch-based hydrogel and a walnut oil/candelilla wax-based oleogel, and its quality characteristics including sensory properties, texture, rheology, crystal structure, solid fat content (SFC), and distribution uniformity of bigel were evaluated. The results indicated that the optimum ratio of oleogel (oil/wax=25) to hydrogel (distilled water/starch=30) for the prepared bigel-based margarine was 2:1 (w/w). The melting point of the bigel-based margarine ranged from 36.23±1.966 °C to 44.53±0.503 °C, with good plasticity, hardness, good thixotropy recovery and viscosity properties. The content of SFC was lower than 4%, the major crystal types were β and β' polycrystalline and possessed a good homogeneity. Generally, the preparation of nutritious and healthy margarine based on bigel is practicable. This research may provide a theoretical basis and also focus on the practical development and application of novel lower-temperature spreadable margarines.

HUBUNGAN POLA MAKAN DAN KUALITAS TIDUR SAAT PUASA TERHADAP KEJADIAN GERD PADA MAHASISWA FAKULTAS KESEHATAN UNIVERSITAS MUHAMMADIYAH GRESIK

ABSTRACT Gastroesophageal Reflux Disease (GERD) is a chronic disease caused by inappropriate consumption patterns and lifestyle. Fasting is believed to reduce the symptoms of GERD that occur because when fasting your diet is better maintained. This study aims to determine the relationship between eating patterns and sleep quality during fasting on the incidence of GERD in students at the Faculty of Health, Muhammadiyah University of Gresik. This research involved 81 respondents obtained from a non-probability sampling technique using a purposive sampling method. Data was obtained from filling out the 3×24 hour Recall questionnaire, FFQ, PSQI, GERD-Q, and eating and sleeping intervals. The research results showed that 34.6% of respondents experienced GERD, while 65.4% of respondents did not experience GERD. The Spearman correlation test results showed r = 0.239 for the correlation of energy intake with GERD, r = 0.268 for the correlation of fat intake with GERD, r = 0.276 for the correlation of spicy food consumption with GERD, r = 0.275 for the correlation of high-fat food consumption with GERD, and r = 0.293 for the correlation between eating and sleeping distance with GERD. From the research results, it can be concluded that there is a significant relationship with a weak correlation level between energy intake, fat intake, spicy food, high fat food and eating and sleeping intervals with GERD (p < 0.05).

Evolution of critical nutrients (salt, sugars and saturated fats) in Spanish foods and beverages in the last 25 years

Non-communicable diseases (cardiovascular diseases, cancer, chronic respiratory diseases, diabetes, etc.) are the leading cause of death worldwide, accounting for 71 % of global deaths. The risk factors for all of them are closely linked to lifestyle and in particular to diet. For this reason, public health policies in European Union countries, in line with World Health Organization (WHO) recommendations, include in their priority measures actions aimed at promoting healthier food environments. One of these measures are policies for the reformulation of processed foods to reduce critical nutrients: salt, saturated fats, trans fats and added sugars. In Spain, as part of the NAOS Strategy, food reformulation measures have been implemented since 2008. Of all of them, the Plan de Colaboración para la Mejora de la Composición de Alimentos y Bebidas y otras Medidas 2020 stands out, which has led to a reduction in the content of salt, sugar, saturated and total fat in foods belonging to 57 subcategories marketed by the main food manufacturing and marketing companies from 2016 to 2021. Despite this, to date no population-based study has been conducted to test the impact of the measure on the diet of the Spanish population. The present article, by way of example, shows results of the theoretical estimation of total sugar intake in the pre-reformulation period (2016) and post-reformulation period (2024) based on the consumption of beverages in Spain. Data highlight that reformulation policies could have positive effects that need to be evaluated in representative studies of the Spanish population assessing the overall diet, in order to solidly confirm their positive effects on the population's diet.

Prepackaged foods healthiness ranking index: developing front-of-pack labeling to facilitate the assessment and validation of healthiness rankings of prepackaged foods in China

BackgroundThe Medium and Long-Term Plan for the Prevention and Treatment of Chronic Diseases (2017–2025) in China has highlighted the importance of reducing fat, sodium, and sugar in foods. However, front-of-pack labeling, which enables consumers to assess the health levels of prepackaged foods, is lacking in China. In response to the Zhejiang Provincial Health Commission’s request, we sought to develop a method for efficiently evaluating the health level of prepackaged foods.MethodsThrough a comprehensive literature review, we established a systematic framework: the Prepackaged Foods Healthiness Ranking Index (PHRI). We determined specific threshold values and grading criteria and conducted two rounds of Delphi survey to refine the index. Using a measurement dataset, we aimed to determine the optimal limit values for assessing the health level of prepackaged foods in real-world settings.ResultsAfter two rounds of Delphi surveys, the PHRI underwent multiple revisions until consensus among experts was reached. The final decision regarding the upper limit values set 30% Nutrient Reference Values as the limit for solid foods and 15% Nutrient Reference Values for liquid foods. The calculation of PHRI values was successfully implemented with the dataset, in accord with current nutrition awareness and real-world conditions.ConclusionsThe PHRI provides a valuable tool for assessing the healthiness of prepackaged foods. This front-of-pack labeling system provides a convenient method for evaluating the nutritional quality of prepackaged foods. Ultimately, the PHRI has the potential to contribute to advancements in health policy, practice, and education in China.

Trends of high fat, salt and sugar food consumption and its impact on nutritional status of school children

Background: India is currently in a phase of nutrition transition. Increased consumption of food high in fat, sugar and salt (HFSS) is contributing significantly to prevalence of triple burden of malnutrition among children. Methods: In this study, the nutritional status and frequency of HFSS food consumption were assessed in 360 school children (boys n=171, girls n=189) aged between 6-16 years using standard tools and techniques. Results: From the results, it was evident that the frequency of consumption of HFSS food among children of both the age group 6-10 years and 11-16 years was significantly high (p≤0.05). Children aged between 6-10 years were more prone to under nutrition (38%) and they were consuming more snacks such as chips, biscuits, packaged fruit juices high in sodium, saturated fat and sugar. On the other hand, adolescents aged between 11-16 years show a higher prevalence of both under nutrition and overweight (10%), potentially linked to their consumption of bakery products, street foods, sugary drinks and carbonated beverages. Conclusions: The nutrition transition shift is towards consumption of refined, ultra processed, high sodium and fat foods. The age-based trend is a nutritional challenge among children and adolescents. The findings of this study emphasized the urgent need for early screening of nutrient deficiencies, comprehensive interventions to address the triple burden of malnutrition among school children. Efforts should focus on promoting healthy dietary behaviours, enhancing nutritional literacy among children, parents and care givers, improving access to nutritious foods, and regulating the marketing and availability of HFSS foods.

Construction of thermostable and temperature-responsive emulsion gels using gelatin: A novel strategy for replacing animal fat

The growing demand from consumers for reduced levels of saturated fat in food has prompted researchers' enthusiasm to develop animal fat substitutes. However, none of the animal fat replacers exhibit similar thermal responsiveness to animal fat yet. In this study, gelatin with varying bloom numbers (B) were utilized to stabilize high internal phase emulsions (HIPEs), and thermally stable and responsive animal fat replacer were created. The emulsion gels (EGs) stabilized by gelatins of 120 B (EG120), 160 B (EG160), and 200 B (EG200) return to initial state after cooling to room temperature. During the 4-80-4 °C cycle, the storage modulus (G′) recovery rates of EG160 and EG200 were 94.79% and 93.34% respectively, demonstrating temperature response characteristics. EG160, EG200, and lard exhibited no significant difference in terms of hardness, springiness, cohesiveness and chewiness. The microstructure investigation revealed that the continuous phase of gelatin generates a dense three-dimensional network structure. 160 B and 200 B exhibited superior emulsifying ability and surface hydrophobicity, suitable molecular weight distribution and an appropriate amount of hydrogen bonds. These factors promoted the formation of a uniform and dense gel network in EGs. This work offered a temperature-responsive EGs based on gelatin, for replacing animal fat in food processing.

Tailoring candelilla wax‐based oleogels loaded with α‐tocopherol to mimic rheological properties of solid food fats and to increase nutritional value of food

AbstractThis study aimed to tailor candelilla wax (CLW)‐based oleogels loaded with α‐tocopherol to mimic the rheological properties of conventional solid fats and enhance the nutritional value of food products. Desirability approach was utilized to optimize oleogels formulations based on rheological parameters of yield stress and gel‐to‐sol transition temperature of conventional solid fats (hydrogenated fat, butter, and margarine). Fat‐tailored oleogels were also characterized by their texture, thermal behavior, and microstructure. The concentration of CLW (0.75–4.0 wt%), but not of α‐tocopherol (0.5–10 wt%), affected the rheological behavior of oleogels. Yield stress and the gel‐to‐sol transition increased, respectively, from 2.00 to 200.8 Pa and from 40.2 to 64.8°C as the CLW concentration increased. α‐Tocopherol can be added to improve the nutritional value of CLW‐based oleogels without affecting their rheological fingerprint. The optimum formulations to mimic the rheological fingerprint of butter, margarine, and hydrogenated fat comprised CLW between 2.12 and 2.51 wt%, showing desirability values of 0.58, 0.76, and 0.73, respectively. Increasing the CLW contents increased the crystal number (4194 ± 381 to 7646 ± 544) and hardness (6.45 ± 0.30 to 10.4 ± 0.36 N) of fat‐tailored oleogels, besides accelerating crystallization. Therefore, it was possible to tailor oleogels structured with low CLW concentration (<2.5 wt%) loaded with α‐tocopherol to fairly replicate the rheological properties of margarine and hydrogenated fat. Butter‐like properties were achieved to a lesser extent. These oleogels might enhance the nutritional value of food products by incorporating the antioxidant vitamin E when used as substitutes for solid fat.

How much 'enrichment' is enough for laboratory rodents? A systematic review and meta-analysis re-assessing the impact of well-resourced cages on morbidity and mortality

Laboratory rodent housing often fails to meet rodents' behavioral and physiological needs. We previously found that compared to well-resourced (often called 'enriched') housing, conventional cages increase mortality rates and the morbidity of stress-sensitive experimentally-induced diseases (anxiety, cancer, cardiovascular disease, depression, stroke). This systematic review and meta-analysis updates and re-analyzes this dataset, and supplements it with an author survey (via protocol https://hdl.handle.net/10214/26983), to test the hypothesis that cages meeting more needs are better for rodent health. This hypothesis predicts that providing more types of resources ('enrichments' meeting different needs) will result in dose-dependent health benefits. We also explored whether this relationship was linear (such that each additional resource has equivalent value), or instead reflected diminishing welfare returns (perhaps even reaching a plateau), as a plausible alternative. Updating previous searches (May 24, 2020, updated May 6, 2022, via Ovid, CABI, Web of Science, Proquest, SCOPUS) yielded 1589 further publications. After screening for inclusion criteria (published in English, using mice or rats, and providing resources in long-term housing), this yielded 48 new articles, totaling 233 unique articles in the combined dataset (using 4953 mice, 2611 rats). Each beneficial resource type (additional space, burrowing substrates, chewing/gnawing materials, environmental complexity, foraging opportunities, fresh plant material or its odours, nesting material, shelters, sweet or high fat food, wheels) was given one point if added to well-resourced cages, up to a potential maximum of ten (with well-resourced cages in practice supplying 1–5 additional resources over control conditions). The prediction of dose-dependent benefits was met for disease morbidity: as more resource-types were supplied (compared to controls), health benefits linearly increased (F1,164= 9.12, p = 0.0029) Each additional resource increased the standardized mean difference by 0.11 (0.04–0.19). No such effect occurred for mortality (F1,13 = 0.59, p = 0.4565), but power here was low. Risk of bias (assessed using the Systematic Review Center for Laboratory animal Experimentation 'SYRCLE' tool) in included studies was high; however, overall effects were large and confidence in the analysis was considered high. Providing multiple resources is thus important for rodent health: here, providing up to five additional resource-types (the maximum we could assess) steadily reduced morbidity. However, there was no evidence of diminishing returns (let alone plateau effects) over this range, and so additional resources should be supplied to further improve rodent health and welfare (and perhaps even reach asymptotic levels). This research was funded by NSERC and UFAW.

Maternal obesogenic diet operates at the tumor cell of origin to increase incidence and decrease latency of Neurofibromatosis Type 1 optic pathway glioma.

Pediatric low-grade glioma incidence has been rising in the U.S., mirroring the rising rates of pediatric and maternal obesity. Recently, children of obese mothers were demonstrated to develop brain tumors at higher rates. Importantly, obesity in the U.S. is largely driven by diet, given the prevalence of high fat and high sugar (HFHS) food choices. Since high-fat diet exposure can increase embryonic neuroglial progenitor cell (NPC) proliferation, the potential cells of origin for low-grade glioma, we hypothesized that in utero exposure to an obesogenic diet would modify pediatric brain penetrance and latency by affecting the tumor cell of origin. We employed several murine models of the Neurofibromatosis type 1 (NF1) pediatric brain tumor predisposition syndrome, in which optic pathway gliomas (Nf1-OPGs) arise from NPCs in the embryonic third ventricular zone (TVZ). We exposed dams and offspring to an obesogenic HFHS diet or control chow and analysed fetal neurodevelopment at E19.5 and tumor formation at 6w-3mo. Progeny from HFHS diet-exposed dams demonstrated increased TVZ NPC proliferation and glial differentiation. Dietary switch cohorts confirmed that these effects were dependent upon maternal diet, rather than maternal weight. Obesogenic diet (Ob) similarly accelerated glioma formation in a high-penetrance Nf1-OPG strain and increased glioma penetrance in two low-penetrance Nf1-OPG strains. In contrast, Ob exposure in the postnatal period alone did not recapitulate these effects. These findings establish maternal obesogenic diet as a risk factor for murine Nf1-OPG formation, acting in part through in utero effects on the tumor cell of origin.

Chitosan-Based Oleogels: Emulsion Drying Kinetics and Physical, Rheological, and Textural Characteristics of Olive Oil Oleogels.

Oleogels are of high interest as promising substitutes for trans fats in foods. An emulsion-templated method was used to trap olive oil in the chitosan crosslinked with vanillin matrix. Oil in water emulsions (50:50 w/w) with different chitosan content (0.7 and 0.8% w/w) with a constant vanillin/chitosan ratio (1.3) were air-dried at different temperatures (50, 60, 70, and 80 °C) and freeze-dried (-26 °C and 0.1 mbar) to produce oleogels. Only falling rate periods were determined during air-drying kinetics and were successfully modeled with empirical and diffusional models. At a drying temperature of 70 °C, the drying kinetics were the fastest. The viscoelasticity of oleogels showed that the elastic modulus significantly increased after drying at 60 and 70 °C, and those dried at 50 °C and freeze-dried were weaker. All oleogels showed high oil binding capacity (>91%), but the highest values (>97%) were obtained in oleogels with a threshold elastic modulus (50,000 Pa). The oleogels' color depended on the drying temperature and chitosan content (independent of the drying method). Significant differences were observed between air-dried and freeze-dried oleogels with respect to oxidative stability. Oxidation increased with the air-drying time regardless of chitosan content. The found results indicated that drying conditions must be carefully selected to produce oleogels with specific features.

Effects of Adding Pectin to Milk in Varying Amounts on the Rheological Properties of Milk

Pectin, which is used as an additive in the food, cosmetics, pharmaceutical, and health sectors due to its safety, non-toxicity, low production cost, and high availability, is used as a thickener, gelling agent, brightener, stabilizer, emulsifier, and fat and sugar replacer in low-calorie foods. It is also used in milk and dairy products as a stabilizer to prevent proteins from clumping. In this study, the rheological properties of pectin and milk mixtures with pectin/milk powder (w/w) ratios of 0.1, 0.25, 0.5, 0.75, 1 and 1.5 were examined. First, a flow curve test was applied in the range of 0,01-1000 s-1 to obtain the viscosity curves and yield stress values of the samples. Then, an amplitude sweep test was performed at a fixed frequency of 10 rad/s and in the strain range of 0.01-100% to determine the linear viscoelastic range (LVR) of the samples and the solid and liquid structure of the samples. To determine the time-dependent behavior of the samples in non-destructive deformation, frequency sweep tests were performed at constant strain (0.01%) in the LVR range obtained from the amplitude sweep test and in the range of 0.1-100 rad/s. Finally, three interval thixotropy tests (3ITT) were performed to observe the structural recovery of the samples. As a result of rheological tests, it was determined that pectin-free milk showed Newtonian properties, other samples showed shear thinning properties, and viscosity values increased as the pectin rate increased. While all samples are solid at low strains, the liquid feature becomes dominant at high strains. It has been observed that as the pectin ratio in milk increases, the strain values at the yield point, where the liquid feature becomes dominant, also increase. Except for the sample with the highest pectin content, it was observed that the dominance of the storage modulus over the loss modulus was greater at low frequencies than at high frequencies. As a result of 3ITT, it was determined that the percentage of recovery at the 600th second increased as the pectin rate increased.

Higher egg consumption and incident cardiovascular disease in Chinese adults - 10-Year follow-up results from China health and nutrition survey

Background and aimsCurrent evidence of the association between egg consumption and cardiovascular diseases (CVD) is controversial. We aim to investigate the longitudinal association between egg consumption and the risk of CVD among Chinese adults. Methods and resultsA total of 16,030 adults who attended China Health and Nutrition Survey 1991–2015 were included in this study. Egg consumption was collected with 3-day 24-h recall method supplemented by household inventory record. Cumulative mean egg intake during 1991–2011 were calculated as the habitual intake. CVD incidence was self-reported as being diagnosed by physicians following study entry. The association between egg consumption and incident CVD was examined using Cox regression. The mean age (SD) of the study population was 43.7 (14.8) years and 51% were women. During a 9.9-year (median 9.0) follow up, 663 CVD incidents were reported. The corresponding incident rate (per 1000 person-year) by egg consumption level of none, 1–20, 21–50, and 50+gram/day was 2.6, 4.8, 4.2, 5.5 (P < 0.001) with the unadjusted HR (95% CI) of 1.0, 1.42 (1.12–1.80), 1.31 (1.02–1.67), 2.01 (1.53–2.64). After adjusted for demo socioeconomic, and behaviour factors, egg consumption>50 g/day increased the CVD incident by 43% (HR 1.43, 95% CI 1.02–2.00. BMI, hypertension, and diabetes mediated the association between egg consumption and CVD. ConclusionHigher egg intake, as part of the modern dietary pattern high in sugars, fat, and animal-source foods, increased the risk of CVD. The effect of egg on CVD incident was partly mediated by overweight/obesity, hypertension, and diabetes.

Physicochemical change and sensory quality profile of koji fermented-sorghum during the fermentation process using Aspergillus oryzae culture.

Abstract Sorghum although rich in nutrients is known to have a low digestibility rate which hinders their usage. In this research, sorghum was subjected to koji fermentation to increase its digestibility rate. Koji fermentation, which utilizes the Aspergillus oryzae mold, is known for its ability to hydrolyze carbohydrates and protein in food products. Three different boiling times (5 minutes, 10 minutes, and 20 minutes) and three different fermentation times (2 days, 4 days, and 8 days) fermentation were done and the digestibility rate will be expressed as the reduced sugar content, total soluble protein content, and degree of hydrolysis. The result showed that sorghum boiled for 20 minutes and fermented for 8 days, produced the highest reducing sugar content and the highest degree of hydrolysis which were 45.6 mg/g and 77.3%, respectively. While sorghum that had been boiled for 20 minutes and fermented for 2 days showed the highest soluble protein, 21.8 mg/g. Sorghum boiled for 20 minutes was then chosen as the best treatment along with different fermentation times to ferment sorghum before being applied to the sorbet formulation. Throughout the sensory evaluation, the highest acceptance was from koji sorbet made from 4 days of fermentation and 20 minutes of boiling time was the most preferred in sensory with moderate likeness. The sorbet also can be considered as a high protein and light fat food based on its nutritional value with &gt;13% protein content and &lt;5% fat content per serving.

In vitro bioaccessibility of cyclodi-BADGE present in canned seafood: A new approach for the estimation of dietary exposure of the Spanish population

Human dietary exposure to chemical compounds is a priority issue for public health authorities since it constitutes a key step in risk assessment, and food packaging could be an important source of contamination. In this study, the bioaccessibility of cyclodi-BADGE was evaluated in canned seafood samples using a standardized protocol of in vitro gastrointestinal digestion and an analytical method based on liquid chromatography coupled to tandem mass spectrometry. The impact of enzymes, different gastric pHs, and food-covering liquids on the bioaccessibility of cyclodi-BADGE was studied. The results highlighted that cyclodi-BADGE was available to be absorbed at the intestinal level (90.9–112.3%), and its bioaccessibility increased substantially in fat food samples. Finally, the estimated dietary exposure to cyclodi-BADGE in the Spanish adult population reached values of 14.26 μg/kg bw/day for tuna in tomato, exceeding the tolerable daily intake (1.5 μg/kg bw/day) recommended for chemicals with high toxicological risk.

In vitro estimation of oral bioaccessibility of brominated flame retardants in indoor dust by fasted and fed physiologically extraction test

Aim: There is a dearth of information on in vitro oral bioaccessibility, challenging the evaluation of the health risks arising from indoor dust exposure to the brominated flame retardants, tetrabromobisphenol A (TBBPA), and hexabromocyclododecane (HBCDD). Here, we estimate the human oral bioaccessibility of TBBPA and HBCDD in indoor dust by applying the standardized bioaccessibility test under fasting (UBM-like test) and fed (FOREhST test) conditions. Methods: In vitro bioaccessibility of HBCDD and TBBPA of sixteen indoor dust samples was conducted under fasted and fed states. In the fed test, food components, including healthy and unhealthy food. The concentrations of HBCDD and TBBPA were analyzed using LC-MS/MS. Bioaccessibility was calculated from the ratio of the amount of HBCDD and TBBPA in a simulated gut solution to that in indoor dust. The average daily dose (EDDbioaccessibility) was calculated from the estimated daily intake and percentage of bioaccessibility. Results: The concentration of TBBPA and HBCDD in indoor dust ranged from 137 to 14,671 ng g-1 and &lt; 0.7 to 528 ng g-1, respectively. A higher bioaccessible concentration was observed in the small intestine than in the stomach and mouth. The condition of the fed state with food containing fat showed greater bioaccessibility of TBBPA and HBCDD at 74.0% ± 9.5% and 62.2% ± 10.1%, respectively. In contrast, the fed state with lower fat food containing fiber presented the lowest bioaccessibility with a mean of 54.7% ± 10.7% for TBBPA and 53.7% ± 10.8% for HBCDD. Moreover, children are more exposed than adults, especially those who ingest indoor dust with fatty food. Conclusion: The oral bioaccessibility of TBBPA and HBCDD in indoor dust was highest in the fed state with fatty food, followed by fasted and fed states with lower fat, higher fiber food. Similarly, the estimated daily dose (EDDbioaccessibility) for children exceeded that for adults. Therefore, this study indicated that food consumption is a factor influencing the bioaccessibility of TBBPA and HBCDD present in indoor dust.

PEMERIKSAAN KADAR KOLESTEROL PADA LANSIA DI KAMPUNG TUA TELUK MATA IKAN KELURAHAN SAMBAU KECAMATAN NONGSA RT 03 / RW 07 KOTA BATAM

Cholesterol is one of the components in forming fat which consists of various components such as triglycerides, phospholipids, free fatty acids. Cholesterol functions to build cell walls or cell membranes in the body. Cholesterol is a substance produced by the liver and from saturated fat in food, if levels are too high it can cause coronary artery disease. This type of research is descriptive, namely to provide an overview of cholesterol levels in the blood of the elderly in Kampung Tua Teluk Mata Ikan, Sambau Village, Nongsa District Rt 03 / Rw 07. The method of collecting data is by using primary data obtained directly from the results of measuring cholesterol levels and then presented in table form to determine normal and abnormal conditions. After conducting research in Teluk Mata Ikan Old Village, Sambau Village, Nongsa District, Rt 03 / Rw 07 in March 2024, by checking cholesterol levels in the elderly and 24 people whose cholesterol levels had increased. It is recommended for elderly people who have high levels to regularly check their cholesterol levels at health facilities and reduce foods that are high in fat, and exercise regularly.

Relationship between consumption of high fat, sugar or sodium (HFSS) food and obesity and non-communicable diseases

The objective of this study was to investigate the relationship between high in fat, sugar or salt consumption, obesity and non-communicable diseases (NCDs) in the population in Thailand, and other...