Whole Grain Products Research Articles

Dietary Pattern Trajectories in French Adults Over Time (2014-2022): Role of Socioeconomic Factors

Abstract While dietary transitions towards more plant-based diets are urgently needed, few studies have investigated current diet trajectories, based on observed longitudinal data. This study investigated current dietary transitions of French adults over an 8 years period (2014-2022), while assessing the nutritional quality of the consumed foods and the role of diverse socio-economic factors. Consumption data from 17,187 NutriNet-Santé cohort participants weighted for the French Census were collected using a food frequency questionnaire in 2014, 2018, 2022. Adopting a gender-specific approach, consumption changes in 23 food groups were assessed over time. The nutritional quality was evaluated using the cDQI score, categorizing foods into ‘healthy’ and ‘unhealthy’. The socioeconomic analysis targeted four food groups (red meat, processed meat, legumes and wholegrain products), strongly linked to mortality risk and recognized as significant markers of the sustainable diet transition. All analyses were conducted using multi-adjusted mixed-effects models. Consumption of some healthy plant-based foods (nuts +59 %, legumes +22%, wholegrain products +7%) significantly increased over time; while consumption of some unhealthy foods (red meat -19%, refined cereals -18%, sweet drinks -15%) decreased. Conversely, consumption of prepared and mixed dishes (+16%), processed meat (+35%) and butter (+100%) increased. These changes differed in magnitude between sexes and translated into an improved food quality score (cDQI). Occupational status was linked to longitudinal changes in food consumption, showing increased intake of plant-based foods among students and higher socio-professional categories. Our findings provide accurate data on trends and factors for targeted initiatives, guiding strategic interventions for a sustainable dietary transition. Key messages • Plant-based food consumption increased while unhealthy food intake, both plant and animal-based, decreased; Gender differences were observed in baseline consumption and the extent of changes over time. • Occupational status was linked to longitudinal changes in food consumption. Increased intake of plant-based foods was observed among students and higher socio-professional categories.

Dietary trajectory profiles of French adults over time: Multicriteria analysis of sustainability

Abstract Despite the urgent need for sustainable dietary transitions, few studies have examined current dietary trajectories using longitudinal data. This study aimed to identify dietary consumption trajectory profiles over an 8-year period (2014-2022) while assessing their sustainability in a multicriteria approach. Consumption data from NutriNet-Santé cohort participants were collected using FFQs in 2014, 2018 and 2022. Dietary trajectory profiles were modeled using group-based multi-trajectory based on factors from Principal Component Analysis on energy-adjusted consumption data (n = 17,187). Profiles were analyzed for sustainability (environmental and nutritional dimensions) using multi-adjusted mixed-effects models. Six trajectory profiles (P) were identified. P0 (considered as reference) had average consumption for all food groups, with increased plant-based intake over time. In comparison, P1 had the highest baseline alcohol (+301%) and offal intake, increasing processed meat (+74%) and decreasing offal over time. P2 had higher milk (+187%) and sweet drinks intake, increasing animal substitutes (+1737%) and whole-grain products. P3 had higher nuts (+680%) and legumes intake, increasing egg (+166%) and reducing fruit juice. P4 had high fish (+39%) and fruit intake, increasing butter (+53%) and reducing alcohol. P5 had higher pork (+143%) and red meat intake, increasing fish (+31%) and reducing dairy. Initially, P3 and P4 had the lowest GHG emissions (-18%, -49% vs. P0), best nutritional profiles, and higher organic food consumption. P5 had the greatest environmental impact (+51%) and the lowest nutritional scores. Over time, P0 reduced GHG emissions and improved nutritional scores. P3 and P4 showed minimal changes, while P5 had the greatest GHG emissions decrease (-14%) and nutritional quality improvements. Identifying ongoing dietary transition trajectories, our findings contribute to optimizing targeted actions aimed at promoting sustainable dietary consumption habits. Key messages • Regardless of initial dietary preferences, French adults exhibit an overall trend over time towards increased intake of plant-based foods and decreased intake of red meats, at varying scales. • French adults exhibit varying degrees of transition towards more sustainable diets, with an overall decrease in GHG emissions from food consumption and an improvement in their nutritional profiles.

Digital health literacy and health behaviour of schoolchildren: A representative study in Germany

Abstract Background Health information is increasingly available and plays a crucial role in making health decisions and developing healthy behaviours. Digital health literacy (DHL) enables one to distinguish between true and false health information online. Studies have found higher health literacy to be associated with healthier behaviour. However, there is no research on child DHL and health behaviour. This study aims to investigate the relationship between DHL and selected health behaviour of schoolchildren in Germany. Methods This cross-sectional study is based on a representative sample of (N = 1448) secondary schoolchildren (aged 9-18 years) in Germany across all 16 federal states and school forms. DHL was assessed using the child and adolescent version of the Digital Health Literacy Instrument developed and pretested in this study. Selected health behaviours (eating, teeth brushing, smoking, and alcohol consumption) were measured using self-report scales. Chi-square tests were conducted to measure differences between DHL and health behaviour. Results Associations were found between DHL and all eating behaviours (fruits; vegetables and salad; whole-grain products; other animal-based products; chocolate or other sweets; sugary drinks; fast food), except for eating meat and sausages. Schoolchildren with higher levels of DHL reported more often about regular consumption of fruits and vegetables (X2 (2)=17.06, p = <.001). salads (X2 (2)=56.54 p = <.001) and whole-grain-products (X2 (2)=98.81 p = <.001). While DHL was associated with teeth brushing (X2 (2)=44.46, p = <.001), no differences were observed for smoking (X2 (2)=1.93, p=.381) and drinking alcohol within the last 30 days (X2 (2)=2.62, p=.270). Conclusions These findings indicate that most health behaviours of schoolchildren may benefit from enhancing DHL in schools. Programs should build around these topics. However, more research is needed to investigate associations between DHL and health behaviours comprehensively.

Dietary Pattern Trajectories in French Adults of the NutriNet-Santé Cohort Over Time (2014-2022): Role of Socioeconomic Factors.

While dietary transitions towards more plant-based diets are urgently needed, few studies have investigated current diet trajectories, based on observed longitudinal data. This study investigated current dietary transitions of French adults over an 8 years period (2014-2022), while assessing the diet quality and the role of diverse socio-economic factors.Consumption data from 17,187 NutriNet-Santé cohort participants weighted for the French Census were collected using a food frequency questionnaire in 2014, 2018, and 2022. Adopting a gender-specific approach, consumption changes in 23 food groups were assessed over time. The diet quality was evaluated using the Comprehensive Diet Quality Index (cDQI) score, categorizing foods into "healthy" and "unhealthy". The socioeconomic analysis targeted four food groups (red meat (including fresh beef, pork, offal, and lamb), processed meat (e.g. sausages, ham, and bacon), legumes, and wholegrain products), strongly linked to mortality risk and recognized as significant markers of the sustainable diet transition. All analyses were conducted using multi-adjusted mixed-effects models.Consumption of some healthy plant-based foods (nuts +59 %, legumes +22%, wholegrain products +7%) significantly increased over time; while consumption of some unhealthy foods (red meat -19%, refined cereals -18%, sweetened drinks -15%) decreased. Conversely, consumption of prepared and mixed dishes (+16%), and processed meat (+35%) increased. These changes differed in magnitude between genders and translated into an improved diet quality score (cDQI). Occupational status was linked to longitudinal changes in food consumption, showing increased consumption of plant-based foods among students and higher socio-professional categories.Our findings provide accurate data on trends and factors for targeted initiatives, guiding strategic interventions for a sustainable dietary transition.

Impact of eight extruded starchy whole grains on glycemic regulation and fecal microbiota modulation

We selected an array of whole grains (WGs), including highland barley, buckwheat, coix seed, foxtail millet, barley, oats, proso millet and sorghum to determine their carbohydrates profile before and after extrusion-expansion, estimated glycemic index (GI) and fermentation characteristics. Our findings reveal that the extrusion processing can significantly influence the structural properties and digestibility of starch. A notable rise in the total dietary fiber (TDF) content was found in foxtail millet, barley and sorghum (p < 0.05) after extrusion. Digestion results of extruded whole grains (EWGs) suggested that coix seeds, oats, and sorghum after extrusion can better manage glycemic index (GI) values due to low starch hydrolysis degree and higher resistant starch (RS) and slowly digestible starch (SDS) content. EWGs with higher TDF content (HE, FE, SE, OE and BE) demonstrated greater SCFA yield, with extruded highland barley exhibiting a superior capacity for generating propionic acid and butyric acid. Extruded barley, buckwheat, oats, and proso millet significantly boosted microbial diversity. All eight EWGs notably curtailed Bilophila growth and fostered beneficial bacteria such as Prevotella, Megamonas, Megasphaera, Bifidobacterium, Parabacteroides and Phascolarctobacterium. This study provides a robust scientific foundation for the application of extrusion technology in functional WGs products.

Initial implicit association between whole grains and taste does not predict consumption of whole grains in low-whole grain consumers: a pilot randomized controlled trial.

Health benefits of whole grain (WG) consumption are well documented. Current Dietary Guidelines for Americans recommend at least half of total grains consumed be WG; however, Americans consume less than one serving of WG per day. Inferior taste of whole grain products as compared with refined grain products has been reported as one of the main barriers to acceptability and consumption of whole grains. In this pilot study, we aimed to determine if mere exposure to WG foods in self-reported low WG consumers would improve their implicit associations between WG and pleasant taste. Healthy adults (n=45) were provided a variety of WG or refined grain (RG) products for home use for 6 weeks. Intake was measured by calculating disappearance and verified by a daily log. At the beginning and end of the intervention, we administered an Implicit Association Test (IAT), a computer test designed to measure indirectly the strength of association between pairs of concepts: (a) two contrasted target categories (WG and RG food images) and (b) two contrasted attribute categories (words relating to pleasant or unpleasant taste) via a classification task. Response time was used to calculate IAT D scores, indicating the strength of implicit associations between WG and RG and positive or negative taste. ANCOVA showed that average D scores at the end of the study shifted significantly toward a positive implicit association between WG and good taste (p<0.05) in participants whose baseline D scores indicated an initial preference for RG over WG. No significant differences were found between the WG and RG groups in overall consumption of provided grain products. These findings suggest that mere exposure to WG products over an extended period of time in a free-living situation can improve automatic attitudes toward WG, potentially leading to increased consumption of WG foods. Clinicaltrials.Gov, identifier NCT01403857.

Dietary Patterns by Level of Maternal Education and Their Contribution to BMI, Fat Mass Index, and Fat-Free Mass Index at Age 5 and the Longitudinal Association with BMI at Age 10.

Our aim was to identify dietary patterns by the level of maternal education that contribute to BMI, fat mass index (FMI), and fat-free mass index (FFMI) in children at age 5 and to assess if these dietary patterns are related to BMI at age 10. Per group (low/middle/high level), Reduced Rank Regression (RRR) was used to derive dietary patterns for the response variables BMI z-score, FMI, and FFMI in 1728 children at age 5 in the Amsterdam Born Children and their Development (ABCD) cohort. Regression analyses were then used to determine the association with BMI at age 10. In each group, pattern 1 was characterized by its own cluster of food groups. Low: water/tea, savory snacks, sugar, low-fat meat, and fruits; middle: water/tea, low-fat cheese, fish, low-fat dairy, fruit drink, low-fat meat, and eggs; and high: low-fat cheese, fruits, whole-grain breakfast products, and low-fat and processed meat. Additionally, in each group, pattern 1 was positively associated with BMI z-scores at age 10 (low: β ≤ 0.43 [95% CI ≤ 0.21; 0.66], p < 0.001, middle: β ≤ 0.23 [0.09; 0.36], p ≤ 0.001, and high: β ≤ 0.24 [0.18; 0.30], p < 0.001). The dietary patterns stratified by the level of maternal education are characterized by different food groups. But in all the groups, pattern 1 is positively associated with BMI at age 10.

Bariatric Surgery and Metabolic Status.

Background and Objectives: Obesity is associated with numerous co-morbidities, including dyslipidemia, insulin resistance and diabetes mellitus. Bariatric surgery is the mainstay of treatment for obesity as the only method with confirmed long-term effects in weight reduction and the remission of comorbidities. Postoperative recommendations leading to changes in dietary habits and changes in digestion and absorption in the gastrointestinal tract after bariatric surgery may additionally influence the levels of laboratory parameters that reflect the metabolic and nutritional status. The purpose of the study was to analyze the possible influence of changes in dietary habits after bariatric surgery on those laboratory results that reflect the metabolic and nutritional status. Materials and Methods: This was a retrospective study of 88 patients with a history of bariatric surgery. Data were gathered from before the surgery and at 6 months after the surgery and included diet structure and selected laboratory parameters reflecting the metabolic and nutritional status, i.e., levels of fasting glucose, glycated hemoglobin, cholesterol, low- and high-density lipoproteins, triglycerides, alanine and aspartate aminotransferases, proteins, ferrum, ferritin, vitamin B12, folic acid, vitamin D and calcium, the red blood cell count and the hematocrit. Results: Postoperative festive glucose levels were reduced by 14% and were more significant in patients after Roux-en-Y gastric bypass. There was an increase of 22% in concentrations of high-density lipoproteins. Triglyceride concentrations were reduced by 32%. Aminotransferase levels decreased by 43% for alanine aminotransferase and by 14% for aspartate aminotransferase. Among the changes in dietary habits, post-bariatric patients had a reduced consumption of red meat and an increased consumption of fish, milk and dairy products and wholegrain products. Vitamin D and ferrum levels were higher after the surgery, whereas vitamin B12 and folic acid levels remained unchanged. Conclusions: Improved dietary habits of patients after bariatric surgery may lead to changes in laboratory parameters that reflect the ameliorated metabolic and nutritional status of patients after bariatric surgery.

Changes to Structural and Compositional Features of Water-Soluble Arabinoxylans in Sourdough Bread.

This research investigates the influence of milling methods and starter cultures on the structural characteristics of water-extractable arabinoxylans (WE-AX) in stone-milled whole-grain flour and sourdough bread. Stone milling was conducted to generate six different whole wheat flour samples, from which sourdough bread was produced using wheat and rye starter cultures. The study found that both milling parameters and the type of starter culture significantly impacted the fine structural details of WE-AX, including sugar composition, arabinoxylan (AX) content, and the arabinose-to-xylose (A/X) ratio values. These differences were statistically significant (p < 0.05). Furthermore, transforming flour into sourdough bread resulted in the molecular degradation of AX, significantly reducing its molecular weight and leading to a more heterogeneous fine structure. This detailed characterization of AX's alterations during food processing provides insights into evaluating its potential health benefits in whole-grain products.

Assessment of acrylamide content in corn-based snack products marketed in Serbia

Corn-based snacks are important contributors to acrylamide daily exposure in European countries. Therefore, snacks (industrially produced) representing different product groups (corn chips, corn flakes, corn flips, popcorn, corn nut, corn cracker and corn cracker-bread) marketed in Serbia have been analyzed for acrylamide and color. Considering the addition of honey in some foodstuffs, the content of 5-hydroxymethylfurfural (HMF) in corn snacks has been determined and correlated with acrylamide content. Considerable variation in content of acrylamide between single foodstuffs (different brands) within food categories was found, which also applies to levels in different corn-based snack categories. The acrylamide content ranged from 1.9 to 799 ng/g in corn cracker-bread sample and corn nut bulk sample, respectively. With a mean value of 397 ng/g, popcorn samples exhibited the highest acrylamide content. These investigations showed that the content of acrylamide in about 37 % of the examined products was above the benchmark levels for whole-grain cereal-based food products defined in Regulation of the European Commission 2017/2158/EC. The results also showed that the color was not an indicator of acrylamide present in corn-based snacks, as well as that the content of HMF in the products was not correlated with the content of acrylamide (r = 0.019). The HMF content was highest in corn-based products with added sugars, honey, malt and molasses, such as corn flakes.

Deciphering the structure-function-quality improvement role of starch gels by wheat bran insoluble dietary fibers obtained from different fermentation patterns and its potential mechanisms

Insoluble dietary fiber (IDF) isolated through co-fermented bran from probiotics may improve starch gel-based foods. This work aimed to elucidate the comprehensive impact of different IDF samples (CK, unfermented; NF, natively fermented; YF, yeast fermented; LF, Lactobacillus plantarum fermented; and MF, mix-fermented) and their addition ratios (0.3–0.9%) on gel structure-property function. Results indicated that IDF introduction altered the starch pasting behavior (decreased the viscosity and advanced the pasting time). Also, YF, LF, and MF showed less effect on gel multiscale morphology (SEM and CLSM); however, their excessively high ratio resulted in network structure deterioration. Moreover, FT-IR, XRD, and Raman characterization identified the composite gels interaction mechanisms mainly by hydrogen bonding forces, van der Waals forces, water competition, and physical entanglement. This modulation improved the composite gel water distribution, rheological/stress-strain behavior, textural properties, color, stability, and digestive characteristics. The obtained findings may shed light on the construction and development of whole-grain gel-based food products with new perspectives.

Towards the establishment of a green and sustainable analytical methodology for hyperspectral imaging-based authentication of wholemeal bread

The increased interest in whole-grain products, along non unified European regulations on the composition of wholemeal bread could lead to its misleading labelling. Therefore, to ensure the safety of consumers, both health-wise and from possible fraud, a novel hyperspectral imaging-based authentication method is being proposed, given that no previous study has combined imaging techniques with authentication of wholemeal flour content. Quantification based on pixel counting by classification (QPC) utilizes multivariate analysis methods such as PLS-DA and SVM to classify pixels within a bread sample (as Wholemeal and White flour), based on their visible-near-infrared spectra, to later estimate its proportion of wholemeal flour. This is in accordance with the heterogeneous nature of bread samples, in which individual pixels belonging to both wholemeal and white flour can be accounted for, which was proved by implementing unsupervised training techniques such as hierarchical cluster analysis (HCA). Results show that the quantification model was able to successfully predict wholemeal flour content with a maximum deviation of 8 g wholemeal flour/100 g flour from the estimated value.

Nutrition-Related Knowledge and Nutrition-Related Practice among Polish Adolescents-A Cross-Sectional Study.

The aim of this study was to examine the association between nutrition-related knowledge (NRK) and nutrition-related practice (NRP) among 1440 Polish students (aged 10-18 years) and identify the determining factors. Questions about NRK and NRP were thematically similar and referred to the recommendations of the Polish Pyramid of Healthy Nutrition and Lifestyle for Children and Adolescents (4-18 years). A cross-sectional study was conducted using the CAWI method. The respondents obtained an average of 51% of points in the NRK examination and 32% of points in the NRP examination. It was shown that NRP was positively associated with NRK (p < 0.001). The students' NRK was positively determined by the following factors: being female (p < 0.001), older age of students (p < 0.001), living in a larger town (p = 0.012) and a higher level of education of the mother/legal guardian (p < 0.001). NRP was positively associated with greater physical activity of the students (p < 0.001). NRK and NRP were negatively associated with the subjects' BMI (p = 0.029; p = 0.040, respectively). The analysis of NRK shows that the students' knowledge regarding the consumption of milk, milk products and fish should be increased (17-20% correct answers). The analysis of NRP reveals that only 4-14% of students declared appropriate eating habits regarding the consumption of sweet and salty snacks, fish, wholegrain products and milk. This study highlights the need for targeted educational strategies to increase both the understanding and application of dietary guidelines among Polish adolescents for the prevention of diet-related diseases.

Impact of nutritional risk factors on the development of multiple sclerosis

The literature review considers the data on the assessment of the influence of alimentary factors on the development of a severe neurological disease - multiple sclerosis (MS). MS is a polyetiologic disease, the risk of development of which is influenced by both infectious (Epstein-Barr virus, herpes simplex virus, influenza virus, etc.) and noninfectious factors (genetic predisposition, smoking, geographic region of residence, etc.). MS is a progressive demyelinating disease of the central nervous system (CNS), which leads to neurodegeneration accompanied by a variety of clinical manifestations. The pathogenesis of MS is characterized by immune-mediated damage to the myelin sheaths of nerve fibers, which is manifested by inflammation, neurosynaptic damage, and destruction of white matter, axons, and blood vessels. Rapid non-evolutionary dietary and lifestyle changes, which are driven by urbanization, industrialization and globalization of the food market, are leading to an increase in most chronic non-communicable diseases, including MS. The effects induced by alimentary factors are due to changes in the microbial composition of the gastrointestinal tract (GIT), immune cell function, enzyme systems functioning, etc. The aim of the work is to study the influence of micro/macronutrients, as well as the nature of the diet on the risk of MS development, to assess the role of nutrition in the primary prevention of MS. It has been shown that a diet characterized by a high content of animal fats and trans-isomers of fatty acids (TFA), increased consumption of meat products, but low content of vegetables, fruits and whole-grain products is associated with a higher risk of MS development. Regular inclusion in the diet of sources of polyunsaturated fatty acids (PUFAs) (vegetable oils, seeds, nuts, marine fish) and vitamin D (fatty fish, caviar, butter, egg yolk) leads to lower relapse rates and less new brain lesions among MS patients. The literature review was conducted using open sources posted in electronic databases: PubMed, Medline, Scopus, Google Scholar, World Bank publications, WHO, eLibrary, Cyberleninka, Web of Science.

The combined effects of weather conditions and fertilization on wheat fiber to protein ratio and on dough quality

Owing to the increasing role of fiber-rich wholegrain products in food preparation, it is necessary to determine the optimal ratio of protein to fiber in wholewheat flour. The effects of organic and mineral N fertilizers on the protein content (PC) and total content of arabinoxylans and β-glucans (AX+BG) and their ratio (PC:AX+BG) were investigated here. The effect of this ratio on the dough quality of winter wheat ‘Fredis’ was evaluated. The field experiment was conducted at the Estonian University of Life Sciences in 2014‒2017. The results showed that the total amount of AX+BG was significantly affected only by weather conditions (air temperature and precipitation). Higher total AX+BG was associated with higher water absorption capacity, longer dough development time, and a higher quality number of the dough. Better dough quality indicators were obtained when the PC:AX+BG ratio was in the range of 2‒2.2:1. The value of the PC:AX+BG ratio depended more on fiber content than on PC, because the variation in fiber values between trial years was up to three times greater than that of PC. Better dough quality was obtained from N treatments with higher organic and mineral N amounts and in years with lower or average grain yield.

Mechanisms of flavonoid inhibition of Maillard reaction product formation in relation to whole grains processing

Whole grains (WG) are beneficial to health but have reduced sensory quality, partly attributable to inhibition of Maillard reaction products (MRP) by WG phenolics. The study investigated how major flavonoid classes in cereals affect Maillard reaction pathways. Flavonoids were reacted with xylose-lysine aqueous system at 160 °C/12 min. Additionally, breads were made with catechin, and wheat and sorghum bran fortification. Low Mw MRP were profiled using UPLC-MS/MS, while melanoidins were characterized using fluorescence spectroscopy and HPSEC-MALS. The flavonoids significantly (p < 0.05) reduced both melanoidin content (by 33–86%) and Mw (3.5–15 kDa vs 20 kDa control), leading to lighter bread crust. Flavonoids inhibited MRP via direct condensation with early-stage amines and carbonyls into stable adducts, and reduction of late-stage polymerization reactions, increasing accumulation of cyclic N-containing intermediates. Inhibitory trend was flavones>flavanones>flavanols. C-Ring π-bond dramatically enhance flavonoid MRP inhibition; thus flavone-rich cereal grains are likely to strongly impact MRP-dependent sensory attributes of WG products.

Nutrition's effect on male fertility: A retrospective study

Objective: The aim of this study was to clarify the effect of food on male fertility in a sample of Egyptian men. Background: Eating a varied and healthful diet may be an essential aspect of sustaining good overall health. However, specific vitamins and food groups may have a more substantial impact on reproductive health than others. A male's diet may affect his fertility. Method: Type of study Case control nested in a cross-sectional study It was conducted during the period from September 1st, 2021, to 1st of September 1st, 2022, in Dermatology and Andrology Outpatient Clinic in Menoufia University. Results: The results Twenty hundred and fifty-seven married men who have a regular sexual relation, eating different types of food accepting to participate in this study, the highest percentage of the participants were from urban areas, aged 30-39 years, weighed more than 90 kg, were 170-180 cm tall and had secondary education. Conclusion: Nutrition can both negatively and positively affect the quality of semen. The diet should include vegetables and fruit, fish and seafood, nuts, seeds, whole-grain and fibre-rich products, poultry, and low-fat dairy products.

Comparison of Nutrition among Female Floorball Players of Extra-Class Teams from Poland and the Czech Republic during the Preparation Period for the League Season.

The study aimed to assess the frequency of food intake and to compare the consumption of female extramural players training floorball in Poland and the Czech Republic during the preparation period for the league season. In total, 43 players training floorball in senior clubs participated in the study, including 21 from the Polish and 22 from the Czech clubs. The research tool was based on the standardised questionnaire for the Examination of Eating Behaviours and Opinions on Food and Nutrition (QEB). The study also analysed body composition using the Bioelectrical Impedance Analysis (BIA) method, and the research tool was a TANITA MC-780 S MA body composition analyser (Tanita Corporation, Tokyo, Japan). The Polish women's floorball players had lower results in body fat percentage (FM) and muscle mass (MM) than the Czech team. The mean FM in the players of the Polish team was 18.6% ± 5.4, and the mean MM was 45.8 kg ± 4.2. In the Czech team players, these figures were 19.8% ± 5.4 and 47.8 kg ± 4.2. Despite the similar value of mean BMI in both teams, the highest BMI in the case of female athletes from Poland (17.7), indicating underweight, and the highest BMI in female athletes from the Czech Republic (26.9), indicating overweight, were significant. The study showed differences in both body composition analysis and dietary patterns of the Czech and Polish players. The Czech women's floorball players had a higher muscle mass and body fat percentage than Polish floorball players. Furthermore, differences in diet were observed among the players of the Czech team compared to the players of the Polish team. The Czech women's floorball players consumed a slightly higher amount of healthier products, such as whole-grain products. The Polish players took in more meat, processed products and fruit juices. This study is one of the first to assess the nutrition of those involved in floorball. There is a need for further research that focuses on the specifics of the discipline, the exercise capacity of the players and points during the season that require nutritional support. This knowledge would help develop effective nutritional strategies and plan and implement appropriate nutrition education for this group of athletes.

The Antioxidant Potential of Various Wheat Crusts Correlates with AGE Content Independently of Acrylamide.

Epidemiological studies have indicated that the consumption of whole-grain products is associated with a reduced risk of cardiovascular diseases, type II diabetes, and cancer. In the case of bread, high amounts of antioxidants and advanced glycation end products (AGEs) are formed during baking by the Maillard reaction in the bread crust; however, the formation of potentially harmful compounds such as acrylamide also occurs. This study investigated the antioxidant responses of different soluble extracts from whole-grain wheat bread crust extracts (WBCEs) in the context of the asparagine, AGE, and acrylamide content. For that, we analyzed nine bread wheat cultivars grown at three different locations in Germany (Hohenheim, Eckartsweier, and Oberer Lindenhof). We determined the asparagine content in the flour of the 27 wheat cultivars and the acrylamide content in the crust, and measured the antioxidant potential using the induced expression of the antioxidant genes GCLM and HMOX1 in HeLa cells. Our study uncovered, for the first time, that the wheat crust's antioxidant potential correlates with the AGE content, but not with the acrylamide content. Mass spectrometric analyses of WBCEs for identifying AGE-modified proteins relevant to the antioxidant potential were unsuccessful. However, we did identify the wheat cultivars with a high antioxidant potential while forming less acrylamide, such as Glaucus and Lear. Our findings indicate that the security of BCEs with antioxidative and cardioprotective potential can be improved by choosing the right wheat variety.

FODMAPs—Unknowns for Consumers: First Survey in Serbia

According to unofficial data, every fifth person in Serbia suffers from some form of irritable bowel syndrome (IBS). Compounds classified as FODMAPs (Fermentable Oligo-, Di-, and Monosaccharides and Polyols) are newly found potential triggers of IBS and a number of associated gastrointestinal disorders. Cereals, predominantly in their wholegrain form, represent the key contributors to the high contents of FODMAPs in wholegrain (high-fiber) bakery products. The current work was structured in a way to systematically evaluate the consumer’s knowledge and preferences toward wholegrain and low-FODMAP bakery products. The questionnaire was filled out by 725 respondents, aged from 18 to 86 years. They were informed about the aim of the research and management of anonymous data. The present study is the first detailed survey in this region of Europe, aiming to improve the familiarity with and attitude toward FODMAPs and a low-FODMAP diet by analyzing the different dietary habits regarding wholegrain-cereal-based products among consumers of various ages, genders, places of residence, and education. The results suggest that the respondents are, to some degree, aware of the health benefits of consuming foods with high fiber content while indicating a low level of knowledge about FODMAP compounds and connected topics. Education about contemporary scientific findings and the potentially harmful effects of consuming FODMAP compounds for a population with gastrointestinal disorders and diseases will be imperative in the future.