Food and Nutrition ResearchThis is an RSS file. You can use it to subscribe to this data in your favourite RSS reader, such as GoogleReader, or to display this data on your own website or blog. Subscribe to this data using MyMedWorm.Subscribe to this data using GoogleReader.Subscribe to this data using Bloglines.Subscribe to this data using MyYahoo.

This page shows you the latest items in this publication.

19 records returned

How to reach a common estimate of high dietary micronutrient intakes for safe addition of vitamins and minerals to foods?Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
CONCLUSION: Sufficiently precise estimates of high micronutrient intakes across European countries can be reached by multiplying the overall average of ratios (P95/mean intakes) for each micronutrient with the corresponding mean intakes from all available dietary surveys in Europe. This approach is a simple and pragmatic way to create common European estimates of high micronutrient intakes from foods. PMID: 19859554 [PubMed - as supplied by publisher] (Source: Food and Nutrition Research)
Source: Food and Nutrition Research - October 29, 2009 Category: Nutrition Authors: Lyhne Andersen N, Tetens I Tags: Food Nutr Res Source Type: journals

Comparison between optical readable and open-ended weighed food records.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
CONCLUSIONS: Based on these results, adjustments of some portion sizes in ORFR are suggested. In view of the advantages of ORFR with respect to lower response burden and rapid processing of data, such adjustments would make ORFR a suitable dietary assessment tool for use in dietary surveys, including larger resource-demanding epidemiological investigations. PMID: 19262685 [PubMed - in process] (Source: Food and Nutrition Research)
Source: Food and Nutrition Research - June 28, 2009 Category: Nutrition Authors: Nydahl M, Gustafsson IB, Mohsen R, Becker W Tags: Food Nutr Res Source Type: journals

Probiotics in the arabian gulf region.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
CONCLUSION: These findings indicate that a wide variety of probiotic products are available in the Arabian Gulf. Development of guidelines for labeling of these probiotic products and use of structure/function statements and health claims should be addressed. PMID: 19266044 [PubMed - in process] (Source: Food and Nutrition Research)
Source: Food and Nutrition Research - June 28, 2009 Category: Nutrition Authors: Senok AC Tags: Food Nutr Res Source Type: journals

Physical, microscopic and chemical characterisation of industrial rye and wheat brans from the Nordic countries.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
CONCLUSIONS: The observed variation in the chemical composition of industrially produced rye brans calls for the need of standardisation of this commodity, especially when used as a functional ingredient in foods. PMID: 19412350 [PubMed - as supplied by publisher] (Source: Food and Nutrition Research)
Source: Food and Nutrition Research - June 28, 2009 Category: Nutrition Authors: Kamal-Eldin A, Lærke HN, Knudsen KE, Lampi AM, Piironen V, Adlercreutz H, Katina K, Poutanen K, Man P Tags: Food Nutr Res Source Type: journals

Sustainability of exercise-induced increases in bone density and skeletal structure.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
CONCLUSIONS: Exercise during growth may be followed by long-term beneficial skeletal effects, which could possibly reduce the incidence of fractures. Exercise during adulthood seems to partly preserve these benefits and reduce the age-related bone loss. PMID: 19109651 [PubMed - in process] (Source: Food and Nutrition Research)
Source: Food and Nutrition Research - January 1, 2008 Category: Nutrition Authors: Karlsson MK, Nordqvist A, Karlsson C Tags: Food Nutr Res Source Type: journals

Physical activity increases bone mass during growth.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
CONCLUSION: Exercise during growth seems to enhance the building of a stronger skeleton through a higher peak bone mass and a larger bone size. PMID: 19109652 [PubMed - in process] (Source: Food and Nutrition Research)
Source: Food and Nutrition Research - January 1, 2008 Category: Nutrition Authors: Karlsson MK, Nordqvist A, Karlsson C Tags: Food Nutr Res Source Type: journals

Observed dietary intake in adults with intellectual disability living in the community.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
CONCLUSION: A regular meal pattern with a relatively high proportion of energy from in-between-meal eating occasions and a low intake of especially fruits were typical of this group of people with ID. However, the total intake of energy and other food items varied a great deal between individuals. Thus, every adult with ID has to be treated as an individual with specific needs. A need for more knowledge about food in general and particularly how fruit and vegetables could be included in cooking as well as encouraged to be eaten as in-between-meals seems imperative in the new living conditions for adults with ID. PMID: ...
Source: Food and Nutrition Research - January 1, 2008 Category: Nutrition Authors: Adolfsson P, Sydner YM, Fjellström C, Lewin B, Andersson A Tags: Food Nutr Res Source Type: journals

Fatty acids in bovine milk fat.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Milk fat contains approximately 400 different fatty acid, which make it the most complex of all natural fats. The milk fatty acids are derived almost equally from two sources, the feed and the microbial activity in the rumen of the cow and the lipids in bovine milk are mainly present in globules as an oil-in-water emulsion. Almost 70% of the fat in Swedish milk is saturated of which around 11% comprises short-chain fatty acids, almost half of which is butyric acid. Approximately 25% of the fatty acids in milk are mono-unsaturated and 2.3% are poly-unsaturated with omega-6/omega-3 ratio around 2.3. Approximately 2.7% ar...
Source: Food and Nutrition Research - January 1, 2008 Category: Nutrition Authors: Månsson HL Tags: Food Nutr Res Source Type: journals

Plant sterols/stanols as cholesterol lowering agents: A meta-analysis of randomized controlled trials.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
CONCLUSION: Plant sterol containing products reduced LDL concentrations but the reduction was related to individuals' baseline LDL levels, food carrier, and frequency and time of intake. PMID: 19109655 [PubMed - in process] (Source: Food and Nutrition Research)
Source: Food and Nutrition Research - January 1, 2008 Category: Nutrition Authors: Abumweis SS, Barake R, Jones PJ Tags: Food Nutr Res Source Type: journals

Whole grain rye porridge breakfast improves satiety compared to refined wheat bread breakfast.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
CONCLUSIONS: Whole grain rye porridge at breakfast has prolonged satiating properties up to 8 h after consumption compared to refined wheat bread, but did not diminish subsequent food intake. PMID: 19109656 [PubMed - in process] (Source: Food and Nutrition Research)
Source: Food and Nutrition Research - January 1, 2008 Category: Nutrition Authors: Isaksson H, Sundberg B, Aman P, Fredriksson H, Olsson J Tags: Food Nutr Res Source Type: journals

A two-year clinical lifestyle intervention program for weight loss in obesity.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
CONCLUSION: It is possible to perform a clinical lifestyle intervention program for outpatients on an ongoing basis with weight loss, lowered SAD and triglycerides, and a similar or lower dropout rate compared to clinical trials. PMID: 19109657 [PubMed - in process] (Source: Food and Nutrition Research)
Source: Food and Nutrition Research - January 1, 2008 Category: Nutrition Authors: Andersson K, Karlström B, Fredén S, Petersson H, Ohrvall M, Zethelius B Tags: Food Nutr Res Source Type: journals

Calcium intake in elderly patients with hip fractures.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
CONCLUSIONS: Hip fracture patients had a mean calcium intake above the recommended daily intake, as assessed by a FFQ. However, more than one-third of patients had an intake below the recommended 800 mg/day. The intake appeared to decrease over the investigated years. The relationship between calcium intake and fracture susceptibility is complex. PMID: 19109658 [PubMed - in process] (Source: Food and Nutrition Research)
Source: Food and Nutrition Research - January 1, 2008 Category: Nutrition Authors: Cho K, Cederholm T, Lökk J Tags: Food Nutr Res Source Type: journals

Ruminant and industrially produced trans fatty acids: health aspects.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Fatty acids of trans configuration in our food come from two different sources - industrially produced partially hydrogenated fat (IP-TFA) used in frying oils, margarines, spreads, and in bakery products, and ruminant fat in dairy and meat products (RP-TFA). The first source may contain up to 60% of the fatty acids in trans form compared to the content in ruminant fat which generally does not exceed 6%. In Western Europe, including Scandinavia, the average daily intake of IP-TFA has decreased during the recent decade due to societal pressure and a legislative ban, whereas the intake of RP-TFA has remained stable.In spi...
Source: Food and Nutrition Research - January 1, 2008 Category: Nutrition Authors: Stender S, Astrup A, Dyerberg J Tags: Food Nutr Res Source Type: journals

A simple visual model to compare existing nutrient profiling schemes.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Nutrient profiling is a highly pressing issue. However, as there are currently various nutrient profiling schemes it may be difficult to maintain an overview. We therefore developed a simple visual model where the various choices that can be made are indicated. This allows for easy comparison of existing schemes. The model is available in PowerPoint format and attached as a separate file to this paper (see Supplementary files under Reading Tools online). PMID: 19109660 [PubMed - in process] (Source: Food and Nutrition Research)
Source: Food and Nutrition Research - January 1, 2008 Category: Nutrition Authors: Verhagen H, van den Berg H Tags: Food Nutr Res Source Type: journals

Absorption, excretion, and retention of selenium from a high selenium yeast in men with a high intake of selenium.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
CONCLUSION: The Se from the standardised Se-enriched yeast was well absorbed and retained in the body. PMID: 19109661 [PubMed - in process] (Source: Food and Nutrition Research)
Source: Food and Nutrition Research - January 1, 2008 Category: Nutrition Authors: Bügel S, Larsen EH, Sloth JJ, Flytlie K, Overvad K, Steenberg LC, Moesgaard S Tags: Food Nutr Res Source Type: journals

Effect of peptides derived from food proteins on blood pressure: a meta-analysis of randomized controlled trials.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
CONCLUSIONS: Peptides derived from food proteins may lead to significantly reduced blood pressure and could therefore be a supplement or alternative to pharmaceutical treatment for mild hypertension. Their effect seems more pronounced, or at least comparable, to that of other food components studied by randomized controlled trials. A high proportion of the reported trials was carried out using the well-known ACE inhibiting tripeptides - Valine-Proline-Proline (VPP) and Isoleucine-Proline-Proline (IPP). PMID: 19109662 [PubMed - in process] (Source: Food and Nutrition Research)
Source: Food and Nutrition Research - January 1, 2008 Category: Nutrition Authors: Pripp AH Tags: Food Nutr Res Source Type: journals

Physical activity, muscle function, falls and fractures.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
CONCLUSIONS: Physical activity in older ages can be recommended to improve muscle strength and balance, to reduce the risk to fall and fractures, although the highest level of evidence - RCT with fracture as endpoint - is lacking. PMID: 19158939 [PubMed - in process] (Source: Food and Nutrition Research)
Source: Food and Nutrition Research - January 1, 2008 Category: Nutrition Authors: Karlsson MK, Nordqvist A, Karlsson C Tags: Food Nutr Res Source Type: journals

Nutritional status of cancer patients in chemotherapy; dietary intake, nitrogen balance and screening.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
CONCLUSION: Screening (SSM) for malnutrition in cancer patients is a valid simple approach to define cancer patients for nutritional care. More patients regard themselves in need for nutritional counseling than the number of patients really achieving any. PMID: 19158940 [PubMed - in process] (Source: Food and Nutrition Research)
Source: Food and Nutrition Research - January 1, 2008 Category: Nutrition Authors: Gudny Geirsdottir O, Thorsdottir I Tags: Food Nutr Res Source Type: journals

No acute effects of grape juice on appetite, implicit memory and mood.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
CONCLUSION: This study did not document any acute effects of grape juice consumption on mood, implicit memory, appetite or food intake in smokers. PMID: 19158941 [PubMed - in process] (Source: Food and Nutrition Research)
Source: Food and Nutrition Research - January 1, 2008 Category: Nutrition Authors: Hendrickson SJ, Mattes RD Tags: Food Nutr Res Source Type: journals