Zuivel en soep gezonder door logo

Gezondheidslogo’s verspreiden zich door de schappen van de supermarkt. Het blauwe vinkje van de stichting Ik kies bewust en het klavertje vier van supermarkt Albert Heijn moeten zorgen voor een gezonder aanbod van voedingsmiddelen. Liesbeth Temme van RIKILT – Instituut voor voedselveiligheid onderzoekt of dat ook echt zo werk

De humane eiwitbehoefte en eiwitconsumptie en de omzetting van plantaardig eiwit naar dierlijk eiwit = Human protein requirements and protein intake and the conversion of vegetable protein into animal protein

In deze notitie wordt allereerst beschreven hoe aan het begrip ‘eiwitbehoefte van de mens’ inhoud wordt gegeven, hoeveel dierlijk eiwit er in Nederland geconsumeerd wordt, welke mogelijkheden er zijn om dierlijk eiwit te vervangen door plantaardig eiwit en onder welke voorwaarden deze vervanging kan plaatsvinden. Daarna wordt beschreven wat de kenmerkende eenheden en begrippen in de Nederlandse vleesproductiekolom zijn, wat de verschillende mogelijkheden zijn om de omzetting van voer (plantaardig product) in dierlijk product te berekenen, welke (conversie)stappen er in de vleeskolom zijn van levend dier naar geconsumeerd vlees, hoe de verschillende kengetallen zich verhouden voor verschillende diersoorten en welke (on)mogelijkheden er zijn voor de vergelijking van conversiefactoren tussen diersoorte

Impact of foods with health logo on ssaturated fat, sodium and sugar intake of young Dutch adults

Objective Health logos are introduced to distinguish foods with ‘healthier’ nutrient composition from regular foods. In the present study, we evaluated the effects of changed food compositions according to health logo criteria on the intake of saturated fat, sugar and sodium in a Dutch population of young adults. Design Foods in the Dutch food composition table were evaluated against nutrient criteria for logo eligibility. Three replacement scenarios were compared with the nutrient intake ‘as measured’ in the Dutch consumption survey. The foods not complying with health logo criteria were replaced either by ‘virtual’ foods exactly complying with the health logo criteria, with real 2007 market shares (scenario I) and 100 % market shares (scenario II), or by existing similar foods with a composition that already complied with the health logo criteria (scenario III). Results The percentage reduction in nutrient intake with the current 2007 market shares of ‘health logo foods’ was -2·5 % for SFA, 0 % for sodium and -1 % for sugar. With a 100 % market share these reductions would be -10 % for SFA, -4 % for sodium and -6 % for sugar. This may lead to a reduction of -40 % for SFA, -23 % for sodium and -36 % for sugar in the most optimal replacement scenario. Conclusions With ‘health logo foods’, available in 2007 and current consumption patterns, small reductions can be achieved for SFA and sugar. For additional reductions, lowering the fat/sodium content of meat (products) towards health logo criteria and drinks without sugar towards limits far below health logo criteria would be the most effective reformulation strategy

Reproducibility and validity of a diet quality index for children assessed using a FFQ

The diet quality index (DQI) for preschool children is a new index developed to reflect compliance with four main food-based dietary guidelines for preschool children in Flanders. The present study investigates: (1) the validity of this index by comparing DQI scores for preschool children with nutrient intakes, both of which were derived from 3d estimated diet records; (2) the reproducibility of the DQI for preschoolers based on a parentally reported forty-seven-item FFQ DQI, which was repeated after 5 weeks; (3) the relative validity of the FFQ DQI with 3d record DQI scores as reference. The study sample included 510 and 58 preschoolers (2-5-6.5 years) for validity and reproducibility analyses, respectively. Increasing 3d record DQI scores were associated with decreasing consumption of added sugars, and increasing intakes of fibre, water, Ca and many micronutrients. Mean FFQ DQI test-retest scores were not significantly different: 72 (so 11) v. 71 (Si) 10) (P-=0-218) out of a maximum of 100. Mean 3d record DQI score (66 (so 10)) was significantly lower than mean FFQ DQI (71 (so 10);

Interventies in het aanbod van voedsel : aangrijpingspunten voor overheidsbeleid om het aanbod van gezonde voedselproducten structureel te verbeteren

In opdracht van de ministeries van LNV en VWS geeft dit rapport een aantal aanbod- en productgeoriënteerde interventies die door overheden toegepast kunnen worden om Nederlandse consumenten te verleiden tot gezonder eet- en leefgedrag. Achterliggend doel is om met kwalitatief beter voedsel en een beter consumptiepatroon een bijdrage te leveren aan de algemene gezondheidstoestan

The potential of future foods for sustainable and healthy diets

Altering diets is increasingly acknowledged as an important solution to feed the world’s growing population within the planetary boundaries. In our search for a planet-friendly diet, the main focus has been on eating more plant-source foods, and eating no or less animal-source foods, while the potential of future foods, such as insects, seaweed or cultured meat has been underexplored. Here we show that compared to current animal-source foods, future foods have major environmental benefits while safeguarding the intake of essential micronutrients. The complete array of essential nutrients in the mixture of future foods makes them good-quality alternatives for current animal-source foods compared to plant-source foods. Moreover, future foods are land-efficient alternatives for animal-source foods, and if produced with renewable energy, they also offer greenhouse gas benefits. Further research on nutrient bioavailability and digestibility, food safety, production costs and consumer acceptance will determine their role as main food sources in future diets

Lifetime estrogen exposure versus age at menopause as mortality predictor

Objectives: The aim of this study was to evaluate the relation between lifetime estrogen exposure and mortality and compare this with menopausal age as exposure variable. Methods: We studied a cohort of 1462 naturally postmenopausal women, aged 37–77 at enrolment in the Belgian Interuniversity Research on Nutrition and Health study. After a follow-up time of 10 years, 181 women had died, of whom 76 of cardiovascular causes. Logistic regression analysis was used to investigate the relations between lifetime estrogen exposure (calculated as menopausal age minus menarcheal age) and death as well as the relations between age at menopause and death. Results: The risk of mortality was lower in women with a longer lifetime estrogen exposure as well as in women with higher menopausal ages. For women with a lifetime estrogen exposure of 40 years the odds ratio of all-cause mortality was 0.58 (95␌onfidence interval (CI) 0.35–0.93) compared to women who had a lifetime estrogen exposure of 33 years. Women who became menopausal after the age of 53 years had a similar reduction in mortality risk (odds ratio 0.62; 95␌I 0.36–1.03) when compared to women with menopausal ages of 46 years. These decreases in mortality risk were particularly due to a reduction in mortality of cardiovascular diseases. Conclusions: This study indicates that menopausal age predicts mortality. The prediction is not improved by adding the age at menarche, to obtain an estimate for lifetime estrogen exposur

A dietary oxidative balance score of vitamin C, beta-carotene and iron intakes and mortality risk in male smoking Belgians

The purpose of this study was to investigate, in smokers, whether the oxidative balance of their dietary pattern affected mortality risk. To evaluate the oxidative balance of the dietary pattern, an oxidative balance score was constructed that summarized the combined intake of dietary antioxidants (vitamin C and β-carotene) and a prooxidant (iron). The low oxidative balance score group included smokers with a diet high in vitamin C and β-carotene and/or low in iron and the high oxidative balance score group included those with a diet low in vitamin C and β-carotene and/or high in iron. Using the 10-y follow-up mortality data from the Belgian Interuniversity Research on Nutrition and Health (BIRNH) study, the association of this oxidative balance score with all-cause, cardiovascular disease (CVD) and total cancer mortality was investigated in 2814 male smokers. In multivariate-adjusted Cox models, men in the highest oxidative balance score group had a higher relative risk (RR) of all-cause [RR = 1.44, 95% confidence interval (Cl): 1.13 1.82] and of total cancer mortality (RR = 1.62, 95% Cl: 1.07, 2.45) compared with men in the lowest score group. This association was less pronounced for CVD mortality risk and was not significant (RR = 1.31, 95% Cl: 0.86, 2.00). The risk of all-cause and total cancer mortality was driven principally by the high score group, which suggested a threshold effect for risk rather than a linear trend. The findings are consistent with the hypothesis that the oxidative balance of the diet is associated with subsequent mortality. Smokers whose diet is unbalanced in terms of anti- and prooxidants may therefore benefit from a recommendation to consume more servings of fresh fruits and vegetables and less meat

Is blood donation induced low iron status associated with favourable levels of OxLDL, s-ICAM-1, sVCAM-1 and vWF-antigen in healthy men.

The potential effect of iron depletion by blood donation and its relevance to cardiovascular diseases are still under debate. Markers of vascular integrity are increasingly applied in investigations of atherothrombotic diseases. In this study, we investigated whether a lower iron status through blood donation was associated with markers of vascular integrity (circulating oxidised LDL, sICAM-1, sVCAM-1 and vWF-antigen) by comparing healthy male voluntary donors to non-donors, taking into account differences in baseline characteristics. Two fasting blood samples were collected within I week from 41 donors and 39 non-donors. The iron status was estimated by measuring the concentration of plasma iron, ferritin, haemoglobin and hematocrit. The markers of iron status were all significantly lower in donors compared to non-donors, especially for ferritin concentrations. However, the lower iron status by blood donation was not reflected in the concentrations of OxLDL, sICAM-1, sVCAM-1 and vWF-antigen in men after adjustment for BMI and ratio total/HDL cholesterol. In order to avoid possible selection-bias related to donorship, we have additionally investigated the difference in marker concentrations within the non-donors, comparing low- and high-ferritin concentrations. This analysis suggests that ferritin concentration is not associated with in vivo LDL oxidation. (C) 2003 Elsevier Ireland Ltd. All rights reserved