The Handbook of Minerals on a Gluten-Free Diet

The importance of a gluten-free diet (GFD) in the treatment of celiac disease and other gluten-related disorders is undisputable. However, strict GFD often lead to nutritional imbalances and, therefore, to deficiencies. One of the most common deficiencies from a GFD are an insufficient amount of Ca, Fe, Mg, and Zn. This is mainly because the most of popular gluten-free (GF) raw materials are poor in minerals. Although the popularity of GFD is constantly growing, the data on minerals in GF products are still limited. More importantly, an access to the data is even more restricted. Therefore, the paper reviews the Ca, Fe, Mg, and Zn contents in hundreds of grain GF products available worldwide. The data for 444 products from categories of flours, mixes for cooking, bakery products, cereals, groats, rice, and pasta are obtained from research papers and nutritional databases. The calculation of the realization of mineral requirements from a portion of each product with its graphical classification as rich/average/poor source of each mineral is given. The review is a handbook of minerals for people on a GFD, dietitians, and food producers

Benefits of weight reduction in obesity treatment

Introduction. Obesity is a serious health problem of the twenty-first century. The number of patients steadily increased and efforts to reduce body weight rarely bear fruit. The basis of obesity therapy is to obtain through low-energy diet and physical activity, a negative energy balance. The aim of this study was to determine the effects of a 3-month diet 1500 kcal on selected anthropometric and biochemical parameters in patients with obesity. Material and methods. The study included 23 patients of Clinic of Hypertension and Metabolic Disorders in Poznan, including 18 women and 5 men. All patients made anthropometric measurements — body weight, height, BMI, waist circumference, hip circumference and marked biochemical parameters — glucose, triglycerides, total cholesterol, LDL and HDL. Patients were on a 3-month balanced 1500 kcal diet. After that time again rated the test parameters. Results. Patients had elevated values of selected anthropometric and biochemical parameters. 3-month diet 1500 kcal reduction resulted in a decrease in weight, thereby changing the value of the BMI. A decline of waist and hip circumference were reported. Among the biochemical parameters some were significantly reduced: the concentration of glucose, total cholesterol, LDL cholesterol and triglycerides. Conclusions. Obese patients are characterized by elevated values of anthropometric parameters and selected biochemical parameters. 1500 kcal low-energy diet causes weight loss in obese patients. Reducing balanced diet helps lower blood glucose and lipid profile modification.Wstęp. Otyłość stanowi poważny problem zdrowotny XXI wieku. Liczba chorych systematycznie wzrasta, a działania podejmowane w celu redukcji masy ciała rzadko przynoszą efekty. Podstawą terapii otyłości jest uzyskanie za pomocą diety ubogoenergetycznej oraz aktywności fizycznej, ujemnego bilansu energetycznego. Celem pracy było określenie wpływu 3-miesięcznej diety 1500 kcal na wybrane parametry antropometryczne oraz biochemiczne u chorych z otyłością. Materiał i metody. Do badania zakwalifikowano 23 pacjentów Poradni Nadciśnienia Tętniczego i Zaburzeń Metabolicznych w Poznaniu, w tym 18 kobiet i 5 mężczyzn. U wszystkich chorych dokonano pomiarów antropometrycznych — masa ciała, wzrost, wskaźnik BMI, obwód talii, obwód bioder oraz oznaczono parametry biochemiczne — stężenie glukozy, triglicerydów, cholesterolu całkowitego, LDL i HDL. Pacjentów poddano 3-miesięcznej zbilansowanej diecie redukcyjnej 1500 kcal. Po tym czasie ponownie oceniono badane parametry. Wyniki. U pacjentów stwierdzono podwyższone wartości parametrów antropometrycznych oraz wybranych parametrów biochemicznych. Trzymiesięczna dieta redukcyjna 1500 kcal spowodowała spadek masy ciała, zmieniając tym samym wartość wskaźnika BMI. Zmniejszył się obwód talii oraz obwód bioder. Wśród parametrów biochemicznych istotnie statystycznie uległy redukcji: stężenie glukozy, cholesterolu całkowitego, cholesterolu LDL oraz triglicerydów. Wnioski. Otyli pacjenci charakteryzują się podwyższonymi wartościami parametrów antropometrycznych oraz wybranych parametrów biochemicznych, a dieta ubogoenergetyczna 1500 kcal powoduje utratę masy ciała u otyłych chorych. W badaniu dowiedziono, że zbilansowana dieta redukcyjna wpływa na obniżenie stężenia glukozy oraz parametrów gospodarki lipidowej

Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder

Cricket powder, described in the literature as a source of nutrients, can be a valuable ingredient to supplement deficiencies in various food products. Work continues on the implementation of cricket powder in products that are widely consumed. The aim of this study was to obtain gluten-free bread with a superior nutritional profile by means of insect powder addition. Gluten-free breads enriched with 2%, 6%, and 10% of cricket (Acheta domesticus) powder were formulated and extensively characterized. The nutritional value, as well as antioxidant and β-glucuronidase activities, were assessed after simulated in vitro digestion. Addition of cricket powder significantly increased the nutritional value, both in terms of the protein content (exceeding two-, four-, and seven-fold the reference bread (RB), respectively) and above all mineral compounds. The most significant changes were observed for Cu, P, and Zn. A significant increase in the content of polyphenolic compounds and antioxidant activity in the enriched bread was also demonstrated; moreover, both values additionally increased after the digestion process. The total polyphenolic compounds content increased about five-fold from RB to bread with 10% CP (BCP10), and respectively about three-fold after digestion. Similarly, the total antioxidant capacity before digestion increased about four-fold, and after digestion about six-fold. The use of CP also reduced the undesirable activity of β-glucuronidase by 65.9% (RB vs. BCP10) in the small intestine, down to 78.9% in the large intestine. The influence of bread on the intestinal microflora was also evaluated, and no inhibitory effect on the growth of microflora was demonstrated, both beneficial (Bifidobacterium and Lactobacillus) and pathogenic (Enterococcus and Escherichia coli). Our results underscore the benefits of using cricket powder to increase the nutritional value and biological activity of gluten-free food products

The Nutritional Value and Biological Activity of Concentrated Protein Fraction of Potato Juice

Potato protein is recognized as one of the most valuable nonanimal proteins due to the high content of essential amino acids. So far, it has not been used in human nutrition on a large scale due to technological limitations regarding its acquisition. In this study, the protein fraction of potato juice was concentrated with the use of membrane separation. The obtained potato juice protein concentrate (PJPC) was characterized in terms of nutritional value and biological activity, and the amino acid composition, mineral content, and antioxidant properties were determined. Moreover, in vitro cytotoxic activity against cancer cells of the gastrointestinal tract was investigated. The results of the present study indicate that PJPC is an excellent source of lysine and threonine, while leucine is its limiting amino acid, with an amino acid score (AAS) of 65%. Moreover, PJPC contains substantial amounts of Fe, Mn, K, and Cu. As demonstrated experimentally, PJPC is also characterized by higher antioxidant potential than potato itself. Biological activity, however, is not limited to antioxidant activity alone. Cytotoxicity studies using a gastric cancer cell line (Hs 746T), a colon cancer cell line (HT-29), and human colon normal cells (CCD 841 CoN) proved that PJPC is characterized by selective activity against cancer cells. It can thus be concluded that the developed method of producing protein concentrate from potato juice affords a product with moderate nutritional value and interesting biological activity

Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions

Epidemiological studies reported an inverse association between the consumption of legumes and the incidence of age-related diseases. This trend could be attributed to the presence of antioxidant compounds, especially phenolic and flavonoid compounds. In this paper, five pea (Pisum sativum L.) and twelve chickpea (Cicer arietinum L.) accessions, having different characteristics and geographical origin, were characterised in terms of antioxidant activity, as well as macro- and micro-nutrient composition. The antioxidant activity has been evaluated using both DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) radical scavenging capacity assays. Chickpea and pea accessions showed a different behaviour in the presence of these different radicals. Chickpea accessions were characterised by significantly higher DPPH• scavenging activity, while peas showed a significantly higher value of antioxidant activity evaluated using the ABTS assay. Pea accessions had the highest content of total phenolic compounds, Zn, and Cu. A positive correlation was found between some minerals, such as Zn, Cu and P, and the ABTS•+ scavenging activity. Black and brown chickpea accessions showed significantly higher contents of anthocyanins, Mn, Mg, and Ca, which were positively correlated with the antioxidant activity assessed with the DPPH assay. Despite the dataset investigated in our study included a limited number of accessions, it was possible to highlight the influence of the chemical composition on the antioxidant activity due to the high phenotypic diversity found between the accessions, emphasising the importance of selecting the antioxidant activity assay according to the matrix to be evaluated

The Development of Smoked Mackerel with Reduced Sodium Content

The World Health Organization recommends reducing salt (sodium chloride, NaCl) intake by 30% by 2025. Since smoked fish can deliver up to 4 g NaCl/100 g, the aim of this study was to develop safe, healthy and attractive smoked chub mackerel (Scomber japonicus) with a reduced NaCl content. Two brines (5% and 10%) were used with different ratios of NaCl and potassium chloride (KCl). In each brine, 0%, 25%, 50% and 75% of NaCl was replaced by KCl, resulting in 1.3, 1.1, 0.9 and 0.6 g NaCl (5% brine), and 2.6, 2.0, 1.2 and 0.8 g NaCl (10% brine) per 100 g, respectively. Similar yield, nutritional, safety, texture and colour properties were found in most formulations. The most desirable taste attributes (negligible bitterness and adequate saltiness) were obtained with a 5% brine prepared with 75% NaCl + 25% KCl. Such conditions seemed to allow for obtaining an attractive product for conscious consumers