Developing a standard definition of whole-grain foods for dietary recommendations : Summary report of a multidisciplinary expert roundtable discussion

Although the term “whole grain” is well defined, there has been no universal standard of what constitutes a “whole-grain food,” creating challenges for researchers, the food industry, regulatory authorities, and consumers around the world. As part of the 2010 Dietary Guidelines for Americans, the U.S. Dietary Guidelines Technical Advisory Committee issued a call to action to develop definitions for whole-grain foods that could be universally accepted and applied to dietary recommendations and planning. The Committee’s call to action, and the lack of a global whole-grain food definition, was the impetus for theWhole Grain Roundtable held 3–5 December 2012 in Chicago, Illinois. The objective was to develop a whole-grain food definition that is consistent with the quartet of needs of science, food product formulation, consumer behavior, and label education. The roundtable’s expert panel represented a broad range of expertise from the United States and Europe, including epidemiology and dietary intervention researchers, consumer educators, government policy makers, and food and nutrition scientists from academia and the grain food industry. Taking into account the totality, quality, and consistency of available scientific evidence, the expert panel recommended that 8 g of whole grain/30 g serving (27 g/100 g), without a fiber requirement, be considered a minimum content of whole grains that is nutritionally meaningful and that a food providing at least 8 g of whole grains/30-g serving be defined as a whole-grain food. Having an established whole-grain food definition will encourage manufacturers to produce foods with meaningful amounts of whole grain, allow consistent product labeling and messaging, and empower consumers to readily identify whole-grain foods and achieve whole-grain dietary recommendations

SpHincterotomy for Acute Recurrent Pancreatitis Randomized Trial: Rationale, Methodology, and Potential Implications

Item does not contain fulltextOBJECTIVES: In patients with acute recurrent pancreatitis (ARP), pancreas divisum, and no other etiologic factors, endoscopic retrograde cholangiopancreatography (ERCP) with minor papilla endoscopic sphincterotomy (miES) is often performed to enlarge the minor papillary orifice, based on limited data. The aims of this study are to describe the rationale and methodology of a sham-controlled clinical trial designed to test the hypothesis that miES reduces the risk of acute pancreatitis. METHODS: The SpHincterotomy for Acute Recurrent Pancreatitis (SHARP) trial is a multicenter, international, sham-controlled, randomized trial comparing endoscopic ultrasound + ERCP with miES versus endoscopic ultrasound + sham for the management of ARP. A total of 234 consented patients having 2 or more discrete episodes of acute pancreatitis, pancreas divisum confirmed by magnetic resonance cholangiopancreatography, and no other clear etiology for acute pancreatitis will be randomized. Both cohorts will be followed for a minimum of 6 months and a maximum of 48 months. RESULTS: The trial is powered to detect a 33% risk reduction of acute pancreatitis frequency. CONCLUSIONS: The SHARP trial will determine whether ERCP with miES benefits patients with idiopathic ARP and pancreas divisum. Trial planning has informed the importance of blinded outcome assessors and long-term follow-up

Ácidos graxos da gema e composição do ovo de poedeiras alimentadas com rações com farelo de coco Yolk fatty acids and egg components from layers fed diets with coconut meal

O objetivo deste trabalho foi avaliar o efeito da inclusão do farelo de coco (FC) na ração e do tempo de alimentação de poedeiras comerciais, sobre os ácidos graxos da gema e os componentes do ovo. O delineamento foi em esquema fatorial 5x2, com cinco níveis de inclusão do FC (0, 5, 10, 15 e 20%) e dois tempos de alimentação (14 e 28 dias). Foram avaliados o peso e as porcentagens de albúmen, gema e casca dos ovos, bem como os sólidos e lipídios totais e o perfil de ácidos graxos das gemas. A inclusão do FC e o tempo de alimentação influenciaram apenas a proporção de ácido mirístico na gema, que aumentou com a inclusão do FC aos 28 dias de alimentação. Os ácidos esteárico e oléico variaram somente com o tempo de alimentação, e as maiores concentrações foram obtidas aos 28 dias. A relação de ácidos graxos poliinsaturados para ácidos graxos saturados da gema diminuiu a partir de 10% de inclusão e aumentou com o tempo de alimentação das aves. O uso de farelo de coco, na ração de poedeiras comerciais, não influencia a proporção dos componentes do ovo, apenas altera a concentração do ácido mirístico da gema.<br>The objective of this work was to evaluate the effects of coconut meal (CM) inclusion in commercial layer diets and feeding time, on egg components and yolk fatty acid composition. The experiment followed a factorial design 5x2, with five levels of CM inclusion (0, 5, 10, 15 and 20%) and two feeding time (14 and 28 days). Parameters evaluated included: egg weight, and albumen, yolk and shell percentages, as well as solids, lipids and fatty acid profile of the yolk. The inclusion of CM and feeding time affected the yolk content of myristic acid which increased with CM level and with feeding time. The levels of stearic and oleic acids in the yolk varied with feeding time and were higher in the eggs after 28 days. Polyunsaturated to saturated fatty acid ratio in yolk decreased, when dietary CM levels were higher than 10%, and increased with longer feeding time. The use of CM in laying hen diets does not influence egg composition but increases myristic acid content of the yolk