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1.
Mechanisms of Food-Induced Symptom Induction and Dietary Management in Functional Dyspepsia.
Duncanson, K, Burns, G, Pryor, J, Keely, S, Talley, NJ
Nutrients. 2021;(4)
Abstract
Functional dyspepsia (FD) is a common disorder of gut-brain interaction, characterised by upper gastrointestinal symptom profiles that differentiate FD from the irritable bowel syndrome (IBS), although the two conditions often co-exist. Despite food and eating being implicated in FD symptom induction, evidence-based guidance for dietetic management of FD is limited. The aim of this narrative review is to collate the possible mechanisms for eating-induced and food-related symptoms of FD for stratification of dietetic management. Specific carbohydrates, proteins and fats, or foods high in these macronutrients have all been reported as influencing FD symptom induction, with removal of 'trigger' foods or nutrients shown to alleviate symptoms. Food additives and natural food chemicals have also been implicated, but there is a lack of convincing evidence. Emerging evidence suggests the gastrointestinal microbiota is the primary interface between food and symptom induction in FD, and is therefore a research direction that warrants substantial attention. Objective markers of FD, along with more sensitive and specific dietary assessment tools will contribute to progressing towards evidence-based dietetic management of FD.
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2.
Food allergy as a biological food quality control system.
Florsheim, EB, Sullivan, ZA, Khoury-Hanold, W, Medzhitov, R
Cell. 2021;(6):1440-1454
Abstract
Food is simultaneously a source of essential nutrients and a potential source of lethal toxins and pathogens. Consequently, multiple sensory mechanisms evolved to monitor the quality of food based on the presence and relative abundance of beneficial and harmful food substances. These include the olfactory, gustatory, and gut chemosensory systems. Here we argue that, in addition to these systems, allergic immunity plays a role in food quality control by mounting allergic defenses against food antigens associated with noxious substances. Exaggeration of these defenses can result in pathological food allergy.
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3.
Influence of the Bioactive Diet Components on the Gene Expression Regulation.
Mierziak, J, Kostyn, K, Boba, A, Czemplik, M, Kulma, A, Wojtasik, W
Nutrients. 2021;(11)
Abstract
Diet bioactive components, in the concept of nutrigenetics and nutrigenomics, consist of food constituents, which can transfer information from the external environment and influence gene expression in the cell and thus the function of the whole organism. It is crucial to regard food not only as the source of energy and basic nutriments, crucial for living and organism development, but also as the factor influencing health/disease, biochemical mechanisms, and activation of biochemical pathways. Bioactive components of the diet regulate gene expression through changes in the chromatin structure (including DNA methylation and histone modification), non-coding RNA, activation of transcription factors by signalling cascades, or direct ligand binding to the nuclear receptors. Analysis of interactions between diet components and human genome structure and gene activity is a modern approach that will help to better understand these relations and will allow designing dietary guidances, which can help maintain good health.
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4.
A glycaemic index compendium of non-western foods.
Henry, CJ, Quek, RYC, Kaur, B, Shyam, S, Singh, HKG
Nutrition & diabetes. 2021;(1):2
Abstract
Current international tables published on the glycaemic index (GI) of foods represent valuable resources for researchers and clinicians. However, the vast majority of published GI values are of Western origin, notably European, Australian and North American. Since these tables focus on Western foods with minimal inclusion of other foods from non-Western countries, their application is of limited global use. The objective of this review is to provide the GI values for a variety of foods that are consumed in non-Western countries. Our review extends and expands on the current GI tables in an attempt to widen its application in many other regions of the world.
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5.
Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation.
Sampaio, GR, Guizellini, GM, da Silva, SA, de Almeida, AP, Pinaffi-Langley, ACC, Rogero, MM, de Camargo, AC, Torres, EAFS
International journal of molecular sciences. 2021;(11)
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are chemical compounds comprised of carbon and hydrogen molecules in a cyclic arrangement. PAHs are associated with risks to human health, especially carcinogenesis. One form of exposure to these compounds is through ingestion of contaminated food, which can occur during preparation and processing involving high temperatures (e.g., grilling, smoking, toasting, roasting, and frying) as well as through PAHs present in the soil, air, and water (i.e., environmental pollution). Differently from changes caused by microbiological characteristics and lipid oxidation, consumers cannot sensorially perceive PAH contamination in food products, thereby hindering their ability to reject these foods. Herein, the occurrence and biological effects of PAHs were comprehensively explored, as well as analytical methods to monitor their levels, legislations, and strategies to reduce their generation in food products. This review updates the current knowledge and addresses recent regulation changes concerning the widespread PAHs contamination in several types of food, often surpassing the concentration limits deemed acceptable by current legislations. Therefore, effective measures involving different food processing strategies are needed to prevent and reduce PAHs contamination, thereby decreasing human exposure and detrimental health effects. Furthermore, gaps in literature have been addressed to provide a basis for future studies.
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6.
A Cumulative Effect of Food and Viruses to Trigger Celiac Disease (CD): A Commentary on the Recent Literature.
Barone, MV, Auricchio, S
International journal of molecular sciences. 2021;(4)
Abstract
Celiac disease (CD) is a type of inflammatory chronic disease caused by nutrients such as gliadin that induce a TC (T cell)-mediated response in a partially known genetical background in an environment predisposed to inflammation, including viruses and food. Various experimental and clinical observations suggest that multiple agents such as viruses and bacteria have some common, inflammatory pathways predisposing individuals to chronic inflammatory diseases including celiac disease (CD). More recently, a Western diet and lifestyle have been linked to tissue inflammation and increase in chronic inflammatory diseases. In CD, the gliadin protein itself has been shown to be able to induce inflammation. A cooperation between viruses and gliadin is present in vitro and in vivo with common mechanisms to induce inflammation. Nutrients could have also a protective effect on CD, and in fact the anti-inflammatory Mediterranean diet has a protective effect on the development of CD in children. The possible impact of these observations on clinical practice is discussed.
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7.
[Highly processed food and its effect on health of children and adults].
Kapczuk, P, Komorniak, N, Rogulska, K, Bosiacki, M, Chlubek, D
Postepy biochemii. 2020;(1):23-29
Abstract
Despite the availability of a number of natural products, there is still a lot of highly processed food on the market. Therefore, it seems reasonable to educate society on reasonable consumption. The aim of the study was to review the literature in terms of classification, mode of action and the impact of the most commonly used food additives on the health of children and adults. Unfortunately, eating habits of both adults and children differ significantly from the recommendations presented in the healthy eating pyramid. Food additives constitute an important element of the manufacturing process, which raises much controversy. These substances may accumulate in the organism and have a negative impact on health. The present literature review indicates the necessity of taking preventive measures and promoting education in terms of proper nutrition as well as the threats resulting from the consumption of highly processed food.
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8.
Food Phenotyping: Recording and Processing of Non-Targeted Liquid Chromatography Mass Spectrometry Data for Verifying Food Authenticity.
Creydt, M, Fischer, M
Molecules (Basel, Switzerland). 2020;(17)
Abstract
Experiments based on metabolomics represent powerful approaches to the experimental verification of the integrity of food. In particular, high-resolution non-targeted analyses, which are carried out by means of liquid chromatography-mass spectrometry systems (LC-MS), offer a variety of options. However, an enormous amount of data is recorded, which must be processed in a correspondingly complex manner. The evaluation of LC-MS based non-targeted data is not entirely trivial and a wide variety of strategies have been developed that can be used in this regard. In this paper, an overview of the mandatory steps regarding data acquisition is given first, followed by a presentation of the required preprocessing steps for data evaluation. Then some multivariate analysis methods are discussed, which have proven to be particularly suitable in this context in recent years. The publication closes with information on the identification of marker compounds.
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9.
Food-Based Dietary Guidelines around the World: Eastern Mediterranean and Middle Eastern Countries.
Montagnese, C, Santarpia, L, Iavarone, F, Strangio, F, Sangiovanni, B, Buonifacio, M, Caldara, AR, Silvestri, E, Contaldo, F, Pasanisi, F
Nutrients. 2019;(6)
Abstract
In Eastern Mediterranean countries, undernutrition and micronutrient deficiencies coexist with overnutrition-related diseases, such as obesity, heart disease, diabetes and cancer. Many Mediterranean countries have produced Food-Based Dietary Guidelines (FBDGs) to provide the general population with indications for healthy nutrition and lifestyles. This narrative review analyses Eastern Mediterranean countries' FBDGs and discusses their pictorial representations, food groupings and associated messages on healthy eating and behaviours. In 2012, both the WHO and the Arab Center for Nutrition developed specific dietary guidelines for Arab countries. In addition, seven countries, representing 29% of the Eastern Mediterranean Region population, designated their national FBDGs. At the moment several of these guidelines are available only in the English language. In summary, Eastern Mediterranean FBDGs mainly focus on food safety, not all are available in the local Arabic language, and they do not provide specific suggestions for the large number of foreign workers and migrants.
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10.
Portugal's voluntary food reformulation agreement and the WHO reformulation targets.
Goiana-da-Silva, F, Cruz-E-Silva, D, Allen, L, Nunes, AM, Calhau, C, Rito, A, Bento, A, Miraldo, M, Darzi, A
Journal of global health. 2019;(2):020315