Spices are susceptible to mycotoxin contamination which can cause gastrointestinal and adverse central nervous symptoms in humans, which highlights the importance of assessing the risk of their ...consumption on a daily basis. The aim of this study was to assess the risk of mycotoxin intake from spices in routinely prepared Lebanese dishes.
150 households were interviewed about their usage of 27 type of spices and 6 routinely prepared Lebanese dishes. Results showed a high variability in consumption levels. Among the investigated dishes, the minimum number of spices that were consumed in a dish was 13 while the maximum was 18. The mean intake of one spice ranged from 0.26 g/portion observed for cloves to 5.37 g/portion for cinnamon, with its intake per portion more than 1 g in 2/3 of dishes. 20% of portion sizes of coriander, cinnamon and fennel, had an intake exceeding 5 g/portion. Ochratoxin A (OTA) Probable Daily Intake (PDI) had a mean of 0.11 ng/kg-bw/day. Mean PDI of fumonisin B1 (FB1) was 79.3 ng/kg-bw/day. Aflatoxin B1 (AFB1) PDI had a mean of 1.55 ng/kg-bw/day. The Margin of Exposure (MOE) of AFB1 ranged from 108.10 to 4444.44. The present study showed that the risk of AFB1 from spices is a matter of concern while the risk of OTA and FB1 is limited with the exception of FB1 from garlic and onion.
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•150 household were interviewed to investigate consumption of spices in Lebanon.•The risk of exposure to OTA, AFB1, FB1 from spices was determined.•A variability in types and quantities of consumed spices was noted the investigated dishes.•The risk of OTA from consumed spices is limited but the risk of AFB1 and FB1 is a matter of concern.
The study examined 27 traditional Middle Eastern/Kuwaiti dishes, primarily meat, chicken, and fish-based, to assess their taste and nutritional content. The evaluation included protein, moisture, ...carbohydrates, ash, fat, energy, dietary fiber, 11 vitamins, 8 minerals, and 3 sugars. Certain dishes displayed high levels of protein, fat, energy, water, carbohydrates, and dietary fiber. For instance, Marag laham and Majbous dajaj stood out for their high protein, fat, and energy content. Additionally, Marag laham and Marag dajaj exhibited high water content of 63.55% and 69.42% respectively for the meat and chicken section, while Majbous laham and Majbous dajaj had elevated carbohydrate levels due to the rice (27.52%). Notably, Turkey and Arabic meat shawarma had the highest fat energy with Arabic meat shawerma energy calculated at 400.91 kcal due to its total fat content (31.74%). The study concludes that using standard recipes for common meals can facilitate the collection of global and regional food composition data, which can be integrated into global food composition databases for diverse ethnic communities. Overall, the research highlights the importance of considering both taste and nutrition when making food choices and supports making informed dietary decisions based on comprehensive nutritional information
•The study examined the macronutrient content of meals in the Arabian Gulf.•High fat, energy (Turkish/Arabic); chicken jareesh: rich in dietary fiber.•Arabic chicken Shawarma exhibited elevated levels of minerals (Mg, K, and P).•Strengthening traditional Kuwaiti dishes by adding dietary fiber.
Objective: The objective of this study is to compare the characteristics of dinner among preschoolers based on vegetable intake, as part of efforts to promote the intake of vegetables among ...them.Methods: From March to May 2019, 121 preschoolers aged 4–6 participated in a five-day dietary record survey using photographs. We examined their intake of vegetables and nutrients, the types of vegetables, the number of staple foods, main and side dishes, etc., as well as the items consumed as side dishes at dinner time. The preschoolers were categorized into three groups by the 25th and 75th percentiles of vegetable intake, and their dinner was compared.Results: Data of 118 participants with no defects were analyzed. The median (25, 75 percentile) vegetable intake was 54 (39, 74) g/dinner. The high vegetable intake group consumed a diet with a higher proportion of energy, vegetable intake per 1,000 kcal, and salt intake compared to other groups. The high intake group consumed five types of vegetables per dinner and six side dishes per five dinners, which was the highest. The high intake group also consumed raw vegetables, vegetable soups, and simmered vegetables frequently.Conclusions: The characteristics of dinner differed among preschoolers based on the vegetable intake. The high intake group consumed five types of vegetables and at least one side dish per dinner, and raw vegetables, vegetable soups, and simmered vegetables frequently.
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•The factors affecting the change of nitrite content during the processing of prepared dishes are described.•The strategies of controlling nitrite content in prepared dishes, ...especially meat products, are reviewed.•The advantages, limitations and future challenges of each strategy are summarized.
Sodium nitrite is commonly used as a multifunctional curing ingredient in the processing of prepared dishes, especially meat products, to impart unique color, flavor and to prolong the shelf life of such products. However, the use of sodium nitrite in the meat industry has been controversial due to potential health risks. Finding suitable substitutes for sodium nitrite and controlling nitrite residue have been a major challenge faced by the meat processing industry. This paper summarizes possible factors affecting the variation of nitrite content in the processing of prepared dishes. New strategies for controlling nitrite residues in meat dishes, including natural pre-converted nitrite, plant extracts, irradiation, non-thermal plasma and high hydrostatic pressure (HHP), are discussed in detail. The advantages and limitations of these strategies are also summarized. Raw materials, cooking techniques, packaging methods, and storage conditions all affect the content of nitrite in the prepared dishes. The use of vegetable pre-conversion nitrite and the addition of plant extracts can help reduce nitrite residues in meat products and meet the consumer demand for clean labeled meat products. Atmospheric pressure plasma, as a non-thermal pasteurization and curing process, is a promising meat processing technology. HHP has good bactericidal effect and is suitable for hurdle technology to limit the amount of sodium nitrite added. This review is intended to provide insights for the control of nitrite in the modern production of prepared dishes.
•Proposes multilevel framework for a healthy and sustainable protein transition.•The framework’s levels of intervention are diets, dishes and dish ingredients.•It presents strategies for a shift from ...meat-centered dishes to a variety of dishes.•Mixed dishes have more balanced portions of animal- and plant-based protein.•Meat-free dishes have proteins that vary in meatiness, convenience or authenticity.
This paper proposes a transition framework for restoring a healthy and sustainable balance in protein consumption in high-meat eating countries. The transition aims to reduce total protein intake as well as the dietary ratio of animal over plant protein (from 60:40 via 50:50 to 40:60), which will require changes in consumer food choice processes at the levels of diets, dishes and dish ingredients. The paper describes the background and the potential use in strategy development of the proposed DDDI (diets, dishes, dish ingredients) framework, building on existing literature. The material is integrated in a novel manner, with a key role for two dish-oriented strategies as links between national dietary guidelines, on the one hand, and product-oriented marketing approaches, on the other hand. The first strategy is promoting a varied dish pattern that includes at least some dishes with alternative protein ingredients, chosen for reasons of either meatiness, authenticity or convenience. The second strategy involves promoting a shift to mixed dishes in which part of the protein is of animal origin and the rest of plant origin. Additional complimentary strategies will be necessary to address high incomes (for sustainability) and low incomes (for health).
The purpose of this study was to investigate the effect of Kappa (к)-carrageenan on texture and perception of saltiness of low salt surimi. The low-field nuclear magnetic resonance (LF-NMR) and ...microstructure results showed that к-carrageenan could promote the formation of more immobilized water in low salt surimi gel, change its matrix structure, and lead to the uneven spatial distribution of sodium, thus enhancing saltiness perception. The rheological properties of surimi showed that к-carrageenan could increase the network strength of low salt surimi gel and improve its thermostability. Furthermore, the low salt surimi gel added with к-carrageenan has lower cooking loss, higher water holding capacity (WHC), gel strength and improved texture properties. Therefore, к-carrageenan has the effects of improving the quality and increasing salt perception of surimi gel. This study provides a new method for reducing salt consumption in food industry.
•Folate content in 56 Korean vegetable dishes prepared outside the home measured.•The folate values calculated using CAN-Pro recipes were higher than analyzed values.•Bland-Altman plots showed poor ...agreement between calculated and analyzed values.•Folate intake from cooked vegetable dishes could be overestimated by calculation.•A folate database with weight changes and folate retention after cooking is needed.
The study objectives were to measure folate content in commonly consumed Korean vegetable dishes prepared outside the home (VDOHs) and to compare the analyzed values with the values calculated using the recipes of a nutrient analysis program. A total of 56 VDOHs were collected from restaurants and catering companies between 2013 and 2016. Folate content was measured by microbiological assay after trienzyme extraction and calculated using the Computer-Aided Nutritional Analysis Program developed by the Korean Nutrition Society. Folate content ranged from 3.1 μg/serving (seasoned bracken, pickled cucumber) to 84.8 μg/serving (curled mallow soybean paste soup) by analysis and from 0.2 μg/serving (pickled cucumber) to 164.3 μg/serving (spinach soybean paste soup) by calculation. The calculated folate values per serving as well as per 100 g were significantly higher than the analyzed values, and the Bland-Altman plots showed poor agreement between the calculated and analyzed values. Our results indicate that folate intake from VDOHs or cooked vegetables could be overestimated by calculation. Therefore, a folate database should be constructed to reflect the weight changes and folate retention of food employing various cooking methods to accurately estimate folate intake in the South Korean population.
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