Journal articles on the topic 'Vegetables oils and margarine'
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Murray Skeaff, C., and Sonya Gowans. "Home use of margarine is an important determinant of plasma trans fatty acid status: a biomarker study." British Journal of Nutrition 96, no. 2 (August 2006): 377–83. http://dx.doi.org/10.1079/bjn20061737.
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The contribution of the home use of margarines, made with partially hydrogenated vegetables oils, to total trans fatty acid intake is difficult to determine using dietary assessment because food composition databases are incomplete for trans fatty acids; moreover, hidden fats in manufactured foods may be the predominant sources of trans fatty acids. The objective of our study was to determine, using plasma phospholipid trans fatty acid composition as a surrogate measure of exposure, whether the home use of margarine or butter is an important determinant of trans fatty acid status. We conducted a community-based (Dunedin, New Zealand), cross-sectional survey of people who consumed either margarine (n 65) or butter (n 64) but not both for home use. The levels of the 18:1 trans isomers commonly found in partially hydrogenated vegetable oils were all significantly higher in the plasma phospholipids of margarine compared with butter consumers, with the exception of 18:1n-7t, which did not differ. Among margarine consumers, the percentage of total fat from margarine was significantly correlated with levels of phospholipid 18:1n−6t, 18:1n-8t and 18:1n-1/t isomers (r 0·57–0·63, P<0·001) but only weakly with 18:1n-7t (r 0·30, P=0·016). The intake of fat from fast foods, bakery products or meat and meat products was not associated with plasma phospholipid trans isomeric composition. The home use of margarine, made with partially hydrogenated vegetable oils, is an important determinant of trans fatty acid exposure in New Zealand.
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Jovanovic, Dusan, Branislav Markovic, Miroslav Stankovic, Ljiljana Rozic, Tatjana Novakovic, Zorica Vukovic, Mirjana Anic, and Srdjan Petrovic. "Partial hydrogenation of edible oils: Synthesis and verification of the nickel catalyst." Chemical Industry 56, no. 4 (2002): 147–56. http://dx.doi.org/10.2298/hemind0204147j.
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Developed in the late 1800s as a butter substitute, margarine is made with vegetable oils. Margarine was created by a scientist from Provence (France) Hippolyte Mege-Mouries, in response to an offer by the Emperor Louis Napoleon III. To formulate his entry, Mege-Mouries used margaric acid, a fatty acid component isolated in 1813 by Michael Chevreul and named because of the lustrous pearly drops that reminded him of the Greek word for pearl - margarites.
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Müller, Hanne, Odd Jordal, Ingebjørg Seljeflot, Peter Kierulf, Bente Kirkhus, Oddlaug Ledsaak, and Jan I. Pedersen. "Effect on plasma lipids and lipoproteins of replacing partially hydrogenated fish oil with vegetable fat in margarine." British Journal of Nutrition 80, no. 3 (September 1998): 243–51. http://dx.doi.org/10.1017/s0007114598001299.
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We have compared the effects on lipoproteins and haemostatic variables of two hard margarines with similar functional properties, one traditional margarine containing partially hydrogenated fish oil (PHFO), and one experimental margarine based on vegetable oil (VO). Both were all-purpose cooking margarines with nearly identical functional properties.Transfatty acids from PHFO in the traditional margarine were replaced mostly by saturated, monounsaturated andtransfatty acids of vegetable origin in the new formulation. Both test margarines contained approximately the same amount ofcispolyunsaturated fatty acids. Sixteen female normolipidaemic students consumed each diet with the two test margarines for 14 d in random order (crossover design). The amount of fat was 31 % energy in the PHFO diet and 32 % energy in the VO diet. The test margarines provided approximately 26% energy in both diets. In the PHFO diet 7.8 % of the energy was derived fromtransfatty acids and 9.2 % from saturated fatty acids (12:0, 14:0 and 16:0) while in the VO diet, 1.1 % energy was derived fromtransfatty acids and 13.3% from saturated fatty acids (12:0, 14:0 and 16:0). The natural content of cholesterol in PHFO was deliberately not balanced by addition of cholesterol to the VO diet, thus the PHFO diet contained 215 mg and the VO diet 86 mg cholesterol per 8.5 MJ. LDL-cholesterol concentration was 19 % higher in subjects on the PHFO diet compared with the VO diet (P< 0.01). The ratio LDL-cholesterol:HDL-cholesterol was 12.6 % higher in subjects on the PHFO diet compared with the VO diet (P< 0.01). The level of apolipoprotein (apo)A-I was 6 % lower in subjects on the PHFO diet compared with the VO diet (P< 0.01). The ratio apoB:apoA-I was 10.4 % higher in subjects on the PHFO diet than on the VO diet (P< 0.01). There were no significant differences in total cholesterol, HDL-cholesterol, triacylglycerols, apoB, lipoprotein(a) and haemostatic variables between the diets. Our results demonstrate that PHFO, with its unfavourable effects on plasma lipids, can be replaced by vegetable oils in margarine without appreciable loss of functional properties but with significant improvement in the effects on plasma lipoproteins.
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Kahwaji, Samer, and Mary Anne White. "Edible Oils as Practical Phase Change Materials for Thermal Energy Storage." Applied Sciences 9, no. 8 (April 19, 2019): 1627. http://dx.doi.org/10.3390/app9081627.
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Edible oils could provide more accessible alternatives to other phase change materials (PCMs) for consumers who wish to build a thermal energy storage (TES) system with sustainable materials. Edible oils have good shelf life, can be acquired easily from local stores and can be less expensive than other PCMs. In this work, we explore whether margarine, vegetable shortening, and coconut oil are feasible PCMs, by investigations of their thermal properties and thermal stability. We found that margarine and vegetable shortening are not useful for TES due to their low latent heat of fusion, ΔfusH, and poor thermal stability. In contrast, coconut oil remained thermally stable after 200 melt-freeze cycles, and has a large ΔfusH of 105 ± 11 J g−1, a low degree of supercooling and a transition temperature, Tmpt = 24.5 ± 1.5 °C, that makes it very useful for TES in buildings. We also determined coconut oil’s heat capacity and thermal conductivity as functions of temperature and used the measured properties to evaluate the feasibility of coconut oil for thermal buffering and passive heating of a residential-scale greenhouse.
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Górska-Warsewicz, Hanna, Krystyna Rejman, Wacław Laskowski, and Maksymilian Czeczotko. "Butter, Margarine, Vegetable Oils, and Olive Oil in the Average Polish Diet." Nutrients 11, no. 12 (December 3, 2019): 2935. http://dx.doi.org/10.3390/nu11122935.
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The main aim of this study was to identify the sources of energy and 25 nutrients in fats and oils in the average Polish diet. We analyzed energy, total fat, saturated fatty acids (SFAs), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), cholesterol, protein, carbohydrates, nine minerals, and nine vitamins. We included five sub-groups: butter, vegetable oils, margarine and other hydrogenated vegetable fats, olive oil, and other animal fats. The basis for our analysis was data from the 2016 household budget survey, conducted on a representative sample of the Polish population (36,886 households, n = 99,230). We used the cluster analysis to assess the impact of socio-demographic and economic factors on the volume of fats and oil consumption and on the share of particular products in the supply of energy and nutrients. Our findings indicated that fats and oils contributed 32.9% of the total fat supply, which placed these products in first position among main food groups. Meat and its products ranked second (30.8%) in the total fat supply, while milk and dairy products, including cream (13.4%), were the third food group. The second position in the total fat supply was taken by meat and its products (30.8%), and the third place was taken by milk and dairy products, including cream (13.4%). The supply of fatty acids from fats and oils varied and ranged from 45.6% for PUFA to 31.5% for MUFA to 27.8% for SFA. The supply of cholesterol was at the level of 8.3%. Our research has proven that fats and oils are an important source of vitamin E, providing almost half of the daily supply of this vitamin to the average Polish diet. The supply of vitamin A and D equaled 16–18% of their total daily intake. In the cluster analysis, we identified five clusters that differed in the consumption of butter, oils, margarine and other vegetable fats, olive oil, and other animal fats. The variables with most differentiating clusters were: education level, income (in quintile groups of households), degree of urbanization of the place of household residence, and socio-economic type of the household. Our results indicate a high share of fats and oils in the total fat supply and should be used to evaluate the diets from a nutritional and health point of view.
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Demchenko, Elena, Tatiana Savenkova, and Inessa Mizinchikova. "Effects of Oils and Fats on the Quality Characteristics, Nutritional Value, and Storage Capacity of Cookies." Food Processing: Techniques and Technology 51, no. 4 (January 12, 2022): 674–89. http://dx.doi.org/10.21603/2074-9414-2021-4-674-689.
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Introduction. The quality profile and nutritional values of cookies depend on the raw material. The research objective was to study the effect of oils and fats on the quality characteristics and storage capacity of cookies.
Study objects and methods. The study involved such types of oils and fats as margarine, confectionery fat, milk fat substitute, palm oil, sunflower oil, and high oleic sunflower oil. It was based on standard methods of sensory, physicochemical, structural, and rheological analyses.
Results and discussion. The experimental formulations relied on contemporary dilatory recommendations, consumer acceptability, and traditionality of sensory indicators. The mass fraction of fat was limited to ≤ 18%; added sugars – to ≤ 22%; salt – to ≤ 0.3%. For each type of oil and fat, as set of experiments was performed to define the optimal technological emulsion and dough parameters. Other aspects involved the patterns of moisture transfer, indicators of oxidative spoilage, fatty acid composition, sensory properties, physicochemical and microbiological indicators, storage capacity, etc. The samples with vegetable oils instead of fat had a lower content of saturated fatty acids, which fell from 8–9 to 2–3 g/100 g. However, the risk of oxidative spoilage increased significantly. On storage day 104, the content of linoleic acid in the samples with sunflower oil decreased from 62.0 to 60.4%, while the samples with high oleic sunflower oil maintained the same level of linoleic acid. The samples with confectionery fat and palm oil demonstrated the lowest rate of oxidative processes, while those with margarine and milk fat substitute had the best sensory profile after storage.
Conclusion. The cookies with sunflower oil and high oleic sunflower oil appeared to have a shelf life of two months, while for those with milk fat substitute, margarine, palm oil, and confectionery fat it was six months. Further research should focus on various emulsifiers and antioxidants capable of forming bonds with proteins and starch fractions of flour, which could increase the resistance of liquid vegetable oils to oxidation.
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Fruehwirth, Sarah, Sandra Egger, Thomas Flecker, Miriam Ressler, Nesrin Firat, and Marc Pignitter. "Acetone as Indicator of Lipid Oxidation in Stored Margarine." Antioxidants 10, no. 1 (January 6, 2021): 59. http://dx.doi.org/10.3390/antiox10010059.
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Margarine contains a minimum of 80% fat and is therefore prone to lipid oxidation. While lipid oxidation in vegetable oils and o/w emulsions has been thoroughly investigated, studies about the oxidative stability and the identification of potential indicators of lipid oxidation in margarine are scarce. To evaluate the oxidative stability and to indicate the progress of lipid oxidation, four different types of industrial margarine (M1–M4), which differed in their composition of the minor ingredients and the oil phase, were stored at 15 °C for 180 days and analyzed at days 0, 1, 7, 14, 28, 56, 99, and 180 regarding peroxides, conjugated dienes, oxidized triacylglycerols, and volatiles. The peroxide value and the conjugated dienes increased up to 4.76 ± 0.92 meq O2/kg oil and 14.7 ± 0.49 in M2, respectively. The oxidative stability decreased by a maximum of 50.9% in M4. We detected three different epoxidized triglycerides—TAG54:1 (O), TAG54:2 (O) and TAG54:3 (O)—in M3. Acetone could be identified, for the first time, as lipid oxidation product in stored margarine by headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). It increased in all types of margarine during storage by a maximum of 1070 ppb in M2. Acetone might be used as a new indicator for lipid oxidation in margarine.
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BARRANCO, A., R. M. ALONSO-SALCES, I. CRESPO, L. A. BERRUETA, B. GALLO, F. VICENTE, and M. SAROBE. "Polycyclic Aromatic Hydrocarbon Content in Commercial Spanish Fatty Foods." Journal of Food Protection 67, no. 12 (December 1, 2004): 2786–91. http://dx.doi.org/10.4315/0362-028x-67.12.2786.
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The levels of polycyclic aromatic hydrocarbons (PAHs) were determined by reversed-phase high-performance liquid chromatography with fluorescence detection in different fatty foods from a Spanish market. The average concentration of the sum of total PAHs in edible vegetable oils was below 25 ng/g, whereas the sum of heavy PAHs did not surpass 5 ng/g. Olive pomace oils obtained before the summer of 2001 were an exception because they were highly contaminated. The effects of different technological processes, such as bleaching, deodorization, and hydrogenation, on PAH concentration in edible oils have been studied. The PAH profiles, as well as the influence of cooking procedures, of other fatty foods (margarine, mayonnaise, and oils from canned fishes) have been examined.
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Rahmawati, Avinda Nur, Maryanto Maryanto, and Nurhayati Nurhayati. "KARAKTERISTIK FLAKE UBI JALAR ORANGE DAN UNGU DENGAN PENAMBAHAN MINYAK NABATI (MINYAK SAWIT, MINYAK KELAPA, DAN MARGARIN)." JURNAL AGROTEKNOLOGI 13, no. 01 (August 8, 2019): 85. http://dx.doi.org/10.19184/j-agt.v13i01.9832.
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Sweet potato flake is ready-to-eat foods comsumed by the adding a milk. Lipid or oil in the flake can change the crunchy and texture. Oil was added to fungtions as the stabilisator, lubricant and to improved crispness of flake. The aims of this study was to evaluate of physical and sensory characteristic of flake made from orange and purple sweet potatoes with addition the vegetable oils. This study used Complete Random Design (CRD) with two factors and two replications. The A factor was type of sweet potatoes, i.e. orange sweet potato (A1) and purple sweet potato (A2). The B factors (B) were type of oils; palm oil (B1), coconut oil (B2) and margarine (B3). The results showed that the rehydrations flake of orange and purple sweet potatoes with additions of variation oil type ranged from (58,13 - 85,61%,); hygroscopicity ranged (6,93 - 8,86%); water content ranged from (3,57 - 6,47%). The highest favorite value of color on orange sweet potato flake with addition margarine (5,42), while purple sweet potato flake with addition palm oil has the lowest favorite value (3,46). The aroma value of orange and purple sweet potatoes flake with the addition coconut oil has the highest (5,15) and (5,35) than palm oil and margarine. Preference taste of orange and purple sweet potatoes flakes was the highest if additions of coconut oil, i.e. very like (score 5,12). Crispness preference was preferred from orange sweet potato flake with coconut oil additions (4,96). Favorite taste was preferred on purple sweet potato flake with coconut oil addition (5,38).
Keywords: coconut oil, flake, preference test, sweet potato, vegetable oil
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Hasibuan, Hasrul Abdi. "Reviu Jenis, Aspek Perlindungan dan Migrasi Bahan Kemasan dalam Pengemasan Minyak Nabati (Review of Types, Protection Aspects, and Migration of Packaging Materials in Packaging of Vegetable Oil)." JURNAL PANGAN 29, no. 3 (May 17, 2021): 243–52. http://dx.doi.org/10.33964/jp.v29i3.475.
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ABSTRAK Pengemasan minyak nabati dan produknya seperti minyak goreng, minyak untuk salad, margarin, dan shortening bertujuan untuk melindungi minyak agar dapat menjangkau konsumen secara aman, sehat, dan tanpa mengurangi kualitasnya. Artikel ini bertujuan untuk mengulas jenis bahan kemasan untuk minyak nabati, aspek perlindungan bahan kemasan terhadap mutu minyak, dan migrasi bahan kemasan ke dalam produk minyak. Bahan kemasan yang umum digunakan untuk mengemas minyak nabati dan produknya adalah kaca, baja, pelat timah, dan bahan plastik seperti polyvinylchloride (PVC), polyethylene terephthalate (PET) dan high density polyethylene (HDPE). Bahan-bahan kemasan tersebut memiliki keunggulan dan kelemahan dalam pengemasan minyak nabati yang tergantung pada fungsinya agar mutu minyak stabil selama distribusi dan penyimpanan. Faktor-faktor yang memengaruhi stabilitas minyak dalam kemasan meliputi faktor internal (komposisi asam lemak dan komponen minor pada minyak nabati) dan faktor eskternal (oksigen, cahaya, suhu, dan waktu penyimpanan). Pemilihan bahan kemasan juga harus mempertimbangkan keamanan minyak dari kontaminan akibat migrasi dari bahan kemasan. Migrasi bahan kemasan dipengaruhi oleh jenis minyak, di mana migrasi total bahan kemasan sedikit lebih tinggi pada minyak yang mengandung asam lemak rantai pendek dan asam lemak tidak jenuh pada jumlah tinggi. kata kunci: kemasan, migrasi, minyak nabati, mutu, plastik ABSTRACT The packaging of vegetable oils and their products such as cooking oil, salad oil, margarine, and shortening aims to protect the oil from reaching consumers safely, healthily, and without reducing its quality. This article reviews the packaging materials types for vegetable oils, protection aspects of packaging material to oil quality, and packaging materials migration into oil products. Packaging materials commonly used to package vegetable oils are glass, steel, tin plates, and plastics such as polyvinylchloride (PVC), polyethylene terephthalate (PET), and high-density polyethylene (HDPE). Packaging materials have advantages and disadvantages in the packaging of vegetable oils depend on their functions, so the oil stable during distribution and storage. Factors that influence the package’s oil stability cover internal factors (fatty acid composition and minor components of vegetable oils) and external factors (oxygen, light, temperature, and storage time). Packaging material elections must also consider oil safety from contaminants due to packaging material migration. Packaging materials migration is also influenced by the type of oil, where packaging materials total migration is slightly higher in oils containing short-chain fatty acids and unsaturated fatty acids at high amounts. keywords: packaging, migration, vegetable oil, quality, plastic
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Oluwagbemigun, Kolade, Jana Foerster, Claire Watkins, Fiona Fouhy, Catherine Stanton, Manuela M. Bergmann, Heiner Boeing, and Ute Nöthlings. "Dietary Patterns Are Associated with Serum Metabolite Patterns and Their Association Is Influenced by Gut Bacteria among Older German Adults." Journal of Nutrition 150, no. 1 (September 2, 2019): 149–58. http://dx.doi.org/10.1093/jn/nxz194.
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ABSTRACT Background Although dietary intakes and dietary intake patterns (DPs) have been associated with single metabolites, it is unclear whether DPs are also reflected in specific metabolite patterns (MPs). Moreover, the influence of groups of gut bacteria on the relationship between DPs and MPs is underexplored. Objectives We aimed to investigate the association of DPs and serum MPs and also the modifying effect of the gut bacteria compositional patterns (BCPs). Methods This is a cross-sectional investigation among 225 individuals (median age: 63 y; 53% women) from the European Prospective Investigation into Cancer and Nutrition study. Dietary intakes were assessed by three 24-h dietary recalls, gut bacteria composition was quantified by 16S rRNA gene sequencing, and the serum metabolome was profiled by an untargeted approach. We identified DPs and BCPs by the treelet transform analysis. We modeled associations between DPs and 8 previously published MPs and the modifying effect of BCPs by fitting generalized linear models using DataSHIELD R. Results We identified 5 DPs and 7 BCPs. The “bread, margarine, and processed meat” and “fruiting vegetables and vegetable oils” DPs were positively associated with the “amino acids” (β = 0.35; 95% CI: 0.02, 0.69; P = 0.03) and “fatty acids” MPs (β = 0.45; 95% CI: 0.16, 0.74; P = 0.01), respectively. The “tea and miscellaneous” was inversely associated with the “amino acids” (β = −0.28; 95% CI: −0.52, −0.05; P = 0.02) and “amino acid derivatives” MPs (β = −0.21; 95% CI: −0.39, −0.02; P = 0.03). One BCP negatively modified the association between the “bread, margarine, and processed meat” DP and the “amino acids” MP (P-interaction = 0.01). Conclusions In older German adults, DPs are reflected in MPs, and the gut bacteria attenuate 1 DP–MP association. These MPs should be explored as biomarkers of these jointly consumed foods while taking into account a potentially modifying role of the gut bacteria.
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Alhothali, Ghada Talat, Noha M. Almoraie, Israa M. Shatwan, and Najlaa M. Aljefree. "Sociodemographic Characteristics and Dietary Choices as Determinants of Climate Change Understanding and Concern in Saudi Arabia." International Journal of Environmental Research and Public Health 18, no. 20 (October 10, 2021): 10605. http://dx.doi.org/10.3390/ijerph182010605.
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Climate change poses a global threat to public health. This study investigated the understanding of, and concern over, climate change in Saudi Arabia and examined the associations with sociodemographic characteristics and dietary choices. This cross-sectional study consisted of 280 participants recruited via an online survey. Of the study participants, 45% demonstrated a sufficient understanding of climate change, and 56% were highly concerned about climate change. Male sex, medium-high monthly income, high education, and governmental employees were determinants of sufficient understanding of and great concern over climate change. Participants who exhibited a high understanding of climate change score demonstrated significantly higher consumption of vegetables (3.47 ± 0.98) and vegetable oils (3.26 ± 1.07) than participants with a low understanding score (3.31 ± 0.96 and 3.00 ± 1.01, respectively) (p ≤ 0.01). Additionally, participants with higher concern of climate change scores exhibited lower consumption of red meat (p = 0.0001), poultry (p = 0.003), margarine (p = 0.02), and soy products (p = 0.04). The study revealed a poor understanding of, but great concern over, climate change. The intake of non-climate-friendly food was typically higher than that of climate-friendly food. These findings are critical for developing strategies to enhance awareness of climate change and encourage people to consume climate-friendly food to mitigate climate change and improve public health.
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Mori, Hiroyuki, and Takashi Kaneda. "Food Uses of Palm Oil in Japan." Food and Nutrition Bulletin 15, no. 2 (June 1994): 1–4. http://dx.doi.org/10.1177/156482659401500214.
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Palm oil has many advantageous properties that make it well suited for manufacturing and processing food products in Japan. Its principal uses are in making margarine and shortening, and for deep frying instant noodles, tempura, and snack foods. Palm oil now enjoys a 22% share of all oils and fats used in preparing these foods. In addition, palm oil fractions such as palm olein, palm stearin, and palm midfraction are used increasingly in a variety of other food products, ranging from vegetable ghee and hard butter to chocolate and ice cream. According to official statistics, palm oil consumption in Japan has now increased to around 320,000 tons per year, and the indications are that its use in the food industry will continue to increase despite the fact that liquid oils remain the major oils in domestic cooking.
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Cho, Youngjae, Junhwan Bae, and Mi-Jung Choi. "Physicochemical Characteristics of Meat Analogs Supplemented with Vegetable Oils." Foods 12, no. 2 (January 9, 2023): 312. http://dx.doi.org/10.3390/foods12020312.
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This study identified the effect of the type and concentration of vegetable oil on the quality of meat analogs and analyzed the differences in their physiochemical characteristics. Various vegetable oils, such as castor oil, orange oil, palm oil, shortening, and margarine, were added to meat analogs. The meat analog was prepared by adding 10, 20, 30, 40, and 50 g of each vegetable oil based on 100 g of textured vegetable protein. The cooking loss, water content, liquid-holding capacity, texture, and antioxidant content of the meat analogs were assessed, and a sensory evaluation was performed. The meat analog with orange oil had a higher water content than the others, regardless of the amount of added oil, and it had a relatively high liquid-holding capacity. The DPPH(2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of the meat analog with orange oil was higher than that of the others. The sensory evaluation also showed a decrease in soy odor and an increase in juiciness. Therefore, adding orange oil improves the preference, juiciness, soy odor, and quality of meat analogs. Our results demonstrate that orange oil has positive effects on the productivity of meat analogs and can help to improve meat analog consumption.
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Berdiansyah, S., and F. Arifan. "Evaluation of the effect of sesame lecithin emulsifier generated from sesame oil water degumming process on margarine production." Food Research 7, no. 1 (February 21, 2023): 236–43. http://dx.doi.org/10.26656/fr.2017.7(1).553.
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Lecithin or phosphatidylcholine is an important natural emulsifier and is found widely in various food fields in the manufacture of emulsions. However, commercial lecithin comes from soybean oil. This suggests that there is a need to study lecithin production from other vegetable oils, such as sesame oil. This study aimed to determine the production and characteristics of vegetable lecithin from sesame oil through a water degumming process, and then applied it to the production of margarine to determine the effect on physical, chemical, and organoleptic properties. The lecithin produced was used in the manufacture of margarine using a two factorial randomized block design method consisting of 3 levels. The results of this study indicated that the lecithin characteristic of sesame oil has the largest content, namely oleic acid (9-Octadecenoic, C19) of 46.58% and the strongest vibration band is CH2 vibration with stretching mode of symmetry and asymmetry at 2920 and 2850 cm-1 . The L3C3 treatment was the best result with 27% water content, 70% fat content, 98% emulsion stability, 8.25 cm spreadability and organoleptic showed a preference value, namely colour 3.40 (good), taste 2.50 (looking good), smell 2.50 (looking good) and texture 3.40 (good).
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Nde, Divine, and Anuanwen Foncha. "Optimization Methods for the Extraction of Vegetable Oils: A Review." Processes 8, no. 2 (February 8, 2020): 209. http://dx.doi.org/10.3390/pr8020209.
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Most seed oils are edible while some are used generally as raw material for soap production, chocolate, margarine, and recently in biodiesel formulations as potential candidates capable of replacing fossil fuels which are costly and destructive to the environment. Oilseeds are a green and major reservoir which when properly exploited can be used sustainably for the production of chemicals at both the laboratory and industrial scales. Oil extraction is one of the most critical steps in seed oil processing because it determines the quality and quantity of oil extracted. Optimization of the extraction conditions for each extraction method enhances yield and quality meanwhile a carefully chosen optimization process equally has the potential of saving time and heat requirements with an associated consequence on cost reduction of the entire process. In this review, the techniques used to optimize oil extraction from plant materials which can be consulted by stakeholders in the field are brought to focus and the merits and demerits of these methods highlighted. Additionally, different types of optimization techniques used for various processes including modeling and the software employed in the optimization processes are discussed. Finally, the quality of the oil as affected by the methods of extraction and the optimization process used are also presented.
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Efremova, A. A., V. S. Lyulkovich, and N. L. Naumova. "Optimization of fatty acid composition of cottage cheese bagel." Vestnik MGTU 23, no. 3 (September 30, 2020): 260–67. http://dx.doi.org/10.21443/1560-9278-2020-23-3-260-267.
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The triglyceride composition of the fat base of margarine used in the technology of flour confectionery products (FCP) includes up to 70 % monounsaturated acids, up to 25 % saturated ones. It has been established that for a more complete assimilation of FCP, a fat-intensive product should contain these fatty acids in equal proportions and should not contain trans-isomers of fatty acids, the main source of which are partially hydrogenated vegetable oils. Trans fats contained in margarines can cause the development of many diseases. It is known that the fat of sunflower flour is represented by unsaturated acids: linoleic (≈70 %) and oleic (≈18 %), which are of great physiological importance. The aim of the research was to optimize the fatty acid composition of cottage cheese bagel through the use of flour from sunflower seeds. The nutritional value of raw materials has been investigated. Tests of several variants of modification of cottage cheese bagel recipe in the process of baking laboratory samples have shown the advantage of sunflower flour in comparison with wheat flour in terms of the amount of fat, proteins, dietary fiber. The possibility of replacing 15 % of wheat flour with flour from sunflower seeds with a decrease in margarine by 19.8 % in bagel technology has been established. The product of the modified prescription composition contain more polyunsaturated fatty acids (by 28.4 %), of which linoleic - by 29.9 %, γ-linolenic - by 50 %, docosahexaenoic - by 20 %, eicosatrienic - by 35 %; less saturated fatty acids (by 6.2 %), of which caprylic - by 14.0 %, lauric - by 13.9 %, capric - by 10.7 %, myristic - by 9.6 %, butyric - by 9.1 %, palmitic - by 6.7 %; fewer transisomers of fatty acids (by 8.7 %), of which transisomers of oleic acid - by 9.6 %, linolenic - by 33.3 %. The proposed development has good consumer properties, and is characterized by a high content of protein (by 11.6 %) and dietary fiber (by 7.2 %).
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Linseisen, J., E. Bergström, L. Gafá, CA González, A. Thiébaut, A. Trichopoulou, R. Tumino, et al. "Consumption of added fats and oils in the European Prospective Investigation into Cancer and Nutrition (EPIC) centres across 10 European countries as assessed by 24-hour dietary recalls." Public Health Nutrition 5, no. 6b (December 2002): 1227–42. http://dx.doi.org/10.1079/phn2002401.
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AbstractObjective:To evaluate the consumption of added fats and oils across the European centres and countries participating in the European Prospective Investigation into Cancer and Nutrition (EPIC).Design and setting:24-Hour dietary recalls were collected by means of standardised computer-guided interviews in 27 redefined EPIC centres across 10 European countries.Subjects:From an initial number of 36 900 subjects, single dietary recalls from 22 924 women and 13 031 men in the age range of 35–74 years were included.Results:Mean daily intake of added fats and oils varied between 16.2 g (Varese, Italy) and 41.1 g (Malmö, Sweden) in women and between 24.7 g (Ragusa, Italy) and 66.0 g (Potsdam, Germany) in men. Total mean lipid intake by consumption of added fats and oils, including those used for sauce preparation, ranged between 18.3 (Norway) and 37.2 g day−1 (Greece) in women and 28.4 (Heidelberg, Germany) and 51.2 g day−1 (Greece) in men. The Mediterranean EPIC centres with high olive oil consumption combined with low animal fat intake contrasted with the central and northern European centres where fewer vegetable oils, more animal fats and a high proportion of margarine were consumed. The consumption of added fats and oils of animal origin was highest in the German EPIC centres, followed by the French. The contribution of added fats and oils to total energy intake ranged from 8% in Norway to 22% in Greece.Conclusions:The results demonstrate a high variation in dietary intake of added fats and oils in EPIC, providing a good opportunity to elucidate the role of dietary fats in cancer aetiology.
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Valsta, L. M., A. Lemström, M. L. Ovaskainen, A. M. Lampi, J. Toivo, T. Korhonen, and V. Piironen. "Estimation of plant sterol and cholesterol intake in Finland: quality of new values and their effect on intake." British Journal of Nutrition 92, no. 4 (October 2004): 671–78. http://dx.doi.org/10.1079/bjn20041234.
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The Finnish national food composition database Fineli® was updated with recent analytical values for plant sterols (PS) (sitosterol, campesterol, stigmasterol, avenasterol, brassicasterols and stanols) and cholesterol. The quality of the new analytical data was assessed. The aims of the present study were: (1) to compare the effect of old and new database values on PS and cholesterol intakes based on average per capita food consumption data; (2) to estimate the current intake and major sources of these compounds in various population groups according to the national FINDIET 1997 survey data. The intake of total PS was 305 mg/d for men and 237 mg/d for women. The respective intakes for cholesterol were 284 mg/d and 201 mg/d. Women had a higher density of PS in their diets than men, whereas the cholesterol density in the diets did not differ between genders. Cereals, margarine, vegetables and vegetable oils were the main food sources of PS. Meat, meat products and eggs were the main sources of cholesterol. A 9 % greater PS intake estimate was obtained with the new PS database compared with the old PS database, probably due to minor methodological differences between the new and old analyses. Notable changes in analytical methods suggest a lower value (−19 %) for cholesterol intake calculated from the new database compared with the old one. We conclude that researchers can have confidence in the new values for PS and cholesterol, because systematic evaluation of the new analytical values showed them to be of high quality.
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Ax, Erika, Eva Warensjö Lemming, Wulf Becker, Agneta Andersson, Anna Karin Lindroos, Tommy Cederholm, Per Sjögren, and Teresa T. Fung. "Dietary patterns in Swedish adults; results from a national dietary survey." British Journal of Nutrition 115, no. 1 (October 22, 2015): 95–104. http://dx.doi.org/10.1017/s0007114515004110.
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AbstractDietary patterns derived by statistical procedures is a way to identify overall dietary habits in specific populations. The aim of this study was to identify and characterise dietary patterns in Swedish adults using data from the national dietary survey Riksmaten adults 2010–11 (952 women, 788 men). Principal component analyses were used and two patterns were identified in both sexes: a healthy pattern loading positively on vegetables, fruits, fish and seafood, and vegetable oils, and negatively on refined bread and fast food, and a Swedish traditional pattern loading positively on potatoes, meat and processed meat, full-fat milk products, sweet bakery products, sweet condiments and margarine. In addition, a light-meal pattern was identified in women with positive loadings on fibre-rich bread, cheese, rice, pasta and food grain dishes, substitute products for meat and dairy products, candies and tea. The healthy pattern was positively correlated to dietary fibre (r0·51–0·58) andn-3 (r0·25–0·31) (allP<0·0001), and had a higher nutrient density of folate, vitamin D and Se. The Swedish traditional and the light-meal pattern were positively correlated to added sugar (r0·20–0·25) and the Swedish traditional also to SFA (r0·13–0·21) (allP<0·0001); both patterns were in general negatively correlated to micronutrients. Dietary pattern scores were associated with, for example, age, physical activity, education and income. In conclusion, we identified three major dietary patterns among Swedish adults. The patterns can be further used for examining the association between whole diet and health outcomes.
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Suparmono, Suparmono, Edi Suandana, and Fauzan Ilmas. "Determining Competitiveness of Indonesian Export Commodities using Revealed Comparative Analysis." Jurnal Ekonomi & Studi Pembangunan 23, no. 1 (April 21, 2022): 66–80. http://dx.doi.org/10.18196/jesp.v23i1.13557.
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This article aims to analyze Indonesian products’ competitiveness in the global market using the static revealed comparative advantage (SRCA) and the dynamic revealed comparative advantage (DRCA). DRCA is considered superior to RCA because it takes into account the time element. The current research combines DRCA and RCA to provide an analytical comparison. The data were collected from the International Trade Centre, classified according to the Harmonized System (HS) from 2013 to 2019. Using SRCA, Indonesia’s tin and articles’ competitiveness only contributes 0.95% of Indonesia's total exports. The most significant shares of exports are mineral fuels, mineral oils, and their distillation products; bituminous substances; animal or vegetable fats and oils, and their cleavage products; and prepared edible fats. Using DRCA, Indonesia’s most significant exports in the rising star category are natural rubber and its derivatives; cars and other motorized vehicles; fatty acids and their derivatives; lignite; unforged lead; ferroalloys; wires and cables; refined copper; petroleum and minerals; and margarine and its derivatives. These products showed positive growth higher than the global average, which means Indonesia is competitive in exporting these products. Thus, the government could prioritize these products for export.
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Sasunova, Armida, Sergey Morozov, and Vasily Isakov. "Dietary Patterns in Patients With Different Forms of Non-alcoholic Fatty Liver Disease." Current Developments in Nutrition 5, Supplement_2 (June 2021): 450. http://dx.doi.org/10.1093/cdn/nzab038_062.
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Abstract Objectives The aim of the study was to compare food patterns in patients with simple steatosis (SS) and non-alcoholic steatohepatitis (NASH). Methods Prospective study was approved by LEC and enrolled subjects with confirmed non-alcoholic fatty liver disease (SS or NASH group). Nutrilogic software (Nutrilogic, Russia) was used for diet assessment. Dietary patterns were assessed according to the Healthy Eating Index (HEI): amounts of the major groups of foods and food products (grains, fruits, vegetables, dairy products, meats, fats and confectioneries) consumption were compared to the levels described in the HEI, and individual deviation rates were obtained. Nonparametric statistics (Mann-Whitney U test) was used to compare deviation rates found in subjects of SS and NASH groups. Results Subjects in NASH group (n = 22) were younger (Mean ± SD: 48.6 ± 13.4 y.o.) than those in SS group (n = 156; 56.5 ± 12.3 y.o., P = 0.008). Main macronutrients consumption did not differ between the groups. Although dietary patterns of major groups of foods consumption did not differ between SS and NASH groups, analysis of the foods subgroups revealed dissimilarity in the structure of vegetables and fats consumption. Patients with NASH consumed larger amounts of potatoes (0.14 ± 0.08 vs 0.11 ± 0.15, P = 0.006), and lower – of onions (0.02 ± 0.03 vs 0.07 ± 0.1, P = 0.006); they also consumed lower amounts of dairy butter (0.14 ± 0.44 vs 0.15 ± 0.21, P = 0.009) compared to subjects with simple steatosis. No other difference in the structure of vegetables (beans, root crops, leafy and other vegetables), fats (animal fats, vegetable oils, margarines) and other major groups of foods consumption was revealed. Conclusions Dietary patterns of patients with non-alcoholic steatohepatitis and simple steatosis differ. The obtained results may help in diet modification in patients with NAFLD in case of confirmation in larger multicenter trials. Funding Sources Russian Science Foundation, grant #1976-30014.
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Weuxun, Fan, and Chen Xiaoshu. "Food Uses of Palm Oil in China." Food and Nutrition Bulletin 15, no. 2 (June 1994): 1–2. http://dx.doi.org/10.1177/156482659401500215.
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In recent years China has emerged as a major importer of Malaysian palm oil in the form of its «liquid» fraction, palm olein. It is now widely used in the Chinese food industry, particularly in the manufacture of instant noodles, snack foods, milk powder, margarine, and shortening. Although palm olein is widely used throughout the tropics as a cooking oil in household kitchens, its high melting point makes it unsuitable for this purpose in the temperate and northern regions of China. However, this problem can be overcome by blending appropriate proportions of palm olein with other locally available vegetable oils. Recent research has shown palm oil to be a safe and versatile edible oil with beneficial effects, and its use can be expected to increase if greater publicity can be given to its nutritional and technical advantages.
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Dermaux, An, Pat Sandra, and Vany Ferraz. "Analysis of free fatty acids and fatty acid phenacyl esters in vegetable oils and margarine by capillary electrochromatography." Electrophoresis 20, no. 1 (January 1, 1999): 74–79. http://dx.doi.org/10.1002/(sici)1522-2683(19990101)20:1<74::aid-elps74>3.0.co;2-x.
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Slimani, N., M. Fahey, A. Welch, E. Wirfält, C. Stripp, E. Bergström, J. Linseisen, et al. "Diversity of dietary patterns observed in the European Prospective Investigation into Cancer and Nutrition (EPIC) project." Public Health Nutrition 5, no. 6b (December 2002): 1311–28. http://dx.doi.org/10.1079/phn2002407.
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AbstractObjective:To describe the diversity in dietary patterns existing across centres/regions participating in the European Prospective Investigation into Cancer and Nutrition (EPIC).Design and setting:Single 24-hour dietary recall measurements were obtained by means of standardised face-to-face interviews using the EPIC-SOFT software. These have been used to present a graphic multi-dimensional comparison of the adjusted mean consumption of 22 food groups.Subjects:In total, 35 955 men and women, aged 35–74 years, participating in the EPIC nested calibration study.Results:Although wide differences were observed across centres, the countries participating in EPIC are characterised by specific dietary patterns. Overall, Italy and Greece have a dietary pattern characterised by plant foods (except potatoes) and a lower consumption of animal and processed foods, compared with the other EPIC countries. France and particularly Spain have more heterogeneous dietary patterns, with a relatively high consumption of both plant foods and animal products. Apart from characteristics specific to vegetarian groups, the UK ‘health-conscious’ group shares with the UK general population a relatively high consumption of tea, sauces, cakes, soft drinks (women), margarine and butter. In contrast, the diet in the Nordic countries, The Netherlands, Germany and the UK general population is relatively high in potatoes and animal, processed and sweetened/refined foods, with proportions varying across countries/centres. In these countries, consumption of vegetables and fruit is similar to, or below, the overall EPIC means, and is low for legumes and vegetable oils. Overall, dietary patterns were similar for men and women, although there were large gender differences for certain food groups.Conclusions:There are considerable differences in food group consumption and dietary patterns among the EPIC study populations. This large heterogeneity should be an advantage when investigating the relationship between diet and cancer and formulating new aetiological hypotheses related to dietary patterns and disease.
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Kwiatkowska, Izabela, Jakub Olszak, Piotr Formanowicz, and Dorota Formanowicz. "Nutritional Status and Habits among People on Vegan, Lacto/Ovo-Vegetarian, Pescatarian and Traditional Diets." Nutrients 14, no. 21 (November 1, 2022): 4591. http://dx.doi.org/10.3390/nu14214591.
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Background: This study assessed the possible dependencies between nutritional habits and body composition among subjects with different dietary habits. Materials: A total of 196 healthy (aged 18–50 yrs) participants were enrolled in the study and divided into 4 groups according to their diet: vegans-VEGAN (n = 53), lacto/ovo-vegetarians—VEGE (n = 52), pescatarians-PESCA (n = 28), and omnivores-OMN (n = 43). Methods: The Food Frequency Questionnaire (FFQ) was used, and body composition was assessed on the In-Body120 analyzer. Results: Our result revealed in OMN + PESCA groups a higher average consumption frequency of sweets (p = 0.024), cheese/plant cheese (p < 0.001), eggs and egg dishes/egg substitutes (p < 0.001), butter, margarine/plant margarine (p < 0.001), cream /plant cream (p = 0.018), wine and cocktails (p = 0.028), vodka (p = 0.039) and lower of natural cottage cheese/tofu/tempeh (p < 0.001), vegetable oils (p = 0.036), legumes (p < 0.001) and nuts and seeds(p < 0.001) compared to the VEGAN + VEGE groups. The body composition analysis showed significant differences in skeletal muscle mass (SMM) (p = 0.019) and the content of minerals (p = 0.048) between groups. VEGAN disclosed the lowest average values of body fat mass (BFM), percentage body fat (PBF), and visceral adipose tissue (VAT) than other studied groups. Conclusions: The body composition analysis showed mean values within normal ranges in all of the groups, but some average results of OMN, PESCA, and VEGE compared to VEGAN were not highly satisfactory (in addition to eating behavior outcomes).
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Sipayung, Antonio. "Value Chain Analysis Of Palm Oil In Indonesia (Case Study In East Borneo Province)." Proceedings of Malikussaleh International Conference on Multidisciplinary Studies (MICoMS) 3 (January 27, 2023): 00060. http://dx.doi.org/10.29103/micoms.v3i.224.
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The supply of palm oil in East Kalimantan Province does not only come from state-owned and private plantations but also smallholders. The palm oil value chain analysis was conducted in three districts in several palm oil companies and their suppliers. CPO and PKO production data are taken through secondary data and have been processed. The company has a core business in the field of processing crude palm oil (CPO) derived from fresh fruit bunches (FFB) owned by its plantations and from farmer groups around the oil palm plantation and oil palm processing (PKO) areas. The capacity of crude oil processing plants (CPO) varies from the lowest, 30 tons FFB/hour to 90 tons FFB/hour. The purpose of this study was to analyze the CPO supply value chain of several companies in East Kalimantan Province. Observational data are taken directly in the field and secondary data. The CPO generated by Oil Palm Mill is used for two of its activities: vegetable oil, and B. non-vegetable oil. Vegetable oil is used for cooking oil and margarine. However, non-vegetable oils are used in biodiesel (for renewable energy) and soaps, and shampoos. Kernel aims for his two activities: The use of cosmetics, perfumes, or drugs.
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Ieggli, C. V. S., D. Bohrer, P. C. Do Nascimento, and L. M. De Carvalho. "Flame and graphite furnace atomic absorption spectrometry for trace element determination in vegetable oils, margarine and butter after sample emulsification." Food Additives & Contaminants: Part A 28, no. 5 (May 2011): 640–48. http://dx.doi.org/10.1080/19440049.2011.555843.
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Huang, Liping, Adedayo E. Ojo, Judith Kimiywe, Alex Kibet, Boni M. Ale, Clementina E. Okoro, Jimmy Louie, et al. "Presence of trans-Fatty Acids Containing Ingredients in Pre-Packaged Foods and the Availability of Reported trans-Fat Levels in Kenya and Nigeria." Nutrients 15, no. 3 (February 2, 2023): 761. http://dx.doi.org/10.3390/nu15030761.
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In most African countries, the prevalence of industrially produced trans-fatty acids (iTFA) in the food supply is unknown. We estimated the number and proportion of products containing specific (any hydrogenated edible oils) and non-specific (vegetable fat, margarine, and vegetable cream) ingredients potentially indicative of iTFAs among pre-packaged foods collected in Kenya and Nigeria. We also summarized the number and proportion of products that reported trans-fatty acids levels and the range of reported trans-fatty acids levels. In total, 99 out of 5668 (1.7%) products in Kenya and 310 out of 6316 (4.9%) products in Nigeria contained specific ingredients indicative of iTFAs. Bread and bakery products and confectioneries in both countries had the most foods that contained iTFAs-indicative ingredients. A total of 656 products (12%) in Kenya and 624 products (10%) in Nigeria contained non-specific ingredients that may indicate the presence of iTFAs. The reporting of levels of trans-fatty acids was low in both Kenya and Nigeria (11% versus 26%, respectively, p < 0.001). With the increasing burden of ischemic heart disease in Kenya and Nigeria, the rapid adoption of WHO best-practice policies and the mandatory declaration of trans-fatty acids are important for eliminating iTFAs.
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Dias, Flávia da Silva Lima, Mário Ferreira Lima, Patricia Coelho de Velasco, Rosana Salles-Costa, Fátima Lúcia de Carvalho Sardinha, and Maria das Graças Tavares do Carmo. "Were policies in Brazil effective to reducing trans fat from industrial origin in foods?" Revista de Saúde Pública 52 (April 3, 2018): 34. http://dx.doi.org/10.11606/s1518-8787.2018052000292.
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OBJECTIVE: To determine the trans fatty acids content of processed foods frequently consumed by adults living in a Rio de Janeiro, Brazil, after the enactment of a mandatory trans fatty acids labelling policy. METHODS: Between February 2014 and January 2015, a specifically dietary questionnaire was completed by 107 adults to assess the frequency of processed foods consumption. The most commonly consumed products from the survey, including vegetable oils, margarine, biscuits, snacks, cheese bread (pão de queijo), french fries, cheeseburger and ice cream, were then analyzed for their trans fatty acids content using gas chromatography with a flame ionization detector. RESULTS: Differences in the levels of trans fatty acids were observed among 22 products analyzed, considering that trans fatty acids content ranged between 0.0 g/100 g in samples of cream cracker biscuit 1 and olive oil to 0.83 g/100 g in samples of cheeseburger ( fast food), 0.51 g/100 g in samples of frozen pão de queijo and 12.92 g/100 g in samples of chocolate sandwich cookies with cream filling 2. The overall trans fatty acids content of the different samples of margarine brands was 0.20 g/100 g for brand 1 and 0.0 g/100 g for brand 2. These data are significantly lower than those observed in a survey conducted in 2003, when the regulation had been enacted. CONCLUSIONS: Our data indicate that Brazilian regulation is very likely implicated in the observed drop in trans fatty acids of the most processed foods but has yet to eliminate them, which reinforces the urgent need to revise the legislation, since a minimum amount of trans fat does not mean that the food product does not contain this type of fat.
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Zawadzki, Fernando, Elton Guntendorfer Bonafé, Venicio Macedo Carvalho, Ana Carolina Pelaes Vital, Mariana Garcia Ornaghi, Rodolpho Martin do Prado, José Luiz Moletta, and Ivanor Nunes do Prado. "Glycerin and cashew and castor oils inclusion in the diets of Purunã bulls finished in feedlot on fatty acid percentage in the Longissimus dorsi." Research, Society and Development 10, no. 13 (October 4, 2021): e66101319844. http://dx.doi.org/10.33448/rsd-v10i13.19844.
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This work was carried out to study the glycerin and cashew and castor oils inclusion as natural additives on fatty acid composition of perirenal fat, subcutaneous fat and muscle Longissimus thoracis of Purunã bulls finished in feedlot for 252 days. A total of 32 Purunã bulls (11-12 ± 2.0 months; 202.8 ± 14.4 kg) were finished in feedlot with 4 diets (n = 8): CONT – basal diet; VOIL – basal diet and inclusion of vegetable oils (3 g/animal/day); GLYC – basal diet and inclusion of glycerin (20.1% glycerin in DM basis); GLVO – basal diet and inclusion of glycerin (20.1% glycerin in DM basis) and vegetal oils (3 g/animal/day). Glycerin inclusion reduced SFA, MUFA and PUFA levels in the diets. Glycerin and vegetable oils inclusion in the diets of bulls finished in feedlot did not change (P > 0.05) lauric, myristic, palmitic, docosanoic, n-7-tetradecenoic, palmitoleic, n-11 trans-vaccenic, oleic, n-7 cis-vaccenic, cis-9, t11 – CLA, n-3 docosapentaenoic and n-3 docosahexaenoic fatty acids levels in perirenal fat, subcutaneous fat and Longissimus thoracis muscle of bulls finished in feedlot. However, glycerin inclusion in the diets increased (P < 0.05) pentadecanoic, margaric and n-9, cis-10 heptadecanoic fatty acids levels when compared of perirenal fat, subcutaneous fat and Longissimus thoracis muscle of bulls fed CONT and VOIL diets. On the other hand, glycerin inclusion decreased (P < 0.05) linoleic fatty acid in perirenal fat, subcutaneous fat and Longissimus thoracis muscle in comparison of CONT and VOIL diets. Glycerin and vegetables oils inclusion in the diets did not alter (P > 0.05) SFA and MUFA levels in perirenal fat from bulls fed four diets. The PUFA, n-6 and n-3 levels and PUFA:SFA and n-6:n-3 ratios were similar (P > 0.05) between perirenal fat of bulls fed CONT and VOIL diets and greater (P < 0.05) when compared of perirenal fat from bulls fed GLYC and GLVO diets. SFA, MUFA levels and n-6 and n-3 ratios were similar (P > 0.05) among all diets. PUFA and MUFA levels in fat subcutaneous and n-6:n3 ratio were similar (P > 0.05) between GLYC and GLVO diets, but greater than CONT and GLYC diets. Total fatty acids sum levels in Longissimus thoracis muscle were similar (P > 0.05) among bulls from all diets, except the lowest levels in bulls from GLYC and GLVO diets in comparison to CONT and VOIL diets. In conclusion glycerin inclusion in the diets modifies fatty acids in fat and muscle of bulls finished in feed-lot.
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Bech-Larsen, Tino. "Segmentation of the Industrial Market for Food Commodities- A Conjoint Study of Purchase of Vegetable Oils in the Mayonnaise and Margarine Industries." Journal of International Food & Agribusiness Marketing 12, no. 3 (December 17, 2001): 27–51. http://dx.doi.org/10.1300/j047v12n03_02.
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Ricardo, Camila Zancheta, Isabela Mateus Peroseni, Laís Amaral Mais, Ana Paula Bortoletto Martins, and Ana Clara Duran. "Trans Fat Labeling Information on Brazilian Packaged Foods." Nutrients 11, no. 9 (September 6, 2019): 2130. http://dx.doi.org/10.3390/nu11092130.
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Although the adverse effects of trans fat consumption are well documented, industrially-produced trans fats are still used in a variety of food products. Our objective was to investigate the presence of trans fat information on the nutrition facts panel, in the list of ingredients, and the use of trans fat claims in packaged food and beverages marketed in Brazil. This was a cross-sectional study that used data from packaged food and beverages available in the five supermarket chains with the largest market share in Brazil. Of the 11,434 products that were analyzed, 81.3% did not present a source of trans fats in the list of ingredients. The percentages of products with specific (hydrogenated fats or oils) and unspecific trans fat terms (margarine, vegetable fat, and vegetable cream) in the list of ingredients were 4.1% and 14.6%, respectively. Bakery products, cookies and crackers, candies and desserts, snacks, and convenience foods had the highest percentages of trans fat claims. We also found claims in products with ingredients that are sources of trans fats. In conclusion, trans fat ingredients were found in almost one-fifth of the Brazilian packaged foods. The current Brazilian legislation is not sufficient to inform consumers about the content of trans fats in packaged foods. Along with measures to restrict the use of industrially-produced trans fats, improvements in nutritional labeling are also needed.
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Kovalchuk, Khrystyna, Halyna Ozimok, Ruslan Mariychuk, Olga Gyrka, Mykhailo Bodak, Nataliya Palko, Oksana Davydovych, Alina Tkachenko, and Liudmyla Huba. "DETERMINATION OF SAFETY INDICATORS IN THE DEVELOPED MUFFINS WITH NON-TRADITIONAL RAW MATERIALS." EUREKA: Life Sciences 4 (July 31, 2019): 28–35. http://dx.doi.org/10.21303/2504-5695.2019.00972.
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The aim of research is studying the effect of unconventional raw materials (buckwheat, oatmeal, rye, corn, milk whey, skimmed milk powder, propolis, flower pollen, bean powder, sesame oil, pumpkin seed oil, walnut oil, walnut kernels, candied fruit mixes (apple-cherry fruits of bilberries, natural honey with floral pollen, natural honey with propolis) for the quality and safety of new muffins. The article analyzes the results of the study of the quality and safety indicators of muffins of improved composition, manufactured using non-traditional raw materials. For the preparation of new types of muffins, part of the wheat flour was replaced with buckwheat, corn, oat, milk whey, skimmed milk powder and additives of vegetable origin. Margarine has been replaced by vegetable oils. It has been established that flour confectionery products have high organoleptic properties. From the physico-chemical parameters, the mass fraction of total sugar was determined, which ranged from 28.17 % to 33.07 %, the mass fraction of fat – 16.2–20.66 %, the mass fraction of moisture – 18.0–22.0, mass fraction of ash – 0.03–1.3 %, alkalinity – 0.03–1.8°, the content of toxic elements (copper, zinc, lead, cadmium, arsenic, mercury) and microbiological indicators were also determined. Based on the data obtained as a research result, the expediency of using non-traditional raw materials to expand the range of flour confectionery products, in particular muffins is substantiated.
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Guasch-Ferre, Marta, Yanping Li, Walter Willett, Qi Sun, Laura Sampson, Jordi Salas-Salvado, Miguel Ángel Martinez-Gonzalez, Meir Stampfer, and Frank Hu. "Consumption of Total Olive Oil and Risk of Total and Cause-Specific Mortality in US Adults." Current Developments in Nutrition 5, Supplement_2 (June 2021): 1036. http://dx.doi.org/10.1093/cdn/nzab053_029.
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Abstract Objectives The association between olive oil intake and the risk of mortality has not been evaluated before in the US population. Our objective was to examine whether olive oil intake is associated with total and cause-specific mortality in two prospective cohorts of US men and women. We hypothesize that higher olive oil consumption is associated with lower risk of total and cause-specific mortality. Methods We followed 61,096 women (Nurses’ Health Study, 1990–2016) and 31,936 men (Health Professionals Follow-up Study, 1990–2016) who were free of diabetes, cardiovascular disease and cancer at baseline. Diet was assessed by a semi quantitative food frequency questionnaire at baseline and then every 4 years. Cox proportional hazards regressions were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs). Results During 26 years of follow-up, 32,868 deaths occurred. Compared with those participants who never consumed olive oil, those with higher olive oil intake (>1/2 tablespoon/d or >8g/d) had 15% lower risk of total mortality [pooled hazard ratio (95% confidence interval): 0.85 (0.81, 0.88)] after adjustment for potential confounders. Higher olive oil intake was associated with 15% lower risk of CVD death [0.85 (0.78, 0.92)], 38% lower risk of neurodegenerative disease death [0.62 (0.54, 0.71)], and 12% lower risk of respiratory death [0.88 (0.77, 1.00)]. Replacing 10 g of margarine, mayonnaise, and dairy fat with the equivalent amount of olive oil was associated with 7–20% lower risk of total mortality, and death from CVD, cancer, neurodegenerative, and respiratory diseases. No significant associations were observed when olive oil was replacing other vegetable oils combined (corn, safflower, soybean and canola oil). Conclusions We observed that higher olive oil intake was associated with a lower risk of total mortality and cause-specific mortality in a large prospective cohort of U.S. men and women. The substitution of margarine, mayonnaise, and dairy fat with olive oil was associated with a reduced risk of mortality. Funding Sources This work was supported by grants from the National Institutes of Health.
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Piirainen, T., E. Isolauri, H. Lagström, and K. Laitinen. "Impact of dietary counselling on nutrient intake during pregnancy: a prospective cohort study." British Journal of Nutrition 96, no. 6 (December 2006): 1095–104. http://dx.doi.org/10.1017/bjn20061952.
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The aim of this study was to assess the impact of dietary counselling combined with the provision of food products on food and nutrient intake in pregnant women. We carried out a prospective cohort study of healthy and atopic pregnant women (n 209), who were randomized into dietary intervention and control groups. The intervention group received dietary counselling and food products to modify the fat composition of their diet to meet current recommendations. Three-day food records were collected during each trimester of pregnancy. Women in the intervention group consumed more vegetables, fruits, soft margarines and vegetable oils and less butter than those in the control group during the course of pregnancy (P < 0·05). The main distinction between the groups in nutrient intake over the pregnancy was attributable to a higher energy intake (% energy) of PUFA by 0·5 %energy (95 % CI 0·1, 0·8) and to a lower intake of SFA by 0·8 % energy (95 % CI − 1·4, − 0·4) in the intervention group. Dietary intake of vitamin E was 1·4 mg (95 % CI 0·6, 2·2), folate 20·9 μg (95 % CI 0·8, 41·0) and ascorbic acid 19·8 mg (95 % CI 3·5, 36·0) higher in the intervention group compared to the controls, while no differences in other nutrients were detected. Dietary counselling combined with the provision of food products during pregnancy is of importance in modifying food and nutrient intake, with potential health benefits.
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de Souza, Roseli M., Bárbara M. Mathias, Carmem Lúcia P. da Silveira, and Ricardo Q. Aucélio. "Inductively coupled plasma optical emission spectrometry for trace multi-element determination in vegetable oils, margarine and butter after stabilization with propan-1-ol and water." Spectrochimica Acta Part B: Atomic Spectroscopy 60, no. 5 (June 2005): 711–15. http://dx.doi.org/10.1016/j.sab.2005.02.025.
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Akterian, Stepan Garo, and Eliza Akterian. "Оleogels – Types, Properties and Their Food, and Other Applications." Food Science and Applied Biotechnology 5, no. 1 (March 18, 2022): 1. http://dx.doi.org/10.30721/fsab2022.v5.i1.156.
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This review aims to reveal a modality for transforming liquid vegetable oils into semi-solid forms as their mechanical properties can vary from viscous and thick liquids to hard and elastic solids. The edible oleogels are an alternative replacer of undesirable trans and saturated fats. They are porous materials with self-assembled and three-dimensional gel network. Large amount of a continuous edible liquid-oil phase can be entrapped physically and stored in this gel structure. The bigels are a variety of oleogels and they represent two-phase emulsions, containing both oil-based oleogels and water-based hydrogels. The edible oleogels are composed by a structurant substance of food grade in a low concentration, below 10 %. Some of their featured properties are: (i) improved viscosity, spreadability and some of them are semisolid, translucent with semi-crystalline structure; (ii) high physical and structural stability combined with high oil binding capacity; (iii) high-temperature stability, but some of them are thermo-reversible; (iv) higher oxidative stability of oil and the chemical stability of active lipophilic compounds incorporated; (v) microbiological stability. Their more remarkable food applications are chocolates, processed meat products, margarine spreads and shortening. Their combination with other promising techniques raises up new perspectives for structural engineering of foods. There are also outlined other applications of oleogels in cosmetic and pharmaceutical formulations; for engineering purposes and environmental protection. The general limitations, some challenges in the development of new products, their commercialization are also divulged.
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Guedes, Hugo Gonçalo, Alexandre Câmara Souza, Victor Carbone Bernardes Oliveira, Fábio Aires Araújo, and Raimundo Fernandes Araújo Júnior. "Perfil epidemiológico mundial do adenocarcinoma prostático." Revista de Enfermagem UFPE on line 2, no. 4 (September 25, 2008): 399. http://dx.doi.org/10.5205/reuol.326-11493-1-le.0204200810.
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ABSTRACTObjectives: to realize a literature systematic review on the incidence of cancer in the world. Methodology: it was conducted a search in the database of the PUBMED with the descriptors epidemiology, prostate, cancer. We selected articles published from 2002 to 2007. It was used as a criterion for exclusion searches that are not directly addressing the incidence of prostate cancer in the population. They were collected the following variables: author(s), year, purpose, methodology and conclusions. Results: 10 articles were reported. Conclusions: it was possible to verify that in the world, the distribution of prostate cancer varies with ethnicity, genetic susceptibility and environmental factors such as diet. With regard to ethnicity, black men have greater susceptibility to tumor that white men of similar age. In the case of genetic, changes in alleles of genes that control the metabolism of androgens influence the incidence of tumor. As for nutrition, research confirms the influence of foods such as meat, fats and oils, ice cream, margarine and vegetable fat. Descriptors: neoplasms; prostate; epidemiology.RESUMO Objetivo: realizar revisão sistemática de literatura sobre a incidência dessa neoplasia no mundo. Metodologia: foi realizada busca na base de dados do PUBMED com os descritores epidemiology, prostate, câncer. Foram selecionados artigos publicados entre 2002 a 2007. Utilizou-se como critério de exclusão, pesquisas que não se tratavam diretamente da incidência do câncer de próstata na população. Foram coletadas as seguintes variáveis: autor(es), ano, objetivo, metodologia e conclusões. Resultados: foram relatados 10 artigos. Conclusões: foi possível verificar que, no mundo, a distribuição do câncer de próstata varia com a etnia, susceptibilidade genética e fatores ambientais, tais como dieta. Com relação à etnia pode-se perceber que homens negros possuem maior susceptibilidade ao tumor que homens brancos de mesma idade. Tratando-se de genética, as variações em alelos de genes que controlam o metabolismo de andrógenos influenciam na incidência do tumor. Quanto à nutrição, pesquisas confirmam a influência de alimentos como: carne, gorduras e óleos, sorvetes, margarina e gordura vegetal. Descritores: neoplasias; próstata; epidemiologia.RESUMENObjetivos: realizar una revisión sistemática de datos epidemiológicos sobre la incidencia de cáncer en el mundo. Metodología: se realizó una búsqueda en la base de datos de PUBMED con los descriptores epidemiología, próstata, cáncer. Fueran seleccionados los artículos publicados entre 2002 y 2007. Se utilizó como criterio de exclusión búsquedas que no abordaban directamente la incidencia del cáncer de próstata en la población. Fueran recogidos las siguientes variables: autor (s), año, objetivo, metodología y conclusiones. Resultados: fueran elegidos 10 artículos. Conclusiones: es posible verificar que en el mundo, la distribución de cáncer de próstata varía con el origen étnico, la susceptibilidad genética y factores ambientales como la dieta. Con respecto al origen étnico estudios muestran que los hombres negros tienen una mayor susceptibilidad a cáncer de próstata que hombres blancos de edad similar. En el caso de la genética, los cambios en los alelos de los genes que controlan el metabolismo de los andrógenos influyen en la incidencia del tumor. En cuanto a la nutrición, la investigación confirma la influencia de los alimentos como la carne, aceites, helados, margarinas y las grasas. Descriptores: neoplasias; próstata; epidemiologia.
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Dahlberg, Donald B., Shawn M. Lee, Seth J. Wenger, and Julie A. Vargo. "Classification of Vegetable Oils by FT-IR." Applied Spectroscopy 51, no. 8 (August 1997): 1118–24. http://dx.doi.org/10.1366/0003702971941935.
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The Fourier transform infrared (FT-IR) spectra of 27 brands of 10 types of cooking oils and margarines were measured without temperature control. Attempts to predict the vegetable source and physical properties of these oils failed until wavelength selection and multiplicative signal correction (MSC) were applied to the FT-IR spectra. After pretreatment of the data, principal component analysis (PCA) was totally successful at oil identification, and partial least-squares (PLS) models were able to predict both the refractive indices [standard error of estimation (SEE) 0.0002] and the viscosities (SEE 0.52 cP) of the oils. These models were based predominately on the FT-IR detection of the cis and trans double-bond content of the oils, as well as small amounts of defining impurities in sesame oils. Efforts to use selected wavelengths to discriminate oil sources were only partially successful. These results show the potential utility of FT-IR in the fast detection of substitution or adulteration of products like cooking oils.
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Sousa, Mónica, Maria João Fernandes, José Soares, Pedro Moreira, and Vítor Hugo Teixeira. "Nutritional supplement-usage associated characteristics of high-performing athletes." British Food Journal 118, no. 1 (January 4, 2016): 26–39. http://dx.doi.org/10.1108/bfj-03-2015-0088.
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Purpose – The purpose of this paper is to analyse differences in sociodemographic and sporting characteristics, health-behaviours, and food intake of athletes using and not using nutritional supplements (NS). Design/methodology/approach – High-performance Portuguese athletes from 13 sports completed a NS usage questionnaire, assessing information on sociodemographic (sex, age, height, weight, athlete’s, and parental education level), health-related (smoking, daily time of sleeping, walking, and sitting), and sporting (type, number of international performances, weekly hours of training and weekly hours of gym) characteristics; and a semi-quantitative food-frequency questionnaire (86 items), regarding the previous 12 months. Findings – From the 241 athletes (66 per cent males, 13-37 years), 64 per cent reported NS use. Supplement usage was associated with age 18 years (odds ratio (OR) 2.57, 95 per cent; confidence interval (CI) 1.17-5.65), performing individual sports (OR 5.45, 95 per cent; CI 2.49-11.93) and > 2 h gym/week (OR 2.42, 95 per cent; CI 1.15-5.11), a higher consumption of meat (OR 2.83, 95 per cent; CI 1.36-5.90), eggs (OR 2.53, 95 per cent; CI 1.07-5.96), and yogurt (OR 2.24, 95 per cent; CI 1.08-4.62), and a lower intake of processed meat (OR 0.32, 95 per cent; CI 0.15-0.72), vegetable oils (OR 0.35, 95 per cent; CI 0.17-0.74), margarine (OR 0.37, 95 per cent; CI 0.18-0.76), chips (OR 0.22, 95 per cent; CI 0.10-0.48), and fast food (OR 0.42, 95 per cent; CI 0.19-0.91). Originality/value – Athletes using NS had different characteristics from non-users, and seemed to have healthier and more sports-oriented food choices. Our findings may help sport and health professionals to identify an alleged or future NS user, enabling the development of a timely and self-directed supplement scheme.
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Gaździńska, Agata, Marta Turczyńska, and Paweł Jagielski. "ASSESSMENT OF THE FREQUENCY OF FOOD PRODUCTS CONSUMPTION AND DIETARY SUPPLEMENTS BY MILITARY AVIATION PERSONNEL DEPENDING ON THEIR NUTRITIONAL KNOWLEDGE." Polish Journal of Aviation Medicine, Bioengineering and Psychology 25, no. 2 (December 15, 2020): 13–23. http://dx.doi.org/10.13174/pjambp.15.12.2020.02.
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Introduction: Nutritional behaviour is the result of many factors, one of which is nutritional knowledge. A higher level of nutritional knowledge promotes proper nutrition, which is the main factor influencing health, nutritional status and psychophysical efficiency. The aim of the study was to determine the customary frequency of consumption of selected food products and dietary supplements by Air Force soldiers depending on their level of nutritional knowledge. Methods: The study was carried out among 540 Air Force soldiers and 498 persons with complete data (32 women, 466 men; mean age 36.3±8.5 years) were included in the analysis. The FFQ food consumption frequency questionnaire was used to assess the frequency of food consumption. Nutrition knowledge was assessed on the basis of 32 statements on food and nutrition. Results: The level of nutritional knowledge depended significantly on the education and age of the respondents. In the group of the surveyed soldiers, military pilots showed the highest level of nutritional knowledge, while the lowest level was shown by engineering and aviation services. The frequency of consumption of milk and natural dairy drinks, curds, eggs, wholemeal bread, coarse groats, fruits, vegetables, oils, nuts, seeds, poultry meat, rabbit meat, honey, wine and drinks increased significantly with the increase in the level of nutritional knowledge, while the frequency of consumption of margarines in cubes, margarines in cups, animal fats and cured meats decreased. Dietary supplements such as vitamin, mineral and vitamin-mineral preparations were significantly more frequently consumed by soldiers with a higher level of nutritional knowledge. Conclusions: 1. On the basis of the assessment of the frequency of consumption of products, a number of abnormalities were found among the majority of the surveyed soldiers of military aviation personnel. 2. The results obtained confirm that a higher level of nutritional knowledge promotes healthy eating habits among the Air Force soldiers. Food education is essential, especially among soldiers in the older age group and ground flying personnel
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Chaves, Kamila Ferreira, Júlio Cesar Barbosa Rocha, and Daniel Barrera Arellano. "Simplified process to produce margarines with reduced saturated fatty acids using vegetable wax organogels." Research, Society and Development 9, no. 4 (March 20, 2020): e165943046. http://dx.doi.org/10.33448/rsd-v9i4.3046.
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The need to reduce the amount of dietary saturated fatty acids (SFA), made the search for replacements for these fats a very important field for research. At the search for such replacements the organogel technology has shown great potential. This study had the objective of produce reduced SFA margarines using organogel technology to structure vegetable oils. A laboratory scale process (1kg batch) were performed the margarines were produced using 80% of lipid phase (LP) and their fatty acid composition, spreadability, hardness and thermal stability were evaluated and compared to commercial samples of margarines ranging from 70 to 82% (LP). A experimental design were used to achieve a product similar to the commercial product. Using the analysis of the response surfaces it was possible to observe that the measured spreadability ranged from 0.44 up to 11.12 kg.s for the tested margarines, and from 2.46 to 3.63 kg.s for the commercial samples respectively. 0.35 up to 7.37 kg from for the consistency (1.89 – 2.78 kg for commercial samples) and 1.23 up to 35.97 N for hardness (5.78 – 7.84 N for commercial samples), based on such results a optimized formulation were produced using soybean oil and high oleic sunflower oil to achieve the same properties as the commercial products. In conclusion, it was possible to produce margarines, using organogels for oil structuring.
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Hopia, Anu, Heikki Pyysalo, and Kim Wickström. "Margarines, butter and vegetable oils as sources of polycyclic aromatic hydrocarbons." Journal of the American Oil Chemists' Society 63, no. 7 (July 1986): 889–93. http://dx.doi.org/10.1007/bf02540921.
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Hwang, Hong-Sik, Mukti Singh, Jill K. Winkler-Moser, Erica L. Bakota, and Sean X. Liu. "Preparation of Margarines from Organogels of Sunflower Wax and Vegetable Oils." Journal of Food Science 79, no. 10 (September 16, 2014): C1926—C1932. http://dx.doi.org/10.1111/1750-3841.12596.
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Velesyk, T. A., R. M. Sachuk, B. V. Gutyj, A. S. Kushniruk, V. O. Pepko, and O. A. Katsaraba. "Quality control of butter." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 23, no. 95 (December 11, 2021): 114–21. http://dx.doi.org/10.32718/nvlvet-a9517.
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The most common problem among ready-made foods is the adulteration of butter, which is replaced by margarine or vegetable spreads. Milk and other dairy products made from raw milk are not left out. The production and sale of low-quality, counterfeit products poses a direct threat to human health and affects the competitive environment among producers. As a result of research, it should be noted that the raw milk market is not fully saturated, so improving the quality of cream production and processing of milk products, namely butter, competition for suppliers, microbiological improvements, as well as improvements to plants and systems – remains relevant. During the analysis, some physicochemical parameters of butter were studied, namely: acidity of the fat phase, mass fraction of moisture and fat. The acidity index was within the norm, although it differed in all samples: the lowest was found in sample № 1 (1.1 °K), and the highest was in sample № 2 (1.6 °K). As for such an indicator as the content of table salt and the content of fat and pH of plasma, the oils Sweet cream “Selyanske”, 72,6 % TM “Svoya Liniya”, Sweet cream, 73.0 % LLC “Eney”, “Poltavske”, 62.5 % LLC “Techmolprom” do not meet the requirements of DSTU 4399:2005. The mass fraction of fat in butter brands PJSC “Dubnomoloko” and “Pryvat-Fud” – was lower than indicated on the package, by 1.4 % and 2.6 %, respectively, and brands “Svoya Liniya”, LLC “Eney” and Techmolprom LLC on the contrary – by 18.0 %, 18.4 % and 12.5 % more. According to the results of microbiological studies, it was found that the number of mesophilic aerobic and facultatively anaerobic microorganisms, yeasts, fungi and bacteria of the Escherichia coli group in the studied samples of butter of all brands does not exceed the permissible norms. This fact testifies to the relative “purity” of the raw material from which the butter was made, as well as to the observance of veterinary and sanitary and hygienic norms during the production and storage of butter. Summing up the research, it should be noted that, despite the identified physical and chemical shortcomings of all samples of butter, preference should be given to sour cream butter “Selyanske”, 73.0 % of PJSC “Dubnomoloko” and “Selyanske” sweet cream, 73.0 % “Privat- Fud”, as none of them exceeded such indicators as fat content and plasma pH of oil, which may indicate the absence of impurities in vegetable fats in this product.
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De Greyt, W., O. Radanyi, A. Huyghebaert, and M. Kellens. "Contribution of trans-Fatty Acids from Vegetable Oils and Margarines to the Belgian Diet." Lipid/Fett 98, no. 1 (1996): 30–33. http://dx.doi.org/10.1002/lipi.19960980109.
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List, G. R., T. L. Mounts, F. Orthoefer, and W. E. Neff. "Potential margarine oils from genetically modified soybeans." Journal of the American Oil Chemists' Society 73, no. 6 (June 1996): 729–32. http://dx.doi.org/10.1007/bf02517948.
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Jensen, Kim, and Scott Bevins. "The Demand for Butter, Margarine, and Oils: A Nonparametric Test for Evidence of Structural Change." Journal of Agricultural and Applied Economics 23, no. 2 (December 1991): 59–64. http://dx.doi.org/10.1017/s0081305200018173.
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AbstractThe objective of this study was to determine whether structural change in the demand for butter, margarine, and salad and cooking oils occurred between 1967 and 1986. A nonparametric method, which does not require that a functional form be imposed on the data, was used to test for violations from stable, well-behaved preferences. Violations were found, but they were small in magnitude. Therefore, the results failed to show strong evidence that consumption patterns for butter, margarine, and oils were inconsistent with stable preferences.
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Bermejo, Laura M., Aránzazu Aparicio, Elena Rodríguez-Rodríguez, Ana M. López-Sobaler, Pedro Andrés, and Rosa M. Ortega. "Dietary strategies for improving folate status in institutionalized elderly persons." British Journal of Nutrition 101, no. 11 (November 19, 2008): 1611–15. http://dx.doi.org/10.1017/s0007114508118736.
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The aim of this work was to compare the efficacy of two strategies designed to improve folate status: increasing the intake of vegetables, and the consumption of a folic acid-fortified food. Residents (126) from three old people's homes in the Madrid region (Spain) were studied. To each centre a dietary intervention was assigned to be followed for 6 months: (1) the consumption of margarine fortified with 200 μg folic acid/10 g portion (centre M), (2) increasing the consumption of vegetables to three servings per day (centre V), (3) control (centre C). At the beginning and end of the intervention period the subjects' intakes, serum and erythrocyte concentrations of folate were measured. The use of fortified margarine (centre M) led to a significant increase in folate intake (260·9 μg/d), serum concentration (10·3 (sd8·3) nmol/l) and erythrocyte concentration (638·4 nmol/l). At centre V the increase in total vegetable intake achieved was very poor; these foods met with very poor acceptance, although the intake of certain vegetables particularly rich in folate improved. Therefore, the intake of this vitamin increased a little (26·7 (sd33·0) μg/d); erythrocyte folate concentration also increased somewhat (460·5 nmol/l), althought less than centre M. The daily consumption of margarine fortified with folic acid was the more effective strategy for improving the folate status of the study subjects.