| 1. |
|
|
| 2. |
- Biong, A. S., et al.
(författare)
-
Intake of dairy fat and dairy products, and risk of myocardial infarction: A case-control study
- 2008
-
Ingår i: International Journal of Food Sciences and Nutrition. - : Informa UK Limited. - 0963-7486 .- 1465-3478. ; 59:2, s. 1-11
-
Tidskriftsartikel (refereegranskat)abstract
- The role of dairy fat in the aetiology of myocardial infarction (MI) is controversial. The aim of this study was to evaluate the association between intake of dairy fat and dairy products, and risk of a first acute MI. A total of 111 MI patients with a first acute MI and 107 population controls (men and women, age 45-75 years) were studied. Diet was assessed using a 180-item food frequency questionnaire. The MI cases had higher intake of total fat, but lower intake of saturated fat and dairy fat than the control persons. No effect of dairy fat or saturated fat on the odds ratio for MI was observed, however. A significant inverse trend in odds of MI for intake of cheese was observed, but the trend was no longer significant after adjustment for smoking. The results suggest that intake of fat from dairy products may not be associated with increased risk of having a first MI. The healthy control persons had a diet that differed from the diet of the MI patients in many aspects, and dairy products were a part of this diet. This may have protected them from having a first MI.
|
|
| 3. |
- Brunkwall, Louise, et al.
(författare)
-
Commonly consumed beverages associate with different lifestyle and dietary intakes
- 2019
-
Ingår i: International Journal of Food Sciences and Nutrition. - : Informa UK Limited. - 0963-7486 .- 1465-3478. ; 70:1, s. 88-97
-
Tidskriftsartikel (refereegranskat)abstract
- Sugar sweetened beverages (SSB), artificially sweetened beverages (ASB), juice, coffee and tea has been associated with risk of metabolic disease. High consumption of these beverages may be associated with certain characteristics of the overall diet that would be important to take into account when analysing beverage-disease associations. Here, we investigate five beverages and their association with lifestyle and diet in 25,112 individuals from the Malmö Diet and Cancer Cohort. We observed that high consumption of SSB was associated with lower intakes of foods perceived as healthy. However, high consumption of both tea and juice was associated with higher intakes of foods perceived as healthy. Further, high consumption of ASB was associated with higher intakes of low-fat products. High consumption of coffee was associated with higher intakes of meat and high-fat margarine, and lower intake of breakfast cereals. We observe five beverages to associate with different lifestyle and dietary patterns.
|
|
| 4. |
- Bryngelsson, Susanne, et al.
(författare)
-
Nutritional assessment of plant-based meat analogues on the Swedish market
- 2022
-
Ingår i: International Journal of Food Sciences and Nutrition. - : Taylor and Francis Ltd.. - 0963-7486 .- 1465-3478. ; 73:7, s. 889-901
-
Tidskriftsartikel (refereegranskat)abstract
- Nutritional quality of 142 plant-based meat analogues (PBMAs) on the Swedish market were assessed by nutritional contribution (NC) to recommended nutrient intake, three labelling systems (Keyhole, Nutri-Score, nutrition claims) and comparisons to meat references. Based on median (min-max) NC for macronutrients, PBMAs in general appeared as healthy options to meat due to higher NC per 100 g for fibre [PBMAs: 15% (1-33%) vs meat: 0% (0-2%)] and lower NC for saturated fat [PBMAs: 4% (0-59%) vs meat: 15% (1-51%)]. The NC per 100 g for salt was substantial for both PBMAs [25% (5-52%)] and meat [24% (2-55%)]. Limited data for micronutrients indicated that PBMAs are higher in iron compared to meat. Nutrition quality varied both between and within product categories. Mince, bite/fillet and nugget analogues were the main healthier categories, according to labelling systems. Bioavailability of iron, protein quality and effects of processing are important future aspects to consider. © 2022 The Author(s).
|
|
| 5. |
|
|
| 6. |
|
|
| 7. |
- Gustafsson, Kerstin, et al.
(författare)
-
Influence of processing and cooking of carrots in mixed meals on satiety, glucose and hormonal response
- 1995
-
Ingår i: International Journal of Food Sciences and Nutrition. - : Informa UK Limited. - 0963-7486 .- 1465-3478. ; 46:1, s. 3-12
-
Tidskriftsartikel (refereegranskat)abstract
- The influence of processing and cooking on the metabolic response to carrots in mixed meals was explored in two consecutive harvest years. The contribution of dietary fibre (4.4 g 1989 and 6.6 g 1990) from carrots was chosen to be different in order to compare effects with varying doses. The meals, composed of carrots, creamed potatoes, meat balls, lingonberry jam, white bread and light beer, were served in the morning after an overnight fast to 10 healthy male volunteers. Carrots were investigated raw, processed (blanched and frozen) and variously cooked (thawed, boiled and microwaved). The amount of dietary fibre from the vegetable, and the content of energy, digestible carbohydrates, fat and protein were similar in the meals compared. Significantly lower glucose, insulin and C-peptide responses and higher satiety scores were elicited with raw carrots than with microwaved ones, harvest year 1989. The next year, with a higher dietary fibre intake from carrots, there were significant effects of processing only on the glucose response. Plasma beta-carotene levels tended to be higher postprandially with raw carrots than with microwaved ones. Hence, ordinary processing and cooking of vegetables can affect the metabolic response to a mixed meal. However, the influence seems to be varying and of minor importance in ordinary meals. Increasing vegetable portions entailing a higher soluble fibre content and a higher viscosity could further reduce the influence of processing.
|
|
| 8. |
- Gustafsson, Kerstin, et al.
(författare)
-
Satiety effects of spinach in mixed meals : comparison with other vegetables
- 1995
-
Ingår i: International Journal of Food Sciences and Nutrition. - : Informa UK Limited. - 0963-7486 .- 1465-3478. ; 46:4, s. 34-327
-
Tidskriftsartikel (refereegranskat)abstract
- The effects of vegetables in mixed meals on satiety were evaluated by varying the dose (portions 150 and 250 g containing 4.3 and 7.2 g of dietary fibre, respectively) and structure (cut and minced) of microwaved spinach. A control meal without spinach and the test meals with spinach were balanced regarding energy (2000 kJ) and digestible carbohydrates (59 g, 51 E%) and with protein and fat as far as possible similar. The meals were served in the morning, after an overnight fast, to ten healthy male volunteers. Satiety was registered and blood glucose as well as plasma insulin and C-peptide were analysed at regular intervals until 3.5 h postprandially. The largest spinach portions augmented satiety and reduced the postprandial glucose response. The total satiety scores seemed to be correlated positively to both the dietary fibre and the water content in the vegetable. Differences in structure had no influence on satiety scores.
|
|
| 9. |
|
|
| 10. |
- Hefni, Mohammed E., et al.
(författare)
-
Bread making with sourdough and intact cereal and legume grains - effect on glycaemic index and glycaemic load
- 2021
-
Ingår i: International Journal of Food Sciences and Nutrition. - : Taylor & Francis Group. - 0963-7486 .- 1465-3478. ; 72:1, s. 134-142
-
Tidskriftsartikel (refereegranskat)abstract
- The concept of glycaemic index (GI) has led to efforts to develop low-GI foods. Bread contributes around one-quarter of carbohydrate intake in the Swedish diet. In this study, we sought to develop low-GI bread prototypes and examined the effects of bread making on content of total dietary fibre (TDF) and resistant starch (RS). Five bread prototypes were made in a commercial bakery, using sourdough fermentation and intact cereal and legume kernels. Predicted (p-GI) andin vivoGI values were determined, and TDF and RS were quantified. The p-GI value of the five prototypes was between 56 and 68. The confirmedin vivoGI value was 65 and 67 for two of the breads. The TDF content (>= 17%) was not affected by bread making, but RS content was increased by three-fold. All breads were categorised as medium-GI, but with low glycaemic load (GL).
|
|
