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Journal articles on the topic "Cholesterol foods to avoid"

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Barnard, Neal D., and Frédéric Leroy. "Children and adults should avoid consuming animal products to reduce the risk for chronic disease: Debate Consensus." American Journal of Clinical Nutrition 112, no. 4 (2020): 937–40. http://dx.doi.org/10.1093/ajcn/nqaa237.

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ABSTRACT The present debate outlined opposing views regarding the role of animal products in human diets. The YES position argues that the health benefits and safety of plant-based diets have been clearly established by consistent findings of randomized trials and observational studies; that animal products skew the diet toward saturated fat, excess protein, cholesterol, lactose, and exogenous hormones; and that vulnerable populations are better nourished by vegetables, fruits, legumes, and whole grains than by striated muscle and cow milk. In contrast, the NO position asserts that animal foods are not only benign but are also key elements of the human omnivore diet, facilitating the global challenge of adequate essential nutrition. This view holds that the portrayal of animal foods as unhealthy is not supported by the evidence and that a restrictive vegan diet decreases nutritional flexibility and robustness, increasing risk for vulnerable population groups. Points of agreement and controversy were identified, as well as opportunities for further studies.
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Plasek, Brigitta, Zoltán Lakner, Gyula Kasza, and Ágoston Temesi. "Consumer Evaluation of the Role of Functional Food Products in Disease Prevention and the Characteristics of Target Groups." Nutrients 12, no. 1 (2019): 69. http://dx.doi.org/10.3390/nu12010069.

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Our research explores the methods consumers would consider using in order to prevent non-communicable diseases, with consuming functional food products being one of these methods. Previous research has pointed out the importance of missing information such as which diseases worry consumers and what they would use to avoid them. We conducted a personal survey with 1027 people in Hungary about 13 diseases and four prevention methods. We analyzed the results with descriptive statistical methods, binary logistic regression, and random forest. According to our results, the highest proportion of worried respondents think it is justified to consume functional foods for the prevention of digestive problems, a weakened immune system, and high cholesterol level. Our results help to characterize the target group for these three diseases. Completed education plays a key role in choosing functional foods to prevent a weakened immune system. Those with tertiary education are the most likely to choose this prevention method. With the other two diseases, age played a crucial role. All age groups over 36 would be more likely to choose functional foods to prevent digestive problems, whereas in case of high cholesterol level, the 36–50 age group would be more likely to apply this method.
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Hidayah Afnas, Nur, and Ratih Septiana Arpen. "Pengenalan Makanan Yang Harus Dihindari Lansia Dengan Hipertensi Kolesterol Dan Asam Urat." Jurnal Pengabdian Masyarakat 1, no. 1 (2023): 1–12. http://dx.doi.org/10.59963/2023.v1i1/213/5/juramas.

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According to the World Health Organization (WHO), an elderly person is someone who has reached the age of 60 years and over. The elderly are an age group of humans who have entered the final stages of their life. As people get older, they will experience changes both physically and mentally. So it is not surprising that in old age, more and more diseases attack the elderly. In fact, the elderly suffer from not just one disease but several diseases at once. Madina Elderly Posyandu is one of the Elderly Posyandu located in the Koto Katiak Community Health Center Working Area, Padang Panjang City. From the initial survey, data was obtained that the diseases that often attack the elderly there are hypertension, cholesterol and gout. The aim of this community service is for people, especially the elderly, to pay more attention to healthy lifestyles so that they can avoid hypertension, cholesterol and gout by making appropriate efforts in prevention and treatment as early as possible. The method of this activity is lecture, discussion, question and answer and ends with elderly exercise. The outcome of this activity is an increase in elderly knowledge about what foods elderly people with hypertension, cholesterol and gout should avoid.
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Fitrianti, Salvita, Miko Eka Putri, and Rahmi Dwi Yanti. "UPAYA PENINGKATAN KESEHATAN TENTANG BAHAYA HIPERKOLESTEROLEMIA." Jurnal Abdimas Kesehatan (JAK) 1, no. 2 (2019): 128. http://dx.doi.org/10.36565/jak.v1i2.38.

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High cholesterol levels are one of the causes of metabolic problems that cause heart disease, blood vessels, and diseases that are associated with blockages in blood vessels. The accumulation of the amount of fat deposits on the walls of blood vessels can cause a blockage in the blood vessels or known as atherosclerosis. The purpose of this service is to increase people's knowledge about the dangers of cholesterol. This service was carried out in December 2018 at the home of the RT 05 Payo Sigadung house. The target of this activity is Payo Sigadung RT 05 Rawa Sari Village. Activities consist of several processes 1). Check cholesterol levels, 2). Pre-test the public's knowledge about the dangers of hypercholesterolemia, 3) Conduct health education, 4) Perform a test of knowledge test after being given a health education about cholesterol. The output of this activity is 1). People who take counseling are expected to be able to understand the effects of high cholesterol and cholesterol signs, 2) Results of checking cholesterol levels. The results of the implementation of this activity were 85% of the community were able to answer questions given and understand about hypercholesterolemia. With the increase in public knowledge about the dangers of hypocholesterolemia, it is hoped that the community will be able to implement maintaining the health of most foods so that they can avoid hypercholesterolemia
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M. S., Chandana, Savitha Vijaykumar, and Pooja Anudhar G. "Type 2 diabetes mellitus with dyslipidemia: risk factors, prevalence, pathophysiology, and nutritional management-a narrative review." International Journal Of Community Medicine And Public Health 12, no. 6 (2025): 2900–2908. https://doi.org/10.18203/2394-6040.ijcmph20251741.

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Diabetic dyslipidemia is the most prevalent medical condition, which is associated with an increase in the risk of cardiovascular disease. In diabetic patients, Insulin resistance alters metabolic functions. It triggers the abnormalities of the lipid profile by elevating free fatty acid which is characterized by an increase in total cholesterol (TC), triglycerides, low level of high-density lipoprotein, and low level of low-density lipoprotein. Globally, 80-90% of diabetes patients have dyslipidemia mainly due to several factors like hyperglycemia, lifestyle, genetics, age, and history of other comorbidities. Management of the condition by incorporating a healthier lifestyle and dietary pattern also includes a calorie-deficit diet, low glycemic foods, fiber-rich foods, and unsaturated fatty acids foods. These nutrient-dense functional components reduce insulin resistance followed by free fatty acid flux. These changes can optimize the blood glucose and lipid profile levels in individuals. Hence, main purpose of review is to understand pathophysiology of diabetic dyslipidemia, risk factors, dietary modifications, and particular nutrient-dense functional foods to reduce the conditions. This study also includes some of the clinical studies with functional foods in managing dyslipidemia in diabetes. In conclusion says that incorporating nutrient-dense components along with healthy lifestyle modifications can reduce the risk of dyslipidemia and avoid the risk of cardiovascular diseases in diabetic individuals.
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Hanun Siregar, Mukhlidah, Ratu Ayu Dewi Sartika, Junengsih Junengsih, and Kalinaki Hanifar. "ASSOCIATION OF DEMOGRAPHIC AND DIETARY FACTORS WITH ABDOMINAL OBESITY AMONG WOMEN OF CHILDBEARING AGE IN INDONESIA." JURNAL KESEHATAN REPRODUKSI 15, no. 1 (2024): 80–90. http://dx.doi.org/10.58185/jkr.v15i1.187.

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Background: There was an increase in the incidence of abdominal obesity among women of childbearing age in Indonesia. Impact on reproductive health such as sub infertility, irregular menstruation, and PCOS. Abdominal obesity also causes problems during pregnancy. Objective: This study aimed to analyze the association of demographics and patterns of food consumption with abdominal obesity in women of childbearing age in Indonesia. Method: This study used a cross-sectional design. The data used from Basic Health Research 2018. The total sample size was 29,888 respondents. Data analysis was performed by the Chi-Square test. Results: The result found the prevalence of abdominal obesity in women of childbearing age was 49.4%. Demographic factors associated with abdominal obesity were age, marital status, education level, and type of region. Patterns of food consumption associated were fatty foods/cholesterol/fried foods and burnt/grilled foods, with a risky frequency of more than 3 times per week. Conclusion: One of two women of childbearing age in Indonesia was abdominal obesity so we should make efforts to reduce this incidence with notice in demographic factors and dietary intake. Women of childbearing age need to avoid risky foods to maintain reproductive health and reduce the risk of cardiovascular disease, which increases with age.
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Rahayu, Cahyawati. "Penyuluhan Kesehatan Tentang Manfaat Pemeriksaan Laboratorium Kolesterol Pada Sekolah Menengah Analis Kesehatan." Jurnal Pemberdayaan Komunitas MH Thamrin 5, no. 1 (2023): 124–29. http://dx.doi.org/10.37012/jpkmht.v5i1.1477.

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ABSTRAK Di Indonesia angka kejadian hiperkolesterolemia tinggi pada beberapa penelitian telah membuktikan bahwa dengan meningkatnya IMT baik pada wanita dan pria dari berbagai kelompok umur merupakan penyebab kenaikan kadar kolestrol. Pemeriksaan kolesterol merupakan deteksi dini kerusakan fungsi jantung, kolesterol dianggap hanya menyerang orang usia lanjut saja. Namun nyatanya kolesterol bisa terjadi karena asupan makanan yang tidak dijaga dengan baik. Agar terhindar dari penyakit tersebut dan sebaiknya melakukan olah raga rutin dan menghindari merokok. Penyebab kolesterol tinggi di usia muda adalah pola makan yang tidak sehat , terutama sering mengkonsumsi makanan siap saji yang tinggi lemak, mempunyai riwayat keluarga dengan kolesterol tinggi, faktor kelebihan berat badan atau kegemukan. Hal ini membuktikan bahwa kejadian kolesterolemia pada usia muda merupakan masalah yang memerlukan penanganan. Kegiatan pengabdian masyarakat ini dilakukan untuk meningkatkan pengetahuan pada Sekolah Menengah Analis Kesehatan mengenai Pemeriksaan kolesterol dalam darah, pada usia muda serta mengetahui akibat yang ditimbulkan dari peningkatan kolesterol. Kegiatan dilakukan dengan cara memberikan informasi dan pendidikan kesehatan terutama tentang peningkatan kadar kolesterol dan melakukan pemeriksaan langsung kolesterol dalam darah terhadap siswa siswi Sekolah Menengah Aalis Kesehatan dan mendapatkan hasil diantaranya sebagian tinggi dan hal ini membuktikan bahwa kolesterolemia bisa terjadi pada usia muda.Kata kunci          : Pemeriksaan Kolesterol, Kolesterolemia, PKM   ABSTRACT In Indonesia, the high incidence of hypercholesterolemia in several studies has proven that increasing BMI in both women and men of various age groups is the cause of increased cholesterol levels. Examination of cholesterol is an early detection of damage to heart function, cholesterol is considered to attack only the elderly. But in fact cholesterol can occur due to food intake that is not maintained properly. In order to avoid the disease and should do regular exercise and avoid smoking. The cause of high cholesterol at a young age is unhealthy eating patterns, especially frequent consumption of ready-to-eat foods that are high in fat, having a family history of high cholesterol, being overweight or obese. This proves that the incidence of cholesterolemia at a young age is a problem that requires treatment. This community service activity is carried out to increase knowledge at the Health Analyst Middle School regarding Examination of cholesterol in the blood, at a young age and to know the consequences of increased cholesterol. The activity was carried out by providing health information and education, especially about increasing cholesterol levels and carrying out direct blood cholesterol checks on Aalis Health Middle School students and getting some of the results high and this proves that cholesterolemia can occur at a young age.Keywords: Cholesterol Examination, Cholesterolemia, PKM
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Akbar, M. Ali, Nia Zunita, Khairunnisa, Mardiah, Arini Shinta Zahara, and Enca Pepayosa. "The Relationship Between Diet And The Risk Of Hypertension In Biology Education Students Of Samudra University." Biosel Biology Science and Education 13, no. 2 (2024): 184–90. https://doi.org/10.33477/bs.v13i2.7084.

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Diet is the most important behavior that can influence nutritional conditions. This can happen because the health level of a person and society can be influenced by the food and drink consumed based on its quality and quantity. Eating patterns that can cause hypertension are unhealthy foods such as snack habits, snack habits, instant food and fast food or foods that contain potassium. Foods that contain excessive fat can pose a risk of hypertension because they increase cholesterol levels in the blood. This study aims to determine the relationship between diet and the risk of hypertension among students, especially biology students at Ocean University. This research uses quantitative descriptive methods, using a quantitative approach using analytical observational research. The data analysis technique used in this research is two analyses, namely univariate analysis and bivariate analysis. The results of this study showed that there were 10 people with a percentage of 31.25% who were detected as normal (not at risk of developing hypertension) and there were 22 people with a percentage of 68.75% who were detected as having a risk of developing hypertension. This study also shows that there is a relationship between diet and the risk of hypertension with the value ∑X2 table (3.48)> ∑X2 calculated (2.6). So you need to pay attention to your diet to avoid the risk of hypertension. Keywords: Hypertension, Dietary Habit, Student
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PC, Jincemol, Geetha B. Shetty, and Prashanth Shetty. "Impact of Nutrient-Rich Juice Therapy and a Balanced Diet on the Rapid Restoration of Hematological and Biochemical Parameters in Post-Dengue Recovery: A Single Case Report." International Journal of AYUSH Case Reports 9, no. 1 (2025): 125–34. https://doi.org/10.70805/ija-care.v9i1.692.

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Dengue fever is a mosquito-borne viral infection that has expanded globally and poses significant public health challenges, while insufficient nutritional support may hinder the recovery phase and consequently result in complications, increased morbidity, and mortality. This case report aimed to provide nutrient-rich juice therapy and a balanced diet in post-dengue recovery. A 43 year-old male patient visited our outpatient clinic after hospitalization from dengue fever and he was prescribed a nutrient-dense juice therapy (includes Indian gooseberry, pomegranate, apple, beetroot, carrot, lemon, kiwi, chia seeds, nigella sativa) combined with a balanced diet for seven weeks. Also, he was advised to avoid sugar, canned juices, alcoholic beverages, and processed junk foods. The results demonstrated a progressive increase in hemoglobin level, platelet count, and Total count, alongside a notable reduction in liver enzymes. Also, there was a significant reduction in total cholesterol, triglycerides, and Low-density lipoprotein. No noticeable change in HDL Cholesterol indicates no adverse effects of the diet on lipid metabolism. Serum creatinine levels showed slight normalization, decreasing from 1.23 mg/dL to 1.2 mg/dL, which is within normal limits. The present case report concludes that tailored nutrient-rich juice therapy along with a balanced diet as an adjunct in the rapid restoration of hematological and biochemical parameters in post-dengue recovery.
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SARMIENTO RUBIANO, L. A. "Alimentos funcionales, una nueva alternativa de alimentación." Orinoquia 10, no. 1 (2006): 16–23. http://dx.doi.org/10.22579/20112629.194.

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Titulo en ingles: Functional foods, a new feeding alternativeRESUMENRESUMEN: Consumir alimentos que, además de proveer una nutrición básica, puedan ayudar en la curación y prevención de algunas enfermedades es uno de los aspectos innovadores que en materia de alimentación nos ofrece el siglo XXI. Resulta casi familiar encontrar actualmente en los supermercados de muchos países del mundo, alimentos que reducen el colesterol, ayudan a disminuir el peso corporal, evitan la osteoporosis, regulan la tensión arterial, o inclusive caramelos que evitan la caries dental. Los alimentos funcionales nacen en parte, como una respuesta al incremento de ciertas enfermedades relacionadas con el estilo de vida moderno y se han convertido en una importante alternativa para mejorar la nutrición y la salud publica. El desarrollo tecnológico y los avances científicos han permitido esclarecer los efectos beneficiosos para la salud generados por el consumo de algunos alimentos o componentes alimenticios, generando expectativas para una mejor calidad de vida. El consecuente crecimiento en la producción, mercado y consumo de los alimentos funcionales crea nuevas alternativas económicas y empresariales, que para muchos países pueden constituir además de la generación de divisas, una excelente alternativa en la lucha por mejorar la nutrición y salud de sus gentesABSTRACT: The consumption of foods that in addition to providing basic nutrition may help cure and prevent some diseases is one of the most innovative aspects that the 21st century offers. Foods that reduce cholesterol intake, help weight loss, avoid osteoporosis, regulate blood pressure and even candy that prevents dental cavities can habitually be found in many supermarkets around the world. Functional foods partially originated as answers to the increase of certain modern life-style diseases and have become an important alternative in improving world nutrition and public health. Technological development and scientific advances have revealed the health benefits of consuming some foods or food components and have generated expectations for a higher quality of life. The resulting increase in the production and consumption of functional foods is creating an important market through which developing countries could increase their income and find an excellent alternative in their struggle to improve the nutrition and health of their populations.
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Dissertations / Theses on the topic "Cholesterol foods to avoid"

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Feleke, Abisake. "Determination of Cholesterol in Foods by Flow Injection Analysis with Perroxyoxalate Chemiluminescence." Digital Commons @ East Tennessee State University, 2006. https://dc.etsu.edu/etd/2231.

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Cholesterol is an important biological molecule with many important functions. However, high serum cholesterol is a health hazard. Thus analysis of cholesterol is important and many analytical techniques have been developed. The objectives of the proposed research are to develop an economical, rapid method for the determination of total cholesterol with good selectivity and enhanced sensitivity. For evaluation of proposed flow injection analysis with peroxyoxalate chemiluminescence (FIA-POCL) method, figures of merit such as accuracy, precision, and linear dynamic range will be assessed. The proposed procedure was then applied to the determination of total cholesterol in foods. The procedure was linear for cholesterol from 0.01 to 0.120 mg/mL. The relative standard deviation was 2.57%. The recoveries were 97.5-103.3% for commercial standard cholesterol sample, and 101.5-108.0% for butter. The proposed method was applied to analysis of cholesterol in food and the results were consistent with expected values.
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Nigdikar, Shailja Vijay. "The antioxidant activities of phenolic compounds in wine and related foods : effect on human plasma and low density lipoproteins." Thesis, University of Surrey, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.268090.

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Essaka, David Christian. "Reversed-Phase HPLC Determination of Cholesterol in Food Items." Digital Commons @ East Tennessee State University, 2007. https://dc.etsu.edu/etd/2034.

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Cholesterol is a fat-like molecule found among lipids in animal (including human) tissues. It is needed for maintaining good health. However, health issues have been raised because of the strong correlation between high levels of cholesterol in the body and cardiovascular disease. An HPLC method for quantitative determination of cholesterol in foods is presented. This involves a C-18 stationary phase using a 70:30 methanol: 2-propanol mobile phase with an UV detector set at 212 nm. The method showed linearity in the range 5.0 to 100.0 μg/mL and also good reproducibility with relative standard deviation of 4.22%, 2.71%, 4.8%, and 3.7% for the different samples analyzed. The mean recovery of the butter sample was 106.5%. The samples under investigation were common food items such as butter, lard, and two different types of cheese.
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Baltz, Kristin Nikolai. "Consumption of foods prepared at home versus foods prepared outside of the home : differences in caloric, cholesterol, and sodium & intakes of men aged 45-54." Virtual Press, 1989. http://liblink.bsu.edu/uhtbin/catkey/560282.

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The null hypothesis for this study was there were no differences in caloric intake, cholesterol, and sodium intakes of food prepared at home as contrasted with food prepared outside of the home when consumed by men 45-54 years old. The three dietary intakes have been associated with medical conditions that cause death in humans. This study provided information which could enable nutrition educators, foodservice managers, and men aged 45-54 who are employed at a factory to understand how consumption of these three intakes differs when foods were prepared at home as contrasted with outside of the home. Therefore, this study provided information to help lower the risk factors of heart diseases, hypertension, and obesity which are associated with caloric intake, cholesterol and sodium consumption.Participants completed three days of food frequencies and dietary records. The Sign Test was used to analyze the differences between food prepared at homeand outside of the home for caloric, cholesterol, and sodium intakes.Statistical analysis of the data revealed:(1) A significant difference in caloric intake of food prepared at home as contrasted with food prepared outside of the home when consumed by men 45-54 years old (p < 0.05).(2) No significant difference in cholesterol intake of food prepared at home as contrasted with food prepared outside of the home when consumed by men 45-54 years old (p > 0.05).(3) No significant difference in sodium intake of food prepared at home as contrasted with food prepared outside of the home when consumed by men 45-54 years old (p > 0.05).<br>Department of Home Economics
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Ubhayasekera, S. J. Kumari A. "Sterols and oxysterols : occurrence and analysis in by-products feed fats and animal tissues /." Uppsala : Dept. of Food Science, Swedish University of Agricultural Sciences, 2009. http://epsilon.slu.se/200947.pdf.

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Ollberding, Nicholas Jay. "Changes in Food Sources of Fat, Cholesterol, and Protein in the Diets of Adolescents with Hypertension in Response to a Dietary Intervention Focusing on Fruits, Vegetables, and Low-fat Dairy Foods." University of Cincinnati / OhioLINK, 2008. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1211902693.

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Moura, Andréa Figueiredo Procopio de. "Ocorrência do 7-cetocolesterol e efeito de processamentos térmicos sobre sua formação em camarão-rosa ( Penaeus brasiliensis + Penaeus paulensis) ou Efeito de processamentos térmicos sobre ocorrência do 7-cetocolesterol ( Penaeus brasiliensis + Penaeus paulensis)." Universidade de São Paulo, 1999. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-04032015-092135/.

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o colesterol, como um lipídeo insaturado, está sujeito à oxidação levando à formação de óxidos biologicamente ativos, capazes de desencadear processos aterogênicos, mutagênicos e cancerígenos. A presença de luz, calor, radiações ionizantes, ácidos graxos polinsaturados e a exposição ao oxigênio desencadeiam o processo oxidativo do colesterol. Durante o processamento térmico e subseqüente estocagem, os alimentos são submetidos a vários destes fatores, levando à oxidação. Os moluscos e crustáceos, além da presença de polinsaturados, apresentam níveis elevados de colesterol, possuindo portanto, um grande potencial para formação de óxidos. O objetivo deste trabalho foi avaliar a ocorrência de óxidos de colesterol em camarão-rosa fresco (Penaeus brasiliensis e Penaeus paulensis) e a sua formação durante o cozimento e a fritura. O 7- cetocolesterol foi utilizado como indicador da oxidação do colesterol, por ser formado em maior quantidade e nos estágios iniciais da oxidação. Nossos resultados relataram a ocorrência de 7 -cetocolesterol em amostras comerciais frescas de camarão-rosa (P. brasiliensis + P. paulensis). O 7 -cetocolesterol livre quantificado apresentou concentrações que variaram entre 0,185 e O, 366&#181;g/g, com valor médio de 0,230&#181;g/g. O processamento térmico do camarão-rosa fresco, de um modo geral, levou a uma diminuição nas concentrações de colesterol e 7 -cetocolesterol livres. Essa redução foi bem maior na fritura do que no cozimento, e mais acentuada para o 7 -cetocolesterol do que para o colesterol. A fritura foi o processamento que provocou maior alteração na composição lipídica do camarão. A redução nas concentrações de colesterol e 7 -cetocolesterol livre em camarão-rosa processado foi relacionada com a eluição destes compostos nos meios de processamento. Este fato foi confirmado pela presença destes dois compostos na água utilizada no cozimento e no óleo de fritura.<br>The cholesterol, as a unsaturated lipid, undergoes to autoxidation witch results in the production of cholesterol oxides that exert a ride range of biological activities such as atherosclerosis and mutagenicity and carcinogenesis. The light and oxygen exposure, heat-processing and polyunsaturated fatty acids presence can accelerate cholesterol oxidation. During the cooking and subsequent storage, foods are exposed to a several of these factors, taking to the oxidation. Because of the presence of polyunsaturated fatty acids and the high leveis of cholesterol the mollusks and crustaceans have a great potential for oxides production. The objective of this work was evaluate to occurrence of cholesterol oxides in fresh pinkshrimp (Penaeus brasiliensis and Penaeus paulensis) and their formation during the boiling and deep-frying. The 7 -ketocholesterol was used as a \'tracer\' of the degree of cholesterol oxidation, due to its fast and continuous formation and this relatively high amounts with respect to the other oxidation products. Our results showed the occurrence of 7 -ketocholesterol in fresh commercial samples of pink-shrimp (P. brasiliensis + P. paulensis). The amount of free 7 -ketocholesterol found in raw samples was 0,185 to 0,366 &#181;g/g, with average of 0,230&#181;g/g. In general, cooking of pink-shrimp decreased the free cholesterol and 7 -ketocholesterol concentrations. That decrease in frying was higher than in boiling and was more pronounced for 7- ketocholesterol than for cholesterol. The frying was the cooking that result the highest alteration in lipid composition of shrimp. The reduction of free cholesterol and 7 -ketocholesterol concentrations in processed pink-shrimp was related with elution of these compounds by the cooking medium. This fact was confirmed by presence of cholesterol and 7 -ketocholesterol in the boiling water and in the frying oil.
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Karnopp, Ediana Volz Neitzke. "Consumo de alimentos ultraprocessados e sua relação com o perfil lipídico aos 18 anos de idade: Coorte de nascimentos de 1993, Pelotas, RS, Brasil." Universidade Federal de Pelotas, 2016. http://guaiaca.ufpel.edu.br:8080/handle/prefix/3926.

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Submitted by Aline Batista (alinehb.ufpel@gmail.com) on 2018-05-18T22:38:27Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_Ediana_Neitzke_Karnopp.pdf: 588486 bytes, checksum: 37d8863a410e5ecbfc776d5502f42d4a (MD5)<br>Approved for entry into archive by Aline Batista (alinehb.ufpel@gmail.com) on 2018-05-18T22:44:37Z (GMT) No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_Ediana_Neitzke_Karnopp.pdf: 588486 bytes, checksum: 37d8863a410e5ecbfc776d5502f42d4a (MD5)<br>Approved for entry into archive by Aline Batista (alinehb.ufpel@gmail.com) on 2018-05-18T22:44:43Z (GMT) No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_Ediana_Neitzke_Karnopp.pdf: 588486 bytes, checksum: 37d8863a410e5ecbfc776d5502f42d4a (MD5)<br>Made available in DSpace on 2018-05-18T22:44:43Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_Ediana_Neitzke_Karnopp.pdf: 588486 bytes, checksum: 37d8863a410e5ecbfc776d5502f42d4a (MD5) Previous issue date: 2016-04-01<br>Conselho Nacional de Pesquisa e Desenvolvimento Científico e Tecnológico - CNPq<br>Introdução: Evidencia-se um consumo alarmante de alimentos com elevada densidade energética e baixa qualidade nutricional - denominados ultraprocessados - em todas as faixas etárias da população brasileira. Entretanto, os adolescentes são considerados um grupo de risco nutricional, por serem vulneráveis a escolhas de alimentos não saudáveis. O presente estudo teve como objetivo avaliar o consumo de alimentos ultraprocessados e sua relação com o perfil lipídico sérico de adolescentes com 18 anos de idade. Métodos: Estudo transversal aninhado a uma coorte de nascimentos de base populacional. A amostra do estudo foi composta pelos participantes da coorte de nascimentos de 1993 da cidade de Pelotas, RS acompanhados aos 18 anos de idade. A informação de consumo alimentar foi obtida por questionário de frequência alimentar semi-quantitativo, autoplicado em versão eletrônica, com período recordatório de um ano. O grau de processamento dos alimentos foi avaliado conforme a classificação proposta pelo Guia Alimentar para População Brasileira de 2014. O consumo de ultraprocessados foi analisado como percentual de contribuição energética da ingestão diária, categorizado em quintis. Foram obtidas informações sobre o sexo, cor da pele, renda familiar, escolaridade materna ao nascimento, fumo atual, atividade física no lazer, peso e altura. Resultados: 3.846 indivíduos foram incluídos no estudo. Quanto à contribuição no total energético, os alimentos in natura ou minimamente processados contribuíram com 54%, seguido pelos alimentos ultraprocessados (41,4%), ingredientes culinários processados (3,3%) e alimentos processados (2%). As proteínas e as fibras dietéticas apresentaram uma tendência ao declínio conforme o aumento nos quintis de contribuição energética dos alimentos ultraprocessados. O contrário foi observado para a ingestão total de energia, carboidratos e gorduras totais. Em relação aos níveis médios de CT, LDL e HDL foram mais elevados em adolescentes do sexo feminino. Tanto o CT, HDL, LDL e TG associaram-se aos maiores quintis de contribuição energética dos alimentos ultraprocessados. Conclusão: Os resultados deste estudo revelam um impacto negativo do consumo de alimentos ultraprocessados, sobretudo nos níveis de CT e TG e na qualidade nutricional da dieta dos adolescentes aos 18 anos idade. Entende-se que a redução no consumo de alimentos ultraprocessados é um dos caminhos para a promoção da alimentação saudável e da saúde.<br>Introduction: This study highlights an alarming consumption of foods with high energy density and low nutritional quality - called ultraprocessados - in all age groups of the population. However, teenagers are considered a nutritional risk group because they are vulnerable to unhealthy food choices. This study aimed to evaluate the consumption of ultraprocessados food and its relationship with serum lipid profile in adolescents 18 years of age. Methods: Cross-sectional study nested in a cohort of births. The study sample was composed by participants of the 1993 Birth Cohort in Pelotas, RS followed up to 18 years old. The information of food consumption was obtained by questionnaire semi-quantitative food frequency autoplicado in electronic version, with recall period of one year. The degree of food processing was evaluated according to the classification proposed by the Food Guide for the Brazilian Population 2014. The consumption of ultraprocessados was analyzed as energy contribution percentage of the daily intake, categorized into quintiles. They obtained information about sex, skin color, family income, maternal education at birth, current smoking, physical activity during leisure time, weight and height. Results: 3846 subjects were included in the study. As the contribution to the total energetic, foods fresh or minimally processed contributed 54%, followed by ultraprocessados food (41.4%), processed cooking ingredients (3.3%) and processed foods (2%). Protein and dietary fiber showed a tendency to decline as the increase in energy contribution quintiles of ultraprocessados food. The opposite was observed for total energy intake, carbohydrates and total fat. In relation to average levels of TC, LDL and HDL were higher in female adolescents. Both TC, HDL, LDL and TG were associated to higher quintiles of energy contribution of ultraprocessados food. Conclusion: The results of this study show a negative impact of consumption ultraprocessados food, particularly the levels of TC and TG and nutritional quality of the diet of adolescents to 18 years old. It is understood that the reduction in the consumption of ultraprocessados food is one of the ways to promote healthy eating and health.
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Bustamante, García Marifé, Feliu Montserrat Martinez, Karin Servan, and Percy Mayta-Tristan. "Oferta y composición nutricional de ensaladas en patios de comida de centros comerciales de Lima Metropolitana, 2014." Instituto Nacional de Salud (INS), 2016. http://hdl.handle.net/10757/594825.

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Objectives. To assess supply and nutritional composition of the salads offered as an entrée main course in the food courts of the shopping centers in Lima, Peru. Materials and methods. The menus of all food franchises present in the food courts of the eleven shopping centers of Lima were reviewed. The nutritional composition of salads offered as an entrée were calculated for calories, protein content, carbohydrates, fats, cholesterol, fiber and sodium, and the adequacy of intake for a dinner (30% of a diet of 2000 kcal). Results. Salads as entrées accounted for 4.7% of the supply, and only 7 out of 17 franchises offered at least one salad. The average cost of the salads was higher than the other dishes ($5.3 vs $4.7; p<0.001). The average calorie content was 329 kcal and 2.7 g fiber; in relation to a dinner, we found a high percentage of adequacy for protein (172.9%), cholesterol (121.0%), and low adequacy for calories (54.8%), carbohydrates (23.1%) and fiber (36.4%). Conclusions. The salads that are offered in food courts in the shopping centers of Lima are scarce and more expensive, have little fiber content and are high in cholesterol. Strategies should be reviewed to improve the accessibility of quality salads offered in areas where only fast food is offered.<br>Objetivos. Evaluar la oferta y composición nutricional de las ensaladas ofrecidas como plato principal en los patios de comida de los centros comerciales de Lima, Perú. Materiales y métodos. Se revisó las cartas de comida de todas las franquicias presentes en los patios de comida de los once centro comerciales de Lima, luego se evaluó la composición nutricional de las ensaladas ofertadas como plato principal calculando su contenido calórico, proteico, carbohidratos, grasas, colesterol, fibra y sodio, y la adecuación de ingesta para una cena (30% de una dieta de 2000 kcal). Resultados. Las ensaladas como plato principal representaron el 4,7% de la oferta, solo 7/17 franquicias ofrecían al menos una ensalada. El costo promedio de las ensaladas fue superior a los otros platos ($5,3 vs 4,7; p<0,001). El contenido calórico promedio fue de 329 kcal y de 2,7 g de fibra; con relación a una cena, se encontró un alto porcentaje de adecuación proteica (172,9%), de colesterol (121,0%), y bajo para calorías (54,8%), carbohidratos (23,1%) y fibra (36,4%). Conclusiones. Las ensaladas que se ofertan en patios de centros comerciales de Lima son escasas y más costosas, presentan poco aporte de fibra y altos contenidos de colesterol. Se deben revisar estrategias para mejorar la accesibilidad de ensaladas de calidad en escenarios donde solo ofertan comidas rápidas.
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Phillips, Katherine M. "Studies of high-fiber foods: I. The effect of a pinto bean diet on plasma cholesterol in hamsters. II. The effect of freeze-drying and heating during analysis on dietary fiber in cooked and raw carrots." Diss., Virginia Tech, 1990. http://hdl.handle.net/10919/39901.

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Books on the topic "Cholesterol foods to avoid"

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1942-, Haberstroh Chuck, and Morris Charles E. 1934-, eds. Fat and cholesterol reduced foods: Technologies and strategies. Portfolio Pub. Co., 1991.

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Santon, Kate. Cholesterol Counter. HarperCollins, 2010.

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Nourooz-Zadeh, Jaffar. Cholesterol oxides in food: Analytical methods, levels in some Swedish foods and food safety aspects. Sveriges Lantbruksuniversitet, 1988.

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Porter, Suzanne. It's only natural: No added sugar, salt, fats, low cholesterol cooking. David & Charles, 1986.

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Webb, Densie. The complete "lite" foods calorie, fat, cholesterol, and sodium counter. Bantam, 1990.

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Webb, Densie. The complete "lite" foods calorie, fat, cholesterol, and sodium counter. Bantam, 1990.

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Ray, Daniel P. Natural healing foods: Eat your way to perfect health, plus-- foods you should avoid! MicroMags, 1997.

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Joyal, Lori. Apron strings: A new twist on traditional favorite foods. L. Joyal, 1995.

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Cloutier, Marissa. Beef busters. Adams Media Corp., 2002.

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Mercer, Nelda. Grocery shopping guide: A consumer's manual for selecting foods lower in dietary saturated fat and cholesterol. University of Michigan Medical Center, 1988.

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Book chapters on the topic "Cholesterol foods to avoid"

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Güler, Zehra, and Young W. Park. "Cholesterol." In Handbook of Dairy Foods Analysis, 2nd ed. CRC Press, 2021. http://dx.doi.org/10.1201/9780429342967-12.

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Kubena, K. S., and W. A. McIntosh. "15. Cholesterol-containing foods for children and adolescents: recommendations catching up with research." In Handbook of cholesterol. Wageningen Academic Publishers, 2016. http://dx.doi.org/10.3920/978-90-8686-821-6_15.

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Giri, Apurba, Monalisa Roy, and N. Veena. "Strategies to Reduce Cholesterol in Dairy Foods." In Functional Dairy Ingredients and Nutraceuticals. Apple Academic Press, 2022. http://dx.doi.org/10.1201/9781003277309-14.

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Steinberg, Christian E. W. "Sterols, Phospholipids, and Wax Esters—‘Stay Healthy, Avoid Cholesterol’." In Aquatic Animal Nutrition. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-87227-4_31.

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Tu, Nguyen Hoang Khue, and Tran Chu Minh Hoang. "Detection of Cholesterol Esterase in Leuconostoc Dextranicum Isolated in Foods." In IFMBE Proceedings. Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-32183-2_53.

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Kan, Ahmet, and Yusuf Serhat Karakeci. "Allergic Toxicity of Foods." In Food Safety. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053358787.30.

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Food allergies are common and affect up to 10% of infants in some countries. Oral ingestion of certain nutrients may cause adverse reactions such as urticaria and anaphylaxis. Substances (biological, chemical, or physical) that can cause reactions in sensitive people are called food allergens. Many factors affect the type and severity of the reaction, such as the type and amount of the allergen, the way it enters the body, and the personal hypersensitivity level. Food allergy is a growing health problem affecting a significant number of people worldwide. Food allergy is increasing markedly in prevalence in both western and developing countries. Various chemicals in foods are common in all food groups, and it is extremely difficult to implement multiple diets to avoid these chemicals. It is also important to acknowledge the lack of rigorous research on food allergy-like symptoms caused by chemicals. To accurately detect such diseases, objective methods need to be investigated in more detail and standardized. Healthcare professionals need to distinguish food allergies from allergy-like toxic reactions.
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Urquiza Martínez, Mercedes V., José Pérez Villarreal, Zaira I. Bedolla Valdez, et al. "Potential Exploitation of Residual Avocado (Persea americana) Seeds in the Development of Functional Foods with Glycemia- and Cholesterol-lowering Properties." In Bioprospection of Co-products and Agro-industrial Wastes. CRC Press, 2023. http://dx.doi.org/10.1201/9781003239994-14.

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"Cholesterol." In Handbook of Dairy Foods Analysis. CRC Press, 2009. http://dx.doi.org/10.1201/9781420046328-15.

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"Cholesterol and Cholesterol Oxides in Meat and Meat Products." In Handbook of Muscle Foods Analysis. CRC Press, 2008. http://dx.doi.org/10.1201/9781420045307-17.

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Bragagnolo, Neura. "Cholesterol and Cholesterol Oxides in Meat and Meat Products." In Handbook of Muscle Foods Analysis. CRC Press, 2008. http://dx.doi.org/10.1201/9781420045307.ch12.

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Conference papers on the topic "Cholesterol foods to avoid"

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Faubel, Nerea, Mussa Makran, Antonio Cilla, Amparo Alegría, Reyes Barberá, and Guadalupe Garcia-Llatas. "Gastric Lipase and Cholesterol Esterase in the INFOGEST Model: Evaluation of Sterol Bioaccessibility in Plant Sterol-Enriched Wholemeal Rye Bread." In Foods 2022. MDPI, 2022. http://dx.doi.org/10.3390/foods2022-13017.

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Aluko, Rotimi. "Protein gelation enhances resistance to proteolysis and in vivo cholesterol-lowering ability of the indigestible proteins." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/ztlc7556.

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Cardiovascular diseases are leading causes of death globally with excessive levels of blood cholesterol being a major risk factor. A dietary approach towards reducing this health risk is the intake of foods enriched with indigestible proteins that bind cholesterol to minimize reabsorption from the gastrointestinal tract. However, the level of indigestible proteins in regular foods is low and normal dietary intake may not provide sufficient cholesterol-lowering effect. Therefore, the aim of this work was to utilize various processing techniques to enhance resistance of food proteins to proteolysis and facilitate recovery of large amounts of indigestible proteins, which was then incorporated into the diet of Sprague-Dawley rats. Various legume seed protein isolates were subjected to the following pretreatments: dry heat, wet heat, autoclave, gelation, and freeze-thaw (3 cycles). The pretreated isolates were digested with pepsin followed by pancreatin to obtain insoluble residue as the indigestible product, which was tested for in vitro bile acid-binding ability. Results showed that the indigestible proteins from gelled cowpea protein isolate (ICP) was most abundant (68% yield) and had strong bile acid-binding ability. The rats were fed high fat diets and divided into 4 groups of 6 each (3 males + 3 females): group 1 was 20% casein diet while groups 2, 3 and 4 consumed same diets but casein was partially substituted with 1% ICP, 5% ICP, and 5% undigested cowpea protein isolate (CPI), respectively. After feeding for 6 weeks, rats that consumed the diet containing 5% ICP had the lowest increase in plasma total cholesterol of 1.8 mmol/L when compared to increases of 9.34 and 4.15 mmol/L for CPI and casein only diets, respectively. Analysis of the fecal matter by gel electrophoresis confirmed the presence of a high molecular proteins in the ICP-containing diets but absent in the casein only and CPI diets.
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Boyd, Abigail, Joey Talbert, and Nuria Acevedo. "Addition of cholesterol esterase substantially enhances phytosterol ester bioaccessibility in emulsions with different droplet sizes using a standardized in vitro digestion model." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/oplq4898.

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In vitro digestion models are an important tool for the evaluation of foods and supplements, especially foods containing nutraceuticals and bioactive compounds. The INFOGEST network of researchers has published multiple iterations of a static in vitro digestion protocol for the study of food digestion. However, the protocol currently lacks cholesterol esterase (CE) activity during the intestinal phase, and few studies have attempted to evaluate its incorporation into the model. In the present study, the effect of additional CE on phytosterol ester (PSE) bioaccessibility in oil-in-water emulsions with different droplet sizes was evaluated. A range of droplet sizes was obtained by utilizing different homogenization techniques to produce large (9.9 um), medium (3.4 um), and fine (1.3 um) emulsions. Complete lipid digestion was observed for all emulsions. In agreement with previous studies on lipophilic bioactive compounds, emulsion droplet size and PSE bioaccessibility were inversely related to droplet size as smaller droplets led to increased bioaccessibility (12.7, 15.7, and 19.2% for large, medium, and fine emulsions, respectively). This relationship was significantly more pronounced following the addition of CE, with bioaccessibility of large (19.6%), medium (34.2%), and fine (40.8%) emulsions increasing 1.5, 2.2, and 2.1-fold, respectively. Additionally, Beta-sitosterol was significantly greater in bioaccessibility than stigmasterol in medium and fine emulsions with added cholesterol esterase. These findings provide compelling evidence for the inclusion of CE into the standardized INFOGEST protocol and have implications for the in vitro study of esterified micronutrients beyond PSEs. With an improved model, researchers can collect more accurate information about lipid bioaccessibility within different food matrices.
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Lammi, Carmen. "From the bench to the bedside: the history of lupin bioactive peptides as useful ingredient for the prevention of metabolic syndrome." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/bwgm4089.

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Proteins derived from lupin seeds are gaining attention as a source of bioactive peptides. In fact, several pieces of evidence highlight the biological activities of lupin protein hydrolysates and peptides, including hypocholesterolemic, hypoglycemic, antimicrobial, anti-inflammatory, and immunomodulatory effects. The health-promoting activities of lupin peptides have been tested in different animal models and clinical trials. Briefly, diets containing protein from L. albus or L. angustifolius significantly reduce both total cholesterol and low-density lipoprotein (LDL) cholesterol (LDL-C) levels versus control diets containing casein in a rat or hamster models of hypercholesterolemia. An uncontrolled clinical trial on L. albus and two controlled ones on L. angustifolius have confirmed the hypocholesterolemic activity in humans. In light with these evidences and with a more updated perception of the phenomenon, our study suggests that the observed health-promoting activity does not lie in the native protein, but the mixture of peptides generated from the physiological hydrolysis of proteins during digestion. Indeed, many efforts have been pursued in order to characterize the molecular mechanism through which lupin hydrolysates, obtained different hydrolytic enzymes, exert hypocholesterolemic and anti-diabetic effects in vitro and in vivo. In this context, specific peptides responsible of the biological activity exerted by the peptide mixture were also identified and fully characterized from chemical and biological point of view. Doubtless, our results highlight that lupin hydrolysates may be exploited as new ingredients for the development of dietary supplements or functional foods
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Stefanini, Roberta, Giuseppe Vignali, and Fabio Coloretti. "Modelling the growth kinetic of spoilage microorganisms in a packaged cow’s ricotta processed with high pressure." In The 5th International Food Operations & Processing Simulation Workshop. CAL-TEK srl, 2019. http://dx.doi.org/10.46354/i3m.2019.foodops.003.

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Today consumers demand fresh foods without additives, preservatives and health risks: that is why non-thermal food preservation methods are receiving more interest, among them High Pressure Processing is able to avoid thermal degradation of food components, extend their shelf life and preserve colour, flavour and nutritional value. HPP is often used on dairy products because of its impact on physicochemical and sensory characteristics, its ability to improve their structure and texture and inactivate some microorganisms. The aim of this work is to evaluate the effect of HPP on a packaged ricotta rich in Conjugated Linoleic Acid (CLA) and Omega-3, resulting from cows fed with linseed in the Parmigiano Reggiano area, and processed with a hydrostatic pressure of 600 MPa for 5 minutes. The ultimate goal is to find a mathematical model able to show the treatment’s effect on spoilage microorganisms that grow spontaneously in this product during a month of refrigerated storage.
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Patel, Nirdesh D., Ian Grosse, Dan Sweeney, et al. "An Efficient Method for Predicting Fracture of Hard Food Source." In ASME 2008 International Mechanical Engineering Congress and Exposition. ASMEDC, 2008. http://dx.doi.org/10.1115/imece2008-67675.

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In this paper we present a fast and reliable method for estimating the bite force required to fracture hard foods. The process involves complementary physical testing and finite element modeling. For physical testing, metal castings of upper or lower teeth are prepared. Metal tooth castings are mounted on a pivoting fixture interfaced to an Instron machine to simulate bite mechanics and thus to fracture hard food specimens. For the finite element model the tooth surfaces are modeled as rigid surface bodies in a nonlinear multi-load step contact analysis, while the food item is modeled as an elastic body. However, because only tooth surface information is needed in the model, we are able to automatically develop the geometry of the tooth surface using a tactile digitizing stylus with stereo lithographic surface profile information directly exported and subsequently imported into the FEA tool. We therefore avoid the need to laser scan tooth geometry which introduces significant “noise” into the surface model representation that must be painstakingly “cleaned” manually using software tools. The physical testing provides the force required to fracture the food item, while the finite element model provides the complete stress and strain state of the food item at the moment of fracture. Using this approach we have simulated the tooth biting mechanics of fossil primates to estimate biting force required to initiate a crack in a hard food source such as a macadamia nut. These analyses are designed to measure how occlusal morphology affects feeding performance, as the bite force needed to initiate a crack may vary according to tooth shape. The bite forces found using this approach will be used as an input for full-skull finite element models of early hominids (extinct fossil relatives of humans). The results of this work will be useful in testing the hypothesis that derived craniodental features in some of these hominids are adaptations for feeding on hard, brittle, seasonally available foods.
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Baba, Waqas, and Sajid Maqsood. "Novel antihypertensive and anticholesterolemic peptides from peptic hydrolysates of camel whey proteins." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/qecs2081.

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Hypercholesterolemia and hypertension are major growing concerns that are managed by drugs that inhibit various metabolic enzymes. Milk hydrolysates have been reported to contain various bioactive peptides (BAP) that can inhibit various metabolic enzymes for enhancing human health. As such camel whey proteins were subjected to peptic hydrolysis using a full factorial model (33) with hydrolysis time, temperature, and enzyme concentration as factors. The resulting hydrolysates were analyzed for anti-hypercholesterolemic and hypertensive properties by studying the in vitro inhibition of various enzymatic markers. The hydrolysates with lowest IC50 values were further subjected to LC-MS-QTOF that revealed presence of 185 peptides. Selected peptides that had Peptide Ranker Score greater than 0.8 were further studied for prediction of possible interactions with enzyme markers: pancreatic lipase (PL) cholesterol esterase (CE) and angiotensin converting enzyme (ACE) using in silico analysis. The data generated suggested that most of the peptides could bind active site of PL while as only three peptides could bind active site of CE. Based on higher number of reactive residues in the bioactive peptides (BAP) and greater number of substrate binding sites, FCCLGPVPP was identified as potential CE inhibitory peptide while PAGNFLPPVAAAPVM, MLPLMLPFTMGY, and LRFPL were identified as PL inhibitors. While peptides PAGNFLP, FCCLGPVPP, PAGNFLMNGLMHR, PAVACCLPPLPCHM were identified as potential ACE inhibitors. Molecular docking of selected peptides showed hydrophilic and hydrophobic interactions between peptides and target enzymes. Moreover, due to the importance of renin in managing hypertension, peptides from hydrolysates with high ACE inhibiting potential were predicted for potential to interact with renin using in silico analysis. Molecular docking was subsequently employed to identify how the identified peptides, PVAAAPVM and LRPFL, could interact with renin and potentially inhibit it. Thus, non-bovine (camel) whey hydrolysates might be used as functional ingredients for production of functional foods with antihypertensive and anticholesterolemic properties.
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Guha, Snigdha. "Efficacy of Great Northern Beans-derived γ-glutamyl Peptides in Reducing Vascular Inflammation". У 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/pykq1684.

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The prevalence of cardiovascular diseases (CVDs) is estimated at nearly 37% in the United States. Elevated blood glucose, elevated triglycerides, high blood pressure, and low levels of high-density lipoprotein, result in increased levels of inflammation and pathogenesis of various CVDs such as atherosclerosis and hypertension. Dietary γ-glutamyl peptides (γ-GPs), naturally found in dry beans, have exhibited beneficial biological activities to reduce chronic inflammation. One such type of dry bean, Great Northern bean (GNB), is an important agricultural commodity for the US and for the state of Nebraska. The present study developed a green-chemistry-based scalable technology for isolating the γ-GPs from GNBs. The γ-GPs-enriched fraction can significantly reduce vascular inflammation in human endothelial cells. The γ-GP (γ-EV) found in various foods including beans, can significantly reduce the tumor necrosis factor-ɑ (TNF-ɑ)-induced increased expression of inflammatory adhesion molecules (VCAM-1, E-Selectin), chemokine (MCP-1), and cytokines (IL-6 and IL-8) in human aortic endothelial cells. The anti-inflammatory effect of γ-EV is mediated through the allosteric activation of calcium-sensing receptor (CaSR). The route of transport of γ-EV across the intestinal monolayer was found to be via the PepT1 and paracellular pathways with the apparent permeability (Papp) of 1.56×10–6cm/s. Furthermore, γ-EV was found to be effective in reducing vascular inflammation in vivo, in a high-fat diet (HFD: 40 kcal% fat, 1.25% cholesterol) feed ApoE-/- mice, where γ-EV intervention (150mg/kg BW) significantly reduced the expression of inflammatory biomarkers such as VCAM-1, ICAM-1, LOX-1, and improved the pathological characteristics of the atherosclerotic plaques in the aorta. In addition, the splenic FoxP3+ and CD25+ cells within the total lymphocyte population were significantly decreased in the γ-EV-treated group. Thus, the present study highlights the potential use of γ-glutamyl peptides, as a functional food ingredient for the prevention and management of CVDs.*Snigdha Guha, Honored Student Award Winner; Peter and Clare Kalustian Award Winner*
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Dourado, Alice Amaro Noleta, Camilly Lorrane Prates de Azevedo, Júlia Soares Vieira, Luiza Alberta Fernandes, and Josiane dos Santos Amorim. "Influence of childhood obesity on the development of diabetes mellitus: An integrative review." In IV Seven International Congress of Health. Seven Congress, 2024. http://dx.doi.org/10.56238/homeivsevenhealth-074.

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Introduction: Diabetes Mellitus (DM) is a group of metabolic disorders characterized by hyperglycemia, caused by defects in the secretion or action of insulin. DM is subdivided into two types, type 1 DM is directly linked to genetic factors, so its occurrence is very common during childhood, on the other hand, type 2 DM has a higher occurrence in adults, since it is related to environmental factors, such as obesity, generating insulin insufficiency. Nowadays, from the implementation of fast foods and the sedentary lifestyle, caused by technologies, the number of cases of childhood obesity has had a significant increase, thus, as a result of these acts, the occurrence of type 2 Diabetes Mellitus has increased among children. Objective: This article aims to carry out a literature analysis on the influence of childhood obesity on the development of Diabetes Mellitus. Methodology: this is an integrative literature review, carried out in the following databases: Scientific Electronic Library Online (SciELO), Web of Science and National Library of Medicine (PubMed/Medline), Google Scholar and Virtual Health Library (VHL). A total of 30 publications were identified, and 6 bibliographic references from the last 10 years were used. The exclusion criteria were non-pertinence to the theme, and articles prior to this period. The articles analyzed were selected according to the following descriptors: child, obesity, diabetes mellitus and hyperglycemia. Results: considering the significant increase in cases of type 2 diabetes mellitus in childhood, measures are necessary to avoid this condition, for this, it is of paramount importance to make changes in children's lifestyle habits based on a healthy diet and physical activity. Conclusion: considering that the occurrence of DMin childhood can generate complications, such as retinopathy and neuropathy, it is important to prevent the occurrence of this condition
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Reports on the topic "Cholesterol foods to avoid"

1

Arrowsmith, Helen, Lewis Wallis, Christopher James, Nigel Blitz, and Ann Wood. International review of the literature and guidance on food allergen cleaning. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.tad202.

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People with food allergy must avoid eating the foods they are allergic to as they may react to very small amounts of such foods. Allergenic food left on surfaces or equipment could contaminate another food that is also prepared using the same surface or equipment. Cleaning of surfaces and equipment is therefore one way that businesses try to prevent contamination with food allergens. Food businesses let people know that food could be contaminated with allergens using Precautionary Allergen Labelling (PAL) such as ‘may contain’ statements. Evidence gathered from previous food industry consultations shows that there is uncertainty around the effectiveness of allergen cleaning which is a barrier to effective use of PAL.
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2

Regulated Products Risk Assessment Team. Safety assessment: Synthetic Cannabidiol (CBD) as a novel food for use in food supplements. Food Standards Agency, 2024. http://dx.doi.org/10.46756/sci.fsa.fei457.

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An application was submitted to the Food Standards Agency (FSA) and Food Standards Scotland (FSS) in January 2021 from Chanelle McCoy CBD Ltd (“the applicant”) for the authorisation of synthetic cannabidiol (CBD) as a novel food. The novel food is a synthetic &gt;98% pure form CBD which is intended to be used as food supplements for adults. For CBD a provisional Acceptable Daily Intake (ADI) of 10 mg/day has been published by the FSA and was considered in assessing this novel food. The provisional ADI (section 2.7) was recommended, subject to the existing advice to consumers that pregnant and breastfeeding women and people taking any prescription medication should avoid the consumption of CBD. Consumers on regular medications should seek advice from a medical professional before using any type of CBD food product. In addition, children and prospective parents trying for a baby are advised against consumption of CBD, as are those who are immunosuppressed, due to remaining data gaps and residual uncertainties concerning the safety of CBD for these groups of consumers. These contraindications would also apply to this novel food. To support the FSA and FSS in their evaluations of the application, the Advisory Committee on Novel Foods and Processes (ACNFP) were asked to review the dossier and supplementary information provided by the applicant. Please note the Committee did not consider any potential health benefits or claims arising from consuming the food, as the focus of the novel food assessment is to ensure the food is safe, and not putting consumers at a nutritional disadvantage. The FSA and FSS concluded based on the advice of the ACNFP, that the applicant had provided sufficient information to assure the novel food, synthetic CBD, was safe under the proposed conditions of use. The anticipated intake levels and the proposed use in foods and food supplements was not considered to be nutritionally disadvantageous. The views of the ACNFP have been taken into account in the regulatory assessment which represents the opinions of the FSA and FSS.
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3

Regulated Products Risk Assessment Team. Safety assessment: Cannabidiol (CBD) isolate as a novel food for use in a range of food categories including food supplements. Food Standards Agency, 2024. http://dx.doi.org/10.46756/sci.fsa.okw212.

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An application was submitted to the Food Standards Agency (FSA) and Food Standards Scotland (FSS) in February 2021 from Cannaray Brands Ltd (“the applicant”) for the authorisation of cannabidiol (CBD) isolate as a novel food. The novel food is a &gt;98% pure form CBD isolate which is intended to be used as a food ingredient in food supplements, beverages, and confectionary for adults. For CBD a provisional Acceptable Daily Intake (ADI) of 10 mg/day has been published by the FSA and was considered in assessing this novel food. The provisional ADI (section 2.7) was recommended, subject to the existing advice to consumers that pregnant and breastfeeding women and people taking any prescription medication should avoid the consumption of CBD. Consumers on regular medications should seek advice from a medical professional before using any type of CBD food product. In addition, children and prospective parents trying for a baby are advised against consumption of CBD, as are those who are immunosuppressed, due to remaining data gaps and residual uncertainties concerning the safety of CBD for these groups of consumers. These contraindications would also apply to this novel food. To support the FSA and FSS in their evaluations of the application, the Advisory Committee on Novel Foods and Processes (ACNFP) were asked to review the dossier and supplementary information provided by the applicant. Please note the Committee did not consider any potential health benefits or claims arising from consuming the food, as the focus of the novel food assessment is to ensure the food is safe, and not putting consumers at a nutritional disadvantage. The FSA and FSS concluded based on the advice of the ACNFP, that the applicant had provided sufficient information to assure the novel food, CBD isolate, was safe under the proposed conditions of use. The anticipated intake levels and the proposed use in foods and food supplements was not considered to be nutritionally disadvantageous. The views of the ACNFP have been taken into account in the regulatory assessment which represents the opinions of the FSA and FSS.
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