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Journal articles on the topic 'Health aspects of Food additives'
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1
Livak, P. Y., V. I. Tereshchenko, Yu V. Polukhin, and V. V. Viatokha. "On the healthy lifestyle of citizens in the context of the use of sugar supplements and their impact on human health." Scientific Journal of National Pedagogical Dragomanov University. Series 15. Scientific and pedagogical problems of physical culture (physical culture and sports), no. 7(138) (July 27, 2021): 73–77. http://dx.doi.org/10.31392/npu-nc.series15.2021.7(138).15.
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The article examines some aspects of the use of sugar substitutes in food in the context of their impact on the health of citizens. Given that food additives, and especially sugar substitutes, have become an integral part of most foods, the question arises as to their impact on the health of consumers of these foods. Literature data and interviews of specialists in the field of production and use of food additives were studied.
 Classifications of food additives provided by the legislation of Ukraine in the context of their influence on physicochemical, organoleptic properties, shelf life and other qualitative characteristics of food products are carried out. Particular attention is paid to the possible harmful effects of sugar supplements on human health. Of these series, dyes that should be avoided for use by children are singled out.
 The conclusion and recommendations on the adequate use of food additives-sugar substitutes in food in order to prevent their harmful effects on the health of citizens of Ukraine.
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Merkx, Stephan. "Control of Additives." Engineering Plastics 3, no. 2 (1995): 147823919500300. http://dx.doi.org/10.1177/147823919500300207.
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The European Commission has been working on the harmonization of food contact regulations of the individual EU Member States for over two decades. Harmonization has been achieved in the area of regenerated cellulose film and ceramics and for some aspects of plastics. A considerable amount of food contact legislation is still to be formulated and there is enough reason to look back at the achievements in the field of Community food contact legislation, and to learn from the experience gained so far. The legislative system for plastics food contact materials as it has been developed so far is becoming very sophisticated and it must be feared that it is going to lose touch with reality. Regulations are getting tougher and more specific whilst the quality of plastics food contact materials is continuously improving as a result of constant progress in plastics technology. This paper describes the position of additives in plastics - an area still to be harmonized - and gives recommendations on how future Community food contact legislation on additives in plastics could be formulated taking into account aspects of practicability and enforceability, without compromising public health.
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Merkx, Stephan. "Control of Additives." Polymers and Polymer Composites 3, no. 2 (1995): 137–41. http://dx.doi.org/10.1177/096739119500300207.
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The European Commission has been working on the harmonization of food contact regulations of the individual EU Member States for over two decades. Harmonization has been achieved in the area of regenerated cellulose film and ceramics and for some aspects of plastics. A considerable amount of food contact legislation is still to be formulated and there is enough reason to look back at the achievements in the field of Community food contact legislation, and to learn from the experience gained so far. The legislative system for plastics food contact materials as it has been developed so far is becoming very sophisticated and it must be feared that it is going to lose touch with reality. Regulations are getting tougher and more specific whilst the quality of plastics food contact materials is continuously improving as a result of constant progress in plastics technology. This paper describes the position of additives in plastics - an area still to be harmonized - and gives recommendations on how future Community food contact legislation on additives in plastics could be formulated taking into account aspects of practicability and enforceability, without compromising public health.
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Peighambardoust, Seyed Hadi, Zohreh Karami, Mirian Pateiro, and José M. Lorenzo. "A Review on Health-Promoting, Biological, and Functional Aspects of Bioactive Peptides in Food Applications." Biomolecules 11, no. 5 (2021): 631. http://dx.doi.org/10.3390/biom11050631.
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Food-derived bioactive peptides are being used as important functional ingredients for health-promoting foods and nutraceuticals in recent times in order to prevent and manage several diseases thanks to their biological activities. Bioactive peptides are specific protein fractions, which show broad applications in cosmetics, food additives, nutraceuticals, and pharmaceuticals as antimicrobial, antioxidant, antithrombotic, and angiotensin-I-converting enzyme (ACE)-inhibitory ingredients. These peptides can preserve consumer health by retarding chronic diseases owing to modulation or improvement of the physiological functions of human body. They can also affect functional characteristics of different foods such as dairy products, fermented beverages, and plant and marine proteins. This manuscript reviews different aspects of bioactive peptides concerning their biological (antihypertensive, antioxidative, antiobesity, and hypocholesterolemic) and functional (water holding capacity, solubility, emulsifying, and foaming) properties. Moreover, the properties of several bioactive peptides extracted from different foods as potential ingredients to formulate health promoting foods are described. Thus, multifunctional properties of bioactive peptides provide the possibility to formulate or develop novel healthy food products.
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Donets, I. M., H. A. Yeroshenko, A. S. Hryhorenko, K. V. Shevchenko та O. V. Kinash. "IMPACT OF SODIUM NITRITE AND PONСEAU 4R ON RESPIRATORY SYSTEM: THEORETICAL GROUNDING AND SIGNIFICANCE". Актуальні проблеми сучасної медицини: Вісник Української медичної стоматологічної академії 21, № 4 (2021): 173–77. http://dx.doi.org/10.31718/2077-1096.21.4.173.
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Nowadays, food industry is growing quite rapidly. Today food industry uses hundreds of food additives in order to obtain new products and achieve certain technological goals. In most European countries, food industry applies more than 540 known food additives; in the United States their number, including the corresponding mixtures, exceeds 1.500, in Russia – 450 positions, in Ukraine until 2019, 300 food additives were allowed to be applied. At present, a large number of complex food additives are getting more and more in use. They are the mixtures of additives for a single peculiar or different technological purpose. The main requirement for food additives is their safety, non-toxicity, non-carcinogenicity, non-mutagenicity, no teratogenic effects (on the foetus) and no allergic effects. The safety of a food supplement depends on its dose, i.e., the amount of food additive substance that enters the body per day. Dangerous dietary supplements that should be avoided include sodium nitrite, monosodium glutamate, and ponceau 4 R. These supplements are strictly prohibited in many countries because of their potential risks and fatal outcomes for the human health. In recent years, the consumption of food supplements has increased significantly, therefore the study of the effects of sodium nitrite and ponсeau 4R on the respiratory system is one of an urgent clinical and dietary problem. The aim of this study is to highlight the theoretical aspects of the effects of sodium nitrite and ponceau 4 R on the respiratory system, as well as to collect, analyse and synthesise literature data on the issue of food additives and their detrimental effect on human health. Numerous studies show that consumption of sodium nitrite and ponceau 4 R increases the potential risk of cancer, diabetes, lung disease, and Parkinson's and Alzheimer's disease. These supplements increase the hyperactivity of children; they can also provoke allergic reaction and cause anaphylactic shock, or trigger asthma attacks or breathing problems in people with aspirin intolerance, therefore, the study of the effects caused by food additives is appropriate, clinically and socially relevant.
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Lyabin, Mikhail, Margarita Postnova, and Alexey Bolkunov. "Comparative Analysis of the Market of Food Supplements in Russia, USA and China." Natural Systems and Resources, no. 1 (October 2019): 11–20. http://dx.doi.org/10.15688/nsr.jvolsu.2019.1.2.
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This article is devoted to theoretical research of the market of food additives in Russia, the USA and China. The concept of food additives, their features, as well as aspects of the development and market conditions of food additives, such countries as Russia, China and the United States. The concepts of food ingredients and food stabilizers are specified. The use of micro-credits for the production of the main groups of food products is revealed. It shows the location of the largest markets for food additives in the countries studied, and describes in detail the benefits of importing food additives. Answers are found to the questions why domestic producers of food ingredients, in many cases, can not compete with foreign firms either in the nomenclature or in terms of production of a larger number of classes of food additives; and how the raw material category contributes to the optimization of production technology. The reasons complicating this competition are specified. The event, which became a “marker” for the food additives industry in 2014, is mentioned. Official definitions of food additives are disclosed, according to DSHEA (Law on health and education of food additives). The clarification is given due to what is carried out to ensure the growth of the market, and in what directions will develop Russian production in the near future.
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Sanna, Daniele, and Angela Fadda. "Waste from Food and Agro-Food Industries as Pigment Sources: Recovery Techniques, Stability and Food Applications." Nutraceuticals 2, no. 4 (2022): 365–83. http://dx.doi.org/10.3390/nutraceuticals2040028.
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This review discusses the innovative recovery techniques, the stability and the potential applications of pigments attainable from food waste and agro-food industries. It also discusses the effects of the extraction method on the chemical characteristics of the extracted pigments. The main pigment classes, namely anthocyanins, betalains, carotenoids and chlorophylls, are described with a focus on their beneficial health effects, antioxidant properties and chemical stability. The potential applications as food additives are also discussed, taking into account the legislative aspects of their usage, the stability in food matrices and the improvements of food nutritional and organoleptic quality.
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Gałkowska, Dorota, Kamila Kapuśniak, and Lesław Juszczak. "Chemically Modified Starches as Food Additives." Molecules 28, no. 22 (2023): 7543. http://dx.doi.org/10.3390/molecules28227543.
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Starch is a renewable and multifunctional polysaccharide biopolymer that is widely used both in the food industry and other areas of the economy. However, due to a number of undesirable properties in technological processes, it is subjected to various modifications. They improve its functional properties and enable the starch to be widely used in various industries. A modified starch is a natural starch that has been treated in a way that changes one or more of its initial physical and/or chemical properties. Chemical modification consists of the introduction of functional groups into starch molecules, which result in specific changes in the physicochemical and functional properties of starch preparations. The bases of chemical modifications of starch are oxidation, esterification or etherification reactions. In terms of functionality, modified preparations include cross-linked and stabilized starches. These starches have the status of allowed food additives, and their use is strictly regulated by relevant laws. Large-scale scientific research is aimed at developing new methods of starch modification, and the use of innovative technological solutions allows for an increasingly wider use of such preparations. This paper characterizes chemically modified starches used as food additives, including the requirements for such preparations and the directions of their practical application. Health-promoting aspects of the use of chemically modified starches concerning resistant starch type RS4, encapsulation of bioactive ingredients, starch fat substitutes, and carriers of microelements are also described. The topic of new trends in the use of chemically modified starches, including the production of biodegradable films, edible coatings, and nanomaterials, is also addressed.
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Rodionova, N. S., Tatiana V. Alekseeva, V. Yu Kustov, E. S. Popov, and Yu O. Kalgina. "ASPECTS OF OBTAINING FORMS OF SOLUBLE ORGANIC CALCIUM FROM THE EGGSHELL." Hygiene and sanitation 97, no. 8 (2018): 762–66. http://dx.doi.org/10.18821/0016-9900-2018-97-8-762-766.
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Introduction. The shell of chicken eggs has long been used as a natural source of calcium in various food, feed, and pharmaceutical industries. There is a perspective to obtain soluble forms of calcium from the eggshell in the form of ascorbates, citrates, lactates, used in food technology as food additives that are obtained chemically. To date, the volume of eggshell produced in Russia is about 215 thousand tons per year, but the solubility of calcium from the shell is low, which does not allow the widespread use of this by-product of domestic production. One of the ways to increase the solubility of calcium can be considered the application of the process of mechanoactivation of the shell. The purpose of the study was to investigate the effect of the disintegration-wave action on the solubility of calcium shell eggs in organic acids in order to obtain soluble forms of ascorbates, lactates, and citrates. Methods. The prepared shell of chicken eggs was milled on a disintegrator of the FED “Cedar 3601” grade and placed in solutions of organic acids until the calcium concentration values, determined by atomic-emission spectrometry with inductively coupled plasma (AES-ISP) using an Optima 2000 atomic emission spectrometer DV (Perkin Elmer) became constant. Results. The existing data on the effect of mechanoactivation on the process of increasing the solubility of substances are analyzed. The effect of the disintegration-wave action on the solubility of the eggshell in organic acids is studied. Discussion. The disintegration-wave action was found to have a significant effect on the solubility of the eggshell eggs in citric lemon, ascorbic and lactic acids. The greatest effect of mechanoactivation was established to be achieved with a two- or three-fold disintegration-wave action. The maximum solubility was observed at pH = 2.0-3.0. The maximum solubility was observed when dissolved in ascorbic acid at 90°C, and in lactic and citric acids - at 60°C. Conclusion. Soluble forms of calcium obtained in the form of ascorbates, citrates, lactates, can be used in food technology as food additives. The application of the method of disintegration-wave action on the eggshell was established to increase the solubility of calcium in it. There are determined optimal settings, at which the maximum achievable values of calcium concentrations in systems are reached.
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Sugijanto, Noor Erma Nasution, Juni Ekowati, Heinrich Dengi, et al. "The Improvement of Food Additives and Good Food Production Method Knowledge on Sumba Island." PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat 7, no. 2 (2022): 332–41. http://dx.doi.org/10.33084/pengabdianmu.v7i2.2783.
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In order to ensure good health and well-being in the community during the pandemic, especially in the food business in Sumba, several problems for MSME partners have been identified, namely related to food production, consumption, and misunderstanding of regulations in the food and beverage business which can be a problem for the health community. The solutions offered to overcome these problems are training in webinars and talk shows on Food Business Production Orders; Knowledge of Food Additives; Good Food Production Methods; Household Food Industry Product Licensing (CPPB-IRT); and Simple Marketing for the Food Business. This community service aims to improve MSMEs' quality and business capacity on Sumba Island, which is increasing and has become a model for similar MSME communities because they have not received similar guidance from any agency. The pre and post-test analysis results showed an increase in knowledge, especially on aspects of the types of food that were not allowed to receive SPP-IRT, food coloring, permitted food additives, how to get Halal certification, and spot tests to find out hazardous materials. The implementation evaluation showed that more than 58% stated that the material was acceptable. More than 99% stated that the registration was carried out well. For delivering materials and discussions, 99% said they were delighted. This webinar activity concludes that the material topics have been as needed, there is an increase in partner knowledge, and the implementation has been carried out well, based on pre-post test evaluation data and evaluation of the implementation of activities agency.
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Shevchenko, Viacheslav D. "Realization of “food as a source of health” Cognitive Model." Current Issues in Philology and Pedagogical Linguistics, no. 4(2020) (December 25, 2020): 62–68. http://dx.doi.org/10.29025/2079-6021-2020-4-62-68.
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This article is devoted to the analysis of the cognitive and pragmatic factors of food representation in media discourse, as well as the peculiarities of the linguistic means of this representation. The study used the methodology of cognitive semantics and discourse analysis, including the method of cognitive modeling, the method of discourse analysis, the method of pragmalinguistic analysis, observation and description techniques. Cognitive and pragmatic aspects of food representation, in our opinion, belong to the extra-linguistic components of discourse. Filling the components of the cognitive model with certain content by means of linguistic units leads to the realization of the pragmatic goal of the journalist. For example, the component CHARACTERISTICS OF THE OBJECT (FOOD) through the media text is filled with information about color, composition, presence of additives, etc., which allows the reader to form a certain attitude towards food, which is discussed in the article.
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Yoo, Na-Kyung, Ye-Hyun Kim, and Soo-Jin Choi. "Safety aspects of natural food additives frequently used at their maximum levels in South Korea." Molecular & Cellular Toxicology 18, no. 2 (2021): 205–12. http://dx.doi.org/10.1007/s13273-021-00191-0.
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Ristić, Nebojša, and Sead Malićević. "Organic food: Pro et contra." Sport - nauka i praksa 12, no. 2 (2022): 83–88. http://dx.doi.org/10.5937/snp12-2-40291.
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Based on all available information, there has been a great expansion of organic food production and sale, both globally and in Serbia. It is estimated that this expansion results from buyers' belief that organic food is tastier and/or healthier, more nutritious, that it contains less pesticides, preservatives, additives, thaat it does not contain any genetically modified components, etc. However, which of these beliefs are facts, and which are misconceptions? In the absence of studies dealing with the issue of organic food in Serbia, we rely on the results of studies conducted in the world, primarily in countries where the production and sale of organic food has a decades-long tradition. Most studies covered by this review refer to the presence of pesticides in organic food and they all unequivocally established that organic food contains significantly lower amounts of pesticides than conventionally produced food. In terms of other aspects of health safety, it was found that organic food has significantly lower values or absence of antibiotics, growth hormones and factors, genetically modified components as well as artificial preservatives and additives. Some of the research that was conducted to confirm the claim that organic food is more nutritious than conventionally produced food, established that some foods have more vitamins, minerals and antioxidants. However, numerous studies did not confirm these conclusions, but rather found that there is no significant difference between the content of the mentioned ingredients in organic and conventional food. Which of the above is true will be confirmed by some future, fully objective studies.
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El-Wahab, Hanan Mohamed Fathy Abd, and Gehan Salah El-Deen Moram. "Toxic effects of some synthetic food colorants and/or flavor additives on male rats." Toxicology and Industrial Health 29, no. 2 (2012): 224–32. http://dx.doi.org/10.1177/0748233711433935.
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The objective of the present work was to evaluate the broadest toxic effect of some synthetic additives of colorants and/or flavors on different body organs and metabolic aspects in rats.A number of chemical food color and flavor additives are routinely added during processing to improve the aesthetic appearance of the dietary items. However, many of them are toxic after prolonged use. In this experiment, a total of 100 male albino rats of Spargue Dawley strain were divided into 10 groups: G1 was fed basal diet and served as control, G2: basal diet + Brilliant blue (blue dye, No. 2, 124 mg/kg diet), G3: basal diet + carmoisine (red dye, No. 3, 70 mg/kg diet), G4: basal diet + tartrazine (yellow dye, FD & C yellow No. 5, 75 mg/kg diet), G5: basal diet + trans-anethole (4.5 g/kg diet) G6: basal diet + propylene glycol (0.25 g/kg diet), G7: basal diet + vanillin(1.25 g/kg diet), G8: basal diet + Brilliant blue + propylene glycol, G9: basal diet + carmoisine + trans-anethole, G10: basal diet + tartrazine + vanillin for 42 successive days. All food colorants mixed with or without flavor additives induced a significant decrease in body weight, hemoglobin concentration and red blood cell count. Also there was a significant decrease in reduced glutathione content; glutathione- S-transferase and superoxide dismutase activities in both blood and liver compared to control group. On the other hand, a significant increase in serum alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase activities, bilirubin, urea, creatinine, total protein and albumin were observed in all test groups when compared to control group. Finally, it is advisable to limit the uses of these food colorants and/or food flavor additives especially those used by children.
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Verma, Rashmi. "ENVIRONMENTAL BENEFITS OF ORGANIC FOOD AND AGRICULTURE." International Journal of Research -GRANTHAALAYAH 3, no. 9SE (2015): 1–3. http://dx.doi.org/10.29121/granthaalayah.v3.i9se.2015.3160.
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There are many different reason why consumer choose to buy organic food. These can include for example, concern for the environment and animal welfare. Eating organic food is one way to reduce consumption of pesticides residues and additives. consumer may also choose to buy organic food because they believe that it is safer and more nutritious than other food , new research show significant nutritional differences between organic and non- organic food (Dian Bourn and John Prescott 2002) ,organic food also increase nutritional value , sensory Qualities ,and food safety (Dr William Lockerefz 2010) . According to Denis Lairoh (2006) study nutritional quality and safety of organic food are more important because 1)organic plants products contain more dry matter and minerals (Fe,Mg) and contain more oxidant , micronutrient such as phenols and salicylic acid .2)organic animal products contain more polyunsaturated fatty acid .Organic farming is a holistic approach to food production .making use of crop rotation ,environmental management and good animal husbandry to control pests and disease. Processed organic food use ingredients that were produced organically and organic ingredients must make up at least 95% of the food there are only limited number of additives used in organic food production. Some key aspects of organic food and farming 1) restricted use of artificial fertilizer for pesticides. 2)emphasis on animal welfare ,and prevention of ill health , including stoking densities free range choice of suitable breeds .3)use of conventional veterinary medicine is focused on treating sick animals .4)emphasis on soil health and maintaining this through application of manure ,compost and crop rotation . 5) Processor of organic food have a restrict set of additives to use. 6) No use of GMO or their products allowed.
 Environmental Benefits of Organic food and Agriculture -Sustainability over the long term. Many changes observed in the environment are long term, occurring slowly over time. Organic agriculture considers the medium- and long-term effect of agricultural interventions on the agro-ecosystem. It aims to produce food while establishing an ecological balance to prevent soil fertility or pest problems. Organic agriculture takes a proactive approach as opposed to treating problems after they emerge.
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DHANKHAR, JYOTIKA. "PERSPECTIVE ON THE PROS AND CONS, MANUFACTURING ASPECTS, AND RECENT ADVANCES IN NON-DAIRY MILK ALTERNATIVES." Journal of microbiology, biotechnology and food sciences 12, no. 5 (2023): e9543. http://dx.doi.org/10.55251/jmbfs.9543.
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Cow's milk has served as a crucial part of the human diet for ages due to its nutritional benefits. However, in recent years, non-dairy milk alternatives (NDMAs) have surpassed cow's milk in its popularity due to different issues associated with cow's milk consumption. Although NDMAs contain additives, sweeteners, are deficient in good quality protein and entail a lack bioavailability of nutrients, they make for an appealing choice of consumers since they are a good source of bioactive components and carry a healthy fatty acid profile. Despite their popularity, there are concerns regarding their commercialization, as they lack stability upon storage and standardized technology for their large-scale production. The problems present a broad field for both the food industry and researchers to work synergistically in developing novel milk alternatives that are wholesome, healthy, cost-effective, and have better techno-functionality. This review comprehensively assesses the current scenario, health aspects, and production technologies in developing NDMAs, considering the accompanying challenges and promising prospects.
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Houssein, Naeima, S. El-mani, L. El adouli, et al. "Public Knowledge, Attitude, and Practice Towards the Use of Potassium Bromate in Bakeries in Benghazi, Libya." Series of Clinical and Medical Case Reports and Reviews 1, no. 3 (2023): 1–8. http://dx.doi.org/10.54178/2993-3579.v1i3a2000.
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Background: Over the last few years, the use of potassium bromate in bread has been the subject of many scientific arguments in Libya. The Food and Drug Control Center in Libya banned the use of potassium bromate in bread on account of its deleterious effect and carcinogenicity in humans. However, the current research presents conflicting results on its use in bread. Aim: This study aimed to examine the knowledge and increase awareness among the population about the use of this substance in bread. In addition, it looked at some aspects of bread making in bakeries. Methods: A cross-sectional study was conducted on the general population during the period from Feb 2021 to May 2021. An electronic questionnaire was designed using Google Forms and distributed through social media. Results: A total of 500 participants responded to the electronic survey and were included in this study. 79% females and 21% males with an age range from 20–30 years. The majority of participants were from Benghazi (92%) and Libyan nationality (97%). 76% did not have any health problems, whereas 24% had some diseases. 50% of them consumed bread twice a day. Only 12% of participants had awareness about the Libyan standard for bread making, while half of them (51%) did have any knowledge, and about 38% of them did not know any information about these standards. Most of the participants (71%) did have any information about potassium bromate as a food additive. Only 31% of participants reported that potassium bromate is a banned substance, whereas around half of them (52%) did not know that. Most of the participants (65%) did not know the effects of potassium bromate on their health. The majority of them suggested that the health inspection office, municipal guard, and the Ministry of Economy have the responsibility of monitoring the use of food additives in the bakery. Conclusion: This study highlights the low level of knowledge of respondents regarding food additives, especially potassium bromate. Education programs to increase awareness among people are highly recommended. Further scientific investigations are needed.
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Vostrikova, Natal’ya L., Irina M. Chernukha, and Daniil V. Khvostov. "METHODOLOGICAL ASPECTS OF IDENTIFICATION OF TISSUE-SPECIFIC PROTEINS AND PEPTIDES FORMING THE CORRECTIVE PROPERTIES OF INNOVATIVE MEAT PRODUCTS." Theory and practice of meat processing 3, no. 3 (2018): 36–55. http://dx.doi.org/10.21323/2414-438x-2018-3-3-36-55.
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One of the ways to address the food quality issues facing the industry is the development of standardized and certified methods related to the conduct of in-depth studies of biochemical indicators of quality and safety of meat and meat products. The world laboratory practice in the field of food quality and safety shows a constant expansion of the list of controlled indicators of food raw materials and products. An important feature of the modern period in the development of biomedical and biotechnological research is the introduction of a whole complex of postgenomic technologies, which are based on a systematic approach to the study of the functioning of the mammalian proteome in various physiological and pathological conditions, including the formation and development of alimentary-dependent pathologies. In this regard, the problem of multilateral study of food products, in particular their identification, is the most relevant, because the modern technology of their production has undergone significant changes and requires the development of “gentle “ processing modes. They concern raw materials and auxiliary materials used at all stages of production. This and new technologies of production of protein products from plant raw materials, as well as the introduction of food raw materials and food additives of artificial origin and the excess introduction of additives of plant and animal origin can cause falsification of products, as well as affect the health of the consumer. Food quality assessment includes the control of components of finished products. It is most difficult to determine the proportion of muscle protein in multi-component meat products that have undergone heat treatment. Therefore, in practice, when assessing the quality of food products, there is a need to identify its real composition in accordance with the declared normative documents. Currently, a promising area of research in the field of determining the composition of finished food is the selection of biomarkers of various components. Therefore, it is important to develop a methodology for the identification of biochemical changes in food raw materials under the influence of technological factors using modern research methods. This paper provides an overview of the protein and peptide analysis methodology, including the latest technologies that are becoming increasingly important.
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Walker, Ruth B., Jennifer A. Conn, Michael J. Davies, and Vivienne M. Moore. "Mothers' views on feeding infants around the time of weaning." Public Health Nutrition 9, no. 6 (2006): 707–13. http://dx.doi.org/10.1079/phn2005915.
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AbstractObjectiveTo describe women's views about aspects of infants' diets around the time of weaning, making comparisons with national guidelines.DesignA survey of women with a 9-month-old child.SettingAdelaide, South Australia.SubjectsFive hundred and five women who joined a longitudinal study during pregnancy.ResultsSources of information varied, with written material most commonly used (37%). Cows' milk was considered suitable as the main drink for weaned infants by 14% of women. There were divergent views about the suitability of eggs, with many women concerned about allergy. The majority of women (84%) viewed fruit juice as suitable although many qualified their response, often by stating that fruit juice should be diluted. Almost all women considered the amount of sugar mattered, primarily because of tooth decay, and that salt mattered although the reason was often uncertain. It was widely believed (77%) that additives in food could cause health problems, in particular hyperactivity and allergies, and half of the women reported avoiding specific foods because of concerns about allergies. Many women thought that giving their child food that was high in fat would encourage a liking for ‘junk’ food or lead to fatness in adulthood.ConclusionsThere is considerable diversity in the views women express about aspects of infant feeding that have been the subject of guidelines. Further health promotion efforts are needed to achieve greater consistency with recommendations and to address other concerns women have. This will entail greater engagement with parents and shared development of responses.
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Turner, Leigh. "Bioethics, Public Health, and Firearm-Related Violence: Missing Links Between Bioethics and Public Health." Journal of Law, Medicine & Ethics 25, no. 1 (1997): 42–48. http://dx.doi.org/10.1111/j.1748-720x.1997.tb01395.x.
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Open any standard bioethics textbook, and therein can be found a host of subjects ranging from the abortion rights controversy to the morality of xenographic tissue transplantation. Just as there is a wide scope to the subject matter of bioethics, its practitioners come from a multitude of disciplines, including law, medicine, nursing, theology, philosophy, sociology, and anthropology. And yet, despite a rich variety of investigators and methods, bioethicists overlook numerous subjects that deserve to be addressed. In particular, they neglect issues of public health, preventive medicine, and social medicine. Although topics such as physician-assisted suicide, prenatal genetic testing, and the ethics of new reproductive technologies constitute the contemporary canon of bioethics and deserve sustained analysis, these subjects are not so significant that they should eclipse other issues. For example, gun control policies, the regulation of food additives. immunization programs, prenatal care, leave programs enabling employees to care for dying relatives, the provision of nutrition and medical care to the homeless, and the use of emergency rooms by the most impoverished citizens are all topics neglected by bioethicists.
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Genova, Jansller, Antonio Melo, Paulo Rupolo, Silvana Carvalho, Leandro Costa, and Paulo Carvalho. "A summary of feed additives, intestinal health and intestinal alkaline phosphatase in piglet nutrition." Czech Journal of Animal Science 65, No. 8 (2020): 281–94. http://dx.doi.org/10.17221/70/2020-cjas.
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Weaning is considered the “critical window” in the piglet’s life because it is associated with several stress factors, such as loss of contact with the mother and original litter, solid diet, environmental and structural changes, and the establishment of a new hierarchy. During this abrupt period, several events such as reduced feed intake, high morbidity, susceptibility to enteric infections and post-weaning diarrhoea are observed. The nutritional landscape of the piglet gut is modified, which can compromise the maturity of the gastrointestinal system, the stable intestinal microbiome and the active immunity developed as an indicator of intestinal health. However, with increased awareness of feed safety issues and the development of drug-resistant bacteria, the interest in producing pigs without the use of antimicrobial growth promoters (AGP) is increasing, since long-term use and therapeutic doses of AGP can contribute to the reduction of bacterial diversity and increase of inflammatory bowel disease (IBD). Thus, the most widely researched alternatives include the use of feed additives, feeding strategies, nutraceuticals/functional foods and available handling that can reduce the risk of IBD beyond basic nutritional functions. Studies have reported intestinal alkaline phosphatase as a new nutritional therapy associated with intestinal health which may be a “key additive” in the AGP replacement. In this review article, the purpose is to show some current aspects of feed additive research, addressing a concept of the “intestinal health” from different points of view and properties of alkaline phosphatase.
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Iammarino, Marco, Giovanna Berardi, Igor Tomasevic, and Valeria Nardelli. "Effect of Different Cooking Treatments on the Residual Level of Nitrite and Nitrate in Processed Meat Products and Margin of Safety (MoS) Assessment." Foods 12, no. 4 (2023): 869. http://dx.doi.org/10.3390/foods12040869.
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Nitrite and nitrate are well-known food additives used in cured meats and linked to different food safety concerns. However, no study about the possible effect of cooking treatment on the residual level of these compounds before consumption is available. In this work, 60 samples of meat products were analyzed in order to evaluate the variation in residual nitrite and nitrate level after baking, grilling and boiling. The analyses by ion chromatography demonstrated that meat cooking leads to a decrease in nitrite and an increase in nitrate residual levels in the final products. Meat boiling caused an overall decrease in two additives’ concentration, while baking and particularly grilling caused an increase in nitrate and, in some cases, nitrite as well. Some regulatory aspects were also considered, such as the possibility of revising the legal limit of nitrate from the actual 150 mg kg−1 to a more cautious 100 mg kg−1. Indeed, several meat samples (bacon and swine fresh sausage) resulted in a higher nitrate concentration than the legal limit after cooking by grilling (eleven samples) or baking (five samples). Finally, the Margin of Safety evaluation demonstrated a good level of food safety, all values being higher than the protective threshold of 100.
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Scappaticci, Giulio, Nicola Mercanti, Ylenia Pieracci, et al. "Bread Improvement with Nutraceutical Ingredients Obtained from Food By-Products: Effect on Quality and Technological Aspects." Foods 13, no. 6 (2024): 825. http://dx.doi.org/10.3390/foods13060825.
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The use of by-products as functional ingredients for bread recipes may open up new horizons in terms of product innovation to increase nutraceutical characteristics and/or shelf-life. In this research, the ability of residual products from important food chains (Citrus and wine) to influence the water binding capacity of dough and bread was investigated in order to create industrial breads of high quality with prolonged shelf-life in the absence of any chemical additives (e.g., ethanol, sorbic acid, and propionic acid). The product under study is the ‘Pan Bauletto bianco con olio EVO’ (white bakery bread with EVO oil), an ‘industrial bread’ type usually treated with ethanol before being marketed, aiming to prolong its short shelf-life. The effect of the addition of different amounts of pectin (Citrus supply chain) and grape pomace (wine supply chain), in combination or not, has shown promising results from both a technological point of view and the increasing shelf-life, allowing to obtain products with high nutraceutical value and interesting properties.
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Macmaoláin, Caoimhín. "Waiter! There’s a beetle in my soup. Yes sir, that’s E120: Disparities between actual individual behaviour and regulating food labelling for the average consumer in EU law." Common Market Law Review 45, Issue 4 (2008): 1147–65. http://dx.doi.org/10.54648/cola2008074.
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This article examines aspects of EU food labelling requirements, explaining how under current law, consumers can still be deceived, misled and confused. It assesses whether this has arisen because of the primacy accorded to other competing policies, asserting that consumers would not be best protected by the introduction of yet further amending legislation. Instead, what needs consideration is the strategic direction of the policy promulgated by existing laws. This article traces the development of EU food labelling laws from the early vertical legislation setting compositional requirements for specific products, through to the most recent, and possible future, horizontal requirements for all foodstuffs. Against this background, the article concentrates on the implementation of particular laws designed to address food–related health concerns, such as the use of additives and the proliferation of obesity related issues. It is concluded that Member States are shackled both by the evolution of current consumer law and the scope afforded to implement new laws relating to the promotion of healthy food, and questions whether the free movement of goods should still be accorded its traditional primacy.
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Zhang, Yuxin. "Aspartame: A review of functional properties and physiology impacts of aspartame." Theoretical and Natural Science 45, no. 1 (2024): 152–67. http://dx.doi.org/10.54254/2753-8818/45/20240521.
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Aspartame is a high-intensity, low-calorie, synthetic sweetener which has been approved as a food additive (specifically as a sweetener) in the European Union and several nations worldwide. Primarily, it is employed as a sweetening agent in carbonated beverages, confectionery products, and pharmaceutical preparations. Despite the extensive utilisation of this particular phenomenon, there continues to be ongoing debate over its safety. The Food and Drug Administration (FDA) acknowledges the findings of the International Agency for Research on Cancer (IARC) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) on aspartame, as stated on July 14, 2023. The classification of aspartame by the International Agency for Research on Cancer (IARC) as possibly carcinogenic to humans should not be interpreted as a direct causal relationship between aspartame use and cancer. This review paper presents a theoretical framework for the utilization of aspartame across several industries. It accomplishes this by examining its physical and chemical characteristics, physiological roles, contemporary approaches to chemical synthesis and biological production, as well as its application in the realm of food. The objective of this narrative inquiry is to enhance individuals comprehension regarding the utilization of aspartame and its potential impact on the human body through an examination of existing research. The present study examined a collection of scholarly papers pertaining to the impact of aspartame on many health aspects, including obesity, diabetes, pediatric and fetal health, phenylketonuria, and the potential carcinogenicity of this artificial sweetener. Further investigation is required in order to provide a comprehensive understanding of the potential impact of aspartame on human health.
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Mičović, Elizabeta, Alberto Mantovani, and Mojca Jevšnik. "Risk management and risk communication of an illegal use of sulphites in meat preparations." Sanitarno inženirstvo International Journal of Sanitary Engineering Research 16, no. 1 (2023): 23–39. http://dx.doi.org/10.2478/ijser-2023-0004.
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Abstract This paper presents a case study on the management of a food fraud associated with health risks: the illegal use of sulphites in meat preparations and minced meat in Slovenia in 2019. The purpose is to highlight the shortcomings of existing systems for ensuring food safety in case of food frauds and highlight challenges for improvements. Sulphites are food additives but also have significant allergenic potential, hence they may cause serious reactions in sensitized consumers. Labelling of foods treated with sulphites is mandatory, and their use in meat and meat preparations in Europe is not allowed. However, certain food business operators may intentionally add sulphites into meat preparations to improve the sensory properties; besides being a food fraud, this exposes unaware consumers to health risks. The case started with the notification of an allergic-like reaction by a consumer following the consumption of a meat product. While the public authorities reacted by intensifying controls on markets and retailers, the analysis of risk management and risk communication aspects showed a number of shortcomings: slow response time; lack of recall of sulphite-treated meat products and of an in-depth risk assessment. The evaluation of this case study identified violations of food law regulations and consumer protection legislation. Effective risk management requires an interdisciplinary approach, integrating timely and targeted official control and risk communication throughout the food chain to protect consumers from unfair practices. Consistent, effective, and transparent communication among all actors who share responsibility in ensuring food safety is necessary to achieve improvements. This serious case of food fraud with actual risks to consumer health provided an opportunity for lessons to be learnt regarding managing health hazards from intervention to prevention.
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Sheikhzadeh, Najmeh, Mehdi Soltani, Marzieh Heidarieh, and Mahdi Ghorbani. "Role of Dietary Microalgae on Fish Health and Fillet Quality: Recent Insights and Future Prospects." Fishes 9, no. 1 (2024): 26. http://dx.doi.org/10.3390/fishes9010026.
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An increase in the consumption of food fish, combined with a decrease in the harvest of fish, is driving the aquaculture industry at a fast pace. In parallel with the growth in the aquaculture sector and resulting stresses, the prevalence of diseases in farmed fish can increase. Although effective administration and prophylaxis are the main factors safeguarding fish species against diseases, recent approaches to mitigate the response caused by typical stressors include the uses of dietary additives. Microalgae are one of the main sources of nutrients, namely protein, lipids, vitamins, minerals, and pigments in aquatic animal diets. Numerous studies have proved the beneficial effects of microalgae on fish growth performance, feed utilization, disease resistance, and immunological and antioxidant activities. On the other hand, the administration of different microalgae to fish feed can enhance the fillet quality from several aspects, leading to an overall improvement in fillet shelf-life. This review focuses on the evidence supporting the beneficial effects of various microalgae on biochemical and organoleptic aspects as well as the proximate composition of carcasses in fish species.
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Wahyudi Putra, Rahmat. "ANALYSIS THE IMPLEMENTATION OF HYGIENE AND SANITATION OF SNACK PRODUCTS IN THE UNIVERSITAS NEGERI PADANG CANTEEN." Medical Technology and Public Health Journal 7, no. 1 (2023): 20–27. http://dx.doi.org/10.33086/mtphj.v7i1.3618.
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Food is a basic need for human life. Various types of food are consumed with various ways of processing. There are so many things that can cause a food to be unsafe, one of which is due to contamination. Contamination that occurs in food and beverages can cause food to become a medium for disease. Thus, community efforts to be able to maintain food health and safety need to be increased through the application of hygiene and sanitation. Based on the Decree of the Minister of Health of the Republic of Indonesia Number 942/Menkes/SK/VII/2003 concerning Guidelines for Snack Food Sanitation Hygiene Requirements, several aspects are regulated in the handling of snack food, namely food handlers, equipment, water, food ingredients, food additives, serving and peddlers. The purpose of this study was to find out the description of the implementation of hygiene and sanitation of snack products in the Universitas Negeri Padang campus canteen. This research is a descriptive observational study with a quantitative approach using a questionnaire. The results of this study indicate that the level of implementation of hygiene and sanitation regarding the selection of materials and sanitation of equipment is in the excellent category, while the level of knowledge about food processing and food serving is in the range category good to excellent category.
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Chelyabiieva, Vi M. "Diet typology as a factor of influence on environmental aspects of human life activity." Man and Environment. Issues of Neoecology, no. 39 (June 26, 2023): 109–16. http://dx.doi.org/10.26565/1992-4224-2023-39-10.
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Purpose. To analyze the influence of the typology of food of the population of a certain geographical region on the health and life expectancy of people in that region. To identify biologically active substances with a positive effect on the health in order to use them in the development of health food products. Methods. The antioxidant properties of red grape skin powder and its water-alcohol extract were studied. The moisture content of the obtained powder is no more than 6-7.5%. The powder of grape skins and its water-alcohol extract were introduced in the amount of 1% by mass into the model raw materials. Model raw materials are vegetable fats and oils. This raw material contains triglycerides of mono- and polyunsaturated higher carboxylic acids, which are subject to oxidation in air. This model raw were used to evaluate the antioxidant activity of the powder and water-alcohol extract of the powder of red grape skins. The antioxidant properties of the biologically active substances of the powder of the skins of red grape varieties were studied by the redox titration method. Results. The introduction of powder or water-alcohol extract of the skin of red grape varieties into the model raw material increases the resistance of the raw material to oxidation. The addition of a water-alcohol extract inhibits the oxidation process more effectively than the powder. Research in model conditions at temperature showed that the peroxide value of vegetable fat increases by 1.1 times when the extract is added, sunflower oil and olive oil - by 1.6 times. Under these conditions, the peroxide number of control samples without additives increased by 2.3 times for vegetable fat, and by 2.5 times for sunflower and olive oils. The skin of red grapes is a source of antioxidants. Antioxidant properties are preserved by the powder obtained from the skin of red grape varieties by drying, as well as by the water-alcohol extract of this powder. Conclusions. The skin of red grape varieties contains biologically active substances of the polyphenolic and stem series. These substances are powerful antioxidants. The skin of red grape varieties can be used in the technology of food for specific health purposes. This food to prevent heart diseases and gerontological purposes.
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Jalloun, Rola Adnan. "Knowledge, attitude and awareness of Saudi adults regarding organic food." African Journal of Food, Agriculture, Nutrition and Development 22, no. 106 (2022): 19088–99. http://dx.doi.org/10.18697/ajfand.106.20120.
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While organic food is gaining popularity worldwide, organic food consumption is still a concern in the Kingdom of Saudi Arabia (KSA) due to the small percentage of consumers purchasing such products regularly. The aim of this study was to explore knowledge and awareness of and attitudes toward organic food. This was a cross-sectional study conducted in Madinah, KSA. Considering the significant role of consumers' awareness of organic food consumption and healthy food choices, 1200 participants (54% were female) were interviewed while shopping in three different hypermarkets using a self-report questionnaire. The study indicated that 80% of the participants had heard about organic food, that 65% of them had consumed organic food and that 69% reported it being difficult to find organic food. Overall, 48% of the participants had purchased organic food, and 57% stated that supermarkets were their preferred venues for purchasing organic food. Fruits/vegetables (39%) and food for children (37%) were most frequently purchased from organic food departments. For 56% of the participants, the high price of organic food products was identified as the main barrier to purchasing such products and also reported that they would consume more if it were easier to find in markets. Regarding the participants’ awareness, responses showed that participants viewed organic food as safe, free of pesticides, free of industrial additives and chemical waste, fresh with high nutritional value, and healthy by 44%, 45%, 46%, 43%, 44%, respectively. Lastly, females were more knowledgeable and aware of organic food information than male participants. Although the findings suggest that it is important to enlighten clients about the importance of consuming organic food, these results are subject to replication in different cities in the KSA. Concomitantly, there is a need for strategies to increase awareness among adults in all segments of society (for example, family, university, and community) about the nutritional aspects of organic food to promote healthy lifestyles and obtain the corresponding substantial health benefits. Key words: Organic Food, Knowledge, Attitudes, Awareness, Consumption, Food Choices, Health, Adults
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Guedelha Sabino, J. "OP33 Mechanistic insights on the role of ultra processed foods as a trigger/fuel for IBD." Journal of Crohn's and Colitis 18, Supplement_1 (2024): i59. http://dx.doi.org/10.1093/ecco-jcc/jjad212.0033.
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Abstract Background Ultra processed foods (UPFs) are a heterogeneous category of products that contain food additives and/or have undergone several industrial processes. The higher intake of UPFs seen in industrialized countries has been associated with increased incidence of inflammatory bowel diseases (IBD), mainly Crohn’s disease (CD). However, the specific mechanisms through which the UPFs can induce or maintain intestinal inflammation are still unknown. Therefore, most dietary interventions for IBD essentially exclude all UPFs from the menu, increasing the difficulty of long-term compliance of these diets. The main focus of my research is the study of which components may be detrimental in UPFs, in the hope that we can limit the number of UPFs that we need to exclude from our diets. Methods To understand the mechanism of action of UPFs, a translational approach is needed with complementary pre-clinical and clinical studies. We used organoid cultures from patients with CD to test the impact of food additives on the intestinal epithelium (e.g. permeability, pro-inflammatory effect). These organoid cultures are more physiologically relevant than immortalized cell lines, which lack several important aspects (e.g. genetic background, complex assembly of different cells). The results of the first tests with this platform have been submitted to ECCO (EC24-1418). Additionally, we established several protocols and collaborations to run well designed dietary intervention studies to explore the mechanisms of action of these food additives in humans. In the FOAM study, we explored the effects of 5 emulsifiers in an double blind randomized placebo controlled trial. The results of the FOAM study have also been submitted to ECCO (EC24-0858). We also explored the acceptance, feasibility, and compliance of an emulsifier free diet in healthy volunteers (EC24-1181). Results Our results support the need to better understand the role of food additives and UPFs in IBD, and the need for better evidence supporting the detrimental role of food additives. Conclusion Compliance is an important issue to consider in all dietary interventions, more than in pharmacological interventions. Strategies focusing on improving the compliance of dietary interventions can have a big impact in the applicability of these interventions in therapeutic and/or prophylactic settings. However, the current knowledge on the possible detrimental role of UPFs does not allow to pinpoint which UPFs are detrimental and which might have no effect on intestinal inflammation. Hence, there is an unmet need for pre-clinical and clinical studies focusing on the mechanisms through which these UPFs might play a role in intestinal inflammation.
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MOTUZKA, Iuliia, and Elisabeth EUGSTER. "Front-of-pack labelling of food products: international practices and perspectives." INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL "COMMODITIES AND MARKETS" 44, no. 4 (2022): 78–89. http://dx.doi.org/10.31617/2.2022(44)06.
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Introduction. A prerequisite for the development of the food market is to provide consumers with accessible and necessary information about properties of food products. Food products labeling on the front of the package is aimed at facilitating consumers’ understanding of information about their usefulness. Problem. A wide range of symbols, schemes and formats have been developed which would provide information about the properties of food products to the consumer in the most convenient and accessible form. However, it is important to analyze the existing options and the effectiveness of this method of informing consumers about the usefulness of food products. The aim of the work is to analyze different approaches to food products labeling on the front of the package in terms of their informativeness and usefulness for consumers. Methods. The methods of comparative analysis and synthesis, selection and generalization, legislative and regulatory documents were used. Results. Many front-of-pack labeling systems are known today, including Multiple Traffic Lights, Reference Intakes, Health Star Rating system, Nutri-Score, etc. Each of these systems has its own peculiarities regarding the content and way of presenting information about the components of the product, in terms of their usefulness for the human body and the presence / absence of components that may have a negative impact on health. However, the current labeling systems make it possible to compare food products without taking into account other aspects of health impact (degree of processing, added additives that make them unhealthy), which does not allow to provide a complete profile of the health benefits of the food product. Conclusions. The analysis of different front-of-pack nutrition labels systems proved that thanks to such information, consumers have the opportunity to choose more healthy food products. The adoption and implementation of a single label on the front of the package can be useful for consumers and reduce the number of cases associated with the negative impact of food products on health.
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Kyriakopoulou, Konstantina, Julia K. Keppler, and Atze Jan van der Goot. "Functionality of Ingredients and Additives in Plant-Based Meat Analogues." Foods 10, no. 3 (2021): 600. http://dx.doi.org/10.3390/foods10030600.
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Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or steak-like cuts, and emulsion products, like Frankfurter and Mortadella type sausages, are the major categories of meat analogues. In this review, we discuss key ingredients for the production of these novel products, with special focus on protein sources, and underline the importance of ingredient functionality. Our observation is that structuring processes are optimized based on ingredients that were not originally designed for meat analogues applications. Therefore, mixing and blending different plant materials to obtain superior functionality is for now the common practice. We observed though that an alternative approach towards the use of ingredients such as flours, is gaining more interest. The emphasis, in this case, is on functionality towards use in meat analogues, rather than classical functionality such as purity and solubility. Another trend is the exploration of novel protein sources such as seaweed, algae and proteins produced via fermentation (cellular agriculture).
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Comitini, Francesca, Laura Canonico, Alice Agarbati, and Maurizio Ciani. "Biocontrol and Probiotic Function of Non-Saccharomyces Yeasts: New Insights in Agri-Food Industry." Microorganisms 11, no. 6 (2023): 1450. http://dx.doi.org/10.3390/microorganisms11061450.
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Fermented food matrices, including beverages, can be defined as the result of the activity of complex microbial ecosystems where different microorganisms interact according to different biotic and abiotic factors. Certainly, in industrial production, the technological processes aim to control the fermentation to place safe foods on the market. Therefore, if food safety is the essential prerogative, consumers are increasingly oriented towards a healthy and conscious diet driving the production and consequently the applied research towards natural processes. In this regard, the aim to guarantee the safety, quality and diversity of products should be reached limiting or avoiding the addition of antimicrobials or synthetic additives using the biological approach. In this paper, the recent re-evaluation of non-Saccharomyces yeasts (NSYs) has been reviewed in terms of bio-protectant and biocontrol activity with a particular focus on their antimicrobial power using different application modalities including biopackaging, probiotic features and promoting functional aspects. In this review, the authors underline the contribution of NSYs in the food production chain and their role in the technological and fermentative features for their practical and useful use as a biocontrol agent in food preparations.
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Gupta, Ketki, and Khushdeep Dharni. "Use and influence of nutrition labelling: an emerging market experience." Nutrition & Food Science 46, no. 3 (2016): 441–56. http://dx.doi.org/10.1108/nfs-10-2015-0129.
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Purpose An attempt was made to explore the use of nutrition labelling in the Indian context. The purpose of this paper is to study the determinants of healthier food choices, as well as the role of label use in this context. Design/methodology/approach Data were collected from 150 respondents using the survey method and field experiment. The respondents were enquired about various aspects of label use and were asked to make a choice, from two products in three food product categories, on the basis of real information. Multivariate probit models were built for product choice situations. Findings Moderate to low use of nutrition labelling was found. Significant differences in label use were found on the basis of gender (Sugar (p = 0.011), Additives (p = 0.014), Proteins (p = 0.03)) and education (Additives (p = 0.002), Colouring agents (p = 0.003), Transfats (p < 0.001)). Higher label use was leading (p = 0.031) to more likelihood of choosing healthier potato chips. Women reported higher label use (p = 0.004) but were choosing relatively unhealthier health supplement (p = 0.003). Effect of price was not unidirectional in terms of making healthier food choices. It was observed that label use is not solely responsible for aiding the choice of healthier food products. Individual characteristics were playing important role in choice of food products. Practical implications Findings indicate that merely provision of label information is not adequate for the choice of better food options. Provision of labelling information in simple format and equipping the consumers to make effective use of the same carry importance. Originality/value The paper is original and makes an attempt to study the effect of label use, along with the individual characteristics, on healthier food choices. Given the availability of few studies in the domain from the emerging markets, the paper adds to the existing body of knowledge.
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Frontela-Saseta, Carmen, Graham Finlayson, Teresa Sánchez-Moya, Stefano Lorenzetti, and Rubén López-Nicolás. "Ultra-Processed Foods Consumption and Asthma in the Western Diet." Dietetics 3, no. 2 (2024): 144–58. http://dx.doi.org/10.3390/dietetics3020012.
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Obesity is considered an important risk factor for the onset of asthma, playing a key role in enhancing the disease’s severity. However, there is increasing evidence linking not only obesity but also overweight with a higher risk of asthma. Although the correlation between obesity and asthma has already been reported, several aspects are still not fully elucidated, mainly about the inflammatory processes underlying both diseases. It is well known that Western-type calorically rich diets and overfeeding can act as triggers of chronic metabolic inflammation, but few studies have examined associations between ultra-processed foods (UPFs) intake, despite its positive correlation with obesity, and biomarkers of inflammation. In addition to their nutrient composition, UPF may have chemical additives and contaminants from packaging, whose effects on health and food addiction are still under research. In this review, we provide an overview of the current data that identify the associations between the obese asthma phenotype and UPF consumption, highlighting the potential central role played by the intestinal microbiota.
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Diamante, Lemuel M., Xue Bai, and Janette Busch. "Fruit Leathers: Method of Preparation and Effect of Different Conditions on Qualities." International Journal of Food Science 2014 (2014): 1–12. http://dx.doi.org/10.1155/2014/139890.
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Fruit leathers are dehydrated fruit products which are eaten as snacks or desserts. They are flexible sheets that have a concentrated fruit flavor and nutritional aspects. Most fruit leathers are prepared by mixing fruit puree and other additives like sugar, pectin, acid, glucose syrup, color, and potassium metabisulphite and then dehydrating them under specific conditions. Various drying systems including combined convective and far-infrared drying, hot air drying, microwave drying, solar drying, and sun drying have been used to make fruit leathers. Most fruit leathers are dried at 30 to 80°C for up to 24 hours until the target final moisture content (12–20%) has been reached. Research about fruit leathers began in the 1970s. This work has reviewed published papers on fruit leathers in order to summarize useful information about fruit leathers on methods of preparation, effects of drying condition, and effects of packaging and storage, which will be useful to many in the food industry and consumers who are health-conscious.
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Быкова, Светлана Тарасовна, Тамара Григорьевна Калинина, and Ирина Макаровна Московская. "Main aspects of treating, restoring and supporting the health of children with phenylketonuria." Food processing industry, no. 11 (November 5, 2021): 8–14. http://dx.doi.org/10.52653/ppi.2021.11.11.004.
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Полноценное, сбалансированное питание - основной фактор в формировании здоровья детей, когда в организме наиболее интенсивно протекают процессы роста и развития, формируются и созревают многие органы и системы, совершенствуются их функции. В статье приведены основные направления исследований зарубежных и отечественных ученых по лечению генетических заболеваний, таких как фенилкетонурия. Одним из приоритетных направлений в области здорового питания населения России в соответствии со Стратегией научно-технологического развития РФ до 2030 г. является развитие производства пищевых продуктов, обогащенных незаменимыми ингредиентами, специализированных продуктов детского питания, продуктов функционального назначения, диетических пищевых продуктов и биологически активных добавок. По данным ВОЗ от структуры питания на 70 % зависят здоровье и физическое развитие детей и подростков. Фенилкетонурия (ФКУ) - наследственное заболевание, вызывающее нарушение метаболизма аминокислоты фенилаланина у ребенка, одно из первых, рекомендованных ВОЗ для ранней диагностики у новорожденных. Отсутствие лечения вызывают серьезное поражение центральной нервной системы, отставание в умственном и физическом развитии. Особенностью современного этапа развития диетотерапии для детей, страдающих различными заболеваниями, в том числе наследственными, является разработка качественных функциональных продуктов питания, способствующих сохранению и улучшению здоровья ребенка за счет регулирующего и нормализующего воздействия на организм с учетом его физиологического состояния и возраста. Данные продукты можно широко использовать в практике лечебного питания не только в составе гипофенилаланиновой диеты, но и при любых заболеваниях, требующих ее соблюдения. В настоящее время единственным методом лечения ФКУ является диетотерапия, организованная с первых дней жизни с использованием специализированных смесей без фенилаланина. Из питания исключаются высокобелковые продукты растительного и животного происхождения. Целью лечебного воздействия диеты на ребенка является поддержка концентрации фенилаланина (ФА) в крови в пределах 2-12 мг на 100 мл в зависимости от возраста ребенка. Full-fledged balanced nutrition is the main factor in the formation of children's health, when the processes of growth and development are most intense in the body, many organs and systems are formed and mature, and their functions are improved. The article presents the main research areas of foreign and domestic scientists on the treatment of genetic diseases, such as phenylketonuria. One of the priority areas in the field of healthy nutrition of the Russian population in accordance with the Strategy for Scientific and Technological Development of the Russian Federation until 2030 is the development of the production of food products enriched with essential ingredients, specialized children's food products, functional products, dietary food products and biologically active additives. According to WHO, the health and physical development of children and adolescents depends on the nutritional structure by 70%. Phenylketonuria (PKN) - an inherited disease that causes impaired metabolism of the amino acid phenylalanine in a child - is one of the first recommended by WHO for early diagnosis in newborns. Lack of treatment causes serious damage to the central nervous system, a lag in mental and physical development. A feature of the modern stage of development of dietary therapy for children suffering from various diseases, including hereditary ones, is the development of quality functional food products that contribute to the preservation and improvement of the health of the child, due to the regulatory and normalizing effect on the body, taking into account its physiological state and age. These products can be widely used in the practice of therapeutic nutrition not only in the sastava of the hypophenylalanine diet, but also for any diseases requiring its observance. Currently, the only method of treating PKN is diet therapy, organized from the first days of life using specialized mixtures without phenylalanine. High-protein products of vegetable and animal origin are excluded from nutrition. The goal of the therapeutic effect of the diet on the child is to maintain the concentration of phenylalanine (FA) in the blood in the range of 2-12 mg per 100 ml, depending on the age of the child.
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Basile, Anthony, Anaissa Ruiz-Tejada, Alex Mohr, et al. "Ultra-Processed Foods Have a Lower Glycemic Index and Load Compared to Minimally Processed Foods." Current Developments in Nutrition 6, Supplement_1 (2022): 504. http://dx.doi.org/10.1093/cdn/nzac077.007.
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Abstract Objectives Ultra-processed foods (UPFs) make up the majority of calories in the US diet. Glycemic index (GI) and load (GL) are measures of the quality and quantity of carbohydrates in food based on their effect on blood glucose post consumption. Diets high in UPFs and GI/GL are both associated with numerous chronic metabolic diseases. Therefore, this study sought to examine the GI and GL of foods assigned to different food processing groups. It was hypothesized that GI and GL would be lowest in minimally processed foods (MPF) compared to processed (PRF) and UPF (with no difference between PRF and UPF) for all food items and food groups. Methods GI and GL values produced by healthy/normal individuals for 2,205 food items were collected from published sources. Food items were then coded by processing levels determined by the NOVA Classification. In addition, food items were coded into eight groups (i.e., Beverages; Beans, Nuts, & Seeds [BNS]; Dairy; Fats & Sweets; Fruits & Fruit Juices; Grains; Meat Poultry & Fish; and Vegetables). Hierarchical linear modeling was used to determine significance with an alpha of 0.05. Results The effect of food processing on GI (p &lt; 0.001) and GL (p &lt; 0.001) was contrary to the hypothesis as the mean GI and GL were highest for MPF: GI (MPF: 56 ± 20, PRF: 53 ± 19, UPF: 50 ± 18), GL: (MPF: 18 ± 11, PRF: 16 ± 13, UPF; 12 ± 8). Among food groups, there was no interaction between food processing and GI (p = 0.084), but an interaction for GL was found (p &lt; 0.001). Moreover, the direction of difference in GL was inconsistent among food groups: BNS (MPF: 6 ± 4, PRF: 9 ± 5, UPF: 10 ± 5), Dairy (MPF: 5 ± 5, PRF: 3 ± 0, UPF: 8 ± 6), and Grains (MPF: 23 ± 9, PRF: 21 ± 15, UPF: 13 ± 9). Conclusions Across all analyzed food items, UPF had a lower GI and GL compared to MPF and PRF (GL only), with mixed findings among food groups. Surprisingly, ultra-processing of grains suggests improvement of glycemic responses, perhaps by the addition of protein, fat, and sugars. These results suggest that the negative health outcomes associated with consumption of UPF may be due to other unhealthful aspects (e.g., energy density, food additives, and increased palatability), not higher GI and GL. Funding Sources AJB has received the 2021–2022 Graduate Completion Fellowship from the School of Life Sciences, Arizona State University.
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Nova, Esther, Sonia Gómez-Martinez, and Rocio González-Soltero. "The Influence of Dietary Factors on the Gut Microbiota." Microorganisms 10, no. 7 (2022): 1368. http://dx.doi.org/10.3390/microorganisms10071368.
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There is increasing evidence that diet influences the relationship between gut microbiota and individual health outcomes. Nutrient intake affects the composition of the gut microbial community and provides metabolites that influence the host physiology. Dietary patterns, including macronutrient balance and feeding/fasting cycles which may be manipulated with dietary regimens based on caloric restriction periods, influence the gut homeostasis through its impact on the microbial ecosystem. Along the same line, prebiotic and probiotic ingredients and additives in foods, as well as the degree of food processing have consequences on gut microbiota and the related immune and metabolic response of the human host. Acquiring knowledge of these aspects, especially through an -omics-integral approach, might provide the basis for personalized nutritional interventions directed to avoid dysbiosis and contribute to the prevention of major chronic degenerative diseases. Despite vast scientific evidence supporting the relationship between dietary factors and gut microbiota composition and function, the underlying mechanisms and their potential impact are far from clear. There is a lack of well-designed longitudinal studies performed in target population groups whose dietary patterns can be particularly relevant for their future health, as is the case in infants, pregnant women, or athletes.
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Ait Issad, Nassima, Nora Mimoune, Djamal Khelef, et al. "Učinci vezivanja toksina i organskog sredstva za zakiseljavanje na zootehničke karakteristike tovnih pilića." Veterinarska stanica 53, no. 6 (2022): 689–98. http://dx.doi.org/10.46419/vs.53.6.4.
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Combatting mycotoxins and their harmful effects on performance at broiler farms is based on using neutralizing products such as binders that inhibit their intestinal absorption and bind with these molecules to neutralise. This study focuses on the dietary supplementation of a mycotoxin binder-organic acidifier combination over an entire broiler rearing cycle. 1280 1-day-old chicks of equal weight of the cobb500 strain were divided into two groups (n=640): the control group (C) was fed with standard staple food suitable for each phase of breeding, while the experimental group received the same food for each phase as the control group, with the addition of a mycotoxin binder (MICOTEC, 0.1%) and organic acidifier (TECAVIAR, 0.1%) in the food. The results showed a highly convincing effect of these two additives on zootechnical performance: reduced mortality rate, 15.38% improvement in average weight, 15.68% improvement in average daily gain (ADG), and a 1.59% reduction in consumption compared to the control group. This resulted in significant economic and health impacts. This study has shown that the mycotoxin binder-acidifier combination gives remarkable positive effects that may be of economic interest. Other research perspectives are opening concerning the choice of molecules and their concentrations to optimize results, and to study other aspects of the effects of this combination on poultry health and ultimately of consumer health.
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Zuin, Vânia G., Evelyn Araripe, Karine Zanotti, Aylon M. Stahl, and Caroindes J. C. Gomes. "Alternative Products Selling Sustainability? A Brazilian Case Study on Materials and Processes to Produce Plant-Based Hamburger Patties." Sustainable Chemistry 3, no. 3 (2022): 415–29. http://dx.doi.org/10.3390/suschem3030026.
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Plant-based protein-production and consumption have been booming recently, requiring novel, greener sources and processes that can make a real contribution to sustainability. Alternatives offered as patties can be found all over the world, promising less environmental and health risks compared to animal-based protein. In this context, a case study on soy-based patties from Brazil is presented, pointing out sustainable aspects of this value chain, from farm to fork, whilst presenting a theoretical discussion on consumer behavior. The implications of extensive land use for soy monoculture and aspects of the soy patty industrial processes, such as use of hexane, lack of information on labels, excess ingredients, and inconclusive data on food additives (such as methylcellulose), as well as integration of these concepts to design new undergraduate Chemistry curricula, are analyzed. Heavy processing in plants to achieve the taste, texture and appearance of meat increases the environmental footprint of vegetarian diets containing these items, disrupting the idea of sustainability that these products come with. Although meat production has a significant environmental impact, plant-based patties demonstrate that less impactful meat substitutes can also have environmental, social and health risks.
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Zhang, Yue, and Wan-Xi Yang. "Tight junction between endothelial cells: the interaction between nanoparticles and blood vessels." Beilstein Journal of Nanotechnology 7 (May 6, 2016): 675–84. http://dx.doi.org/10.3762/bjnano.7.60.
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Since nanoparticles are now widely applied as food additives, in cosmetics and other industries, especially in medical therapy and diagnosis, we ask here whether nanoparticles can cause several adverse effects to human health. In this review, based on research on nanotoxicity, we mainly discuss the negative influence of nanoparticles on blood vessels in several aspects and the potential mechanism for nanoparticles to penetrate endothelial layers of blood vessels, which are the sites of phosphorylation of tight junction proteins (claudins, occludins, and ZO (Zonula occludens)) proteins, oxidative stress and shear stress. We propose a connection between the presence of nanoparticles and the regulation of the tight junction, which might be the key approach for nanoparticles to penetrate endothelial layers and then have an impact on other tissues and organs.
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Zduńczyk, Zenon, and Jan Jankowski. "Poultry Meat as Functional Food: Modification of the Fatty Acid Profile – A Review / Mięso drobiowe jako żywność funkcjonalna: modyfikacja profilu kwasów tłuszczowych – artykuł przeglądowy." Annals of Animal Science 13, no. 3 (2013): 463–80. http://dx.doi.org/10.2478/aoas-2013-0039.
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Abstract Functional foods, defined as “foods that may provide health benefits beyond basic nutrition”, became increasingly popular in the past twenty years with numerous practical applications. In Europe, functional foods must be accompanied by scientifically substantiated health claims. Products which aspire to that category include poultry meat and processed meat products which have been modified through bird nutrition. This article reviews the existing knowledge about foods fortified with health-promoting additives. It discusses the physiological, economic and legal aspects of modifying poultry meat, including turkey meat which has been poorly investigated in this context. The addition of oils rich in PUFA (polyunsaturated fatty acids), e.g. linseed oil, to poultry diets has been found to increase LC n-3 PUFA (long-chain omega-3 PUFA) concentrations in chicken and turkey meat. LC n-3 PUFAs participate in many processes that condition metabolism and health, and the nutritional value of meat, including poultry, is most commonly enhanced by increasing the proportion of LC n-3 PUFAs in the product's fatty acid composition. However, it increases feed costs and may cause a deterioration in the sensory attributes and oxidative stability of meat. Turkey breast meat is characterized by a relatively low fat content, which is why the fulfilment of health claim requirements is difficult in the European Union.
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Liang, Zhongxin, Hongrui Liang, Yizhan Guo, and Dong Yang. "Cyanidin 3-O-galactoside: A Natural Compound with Multiple Health Benefits." International Journal of Molecular Sciences 22, no. 5 (2021): 2261. http://dx.doi.org/10.3390/ijms22052261.
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Cyanidin 3-O-galactoside (Cy3Gal) is one of the most widespread anthocyanins that positively impacts the health of animals and humans. Since it is available from a wide range of natural sources, such as fruits (apples and berries in particular), substantial studies were performed to investigate its biosynthesis, chemical stability, natural occurrences and content, extraction methods, physiological functions, as well as potential applications. In this review, we focus on presenting the previous studies on the abovementioned aspects of Cy3Gal. As a conclusion, Cy3Gal shares a common biosynthesis pathway and analogous stability with other anthocyanins. Galactosyltransferase utilizing uridine diphosphate galactose (UDP-galactose) and cyanidin as substrates is unique for Cy3Gal biosynthesis. Extraction employing different methods reveals chokeberry as the most practical natural source for mass-production of this compound. The antioxidant properties and other health effects, including anti-inflammatory, anticancer, antidiabetic, anti-toxicity, cardiovascular, and nervous protective capacities, are highlighted in purified Cy3Gal and in its combination with other polyphenols. These unique properties of Cy3Gal are discussed and compared with other anthocyanins with related structure for an in-depth evaluation of its potential value as food additives or health supplement. Emphasis is laid on the description of its physiological functions confirmed via various approaches.
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Rutska, A. V., and I. Ya Krynytska. "GENDER AND AGE ASPECTS OF BIOENERGETICS PROCESSES IN EXPERIMENTAL PASSIVE TOBACCO SMOKING AND MONOSODIUM GLUTAMATE ADMINISTRATION." International Journal of Medicine and Medical Research 4, no. 2 (2019): 79–86. http://dx.doi.org/10.11603/ijmmr.2413-6077.2018.2.9810.
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Background. Active smoking and exposure to passive smoke are responsible for more than 5 million deaths each year. At the same time, a characteristic feature of present food technologies is the use of food additives that are not always safe for human health, such as monosodium glutamate (MSG).
 Objective. The aim of the research was to determine the changes in mitochondrial enzymes activity in rats in case of passive tobacco smoke combined with prolonged administration of MSG in the sex and age aspects.
 Methods. The evaluation of bioenergetics processes in the mitochondria of circulating neutrophils was carried out using succinate dehydrogenase (SDG) and cytochrome oxidase (CO) activity.
 Results. Passive tobacco smoke combined with the MSG administration in mature male-rats is accompanied by a significant inhibition of bioenergetics processes, as evidenced by a decrease in succinate dehydrogenase activity by 47.1% (p<0.001) compared to the intact animals, which is by 27.9% (p<0.001) below this index in case of the isolated effect of tobacco smoke and reduction of cytochrome oxidase activity by 27.5% (p<0.001) compared to the control group.
 Conclusions. Thus, the findings suggest that low dose intake of monosodium glutamate enhances the ability of tobacco smoke to disrupt the cell's bioenergetics processes by affecting the respiratory chain function and generation of ATP. Therefore, it is advisable to investigate the established toxic doses of E621, as well as to study the molecular mechanisms of the ‘safe’ (allowed) doses of MSG effect on a living organism.
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Sartika, Reny, Lilis Suryani, and Atma Deviliawati. "Analisis Penyelenggaraan Makanan Di Instalasi Gizi RSUD Besemah Pagar Alam Tahun 2021." Jurnal Kesehatan Saelmakers PERDANA 5, no. 2 (2022): 321–30. http://dx.doi.org/10.32524/jksp.v5i2.681.
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According to the Minister of Health Regulation Number 7 of 2019 concerning the health of the hospital environment, ready-to-eat food in hospitals is all food and drinks served from the hospital kitchen for patients and employees, as well as food and drinks sold within the hospital environment. This study aims to obtain in-depth information about food administration from the aspect of the process (planning, procurement, receipt, storage, processing and distribution of food) at the nutrition installation of Besemah Pagar Alam Hospital in 2021. The type of research used is a qualitative descriptive study with a phenomenological approach with technical techniques. interviews of informants or direct sources and secondary data with 9 respondents. This research was conducted on 5 – 20 July 2021. Data were collected using recording, then the data that had been carried out was analyzed. The results of this study on the process aspect of planning obtained information that aspects of the food ingredient planning process were not in accordance with PGRS guidelines. Then the process aspect of the procurement of foodstuffs includes ordering and purchasing foodstuffs, information is obtained that the procurement activities of foodstuffs are guided by PGRS. In the process aspect of receiving food ingredients, information was obtained that the activities of receiving food ingredients were not in accordance with PGRS guidelines. In the aspect of the food storage process, information was obtained that the storage of foodstuffs was not in accordance with the standards in the PGRS. In the process aspect of food processing, information is obtained that the food processing activities have been carried out according to the prerequisites of the PGRS guidelines, namely the availability of menus, menu guidelines, menu cycles, food ingredients to be cooked, cooking utensils, cooking assessments, availability of cooking SOPs, and regulations. use of food additives. In the process aspect of food distribution, information was obtained that the food distribution activities were not in accordance with PGRS guidelines.
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Jităreanu, A. F., Elena Leonte, A. Chiran, and Benedicta Drobotă. "Transition from Emotional to Rational Advertising for Food Products on the Romanian Market." Cercetari Agronomice in Moldova 50, no. 1 (2017): 101–8. http://dx.doi.org/10.1515/cerce-2017-0009.
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Abstract Advertising helps to establish a set of assumptions that the consumer will bring to all other aspects of their engagement with a given brand. Advertising provides tangible evidence of the financial credibility and competitive presence of an organization. Persuasion is becoming more important in advertising. In marketing, persuasive advertising acts to establish wants/motivations and beliefs/attitudes by helping to formulate a conception of the brand as being one which people like those in the target audience would or should prefer. Considering the changes in lifestyle and eating habits of a significant part of the population in urban areas in Romania, the paper aims to analyse how brands manage to differentiate themselves from competitors, to reposition themselves on the market and influence consumers, meeting their increasingly varied needs. Food brands on the Romanian market are trying, lately, to identify new methods of differentiation and new benefits for their buyers. Given that more and more consumers are becoming increasingly concerned about what they eat and the products’ health effects, brands struggle to highlight the fact that their products offer real benefits for the body. The advertisements have become more diversified and underline the positive effects, from the health and well - being point of view, that those foods offer (no additives and preservatives, use of natural ingredients, various vitamins and minerals or the fact that they are dietary). Advertising messages’ diversification is obvious on the Romanian market, in the context of an increasing concern of the population for the growing level of information of some major consumer segments.
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Srashti Sharma, Akansha Sharma, and Ruchi Verma. "The nutritional aspects and food applications of Artocarpus altilis starch: A review." International Journal of Science and Research Archive 12, no. 1 (2024): 3088–97. http://dx.doi.org/10.30574/ijsra.2024.12.1.1084.
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Artocarpus altilis is commonly referred to as breadfruit as it is similar to freshly baked bread. It is native to Malaysia, Southern Pacific, and the Caribbean and a mature breadfruit tree can yield between 400 and 2400 kg of breadfruit annually.The amount of different minerals found in breadfruit varies greatly depending on the cultivar and growth area. These minerals include copper, magnesium, phosphorus, potassium, calcium, cobalt, iron, and manganese. It is abundant in calcium, vital minerals, and carbohydrates. It offers infection protection and is beneficial to heart health. It contains fatty acids that are omega 3 and 6. It is increasingly used as a food additive, regulating stability, texture, and sweetness. It is gluten-free, used in bakery products, and has anti-inflammatory, anti-malarial, and atherosclerotic properties. It is also used in value-added products like Murukku, noodles, and alcohol and is also used as bioplastics and coating materials. Therefore, drying and milling breadfruit into starch is one possible solution. In modern studies, some researcher uses many different methods to preserve or alter the properties of starch and flour via modification methods such as gamma-irradiation. This method is also called the cold-sterilization method and is non-toxic by nature that’s why most of the researchers prefer that method to increase the shelf-life of the flour/starch.
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Gagné, François. "A new research journal to understand the interactions of xenobiotics with living organisms." Journal of Xenobiotics 2, no. 1 (2012): 8. http://dx.doi.org/10.4081/xeno.2012.e8.
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Since its creation in January 2011, the <em>Journal of Xenobiotics</em> (published by PAGEPress, Italy) is devoted to the publication of novel research articles in the fields of the occurrence and biochemical effects of xenobiotics on all living organisms. Although xenobiotics are defined firstly as compounds that are <em>foreign to life</em>, compounds of natural origins occuring at concentrations that are not usually found, could also be considered as <em>foreigners</em> since their enhanced occurrence may affect non-target organisms. In this sense, products derived from natural products are well known to have either a beneficial (natural products used as food additives and many pharmaceuticals) or detrimental (cyanotoxins) impact on the health of an organism. The journal recognizes that these compounds could be either harmful or beneficial to organisms and the interplay between these two aspects is of particular interest...