Effect of a traditional Mediterranean diet on lipoprotein oxidation: a randomized controlled trial.
Background: Despite the richness in antioxidants of the Mediterranean diet; to our knowledge; no randomized controlled trials have assessed its effect on in vivo lipoprotein oxidation. Methods: A total of 372 subjects at high cardiovascular risk (210 women and 162 men; age range; 55-80 years); who were recruited into a large; multicenter; randomized; controlled; parallel-group […]
Effects of appetite; BMI; food form and flavor on mastication: almonds as a test food.
Objectives: To investigate the effects of appetitive sensations; body mass index (BMI) and physical/sensory properties of food (almonds) on masticatory indices and resultant pre-swallowing particle sizes.Subjects/Methods: Twelve lean (BMI=22.2+/-0.3) and 12 obese (BMI=34.3+/-0.6) adults. After collecting appetitive ratings; electromyographic recordings were used to assess participants' microstructure of eating for five almond products (raw; dry unsalted […]
Prospective study of dietary pattern and risk of Parkinson disease.
BACKGROUND: Several studies have shown associations between Parkinson Disease (PD) risk and individual foods and nutrients with inconsistent results. OBJECTIVE: We examined associations between dietary patterns and risk of PD in the Health Professionals Follow-Up Study (1986-2002) and the Nurses' Health Study (1984-2000). DESIGN: We included 49 692 men and 81 676 women free of […]
Characteristics of in-shell Brazil nuts and their relationship to aflatoxin contamination: criteria for sorting.
External characteristics of in-shell Brazil nuts were evaluated for dimensions (length and face width); weight; chromaticity; and shell thickness. The internal characteristics evaluated were moisture content (mc); aflatoxin contamination (analyzed by LC-MS/MS); and shell/nut ratio. According to their length; Brazil nuts were classified in three groups: I; II; and III; corresponding to large; medium; and […]
Nonisothermal Kinetics of Acrylamide elimination and its acceleration by Table Salt; A Model Study
Acrylamide was applied onto table salt and heated in a glass reaction vessel within the temperature range 50 to 210 degrees C with a heating rate of 2 degrees C/min in order to study the influence of temperature and table salt on acrylamide elimination. For comparison purposes; pure acrylamide was also heated at the same […]
Peanut (Arachis hypogaea) consumption improves Glutathione and HDL-cholesterol levels in experimental diabetes.
The aim of this investigation was to assess the influence of peanut (Arachis hypogaea) consumption on oxidant-antioxidant status and lipid profile in Streptozotocin (STZ) induced diabetic rats. 32 rats were divided into 4 groups as control; control+peanut; diabetic; diabetic+peanut. Control and diabetic groups were fed on standard rat chow whereas control+peanut and diabetic+peanut were fed […]
Effects of folic acid supplementation on hearing in older adults: a randomized; controlled trial.
Background: Age-related hearing loss is a common chronic condition of elderly persons. Low folate status has been associated with poor hearing. Objective: To determine whether folic acid supplementation slows age-related hearing loss. Design: Double-blind; randomized; placebo-controlled trial conducted from September 2000 to December 2004. Setting: The Netherlands. Participants: 728 older men and women recruited from […]
Mediterranean Dietary Pattern and Prediction of All-Cause Mortality in a US Population: Results From the NIH-AARP Diet and Health Study
Shell cracking strength in almond (Prunus dulcis [Mill.] D.A. Webb.) and its implication in uses as a value-added product
Potential of furan formation in hazelnuts during heat treatment
The formation of furan as influenced by temperature and time of heating was studied in hazelnuts. Temperature was noted as the important processing parameter on the formation of furan in hazelnuts. The formation of furan was noticeably increased at temperatures exceeding 120 degrees C. Furan concentrations tended to increase linearly at 100 and 150 degrees […]