A novel safety assessment strategy applied to non-selective extracts

A main challenge in food safety research is to demonstrate that processing of foodstuffs does not lead to the formation of substances for which the safety upon consumption might be questioned. This is especially so since food is a complex matrix in which the analytical detection of substances, and consequent risk assessment thereof, is difficult...

A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods

Background: The lactic acid bacterium Lactobacillus rhamnosus GG is the most studied probiotic bacterium with proven health benefits upon oral intake, including the alleviation of diarrhea. The mission of the Yoba for Life foundation is to provide impoverished communities in Africa increased access to Lactobacillus rhamnosus GG under the name...

Dairy products and pancreatic cancer risk: A pooled analysis of 14 cohort studies

Pancreatic cancer has few early symptoms, is usually diagnosed at late stages, and has a high case-fatality rate. Identifying modifiable risk factors is crucial to reducing pancreatic cancer morbidity and mortality. Prior studies have suggested that specific foods and nutrients, such as dairy products and constituents, may play a role in...

Intake during repeated exposure to low- and high-energy-dense yogurts by different means of consumption

Background: An important question in the regulation of energy intake is whether dietary learning of energy content depends on the food's characteristics, such as texture. Texture might affect the duration of sensory exposure and eating rate. Objective: The objective was to investigate whether a long sensory exposure, due to differences in means...

Effect of viscosity on learned satiation

A higher viscosity of a food leads to a longer orosensory stimulation. This may facilitate the learned association between sensory signals and metabolic consequences. In the current study we investigated the effect of viscosity on learned satiation. In two intervention groups a low viscosity (LV) yogurt (n = 24) and a high viscosity (HV) yogurt ...

Inulins improve sensoric and textural properties of low-fat yoghurts

In this study we investigated in detail the effects of the addition of inulins to the sensoric properties of low-fat yoghurts. Yoghurts were prepared from skimmed milk and with different concentrations of inulin (0-4%). Two types of inulin with different chain length of the polymer were used. Attributes contributing to creamy mouthfeel were...

Dairy products and ovarian cancer: A pooled analysis of 12 cohort studies

Background: Dairy foods and their constituents (lactose and calcium) have been hypothesized to promote ovarian carcinogenesis. Although case-control studies have reported conflicting results for dairy foods and lactose, several cohort studies have shown positive associations between skim milk, lactose, and ovarian cancer. Methods: A pooled...

Dairy consumption and ovarian cancer risk in the Netherlands Cohort Study on diet and cancer

Ovary cancer risk in relation to consumption of dairy products was investigated using a self-administered questionnaire on dietary habits and other risk factors for cancer, which was completed in 1986 by 62 573 postmenopausal women participating in the Netherlands Cohort Study. Follow-up for cancer was implemented by annual record linkage with...

Sensory memory and food texture

Memory for texture plays an important role in food expectations. After fasting overnight, subjects (41 women, 35 men, age 19-60 years) received a breakfast including breakfast drink, biscuits and yoghurt. Subsequently, they rated their hunger feelings every hour, and returned for a taste experiment in the evening. When unexpectedly confronted...

Effect of partially hydrolyzed guar gum (PHGG) on the bioaccessibility of fat and cholesterol

The Addition of a compound that lowers the intestinal uptake of fat and cholesterol might be an interesting strategy to reduce the risk of vascular disease. Partially hydrolyzed guar gum (PHGG) has been shown to have this effect in healthy volunteers after intake of a yogurt drink with 3 to 6% PHGG. In the present study a yogurt drink with 3%...

Bioaccessibility of Folic Acid and (6S)-5-Methyltetrahydrofolate Decreases after the Addition of Folate-Binding Protein to Yogurt as Studied in a Dynamic in Vitro Gastrointestinal Model

Milk products are only moderate sources of folate. Nevertheless, they are of interest due to their content of folate-binding proteins (FBP), which in some studies have been reported to increase folate bioavailability. The effect of FBP on folate bioavailability has been widely discussed. The aim of this study was to investigate the...

Effects of a milk product, fermented by Lactobacillus acidophilus and with fructo-oligosaccharides added, on blood lipids in male volunteers

Objective: To investigate in adult male volunteers the effect of a new fermented milk product, fermented by Lactobacillus acidophilus and with fructo-oligosaccharides added, on blood lipids. Design: Randomized placebo-controlled double-blind two-way cross over trial with two treatment periods of three weeks, separated by a wash-out period of one...

Intestinal beta-carotene absorption and cleavage in men: Response of beta-carotene and retinyl esters in the triglyceride-rich lipoprotein fraction after a single oral dose of beta-carotene

Postprandial response curves of β-carotene and retinyl esters in a triglyceride-rich lipoprotein (TRL) fraction were evaluated as a potential measure of β-carotene uptake and cleavage. β-Carotene, retinyl ester, and triglyceride concentrations in the TRI, fraction (density < 1.006 kg/L) and plasma were measured in 10 men for 8 or 16 h after an...