Assessing Changes in Sodium Content of Selected Popular Commercially Processed and Restaurant Foods: Results from the USDA: CDC Sentinel Foods Surveillance Program.

This report provides an update from the U.S. Department of Agriculture - Centers for Disease Control and Prevention Sentinel Foods Surveillance Program, exploring changes in sodium and related nutrients (energy, potassium, total and saturated fat, and total sugar) in popular, sodium-contributing, commercially processed and restaurant foods with added sodium.

Effects of domestic cooking on flavonoids in broccoli and calculation of retention factors.

The flavonoid contents in vegetables are strongly influenced by domestic cooking. The objective of this study was to evaluate the effects of domestic cooking on the structurally complex flavonoids in broccoli. Raw broccoli was cooked by boiling, steaming and microwaving.

Comparison of Label and Laboratory Sodium Values in Popular Sodium-Contributing Foods in the United States.

Background: Nutrition labels are important tools for consumers and for supporting public health strategies. Recent, published comparison of label and laboratory sodium values for US foods, and differences by brand type (national or private-label) or source (store or restaurant [fast-food and sit-down]) is unavailable.

Objective: The objective was to compare label and laboratory values for sodium and related nutrients (ie, total sugars, total fat, and saturated fat) in popular, sodium-contributing foods, and examine whether there are differences by brand type, and source.

Multiple Vitamin K Forms Exist in Dairy Foods.

The plant-based form of vitamin K (phylloquinone, vitamin K-1) has been well quantified in the US diet. Menaquinones (vitamin K-2) are another class of vitamin K compounds that differ from phylloquinone in the length and saturation of their side chain, but they have not been well characterized in foods. The objectives of this study were to ) quantify phylloquinone and the different forms of menaquinones [menaquinone (MK) 4-MK13] in milk, yogurt, Greek yogurt, creams, and cheeses and ) compare the menaquinone contents of full-fat, reduced-fat, and nonfat dairy products.

Seasonal variability of the vitamin C content of fresh fruits and vegetables in a local retail market.

Background: Seasonal variation of vitamin C in fresh fruits and vegetables is not reflected in food composition database average values, yet many factors influence content and retention.

Results: Fresh fruits and vegetables were sampled on three occasions in each season, from the same local retail outlets, for 1 or 2 years. Vitamin C was significantly higher in winter-sampled spinach (436 mg kg ) compared with spring (298 mg kg ) and summer/fall (180 mg kg ); in potatoes in summer/fall (156 mg kg ) versus winter/spring (106 mg kg ); and in oranges in winter (616 mg kg ), spring (592 mg kg ), and summer (506 mg kg ).