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Improved ovalbumin accurate quantitative performance in processed foods by full-length isotope-labeled protein.
Food Chem
December 2024
National Key Laboratory of Veterinary Public Health Security, College of Veterinary Medicine, China Agricultural University, Beijing Key Laboratory of Detection Technology for Animal-Derived Food Safety, and Beijing Laboratory for Food Quality and Safety, Beijing 100193, China; Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning, Beijing Center for Disease Prevention and Control, Beijing 100013, China. Electronic address:
Ovalbumin (OVA) is a high-risk allergen with complex tertiary structure in food samples. Here, we developed an accurate UPLC-MS/MS-based assay to improve OVA quantitative performance in processed foods. Full-length isotope-labeled OVA proteins (OVA-I) were synthesized using stable isotope labeling by amino acids in cell culture (SILAC) technique and employed as functional internal standards to ensure similar cleavage sites between internal standards and analytes.
View Article and Find Full Text PDFUltra-Processed Foods and Childhood Obesity: Current evidence and perspectives.
Curr Nutr Rep
January 2025
Department of Biological Chemistry, Medical School, National and Kapodistrian University of Athens, 75 Mikras Asias Str., 11527, Athens, Greece.
Purpose Of The Review: Ultra-processed foods (UPFs) represent foods that have undergone substantial industrial processing, such as the addition of preservatives and various other ingredients, thereby making them more tasty, appealing and easy to consume. UPFs are often rich in sugars, saturated fats and salt, while they are low in essential nutrients.The aim of this review is to examine the relationship between the widespread consumption of UPFs and the development of obesity among children and adolescents.
View Article and Find Full Text PDFSuboptimal dietary knowledge predicts lower diet quality for cancer prevention among university students in Beirut.
PLoS One
January 2025
Department of Nutrition and Food Science, School of Arts and Sciences, Lebanese American University, Byblos, Lebanon.
University students are at a pivotal stage of shaping cancer risk factors. Little is known about their dietary behavior in Lebanon, a country heavily burdened by cancer. This cross-sectional study assessed the dietary knowledge of and adherence to cancer prevention guidelines among university students in Beirut, Lebanon.
View Article and Find Full Text PDFInsect-based products commercialized online: a snapshot of lipid oxidation and mineral content.
Ital J Food Saf
November 2024
Department of Comparative Biomedicine and Food Science, University of Padua, Legnaro, Italy.
This research aims to monitor the conservation status of the lipid and mineral contents of four shelf-stable insect-based products (yellow mealworm, house cricket, mole cricket, and silkworm) marketed online. A total of 32 single-species packs were purchased from various online commercial suppliers. Moisture, lipids, fatty acids, titratable acidity, mineral elements, and primary and secondary lipid oxidation products were determined.
View Article and Find Full Text PDFAssociation of Dietary Patterns and Pre-pregnancy Body Mass Indices With Gestational and Birth Outcomes in Pregnant Emirati Women: A Cross-Sectional Study.
Cureus
December 2024
Pediatrics, United Arab Emirates University, Al Ain, ARE.
Background And Aim: This cross-sectional, community-based study examined the association of dietary intake of pregnant Emirati women and their pre-pregnancy body mass index (pBMI) with maternal and neonatal outcomes.
Methods: The study was conducted at tertiary hospitals in Abu Dhabi, United Arab Emirates, where 323 pregnant women reported their weekly dietary intake using the Arabic version of the food frequency questionnaire. Dietary patterns (DPs) were established using factor analysis of consumed foods followed by cluster analysis.
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