- Email: [email protected]
Partial replacement of meat by sugar cane fibre: Cooking characteristics and sensory properties of beef burgers
Abstracts / Journal of Nutrition & Intermediary Metabolism 8 (2017) 60e121
increased zinc requirements, the current evidence is limited. The aim of this systematic review is to determine the zinc status of athletes, compared to healthy non-athletes. Methods: We conducted a systematic review of peer-reviewed papers published up to 28th January 2016 to identify cross-sectional studies that investigated the zinc status of athletes, compared to non-athlete controls, using one or more zinc biomarkers. Results: Sixteen studies (n ¼ 1,374 athletes, 670 controls) were eligible for inclusion. Fifteen out of 19 athletic groups had lower mean plasma zinc concentrations compared to non-athletes. Twelve out of 15 athletic groups had higher mean dietary zinc intakes compared to non-athletes. Of the 13 athletic groups that assessed plasma zinc and dietary zinc simultaneously, higher dietary zinc intake and lower plasma zinc concentrations were observed in 12 comparisons. Conclusions: Plasma zinc concentrations are lower in athletes and appear to be independent of dietary zinc intake, suggesting differences in dietary zinc requirements for athletes and/or exercise-induced alterations in zinc homeostasis. Funding source(s): N/A P37 ZINC STATUS AND RISK OF CARDIOVASCULAR DISEASES AND TYPE 2 DIABETES MELLITUS - A SYSTEMATIC REVIEW OF COHORT STUDIES A. Chu 1, M. Foster 1, S. Samman 1, 2. 1 Department of Human Nutrition, University of Otago, New Zealand; 2 School of Life and Environmental Sciences, University of Sydney, Australia E-mail address: [email protected] (M. Foster). Background/Aims: Zinc is an essential trace element with proposed therapeutic effects in cardiovascular diseases (CVD) and Type 2 diabetes mellitus (T2DM). The current review aims to determine the relationship between zinc intake or plasma/serum zinc levels and prospective incidence of CVD and T2DM. Methods: We conducted a systematic review of peer-reviewed papers published up to May 2015 to identify prospective cohort studies that investigated the relationships between zinc status and risks of CVD and T2DM. Results: Twelve papers describing prospective cohort studies were included, reporting either CVD (n ¼ 91,708) and/or T2DM (n ¼ 328,207) outcomes. Overall analyses from 4 out of 5 studies reported no significant association between zinc intake and CVD events, when adjusted for multiple variables. Serum zinc level was inversely associated with risk of CVD in 3 of 5 studies (mean of 10-37% increased CVD risk in lowest quartile of serum zinc), with significant effects observed in populations with T2DM and patients referred to coronary angiography. Two studies reported protective effects of dietary zinc on T2DM incidences (mean of 8-50% decreased T2DM risk in the highest quintile of dietary zinc), while the two remaining studies reported no association. Conclusions: Inconclusive evidence is available to determine the relationship between zinc status and T2DM risk; limited evidence suggests protective effects of zinc on CVD risk. Further investigations are required prior to the establishment of dietary zinc recommendations for the prevention of CVD and T2DM. Funding source(s): N/A P38 DEVELOPMENT OF A REFERENCE DATABASE FOR ASSESSING DIETARY NITRATE IN VEGETABLES L.C. Blekkenhorst 1, K.D. Croft 1, N.C. Ward 1, 2, R.L. Prince 1, J.R. Lewis 3, A. Devine 4, S. Shinde 1, R.J. Woodman 5, J.M. Hodgson 1, 4, C.P. Bondonno 1. 1 Medicine & Pharmacology, UWA, Australia; 2 Biomedical Sciences & CHIRI, Curtin Uni., WA, Australia; 3 School of Public Health, USyd, NSW, Australia; 4 School of Medical & Health Sciences, ECU, WA, Australia; 5 Flinders Centre for Epidemiology & Biostatistics, Flinders Uni., SA, Australia E-mail address: [email protected] (C.P. Bondonno). Background/Aims: Dietary nitrate found in green leafy vegetables and beetroot increases nitric oxide with concomitant improvements in
101
markers of vascular health. Whether this translates into improved long term health outcomes has yet to be investigated in observational studies. To enable the reliable estimate of nitrate intake from food records a comprehensive nitrate content of vegetables database providing information on biological, environmental/ agricultural and processing factors as well as analytical Methods is needed. Methods: A literature search (1980-2016) was conducted according to the PRISMA 2009 statement using Medline, Agricola and CAB abstracts databases. Vegetable, sampling, measurement and publication information were collected. The influence of growing method, season and cultivar on the nitrate content of lettuce was assessed using appropriate regression analysis. Results: The database contains 4,254 records sourced from 256 publications and includes data on 178 vegetables as well as 22 herbs and spices. The median nitrate content (mg/kg fresh weight (FW)) of individual vegetables with 3 publications ranged from Chinese flat cabbage (median; range: 4,240; 3,004-6,310 mg/kg FW) to corn (median; range: 12; 5-1,091 mg/kg FW). The median nitrate content of lettuce differed significantly (p < 0.001) between organically or conventionally grown; undercover or open air and across seasons. Conclusions: This comprehensive nitrate database allows quantification of dietary nitrate from a large variety of vegetables. This will allow investigators for the first time to examine the association between nitrate intake and health outcomes in large epidemiological studies. Funding source(s): NHMRC P39 PARTIAL REPLACEMENT OF MEAT BY SUGAR CANE FIBRE: COOKING CHARACTERISTICS AND SENSORY PROPERTIES OF BEEF BURGERS A. Pluschke, M. Gidley. Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, Australia E-mail address: [email protected] (A. Pluschke). Background/Aims: Many attempts have been made to improve the quality and stability of meat products such as beef burgers. Consumer demand for fast food has continued to increase in recent years. However, epidemiological research has demonstrated a relationship between this type of diet and a lack of dietary fibre and the increase of diseases related to the metabolic syndrome. Sugar cane fibre (sucrose removed) was used as a dietary fibre in beef burger formulations. The effects of sugar cane fibre (SCF) addition on cook yield, dimensional changes and sensory characteristics were evaluated. Methods: SCF was included in burgers at 1, 2, 3, 4 and 5% with differing amounts of water (0, 5, 10 and 15%). Water and oil binding capacity of SCF was determined. Cook loss, diameter reduction, thickness increase and cook yield of the burgers was determine. Sensory analysis was conducted by 14 trained panellists recruited among staff from The University of Queensland and the Australian Catholic University and a balanced design was used. Results: Control burgers lost 22.6 ± 0.4% of weight due to cooking. Replacing beef with 1 to 5% SCF in burgers without extra water significantly reduced cook losses from 19.5 ± 1.0, to 8.6 ± 0.3% respectively due to its high water-binding capacity of 5.89 ± 0.08 g/g and oil-binding capacity of 4.68 ± 0.03 g/g. Conclusions: Burgers with 1% SCF had the highest overall acceptability. The inclusion of SCF improved cooking properties by increasing cook yield and decreasing shrinkage whilst improving sensory characteristics. Funding source(s): KFSU Ltd. P40 POSTPRANDIAL GLUCOSE, INSULIN AND GUT PEPTIDE RESPONSES TO SOLUBLE DIETARY FIBRES ARABINOXYLAN AND BETA-GLUCAN IN GROWER PIGS A. Pluschke 1, B. Williams 1, S. Anderson 2, E. Roura 1, M. Gidley 1. 1 Centre for Nutrition and Food Sciences, Australia; 2 School of Biomedical Sciences, The University of Queensland, QLD, Australia E-mail address: [email protected] (A. Pluschke).
increased zinc requirements, the current evidence is limited. The aim of this systematic review is to determine the zinc status of athletes, compared to healthy non-athletes. Methods: We conducted a systematic review of peer-reviewed papers published up to 28th January 2016 to identify cross-sectional studies that investigated the zinc status of athletes, compared to non-athlete controls, using one or more zinc biomarkers. Results: Sixteen studies (n ¼ 1,374 athletes, 670 controls) were eligible for inclusion. Fifteen out of 19 athletic groups had lower mean plasma zinc concentrations compared to non-athletes. Twelve out of 15 athletic groups had higher mean dietary zinc intakes compared to non-athletes. Of the 13 athletic groups that assessed plasma zinc and dietary zinc simultaneously, higher dietary zinc intake and lower plasma zinc concentrations were observed in 12 comparisons. Conclusions: Plasma zinc concentrations are lower in athletes and appear to be independent of dietary zinc intake, suggesting differences in dietary zinc requirements for athletes and/or exercise-induced alterations in zinc homeostasis. Funding source(s): N/A P37 ZINC STATUS AND RISK OF CARDIOVASCULAR DISEASES AND TYPE 2 DIABETES MELLITUS - A SYSTEMATIC REVIEW OF COHORT STUDIES A. Chu 1, M. Foster 1, S. Samman 1, 2. 1 Department of Human Nutrition, University of Otago, New Zealand; 2 School of Life and Environmental Sciences, University of Sydney, Australia E-mail address: [email protected] (M. Foster). Background/Aims: Zinc is an essential trace element with proposed therapeutic effects in cardiovascular diseases (CVD) and Type 2 diabetes mellitus (T2DM). The current review aims to determine the relationship between zinc intake or plasma/serum zinc levels and prospective incidence of CVD and T2DM. Methods: We conducted a systematic review of peer-reviewed papers published up to May 2015 to identify prospective cohort studies that investigated the relationships between zinc status and risks of CVD and T2DM. Results: Twelve papers describing prospective cohort studies were included, reporting either CVD (n ¼ 91,708) and/or T2DM (n ¼ 328,207) outcomes. Overall analyses from 4 out of 5 studies reported no significant association between zinc intake and CVD events, when adjusted for multiple variables. Serum zinc level was inversely associated with risk of CVD in 3 of 5 studies (mean of 10-37% increased CVD risk in lowest quartile of serum zinc), with significant effects observed in populations with T2DM and patients referred to coronary angiography. Two studies reported protective effects of dietary zinc on T2DM incidences (mean of 8-50% decreased T2DM risk in the highest quintile of dietary zinc), while the two remaining studies reported no association. Conclusions: Inconclusive evidence is available to determine the relationship between zinc status and T2DM risk; limited evidence suggests protective effects of zinc on CVD risk. Further investigations are required prior to the establishment of dietary zinc recommendations for the prevention of CVD and T2DM. Funding source(s): N/A P38 DEVELOPMENT OF A REFERENCE DATABASE FOR ASSESSING DIETARY NITRATE IN VEGETABLES L.C. Blekkenhorst 1, K.D. Croft 1, N.C. Ward 1, 2, R.L. Prince 1, J.R. Lewis 3, A. Devine 4, S. Shinde 1, R.J. Woodman 5, J.M. Hodgson 1, 4, C.P. Bondonno 1. 1 Medicine & Pharmacology, UWA, Australia; 2 Biomedical Sciences & CHIRI, Curtin Uni., WA, Australia; 3 School of Public Health, USyd, NSW, Australia; 4 School of Medical & Health Sciences, ECU, WA, Australia; 5 Flinders Centre for Epidemiology & Biostatistics, Flinders Uni., SA, Australia E-mail address: [email protected] (C.P. Bondonno). Background/Aims: Dietary nitrate found in green leafy vegetables and beetroot increases nitric oxide with concomitant improvements in
101
markers of vascular health. Whether this translates into improved long term health outcomes has yet to be investigated in observational studies. To enable the reliable estimate of nitrate intake from food records a comprehensive nitrate content of vegetables database providing information on biological, environmental/ agricultural and processing factors as well as analytical Methods is needed. Methods: A literature search (1980-2016) was conducted according to the PRISMA 2009 statement using Medline, Agricola and CAB abstracts databases. Vegetable, sampling, measurement and publication information were collected. The influence of growing method, season and cultivar on the nitrate content of lettuce was assessed using appropriate regression analysis. Results: The database contains 4,254 records sourced from 256 publications and includes data on 178 vegetables as well as 22 herbs and spices. The median nitrate content (mg/kg fresh weight (FW)) of individual vegetables with 3 publications ranged from Chinese flat cabbage (median; range: 4,240; 3,004-6,310 mg/kg FW) to corn (median; range: 12; 5-1,091 mg/kg FW). The median nitrate content of lettuce differed significantly (p < 0.001) between organically or conventionally grown; undercover or open air and across seasons. Conclusions: This comprehensive nitrate database allows quantification of dietary nitrate from a large variety of vegetables. This will allow investigators for the first time to examine the association between nitrate intake and health outcomes in large epidemiological studies. Funding source(s): NHMRC P39 PARTIAL REPLACEMENT OF MEAT BY SUGAR CANE FIBRE: COOKING CHARACTERISTICS AND SENSORY PROPERTIES OF BEEF BURGERS A. Pluschke, M. Gidley. Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, Australia E-mail address: [email protected] (A. Pluschke). Background/Aims: Many attempts have been made to improve the quality and stability of meat products such as beef burgers. Consumer demand for fast food has continued to increase in recent years. However, epidemiological research has demonstrated a relationship between this type of diet and a lack of dietary fibre and the increase of diseases related to the metabolic syndrome. Sugar cane fibre (sucrose removed) was used as a dietary fibre in beef burger formulations. The effects of sugar cane fibre (SCF) addition on cook yield, dimensional changes and sensory characteristics were evaluated. Methods: SCF was included in burgers at 1, 2, 3, 4 and 5% with differing amounts of water (0, 5, 10 and 15%). Water and oil binding capacity of SCF was determined. Cook loss, diameter reduction, thickness increase and cook yield of the burgers was determine. Sensory analysis was conducted by 14 trained panellists recruited among staff from The University of Queensland and the Australian Catholic University and a balanced design was used. Results: Control burgers lost 22.6 ± 0.4% of weight due to cooking. Replacing beef with 1 to 5% SCF in burgers without extra water significantly reduced cook losses from 19.5 ± 1.0, to 8.6 ± 0.3% respectively due to its high water-binding capacity of 5.89 ± 0.08 g/g and oil-binding capacity of 4.68 ± 0.03 g/g. Conclusions: Burgers with 1% SCF had the highest overall acceptability. The inclusion of SCF improved cooking properties by increasing cook yield and decreasing shrinkage whilst improving sensory characteristics. Funding source(s): KFSU Ltd. P40 POSTPRANDIAL GLUCOSE, INSULIN AND GUT PEPTIDE RESPONSES TO SOLUBLE DIETARY FIBRES ARABINOXYLAN AND BETA-GLUCAN IN GROWER PIGS A. Pluschke 1, B. Williams 1, S. Anderson 2, E. Roura 1, M. Gidley 1. 1 Centre for Nutrition and Food Sciences, Australia; 2 School of Biomedical Sciences, The University of Queensland, QLD, Australia E-mail address: [email protected] (A. Pluschke).