Improving Interventions on Cardiovascular Disease and Diet: A Policy Incentive Analysis

Various Cardiovascular Diseases (CVDs) can be catastrophic and can lead to irreversible outcomes. Despite improved interventions for CVD prevention awareness, there continues to be discussion and research on diet-related CVD and mortality without addressing the problem. Instead of prioritizing public guidelines and policies, policymakers should understand CVD and address population barriers to adhering to a healthy diet that decreases CVD risk. Therefore, this project aims to analyze federal healthy food incentive policies to promote healthy diet behaviors that reduce CVD risk. The method used was existing data for a comparative policy analysis that included a policy proposal process: phases of progression, measures, and a policy model with data collection and requirements. This analysis compared a current federal food incentive program versus the proposed program. Results of the final analysis derived from the literature review and collected data stated consuming foods from the Mediterranean and other low-fat and low-salt diets reduced CVD risks that also reduced other risks secondary to CVD, such as obesity, diabetes, and Cerebrovascular Accident (CVA). Comparatively, combined healthy food incentives and disincentives were more effective for improving healthy behaviors than, in some cases, even after incentives were removed. Therefore, this policy analysis supports the indication for incentive policy change. However, the lack of federal stakeholders’ response to key policy changes upon proposal submission may require other methods of proposal dissemination. Nonetheless, focusing analysis on various Food Insecurity Nutrition Incentive (FINI) programs instead of one, multi-state program, which may have improved analysis outcomes, was the lesson learned.

Utilization of Carob (<i>Ceratonia siliqua</i>L.) Extract as Functional Ingredient in Some Confectionery Products

The aim of this study was to investigate the physicochemical and antioxidant activity of carob pod powder and its use in preparing of functional drinks, and some confectionery products. The raw and heated (at 110°C and 130°C/20 min) carob powder was used in preparing of drinks. The concentrate carob drink was used in preparing of some confectionery products. The drying process significantly decreased the moisture and total sugars values in carob powder. The antioxidant activity (was measured by two different assays, which are DPPH radical scavenging activity and FRAP) of heated carob powder drinks was lower than the raw carob powder drink, while total phenolic not affected. The best sensory acceptability was observed with raw carob powder drink at ratio 1:2 (carob powder: water). The concentration process caused significant increase in total phenolic and antioxidant activity of carob drink. According to the sensory evaluation results, the carob concentrate was used in preparation of Toffee, Jelly candy and Turkish delight by 5%, 20% and 10%, respectively. The carob concentrate increased the antioxidant activity of the previous confectionery products. From these results the carob concentrate could be used in preparation of functional and healthy foods.

Comparative metabolic analysis and antioxidant properties of purple and white wheat grains:implications for developing functional wheat varieties

Objectives:Pigmented wheat has garnered increased attention due to its elevated antioxidant activity.This study aimed to compare the metabolic components and antioxidant properties of purple and white wheat grains.Materials and Methods:Metabolic analysis identified a total of 405 secondary metabolites using three extraction methods:free,acid,and alkali hydrolysis.Results:The results revealed that,compared with white wheat,purple wheat exhibited significantly higher levels of total polyphenols,total flavonoids,and antioxidant activity.Notably,there were substantial variations in 90,80,and 73 secondary metabolites between white and purple wheat under the respective extraction methods.The contents of hispidulin-8-C-(2ʹʹ-O-glucosyl)glucoside,hispidulin-8-C-glucoside,diosmetin6-C-glucoside,and scoparin decreased across all groups,while the contents of peonidin-3-O-glucoside,keracyanin,kuromanin cyanidin-3-Oglucoside,and cyanidin-3-O-(6ʹʹ-O-malonyl)glucoside increased.Conclusions:These findings suggest that pathways associated with anthocyanin,flavone,and flavonol biosynthesis were influenced.Furthermore,each extraction method revealed distinct secondary metabolites.Acid and alkali hydrolysis upregulated 16 and 3 metabolites in purple wheat,and 20 and 3 metabolites in white wheat,respectively.Acid and alkaline hydrolysis also identified indole-3-carboxylic acid,vanillic acid,pyridoxine,and other metabolites with antioxidant and antihypertensive effects in both white and purple wheat.This indicates that acid and alkaline hydrolysis can dissociate a greater variety and quantity of differential metabolites.These findings offer valuable insights for breeders seeking to develop wheat varieties with enhanced functional nutritional value.

Dietary fiber in plant cell walls-the healthy carbohydrates

Dietary fiber(DF)is one of the major classes of nutrients for humans.It is widely distributed in the edible parts of natural plants,with the cell wall being the main DF-containing structure.DF content varies significantly in different plant species and organs,and the processing procedure can have a dramatic effect on the DF composition of plant-based foods.Given the considerable nutritional value of DF,a deeper understanding of DF in food plants,including its composition and biosynthesis,is fundamental to the establishment of a daily intake reference of DF and is also critical to molecular breeding programs for modifying DF content.In the past decades,plant cell wall biology has seen dramatic progress,and such knowledge is of great potential to be translated into DF-related food science research and may provide future research directions for improving the health benefits of food crops.In this review,to spark interdisciplinary discussions between food science researchers and plant cell wall biologists,we focus on a specific category of DF--cell wall carbohydrates.We first summarize the content and composition of carbohydrate DF in various plant-based foods,and then discuss the structure and biosynthesis mechanism of each carbohydrate DF category,in particular the respective biosynthetic enzymes.Health impacts of DF are highlighted,and finally,future directions of DF research are also briefly outlined.

Current policies in Brazil for ensuring nutritional quality

Objectives:In this work the current policies and regulatory actions of the government agencies in Brazil for ensuring nutritional quality are discussed.Material and methods:Information on the efforts of industry,academia and nongovernmental organizations to achieve the proposed goals,the results achieved and the challenges that must still be faced by the different sectors of the Brazilian society are presented and discussed.Results:The joint action of regulatory agencies,the food production sector,non-governmental entities and academia resulted in the reduction of saturated and trans fats,salt and sugar in foods produced in Brazil.Limitations:Most of the information related to the food industries in Brazil is made available by ABIA(Brazilian Association of Food Industries)which represents around 60%of the food market in Brazil.Information regarding the rest of the market is limited.Conclusions:The reduction of saturated and‘trans’fats,sodium,and sugar in industrialized foods seems an effective strategy for reducing the intake of these compounds by the Brazilian population.In addition the adequate nutrition labeling and consumer education will allow healthier food choices by the population.