The effects of foods on LDL cholesterol levels: A systematic review of the accumulated evidence from systematic reviews and meta-analyses of randomized controlled trials
Aims: To systematically evaluate the evidence regarding the effects of foods on LDL cholesterol levels and to compare the findings with current guidelines.
Data Synthesis: From inception through June 2019, we searched PubMed, Cochrane Database of Systematic Reviews, and Cochrane Central Register of Controlled Trials for guidelines, systematic reviews, and RCTs (for coffee intake only) of at least 13 days duration. Additionally, we searched Trip database for guidelines from 2009 through Oct 2019. Language was restricted to English. The strength of evidence was evaluated using The Grading of Recommendations Assessment, Development, and Evaluation (GRADE). A total of 37 guidelines, 108 systematic reviews, and 20 RCTs were included. With high evidence, foods high in unsaturated and low in saturated and trans fatty acids (e.g. rapeseed/canola oil), with added plant sterols/stanols, and high in soluble fiber (e.g. oats, barley, and psyllium) caused at least moderate (i.e. 0.20–0.40 mmol/L) reductions in LDL cholesterol. Unfiltered coffee caused a moderate to large increase. Soy protein, tomatoes, flaxseeds, and almonds caused small reductions. With moderate evidence, avocados and turmeric caused moderate to large reductions. Pulses, hazelnuts, walnuts, high-fiber/wholegrain foods, and green tea caused small to moderate reductions, whereas sugar caused a small increase. Other identified foods were either neutral or had low or very low evidence regarding their effects.
Conclusions: Several foods distinctly modify LDL cholesterol levels. The results may aid future guidelines and dietary advice for hypercholesterolemia.
A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties
Macadamia nuts have high nutritional value and positive health attributes. Changes to the composition and availability of these compounds during roasting contribute to product quality. In this study, changes to the chemical composition of lipids (fatty acids, triglycerides, and free fatty acids) and other phytochemicals were analyzed, and a sensory evaluation was carried out of two major varieties of macadamia nuts planted in China, after roasting. Only small changes in fatty acid (FA) content and a slight decrease in total triglycerides (TAGs) were observed after roasting. The free fatty acid (FFA) content and the peroxide value were increased by roasting. The total available polyphenol content increased by 25.6% and the oxidative stability index of kernels increased by 21.6%. The sensory scores for taste and aroma were doubled by roasting. Overall, the sensory, nutritional quality, and oxidative stability of roasted macadamia nuts were greatly improved, compared with raw nuts.
Fatty Acids, Tocopherol and Phenolic Contents of Organic and Conventional Grown Hazelnuts
The aim of this study was to determine the total phenolic content and antioxidant activity as well as fatty acids and tocopherol compositions of organic and conventionally grown hazelnut (Corylus avellana). Organic hazelnuts were found to be richer in terms of palmitoleic acid (P˂ 0.05). The production method did not influence other parameters, but the variety factor affected many parameters. In all varieties, oleic acid was the predominant fatty acid followed by linoleic, palmitic, and stearic acids. The lowest atherogenic index was determined at Sivri and no difference was detected in terms of thrombogenic index (P˂ 0.05). In all varietiesα, β, γ, δ-tocopherol were detected and α-tocopherol was dominant. The highest amount of tocopherol was detected in Mincane (549.73 mg kg-1 fat). The highest amount of phenolic substance (546.53 mg 100 g-1 GAE) and antioxidant activity (48.84%) were detected in Çakıldak, probably due to the plant exposure to stress in high and cold regions. Results of the extensive analyses showed that organic hazelnuts had no significant differences with the conventional ones in terms of the parameters examined.
Nutritional and bioactive composition of Spanish, Valencia, and Virginia type peanut skins
The aims of this study were to determine the proximate and amino acid compositions, mineral content, and fatty acid and proanthocyanidins (PAC) profiles of peanut skins (PS) from three varieties of peanuts. Proximate composition showed that PS had a moisture content from 9.71 to 11.0%, ash content from 2.07 to 2.13%, fat content from 9.59 to 10.2%, protein content from 8.88 to 12.7%, and dietary fiber from 38.8 to 42.8%. The amino acid composition indicated that lysine and phenylalanine, glycine, and glutamine were the predominant amino acids in PS. Mineral content indicated that potassium was the main macro-element in PS. Palmitic, oleic, and linoleic acids were the predominant fatty acids in PS. Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) of PAC showed that the predominant masses were typical of (epi)catechin monomers with “A-type” interflavan bonds. Deconvolution of overlapping isotope patterns observed with MALDI-TOF MS indicates that in all PS, 95 % of the PAC oligomers contain one or more A-type bonds. These results indicate that PS may be used as functional ingredients to improve profitability of the peanut industries through the use of a low-value by-product. To the best of our knowledge, this is the first study providing a chemical evaluation and comparison of PS from three varieties of peanuts.
Nutrition-based interventions for mood disorders.
Introduction: ‘Nutritional Psychiatry’ is an emerging area of research that has great potential as an adjunctive tool for the prevention and treatment of diverse neuropsychiatric disorders. Several nutrition-related aspects, such as obesity, dietary patterns, gut microbiome composition and gut permeability, bioactive food compounds, and nutrients can influence pathways implicated in the pathophysiology of mood disorders.
Areas covered: Here, the authors review the current evidence on nutrition-mood interaction and nutrition-based treatments for the two main mood disorders, i.e., major depressive disorder and bipolar disorder.
Expert opinion: Consistent evidence from observational studies has pointed out the association between a ‘healthy’ diet, generally characterized by a higher intake of fruits, vegetables, legumes, nuts, whole grains, and good quality sources of protein (i.e., fish and/or seafood), and decreased risk of mood disorders and the parallel association between a ‘Western’ diet pattern and increased risk. However, only a few clinical trials have evaluated the effect of nutritional interventions on the treatment of these conditions. The bidirectional interaction between the brain and the gut, named ‘brain-gut-microbiome axis’ or ‘gut-brain axis’, plays a key role in the link between nutrition and mood disorders. Therefore, nutrition-based strategies for gut microbiota modulation are promising fields in mood disorders.
Join Us for a Stimulating Free Webinar on Managing Risk!
Mitigating Risks and Protecting Your Company's Reputation in 2021
A team of Aon specialists will share insights on three types of crisis events that occur commonly in the food industry – product recall and contamination, how your business’s operating systems could be disrupted, and poor governance (the importance of Directors and Officers insurance). Over the course of the Masterclass, we will share practical tips and advice to help INC members understand, assess, quantify and manage their brand and reputation.
So join us on February 16 at 4pm CET for this exciting free webinar! Register Now!
Aon Expert Speakers
Ciara Jackson, EMEA Food, Agribusiness & Beverage Practice Leader, Risk Consulting Leader @Aon Ireland
Ciara Jackson leads Aon’s EMEA Food, Agribusiness & Beverage Industry Group. This group meets regularly, with a focus on sharing ideas, and understanding sector trends so that Aon is best placed to advise their clients. An emerging risk specialist, Ciara engages with many of Aon’s largest global clients, with an emphasis on risk identification, assessment and developing industry-specific solutions for emerging risks. She is a co-founder of the Agri-Food Diversity and Inclusion Forum in Ireland, and a recognized thought leader in the industry, having authored numerous publications, and presented at key industry events and seminars. She has worked with global businesses (Grant Thornton, General Electric, Kerry Group) in financial, operational, commercial, business development, strategic and leadership roles.
José María Segón, Head of Specialties @Aon Spain
Kary Yates, Executive Director Practice Leader, Product Recall and Contamination @Aon London
Kary is the Practice Leader of the Product Recall and Contamination Team based in the Aon London Global Broking Centre. Kary’s role is to lead, manage and coordinate global product recall and contamination placements for Aon relating to business that is placed through Aon’s Global Broking Centre, London. Primary duties include product recall and contamination programme design and placement; new product development; market facing as well as client facing alongside the Aon retail network. Kary has exceptional relationships with the London recall and contamination markets as well as proven sales and account management experience.
Karl Curran, Directo
r, Financial & Professional Services @Aon Ireland
Join Us for a Stimulating Free Webinar on Managing Risk!
Mitigating Risks and Protecting Your Company's Reputation in 2021
A team of Aon specialists will share insights on three types of crisis events that occur commonly in the food industry – product recall and contamination, how your business’s operating systems could be disrupted, and poor governance (the importance of Directors and Officers insurance). Over the course of the Masterclass, we will share practical tips and advice to help INC members understand, assess, quantify and manage their brand and reputation.
So join us on February 16 at 4pm CET for this exciting free webinar! Register Now!
Aon Expert Speakers
Ciara Jackson, EMEA Food, Agribusiness & Beverage Practice Leader, Risk Consulting Leader @Aon Ireland
Ciara Jackson leads Aon’s EMEA Food, Agribusiness & Beverage Industry Group. This group meets regularly, with a focus on sharing ideas, and understanding sector trends so that Aon is best placed to advise their clients. An emerging risk specialist, Ciara engages with many of Aon’s largest global clients, with an emphasis on risk identification, assessment and developing industry-specific solutions for emerging risks. She is a co-founder of the Agri-Food Diversity and Inclusion Forum in Ireland, and a recognized thought leader in the industry, having authored numerous publications, and presented at key industry events and seminars. She has worked with global businesses (Grant Thornton, General Electric, Kerry Group) in financial, operational, commercial, business development, strategic and leadership roles.
José María Segón, Head of Specialties @Aon Spain
Kary Yates, Executive Director Practice Leader, Product Recall and Contamination @Aon London
Kary is the Practice Leader of the Product Recall and Contamination Team based in the Aon London Global Broking Centre. Kary’s role is to lead, manage and coordinate global product recall and contamination placements for Aon relating to business that is placed through Aon’s Global Broking Centre, London. Primary duties include product recall and contamination programme design and placement; new product development; market facing as well as client facing alongside the Aon retail network. Kary has exceptional relationships with the London recall and contamination markets as well as proven sales and account management experience.
Karl Curran, Director, Financial & Professional Services @Aon Ireland
Food Allergy History and Reaction to Propofol Administration in a Large Pediatric Population
Background: Anaphylaxis to propofol is rare, however providers face a clinical quandary as medication warnings still exist regarding propofol administration to egg-, soy-, and peanut-allergic patients.
Aims: The primary aim evaluated the rate of allergic reactions during propofol-containing anesthesia in patients listed allergic to egg, soy, or peanut compared to non-allergic patients who received propofol. The secondary aim evaluated the relationship between food allergy history and allergy testing data.
Methods: A retrospective chart review conducted between May 2012 and October 2018 identified pediatric patients listed allergic to egg, soy, and/or peanut, who received propofol. Allergy testing and results are presented. Evidence of allergic reaction to propofol during anesthesia was evaluated, and compared to a large non allergic cohort who received propofol.
Results: Of the 232,392 anesthetics administered, 177,360 (76%) included propofol and 11308 (6%) involved a patient listed allergic to at least 1 index food. A large number of patients had no food allergy testing (n = 6153), or negative testing (n = 2198). Of the 3435 patients listed egg-allergic, 976 tested positive; 750, negative; and 1709, had no testing. Of the 2011 patients listed soy-allergic, 322 tested positive; 585, negative; and 1104, had no testing. Additionally, 5862 patients were listed peanut-allergic; 1659, tested positive; 863, tested negative and, 3340 had no testing. One record of proven propofol anaphylaxis occurred; it was in a patient without a history of food allergies. There were 6 other cases of suspected allergy to propofol. One had a peanut and tree nut allergy and was lost to follow up; one had no testing available, while 4 patients had positive propofol allergy testing and positive allergy tests to other medications. The rate of proven propofol anaphylaxis during anesthesia in the non-allergic cohort was 0.06/10,000, the rate in egg and soy allergic patients was 0/5,446. One patient with a listed peanut allergy had a possible reaction to propofol.
Conclusions: In the listed food-allergic cohort, the majority had no allergy testing or negative testing. We found no evidence of a relationship between food allergy history and perioperative propofol reaction. We suggest multiply allergic and atopic patients may have a similar likelihood of propofol reaction as with other medications.
Macadamia nut allergy in children: clinical features and cross-reactivity with walnut
Macadamia nuts, the seeds of Macadamia tetraphylla or Macadamia integrifolia of family Proteaceae, are a familiar food item. Previous case reports of macadamia nut allergy demonstrated the possibility of false negative IgE antibody test results and cross-reactivity of macadamia nut with hazelnut. However, the clinical features of childhood macadamia nut allergy and the cross-reactivity of macadamia nut with foods other than hazelnut remain understudied.
Oral immunotherapy: The answer to peanut allergy?
Peanut and tree-nut allergies have increased dramatically in prevalence, especially in children. Historically, children with food allergies have been treated through strict avoidance of the allergen. Recently, an oral preparation of peanut allergen (Palforzia) was approved for immunotherapy (ie, desensitization) in children 4 to 17 years old. This article reviews oral immunotherapy and its role in children with peanut allergies.