Profiling consumers who are ready to adopt insects as a meat substitute in a Western society

Bioactive peptides from meat muscle and by-products: generation, functionality and application as functional ingredients.

There is substantial in vitro and in vivo evidence implicating tea polyphenols as chemopreventive agents against various cancers. However, epidemiologic data obtained from mainly Western populations are not supportive of a protective role of tea, mainly black tea, in the etiology of breast cancer. Much less is known about the relationship between green tea and breast cancer risk. During 1995–1998, we conducted a population‐based, case‐control study of breast cancer among Chinese, Japanese and Filipino women in Los Angeles County and successfully interviewed 501 breast cancer patients and 594 control subjects. Detailed information on menstrual and reproductive factors; dietary habits, including intake of black and green tea; and other lifestyle factors was collected. Risk of breast cancer was not related to black tea consumption. In contrast, green tea drinkers showed a significantly reduced risk of breast cancer, and this was maintained after adjusting for age, specific Asian ethnicity, birthplace, age at menarche, parity, menopausal status, use of menopausal hormones, body size and intake of total calories and black tea. Compared to women who did not drink green tea regularly (i.e., less than once a month), there was a significant trend of decreasing risk with increasing amount of green tea intake, adjusted odds ratios being 1.00, 0.71 (95% confidence interval [CI] 0.51–0.99) and 0.53 (95% CI 0.35–0.78), respectively, in association with no, 0–85.7 and >85.7 ml of green tea per day. The significant inverse association between risk of breast cancer and green tea intake remained after further adjustment for other potential confounders, including smoking; alcohol, coffee and black tea intake; family history of breast cancer; physical activity; and intake of soy and dark green vegetables. While both green tea and soy intake had significant, independent protective effects on breast cancer risk, the benefit of green tea was primarily observed among subjects who were low soy consumers. Similarly, the protective effect of soy was primarily observed among subjects who were nondrinkers of green tea. In summary, our results point to an important role of both green tea and soy intake in relation to breast cancer risk in Asian‐American women. © 2003 Wiley‐Liss, Inc.

Green tea and risk of breast cancer in Asian Americans

Cardiovascular diseases (CVD) remain a major cause of death and morbidity globally and diet plays a crucial role in the disease prevention and pathology. The negative perception of dairy fats stems from the effort to reduce dietary saturated fatty acid (SFA) intake due to their association with increased cholesterol levels upon consumption and the increased risk of CVD development. Institutions that set dietary guidelines have approached dairy products with negative bias and used poor scientific data in the past. As a result, the consumption of dairy products was considered detrimental to our cardiovascular health. In western societies, dietary trends indicate that generally there is a reduction of full-fat dairy product consumption and increased low-fat dairy consumption. However, recent research and meta-analyses have demonstrated the benefits of full-fat dairy consumption, based on higher bioavailability of high-value nutrients and anti-inflammatory properties. In this review, the relationship between dairy consumption, cardiometabolic risk factors and the incidence of cardiovascular diseases are discussed. Functional dairy foods and the health implications of dairy alternatives are also considered. In general, evidence suggests that milk has a neutral effect on cardiovascular outcomes but fermented dairy products, such as yoghurt, kefir and cheese may have a positive or neutral effect. Particular focus is placed on the effects of the lipid content on cardiovascular health.

https://www.mdpi.com/2304-8158/7/3/29/pdf

Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned?

Nutrient density and nutritional value of milk and plant-based milk alternatives

https://comum.rcaap.pt/bitstream/10400.26/5250/1/Artigo_PaulaPereira.pdf

Meat nutritional composition and nutritive role in the human diet

Milk nutritional composition and its role in human health

Consumer interest in foods with enhanced nutritional quality has increased in recent years The nutritional and bioactive characterization of fruits and their byproducts, as well as their use in the formulation of new food products, is advisable, contributing to decrease the global concerns related to food waste and food security Moreover, the compounds present in these raw materials and the study of their biological properties can promote health and help to prevent some chronic diseases Opuntia ficus-indica (L) Mill (prickly pear) is a plant that grows wild in the arid and semi-arid regions of the world, being a food source for ones and a potential for others, but not properly valued This paper carries out an exhaustive review of the scientific literature on the nutritional composition and bioactive compounds of prickly pear and its constituents, as well as its main biological activities and applications It is a good source of dietary fiber, vitamins and bioactive compounds Many of its natural compounds have interesting biological activities such as anti-inflammatory, hypoglycemic and antimicrobial The antioxidant power of prickly pear makes it a good candidate as an ingredient of new food products with fascinating properties for health promotion and/or to be used as natural extracts for food, pharmaceutic or cosmetic applications In addition, it could be a key player in food security in many arid and semi-arid regions of the world, where there are often no more plants

https://www.mdpi.com/1420-3049/26/4/951/pdf

Opuntia ficus-indica (L.) Mill.: A Multi-Benefit Potential to Be Exploited.

The present study intended to evaluate the nutritional status of Portuguese colorectal patients and associated it with surgery type as well as quality of life outcomes. Malnutrition can affect up to 85% of cancer patients and specifically 30-60% in colorectal cancer and can significantly influence health outcomes. A sample of 50 colorectal cancer patients was evaluated in what refers to several anthropometric measures, food intake, clinical history, complications rate before and after surgery procedure. The sample was divided between convention and fast-track procedures. Most of the individuals were overweight or obese but had lost weight on the past six months. Despite mild, there were signs of malnutrition in this sample with high losses of fat free mass, weight and also fat mass during the hospitalization period. These results reinforce the importance of malnutrition assessment in colorectal patients as well as consider weight loss on the past months and body composition in order to complement nutritional status evaluation.

/pdf/nutritional-status-assessment-in-colorectal-cancer-patients-2wgdp0u2o6.pdf

Paula Pereira

Papers

Meat nutritional composition and nutritive role in the human diet

Milk nutritional composition and its role in human health

Opuntia ficus-indica (L.) Mill.: A Multi-Benefit Potential to Be Exploited.

Nutritional status assessment in colorectal cancer patients.

Food insecurity, weight and nutritional status among older adults attending senior centres in Lisbon.