Thirty-six daily duplicate diet samples were collected from 12 healthy female Japanese vegans and sodium, potassium, calcium, magnesium, phosphorus, iron, zinc, copper, manganese, iodine, selenium, chromium and molybd...Thirty-six daily duplicate diet samples were collected from 12 healthy female Japanese vegans and sodium, potassium, calcium, magnesium, phosphorus, iron, zinc, copper, manganese, iodine, selenium, chromium and molybdenum in the diets were measured to estimate mineral and trace element intake by Japanese vegans. Significantly higher intake of potassium, magnesium, phosphorus, iron, copper, manganese and molybdenum was observed in vegans than in general Japanese women, but no difference was observed in sodium, iodine, selenium and chromium intake. Vegan calcium intake tended to be low compared to that of general women but the difference was not significant. Since high potassium, magnesium and iron intakes cannot be achieved by general Japanese diets and high intake of potassium and magnesium may prevent hyperextension and cardiovascular disease in vegans, there are few problems with Japanese vegan diets regarding mineral and trace element intake, except for calcium intake, which is low as it is in the general Japanese people.展开更多
This paper examines the media coverage of the 2013 London cultured meat tasting event, particularly in the United States, Canada, and the United Kingdom. Using major news outlets, prominent magazines covering food and...This paper examines the media coverage of the 2013 London cultured meat tasting event, particularly in the United States, Canada, and the United Kingdom. Using major news outlets, prominent magazines covering food and science issues, and advocacy websites concerning meat consumption, the paper characterizes the overall emphases of the coverage, the tenor of the coverage, and compares the media portrayal of the important issues to the demographic and psychological realities of the actual consumer market into which cultured meat will compete. In particular, the paper argues that Western media gives a distorted picture of what obstacles are in the path of cultured meat acceptance, especially by overemphasizing and overrepresenting the importance of the reception of cultured meat among vegetarians. Promoters of cultured meat should recognize the skewed impression that this media coverage provides and pay attention to the demographic data that suggests strict vegetarians are a demographically negligible group. Resources for promoting cultured meat should focus on the empirical demographics of the consumer market and the empirical psychology of mainstream consumers.展开更多
The prevalence of type 2 diabetes is rising worldwide, especially in older adults. Diet and lifestyle, particularly plant-based diets, are ef-fective tools for type 2 diabetes prevention and management. Plant-based di...The prevalence of type 2 diabetes is rising worldwide, especially in older adults. Diet and lifestyle, particularly plant-based diets, are ef-fective tools for type 2 diabetes prevention and management. Plant-based diets are eating patterns that emphasize legumes, whole grains,vegetables, fruits, nuts, and seeds and discourage most or all animal products. Cohort studies strongly support the role of plant-based diets,and food and nutrient components of plant-based diets, in reducing the risk of type 2 diabetes. Evidence from observational and interven-tional studies demonstrates the benefits of plant-based diets in treating type 2 diabetes and reducing key diabetes-related macrovascular andmicrovascular complications. Optimal macronutrient ratios for preventing and treating type 2 diabetes are controversial; the focus should insteadbe on eating patterns and actual foods. However, the evidence does suggest that the type and source of carbohydrate （unrefined versus refined）,fats （monounsaturated and polyunsaturated versus saturated and trans）, and protein （plant versus animal） play a major role in the prevention andmanagement of type 2 diabetes. Multiple potential mechanisms underlie the benefits of a plant-based diet in ameliorating insulin resistance, in-cluding promotion of a healthy body weight, increases in fiber and phytonutrients, food-microbiome interactions, and decreases in saturated fat,advanced glycation endproducts, nitrosamines, and heme iron.展开更多
A 1999 autopsy study of young adults in the US betweenthe ages of 17 and 34 years of who died from accidents,suicides, and homicides confirmed that coronary artery dis-ease （CAD） is ubiquitous in this age group. The...A 1999 autopsy study of young adults in the US betweenthe ages of 17 and 34 years of who died from accidents,suicides, and homicides confirmed that coronary artery dis-ease （CAD） is ubiquitous in this age group. The diseaseprocess at this stage is too early to cause coronary events butheralds their onset in the decades to follow.展开更多
Hypertension is an insidious, common, and deadly dis-ease, often detected incidentally at a routine doctor＇s visit orworkplace health screening. Worldwide, it is estimated thatone billion people have hypertension and...Hypertension is an insidious, common, and deadly dis-ease, often detected incidentally at a routine doctor＇s visit orworkplace health screening. Worldwide, it is estimated thatone billion people have hypertension and approximately 80million Americans 20 years of age and older are hyperten-sive.展开更多
Stroke is a leading cause of death and disability in theUnited States and globally. Each year, approxirnately 795,000Americans experience a stroke.Total annual costs of stroke,both direct and indirect, amount to $33 b...Stroke is a leading cause of death and disability in theUnited States and globally. Each year, approxirnately 795,000Americans experience a stroke.Total annual costs of stroke,both direct and indirect, amount to $33 billion. Ischemicstroke is predicted to cost more than $2.2 trillion between2005 and 2050. In the United States, 87% of all strokesare ischemic, 10% are due to intracerebral hemorrhage, and3% are due to subarachnoid hemorrhage.展开更多
Lactobacillus spp.can be beneficial for the prevention or treatment of ulcerative colitis(UC).In this study,153 participants who followed vegan,omnivorous,or high-meat diet were recruited.Compositional analysis of the...Lactobacillus spp.can be beneficial for the prevention or treatment of ulcerative colitis(UC).In this study,153 participants who followed vegan,omnivorous,or high-meat diet were recruited.Compositional analysis of the Lactobacillus community in feces revealed that Lactobacillus fermentum strains were significantly affected by diet.Administration of mixed L.fermentum strains from vegans significantly improved inflammation compared to that from omnivores and high-meat consumers,as evidenced by a significant reduction in colonic tissue damage,improvement in inflammatory cytokines,enhanced expression of ZO-1,occludin,and claudin-3,and a significant increase in short chain fatty acids concentration.The effect of a single strain of L.fermentum was similar to that of a mixed strains of L.fermentum group.Genomic analysis suggested that L.fermentum strains from the guts of vegans possessed a higher prevalence of genes involved in carbohydrate catabolism than those from the guts of omnivores and high-meat eaters.In particular,the ME2 gene is involved in the biosynthesis of acetate,a compound considered to possess anti-inflammatory properties.In conclusion,this study indicates strain-specific differences in the ability of L.fermentum strains to alleviate UC in mice,influenced by habitual diets。展开更多
Vegan consumers look for fresh,tasty,and nutritious products that use eco/animal-friendly ingredients.Prebiotics are substrates selectively utilized by host microorganisms conferring a health benefit.This study aimed ...Vegan consumers look for fresh,tasty,and nutritious products that use eco/animal-friendly ingredients.Prebiotics are substrates selectively utilized by host microorganisms conferring a health benefit.This study aimed to overview the potentially vegan products added with prebiotics,their health benefits,and the main technological and sensory challenges.The main potentially vegan products added with prebiotics studied were based on water-soluble plant-based extracts(fermented beverages,frozen desserts,cheese analog),fruits(fruit juices,fruit jelly,and ready to eat fruits),and cereals(snack bars,granola bars,bread,and cookies).The main prebiotic compounds used were inulin,fructooligosaccharides,oligofructose,polydextrose,and xylooligosaccharides.The effects of prebiotic on food products’,host health,and technological and sensory properties depended on the prebiotic type and dosage,food matrix,and subject type.The positive health effects were related to skin health,gut microbiota improvement,hypocholesterolemic impact,reduction of the risk of metabolic diseases,and improvements in postprandial blood glucose and insulin response.Prebiotics could improve vegan products’technological and sensory properties,such as fermentation time,texture and rheological properties,storage length,sensory acceptance,and probiotic survival.Furthermore,they could increase the concentration and/or bioaccessibility of phenolic compounds and vitamins.However,it is of paramount importance the determination of prebiotic stability.The trends direct to new prebiotic compounds based on microalgae,fruit and cereal by-products,and seeds.This review provides industries and researchers with important information about prebiotics and vegan products.展开更多
基金comprehensive research on cardiovascular and lifestyle disease from the Ministry of Health, Labour and Welfare of Japan
文摘Thirty-six daily duplicate diet samples were collected from 12 healthy female Japanese vegans and sodium, potassium, calcium, magnesium, phosphorus, iron, zinc, copper, manganese, iodine, selenium, chromium and molybdenum in the diets were measured to estimate mineral and trace element intake by Japanese vegans. Significantly higher intake of potassium, magnesium, phosphorus, iron, copper, manganese and molybdenum was observed in vegans than in general Japanese women, but no difference was observed in sodium, iodine, selenium and chromium intake. Vegan calcium intake tended to be low compared to that of general women but the difference was not significant. Since high potassium, magnesium and iron intakes cannot be achieved by general Japanese diets and high intake of potassium and magnesium may prevent hyperextension and cardiovascular disease in vegans, there are few problems with Japanese vegan diets regarding mineral and trace element intake, except for calcium intake, which is low as it is in the general Japanese people.
文摘This paper examines the media coverage of the 2013 London cultured meat tasting event, particularly in the United States, Canada, and the United Kingdom. Using major news outlets, prominent magazines covering food and science issues, and advocacy websites concerning meat consumption, the paper characterizes the overall emphases of the coverage, the tenor of the coverage, and compares the media portrayal of the important issues to the demographic and psychological realities of the actual consumer market into which cultured meat will compete. In particular, the paper argues that Western media gives a distorted picture of what obstacles are in the path of cultured meat acceptance, especially by overemphasizing and overrepresenting the importance of the reception of cultured meat among vegetarians. Promoters of cultured meat should recognize the skewed impression that this media coverage provides and pay attention to the demographic data that suggests strict vegetarians are a demographically negligible group. Resources for promoting cultured meat should focus on the empirical demographics of the consumer market and the empirical psychology of mainstream consumers.
文摘The prevalence of type 2 diabetes is rising worldwide, especially in older adults. Diet and lifestyle, particularly plant-based diets, are ef-fective tools for type 2 diabetes prevention and management. Plant-based diets are eating patterns that emphasize legumes, whole grains,vegetables, fruits, nuts, and seeds and discourage most or all animal products. Cohort studies strongly support the role of plant-based diets,and food and nutrient components of plant-based diets, in reducing the risk of type 2 diabetes. Evidence from observational and interven-tional studies demonstrates the benefits of plant-based diets in treating type 2 diabetes and reducing key diabetes-related macrovascular andmicrovascular complications. Optimal macronutrient ratios for preventing and treating type 2 diabetes are controversial; the focus should insteadbe on eating patterns and actual foods. However, the evidence does suggest that the type and source of carbohydrate （unrefined versus refined）,fats （monounsaturated and polyunsaturated versus saturated and trans）, and protein （plant versus animal） play a major role in the prevention andmanagement of type 2 diabetes. Multiple potential mechanisms underlie the benefits of a plant-based diet in ameliorating insulin resistance, in-cluding promotion of a healthy body weight, increases in fiber and phytonutrients, food-microbiome interactions, and decreases in saturated fat,advanced glycation endproducts, nitrosamines, and heme iron.
文摘A 1999 autopsy study of young adults in the US betweenthe ages of 17 and 34 years of who died from accidents,suicides, and homicides confirmed that coronary artery dis-ease （CAD） is ubiquitous in this age group. The diseaseprocess at this stage is too early to cause coronary events butheralds their onset in the decades to follow.
文摘Hypertension is an insidious, common, and deadly dis-ease, often detected incidentally at a routine doctor＇s visit orworkplace health screening. Worldwide, it is estimated thatone billion people have hypertension and approximately 80million Americans 20 years of age and older are hyperten-sive.
文摘Stroke is a leading cause of death and disability in theUnited States and globally. Each year, approxirnately 795,000Americans experience a stroke.Total annual costs of stroke,both direct and indirect, amount to $33 billion. Ischemicstroke is predicted to cost more than $2.2 trillion between2005 and 2050. In the United States, 87% of all strokesare ischemic, 10% are due to intracerebral hemorrhage, and3% are due to subarachnoid hemorrhage.
基金supported by the National Natural Science Foundation of China(31820103010,32122067)the Natural Science Foundation of Jiangsu Province(BK20200084)the Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province.
文摘Lactobacillus spp.can be beneficial for the prevention or treatment of ulcerative colitis(UC).In this study,153 participants who followed vegan,omnivorous,or high-meat diet were recruited.Compositional analysis of the Lactobacillus community in feces revealed that Lactobacillus fermentum strains were significantly affected by diet.Administration of mixed L.fermentum strains from vegans significantly improved inflammation compared to that from omnivores and high-meat consumers,as evidenced by a significant reduction in colonic tissue damage,improvement in inflammatory cytokines,enhanced expression of ZO-1,occludin,and claudin-3,and a significant increase in short chain fatty acids concentration.The effect of a single strain of L.fermentum was similar to that of a mixed strains of L.fermentum group.Genomic analysis suggested that L.fermentum strains from the guts of vegans possessed a higher prevalence of genes involved in carbohydrate catabolism than those from the guts of omnivores and high-meat eaters.In particular,the ME2 gene is involved in the biosynthesis of acetate,a compound considered to possess anti-inflammatory properties.In conclusion,this study indicates strain-specific differences in the ability of L.fermentum strains to alleviate UC in mice,influenced by habitual diets。
基金This work was supported by the“Coordenaç˜ao de Aperfeiçoamento de Pessoal de Nível Superior”(CAPE,Brazil,Finance code 001)Fundaç˜ao de Apoio a Pesquisa do estado da Paraíba(Fapesq,Brazil 4/2021)“Conselho Nacional de Desenvolvimento Científico e Tecnol´ogico”(CNPq,Brazil,Process number 304075/2019-1).
文摘Vegan consumers look for fresh,tasty,and nutritious products that use eco/animal-friendly ingredients.Prebiotics are substrates selectively utilized by host microorganisms conferring a health benefit.This study aimed to overview the potentially vegan products added with prebiotics,their health benefits,and the main technological and sensory challenges.The main potentially vegan products added with prebiotics studied were based on water-soluble plant-based extracts(fermented beverages,frozen desserts,cheese analog),fruits(fruit juices,fruit jelly,and ready to eat fruits),and cereals(snack bars,granola bars,bread,and cookies).The main prebiotic compounds used were inulin,fructooligosaccharides,oligofructose,polydextrose,and xylooligosaccharides.The effects of prebiotic on food products’,host health,and technological and sensory properties depended on the prebiotic type and dosage,food matrix,and subject type.The positive health effects were related to skin health,gut microbiota improvement,hypocholesterolemic impact,reduction of the risk of metabolic diseases,and improvements in postprandial blood glucose and insulin response.Prebiotics could improve vegan products’technological and sensory properties,such as fermentation time,texture and rheological properties,storage length,sensory acceptance,and probiotic survival.Furthermore,they could increase the concentration and/or bioaccessibility of phenolic compounds and vitamins.However,it is of paramount importance the determination of prebiotic stability.The trends direct to new prebiotic compounds based on microalgae,fruit and cereal by-products,and seeds.This review provides industries and researchers with important information about prebiotics and vegan products.
