Characterization and Determination of Nanoparticles in Commercial Processed Foods.
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ABSTRACT:
SUBMITTER: Yu J
PROVIDER: S-EPMC8465140 | biostudies-literature |
REPOSITORIES: biostudies-literature
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Project description:(1) Background: Zinc oxide (ZnO) particles are widely used as zinc (Zn) fortifiers, because Zn is essential for various cellular functions. Nanotechnology developments may lead to production of nano-sized ZnO, although nanoparticles (NPs) are not intended to be used as food additives. Current regulations do not specify the size distribution of NPs. Moreover, ZnO is easily dissolved into Zn ions under acidic conditions. However, the fate of ZnO in commercial foods or during intestinal transit is still poorly understood. (2) Methods: We established surfactant-based cloud point extraction (CPE) for ZnO NP detection as intact particle forms using pristine ZnO-NP-spiked powdered or liquid foods. The fate determination and dissolution characterization of ZnO were carried out in commercial foods and human intestinal cells using in vitro intestinal transport and ex vivo small intestine absorption models. (3) Results: The results demonstrated that the CPE can effectively separate ZnO particles and Zn ions in food matrices and cells. The major fate of ZnO in powdered foods was in particle form, in contrast to its ionic fate in liquid beverages. The fate of ZnO was closely related to the extent of its dissolution in food or biomatrices. ZnO NPs were internalized into cells in both particle and ion form, but dissolved into ions with time, probably forming a Zn-ligand complex. ZnO was transported through intestinal barriers and absorbed in the small intestine primarily as Zn ions, but a small amount of ZnO was absorbed as particles. (4) Conclusion: The fate of ZnO is highly dependent on food matrix type, showing particle and ionic fates in powdered foods and liquid beverages, respectively. The major intracellular and intestinal absorption fates of ZnO NPs were Zn ions, but a small portion of ZnO particle fate was also observed after intestinal transit. These findings suggest that the toxicity of ZnO is mainly related to the Zn ion, but potential toxicity resulting from ZnO particles cannot be completely excluded.
| S-EPMC7014048 | biostudies-literature
Project description:Abstract: Our intake of ultra-processed foods has dramatically increased over the past few decades in line with the prevalence of obesity and diabetes, key risk factors for microvascular diseases such as chronic kidney disease (CKD). The extent to which long-term intake of highly processed food influences CKD outcome is unclear. Here, we show in rodent models that a highly processed diet drives intestinal barrier permeability and an increased risk of CKD. Inhibition of the advanced glycation pathway, which generates Maillard reaction products within foods upon thermal processing, reversed kidney injury. Consequently, a highly processed diet leads to innate immune complement activation and local kidney inflammation via the potent proinflammatory effector molecule complement 5a (C5a). C5a receptor inhibition ameliorated albuminuria. In a mouse model of diabetes, a high resistant starch fiber diet led to a redistribution of the gut commensal consortium, prevented impaired gut barrier function and decreased the severity of kidney injury via suppression of complement. These results provide mechanistic insight into the role of highly processed foods on inflammation and chronic disease risk. One Sentence Summary: Ultra-processed diets promote chronic kidney disease
2020-12-18 | GSE142261 | GEO
Project description:The frequent use of precautionary food allergen labeling statements such as “may contain” poses challenges to allergic individuals relying on such labeling to determine whether a food is safe to consume. To survey the frequency at which these precautionary statements indicate allergen contamination in commercial foods we developed a multiplexed liquid chromatography-mass spectrometry assay targeting 14 common allergens. For each allergen, we selected two or more tryptic peptides belonging to two or more clinically-recognized allergenic proteins by following one of two approaches. For certain allergenic proteins, a wealth of existing mass spectrometry literature suggests ideal tryptic peptide targets. In these cases, such for milk proteins Bos d 5 and Bos d 9, as well as peanut protein Ara h 3, we chose peptides using the Allergen Peptide Browser (APB), a freely available online database we developed. To choose peptides for the remaining allergenic proteins, as well as validate our choices, we applied shotgun proteomics to pure allergen protein extracts of the aforementioned allergens.
2019-07-17 | PXD007688 | Pride
Project description:Food classification systems have been proposed to improve food quality criteria. Among these systems, "processing level" has been used as a criterion. NOVA classification, as the denotation "ultra-processed" food (UPF), has been widely used in different countries. However, even though some studies have pointed out some controversial aspects, no study has evaluated its comprehension by the population where it is used as reference. Therefore, this study explored the understanding of the term UPF for Brazilian consumers, where this denotation has been used in the last 8 years. A questionnaire was used, with questions referring to different aspects of self-assessment of knowledge about UPF. Altogether, 939 valid participants completed the questionnaire, and 81.9% of them declared to know the term UPF. For 78.2%, a better definition for UPF should be "foods that have gone through many processes in industry". Finally, it was concluded that the term UPF is still confusing for most Brazilians, indicating the risk of use and the urgent necessity to improve the classifications systems and consequently consumer understanding. Only when all parties interested in healthy food work together could this problem be solved.
| S-EPMC9099562 | biostudies-literature
Project description:Four categories of foods are proposed in the NOVA food classification, which seeks to relate food processing as the primary driver of diet quality. Of these, the category "ultra-processed foods" has been widely studied in relation both to diet quality and to risk factors for noncommunicable disease. The present paper explores the definition of ultra-processed foods since its inception and clearly shows that the definition of such foods has varied considerably. Because of the difficulty of interpretation of the primary definition, the NOVA group and others have set out lists of examples of foods that fall under the category of ultra-processed foods. The present manuscript demonstrates that since the inception of the NOVA classification of foods, these examples of foods to which this category applies have varied considerably. Thus, there is little consistency either in the definition of ultra-processed foods or in examples of foods within this category. The public health nutrition advice of NOVA is that ultra-processed foods should be avoided to achieve improvements in nutrient intakes with an emphasis on fat, sugar, and salt. The present manuscript demonstrates that the published data for the United States, United Kingdom, France, Brazil, and Canada all show that across quintiles of intake of ultra-processed foods, nutritionally meaningful changes are seen for sugars and fiber but not for total fat, saturated fat, and sodium. Moreover, 2 national surveys in the United Kingdom and France fail to show any link between body mass index and consumption of ultra-processed foods. The paper concludes that constructive scholarly debate needs to be facilitated on many issues that would be affected by a policy to avoid ultra-processed foods.
| S-EPMC6389637 | biostudies-literature
Project description:BACKGROUND:Most sodium in the US diet comes from commercially processed and restaurant foods. Sodium reduction in these foods is key to several recent public health efforts. OBJECTIVE:The objective was to provide an overview of a program led by the USDA, in partnership with other government agencies, to monitor sodium contents in commercially processed and restaurant foods in the United States. We also present comparisons of nutrients generated under the program to older data. DESIGN:We track ?125 commercially processed and restaurant food items ("sentinel foods") annually using information from food manufacturers and periodically by nationwide sampling and laboratory analyses. In addition, we monitor >1100 other commercially processed and restaurant food items, termed "priority-2 foods" (P2Fs) biennially by using information from food manufacturers. These foods serve as indicators for assessing changes in the sodium content of commercially processed and restaurant foods in the United States. We sampled all sentinel foods nationwide and reviewed all P2Fs in 2010-2013 to determine baseline sodium concentrations. RESULTS:We updated sodium values for 73 sentinel foods and 551 P2Fs in the USDA's National Nutrient Database for Standard Reference (releases 23-26). Sodium values changed by at least 10% for 43 of the sentinel foods, which, for 31 foods, including commonly consumed foods such as bread, tomato catsup, and potato chips, the newer sodium values were lower. Changes in the concentrations of related nutrients (total and saturated fat, total sugar, potassium, or dietary fiber) that were recommended by the 2010 Dietary Guidelines for Americans for reduced or increased consumption accompanied sodium reduction. The results of sodium reduction efforts, based on resampling of the sentinel foods or re-review of P2Fs, will become available beginning in 2015. CONCLUSION:This monitoring program tracks sodium reduction efforts, improves food composition databases, and strengthens national nutrition monitoring.
| S-EPMC4501259 | biostudies-literature
Project description:Nickel oxide (NiO) nanoparticles from several manufacturers with different reported sizes and surface coatings were characterized prior to assessing their cellular toxicity. The physical characterization of these particles revealed that sizes often varied from those reported by the supplier, and that particles were heavily agglomerated when dispersed in water, resulting in a smaller surface area and larger hydrodynamic diameter upon dispersion. Cytotoxicity testing of these materials showed differences between samples; however, correlation of these differences with the physical properties of the materials was not conclusive. Generally, particles with higher surface area and smaller hydrodynamic diameter were more cytotoxic. While all samples produced an increase in reactive oxygen species (ROS), there was no correlation between the magnitude of the increase in ROS and the difference in cytotoxicity between different materials.
| S-EPMC9181923 | biostudies-literature
Project description:OBJECTIVES:To assess the association between consumption of ultra-processed foods and obesity in the Canadian population. METHODS:Cross-sectional study including 19,363 adults aged 18 years or more from the 2004 Canadian Community Health Survey, cycle 2.2. Ultra-processed food intake was estimated using daily relative energy intake of ultra-processed food (% of total energy intake) from data obtained by 24-h food recalls. Obesity was assessed using body mass index (BMI ? 30 kg/m2). Univariate and multivariate linear regressions were performed to describe ultra-processed food consumption according to socio-economic and demographic variables, and multivariate logistic regression was performed to verify the association between ultra-processed food consumption and obesity, adjusting for potential confounders, including socio-demographic factors, physical activity, smoking, immigrant status, residential location, and measured vs self-reported weight and height. RESULTS:Ultra-processed foods make up almost half (45%) of the daily calories consumed by Canadian adults. Consumption of these foods is higher among men, younger adults, those with fewer years of formal education, smokers, those physically inactive, and Canadian-born individuals. Ultra-processed food consumption is positively associated with obesity. After adjusting for confounding factors, individuals in the highest quintile of ultra-processed food consumption were 32% more likely of having obesity compared to individuals in the first quintile (predicted OR?=?e0.005?×?56?=?1.32; 95% CI?=?1.05-1.57). CONCLUSION:Canadians would benefit from reducing consumption of ultra-processed foods and beverages and increasing consumption of freshly prepared dishes made from unprocessed or minimally processed foods.
| S-EPMC6964616 | biostudies-literature
Project description:The nutrition literature and authoritative reports increasingly recognise the concept of ultra-processed foods (UPF), as a descriptor of unhealthy diets. UPFs are now prevalent in diets worldwide. This review aims to identify and appraise the studies on healthy participants that investigated associations between levels of UPF consumption and health outcomes. This involved a systematic search for extant literature; integration and interpretation of findings from diverse study types, populations, health outcomes and dietary assessments; and quality appraisal. Of 43 studies reviewed, 37 found dietary UPF exposure associated with at least one adverse health outcome. Among adults, these included overweight, obesity and cardio-metabolic risks; cancer, type-2 diabetes and cardiovascular diseases; irritable bowel syndrome, depression and frailty conditions; and all-cause mortality. Among children and adolescents, these included cardio-metabolic risks and asthma. No study reported an association between UPF and beneficial health outcomes. Most findings were derived from observational studies and evidence of plausible biological mechanisms to increase confidence in the veracity of these observed associations is steadily evolving. There is now a considerable body of evidence supporting the use of UPFs as a scientific concept to assess the 'healthiness' of foods within the context of dietary patterns and to help inform the development of dietary guidelines and nutrition policy actions.
| S-EPMC7399967 | biostudies-literature
Project description:Magnetic nanoparticles (MNPs) have been extensively used as tiny heating sources in magnetic hyperthermia therapy, contrast agents in magnetic resonance imaging, tracers in magnetic particle imaging, carriers for drug/gene delivery, etc. There have emerged many MNP/microbead suppliers since the past decade, such as Ocean NanoTech, Nanoprobes, US Research Nanomaterials, Miltenyi Biotec, micromod Partikeltechnologie GmbH, nanoComposix, and so forth. In this paper, we report the physical and magnetic characterizations on iron oxide nanoparticle products from Ocean NanoTech. Standard characterization tools such as vibrating-sample magnetometry, X-ray diffraction, dynamic light scattering, transmission electron microscopy, and zeta potential analysis are used to provide MNP customers and researchers with an overview of these iron oxide nanoparticle products. In addition, the dynamic magnetic responses of these iron oxide nanoparticles in aqueous solutions are investigated under low- and high-frequency alternating magnetic fields, giving a standardized operating procedure for characterizing the MNPs from Ocean NanoTech, thereby yielding the best of MNPs for different applications.
| S-EPMC7948237 | biostudies-literature