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Grande F.,University of Sao Paulo | Grande F.,Food Research Center FAPESP | Giuntini E.B.,University of Sao Paulo | Giuntini E.B.,Food Research Center FAPESP | And 4 more authors.
Journal of Food Composition and Analysis | Year: 2016

The aim of this work was to evaluate the effect of the calculation method and food data source on estimates of vitamin A content in foods and in dietary intake. The Brazilian Vitamin A Database (BVAD) was elaborated using compiled data on retinol and carotenoids in Brazilian foods. Vitamin A was calculated with and/or without separating β-carotene isomers. Estimates of vitamin A intake and data on 16 plant foods were compared using data from BVAD, USDA National Nutrient Database and Brazilian Food Composition Table (TACO). Percentage difference (. D%) was calculated to evaluate data variability. Calculated vitamin A values with and without separating β-carotene isomers (BVAD) were consistent in most of the evaluated foods and did not impact on vitamin A intake estimates. BVAD data were consistent with TACO analytical data in 81% of the selected foods and only in 37.5% with data from the USDA. Estimates of vitamin A intake calculated by Brazilian databases were similar, while by USDA the results were quite different. Therefore, the use of values for β-carotene without isomer separation in databases did not affect vitamin A data consistency, however, the use data from different countries to evaluate vitamin A intake may result in inaccurate values. © 2015 Elsevier Inc.

Menezes E.W.D.,University of Sao Paulo | Menezes E.W.D.,Food Research Center FAPESP | Grande F.,University of Sao Paulo | Grande F.,Food Research Center FAPESP | And 13 more authors.
Food Chemistry | Year: 2015

Dietary fiber (DF) contributes to the energy value of foods and including it in the calculation of total food energy has been recommended for food composition databases. The present study aimed to investigate the impact of including energy provided by the DF fermentation in the calculation of food energy. Total energy values of 1753 foods from the Brazilian Food Composition Database were calculated with or without the inclusion of DF energy. The energy values were compared, through the use of percentage difference (D%), in individual foods and in daily menus. Appreciable energy D% (≥10) was observed in 321 foods, mainly in the group of vegetables, legumes and fruits. However, in the Brazilian typical menus containing foods from all groups, only D%. <3 was observed. In mixed diets, the DF energy may cause slight variations in total energy; on the other hand, there is appreciable energy D% for certain foods, when individually considered. © 2015 Elsevier Ltd.

Hoffmann Sarda F.A.,Food Research Center FAPESP | Hoffmann Sarda F.A.,University of Sao Paulo | Giuntini E.B.,Food Research Center FAPESP | Giuntini E.B.,University of Sao Paulo | And 9 more authors.
Journal of Functional Foods | Year: 2016

Sources of dietary fibre can induce satiety and impact energy consumption. Herein, healthy volunteers consumed unripe banana flour (UBF), rich in resistant starch (5 g/8 g UBF), non-daily (3 times a week) for six weeks. The resistant starch (15 g/week) significantly reduced hunger and increased satiety parameters, as evaluated by the visual analogue scale (VAS) and area under the curve of ghrelin and peptide YY hormones. Changes in the VAS score and hormone levels were followed by a 14% reduction in energy intake at two subsequent meals in the UBF group. The fasting insulin after intake of UBF showed higher sensitivity by HOMA2-IR or QUICKI when compared to the baseline and control groups. These results suggest that UBF can be considered as a functional food ingredient that may contribute to reduced risks of certain non-communicable diseases owing to its high resistant starch levels. © 2016 Elsevier Ltd.

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