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At least 19 recordsLinked to original sources
PubMed1979

An evaluation of the phytate, zinc, copper, iron and manganese contents of, and zn availability from, soya-based textured-vegetable-protein meat-substitutes or meat-extenders.

1. A study has been made of the zinc, copper, iron, manganese, protein (nitrogen X 6.25) and phytic acid contents of nineteen soya-bean-based textured-vegetable-protein (TVP) meat-extenders and meat-substitutes and of three "ready-prepared" canned meals containing TVP. 2. Phytate analysis was performed using a newly-developed method based on Holt's (1955) procedure. This method enabled the phytate content of milligram quantities of TVP to be estimated, with an SD for six replicates of 3%. 3. The Fe, Cu and Mn contents (mg/kg) of the meat extenders or meat-substitutes varied, with values of 59.4-144, 14.1-19.7 and 19.5-29.1 respectively. The protein content of these products was approximately 500 g/kg. 4. The phytate content of the meat-extenders and meat-substitutes ranged from 11.0 to 20.2 g/kg and the Zn content from 35.0 to 49.4 mg Zn/kg. The calculated molar ratio, phytate: Zn varied from 25 to 42. 5. The trace element, phytate and protein contents of the "ready-prepared" canned meals were 30-50% lower than the meat-extenders and meat-substitutes. 6. Cooking the "ready-prepared" meals as specified by the manufacturers was without effect on the trace element or phytate content. 7. When TVP was fed to rats as the only protein source, they had significantly lower growth rates and plasma Zn concentrations than rats given an egg-albumen-based diet of similar Zn content (14.5 mg Zn/kg). Supplementation of the TVP diet with Zn (100 mg Zn/kg) significantly increased growth rate and plasma Zn concentration whereas Zn supplementation of the albumen diet was without effect. 8. The possible implications of consumption of TVP products in relation to Zn status of the human population is discussed.

Animals↗
PubMed1992

High protein diet complements resin therapy of familial hypercholesterolemia.

The intermediate-term effects on plasma lipoprotein lipids of substituting meat and dairy protein for carbohydrate in the diets of five subjects (three women, two men) with familial hypercholesterolemia receiving cholestyramine (mean dose, 18 g/d) were studied. Subjects were randomly allocated to either the high or low protein diets (mean 27 versus 10% of energy as protein, 25% as fat, and 48 versus 65% as carbohydrate) for 4 to 5 weeks and then switched to the other diet for another 4 to 5 weeks. Mean fasting plasma HDL cholesterol rose significantly by 17 +/- 3% (1.11 +/- 0.12 vs 0.95 +/- 0.11 mmol/L, p less than 0.005, n = 5), whereas total triglycerides fell by 23 +/- 2% (1.7 +/- 0.3 vs 2.2 +/- 0.3 mmol/L, p less than 0.005, n = 5), VLDL triglycerides fell by 28 +/- 5% (0.88 +/- 0.15 vs 1.18 +/- 0.19 mmol/L, p less than 0.02, n = 5), VLDL cholesterol fell by 32 +/- 7% (0.39 +/- 0.08 vs 0.56 +/- 0.09 mmol/L, p less than 0.01, n = 5), the ratio of LDL cholesterol: HDL cholesterol by 19 +/- 5% (4.7 +/- 0.7 vs 5.7 +/- 0.7, p less than 0.05) and that of total cholesterol: HDL cholesterol by 16 +/- 5% (6.6 +/- 0.5 vs 8.0 +/- 0.7, p less than 0.05) on the high versus low protein diet. Increasing dietary protein intake at the expense of carbohydrate may be useful in treating hypoalphalipoproteinemia and/or hypertriglyceridemia in patients with familial hypercholesterolemia.

Adult↗
PubMed2026

Innovation-related perception as a key driver of alternative protein acceptance: evidence from an early-stage model for cultivated meat and algae-/microalgae-based alternative protein products in Italy.

Alternative proteins are increasingly considered part of the transition toward more sustainable food systems, yet their diffusion depends critically on consumer acceptance. This study investigates the early-stage acceptance of two alternative protein categories in Italy-cultivated meat and algae-/microalgae-based alternative protein products. Focusing on the first three phases of acceptance, the analysis examines how innovation-related perception (IRP) shapes consumer perceived value (CPV), consumer perceived risk (CPR), and subsequent affective (AFF), cognitive (COG), and conative (CON) responses. Data were collected through an online survey administered to 238 Italian respondents and analysed using partial least squares structural equation modelling (PLS-SEM). The results show that IRP is the main upstream driver of early-stage acceptance in both product domains: more favourable perceptions strongly increase perceived value and reduce perceived risk. In turn, CPV exerts a much stronger influence than CPR on both affective and cognitive attitudes. A tentative cross-model comparison suggests only a descriptive variation in the final transition toward conative acceptance: affective and cognitive responses were both significant in the two models, with a relatively larger affective coefficient for cultivated meat and more balanced coefficients for algae-/microalgae-based products. Overall, the findings support a process-based interpretation of alternative protein acceptance and highlight the central role of innovation-related perception in shaping early consumer responses. These results provide relevant implications for communication strategies, product positioning, and policy actions aimed at improving the acceptability of alternative proteins in food cultures characterised by strong culinary traditions.

Italy↗
PubMed2026

An overview of the use of proteomics and peptidomics to characterize alternative protein foods.

The global protein transition is accelerating the development of alternative protein foods, mainly derived from plants, insects, algae, fungi, and cellular agriculture. Ensuring the authenticity, safety, and nutritional adequacy of these emerging protein matrices requires molecular-level characterization beyond traditional compositional analyses. Proteomics and peptidomics have emerged as transformative analytical platforms capable of decoding the molecular signatures that define protein origin, structural integrity, digestibility, functionality, and health potential. The review comprehensively examines the application of proteomics, and peptidomics for profiling alternative protein foods. Further, the source authentication strategies based on species-specific protein and peptide biomarkers, detection of adulteration in complex matrices, and allergenicity assessment is discussed. Special attention is also given to nutritional proteomics with protein digestibility, gastrointestinal peptide release, and identification of bioactive sequences. SIGNIFICANCE: The importance of this review is that proteomics and peptidomics are becoming central in the management of the fast-growing environment of alternative protein foods, such as plant-based, insect, algal, fungal, and cultured meat products. It provides an explanation of the application of mass spectrometry-based processes to decode molecular signatures defining the origin of proteins, their structural integrity, digestibility, allergenicity, and bioactive properties, and thus directly contribute to safety, nutritional analysis, and authenticity of the product. Presentation of the article includes the integration of the knowledge of traditional muscle foods with alternative systems of proteins, where validated protein and peptide biomarkers are used in authentication, fraud detection, and allergy risk assessment in a wide variety of matrices. It also indicates the role of nutritional proteomics and peptidomics in informing the formulation strategy to promote digestibility and release of health-promoting peptides. In general, this review will guide scientists, the food industry, and regulatory bodies to use modern proteomic technologies in quality assurance, and decision-making, for the advancementof sustainable protein-based foods.

Proteomics↗
PubMed1978

Comparison of an intragastric method of estimating acid output with the pentagastrin test in normal and duodenal ulcer subjects.

Using Fordtran's technique but substituting the meat extract Oxo for the steak meal we investigated gastric acid secretion in eight control subjects and nine patients with chronic duodenal ulcer. Intragastric titration was performed using a double lumen tube measuring the pH in the stomach every three minutes and adjusting it to 5.5 throughout the test by infusing 0.3-M sodium bicarbonate. On a separate day a pentagastrin test was performed using a conventional gastric aspiration technique. In the eight control subjects the mean acid output after pentagastrin was 13.7 +/- 2.1 (SEM) mmol/h, whereas the mean hourly acid output measured by intragastric titration was 20.1 +/- 3.1. The greater response to Oxo than to pentagastrin in the controls (deltaAO = + 46%) was significant (P less than 0.01). This is in contrast with our duodenal ulcer patients whose mean hourly acid outputs were 22.7 +/- 4.4 and 23.0 +/- 4.4 mmol/h in response to pentagastrin and Oxo respectively (r = 0.95). The findings, while clearly at variance with those of Fordtran and Walsh (1973), are more in keeping with the concept of increased endogenous secretory drive in duodenal ulcer patients compared to normal subjects.

Animals↗
PubMed1992

Metabolizable energy of meat and bone meal from Spanish rendering plants as influenced by level of substitution and method of determination.

Experiments were conducted to determine the MEn of eight meat and bone meal (MBM) samples. Samples averaged (DM basis): 6.01% moisture, 4.25 kcal gross energy (GE)/g, 53.3% CP, 14.5% ether extract (EE), 29.6% ash, 9.2% calcium, and 4.3% phosphorus. Samples of MBM were substituted in a corn basal diet at levels of 6, 12, 18, and 24%. Values of AMEn were determined at each level of substitution and with regression analysis, because, in general, there were no significant deviations from linearity between dietary AMEn and inclusion level. When considering all the samples studied, the average AMEn values determined with substitution at the 6, 12, 18, and 24% levels of inclusion were 2.91, 2.76, 2.67, and 2.75 kcal/g, respectively, the differences not reaching significance (P greater than .05). The TMEn values were determined by Sibbald's fasted cockerel method. Average values of MBM ME were similar whether determined by calculations based on substitution in the diet or by regression of the data (2.75 and 2.69 kcal/g, respectively). These values were similar to TMEn obtained using Sibbald's method (2.74 kcal/g). Most of the differences in MEn among the samples studied could be attributed to differences in GE, although the percentage of GE metabolized [(ME divided by GE) x 100] tended to increase (R2 = .45; P = .069) when EE content in MBM increased.(ABSTRACT TRUNCATED AT 250 WORDS)

Abattoirs↗
PubMed1978

Zinc and nitrogen balance in adolescent females fed varying levels of zinc and soy protein.

Zinc and nitrogen balances were determined in 14 girls, 12.5 to 14.5 years of age, during a 30-day period. Diets were composed of ordinary foods and supplied 100% of the Recommended Daily Allowance for protein. The lunch menus were typical of those served in School Lunch Programs except that milk was omitted and calcium supplements were added. The dietary variables were the levels of zinc and the amount of defatted soy which replaced the meat in noon meals. The diets were: S0Z13.4 (13.4 mg zinc and no soy); S30Z13.4 (13.5 mg zinc and 30% of meat replaced by soy); and S30Z7.4 (7.4 mg zinc and 30% of meat replaced by soy). Subjects fed 7.4 mg zinc daily lost significantly (P less than 0.01) less zinc in their feces than the subjects fed the higher level of zinc during the 18-day collection period. Partial substitution of soy for meat in lunch menus did not affect fecal or urinary zinc or nitrogen losses. Mean retentions of zinc by subjects Diets S0Z13.4 nad S30Z7.4 were +0.53, +0.42 and -0.32 mg/day, respectively. Nitrogen retention was not significantly affected by zinc intake. However, nitrogen and zinc retentions were significantly correlated (r = 0.416, P less than 0.015).

Adolescent↗
PubMed1978

Calcium, magnesium, phosphorus, copper, and manganese balance in adolescent females.

Calcium, magnesium, phosphorus, copper, and manganese balances were determined in 14 girls (12.5 to 14.5 years of age) during a 30-day period. Menus were composed of ordinary foods and were typical of subjects' usual dietary habits. The diets contained 1.07 g calcium, 193 mg magnesium, 0.85 g phosphorus, 2.8 mg copper, 3.0 mg manganese, and 7.4 or 13.4 mg zinc daily. Defatted soy was substituted for 0, 15, or 30% of the meat in lunch menus. Neither the alteration of dietary zinc levels or the partial substitution of soy for meat significantly affected retention of the five minerals. Retentions of calcium (r = 0.654), magnesium (r = 0.786), phosphorus (r = 0.560), copper (r - 0.805), and manganese (r = 0.855) by subjects were all significantly (P less than 0.001) correlated to retention of zinc. These correlations probably reflect the correlations between fecal losses of calcium (r = 0.438), magnesium (r = 0.434), phosphorus (r = 0.377), copper (r = 0.318), and manganese (r = 0.318) and the volume of feces. On these dietary regimes adolescents were in positive balances for calcium, phosphorus, and copper, but were in negative balances for magnesium and managenese.

Adolescent↗
PubMed1978

Causes of variation in botulinal inhibition in perishable canned cured meat.

Final internal processing temperatures within the range of 63 to 74 degrees C did not alter the degree of botulinal inhibition in inoculated perishable canned comminuted cured pork abused at 27 degrees C. Adding hemoglobin to the formulation reduced residual nitrite after processing and decreased botulinal inhibition. Different meats yielded different rates of botulinal outgrowth when substituted for fresh pork ham. Pork or beef heart meat showed no inhibition of the Clostridium botulinum inoculum even with a 156-microgram/g amount of sodium nitrite added to the product. This effect appears to be one of stimulating outgrowth, since residual nitrite depletion was not measurably altered.

Animals↗
PubMed1977

The public health significance of fat-modified ruminant foods.

The apparent consumption of dietary fat in Australia is 115 g/person/day, of which two-thirds is contributed by ruminant-derived foods. Consequently, the polyunsaturated fatty acid/saturated fatty acid ratio of the Australian diet is low, approximately 0.2. Recently a process has been developed which allows modification of the fatty acid composition of ruminant body fat, and a range of foodstuffs (fat-modified foods) which have a substantially higher polyunsaturated fatty acid/saturated fatty acid ratio than their conventional counterparts has been produced and marketed. In the clinical trials in which there was complete substitution of fat-modified ruminant foods for conventional ruminant products the fall in serum cholesterol was approximately 10%. In the trial in which there was only partial substitution the fall in serum cholesterol was insignificant. Using the equation developed by Keys, the predicted fall in serum cholesterol resulting from varying degrees of substitution of fat-modified ruminant meats for their conventional counterparts in the Australian diet is shown to be negligible. The fat-modified products were marketed at approximately twice the price of their conventional counterparts and it is claimed that this will limit the degree of substitution. It is concluded that the public health significance of fat-modified foods is limited.

Animal Feed↗
PubMed1992

Relationship of diet to risk of colorectal adenoma in men.

BACKGROUND: Rates of colorectal cancer in various countries are strongly correlated with per-capita consumption of red meat and animal fat and inversely associated with fiber consumption. There have been few studies, however, of dietary risk factors for colorectal adenomas, which are precursors of cancer. PURPOSE: Our purpose was to determine prospectively the relationship between dietary factors and risk of colorectal adenomas. METHODS: Using data from the Health Professionals Follow-up Study, we documented 170 cases of adenomas of the left colon or rectum in 7284 male health professionals who completed a food-frequency questionnaire in 1986 and who had a colonoscopy or sigmoidoscopy between 1986 and 1988. Relative risk (RR) of adenoma was determined according to quintiles of nutrient intakes. RESULTS: After adjustment for total energy intake, saturated fat was positively associated with risk of colorectal adenoma (P for trend = .006); RR for the highest versus the lowest quintile of intake was 2.0 (95% confidence interval [CI] = 1.2-3.2). Dietary fiber was inversely associated with risk of adenoma (P for trend less than .0001); RR for men in the highest versus the lowest quintile was 0.36 (95% CI = 0.22-0.60). All sources of fiber (vegetables, fruits, and grains) were associated with decreased risk of adenoma. For subjects on a high-saturated fat, low-fiber diet, the RR was 3.7 (95% CI = 1.5-8.8) compared with those on a low-saturated fat, high-fiber diet. The ratio of the intake of red meat to the intake of chicken and fish was positively associated with risk of adenoma (P for trend = .02). CONCLUSIONS: These prospective data provide evidence for the hypothesis that a diet high in saturated fat and low in fiber increases the risk of colorectal adenoma. They also support existing recommendations to substitute chicken and fish for red meat in the diet and to increase intake of vegetables, fruits, and grains to reduce risk of colorectal cancer.

Adult↗
PubMed1992

Long-term maintenance of a low-fat diet: durability of fat-related dietary habits in the Women's Health Trial.

The Women's Health Trial (WHT) was a feasibility study for a randomized trial of a low-fat diet for the prevention of breast cancer. One year after the WHT was terminated, a random sample of 894 participants who had been active in the WHT for an average of 16 months (range = 5 to 37) completed questionnaires about their dietary habits (a 21-item instrument that measures five dimensions of low-fat dietary habits) and food intake (a food frequency questionnaire). Women who participated in the intervention program maintained most of the low-fat dietary habits adopted during the study: mean total fat intake increased from 37.8 g to 41.0 g and scales describing substitution of specially manufactured low-fat foods and modification of meats to be lower in fat increased only slightly (by 0.11 and 0.14, respectively, on a scale of 1 = always to 4 = never). Scales describing avoiding meat and avoiding fats as a flavoring increased by 0.23 and 0.22, respectively, which suggests some recidivism. Women in the control group lowered their dietary fat intake from 65.0 to 57.5 g, but all differences in fat intake and fat-related dietary habits scales between women in the control and intervention groups remained highly statistically significant. In multiple regression models, all five low-fat dietary habits scales were independently associated with percentage of energy from fat, but the strongest association was for avoiding fats as flavorings. These results suggest that substitutions of specially manufactured low-fat foods are easily adopted and maintained dietary changes, but that maintenance of new habits related to avoiding fats as flavorings and avoiding meat will require long-term reinforcement strategies.(ABSTRACT TRUNCATED AT 250 WORDS)

Aged↗
PubMed1978

[Effects of the nature of energy in food and use of anabolic agents on the quality of veal].

The effects of the nature of energy intake, of the slaughter weight and of the use of hormones on the quality of veal meat were studied. Concerning the colour of meat, the use of hormones has no effect either on the pigment content or on the ultimate pH, but the nature of energy intake and the slaughter weight can affect these two parameters. With the increase of the slaughter weight and the substitution of lipids by starch in the diet, the probability to get a redder meat increases. For a given carcass weight, the use of hormones goes with a significant decrease of the tenderness of meat.

Anabolic Agents↗
PubMed1992

Modification of plasma and hepatic lipids of guinea pigs by feeding high oleic acid pork compared with regular pork.

Meat from such monogastric animals as swine can be modified to substitute monounsaturated fatty acids for saturated fatty acids. Because monounsaturated fatty acids have a beneficial effect on serum lipids as compared with saturated fatty acids, the objective of this study was to assess the effect of modified pork as compared with regular pork on serum and hepatic lipids. Guinea pigs were fed diets containing pork from control diet-fed hogs or from hogs fed a diet containing high oleic acid sunflower oil. The pork provided almost all of the fat in the diets at the level of 4 and 15 g/100 g diet, 10 or 34% energy. The high oleic pork muscle and fat contained 26 and 46% less palmitic and stearic acids (the primary saturated fatty acids), respectively, and 31 and 29% more oleic acid (the primary monounsaturated fatty acid) than the regular pork muscle and fat, respectively. Cholesterol concentration of diets ranged from 0.06 to 0.08% of the diet. Although total serum cholesterol, HDL cholesterol and triglyceride concentrations did not differ due to type of pork, results indicated that serum LDL cholesterol was lower (15%) and hepatic cholesterol was greater (15%) in the high oleic pork, 15% fat group as compared with the control pork 15% fat group. Also, serum LDL cholesterol concentration was higher in the groups fed 15% fat compared with those fed 4% fat. In this study pork modified to have more oleic acid and less saturated fatty acids had a positive effect on tissue lipids when fed to animals.

Animals↗
PubMed1992

Zinc absorption in adult men from a chicken sandwich made with white or wholemeal bread, measured by a double-label stable-isotope technique.

Eleven fasted adult men consumed a chicken meat sandwich made with white or wholemeal bread, extrinsically labelled with 2 mg 67Zn, on two different occasions. Immediately after eating the sandwich they were given an intravenous injection of 1.5 mg 70Zn. True Zn absorption (which was approximately 7% higher than apparent absorption) was determined by the faecal balance technique by making an allowance for endogenous excretion from measurements of faecal excretion of 70Zn. There was no significant difference in mean true Zn absorption from the white or wholemeal bread sandwich, 33.6 and 25.4% respectively. It was concluded that the substitution of wholemeal for white bread does not reduce Zn absorption from meat-based sandwiches.

Adult↗