L. Stevenson

Wheat bran: its composition and benefits to health, a European perspective

Wheat bran is a concentrated source of insoluble fibre. Fibre intakes are generally lower than recommendations. This paper reviews the physiological effects of wheat bran and the health benefits it may provide in terms of the prevention of diseases such as colon and breast cancers, cardiovascular disease, obesity and gastrointestinal diseases. In recognition of the weight of evidence, the European Food Safety Authority has recently approved two health claims for wheat bran and gastrointestinal health.

Nutritional challenges and health implications of takeaway and fast food

Consumption of takeaway and fast food continues to increase in Western societies and is particularly widespread among adolescents. Since food is known to play an important role in both the development and prevention of many diseases, there is no doubt that the observed changes in dietary patterns affect the quality of the diet as well as public health. The present review examines the nutritional characteristics of takeaway and fast food items, including their energy density, total fat, and saturated and trans fatty acid content. It also reports on the association between the consumption of such foods and health outcomes. While the available evidence suggests the nutrient profiles of takeaway and fast foods may contribute to a variety of negative health outcomes, findings on the specific effects of their consumption on health are currently limited and, in recent years, changes have been taking place that are designed to improve them. Therefore, more studies should be directed at gaining a firmer understanding of the nutrition and health consequences of eating takeaway and fast foods and determining the best strategy to reduce any negative impact their consumption may have on public health.

Determination of salt content in hot takeaway meals in the United Kingdom

High sodium intake is associated with negative health outcomes, including an independent correlation with high blood pressure which increases the risk of cardiovascular disease. A high proportion of sodium intake in the UK is from processed and out of the home food; this includes takeaway food which is increasing in popularity. The aim of the present study was to evaluate salt levels in popular hot takeaway meals. A total of 411 samples of 23 different types of takeaway meals were analysed. Obtained results show the salt content in these kinds of foods is alarmingly high. Comparing medians (interquartile range) for different meal categories, Pizzas contained the highest salt content per portion (9.45 g (6.97-12.83)), followed by Chinese meals (8.07 g (5.47-10.99 g)), Kebabs (6.21 g (4.01-8.35)) and Indian meals (4.73 g (3.61-6.10)). In addition, significant differences in the salt content between meals within the same category were reported. To enable the consumer to meet the UKs target salt intake, a significant reduction in the salt content of hot takeaway meals should be considered.

Nutritional composition of takeaway food in the UK

– This paper aims to determine the nutritional profile of popular takeaway meals in the UK. Fast food has a poor nutritional profile; research has focused on the major catering chains, with limited data on takeaway food from independent establishments. , – Random samples of takeaway meals were purchased from small, independent takeaway establishments. Multiple samples of 27 different takeaway meals, from Indian, Chinese, kebab, pizza and English-style establishments (n = 489), were analysed for portion size, energy, protein, carbohydrate, total fat, salt and total sugars. , – Takeaway meals were inconsistent with UK dietary recommendations; pizzas revealed the highest energy content, and Chinese meals were lowest in total fat. However, there was a high degree of variability between and within categories, but the majority of meals were excessive for portion size, energy, macronutrients and salt. , – The present study focused on energy, macronutrients, salt and total sugars. Future research should analyse the quality of fat and carbohydrates and micronutrients to provide a more detailed nutritional profile of takeaway food. , – The nutritional variability between establishments suggests that recipe reformulation should be explored in an attempt to improve the nutritional quality of takeaway foods. In addition, portion size reduction could favour both the consumer and the industry. , – Takeaway outlets do not provide nutritional information; due to the excessive nutritional profiles, regular intake may increase the risk of non-communicable disease. Therefore, there is a pressing need for this provision to help consumers make conscious food choices. , – This is the first study to analyse energy and macronutrient content of independent takeaway meals in the UK.

Health claims on food products in Southeast Asia: regulatory frameworks, barriers, and opportunities

The Association of Southeast Asian Nations aims to act as a single market and allow free movement of goods, services, and manpower. The purpose of this article is to present an overview of the current regulatory framework for health claims in Southeast Asia and to highlight the current barriers and opportunities in the regulatory frameworks in the Association of Southeast Asian Nations. To date, 5 countries in Southeast Asia, i.e., Indonesia, Malaysia, the Philippines, Singapore, and Thailand, have regulations and guidelines to permit the use of health claims on food products. There are inconsistencies in the regulations and the types of evidence required for health claim applications in these countries. A clear understanding of the regulatory frameworks in these countries may help to increase trade in this fast-growing region and to provide direction for the food industry and the regulatory community to develop and market food products with better nutritional quality tailored to the needs of Southeast Asian consumers.

The oxidative stability of omega-3 oil-in-water nanoemulsion systems suitable for functional food enrichment: A systematic review of the literature

ABSTRACT There is growing demand for functional food products enriched with long chain omega-3 polyunsaturated fatty acids (LCω3PUFA). Nanoemulsions, systems with extremely small droplet sizes have been shown to increase LCω3PUFA bioavailability. However, nanoemulsion creation and processing methods may impact on the oxidative stability of these systems. The present systematic review collates information from studies that evaluated the oxidative stability of LCω3PUFA nanoemulsions suitable for use in functional foods. The systematic search identified seventeen articles published during the last 10 years. Researchers used a range of surfactants and antioxidants to create systems which were evaluated from 7 to 100 days of storage. Nanoemulsions were created using synthetic and natural emulsifiers, with natural sources offering equivalent or increased oxidative stability compared to synthetic sources, which is useful as consumers are demanding natural, cleaner label food products. Equivalent vegetarian sources of LCω3PUFA found in fish oils such as algal oils are promising as they provide direct sources without the need for conversion in the human metabolic pathway. Quillaja saponin is a promising natural emulsifier that can produce nanoemulsion systems with equivalent/increased oxidative stability in comparison to other emulsifiers. Further studies to evaluate the oxidative stability of quillaja saponin nanoemulsions combined with algal sources of LCω3PUFA are warranted.

Saturated and trans-fatty acids in UK takeaway food

Abstract The aim of the study was to analyze the saturated fatty acid (SFA) and trans-fatty acid (TFA) contents of popular takeaway foods in the UK (including English, pizza, Chinese, Indian and kebab cuisine). Samples of meals were analyzed by an accredited public analyst laboratory for SFA and TFA. The meals were highly variable for SFA and TFA. English and Pizza meals had the highest median amount of SFA with 35.7 g/meal; Kebab meals were high in TFA with up to 5.2 g/meal. When compared to UK dietary reference values, some meals exceeded SFA and TFA recommendations from just one meal. Takeaway food would be an obvious target to reduce SFA and TFA contents and increase the potential of meeting UK recommendations. Strategies such as reformulation and smaller takeaway portion sizes warrant investigation.

Trans fatty acid content of takeaway food in Merseyside, UK

Consumer food consumption has changed over the last few decades with food prepared outside the home increasing in popularity, including takeaway food from small independent establishments. Food prepared outside of the home tends to be energy dense, higher in fat, saturated fatty acids (SFA), sugar and salt. In addition, high levels of trans fatty acids (TFA) have been reported from fast food chains and TFA are associated with increased risk of coronary heart disease. There are no data on the TFA content of takeaway food from independent establishments in the UK. Therefore, the aim of the present study was to analyse the TFA content of popular takeaway foods from various meal categories of independent establishments in the Wirral and Knowsley regions of Merseyside, UK. Samples of takeaway meals (n = 266) were collected from small independent establishments and sent for analysis by an accredited public analyst laboratory. Total TFA content was analysed in g/100 g and calculated g/meal. Meal categories were compared using the Kruskal-Wallis Test. Results revealed a high variability in the amount of TFA within meals and showed a statistically significant difference between meal categories (p = 0.000, Figure). Kebab meals were the highest in TFA with up to 5.2 g per meal. When compared to UK recommendations ( 5 g/day) Doner kebab and chips equalled this recommendation from just one meal.

Reduction of fat and Na content in takeaway food by recipe reformulation

A growing body of evidence suggests that the poor nutritional quality of takeaway foods may contribute to a variety of negative health outcomes (1) . Simultaneously, food prepared out of the home is making up an increasing component of the Western diet and there is no expectation that this will stop expanding (2,3) . Therefore, it seems that the most effective approach to reduce the impact of takeaway food on public health is an improvement in the nutritional quality of food prepared outside the home by reformulation of recipes and changes in preparation practices. The aim of this study was to reduce Na and fat content of takeaway foods by recipe reformulation and alterations to preparation processes. A Chinese meal (Chicken Chow Mein) was chosen and detailed information regarding ingredients and preparation methods of the dish were collected from four different Liverpool takeaway outlets. Recipe development work was undertaken to produce modified versions of the dishes (specific to each of the outlets) with improved nutritional profiles. The nutrient content of original and modified recipes was evaluated using ‘Microdiet’ TM nutritional software. Sensory evaluation of original and modified dishes was also undertaken. Subjects who tested a single sample of a meal, either modified or original, were asked to rate their overall acceptability of the tested dish. Each meal was evaluated by at least eight participants. Acceptability was rated using a 9 point hedonic scale where 1 = dislike extremely and 9 = like extremely. A t-test was used to compare the acceptability of modified and original meals, statistical significance P < 0.05.

Physical activity equivalents for takeaway food: a new method for nutritional labelling

Consumption of takeaway food is a public health concern, especially in relation to obesity and related diseases. While the UK has postulated a standardised traffic light labelling system to address this problem the evidence remains equivocal and many takeaway establishments have not participated. Consumers generally misjudge the energy they consume and find calorie information difficult to interpret. This may be related to how caloric information is presented and evidence suggests that physical activity equivalents are effective in reducing point of purchase energy. Therefore, the present study introduces the use of physical activity as an alternative method of presenting energy for takeaway food. Samples of takeaway meals (n = 717) were collected from small independent establishments and analysed for total energy by an accredited public analyst laboratory and converted to jogging hours using metabolic equivalent (METS). Meal categories were compared using a one way ANOVA. Results revealed a high variability in mean hours of general jogging with significant differences between meal categories (p< 0·001, Figure 1). Pizza meals were the highest in jogging hours with up to 5 h per meal for females.