Roger Clemens

Probiotic Spectra of Lactic Acid Bacteria (LAB)

Lactic acid bacteria (LAB) and their probio-active cellular substances exert many beneficial effects in the gastrointestinal tract. LAB prevent adherence, establishment, and replication of several enteric mucosal pathogens through several antimicrobial mechanisms. LAB also release various enzymes into the intestinal lumen and exert potential synergistic effects on digestion and alleviate symptoms of intestinal malabsoption. Consumption of LAB fermented dairy products with LAB may elicit antitumor effects. These effects are attributed to the inhibition of mutagenic activity; decrease in several enzymes implicated in the generation of carcinogens, mutagens, or tumor-promoting agents; suppression of tumors; and the epidemiology correlating dietary regimes and cancer. Specific cellular components in LAB strains seem to induce strong adjuvant effects including modulation of cell-mediated immune responses, activation of reticuloendothelial system, augmentation of cytokine pathways and regulation of interleukins, and tumor necrosis factors. Oral administration of LAB is well tolerated and proven to be safe in 143 human clinical trials and no adverse effects were reported in any of the total 7,526 subjects studied during 1961-1998. In an effort to decrease the reliance on synthetic antimicrobials and control the emerging immunocompromised host population, the time has come to carefully explore the prophylactic and therapeutic applications of probiotic LAB.

Whole Grains and Health: from Theory to Practice—Highlights of the Grains for Health Foundation's Whole Grains Summit 2012

The Grains for Health Foundations Whole Grains Summit, held May 19-22, 2012 in Minneapolis, was the first meeting of its kind to convene >300 scientists, educators, food technologists, grain breeders, food manufacturers, marketers, health professionals, and regulators from around the world. Its goals were to identify potential avenues for collaborative efforts and formulate new approaches to whole-grains research and health communications that support global public health and business. This paper summarizes some of the challenges and opportunities that researchers and nutrition educators face in expanding the knowledge base on whole grains and health and in translating and disseminating that knowledge to consumers. The consensus of the summit was that effective, long-term, public-private partnerships are needed to reach across the globe and galvanize the whole-grains community to collaborate effectively in translating whole-grains science into strategies that increase the availability and affordability of more healthful, grain-based food products. A prerequisite of that is the need to build trust among diverse multidisciplinary professionals involved in the growing, producing, marketing, and regulating of whole-grain products and between the grain and public health communities.

Mushrooms and Health Summit Proceedings

The Mushroom Council convened the Mushrooms and Health Summit in Washington, DC, on 9-10 September 2013. The proceedings are synthesized in this article. Although mushrooms have long been regarded as health-promoting foods, research specific to their role in a healthful diet and in health promotion has advanced in the past decade. The earliest mushroom cultivation was documented in China, which remains among the top global mushroom producers, along with the United States, Italy, The Netherlands, and Poland. Although considered a vegetable in dietary advice, mushrooms are fungi, set apart by vitamin B-12 in very low quantity but in the same form found in meat, ergosterol converted with UV light to vitamin D2, and conjugated linoleic acid. Mushrooms are a rare source of ergothioneine as well as selenium, fiber, and several other vitamins and minerals. Some preclinical and clinical studies suggest impacts of mushrooms on cognition, weight management, oral health, and cancer risk. Preliminary evidence suggests that mushrooms may support healthy immune and inflammatory responses through interaction with the gut microbiota, enhancing development of adaptive immunity, and improved immune cell functionality. In addition to imparting direct nutritional and health benefits, analysis of U.S. food intake survey data reveals that mushrooms are associated with higher dietary quality. Also, early sensory research suggests that mushrooms blended with meats and lower sodium dishes are well liked and may help to reduce intakes of red meat and salt without compromising taste. As research progresses on the specific health effects of mushrooms, there is a need for effective communication efforts to leverage mushrooms to improve overall dietary quality.

Functionality of Sugars in Foods and Health

Overweight and obesity are global health problems that affect more than 1.9 billion adults who are overweight, and of these 600 million are obese. In the United States, these problems affect 60% of the population. Critical to these statistics is the association with increased risk of cardiovascular disease, type 2 diabetes, and metabolic syndrome among other noncommunicable diseases. Many factors, including sugars, have been charged as potential causes. However, obesity and overweight and their attendant health problems continue to increase despite the fact that there is a decline in the consumption of sugars. Sugars vary in their types and structure. From a food science perspective, sugars present an array of attributes that extend beyond taste, flavor, color, and texture to aspects such as structure and shelf-life of foods. From a public health perspective, there is considerable controversy about the effect of sugar relative to satiety, digestion, and noncommunicable diseases. This comprehensive overview from experts in food science, nutrition and health, sensory science, and biochemistry describes the technical and functional roles of sugar in food production, provides a balanced evidence-based assessment of the literature and addresses many prevalent health issues commonly ascribed to sugar by the media, consumer groups, international scientific organizations, and policy makers. The preponderance of the evidence indicates that sugar as such does not contribute to adverse health outcomes when consumed under isocaloric conditions. The evidence generally indicates, as noted by the 2010 Dietary Guidelines Advisory Committee, that sugar, like any other caloric macronutrient, such as protein and fat, when consumed in excess leads to conditions such as obesity and related comorbidities. More recently, the 2015-2020 Dietary Guidelines for Americans recommended limiting dietary sugar to 10% of total energy in an effort to reduced the risk of these noncommunicable diseases.

Review: Histamine Accumulation in Seafoods and Its Control to Prevent Outbreaks of Scombroid Poisoning

Abstract Histamine is a chemical hazard and the main causative agent of scombroid poisoning. Scombroid poisoning is one of the most frequently involved illnesses related with seafood consumption. Thus, histamine formation in seafood products continues to be of concern for both the safety of consumers and economic losses. Many species of tuna and mahi-mahi have been involved in the outbreaks of scombroid poisoning according to the CDC surveillance. Mishandling of fish—mainly temperature abuse of fish during handling, storage, and distribution—can cause proliferation of histamine-producing bacteria, which can lead to the accumulation of toxicological levels of histamine. High levels of histamine accumulation are found not only in fresh fish but also in various types of canned, cured, or smoked products. For effective control of scombroid poisoning outbreaks, the U.S. FDA is enforcing the regulation of histamine both in domestic and imported seafood products with the implementation of the HACCP system. Rapid chilling of fish at the time of capture, freezing offish with a constant temperature at -20°C or below for long-term storage, and a good hygienic handling practice are mandatory to prevent histamine formation and ensure product safety.

Milk A1 and A2 peptides and diabetes.

Food-derived peptides, specifically those derived from milk, may adversely affect health by increasing the risk of insulin-dependent diabetes. This position is based on the relationship of type 1 diabetes (T1D) and the consumption of variants A1 and B β-casein from cows milk. It appears that β-casomorphin-7 (BCM-7) from β-casein may function as an immunosuppressant and impair tolerance to dietary antigens in the gut immune system, which, in turn, may contribute to the onset of T1D. There are thirteen genetic variants of β-casein in dairy cattle. Among those variants are A1, A2, and B, which are also found in human milk. The amino acid sequences of β-casomorphins among these bovine variants and those found in human milk are similar, often differing only by a single amino acid. In vitro studies indicate BCM-7 can be produced from A1 and B during typical digestive processes; however, BCM-7 is not a product of A2 digestion. Evidence from several epidemiological studies and animal models does not support the association of milk proteins, even proteins in breast milk, and the development of T1D. Ecological data, primarily based on A1/ A2 variations among livestock breeds, do not demonstrate causation, even among countries where there is considerable dairy consumption.

An innovative approach to the safety evaluation of natural products: cranberry (Vaccinium macrocarpon Aiton) leaf aqueous extract as a case study.

Assessment of safety for a food or dietary ingredient requires determination of a safe level of ingestion compared to the estimated daily intake from its proposed uses. The nature of the assessment may require the use of different approaches, determined on a case-by-case basis. Natural products are chemically complex and challenging to characterize for the purpose of carrying out a safety evaluation. For example, a botanical extract contains numerous compounds, many of which vary across batches due to changes in environmental conditions and handling. Key components integral to the safety evaluation must be identified and their variability established to assure that specifications are representative of a commercial product over time and protective of the consumer; one can then extrapolate the results of safety studies on a single batch of product to other batches that are produced under similar conditions. Safety of a well-characterized extract may be established based on the safety of its various components. When sufficient information is available from the public literature, additional toxicology testing is not necessary for a safety determination on the food or dietary ingredient. This approach is demonstrated in a case study of an aqueous extract of cranberry (Vaccinium macrocarpon Aiton) leaves.

Fructo-oligosaccharide tolerance in patients with hereditary fructose intolerance. A preliminary nonrandomized open challenge short-term study

Abstract Hereditary fructose intolerance (HFI) caused by fructose aldolase B deficiency results in hepatic dysfunction unless managed with severely restricted dietary intake of fructose and sucrose. The potential of FOS to provide a fructose load in compromised individuals has not been determined. The purpose of this study was to evaluate the safety and tolerance of FOS among subjects with established diagnoses of HFI. Five subjects with HFI (ages 14-52 yrs; 4 male, 1 female) participated in a prospective, non-randomized open challenge with FOS at 6 g/m 2 /d for 2 days. A female infant (5 mos) with resolved neonatal hepatitis was also studied. Diet records were maintained for the 48-hr period and analyzed for dietary fructose. Tolerance was assessed through evaluation of serum AST, ALT, GGT, glucose, bilirubin, uric acid, phosphorus, and electrolytes, upon initiation and at 12-hr intervals during the challenge. Blood chemistry values were within normal ranges and did not change appreciably during the study period, except for two patients with slight elevations of uric acid. One subject reported gastric discomfort on day 2 of the FOS challenge. These data suggest that FOS providing approximately 4.7 mg fructose/kg bw/d for 2 days is safe and well tolerated among individuals with diagnosed HFI.

Growth of older infants fed low-fat formula

The purpose of this study was to compare the growth and nutritional status of infants fed different diets, some of whom received a low-fat formula. Beginning at four to six months of age, 101 infants were fed whole cows milk, one of two low-fat follow-up formulas, or a standard infant formula until 12 months of age. Weight, recumbent length, and head circumference were measured at one-month intervals. Analyses of status (values at an age) for all examinations showed no significant differences among the feeding groups in status for weight or recumbent length, but there were significant differences in head circumference for boys and for girls after adjustments for the initial values. Head circumferences were smaller in those fed whole cows milk and relatively large in those fed follow-up formula, but these differences were small and not of clinical significance. Comparisons with national reference data showed growth in weight, recumbent length, and head circumference was normal regardless of feeding group. These results indicate that, during the second half year of infancy, the use of lower fat concentrations in the follow-up formulas did not retard growth in weight, recumbent length, or head circumference.

Crystalizing Global Sugar Policy: Public Health Promise or Perception

The prevalence of obesity is a global public health burden. There are global efforts to reduce the prevalence of obesity and overweight through changes in dietary guidelines and nutrition policy, to levy some form of tax on sugar-sweetened beverages (SSBs), and to ban or restrict access to these products. Assessment of dietary intake patterns indicates that SSBs are not major contributors to caloric intake and subsequent obesity or overweight. These policies and taxation efforts directed to SSB have produced inconsistent results relative to changes in BMI and obesity in targeted populations.