Thérèse Desrosiers

Effects of Dietary Fibre Mixtures on Glucose and Lipid Metabolism and on Mineral Absorption in the Rat

Four diets containing different mixtures of dietary fibre (DF) were tested in the rat to verify the effects of fibre source and fibre level on plasma glucose, insulin and lipids and on apparent intestinal absorption of minerals. Diets Puri5 and Puri 10 contained 5 and 10% of total DF from pectin and cellulose. Diets Bran 5 and Bran 10 supplied 5 and 10% DF from oat bran and wheat bran. A fifth diet with 5% cellulose was used as a control. Ten rats were fed each diet for 4 weeks. On days 3, 17 and 28, feces were collected and analyzed for Fe, Zn, Ca and Mg. On day 29, blood samples were collected in portal vein and abdominal aorta in fasted and fed rats from each group. All diets had similar effects on plasma insulin and triglycerides. Compared to Bran diets, Puri diets induced higher portal glucose (p < 0.01) and lower plasma cholesterol (p < 0.03) in fed rats. The apparent absorption of Fe, Zn and Mg was higher (p < 0.05) in rats fed Puri diets than in those fed Bran diets. For Ca, the difference was significant only on day 3. In this study, only the apparent absorption of Fe was affected (p < 0.01) by fibre level (5 > 10%). This indicates that in fibre mixtures, the source rather than the amount of fibre generally affects absorptive and metabolic parameters.

Improvement of the Nutritional Quality of a Traditional Complementary Porridge Made of Fermented Yellow Maize (Zea Mays): Effect of Maize–Legume Combinations and Traditional Processing Methods

Background Blends with a cereal–legume ratio of 70:30 have been introduced in many communities for use in the preparation of complementary foods with augmented protein quality. These foods should meet World Health Organization estimated energy and nutrient needs from complementary foods. Objective To increase energy and nutrient densities and nutrient availability in a traditional complementary porridge. Methods Yellow maize was processed by lactic acid fermentation. Peanuts (Arachis hypogea) and beans (Phaseolus vulgaris) were processed by germination, roasting, dehulling, and a combination of germination and roasting. Blends were prepared from processed peanuts and beans and cooked into porridges with viscosities less than 3,000 cp. Traditional porridge was the control and consisted of fermented yellow maize only. The porridges were analyzed for their physicochemical and nutritional properties. Results Blends increased energy and nutrient densities in porridges compared with the control (p < .05). The maize–peanuts combination yielded porridges with higher energy densities and improved nutritional quality compared with the maize–beans combinations. In vitro availability of iron did not change (p > .05) with formulation of the blends except for porridges made from maize and germinated peanuts, but there was a significant increase in zinc in vitro availability, whereas a decrease was observed for calcium in vitro availability. The energy densities of maize–peanuts porridges were sufficient to cover energy required from complementary foods for infants aged 6 to 11 months receiving four meals of complementary foods per day and an average amount of energy from breastmilk. Conclusions Maize-legume blends can efficiently improve the nutritional quality of traditional porridge. Peanuts are the best legume complements.

Extent of damage to amino acid availability of whey protein heated with sugar

The effect of heat treatments, at various water activities (aW), on digestibility and on the availabilities of amino acids of whey protein samples in the presence of lactose was estimated by an in vitro digestion method with continuous dialysis. Four aW (0.3, 0.5, 0.7 and 0.97), three temperatures (75, 100 and 121 degrees C) and three heating periods (50, 500 and 5000 s) were selected. The initial lysine:lactose molar ratio was 1:1. Amino acid profiles showed that excessive heating of whey (121 degrees C, 5000 s) destroyed a significant proportion of cystine at all aW, lysine at aW 0.3, 0.5 and 0.7, and arginine at aW 0.5 and 0.7. At aW 0.3, 0.5 and 0.7, protein digestibility decreased (P less than 0.05) as the temperature increased from 75 to 121 degrees C for a heating period of 5000 s, and as the heating time was prolonged, from 500 to 5000 s at 121 degrees C. Excessive heating also decreased (P less than 0.05) the availabilities of all amino acids at aW 0.3, 0.5 and 0.7. The availabilities of lysine, proline, aspartic acid, glutamic acid, threonine, alanine, glycine and serine were particularly affected. Severe heating at aW 0.97 did not seem to favour the Maillard reaction, but the availabilities of cystine, tyrosine and arginine were decreased, probably as a result of structural modifications of the protein upon heating. Heating whey protein concentrates in the presence of lactose not only affected lysine, but also impaired enzymic liberation of other amino acids, according to the severity of heat treatments and aW.

Nutrition intervention and adequate hygiene practices to improve iron status of vulnerable preschool Burkinabe children

OBJECTIVE To determine the impact of an intervention that combined an increase in dietary and bioavailable iron intakes and an improvement in hygiene behaviors on the iron status of preschool children from Burkina Faso. METHODS Thirty-three orphans and vulnerable children from 11 families who were 1-6 y old, were non-anemic, or had mild to moderate anemia were enrolled in an 18-wk trial. Using the probability approach for planning diets in an assisted-living facility, bioavailable iron intake was increased from 0.4 to 0.9 mg/d by increasing the amounts of meat and citrus fruits and by adding iron-rich condiments to the diet, for an estimated cost of U.S.

Caring for orphans and vulnerable children in a context of poverty and cultural Transition: A case study of a group foster homes program in Burkina Faso

0.59/mo. Hygiene behaviors were modified by implementing hand-washing before meals and by the use of individual plates for meals. Iron status indicators were measured twice and means at enrollment and after intervention were compared. RESULTS After intervention, hemoglobin concentration increased from 98.7 to 103.8 g/L (P=0.006). There was a decrease in total iron binding capacity (107 to 91 micromol/L, P=0.05) and a marginal increase in transferrin saturation (13% to 17%, P=0.06). Significant improvement was not observed for serum ferritin concentration or prevalence of depleted iron stores, likely due to the confounding effect of infection. Anemia and iron-deficiency anemia were decreased from 64% to 30% and from 61% to 30%, respectively. CONCLUSION Dietary modification associated with adequate hygiene behaviors could be a relevant strategy to control iron deficiency and anemia in areas where infection is a major health problem.

Effects des protéines laitières sur l'absorption de Ca et P mesurée par les variations temporelles de leurs teneurs dans l'aorte et la veine porte chez le rat

This paper analyses the functional dynamic of a group foster homes-based program in Burkina Faso and its potential to meet the developmental needs of children. Data were collected through field observations, interviews, and questionnaires. Findings suggest that this community-based program combines institutional care and extended family networks. Orphaned, abandoned, and vulnerable children were brought together in foster homes, each headed by a non-relative woman and supported by the program operator. The program guaranteed the basic needs of children as specified by the Convention on the Rights of the Child. The nutritional status that is indicative of the overall well-being in emergency seems to be better than the average children of Burkina Faso, suggesting that basic vital needs of children were met. Familial ties are also developed between each family member. Children have the opportunity to interact with community, therefore preparing them for social life. Despite some limitations, mainly due to the lack of psychological support, the program achieves its objectives of caring for children and provides a familial environment for orphans. Therefore, many organizations caring for orphans in Africa through institutional settings might learn from this experience in terms of management style, parenting, and connections with relatives and community.

Effect of calcium and zinc concentrations and calcium source on in vitro calcium and zinc solubility in a fiber-fortified enteral formula

The effects of milk and soya dietary proteins on plasma calcium and phosphorus levels in aorta and portal veins were investigated. Sprague-Dawley rats were fed ad libitum with equilibrated milk protein based diets containing milk, whey, caseins, αs-casein, β-casein, α-lactalbumin, β-lactoglobulin or soya. On the 10th day, animals on each diet were anesthetized with halothane and blood samples were collected from the aorta and portal veins 0, 3, 6 and 12 h after the onset of the active eating period. Calcium and phosphorus were determined in these blood samples and portoaortic differences were calculated. There was a significant (P < 0·01) and equivalent increase in body weight and comparable Protein Efficiency Ratio (PER) in all groups. Whatever the site of sample collections, the calcium and phosphorus concentrations were significantly (P < 0·05) altered by protein diets and sampling time. Significant (P < 0·05) portoaortic differences higher than zero were found in all groups, but at various sampling times, indicating that the kinetics of intestinal absorption were dependent on the protein fed. Milk protein-fed groups showed maximum absorption of Ca after 6 h, compared to 12 h for the soya fed group; the α-lactalbumin-fed group had higher Ca absorption. Phosphorus results were variable, but the casein fed group showed the highest significant portoaortic differences compared to all other groups. These results can be explained by the digestion processes involved and the gastro-intestinal release, as a function of time and protein sources, of amino acids and peptides which may affect either mineral solubility, or the fast and slow mechanisms of their absorption located respectively in the proximal and distal parts of the intestine.

Contribution to the improvement of a porridge made with fermented maize: effect of selected foods and lemon on energy density, pH, viscosity and nutritional quality

Abstract The present study was carried out to evaluate the effects of simultaneous addition of increasing levels of calcium (60–210 mg/100 g formula) and zinc (1.5–3.9 mg/100 g formula) on calcium and zinc solubility in an enteral formula fortified with soy polysaccharide fiber (2.13 g/100 g formula). The solubility of calcium from various sources, added to the formula, was also examined. Solubility was estimated by the ratio of soluble calcium or zinc in the supernatant, after centrifugal separation of samples subjected to in vitro pepsin and pancreatin digestion, over the total calcium or zinc content of samples. No interaction was found between calcium and zinc levels. Zinc solubility decreased linearly from 17 to 12% with increasing calcium levels (p

Estimated absorbable iron intakes in quebec adults.

The objective of the present study was to use lemon and selected foods to improve the nutritional characteristics, quality and the nutrient content of a traditional complementary porridge made of lactic acid fermented yellow maize. Boiled egg yolk, roasted peanut paste, dry crayfish flour, roasted soybean flour and lemon juice were used as food additions. Amounts of food added were calculated on the basis of World Health Organization estimated energy needs from complementary foods of well-nourished children in developing countries, aged 9–11 months, at four servings per day and a low amount of breast milk energy. The pH and viscosity increased in porridges with food addition, but lemon juice contributed to lowering them. Energy and nutrient densities/100 g porridge improved with food addition regardless of the use of lemon juice. An increase in iron, zinc and calcium in vitro availability was observed (P < 0.05) with the addition of lemon juice.

Estimation of lysine damage in heated whey proteins by furosine determinations in conjunction with the digestion cell technique

In the last 30 years, the prevalence of low dietary iron intake has increased, partly because North Americans have been encouraged to choose lower fat foods, including leaner meats. As a result, there has been a decrease in red meat consumption. The objective of this study was to estimate absorbable iron intakes of a representative sample of the Quebec adult population and to compare these results with the new North American recommendations for iron. Dietary intakes were obtained by 24-hour recall and absorbable iron intakes were estimated using Monsen & coworkers model. While 18.9 % and 2.5% of women and men respectively had an iron intake below the estimated average requirement (EAR), 66.2 % and 25.6% had an estimated available iron intake below the recommended level for absorbed iron. Beef consumption had the strongest association with estimated absorbable iron, followed by vegetables. Subjects with a high education level consumed significantly less meat, beef and heme iron than subjects whose education level was low or moderate. These results indicate that there is a need for improving iron intake in the Quebec adult population.