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Andrew Paul Smith - One of the best experts on this subject based on the ideXlab platform.
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Breakfast Cereal, Digestive Problems and Well‐being
Stress and Health, 2011Co-Authors: Andrew Paul SmithAbstract:Previous research has shown that regular Breakfast Cereal consumption is associated with better well-being (subjective reports of health and functioning). Digestive problems are also associated with reduced well-being, and given that consumption of Breakfast Cereals often improves digestive function, it is possible that the effect of Breakfast Cereal on well-being reflects better digestion in regular Breakfast consumers. The present study examined this issue by conducting secondary analyses of a large community sample (N = 14,952). Breakfast Cereal consumption was measured using a five-point frequency scale (from never to everyday), and digestive disorders were measured by self-reports of problems such as constipation, indigestion and diarrhoea over the last year. Well-being measures included reports of general mental health, depression, anxiety and stress. The results showed that well-being scores (lower stress, anxiety, depression and mental health problems in general) were greater in those who consumed Breakfast Cereal on most days or every day. Digestive problems were also associated with higher stress levels, greater psychopathology in general and higher anxiety and depression scores. The effects of Breakfast Cereal consumption and digestive problems were independent, and further research is required to identify the mechanisms underlying these effects
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Breakfast Cereal, fibre, digestive problems and well-being
Current Topics in Nutraceutical Research, 2010Co-Authors: Andrew Paul SmithAbstract:Research has shown that regular Breakfast Cereal consumption is associated with better well-being (subjective reports of health and functioning). There is also evidence that a high fibre diet is associated with increased well-being. The present study involved a secondary analysis of baseline data from Smith et al. (2001). Initial analyses examined associations between high fibre intake and well-being (emotional distress, fatigue, cognitive difficulties and somatic symptoms). The results showed that high fibre intake was associated with increased well-being. Subsequent analyses examined whether the effects of total fibre intake could be accounted for by ingestion of specific sources of fibre, namely Breakfast Cereal and fruit/vegetables. The results showed that it was the Breakfast Cereal that was largely responsible for the increased well-being. Digestive problems are also associated with reduced well-being and a second set of analyses examined whether the benefits of fibre were due to a reduction in digestive problems. The results showed that digestive problems reduced well-being but these effects were independent of the effects of fibre.
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Breakfast Cereal consumption and subjective reports of health by young adults
Nutritional Neuroscience, 2003Co-Authors: Andrew Paul SmithAbstract:The aim of the present research was to extend previous research which has shown that consumption of Breakfast is associated with reports of better health. Previous research has confirmed this in samples in the age ranges from mid-twenties to early eighties. The present study considered young adults (189 volunteers, aged between 19-21 years, mean age 19.6 years) living at home. The results showed that skipping Breakfast is associated with reports of poorer health and that regular Breakfast Cereal consumption is associated with better reported health. The effects of Breakfast could not be explained by other health-related behaviours or other aspects of diet. Further research is now required to determine the mechanisms underlying this robust association to examine whether it is observed with objective indicators of health and specific diseases.
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Stress, Breakfast Cereal consumption and cortisol.
Nutritional neuroscience, 2002Co-Authors: Andrew Paul SmithAbstract:Recent research has shown that regular consumption of Breakfast Cereal is associated with lower stress levels and reports of better physical and mental health. The present study examined this issue using an objective indicator of stress, salivary cortisol. The results showed that stress was associated with higher cortisol levels and daily consumption of Breakfast Cereal was associated with lower cortisol levels. Although it was not possible to rule out all the alternative explanations of the association between Breakfast Cereal consumption and cortisol, analyses did show that the effect could not be accounted for by general health or nutritional status. The effects of Breakfast Cereal consumption and stress were also independent, which shows that the effects of Breakfast found here cannot be due to stress buffering. Further research manipulating the nutrient content of the Breakfast Cereal is now required to provide further information about the mechanisms underlying this effect.
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Stress, Breakfast Cereal consumption and objective signs of upper respiratory tract illnesses.
Nutritional neuroscience, 2002Co-Authors: Andrew Paul SmithAbstract:Recent research has shown that both negative life events and Breakfast Cereal consumption are associated with the incidence and severity of subjective symptoms of upper respiratory tract illnesses (URTIs) Two studies were conducted to examine whether objective markers of illness were also associated with stress and Breakfast Cereal consumption. The results from the first study showed that regular Breakfast Cereal consumption was associated with lower sub-lingual temperatures in volunteers with URTIs. Stress had no effect on temperature. In the second study nasal secretion weight was lower in regular Breakfast Cereal consumers but was not influenced by stress. These studies suggest that Breakfast Cereal consumption is associated with reduced illness severity and that this does not reflect stress levels. Further research is now required to determine whether such results are directly due to Cereal consumption or reflect correlated attributes, such as other aspects of the diet.
Gwyneth Rees - One of the best experts on this subject based on the ideXlab platform.
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Stress, Breakfast Cereal Consumption and Susceptibility to Upper Respiratory Tract Illnesses.
Nutritional neuroscience, 2000Co-Authors: Andrew Paul Smith, Gwyneth ReesAbstract:Two diary studies were conducted to examine the effects of stress and consumption of Breakfast on the incidence and severity of upper respiratory tract illnesses. Both studies showed that negative life events were associated with the occurrence of URTIs. Breakfast consumption and consumption of Breakfast Cereal were also associated with illness incidence and severity. The effects of stress and Breakfast consumption were found to be independent. Further research is now required to elucidate the mechanisms underlying the beneficial effects of Breakfast Cereal consumption on the occurrence of upper respiratory tract illnesses.
Ya-jane Wang - One of the best experts on this subject based on the ideXlab platform.
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Application of Enzyme-Treated Corn Starches in Breakfast Cereal Coating
Journal of Food Science, 2012Co-Authors: Curtis R. Luckett, Ya-jane WangAbstract:: Presently ready-to-eat Cereals are coated with high levels of sugar coating to extend the bowl life. Because of health concerns of added sugar, there is a need to identify alternative coating materials. This study was designed to test the efficacy of debranched corn starches with varying amylose contents as a Cereal coating. Hylon VII (70% amylose), common, and waxy corn starches were gelatinized and debranched, and then sprayed onto ready-to-eat Breakfast Cereal flakes. The surface morphology, milk absorption, texture, and digestibility of coated Cereals were determined. A starch film with a thickness of 50 to 130 μm was observed with scanning electron microscopy on the surface of the Cereals coated with Hylon VII. All starch-coated Cereals had a lower milk absorption value than the uncoated and glucose-coated controls. Among starch coatings, common corn starch and Hylon VII resulted in lower milk absorption than did waxy corn starch. After soaking in milk for 3 min, the peak force and work to peak of the Cereals coated with corn starches were higher than those of the glucose control and uncoated reference. The Cereals coated with Hylon VII were found to have an increase in dietary fiber content. The results suggest that debranched amylose-containing corn starches could extend the bowl-life of ready-to-eat Cereals. Practical Application: Currently, many Cereals are coated with sugar to keep them from becoming soggy in milk. However, added sugar has been linked to obesity, hyperactivity, and dental caries. This has led to the investigation of alternative coating materials. This study employed the film-forming properties of enzyme-treated corn starch to function as a coating material in Breakfast Cereal flakes. In addition, the enzyme-treated high amylose corn starch also increased the dietary fiber content of the Cereal flakes.
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Application of enzyme-treated corn starches in Breakfast Cereal coating.
Journal of Food Science, 2012Co-Authors: Curtis R. Luckett, Ya-jane WangAbstract:UNLABELLED: Presently ready-to-eat Cereals are coated with high levels of sugar coating to extend the bowl life. Because of health concerns of added sugar, there is a need to identify alternative coating materials. This study was designed to test the efficacy of debranched corn starches with varying amylose contents as a Cereal coating. Hylon VII (70% amylose), common, and waxy corn starches were gelatinized and debranched, and then sprayed onto ready-to-eat Breakfast Cereal flakes. The surface morphology, milk absorption, texture, and digestibility of coated Cereals were determined. A starch film with a thickness of 50 to 130 μm was observed with scanning electron microscopy on the surface of the Cereals coated with Hylon VII. All starch-coated Cereals had a lower milk absorption value than the uncoated and glucose-coated controls. Among starch coatings, common corn starch and Hylon VII resulted in lower milk absorption than did waxy corn starch. After soaking in milk for 3 min, the peak force and work to peak of the Cereals coated with corn starches were higher than those of the glucose control and uncoated reference. The Cereals coated with Hylon VII were found to have an increase in dietary fiber content. The results suggest that debranched amylose-containing corn starches could extend the bowl-life of ready-to-eat Cereals. PRACTICAL APPLICATION: Currently, many Cereals are coated with sugar to keep them from becoming soggy in milk. However, added sugar has been linked to obesity, hyperactivity, and dental caries. This has led to the investigation of alternative coating materials. This study employed the film-forming properties of enzyme-treated corn starch to function as a coating material in Breakfast Cereal flakes. In addition, the enzyme-treated high amylose corn starch also increased the dietary fiber content of the Cereal flakes.
Curtis R. Luckett - One of the best experts on this subject based on the ideXlab platform.
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Application of Enzyme-Treated Corn Starches in Breakfast Cereal Coating
Journal of Food Science, 2012Co-Authors: Curtis R. Luckett, Ya-jane WangAbstract:: Presently ready-to-eat Cereals are coated with high levels of sugar coating to extend the bowl life. Because of health concerns of added sugar, there is a need to identify alternative coating materials. This study was designed to test the efficacy of debranched corn starches with varying amylose contents as a Cereal coating. Hylon VII (70% amylose), common, and waxy corn starches were gelatinized and debranched, and then sprayed onto ready-to-eat Breakfast Cereal flakes. The surface morphology, milk absorption, texture, and digestibility of coated Cereals were determined. A starch film with a thickness of 50 to 130 μm was observed with scanning electron microscopy on the surface of the Cereals coated with Hylon VII. All starch-coated Cereals had a lower milk absorption value than the uncoated and glucose-coated controls. Among starch coatings, common corn starch and Hylon VII resulted in lower milk absorption than did waxy corn starch. After soaking in milk for 3 min, the peak force and work to peak of the Cereals coated with corn starches were higher than those of the glucose control and uncoated reference. The Cereals coated with Hylon VII were found to have an increase in dietary fiber content. The results suggest that debranched amylose-containing corn starches could extend the bowl-life of ready-to-eat Cereals. Practical Application: Currently, many Cereals are coated with sugar to keep them from becoming soggy in milk. However, added sugar has been linked to obesity, hyperactivity, and dental caries. This has led to the investigation of alternative coating materials. This study employed the film-forming properties of enzyme-treated corn starch to function as a coating material in Breakfast Cereal flakes. In addition, the enzyme-treated high amylose corn starch also increased the dietary fiber content of the Cereal flakes.
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Application of enzyme-treated corn starches in Breakfast Cereal coating.
Journal of Food Science, 2012Co-Authors: Curtis R. Luckett, Ya-jane WangAbstract:UNLABELLED: Presently ready-to-eat Cereals are coated with high levels of sugar coating to extend the bowl life. Because of health concerns of added sugar, there is a need to identify alternative coating materials. This study was designed to test the efficacy of debranched corn starches with varying amylose contents as a Cereal coating. Hylon VII (70% amylose), common, and waxy corn starches were gelatinized and debranched, and then sprayed onto ready-to-eat Breakfast Cereal flakes. The surface morphology, milk absorption, texture, and digestibility of coated Cereals were determined. A starch film with a thickness of 50 to 130 μm was observed with scanning electron microscopy on the surface of the Cereals coated with Hylon VII. All starch-coated Cereals had a lower milk absorption value than the uncoated and glucose-coated controls. Among starch coatings, common corn starch and Hylon VII resulted in lower milk absorption than did waxy corn starch. After soaking in milk for 3 min, the peak force and work to peak of the Cereals coated with corn starches were higher than those of the glucose control and uncoated reference. The Cereals coated with Hylon VII were found to have an increase in dietary fiber content. The results suggest that debranched amylose-containing corn starches could extend the bowl-life of ready-to-eat Cereals. PRACTICAL APPLICATION: Currently, many Cereals are coated with sugar to keep them from becoming soggy in milk. However, added sugar has been linked to obesity, hyperactivity, and dental caries. This has led to the investigation of alternative coating materials. This study employed the film-forming properties of enzyme-treated corn starch to function as a coating material in Breakfast Cereal flakes. In addition, the enzyme-treated high amylose corn starch also increased the dietary fiber content of the Cereal flakes.
Sigrid Gibson - One of the best experts on this subject based on the ideXlab platform.
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does regular Breakfast Cereal consumption help children and adolescents stay slimmer a systematic review and meta analysis
Obesity Facts, 2013Co-Authors: Anne De La Hunty, Sigrid Gibson, Margaret AshwellAbstract:Objective: To review systematically the evidence on Breakfast Cereal consumption and obesity in children and adolescents and assess whether the regular consumptio
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Breakfast Cereal consumption in young children associations with non milk extrinsic sugars and caries experience further analysis of data from the uk national diet and nutrition survey of children aged 1 5 4 5 years
Public Health Nutrition, 2000Co-Authors: Sigrid GibsonAbstract:Objective This study examined the relationship between Breakfast Cereal consumption and non-milk extrinsic sugars (NMES) intake and the possible implications of this for caries in preschool children. Methods Data from the 1995 UK National Diet and Nutrition Survey (NDNS) of children aged 1.5–4.5 years were reanalysed. Four-day weighed food records and dental examinations were available on 1450 children living in private households in Britain. Children were classified by tertiles (age-adjusted) according to the proportion of energy derived from Breakfast Cereals, and the amount of NME sugar from Cereals. There were no significant differences in social class background between any of the groups. Results Children with diets high in Breakfast Cereals as a proportion of total energy (top third) had lower proportional intakes of NMES, compared with low consumers of Cereals (lowest third). Consumption of sweetened Cereals was positively associated with NMES intake. However, caries experience was unrelated to Breakfast Cereal consumption, whether presweetened or not. Conclusions Although presweetened Cereals are relatively high in NMES, their cariogenic potential is probably minimal in the circumstances in which they are normally consumed.