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Francesco Branca - One of the best experts on this subject based on the ideXlab platform.
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Food matrix and isoflavones bioavailability in early post menopausal women: A European clinical study
Clinical Interventions in Aging, 2008Co-Authors: Brigitte Chanteranne, Fred Brouns, Francesco Branca, A Kaardinal, K Wahala, Véronique Braesco, Philippe Ladroite, Veronique CoxamAbstract:The estrogenic effects of soy isoflavones (IF) on symptoms of menopause are of particular interest. The aim of the present study was to improve compliance of IF in two IF-Enriched Foods providing the same IF circulating levels in postmenopausal women. Forty-two healthy postmenopausal women (mean age: 53.28 years) were recruited for a randomized, crossover, multicenter trial conducted in the Netherlands, Italy and France. Over 18 days, volunteers were assigned to two groups and supplemented with two different IF-Enriched Foods (100 mg IF aglycones/two servings). The first group had to eat two biscuits daily for three days. After a wash-out period (11 d), they received cereal bars for three days. The second group started with the cereal bars and finished with biscuits. After IF intake, plasma and urinary levels of genistein, daidzein, O desmethyl angolensin and equol significantly increased and returned to baseline level after the washout period. There was no difference between biscuits and cereals bars intake, as shown by group values at each end of experimental period (day 4 or day 18). Both matrixes are comparable in terms of IF-circulating levels and could be used independently.
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Long-term consumption of isoflavone-Enriched Foods does not affect bone mineral density, bone metabolism, or hormonal status in early postmenopausal women: a randomized, double-blind, placebo controlled study
The American journal of clinical nutrition, 2008Co-Authors: Elizabeth Brink, Kristiina Wahala, Veronique Coxam, Aedin Cassidy, Simon P. Robins, Francesco BrancaAbstract:Background: Osteoporosis is a major health problem. It was hypothesized that isoflavone-containing products may be a potential alternative to hormone replacement therapy for preventing bone loss during the menopausal transition. Objective: The objective was to investigate whether the consumption of isoflavone-Enriched Foods for 1 y affects bone mineral density, bone metabolism, and hormonal status in early postmenopausal women. Design: This was a randomized, double-blind, placebo-controlled, parallel, multicenter trial. Two hundred thirty-seven healthy early postmenopausalwomen[mean (±SD) age of 53 ± 3 y and time since last menses of 33 ± 15 mo] consumed isoflavone-Enriched Foods providing a mean daily intake of 110 mg isoflavone aglycones or control products for 1 y while continuing their habitual diet and lifestyle. Outcome measures included bone mineral density of the lumbar spine and total body, markers of bone formation and bone resorption, hormones, isoflavones in plasma and urine, safety variables, and adverse events. Results: Consumption of isoflavone-Enriched products did not alter bone mineral density of the lumbar spine and total body or markers of bone formation and bone resorption. Hormone concentrations did not differ between the isoflavone and control groups. Consumption of isoflavone-Enriched products resulted in increased isoflavone concentrations in plasma and urine, whereas control products did not. This finding indicated good compliance with treatment. Subgroup analysis did not support an effect of equol phenotype on bone density. The intervention had no effect on a range of safety variables and reported adverse events. Conclusion: Consumption of Foods containing 110 mg/d of soy isoflavone aglycone equivalents for 1 y did not prevent postmenopausal bone loss and did not affect bone turnover in apparently healthy early postmenopausal white women. This trial was registered at clinicaltrials.gov as NCT00301353. © 2008 American Society for Nutrition. Chemicals / CAS: equol, 531-95-3; isoflavone, 574-12-9; Calcium, 7440-70-2; Isoflavones; Parathyroid Hormone; Peptide Fragments; procollagen Type I N-terminal peptide; Procollagen; Vitamin D, 1406-16-2
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Long-term consumption of isoflavone-Enriched Foods does not affect bone mineral density, bone metabolism, or hormonal status in early postmenopausal women : A randomized, double-blind, placebo controlled study
American Journal of Clinical Nutrition, 2008Co-Authors: Elizabeth Brink, Kristiina Wahala, Veronique Coxam, Simon Robins, Aedin Cassidy, Francesco BrancaAbstract:BACKGROUND: Osteoporosis is a major health problem. It was hypothesized that isoflavone-containing products may be a potential alternative to hormone replacement therapy for preventing bone loss during the menopausal transition. OBJECTIVE: The objective was to investigate whether the consumption of isoflavone-Enriched Foods for 1 y affects bone mineral density, bone metabolism, and hormonal status in early postmenopausal women. DESIGN: This was a randomized, double-blind, placebo-controlled, parallel, multicenter trial. Two hundred thirty-seven healthy early postmenopausal women [mean (+/-SD) age of 53 +/- 3 y and time since last menses of 33 +/- 15 mo] consumed isoflavone-Enriched Foods providing a mean daily intake of 110 mg isoflavone aglycones or control products for 1 y while continuing their habitual diet and lifestyle. Outcome measures included bone mineral density of the lumbar spine and total body, markers of bone formation and bone resorption, hormones, isoflavones in plasma and urine, safety variables, and adverse events. RESULTS: Consumption of isoflavone-Enriched products did not alter bone mineral density of the lumbar spine and total body or markers of bone formation and bone resorption. Hormone concentrations did not differ between the isoflavone and control groups. Consumption of isoflavone-Enriched products resulted in increased isoflavone concentrations in plasma and urine, whereas control products did not. This finding indicated good compliance with treatment. Subgroup analysis did not support an effect of equol phenotype on bone density. The intervention had no effect on a range of safety variables and reported adverse events. CONCLUSION: Consumption of Foods containing 110 mg/d of soy isoflavone aglycone equivalents for 1 y did not prevent postmenopausal bone loss and did not affect bone turnover in apparently healthy early postmenopausal white women.
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soy isoflavone Enriched Foods and markers of lipid and glucose metabolism in postmenopausal women interactions with genotype and equol production
The American Journal of Clinical Nutrition, 2006Co-Authors: Wendy L Hall, Francesco Branca, Katerina Vafeiadou, Jesper Hallund, Susanne Bugel, Manja Reimann, Corinna Koebnick, Marika Ferrari, Hj Franz Zunft, Tony DaddAbstract:Background The hypocholesterolemic effects of soy Foods are well established, and it has been suggested that isoflavones are responsible for this effect. However, beneficial effects of isolated isoflavones on lipid biomarkers of cardiovascular disease risk have not yet been shown. Objective The objective was to investigate the effects of isolated soy isoflavones on metabolic biomarkers of cardiovascular disease risk, including plasma total, HDL, and LDL cholesterol; triacylglycerols; lipoprotein(a); the percentage of small dense LDL; glucose; nonesterified fatty acids; insulin; and the homeostasis model assessment of insulin resistance. Differences with respect to single nucleotide polymorphisms in selected genes [ie, estrogen receptor alpha (XbaI and PvuII), estrogen receptor beta (AluI), and estrogen receptor beta(cx) (Tsp509I), endothelial nitric oxide synthase (Glu298Asp), apolipoprotein E (Apo E2, E3, and E4), cholesteryl ester transfer protein (TaqIB), and leptin receptor (Gln223Arg)] and with respect to equol production were investigated. Design Healthy postmenopausal women (n = 117) participated in a randomized, double-blind, placebo-controlled, crossover dietary intervention trial. Isoflavone-Enriched (genistein-to-daidzein ratio of 2:1; 50 mg/d) or placebo cereal bars were consumed for 8 wk, with a wash-out period of 8 wk before the crossover. Results Isoflavones did not have a significant beneficial effect on plasma concentrations of lipids, glucose, or insulin. A significant difference between the responses of HDL cholesterol to isoflavones and to placebo was found with estrogen receptor beta(cx) Tsp509I genotype AA, but not GG or GA. Conclusions Isoflavone supplementation, when provided in the form and dose used in this study, had no effect on lipid or other metabolic biomarkers of cardiovascular disease risk in postmenopausal women but may increase HDL cholesterol in an estrogen receptor beta gene-polymorphic subgroup.
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soy isoflavone Enriched Foods and markers of lipid and glucose metabolism in postmenopausal women interactions with genotype
2006Co-Authors: Wendy L Hall, Francesco Branca, Katerina Vafeiadou, Jesper Hallund, Susanne Bugel, Manja Reimann, Corinna Koebnick, Marika Ferrari, Tony Dadd, Duncan TalbotAbstract:Background:ThehypocholesterolemiceffectsofsoyFoodsarewell established, and it has been suggested that isoflavones are responsible for this effect. However, beneficial effects of isolated isoflavonesonlipidbiomarkersofcardiovasculardiseaseriskhavenotyet been shown. Objective: The objective was to investigate the effects of isolated soy isoflavones on metabolic biomarkers of cardiovascular disease risk, including plasma total, HDL, and LDL cholesterol; triacylglycerols; lipoprotein(a); the percentage of small dense LDL; glucose; nonesterified fatty acids; insulin; and the homeostasis model assessment of insulin resistance. Differences with respect to single nucleotidepolymorphismsinselectedgenes[ie,estrogenreceptor (XbaI and PvuII), estrogen receptor (AluI), and estrogen receptor (cx) (Tsp509I), endothelial nitric oxide synthase (Glu298Asp), apolipoprotein E (Apo E2, E3, and E4), cholesteryl ester transfer protein (TaqIB), and leptin receptor (Gln223Arg)] and with respect to equol production were investigated. Design: Healthy postmenopausal women (n 117) participated in a randomized, double-blind, placebo-controlled, crossover dietary intervention trial. Isoflavone-Enriched (genistein-to-daidzein ratio of2:1;50mg/d)orplacebocerealbarswereconsumedfor8wk,with a wash-out period of 8 wk before the crossover. Results: Isoflavones did not have a significant beneficial effect on plasma concentrations of lipids, glucose, or insulin. A significant difference between the responses of HDL cholesterol to isoflavones and to placebo was found with estrogen receptor (cx) Tsp509I genotype AA, but not GG or GA. Conclusions: Isoflavone supplementation, when provided in the form and dose used in this study, had no effect on lipid or other metabolic biomarkers of cardiovascular disease risk in postmenopausal women but may increase HDL cholesterol in an estrogen receptor gene–polymorphic subgroup. Am J Clin Nutr 2006; 83:592–600.
Regina Belski - One of the best experts on this subject based on the ideXlab platform.
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Fiber, protein, and lupin-Enriched Foods: role for improving cardiovascular health.
Advances in food and nutrition research, 2012Co-Authors: Regina BelskiAbstract:Abstract Cardiovascular diseases (CVD) are the leading cause of death globally ( World Health Organisation, 2011 ). Many of the risk factors for CVD are modifiable, including overweight and obesity. Numerous strategies have been proposed to fight CVD, with a special focus being placed on dietary interventions for weight management. The literature suggests that two nutrients, fiber and protein, may play significant roles in weight control and hence cardiovascular health. Increasing both protein and fiber in the diet can be difficult because popular low-carbohydrate and high-protein diets tend to have considerably low-fiber intakes ( Slavin, 2005 ). One approach to obtain both is to develop functional Foods using unique ingredients. Lupin flour is a novel food ingredient derived from the endosperm of lupin. It contains 40–45% protein, 25–30% fiber, and negligible sugar and starch ( Petterson and Crosbie, 1990 ). Research conducted to date reveals that lupin-Enriched Foods, which are naturally high in protein and fiber, may have a significant effect on CVD risk factors. This review explores whether there is a role for fiber-, protein-, and lupin-Enriched Foods in improving cardiovascular health.
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effects of lupin Enriched Foods on body composition and cardiovascular disease risk factors a 12 month randomized controlled weight loss trial
International Journal of Obesity, 2011Co-Authors: Regina Belski, Trevor A Mori, Ian B Puddey, Sofia Sipsas, Richard J Woodman, Tim Ackland, Lawrence J Beilin, Emma R Dove, Nichole Carlyon, V JayaseenaAbstract:Effects of lupin-Enriched Foods on body composition and cardiovascular disease risk factors: a 12-month randomized controlled weight loss trial
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effects of lupin Enriched Foods on body composition and cardiovascular disease risk factors a 12 month randomized controlled weight loss trial
International Journal of Obesity, 2011Co-Authors: Regina Belski, Trevor A Mori, Ian B Puddey, Sofia Sipsas, Richard J Woodman, Tim Ackland, Lawrence J Beilin, Emma R Dove, Nichole Carlyon, V JayaseenaAbstract:Regular consumption of diets with increased protein or fibre intakes may benefit body weight and composition and cardiovascular disease risk factors. Lupin flour is a novel food ingredient high in protein and fibre. To investigate the effects of a lupin-Enriched diet, during and following energy restriction, on body weight and composition and cardiovascular disease risk factors in overweight individuals. Participants (n=131) were recruited to a 12-month parallel-design trial. They were randomly assigned to consume lupin-Enriched Foods or matching high-carbohydrate control Foods. All participants underwent 3 months of weight loss, 1 month of weight stabilization and 8 months of weight maintenance. Body weight and composition and cardiovascular disease risk factors were assessed at baseline, 4 and 12 months. Lupin, relative to control, did not significantly influence (mean difference (95% CI)) weight loss at 4 months (0.1 kg (−1.2, 1.4)) and 12 months (−0.6 kg (−2.0, 0.8)), maintenance of weight loss from 4 to 12 months (−0.7 kg (−1.83, 0.48)) or measures of body fat and fat-free mass. Relative to control, 24-h ambulatory systolic (−1.3 mm Hg (−2.4, −0.3), P=0.016) and diastolic (−1.0 mm Hg (−1.9, −0.2), P=0.021) blood pressures were lower at 12 months but not at 4 months; fasting insulin concentrations and homeostasis model assessment (HOMA) scores were significantly lower at 4 months (−1.2 mU l–1 (−1.3, −1.1), P=0.004 and −0.6 units (−1.0, −0.19), P=0.004) and 12 months (−1.3 mU l–1 (−1.4, −1.1), P<0.001 and −0.7 units (−1.1, −0.24), P=0.002). A diet higher in protein and fibre derived from lupin-Enriched Foods does not enhance weight loss or improve the maintenance of weight loss. However, such a diet may provide cardiovascular health benefits in terms of insulin sensitivity and blood pressure.
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Effects of lupin-Enriched Foods on body composition and cardiovascular disease risk factors: a 12-month randomized controlled weight loss trial
International journal of obesity (2005), 2010Co-Authors: Regina Belski, Trevor A Mori, Ian B Puddey, Sofia Sipsas, Richard J Woodman, Tim Ackland, Lawrence J Beilin, Emma R Dove, Nichole Carlyon, V JayaseenaAbstract:Regular consumption of diets with increased protein or fibre intakes may benefit body weight and composition and cardiovascular disease risk factors. Lupin flour is a novel food ingredient high in protein and fibre. To investigate the effects of a lupin-Enriched diet, during and following energy restriction, on body weight and composition and cardiovascular disease risk factors in overweight individuals. Participants (n=131) were recruited to a 12-month parallel-design trial. They were randomly assigned to consume lupin-Enriched Foods or matching high-carbohydrate control Foods. All participants underwent 3 months of weight loss, 1 month of weight stabilization and 8 months of weight maintenance. Body weight and composition and cardiovascular disease risk factors were assessed at baseline, 4 and 12 months. Lupin, relative to control, did not significantly influence (mean difference (95% CI)) weight loss at 4 months (0.1 kg (−1.2, 1.4)) and 12 months (−0.6 kg (−2.0, 0.8)), maintenance of weight loss from 4 to 12 months (−0.7 kg (−1.83, 0.48)) or measures of body fat and fat-free mass. Relative to control, 24-h ambulatory systolic (−1.3 mm Hg (−2.4, −0.3), P=0.016) and diastolic (−1.0 mm Hg (−1.9, −0.2), P=0.021) blood pressures were lower at 12 months but not at 4 months; fasting insulin concentrations and homeostasis model assessment (HOMA) scores were significantly lower at 4 months (−1.2 mU l–1 (−1.3, −1.1), P=0.004 and −0.6 units (−1.0, −0.19), P=0.004) and 12 months (−1.3 mU l–1 (−1.4, −1.1), P
Barbara J. Meyer - One of the best experts on this subject based on the ideXlab platform.
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Four Models Including Fish, Seafood, Red Meat and Enriched Foods to Achieve Australian Dietary Recommendations for n-3 LCPUFA for All Life-Stages.
Nutrients, 2015Co-Authors: Flavia Fayet-moore, Katrine I. Baghurst, Barbara J. MeyerAbstract:Populations are not meeting recommended intakes of omega-3 long chain polyunsaturated fatty acids (n-3 LCPUFA). The aim was (i) to develop a database on n-3 LCPUFA Enriched products; (ii) to undertake dietary modelling exercise using four dietary approaches to meet the recommendations and (iii) to determine the cost of the models. Six n-3 LCPUFA Enriched Foods were identified. Fish was categorised by n-3 LCPUFA content (mg/100 g categories as “excellent” “good” and “moderate”). The four models to meet recommended n-3 LCPUFA intakes were (i) fish only; (ii) moderate fish (with red meat and Enriched Foods); (iii) fish avoiders (red meat and Enriched Foods only); and (iv) lacto-ovo vegetarian diet (Enriched Foods only). Diets were modelled using the NUTTAB2010 database and n-3 LCPUFA were calculated and compared to the Suggested Dietary Targets (SDT). The cost of meeting these recommendations was calculated per 100 mg n-3 LCPUFA. The SDT were achieved for all life-stages with all four models. The weekly food intake in number of serves to meet the n-3 LCPUFA SDT for all life-stages for each dietary model were: (i) 2 “excellent” fish; (ii) 1 “excellent” and 1 “good” fish, and depending on life-stage, 3–4 lean red meat, 0–2 eggs and 3–26 Enriched Foods; (iii) 4 lean red meat, and 20–59 Enriched Foods; (iv) 37–66 Enriched Foods. Recommended intakes of n-3 LCPUFA were easily met by the consumption of fish, which was the cheapest source of n-3 LCPUFA. Other strategies may be required to achieve the recommendations including modifying the current food supply through feeding practices, novel plant sources and more Enriched Foods.
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Effect of replacing bread, egg, milk, and yogurt with equivalent ω-3 Enriched Foods on ω-3 LCPUFA intake of Australian children.
Nutrition (Burbank Los Angeles County Calif.), 2014Co-Authors: Setyaningrum Rahmawaty, Philippa Lyons-wall, Karen Charlton, Marijka Batterham, Barbara J. MeyerAbstract:In countries with traditionally low fish consumption such as Australia, Foods Enriched with ω-3 long-chain polyunsaturated fatty acids (ω-3 LCPUFA) may play a role in meeting ω-3 LCPUFA intakes for optimal health. The aim of this study was to assess the effect of replacing bread, egg, milk, and yogurt with ω-3 LCPUFA enrichment of these Foods on total ω-3 LCPUFA intake in Australian children's diets. Dietary modeling was undertaken using survey data from a nationally representative sample of 4487 children (2249 boys, 2238 girls) ages 2 to 16 y in whom the Multiple Source Method was used to estimate usual ω-3 LPUFA intakes distributions from two 24-h dietary recalls, corrected for within-person variation; 15 models were constructed. The adjusted mean ± SD and median and interquartile range (IQR) of usual dietary intakes of ω-3 LCPUFA gradually increased from 2.5 ± 0.8 to 7.1 ± 4.9 mg/d and 2.3 (1.9-2.9) to 5.4 (3.6-9.2), respectively, after the modeling (P = 0.001 for each model). Median (IQR) intake of total ω-3 LCPUFAs in non-fish eaters and fish eaters was 1.4 (0.8-2.3) and 2.3 (1.0-6.1) mg/d, respectively, which increased threefold to 4.3 (2.6-7.8) and 7.5 (3.9-13) mg/d, respectively, after replacement of all four ω-3 Enriched Foods. Replacement of four core Foods with ω-3 Enriched alternatives resulted in improved simulated ω-3 LCPUFA intakes in Australian children but not to optimal levels of intake. Increased fish consumption is still the most effective strategy for increasing ω-3 LCPUFA intake. Copyright © 2014 Elsevier Inc. All rights reserved.
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Effect of replacing bread, egg, milk, and yogurt with equivalent ω-3 Enriched Foods on ω-3 LCPUFA intake of Australian children
Nutrition, 2014Co-Authors: Setyaningrum Rahmawaty, Karen E Charlton, Philippa Lyons-wall, Marijka Batterham, Barbara J. MeyerAbstract:Abstract Objective In countries with traditionally low fish consumption such as Australia, Foods Enriched with ω-3 long-chain polyunsaturated fatty acids (ω-3 LCPUFA) may play a role in meeting ω-3 LCPUFA intakes for optimal health. The aim of this study was to assess the effect of replacing bread, egg, milk, and yogurt with ω-3 LCPUFA enrichment of these Foods on total ω-3 LCPUFA intake in Australian children's diets. Methods Dietary modeling was undertaken using survey data from a nationally representative sample of 4487 children (2249 boys, 2238 girls) ages 2 to 16 y in whom the Multiple Source Method was used to estimate usual ω-3 LPUFA intakes distributions from two 24-h dietary recalls, corrected for within-person variation; 15 models were constructed. Results The adjusted mean ± SD and median and interquartile range (IQR) of usual dietary intakes of ω-3 LCPUFA gradually increased from 2.5 ± 0.8 to 7.1 ± 4.9 mg/d and 2.3 (1.9–2.9) to 5.4 (3.6–9.2), respectively, after the modeling ( P = 0.001 for each model). Median (IQR) intake of total ω-3 LCPUFAs in non-fish eaters and fish eaters was 1.4 (0.8–2.3) and 2.3 (1.0–6.1) mg/d, respectively, which increased threefold to 4.3 (2.6–7.8) and 7.5 (3.9–13) mg/d, respectively, after replacement of all four ω-3 Enriched Foods. Conclusion Replacement of four core Foods with ω-3 Enriched alternatives resulted in improved simulated ω-3 LCPUFA intakes in Australian children but not to optimal levels of intake. Increased fish consumption is still the most effective strategy for increasing ω-3 LCPUFA intake.
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factors that influence consumption of fish and omega 3 Enriched Foods a survey of australian families with young children
Nutrition & Dietetics, 2013Co-Authors: Barbara J. Meyer, Setyaningrum Rahmawaty, Karen E Charlton, Philippa LyonswallAbstract:Aim The present study aimed to identify factors that influence the consumption of fish and Foods that are Enriched with omega-3 long-chain polyunsaturated fatty acids (n-3 LCPUFA), in order to inform the development of effective nutrition education strategies. Methods A cross-sectional, 10-item self-administered survey was conducted to 262 parents of children aged 9–13 years from a regional centre in New South Wales. Parents were asked questions related to frequency of consumption, and to identify factors that either encouraged or prevented the provision of fish/seafood and/or n-3 LCPUFA-Enriched Foods for their families. Results Salmon, canned tuna, prawn and take-away fish were the most commonly eaten variants of fish/seafood, at approximately once a month. Perceived health benefits and the influence of media and health professionals in health promotion were identified as the primary motivators for consumption of fish/seafood and Foods Enriched with n-3 LCPUFA. Among families who consume fish, taste was valued as having a major positive influence, as well as preferences of individual family members, but the latter was perceived as an obstacle in non-fish consumers. Price was the main barrier to consumption of fresh, but not canned, fish and n–3-Enriched Foods, in both those that do and do not consume these Foods. Conclusion Despite Australian parents’ knowledge of the health benefits n-3 LCPUFA, only a fifth of households meet the recommended two serves of fish per week, hence nutrition education strategies are warranted.
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Factors that influence consumption of fish and omega–3‐Enriched Foods: A survey of Australian families with young children
Nutrition & Dietetics, 2013Co-Authors: Setyaningrum Rahmawaty, Karen E Charlton, Philippa Lyons-wall, Barbara J. MeyerAbstract:Aim The present study aimed to identify factors that influence the consumption of fish and Foods that are Enriched with omega-3 long-chain polyunsaturated fatty acids (n-3 LCPUFA), in order to inform the development of effective nutrition education strategies. Methods A cross-sectional, 10-item self-administered survey was conducted to 262 parents of children aged 9–13 years from a regional centre in New South Wales. Parents were asked questions related to frequency of consumption, and to identify factors that either encouraged or prevented the provision of fish/seafood and/or n-3 LCPUFA-Enriched Foods for their families. Results Salmon, canned tuna, prawn and take-away fish were the most commonly eaten variants of fish/seafood, at approximately once a month. Perceived health benefits and the influence of media and health professionals in health promotion were identified as the primary motivators for consumption of fish/seafood and Foods Enriched with n-3 LCPUFA. Among families who consume fish, taste was valued as having a major positive influence, as well as preferences of individual family members, but the latter was perceived as an obstacle in non-fish consumers. Price was the main barrier to consumption of fresh, but not canned, fish and n–3-Enriched Foods, in both those that do and do not consume these Foods. Conclusion Despite Australian parents’ knowledge of the health benefits n-3 LCPUFA, only a fifth of households meet the recommended two serves of fish per week, hence nutrition education strategies are warranted.
Veronique Coxam - One of the best experts on this subject based on the ideXlab platform.
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Food matrix and isoflavones bioavailability in early post menopausal women: A European clinical study
Clinical Interventions in Aging, 2008Co-Authors: Brigitte Chanteranne, Fred Brouns, Francesco Branca, A Kaardinal, K Wahala, Véronique Braesco, Philippe Ladroite, Veronique CoxamAbstract:The estrogenic effects of soy isoflavones (IF) on symptoms of menopause are of particular interest. The aim of the present study was to improve compliance of IF in two IF-Enriched Foods providing the same IF circulating levels in postmenopausal women. Forty-two healthy postmenopausal women (mean age: 53.28 years) were recruited for a randomized, crossover, multicenter trial conducted in the Netherlands, Italy and France. Over 18 days, volunteers were assigned to two groups and supplemented with two different IF-Enriched Foods (100 mg IF aglycones/two servings). The first group had to eat two biscuits daily for three days. After a wash-out period (11 d), they received cereal bars for three days. The second group started with the cereal bars and finished with biscuits. After IF intake, plasma and urinary levels of genistein, daidzein, O desmethyl angolensin and equol significantly increased and returned to baseline level after the washout period. There was no difference between biscuits and cereals bars intake, as shown by group values at each end of experimental period (day 4 or day 18). Both matrixes are comparable in terms of IF-circulating levels and could be used independently.
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Long-term consumption of isoflavone-Enriched Foods does not affect bone mineral density, bone metabolism, or hormonal status in early postmenopausal women: a randomized, double-blind, placebo controlled study
The American journal of clinical nutrition, 2008Co-Authors: Elizabeth Brink, Kristiina Wahala, Veronique Coxam, Aedin Cassidy, Simon P. Robins, Francesco BrancaAbstract:Background: Osteoporosis is a major health problem. It was hypothesized that isoflavone-containing products may be a potential alternative to hormone replacement therapy for preventing bone loss during the menopausal transition. Objective: The objective was to investigate whether the consumption of isoflavone-Enriched Foods for 1 y affects bone mineral density, bone metabolism, and hormonal status in early postmenopausal women. Design: This was a randomized, double-blind, placebo-controlled, parallel, multicenter trial. Two hundred thirty-seven healthy early postmenopausalwomen[mean (±SD) age of 53 ± 3 y and time since last menses of 33 ± 15 mo] consumed isoflavone-Enriched Foods providing a mean daily intake of 110 mg isoflavone aglycones or control products for 1 y while continuing their habitual diet and lifestyle. Outcome measures included bone mineral density of the lumbar spine and total body, markers of bone formation and bone resorption, hormones, isoflavones in plasma and urine, safety variables, and adverse events. Results: Consumption of isoflavone-Enriched products did not alter bone mineral density of the lumbar spine and total body or markers of bone formation and bone resorption. Hormone concentrations did not differ between the isoflavone and control groups. Consumption of isoflavone-Enriched products resulted in increased isoflavone concentrations in plasma and urine, whereas control products did not. This finding indicated good compliance with treatment. Subgroup analysis did not support an effect of equol phenotype on bone density. The intervention had no effect on a range of safety variables and reported adverse events. Conclusion: Consumption of Foods containing 110 mg/d of soy isoflavone aglycone equivalents for 1 y did not prevent postmenopausal bone loss and did not affect bone turnover in apparently healthy early postmenopausal white women. This trial was registered at clinicaltrials.gov as NCT00301353. © 2008 American Society for Nutrition. Chemicals / CAS: equol, 531-95-3; isoflavone, 574-12-9; Calcium, 7440-70-2; Isoflavones; Parathyroid Hormone; Peptide Fragments; procollagen Type I N-terminal peptide; Procollagen; Vitamin D, 1406-16-2
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Long-term consumption of isoflavone-Enriched Foods does not affect bone mineral density, bone metabolism, or hormonal status in early postmenopausal women : A randomized, double-blind, placebo controlled study
American Journal of Clinical Nutrition, 2008Co-Authors: Elizabeth Brink, Kristiina Wahala, Veronique Coxam, Simon Robins, Aedin Cassidy, Francesco BrancaAbstract:BACKGROUND: Osteoporosis is a major health problem. It was hypothesized that isoflavone-containing products may be a potential alternative to hormone replacement therapy for preventing bone loss during the menopausal transition. OBJECTIVE: The objective was to investigate whether the consumption of isoflavone-Enriched Foods for 1 y affects bone mineral density, bone metabolism, and hormonal status in early postmenopausal women. DESIGN: This was a randomized, double-blind, placebo-controlled, parallel, multicenter trial. Two hundred thirty-seven healthy early postmenopausal women [mean (+/-SD) age of 53 +/- 3 y and time since last menses of 33 +/- 15 mo] consumed isoflavone-Enriched Foods providing a mean daily intake of 110 mg isoflavone aglycones or control products for 1 y while continuing their habitual diet and lifestyle. Outcome measures included bone mineral density of the lumbar spine and total body, markers of bone formation and bone resorption, hormones, isoflavones in plasma and urine, safety variables, and adverse events. RESULTS: Consumption of isoflavone-Enriched products did not alter bone mineral density of the lumbar spine and total body or markers of bone formation and bone resorption. Hormone concentrations did not differ between the isoflavone and control groups. Consumption of isoflavone-Enriched products resulted in increased isoflavone concentrations in plasma and urine, whereas control products did not. This finding indicated good compliance with treatment. Subgroup analysis did not support an effect of equol phenotype on bone density. The intervention had no effect on a range of safety variables and reported adverse events. CONCLUSION: Consumption of Foods containing 110 mg/d of soy isoflavone aglycone equivalents for 1 y did not prevent postmenopausal bone loss and did not affect bone turnover in apparently healthy early postmenopausal white women.
T. P. L Abuza - One of the best experts on this subject based on the ideXlab platform.
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Critical Issues in R&D of Soy Isoflavone‐Enriched Foods and Dietary Supplements
Journal of Food Science, 2006Co-Authors: M. Uzzan, T. P. L AbuzaAbstract:ABSTRACT: Increasing consumer awareness of soy as a healthy food ingredient has led to a tremendous growth in sales of soy isoflavone-Enriched Foods and dietary supplements in the past 3 y. Because of their weak estrogenic activity, isoflavones are believed to have preventive effects for several hormone-dependent diseases. This article discusses some critical issues to be considered in any R&D program of novel soy and isoflavone products for the healthy-food market, such as (1) Which isoflavone compounds should be in the product? (2) Which individual isoflavones are the most beneficial ones? (3) Can certain isoflavone groups be targeted to specific disease prevention goals? (4) Are there any safety concerns in isoflavone consumption? (5) How are isoflavones affected by thermal processing and storage? (6) How should isoflavones be analyzed? These questions may affect the choice of isoflavone source, processing conditions, quality control procedures, and marketing considerations.
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critical issues in r d of soy isoflavone Enriched Foods and dietary supplements
Journal of Food Science, 2006Co-Authors: M. Uzzan, T. P. L AbuzaAbstract:ABSTRACT: Increasing consumer awareness of soy as a healthy food ingredient has led to a tremendous growth in sales of soy isoflavone-Enriched Foods and dietary supplements in the past 3 y. Because of their weak estrogenic activity, isoflavones are believed to have preventive effects for several hormone-dependent diseases. This article discusses some critical issues to be considered in any R&D program of novel soy and isoflavone products for the healthy-food market, such as (1) Which isoflavone compounds should be in the product? (2) Which individual isoflavones are the most beneficial ones? (3) Can certain isoflavone groups be targeted to specific disease prevention goals? (4) Are there any safety concerns in isoflavone consumption? (5) How are isoflavones affected by thermal processing and storage? (6) How should isoflavones be analyzed? These questions may affect the choice of isoflavone source, processing conditions, quality control procedures, and marketing considerations.