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Jean-michel Chardigny - One of the best experts on this subject based on the ideXlab platform.
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Plant-Based Foods as a source of lipotropes for preventing hepatic steatosis
2015Co-Authors: Anthony Fardet, Jean-françois Martin, Jean-michel ChardignyAbstract:Background and objectives: Lipotropes are food components that limit excessive hepatic triglyceride contents or steatosis. Steatosis is often associated with obesity and type 2 diabetes, and may lead to more serious pathologies such as steatohepatitis, hepatic fibrosis or cirrhosis, and/or cancer in the end. Yet, whereas steatosis concerns several millions people worldwide, the lipotropic potential of Foods has never been studied; and lipotrope-rich Foods remain quite unknown. Based on available food data, our objective was to characterize and quantify the lipotropic potential of Plant-Based Foods to improve nutritional recommendations for subjects at risk of hepatic steatosis. Methods: From lipotrope contents found in literature and nutritional tables (mainly USDA food composition tables), 132 Plant-Based Foods, 4 main lipotropes (betaine, choline, myo-inositol and methionine), and 4 micronutrients that support lipotropic action of the main lipotropes (niacin, pantothenic acid, folates and magnesium) could have been selected. Plant-Based food lipotropic potential was expressed into a new index, the Lipotropic Capacity (LC) that integrates the sum of the 8 lipotropic densities relative to a reference food. Results: Vegetables are the best source of lipotropes on a 100 kcal-basis and Plant-Based Foods are a more diversified - but complementary - source of lipotropes than animal-based products. Technological processes reduce Plant-Based Foods lipotropic potential by around 20%: while refining, then thermal treatments, are the most drastic treatments, fermentations may event tend to increase lipotrope densities. By comparing lipotrope consumption via both French standard diet (INCA 2 survey) and Food guide pyramid, we evaluated that our consumption in betaine, choline and myo-inositol should be increased: this can be easily reached by choosing lipotrope-dense Foods like beetroot, spinash or coffee. On a one euro-basis, grains products (i.e. cereals, nuts and leguminous and oleaginous seeds) are the best compromise between a high LC and a cheap supply in lipotropes. Conclusions: Plant-Based Foods are relevant sources of lipotropes for preventing hepatic stetaosis. In addition, the LC allows easily ranking Foods according to their lipotropic potential. But, it remains indispensable to carry out studies in humans to relate food LC with prevalence of hepatic steatosis.
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Characterization of the lipotropic potential of Plant-Based Foods
Proceedings of Foods: Bioactives Processing Quality and Nutrition, 2013Co-Authors: Anthony Fardet, Jean-françois Martin, Jean-michel ChardignyAbstract:Lipotropes are food components that limit excessive hepatic triglyceride contents or steatosis. Hepatic steatosis is often associated with obesity and type 2 diabetes, and may lead to more serious pathologies such as steatohepatitis, hepatic fibrosis and cirrhosis, or cancer. Yet, whereas hepatic steatosis concerns several millions people worldwide, the lipotropic potential of Foods has never been studied; and lipotrope-rich Foods remain quite unknown. The objective of this work has been to characterize and quantify the lipotropic potential of Plant-Based Foods from lipotrope contents found in literature and nutritional tables. Thus, 132 Plant-Based Foods and 8 lipotropes (betaine, choline, myo-inositol, methionine, niacin, pantothenic acid, folates and magnesium) could have been selected. Main results showed that vegetables are the best source of lipotropes on a 100 kcal-basis and that Plant-Based Foods are a more diversified source - but complementary - of lipotropes compared to animal-based products. We then expressed the lipotropic potential into a new index, the Lipotropic Capacity (LC) that integrates the sum of the 8 lipotropic densities relative to a reference food. Technological processes reduce Plant-Based Foods lipotropic potential by around 20%: while refining is the most drastic treatment, fermentations have little effect, and may even tend to increase lipotrope densities. Then, by comparing lipotrope consumption via both French standard diet (INCA 2 survey) and Food guide pyramid, we evaluated that our consumption in betaine, choline and myo-inositol may be increased: this can be easily reached by choosing lipotrope-dense Foods like beetroot, spinash or coffee. On a one euro-basis, grains products (i.e. cereals, and leguminous and oleaginous seeds) are the best compromise between a high LC and a cheap supply in lipotropes. However, it remains indispensable to carry out studies in humans to relate LC and prevalence of hepatic steatosis.
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Lipotropes from Plant-Based Foods supplied by a standard French diet vs. food guide pyramid recommendations: Grain products are the best sources at lower cost
Journal of Food Composition and Analysis, 2012Co-Authors: Jean-françois Martin, Djilali Touazi, Jean-michel ChardignyAbstract:Abstract Lipotropes are compounds that prevent excess hepatic fat deposits. However, although millions of people worldwide suffer from hepatic steatosis, lipotrope consumption has never been investigated. Our objectives were to calculate the amount of lipotropes supplied by a standard French diet vs. food guide pyramid recommendations by using 106 ready-to-eat Plant-Based Foods (PBF) as a basis for comparison, to question whether one can easily increase lipotrope consumption via lipotrope-rich PBFs, and to estimate the lipotrope quantity supplied by €1.00 (one euro) of PBF vs. animal-based Foods. Lipotrope potential of PBFs was expressed as the lipotropic capacity (LC) based on the lipotrope densities of 7, 8 or 9 lipotropes (mg/100 kcal), which are identified as betaine, choline, myo -inositol, methionine, magnesium, niacin, pantothenic acid, folates and total polyphenol content. Unrefined/minimally processed PBFs had the highest LC, while energy-dense/refined PBFs had the lowest. A standard French diet fails to provide the lipotrope quantity that should be supplied if food guide pyramid recommendations are followed. Such a difference can be easily compensated by increasing lipotrope-rich PBF consumption. On a €1.00-basis, vegetables and fruits are expensive sources of lipotropes, but grain products, especially legumes, appear to be the best compromise between high LC and low cost.
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Lipotropic capacity of raw Plant-Based Foods: A new index that reflects their lipotrope density profile
Journal of Food Composition and Analysis, 2011Co-Authors: Anthony Fardet, Jean-françois Martin, Jean-michel ChardignyAbstract:Abstract Among all of the phytomicronutrients, lipotropes which limit excess hepatic fat deposits, have been very little studied. And yet, liver steatosis is common to several chronic diseases. Among the lipotropes, betaine, choline, myo-inositol, methionine, magnesium, niacin, pantothenic acid and folates were the ones for which sufficient data have possibly been found to allow the selection of a significant number of Plant-Based Foods (PBFs). Our objectives were to unravel the differences or similarities in the lipotrope density (LD) profile of raw PBFs and to define an index reflecting lipotrope contents. From databases for betaine and choline contents, we selected 56 raw PBFs (38 when inositol content was taken into consideration). Lipotropic capacity (LC) was defined as the means of the 8 LD profiles, each expressed as a percentage of raw asparagus LD, which has the highest mean ranking for the 8 LDs (LC = 100). LCs ranged from 7 (grapes) to 672% (spinach), relative to asparagus LC. Among cereal, fruit, legume and seed groups, quinoa, blackberry, common bean and sesame seed had the highest levels of LC (155%, 107%, 36% and 26%, respectively). On a 100 kcal-basis, vegetables are the best sources of lipotropes, followed by cereals, fruits and legumes, then nuts and seeds. PBF LD profiles were complementary but more diversified compared to animal-based food LD profiles.
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Thermal and refining processes, not fermentation, tend to reduce lipotropic capacity of Plant-Based Foods
Food and Function, 2011Co-Authors: Anthony Fardet, Jean-françois Martin, Jean-michel ChardignyAbstract:Plant-Based Foods (PBF) are relevant and diversified sources of lipotropes, which are compounds preventing excess hepatic fat deposits. In a first study, we defined the lipotropic capacity (LC, %) of raw PBF as the means of 8 lipotrope densities (LD, mg/100 kcal), each expressed relative to that of a reference food ranking the highest considering its mean 8 LD ranks (LC(raw asparagus) = 100%) (A. Fardet, J.-F. Martin and J. M. Chardigny, J. Food Comp. Anal., 2011, DOI: 10.1016/j.jfca.2011.1003.1013). We showed that vegetables appeared as the best source of lipotropes on a 100 kcal-basis compared to legumes, cereals, fruits and nuts. The main objective of this second study was to quantify the effect of processing on LD and LC of raw PBF based on lipotrope contents collected in a USDA (United State Department of Agriculture) database and the literature, i.e. betaine, choline, myo-inositol, methionine, magnesium, niacin, pantothenic acid and folate contents. Choline and betaine densities were not significantly affected by processing while methionine and lipotropic micronutrient densities were significantly decreased, especially for magnesium, pantothenate and folates. Myo-inositol density decreases were insignificant due to lower product number resulting from limited literature data. Lipotropic micronutrient densities were more affected by processing than other densities. Fermentations increased betaine (median change of +32%) and choline (+34%) densities. Canning and boiling vegetables increased choline densities (+26%). Globally, processing significantly reduced LC by similar to 20%, fermentations being less drastic (median change of -5%) than refining (-33%) and thermal treatments (-16%). More specifically, canning increased LC of beetroot (536 vs 390%) and common bean (40 vs 36%) as fermentation towards LC grape (14 vs 7% for wine). Results were then mainly discussed based on percentages of lipotrope content changes on a dry-weight basis. Results of this study also showed that the LC is quite a relevant index to estimate effect of processing on lipotropic potential of PBF.
Lina-lotta Kauhanen - One of the best experts on this subject based on the ideXlab platform.
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Using consumption and reward simulations to increase the appeal of Plant-Based Foods.
Appetite, 2020Co-Authors: Esther K. Papies, Niklas Johannes, Teya Daneva, Gintare Semyte, Lina-lotta KauhanenAbstract:The production of meat is a main contributor to current dangerous levels of greenhouse gas emissions. However, the shift to more Plant-Based diets is hampered by consumers finding meat-based Foods more attractive than Plant-Based Foods. How can Plant-Based Foods best be described to increase their appeal to consumers? Based on the grounded cognition theory of desire, we suggest that descriptions that trigger simulations, or re-experiences, of eating and enjoying a food will increase the attractiveness of a food, compared to descriptions emphasizing ingredients. In Study 1, we first examined the descriptions of ready meals available in four large UK supermarkets (N = 240). We found that the labels of meat-based Foods contained more references to eating simulations than vegetarian Foods, and slightly more than Plant-Based Foods, and that this varied between supermarkets. In Studies 2 and 3 (N = 170, N = 166, pre-registered), we manipulated the labels of Plant-Based and meat-based Foods to either include eating simulation words or not. We assessed the degree to which participants reported that the description made them think about eating the food (i.e., induced eating simulations), and how attractive they found the food. In Study 2, where either sensory or eating context words were added, we found no differences with control labels. In Study 3, however, where simulation-based labels included sensory, context, and hedonic words, we found that simulation-based descriptions increased eating simulations and attractiveness. Moreover, frequent meat eaters found Plant-Based Foods less attractive, but this was attenuated when Plant-Based Foods were described with simulation-inducing words. We suggest that language that describes rewarding eating experiences can be used to facilitate the shift toward healthy and sustainable diets.
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Using consumption and reward simulations to increase the appeal of Plant-Based Foods
2020Co-Authors: Esther K. Papies, Niklas Johannes, Teya Daneva, Gintare Semyte, Lina-lotta KauhanenAbstract:The production of meat is a main contributor to current dangerous levels of greenhouse gas emissions. However, the shift to more Plant-Based diets is hampered by consumers finding meat-based Foods more attractive than Plant-Based Foods. How can Plant-Based Foods best be described to increase their appeal to consumers? Based on the grounded cognition theory of desire, we suggest that descriptions that trigger simulations, or re-experiences, of eating and enjoying a food will increase the attractiveness of a food, compared to descriptions emphasising ingredients. In Study 1, we first examined the descriptions of ready meals available in four large UK supermarkets (N = 240). We found that the labels of meat-based Foods contained more references to eating simulations than vegetarian Foods, and slightly more than Plant-Based Foods, and that this varied between supermarkets. In Studies 2 and 3 (N =170, N = 166, pre-registered), we manipulated the labels of Plant-Based and meat-based Foods to either include eating simulation words or not. We assessed the degree to which participants reported that the description made them think about eating the food (i.e., induced eating simulations), and how attractive they found the food or whether they would order it. In Study 2, where either sensory or eating context words were added, we found no differences with neutral control labels. In Study 3, however, where simulation-based labels included sensory, context, and hedonic words, we found that simulation-based descriptions increased eating simulations and attractiveness. Moreover, frequent meat eaters found Plant-Based Foods less attractive, but this was attenuated when Plant-Based Foods were described with simulation-inducing words. We suggest that language that describes rewarding eating experiences can be used to facilitate the shift toward healthy and sustainable diets.
Hilary J Bethancourt - One of the best experts on this subject based on the ideXlab platform.
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spiritually motivated restrictions on animal products have a limited impact on consumption of healthy plant based Foods
British Journal of Nutrition, 2019Co-Authors: Mario Kratz, Hilary J Bethancourt, Kathleen A OconnorAbstract:Plant-Based diets are considered healthier than many omnivorous diets. However, it is unclear that restriction of animal products necessarily motivates increased consumption of nutrient- and fibre-rich Plant-Based Foods as opposed to energy-dense but nutrient-poor Plant-Based Foods containing refined grains and added sugars and fats. The present study examined FFQ and food record data from ninety-nine individuals in the USA with varying degrees of adherence to the Orthodox Christian tradition of restricting meat, dairy and egg (MDE) products for 48 d prior to Easter to investigate whether restricting MDE products in the absence of explicit nutritional guidance would lead to increased consumption of healthy Plant-Based Foods and greater likelihood of meeting dietary recommendations. Multiple linear regression models assessed changes in major food groups, energy and nutrients in relation to the degree of reduction in MDE consumption. Logistic regression analyses tested the odds of meeting 2015-2020 Dietary Guidelines for Americans on Plant-Based Foods in relation to MDE restriction. Each serving reduction in MDE products was associated with small (approximately 0·1-0·7 serving) increases in legumes, soya products and nuts/seeds (all P values < 0·005). MDE restriction was not associated with higher odds of meeting recommendations on vegetable, fruit or whole-grain intake. Consumption of refined grains and added sugars did not change in relation to MDE restriction but remained above recommended thresholds, on average. These findings demonstrate that a reduction of MDE products for spiritual purposes may result in increases in some nutrient-rich Plant-Based Foods but may not uniformly lead to a healthier dietary composition.
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a short term religious fast from animal products has a minimal impact on cardiometabolic health biomarkers irrespective of concurrent shifts in distinct plant based food groups
The American Journal of Clinical Nutrition, 2019Co-Authors: Mario Kratz, Hilary J Bethancourt, Kathleen A OconnorAbstract:BACKGROUND Plant-Based diets may help improve measures of body fat, blood cholesterol, glucose metabolism, and inflammation. However, limited evidence suggests that the health effects of reducing animal products may depend on the quality of Plant-Based Foods consumed as caloric replacements. OBJECTIVE This study examined how temporarily restricting consumption of meat, dairy, and egg (MDE) products for religious purposes influences cardiometabolic health biomarkers and whether any effects of MDE restriction on biomarkers are modified by concurrent shifts in calories, fish, and distinct Plant-Based Foods. DESIGN This study followed a sample of 99 individuals in the United States with varying degrees of adherence to Orthodox Christian (OC) guidance to abstain from MDE products during Lent, the 48-d period prior to Easter. Dietary composition was estimated from FFQs and 7-d food records; measures of body fat, blood lipids, glucose metabolism, and inflammation were collected prior to and at the end of Lent. RESULTS Each serving decrease in MDE products was associated with an average -3.7% (95% CI: -5.5%, -2.0%; P < 0.0001) and -3.6% (95% CI: -5.8%, -1.3%; P = 0.003) change in fasting total and LDL blood cholesterol, respectively, which were partly explained by minor weight loss. However, the total/HDL cholesterol ratio did not significantly decrease due to an average -3.2% (95% CI: -5.8%, -0.6%; P = 0.02) change in HDL cholesterol. No associations between MDE restrictions and shifts in measures of body fat, glucose, insulin, or C-reactive protein were observed. The data could not provide evidence that changes in cardiometabolic health biomarkers in relation to MDE restriction were modified by concurrent shifts in calories, fish, or Plant-Based Foods. CONCLUSION Temporary MDE restrictions practiced by this sample of OCs in the United States during Lent had minimal effects on cardiometabolic disease risk factors. Further research among larger samples of OCs is needed to understand how nutritionally distinct and complex combinations of Plant-Based Foods may modify the health effects of religious fasting from MDE products.
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A short-term religious “fast” from animal products has a minimal impact on cardiometabolic health biomarkers irrespective of concurrent shifts in distinct Plant-Based food groups
The American journal of clinical nutrition, 2019Co-Authors: Hilary J Bethancourt, Mario Kratz, Kathleen A. O'connorAbstract:BACKGROUND Plant-Based diets may help improve measures of body fat, blood cholesterol, glucose metabolism, and inflammation. However, limited evidence suggests that the health effects of reducing animal products may depend on the quality of Plant-Based Foods consumed as caloric replacements. OBJECTIVE This study examined how temporarily restricting consumption of meat, dairy, and egg (MDE) products for religious purposes influences cardiometabolic health biomarkers and whether any effects of MDE restriction on biomarkers are modified by concurrent shifts in calories, fish, and distinct Plant-Based Foods. DESIGN This study followed a sample of 99 individuals in the United States with varying degrees of adherence to Orthodox Christian (OC) guidance to abstain from MDE products during Lent, the 48-d period prior to Easter. Dietary composition was estimated from FFQs and 7-d food records; measures of body fat, blood lipids, glucose metabolism, and inflammation were collected prior to and at the end of Lent. RESULTS Each serving decrease in MDE products was associated with an average -3.7% (95% CI: -5.5%, -2.0%; P
Javier D. Breccia - One of the best experts on this subject based on the ideXlab platform.
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α-Rhamnosyl-β-glucosidase-catalyzed reactions for analysis and biotransformations of Plant-Based Foods
Journal of Agricultural and Food Chemistry, 2011Co-Authors: Marisol Minig, Laura S. Mazzaferro, Rosa Erra-balsells, Gabriela Petroselli, Javier D. BrecciaAbstract:Most aroma compounds exist in vegetal tissues as disaccharide conjugates, rutinose being an abundant sugar moiety in grapes. The availability of aroma precursors would facilitate analytical analysis of Plant-Based Foods. The diglycosidase α-rhamnosyl-β-glucosidase from Acremonium sp. DSM 24697 efficiently transglycosylated the rutinose moiety from hesperidin to 2-phenylethanol, geraniol, and nerol in an aqueous–organic biphasic system. 2-Phenethyl rutinoside was synthesized up to millimolar level with an 80% conversion regarding the donor hesperidin. The hydrolysis of the synthesized aroma precursors was not detected in an aqueous medium. However, in the presence of ethanol as a sugar acceptor, the enzyme was able to transfer the disaccharide residue forming the alkyl-rutinoside. The aroma precursors were significantly hydrolyzed (up to 3–4% in 2 h at 30 °C), which indicated the potential use of the enzyme for biotechnological applications, for example, in aroma modulation of fermented Foods.
Esther K. Papies - One of the best experts on this subject based on the ideXlab platform.
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Using consumption and reward simulations to increase the appeal of Plant-Based Foods.
Appetite, 2020Co-Authors: Esther K. Papies, Niklas Johannes, Teya Daneva, Gintare Semyte, Lina-lotta KauhanenAbstract:The production of meat is a main contributor to current dangerous levels of greenhouse gas emissions. However, the shift to more Plant-Based diets is hampered by consumers finding meat-based Foods more attractive than Plant-Based Foods. How can Plant-Based Foods best be described to increase their appeal to consumers? Based on the grounded cognition theory of desire, we suggest that descriptions that trigger simulations, or re-experiences, of eating and enjoying a food will increase the attractiveness of a food, compared to descriptions emphasizing ingredients. In Study 1, we first examined the descriptions of ready meals available in four large UK supermarkets (N = 240). We found that the labels of meat-based Foods contained more references to eating simulations than vegetarian Foods, and slightly more than Plant-Based Foods, and that this varied between supermarkets. In Studies 2 and 3 (N = 170, N = 166, pre-registered), we manipulated the labels of Plant-Based and meat-based Foods to either include eating simulation words or not. We assessed the degree to which participants reported that the description made them think about eating the food (i.e., induced eating simulations), and how attractive they found the food. In Study 2, where either sensory or eating context words were added, we found no differences with control labels. In Study 3, however, where simulation-based labels included sensory, context, and hedonic words, we found that simulation-based descriptions increased eating simulations and attractiveness. Moreover, frequent meat eaters found Plant-Based Foods less attractive, but this was attenuated when Plant-Based Foods were described with simulation-inducing words. We suggest that language that describes rewarding eating experiences can be used to facilitate the shift toward healthy and sustainable diets.
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Using consumption and reward simulations to increase the appeal of Plant-Based Foods
2020Co-Authors: Esther K. Papies, Niklas Johannes, Teya Daneva, Gintare Semyte, Lina-lotta KauhanenAbstract:The production of meat is a main contributor to current dangerous levels of greenhouse gas emissions. However, the shift to more Plant-Based diets is hampered by consumers finding meat-based Foods more attractive than Plant-Based Foods. How can Plant-Based Foods best be described to increase their appeal to consumers? Based on the grounded cognition theory of desire, we suggest that descriptions that trigger simulations, or re-experiences, of eating and enjoying a food will increase the attractiveness of a food, compared to descriptions emphasising ingredients. In Study 1, we first examined the descriptions of ready meals available in four large UK supermarkets (N = 240). We found that the labels of meat-based Foods contained more references to eating simulations than vegetarian Foods, and slightly more than Plant-Based Foods, and that this varied between supermarkets. In Studies 2 and 3 (N =170, N = 166, pre-registered), we manipulated the labels of Plant-Based and meat-based Foods to either include eating simulation words or not. We assessed the degree to which participants reported that the description made them think about eating the food (i.e., induced eating simulations), and how attractive they found the food or whether they would order it. In Study 2, where either sensory or eating context words were added, we found no differences with neutral control labels. In Study 3, however, where simulation-based labels included sensory, context, and hedonic words, we found that simulation-based descriptions increased eating simulations and attractiveness. Moreover, frequent meat eaters found Plant-Based Foods less attractive, but this was attenuated when Plant-Based Foods were described with simulation-inducing words. We suggest that language that describes rewarding eating experiences can be used to facilitate the shift toward healthy and sustainable diets.