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Johanna M Geleijnse - One of the best experts on this subject based on the ideXlab platform.
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Raw and processed Fruit and vegetable consumption and 10 year stroke incidence in a population based cohort study in the netherlands
European Journal of Clinical Nutrition, 2011Co-Authors: L Oude M Griep, W M M Verschuren, Daan Kromhout, M C Ocke, Johanna M GeleijnseAbstract:Prospective cohort studies have shown that high Fruit and vegetable consumption is related to a lower risk of stroke. Whether food processing affects this association is unknown. We evaluated the associations of Raw and processed Fruit and vegetable consumption independently from each other with 10-year stroke incidence and stroke subtypes in a prospective population-based cohort study in the Netherlands. We used data of 20 069 men and women aged 20–65 years and free of cardiovascular diseases at baseline who were enrolled from 1993 to 1997. Diet was assessed using a validated 178-item food frequency questionnaire. Hazard ratios (HRs) were calculated for total, ischemic and hemorrhagic stroke incidence using multivariable Cox proportional hazards models. During a mean follow-up time of 10.3 years, 233 incident stroke cases were documented. Total and processed Fruit and vegetable intake were not related to incident stroke. Total stroke incidence was 30% lower for participants with a high intake of Raw Fruit and vegetables (Q4: >262 g/day; HR: 0.70; 95% confidence intervals (95% CIs): 0.47–1.03) compared with those with a low intake (Q1: ⩽92 g/day) and the trend was borderline significant (P for trend=0.07). Raw vegetable intake was significantly inversely associated with ischemic stroke (>27 vs ⩽27 g/day; HR: 0.50; 95% CI: 0.34–0.73), and Raw Fruit borderline significantly with hemorrhagic stroke (>120 vs ⩽120 g/day; HR: 0.53; 95% CI: 0.28–1.01). High intake of Raw Fruit and vegetables may protect against stroke. No association was found between processed Fruit and vegetable consumption and incident stroke.
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Raw and processed Fruit and vegetable consumption and 10-year stroke incidence in a population-based cohort study in the Netherlands
European Journal of Clinical Nutrition, 2011Co-Authors: Lm Oude Griep, W M M Verschuren, Daan Kromhout, M C Ocke, Johanna M GeleijnseAbstract:Background/Objectives: Prospective cohort studies have shown that high Fruit and vegetable consumption is related to a lower risk of stroke. Whether food processing affects this association is unknown. We evaluated the associations of Raw and processed Fruit and vegetable consumption independently from each other with 10-year stroke incidence and stroke subtypes in a prospective population-based cohort study in the Netherlands. Subjects/Methods: We used data of 20 069 men and women aged 20–65 years and free of cardiovascular diseases at baseline who were enrolled from 1993 to 1997. Diet was assessed using a validated 178-item food frequency questionnaire. Hazard ratios (HRs) were calculated for total, ischemic and hemorrhagic stroke incidence using multivariable Cox proportional hazards models. Results: During a mean follow-up time of 10.3 years, 233 incident stroke cases were documented. Total and processed Fruit and vegetable intake were not related to incident stroke. Total stroke incidence was 30% lower for participants with a high intake of Raw Fruit and vegetables (Q4: >262 g/day; HR: 0.70; 95% confidence intervals (95% CIs): 0.47–1.03) compared with those with a low intake (Q1: ⩽92 g/day) and the trend was borderline significant ( P for trend=0.07). Raw vegetable intake was significantly inversely associated with ischemic stroke (>27 vs ⩽27 g/day; HR: 0.50; 95% CI: 0.34–0.73), and Raw Fruit borderline significantly with hemorrhagic stroke (>120 vs ⩽120 g/day; HR: 0.53; 95% CI: 0.28–1.01). Conclusions: High intake of Raw Fruit and vegetables may protect against stroke. No association was found between processed Fruit and vegetable consumption and incident stroke.
H E Nonga - One of the best experts on this subject based on the ideXlab platform.
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1 Assessment of physicochemical characteristics and hygienic practices along the value chain of Raw Fruit juice vended in Dar es Salaam City,
2016Co-Authors: H E Nonga, E Simforian, B K NdabikunzeAbstract:Abstract: Fresh Fruit juice is an essential component of human diet and there is considerable evidence of health and nutritional benefits. However, nature of the Fruits used in juicing and unhygienic processes in the value chain may cause poor quality of juice. This cross-sectional study was conducted to assess physicochemical characteristics and hygienic practices along the value chain of Raw Fruit juice vended in Dar es Salaam, Tanzania. A total of 90 juice vendors were interviewed. Ninety juice samples were collected and analysed for physicochemical quality. The pH of juices ranged between 2.7 and 6.4, acidity 0.01 % and 1.3% and, total soluble solids ranged between-1.5 and 18.04 Brix. Most juices (67.8%) had Brix levels below Codex recommended values classified as weak and watery. Juices were made of mango, passion, tamarind, sugar cane and mixture of these Fruits sourced from open markets in the city. Water for washing of Fruits and dilution of juices was from deep wells (53.3%) and taps (46.7%). About one third (37.8%) of the juice vendors didn’t wash the Fruits before juicing and 44.4 % didn’t boil water for juice dilution. Juice extraction was done by kitchen blenders, boiling in water and squeezing by simple machines. Juice pasteurization was not done. The majority of vendors (78.9%) stored juices in plastic buckets and juice was sold in glass cups, reused plastic bottles and disposable cups. Vending sites were restaurants, bus stands and along roadsides. The majority of premises (78.9%) were in unhygienic condition that likely encouraged o
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Survey of physicochemical characteristics and microbial contamination in selected food locally vended in Morogoro Municipality, Tanzania
BMC research notes, 2015Co-Authors: H E Nonga, Helena A. Ngowi, Robinson H. Mdegela, Eliud Mutakyawa, Gabriel Busungu Nyahinga, Robert William, Mtumwa Mohd MwadiniAbstract:Background Raw milk, Raw Fruit juice and Raw fish are enriched with essential nutrients for human diet but are prone to microbial contamination along the value chain. This cross sectional study was conducted to assess physicochemical characteristics and microbial quality of Raw milk, Fruit juice and fish from food vendors in Morogoro Municipality, Tanzania. The physicochemical assessment of food samples was done by smell, colour, presence of debris, turbidity, consistence, pH and clot on alcohol test. Hygiene of food containers, personnel and the vending environment was also assessed. Qualitative and quantitative microbial assessment of food was done using standard laboratory protocols as described by Tanzania Bureau of Standards and International Systems of Standards.
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assessment of microbiological quality of Raw Fruit juice vended in dar es salaam city tanzania
Food Control, 2015Co-Authors: E Simforian, H E Nonga, B K NdabikunzeAbstract:Abstract Fresh Fruit juices are highly nutritious food for human but the hygiene involved during preparation, packaging and storage make fresh juices prone to microbial contamination. This study was conducted to assess bacterial quality and establish the risk factors for contamination of Raw Fruit juices vended in Dar es Salaam city, Tanzania. Ninety Fruit juice vendors were assessed for possible factors of microbial contamination in Fruit juices. One juice sample per vendor was collected for microbial analysis using standard laboratory protocols of International Standards Organisation (ISO), Tanzania Bureau of Standards and Codex specifications. The results showed that the total plate counts (TPC) ranged between 2.32 and 8.54 (Log cfu/ml). About 72.2% of juice samples had TPC above Codex recommended maximum levels (3.7–4.7 Log cfu/ml). The prevalence of Escherichia coli in the juices was 80% with a range between 0.0 and 5.0 (Log MPN/ml) suggesting of direct faecal contamination or contamination from the environment. All samples were negative for Salmonella species. Risk factors for high TPC and E. coli counts which were statistically significant (P
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Assessment of physicochemical characteristics and hygienic practices along the value chain of Raw Fruit juice vended in Dar es Salaam City, Tanzania.
Tanzania journal of health research, 2014Co-Authors: H E Nonga, E Simforian, B K NdabikunzeAbstract:Fresh Fruit juice is an essential component of human diet and there is considerable evidence of health and nutritional benefits. However, nature of the Fruits used in juicing and unhygienic processes in the value chain may cause poor quality of juice. This cross- sectional study was conducted to assess physicochemical characteristics and hygienic practices along the value chain of Raw Fruit juice vended in Dar es Salaam, Tanzania. A total of 90 juice vendors were interviewed. Ninety juice samples were collected and analysed for physicochemical quality. The pH of juices ranged between 2.7 and 6.4, acidity 0.01% and 1.3% and, total soluble solids ranged between -1.5 and 18.04 °Brix. Most juices (67.8%) had -Brix levels below Codex recommended values classified as weak and watery. Juices were made of mango, passion, tamarind, sugar cane and mixture of these Fruits sourced from open markets in the city. Water for washing of Fruits and dilution of juices was from deep wells (53.3%) and taps (46.7%). About one third (37.8%) of the juice vendors didn't wash the Fruits before juicing and 44.4% didn't boil water for juice dilution. Juice extraction was done by kitchen blenders, boiling in water and squeezing by simple machines. Juice pasteurization was not done. The majority of vendors (78.9%) stored juices in plastic buckets and juice was sold in glass cups, reused plastic bottles and disposable cups. Vending sites were restaurants, bus stands and along roadsides. The majority of premises (78.9%) were in unhygienic condition that likely encouraged or introduced contaminants to the juices. It is concluded that, the overall handling, preparation practices and physicochemical quality of Raw Fruit juices vended in Dare es Salaam City are poor. The government should educate the vendors on food safety and hygiene as well as enforcing regular monitoring of the quality of street Fruit juices.
B K Ndabikunze - One of the best experts on this subject based on the ideXlab platform.
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1 Assessment of physicochemical characteristics and hygienic practices along the value chain of Raw Fruit juice vended in Dar es Salaam City,
2016Co-Authors: H E Nonga, E Simforian, B K NdabikunzeAbstract:Abstract: Fresh Fruit juice is an essential component of human diet and there is considerable evidence of health and nutritional benefits. However, nature of the Fruits used in juicing and unhygienic processes in the value chain may cause poor quality of juice. This cross-sectional study was conducted to assess physicochemical characteristics and hygienic practices along the value chain of Raw Fruit juice vended in Dar es Salaam, Tanzania. A total of 90 juice vendors were interviewed. Ninety juice samples were collected and analysed for physicochemical quality. The pH of juices ranged between 2.7 and 6.4, acidity 0.01 % and 1.3% and, total soluble solids ranged between-1.5 and 18.04 Brix. Most juices (67.8%) had Brix levels below Codex recommended values classified as weak and watery. Juices were made of mango, passion, tamarind, sugar cane and mixture of these Fruits sourced from open markets in the city. Water for washing of Fruits and dilution of juices was from deep wells (53.3%) and taps (46.7%). About one third (37.8%) of the juice vendors didn’t wash the Fruits before juicing and 44.4 % didn’t boil water for juice dilution. Juice extraction was done by kitchen blenders, boiling in water and squeezing by simple machines. Juice pasteurization was not done. The majority of vendors (78.9%) stored juices in plastic buckets and juice was sold in glass cups, reused plastic bottles and disposable cups. Vending sites were restaurants, bus stands and along roadsides. The majority of premises (78.9%) were in unhygienic condition that likely encouraged o
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assessment of microbiological quality of Raw Fruit juice vended in dar es salaam city tanzania
Food Control, 2015Co-Authors: E Simforian, H E Nonga, B K NdabikunzeAbstract:Abstract Fresh Fruit juices are highly nutritious food for human but the hygiene involved during preparation, packaging and storage make fresh juices prone to microbial contamination. This study was conducted to assess bacterial quality and establish the risk factors for contamination of Raw Fruit juices vended in Dar es Salaam city, Tanzania. Ninety Fruit juice vendors were assessed for possible factors of microbial contamination in Fruit juices. One juice sample per vendor was collected for microbial analysis using standard laboratory protocols of International Standards Organisation (ISO), Tanzania Bureau of Standards and Codex specifications. The results showed that the total plate counts (TPC) ranged between 2.32 and 8.54 (Log cfu/ml). About 72.2% of juice samples had TPC above Codex recommended maximum levels (3.7–4.7 Log cfu/ml). The prevalence of Escherichia coli in the juices was 80% with a range between 0.0 and 5.0 (Log MPN/ml) suggesting of direct faecal contamination or contamination from the environment. All samples were negative for Salmonella species. Risk factors for high TPC and E. coli counts which were statistically significant (P
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Assessment of physicochemical characteristics and hygienic practices along the value chain of Raw Fruit juice vended in Dar es Salaam City, Tanzania.
Tanzania journal of health research, 2014Co-Authors: H E Nonga, E Simforian, B K NdabikunzeAbstract:Fresh Fruit juice is an essential component of human diet and there is considerable evidence of health and nutritional benefits. However, nature of the Fruits used in juicing and unhygienic processes in the value chain may cause poor quality of juice. This cross- sectional study was conducted to assess physicochemical characteristics and hygienic practices along the value chain of Raw Fruit juice vended in Dar es Salaam, Tanzania. A total of 90 juice vendors were interviewed. Ninety juice samples were collected and analysed for physicochemical quality. The pH of juices ranged between 2.7 and 6.4, acidity 0.01% and 1.3% and, total soluble solids ranged between -1.5 and 18.04 °Brix. Most juices (67.8%) had -Brix levels below Codex recommended values classified as weak and watery. Juices were made of mango, passion, tamarind, sugar cane and mixture of these Fruits sourced from open markets in the city. Water for washing of Fruits and dilution of juices was from deep wells (53.3%) and taps (46.7%). About one third (37.8%) of the juice vendors didn't wash the Fruits before juicing and 44.4% didn't boil water for juice dilution. Juice extraction was done by kitchen blenders, boiling in water and squeezing by simple machines. Juice pasteurization was not done. The majority of vendors (78.9%) stored juices in plastic buckets and juice was sold in glass cups, reused plastic bottles and disposable cups. Vending sites were restaurants, bus stands and along roadsides. The majority of premises (78.9%) were in unhygienic condition that likely encouraged or introduced contaminants to the juices. It is concluded that, the overall handling, preparation practices and physicochemical quality of Raw Fruit juices vended in Dare es Salaam City are poor. The government should educate the vendors on food safety and hygiene as well as enforcing regular monitoring of the quality of street Fruit juices.
L Oude M Griep - One of the best experts on this subject based on the ideXlab platform.
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Raw and processed Fruit and vegetable consumption and 10 year stroke incidence in a population based cohort study in the netherlands
European Journal of Clinical Nutrition, 2011Co-Authors: L Oude M Griep, W M M Verschuren, Daan Kromhout, M C Ocke, Johanna M GeleijnseAbstract:Prospective cohort studies have shown that high Fruit and vegetable consumption is related to a lower risk of stroke. Whether food processing affects this association is unknown. We evaluated the associations of Raw and processed Fruit and vegetable consumption independently from each other with 10-year stroke incidence and stroke subtypes in a prospective population-based cohort study in the Netherlands. We used data of 20 069 men and women aged 20–65 years and free of cardiovascular diseases at baseline who were enrolled from 1993 to 1997. Diet was assessed using a validated 178-item food frequency questionnaire. Hazard ratios (HRs) were calculated for total, ischemic and hemorrhagic stroke incidence using multivariable Cox proportional hazards models. During a mean follow-up time of 10.3 years, 233 incident stroke cases were documented. Total and processed Fruit and vegetable intake were not related to incident stroke. Total stroke incidence was 30% lower for participants with a high intake of Raw Fruit and vegetables (Q4: >262 g/day; HR: 0.70; 95% confidence intervals (95% CIs): 0.47–1.03) compared with those with a low intake (Q1: ⩽92 g/day) and the trend was borderline significant (P for trend=0.07). Raw vegetable intake was significantly inversely associated with ischemic stroke (>27 vs ⩽27 g/day; HR: 0.50; 95% CI: 0.34–0.73), and Raw Fruit borderline significantly with hemorrhagic stroke (>120 vs ⩽120 g/day; HR: 0.53; 95% CI: 0.28–1.01). High intake of Raw Fruit and vegetables may protect against stroke. No association was found between processed Fruit and vegetable consumption and incident stroke.
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Fruit and vegetable consumption and the risk of cardiovascular diseases
2011Co-Authors: L Oude M GriepAbstract:Background: Prospective cohort studies have shown that the consumption of total Fruit and vegetables is associated with a lower risk of coronary heart disease (CHD) and stroke. It is not known which aspects of Fruit and vegetable consumption contribute to these beneficial associations. The objective of this PhD research was to investigate different aspects of Fruit and vegetable consumption, i.e. amount, processing, variety and color, in relation to 10-year incidence of CHD and stroke. Methods: Data were used from the Monitoring Project on Risk Factors and Chronic Diseases in the Netherlands (MORGEN Study). This is a prospective population-based cohort study in over 22,000 men and women aged 20 to 65 years who were enrolled from 1993 to 1997. We selected 20,069 participants who were free of cardiovascular diseases (CVD) at baseline and were followed for an average of 10 years for non-fatal and fatal cases of CVD. All participants completed a validated 178- item food frequency questionnaire at baseline to measure habitual dietary intake in the previous year. Results: During follow-up, 245 cases of CHD and 233 cases of stroke were documented. An inverse dose-response relationship was observed between total Fruit and vegetable consumption and incident CHD, but not for incident stroke. Participants with a total Fruit and vegetable consumption of more than 475 grams per day had a 34% lower risk of CHD (Q4: HR: 0.66; 95% CI:0.45-0.99) compared to those with a low intake (Q1: ≤241 g/d). High intake of Raw Fruit and vegetables (Q4: >262 vs Q1: ≤92 g/d) was associated with a 30% lower risk of either CHD (HR: 0.70; 95% CI: 0.47-1.04) or stroke (HR: 0.70; 95% CI: 0.47-1.03). Variety was strongly associated with total Fruit and vegetable consumption, not with incident CHD or stroke. The intake of deep orange Fruit and vegetables and especially carrots was inversely associated with CHD (per 25 g/d increase; HR: 0.74; 95% CI:0.55- 1.00). High intake of white Fruit and vegetables (Q4: >171 vs Q1: ≤78 g/d), such as apples and pears, was associated with a 52% lower risk of stroke (HR: 0.48; 95% CI:0.29-0.77). Conclusion: The findings presented in this thesis suggest that total Fruit and vegetable consumption was inversely related to incident CHD, but not to incident stroke. Raw Fruit and vegetable consumption, however, may protect against CHD and stroke incidence. These results suggest that to prevent CVD at least 50% of the recommended daily amounts of Fruit and vegetables should comprise Raw Fruit and vegetables. Before solid recommendations on different aspects of Fruit and vegetable consumption can be made, results from additional prospective cohort and intervention studies are needed.
Vidya S. Gupta - One of the best experts on this subject based on the ideXlab platform.
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Geographic variation in the flavour volatiles of Alphonso mango
Food Chemistry, 2012Co-Authors: Ram Kulkarni, Hemangi G. Chidley, Keshav H. Pujari, Ashok P. Giri, Vidya S. GuptaAbstract:Alphonso, one of the most popular cultivars of mango in India is known to exhibit geographic variation in the flavour of ripe Fruits. To get chemical insight into this difference, volatiles were studied in the ripening Fruits of Alphonso mangoes from three cultivation locations in India. Ripe Fruits from Deogad had lower content of mono- and sesquiterpenes and higher content of lactones and furanones as compared to the Fruits from Dapoli; whereas Fruits from Vengurle had average quantities of these chemicals in comparison with Deogad and Dapoli Fruits. This variation was clearly reflected as separate clustering of the localities in the Principal Component Analysis. The localities were indistinguishable from each other in terms of Raw Fruit volatiles. This study exemplifies a case of phenotypic plasticity; since the plants chosen were clonally propagated, such geographic variation in the volatiles can be attributed to varied abiotic conditions at these three localities.
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Changes in volatile composition during Fruit development and ripening of 'Alphonso' mango
Journal of the Science of Food and Agriculture, 2009Co-Authors: Sagar Subhash Pandit, Ram Kulkarni, Hemangi G. Chidley, Keshav H. Pujari, Ashok P. Giri, Tobias G. Köllner, Jörg Degenhardt, Jonathan Gershenzon, Vidya S. GuptaAbstract:BACKGROUND: Volatile blends of five developing and five ripening stages of mango (Mangifera indica L. cv. Alphonso) were investigated along with those of flowers and leaves. Raw and ripe Fruits of cv. Sabja were also used for comparison. RESULTS: A total of 55 volatiles belonging to various chemical classes such as aldehydes, alcohols, mono- and sesquiterpene hydrocarbons, lactones and furanones were identified. In all Alphonso tissues monoterpenes quantitatively dominated, with 57–99% contribution; in particular, (Z)-ocimene was found in the highest amount. Ripeness was characterized by the de novo appearance of lactones and furanones in the blend of monoterpenes. Sabja was distinguished by the abundance of monoterpene hydrocarbons in the Raw Fruit, and that of sesquiterpene hydrocarbons and their derivatives in the ripe stage. CONCLUSION: Various stages of the Alphonso Fruit during transition from flower to ripe Fruit are characterized by unique volatile signatures that are distinguished from each other by the qualitative and quantitative appearance of different volatile compounds. Thus volatiles can be highly informative markers while studying the development and ripening of mango. Copyright © 2009 Society of Chemical Industry
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A quick method for isolating RNA from Raw and ripe fleshy Fruits as well as for co-isolating DNA and RNA from polysaccharide- and polyphenol-rich leaf tissues
Journal of Plant Biology, 2007Co-Authors: Sagar Subhash Pandit, Ashok P. Giri, Sirsha Mitra, Vidya S. GuptaAbstract:Qualitative and quantitative changes in its chemical composition make it difficult to use any single procedure for isolating good-quality RNA from Fruits at various ripening stages. Although the CTAB method has eliminated some specific problems, e.g., low pH in Raw Fruit or high levels of polysaccharides, oligosaccharides and phenolics in Raw and ripe Fruits, the total time required is long and unsuitable for high throughput. Here, we successfully modified this CTAB protocol to isolate good-quality RNA from (i) fleshy Fruits, especially Raw and ripe mangos; (ii) the leaves of a succulent air plant; and (iii) an oligosaccharide-rich onion epidermis. This RNA proved useful for downstream transcriptomic applications, where RT-PCR followed by RACE yielded the complete open reading frame of the (mango) terpene synthase gene. We also extended the utility of this protocol to co-isolate good-quality genomic DNA from the supernatant that remained after RNA precipitation. This preparation was useful for the arbitrary primer multilocus amplification of genomic DNA as well as for single locus diversity marker amplifications of the ctDNA and mtDNA.
