Fecal microbiota composition affects in vitro fermentation of rye, oat, and wheat bread

Fermentation of dietary fiber by gut microbes produces short-chain fatty acids (SCFA), but fermentation outcomes are affected by dietary fiber source and microbiota composition. The aim of this study was to investigate the effect of two different fecal microbial compositions on in vitro fermentation of a standardized amount of oat, rye, and wheat breads. Two human fecal donors with different microbial community composition were recruited. Bread samples were digested enzymatically. An in vitro fermentation model was used to study SCFA production, dietary fiber degradation, pH, and changes in microbiota. Feces from donor I had high relative abundance of Bacteroides and Escherichia/Shigella, whereas feces from donor II were high in Prevotella and Subdoligranulum. Shifts in microbiota composition were observed during fermentation. SCFA levels were low in the samples with fecal microbiota from donor I after 8 h of fermentation, but after 24 h acetate and propionate levels were similar in the samples from the different donors. Butyrate levels were higher in the fermentation samples from donor II, especially with rye substrate, where high abundance of Subdoligranulum was observed. Dietary fiber degradation was also higher in the fermentation samples from donor II. In conclusion, fermentation capacity and substrate utilization differed between the two different microbiota compositions

Exploring the Role of Dietitians in the Delivery of Food Safety Information

Individuals with compromised-immunity have an increased risk of foodborne disease. There’s a need for such individuals to be made aware of risk reducing food safety practices to reduce the potential risk of foodborne disease in this population. Dietitians are regulated by law to assess, diagnose and treat dietary/nutritional problems, working with individuals and indirectly, through training/education of other health professionals. Identification of individuals who are at risk of foodborne illness by dietitians is key to effective provision of any amount of food safety information to vulnerable patients. Food safety advice provided by dietitians for appropriate individuals could form part of their dietetic management, and research has found that the public have named dietitians as health professionals they trust to provide food safety advice. However, gaps in food safety knowledge of registered dietitians are apparent, despite inclusion of food safety training in the undergraduate dietetic curriculum. The aim of this paper is to explore the potential role dietitians play in delivery of food safety information and consider this from an international perspective, as well as determining potential opportunities to enable dietitians to deliver clinically applicable food safety information to consumers in order to help reduce their risk of foodborne disease

A Structural Equation Model Demonstrating the Relationship between Food Safety Background, Knowledge, Attitudes and Behaviour among Swedish Students

Traditionally, food safety knowledge has been seen as a factor in improving food safety behaviour. However, the relationship between knowledge and behavior is complex. The aim of the present study was to investigate self-reported data from 408 university students regarding food safety background, knowledge, attitudes, and behaviour using Structural Equation Model (SEM) to examine the influence of different factors on food safety behaviour. The SEM was applied to four factors derived from the data: Background, Knowledge, Attitude and Behaviour. The novelty of this current investigation is the inclusion of the Background factor (genus; experience of cooking and handling different food items; experience of a food safety education course; the foremost sources of food safety knowledge). The factors were constructed from variables with sufficient factor loadings and set up in a predetermined structure confirmed to be valid in previous studies. The results, demonstrated as regression coefficients between factors, confirm that the Background factor strongly influenced Knowledge (0.842). The Knowledge factor, in turn, strongly affected Attitude (0.605), while it did not directly affect Behaviour (0.301) in the same way as Attitude. Attitude had a stronger influence on Behaviour (0.438) than Knowledge. Thus, the Attitude factor seemed to play a mediating role between Knowledge and Behaviour. This indicates that students ' attitudes towards the importance of food safety may have an impact on their food safety behavior, which should have implications for the development of food safety education. This warrants further investigation and practical development

Grains - a major source of sustainable protein for health

Cereal grains are the main dietary source of energy, carbohydrates, and plant proteins world-wide. Currently, only 41% of grains are used for human consumption, and up to 35% are used for animal feed. Cereals have been overlooked as a source of environmentally sustainable and healthy plant proteins and could play a major role in transitioning towards a more sustainable food system for healthy diets. Cereal plant proteins are of good nutritional quality, but lysine is often the limiting amino acid. When consumed as whole grains, cereals provide health-protecting components such as dietary fiber and phytochemicals. Shifting grain use from feed to traditional foods and conceptually new foods and ingredients could improve protein security and alleviate climate change. Rapid development of new grain-based food ingredients and use of grains in new food contexts, such as dairy replacements and meat analogues, could accelerate the transition. This review discusses recent developments and outlines future perspectives for cereal grain use

Best-before date mass experiment

The fourth Friday in September is Researchers’ Night, instituted by the European Commission. In autumn 2011 a mass experiment focusing on refrigeration temperatures was organized through 72 Swedish schools. Rationale and Objectives A correct temperature might increase the best-before durability of food, which is positive in an environmental perspective. The objective was to investigate the food storage temperature in Swedish refrigerators and to use best-before-date labeling to determine whether school children considered the food items edible. The experiment was performed by 1,812 school pupils attending grades 2 through 12 and ‘folk high school,’ who registered the temperature on different shelves in their own family´s refrigerator. The teachers handed out thermometers (Moller-Therm (+0.5/- 0.1◦ C) and the school pupils registered their data online. Results and Findings The temperature on middle shelves at the back was the coldest (average 4.8 ◦C, SD 3.1). Dairy products, meatballs and sausages exceeded the recommended 8◦ C in almost one quarter of cases. In 75 percent ground beef was stored at higher temperatures than recommended (average 5.5◦ C (SD=3.72). Even though the use-by date had been passed in 30 percent of cases, the pupils did not rate them as inedible. The experiments contributed to increased discussions of food hygiene, food storage and resource management. The majority of the teachers also agreed to that pupils’ interest and understanding of food labeling, food hygiene, food storage and environmental aspects increased. Conclusions A relatively high proportion of food items were stored at higher temperatures than recommended. The mass experiment contributed to an increased interest and knowledge of food hygiene, food storage and resource management among pupils

A Proposed Theoretical Model for Sustainable and Safe Commensality among Older Adults

Eating together at the same table, i.e., commensality, is an old phenomenon among humans. Today, there is a relatively high number of people living in single households eating most meals on their own. Among adults aged 65+ years, both malnutrition and non-communicable diseases are common. These circumstances, as well as foodborne illnesses, cause health problems for the individual, as well as high societal costs. In older adults, several external factors might impact on commensality, such as living arrangements, health status, and cooking competence. Improved knowledge regarding healthy eating and food handling may improve attitudes and behaviors in relation to food safety and dietary intake. Further, commensality has been shown to influence dietary intake in multiple ways. Community-organized activities, e.g., Food Classes for Older Adults (FCOA), may lead to sustainable commensality. Participating in health-promoting activities can contribute to improved health outcomes and improved social interaction among older adults. The objective of this study was to propose a theoretical model to inspire and create networks for sustainable commensality among older adults. The model could serve as a conceptual framework when implementing FCOA in communities and research. Outcomes could be measured by investigating the frequency of commensality, health effects, and well-being

"HOT SPOTS"-hygieniskt kritiska punkter i privata hem : En pilotstudie

Antalet matförgiftningar i Sverige uppskattas vara ca 500.000 per år och man tror att ungefär hälften orsakas i hemmen. Privata hem sorteras in under "enskilda hushåll" och därför gäller inte livsmedelslagen för dessa. Mycket är höljt i dunkel när det gä</p