Differentiation of Confectionery Products Based on Mineral Composition

Grembecka, Małgorzata; Szefer, Piotr

doi:10.1007/s12161-011-9234-0

Cited by 27 publications

(13 citation statements)

References 13 publications

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“…The studies by Güldaş et al [2008] and Rehman and Husnain [2012] showed a very low iron level of only 1.8-3.6 mg•100 g -1 . However, studies by Ieggli et al [2011], Grembecka and Szefer [2012], and Sager [2012] show a wide range of iron content similar to the results obtained in this study. The bioavailability of iron is much higher in chocolate than in vegetables due to the low level of phytic acids contained in it [Cinquanta et al 2016].…”

Section: Mineral Compounds In Chocolatessupporting

confidence: 90%

“…Its content ranged from 546 (chocolate from Dominican Republic beans) to 771 mg•100 g -1 (chocolate from Colombia beans) - Figure 3. Also in the studies by Grembecka and Szefer [2012] the content of potassium in bitter chocolate was the highest and was at a similar level as in these studies and amounted to 721 mg•100 g -1 . Also a similar level was noted in studies by Ieggli et al [2011] and Cinquanta et al [2016].…”

Section: Mineral Compounds In Chocolatessupporting

confidence: 79%

“…Also in grains from Colombia a much higher amount of this element was determined in comparison to other regions. In a study by Grembecka and Szefer [2012] the phosphorus content was at a much lower level of 107 mg•100 g -1 . Other results were obtained by Cinquanta et al [2016], who determined 515 mg•100 g -1 of potassium in bitter chocolate.…”

Section: Mineral Compounds In Chocolatesmentioning

confidence: 92%

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Influence of roasting process on changes in content of selected mineral compounds in chocolates obtained from beans from different regions of the world

Urbańska¹,

Kowalska²,

Kowalska³

et al. 2019

Zeszyty Problemowe Postępów Nauk Rolniczych

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Section: Mineral Compounds In Chocolatessupporting

confidence: 90%

Section: Mineral Compounds In Chocolatessupporting

confidence: 79%

Section: Mineral Compounds In Chocolatesmentioning

confidence: 92%

See 1 more Smart Citation

Influence of roasting process on changes in content of selected mineral compounds in chocolates obtained from beans from different regions of the world

Urbańska¹,

Kowalska²,

Kowalska³

et al. 2019

Zeszyty Problemowe Postępów Nauk Rolniczych

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“…Considering pollen nutritional composition and according to non-scientific studies, dried bee pollen used as food in human diets provides a sense of well-being and contributes to functional and harmonious balance of the body. Confectionery products are usually selected for consumption based upon flavour and textural properties and are often considered as sources of fats and carbohydrates (Grembecka and Szefer, 2012). By enriching sugar confectionery with pollen, it would be possible to supplement the diet with biologically active substances.…”

Section: Discussionmentioning

confidence: 99%

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Gibson¹

2013

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences

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INTRODUCTIONThis review will briefly consider the impact on cognitive development and function, of variation in intake (insufficient or excessive) of the macronutrients, protein, carbohydrate and fat, and, where its effects can be separated, energy, over the human lifespan. For each macronutrient, attention will be paid to what is known about the role of specific forms for cognition and brain function. This review is mainly concerned with evidence in human beings, and emphasis is placed on highlighting current understanding of the evidence, rather than an extensive review of the literature.All the macronutrients can provide energy, albeit with differing priorities and target organs, as well as carbon for structural functions, and many forms are fundamental to cellular processes governing growth, signalling and survival (Mann and Truswell, 2012). For the brain specifically, carbohydrates provide glucose as the primary energy source, amino acids in proteins provide the precursors for synthesis of neurotransmitters and create their receptors, while fatty acids provide the structural basis of neuronal cell membranes. These properties point to ways in which macronutrient intake may be crucial for optimal brain function.Firstly, the importance of adequate intake of energy and protein, both for the pregnant mother and thus the intrauterine nutritional environment for the foetus, and for the neonate and infant child, will be considered. Breastfeeding will briefly be compared to formula feeding, as the quantity and quality of fats and protein may have implications for cognitive development.Next, the review will discuss evidence for the benefits of breakfast, and other meal types, for cognitive function in school children, adolescents and adults, comparing effects of different forms of breakfast, including the nature of the carbohydrates and the glycaemic index of the meal. For adolescents and adults, there is extensive literature on the effects of glucose loads on cognition, particularly memory and attention: this literature will be summarised, and the strengths and weaknesses of the evidence, and its implications, discussed.PROCEEDINGS OF THE LATVIAN ACADEMY OF SCIENCES. Section B, Vol. 67 (2013), No. 4/5 (685/686), pp. 303-314. DOI: 10.2478/prolas-2013 EFFECTS OF ENERGY AND MACRONUTRIENT INTAKE ON COGNITIVE FUNCTION THROUGH THE LIFESPAN Edward Leigh GibsonDepartment of Psychology, University of Roehampton, London, UK l.gibson@roehampton.ac.uk Communicated by Valdis PîrâgsThis paper reviews effects of both insufficient and excessive energy and macronutrient intake on cognition over the lifespan, including the prenatal period, infancy, childhood, and adulthood. In the brain, the hippocampus is particularly vulnerable to both protein malnutrition and energy undernutrition in utero or infancy, resulting in impaired neurogenesis and deficits in memory and spatial learning, reduced anxiety and increased impulsivity, reflected in impairments of neurotransmitter systems. Conversely, higher protein intake is associated with i...

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“…Aspartame is completely hydrolysed to phenylalanine (50%), aspartic acid (40%) and methanol (10%) in the intestinal lumen and is rapidly metabolised by esterases and peptidases [ 4 , 5 ]. It is around 200 times sweeter than sucrose and it is estimated that it is added to >6000 foods and drinks [ 6 , 7 ]. Aspartame is approved in more than 90 countries and its safety has been evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), as well as by numerous national food safety authorities, including the US Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) [ 8 , 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

Accidental Consumption of Aspartame in Phenylketonuria: Patient Experiences

et al. 2021

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Aspartame is a phenylalanine containing sweetener, added to foods and drinks, which is avoided in phenylketonuria (PKU). However, the amount of phenylalanine provided by aspartame is unidentifiable from food and drinks labels. We performed a cross-sectional online survey aiming to examine the accidental aspartame consumption in PKU. 206 questionnaires (58% female) were completed. 55% of respondents (n = 114) were adults with PKU or their parent/carers and 45% (n = 92) were parents/carers of children with PKU. 74% (n = 152/206) had consumed food/drinks containing aspartame. Repeated accidental aspartame consumption was common and more frequent in children (p < 0.0001). The aspartame containing food/drinks accidentally consumed were fizzy drinks (68%, n = 103/152), fruit squash (40%, n = 61/152), chewing gum (30%, n = 46/152), flavoured water (25%, n = 38/152), ready to drink fruit squash cartons (23%, n = 35/152) and sports drinks (21%, n = 32/152). The main reasons described for accidental consumption, were manufacturers’ changing recipes (81%, n = 123/152), inability to check the ingredients in pubs/restaurants/vending machines (59%, n = 89/152) or forgetting to check the label (32%, n = 49/152). 23% (n= 48/206) had been prescribed medicines containing aspartame and 75% (n = 36/48) said that medicines were not checked by medics when prescribed. 85% (n = 164/192) considered the sugar tax made accidental aspartame consumption more likely. Some of the difficulties for patients were aspartame identification in drinks consumed in restaurants, pubs, vending machines (77%, n = 158/206); similarities in appearance of aspartame and non-aspartame products (62%, n = 127/206); time consuming shopping/checking labels (56%, n = 115/206); and unclear labelling (55%, n = 114/206). These issues caused anxiety for the person with PKU (52%, n = 106/206), anxiety for parent/caregivers (46%, n = 95/206), guilt for parent/carers (42%, n = 87/206) and social isolation (42%, n = 87/206). It is important to understand the impact of aspartame and legislation such as the sugar tax on people with PKU. Policy makers and industry should ensure that the quality of life of people with rare conditions such as PKU is not compromised through their action.

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Differentiation of Confectionery Products Based on Mineral Composition

Cited by 27 publications

References 13 publications

Influence of roasting process on changes in content of selected mineral compounds in chocolates obtained from beans from different regions of the world

Influence of roasting process on changes in content of selected mineral compounds in chocolates obtained from beans from different regions of the world

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Accidental Consumption of Aspartame in Phenylketonuria: Patient Experiences

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