Search

Background & Aims: The role of nutrition in modulating the inflammatory response is increasingly recognized. The phytonutrient sulforaphane shows promise for clinical use due to its effect on inflammatory pathways, favorable pharmacokinetic profile, and high bioavailability. The inflammatory status has been linked to autonomic activity, which can be assessed by the study of heart rate variability (HRV). However, monitoring of HRV for assessment of inflammation in humans has hardly been used. We investigated the potential of HRV as a non-invasive tool to monitor inflammation induced by the caloric load and assessed the effects of sulforaphane on caloric load-induced inflammation in healthy participants. Methods: In this double-blind, crossover, randomized, placebo-controlled trial twelve healthy participants (26.9 (3.6) years) were administered 25 mg of sulforaphane, or placebo followed over 90 min by the standardized high-calorie drink PhenFlex given to induce an inflammatory response. Levels of high-sensitivity C-reactive protein (hs-CRP) and interleukin (IL)-6 were measured in plasma before and two hours after the PhenFlex challenge. Changes in the autonomic function were assessed by HRV on four timepoints. Results: The caloric challenge triggered a significant increase in total power (TP) (P = 0.028) and very low frequency (VLF) component (P = 0.013) 30 min after its administration. Those changes were followed by reduction of TP (P = 0.028) and low frequency (LF) component (P = 0.005), suggesting marked decrease in the sympathetic activity two hours after the caloric load. When sulforaphane was given prior to the caloric challenge, decreased parasympathetic activity was observed via a reduction of RMSSD (P = 0.007), pNN50 (P = 0.013) and HF (P = 0.047). In addition, sulforaphane elicited a pro-inflammatory response as measured by the change of hs-CRP with caloric exposure (sulforaphane 2.7 (4.2) vs. placebo -1.8 (3.1) ng/mL, P = 0.048). The pro-inflammatory effect of sulforaphane was associated with vagal withdrawal and sympathetic dominance as suggested by correlations between the changes in hs-CRP and HF (rs = -0.68, P = 0.029) as well as LF/HF (rs = 0.56, P = 0.093) components assessed before and two hours after the PhenFlex challenge. Conclusions: Monitoring of HRV might be a sensitive tool to follow activity of the inflammatory response in various clinical conditions. The standardized caloric PhenFlex challenge induced significant changes in the autonomic regulation in healthy young individuals. Administration of sulforaphane prior to the caloric challenge caused a pro-inflammatory effect which was accompanied by vagal withdrawal and sympathetic dominance. Trial registration number: NCT05146804 at www.clinicaltrials.gov.

Objectives This study investigates whether a citrus and pomegranate complex (CPC) improves physical fitness, mental well-being, and blood biomarkers for oxidative stress and endothelial function in healthy elderly. Design A randomized placebo-controlled cross-over trial. Participants The study included 36 healthy elderly aged 60–75 years old. Intervention and Measurements Participants received four weeks of CPC supplementation and performed the handgrip strength and senior fitness test. Quality of life (QOL) was assessed and blood samples were analyzed for oxidative stress and endothelial function markers. Results After four weeks of CPC supplementation, handgrip strength significantly improved (p=0.019), compared to placebo. Moreover, the thinking, memory, learning, and concentration facets were improved (p=0.042), compared to placebo, and plasma malondialdehyde decreased, compared to placebo (p=0.033). The intervention did not affect senior fitness and the other QOL domains and blood parameters. Conclusion Four weeks of daily CPC supplementation significantly improves handgrip strength and self-evaluated measures of psychological function in healthy older adults. Further research should focus on mechanisms associated with physical performance.

Animal agriculture has a large impact on the environment. Hence, there is an increasing demand for meat alternatives - more sustainably produced plant-based products that replace meat as meal component. Demands for meat alternatives also seem to be fuelled by consumers' belief that meat alternatives are healthier than meat products. In an online questionnaire study, we examined whether consumers indeed perceived meat alternatives to be healthier, to what degree consumers adequately estimated the nutritional value of meat (alternatives), and whether a nutrition claim could misguide consumers. In a panel of 120 Dutch consumers, it was found that meat alternatives were generally perceived as being healthier than meat products. According to supermarket data, meat alternatives contained less protein and saturated fat, higher levels of fibre and salt compared to meat. Consumers were found to overestimate the protein content of meat alternatives relative to meat products, especially when meat alternatives carry a 'high in protein' claim. The current beliefs about the healthiness and nutritional content of meat and meat alternatives are precarious and a fair, transparent, and understandable environment should be created for the conscious consumer.

Nutrition and health claims can help translate nutrition and health recommendations into easier-to-access messages at the point of sale. National Food Composition Databases (FCDBs) are the main and most widely available source of nutrient information for unpacked foods, such as fruits and vegetables. This paper outlines the variability of the nutrient content in fresh fruits and vegetables from FCDBs, both in the Euregio Meuse-Rhine and in the top eight European producers. All to analyse whether these variations would be translated into practical differences in the nutrition and health claims allowed in these European countries. The results show that vitamins presented the highest variability, particularly vitamin C, and differences were more prominent for vegetables than for fruits. These differences also extended to the use of claims between countries, particularly for folate and vitamin C. Moreover, the lack of item representation at the cultivar level affected the regional representativeness of fresh produce varieties and derived used of nutrition and health claims. Finally, widely available, and cost-efficient nutrient composition sources could economically benefit small and middle-scale producers to sustain nutrition and health claims on their products.

Mouthfeel is an important parameter for the total flavour perception of food and beverages. Saliva plays an essential role in oral processing via interaction with food components, which alter the salivary properties. Physiological differences such as age and health influence salivary properties, which lead to different mouthfeel sensations among individuals. Medication affects salivary integrity as well. Despite the importance of saliva in the mouthfeel, researchers largely underestimated the significance of saliva on oral sensations. This study re-views the role, properties and involvement of saliva in the tactile sensations of mouthfeel and the changes due to age, drugs and disease.

Most studies of the microbiota in the human gut focus on the bacterial part, but increasing information shows that intestinal fungi are also important for maintaining health. This can be either by directly influencing the host or by indirectly influencing the gut bacteria that link to host health. Studies of fungal communities in large cohorts are scarce; therefore, this study aims at obtaining more insight into the mycobiome of healthy individuals and how this mycobiome interacts with the bacterial component of the microbiome. For this purpose, ITS2 and 16S rRNA gene amplicon sequencing was performed on fecal samples from 163 individuals which were available from two separate studies to analyze the fungal and bacterial microbiome, respectively, as well as the cross-kingdom interactions. The results showed a much lower fungal, as compared to bacterial, diversity. Ascomycota and Basidiomycota were the dominant fungal phyla across all the samples, but levels varied enormously between individuals. The ten most abundant fungal genera were Saccharomyces, Candida, Dipodascus, Aureobasidium, Penicillium, Hanseniaspora, Agaricus, Debaryomyces, Aspergillus, and Pichia, and here also extensive inter-individual variation was observed. Correlations were made between bacteria and fungi, and only positive correlations were observed. One of the correlations was between Malassezia restricta and the genus Bacteroides, which have both been previously described as alleviated in IBD. Most of the other correlations found were with fungi that are not known as gut colonizers but originate from food and the environment. To further investigate the importance of the observed correlations found, more research is needed to discriminate between gut colonizers and transient species.

Background: Dietary fibers are subjected to saccharolytic fermentation by the gut microbiota, leading to the production of short chain fatty acids (SCFAs). SCFAs act as signaling molecules to different cells in the human body including skeletal muscle cells. The ability of SCFAs to induce multiple signaling pathways, involving nuclear erythroid 2-related factor 2 (Nrf2), may contribute to the redox balance, and thereby may be involved in glucose homeostasis. The aim of this study is to investigate whether SCFAs increase glucose uptake by upregulating the endogenous antioxidant glutathione (GSH) in C2C12 myotubes. Methods: C2C12 myotubes were exposed to 1, 5, or 20 mM of single (acetate, propionate, or butyrate) or mixtures of SCFAs for 24 h. Cytotoxicity, glucose uptake, and intracellular GSH levels were measured. Results: 20 mM of mixture but not separate SCFAs induced cytotoxicity. Exposure to a mixture of SCFAs at 5 mM increased glucose uptake in myotubes, while 20 mM of propionate, butyrate, and mixtures decreased glucose uptake. Exposure to single SCFAs increased GSH levels in myotubes; however, SCFAs did not prevent the menadione-induced decrease in glucose uptake in myotubes. Conclusions: The effect of SCFAs on modulating glucose uptake in myotubes is not associated with the effect on endogenous GSH levels.

Since it is observed that the consumption of herbal dietary supplements is increasing, we aimed to research whether front-of-pack risk and benefit information influences a consumer’s intention to use (ITU) a dietary supplement.A total of 268 subjects participated in an online questionnaire, in which they were exposed to one of four different labels with risk and/or benefit information about the product, and were provided with additional risk-benefit information. Their ITU was measured at three time points: after exposure to the label, after reading the additional information and after a wash-out period.The results from our study showed that information on the label did not significantly impact the ITU. In all groups, ITU significantly increased after exposure to detailed information, and again after the wash-out period.We therefore conclude that front-of-pack information did not influence a consumer’s intention to use dietary supplements, but additional information may have influenced their intentions.

Stimulation of gastrointestinal taste receptors affects eating behaviour. Intraduodenal infusion of tastants leads to increased satiation and reduced food intake, whereas intraileal infusion of tastants does not affect eating behaviour. Currently, it is unknown whether oral- or intragastric administration of tastants induces a larger effect on eating behaviour. This study investigated the effects of oral- and/or intragastric administration of quinine on food intake, appetite sensations and heart rate variability (HRV). In a blinded randomised crossover trial, thirty-two healthy volunteers participated in four interventions with a 1-week washout: oral placebo and intragastric placebo (OPGP), oral quinine and intragastric placebo (OQGP), oral placebo and intragastric quinine (OPGQ) and oral quinine and intragastric quinine (OQGQ). On test days, 150 min after a standardised breakfast, subjects ingested a capsule containing quinine or placebo and were sham-fed a mixture of quinine or placebo orally. At 50 min after intervention, subjects received an ad libitum meal to measure food intake. Visual analogue scales for appetite sensations were collected, and HRV measurements were performed at regular intervals. Oral and/or intragastric delivery of the bitter tastant quinine did not affect food intake (OPGP: 3273·6 (sem 131·8) kJ, OQGP: 3072·7 (sem 132·2) kJ, OPGQ: 3289·0 (sem 132·6) kJ and OQGQ: 3204·1 (sem 133·1) kJ, P = 0·069). Desire to eat and hunger decreased after OQGP and OPGQ compared with OPGP (P < 0·001 and P < 0·05, respectively), whereas satiation, fullness and HRV did not differ between interventions. In conclusion, sole oral sham feeding with and sole intragastric delivery of quinine decreased desire to eat and hunger, without affecting food intake, satiation, fullness or HRV.

The gut microbiota has been indicated to play a crucial role in health and disease. Apart from changes in composition between healthy individuals and those with a disease or disorder, it has become clear that also microbial activity is important for health. For instance, butyrate has been proven to be beneficial for health, because, amongst others, it is a substrate for the colonocytes, and modulates the host’s immune system and metabolism. Here, we studied the effect of a blend of three mushrooms (Ganoderma lucidum GL AM P-38, Grifola frondosa GF AM P36 and Pleurotus ostreatus PO AM-GP37)) on gut microbiota composition and activity in a validated, dynamic, computer-controlled in vitro model of the colon (TIM-2). Predigested mushroom blend at three doses (0.5, 1.0 and 1.5 g/day of ingested mushroom blend) was fed to a pooled microbiota of healthy adults for 72 h, and samples were taken every day for microbiota composition (sequencing of amplicons of the V3-V4 region of the 16S rRNA gene) and activity (short-chain fatty acid (SCFA) production). The butyrate producing genera Lachnospiraceae UCG-004, Lachnoclostridium, Ruminococcaceae UCG-002 and Ruminococcaceae NK4A214-group are all dose-dependently increased when the mushroom blend was fed. Entirely in line with the increase of these butyrate-producers, the cumulative amount of butyrate also dose-dependently increased, to roughly twice the amount compared to the control (medium without mushroom blend) on the high-dose mushroom blend. Butyrate proportionally made up 53.1% of the total SCFA upon feeding the high-dose mushroom blend, compared to 27% on the control medium. In conclusion, the (polysaccharides in the) mushroom blend led to substantial increase in butyrate by the gut microbiota. These results warrant future mechanistic research on the mushroom blend, as butyrate is considered to be one of the microbial metabolites that contributes to health, by increasing barrier function and modulating inflammation.

Background: There is considerable interest among consumers in using 'natural', plant-based nutritional supplements for their purported health benefits. However, the data required to support health claims on these so-called botanicals is subject to an ongoing debate, especially in Europe. Remarkably, pharmaceutical regulations have a provision that sometimes makes it possible to include data on 'traditional use' in the approval process.Scope and approach: In this critical perspective, we elaborate why substantiation of health benefits with evidence on traditional use is not easy to apply for food products. This is highlighted by the examples of recent incidents with traditional herbal substances such as kava kava and ephedra. These examples demonstrate that safety considerations, which are explicitly considered in the assessment of traditional herbal medicinal products, deserve special attention, and cannot be disregarded in food products that have health claims based on traditional use.Key findings and conclusions: Unexpected safety-related problems may arise when consumers combine botanicals with (prescribed) pharmaceutical products or specific nutrients, as it is often unlikely that such interactions will have been identified during traditional use. Information on both the safety and the health benefits are key to enable consumers to make the best decision for their personal health.As current legislative requirements for food products do not provide the opportunity to include both effectiveness and safety in the assessment, it is questionable whether and how traditional use evidence can be used under the current regulatory framework for health claims on foods.

The consumption of antioxidants from food products can aid in preventing oxidative damage in the human body. Oxidative damage is known to be contributing to the onset of various diseases including cardiovascular disease and certain types of cancer. A significant body of evidence is available on the antioxidant potential of various well-known nutrients such as vitamin C and vitamin E. Scientific studies are furthermore conducted into the potential of other nutrients to function as an antioxidant. Examples of such nutrients include green tea polyphenols, of which epigallocatechin gallate is the most well-known, and curcumin. In order to communicate on the relationship between a food product and the antioxidant potential, scientific evidence must be provided which will be assessed by European Food Safety Authority (EFSA). The requirements of this risk assessment, are discussed in detail. It can be concluded that EFSA provides detailed information on the methodology, including the biomarkers, for scientific studies researching the antioxidant effects. This information should be taken into consideration when setting up studies for health claim application.

People are born with few specific food preferences. Most preferences are acquired with experience. One type of such learning concerns Pavlovian conditioning in which a flavor becomes better liked through its association with an already liked taste, nutritive outcome, or another positive postingestive effect. Pavlovian conditioning also underlies the experience of food craving, an intense desire for a certain food item. Food craving is elicited by cues predicting the intake of a particularly palatable food. Pavlovian food cues thus motivate instrumental food seeking and intake. Research demonstrates that increased liking and preference for healthier foods can be conditioned by pairing a healthy flavor with a positive outcome (Pavlovian conditioning) and by pairing the consumption of healthy foods with a rewarding outcome (instrumental conditioning). Healthier food preferences can also be acquired vicariously by learning from observing trusted others. Both direct and indirect experiences with certain foods thus importantly contribute to the acquisition of food preferences.

Globally, dietary patterns are rapidly shifting toward a diet that is associated with various noncommunicable diseases (NCDs) such as diabetes, cardiovascular disease, and certain forms of cancer. This dietary pattern is characterised by the excess intake of highly processed, high-fat, high-sugar, and salt-rich foods at the expense of healthier less calorie-dense foods, like fresh fruits and vegetables, legumes, nuts, and seeds. Many public health interventions and policies have been developed and applied but have not successfully improved healthy food choices yet. A little over a decade ago, nudging was introduced as a new tool to change people’s behaviour for their own or societal benefit by exploiting people’s psychological biases and heuristics. The advantage of this approach is that a nudge is generally a very subtle form of manipulation that does not demand much cognitive effort and can be easily avoided by the so-called nudgee, thus making it less invasive than most policy regulations and preserving the nudgee’s freedom of choice. In this chapter, we explain the need for changing poor dietary behaviours, define nudging, and discuss how and to what degree healthy nutrition can be nudged. Furthermore, we will address the question of whether all nudges truly preserve autonomy. We conclude that when it comes to promoting healthy nutrition, nudging complements but does not obviate the need for more intrusive interventions and regulations.

Introduction. Sounds can affect food and flavor perception. For example, loud noise can affect taste perception. In the present study, we examined whether exposure to ~ 80-dB magnetic resonance imaging (MRI) acoustic noise affects taste perception.Methods. Participants (N = 27) came to the lab twice for a taste test, a smell test, and evaluating sweet and savory food items: once when continuously being exposed to loud MRI acoustic noise and once when being exposed to much quieter background noise. It was hypothesized that exposure to loud noise would impair taste perception, especially identifying and detecting sweet taste, and that it would decrease liking for the taste of particularly sweet foods.Results. Neither overall taste detection nor sweet taste detection was affected by exposure to MRI acoustic noise. Further, we found no effect of noise on sweet food liking, but exploratory analyses do imply such an effect of MRI noise on liking for savory foods, with these foods being significantly less liked when exposed to MRI acoustic noise.Conclusion. We conclude that loud noises do not necessarily affect chemosensory perception.Implications. MRI acoustic noise specifically does not seem to have a relevant effect on smell and taste.

BackgroundCultured meat – animal meat produced with the help of tissue engineering techniques – is proposed as a solution to the adverse effects of the meat producing industry and its environmental impact. Only limited research has briefly touched upon safety and regulatory aspects of cultured meat. Scientific evidence demonstrating that a food does not pose a safety risk to human health is essential according to European legislation. Therefore, the present study aims to establish what the barriers and drivers are of a safe market introduction of cultured meat.Scope and approachA qualitative, exploratory approach is used with semi-structured in-depth interviews in three groups of stakeholders: regulatory experts, scientific experts and industrial representatives (total N = 15).Key findings and conclusionsCertain areas of cultured meat research require more attention from researchers to ensure the highest level of safety. Overall, the lack of in-depth research related to hazard and risk characterisation of cultured meat is considered the biggest barrier in introducing a safe product to the market. We call for changing the research emphasis towards a safety-oriented approach to ensure the highest level of safety possible.

The effect of a Citrus Fruit Extract high in the polyphenols hesperidin and naringin (CFE) on modulation of the composition and activity of the gut microbiota was tested in a validated, dynamic in vitro model of the colon (TIM-2). CFE was provided at two doses (250 and 350 mg/day) for 3 days. CFE led to a dose-dependent increase in Roseburia, Eubacterium ramulus, and Bacteroides eggerthii. There was a shift in production of short-chain fatty acids, where acetate production increased on CFE, while butyrate decreased. In overweight and obesity, acetate has been shown to increase fat oxidation when produced in the distal gut, and stimulate secretion of appetite-suppressive neuropeptides. Thus, the data in the in vitro model point towards mechanisms underlying the effects of the polyphenols in CFE with respect to modulation of the gut microbiota, both in composition and activity. These results should be confirmed in a clinical trial.

The Common Fisheries Policy of the European Union was reformed in 2013 with the aim of improving the sustainability of the fishing sector. The Landing Obligation, a cornerstone of this reform, requires fishers to land their unwanted catch instead of discarding it at sea. Existing literature pays little attention to what becomes of this unwanted catch once it is landed. To further the discourse on the sustainable valorisation of unwanted catch, this study explores whether unwanted catch that is safe for human consumption could be used for improving food security. The paper focuses on Dutch food banks, which deliver critical food aid to over 160,000 individuals yearly but struggle to provide all dependant recipients with nutritionally balanced food parcels. The research question is addressed in two ways. The food bank recipients’ willingness to consume UWC is evaluated quantitatively through a survey. Next to this, data from interviews with relevant stakeholders are analysed qualitatively. Results indicate that the Food Bank Foundation and its recipients are willing to receive this fish if it is safe to consume and accessible. However, various factors such as existing infrastructure, lack of economic incentive to donate, competition from non-food and black markets, and the fishing industry’s conflict with the landing obligation might pose barriers to this kind of valorisation. The dissonance between fisheries, food, and sustainability policies is discussed and identified as a key limiting factor. To bridge the differences between these policy areas, we propose public-private partnerships and voluntary agreements among involved stakeholders.

A plant-based diet is more sustainable, and research suggests that adolescents obtain health benefits from adopting a more plant-based diet (e.g., improved weight control, increased cardiovascular health). However, it is still unclear what factors promote/hinder their intention to attain such a dietary habit. The aim of the present study was to examine factors affecting adolescents' willingness to consume more plant-based foods. In a theory-based interview study, using the Reasoned Action Approach as framework, adolescents were interviewed concerning their reasons for their (un)willingness to adopt a more plant-based diet. A total of 11 adolescents (15/16 years old; 7 girls, 4 boys) were recruited and interviewed at two secondary schools in the Dutch Province of Limburg, the Netherlands. None of the interviewees reported being vegan/vegetarian/flexitarian. The interviewed adolescents overall expressed little interest in adopting a more plant-based diet. They appeared to have little knowledge of what would comprise a more plant-based diet and showed a lack of awareness of the benefits for personal and planet health. Further, most participants indicated lacking skills to prepare plant-based meals. Despite that, they felt confident they would be able to consume a much more plant-based diet for a definite period. Most importantly, the low intention to consume more plant-based food options was explained by the perceived (or expected) poor taste of these foods. We conclude that education on the plant-based diet (i.e., increasing awareness of the benefits, and skills to procure or prepare a plant-based meal) might increase both knowledge and plant-based food familiarity. The latter being important as food familiarity is key in promoting its acceptance.

Food variety has been shown to increase food intake, and sensory-specific satiety (a relative decrease in pleasantness of a food as it is consumed) has been proposed as the mechanism through which variety increases consumption. The aim of this study was to investigate whether variation of eating context can add to experienced meal variety and hence increase consumption even further. A total of 128 participants were assigned to one of four conditions in which they first ate a specific food item (ad libitum) until satiated, after which they consumed a second course ad libitum of either the same or a different food in either the same context or in a different context. We hypothesized that, compared to eating the same food in the same context during the second course, introducing a different food item or changing the context for the second course increases consumption (of the second course), and changing both food and context enhances food intake to a greater degree than only changing the food or changing the context. Results indicated that food variety (introducing a different food) significantly increased consumption in the second course, but that a context switch did not enhance consumption. These results suggest that there is little reason to believe that sensory-specific satiety is context specific.

Consumers of dietary supplements should be made aware of the benefits and risks of these products. This case study therefore aimed to identify the content of the risk-benefit information provided during the purchase of St. John’s wort supplements and how consumers perceive this information. Fifteen participants visited a shop to purchase St. John’s wort supplements after which they were interviewed on the provided information during the visit. This case study shows that the spontaneous information provision is not consistent in Dutch drugstores and health food shops. The provided information was either very detailed, or no information was given at all. The perceived reliability of information was mainly determined by the authority of the employee and the type of shop where the product was purchased. Information consistency at the moment of purchase is of influence in the perceived value of it.

Food businesses in the European Union are preparing for a carbon-neutral future by gradually transitioning to a circular way of operating. Building upon results from the EU REFRESH project, we consider the most valuable food processing by-streams in Europe and discuss potential food safety risks that must be considered while valorizing them for human consumption. These risks are weighed against the nutritional benefits offered by these products and their potential applications in food supply chains. Broadly, we examine whether it is possible for spent grains, cheese whey, fruit and vegetable scraps, meat processing waste, and oilseed cakes and meals to be safe, sustainable, and nutritionally valuable at the same time. The discussion highlights that valorizing by-products obtained from food processing operations is feasible on a large scale only if consumers deem it to be a safe and acceptable practice. Extracting valuable compounds from by-products and using them in the preparation of functional foods could be a way to gain consumer acceptance. Furthermore, we find that current EU food safety legislation does not sufficiently accommodate food processing by-products. A way to bridge this regulatory gap could be through the adoption of private food safety standards that have shown proclivity for sustainability-related issues in food supply chains. Finally, by proposing a decision tree, we show that it is indeed feasible for some food processing by-products to be valorized while ensuring sustainability, food safety, and nutritional relevance.

The efficacy of botanicals in medicines can be substantiated with evidence on traditional use, whereas in foodstuffs, this is often not possible. In Europe, for example, the evaluation and subsequent authorization of health claims on herbal dietary supplements (HDS) have been put on hold by the European Commission. This study aims to analyze the role of evidence on traditional use in international legal frameworks of foods and pharmaceuticals. Both legal sources as well as scientific studies offering insights into these regulatory frameworks were included into the analysis. The international approach toward evidence on traditional use for substantiating efficacy of botanicals varies highly. For herbal medicines, substantiating efficacy with evidence on traditional use is possible in all studied jurisdictions, except for Japan and the United States. HDS efficacy can only be substantiated with evidence on traditional use in India and New Zealand, although the enforcing authorities do not describe which data are required. Australia and Canada regulate botanicals in a separate "borderline" category from foods and pharmaceuticals. Both jurisdictions allow for substantiating efficacy with evidence on traditional use. This study's second objective was to assess the applicability of the international approaches in the European legal framework, in light of the ongoing political debate regarding the use of traditional evidence. Implementation of the analyzed international approaches would require major revisions of the current European legal framework. This review of international approaches might, however, aid in deciding upon future approaches for substantiating health claims with evidence on traditional use.

Background: The evaluation of botanical health claims was put on hold to determine whether traditional use evidence is sufficient to substantiate these health claims. To gain a deeper understanding of the discussion on the substantiation of botanical health claims, a critical review of the stakeholders' arguments was conducted.Methods: The relationships of stakeholders were analysed with a social network analysis and the stakeholders' arguments were critically reviewed with scientific literature.Results: The social network analysis showed that the majority of stakeholders were in favour of using traditional use evidence for botanical health claim substantiation. These stakeholders were however highly interrelated which may explain their similar viewpoints.The arguments put forward by the stakeholders cover a wide array of subjects indicating the discussion's complexity. Various arguments could furthermore not be assessed with scientific literature as these were focused on the unpredictable impact of a decision on the substantiation of botanical health claims. The review also shows that stakeholders interpret various underlying concepts such as consumer misleading differently.Conclusions: This study shows that the discussion is scattered. A political decision on various unclear concepts is required to eventually make a decision upon using traditional use evidence to substantiate botanical health claims.

The aim of current study was to investigate in an in vitro study how enzymatic and chemical pretreated rapeseed meal (RSM) influences the fiber fermentation and microbial community in the swine large intestine. RSM was processed enzymatically by a cellulase (CELL), two pectinases (PECT), or chemically by an alkaline (ALK) treatment. 16S rRNA gene sequencing data was performed to evaluate changes in the gut microbiota composition, whereas short-chain fatty acid (SCFA) production (ion-chromatography) and non-starch polysaccharides (NSP) composition (using monoclonal antibodies; mAbs) were used to assess fiber degradation. The results showed that ALK, CELL, PECT1, and PECT2 changed microbial community composition, increased the predicted abundance of microbial fiber-degrading enzymes and pathways, and increased acetic acid, propionic acid, butyric acid, and total SCFA production. The increased microbial genera positively correlated with SCFA production. Monoclonal antibody analyses showed that the cell wall polysaccharide structures of RSM shifted after ALK, CELL, PECT1, and PECT2 treatment. The degradation of NSP during the fermentation period was dynamic, and not continuous based on the epitope recognition by mAbs. This study provides the first detailed analysis of changes in the swine intestinal microbiota due to RSM modified by ALK, CELL, PECT1, and PECT2, which altered the microbial community structure, shifted the predicted functional metagenomic profile and subsequently increased total SCFA production. Our findings that ALK, CELL, PECT1, and PECT2 increased fiber degradability in RSM could help guide feed additive strategies to improve efficiency and productivity in swine industry. The current study gave insight into how enzymatic treatment of feed can alter microbial communities, which provides good opportunity to develop novel carbohydrase treatments, particularly in swine feed.

The 90-day toxicity study is one of the studies used in the safety assessment of food ingredients, medicines or other chemical substances. This paper reviews the current role of the 90-day oral toxicity study in European regulatory dossiers of chemicals by reviewing EU legislation and EU and OECD guidance documents. Regulatory provisions with regard to necessity, objectives and design of such 90-day toxicity studies vary between the different sectors addressed in this review. Most often the 90-day study is expected to be part of the standard test battery used for chemical risk assessment, without necessarily being a legal requirement and its objectives may vary between regulatory domains. Exceptions, when a 90-day study is not required are spelled out in the chemicals legislation and for food contact materials. The sectorial study design requirements of the 90-day toxicity study are very often embedded in the OECD TG 408 protocol. Differences in study objectives are not necessarily reflected in specific study designs. Considering the call for the reduction of using experimental animals for scientific purposes and the fact that a 90-day study may serve different purposes, consistency between the necessity to conduct such a study, its objectives and the study design to achieve these objectives may improve judicious use of laboratory animals. Thus there may be an opportunity to reflect and further optimise the design of in vivo toxicology studies, such as the 90-day study. This should be based on a systematic analysis of past studies and risk assessments.

Background Although less frequent than in adults, taste loss also occurs in childhood. “Taste Strips” are frequently used for diagnosing taste dysfunction; however, normative values are lacking for children. In this study, we will create normative values for the “Taste Strips” in children. Methods This cross-sectional study included 609 children aged 6–15 years. “Taste Strips” were used to determine sweet, sour, salty, and bitter taste scores by a non-forced procedure. The 10th percentile was used to distinguish normal taste function from a reduced sense of taste. Multivariable generalized linear models (GLM) were estimated to study the effect of age (group), sex, and 6‐n‐propylthiouracil (PROP) status on taste function. Results Taste function changed with age, allowing for a distinction of three age groups: (I) 6–7 years, (II) 8–9 years, and (III) 10–15 years. Normative values were created for the age groups and boys and girls separately. Additionally, GLM showed a significant effect of (1) age (group) on sweet, salty, bitter, and total taste scores; (2) sex on sweet, sour, and total taste scores; and (3) PROP status on total taste scores. Conclusions This study provided normative values for the “Taste Strips” in children, highlighting age- and sex-related differences. Impact Taste dysfunction can be harmful and impacts quality of life, a topic that became increasingly important since the COVID-19 pandemic. Although taste dysfunction is thought to be rare in childhood, the detrimental impact of such dysfunction might be large, as children’s eating habits are strongly influenced by input from the chemical senses. Measuring taste function may elucidate the relationship between taste dysfunction and disease, fostering the development of more appropriate supportive strategies. However, adequate tools are lacking for children. Normative values of the “Taste Strips” are now available for children, which bolster the clinical utility of this test.

The aim of the study was to investigate the effect of untreated and processed rapeseed meal (RSM) on fibre degradability by pig gut microbiota and the adaptation of the microbiota to the substrate, by using the Swine Large Intestine in vitro Model (SLIM). A standardized swine gut microbiota was fed for 48 h with pre-digested RSM which was processed enzymatically by a cellulase (CELL), two pectinases (PECT), or chemically by an alkaline (ALK) treatment. Amplicons of the V3-V4 region of the 16S rRNA gene were sequenced to evaluate the gut microbiota composition, whereas short chain fatty acids (SCFA) were measured to assess fibre degradation. Adaptive gPCA showed that CELL and ALK had larger effects on the microbiota composition than PECT1 and PECT2, and all substrates had larger effects than CON. The relative abundance of family Prevotellaceae was significantly higher in CELL treatment compared to others. Regardless of the treatments (including CON), the relative abundance of Dorea, Allisonella, and FamilyXIIIUCG_001 (in the order of Clostridiales) were significantly increased after 24 h, and Parabacteroides, Mogibacterium, Intestinimonas, Oscillibacter, RuminococcaceaeUCG_009, Acidaminococcus, Sutterella, and Citrobacter were significantly higher in abundance at time point 48 compared to the earlier time points. Prevotella 9 had significant positive correlations with propionic and valeric acid, and Mogibacterium positively correlated with acetic and caproic acid. There was no significant difference in SCFA production between untreated and processed RSM. Overall, degradability in the processed RSM was not improved compared to CON during the RSM adaptation period. However, the significantly different microbes detected among treatments, and the bacteria considerably correlating with SCFA production might be important findings to determine strategies to shorten the fibre adaptation period of the microbiota, in order to increase feed efficiency in the animal, and particularly in pig production.

Protein- and sugar-rich food products processed at high temperatures contain large amounts of dietary advanced glycation endproducts (dAGEs). Our earlier studies have shown that specifically protein-bound dAGEs induce a pro-inflammatory reaction in human macrophage-like cells. To what extent these protein-bound dAGEs survive the human gastrointestinal (GI) tract is still unclear. In this study we analysed gastric and small intestinal digestion of dAGEs using the validated, standardised TNO in vitro gastroIntestinal digestion model (TIM-1), a dynamic in vitro model which mimics the upper human GI tract. This model takes multiple parameters into account, such as: dynamic pH curves, peristaltic mixing, addition of bile and pancreatic digestive enzymes, and passive absorption. Samples of different digested food products were collected at different time points after (i) only gastric digestion and (ii) after both gastric plus small intestinal digestion. Samples were analysed for dAGEs using UPLC-MS/MS for the lysine derived Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL), and the arginine derived methylglyoxal-derived hydroimidazolone-1 (MG-H1), and glyoxal-derived hydroimidazolone-1 (G-H1). All AGEs were quantified in their protein-bound and free form. The results of this in vitro study show that protein-bound dAGEs survive gastrointestinal digestion and are additionally formed during small intestinal digestion. In ginger biscuits, the presence MG-H1 in the GI tract increased with more than 400%. This also indicates that dAGEs enter the human GI tract with potential pro-inflammatory characteristics.

Several validated dynamic in vitro models of the colon have been developed for humans, but there is no dynamic in vitro fermentation model for pigs. This study was conducted to modify the human, dynamic, computer-controlled TNO in vitro model of the colon (TIM-2) for pigs and investigate effects of different starch sources and polysaccharides on swine microbiota structure, ecological network, predictive functional profile, and short-chain fatty acids production. Our study showed that three different types of starch or two polysaccharides greatly impacted microbiota composition. Co-occurrence network analysis indicated that microbiota fed with different sources of starch changed the network topological properties. Functional profiles were predicted to vary significantly among the three starch treatments, and the original pig faecal inoculum was more similar to maize starch treatment. On the other hand, compared with maize starch and arabinoxylans (AX), the microbial composition of the original inoculum was more similar when AX-XG (arabinoxylans and xyloglucan) were added, and the functional profile of the original inoculum also clustered with AX-XG. The cumulative production of acetic, propionic, and butyric acid on maize starch were significantly higher than those on potato starch and wheat starch, while only the amount of acetic acid was significant higher on AX-XG than that on AX. In conclusion, supplementation of maize starch as the starch source together with AX and XG, leads to the bacteria being more stable in the in vitro model and closer to the original inoculum and microbial function compared to potato starch, wheat starch and AX. A maize basal diet may improve energy absorption in the large intestine in growing pigs.

Food variety has been shown to enhance consumption, and it has repeatedly been proposed that this variety effect might operate by delaying the development of sensory-specific satiation (SSS; a relative decrease in pleasantness of a specific food as it is consumed). This study aimed to advance our understanding of the presumed relationship between SSS and food variety. Participants (N = 30) received two meals on two separate days, one consisting of only two food items (A and B; low variety), and the other comprising six foods (A, B, C, D, E, and F; high variety). Each meal comprised signalled exposure (look-smell-taste-swallow) to a total of 10 bite-size portions: 5 portions of foods A and B in the low variety condition, and 5 portions of A and a single portion of foods B, C, D, E, and F in the high variety condition. Participants tasted 8 food items before and after each meal (i.e., the 6 foods included in the meals plus 2 more unconsumed foods G and H). It was hypothesized that SSS for food A would develop irrespective of overall meal variety, but that SSS for food B would be smaller in the high variety session. The results of this study were in accordance with this hypothesis: strong SSS was present for food A in both meal varieties. For food B, it was present in the low variety meal, but absent in the high variety meal. This indicates that meal variety does not necessarily affect SSS. SSS is strictly determined by degree and timing of sensory exposure to a food. Exposure time should therefore be targeted when developing strategies to influence the development of sensory-specific satiation, which in its turn can affect food intake.

The rejection of many putative health claims in Europe is assumed to have negatively affected functional food innovation. This study analysed the influence of Article 13.1 health claims review procedure on the perception of functional food innovation. The analysis of all scientific opinions related to antioxidants and a subsequent qualitative review of five scientific dossiers reveals that the evaluation by the European Food Safety Authority was not conducted consistently, as the Authority did not follow their own procedure. Several submitted scientific dossiers however also contain studies unrelated to the proposed health claim. By not following their own procedure, the European Food Safety Authority has created uncertainty regarding health claim evaluations. This uncertainty presents a risk for food companies and impacts future investments for research and development of new functional food products. Although published guidance documents have partially clarified the evaluation process, further standardisation and clarification will benefit functional food innovation.

Consumption of dietary supplements and specifically niche products such as supplements targeting pregnant women is increasing. The advantages of dietary supplementation during pregnancy with folic acid have been established, but health effects of many other supplements have not been confirmed. EU and US legislation on dietary supplements requires the product to be safe for the direct consumer, the mother. Long-term health effects for the fetus due to fetal programming (in utero adaptation of the fetal epigenome due to environmental stimuli such as supplementation) are not taken into account. Such epigenetic alterations can, however, influence the response to health challenges in adulthood. We therefore call for both conducting research in birth cohorts and animal studies to identify potential health effects in progeny of supplement consuming mothers as well as the establishment of a nutrivigilance scheme to identify favorable and adverse effects post-marketing. The acquired knowledge can be used to create more effective legislation on dietary supplement intake during pregnancy for safety of the child. Increasing knowledge on the effects of consuming supplements will create a safer environment for future mothers and their offspring to optimize their health before, during and after pregnancy.

The digestive system of the chicken plays an important role in metabolism, immunity, and chicken health and production performance. The chicken ceca harbor a diverse microbial community and play a crucial role in the microbial fermentation and production of energy-rich short-chain fatty acids (SCFA). For humans, dogs, and piglets in vitro digestive system models have been developed and are used to study the microbiota composition and metabolism after intervention studies. For chickens, most research on the cecal microbiota has been performed in in vivo experiments or in static in vitro models that may not accurately resemble the in vivo situations. This paper introduces an optimized digestive system model that simulates the conditions in the ceca of the chicken, i.e., the Chicken ALIMEntary tRact mOdel-2 (CALIMERO-2). The system is based on the well-validated TNO in vitro model of the colon-2 (TIM-2) and is the first dynamic in vitro digestion model for chickens species. To validate this model, the pH, temperature, and different types of microbial feeding were compared and analyzed, to best mimic the conditions in the chicken ceca. The bacterial composition, as well as the metabolite production at 72 h, showed no significant difference between the different microbial feedings. Moreover, we compared the CALIMERO-2 digestive samples to the original inoculum and found some significant shifts in bacterial composition after the fermentation started. Over time the bacterial diversity increased and became more similar to the original inoculum. We can conclude that CALIMERO-2 is reproducible and can be used as a digestive system model for the chicken ceca, in which the microbial composition and activity can be maintained and shows similar results to the in vivo cecum. CALIMERO-2 can be used to study effects on composition and activity of the chicken cecum microbiota in response to in-feed interventions.

Responding to mistrust in the European agencies’ risk assessments in politically salient cases, the European Union (EU) legislator, the European Food Safety Authority and the European Medicines Agency alike have accelerated their efforts to foster EU regulatory science transparency. These simultaneous endeavours have, however, taken place in a fragmented legislative and administrative context, with each agency operating under a different legal framework. By focusing on authorisation procedures, from registration of studies to authorisation of novel foods, pesticides and human medicines, this article examines the resulting regimes governing the disclosure of scientific data by EU agencies to identify common trends and sectoral specificities. Against the background of an overall shift towards enhanced transparency, we shed light on, first, the circulation of institutional arrangements and practices among agencies and, second, the new dimensions of transparency emerging from these developments. We also highlight the remaining sectoral differences and argue that they could have potentially large impacts on the amount and type of information disclosed and on the level of transparency perceived by stakeholders and citizens. We argue that more coherence across the sectoral transparency regimes is needed, in particular in light of the agencies’ contested legitimacy and of their increasing cooperation on cross-cutting issues like antimicrobial resistance and medicine and pesticide residues in food.

Background/Aims Changes in autonomic regulation and psychological distress play an important role in the pathobiology of irritable bowel syndrome (IBS). The aim of the current study is to evaluate the autonomic function and to link it to the levels of somatization in adolescents with IBS.Methods We enrolled 30 adolescents with various types of IBS and 35 healthy controls. Time and frequency domain indexes of heart rate variability (HRV) were measured in supine (baseline) and standing (orthostasis) positions using short-term electrocardiographic recordings. The somatic symptoms index was assessed with the modified Screening for Somatoform Symptoms questionnaire. Results Adolescents with IBS showed no differences of HRV parameters in the supine position compared to healthy control. In orthostasis, a decrease in the standard deviation of normal RR intervals as well as main spectral index total power (TP) were observed. The reduction of TP was attributed to the reduced activities of the high-and low frequency components. Increased somatic symptoms index in IBS patients negatively correlated with TP in orthostasis (r = -0.485, P = 0.007). A subgroup analysis revealed that adolescents with IBS with TP values either < 2500 msec2 or > 5500 msec2 in the supine position demonstrated significantly reduced activity of the low frequency component.Conclusions Adolescents with IBS showed signs of autonomic dysfunction only during the orthostatic test, which were associated with increased somatization scores. Further research is needed to establish the links between emotional wellbeing and autonomic function in this population. (J Neurogastroenterol Motil 2023;29:208-217)

Consumers are increasingly interested in the sustainability of food products, but so far, no specific European Union (EU) legislation has been developed to harmonise sustainability claims. We analyse which efforts already undertaken within the EU dealing with sustainability claims on products apply to sustainable food claims. We show that whilst sustainability can address three different dimensions (environmental, social and economic), it is crucial to clearly define sustainability in order to allow for the development of concrete regulations and guidance documents. EU legislative initiatives so far seem to be focused on environmental aspects, whilst Member States approach sustainability more broadly. At the same time, substantiation methods can only be successful when sustainability is well defined. We conclude that whilst there is a large range of initiatives taken at different levels, the foundation of these initiatives remains weak when there is no clear scope of terminology nor clarification of substantiation requirements. Currently existing self-regulatory initiatives could support protecting consumers from misleading claims by providing specific provisions for (food) business operators on how to make sustainability claims. Only when claims can be trusted and understood by consumers will they be able to make more sustainable purchase decisions. This plays an important role in the overall policy objective of the EU of climate neutrality by 2050.

Water is essential for survival, but one in three individuals worldwide (2.2 billion people) lacks access to safe drinking water. Water intake requirements largely reflect water turnover (WT), the water used by the body each day. We investigated the determinants of human WT in 5604 people from the ages of 8 days to 96 years from 23 countries using isotope-tracking ( 2 H) methods. Age, body size, and composition were significantly associated with WT, as were physical activity, athletic status, pregnancy, socioeconomic status, and environmental characteristics (latitude, altitude, air temperature, and humidity). People who lived in countries with a low human development index (HDI) had higher WT than people in high-HDI countries. On the basis of this extensive dataset, we provide equations to predict human WT in relation to anthropometric, economic, and environmental factors.

In a three-day field study among 61 university students, we collected data on self-reported light-emitting screen activities (watching TV/series and using social media) and other behaviours (physical activity and food intake) during the 2 hours before bedtime and examined interrelations with self-reported sleep duration and quality. Students spent on average 19 minutes on screens using social media and 29 minutes watching TV/series before going to bed. Linear mixed model analyses revealed that a 10-minute increase in pre-bedtime social media use was associated with a significant decrease in sleep duration of 7 minutes, while 10 extra minutes of watching TV/series tended to increase sleep duration by 3 minutes. Physical activity and food intake before bedtime, and total screen time in bed were not significantly related to sleep duration. Subjective sleep quality was not significantly correlated with any of the investigated pre-sleep activities. In line with previous research, these findings suggest that the influence of pre-bedtime light-emitting screen use on sleep duration might be (partly) attributable to differences in screen activities. Discriminating between various types of screen activities is important when researching and developing recommendations for pre-bedtime behavioural strategies that are supportive for sleep, (school) performance and health.

Introduction: School closures due to the COVID-19 pandemic affect children’s daily structure, mealtimes, physical activity, and sleeping habits, possibly exacerbating weight gain, particularly in vulnerable children with overweight and obesity. This study aimed to evaluate both perceived and objectively measured weight gain in children in the Netherlands during the COVID-19 pandemic and the effect of prior lifestyle intervention. Methods: A total of 150 children of the Children, Obesity and Lifestyle during COVID-19 (COLC) study (cohort A) reported perceptions of weight change during the COVID-19 pandemic. Anthropometric data of 65 children with overweight and obesity were collected at the expertise Centre for Overweight Adolescent and Children’s Healthcare in the same period (COACH; cohort B). Results: In cohort A, 43% of children with overweight and obesity perceived weight gain during the pandemic, compared to 15% of lean children. In cohort B, the BMI z-score increased significantly (+0.065 SD) within 5 months. Participation in a lifestyle intervention for >1 year and having parents with Dutch background was associated with less weight gain, specifically in children with obesity. Discussion/Conclusion: In particular, children with overweight and obesity seem to be at risk for accelerated weight gain during the COVID-19 pandemic. Prior long-term participation in a lifestyle intervention protects against this weight gain, which emphasizes the importance of strong support for vulnerable populations during health crises and pleads for wide implementation of lifestyle interventions for children.

Background A scientific framework on exposure science will boost the multiuse of exposure knowledge across EU chemicals-related policies and improve risk assessment, risk management and communication across EU safety, security and sustainability domains. Objective To stimulate public and private actors to align and strengthen the cross-policy adoption of exposure assessment data, methods and tools across EU legislation. Methods By mapping and analysing the EU regulatory landscape making use of exposure information, policy and research challenges and key areas of action are identified and translated into opportunities enhancing policy and scientific efficiency. Results Identified key areas of actions are to develop a common scientific exposure assessment framework, supported by baseline acceptance criteria and a shared knowledge base enhancing exchangeability and acceptability of exposure knowledge within and across EU chemicals-related policies. Furthermore, such framework will improve communication and management across EU chemical safety, security and sustainability policies comprising sourcing, manufacturing and global trade of goods and waste management. In support of building such a common framework and its effective use in policy and industry, exposure science innovation needs to be better embedded along the whole policymaking cycle, and be integrated into companies’ safety and sustainability management systems. This will help to systemically improve regulatory risk management practices. Significance This paper constitutes an important step towards the implementation of the EU Green Deal and its underlying policy strategies, such as the Chemicals Strategy for Sustainability.

The rise of antibiotic resistance poses a global problem. To avoid this, alternative therapeutic options should be explored, e.g. lytic bacteriophage therapy. Well-designed and described research on effectivity of oral bacte-riophage therapy is lacking, therefore the aim of this study was to determine whether the in vitro model of the colon (TIM-2) could be used to investigate the survival and efficacy of therapeutic bacteriophages. For this, an antibiotic-resistant (CmR) E. coli DH5 alpha(pGK11) was used in combination with a corresponding bacteriophage. For the survival study, the TIM-2 model was inoculated with the microbiota of healthy individuals and a standard feeding (SIEM) was fed over the course of the 72 h experiment. To test the bacteriophage, different interventions were carried out. Survival of bacteriophages and bacteria was followed by plating of the lumen samples at different time points 0, 2, 4, 8, 24, 48, and 72 h. In addition, the stability of the bacterial community was determined with the use of 16S rRNA sequencing. Results showed that the phage titers could be decreased by activity from the commensal microbiota. Levels of the phage host (here E.coli) were decreased in the in-terventions with the phage shot. Multiple shots did not seem to be more effective than a single shot. At the same time, the bacterial community was not disturbed and remained stable throughout the experiment, which is in stark contrast to treatment with antibiotics. Mechanistic studies such as this one are required to optimize efficacy of phage therapy.

Background Gut bacteria-derived short-chain fatty acids (SCFA) and branched-chain fatty acids (BCFA) are considered to have beneficial metabolic, anti-inflammatory as well as anti-carcinogenic effects. Previous preclinical studies indicated bidirectional interactions between gut bacteria and the chemotherapeutic capecitabine or its metabolite 5-FU. This study investigated the effect of three cycles of capecitabine on fecal SCFA and BCFA levels and their associations with tumor response, nutritional status, physical performance, chemotherapy-induced toxicity, systemic inflammation and bacterial abundances in patients with colorectal cancer (CRC). Methods Forty-four patients with metastatic or unresectable CRC, scheduled for treatment with capecitabine (± bevacizumab), were prospectively enrolled. Patients collected a fecal sample and completed a questionnaire before (T1), during (T2) and after (T3) three cycles of capecitabine. Tumor response (CT/MRI scans), nutritional status (MUST score), physical performance (Karnofsky Performance Score) and chemotherapy-induced toxicity (CTCAE) were recorded. Additional data on clinical characteristics, treatment regimen, medical history and blood inflammatory parameters were collected. Fecal SCFA and BCFA concentrations were determined by gas chromatography–mass spectrometry (GC–MS). Gut microbiota composition was assessed using 16S rRNA amplicon sequencing. Results Fecal levels of the SCFA valerate and caproate decreased significantly during three cycles of capecitabine. Furthermore, baseline levels of the BCFA iso-butyrate were associated with tumor response. Nutritional status, physical performance and chemotherapy-induced toxicity were not significantly associated with SCFA or BCFA. Baseline SCFA correlated positively with blood neutrophil counts. At all time points, we identified associations between SCFA and BCFA and the relative abundance of bacterial taxa on family level. Conclusions The present study provided first indications for a potential role of SCFA and BCFA during capecitabine treatment as well as implications for further research. Trial registration The current study was registered in the Dutch Trial Register (NTR6957) on 17/01/2018 and can be consulted via the International Clinical Trial Registry Platform (ICTRP).

Objective Fullness is a cardinal symptom in functional dyspepsia (FD). The use of real-time symptom assessment might provide more insight into factors, such as daily stress, that can influence fullness. Therefore, this study aimed to use the experience sampling method (a real-time, repeated-measurement method making use of repeated questionnaires available at random moments for a limited amount of time) to assess the association between stress and fullness in patients with FD and healthy controls (HCs). Methods Thirty-five patients with FD (25 female, mean age = 44.7 years) and 34 HCs (24 female, mean age = 44.1 years) completed the experience sampling method (a maximum of 10 random moments per day) for 7 consecutive days. Stress and fullness were rated on an 11-point Numeric Rating Scale. Data between patients with FD and HCs were statistically compared using a Student samples t test and linear mixed-effects models with repeated measures (level 1) nested within participants (level 2). Results Average fullness scores were 2.23 (standard error = 0.37) points higher in patients with FD compared with HCs (p < .001). Average stress scores were 1.37 (standard error = 0.30) points higher in patients with FD compared with HCs (p = .002). In FD, fullness scores increased with 0.14 for every 1-point increase in concurrent stress scores (p = .010). Fullness scores at t = 0 increased with 0.12 for every 1-point increase in stress scores at t = -1 (p = .019). T = 0 stress scores were not associated with change in t = -1 fullness scores. No associations between concurrent symptom scores were found for HCs. Conclusions Concurrent and preceding stress scores are positively associated with fullness scores in patients with FD, but not in HCs. These findings indicate that increased levels of stress may precede feelings of fullness in patients with FD.

ScopeWestern type of diets are characterized by high animal protein intake and are associated with various chronic inflammatory diseases. With a higher protein consumption, excess undigested protein will reach the colon and be subsequently metabolized by gut microbiota. Depending on the type of protein, fermentation in the colon generates different metabolites with varying biological effects. This study aims to compare the impact of protein fermentation products from different sources on gut health. Methods and resultsThree high protein diets (vital wheat gluten [VWG], lentil, or casein) are submitted to the in vitro model of colon. Fermentation of excess lentil protein for 72 h results in highest production of short-chain fatty acids and lowest production of branched-chain fatty acids. Exposure of Caco-2 monolayers or Caco-2 monolayers co-cultured with THP-1 macrophages to luminal extracts of fermented lentil protein results in less cytotoxicity of Caco-2 monolayers and less damage to barrier integrity, when compared to VWG and casein. Lowest induction of interleukin-6 is observed in THP-1 macrophages after treatment with lentil luminal extracts, which is identified to be regulated by aryl hydrocarbon receptor signaling. ConclusionThe findings indicate that protein sources affect the health effects of high protein diet in the gut.

Buttermilk (BM), the by-product of butter making, is similar to skim milk (SM) composition. However, it is currently undervalued in dairy processing because it is responsible for texture defects (e.g., crumbliness, decreased firmness) in cheese and yogurt. One possible way of improving the incorporation of BM into dairy products is by the use of technological pretreatments such as membrane filtration and homogenization. The study aimed at characterizing the effect of preconcentration by reverse osmosis (RO) and single-pass ultra-high-pressure homogenization (UHPH) on the composition and microstructure of sweet BM to modify its techno-functional properties (e.g., protein gel formation, syneresis, firmness). The BM and RO BM were treated at 0, 15, 150, and 300 MPa. Pressure-treated and control BM and RO BM were ultracentrifuged to fractionate them into the following 3 fractions: a supernatant soluble fraction (top layer), a colloidal fraction consisting of a cloudy layer (middle layer), and a high-density pellet (bottom layer). Compositional changes in the soluble fraction [lipid, phospholipid (PL), protein, and salt], as well as its protein profile by PAGE analysis, were determined. Modifications in particle size distribution upon UHPH were monitored by laser diffraction in the presence and absence of sodium citrate to dissociate the casein (CN) micelles. Microstructural changes in pressure-treated and non-pressure-treated BM and RO BM particles were monitored by confocal laser scanning microscopy. Particle size analysis showed that UHPH treatment significantly decreased the size of the milk fat globule membrane fragments in BM and RO BM. Also, pressure treatment at 300 MPa led to a significant increase in the recovery of total lipids, CN, calcium, and phosphate in the BM soluble fraction (top layer) following ultracentrifugation. However, PL were primarily concentrated in the pellet cloud (middle layer), located above the pellet in BM concentrated by RO. In contrast, PL were evenly distributed between soluble and colloidal phases of BM. This study provides insight into the modifications of sweet BM constituents induced by RO and UHPH from a compositional and structural perspective.