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Abstract: The Mediterranean diet is proposed as one of the healthiest dietary models, but its contribution to Maillard reaction products (MRP) intake is unknown. Several Spanish dishes typical of the Mediterranean diet (paella, Spanish omelette, salmorejo or churros) were selected to evaluate MR extension and the presence of MRP. CIELab colour, browning at different wavelengths, furosine, hydroxymethylfurfural, furfural and acrylamide were determined, and content/serving was calculated. Development of MR was affected by ingredients: when protein levels were high and carbohydrates low, early MRP were formed, regardless of the culinary process. There was found a correlation between acrylamide and hydroxymethylfurfural. The possible underestimation of deterministic calculations of acrylamide dietary exposure is discussed. This study presents a first approximation to enable the MRP intake from the Mediterranean diet to be calculated, taking into account the moisture content and the serving size of dishes. [Copyright &y& Elsevier]

There is currently an emerging production of olive oil in Brazil but it is still poorly characterized. In this study, we performed a comparative analysis of minor bioactive constituents (CoQ 10, tocopherols and phenolic compounds) in extra virgin olive oil from different regions of Brazil and Spain, of Arbequina cultivar. Significant variations ( P < 0.05) in the concentration of the compounds analyzed were observed among oils from the different growing areas, not only between Spanish and Brazilian samples but also within zones of the same country. All the oils analyzed showed a high content of CoQ 10 , which ranged from 48 to 85 mg/L. The α − tocopherol was the major isomer quantified and three main groups of phenolic compounds were identified: flavonoids (apigenin, luteolin), phenolic acids (naringenin, p-coumaric acid, vanillic acid) and phenolic alcohols (hydroxytyrosol). Climatic and geographic factors of the production zones greatly influenced the minor fraction composition; positive relationships between altitude and the level of CoQ 10 , tocopherols and phenolic compounds of the oils were observed, whereas a negative correlation with rainfalls was found. Chemometric analyses demonstrated that oils were differentiated by the chemical composition and origin area and that polyphenols (particularly hydroxytyrosol) held the major weight in the oil classification. [ABSTRACT FROM AUTHOR]

Abstract: Acrylamide is a toxic and potentially cancer causing chemical formed in thermally treated foods, especially in carbohydrate rich. New dietary habits acquired by adolescents, increasing snacking and fast food consumption, lead to a high acrylamide intake, since the composition of these meals and their processing promote its appearance. This study investigated acrylamide daily exposure in a group of Spanish male adolescents (11–14 years) consuming a balanced diet based on their food preferences but reducing snacking and fast food, aimed to determine whether acrylamide exposure was reduced by the consumption of a traditional diet. Acrylamide content of main dishes was analyzed and input per serving calculated. The Spanish potato omelette and the grilled loin of pork with fried potatoes presented the highest levels of acrylamide (128 and 111 μg/kg respectively), followed by different meals also containing potatoes or cereal derived products. The acrylamide total intake was estimated at 0.534 μg/kg body weight/day, where the highest percentage was provided by the breakfast (31.66%), the afternoon snack being the lowest contributor (16.19%). These results indicate consumption of a balanced and traditional diet, besides the well known beneficial effects on health, can also moderate acrylamide exposure and thus its possible long-term toxicological effect. [Copyright &y& Elsevier]

• Mineral composition of edible wild-growing mushrooms from the southeast of Spain is provided. • Species grown in the same area have different abilities to accumulate minerals. • Analyzed mushrooms are good sources of K, P and Fe and low of Ca and Na. • Multifactorial analysis show that Ca, Mg, Cu and Zn have the major weight in the classification. Wild-growing mushrooms could be a potential source of mineral elements The aim of this study was to analyze the mineral composition of 18 species of wild-growing mushrooms collected in a natural park from the Spanish southeast (province of Granada). Ca, Mg, K, Na, Fe, Cu and Zn, were determined by flame atomic absorption spectroscopy and P was analyzed colorimetrically by the vanadomolybdate procedure; the accuracy of methods was assessed by the use of certified reference materials. The contribution of mushrooms consumption to the mineral daily recommended intakes was calculated. Although large variations were observed between species, the most abundant mineral elements in the analyzed mushrooms were K and P, with average contents of 29.3 ± 8.1 and 8.60 ± 4.8 g/kg dry matter (dm), respectively. Low Na concentrations were observed (26.5–579 mg/kg dm), with the only exception of Amanita ovoidea , and high Fe values, exceeding in some cases 1000 mg/kg dm (such as in Lactarius deliciosus and Morchella conica). Mushrooms may be significant contributors of K and P in the human diet and also good sources of trace elements, especially Cu and Fe, providing negligible quantities of Na. Strong correlations were observed for Ca/Mg and Cu/Zn contents in the mushrooms analyzed. [ABSTRACT FROM AUTHOR]

The aim of the present study was to evaluate the effects of diets enriched in monounsaturated fatty acids (MUFA) (olive oil) or MUFA plus n-3 polyunsaturated fatty acids (PUFA) (olive oil plus fish oil), associated with an intervention program that focused on lifestyle habits, physical performance, plasma lipids, and lipoprotein composition in patients with peripheral vascular disease (PVD). A 15-month longitudinal nutritional and lifestyle intervention study was carried out with 24 free-living male patients aged 58.0 +/- 2.2 years diagnosed with PVD (Fontaine grade II). The patients were clinically evaluated and counseled to change their dietary and lifestyle habits for six months, after this period they consumed an olive oil-based diet for three months: after a three-month wash-out period, their diet was supplemented with a combination of fish oil and olive oil for the final three months. Lifestyle interventions resulted in a significant decrease in cigarette smoking and an increase in physical activity. Claudicometry was lower at the end of the study than at the beginning. Intake of the fish oil supplement led to significant changes in lipid lipoprotein composition, decreasing low-density lipoprotein (LDL) cholesterol. The lifestyle intervention program, together with a high intake of olive plus fish oil, seems to produce important beneficial effects in nutritional management, physical performance, and clinical parameters of PVD patients.