Fast food for family meals: relationships with parent and adolescent food intake, home food availability and weight status

OBJECTIVE: The purpose of the present study was to examine the prevalence of fast-food purchases for family meals and the associations with sociodemographic variables, dietary intake, home food environment, and weight status in adolescents and their parents. DESIGN: This study is a cross-sectional evaluation of parent interviews and adolescent surveys from Project EAT (Eating Among Teens). SUBJECTS: Subjects included 902 middle-school and high-school adolescents (53% female, 47% male) and their parents (89% female, 11% male). The adolescent population was ethnically diverse: 29% white, 24% black, 21% Asian American, 14% Hispanic and 12% other. RESULTS: Results showed that parents who reported purchasing fast food for family meals at least 3 times per week were significantly more likely than parents who reported purchasing fewer fast-food family meals to report the availability of soda pop and chips in the home. Adolescents in homes with fewer than 3 fast-food family meals per week were significantly more likely than adolescents in homes with more fast-food family meals to report having vegetables and milk served with meals at home. Fast-food purchases for family meals were positively associated with the intake of fast foods and salty snack foods for both parents and adolescents; and weight status among parents. Fast-food purchases for family meals were negatively associated with parental vegetable intake. CONCLUSIONS: Fast-food purchases may be helpful for busy families, but families need to be educated on the effects of fast food for family meals and how to choose healthier, convenient family meals.     

In-depth mechanistic study on the formation of acrylamide and other vinylogous compounds by the maillard reaction

The formation of acrylamide was studied in low-moisture Maillard model systems (180 degrees C, 5 min) based on asparagine, reducing sugars, Maillard intermediates, and sugar degradation products. We show evidence that certain glycoconjugates play a major role in acrylamide formation. The N-glycosyl of asparagine generated about 2.4 mmol/mol acrylamide, compared to 0.1-0.2 mmol/mol obtained with alpha-dicarbonyls and the Amadori compound of asparagine. 3-Hydroxypropanamide, the Strecker alcohol of asparagine, generated only low amounts of acrylamide ( approximately 0.23 mmol/mol), while hydroxyacetone increased the acrylamide yields to more than 4 mmol/mol, indicating that alpha-hydroxy carbonyls are much more efficient than alpha-dicarbonyls in converting asparagine into acrylamide. The experimental results are consistent with the reaction mechanism based on (i) a Strecker type degradation of the Schiff base leading to azomethine ylides, followed by (ii) a beta-elimination reaction of the decarboxylated Amadori compound to afford acrylamide. The beta-position on both sides of the nitrogen atom is crucial. Rearrangement of the azomethine ylide to the decarboxylated Amadori compound is the key step, which is favored if the carbonyl moiety contains a hydroxyl group in beta-position to the nitrogen atom. The beta-elimination step in the amino acid moiety was demonstrated by reacting under low moisture conditions decarboxylated model Amadori compounds obtained by synthesis. The corresponding vinylogous compounds were only generated if a beta-proton was available, for example, styrene from the decarboxylated Amadori compound of phenylalanine. Therefore, it is suggested that this thermal pathway may be common to other amino acids, resulting under certain conditions in their respective vinylogous reaction products.     

Reaction of tryptophan with carbohydrates: mechanistic studies on the formation of carbohydrate-derived beta-carbolines.

Numerous carbohydrate-derived beta-carbolines have been identified for the first time in model reactions of tryptophan with glucose and ribose, as well as in food samples. Extending these structural studies, we performed detailed investigations to elucidate the corresponding intermediates and formation pathway of these alkaloids. Degradation experiments with purified tryptophan glycoconjugates established that only glyco-tetrahydro-beta-carboline-3-carboxylic acids, and not the N-glycosides nor the C-glycoconjugates represented the direct precursors of carbohydrate-derived beta-carbolines. In addition, the significance of the oxidative decarboxylation reaction as the initial step for formation of 1-substituted beta-carbolines was proven. Finally, the stereochemistry of the carbohydrate-derived side chain was studied by means of CD spectroscopy and HPLC-CD experiments. These detailed stereochemical analyses yielded experimental evidence for the racemization steps required for formation of the carbohydrate-derived harman alkaloids and confirmed the proposed reaction pathway.     

Enzymatic and mechanistic studies on the formation of N-phenylglycolohydroxamic acid from nitrosobenzene and pyruvate in spinach leaf homogenate

The biotransformation mechanism of an unknown metabolite formed enzymatically from nitrosobenzene (NOB) and pyruvate in spinach (Spinacea oleracea L.) was investigated using spinach leaf homogenate. The unknown metabolite was identified as N-phenylglycolohydroxamic acid (PGA). The activity of PGA formation was decreased by l-alanine, increased by l-serine, and completely inhibited by aminooxyacetic acid, an inhibitor of transaminases. These results indicate that the transaminase participates in PGA formation. Indeed, hydroxypyruvate and alanine were produced in the transamination between pyruvate and serine. Hydroxypyruvate served as a direct-acting glycoloyl donor for PGA formation. A good correlation between the activities of the 200 g supernatant of spinach homogenate and commercial yeast transketolase for PGA formation from several glycoloyl donors was obtained. These results suggest the following mechanism for PGA formation from NOB and pyruvate: transamination of l-serine into hydroxypyruvate, which serves as a glycoloyl donor to NOB.     

Socio-economic pathways to diet: modelling the association between socio-economic position and food purchasing behaviour

OBJECTIVES: To examine the association between education level and food purchasing behaviour and the contribution of dietary knowledge to this relationship; and the association between household income and purchasing behaviour and the contribution made by subjective perceptions about the cost of healthy food.DESIGN AND SETTING: The study was conducted in Brisbane City (Australia) in 2000. The sample was selected using a stratified two-stage cluster design. Data were collected by face-to-face interview from residents of private dwellings (n=1003), and the response rate was 66.4%. Dietary knowledge was measured using a 20-item index that assessed general knowledge about food, nutrition, health and their interrelationships. Food-cost concern was measured using a three-item scale derived from principal components analysis (alpha=0.647). Food purchasing was measured using a 16-item index that reflected a household's purchase of grocery items that were consistent (or otherwise) with dietary guideline recommendations. Associations among the variables were analysed using linear regression with adjustment for age and sex.RESULTS: Significant associations were found between education, household income and food purchasing behaviour. Food shoppers with low levels of education, and those residing in low-income households, were least likely to purchase foods that were comparatively high in fibre and low in fat, salt and sugar. Socio-economic differences in dietary knowledge represented part of the pathway through which educational attainment exerts an influence on diet; and food purchasing differences by household income were related to diet in part via food-cost concern.CONCLUSIONS: Our findings suggest that socio-economic differences in food purchasing behaviour may contribute to the relationship between socio-economic position and food and nutrient intakes, and, by extension, to socio-economic health inequalities for diet-related disease. Further, socio-economic differences in dietary knowledge and concerns about the cost of healthy food play an important role in these relationships and hence should form the focus of future health promotion efforts directed at reducing health inequalities and encouraging the general population to improve their diets.     

Current ideas on the possible pathways for the formation of humic substances in soils

In the current approach to the study of humic substances (HSs), they are usually considered as complex chemical polymeric compounds with a specific combination of properties. This concept of HSs cannot explain their role in soils as a depot of nutrients for microorganisms and some experimental data. The main problem is related to the low energy efficiency of this depot of nutrients, because microorganisms have to consume energy for synthesizing enzymes that destroy HS polymers (macromolecules). At the same time, the recently proposed consideration of HSs as a system of supramolecular compounds completely eliminates this contradiction. In this work, an attempt has been made to consider HSs from other positions based on their possible functional role in soils and entire ecosystems. A scheme has been proposed for the transformation of the litterfall that is based on the supramolecular nature of the HSs and confirmed by reported experimental results.     

Formation of amines and aldehydes from parent amino acids during thermal processing of cocoa and model systems: new insights into pathways of the strecker reaction

A method based on a derivatization with dansyl chloride and LC-MS-MS determination was developed for the quantitation of 2-methylbutyl-, 3-methylbutyl-, 2-phenylethyl-, 3-(methylthio)propyl-, and 2-methylpropylamine. Its application on unfermented, fermented, and roasted cocoas from Ghana and Sulawesi revealed an increase of all amines, except the 3-(methylthio)propylamine, during cocoa fermentation, suggesting an enzymic formation from the parent amino acids isoleucine, leucine, phenylalanine, and valine. However, a much more pronounced formation of most of the amines was measured after roasting of the cocoa, leading to concentrations in the milligrams per kilogram range. This result suggested a new "thermogenic" formation pathway of "biogenic amines". A comparison of the amounts of the amines and the aldehydes in roasted cocoa revealed similar concentrations, for example, for 2- and 3-methylbutanal and the respective amines, whereas the amounts of 2-phenylethylamine were much higher as compared to the amounts of phenylacetaldehyde. Strecker-type model systems, in which each parent amino acid was reacted with 2-oxopropanal, revealed the formation of both the amine and the aldehyde; however, in contrast to cocoa, the concentrations of the aldehydes were always much higher as compared to the amines. The results showed for the first time the thermally induced generation of "biogenic amines" from amino acids. Possible reasons for the different ratios of amines versus aldehydes formed during the roasting of cocoa or the model systems, respectively, are discussed.     

The role of creatine in the generation of N-methylacrylamide: a new toxicant in cooked meat

Investigations of different sources of acrylamide formation in model systems consisting of amino acids and sugars have indicated the presence of two pathways of acrylamide generation; the main pathway specifically involves asparagine to directly produce acrylamide after a sugar-assisted decarboxylation step, and the second, nonspecific pathway involves the initial formation of acrylic acid from different sources and its subsequent interaction with ammonia and/or amines to produce acrylamide or its N-alkylated derivatives. Aspartic acid, beta-alanine, and carnosine were found to follow the acrylic acid pathway. Labeling studies using [(13)C-4]aspartic acid have confirmed the occurrence in this amino acid of a previously proposed sugar-assisted decarboxylation mechanism identified in the asparagine/glucose model system. In addition, creatine was found to be a good source of methylamine in model systems and was responsible for the formation of N-methylacrylamide through the acrylic acid pathway. Labeling studies using creatine (methyl-d(3)) and (15)NH(4)Cl have indicated that both the nitrogen and the methyl groups of methylamine had originated from creatine. Furthermore, analysis of cooked meat samples has also confirmed the formation of N-methylacrylamide during cooking.     

The parent rock effect in the genesis of soil

Weathering trends emanating from the compositional field of the common igneous rocks, can be shown graphically to converge on compositions relatively rich in SiO₂, Al₂O₃ and Fe₂O₃. This convergence means that in chemical terms, the effect of the composition of igneous parent rock on the composition of the resulting soil, is an inverse function of time. Given enough time the chemical effect of parent rock would be nullified. The consequences of this to “state factor equations” are indicated.     

Covalent protein adduct formation and protein cross-linking resulting from the maillard reaction between cyclotene and a model food protein.

Covalent Maillard products of the reactions of carbonyl compounds with proteins are often described in the literature, but, until recently, evidence for their existence has been indirect. Cyclotene (2-hydroxy-3-methylcyclopent-2-enone), a common flavor compound, was incubated with a model food protein, ribonuclease, and found to cross-link the protein. Size exclusion high-performance liquid chromatrography and electrospray mass spectrometry of the early stages of the reaction provide strong evidence for covalent adducts that we believe to be intermediates in the cross-linking reaction.     

Mechanism of the greening color formation of "laba" garlic, a traditional homemade chinese food product

While green discoloration during garlic processing is of a major concern, this greening is desirable and required for the traditional homemade Chinese "Laba" garlic. To obtain insights into the mechanism of color formation, simulation of the greening of "Laba" garlic was carried out in the laboratory by soaking aged garlic in 5% (v/v, pH 2.33) acetic acid solution. After 2 days, the garlic cloves turned green. Up to 4 days, pigment(s) diffused from garlic cloves to the pickling solution. The solution exhibits two maximal absorbances at approximately 440 and approximately 590 nm, corresponding to yellow and blue species, respectively, the combination of which creates the green coloration. With increasing time from 4 to 25 days, the concentration of both yellow and blue species increases at nearly the same rate, while after 25 days, the concentration of the yellow species increases faster than that of the blue species. Interestingly, most thiosulfinates ( approximately 85%) in garlic cloves were converted within 4 days, suggesting that thiosulfinate conversion is proportional to the formation of the pigments. Consistent with this conclusion, alliinase and acetic acid were required for the color formation. UV-vis spectral measurements and pH results suggest that the color formation occurs by two kinds of processes: one enzymatic and the other nonenzymatic. Low pH (2.0-3.0) favors nonenzymatic reactions, while high pH (6.0 or above) is conducive to enzymatic reactions. Thus, the ideal pH for the entire process of garlic greening is between 4.0 and 5.0, which is a compromise of the optimal pH of both the enzymatic and nonenzymatic reactions.     

On the Origin of Almond

Almond, Amygdalus communis L., is an ancient crop of south west Asia. Selection of the sweet type marks the beginning of almond domestication. Wild almonds are bitter and eating even a relatively small number of nuts can be fatal. How man selected the sweet type remains a riddle. Also, the wild ancestor of almond has not been properly identified among the many wild almond species. Breeding experiment, which is the most critical test for identifying the wild progenitors of other crops, is ineffective in almond, because it is interfertile with many wild taxa. The so-called wild A. communis of central Asia cannot be regarded as a genuine wild form, but as a feral form, or remains of old afforestation. The wild taxa morphologically akin to almond, A. korshinskyi (H.-M.) Bomm. and A. webbii Spach, are also feral types occurring in the Middle East and southern Europe, respectively. The taxon A. fenzliana (Fritsch) Lipsky is the most likely wild ancestor of almond for three reasons: 1. It is a genuine wild type forming extensive thickets of large trees young seedlings and all the intergradations between them in nature; 2. Its morphology, and particularly the partially pitted grooved nut-shell are within the range of variation of almond, and 3. A. fenzliana is native of Armenia and western Azerbaijan in the Middle East where almond was apparently domesticated.     

The formation of terrestrial food webs in glacier foreland: Evidence for the pivotal role of decomposer prey and intraguild predation

We investigated the structure of invertebrate food webs at three glacier foreland sites of an age of 2-34, ca. 60 and ca. 120 years in the European Alps at 2250-2450 m asl. The trophic structure was investigated by analyzing stable isotope ratios of ¹⁵N/¹⁴N and ¹³C/¹²C. The results suggest that the formation of terrestrial food webs during early primary succession heavily relies on prey out of the decomposer system with Collembola being most important. The diet of decomposers likely is based predominantly on allochthonous humus material blown in by wind and deposited by the retreating glacier. Irrespective of the successional stage the animal community consisted mainly of generalist predators with a number of species occurring at each of the successional stages. The results suggest that terrestrial food web formation is associated with a prolongation of food chains caused mainly by predator species switching their diet to include other predators, i.e. by intraguild predation. This suggests that generalist predators, such as cursorial spiders, carabid beetles, harvestman and centipedes, switch prey and include other predators if these are becoming more abundant, i.e. if ecosystems become more productive. Intraguild predation results in complex food webs with high linkage density which likely affects food web functioning and stability.     

Reinvestigation of the chemical structure of bitter-tasting quinizolate and homoquinizolate and studies on their Maillard-type formation pathways using suitable (13)C-labeling experiments

Very recently, application of taste dilution analysis to heated xylose/alanine solutions led to the isolation of two bitter-tasting compounds exhibiting extraordinarily low detection thresholds of 0.00025 and 0.001 mmol/kg of water, respectively. On the basis of LC-MS and NMR spectroscopy, the structures of these compounds, named quinizolate and homoquinizolate, were proposed as 1-oxo-1H,4H-quinolizinium-7-olates. Since recent experiments in our laboratory shed some doubt on the entire correctness of their structures, labeling experiments with mixtures of multiply (13)C-labeled and nonlabeled pentoses were performed to follow the joint transfer of several (13)C atoms en bloc into the bitter compounds by LC-MS and NMR isotopomer diagnosis. The site-specific visualization of the mosaics assembled from (13)C-labeled and (12)C-labeled carbon modules in both bitter compounds demonstrated the structures of quinizolate and homoquinizolate to be the previously unknown (2E)-7-(2-furylmethyl)-2-(2-furylmethylidene)-3-(hydroxymethyl)- and (2E)-7-(2-furylmethyl)-2-(2-furylmethylidene)-3,8-bis(hydroxymethyl)-1-oxo-2,3-dihydro-1H-indolizinium-6-olate.     

Pedogenic chlorites in podzolic soils with different intensities of hydromorphism: Origin,properties, and conditions of their formation

Minerals of the pedogenic chlorite group were studied in the clay fractions isolated from the mineral horizons of podzolic and gleyic peat-podzolic soils. In the AE and E horizons of the podzolic soil, pedogenic chlorites are thought to develop from vermiculite, whereas in the E horizon of the gleyic peat-podzolic soil, they can be formed from smectite minerals. For estimating the degree of chloritization (the degree of filling of the interlayer space of 2: 1 minerals with Al hydroxides), a numerical criterion was is proposed. The difference between the values of this criterion before and after the treatment of the preparations with NH₄F indicated that the degree of chloritization in the pedogenic chlorites decreases in the following sequence: the E horizon of the podzolic soil > the AE horizon of the podzolic soil > the E horizon of the gleyic peat-podzolic soil. Another numerical criterion was proposed to estimate the degree of polymerization of Al-hydroxy complexes in pedogenic chlorites. This criterion was based on the thermal stability of soil chlorites and represented the temperature at which an increase in the intensity of the 1.0-nm peak after heating the K-saturated preparations exceeds 50% of its initial value. According to this criterion, the degree of polymerization of the Al-hydroxy interlayers in pedogenic chlorites decreases in the following sequence: the E horizon of the podzolic soil > the E horizon of the gleyic peat-podzolic soil ≥ the AE horizon of the podzolic soil. The distinct interrelation between the soil properties and the degrees of chloritization and polymerization of the Al-hydroxy interlayers attests to the modern origin of the pedogenic chlorites.     

A mechanistic model for describing the sorption and desorption of phosphate by soil

A model of phosphate reaction is constructed and its output compared with observations for the sorption and desorption of phosphate by soil. The model has three components: first, the reaction between divalent phosphate ions and a variable-charge surface; second, the assumption that there is a range of values of surface properties and that these are normally distributed; third, the assumption that the initial adsorption induces a diffusion gradient towards the interior of the particle which begins a solid-state diffusion process. The model closely describes the effects on sorption of phosphate of: concentration of phosphate, pH, temperature, and time of contact. It also reproduces the effects on desorption of phosphate of: period of prior contact, period and temperature of desorption, and soil: solution ratio. The model is general and should apply to other specifically adsorbed anions and cations. It suggests that phosphate that has reacted with soil for a long period is not ‘fixed’ but has mostly penetrated into the soil particles. The phosphorus can be recovered slowly if a low enough surface activity is induced.     

Hydromorphism and Al-Fe-humus pedogenesis on sandy parent materials in the Kola Peninsula

Al-Fe-humus podzols developed from sandy materials of continental and marine origins can be arranged into the following sequence with respect to the degree of soil hydromorphism: iron-illuvial podzols—humus-illuvial podzols—dark (high-humus) humus-illuvial podzols—peat podzols. These soils do not differ much in their particle-size distribution and bulk elemental composition. The most informative indices reflecting the effect of soil hydromorphism are the contents of oxalate-extractable iron and aluminum compounds and the contents and composition of the soil organic matter.