Eating habits are formed from the early childhood through experience gained from the contact with foods and as a result of observation of the environment. One of the feeding disorders, specific for the childhood, is food neophobia, defined as an attitude towards food, which manifests as a persistent reluctance to eat new foods, avoiding tasting unknown products and unwillingness to accept newly introduced flavours or unknown consistency of food. It should be differentiated from pickiness, which are a typical stage of children's development. Food neophobia is a significant problem from both psychological and dietary perspective. The mechanism conditioning the onset of food neophobia has not been fully understood. It can be determined by the combination of biological, psychological and environmental factors, which include: various genetic conditions, individual personality predispositions, the level of child's familiarity with the taste, the moment and the method of introducing new products and parents' attitude towards food. The health consequences of food neophobia refer mainly to the potential loss of benefits due to an imbalanced diet and reducing the consumption of products rich in valuable nutrients. The severity of food neophobia determines the way of feeding children, forming their eating habits for further life.
DNA methylation is a reversible epigenetic modification that plays a crucial role in transcriptional gene silencing. Both excessive (hypermethylation) and reduced DNA methylation (hypomethylation) can contribute to the disturbance of the proper course of many important processes in the human body. The aim of the study was to discuss the relationship between methyl nutrients and the DNA methylation process in the course of selected diseases in adults. Methyl nutrients include folates (vitamin B9), riboflavin (vitamin B2), cobalamin (vitamin B12), pyridoxine (vitamin B6) and choline (vitamin B4), as well as methionine and betaine. These substances play the role of both substrates and cofactors in transformations related to one-carbon metabolism. The deficiency of methyl nutrients in the body can lead to disturbances in SAM synthesis, which is the primary donor of methyl groups in the DNA methylation process. However, the mechanism explaining the discussed relationship has not been fully explained so far. Both the concentration in the body and the intake of folate and vitamin B12 in the diet can, to some extent, have an effect on the level of DNA methylation in healthy people. In comparison, data on the effect of excessive intake of vitamin B12 in the diet on the risk of cancer development are inconsistent. An adequate betaine and choline intake in the diet might not only affect the overall improvement of the DNA methylation profile, but, to some extent, also reduce the risk of cancer, the effect of which can depend on the content of folic acid in the body. Research results on the effect of supplementation of methyl nutrients on the DNA methylation process are inconclusive. It is therefore necessary to conduct further research in this area to draw clear conclusions.
The effect of roasting lupin seeds (Lupinus albus cv Multolupa) for 10,20, 30, and 40 min at SO-9Cr'C was studied. Raw lupin was shown to be markedly deficient in the S-amino acids. These were not affected by roasting for 10 min, although a mild loss was observed for isoleutine and valine. However, heating for up to 40 min caused important losses in lysine and metbionine + cystine. PER for raw lupin was 0.80 (casein 2.93) and that of the 10 min heated sample was 0.92 (NS) , while roasting for 20, 30 and 40 min caused a severe reduction in protein quality (PER 0.59, 0.53 and 0.46 respectively). All these values improved significantly (pdO.01) by supplementation with 0.1% DL-methionine. Heating lupin seeds for 10 min may help to remove the "beany" flavor of this legume.
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