Background Ketone body therapy and supplementation are of high interest for several medical and nutritional fields. The intake of ketone bodies is often discussed in relation to rare metabolic diseases, such as multiple acyl-CoA dehydrogenase deficiency (MADD), that have no alternatives for treatment. Case reports showed positive results of therapy using ketone bodies. The number of ketone body salts offered on the wellness market is increasing steadily. More information on the kinetics of intake, safety, and tolerance of these products is needed. Methods In a one-dose kinetic study, six healthy subjects received an intervention (0.5 g/kg bw) using a commercially available ketone body supplement. The supplement contained a mixture of sodium and calcium D-/L-β-hydroxybutyrate (βHB) as well as food additives. The blood samples drawn in the study were tested for concentrations of D-βHB, glucose, and electrolytes, and blood gas analyses were done. Data on sensory evaluation and observed side effects of the supplement were collected. The product also went through chemical food analysis. Results The supplement led to a significant increase of D-βHB concentration in blood 2.5 and 3 h after oral intake (p=0.033; p=0.043). The first significant effect was measured after 2 h with a mean value of 0.598 ± 0.300 mmol/L at the peak, which was recorded at 2.5 h. Changes in serum electrolytes and BGA were largely unremarkable. Taking the supplement was not without side effects. One subject dropped out due to gastrointestinal symptoms and two others reported similar but milder problems. Conclusions Intake of a combination of calcium and sodium D-/L-βHB salt shows a slow resorption with a moderate increase of D-βHB in serum levels. An influence of βHB salts on acid-base balance could not be excluded by this one-dose study. Excessive regular consumption without medical observation is not free of adverse effects. The tested product can therefore not be recommended unconditionally.
There are numerous food safety aspects that must be taken into consideration by organic food producers and processors to ensure the safety and quality of their products. The application of Hazard Analysis and Critical Control Point (HACCP) principles, together with the implementation of good hygiene practices (GHP), ensures that food safety and process hygiene criteria are met. This study was based on a survey conducted among 316 producers and processors representing the organic food sector in five European countries (Croatia, Estonia, Germany, Italy and Poland). The knowledge and experience of organic food operators with HACCP systems were evaluated. Moreover, their needs and expectations towards assistance (training, guidance materials) that could improve the level of knowledge and compliance with respective food safety rules and regulations were assessed. The need for support on a number of issues related to food safety and guidance documents on the application of HACCP principles were also identified. This study provides highlights of the application of HACCP principles, with particular focus on identifying priorities and needs for two types of food operators (food producers and food processors). Although most of the surveyed food operators were confirmed to have basic knowledge regarding the HACCP system, there was a lack of understanding of the system principles. The needs and expectations varied among the studied countries and types of organic operators. Recognition of the full potential of the HACCP system requires assistance, particularly in the preparation of documents and records. Further research is needed to understand the implications of these findings and to identify effective strategies to improve the HACCP knowledge of food operators.
bietet einen Einblick in die Lehr-und Lernmethode der Experimente im Unterricht und die Relevanz des Experimentierens für das Berufsfeld Ernährung und Hauswirtschaft. Erste Ansätze für eine stärkere Verankerung von Experimenten in der Lehre bietet das Seminarkonzept "Ernährungswissenschaftliche Schulversuche" für den Studiengang Lehramt an Berufskollegs der beruflichen Fachrichtung Ernährungs-und Hauswirtschaftswissenschaft an der Fachhochschule Münster.
Der Geschmacksverst?rker Glutamat (E621) wird h?ufig als Ursache f?r Unvertr?glichkeitsreaktionen angef?hrt. Jedoch gibt es bislang keine gesicherten wissenschaftlichen Erkenntnisse dar?ber, ob der Verzehr von Glutamat tats?chlich das sogenannte ?China-Restaurant-Syndrom? hervorruft. Ein Team des Fachbereichs Oecotrophologie der Fachhochschule M?nster hat den nat?rlichen und zugesetzten Glutamatgehalt zahlreicher Lebensmittel und Gerichte untersucht.
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