Methods of producing new nutrient data for popularly consumed multi ethnic foods in the UK

Apekey, Tanefa; Copeman, June; Kime, Nicky; Tashani, Osama A.; Kittana, Monia; Walsh, Donna; Maynard, Maria

doi:10.1016/j.jfca.2019.01.011

Cited by 5 publications

(6 citation statements)

References 20 publications

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“…The study team comprised of trained researchers (including a food scientist and registered nutritionists) with experience in food composition and analyses, and who are of African or Caribbean ethnicity. As previously described by Apekey et al [14], the various sources, approaches and interview probing questions used enabled the identification of popularly consumed foods. The use of focus group interviews and 24-h dietary recalls also enabled the identification of foods regularly consumed, determination of the frequency of consumption over a period and also improved precision.…”

Section: Resultsmentioning

confidence: 99%

“…The full details of the methodology have been described elsewhere [14]. The procedures followed in developing these data are in line with the FAO (Food and Agriculture Organisation of the United Nations) and INFOODS (International Network of Food Data Systems) guidelines on production, management and data quality of food composition data [15,16].…”

Section: Methodsmentioning

confidence: 99%

“…Composite samples were prepared according to procedures described by Apekey et al [14]. Equal weights (500 g of edible portions) of similar foods, beverages or snacks were combined by mixing in a food blender to form a composite sample weighing ≈ 4000 g. Composite samples were prepared from 1 to 8 primary samples in order to reflect the variability in the composition due to recipe variations.…”

Section: Methodsmentioning

confidence: 99%

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Nutrient Composition of Popularly Consumed African and Caribbean Foods in The UK

Apekey

Copeman

Kime

et al. 2019

Foods

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(1) Background: Traditional foods are important in the diets of Black Africans and Caribbeans and, more widely, influence UK food culture. However, little is known about the nutritional status of these ethnic groups and the nutrient composition of their traditional foods. The aim was to identify and analyse African and Caribbean dishes, snacks and beverages popularly consumed in the UK for energy, macronutrients and micronutrients. (2) Methods: Various approaches including focus group discussions and 24-h dietary recalls were used to identify traditional dishes, snacks, and beverages. Defined criteria were used to prioritise and prepare 33 composite samples for nutrient analysis in a UK accredited laboratory. Quality assurance procedures and data verification were undertaken to ensure inclusion in the UK nutrient database. (3) Results: Energy content ranged from 60 kcal in Malta drink to 619 kcal in the shito sauce. Sucrose levels did not exceed the UK recommendation for adults and children. Most of the dishes contained negligible levels of trans fatty acid. The most abundant minerals were Na, K, Ca, Cu, Mn and Se whereas Mg, P, Fe and Zn were present in small amounts. (4) Conclusion: There was wide variation in the energy, macro- and micronutrients composition of the foods analysed.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Nutrient Composition of Popularly Consumed African and Caribbean Foods in The UK

Apekey

Copeman

Kime

et al. 2019

Foods

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“…The UK's NDNS utilises a national food composition database (McCance and Widdowson's The Composition of Foods) [44] for macro and micronutrient analysis of the diets of the survey participants. However, the database has limited data on the composition of the traditional foods commonly consumed by minoritised ethnic groups, and, therefore, makes it difficult to accurately assess nutrient intake for these ethnic groups [45,46]. For objective verification of reported nutrient intake and nutritional status in these groups, efficient dietary biomarkers such as urinary metabolites [47] are needed.…”

Section: Discussionmentioning

confidence: 99%

Diet and Nutritional Status of West African and Caribbean Adults in the United Kingdom: Perspectives to Inform Community-Based Approaches to Healthy Eating

Senior,

Maynard,

Apekey

2023

Sustainability

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Reliable data on the diet and nutritional status of African and Caribbean adults in the UK is essential for the implementation of targeted interventions to prevent diseases, and to ensure health equity. This review provides an overview of diet and nutritional status, and research and intervention priorities for West African and Caribbean adults in the UK. Cross-sectional studies that compared the two groups with their counterparts in their country of origin and/or in Europe were identified from PubMed, SCOPUS, Cochrane and CINAHL electronic databases and manual searches of bibliographies. Six eligible studies were reviewed. Reported nutrient composition focused predominantly on energy, and macronutrients, with limited information on micronutrients. Carbohydrates and fats were the main sources of energy. Low quantities of non-starch polysaccharides fibre and protein were reported. Participants from rural areas in Ghana had lower average BMI and smaller waist circumference compared to their counterparts in urban Ghana and Europe. Ghanaians in Europe consumed more alcohol and were less physically active than those in the home country. The studies measured limited nutrient composition and health-related outcomes. Studies that measure a wide range of anthropometric and clinical outcomes and key micronutrients, and use objective measures of health-related risk behaviours are needed.

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“…With the increase of global exchange and diversification of dietary habits, ethnic medicine and ethnic foods are becoming more popular and more widely consumed (Maynard 2015;Apekey et al 2019). Meanwhile, assessment and study of safety in ethnic medicine or ethnic foods are gradually becoming very important.…”

Section: Introductionmentioning

confidence: 99%

Roots and stems of Kadsura coccinea extract induced developmental toxicity in zebrafish embryos/larvae through apoptosis and oxidative stress

Xia

Hao

Chen

et al. 2020

Pharmaceutical Biology

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Context: Although the roots and stems of Kadsura coccinea (Lem.) A. C. Smith. [Schisandraceae] are herbs and traditional foods in Li nationality, its toxicity remains unclear.Objective: To study developmental toxicity of K. coccinea consumption and explain underlying mechanisms. Materials and methods: Zebrafish were applied to assess LC 50 values of hydroethanol extract (KCH) and water extract (KCW) of Kadsura coccinea. In further study, three concentrations groups of KCH (3.75, 7.5 and 15 lg/mL for embryo, 7.5, 15 and 30 lg/mL for larvae) and control group (n ¼ 30) were administered. At specific stages of zebrafish development, spontaneous movement, hatching rate, etc., were measured. Gene expressions related to developmental toxicity were examined. Results: The LC 50 value of KCH (24 or 45 lg/mL) was lower than KCW (1447 or 2011 lg/mL) in embryos or larvae. The inhibited spontaneous movement (20%), hatching rate (20%), body length (12%) and eye area (30%) were observed after KCH treatment. Moreover, the decreased liver areas (25%) and fluorescence intensity (33%), increased ALT (37%) and AST levels (42%) were found in larvae treated with KCH (30 lg/mL). The increased ROS (89%), MDA concentrations (30%), apoptosis generation (62%) and decreased T-SOD activity (16%) were also observed. The represented genes of developmental hepatotoxicity, oxidative stress and apoptosis in zebrafish were activated after KCH (15 or 30 lg/ mL) treatment. Discussion and conclusions: These results demonstrate that KCH has developmental toxicity on zebrafish. Our study provides a scientific basis for further research on the toxicity of Kadsura coccinea.

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Methods of producing new nutrient data for popularly consumed multi ethnic foods in the UK

Cited by 5 publications

References 20 publications

Nutrient Composition of Popularly Consumed African and Caribbean Foods in The UK

Nutrient Composition of Popularly Consumed African and Caribbean Foods in The UK

Diet and Nutritional Status of West African and Caribbean Adults in the United Kingdom: Perspectives to Inform Community-Based Approaches to Healthy Eating

Roots and stems of Kadsura coccinea extract induced developmental toxicity in zebrafish embryos/larvae through apoptosis and oxidative stress

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