Salad and Raw Vegetable Consumption and Nutritional Status in the Adult US Population: Results from the Third National Health and Nutrition Examination Survey

Su, L. Joseph; Arab, Lenore

doi:10.1016/j.jada.2006.06.004

Cited by 57 publications

(46 citation statements)

References 31 publications

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“…( 10 ) Moreover, Japanese and Korean people tend to consume more cooked, salted, or pickled vegetables than do people from North America or Europe. ( 7,10,60 ) Based on this observation, we inferred that the effects of vegetable consumption on GC risk may be different according to the preparation of the vegetables.…”

Section: Discussionmentioning

confidence: 90%

Fresh and pickled vegetable consumption and gastric cancer in Japanese and Korean populations: A meta‐analysis of observational studies

et al. 2010

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It is widely known that vegetable consumption contributes to reducing the risk of gastric cancer (GC). However, the incidence rates of GC remain high in both Japanese and Korean populations, even though they have a high consumption of total vegetables. This may be due to the fact that Japanese and Koreans mainly consume processed vegetables, such as cooked, salted, or pickled vegetables, rather than fresh vegetables. To determine whether the intakes of fresh and pickled vegetables have different effects on the risk of GC in Japanese and Korean populations, we carried out a meta-analysis of published epidemiological reports. Eight studies on the consumption of fresh vegetables and 14 studies on the consumption of pickled vegetables related to GC risk were included in this meta-analysis. Four studies exploring differences in GC risk in men and women were considered separately. We observed that a high intake of fresh vegetables was significantly associated with a decreased risk of GC (overall summary OR = 0.62, 95% CI = 0.46-0.85) but that a high intake of pickled vegetables was significantly associated with an increased risk of GC (overall summary OR = 1.28, 95% CI = 1.06-1.53). The results of this meta-analysis provide evidence that a high intake of pickled vegetables may increase GC risk and suggest that a high consumption of fresh vegetables, rather than a large total amount of vegetables including pickled vegetables, is important to reduce GC risk. (Cancer Sci 2010; 101: 508-516)

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Section: Discussionmentioning

confidence: 90%

Fresh and pickled vegetable consumption and gastric cancer in Japanese and Korean populations: A meta‐analysis of observational studies

et al. 2010

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“…The World Health Organization (WHO), the Food and Agriculture Organization of the United Nation (FAO), and the U.S. Department of Agriculture (USDA) all recommend produce consumption for consumers due to the presence of high levels of micronutrients and fibers that can reduce the risk of cardiovascular diseases and cancer [1]. However, the food safety of fresh produce is a matter of increasing concern because these foods usually receive minimal processing and are often consumed as a ready-to-eat product.…”

Section: Introductionmentioning

confidence: 99%

Impact of Sweet Potato Starch-Based Nanocomposite Films Activated With Thyme Essential Oil on the Shelf-Life of Baby Spinach Leaves

Issa

Ibrahim

Tahergorabi

2017

Foods

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Salmonella Typhimurium (S. Typhi) and Escherichia coli (E. coli) have been responsible for an increasing number of outbreaks linked to fresh produce, such as baby spinach leaves, in the last two decades. More recently, antimicrobial biodegradable packaging systems have been attracting much attention in the food packaging industry as eco-friendly alternatives to conventional plastic packaging. The objective of this study was to evaluate the effect of antibacterial nanocomposite films on inoculated spinach leaves and on the sensory properties of these leaves during eight days of refrigerated storage. In this study, an antibacterial film comprised of sweet potato starch (SPS), montmorillonite (MMT) nanoclays and thyme essential oil (TEO) as a natural antimicrobial agent was developed. Our results showed that the incorporation of TEO in the film significantly (p < 0.05) reduced the population of E. coli and S. Typhi on fresh baby spinach leaves to below detectable levels within five days, whereas the control samples without essential oil maintained approximately 4.5 Log colony forming unit (CFU)/g. The sensory scores for spinach samples wrapped in films containing TEO were higher than those of the control. This study thus suggests that TEO has the potential to be directly incorporated into a SPS film to prepare antimicrobial nanocomposite films for food packaging applications.

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“…Consumption of fruits and vegetables is associated with increased likelihood of meeting daily nutritional requirements1 and reduced risk of disease 2. The form of fruits and vegetables and the extent to which they are processed, however, can have a substantial impact on the nutrients that impart these benefits.…”

Section: Introductionmentioning

confidence: 99%

Carotenoid bioaccessibility from nine raw carotenoid‐storing fruits and vegetables using an in vitro model

2012

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Salad and Raw Vegetable Consumption and Nutritional Status in the Adult US Population: Results from the Third National Health and Nutrition Examination Survey

Cited by 57 publications

References 31 publications

Fresh and pickled vegetable consumption and gastric cancer in Japanese and Korean populations: A meta‐analysis of observational studies

Fresh and pickled vegetable consumption and gastric cancer in Japanese and Korean populations: A meta‐analysis of observational studies

Impact of Sweet Potato Starch-Based Nanocomposite Films Activated With Thyme Essential Oil on the Shelf-Life of Baby Spinach Leaves

Carotenoid bioaccessibility from nine raw carotenoid‐storing fruits and vegetables using an in vitro model

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