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  1. Fulltext Influence of different processing method on lignan content of selected Malaysian plant-based foods
    Hussain Zaki UK, Fryganas C, Trijsburg L, Feskens EJM, Capuano E
    Food Chem, 2023 Mar 15;404(Pt A):134607.
    PMID: 36272303 DOI: 10.1016/j.foodchem.2022.134607
    This research assessed the influence of pickling, fermentation, germination, and tea brewing on lignan content of a variety of food highly consumed in Malaysia. Lignans have been measured by a validated LC-MS/MS method. Secoisolariciresinol (SECO) was the most abundant compound in fermented and germinated samples. Pickling significantly decreased larisiresinol content by approximately 86 %. Fermentation increased lignan content in a mixture of flaxseed and mung beans (799.9 ± 67.4 mg/100 g DW) compared to the unfermented counterpart (501.4 ± 134.6 mg/100 g DW), whereas the fermentation of soybeans and mung beans did not significantly affect the SECO content. Germination increased lignan content, which reached its peak on day 6 of germination for all the tested matrixes. In tea brew, lignans concentration increased with brewing time reaching its highest concentration at 10 min of brewing. The results of this study expand the knowledge on the effect of processing on lignan content in food.
  2. Evaluation of dietary taste patterns as assessed by FFQ against 24-h recalls and biomarkers of exposure
    van Langeveld AWB, Teo PS, Mars M, Feskens EJM, de Graaf C, de Vries JHM
    Eur J Clin Nutr, 2019 01;73(1):132-140.
    PMID: 30254242 DOI: 10.1038/s41430-018-0300-1
    BACKGROUND/OBJECTIVE: Taste is of key importance in food choice and dietary patterns, but studies on taste profiles are limited. We previously assessed dietary taste patterns by 24 h recalls (24hR), but for epidemiological studies food frequency questionnaires (FFQ) may also be suitable. This study compared dietary taste patterns based on FFQ against 24hR and biomarkers of exposure.

    SUBJECTS/METHODS: A taste database including 467 foods' sweet, sour, bitter, salt, umami and fat sensation values was combined with food intake data to assess dietary taste patterns: the contribution to energy intake of 6 taste clusters. The FFQ's reliability was assessed against 3-d 24hR and urinary biomarkers for sodium (Na) and protein intake (N) in Dutch men (n = 449) and women (n = 397) from the NQplus validation study (mean age 53 ± 11 y, BMI 26 ± 4 kg/m2).

    RESULTS: Correlations of dietary taste patterns ranged from 0.39-0.68 between FFQ and 24hR (p 

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