Displaying publications 1 - 20 of 33 in total

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  1. Fulltext Nutritional perspectives of early Muslims’ eating habits
    Ahmed I. A., Idris M.A., Asiyanbi-Hammed T.T., Mikail M. A., Hammed A.
    International Food Research Journal, 2017;24(101):0-0.
    MyJurnal
    In recent time, there has been a great influx of numerous processed foods into the market. The utilization of improved technologies in food ecosphere has not only led to the emergence of complex foods but has also raised concerns about their nutritional, safety and halal status among consumers. Consumers are confused whether to reject or adopt the proceesed foods and have become divided into various groups based on their eating habits. In order to ameliorate their concerns, consumers seek the adoption of knowledge-based eating habits. This review provides details on the nutritional perspectives of eating habits by early Muslims. Islam, as a complete way of life, entails well-defined eating habits as a comprehensive guide for mankind.
    Matched MeSH terms: Fast Foods
  2. Balanced diets in food systems: Emerging trends and challenges for human health
    Sammugam L, Pasupuleti VR
    Crit Rev Food Sci Nutr, 2019;59(17):2746-2759.
    PMID: 29693412 DOI: 10.1080/10408398.2018.1468729
    Processed foods, generally known as modified raw foods produced by innovative processing technologies alters the food constituents such natural enzymes, fatty acids, micronutrients, macronutrients and vitamins. In contrast to fresh and unprocessed foods, processed foods are guaranteed to be safer, imperishable, long lasting and consist high level of nutrients bioactivity. Currently, the evolution in food processing technologies is necessary to face food security and safety, nutrition demand, its availability and also other global challenges in the food system. In this scenario, this review consists of information on two food processing technologies, which effects on processed foods before and after processing and the impact of food products on human health. It is also very well established that understanding the type and structure of foods to be processed can assist food processing industries towards advancement of novel food products. In connection with this fact, the present article also discusses the emerging trends and possible modifications in food processing technologies with the combination of conventional and modern techniques to get the suitable nutritional and safety qualities in food.
    Matched MeSH terms: Fast Foods*
  3. Fulltext Is fast-food consumption a problem among adolescents in Malaysia? An analysis of the National School-Based Nutrition Survey, 2012
    Man CS, Hock LK, Ying CY, Cheong KC, Kuay LK, Huey TC, et al.
    J Health Popul Nutr, 2021 07 16;40(1):31.
    PMID: 34271986 DOI: 10.1186/s41043-021-00254-x
    BACKGROUND: Fast-food consumption is an unhealthy dietary behaviour because it increases the risk of diet-related chronic diseases. We aimed to investigate factors associated with fast-food consumption, namely sociodemographic characteristics, body mass index-for-age, meal away from home habit, and intake of various food groups among adolescents in Malaysia.

    METHODS: We analysed data from the National School-Based Nutrition Survey (NSNS). The NSNS was a nationwide, cross-sectional survey. Multiple-stage stratified cluster random sampling method was applied to obtain a representative sample of adolescents' population. This study recruited adolescents aged 10-18 years who were attending schools. Pre-tested self-administered questionnaires in Malay language were used to obtain relevant information. Frequency of fast-food consumption per week was classified into three groups: "consumed fast-food four to seven days", "consumed fast-food one to three days", and "did not consume fast-food". Intake of food groups was assessed by self-administered food frequency questionnaire. Descriptive and complex sample multinomial logistic regression analyses were performed in data analysis.

    RESULTS: A total of 26,383 from 40,012 selected adolescents completed all the relevant questions for this study. Of those surveyed, 13.5% of the respondents consumed fast-food 4 to 7 days, 69.3% of the respondents consumed fast food 1 to 3 days, and 17.2% of them did not consume fast-food in a typical week. Frequency of fast-food consumptions (4 to 7 days and 1 to 3 days per week) was significantly associated with age; sex; ethnicity; locality of schools; frequency of eating out; and not consuming recommended intake of cereals or grains, vegetables, and meat or poultry or eggs.

    CONCLUSION: In conclusion, age; sex; ethnicity; locality of schools; frequency of eating out per week; imbalanced intake of cereals or grains, meat, or poultry or eggs; and inadequate vegetable intake were significantly associated with fast-food consumption among adolescents in Malaysia. The findings of this study will be useful for policy makers in promoting healthy food choices among adolescents in Malaysia.

    Matched MeSH terms: Fast Foods*
  4. Fulltext A study on Campylobacter jejuni cross-contamination during chilled broiler preparation
    Usha, M.R., Tunung, R., Chai, L.C., Ghazali, F.M., Cheah, Y.K., Nishibuchi, M., et al.
    International Food Research Journal, 2010;17(1):107-115.
    MyJurnal
    Studies indicate that bacterial cross-contamination occurs during food preparation where bacteria can retent on the food contact surfaces and cause illness. The study evaluated the adherence of Campylobacter spp. to cutting boards, blades of knives and hands after cutting chilled, raw broiler parts (thighs + drumsticks, wings and livers). The adherence to cucumber cuts that were cut using the unwashed boards and knives was also analyzed. Generally, utensils have higher mean of Campylobacter spp. retained to them (1.4-223.3 MPN/ml rinse) than hands (0.7-43.4 MPN/ml rinse); however, Mann-Whitney U test showed no significant differences in the bacterial numbers found among the different surfaces. The transfer rates of Campylobacter spp. from utensils to cucumber cuts varied from 0% to more than 100%. The bacteria detected could be from the utensils and cucumber contamination before purchase or due to other factors where further investigation is required. The possibility is there for Campylobacter to spread to contact surfaces during chilled broiler handling; therefore, utensils and hands involved should be washed thoroughly especially before ready-to-eat food preparation.
    Matched MeSH terms: Fast Foods
  5. Is the food environment surrounding schools associated with the diet quality of adolescents in Otago, New Zealand?
    Clark EM, Quigg R, Wong JE, Richards R, Black KE, Skidmore PM
    Health Place, 2014 Nov;30:78-85.
    PMID: 25218636 DOI: 10.1016/j.healthplace.2014.08.008
    Using a sample of adolescents from schools in Otago, New Zealand, associations between food outlets around schools and dietary quality were investigated. Food outlet environment data were derived using GIS data. Multivariate regression analysis results showed that outlet density, in an 800m buffer around schools, of cafes and restaurants, supermarkets and takeaways was associated with higher Diet Quality Index scores in boys, and distance to nearest outlet for convenience stores, cafes and restaurants and supermarkets with lower scores for girls. Effect sizes were small, suggesting that the food environment around schools plays a minor role in adolescent diet quality.
    Matched MeSH terms: Fast Foods*
  6. Fulltext Salt content of instant noodles in Malaysia: a cross-sectional study
    Tan CH, Chow ZY, Ching SM, Devaraj NK, He FJ, MacGregor GA, et al.
    BMJ Open, 2019 05 01;9(4):e024702.
    PMID: 31048428 DOI: 10.1136/bmjopen-2018-024702
    OBJECTIVE: To determine the salt content in instant noodles sold in Malaysia.

    STUDY DESIGN: A cross-sectional survey was done involving 707 different flavours and packaging of instant noodles sold in six hypermarkets and retailer chains in Malaysia and the corresponding brand's official websites in 2017.

    METHODS: The salt content (gram per serving and per 100 g) was collected from the product packaging and corresponding brand's official website.

    RESULTS: Of the 707 different packaging and flavours of instant noodles, only 62.1% (n=439) provided the salt content in their food label.The mean (±SD) salt per 100 g of instant noodles was 4.3±1.5 g and is nearly four times higher than the salt content of food classified in Malaysia as a high salt content (>1.2 g salt per 100 g). The salt content for instant noodle per packaging ranged from 0.7 to 8.5 g. 61.7% of the instant noodles exceeded the Pacific Salt Reduction Target, 11.8% exceeded the WHO recommended daily salt intake of <5.0 per day and 5.50% exceeded Malaysia Salt Action Target. 98% of instant noodles will be considered as high salt food according to the Malaysia Guidelines.The probability of the instant noodles without mixed flavour (n=324) exceeding the Pacific Salt Reduction Target was tested on univariate and multivariate analysis. Instant noodles with soup, Tom Yam flavour, pork flavour and other flavours were found to be predictors of instant noodles with the tendency to exceed Pacific Salt Reduction Target when compared with instant noodles without mixed flavours (p<0.05).

    CONCLUSION: Only 62% of instant noodles displayed the salt content on their food label. Salt content in instant noodles is very high, with 90% exceeding the daily salt intake recommended by WHO. Prompt action from regulatory and health authorities is needed to reduce the salt content in instant noodles.

    Matched MeSH terms: Fast Foods/analysis*
  7. Fulltext Sustaining the authentic Malay cuisine: a qualitative inquiry on the practices of Malay professional chefs at hotels in the Klang valley
    NURUL ASIKIN ISMAIL, MOHHIDIN OTHMAN, M. SHAHRIM AB KARIM
    Malaysian Journal of Qualitative Research, 2017;4(1):33-52.
    MyJurnal
    This study was conducted to identify the practices of Malay chefs in preparing traditional Malay dishes at hotels in the Klang Valley. In addition, this study aimed to identify the level of knowledge and practices of these chefs with regard to traditional cooking and to analyse how the knowledge could be passed on to the younger generation of Malay chefs. In reality, these practices and traditions which include the practices in food preparation, skills and cooking techniques to maintain the authenticity and sustainability of the traditional Malay cuisine are slowly being neglected, especially among those in the hotel industry. The younger generation of Malay chefs no longer seems to take pride in the traditional way of cooking. In addition, the use of processed food in Malay kitchens is very common today. In order to achieve the aims of the study, a qualitative research was conducted. Chefs at various hotels in the Klang Valley were interviewed to determine their current practices. The findings showed that the techniques of cooking traditional Malay foods have been tainted with modern culinary techniques due to a lack of exposure and knowledge in traditional Malay cuisine. In general, traditional cooking methods are viewed as outdated, obsolete and not in accordance to modernisation. By conforming to the style of cooking with modern equipment and technology, this has indirectly altered the prevailing practices of the traditional food preparation in hotels.
    Matched MeSH terms: Fast Foods
  8. Fulltext A comparative study of ‘nasi kandar’ eating patterns among patrons in the Klang Valley and Penang of Malaysia
    Abdul Rais, A.R., Wan Abdul Manan, W.M, Shariza, A.R., Wan Nadiah, W.A.
    International Food Research Journal, 2013;20(4):1789-1797.
    MyJurnal
    ‘Nasi kandar’ is defined as boiled white rice placed inside a wooden basket and carried on the shoulder using a pole. The rice is served with a variety of pairing dishes that are usually fried, curried or boiled. The tradition of carrying rice and pairing dishes on the shoulder began to die out in the 20th century as seller resorted to a more conventional way of selling ‘nasi kandar’. The ‘nasi kandar’ business in Malaysia has evolved from being sold as a street food into a multi-million dollar franchise business rivalling the fast food business. It is available 24 hours and enjoyed by Malaysians from all walks of life. This study aims to compare ‘nasi kandar’ eating pattern among patrons in the Klang Valley and Penang. Three hundred sets of questionnaires were answered and collected. Data from the questionnaires were analyzed in PASW 18.0 using descriptive statistics and chi-square test for association. Klang Valley patrons (72%) would consume ‘nasi kandar’ once a week. More than half (53.3%) of the patrons from Penang consumed ‘nasi kandar’ more than twice a week. A significant relationship exists between patron’s region and frequency of ‘nasi kandar’ consumption where p = <0.0001 and r = 0.277. A significant but moderate relationship between patron’s region and consumption of ‘nasi kandar’ during breakfast (p = <0.001, r = 0.250), lunch (p = <0.0001, r = 264) and dinner (p = <0.0001, r = 0.336). Patrons in Penang consumed ‘nasi kandar’ more often than their Klang Valley counterparts. Klang Valley patrons were more particular than Penang patrons when it comes to cleanliness, menu pricing, friendly service, air-condition and separate smoking area. Klang Valley patrons tend to consume more chicken based dishes while Penang patrons tend to consume more meat, fish, and squid based dishes.
    Matched MeSH terms: Fast Foods
  9. Ultra-processed foods and mortality: analysis from the Prospective Urban and Rural Epidemiology study
    Dehghan M, Mente A, Rangarajan S, Mohan V, Swaminathan S, Avezum A, et al.
    Am J Clin Nutr, 2023 Jan;117(1):55-63.
    PMID: 36789944 DOI: 10.1016/j.ajcnut.2022.10.014
    BACKGROUND: Higher intake of ultra-processed foods (UPFs) has been associated with increased risk of CVD and mortality in observational studies from Western countries but data from non-Western countries are limited.

    OBJECTIVES: We aimed to assess the association between consumption of UPFs and risk of mortality and major CVD in a cohort from multiple world regions.

    DESIGN: This analysis includes 138,076 participants without a history of CVD between the ages of 35 and 70 y living on 5 continents, with a median follow-up of 10.2 y. We used country-specific validated food-frequency questionnaires to determine individuals' food intake. We classified foods and beverages based on the NOVA classification into UPFs. The primary outcome was total mortality (CV and non-CV mortality) and secondary outcomes were incident major cardiovascular events. We calculated hazard ratios using multivariable Cox frailty models and evaluated the association of UPFs with total mortality, CV mortality, non-CV mortality, and major CVD events.

    RESULTS: In this study, 9227 deaths and 7934 major cardiovascular events were recorded during the follow-up period. We found a diet high in UPFs (≥2 servings/d compared with 0 intake) was associated with higher risk of mortality (HR: 1.28; 95% CI: 1.15, 1.42; P-trend < 0.001), CV mortality (HR: 1.17; 95% CI: 0.98, 1.41; P-trend = 0.04), and non-CV mortality (HR: 1.32; 95% CI 1.17, 1.50; P-trend < 0.001). We did not find a significant association between UPF intake and risk of major CVD.

    CONCLUSIONS: A diet with a high intake of UPFs was associated with a higher risk of mortality in a diverse multinational study. Globally, limiting the consumption of UPFs should be encouraged.

    Matched MeSH terms: Fast Foods/adverse effects; Fast Foods/analysis
  10. Fulltext Factors affecting fast food consumers’ intention to use menu labeling in Klang Valley, Malaysia
    Delvarani, S., Ghazali, H., Othman, M.
    International Food Research Journal, 2013;20(4):1799-1805.
    MyJurnal
    Menu labeling is an attempt to educate consumers about the nutrition value of the foods. The importance of using menu labeling has been highlighted in many studies in the past. Although public health programs are educating public on obesity but still this phenomenon is a serious problem in Malaysia. This study identified factors that influence intention to use menu labeling among fast food consumers in Malaysia. The research was conducted among 395 adults in Klang Valley. Respondents completed a self-administrative questionnaire which was adapted from previous studies. Results revealed that attitude, subjective norms and perceived behavioral control had statistically significant positive association with intention and each was significant predictors of intention to use menu labeling and together explained 41% of its variance. The most effective factor was attitude, followed by subjective norms and perceived behavioral control. The outcomes of this study suggested that nutritional knowledge of consumers does not have effect on consumer’s intention to use menu labeling; therefore nutritional knowledge of fast food consumers must be improved. Fast food restaurants have to put more effort on encouraging customers to use menu labeling by making the label more accessible and in a user friendly format.
    Matched MeSH terms: Fast Foods
  11. Fulltext The ability of oyster mushroom in improving nutritional composition, β-glucan and textural properties of chicken frankfurter
    Wan Rosli, W.I., Nor Maihiza, M.S., Raushan, M.
    International Food Research Journal, 2015;22(1):311-317.
    MyJurnal
    This study was focused on the effect of incorporation of oyster mushroom, Pleurotus sajor- caju (PSC) powder to partially replace chicken meat in frankfurters on nutritional composition, β-glucan content and textural properties. The frankfurters were formulated with either 0 (control), 2, 4 or 6% of PSC powder. The results show control chicken frankfurter had the highest fat content (11.60%) while 6% PSC frankfurter had the lowest value (10.74%). In other nutrient, ash, moisture and carbohydrate content in all samples ranged from 1.55 to 1.92%, 59.36 to 61.98% and 8.84 to 13.09%, respectively. Apparently, total dietary fiber of chicken frankfurter was increased in line with the levels of PSC powder (0.08 - 6.20%). All samples recorded β-glucan in the range from 0.16 to 1.43%, except for control sample. The texture profile showed that both adhesiveness and cohesiveness attributes were not significantly different among all mushroom-based frankfurters. However, frankfurter added with 6% mushroom was more cohesive and springier than the control formulation. In summary, partial replacement of chicken meat with PSC powder resulted in enhancement of dietary fibres up to 6.20% and β-glucan up to 14.30% significantly, lowering fat content but unchanged adhesiveness and cohesiveness attributes. Therefore, PSC powder can be considered to be used as an alternative functional ingredient to improve nutritional values of processed food products.
    Matched MeSH terms: Fast Foods
  12. Fulltext Breeds and breeding program for beef production in Malaysia
    Johari J.A., Jasmi Y.
    Buletin Persatuan Genetik Malaysia, 2010;16(1):10-14.
    MyJurnal
    Population growth and rise in per capital income have influenced the demand for convenience foods and a meat protein-rich diet. The per capital consumption of beef which had increased from 3.89 kg in 1980 to 5.49 kg in 2006 (DVS, 2006/2007) had resulted in an increased in demand for beef at the rate of 6.2% annually. The local beef production although recorded a 2.5% increased over the last 10 years, is still unable to meat the increasing national demand for beef. In 2008, local production of beef is about 38,250 mt. could only meet about 26.7% of the national demand (DVS, 2008). The gap between supply and demand for beef is expected to widen in the next decades unless efforts is been made to accelerate local production. The lack of number of quality breeding stocks and unorganized breeding system had been the major factors that contribute to the slow growth of the local beef industry.
    Matched MeSH terms: Fast Foods
  13. Fulltext Influences of nutrition information on fast food consumption among undergraduates
    Vijayakumaran, R.K., Nur Amalina, S.
    Food Research, 2018;2(3):228-233.
    MyJurnal
    This study was carried out to determine the influences of providing nutrition information
    on fast food restaurant menus, especially among Malaysian undergraduates, who often eat
    outside the campus during the semester. A validated questionnaire, adapted from previous
    studies was used to determine the general perception of nutrition information and nutrient
    intake when eating at fast food restaurants. A total of 185 undergraduates from three
    different schools participated - medical sciences (n=54, 29.2%), dentistry, (n=54, 29.2%),
    health sciences (n= 77, 41.6%) in a university. In general, the majority of the
    undergraduates ate fast food at least once a week (n= 105, 56.8%) and most of them
    preferred to eat outside on weekends (n=156, 84.3%). Majority perceived that it was
    important to provide nutrition information at fast food restaurant (n=183, 98.9%). The
    mean for calorie, fat and sodium composition of their food choices were significantly
    different between before and after providing nutrition information of food items that they
    intended to purchase (p
    Matched MeSH terms: Fast Foods
  14. Fulltext Burgers, Fast Foods, and Increased Associated Risk for Atopic Dermatitis: A Cross-Sectional Study of Dietary Habits among Young Chinese Adults in Singapore/Malaysia
    Lim JJ, Lim YYE, Ng JY, Malipeddi P, Ng YT, Teo WY, et al.
    Dermatology, 2024;240(1):77-84.
    PMID: 37666213 DOI: 10.1159/000533942
    BACKGROUND: We see increasing evidence that dietary and nutrients factors play a pivotal role in allergic diseases and recent global findings suggest that dietary habits influence the pathogenesis of atopic dermatitis (AD). Frequent consumption of fast food diets is associated with AD development. Despite the rising prevalence of AD in Asia, efforts in investigating the role of dietary habits and AD in adults are still lacking.

    METHODS: We evaluated the association between the dietary intake of 16 food types and AD manifestations using our Singapore/Malaysia Cross-sectional Genetics Epidemiology Study (SMCGES) population. Dietary habits profiles of 11,494 young Chinese adults (1,550 AD cases/2,978 non-atopic controls/6,386 atopic controls) were assessed by an investigator-administered questionnaire. AD cases were further evaluated for their chronicity (550 chronic) and severity (628 moderate-to-severe). Additionally, we derived a novel food index, Quality of Diet based on Glycaemic Index Score (QDGIS), to examine the association between dietary intake of glycaemic index (GI) and various AD phenotypes.

    RESULTS: The majority of AD subjects are distributed in the good (37.1%) and moderate (36.2%) QDGIS classes. From the multivariable analyses for age and gender, a moderate QDGIS class was significantly associated with a lower odds of AD (adjusted odds ratio (AOR): 0.844; 95% confidence interval (CI): 0.719-0.991; p < 0.05) and moderate-to-severe AD (AOR: 0.839; 95% CI: 0.714-0.985; p < 0.05). A good QDGIS class was only significantly associated with a lower odds of chronic AD (AOR: 0.769; 95% CI: 0.606-0.976; p < 0.05). Among high GI foods, frequent consumption of burgers/fast food was strongly associated with an increased risk of chronic and moderate-to-severe AD. Among low GI foods, increased intake frequencies of fruits, vegetables, and pulses decreased the odds of AD. Finally, we identified significant associations between frequent seafood, margarine, butter, and pasta consumption with an increased odds of AD despite them having little GI values.

    CONCLUSION: While genetic components are well-established in their risks associated with increased AD prevalence, there is still a lack of a focus epidemiology study associating dietary influence with AD. Based on the first allergic epidemiology study conducted here in Singapore and Malaysia, it laid the groundwork to guide potential dietary interventions from changing personal dietary habits.

    Matched MeSH terms: Fast Foods
  15. Fulltext A Survey on Salt Content Labeling of the Processed Food Available in Malaysia
    Haron H, Hiew I, Shahar S, Michael V, Ambak R
    Int J Environ Res Public Health, 2020 04 04;17(7).
    PMID: 32260382 DOI: 10.3390/ijerph17072469
    Salt content in processed foods is high, and it is usually used as preservatives, stabilizers, and color enhancers in the products. Increased consumption of processed foods in the modern world has contributed to a high salt intake and thus increased the prevalence of hypertension among Malaysian populations. Therefore, this study aimed to identify and compare salt content in processed food products available in supermarkets and determine the percentage of processed food products exceeding the reference value stated in International Product Criteria (2016). The percentage of processed food products without salt and sodium labeling was determined in this study, in which 76.5% of unlabeled processed food products were made in Malaysia, while 23.5% were imported products. The food group with the highest average salt content was gravy and sauce (3.97 g/100 g), followed by soup (2.95 g/100 g), cheese (2.14 g/100 g), meat (1.37 g/100 g), fish (1.25 g/100 g), chicken (1.20 g/100 g), vegetables (1.18 g/100 g), butter and margarine (1.13 g/100 g), breakfast cereal (0.94 g/100 g), savory snacks (0.90 g/100 g), flatbread (0.86 g/100 g), sweet snacks (0.30 g/100 g), and potato (0.29 g/100 g). In addition, 79.5% of butter and margarine products had an average salt content above the reference value stated in the International Product Criteria, followed by gravy and sauce (79.3%), vegetables (72%), soup (50%), fish (49.2%), breakfast cereal (41%), cheese (36.6%), potato (36%), savory and sweet snacks (29.1), meat (12.5%) and chicken products (2.3%). Most processed food products available in local supermarkets were high in salt content.
    Matched MeSH terms: Fast Foods
  16. Fulltext Association between Availability of Neighborhood Fast Food Outlets and Overweight Among 5⁻18 Year-Old Children in Peninsular Malaysia: A Cross-Sectional Study
    Chee Cheong K, Yoon Ling C, Kuang Hock L, Mohd Ghazali S, Chien Huey T, Che Ibrahim MK, et al.
    Int J Environ Res Public Health, 2019 02 18;16(4).
    PMID: 30781699 DOI: 10.3390/ijerph16040593
    A growing number of fast-food outlets in close proximity to residential areas raises a question as to its impact on childhood overweight and obesity. This study aimed at determining the relationship between the availability of fast-food outlets that were in close proximity to residential areas and overweight among Malaysian children aged 5 to 18 years. Measurement data on the weight and height of 5544 children (2797 boys, 2747 girls) were obtained from the National Health and Morbidity Survey 2011. Overweight (including obesity) is defined as BMI-for-age z-score > +1 SD based on the WHO growth reference. Geographic information system geospatial analysis was performed to determine the number of fast-food outlets within 1000 m radius from the children's residential address. Multiple logistic regression was conducted to examine the association between the availability of fast-food outlets (none or more than one outlet) and overweight with adjustment for age, sex, ethnicity, monthly household income, parental educational level, residential area and supermarket density. Our results showed that the prevalence of overweight was 25.0% and there was a statistically significant association between the density of fast-food outlets and overweight (odds ratio: 1.23, 95% confidence interval: 1.03, 1.47). Our study suggested that the availability of fast-food outlets with close proximity in residential areas was significantly associated with being overweight among children. Limiting the number of fast-food outlets in residential areas could have a significant effect in reducing the prevalence of overweight among Malaysian children.
    Matched MeSH terms: Fast Foods/supply & distribution*
  17. Effect of pre-acidification induction on the physicochemical features, myofibrillar protein microstructure, and headspace volatiles of ready-to-cook goose meat
    Cheng Y, Zheng Y, Cai X, Wang L, Zhou C, Cao J, et al.
    Food Res Int, 2024 Dec;197(Pt 1):115166.
    PMID: 39593377 DOI: 10.1016/j.foodres.2024.115166
    This study examined the impact of pre-acidification induction on the quality attributes and flavor retention of ready-to-cook (RTC) goose meat products. The results demonstrated that pre-acidification could influence the eating qualities of RTC goose meat by effectively regulating the physicochemical properties of goose myofibrillar proteins (MP) including solubility and water-holding capacity. Elevated carbonyl contents indicated an enhanced gel-forming capacity in RTC goose meat during storage, accompanied with reduced total sulfhydryl contents from enhanced protonation pretreatment and augmented lipid oxidation. Structural characterization of MP via sodium dodecyl sulfate-polyacrylamide gel electrophoresis, circular dichroism spectroscopy, and intrinsic fluorescence revealed the formation of a dense protein matrix under highly acidic conditions. Furthermore, the headspace concentration of aldehydes increased by 3.23 times upon enhancing the pre-acidification intensity, resulting in the production of esters and acidic flavor compounds with favorable aromas. Correlation analysis demonstrated the dependence of headspace concentrations of volatile constituents on the acidification-enhanced surface hydrophobicity of MP, attributed to the modified binding sites of proteins after pre-acidification. Current results have indicated both the positive and negative influence of pre-acidulation induction on the eating quality of goose meat products, suggesting the necessity of introducing extra processes to modulate the quality of prefabricated products.
    Matched MeSH terms: Fast Foods/analysis
  18. Fulltext Differentiation of bovine and porcine gelatins in processed products via Sodium Dodecyl Sulphate-Polyacrylamide Gel Electrophoresis (SDS-PAGE) and principal component analysis (PCA) techniques
    Nur Azira, T., Amin, I., Che Man, Y. B.
    International Food Research Journal, 2012;19(3):1175-1180.
    MyJurnal
    Gelatin is widely used in food and pharmaceutical products. However, the addition of gelatin especially in food products becomes a controversial issue among Muslims due to its animal origin. Thus, the present study was aimed to detect and differentiate the origin of gelatin added in processed foods using a combination method of sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) and Principal Component Analysis (PCA). Porcine gelatin had exhibited 11 prominent polypeptides compared to bovine gelatin with 2 prominent polypeptides. Polypeptides of both gelatin sources at molecular weight ranged from 53 to 220 kDa can be used to differentiate between porcine and bovine gelatins using PCA. The efficiency in extracting gelatin from processed foods by different solutions was also evaluated. Extraction of gelatin in processed foods by cold acetone and deionised water had exhibited a similar polypeptide patterns, suggesting both solutions are suitable. The study indicated that approach of a simple gelatin extraction combined with SDS-PAGE and PCA, may provide robust information for gelatin species differentiation of processed foods.
    Matched MeSH terms: Fast Foods
  19. Fulltext Industrially produced trans fatty acids: major potential sources in Malaysian diet
    Azimah, A., Azrina, A., Norhaizan, M.E., Mohd Sokhini, A.M., Daud, A.Z.
    International Food Research Journal, 2013;20(3):1157-1164.
    MyJurnal
    This study was conducted to determine the major potential sources of industrially produced trans fatty acids (IP-TFAs) in Malaysian diet. Levels of IP-TFAs were initially determined in samples (n = 136) collected from 8 food groups (baked products, snacks, dairy products, breakfast cereals, fast foods, semisolid fats and cooking oils, and fried foods). A survey was carried out to 105 subjects aged 19-59 years old to determine the intake of IP-TFAs using Food Frequency Questionnaire (FFQ). The IP-TFAs range from 0-5.79% of food, with the highest found in semisolid fats and cooking oils (0.1-5.79%), followed by fast foods (0.04-0.86%), baked products (0.01-0.29%), breakfast cereals (0.06-0.45%), snacks (0.03-0.26%), dairy products (0-0.26%), and fried foods (0.002-0.06%). A Spearman’s Rho rank test showed that there were significant correlations (p < 0.05) between 4 of the food groups (semisolid fats and cooking oils, fast foods, fried foods, and baked products), with the total IP-TFA intakes of subjects. In general, total IP-TFAs intakes of subjects were < 1% of subjects' diet (0.067%-0.91% of subjects’ total calorie intakes). This indicate that high fat foods (semisolid fats and cooking oils, fast foods, fried foods, and baked products) were the main contributor of IP-TFAs in Malaysian diet, despite the low proportion of trans fatty acids, following their high frequency of daily intake.
    Matched MeSH terms: Fast Foods
  20. Fulltext Medicinal Plants and Their Inhibitory Activities against Pancreatic Lipase: A Review
    Seyedan A, Alshawsh MA, Alshagga MA, Koosha S, Mohamed Z
    Evid Based Complement Alternat Med, 2015;2015:973143.
    PMID: 26640503 DOI: 10.1155/2015/973143
    Obesity is recognized as a major life style disorder especially in developing countries and it is prevailing at an alarming speed in new world countries due to fast food intake, industrialization, and reduction of physical activity. Furthermore, it is associated with a vast number of chronic diseases and disabilities. To date, relatively effective drugs, from either natural or synthetic sources, are generally associated with serious side effects, often leading to cessation of clinical trials or even withdrawal from the market. In order to find new compounds which are more effective or with less adverse effects compared to orlistat, the drug that has been approved for obesity, new compounds isolated from natural products are being identified and screened for antiobesity effects, in particular, for their pancreatic lipase inhibitory effect. Pancreatic lipase inhibitory activity has been extensively used for the determination of potential efficacy of natural products as antiobesity agents. In attempts to identify natural products for overcoming obesity, more researches have been focused on the identification of newer pancreatic lipase inhibitors with less unpleasant adverse effects. In this review, we consider the potential role of plants that have been investigated for their pancreatic lipase inhibitory activity.
    Matched MeSH terms: Fast Foods
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