11th European Nutrition
Conference (FENS)
Madrid, Spain, October 26–29, 2011

Abstracts
Editors

A. Marcos, Madrid
A. Martínez, Pamplona
A. Gil, Granada
R. Farré, Barcelona
D. Lairon, Marseille

Basel Freiburg Paris London New York New Delhi Bangkok
Beijing Tokyo Kuala Lumpur Singapore Sydney
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HOST
Sociedad Española de Nutrición (SEN)
C\ General Álvarez de Castro, 20 - 28010 Madrid
www.sennutricion.org

Conference President
Ascensión MARCOS

Organising Committee
Angel GIL , Chairman
Giusseppe RUSOLILLO
Julia ÁLVAREZ
Luis PEÑA
Miguel Ángel RUBIO
Ramón ESTRUCH
Eduard CABRÉ
Francisco A. TOMÁS-BARBERÁN
Emilio MARTÍNEZ DE VICTORIA
Carmen VIDAL
Denis LAIRON
Furio BRIGHENTTI
Paula RAVASCO
Malgorzata SCHLEGEL-ZWATZKA

Petra RUST
Lluis SERRA-MAJEM
Stefaan DE HENAUW
José María ORDOVÁS-MUÑOZ
Antonia TRICHOPOULOU
Marleen VAN BAAK
Daniel HANNEROLE

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Prof. Alfredo MARTÍNEZ, Chairman
Luis MORENO AZNAR
María PUY PORTILLO
Begoña OLMEDILLA
Carmen VIDAL
Jordi SALAS SALVADÓ
Andreu PALOU
Isabel POLANCO
Miguel Ángel MARTÍNEZ

Arne OSHAUG
Nathalie DELZENNE
Jaap SEIDELL
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Ibrahim ELMADFA
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Harry J. MCARDLE
María Daniel VAZ-ALMEIDA
Anna BRZOZOWSKA
Mirjana GURINOVIC

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ISBN 978–3–8055–9912–2
e-ISBN 978–3–8055–9913–9


Vol. 58, Suppl. 3, 2011

Contents


Oral Communications

1

Gut: An open door to Nutrition
Innovation in Food for Optimal Nutrition
Nutrition and Healthy Lifestyle
Nutrition in the Management of Non-Communicable Diseases
Nutrition in the Prevention of Non-Communicable Diseases
Nutrition Research and Education in Europe

1
11
21
32
42
52

Poster Sessions

64

Gut: An open door to Nutrition
Innovation in Food for Optimal Nutrition
Nutrition and Healthy Lifestyle
Nutrition in the Management of Non-Communicable Diseases
Nutrition in the Prevention of Non-Communicable Diseases
Nutrition Research and Education in Europe

64


Author Index

132
273
306
391
424

© 2011 S. Karger AG, Basel
Fax +41 61 306 12 34
E-Mail
www.karger.com

98

Accessible online at:
www.karger.com/anm


Abstracts

ORAL COMMUNICATIONS

27/3. Gut: An open door to Nutrition
Divalent minerals negatively impact micellarisation and uptake of carotenoids into
Caco-2 intestinal cells
E. Biehler1; E. Krause2; L. Hoffmann1; T. Bohn1.
1


Environmental and Agrobiotechnologies Department.
Centre de Recherche Public - Gabriel Lippmann. Belvaux.
Luxembourg; 2Physiology Department. Saarland University.
Homburg. Germany.

Introduction: Carotenoid intake has been associated with
decreased incidence of several chronic diseases. However, prior to
their availability for various physiological functions, carotenoids
have to be absorbed by the human body, following micellarisation
and cellular uptake. While some dietary factors impacting carotenoid
bioavailability have been elucidated, the influence of minerals/trace
elements has never been thoroughly studied.
Objectives: To study the effect of minerals and trace elements,
and their effect on carotenoid solubilisation/cellular uptake. Furthermore, the uptake of epoxycarotenoids and their degradation products
was evaluated.
Method/Design: Employing an in vitro model coupling simulated digestion to Caco-2 cells, we assessed the effect of several divalent minerals (range 2.8-30 mM), including calcium (Ca), magnesium
(Mg), and the trace elements zinc (Zn) and iron (Fe), on spinachderived carotenoid micellarisation and cellular uptake.
Results: Minerals and trace elements significantly inhibited
both micellarization and cellular uptake, with strongest effects for
Fe>Zn>Ca>Mg, and stronger effects for higher concentrations. Most
pronounced reduction of micellarisation and uptake was found for
iron (12.5mM), 87.5% and 95%, respectively, lowest reduction was
observed for Mg (25 mM), 3.2% (non-significant) and 30.8%. In
general, total carotenoid cellular uptake was in proportion to reduced micellular carotenoid concentrations; however, decreased betacarotene and lutein micellarisation was counterbalanced by increased
fractional cellular uptake. Thus, compared to the control, fractional
beta-carotene uptake from micelles was increased by samples digested in the presence of Fe, Ca and Zn at highest ion concentrations, up
to 5-10 times (p<0.001, Bonferroni), while fractional lutein uptake
slightly increased (1.4 – 1.6 times, p<0.001, Bonferroni). We further
observed a significant negative effect of Fe, Ca, and Zn on the micellarization and uptake of the epoxycarotenoid conversion products
neochrome (from neoxanthin) and luteoxanthin/auroxanthin (from

violaxanthin).

© 2011 S. Karger AG, Basel
Fax +41 61 306 12 34
E-Mail
www.karger.com

Accessible online at:
www.karger.com/anm

Conclusions: It is demonstrated for the first time that divalent
ions could negatively interact with carotenoids during micellarisation
and cellular uptake.
27/43. Gut: An open door to Nutrition
Perinatal antibiotic treatment and longterm influence on gut TLR stimulants in
offspring
J. Lallès1; M. Formal1; C. Erridge2.
1

INRA Rennes. France; 2University of Leicester. U.K.

Introduction: Gut bacterial colonisation may influence gut
susceptibility to insults later in life. Dietary and bacterial pathogenassociated molecular patterns (PAMPs) may contribute to chronic
inflammation via TLR stimulation.
Objectives: We hypothesized that peripartum antibiotic treatment
of mothers affects offspring gut content PAMP profiles in adulthood.
Method/Design: The hypothesis was tested in sows (11 antibiotic-ATBQ, 12 controls-C) treated with amoxicillin (40 mg/kgBW/d)
orally around parturition (day -10 to +21) in order to disturb sows’
microbiota and offspring gut colonisation. At the age of 5 months,
pairs of offspring of similar BW within litters from each sows’ group

(10 pairs/treatment) were randomly offered a low (LF) or high (HF)
fat diet (2 and 11% fat) for 4 weeks. Afterwards, ieal and rectal contents were collected. PAMPs in foodstuffs and digesta were quantified
using TLR-transfectant-based bioassays. Data were analysed by SAS
using a MIXED model.
Results: TLR-2 and TLR-4 stimulants amounted to 1771 and 923
ng/g in LF diet and 1321 and 1275 ˜g/kg in HF diet. TLR-2 and TLR4 stimulant concentrations in ileal contents were low (4.8±(SEM)2.7
and 0.14±0.10 ˜g/g content DM) and not influenced by the factors
tested. In contrast, TLR-2 and TLR-4 stimulant concentrations in
rectal contents were high (120±19 and 8.7±1.5 ˜g/g content DM).
Both were higher in ATBQ offspring than in controls (P<0.05). TLR4-stimulants were also higher (P<0.05) in ATBQ offspring fed the
HF diet than in the other groups (interaction, P=0.08). Rectal concentrations of TLR-2 and TLR-4 stimulants were positively and linearly
correlated (R²=0.37, P<0001).
Conclusions: Present data suggest gastrointestinal detoxification of dietary TLR stimulants and that the large intestine is a site of
TLR-stimulant production. Both TLR stimulants were influenced by
peripartum antibiotic treatment of mothers, suggesting a long-lasting
effect on the gut microbiota. Finally, gut TLR stimulants may be
modulated by the diet.
Key Words: TLR stimulants, diet, ileal contents, rectal contents,
pig model


27/61. Gut: An open door to Nutrition
Altered fecal bile acids and increased
intestinal permeability in diet-induced
obese mice
L. Stenman; R. Holma; R. Korpela.
Medical Nutrition Physiology. University of Helsinki.
Helsinki. Finland.

Introduction: Systemic low-grade inflammation is a typical

disorder in obesity and an independent risk factor for type 2 diabetes. This inflammation has been proposed to be caused by increased
intestinal permeability to highly inflammatory bacterial lipopolysaccharides, since some studies have reported a loss of intestinal barrier
function in obesity. Bile acids have not yet been studied as a mechanism for obesity-induced permeability dysfunction, although they are
known to be cytotoxic in high concentrations.
Objectives: We aimed to see if a high-fat diet deteriorates gut
barrier function and modifies fecal bile acid profile in genetically wild
type mice.
Method/Design: Male C57Bl/6J mice were fed on a high-fat or
low-fat diet for 15 weeks. Diets were similar in fiber content. Fecal
samples were collected at week 13 in metabolic cages. Bile acids
were analyzed with gas chromatography. Intestinal permeability was
measured at the end of the feeding period from duodenum, jejunum,
ileum and proximal colon in an Ussing chamber system using 4 kDa
FITC-labeled dextrans. Dextrans were added to the luminal side and
fluorescence was detected from the serosal side of the intestine.
Results: High-fat-fed mice became significantly heavier compared to low-fat-fed mice (49.5+/-0.59 g vs. 28.6+/-0.36 g, p<0.001).
High-fat feeding increased permeability in jejunum (p=0.031)
and proximal colon (p=0.014), and slightly but not significantly in
duodenum (p=0.325) or ileum (p=0.692) (N=10-14 per group). The
concentration of nearly all measured bile acids was increased in the
feces of high-fat-fed mice. Relative concentrations of isolithocholate,
chenodeoxycholate and ursodeoxycholate were decreased by high-fat
feeding (p<0.01).
Conclusions: Diet-induced obesity significantly increased intestinal permeability in jejunum and colon. Diet-induced obesity also
increased fecal bile acid concentration and altered fecal bile acid
profile, which may have an impact on gut barrier function.
Key Words: intestinal permeability, barrier function, bile acids,
obesity, Ussing chamber.

2


Ann Nutr Metab 2011;58(suppl 3):1-444

27/73. Gut: An open door to Nutrition
Nutritional status and determining factors
in adult-onset celiac disease
A. Lucendo1; Á. García-Manzanares2; M. Conde García3;
S. González-Castillo1; J. Palacio Mures2; I. Gómez-García2;
Á. Atanasio3.
1
Aparato Digestivo. Hospital General de Tomelloso.
Tomelloso. Spain; 2Endocrinología y Nutrición. Hospital
General Mancha Centro. Alcazar de San Juan. Spain;
3
Farmacia. Hospital General Mancha Centro. Alcazar de
San Juan. Spain.

Introduction: Celiac disease (CD) determines small bowel
lesions leading to various deficiencies of nutrients, vitamins, and
dietary minerals, which also appears in absence of duodenal villous
atrophy. However, the prevalence of nutritional deficiencies widely
varies between studies and mostly refers to children presenting digestive symptoms. The relationship between the baseline degree of
duodenal lesion and nutrition status is unknown
Objectives: To analyze nutritional status of adult-onset CD before ongoing to gluten free diet (GFD) and determining factors
Method/Design: Observational study of adult-onset CD patients. Analytical and anthropometric data were collected. KruskalWallis test provided by the SPSS statistical package was used
Results: Thirty five patients (33 women), average age 42, were
studied. Body mass index (BMI mean±SD): 25,6±6kg/m² (49% >25).
24% of patients presented anemia and 30% iron deficiency. 60% of
patients presented low serum pre-albumin levels, but only 3% had low
albumin levels. Vitamin A levels were under normal in 12%, and 91%

exhibited suboptimal vitamin D levels. The remaining nutritional parameters did not presented significant alterations, including vitamin
B12, folic acid, calcium, phosphor, cupper and magnesium serum
levels. After classifying according to the Marsh stage classification
for the presence (Marsh III) or absence (Marsh I and II) of duodenal
villous atrophy, those patients with atrophy showed significantly
lower levels (p<0.05) in BMI, serum cholesterol, pre-albumin, iron,
folic acid, but not for the remaining parameters
Conclusions: Adult CD patients in our series exhibited a high
frequency (47%) of overweight or obesity at the moment of diagnosis. A high proportion of patients also showed important nutritional
deficiencies, highlighting anemia (24%), iron deficiency (30%), and
vitamin A (12%) and D (91%) reduced serum levels. Duodenal villous
atrophy (Marsh III) associated with lower iron, folic acid, cholesterol
and pre-albumin serum levels, together with a reduced BMI, compared with non atrophic Marsh stages
Key Words: Celiac disease, nutritional status, duodenal villous
atrophy, Marsh stages

Oral Communications


27/146. Gut: An open door to Nutrition
Dietary fibre from cereals and fruits &
vegetables in the stability of human colonic microbiota

27/335. Gut: An open door to Nutrition
Does dietary Inulin affect the biological
properties of grapefruit flavonoids in rats?
A. Jurgonski; K. Kowalska; J. JuĞkiewicz; Z. ZduĔczyk.

M. Tabernero1; R. Martin2; H. Heilig2; K. Venema3; H.
Smidt2; F. Saura Calixto4.


Division of Food Science. Institute of Animal Reproduction
and Food Research. Olsztyn. Poland.

1

Hospital La Paz Health Research Institute. Madrid. Spain;
Wageningen University Agrotechnology & Food Sciences.
Wageningen. The Netherlands; 3Research group Pharmacokinetics and Human Studies. TNO Healthy Living. Zeist.
The Netherlands; 4Institute of Food Science and Technology and Nutrition (ICTAN-CSIC). Madrid. Spain.
2

Introduction: Microbiota composition and metabolic activity
actively affects host health. Alterations in microbiota composition,
known as dysbiosis, are related to many diseases and pathological
status
Objectives: Evaluate the effect of natural occurring dietary fibre
in the whole bacteria biomass and stability of microbiota composition
Method/Design: In vitro colonic fermentation was performed in
the TIM-2 in vitro model for the human large intestine. As substrate
for fermentation, dietary fibre from two European diets (Copenhagen,
Denmark and Murcia, Spain) was used. Moreover, dietary fibre from
the cereal foodstuffs and fruit and vegetables of those diets was fermented independently. During 72h, luminal samples were collected
each 24h. Total bacterial biomass modification was determined by
RT-PCR and microbiota composition was analysed by DGGE. Stability was calculated comparing the rate of change from the initial inocula. The composition of Lactobacillus and Bifidobacterium genera
was independently analysed.
Results: It was observed that dietary fibre, as well as some of
its constituents, had a strong effect increasing bacterial biomass and
modulating the microbiota stability. Dietary fibre from whole diets
increased bacterial biomass more than isolated dietary fibre sources,

and cereal fibres more than fruit and vegetable dietary fibres. Dietary
fibre composition was related to microbiota stability: a direct positive
correlation was observed between the ratio carbohydrate.protein and
the microbiota stability during the fermentation. Moreover, a relationship between the dietary fibre content of resistant starch, soluble polyphenols and hydrolysable phenols and the stability of Lactobacillus
was observed. However, the growth and stability of Bifidobacterium
was independent of the amount and composition of the dietary fibre
added as substrate for colonic fermentation.
Conclusions: Natural occurring dietary fibre provided by different food sources is a good substrate for colonic fermentation, increasing bacterial biomass and modulating the microbiota composition.
Key Words: Dietary fibre, Colonic fermentation, Microbiota,
Lactobacillus, Bifidobacterium

Introduction: Inulin and flavonoids are dietary phytochemicals
with many health-promoting properties, such as lipidaemia-lowering
activity. In the native form, most flavonoids are bound to sugars and,
like inulin, they reach the large intestine in high quantities, affecting
the activity of microflora.
Objectives: Verification of the hypothesis that the concomitant
presence of dietary prebiotic with flavonoid glycosides in a Westerntype diet may provide an additional effect to the hindgut metabolism
and blood lipid profile.
Method/Design: Forty male Wistar rats were distributed into
4 groups and fed for 28 days with model Western-type diets. Each
diet had a high and equal content of saturated fats, cholesterol and
protein (23%, 14% and 1% of the diet, respectively). Two-way repeated measures ANOVA was applied to assess effects of the type of
dietary carbohydrate (sucrose vs. inulin, 5% of the diet), the addition
of dietary flavonoids (diets without or with 0.3% of extract from hard
parts of grapefruit – 53% flavonoid content in the glycosidic form)
and the interaction between these aforementioned factors.
Results: Single inulin addition to a diet decreased pH value, supported bifidobacteria growth and increased propionate production in
the caecum, the main part of the hindgut in rats, when compared with
the control sucrose-containing diet. The dietary grapefruit extract

without inulin considerably increased bulk and pH value of caecal digesta, as well as the content of main SCFA, whereas the bifidobacteria
population was lowered. Simultaneous dietary addition of both tested
components favourably decreased the pH value as well as increased
the number of bifidobacteria and butyrate production when compared
to the group fed diet with sucrose and flavonoid addition. As for blood
lipids, the dietary flavonoids decreased triacylglycerolaemia regardless the type of carbohydrate.
Conclusions: Dietary inulin has positive and partly synergistic
effects with grapefruit flavonoids in the hindgut.
Key Words: inulin, grapefruit flavonoids, bifidobacteria, SCFA,
blood lipid profile.

27/406. Gut: An open door to Nutrition
Energy content of almonds measured in
healthy humans
D. Baer; S. Gebauer; J. Novotny.
Beltville Human Nutrition Research Center. USDA. ARS.

Introduction: Results from epidemiological studies suggest that
there is an inverse association between individuals who frequently

11th European Nutrition Conference

Ann Nutr Metab 2011;58(suppl 3):1-444

3


consume nuts and body mass index. despite the relatively high energy
density of nuts. Clinical studies have shown that fat from almonds
and other nuts is not well absorbed; therefore. using Atwater factors

for determining the energy value of almonds could result in an overestimation of the energy content.
Objectives: To empirically determine the metabolizable energy
(ME) content of almonds.
Method/Design: We conducted a randomized. crossover.
controlled-feeding study with healthy adults (n = 9 males and n=9 females) and fed almonds in 3 doses as part of a controlled diet: 0 g.day
(control). 42 g.day. and 84 g.day. Following a 2-week acclimation to
the controlled diet. urine and fecal samples were collected for 7 to 10
days. Diet and feces were analyzed for nitrogen. fat. total dietary fiber. ash. and combustible energy. and urine was analyzed for nitrogen
and combustible energy. The energy value of almonds was calculated
from differences in energy excretion during the dietary treatments.
Results: The measured ME density of almonds was found to be
19.1 kJ.g. which is less than the ME value of 23.9 kJ.g calculated using
the Atwater general factors (and currently used for food labeling).
Conclusions: The measured ME value of a 28 g serving of almonds is 530 kJ which is 20% lower than the calculated value using
Atwater factors. Accurate information about ME content of foods is
important for reliable food labeling so consumers can make informed
dietary choices.
Key Words: Almonds, energy, digestibility, absorption

protocol was applied to the L25 groups.
Results: The calorimetric records revealed significant Gox
decrease and Lox increase in the L25 group over 300min after the
diets. underlying the low absorption and subsequent metabolic lactose utilization in rats. However. this trend reversed after 300 min and
the Gox of L25-group became greater than the Gox of S25-group.
Concomitantly the SCFAs quantification exhibited a 140 % higher
caecal concentration and a 100 % higher portal blood concentration
of the total SCFAs in L25 groups compared to S25 groups. The higher
differences were observed 480 min after the diets.
Conclusions: Lactose ingestion leads to increased production
and intestinal absorption of microbial SCFAs. assessed with calorimetric parameters of the lactase-deficient host.

Calorimetric studies could be considered as a useful tool for the
detection of lactose malabsorption and the monitoring of the subsequent metabolic adaptation of the Intestinal Microbiota.
Key Words: Lactose Malabsorption. Short Chain Fatty Acids.
Respiratory Exchanges. Intestinal Microbiota

27/700. Gut: An open door to Nutrition
High protein diet is not associated to
increased fecal water genotoxicity
K. Windey1; V. De Preter1; J. Herman2; T. Louat2; G. Vandermeulen1; K. Verbeke1.

27/415. Gut: An open door to Nutrition
Lactose malabsorption in rats: role of the
short chain fatty acids?
V. Alexandre1; S. Bock2; P. Even2; C. Larue2; F. Blachier2;
D. Tome3; A. Davila4.
1
PhD student. AgroParisTech. Paris. France; 2AgroParisTech. Paris. France; 3Thesis director. AgroParisTech. Paris.
France; 4Thesis co-director. AgroParisTech. Paris. France.

Introduction: Diagnostic tests of Lactose Malabsorption may be
impaired by metabolic adaptation of the intestinal microbiota through
Short Chain Fatty Acids (SCFAs) production. However no relationship between their production. absorption and the host metabolism has
been established.
Objectives: This study aimed to determine the impact of lactose
ingestion on the Glucid Oxidation (Gox). Lipid Oxidation (Lox) and
possibly the relationship with SCFAs production and absorption.
Method/Design: Adult Wistar rats. naturally lactase-deficient.
were randomly assigned to L25 groups or S25 groups (n=6). They received a 5g single dose of a diet containing respectively either 25 % of
lactose or 25 % of sucrose. One L25 and one S25 group were immediately housed in a calorimetric chamber for Respiratory Exchanges
recordings. The other S25 groups were sacrificed respectively at 0.

120. 240. 360. 480. 780 min after the diet. Hepatic portal blood and
intestinal contents were sampled for SCFAs measurements. Similar

4

Ann Nutr Metab 2011;58(suppl 3):1-444

1
Department of Gastrointestinal Research and Leuven
Food Science and Nutrition Research Centre (LFoRCe)
(KULeuven). Belgium; 2Interdepartemental Valorisation
Platform (KULeuven). Belgium.

Introduction: Colonic fermentation of proteins leads to the production of short chain fatty acids. branched chain fatty acids. phenols.
sulphides and amines. Some of these metabolites are potentially toxic.
Objectives: We modified the degree of protein fermentation by
changing protein intake and investigated the impact on fecal water
genotoxicity.
Method/Design: After a 1-week run-in period with normal protein (NP) intake. 20 healthy volunteers followed an isocaloric high
protein (HP) and low protein (LP) diet for 2 weeks in a randomized
cross-over study. Fibre and fat intake were kept constant. During the
run-in period and the second week of each intervention period the
volunteers completed a dietary journal and collected urine for 48h
and feces for 72h. Colonic protein fermentation was estimated from
the urinary concentration of p-cresol. Profiles of volatile organic
compounds (VOC) were analysed in fecal samples using GC-MS.
Metabolite profiles were compared using cluster analysis. Fecal water
genotoxicity was determined using the Comet assay and expressed as
tail length (TL). Genotoxicity was related to the metabolite profiles.
Results: Protein intake accounted for 26.6 ± 4.2% of energy

intake during the HP diet. 15.2 ± 2.2% during the NP and 12.0 ±
1.8% during the LP diet. Urinary p-cresol excretion was significantly
correlated with protein intake (r=0.314; p=0.015). Fecal water genotoxicity was not different after the NP. HP or LP diet (p>0.05). Cluster

Oral Communications


analysis of metabolite patterns according to genotoxicity revealed a
separation between the high toxicity (TL > 150) samples and the low
toxicity (TL < 100) samples. This separation was mainly due to the
presence of sufides in the high toxicity samples.
Conclusions: Higher protein intake is associated with a higher
degree of protein fermentation but not with a higher fecal water genotoxicity. Increased genotoxicity was due to the presence of sulphides.
Key Words: protein, fermentation, genotoxicity, sulfides

27/706. Gut: An open door to Nutrition
Impact of feeding brassicaceae on bioactivation of glucosinolates via bacterial
myrosinase in the murine gut
L. Hanske1; C. Lehmann2; M. Haack2; R. Brigelius-Flohé2;
M. Wiesner3; I. Mewis4; M. Schreiner4; B. Monien5; H. Glatt5;
M. Blaut1.
1
Gastrointestinal Microbiology. German Institute of Human
Nutrition Potsdam-Rehbruecke. Nuthetal. Germany;
2
Biochemistry of Micronutrients. German Institute of Human
Nutrition Potsdam-Rehbruecke. Nuthetal. Germany;
3
Leibniz-Institute of Vegetable and Ornamental Crops
Grossbeeren Erfurt e.V.. Grossbeeren. Germany; 4LeibnizInstitute of Vegetable and Ornamental Crops Grossbeeren.

Erfurt e.V.. Grossbeeren. Germany; 5Nutritional Toxicology.
German Institute of Human Nutrition Potsdam-Rehbruecke.
Nuthetal. Germany.

Introduction: Isothiocyanates are effective chemopreventive
compounds derived from glucosinolates. which are mainly contained
in brassicaceous vegetables. They are formed by myrosinase that is
released from myrosin cells upon plant tissue damage or by intestinal
bacteria. which possess myrosinase activity.
Objectives: Microbial myrosinase is induced by incubation with
glucosinolates. Therefore we hypothesized. that feeding a diet rich in
glucosinolates may result in an improved bioactivation of glucosinolates by bacterial myrosinase.
Method/Design: Mice were fed a diet containing either broccoli
sprouts (1.2% of dry mass) or in addition an extract from broccoli
seeds high in glucoraphanin (4-Methylsulfinylbutyl glucosinolate) for
4 weeks. Further feeding groups received a diet containing either pak
choi sprouts (1.2% of dry mass) or in addition an extract from pak
choi sprouts high in neoglucobrassicin (1-Methoxy-3-Indolylmethyl
glucosinolate) for 1 week. Mice that received no additives served as
controls. After killing of the animals. either glucoraphanin or neoglucobrassicin was incubated with cecum contents anaerobically at
37°C. Degradation of glucosinolates and formation of metabolites
were quantified using HPLC.DAD.
Results: Glucosinolate concentrations remained stable during
incubation without bacteria. Almost complete degradation of glucoraphanin was observed within 24 hours of incubation with cecum
contents of all feeding groups. The corresponding isothiocyanate
sulforaphane was not detected in any of the incubations. Average

11th European Nutrition Conference

degradation of neoglucobrassicin within 24 hours of incubation was

higher by cecal bacteria of mice fed a broccoli diet low or high in
glucoraphanin (76.7 and 89.8%. respectively) compared with cecal
bacteria of mice fed a pak choi diet low or high in neoglucobrassicin
(46.3 and 48.0%. respectively) and of control mice (35.8%). Neoglucobrassicin. which was degraded. was detected in equimolar amounts
as 1-Methoxyindol-3-carbinol. which is formed from 1-Methoxyindol-3-isothiocyanate.
Conclusions: Myrosinase of intestinal bacteria was constitutive.
since a diet high in glucoraphanin or neoglucobrasscin did not result
in an increase of bacterial activation of these glucosinolates.
Key Words: Glucosinolates, Myrosinase, Broccoli, Pak Choi,
Intestinal microbiota

27/725. Gut: An open door to Nutrition
Traditional foods of plant origin maintain
the mucosal immune response via its
prebiotic effect on gut microbes
N. Boyko; A. Dolgikh; L. Buhyna; I. Kutchak; M. Mudryk.
Department of Microbiology. Virology. Immunology with the
Course of Infectious Disease. Faculty of Medicine. Uzhhorod National University. Uzhhorod. Ukraine.

Introduction: At the front line of host defense are the mucosal
surfaces. which are in direct contact with varieties of members of
microbiota formed under influence of regular food intake.
Objectives: The aim of proposed research is to test whether
prioritised within BaSeFood project traditional foods and drinks as
whole meal or their major plant components can provide stimulation
(prebiotic) effect on gut microbial species which are beneficial to
human health.
Method/Design: The complex of in vitro. and.or ex vivo and.or
in vivo studies is undertaking to assess the micro-organism-mediated
gut function regulation.

Results: Lactobacillus salivarius was stimulated by the extracts
of fresh white cabbage. pumpkin. melon and cumin tea. The traditional Georgian dressings (red and green sauces from plum) similarly
affected only two of Bacillus strains (B. subtilis and B. licheniformis)
at the same time acting inhibitory for the L. salivarius. Enterococcus
faecalis and Morganella morganii or demonstrating no effect on murine strain Schaedler’s Escherichia coli and E. coli 058 of human origin.
The lactobacilli were mainly inhibited by sauerkraut; whereas bacilli
were sensitive to influence of fresh cucumber extract. Nettle was able
to limit selectively the growth of Schaedler’s E. coli compare to fresh
juices of carrot. onion and grape affecting only on E. coli 058. Strains
of E. faecalis and M. morganii were susceptible to the garlic. The beet
extract did not influence on any of the tested strains of commensal gut
flora representatives.
Conclusions: Ability of selected bioactive-rich plant extracts
from traditional foods of Black Sea region countries to modulate and
regulate host mucosal immune defense correlates with their promoting and antibacterial properties.

Ann Nutr Metab 2011;58(suppl 3):1-444

5


The research leading to these results has received funding from the
European Community’s Seventh Framework Programme (FP7.20072013) under grant agreement No 227118.
Key Words: traditional foods of plant origin, prebiotic properties, gut microbes, mucosal immune response

27/815. Gut: An open door to Nutrition
Relative validity of a short qualitative food
frequency questionnaire for national food
consumption surveys


27/827. Gut: An open door to Nutrition
Impact of daily consumption of Vitamin A
fortified oil on human milk Vitamin A concentration in lactating Moroccan women
N. Atalhi1; G. Choua1; A. Elhamdouchi1; N. Elhaloui1; M.
Elmzibri1; M. Haskell2; H. Aguenaou1; N. Mokhtar1.

W. De Keyze1; I. Huybrechts2; A. Dekkers3; M. Verschraegen1; V. Van Vlaslaer4; C. Ottevaere2; H. Van Oyen5; S. De
Henauw2.

1
Unité mixte de Recherche en Nutrition et Alimentation (Ibn
Tofaïl University-CNESTEN) Rabat. Morocco; 2University of
California. Davis. Davis. CA. USA.

1
University College Ghent. Department of Nutrition and
dietetics. Faculty of Health Care Vesalius. Ghent. Belgium;
2
Ghent University. department of Public Health. University
Hospital. Ghent. Belgium; 3National Institute for Public
Health and the Environment (RIVM). Bilthoven. The
Netherlands; 4Plantijn Hogeschool. University College.
Department of Applied sciences and Education. Antwerp.
Belgium; 5Scientific Institute of Public Health. unit of
Epidemiology. Brussels. Belgium.

Introduction:
Objectives: To evaluate the efficacity of daily consumption of

Introduction: Food frequency questionnaires (FFQ) are often

used as dietary assessment instrument in the context of epidemiological studies because of their inexpensiveness and low burden for
participants. Moreover. in the context of nutritional surveillance they
have potential to serve as a quick measure for long term usual food
intake and identification of non-consumers.
Objectives: The aim of the present study was to assess the relative validity of a short self-administered qualitative food frequency
questionnaire applied in the Belgian food consumption survey.
Method/Design: Comparison of food consumption data from an
FFQ with 7-day estimated diet records (EDR) was performed in a
sample of 100 participants (aged 15-90 years). The qualitative FFQ
included 9 frequency categories and comprised a total of 50 foods.
Both FFQ and 7-day EDR food intake was categorized into 15 food
groups.
Results: De-attenuated Spearman rank correlation coefficients
between the FFQ en the 7-day EDR ranged from -0.16 for potatoes
and grains to 0.83 for alcoholic beverages (consumers only). The
proportion of participants classified in the same tertile of intake by
the FFQ and 7-day EDR ranged from 32% for potatoes and grains to
76% for alcoholic beverages. Extreme misclassification into opposite
tertiles was <10% for milk and soy products. alcoholic beverages.
fried foods and fats.
Conclusions: Notwithstanding the short nature and the absence
of portion size questions. the FFQ appears to be valid in both genders
and across different age categories for most food groups. However.
for the food groups bread and cereals. potatoes and grains. and sauces.
estimates should be interpreted with caution because of poor ranking

6

agreement with 7-day EDR.
Key Words: food frequency questionnaire, 7 day dietary record,

validation, food group, nutritional surveillance

Ann Nutr Metab 2011;58(suppl 3):1-444

fortified oil in vitamin A on human milk (HM) vitamin A concentrations from low-income Moroccan women.
Method/Design: At 2 week post-partum. healthy lactating women (n=98) aged between 19 and 40 years from a local health centre
from Rabat. Morocco. were randomly assigned to receive weekly a
quantity of 2 litres of vitamin A-fortified Soya oil (HSF) (33 UI.g
of oil) or non- fortified Soya oil (HS) during 6 months post-partum.
HM samples were collected at baseline and monthly (until 6 month
post-partum before they receive their weekly ration of Soya oil). All
women received a supplement of vitamin A (200 000 UI) after HM
baseline collect (15 days post-partum).HM retinol (HMR) was determined by HPLC-DA.
Results: 1-At baseline there is no significant difference between
the HSF (1.9 ˜mol.l) and HS (1.8˜mol.l) groups in HMR concentration. 2-The mean of HMR concentrations were adequate at 3 months
post-partum in both treatment groups (>1.05 ˜mol.l). 3-Between 4
and 6 month. there was a decline of lower vitamin A milk concentrations under 1.05˜mol.l for HS group (1.0±0.3˜mol.l. 0.8±0.2˜mol.l
and 0.6±0.1 ˜mol.l respectively for 4. 5 and 6 month). 4-For the HSF
group the level of HMR was higher than HS group as from the 1rt
month. The difference was strongly significative (p<0.0001)
Conclusions: 1-Supplementation with a high dose of vitamin
A has a positive impact on milk vitamin A concentration but was
not sufficient to maintain adequate milk vitamin A levels throughout
lactation. it has limited to the first 3 months of lactation.2- Fortification is considered a long-term strategy for sustaining and improving
adequate human milk vitamin A concentration during the 1rst 6 month
of lactation.
Key Words: oil fortified, vitamin A, supplementation, human
milk retinol concentration, lactating women,

Oral Communications



27/870. Gut: An open door to Nutrition
Incidence of hip fracture and diet in a
cohort of elderly Greeks. The chances
project*

27/876. Gut: An open door to Nutrition
What is so special about the Mediterranean diet in the Maghreb? The role of
economics in eating choices and chronic
diseases outcomes

P. Orfanos; V. Benetou; A. Trichopoulou.
S. Zeghichi Hamri1; M. Zeghichi2; A. Benhalima3.
Department of Hygiene. Epidemiology and Medical
Statistics. School of Medicine. National and Kapodistrian
University of Athens. Hellenic Health Foundation. Athens.
Greece;

Introduction: In the context of the “Consortium on Health
and Ageing: Network of Cohorts in Europe and the United States
(CHANCES)”. an EU-funded project under the FP7 framework. 13
ongoing cohorts have been integrated in order to produce evidence
on ageing-related health characteristics and determinants in Europe
and the United States. Information on fractures and osteoporosis. one
of the four major groups of chronic conditions and disabilities to be
studied. is available in a number of cohorts and especially. incidence
of hip fractures. a valuable index for the assessment and comparison
of osteoporosis within and between populations. will be studied in
relation to socio-economic. environmental and lifestyle factors.

Objectives: To investigate the association of diet with hip fracture incidence in a population of elderly Greeks. participants in the
European Prospective Investigation into Cancer and nutrition (EPIC)
study. one of the cohorts of the CHANCES project.
Method/Design: A total of 8.863 volunteers (3.491 men. 5.372
women) aged 60 years and above (mean age: 67 years) were actively
followed-up for a median of 8 years. An incident hip fracture was
recorded in 171 participants (142 women. 29 men). Dietary intakes
were ascertained at enrolment through validated interviewed-administered food frequency questionnaires. Data were analysed through
Cox proportional-hazards regression. controlling for potential confounders.
Results: Increased vegetable [hazard ratio (HR) per SD increment: 0.74. 95% confidence interval (95% CI): 0.60-0.91] and fish
consumption (HR per SD increment: 0.76. 95% CI: 0.63-0.93) was
found to decrease hip fracture risk.
Conclusions: In a prospective study of elderly Greeks evidence
was found that increased consumption of vegetables and fish is associated with decreased hip fracture incidence. This finding will be
further tested in the context of the CHANCES project and analyses
will be repeated after combining relevant data from all cohorts with
available information.
Key Words: Chances Project, Hip Fractures, Osteoporosis, Diet
and Ageing

11th European Nutrition Conference

1

Department of Food Sciences. Faculty of Biology.
University of Bejaia; 2Département d’économie et stratégie
des entreprises. Université Pierre Mendes. Grenoble.
France; 3Service de cardiologie Hôpital Mongi Slim. La
Marsa. TUNISIA.


Introduction: The Maghreb diet could be characterized as being
a diet particularly high in cereals since they provide more than 50%
of the dietary energy and protein intake. Cereals are also a very rich
fiber source. The Maghreb diet is also rich in fruits and vegetables and
thus rich in vitamins. antioxidants and fiber. all of which are health
protective. In addition. the diet of the Maghreb is low in total fats. low
in saturated fats with low amounts of added fats. predominantly vegetable oils. However. olive oil consumption is particularly low since
sunflower oil and soybean oil are the main vegetable oils consumed.
It is thus relatively low in saturated and monounsaturated fats and
high in polyunsaturated fatty acids and in particular omega-6. Animal
product (meat. egg. and fish) consumption is also very low. High
levels of proteins from animal products may not only injure the walls
of the coronary arteries; which can start the buildup of cholesterol;
they can also promote blood clots; which can be the ultimate cause
of a heart attack.
In all countries examined. per capita dietary energy supply increased considerably. during the 33-year period between 1968-1970 and
2000-2009. The relative contribution of vegetable oils to total energy
supply has also increased remarkably throughout these periods. In
contrast animal fat contribution has either remained stable or slightly
decreased during the same period. Beneficial health changes include
the rise in the consumption of vegetable products and fish. However.
during the same period. meat. milk and egg consumption have also
increased although their per capita consumption is still low in comparison with other Mediterranean countries and USA.
Despite the overall changes regarding dietary patterns. the
Maghreb diet could be protective against obesity. cancer and other
chronic diseases.
Key Words: Mediterranean diet, Maghreb, Non-Communicable
Diseases, food intakes, food and nutrition policy,

Ann Nutr Metab 2011;58(suppl 3):1-444


7


27/877. Gut: An open door to Nutrition
Intestinal absorption of nano iron: Cellular
uptake mechanism(s) in Caco-2 cells
B. Mergler1; N. Faria2; S. Bruggraber2; J. Powell2; D. Pereira2.

27/927. Gut: An open door to Nutrition
Dietary supplementation with eicosapentaenoic acid decreases natural killer cell
activity in broiler chickens
H. Al-Khalifa1; C. Rymer1; I. Givens1; P. Yaqoob2.

1

MRC Human Nutrition Research. Elsie Widdowson
Laboratory. Cambridge. CB1 9NL. U.K; 2.

Introduction: The standard treatment for iron deficiency anaemia is based on ferrous iron salts. which are cheap and reasonably
well absorbed but cause significant gastrointestinal side-effects. We
have developed a nanoparticulate ferric iron oxide that is doped with
dietary ligands and aims to mimic natural food iron. This compound
shows favourable gastrointestinal disaggregation and dissolution profile. indicative of potential good cellular uptake and could therefore
be a valuable supplemental iron source.
Objectives: We are investigating the intestinal uptake route of
nanoparticulate iron.
Method/Design: Using the Caco-2 cell model we are investigating differences in the uptake kinetics and possible pathways of nanoparticulate iron versus soluble forms of iron. Cellular outcomes were
substantiated by animal studies using the DMT-1 (soluble ferrous iron
transporter) knockout mouse model.

Results: We found that nanoparticulate iron is efficiently taken
up by Caco-2 cells. The kinetics of cellular ferritin formation over time. which was used as a marker of cellular iron utilisation. suggested
two different uptake mechanisms for nanoparticulate and soluble iron.
Following the hypothesis that nanoparticulate iron uptake was
through endocytosis followed by lysosomal dissolution. we studied
the effect of specific inhibitors connected with endocytic uptake.
Here. chlorpromazine. an inhibitor of clathrin mediated endocytosis.
showed ~60% inhibition of uptake for nanoparticulate iron whereas
soluble iron uptake remained unaffected. Similarly. monensin. a
compound known to alter the acidification of lysosomes. significantly
lowered ferritin formation for nanoparticulate but not soluble iron.
presumably because the monensin-affected lysosome was less able to
dissolve iron for subsequent cellular utilisation.
Conclusions: Results so far suggest a different route for uptake
of nanoparticulate iron which may at least partly be endocytic and.
furthermore. a desirable slow iron release when given in the nanoparticulate form as opposed to the soluble iron.
Key Words: Iron, Nanoparticulate, Cellular Uptake, Ferritin

1

Department of Agriculture. The University of Reading.
UK; 2Department of Food Biosciences. The University of
Reading. UK.

Introduction: There has been interest in the enrichment of poultry meat with long chain n-3 polyunsaturated fatty acids (PUFA) as
to increase their consumption by humans. There is concern that high
levels of n-3 PUFA may have detrimental effects on immune function
in chickens.
Objectives: To determine the effects of various dietary sources
of n-3 PUFA on the natural killer (NK) cell activity of splenocytes

and peripheral blood leukocytes (PBMCs) in chickens.
Method/Design: One-day-old male Ross 308 broiler chicks
(n=20) were fed a common starter diet for 21 d. Then. birds were
randomly allocated to 4 pens. The broilers were fed for 33 d on one of
four sources of n-3 PUFA: echium-. algae-. fish oil (FO)-and linseedenriched diets. Chickens were sacrificed between 41 and 43 d of age.
NK cell activity assay was conducted against LSCC-RP9 cell line on
splenocytes and PBMCs.
Results: splenocytes and PBMCs from FO-fed chicks exhibited
the lowest NK cell activity while those from linseed oil-fed chicks
exhibited the highest NK cell activity.
Conclusions: Eicosapentaenoic acid (EPA). but not docosahexaenoic acid (DHA) or Į-linoleinic acid. maybe responsible for
the suppressive effect of NK cell activity. These studies highlight the
need for the poultry industry to consider the health status of poultry
when poultry meat is being enriched with n-3 PUFA.
Key Words: polyunsaturated fatty acids (PUFA), natural killer
(NK) cell activity, eicosapentaenoic acid (EPA), docosahexaenoic
acid (DHA)

27/934. Gut: An open door to Nutrition
Diet and oral pathologies of high level
Moroccan athletes
S. Choua1; M. Boulanoire2; M. El Alloussi3.
1

1Med V University. faculty of dentistry RABAT Morocco;
A dentist of the National Olympic Committee; 3Professor
of odontology pediatric in the Med V University. faculty of
dentistry RABAT Morocco.

2


Objectives: The aim of this study was to establish a precise description to the state of oral health and specific diseases among highlevel Moroccan athletes while identifying factors that influences it
especially food factors and comparing with non-sporting population.

8

Ann Nutr Metab 2011;58(suppl 3):1-444

Oral Communications


Method/Design: A transversal epidemiological descriptive.
analytical and comparative survey among 344 subjects including 172
high-level Moroccan athletes and 172 control cases (non sports) was
realised between October 2009 and March 2010. 94.8% men and 5.2%
women were examined using a questionnaire and an oral examination.
Results: Prevalence of the bad hygiene is 46.5% in athletes and
34.9% in control cases (p<0.05). Risk factors for this bad hygiene
included: Eroding: 70.9% in athletes and 81.4% in control cases
(p=0.023) especially sugars (81.1%) in athletes; the consummation
of drinks between meals is (54.2% vs 57%) in athletes and non sports
population ; the consummate drinks are diverse: 19.8% coffee. 14%
tea. abrasive and sweet drinks. 56.4% of athletes consume vitamins
against only 4.7% of control cases (p<0.01).Only 8.7% of athletes
consume energy bars during the collations. CAO index of athletes is
5. 93. whereas that of non athletes is 3.23.
Conclusions: After comparison and because of the specific diet
and the fatal habits of oral hygiene of high-level Moroccan athletes.
we notice that we must make them sensitive for the oral and food
hygiene to perfect it and limit against sports performances.

Key Words:

27/942. Gut: An open door to Nutrition
Biochemical parameters of lipid metabolism in rats after the intake of tomato juice
G. Martín-Pozuelo; I. Navarro; J. García-Alonso; V. Gómez; M. Periago.
Department of Food Science and Nutrition. Faculty of Veterinary Science. Campus de Espinardo. 30.071-Murcia. Spain.

Introduction: The consumption of tomato products have been
correlated with a beneficial effect for the prevention of cardiovascular
diseases (CVD). since several micronutrients from tomatoes. like
lycopene. vitamin C. phenolic compounds and potassium. could reduce the risk of pathogenesis of CVD.
Objectives: The objective of the present study was to ascertain
the effect of consumption of tomato juice in the biochemical parameters related with lipid metabolism in rats.
Method/Design: 24 male rats Sprague-Dawley were used in
the intervention for 5 weeks. Animal were feeding with two types of
diets: normal diet (ND) and atherogenic diet (AD). Rats were classified in four groups: group 1 without tomato juice and ND. group
2 with tomato juice and ND. group 3 without tomato juice and AD
and group 4 with tomato juice and AD. At the end of the study. the
rats were deprived of food overnight and sacrificed under anaesthesia.
Plasmatic biochemical parameters were measured in the beginning
and the end of the intervention period. The analysed parameters were:
total cholesterol (Cl). HDL-Cl. LDL-Cl. triglycerides (TAG). aspartate aminotranferase (AST). alanine transaminase (ALT). paraoxonase
(PON). In addition the 24 h urine was collected and the isoprotanes
were measured at time 0 and in last 24 hours.
Results: The intake of tomato juice led to a reduction of Cl in rats
feeding with NC. In addition an increase in HDL-Cl was observed

11th European Nutrition Conference

in rats feeding with HC and tomato juice. The activity of PON was

not affected by the diet and the intake of tomato juice. but ALT and
AST increased significantly in both group feeding with HC. Only a
reduction in the urine isoprostanes was observed in both groups with
tomato juice (group 2 and 4).
Conclusions: Further studies and analysis must to be carried out
to investigate the effect of lycopene in the cholesterol metabolism and
the relationship with the biomarkers of CVD risk.
Key Words: ipid, biochemical parameters, cholesterol, isoprostanes,

27/963. Gut: An open door to Nutrition
A review of human studies investigating
the relationship between polyphenol consumption and cognitive health
L. Dye1; D. Lamport1; J. Wightman2; C. Lawton1.
1

University of Leeds. UK; 2Welch’s. USA.

Introduction: Polyphenols are the most abundant antioxidants
in the diet and are present in fruits. vegetables. and beverages (e.g.
juices and tea). Numerous epidemiological studies show associations
between consumption of polyphenol-rich foods or beverages and
reduced risk of chronic diseases such as cancer and cardiovascular
disease. It has been speculated that the antioxidant properties of polyphenols can also reduce the risk of neurodegenerative disease (e.g.
Parkinson’s and Alzheimer’s) via increased cerebrovascular blood
flow and increased synaptic plasticity. however. to date. a review of
polyphenol consumption for cognitive function has not been conducted.
Objectives: To review human intervention studies investigating
the relationship between polyphenol consumption and cognition.
Method/Design: All studies included healthy or mildly cognitive impaired adults. a control condition. and an objective measure of
cognition. Studies were excluded if clinical assessment or diagnosis

of Alzheimer’s disease. dementia. or cognitive impairment was the
sole measure of cognitive function. or if the polyphenol was present
with potentially confounding compounds such as caffeine (e.g. tea
and Ginkgo Biloba).
Results: In summary. 13 of 24 studies showed improvements in
cognitive function following polyphenol consumption. There was no
evidence that cognitive outcomes were associated with the duration
of intervention or magnitude of polyphenol dosage. However. effects
varied with the source of polyphenol; fruit juice consumption was
most likely to confer benefits for immediate verbal memory. whereas
soy Isoflavone studies showed benefits primarily for delayed spatial
memory and executive function.
Conclusions: Consuming additional polyphenols can lead to
cognitive health benefits. especially improvements in memory. These
findings support previous literature showing polyphenols are beneficial for cardiovascular health and imply that habitual consumption of
dietary polyphenols has potential to reduce the onset of neurodegeneration and cognitive decline associated with ageing.

Ann Nutr Metab 2011;58(suppl 3):1-444

9


Key Words: Polyphenols, Cognition, Cardiovascular, Health,
Memory

27/981. Gut: An open door to Nutrition
Viable and non-viable form of identical
probiotics strains inducedifferential responein human dendritic cells
L. Giahi1; I. Elmadfa2; P. Klein2.
1

Depatment Of Nutritional Sciences. University Of Vienna.
Austria; 2.

Introduction: Probiotics are currently defined as micro organisms which have to be viable at time of ingestion to confer health
benefits. However. increasing evidence are demonstrating that cell
wall components and DNA of these important functional foods can be
also sufficient for stimulating measurable effects including immunemodulatory responses.One of the putative mechanisms of action of
probiotics in provoking immune responses isinducing maturation of
dendritic cells (DCs)as key elements of immunologic synapseswhich
their maturation state can delicately orchestrate the fate offurther
immune cell responses.
Objectives: We aimed to investigate if both viable and heat inactivated form of two well described and extensively used Lactobacilli
. Lactobacillus rhamnosus GG (LGG)&Lactobacillus delbrueuckii
(L.del)are able to inducecomparable immune response.via studying
maturation pattern of DCs.
Method/Design: Human monocyte-derived DCs were cultured
in vitro with L.del and LGGin viableand heat- inactivated forms. for
24 hours. The expressions of co-stimulatory molecules involved in
DCs maturation as well as extracellular cytokine production were
measured by flow cytometry.
Results: Similar ratio of viable and inactivated form of LGGcaused higher up-regulation in expression of CD80. CD86 and CD54
than L. del. where asL.deldown regulated DC adhesion receptor
CD209 morethan LGG. Inviable state. only LGG induced CD83
expression but in heat inactivated condition both strains showed enhanced upregulationof CD83. DCs exposed to viable and non-viable
strains secreted significantly higherlevel of IL-1ȕ. TNF-Į.IL-12 and
IL10. Of course.inactivated lacobacilli were considerably less potent
in cytokine production eventhough increasing the ratio enhaced their
cytokine production.
Conclusions: Viable and heat killed lactobacilli are both able
to influenceimmune modulationvia inducing quite similar phenotypic

changesin DCs. although inactivated strains were less potent in elevating cytokine production than their viable form.
Key Words: Probiotics, Dendritic Cell, Cytokines and CoStimulatory Molecules

27/983. Gut: An open door to Nutrition
Fatty acid composition in the meat of
lambs supplemented with Se, Zn and vitamin E.
M. Gabryszuk1; E. Kuznicka2; M. Czauderna3.
1

Polish Academy of Sciences. Institute of Genetics and
Animal Breeding. Jastrzebiec. Poland; 2Warsaw University
of Life Sciences. Department of Animal Breeding. Warsaw.
Poland; 3The Kielanowski Institute of Animal Physiology
and Nutrition. Polish Academy of Sciences. Jablonna.
Poland.

Introduction: Selenium is essential in the active centre of Seenzymes that carry out redox reactions. glutathione peroxidase (GPx).
Zinc is effective as an antioxidant (i.e.. SOD). Vitamin E is primarily
active as an antioxidant protecting PUFA in vivo and post-mortem
from free-radical attack.
Objectives: The aim of the experiment was to test the hypothesis
that the diet enriched with Se. Zn. and vit. E will increase the levels
of fatty acid in the meat of lambs. particular importance for human
nutrition.
Method/Design: The experiment was carried out on 24 Polish
Merino ram-lambs divided into two groups: control (C) and experimental (E). During 8 weeks of fattening 14 lambs from E group was
administered per os Se - 0.42 mg. Zn - 68 mg and 60 mg Į-tocopherol.
each lamb daily. The underivatized CLA isomers and other fatty acids
containing conjugated double bonds were determined using silver-ion
liquid chromatography and AGILENT 6890N gas-chromatograph.

Results: The concentration of cis-9 MUFAs. vaccenic acid
(TVA. t11C18:1).linoleic (LA. C18:2 c9.12). the sum of CLA isomers. Ȗ- linolenic acid (Ȗ-LNA. C18:3 c.9.12.15). eicosapentaenoic
acid (EPA. C20:5 c5.8.11.14.17) and docosahexaneoic acid (DHA.
C22:6 (c4.7.10.13.16.19) were higher in the meat of E group. The
concentration of TVA. CLA isomers. Ȗ-LNA. EPA and DHA in the
meat from E group vs. C group were: 0.697. 0.425; 0.305. 0.272;
0.192. 0.168; 0.131. 0.102; 0.067. 0.051 mg.g respectively.
Conclusions: Feeding the diet supplemented with Se.
Į-tocopherol and Zn to lambs is an effective way to enriched the meat
in CLA isomers and fatty acids important for human nutrition.
Key Words: Fatty Acids, Cla, Lamb’s Meat, Selenium and Zinc

27/985. Gut: An open door to Nutrition
A myristic acid enriched cream improves
the metabolic syndrome and increases
membrane fluidity: The Semyramis Study
H. Dabadie; E. Peuchant; C. Motta; D. Ribaud; C. Lopez;
F. Mendy.

Objectives: To evaluate a myristic acid (MA) enriched cream in
obese patients without or with the metabolic syndrome (MS).

10

Ann Nutr Metab 2011;58(suppl 3):1-444

Oral Communications


Method/Design: One hundred and twenty obese subjects (mean

BMI: 37.2) were enrolled in a 3-month double blind trial. Half of
them had a MS. They were randomized to consume each day a MA
enriched cream in an hypocaloric diet with MA intake of 3.0. 3.5 or
4.0 g.d. MA.stearic ratios were around 1.5. Intakes of other fatty acids
were at recommended levels. mainly for alpha-linolenic acid (2 g.d)
with a linoleic.alpha-linolenic ratio at 3.1
Results: In comparison with baseline. 3-month interventional
diet was associated with an increase of MA and pentadecanoic acid
(C15) in cholesteryl esters in all groups suggesting a good compliance for cream consumption. Reduction of Weight (-7.0 kg) and waist
(-8.0 cm) reductions were more important in the MS group. Glycemia.
insulinemia. HOMA ratio and triglycerides were decreased in the MS
and HDL-C was only increased with MA intake of 4.0 g.d. Leptin
was decreased in all subjects mainly in the MS and adiponectin was
increased mainly with MA intake of 3.0 g.d in the MS. Oxidized LDL
were decreased with 3.0 g.dl MA intake and increased with 4.0 g.d.
Membrane fluidity was dramatically increased only with MA intake
of 3.0 g.d.
Conclusions: Influence of MA on parameters of the MS appears
as a U-shaped curve with the most favourable effects for 3.0 g/d. A
MA enriched cream with a total daily MA intake of 3.0 g significantly
improves the MS, reduces leptin, and increases adiponectin and membrane fluidity.
Key Words: myristic acid, enriched cream, obesity, metabolic
syndrome

27/1017. Gut: An open door to Nutrition
Are there any differences for FBS, TC,
LDL-C and LDL/HDL-C Ratio in diabetic and
non-diabetic overweight and obese Iranian
women?
Z. Sargolzaei1; M. Shahraki2; T. Shahraki3.

1
General physician. Zahedan University of Medical
Sciences. Zahedan. Iran; 2Department of Nutrition. Faculty
of Medicine & Research Centre for Children and Adolescences Health. Zahedan University of Medical Sciences.
Zahedan. Iran; 3Department of Pediatrics. Department
of Pediatrics. Faculty of Medicine & Research Centre for
Children and Adolescences Health. Zahedan University of
Medical Sciences. Zahedan. Iran.

Objectives: To determine FBS. TG. LDL-C and LDL.HDL-C
ratio in diabetic & non-diabetic overweight and obese Iranian women.
Method/Design: This clinical cross-sectional study took place
on 811 overweight and obese Iranian women between 20 till 60 years
old in Sistan and Baluchestan province . For determining serum blood
parameters. a blood sample was drawn after a 12 hour overnight
fast. Fasting blood sugar(FBS) and triglyceride(TG) were measured
by usual laboratory methods. LDL-C was calculated according to
the Friedewald euation. In this study. 126mg.dl was used as cut off
(threshold) for diabetics. On the basis of this criteria the subjects

11th European Nutrition Conference

were categorized to two groups: non-diabetics (”126mg.dl ) and
diabetics(>126mg.dl).
Results: The Mean ± SD of FBS was 91 ± 12.3 and 201± 134.3
in non-diabetic and diabetic subjects respectively. The Mean ± SD of
TG was 144.5 ± 75.9 and 205.9 ± 103.4 in non-diabetic and diabetic subjects respectively. Diabetic individual had significant higher
of FBS and TG than the non-diabetics ones (P=0.000). There were
not seen significant differences for LDL-C and LDL. HDL-C ratio
between two groups.

Conclusions: The result of current study shows that overweight
& obese diabetic women in Sistan and Baluchestan suffer of high FBS
& TG than non-diabetic ones. Getting weight loss and activity must
be suggested to this group of people in this area of Iran.
Key Words: Blood Parameters, Diabetic, Obesity and Iran.

27/47. Innovation in Food for Optimal Nutrition
Some functional properties of traditional
Turkish wet tarhana during fermentation
and storage
B. Bulut Solak;
Dairy Science. Selcuk University. Konya. Turkey.

Introduction: Wet Tarhana, a fermented dairy and cereal based
product with a high nutritional value, is produced and consumed widely by people as soup in Western Turkey. It has highly solid content
and is stored as a wet form in refrigerator.The wet Tarhana consists
of wheat flour, traditional regional cheeses (Mihalic cheese and Lor
Cheese), butter, thick yoghurt, milk, salt, varied spices (ginger, mint,
black pepper, thyme, allspice, cumin, carnation etc.), paprika paste,
chickpea and some vegetables (green pepper, paprika, chili pepper,
onion, parsley, and tomato). These ingredients are mixed together and
Tarhana dough is kneaded up to seven days as daily. The Tarhana
dough is kept in room temperature for lactic and alcoholic fermentation and then the wet Tarhana is stored in refrigerator up to three
months.
Objectives: To determine some functional properties of traditional Turkish wet Tarhana during fermentation and storage.
Method/Design: In this study, some functional [foaming capacity (FC), foam stability (FS), oil absorption capacity (OAC), water
absorption capacity (WAC), viscosity, emulsifying stability] properties of Turkish wet Tarhana were investigated in fermentation and
three month storage.
Results: The viscosity of wet Tarhana was determined in wet
Tarhana soups. Viscosity values of Tarhana soups had a significant

effect (p”0.05) statistically and the other values of wet Tarhana except OAC had statistically significant effects (p”0.01).
Conclusions: Wet Tarhana is offered as a functional source for
possible food applications.
Key Words: Wet Tarhana, Functional properties, Nutrition

Ann Nutr Metab 2011;58(suppl 3):1-444

11


27/80. Innovation in Food for Optimal Nutrition
Corn tortilla fortified with aminoacids for
undernourished children in two communities of Yucatán state, México
L. Ramón-Canul; L. Chel-Guerrero; D. Betancur-Ancona;
A. Castellanos-uelas.
Facultad de Ing. Química. Universidad Autónoma de
Yucatán. México.

Introduction: Malnutrition among rural children in México is
a major problem. Corn tortilla is by far the most important food of
the Mexican diet. Corn is deficient in lysine and tryptophan and the
amino acid imbalance could contribute to the malnutrition problem.
Objectives: This experiment was carried out to assess the effect
of the consumption of corn tortilla fortified with lysine and tryptophan
on growth of pre-school age children undernourished in two rural
areas of the State of Yucatán.
Method/Design: Forty two undernourished children were
selected and measurements of weight and height were carried out.
Children’s parents were submitted to a social-economic survey.
Children were divided at random into two groups of 21 each and consumed tortillas during 12 months: an Experimental group was offered

fortified tortillas with lysine and tryptophan; a Control group was
given tortillas without fortification. Acceptability of tortillas was estimated using a sensory panel. Correlation between social-economic
variables with macronutrient consumption was estimated; data from
both groups of children were analyzed using ANOVA method.
Results: Correlation analysis showed a significant association (p
< 0.05) between consumption of macronutrients, with the educational
level of the mother and family income; the higher the educational level
of the mother, or income, the higher consumption of macronutrients
by the children was observed. No difference (p > 0.05) was observed
concerning the sensory characteristics between Experimental and
Control tortilla. Consumption of fortified tortilla did not improve the
growth of children in any of the following indexes: weight/age, size/
age, weight/height compared with the Control group (p > 0.05).
Conclusions: Fortified tortilla with amino acids, did not improved the nutritional status of children, since malnutrition is influence
by factors such as energy restriction or imbalance, among others.
Nevertheless children receiving fortified tortillas improved slightly
their growth indexes.
Key Words: Lysine, tryptophan, rural children.

Social Medicine. University of Otago. Dunedin. New
Zealand; 3Division of Food and Nutrition Sciences. CSIRO.
Sydney. Australia.

Introduction: Regular nut consumption has been associated
with reductions in blood cholesterol concentrations and the risk of
cardiovascular disease (CVD). Previous studies indicate that the daily
inclusion of nuts into the diet results in either no weight gain or less
weight gain than is predicted from the additional energy intake, despite the fact that nuts are energy-dense. However, no studies have
investigated the body composition of those regularly consuming nuts
compared to similar intakes of other snacks of equal energy density.

Objectives: The purpose of this study was to assess the effects of
providing daily portions (~1100 kJ/d) of either hazelnuts, chocolate
or potato crisps for twelve weeks on body weight and composition,
blood lipids and lipoproteins, resting metabolic rate (RMR), appetite
indices, and diet quality, compared to a control group receiving no
snacks.
Method/Design: One hundred and eighteen participants took
part in this randomised, controlled, parallel study with four arms:
control group or ~1100 kJ of each snack.
Results: At week-12, there was no significant difference in
body weight and composition, blood lipids and lipoproteins, RMR
or appetite indices between the groups but there were differences in
diet quality. Compared to all other groups, the percentage of total
energy derived from saturated fat (all P”0.045) and carbohydrate
(all P”0.006) was significantly lower whereas vitamin E intake
(all P”0.007), the percentage of energy derived from total fat (all
P”0.011), monounsaturated fat (all P”0.001) and polyunsaturated
fat (all P”0.011) were significantly higher in the hazelnut group at
week-12. The actual weight gain was only 0.64 kg, which equated to
23% of that predicted (2.8 kg) and did not differ between the snack
groups and the control group.
Conclusions: Nuts can be incorporated into the diet as a means
of reducing CVD risk, without adversely affecting body weight.
Key Words: Nuts, snacks, body weight, diet quality, cardiovascular disease

27/152. Innovation in Food for Optimal Nutrition
New food styles analyse: a tool to build
relevant nutrition strategy - the experimental case of Algeria
C. Sarrat1; M. Rogeaux2; C. Hadjij3; N. Bricas4; D. Paineau1.


27/84. Innovation in Food for Optimal Nutrition
Nuts assist with weight maintenance while
improving diet quality
S. Tey1; R. Brown1; A. Gray2; A. Chisholm1; C. Delahunty3.
1

Department of Human Nutriton. University of Otago.
Dunedin. New Zealand; 2Department of Preventive and

12

Ann Nutr Metab 2011;58(suppl 3):1-444

1

Nutritionnal epidemiology. Danone Reserach. Palaiseau.
France; 2Sensory & behavior science. Danone Reserach.
Palaiseau. France; 3Sociologist. CREAD. Algiers. Algeria;
4
Food socio-economist. CIRAD. Montpellier. France.

Introduction: Beyond epidemiological data, analyses of food
styles (eating behaviour and practices, representations associated with
food) are essential to identify nutritional stakes and to propose concre-

Oral Communications


te local public health and food products strategies. Such analyses are
lacking in many countries.

Objectives: To analyse food styles.
Method/Design: A qualitative method was developed by the
International Centre in Agricultural Research for Development and
Danone Research to characterize food styles. It relies on individual
interviews and focus groups led by trained sociologists. The first
application was done in Algeria in 2010: interviews were carried out
in 60 families from 3 regions (Algiers, Oran and Constantine), both in
urban and rural areas. Moreover, 6 focus groups including 56 women
were performed and key actors (nutritionist, teacher, cook…) were
contacted to have local food actor’s points of view.
Results: The food styles analysis demonstrates that in Algeria,
a new dietary model is emerging, which is a unique combination of
tradition and modernity: Algerian people eat more and more western
dishes (pizzas, ready-to-eat meals…), still keeping a strong connection to their traditional meals (chorba, couscous…). The role of men
and women regarding food purchasing is evolving, especially in urban
areas: women are more often in charge of food purchasing, except
for desserts and sweetened products which are still bought mainly by
men. A new retailing system appears in cities: some women prepare
food at home and sell it to grocery shops or directly to active women.
Conclusions: Completing epidemiological approach of nutrition
& health with qualitative data on food style makes it possible to account for the high complexity of dietary habits, especially in countries
facing nutritional transition. These results in Algeria confirm that food
style analyses are useful to build relevant nutrition strategies (product
development, new logistical approach, public health programmes…).
Key Words: food styles, epidemiology, nutrition strategy

27/222. Innovation in Food for Optimal Nutrition
Preclinical analysis of the physiological
effects of a functional cheese with improved fatty acid profile
M. Tabernero1; M. Calvo2; L. Rodriguez Alcala3; J. Fontecha3; J. Kives4; C. Gomez Candela1; C. Largo5.

1
Hospital La Paz Health Research Institute (IdiPaz).
Madrid. Spain; 2Instituto de Investigación en Ciencias de la
Alimentación (CIAL).CSIC-UAM . Madrid. Spain; 3Instituto
de Investigación en Ciencias de la Alimentación (CIAL).
CSIC-UAM. Madrid (Spain); 4Lactalis Villarrobledo SLU.
Albacete. Spain; 5Hospital La Paz Health Research Institute
(IdiPaz). Madrid .Spain.

Introduction: Dietary lipids impact in health, not only due its
total intake, but also because its fatty acid composition. Reducing
total fat content and improving fatty acid profile is targeted during
functional foods development.
Objectives: Preclinical evaluation of physiological effects of
functional cheese with low fat content and improved fatty acid profile
(low saturated fatty acids, high omega3 and CLA content).

11th European Nutrition Conference

Method/Design: Development of functional cheese was done with milk obtained from animals that were specifically feed for
this study. Healthy Wistar male rats were divided in 3 experimental
groups (n=8) and fed with diets composed by standard rodent chow
plus experimental or control cheese (50% w.w): Standard Cheese
(SC), Light Cheese (LC) or Light Functional Cheese (LFC). During
8 weeks animals were monitored and at the end of the study blood
samples were collected. Plasma metabolism biomarkers were analysed. Results were compared using non parametric statistics. All the
experimental process was evaluated and approved by the Institutional
Animal Ethics Committee of La Paz University Hospital and followed
the experimental animal protection legislation (RD 1201.2005).
Results: Anthropometrical measurements during the intervention

showed a weight gain management effect in both low fat content
cheeses (LC and LFC) compared with SC. This effect was significantly higher in the first 2 weeks of study. No significant differences between experimental groups were shown in plasma levels of
triglycerides, total cholesterol, LDL, HDL or glucose at the end of
study. However, significant lower plasma free fatty acid content was
measured in LFC group compared with LC and SC groups, which that
may be related with an energetic balance effect at adipose tissue level.
Conclusions: Functional cheese developed by reducing whole
fatty content and improving fatty acid lipid profile may have in weigh
management and energy balance control.
Key Words: Functional foods, Conjugated Linoleic Acid, Omega 3, Cheese, Lipid Metabolism

27/224. Innovation in Food for Optimal Nutrition
Dietary plasma protein supplementation
ameliorates lung inflammation induced by
LPS administration in mice
A. Pérez-Bosque1; M. Maijó1; L. Miró1; J. Polo2; L. Russell3;
J. Campbell3; E. Weaver4; J. Crenshaw3; M. Moretó1.
1

Dept. of Physiology. Faculty of Pharmacy. University of
Barcelona. Barcelona. Spain; 2Research and Innovation
department. APC-Europe. Granollers. Spain; 3APC Inc. .
Ankeny. IA. USA; 4Proliant Health and Biologicals. Ankeny.
IA. USA.

Introduction: Spray-dried animal plasma (SDP) and immunoglobulin concentrate (IC, containing approximately 50% IgG) are
ingredients given to farm animals, used as an alternative to antibiotics.
Both supplements have been shown to attenuate the intestinal inflammation induced by the enterotoxin B of S. aureus.
Objectives: Since the common mucosal immune system connects different mucosal tissues, we tested whether dietary plasma
proteins can modulate the immune responses of the pulmonary tract

in a model of lung inflammation.
Method/Design: : Mice were fed diets supplemented with 8%
SDP (SDP group), 2% IC (IC group) or milk proteins (Control group)
from day 19 (weaning) until day 33. On days 32 or 33, mice were
given an intranasal dose of lipopolysaccharide from E. coli (LPS;

Ann Nutr Metab 2011;58(suppl 3):1-444

13


500 ˜g.kg BW; groups LPS, LPS-SDP and LPS-IC), or PBS (groups
Control, SDP and IC). Cytokine concentrations were analyzed in lung
tissue 6h after the LPS challenge. The percentage of T helper (Th),
activated Th and regulatory T lymphocytes were measured in lung
tissue 24h after LPS administration.
Results: Intranasal LPS reduced the percentage Th lymphocytes
and increased activated Th lymphocytes, while increase the release of
pro-inflammatory cytokines IFNg and interleukin (IL)-4. Both SDP
and IC reduced the activation of Th (P<0.05) as well as the expression
of IFNg and IL-4. Treg cells were increased by both supplemented
diets in lung in challenged and non-challenged mice (P<0.05). Moreover, the ratio between Th and Treg cells revealed a marked effect
of the supplemented diets in challenged mice. Both plasma protein
supplements increased the concentration of IL-10 in animals challenged with LPS (P<0.05).
Conclusions: The increased production of anti-inflammatory
cytokines and Treg cells together with the lower expression of proinflammatory cytokines, suggests that the preventive effects of plasma supplements in lung inflammation are mediated by modulating
anti-inflammatory mediators.
Key Words: Plasma Proteins

27/278. Innovation in Food for Optimal Nutrition

Effect of different alpha-linolenic acid in
maternal diet on fatty acid composition of
newborn tissue.
F. de Quelen1; G. Boudry2; J. Mourot2.
1

PhD.Valorex. Combourtillé.France; 2PhD.INRA.Rennes.
France.

Introduction: The polyunsaturated fatty acid (PUFA) composition of the maternal diet during gestation and lactation can affect
the composition of the milk, the composition of the newborn and
consequently the development of physiological functions. Long chain
n-3 polyunsaturated fatty acids (n-3PUFA) are required for normal
growth and maturation of numerous organs.
Objectives: In order to diversify n-3PUFA dietary sources for
pregnant and lactating women, we investigated the impact of extruded linseed in the maternal diet on fatty acid composition of newborn
tissue in a porcine model.
Method/Design: Sows received a diet containing either sunflower oil (ALA3 with 18:3n-3 representing 3% of total fatty acids)
or a mixture of extruded linseed and sunflower oil (ALA9 with 9% of
18:3n-3) or extruded linseed (ALA27 with 27% of 18:3n-3) during
gestation and lactation. Fatty acid composition was evaluated on sow
milk and on different piglet tissues at days 0, 7, 14, 21 and 28. The
post-natal evolution of delta 5 and delta6 desaturases mRNA expression was also measured in the liver of ALA3 and ALA27 piglets.
Results: The milk of ALA27 sows had higher proportions of
n-3PUFA than that of ALA3 and ALA9 sows. Piglets suckling the
ALA27 sows had greater proportions of 18:3n-3, 20:5n-3, 22:5n-3 and
22:6n-3 in the liver and of 22:5n-3 and 22:6n-3 in the brain than ALA3

14


Ann Nutr Metab 2011;58(suppl 3):1-444

and ALA9 piglets. Delta 5 and delta 6 desaturases mRNA expression in
piglet liver was not affected by the maternal diet at any age.
Conclusions: In conclusion, extruded linseed in the maternal
diet during gestation and lactation represents a great n-3PUFA dietary
source alternative to increase n-3PUFA content in newborn tissues.
Key Words: linseed, maternal diet, neonate, fatty acid composition.

27/280. Innovation in Food for Optimal Nutrition
Carotenoids in Spanish wild edible young
shoots (Humulus lupulus L., Bryonia dioica
Jacq., Tamus communis L., Asparagus
acutifolius L.)
P. García-Herrera1; B. Olmedilla-Alonso2; M. SánchezMata1; M. Cámara1; J. Tardío3.
1
Nutrition. Facultad Farmacia. UCM. Madrid. Spain; 2Nutrition. ICTAN - CSIC. Madrid. Spain; 3Rural development
research. IMIDRA. Madrid.Spain.

Introduction: Wild vegetables have been traditionally consumed as part of the Mediterranean diet. In the last decades, their
consumption have decreased, being replaced by agricultural products.
However, a renewed attention toward wild edible plants has grown
significantly, especially in relation to their content in potentially
bioactive compounds.
Objectives: Evaluation of carotenoid composition in four species of
edible young shoots (Humulus lupulus,L., Bryonia dioica, Jacq., Tamus
communis,L., Asparagus acutifolius,L) traditionally consumed in Spain.
Method/Design: Samples were collected in two locations of central Spain (spring), and stored after being freeze-dried (average moisture:85.8±2.5%). Samples were analyzed in cuadruplicate (two sample
weights) and extracted (0.25-0.5g) with tetrahydrofurane:methanol
(1:1). Saponification process was checked but it did not improve the

chromatographic profile. A validated HPLC method was used(1), with
a photodiode-array-detector. Lutein, beta-carotene, neoxanthin and
violaxanthin were identified by means of retention times, absorption
spectra and Q-TOF system compared with standards and quantified
using standard curve.
Results: Species analyzed presented a similar carotenoid profile, being lutein and beta-carotene those at highest concentrations;
neoxanthin and violaxanthin in lower concentrations. No zeaxanthin
was found (absorption spectra). Average concentrations of lutein
and beta-carotene (ȝg.100g edible wet weight) were respectively:
316±123 and 227±74 for Humulus lupulus; 1133±456 and 315±129
for Bryonia dioica; 1334±359 and 425±108 for Tamus communis;
and 630±145 and 328±72for Asparagus acutifolius. Neoxanthin
and violaxanthin concentrations ranged between 100-1370 and
202-722ȝg.100g respectively (more details will be given). There is a
great variability in concentrations among locations.
Conclusions: The edible young shoots showed a high concentration of lutein and beta-carotene (compared with similar, not wild,
vegetables), both with nutritional importance. Neoxanthin and vio-

Oral Communications


laxanthin data are relevant for inclusion in food composition tables.
Acknowlegments: Funded by Ministery of Education and Science
(CGL2006-09546.BOS). P.García-Herrera is granted by predoctoral
fellowship (UCM, Spain). ML.García-González for HPLC technical
assistance. (1)Granado et al. J.Agric.Food Chem., 40:2135-40;1992.
Key Words: Young-Shoots, Lutein, B-Carotene, Violaxanthin,
Neoxanthin.

LDL-cholesterol concentrations. LDL.HDL ratios. triglycerides.

hepatic lipid peroxidation and a direct linear relationship with NO
concentration at the aortic level.
Conclusions: We conclude that the prototype with the highest antioxidant capacity has promising beneficial cardiovascular properties.
and that this result should be confirmed in a human intervention trial
Key Words: De-alcoholized white wines, Antioxidants, Lipid
profile, Lipid peroxidation, endothelial function

27/442. Innovation in Food for Optimal Nutrition
Cardioprotective effect of antioxidant wine
based beverages in a hypercholesterolemic
animal model

27/520. Innovation in Food for Optimal Nutrition
Sensory analysis of preparations with
lowering the energy density and improves
the nutritional value

C. Largo1; M. Tabernero2; L. Bermejo3; M. Elvira4; V. Caz5;
M. Mercader6; M. Yuste6; G. Reglero7; E. De Miguel2.

C. Tavares; J. Ramos; A. Geraldo; M. Pinto E Silva.
Nutrition. University Of São Paulo São Paulo. Brazil

1

Experimental Surgery Department. Hospital La Paz
(IdiPAZ). Madrid.Spain; 2Experimental Surgery Department.
Hospital La Paz (IdiPAZ). Madrid. Spain; 3Clinical Nutrition
and Dietetic Unit. Hospital La Paz (IdiPAZ);Madrid. Spain;
4

Experimental Surgery Department. Hospital La Paz
(IdiPAZ) Madrid. Spain; 5Experimental Surgery Department.
Hospital La Paz (IdiPAZ) Madrid. Spain; 6Miguel Torres
S.A. 08720. Villafranca del Penedès. Barcelona. Spain;
7
Universidad Autónoma de Madrid. Campus Cantoblanco.
28049. Madrid. Spain.

Introduction: The cardiovascular protection associated with
moderate consumption of wine has been widely described. Evidence
based on human and animal studies has demonstrated cardiovascular
protective effects of tyrosol and hydroxytyrosol present in white wine.
Therefore. white wine polyphenols are promising bioactive compounds for the food and beverage industry in functional food formulations. The challenge is to obtain a higher polyphenol concentration
comparable to red wines.
Objectives: The goal of this research was to evaluate the cardiovascular protective effect of de-alcoholized white wines with various
antioxidant capacities.
Method/Design: Mid-hypercholesterolemic animal model was
used for long-term antioxidant beverage supplementation. Animals
were distribute in one control and two groups of animals (n=8).
supplemented during 12 weeks with de-alcoholized white wine with
7 or 14 mmol Trolox equivalents respectively. Cardiovascular risk
biomarkers were analyzed based on lipid profiles. antioxidant protective effects and endothelial function. All the experimental process was
evaluated and approved by the Institutional Animal Ethics Committee
of La Paz University Hospital and followed the experimental animal
protection legislation (RD 1201.2005).
Results: The beverage with the highest antioxidant capacity was
more efficient in reducing LDL and the LDL.HDL ratio (p<0.05)
in plasma samples and lipid peroxidation in renal tissue (p<0.05)
than the medium antioxidant beverage. There was an inverse linear
relationship between beverages’ antioxidant capacity and plasma


11th European Nutrition Conference

Introduction: : In the last 20 years the sweeteners raided the
shelves of supermarkets and homes of Brazilians. being natural or
artificial substitutes of the sugars that are highly effective due to the
high ability to sweeten a lot in small concentrations. Sucrose has a
feature that sweetener surpasses his power. it is important for color.
texture. ability to retain water. viscosity. firmness of gels. food conservation. forces of the meshes of gluten. leavening agents. Goal:
Analyze much sensory preparations undertaken with sweeteners and
some with added integral flours.
Objectives: Analyze much sensory preparations undertaken with
sweeteners and some with added integral flours.
Method/Design: Those preparations that successful individuals
were not trained appreciated. affective test being used.
Results: All preparations have been accepted by assessors.
demonstrating that sucrose may be replaced by sweeteners without
degrading the characteristics of the products.
Conclusions: Replacing sucrose by sweeteners assists in the
prevention of diseases. but it is important to note the role of sucrose in
each type of preparation. in order to ensure its success.
Key Words: Sensory Analysis, Preparations, Energy Density.

27/641. Innovation in Food for Optimal Nutrition
Comparison of nutrition and health status
among elderly people in Spain, France and
Germany
M. Chatelin; V. Ginder; S. Vaudaine; D. Paineau.
Nutrition Epidemiology. Danone Research. Palaiseau.
France.


Introduction: The population is ageing fast. especially in Western countries (30% of EU population will be over 65 in 2050). Se-

Ann Nutr Metab 2011;58(suppl 3):1-444

15


niors have specific and diverse nutrition and health stakes which need
to be understood when developing health and nutrition strategies.
Objectives: To compare senior’s dietary habits (younger: from
50 to 65 and elderly: over 65). nutritional status. lifestyle and nutrition-related health issues in Spain. France and Germany. To identify
key facts. trends and knowledge gaps to propose relevant nutritional
solutions and research programs for this population.
Method/Design: An exhaustive and critical analysis of the available literature. along with expert interviews was carried out in 2010.
We identified and analysed 457 scientific articles (260 for France.
88 for Germany. 109 for Spain). mainly from PubMed but also from
governmental and non governmental organizations. Thirteen experts
in the field of nutrition and ageing were met to challenge the results (4
for France. 6 for Germany. 3 for Spain).
Results: Each country analysis enabled a description of current
trends in dietary habits. nutritional status. and prevalence of nutritionrelated diseases in the senior population. For instance. regarding the
milk and dairy products. Spanish seniors consume on average 422
g.d. German seniors 220 g.d and French seniors 189 g.d. Regarding
calcium intakes. there is a high prevalence of insufficient intakes
in the 3 countries; for example between 10% and 25% of German
elderly have deficient intakes. Regarding disease prevalence. there
were discrepancies between countries: for instance. the prevalence of
hypertension in the elderly was found to be 80% in Germany. 51% in
France and 52% in Spain.

Conclusions: This comparative analysis. with methodological
limits due to data heterogeneity. illustrates differences in senior nutrition and health status between European countries. Understanding
those differences helps to define optimal nutrition strategies to meet
population needs and expectations.
Key Words: Nutrition, Public Health, Food Patterns, Elderly

nature) or lutein ester (LE - food grade marigold Oleoresin) under
food processing conditions with different antioxidants against ultraviolate (UV) light. temperature and pH for different time periods.
Method/Design: Four species of Tagetes (tenuifolia. erecta.
patula. and lucida) flower were used to extract lutein and lutein ester
with three different methods. Milk whey protein (ȕ –lactoglobulin.)
was used as emulsifier to produce emulsions which work as carrier
for lutein. The produced emulsions were exposed to UV- A light (365
nm) and different pH values for 3 days.
Results: The results showed that species Tagetes erecta. type
“orangeprinz”. is the richest source of lutein ester 14.401 ± 0.234
mg.g followed by Tagetes patula. type “Orangeflamme” 11.581 ±
1.338 mg.g. and “Carmen” 11.327 ± 0.650 mg.g. On other hand. all
types of Tagetes have a very low amount of lutein. No significant
differences between extraction with oils (MCT and orange) and solvents (hexan. isopropanol) for lutein ester could be observed. Under
food processing conditions. the emulsion with lutein ester at pH 7 is
stable. confirmed by particle analysis (particles size ” 1.4 ˜m compared to 1.2 ˜m in case of control). Moreover. more than 60 % lutein
ester remains stable for 3 days against UV light. and 75 % against 100
°C for 40 min.
Conclusions: Tagetes erecta could be a good source of lutein
ester that. extracted with MCT oil. to produce stable emulsified lutein
ester 100 °C under food condition.
Key Words: lutein ester, Emulsion, MCT oil, Stability, UV light

27/748. Innovation in Food for Optimal Nutrition

Effect of a casein hydrolysate containing
novel peptides in hypertensive subjects
I. Recio1; M. Contreras1; B. Gómez-Sala2; C. Vázquez3; M.
Fernández-Escribano4; R. del Campo5.

27/732. Innovation in Food for Optimal Nutrition
Content of Lutein and Lutein ester in Tagetes and improvement of their stability
M. Khalil1; K. shaiful Isalm1; J. Raila1; r. schenk2; h. Rawel2;
F. Schweigert2.
1
Institute of Nutritional Science. University of Potsdam.
Arthur-Scheunert-Allee 114-116. 14558 Nuthetal OT
Bergholz-Rehbrücke. Germany; 2Humboldt-University of
Berlin. Department of Crop and Animal Sciences. Division
of Agronomy and Crop Production. Berlin. Germany.

Introduction: Lutein and its isomer zeaxanthin are natural
colourants belonging to xanthophylls of the carotenoids. They can
be found in the human retina in higher amounts. where they play an
important role in the human vision perception. Lutein is associated
with lower risk of many diseases. including age-related macular degeneration.
Objectives: This study was conducted to evaluate content of
lutein and lutein ester in tagetes whole flower. and to enhance the stability of free lutein (FL - a commercial suspension of microcrystalline

16

Ann Nutr Metab 2011;58(suppl 3):1-444

1
Instituto de Investigación en Ciencias de la Alimentación

(CSIC-UAM); 2Innaves S.A; 3Servicio de Dietética y
Nutrición. Hospital Ramón y Cajal; 4Servicio de Salud
Laboral. Hospital Ramón y Cajal; 5Servicio de Microbiología. Hospital Ramón y Cajal.

Introduction: Enzymatic hydrolysis of food proteins is an
efficiently strategy to produce biological active peptides. Our group
identified two alphas1-casein fragments with potent angiotensin-converting enzyme-inhibitory activity in vitro and antihypertensive effect
and additional cardiovascular benefits in spontaneously hypertensive
rats (SHR). Therefore. these results might be translated to humans
to consider these peptides as a functional food ingredient to prevent
hypertension with additional cardiovascular benefits
Objectives: To evaluate the antihypertensive activity of a foodgrade ingredient containing novel peptide sequences in humans.
Method/Design: • Stability of the ingredient to atomisation.
pasteurisation. incorporation to fermented products and dose in the
different batches prepared for the human trial was evaluated by mass
spectrometry.
• The human trial was developed using a yoghurt drink enriched

Oral Communications


with the hydrolysate. A total of 71 hypertensive subjects (placebo and
active substance groups) and 50 normotensive volunteers (only active
substance) were enrolled. All subjects consumed one liquid yogurt
(150 ml) per day during 6 weeks.
Results: The active peptides were stable during the processes of
atomization. homogenization and pasteurization. When the hydrolysate was incorporated into liquid yoghurt. no significant reduction
of peptides was detected during the shelf-life of the product. The
amount of the active peptides in the ingredient was between 2.5-3.1
mg.g hydrolysate. and the dose of active peptides administered during

the trial ranged between 5.8 to 7.3 mg. After 6 weeks of consuming
the yogurt containing the active ingredient. the hypertense patients
showed a change in their systolic blood pressure of -12.5 mmHg with
a confidence interval between 4.7 and 20.2 mmHg (p”0.05). It has
to be highlighted that no significant changes in blood pressure were
detected in both the placebo and the normotensive groups.
Conclusions: The beneficial effect of an active casein hydrolysate on hypertensive subjects has been demonstrated.
Key Words: Milk Peptides, Hypertension, Clinical Trial

27/790. Innovation in Food for Optimal Nutrition
New food with natural content of Vitamin D
J. Jakobsen1; H. Kristensen2.
1

Technical University of Denmark. Denmark; 2Aarhus
University.

Introduction: Vitamin D status is too low in many parts of the
population. A larger diversity of food products with high vitamin D
content may increase the vitamin D intake. Mushrooms and yeast
have a high content of ergosterol which is known to be converted to
vitamin D2 by UV-exposure.
Objectives: We investigated the effect of UV-exposure from
lamps on vitamin D2 formation and growth of white button mushrooms (Agaricus bisporus) during the growth phase. and post harvest
exposure by natural sunlight at different latitudes.
Method/Design: The UV-exposure of the mushrooms was performed just prior to harvest by UV-B lamps in the range of 0-2500
mJ.cm. Post-harvest by 200 mJ.cm and by sun-exposure at different
latitudes and duration.
Results: The results show that the content of vitamin D2 was 0.7164 ˜g.100g fresh weight. and there was a linear relationship between
UV-dose up to 250 mJ.cm and vitamin D2 content. There was no

effect of UV-exposure on mushroom growth. The preliminary results
of sunlight exposure of mushrooms to sunlight show a content of 3
˜g.100g after 90 min in Madrid (latitude 40 N) at noon and 7 ˜g.100g
after exposure for 12 hours between 11 am and 3 pm for three consecutive days in Copenhagen (latitude 55 N). All results will be ready at
the end of June. and will be presented at the conference.
Conclusions: The preliminary results demonstrate that mushrooms may be produced with a high and natural content of vitamin
D either pre-harvest by UV-lamps or post-harvest by sunlight. The
potential of these results is that mushrooms may become a significant

11th European Nutrition Conference

vitamin D source. In Denmark. for example. with the current average
intake of mushrooms. bio-fortified mushrooms would contribute to a
26% of the recommended dietary intake of vitamin D.
Key Words: ergosterol, Vitamin D, biofortification, mushrooms

27/829. Innovation in Food for Optimal Nutrition
Association of weight status with quality
of life, physical fitness and simptomatology
in female fibromyalgia patients
V. Aparicio1; A. Carbonell-Baeza1; F. Ortega2; V. SeguraJiménez1; P. Tercedor1; J. Ruíz1; M. Delgado-Fernández1.
1
Department of Physical Education and Sport. School
of Sports Sciences. University of Granada. Spain; 2Department of Biosciences and Nutrition. Unit for Preventive
Nutrition. NOVUM. Karolinska Institutet. Sweden.

Introduction: Fibromyalgia (FM) is a relatively new and unknown disease compared to other established diseases. Factors related
to this pathology and it symptomatology are not fully understood.
Objectives: We aimed to analyze the relationship of weight
status with quality of life. physical fitness and symptomatology in

Spanish female FM patients.
Method/Design: The sample comprised 177 Spanish women
with FM (51.3±7.3 years). We assessed the following variables:
tenderness (pressure algometry). quality of life (the Short-Form-36
Survey. SF36). and symptomatology (the Fibromyalgia Impact
Questionnaire. FIQ). Physical fitness was measured by means of the
30-s chair stand. handgrip strength. chair sit&reach. back scratch. 30s
blind flamingo. 8-feet up&go and 6-min walking tests. The international criteria for body mass index was used to classify the patients as
normal weight (NW). overweight (OW) and obese (OB).
Results: Thirty-two percent were NW. 35% OW and 32% OB.
We have observed worse quality of life across weight status categories
in the following SF36 subscales: physical functioning. bodily pain.
general health (P<0.01) and mental health (P<0.05). Both OW and
OB patients had higher levels of pain than NW. as assessed by FIQ
and SF36 questionnaires and tender point count (P<0.01). Both OW
and OB patients had higher levels of fatigue. work difficulty. morning
tiredness and stiffness (P<0.05) than NW patients. Cardiorespiratory
fitness. dynamic balance.motor agility (both P<0.05) and upper flexibility (P<0.001) were worse across higher weight status categories.
whereas pairwise comparisons showed significant differences mainly
between NW and OB grou
Conclusions: OB female FM patients displayed worse quality
of life. cardiorespiratory fitness. dynamic balance.motor agility and
upper flexibility than their NW peers. The FM symptomatology in
OB patients did not differ from OW patients. whereas NW patients
significantly differ from either OW and OB patients.
Key Words: Fibromyalgia, Women, Weight Status, Physical
Fitness, Quality Of Life and Fibromyalgia Symptoms

Ann Nutr Metab 2011;58(suppl 3):1-444


17


27/836. Innovation in Food for Optimal Nutrition
Spanish and Moroccan women do not differ
on body composition.
V. Aparicio1; M. Fernández1; A. Carbonell-Baeza2; D. Camiletti1; S. Arcos1; M. Senhaji3; D. El Oudghiri3; M. DelgadoFernández2; P. Aranda1.
1
Department of Physiology and Institute of Nutrition and
Food Technology. University of Granada. Spain; 2Department of Physical Education and Sport. School of Sports
Sciences. University of Granada. Spain; 3Department of
Physiology and pathophysiology. University Abdelmalek
Essaadi. Tetouan. Morocco.

Introduction: Fibromyalgia (FM) is a relatively new and unknown disease compared to other established diseases. Factors related
to this pathology and it symptomatology are not fully understood.
Objectives: We aimed to study the differences on anthropometry
and body composition between Spanish and Moroccan women.
Method/Design: The present pilot study comprised 90 women
from the South of Spain and 58 from the North of Morocco aged
40-65 years. We assessed body composition with anthropometry.
bioelectric impedanciometry (InBody R20. Biospace) and ultrasound
densitometry (CUBA Clinical™. Sunlight Omnisense™). The international criteria for body mass index (BMI) was used to classify
the women as normal weight. overweight and obese. Comparisons
between Spanish and Moroccan women were performed through the
analysis of covariance (ANCOVA). adjusted by age.
Results: Excepting a lower height and waist circumference in
the Spanish when compared to the Moroccan group (155.8±5.7 vs.
160.0±4.8 cm. P=0.001. and 89.5±10.4 vs. 92.0±11.3cm. P=0.036.
respectively) no differences between groups were observed on weight

status. fat mass. muscle mass or bone mass. The descriptive results
for the rest of variables were the following (showed for Spanish vs.
Moroccan women. respectively): weight: 70.8±11.7 vs. 74.4±13.7 kg.
(P=0.087); BMI: 30.0±5.4 vs. 30.4±10.2 kg.m². (P=0.380); fat percentage: 39.4±6.6 vs. 40.1±6.4 %. (P=0.145); muscle mass: 22.7±3.1
vs. 24.0±3.1 kg. (P=0.135) and bone mineral density. as measured
by broadband ultrasound attenuation: 68.0±16.2 vs. 70.2±18.1 g.cm².
(P=0.904). Weight status for Spanish vs. Moroccan. respectively.
was: 17% vs. 26% normal-weight. 44% vs. 38% overweight and 38
vs. 36% obese
Conclusions: Despite the cultural. nutritional and social differences between both countries. we have not found any differences
related to the body composition between the studied groups. This
study should stimulate further research. involving larger sample sizes.
on other health indicators in understudied populations.
Key Words: Body Composition, Muscle Mass, Fat Mass, Bone
Mineral Density, Moroccan, Spanish and Women.

18

Ann Nutr Metab 2011;58(suppl 3):1-444

27/859. Innovation in Food for Optimal Nutrition
Chrononutrition applied with tryptophanenriched cereals: Reconsolidation of the
sleep, wake cycle increasing melatonin
and serotonin levels in the elderly.
R. Bravo1; S. Matito2; J. Cubero3; L. Franco1; S. Paredes1;
A. Rodríguez1; M. Rivero4; C. Barriga1.
1

Laboratory Of Chrononutrition (Neuroimmunophyisiology
And Chrononutrition Research Group) ). Department Of

Phisiology. Faculty Of Science. University Of Extremadura.
Badajoz (Spain); 2Health Services Of Extremadura;
3
Didactic Area In Experimental Science. Faculty Of Education. University Of Extremadura. Badajoz (Spain; 4General
Scientific Manager. Ordesa Group. Barcelona (Spain).

Introduction: Melatonin rhythm. which exhibits a close association with the endogenous circadian component of sleep. is attenuated
with increasing age. Melatonin decrease seems to be linked to sleep
alterations in the elderly. Chrononutrition is a field of Chronobiology
that establishes the principle of consuming foodstuffs at times of the
day when they are more useful for health. It can. therefore. improve
biorhythms and physical performance.
Objectives: To analyze if the consumption of cereals enriched
with tryptophan. the precursor both serotonin and melatonin. could
help in the reconsolidation of the sleep.wake cycle.
Method/Design: Participants were 40 mature.elderly volunteers (aged 55-75 yr). Data were collected for 3 weeks according
to the following schedule: The control week participants consumed
tryptophan-enriched cereals (22.5 mg tryptophan.30 g cereals) at
breakfast and dinner; the treatment week. cereals enriched with a
higher dose of tryptophan (60 mg tryptophan.30 g cereals) were eaten at both breakfast and dinner; the post-treatment week volunteers
consumed their usual diet. Each participant wore a wrist actimeter
that logged activity during the whole experiment and urines at 07:00
am and 21:00 pm were collected. Actimetry data were analyzed with
Sleep Analysis© (Cambridge Neurotechnology Ltd.. UK). 6-Sulfatoxymelatonin (urinary metabolite of melatonin) and 5-Hydroxy3-Indole Acetic Acid (urinary metabolite of serotonin) levels were
measured using commercial DRG© ELISA kits.
Results: The consumption of cereals containing the higher
dose in tryptophan increased sleep efficiency (5.7±SEM:3.81 %;
p<0.001). actual sleep time (3.5±SEM:1.86 %; p<0.01). immobile
time (2.2±SEM:1.67 %; p<0.01). and decreased total nocturnal
activity (16.18±SEM:5.32 %; p<0.01) . sleep fragmentation index

(7.73±SEM:3.69 %; p<0.001). and sleep latency (31.54±SEM:8.51
% ; p<0.01). Urinary 6-sulfatoxymelatonin and 5-hydroxi-3-indole
acetic acid levels also increased 22.5±SEM:5.86 % (p<0.05) and
90.6±SEM:31.75 % (p<0.05) respectively after the ingestion of these
cereals.
Conclusions: Cereals enriched with 60 mg tryptophan.30 g cereals may be useful as a Chrononutrition tool for alterations in the
sleep.wake cycle due to age. Supported by Laboratorios Ordesa S.L.
SD Paredes was the beneficiary of a grant from Junta de ExtremaduraFondo Social Europeo (REI09009).

Oral Communications


Key Words: Chrononutrition, Tryptophan, Melatonin, Elderly,
Sleep,Wake Cycle

27/860. Innovation in Food for Optimal Nutrition
Texture design in ready-to-eat foods to
improve well-being in the elderly.
I. Pera-Diez; R. Llorente Hogado.
FUNDACIÓN AZTI. Food Research Division; Bizkaia.
Spain.

Introduction: A daily personalized nutrition plays an important
role in disease prevention and promotion of well-being in the elderly.
Health conditions associated to ageing affect food swallowing. perception of sensory properties (taste and flavor) and make food cooking at home difficult.
The design of texture modified ready-to-eat products is a promising
business opportunity for the Food Industry and one of the challenges
of EKITEX project.
Objectives: The aim of this preliminary study is to analyze the
feasibility of designing modified texture food prototypes based in

traditional recipes and adapted to senior population mastication and
swallowing requirements. Palatability and preparation method are
also considered.
Method/Design: Review of formulation techniques to modify
and control food texture based in viscoelasticity modulating properties of hydrocolloids and their application in commercial references.
The review also covers the instrumental methods and scales currently
employed to classify texture modified food products.
Implementation of hydrocolloids as texture ingredients in the formulation of different seafood products (from soup to pudding) and
beverages targeted to elderly consumers. Characterization through
instrumental techniques (texturometer) and sensory analysis is also
analyzed
Results: Different hydrocolloids as modified starches or gums
have been identified and selected for the trials due to two criteria;
their properties to manipulate food texture in processed food products
and their suitability to develope food that can be masticated and
swallowed easily.
According to the existing International texture scales four different
seafood taste prototypes have been designed and characterized by
means of textural and sensory analysis. The feasibility of the industrialization of the process has also been considered.
Conclusions: There is a lack of commercial ready-to-eat texture
modified products to be included in the daily menu of older people or
those consumers affected by chronic diseases and the ageing process.
Improved sensory (flavor. texture and taste) characteristics and selfcooking might have a positive effect in psychological satisfaction and
enhanced quality of life.
Key Words, Texture Design, Ready-To-Eat Foods, Elderly,
Nutrition, Well-Being

11th European Nutrition Conference

27/873. Innovation in Food for Optimal Nutrition

The effects of dietary polyunsaturated
fatty acids in the prevention of coronary
heart disease
S. Zeghichi1; M. De Lorgeril2; P. Salen2; J. De Leiris2.
1

Department of Food Sciences. Faculty of Biology.
University of Bejaia. Algeria; 2.

Introduction: Dietary n-3 polyunsaturated fatty acids (PUFA)
reduce coronary heart disease (CHD) complications. such as chronic
arrhythmia and sudden cardiac death. Improved myocardial resistance
to ischemia-reperfusion injury results in smaller myocardial infarction. which is a major factor in the occurrence of CHD complications.
Objectives: We hypothesized that a specific dietary fatty acid
profile (low in saturated and n-6 PUFA but high in plant and marine
n-3 PUFA) may improve myocardial resistance to ischemia-reperfusion injury and reduce infarct size. To test this assumption. we used a
well-defined rat model of myocardial infarction.
Method/Design: Based on our results. in comparison to a diet
that is high in either saturated or n-6 PUFA but poor in plant and
marine n-3 PUFA. a diet that is low in saturated fats and n-6 PUFA
but rich in plant and marine n-3 PUFA results in smaller myocardial
infarct size (P< .01). The effects of the 3 diets were also examined
by analyzing the fatty acid composition of plasma. erythrocyte cell
membranes. and the phospholipids of myocardial mitochondria.
Results: The results show a great accumulation of n-3 PUFA and
a parallel decrease in arachidonic acid. the main n-6 PUFA. in plasma.
cell membranes. and cardiac mitochondria (P<.0001).
Conclusions: We conclude that improved myocardial resistance
to ischemia-reperfusion may be one of the critical factors explaining
the protective effects of dietary n-3 PUFA against CHD complications

in humans. In addition to increasing n-3 PUFA intake. an optimal dietary pattern aimed at reducing cardiovascular mortality should include
a reduction of the intake of both saturated and n-6 PUFA.
Key Words: Mediterranean Diet, Ischemia-Reperfusion Injury,
Infarct Size and Omega-3 Fatty Acids.

27/915. Innovation in Food for Optimal Nutrition
Impact of the 2008 food price crisis on
household’s food insecurity in urban Burkina Faso
Y. Martin-Prevel1; E. Becquey1; F. Castan1; S. Tapsoba2; D.
Coulibaly3; M. Zoungrana4; M. Savy1.
1

UMR 204 NUTRIPASS « Prévention des malnutritions
et pathologies associées ». IRD-UM1-UM2. Institut de
Recherche pour le Développement. Montpellier. France;
2
Direction de la Nutrition. Ouagadougou. Burkina Faso;
3
Comité permanent Inter-Etats de Lutte contre la Sécheresse dans le Sahel. Ouagadougou. Burkina Faso; 4Direction

Ann Nutr Metab 2011;58(suppl 3):1-444

19


Générale de la Prévision et des Statistiques Agricoles DGPSA. Ouagadougou. Burkina Faso.

Introduction: he 2008 food price crisis has plunged millions of
households into poverty and food insecurity. in particular those living
in cities in developing countries. However. few studies have demonstrated the actual impact of this crisis on food insecurity.

Objectives: To assess the impact of the 2008 food price crisis
on dietary diversity and household food insecurity in Ouagadougou.
Burkina Faso.
Method/Design: Two cross-sectional surveys were conducted
among randomly selected households living in Ouagadougou in July
2007 (n=3017) and in July 2008 (n=3002). At each round. food insecurity was assessed using the Household Food Insecurity Access
Scale (HFIAS) and dietary diversity was assessed using the Individual
Dietary Diversity Score (IDDS = number of food groups consumed
over 24h) of a household’s adult member. Socioeconomic characteristics of households. and coping strategies adopted by them were also
collected. In parallel. food prices of the 17 most frequently consumed
food items were recorded throughout the study areas.
Results: Food prices considerably increased between 2007
and 2008. especially those of fish (+113%). cereals (+56%) and oil
(+44%). Individuals consumed less fruits. vegetables. dairy products
and meat.poultry in 2008 than in 2007 (mean IDDS=5.2 ±1.5 versus
5.7 ±1.7 food groups; p<0.0001). but this decrease was less marked
for the richest. In 2008. 75% of households were food insecure. versus 65% in 2007; all the households were affected. whatever their
socioeconomic level. Strategies adopted by households to face the
situation included changing their food habits. reducing motorized
transportation. getting a loan and.or food aid from relatives.
Conclusions: Food security and dietary diversity. which were
already low in Ouagadougou. alarmingly decreased due to the soaring
food prices in 2008. Both the HFIAS and IDDS were sensitive to the
socio-economic climate and allowed to identify the most vulnerable
households in this context.
Key Words: food security, dietary diversity, food prices, urban
West Africa.

27/916. Innovation in Food for Optimal Nutrition
A propensity score to match exposed and

unexposed groups when evaluating a food
voucher programme
S. Fortin1; S. Renault1; Y. Kameli1; A. Gamli2; K. Amouzou2;
M. Perenze2; P. Crapouse2; M. Savy1; Y. Martin-Prevel1.
1

UMR 204. IRD-UM1-UM2. NutriPass Prévention des
Malnutrition et Pathologies Associées. Montpellier. France;
2
WFP (World Food Program). Dakar. Senegal.

Introduction: Recent food price and economic crises have popularized food.cash transfer programmes aiming at alleviating food
insecurity of poor households. Rigorous evaluation of such programmes is urgently needed. Because these programmes usually target the

20

Ann Nutr Metab 2011;58(suppl 3):1-444

most vulnerable households. defining a comparable unexposed group
is a challenge for any evaluation design.
Objectives: To assess the usefulness of a Propensity Score (PS)
to match unexposed and exposed groups at baseline in the evaluation
of a food voucher programme in urban West Africa.
Method/Design: In Pikine (Dakar. Senegal) a participatory process was used to identify the most vulnerable districts in the area. followed by the most vulnerable households in each district. to receive
food vouchers. A two-stage cluster sampling was used to select 417
beneficiaries. A similar process was used to identify 915 vulnerable
households in the non-targeted districts. This unexposed group was
reduced to 417 households using a PS calculated with a logistic model
predicting the probability of being a beneficiary. using a large set of
variables characterizing the household’s social.economic.demographic status. Food security indicators assessed comparability between

groups.
Results: Before matching. beneficiaries tended to have lower
food security status than non-beneficiaries according to the Household Food Insecurity Access Scale (HFIAS: 17.15 vs. 15.73; p=0.06).
the Coping Strategies Index (CSI: 31.2 vs. 29.2; p=0.08); the Food
Consumption Score (FCS: 55.2 vs. 61.4; p=0.0028) and the mean
Household Food Expenditure (HFE: 6.715 vs. 8.051 CFA Francs per
adult-equivalent and per day; p=0.0025). Selecting the 417 non-beneficiaries with the greatest PS significantly reduced these differences
for HFIAS (17.15 vs. 16.45; p=0.35) and CSI (31.2 vs. 29.9; p=0.32).
and for FCS (55.2 vs. 59.9; p=0.029) and HFE (6.715 vs. 7.742 CFA
Francs; p=0.024) to a lesser extent.
Conclusions: Using a PS matching procedure increased the
comparability of unexposed and exposed households while halving
the sample size at the final survey.
Key Words: Propensity score, matching, cash transfers, food
insecurity, programme evaluation.

27/993. Innovation in Food for Optimal Nutrition
Effects of natural inhibitors of pancreatic
lipase in the treatment of obesity
A. de la Garza1; N. Bosqué1; J. Campión1; M. Olivares2; O.
Bañuelo2; J. A. Martínez1; F. Milagro1.
1
Department of Nutrition and Food Sciences. Physiology
and Toxicology. University of Navarra. Pamplona. Spain;
2
Departments of Biomedicine and Biotechnology. Puleva
Biotech SA. Granada. Spain.

Introduction: In the continued search of effective antiobesity
treatments and since dietary lipids represent the major source of unwanted calories. there are many efforts in the development of natural

products that inhibit the fat digestion to prevent obesity. In this sense.
presence of inhibitors of pancreatic lipase (PL). the most important
enzyme in the digestion of dietary fat. has been identified in different
plant species.
Objectives: Analyze the effects and mechanisms of six natural
compounds in the treatment of obesity in a rat model of obesity indu-

Oral Communications


ced by a high fat sucrose diet (HFS).
Method/Design: 96 male Wistar rats were divided into 8 groups
(n = 12 rats per group). One group was fed a standard chow diet; a
second group. HFS diet and the other six groups were fed HFS diet
with supplementation of six different natural compounds (orange. hamamelis. lime. grape vine. birch and cinnamon) during 67 days. The
amount of each compound depends on IC50 in vitro studies.
Results: Body weight gain of the HFS groups supplemented with
six natural compounds was slightly lower than the HFS group. A daily
intake of orange. hamamelis. birch and cinnamon inhibited intestinal
fat absorption as measured by fat in feces. probably related with the
decrease in body weight.
Hamamelis prevented the HFS-induced hyperleptinemia and hamamelis. birch and cinnamon were able to reduce hyperinsulinemia
and HOMA index.
Conclusions: Hamamelis. birch and cinnamon seem to exert
beneficial effects on obesity. Hamamelis and birch improve glucose
metabolism by diminishing circulating insulin levels and HOMA
index. and cinnamon has been beneficial on body composition. and
prevented postprandial elevation of the plasma glucose level.
Key Words: Obesity, High Fat Diet, Fat Digestion, Pancreatic
Lipase and Natural Compounds


Results from the current release (HMtool) for healthy menus. based
on self-management of healthy persons and patient target-groups. are
preliminary and not discussed in this presentation.
Conclusions: The web-based recipe reformulation system proved that a food product or recipe could be improved while preserving
its essential characteristics and without converting it into a different
product. The greatest amount of nutrients can be preserved and the
product made healthier. This know-how opens the way for a future
Web2.0 computer application to self-manage disease-related nutritional hazards.
Key Words: Food & Menus reformulation in Wed2,0 and eHealthy Nutrients

27/130. Nutrition and Healthy Lifestyle
A prospective cohort study of dietary
patterns of non-western migrants in the
Netherlands in relation to risk factors for
cardiovascular diseases: HELIUS-Dietary
Patterns
L. Dekker1; M. Snijder1; M. Beukers2; J. de Vries3; H.
Brants4; E. de Boer5; R. van Dam6; K. Stronks7; M. Nicolaou1.

27/1054. Innovation in Food for Optimal Nutrition
HMTOOL: Aligning objectives from researchers, health professionals, food chain
companies and target consumers
M. Autonell1; M. Moñino1; P. Palou1; A. Colom2; I. Ricci1.
1
Ministry of Health and Consume. Government of the Balearic Islands; 2Head of Protection Department.Ministry of
Health and Consume. Government of the Balearic Islands.

Introduction: The World Health Organization warns that of the
10 most harmful risks to health. 6 are directly related to food and diet.

Managing food and diet processes has become a EU public health
priority and a competitive market strategy.
Objectives: To create a menu and recipe reformulation Web2.0
tool as a research project to empower businesses through the food
chain to transfer scientific knowledge to distribution and consumers.
Method/Design: First. a food management software using LanguaL and full ingredient indexing was created in order to characterise
foods according to nutritional quality and technology. A second module was then developed to target specific consumer needs. Finally.
a third module was developed to assess menus based on recipe ingredient availability and conditions (frequency. minimum or maximum
requirements and incompatibilities). as requested by users.
Results: After publication of the first software release (HANCPtool). based on the control of three nutrients (saturated fats. free sugars
and salt). the website received 4.223 visitors from 252 companies in
48 countries and 5 continents. producing 2.997 reformulated recipes.

11th European Nutrition Conference

1
Nutritional Epidemiology. Academic Medical CenterDepartment of Public Health. Amsterdam. The Netherlands;
2
Dietisian.Academic Medical Center-Department of
Public Health. Amsterdam. The Netherlands; 3Nutritional
Epidemiology. Wageningen University-Division of Human
Nutrition. Wageningen. The Netherlands; 4Dietisian.Institute
for Public Health and the Environment-Centre for Nutrition
and Health.Bilthoven. The Netherlands; 5Nutritional Epidemiology. Institute for Public Health and the EnvironmentCentre for Nutrition and Health. Bilthoven. The Netherlands;
6
Nutritional Epidemiology. Yong Loo Lin School of Medicine,
National University of Singapore. Departments of Epidemiology and Public Health and Medicine. Singapore; 7Social
Medicine. Academic Medical Center-Department of Public
Health. Amsterdam.The Netherlands.


Introduction: The prevalence of cardiovascular disease (CVD)
is often higher in non-western migrants compared to the host population. Diet is an important modifiable determinant of CVD. Differences in diet may partly underlie the observed higher risk for CVD.
Increasingly, dietary patterns rather than single nutrients are the focus
of research in an attempt to account for the complexity of nutrient interactions in foods. No comprehensive picture of the dietary patterns
of non-western migrants in the Netherlands exists.
Objectives: The aims of this study are to (1) develop ethnicspecific Food Frequency Questionnaires (FFQs); (2) to understand
whether differences in dietary patterns explain differences in CVD
risk; (3) investigate the determinants of these dietary patterns. This
paper outlines a systematic approach to overcome the difficulties in
the assessment and analysis of dietary intake data in ethnically diverse
populations.

Ann Nutr Metab 2011;58(suppl 3):1-444

21


Method/Design: This study is embedded in the HELIUS study,
a multi-ethnic cohort in Amsterdam. Using newly developed ethnicspecific FFQs, we will gather data on the habitual intake of 5000
participants (18-70 years old) of ethnic Dutch, Surinamese of African
and of South Asian origin, Turkish or Moroccan origin. We will apply
factor analysis based on correlation of food groups to derive dietary
patterns. Concentration biomarkers will be used as reference instruments to validate the ethnic-specific FFQs. The derived patterns will
be related to CVD risk factors, collected in the baseline examination
of HELIUS. Important explanatory variables are migration history,
acculturation, socio-economic factors and lifestyle.
Conclusions: This study will allow research into determinants
and health consequences of dietary patterns of non-western migrants.
The inclusion of 5 ethnic groups in one setting is highly innovative as
we can limit confounding by local environment characteristics. The

heterogeneity of the study population will provide variance in food
intakes, which has advantages for studying the link between diet and
disease.
Key Words: Dietary patterns, ethnicity, cardiovascular diseases

27/170. Nutrition and Healthy Lifestyle
Effect of incorporating avocado in meals
on satiety in healthy overweight adults
M. Wien; E. Haddad; J. Sabate.
Department of Nutrition. Loma Linda University. Loma
Linda. California. USA.

Introduction: Although it is generally assumed by the public
and professionals alike that high fat meals fuel weight gain, there is
no evidence that high-fat, natural whole foods such as avocados are
associated with the global obesity epidemic. Further, avocados are
a rich source of fat and fiber, which are nutritional factors linked to
enhanced satiety.
Objectives: This study investigated the effect of incorporating
avocados in meals on subjective feelings related to satiety.
Method/Design: We performed a randomized 3 x 3 single blind
cross-over postprandial study (three 1-day study periods scheduled
1 week apart) in 26 healthy overweight adults (16 women,10 men;
mean±SD age 40.8±11.0 years; BMI 28.1±2.4 kg.m2). Subjects were given a standard breakfast on each of the 3 days, followed by 1 of
3 lunch meals: Control, avocado-free (35% of daily energy needs);
isocaloric Avocado, isocaloric replacement (35% of daily energy
needs); and, Avocado Added (41% of daily energy needs). The avocado portion size contributed 125 kcal (6% of daily energy) to the
lunch meal for the reference 2000 calorie menu. Visual analog scales
(were administered 5 hours after the lunch meal to assess subjective
feelings of hunger, fullness, satiety and desire to eat before dinner.

Results: Both avocado-containing meals significantly reduced
self-reported hunger and desire to eat, and, increased satiation as
compared to the Control meal (p<0.002, for all).
Conclusions: The inclusion or addition of avocado to a lunch
meal is an effective approach to reduce hunger and the desire to eat in

22

Ann Nutr Metab 2011;58(suppl 3):1-444

overweight adults. The increase in self-reported satiation may yield a
reduction of energy at the subsequent meal and reduce overall 24-hour
energy intake, which may favorably influence weight management.
Key Words: avocado, satiety, overweight adults

27/200. Nutrition and Healthy Lifestyle
Oxidizability of core and surface of lipoproteins as early marker of metabolic
syndrome
G. Piuri1; R. Cazzola1; C. Camerotto1; F. Deriu1; E. Cassini2; M. Barichella2; B. Cestaro1.
1
Dept. Clinical Sciences L. Sacco. University of Milan.
Italy; 2Parkinson Institute, Istituti Clinici di Perfezionamento.
Milano.

Introduction: Central obesity is a principal causative factor
in the development of metabolic syndrome (MS), a common and
complex disorder combining hypertension, insulin resistance and
alterations in the composition and function of lipoproteins. Oxidative
stress is an important pathogenic mechanism of obesity-associated
MS. Peroxidation of lipoproteins not only makes LDLs atherogenic,

but can also reduce the anti-atherogenic properties of HDL.
Objectives: The aim of this study was to investigate the oxidizability of the hydrophobic core and the surrounding envelope of LDL
and HDL in obese males.
Method/Design: Fifty normal-weight (CT) and 60 obese (25<
BMI<35 Kg.m2 OB; 40 without MS, wMS; 20 with MS according
to ATP III criteria, MS) adult males were studied. Core and surface
of LDL and HDL were labeled by incubating plasma with selective
pyrenic probes before isolation of lipoproteins by ultracentrifugation.
Susceptibility to 2,2\’-azobis-2-methyl-propanimidamide-dihydrochloride-induced peroxidation was measured following kinetically
the decrease of fluorescence of the probes. The length of the lag phase
and maximum velocity of the reaction were used as indices of lipoprotein oxidizability. Lipoprotein contents of proteins, cholesterol, phospholipids and triglycerides were determined by colorimetric assays.
Results: The oxidizability of both core and surface were higher
in both LDL and HDL of OB than in CT. The oxidizability of the two
lipoprotein regions was higher in MS than in wMS, especially that of
HDL core. This last parameter was inversely correlated with visceral
adiposity (measured as waist to hip ratio). Moreover, triglycerides
levels of LDL and HDL were higher in MS than in wMS.
Conclusions: The elevated oxidizability of lipoproteins found
in MS could be due to increased oxidative stress and alterations of
the composition. These preliminary results could be the rationale of
future clinical trials addressed to investigate the effects of lifestyle
and.or different hypocaloric diets and.or nutritional supplementations
on these parameters.
Key Words: metabolic syndrome, oxidative stress, lipoproteins,
HDL, LDL

Oral Communications