“…FT rank was associated with dietary % energy from fat ([Formula: see text] = 0.110 [95% CI: 0.003, 0.216]), % energy from carbohydrate ([Formula: see text] = −0.112 [−0.188, −0.035]), and frequency of consumption of foods per day from food groups: high-fat dairy ([Formula: see text] = 1.091 [0.106, 2.242]), meat & meat alternatives ([Formula: see text] = 0.669 [0.168, 1.170]), and grain & cereals ([Formula: see text] = 0.771 [0.212, 1.329]) (adjusted for energy and age). …”
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“…The heavy metal concentrations varied greatly among different age groups, and higher concentrations for Cd, Cr, Pb, and As appeared in female hair, whereas higher Hg concentration were found in male hair, suggesting that age and gender were not crucial factors for assessing metal concentrations in human hair. The ingestion of cereals and vegetables were the main route by which heavy metals in the environment create hazardous health effects for local inhabitants, but the estimated metal intakes through food consumption were all lower than the proposed limit of Provisional Tolerable Weekly Intake (PTWI), indicating that heavy metals posed no health risks for the inhabitants. …”
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“…Uptake was highest on convenience foods (44%), cereals (36.7%), and fruit and vegetable products (35.9%). …”
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“…The presence of mycotoxins in cereals and the resulting contamination of feeds and foods pose health risks for animals and humans. …”
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“…Polyamines have been reported to be involved in grain filling and they might contribute to the construction of heat resistance of some cereals. In this study, the hybrid rice ‘YLY 689’ was used to explore the possible effects of exogenous spermidine (Spd) on seed quality under high temperature during the filling stage. …”
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“…Zearalenone is a frequent contaminant of cereals and their by-products in regions with a temperate climate. …”
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“…Linear regression analysis indicated that family support (β = 0.096) and trust in school teachers (β = 0.074) were related to better rates of adherence, especially regarding the consumption of fruits, vegetables, cereals, fish, and the use of olive oil as a main source of fat. …”
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“…More than 85% of the breakfast cereals, granola bars, and nectars contained claims, which were found in 51% of the dairy beverages. …”
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“…Barley yellow dwarf virus (BYDV) causes an often-devastating disease of cereals that is most effectively controlled by using plant genotypes that are resistant or tolerant to the virus. …”
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“…ABSTRACT: T-2 toxin, the most toxic member of trichothecene mycotoxin, is widely distributed in cereals, and has been extensively studied, but few studies focus on the toxicity of maternal exposure to offspring. …”
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“…By means of its catalytic activity, TG2 seems to have an important pathogenetic role in celiac disease (CD), an inflammatory intestinal disease caused by the ingestion of gluten-containing cereals. A strong autoimmune response to TG2 characterizes CD development. …”
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“…The fall armyworm, Spodoptera frugiperda, a moth originating from the American continent, has recently invaded most African countries, where it is seriously threatening food security as a pest of cereals. The current management methods rely heavily on the use of synthetic insecticides but there is a need for more sustainable control methods, including biological control. …”
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“…Major type B trichothecene mycotoxins, including deoxynivalenol (DON), nivalenol (NIV), and their respective glucoside conjugates, deoxynivalenol-3-β-D-glucose (DON3G) and nivalenol-3-β-D-glucose (NIV3G), are present in food products, such as cereals, legumes, and their processed products. Thus, here, DON, NIV, and their 3-β-D-glucosides were monitored in 506 Korean market foods, and exposure to these mycotoxins was estimated in the population consuming these foods. …”
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“…The key foods positively associated with a lower Na:K were fruits, vegetables, potatoes, breakfast cereals, milk, yogurt and fresh meat, while the foods negatively associated with a lower Na:K were breads, cured and processed meats and butters and fat spreads. …”
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“…Discretionary foods, which are energy-dense and nutrient-poor foods high in saturated fat, added sugars and salt, and alcohol and are not essential to a healthy diet, made the largest contribution, followed by fresh meats and alternatives, breads and cereals, fruit, dairy and alternatives and vegetables. …”
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“…Ochratoxin A (OTA) is a secondary metabolite produced by fungal pathogens such as Penicillium verrucosum, which develops in food commodities during storage such as cereals, grapes, and coffee. It represents public health concerns due to its genotoxicity, carcinogenicity, and teratogenicity. …”
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“…Within such a context, the sample preparation step is usually mandatory before the chromatographic analysis, due to the complexity of matrices such as nuts, cereals, beverages, and others. For these reasons, we herein present the evaluation of two greener setups, based on the automation and miniaturization of the sample preparation step for mycotoxin analysis in different beverages. …”
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“…Meta-analysis was carried out comparing results according to type of breakfast consumed (Ready to eat cereals (RTEC) breakfast or other types of breakfast) and breakfast skipping. …”
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“…EFA revealed three DPs: ‘fruits, nuts, vegetables and legumes’ (“Vegetarian-style” DP); ‘sweets, cereals, dairy products and potatoes’ (“Dairy, sweets and starchy foods” DP); and ‘eggs, seafood and meats’ (“Protein-rich” DP). …”
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“…In this study, for the first time, the strain Mortierella alpina was used in SSF for the bioconversion of animal fat by-products into high value fermented bioproducts enriched with arachidonic acid (ARA). Two cereals-based matrixes mixed with four different concentrations of animal fat by-product were evaluated for finding optimal conditions of a fat-based SSF. …”
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