Browsing by Author "Vila-Real, Catarina"
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- A culture-sensitive semi-quantitative FFQ for use among the adult population in Nairobi, Kenya: development, validity and reproducibilityPublication . Vila-Real, Catarina; Pimenta-Martins, Ana; Magu, Jack-Susan; Kunyanga, Catherine; Mbugua, Samuel; Katina, Kati; Pinto, ElisabeteObjective: To develop a semi-quantitative FFQ and to evaluate its validity and reproducibility for the assessment of total dietary intake of Kenyan urban adult population, given its non-existence in Kenya. Design: The current study adopted a cross-sectional design. A culture-sensitive semi-quantitative FFQ was developed and its validity was tested relative to thre non-consecutive 24-h recalls (24hR). Reproducibility was tested by the test–retest method, with a 3-week interval. Spearman’s correlation coefficients and intra-class correlation coefficients were calculated for several macro- and micronutrients. Cross-classification into quartiles and Bland and Altman plots were analysed. Setting: Nairobi county (Dagoreti South and Starehe constituencies). Participants: A convenient sample was recruited in three different clusters in Nairobi. Results: A culture-sensitive 123-food-item semi-quantitative FFQ showed higher nutrient intakes compared with the 24hR (total energy median 12543·632 v. 8501·888 kJ, P < 0·001). Energy-adjusted and deattenuated Spearman’s correlations for macronutrients ranged between 0·21 (total fat) and 0·47 (protein). The agreement in the same quartile varied from 28 % (protein) to 41 % (carbohydrates). Including adjacent quartiles, the range increased: 76 % (protein and fat) to 81 % (carbohydrates). The extreme disagreement was low. The first FFQ application resulted in higher mean values for all nutrients compared with the second FFQ (total energy median 12459·952 v. 10485·104 kJ, P < 0·001). Energy-adjusted correlations for macronutrients ranged from 0·28 (carbohydrates) to 0·61 (protein). Intra-class correlation coefficients for macronutrients were moderate, between 0·6 and 0·7. Conclusions: The developed semi-quantitative FFQ was shown to be a valid and reproducible tool for ranking urban adult Kenyans according to their dietary intake.
- How dietary intake has been assessed In African countries? A systematic reviewPublication . Vila-Real, Catarina; Pimenta, Ana; Gomes, Ana Maria; Pinto, Elisabete; Ndegwa, Henry MainaBackground: Dietary patterns are often considered as one of the main causes of non-communicable diseases worldwide. It is of utmost importance to study dietary habits in developing countries since this work is scarce. Objective: To summarize the most recent research conducted in this field in African countries, namely the most used methodologies and tools. Methods: A systematic review was conducted on MEDLINE®/PubMed, aiming to identify scientific publications focused on studies of dietary intake of different African populations, in a ten-year period. Papers not written in English/Portuguese/Spanish, studies developed among African people but not developed in African countries, studies aiming to assess a particular nutrient/specific food/food toxin and studies that assessed dietary intake among children were excluded. Findings: Out of 99 included studies, the 24-hour recall and the food-frequency questionnaire were the most used dietary intake assessment tools, used to assess diet at an individual level. It was also observed that often country-unspecific food composition databases are used, and the methodologies employed are poorly validated and standardized. Conclusions: There is an emergent need to improve the existing food databases by updating food data and to develop suitable country-specific databases for those that do not have their own food composition table.
- Kombucha: challenges for health and mental healthPublication . Batista, Patrícia; Penas, Maria Rodrigues; Vila-Real, Catarina; Pintado, Manuela; Oliveira-Silva, PatríciaBackground: Increasing research into probiotics is showing potential benefits for health in general and mental health in particular. Kombucha is a recent beverage and can be considered a probiotic drink, but little is known about its effects on physical and mental health. This product is experiencing growth in the market; however, there are no scientific results to support its potential for physical and mental health. Aim: This review article aims to draw attention to this issue and to highlight the lack of studies in this area. Key findings and conclusions: The lack of legislation for the correct marketing of this product may also constrain clinical studies. However, clinical studies are of utmost importance for an in-depth understanding of the effects of this product on the human body. More research is needed, not only to better understand the impact of Kombucha on the human body, but also to ensure the application of regulatory guidelines for its production and marketing and enable its safe and effective consumption.
- Novel fermented plant-based functional beverage: biological potential and impact on the human gut microbiotaPublication . Vila-Real, Catarina; Costa, Célia; Pimenta-Martins, Ana; Mbugua, Samuel; Hagrétou, Sawadogo Lingani; Katina, Kati; Maina, Ndegwa H.; Pinto, Elisabete; Gomes, Ana M. P.Controlled fermentation carried out by selected starters might enhance the safety, nutritional, and biological profiles of non-dairy fermented products. This research aims to study the biological potential and impact on the human gut microbiota of a novel fermented finger millet-based product. Finger millet (Eleusine coracana), suspended in an aqueous sucrose-based solution, was fermented by Weissella confusa 2LABPT05 and Lactiplantibacillus plantarum 299v (1%, 1:1 ratio (v/v)), at 30 °C/200 rpm in an orbital incubator until pH ≈ 4.5–5.0. Microbial growth, phenolic compounds, antioxidant, and antidiabetic activities were evaluated. In vitro digestion followed by in vitro faecal fermentation were used to study the impact of the fermented plant-based functional beverage (PBFB) on the human gut microbiota. Antidiabetic activity (21% vs. 14%) and total phenolics (244 vs. 181 mg of gallic acid equivalents/kg PBFB) increased with fermentation. The digested fermented PBFB contributed to the increase, over the first 6 h, of the Bifidobacterium’s 16S rRNA gene copy numbers, concomitant with significant release of the acetic, propionic, and butyric short chain fatty acids, and also lactic acid. The novel PBFB has been shown to have antidiabetic potential and bifidogenic effects, and consequently its consumption might positively impact blood glucose levels and the human gut microbiota
- Novel synbiotic fermented finger millet-based yoghurt-like beverage: nutritional, physicochemical, and sensory characterizationPublication . Vila-Real, Catarina; Pimenta-Martins, Ana; Mbugua, Samuel; Hagrétou, Sawadogo-Lingani; Katina, Kati; Maina, Ndegwa H.; Pinto, Elisabete; Gomes, Ana M. P.This study presents the nutritional, physicochemical, and sensory characterization of a functional fermented African finger millet-based beverage, using a co-culture containing an exopolysaccharide-producer strain and a probiotic strain. First, the fermentation factors affecting the beverage were studied to ascertain required starter culture and cereal matrix which would support its production. Co-culturing Weissella confusa 2LABPT05 and Lactiplantibacillus plantarum 299v in finger millet showed the best fermentative performance. The fermented yoghurt-like beverage contained both strains above 108 CFU/mL and showed improved nutritional and physicochemical profiles, compared to the unfermented control: higher content in threonine, arginine, GABA and glutamine, increased protein digestibility, 25 % vs 64 %, a significant production of dextran, 0 % vs 16 %, and increased apparent viscosity, 12 mPa.s vs 35 mPa.s. The developed functional prototype is innovative, organoleptically acceptable, with high nutritional quality, and promising potential for targeting international markets and different population groups from children to the elderly.
- Nutritional value of indigenous whole grain cereals millet and sorghumPublication . Vila-Real, Catarina; Pimenta-Martins, Ana; Maina, Ndegwa; Gomes, Ana; Pinto, ElisabeteWorldwide population growth expectations increase the pressure to find ways to increase agro-food production in a sustainable manner, be it by increasing production capacity, cultivating currently natural areas or changing crop consumption patterns. Cereals are staple foods and the most frequently consumed are maize, wheat and rice. However, the production of these cereals may become insufficient for the growing needs. Millet and sorghum are traditional cereal crops, able to growth in adverse drought conditions, and do not need many resources to be harvested Furthermore, they reveal very interesting nutritional profiles, including macro and micronutrients and bioactive compounds. We would like to highlight their fiber content, since fiber inadequacy is a worldwide condition and its adverse effects on health are well described. Over time, these indigenous cultures have become less popular than other cereals, due to their organoleptic and technological proprieties. However, techniques like bio-fortification, fortification, genetic improvement, fermentation, malting, and germination among others can be used to improve their technological properties and enhance their nutritional profile.