Mcgowan Rutledge (startoctave5)

Analysis of nutrition showed statistically significant differences between the groups in the intake of starch, saturated and polyunsaturated fatty acids, cholesterol and vitamin E. Selleckchem iCRT3 Additionally, we observed a correlation between PRAL value and SUA. The structure of consumption between the groups was varied. CONCLUSIONS SUA concentration ≥5 mg/dL may increase the cardiovascular risk. The association observed between PRAL and SUA can be used to evaluate diet.BACKGROUND Taste sensitivity is one of the most important biological determinants of food choice. Polymorphisms within the bitter taste receptor genes TAS2R3 (rs765007), TAS2R5 (rs2234012), TAS2R19 (rs10772420), and TAS2R50 (rs1376251) may affect bitter taste sensitivity and thus food choices and thereby metabolic biomarkers in blood. The aim of this study was to investigate associations between selected TAS2Rs  single nucleotide polymorphisms (SNPs) and the choice of the most popular bitter food items in    a Polish population, BMI and blood biomarkers in elderly women. METHODS The study group included 116 Polish women over 60 years of age. Intake of Brassica vegetables, grapefruit and coffee was assessed using a food frequency questionnaire. Biochemical parameters were measured using the spectrophotometric method. Genotyping was performed using the high resolution melting method. RESULTS We show an association between SNPs of the TAS2R3 gene and the frequency of Brassica vegetable intake, between SNPs of the TAS2R5 gene and the frequency of grapefruit intake, and between the simultaneous effects of polymorphisms within TAS2R3 and TAS2R5 and the frequency of eating Brassica vegetables in general. We found no association between the genetic polymorphisms of TAS2R19 or TAS2R50 that were examined and the frequency of bitter-tasting food intake. Moreover, the SNPs of the selected TAS2Rs genes may be associated with the lipid profile, serum level of glucose and CRP, depending on the frequency of consumption of particular bitter-tasting items. CONCLUSIONS The genetic polymorphisms analyzed in the study seem not to contribute significantly to variability in bitter-tasting food intake in elderly women, although they may influence metabolic biomarkers dependent on the intake of particular bitter-tasting food items.BACKGROUND Eggs have been considered an important component of the human diet for centuries. There is currently a wide assortment of eggs available to consumers, varying in terms of weight (from S to XL), housing system (0 to 3), diet, packaging, etc. Although the egg’s nutritional value is most important to consumers, their perceptions are unfortunately generally based not on facts, but on popular opinion. Most commercial lines of laying hens used in Poland are of foreign origin. However, some farms use commercial lines from Polish breeding farms. Therefore, research was undertaken to determine selected characteristics of eggs obtained from hens of different origins raised in an intensive system, i.e. industrial production of eggs. METHODS The research material consisted of eggs from Hy-Line Brown and Messa 43 hens from large-scale production. The eggs were obtained from hens at the ages of 35, 40 and 45 weeks. The analysis included selected external and internal characteristics of eggs laid during the study of both groups was similar. The fatty acid profile of the egg yolk was similar irrespective of the origin of the hens. CONCLUSIONS Significant differences in egg weight and the parameters of morphological components of eggs were found between the experimental groups. Genotype did not influence cholesterol content or the fatty acid profile in the yolk.BACKGROUND Today’s demand for low-fat dairy products, especially cheeses with favorable qualitative properties such as high-fat cheese, has increased. The main goals of this research are to optimize the textural hardness properties of ultrafiltrated, low-fat cheese (7–9%), to inve