China
Africa
Explore chapters and articles related to this topic
Cooking for Diabetes Prevention
Published in Nicole M. Farmer, Andres Victor Ardisson Korat, Cooking for Health and Disease Prevention, 2022
Andres Victor Ardisson Korat, Grace Rivers
Beans and legumes are important sources of dietary fiber, plant protein, and micronutrients. This chapter included a list of the most commonly available ingredients and outlined the main preparation and cooking steps with alternatives to make these products more efficient. This chapter also covers the evidence to support that the consumption of nuts, seeds, fruits, and vegetables as well as coffee and tea relates to T2D management. Finally, this chapter covers a small list of food groups to limit or avoid including sugar-sweetened beverages and red and processed red meat, which have consistently been linked with higher risk of T2D. Throughout the chapter, we aimed at presenting the profound effects that diet has on health by reviewing the most important food groups related to T2D prevention and management as well as simple preparation methods that allow their inclusion into everyday cooking.
Towards the Importance of Fenugreek Proteins
Published in Dilip Ghosh, Prasad Thakurdesai, Fenugreek, 2022
Allergenicity risks of legumes might include mild skin reaction, oral allergy or extreme anaphylactic reactions. Allergenic legumes are reported in the order of peanut > soybean > lentil > chickpea > pea > mung bean. Allergenic proteins of peanut, as the most serious potential allergen among legumes, are reported as peanut profilin (Ara h 5), pathogenesis-related (PR-10), pollen protein (Ara h 8), prolamins (Ara h 2, Ara h 6, Ara h 7, and Ara h 9), cupins (Ara h 1, Ara h 3, and Ara h 4) and oleosins (Ara h 10 and Ara h 11) (Fæste et al., 2010). Allergenic legumes proteins usually show high resistance to prolonged heat treatments or extensive proteolysis (Carbonaro et al., 2014). Research studies indicate that sensitization might happen in peanut allergic patients by consumption of fenugreek-containing foods, probably owing to extensive cross-reactivity between these two legumes. Cross‐reactivity occurs when one antibody binds to different allergens due to highly similar epitopes, homologous proteins containing conserved sequence motifs (Vinge et al., 2012). Such cross-reactivity between other members of the Leguminosae family such as peanut, soy, and lupin has previously been documented (Lallès & Peltre, 1996; Jensen et al., 2008; Fæste et al., 2010).
Diet and IBS
Published in Melissa G. Hunt, Aaron T. Beck, Reclaim Your Life From IBS, 2022
Melissa G. Hunt, Aaron T. Beck
As noted earlier, soybeans are legumes (just like black beans, kidney beans, cannellini beans, chickpeas, and lentils) and belong to the class of foods that can cause excessive intestinal gas (and diarrhea) in some people. This is one of the main reasons that switching from cow’s milk to soy milk-based products may do you no good at all, and may actually make your symptoms worse. If you are actually lactose-intolerant, or if you just really like tofu, edamame, or soy milk and want to be able to eat soy products with no difficulty, enzyme supplements may help. Don’t expect soy products to be the silver bullet that cures your IBS. But don’t view soy as “dangerous,” either. It is neither. In moderation, like just about any other food, soy products can be part of a nutritious, balanced diet for almost everyone.
Fruits and Vegetables and Lung Cancer Risk in Never Smokers. A Multicentric and Pooled Case-Control Study
Published in Nutrition and Cancer, 2022
José Antonio García-Lavandeira, Alberto Ruano-Ravina, María Torres-Durán, Isaura Parente-Lamelas, Mariano Provencio, Leonor Varela-Lema, Alberto Fernández-Villar, María Piñeiro, Juan Miguel Barros-Dios, Mónica Pérez-Ríos
To collect the information, trained interviewers for each of the studies included used a specific questionnaire which was previously developed by our working group and has been described elsewhere. The questionnaire used in the pooled case-control studies suffered minimum modifications to improve some questions and definitions from its first version (34). We retrieved information on questions regarding nutritional habits, type of fruits and vegetables consumed, and other lifestyle characteristics. Four of the included case-control studies also measured residential radon and this information was used in the current analysis for adjustment purposes (32–34). Concerning nutritional habits, we gathered information about different types of fruits: apples, pears, bananas, kiwis, grapes, oranges, and orange juice. Regarding vegetables, we retrieved information on several types: cabbage, turnip tops, berza gallega, pumpkin, cauliflower, broccoli, lettuce, tomatoes, carrots, and potatoes. We also collected information about the following legumes: chickpeas, field beans, and lentils. Consumption frequencies in questionnaires were classified in 9 categories which were recategorized for the current analysis according to the most common frequencies for each fruit or vegetable.
Field-testing of the revised, draft South African Paediatric Food-Based Dietary Guidelines among Siswati-speaking mothers/caregivers of children aged 0–36 months in Kabokweni, Mpumalanga province, South Africa
Published in South African Journal of Clinical Nutrition, 2021
I Möller, LM du Plessis, LC Daniels
Some of the revised draft SA-PFBDGs for the age group 0–36 months were not well understood, mainly due to the wording of the guidelines. For the guideline ‘From six months of age, give your baby meat, chicken, fish or egg every day, or as often as possible’ most of the participants understood the messages to mean that one should give all of the options mentioned in one day, not one per day. It is therefore recommended that the guideline on protein-rich foods be rephrased to emphasise the options separated by the word ‘or’. For the same guideline some participants were of the opinion that beans should be included as an option. Legumes are plant-based protein sources high in a range of micronutrients, high in fibre and have anti-oxidant properties.16 They are also cost-effective, increasing the benefits of their inclusion in the diets of children within many communities. It is recommended that the guideline be changed to: ‘From six months of age, give your baby either meat or chicken or fish or egg or beans or peanut butter every day, or as often as possible.’
Food and beverages promoting elderly health: six food-based dietary guidelines to plan good mixed meals for elderly South Africans
Published in South African Journal of Clinical Nutrition, 2021
Sanjoy Saha, Upasana Mukherjee, Makenzie Miller, Li-Ling Peng, Carin Napier, Heleen Grobbelaar, Wilna Oldewage-Theron
Proteins are derived from both animal and plant sources. Animal sources of protein include seafood, meats, poultry and eggs. The term ‘meats’ includes all forms of beef, pork, lamb, veal, goat and non-bird game. Poultry refers to all forms of chicken, turkey, duck, geese, guineas and game birds. Plant sources include nuts, seeds and soy products. Legumes (plants with seed pods that split into two halves, such as dry beans, peas, lentils and soybeans) can be considered both a plant source of protein and a vegetable.107,108 While both animals and plants act as sources of protein in the diet, they differ in the quantity and quality of protein they provide. Animal-based foods, in general, contain the highest amount of protein per unit of energy. Furthermore, protein from animal sources is considered the best quality of protein, as it provides all essential amino acids in the proper proportions.107