Pub Date : 2018-10-12DOI: 10.15835/BUASVMCN-FST:2018.0005
L. Gavrilas, C. Ionescu, O. Bălăcescu, D. Muresan, C. Revnic, L. Filip, D. Miere
Colorectal cancer (CRC) represents the third most common type of cancer worldwide with high incidence rates in our country as well. Both dietary habits and lifestyle factors have a strong contribution in preventing colorectal cancer. A healthy dietary pattern based on adequate intake of fruit, non-starchy vegetables, and whole grains is associated with positive outcomes regarding CRC development. The aim of the present study was to evaluate the dietary intake of plant-based food and food groups, along with lifestyle habits of CRC patients. A case-control study was conducted during April 2015 – October 2017. Patients (n=151) recently diagnosed with CRC and undergoing conventional treatment were recruited from Medisprof Oncology Hospital. Controls (n=151) were selected randomly from generally healthy adults. Dietary and lifestyle data were collected during a face to face interview and the applied lifestyle questionnaire included 74 items. The results showed that intake of specific food groups with high content of bioactive components was significantly higher in the control group compared to the CRC group (p<0.05), even though overall vegetable intake was similar between groups (p=0.51). Results also showed significant lower intakes of fiber-rich foods such as whole grains, nuts and legumes in the CRC group.
{"title":"Intake of Plant Based Foods and Colorectal Cancer. A Case-Control Study in Romania","authors":"L. Gavrilas, C. Ionescu, O. Bălăcescu, D. Muresan, C. Revnic, L. Filip, D. Miere","doi":"10.15835/BUASVMCN-FST:2018.0005","DOIUrl":"https://doi.org/10.15835/BUASVMCN-FST:2018.0005","url":null,"abstract":"Colorectal cancer (CRC) represents the third most common type of cancer worldwide with high incidence rates in our country as well. Both dietary habits and lifestyle factors have a strong contribution in preventing colorectal cancer. A healthy dietary pattern based on adequate intake of fruit, non-starchy vegetables, and whole grains is associated with positive outcomes regarding CRC development. The aim of the present study was to evaluate the dietary intake of plant-based food and food groups, along with lifestyle habits of CRC patients. A case-control study was conducted during April 2015 – October 2017. Patients (n=151) recently diagnosed with CRC and undergoing conventional treatment were recruited from Medisprof Oncology Hospital. Controls (n=151) were selected randomly from generally healthy adults. Dietary and lifestyle data were collected during a face to face interview and the applied lifestyle questionnaire included 74 items. The results showed that intake of specific food groups with high content of bioactive components was significantly higher in the control group compared to the CRC group (p<0.05), even though overall vegetable intake was similar between groups (p=0.51). Results also showed significant lower intakes of fiber-rich foods such as whole grains, nuts and legumes in the CRC group.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2018-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87497585","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-05-16DOI: 10.15835/buasvmcn-fst:12632
A. Păucean, S. Man, S. Chis, R. Suciu, C. Mureșan
This study aimed to obtain gluten free muffins, with increased nutritional and sensorial value by adding quince flour into a composite flour. To optimize the recipe, four experimental variants using rice, soy, quince flours and starch in different proportions have been proposed. Quince is a rich source of vitamins, minerals, polyphenolic compounds and fibres. The quince flour addition led to muffins with increased content in minerals and very good sensorial properties in terms of taste, flavour, texture and general acceptance. It could be concluded that quince flour is a suitable source for obtaining gluten free muffins. Quince flour addition in aglutenic muffin composite flour up to 10% did not affect negatively their phisico-chemical and sensorial properties.
{"title":"Impact of Quince Flour on Gluten-free Muffins Production","authors":"A. Păucean, S. Man, S. Chis, R. Suciu, C. Mureșan","doi":"10.15835/buasvmcn-fst:12632","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:12632","url":null,"abstract":"This study aimed to obtain gluten free muffins, with increased nutritional and sensorial value by adding quince flour into a composite flour. To optimize the recipe, four experimental variants using rice, soy, quince flours and starch in different proportions have been proposed. Quince is a rich source of vitamins, minerals, polyphenolic compounds and fibres. The quince flour addition led to muffins with increased content in minerals and very good sensorial properties in terms of taste, flavour, texture and general acceptance. It could be concluded that quince flour is a suitable source for obtaining gluten free muffins. Quince flour addition in aglutenic muffin composite flour up to 10% did not affect negatively their phisico-chemical and sensorial properties. ","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2017-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82483131","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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