Browsing by Author "Percival, B. C."

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    Chronic Non-Communicable Disease Risks Presented by Lipid Oxidation Products in Fried Foods
    (AME Publishing Company, 2018) Grootveld, Martin; Percival, B. C.; Grootveld, Kerry
    Exposure of UFA-containing culinary frying oils (CFOs), especially PUFA-rich ones, to high temperature frying episodes produces substantial, highly toxicologically-significant concentrations of reactive aldehydes, together with additional lipid oxidation products (LOPs), via a complex series of oxidative recycling bursts. Migration of thermally-stressed, peroxidised frying oils into foods during standard frying practices renders such LOP toxins available for human consumption, and concentrations of trans-2-alkenals, trans,trans-alka-2,4-dienals and n-alkanals present in potato chips obtained from fast-food retailers and further food outlets are all much greater than those of acrylamide and monochloropropanediol adducts detectable, for which a verisimilitude of high level public health concerns have been repeatedly stressed in the scientific literature available. In view of our observations, such LOPs are likely to play pivotal roles regarding the development, progression and incidence of wide range of human non-communicable diseases (NCDs), which undoubtedly will promote rising healthcare costs worldwide. Indeed, 30-35% of human cancers arising from environmental sources are attributable to diet alone, and it is therefore highly conceivable that dietary LOPs may impact significantly on this incidence level. Hence, exacting efforts to limit the consumption of foods fried in CFOs with high LOP contents are required. Since CFOs rich in peroxidation-resistant MUFAs, and especially SFAs, produce lower and much lower levels of such LOP toxins during frying episodes respectively, they offer safer, health-friendly alternatives to those laden with PUFAs. However, the future consideration, establishment and ratification of currently-unavailable minimal human daily intakes for LOPs of known molecular identities also represent major demands for action. Consumer concerns regarding the nutritional and health properties of their foods strongly support such requirements.
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    Low-field benchtop NMR spectroscopy as a potential non-stationary tool for point-of-care urinary metabolite tracking in diabetic conditions
    (Elsevier, 2020-11-22) Edgar, M.; Percival, B. C.; Gibson, Miles; Jafari, Fereshteh; Grootveld, Martin
    We describe the advantages and diagnostic/prognostic significance of low-field, near portable benchtop NMR spectrometers for the multicomponent metabolomics analysis of targeted and untargeted urinary biomarkers (15) in type 2 diabetes patients. Implementa tion of these facilities at ‘point-of-care’ clinical sites may yield valuable advantages for the sequential monitoring of diabetic and prediabetic individuals.
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    Toxic aldehyde generation in and food uptake from culinary oils during frying practices: peroxidative resistance of a monounsaturate-rich algae oil
    (Springer Nature, 2019-03-11) Moumtaz, S.; Percival, B. C.; Parmar, D.; Grootveld, Kerry; Jansson, P.; Grootveld, Martin
    Human ingestion of cytotoxic and genotoxic aldehydes potentially induces deleterious health effects, and high concentrations of these secondary lipid oxidation products (LOPs) are generated in polyunsaturated fatty acid (PUFA)-rich culinary oils during high temperature frying practices. Here, we explored the peroxidative resistance of a novel monounsaturate-rich algae frying oil (MRAFO) [1] during laboratory-simulated shallow- and domestically-based repetitive deep-frying episodes (LSSFEs and DBRDFEs respectively), the latter featuring potato chip fryings. Culinary frying oils underwent LSSFEs at 180oC, and DBRDFEs at 170oC: aldehydes were determined by 1H NMR analysis in samples collected at increasing heating/frying time-points. Fast food restaurant-fried potato chip serving (FFRPCS) aldehyde contents were also monitored. Substantially lower levels of aldehydes were generated in the MRAFO product than those observed in PUFA-richer oils during LSSFEs. Toxicologically-significant concentrations of aldehydes were detected in FFRPCSs, and potato chips exposed to DBRDFEs when using a PUFA-laden sunflower oil frying medium: these contents increased with augmented deep-frying episode repetition. FFRPCS aldehyde contents were 10-25 ppm for each class monitored. In conclusion, the MRAFO product generated markedly lower levels of food-penetrative, toxic aldehydes than PUFA-rich ones during LSSFEs. Since FFRPCS and DBRDFE potato chip aldehydes are predominantly frying oil-derived, PUFA-deplete MRAFOs potentially offer health-friendly advantages.