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    Tytuł:
    Milk slices as a source of macroelements and microelements in the diet of pre-schoolers
    Autorzy:
    Jachimowicz-Rogowska, K.
    Winiarska-Mieczan, A.
    Kwiecień, M.
    Powiązania:
    https://bibliotekanauki.pl/articles/53851080.pdf
    Data publikacji:
    2023
    Wydawca:
    Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
    Opis:
    Sponge cake bars with milk filling, commonly referred to as milk slices, are a very frequent choice among children. These products are considered convenience foods consumed for breakfast and snacks during the day. They owe their popularity to commercials promoting these sweets as products that, in terms of calcium content, can successfully replace a glass of milk. Unfortunately, due to such associations, young consumers habitually choose highly sweetened products of low nutritional value. Since milk slices are very popular components of children’s diets, they should be a source of essential nutrients, including mineral elements. This paper aimed to assay the level of selected macroelements (Ca, Mg, K, and Na) and microelements (Fe, Cu, and Zn) in sponge cake bars of milk slice type (n=15). The mean content of macroelements in the analysed products can be represented as K (3724 mg kg-1 ± 502.0) > Na (2703 mg kg-1 ± 2366) > Ca (1393 mg kg-1 ± 646.7) > Mg (489.4 mg kg-1 ± 211.9). The mean content of microelements in the analysed products can be represented as Fe (24.53 mg kg-1 ± 13.19) > Zn (8.946 mg kg-1 ± 2.444) > Cu (2.188 mg kg-1 ± 0832.7). When considering the daily requirement of pre-schoolers (aged 4-6) for the analysed minerals, it was established that, on average, one serving of a milk slice (31.7 g) supplies 17.9% RDA Cu, 12.5% RDA Mg, 10.7% AI K, 9.2% AI Na, 8.0% RDA Fe, 5.8% RDA Zn, and 4.1% RDA Ca. Our findings imply that milk slices are not a good source of minerals in pre-schoolers’ diets.
    Źródło:
    Journal of Elementology; 2023, 28, 2; 349-361
    1644-2296
    Pojawia się w:
    Journal of Elementology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Wpływ chelatu glicynowego miedzi na parametry fizykochemiczne, morfometryczne i wytrzymałościowe kości piszczelowych kurcząt
    The effect of copper glycine chelate on physicochemical, morphometric and strength parameters of tibia bones in broiler chickens
    Autorzy:
    Kwiatkowska, K.
    Kwiecień, M.
    Winiarska-Mieczan, A.
    Bąkowski, M.
    Powiązania:
    https://bibliotekanauki.pl/articles/2196782.pdf
    Data publikacji:
    2016
    Wydawca:
    Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
    Tematy:
    drob
    kurczeta
    kosci
    kosc piszczelowa
    wlasciwosci fizyczne
    wlasciwosci morfometryczne
    wytrzymalosc kosci
    czynniki zywieniowe
    chelaty glicynowe
    chelat miedzi z glicyna
    Źródło:
    Annales Universitatis Mariae Curie-Skłodowska. Sectio EE: Zootechnica; 2016, 34, 1; 1-14
    0239-4243
    2083-7399
    Pojawia się w:
    Annales Universitatis Mariae Curie-Skłodowska. Sectio EE: Zootechnica
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The content of magnesium, calcium, sodium and potassium in infant formulas
    Autorzy:
    Kwiecień, M.
    Winiarska-Mieczan, A.
    Samolińska, W.
    Kiczorowska, B.
    Rusinek-Prystupa, E.
    Powiązania:
    https://bibliotekanauki.pl/articles/960258.pdf
    Data publikacji:
    2017
    Wydawca:
    Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
    Opis:
    Mother’s milk is the basic food for infants. Sometimes women for various reasons cannot continue or are not willing to continue breastfeeding their babies and then infant formula provides an alternative. Although breast milk substitutes for infants are produced using high technology methods, their composition is to some extent different than that of breast milk. Breast milk does not contain a high amount of minerals on the overall (ash accounts for circa 0.2 %) but they are characterised by a very high level of assimilability. On the other hand, cow’s milk contains much higher amounts of minerals – ca. 0.7%. Cow’s milk contains 3 to 4 times more Ca, Mg, Na and K than breast milk. The study aimed to analyse infant and baby formulas in terms of the content of Ca, Mg, Na and K. The study covered 11 infant formulas. All the formulas were annotated as “food for particular nutritional uses”. The powdered milk formulas were purchased from retailers in Lublin Voivodeship in August 2014, prior to their best-before dates. The content of Ca, Mg, Na and K was determined by means of flame atomic absorption spectrometry in a Varian SpectrAA 280 FS apparatus. It was found that starter infant formulas contained less of minerals covered by the study than had been declared. It was demonstrated that the content of Ca, Mg, Na and K in the analysed milk samples calculated per 100 kcal was generally comparable to their standard content.
    Źródło:
    Journal of Elementology; 2017, 22, 1
    1644-2296
    Pojawia się w:
    Journal of Elementology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The content of lead and cadmium in fruit-flavoured yoghurts and cream cheeses
    Autorzy:
    Winiarska-Mieczan, A.
    Kiczorowska, B.
    Krusiński, R.
    Kwiecień, M.
    Kwiatkowska, K.
    Klebaniuk, R.
    Powiązania:
    https://bibliotekanauki.pl/articles/962697.pdf
    Data publikacji:
    2017
    Wydawca:
    Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
    Opis:
    Flavoured yoghurts and cream cheeses are usually promoted by the manufacturers as snacks for children and young people. An undeniable advantage of such products is the fact that they can be treated as convenience food because they have long expiry dates, they are ready to eat and available in packaging of various sizes. However, both milk and dairies can be a source of toxic metals, in particular Pb and Cd, for children. The research aimed to measure the level of Pb and Cd in fruit-flavoured yoghurts and cream cheeses. The analyses involved 83 products: 42 yoghurts and 41 cream cheeses. The products were split into 11 groups, depending on the used flavouring. The content of Cd and Pb was determined using the GF AAS method. In addition, the safety of fruit-flavoured yoghurts and cream cheeses was estimated for consumers aged 5 and 10. The analysed yoghurts contained on average 0.028 mg Pb and 0.008 mg Cd kg-1, whereas the cream cheeses – on average 0.02 mg Pb and 0.017 mg kg-1 Cd. The values were lower than acceptable. The highest (P < 0.05) content of Pb was recorded in mixed flavour yoghurts, whereas as regards cream cheeses – in stone fruit flavoured products. The highest (P < 0.05) content of Cd was recorded in vanilla-flavoured yoghurts and in mixed flavour and strawberry-flavoured cream cheeses. For a child, having one cup of fruit-flavoured yoghurt is equivalent to a daily intake of max. 7% BMDL01 Pb and max. 18.3% TWI Cd, whereas one cup of cream cheese – max. 28.5% BMDL01 Pb and max. 33.5% TWI Cd. The presented results indicated that one cup of fruit-flavoured yoghurt and cream cheese was safe for consumers in terms of Cd and Pb content. However, it should be noted that products most eagerly chosen by children (strawberry, peach) had the highest content of Pb and/or Cd per 1 cup, which means that their frequent consumption can be associated with a risk of increased intake of such toxic metals.
    Źródło:
    Journal of Elementology; 2017, 22, 4
    1644-2296
    Pojawia się w:
    Journal of Elementology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of cadmium and lead on living organisms – transport, accumulation, metabolism
    Autorzy:
    Bąkowski, M.
    Winiarska-Mieczan, A.
    Kwiecień, M.
    Krusiński, R.
    Jachimowicz-Rogowska, K.
    Twarużek, M.
    Grobelska, D.
    Powiązania:
    https://bibliotekanauki.pl/articles/53376672.pdf
    Data publikacji:
    2024
    Wydawca:
    Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
    Opis:
    Heavy metals are metals and non-metals with molecular weights exceeding 20 and specific gravity above 5. The heavy metal cycle in the environment is linked to the food chain: soil – plant – animal – human. The transfer of metals to the higher link results in a cumulative increase in their content. Pollution with heavy metals has become a severe threat to the environment and food safety due to the rapid development of agriculture and industry and disturbances in the natural ecosystem induced by the enormous growth of the global population. Major sources of heavy metals in soil are bedrock, industrial and transport emissions, municipal management, and agriculture. Three main reasons for the toxicity of metals were found to be: participation of metals in enhancing the production of ROS (Reactive Oxygen Species) and modification of the activity of the antioxidant system, ability to react directly with proteins, resulting from the affinity between metals and thiol, histidine and carboxyl groups and leading to the attachment of metal ions to active sites of enzymes, structural elements of cells and proteins involved in cell transport, and replacement of elements necessary for metabolism, e.g. calcium in bones or iron in erythrocytes with metals, which leads to damage and changes in their structure and metabolism. The key solution towards decreasing the content of Cd and Pb in food is to limit or prevent their initial absorption by plants used for food or animal feed. However, due to the complexity of interactions between soil chemistry, varieties and species of plants and agronomic practices, additional research is needed.
    Źródło:
    Journal of Elementology; 2024, 29, 1; 311-328
    1644-2296
    Pojawia się w:
    Journal of Elementology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Content of Na, K, Ca, Mg, Zn, Cu and Fe in flavoured honeys
    Autorzy:
    Winiarska-Mieczan, A.
    Kwiecień, M.
    Chmielowiec-Korzeniowska, A.
    Jachimowicz-Rogowska, K.
    Tymczyna, L.
    Żebracka, A.
    Bielak, A.
    Powiązania:
    https://bibliotekanauki.pl/articles/54162099.pdf
    Data publikacji:
    2022
    Wydawca:
    Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
    Opis:
    The honey market is characterised by a wide variety of products. Honey producers also introduce modifications, e.g. flavoured honeys, with the addition of fruit, herbs and/or spices. The main purpose of adding this type of substance to honey is to enrich it with biologically active substances, which enhance the product’s health-promoting properties. Honey plays both a nutritional and a medicinal role, as it contains many valuable substances, including macroand microelements. The content of minerals depends on the type of honey, when it is harvested, and its region of origin. The aim of the study was to evaluate the mineral composition (Na, K, Ca, Mg, Zn, Cu, Fe) of flavoured honeys. Twenty-eight types of honey were studied, including 8 multifloral honey and 20 flavoured multifloral honeys enriched with herbs, marshmallow root, seaberry, elderberry, cranberry, hops, cloves, ginger, vanilla, black cumin, lemon, blackberry, strawberry, orange, raspberry, European blueberry, as well as three creamed honeys with ginger and lemon grass, lemon and peppermint, and strawberry. The study showed that honey containing fruit and/or herb juice or extracts generally had higher mineral content than multifloral honey without flavourings. Only the content of Na was lower, probably due to the component composition of flavoured honeys. Although flavoured honey is not a significant source of minerals in human nutrition (supplying less than 1% of the Reference Daily Intake), the minerals present in the highest quantities are commonly deficient in a human diet, and therefore the role of flavoured honeys in rational nutrition should not be overlooked.
    Źródło:
    Journal of Elementology; 2022, 27, 4; 917-927
    1644-2296
    Pojawia się w:
    Journal of Elementology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-6 z 6

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