Biomarker of food intake for assessing the consumption of dairy and egg products.

Détails

Ressource 1Télécharger: 30279743_BIB_B8AA106B58C9.pdf (629.15 [Ko])
Etat: Public
Version: Final published version
Licence: CC BY 4.0
ID Serval
serval:BIB_B8AA106B58C9
Type
Article: article d'un périodique ou d'un magazine.
Sous-type
Synthèse (review): revue aussi complète que possible des connaissances sur un sujet, rédigée à partir de l'analyse exhaustive des travaux publiés.
Collection
Publications
Titre
Biomarker of food intake for assessing the consumption of dairy and egg products.
Périodique
Genes & nutrition
Auteur(s)
Münger L.H., Garcia-Aloy M., Vázquez-Fresno R., Gille D., Rosana ARR, Passerini A., Soria-Florido M.T., Pimentel G., Sajed T., Wishart D.S., Andres Lacueva C., Vergères G., Praticò G.
ISSN
1555-8932 (Print)
ISSN-L
1555-8932
Statut éditorial
Publié
Date de publication
2018
Peer-reviewed
Oui
Volume
13
Pages
26
Langue
anglais
Notes
Publication types: Journal Article ; Review
Publication Status: epublish
Résumé
Dairy and egg products constitute an important part of Western diets as they represent an excellent source of high-quality proteins, vitamins, minerals and fats. Dairy and egg products are highly diverse and their associations with a range of nutritional and health outcomes are therefore heterogeneous. Such associations are also often weak or debated due to the difficulty in establishing correct assessments of dietary intake. Therefore, in order to better characterize associations between the consumption of these foods and health outcomes, it is important to identify reliable biomarkers of their intake. Biomarkers of food intake (BFIs) provide an accurate measure of intake, which is independent of the memory and sincerity of the subjects as well as of their knowledge about the consumed foods. We have, therefore, conducted a systematic search of the scientific literature to evaluate the current status of potential BFIs for dairy products and BFIs for egg products commonly consumed in Europe. Strikingly, only a limited number of compounds have been reported as markers for the intake of these products and none of them have been sufficiently validated. A series of challenges hinders the identification and validation of BFI for dairy and egg products, in particular, the heterogeneous composition of these foods and the lack of specificity of the markers identified so far. Further studies are, therefore, necessary to validate these compounds and to discover new candidate BFIs. Untargeted metabolomic strategies may allow the identification of novel biomarkers, which, when taken separately or in combination, could be used to assess the intake of dairy and egg products.
Mots-clé
Biomarkers of food intake, Casein, Cheese, Dairy, Dietary assessment, Eggs, Food exposure markers, Milk, Whey, Yogurt
Pubmed
Web of science
Open Access
Oui
Création de la notice
16/10/2018 14:06
Dernière modification de la notice
20/08/2019 16:26
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