can you trust nutrition facts from meat-alternative food products?

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MONDAY, SEPTEMBER 26

POSTER SESSION: SCIENCE/EDUCATION/MANAGEMENT/FOODSERVICES/CULINARY/RESEARCH

Comparing Raisins to 10 Frequently Consumed Fruits Using the NewUSDA Oxygen Radical Absorbance Capacity (ORAC) Data: AntioxidantCompounds of Raisins

Author(s): J. L. Barnes, T. L. Brooks, J. E. Painter; Family and ConsumerSciences, Eastern Illinois University, Charleston, IL

Learning Outcome: To demonstrate how the new analysis methods impact theantioxidant value of raisins.

Objective: Antioxidants play a vital role in preventing oxidative damage tocells throughout the body. Antioxidants can be found in a variety of fruits andvegetables in varying amounts. The purposes of this study were to compare theOxygen Radical Absorbance Capacity (ORAC) of ten of the most frequentlyconsumed fruits in the United States to raisins and to review the compoundsthat make up the ORAC value of raisins.

Methods: Ten frequently consumed raw fruits in the United States wereidentified by the Food and Drug Administration (FDA). Using the USDADatabase ORAC of Selected Foods, Release 2.0 (2010), total ORAC value foreach fruit was determined. Analysis of antioxidant compounds of raisins wasconducted by Leatherhead Labs.

Results: ORAC values in descending order: Golden raisins, strawberries,seedless raisins, apples with skin, oranges, peaches, red grapes, grapefruit,lemons, bananas, pineapples, and watermelon contain 10450, 4302, 3406, 3049,2103, 1922, 1837, 1640, 1346, 795, 385, and 142 ORAC units per 100grespectively. The ORAC value of raisins is comprised of the following categoriesof compounds: anthocyanins, carotenoids, catechins, ellagic acid, flavoniods,hydroxycinnamic acids, sterols, and squalene. Within these categories, the threemost abundant individual compounds are �-Sitosterol (5500-11000 mg/kg),uercetin (165 mg/kg), and epicatechin (160 mg/kg).

onclusion: Golden and seedless raisins rank one and three for antioxidantontent in this group of 10 frequently consumed fruits. Preventing oxidativeamage utilizing raisins can help maintain good health throughout life.

unding Disclosure: California Raisin Marketing Board

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an You Trust Nutrition Facts from Meat-Alternative Food Products?

uthor(s): M. K. Fernandez, C. A. Titchenal, M. L. Stewart,. Dobbs; Human Nutrition, Food and Animal Sciences, University of Hawai’i,onolulu, HI

earning Outcome: The participant will be able to explain the three mostommon errors found in the nutrient labeling of meat-alternative products.

any people consume vegetarian options; however, the United Statesepartment of Agriculture database has limited data on meat-alternativeptions, making nutrient intake estimation difficult. To evaluate the nutrientomposition accuracy presented on plant-based, meat-alternative food labels, 40ifferent meat-alternative products were purchased for chemical analysis ofrotein, lipid, fiber, minerals and moisture. These products were selected from aonolulu market survey that identified 245 meat-alternative products. Analyzedroducts were chosen based on protein content, food form, manufacturer andey ingredients. Results showed significant discrepancies between analyticalata and product label values, identifying 73% of analyzed products non-ompliant with the Nutrition Labeling and Education Act for 1 to 3 nutrients.hile protein and fiber label values were relatively consistent with analyzed

alues for all 40 products, 65% of product labels understated total fat by up to.5 grams (2.4 g � 2.1 SD). Mineral content was both under- and overstated on

label values. Iron content ranged from 5.8 mg (32% DV) less than the label to3.6 mg (20% DV) more than label; calcium 150 mg (15% DV) less than label to140mg (14% DV) more than label; and sodium 310 mg less than label to 180 mgmore than stated on label. Many of these meat-alternative convenience foodsprovide more calories than the labels indicate and contain unpredictableamounts of iron and calcium. With the recognition of nutrition’s importance tohealth, unreliable nutrient label information creates challenges for foodpurchasing decisions and for professionals assessing nutrient intake.

Funding Disclosure: ADA Foundation Vegetarian Nutrition Dietetic PracticeGroup Research Grant

A-46 / September 2011 Suppl 2—Abstracts Volume 111 Number 9

Raisin Consumption May Lower Circulating Oxidized LDL Levels,Potentially Decreasing the Risk for Coronary Artery Disease

Author(s): J. L. Barnes,1 R. Holt,2 D. Schramm,2 A. R. Waters,1 J. E. Painter,3

C. Keen2; 1Family and Consumer Sciences, Eastern Illinois University,harleston, IL, 2Department of Nutrition, University of California, Davis, CA,

3Nutrition Research, California Raisin Marketing Board, Fresno, CA

earning Outcome: To understand how raisin consumption may impactirculating oxidized LDL levels.

ackground and Objective: Circulating oxidized LDL is used as a biomarkero identify patients at high risk for CAD. Raisins are a rich source ofntioxidants, which may reduce the susceptibility of LDL to oxidation. Theurpose of this research was to explore the effects of chronic consumption ofaisins on circulating oxidized LDL levels in human subjects.

ethods: Participants (n�32) were randomly assigned into three groups andonsumed 2, 3.5, or 5.5 ounces of raisins per day for four weeks. Two weeksrior to the study, participants were asked to avoid consumption of grapes orrape derived products. At baseline, 2, and 4 weeks blood samples wereollected; plasma antioxidant levels and circulating oxidized LDL levels wereeasured. Analysis using the Tukey all pairwise comparison and Tukey-Kramer

ests were conducted to identify differences between the baseline, 2, and 4eeks post-raisin consumption.

esults: After 4 weeks, the chronic consumption of 3.5 oz raisins/dayignificantly (p�0.05) decreased circulating oxidized LDL levels. Consistent withhe 3.5 oz group, at week two, plasma antioxidant capacity was significantlyp�0.5) increased as assessed by the FRAP assay in the 5.5 oz group; oxidizedDL levels were also significantly (p�0.05) lower. In contrast to the results

rom the FRAP assay, plasma TRAP values were not altered by the diets.

onclusion: The results from this probe study support the concept that thehronic consumption of raisins can be associated with a reduction in oxidizedDL levels, a commonly accepted marker for the risk for CAD.

unding Disclosure: California Raisin Marketing Board

niversity Food Environment: An Assessment of the Nutrient-Densityf Beverages Sold in Vending Machines

uthor(s): V. Quick,1 A. Weiner,1 E. Shu,1 T. Horacek,2 C. Byrd-Bredbenner1;1Nutritional Sciences, Rutgers University, New Brunswick, NJ, 2Nutrition

cience and Dietetics, Syracuse University, Syracuse, NY

earning Outcome: To describe the food environment with regard to vendingachine beverages on a university campus.

ncreased intake of sugar-sweetened beverages has been cited as a potentialontributor to increased incidence of obesity and metabolic syndrome. Withearly two-thirds of college students reporting daily intake of sugar-sweetenedeverages, this is a cause for concern. Vending machines are common inniversity buildings, yet little is known about the types of beverages sold. Thistudy, part of an overall environmental assessment, surveyed vending machineeverages sold in academic buildings (n�10), residence halls (n�3), and studententers (n�2), representing �5% of all buildings of their type at a majorortheastern university, and assessed their nutritional value. Two trainedesearchers independently surveyed the machines (inter-rater reliability�99%)ith the most traffic flow in each building. Name, brand, container size, andumber of vending slots for each beverage were recorded. Calorie and nutrientontent was determined using databases. Of 166 beverage vending slots, mostn�97) were sugar-sweetened beverages (i.e., regular carbonated [27%] andncarbonated soft drinks [23%], nutrient enhanced water [7%], energy drinks

1%]). Other beverages (n� 69) were diet carbonated (14%) and uncarbonatedoft drinks (2%) and water/flavored water (27%). No sports electrolyte drinks,offee, milk, or 100% juice were found. Mean calorie and sugar content of sugar-weetened beverages was 204�52SD (range�100-300) and 52�14g (range�25-0), respectively. For sugar-sweetened beverages, mean Daily Values forutrients to maximize (i.e., vitamins A and C, protein, dietary fiber, iron,alcium) and minimize (i.e., saturated fat, cholesterol, sodium, total sugar), were.05�0.13SD and 0.24�0.06SD, respectively indicating that sugar-sweetenedeverages were not nutrient dense and thus, do not support healthy dietecommendations.

unding Disclosure: New Jersey Agricultural Experiment Station