the present survey showed that about half of the major sauces were either not in line with the salt content guidelines or did not have salt content labels. for example, three out of four of the selected sauces from a major malaysian supermarket did not meet the maximum salt limits. further, of the 26 sauces selected from another major supermarket, about half had salt levels that exceeded the limit by more than 200mg/100g.
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the sodium content of sauces that did not have sodium or salt content information on the nutrient information panel of the product was obtained from the ingredient list. only 10 sauces (4.4%) and 2 sauces (0.9%) did not have any salt or sodium information but were consumed, although the total sodium intake for both were relatively lower in comparison with that of the consumption of sauces without any information. generally, the sauces had moderate sodium contents, which varied across the sauces, from 1748 to 6207mg/100g. the highest sodium content was found in chilli sauce (2399437mg/100g), followed by light/thin soy sauce (1932022mg/100g), fish/prawn sauce (budu/cencalok) (1803580mg/100g), salty soy sauce (167791mg/100g) and other sauces (152098mg/100g). a total of 8 sauces (3.4%) had sodium levels in excess of the sodium warning limit of 5000mg/100g (21). these sauces include salty thick caramel (5494102mg/100g), barbecue sauce (1660353mg/100g), sweet soy sauce (959771mg/100g), fried sauce (434061mg/100g), dark soy sauce (813871mg/100g), tomato ketchup (566315mg/100g), salty thick soy sauce (464911mg/100g), fish sauce (212663mg/100g) and oyster sauce (208843mg/100g) (figure 3). 5dcf44b096
All green plants also contain chlorophyll, the light-collecting molecule. Chlorophyll and its derivatives are very effective at binding polycyclic aromatic hydrocarbons (carcinogens largely from incomplete combustion of fuels), heterocyclic amines (generated when grilling foods), aflatoxin (a toxin from molds in foods which causes liver cancer), and other hydrophobic molecules. The chlorophyll-carcinogen complex is much harder for the body to absorb, so most of it is swept out with the feces. The chemoprotective effect of chlorophyll and its derivatives has been tested in laboratory cell cultures and animals [107, 108]. There is so much compelling evidence for anti-carcinogenic effects of chlorophyll that a prospective randomized controlled trial is being conducted in Qidong, China to see if chlorophyllin can reduce the amount of liver cancer cases, which arise from aflatoxin exposure in their foods (corn, peanuts, soy sauce, and fermented soy beans). A 55% reduction in aflatoxin-DNA adducts were found in the group that took 100 mg of chlorophyllin three times a day [109]. It was supposed that the chlorophyllin bound up aflatoxins, but there were chlorophyllin derivatives also detected in the sera (which had a green tint to it) of the volunteers who took the supplement, indicating a possible role in the body besides binding carcinogens in the gut [110].
In addition to these observational studies, two clinical trials have been conducted to supplement lycopene for a short period before radical prostatectomy. In one study 30 mg/day of lycopene were given to 15 men in the intervention group while the 11 men were in the control group were instructed to follow the National Cancer Institute's recommendations to consume at least 5 servings of fruits and vegetables daily. Results showed that the lycopene slowed the growth of prostate cancer. Prostate tissue lycopene concentration was 47% higher in the intervention group. Subjects that took the lycopene for 3 weeks had smaller tumors, less involvement of the surgical margins, and less diffuse involvement of the prostate by pre-cancerous high-grade prostatic intraepithelial neoplasia [150]. In another study before radical prostatectomy surgery 32 men were given a tomato sauce-based pasta dish every day, which supplied 30 mg of lycopene per day. After 3 weeks serum and prostate lycopene levels increaed 2-fold and 2.9-fold, respectively. PSA levels decreased 17%, as seen also by Kucuk et al [150]. Oxidative DNA damage was 21% lower in subjects' leukocytes and 28% lower in prostate tissue, compared to non-study controls. The apoptotic index was 3-fold higher in the resected prostate tissue, compared to biopsy tissue [151]. These intervention studies raise the question of what could have been done in this intervention was longer and combined synergistically with other effective intervention methods, such as flax seed, increased selenium and possibly vitamin E, in the context of a diet high in fruits and vegetable?
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Most studies focused on the benefits of lycopene on serum lipids but no studies have been specifically designed to assess the role of a tomato sauce from vine-ripened tomatoes on patients affected by polygenic hypercholesterolemia. The aim of this study was to compare the lipid-lowering effect of a novel functional tomato sauce with a well-known functional food with a lipid-lowering effect, i.e. a sterol-enriched yogurt.
In this cross-over study, we evaluated a population of 108 ambulatory patients affected by polygenic hypercholesterolemia of both gender, who were allocated to a tomato sauce (namely OsteoCol) 150 ml/day or a sterol-enriched yogurt (containing sterols 1.6 g/die) treatment, for 6 weeks. Carotenoids content was 3.5 mg per gram of product. We measured serum lipids and creatinine and transaminases at basal and follow-up visit.
A novel functional tomato sauce from vine-ripened tomatoes compares favourably with a commercialised sterol-enriched yogurt in term of absolute LDL-cholesterol change. Intake of a tomato sauce with a high carotenoid content may support treatment of patients affected by common hypercholesterolemia. The present study has various limitations. The presence of other dietary components, which may have influenced the results, cannot be ruled out. Of course, these results cannot be extrapolated to other populations. Furthermore, there was a low adherence rate in the tomato sauce group. Moreover, we did not report serum carotenoids data.
Our study investigated the effects of a tomato sauce from vine-ripened tomatoes on lipids in individuals affected by common hypercholesterolemia. We compared the lipid-lowering effect of this functional tomato sauce with a well-known commercialized functional food with a lipid-lowering effect, i.e. a sterol-enriched yogurt.
Due to the different packaging of the treatments, in this study both the experimenters and participants were aware of who was receiving the tomato sauce or the yogurt, while data collectors and outcome adjudicators were blind. Furthermore, due to the expiry of the supply of yogurt in a very restricted period, we used a block randomization. However, to eliminate selection bias, we randomized patients in blocks at recruitment rather than as they arrived. Furthermore, to help to minimize potential bias, we assessed the baseline clinical characteristics of participants according to allocation.
Carotenoid concentration in the tomato sauce was assessed by matrix-assisted laser desorption/ionizationTime of Flight (MALDI-TOF) mass spectometry (ABSciex, Framingham, MA, USA) [24]. Carotenoids content was 3.5 mg/g.
The servings of various food categories consumed daily or weekly during the study is presented in Additional file 1: Table S1. Dietary intake was not significantly different between groups except for a sterol-enriched yogurt (1 serving/day in the yogurt group) and Osteocol consumption (1 serving/day) in the Tomato sauce group.
Additional file 2: Figure S1 shows individual LDL-C change for the participant after each treatment. Overall, allocation to the Tomato-sauce resulted in a 10 mg/dl median reduction in LDLC. However, individual variability in per cent LDLC reduction was wide ranging from modest increases to reductions exceeding 50%.
According with the current dietary guidelines that are instruments of public health policy to promote a healthy diet [37] which suggest consuming a more than five cups/week of red vegetables, in our study the daily consumption of tomato sauce was 150 ml. Furthermore, this study is in line with recent guidelines [38] suggesting treating patients with mild-to-moderate hypercholesterolemia who already follow a healthy diet with cholesterol-lowering functional foods (or nutraceuticals) to reduce LDL-C levels.
In our tomato sauce the carotenoids content was of 3.5 mg per gram of product, which is higher than other cultivar or commercial varieties [40,41,42,43,44]. Thus, ripening tomato on the vine could be an excellent strategy to positively influence the nutritional quality of tomato. Of course, the overall health benefits observed with the tomato sauce consumption could also be due to the combined effects of all the carotenoids.
With this study, it was not our intention to investigate the efficacy of the sterols-enriched yogurt, which was already well-established [55]. Since the health claims relating to the cholesterol-lowering effect for tomato sauces have not yet been approved by EFSA, we thought that the best reference for our comparison could be a sterols-enriched yogurt, for which health claims are approved, but not a standard tomato sauce. 2ff7e9595c
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