Anna Kårlund

Liquid chromatography‐mass spectrometry (LC–MS) is a powerful technique for the detection and quantification of methylated quaternary ammonium compounds (mQACs), such as acylcarnitines and methylated amino‐acid‐derived (betainized) compounds, in biological matrices. Due to their high polarity and permanent charge, mQACs present analytical challenges, particularly in achieving efficient chromatographic retention and resolution. Here, we focus on the application of hydrophilic interaction liquid chromatography combined with mass spectrometric (HILIC–MS), for the analysis of these compound classes in biological samples. We highlight practical considerations in their analysis, including their MS/MS fragmentation patterns and identification in positive electrospray mode (ESI) ⁺ , to support researchers working with mQACs in targeted or untargeted metabolomics studies.

Low‐gluten diets (LGD) are also widely followed by people not suffering from coeliac disease. This study compared oats and rice as the main cereal source of an LGD in metabolically challenged volunteers. Volunteers ( n = 69) were randomly assigned to an LGD, which was either rich in oats or rice, for 6 weeks. Before and after the intervention, concentrations of total cholesterol, LDL‐C, and HDL‐C, triacylglycerols, free fatty acids, glucose, and insulin were measured from fasting plasma samples; the volunteers also completed 4‐day food and stool records, as well as questionnaires related to perceived gastrointestinal discomfort (Gastrointestinal Symptom Rating Scale) and health (RAND‐36). The intervention with oats resulted in a more substantial decrease in LDL‐C ( p _{group × time} = 0.047), more frequently normal type stool ( p _{group × time} = 0.010), and bowel movements ( p _{group × time} = 0.038) than rice (group × time interaction). The rice group experienced more constipation symptoms ( p _{group × time} < 0.001) than the oat group, possibly due to a lower fiber intake ( p _{group × time} < 0.001). A greater waist circumference decrease was observed with rice than with oats ( p _{group × time} = 0.022). Our results suggest that oats improve both biochemical markers of cardiometabolic health and perceived gastrointestinal well‐being compared to rice, thus being a crucial part of a nutritiously adequate LGD.

Purpose: Changes in the consumption of protein-rich foods are needed due to their high environmental impacts. However, proteins are indispensable for human nutrition, and there is notable variation in the protein quality of protein-rich foods. The methods to consider protein quality in Nutritional Life Cycle Assessment (nLCA) are still developing. In this study, we assessed the impact of including protein quality in single- and multi-nutrient nutritional functional units (nFUs) in an LCA of products and meals. Methods: We conducted an LCA with four different nFUs: protein content, protein content adjusted for protein quality, nutrient index for protein-rich foods, and the same nutrient index adjusted for protein quality. To assess the protein quality of the food products Digestible Indispensable Amino Acid Score (DIAAS) was used. The assessed food products were patties with beef, pork, chicken, trout, perch, chickpea, and soymeal as the main ingredients. The assessments were also done at meal-level, including a side dish of potatoes and mixed salad. Results and discussion: Animal-based foods were of higher protein quality. When protein quality was included in the single-nutrient nFU, i.e. protein content, in nLCA, the climate impact decreased for animal-based products and increased for plant-based products. At meal-level, the trend was similar; however, the overall protein quality of meals was lower in comparison to the patties. When including protein quality correction in the nutrient index, there were little to no changes in the index score, resulting in little to no difference in the climate impact. Conclusions: Protein-rich foods vary in protein quality, and thus, adjusting protein content with protein quality in nLCAs might be of interest when assessing only one nutrient, i.e. protein. However, we recommend it as an additional measure as there are notable limitations in assessing protein quality. Instead, when assessing multiple nutrients, as in nutrient indices, adding digestibility of protein into the index might not bring additional value to nLCA.

According to existing food processing classification systems, plant-based protein-rich (PBPR) foods are often considered ‘ultra-processed’—and therefore perceived as unhealthy—despite their ability to provide various bioactive compounds beneficial for human health. Here we used a non-targeted metabolomics approach to analyse the impact of processing on the biochemical composition of PBPR foods. Our results show that existing food classification systems may provide questionable categories for PBPR foods without considering their overall biochemical composition, including phytochemicals. An analysis focusing specifically on biochemical compounds of soy-based products manufactured using various technologies showed no clear distinctions between processing groups in the principal component analysis based on the NOVA and Poti classification. However, clear differences were found between soy-based products based on their phytochemical profile. Although food processing classification systems are welcome in their attempt to guide consumers towards healthy choices, they should be improved to more accurately reflect the biochemical composition of PBPR foods.

Purpose: The contribution of milk on the environmental and nutritional impacts of diets is substantial especially in countries with high consumption rates of dairy products, such as in the Nordic countries. Due to environmental and health reasons, plant-based drinks (PBDs) are gaining popularity among consumers, but the nutritional composition of PBDs varies depending on their base ingredients and possible fortification. This study develops product group-specific nutrient indices to be used as functional units (nFU) in life cycle assessments (LCA) of milks and PBDs. Methods: Here, we formed three product group–specific nutrient indices for milk and PBDs: (i) based on our previous development of product group–specific indices considering the current dietary role of milk in Finnish diets, (ii) based on the potential nutritional benefits of PBDs compared to milk, and (iii) as combination of the two abovementioned indices. The new indices were then applied as a nFUs in a case study comparing selection of 46 drinks from the Finnish food composition database including milks and fortified and unfortified PBDs. The environmental impacts were assessed in five different impact categories utilizing data from LCA databases. Results and discussion: The index based on current consumption led to the highest nutrient index scores for cow’s milks and consequently lower environmental impacts when used as a nFU, whereas the index based on nutrients obtained from PBDs as nFU led to higher environmental impacts for milk and lower for PBDs. Cow’s milk had the highest climate impact when the impacts were allocated per unit of mass, but in nFU-based comparison, some PBDs had higher impacts than cow’s milk. The results showed notable difference between fortified and unfortified PBDs, as the environmental impacts of unfortified PBDs were higher than impacts of milk when the comparison was based on nutrient content, while the environmental impacts of fortified drinks were lower than those of milk. Conclusions: The index based on nutrients currently obtained from milk is the most suitable one for capturing the nutritional consequences of substituting milk with PBDs in the current diets. However, the other indices can bring additional information on the possible nutritional benefits in another decision-making situation. As nutrient fortification has substantial impact on the results, the role of fortification in sustainable foods should be further evaluated and the methodological approaches to consider fortification in nLCA advanced.

This study aimed to investigate whether psychological distress, whole-grain consumption and tryptophan metabolism are associated with participants undergoing weight management intervention. Seventy-nine women and men (mean age 49·7 (sd 9·0) years; BMI 34·2(sd 2·5) kg/m²) participated in a 7-week weight-loss (WL) period and in a 24-week weight maintenance (WM) intervention period. Whole-grain consumption was measured using 4 d food diaries. Psychological distress was assessed with the General Health Questionnaire-12 (GHQ), and participants were divided into three GHQ groups based on the GHQ scores before WL. Tryptophan metabolites were determined from the participants’ fasting plasma using liquid chromatography-MS. GHQ scores were not associated with the whole-grain consumption. A positive association was observed between the whole-grain consumption and indole propionic acid (IPA) during the WM (P = 0·033). Serotonin levels were higher after the WL in the lowest GHQ tertile (P = 0·033), while the level at the end of the WM was higher compared with other timepoints in the highest GHQ tertile (P = 0·015 and P = 0·001). This difference between groups was not statistically significant. Furthermore, levels of several tryptophan metabolites changed within the groups during the study. Tryptophan metabolism changed during the study in the whole study group, independently from the level of psychological distress. The association between whole-grain consumption and IPA is possibly explained by the effects of dietary fibre on gut microbiota. This broadens the understanding of the pathways behind the health benefits associated with the intake of whole grains.

The ability to provide adequate nutrition is considered a key factor in evaluating the sustainability of foods and diets. Nutrient indices are used as functional units (FU) in life cycle assessment of foods to include nutritional performance in the environmental assessment of a product. Several general and food-group-specific nutrient indices exist but many lack validation, particularly when used as FU. In addition, the nutrient selection strategies and reference units for nutrient intake can vary considerably among studies. To validate intake-based product-group-specific nutrient indices previously developed for protein (NR-FI_prot) and carbohydrate (NR-FI_carb) foods and for fruits and vegetables (NR-FI_veg), we applied principal component analysis to investigate correlations between nutrients in foods and dishes representing a typical Finnish diet. The reference amounts for meal components were based on a plate model that reflected Finnish dietary recommendations. The portion sizes for the different food groups were anchored at 100 g, 135 g and 350 g for proteins, carbohydrates and fruits/vegetables, respectively. Statistical modelling largely validated the NR-FI indices, highlighting protein foods as sources of niacin, vitamin B₁₂ and Se, carbohydrate foods as sources of Mg, Fe and phosphorous, and fruits/vegetables as sources of potassium, vitamin K, vitamin C, fibre and thiamine. However, in contrast to the intake-based approach applied in NR-FI_prot, the dietary recommendation-based validation process suggested that fruits and vegetables should be favoured as sources of riboflavin and vitamin B₆.