@misc{ScholzAhrensAhrensBarth2020, author = {Scholz-Ahrens, Katharina Elisabeth and Ahrens, Frank and Barth, Christian A.}, title = {Nutritional and health attributes of milk and milk imitations}, series = {European journal of nutrition}, volume = {59}, journal = {European journal of nutrition}, number = {1}, publisher = {Springer}, address = {Heidelberg}, issn = {1436-6207}, doi = {10.1007/s00394-019-01936-3}, pages = {19 -- 34}, year = {2020}, abstract = {Purpose Modern food technology allows designing products aiming to simulate and replace traditional food. In affluent societies there is a rising tendency to consume foods derived from plants including milk imitations or plant drinks based on cereals, nuts, legumes, oil seeds or other plant families. Herein we review production and composition of such drinks, summarize consumers' motivations to change from milk to plant drinks and highlight nutritional and health implications of consuming plant drinks instead of milk, in particular if non-fortified and if consumed by infants, children, adolescents and the elderly. Results Whereas the macronutrient concentrations of some plant drinks (soy) may approach in some cases (protein) that of cow's milk, the nutritional quality of most plant drinks, e.g., the biological value of protein and the presence and amount of vitamins and essential minerals with high bioavailability does not. If cow's milk is exchanged for non-fortified and non-supplemented plant drinks consumers may risk deficiencies of calcium, zinc, iodine, vitamins B2, B12, D, A, and indispensable amino acids, particularly in infants and toddlers who traditionally consume significant portions of milk. The vegetable nature, appearance and taste of such plant drinks may be appealing to adult consumers and be chosen for adding variety to the menu. However, in young children fed exclusively such plant drinks severe metabolic disturbances may occur. Conclusion Parents, dietitians, physicians and consumers should be aware of such potential risks, if non-fortified plant drinks are consumed instead of milk.}, language = {en} } @article{ScholzAhrensAhrensBarth2020, author = {Scholz-Ahrens, Katharina Elisabeth and Ahrens, Frank and Barth, Christian A.}, title = {Nutritional and health attributes of milk and milk imitations}, series = {European journal of nutrition}, volume = {59}, journal = {European journal of nutrition}, number = {1}, publisher = {Springer}, address = {Heidelberg}, issn = {1436-6207}, doi = {10.1007/s00394-019-01936-3}, pages = {19 -- 34}, year = {2020}, abstract = {Purpose: Modern food technology allows designing products aiming to simulate and replace traditional food. In affluent societies there is a rising tendency to consume foods derived from plants including milk imitations or plant drinks based on cereals, nuts, legumes, oil seeds or other plant families. Herein we review production and composition of such drinks, summarize consumers' motivations to change from milk to plant drinks and highlight nutritional and health implications of consuming plant drinks instead of milk, in particular if non-fortified and if consumed by infants, children, adolescents and the elderly. Results: Whereas the macronutrient concentrations of some plant drinks (soy) may approach in some cases (protein) that of cow's milk, the nutritional quality of most plant drinks, e.g., the biological value of protein and the presence and amount of vitamins and essential minerals with high bioavailability does not. If cow's milk is exchanged for non-fortified and non-supplemented plant drinks consumers may risk deficiencies of calcium, zinc, iodine, vitamins B2, B12, D, A, and indispensable amino acids, particularly in infants and toddlers who traditionally consume significant portions of milk. The vegetable nature, appearance and taste of such plant drinks may be appealing to adult consumers and be chosen for adding variety to the menu. However, in young children fed exclusively such plant drinks severe metabolic disturbances may occur. Conclusion: Parents, dietitians, physicians and consumers should be aware of such potential risks, if non-fortified plant drinks are consumed instead of milk.}, language = {en} } @article{ErbersdoblerBarthJahreis2017, author = {Erbersdobler, Helmut F. and Barth, Christian A. and Jahreis, Gerhard}, title = {K{\"o}rnerleguminosen in der Humanern{\"a}hrung}, series = {Ern{\"a}hrungs-Umschau : Forschung \& Praxis}, volume = {64}, journal = {Ern{\"a}hrungs-Umschau : Forschung \& Praxis}, number = {10}, publisher = {Umschau-Zeitschriftenverl.}, address = {Frankfurt, Main}, issn = {0174-0008}, doi = {10.4455.eu.2017.034}, pages = {140 -- 144}, year = {2017}, abstract = {Fortsetzung aus Ern{\"a}hrungs Umschau Heft 9/2017 Fetts{\"a}urenverteilung Die Gehalte an den wichtigsten Fetts{\"a}uren (FS) sind in • Tabelle 4 und 5 aufgef{\"u}hrt, in g/100 g sowie in Prozent des Fettanteils (Etherextrakt bzw. g FS-Methylester pro 100 g der Summe der FS-Methylester). Erbsen und Ackerbohnen spielen als Fett- und FS-Quelle praktisch keine Rolle. Sojabohnen sind eine wesentliche Quelle f{\"u}r Linols{\"a}ure, die h{\"a}ufigste n-6-FS. An zweiter Stelle steht die {\"O}ls{\"a}ure. Aber auch der Gehalt an der n-3-FS α-Linolens{\"a}ure (ALA) ist hoch, womit sich Soja{\"o}l in die Reihe der Fette mit mittlerem ALA-Gehalt, wie Raps- und Walnuss{\"o}l einreiht. Im Gegensatz zu Raps{\"o}l entspricht jedoch das Linols{\"a}ure/α-Linolens{\"a}ure- Verh{\"a}ltnis nicht dem empfohlenen Verh{\"a}ltnis von 5:1 in der Gesamt- Di{\"a}t [13]. Zum Ausgleich f{\"u}r die Fette aus der {\"u}brigen Nahrung (Getreide, Lebensmittel tierischer Herkunft) sollten Pflanzen{\"o}le besser noch ein engeres Verh{\"a}ltnis als 5:1 aufweisen. Das trifft f{\"u}r Lupinen-{\"O}l schon eher zu, wenngleich der absolute Beitrag an ALA hier eher gering ist.}, language = {de} } @article{ErbersdoblerBarthJahreis2017, author = {Erbersdobler, Helmut F. and Barth, Christian A. and Jahreis, Gerhard}, title = {K{\"o}rnerleguminosen in der Humanern{\"a}hrung}, series = {Ern{\"a}hrungs-Umschau : Forschung \& Praxis}, volume = {64}, journal = {Ern{\"a}hrungs-Umschau : Forschung \& Praxis}, number = {9}, publisher = {Umschau-Zeitschriftenverl.}, address = {Frankfurt, Main}, issn = {0174-0008}, doi = {10.4455/eu.2017.038}, pages = {134 -- 139}, year = {2017}, language = {de} } @article{Barth2009, author = {Barth, Christian A.}, title = {Ein Vitamin mit zwei Gesichtern : Folat in der Vorsorge}, issn = {0012-0413}, year = {2009}, language = {de} } @article{Barth2009, author = {Barth, Christian A.}, title = {Nutritional value of rapeseed oil and its high oleic/low linolenic variety : a call for differentiation}, issn = {1438-7697}, doi = {10.1002/ejlt.200900019}, year = {2009}, abstract = {To offer the best choice of healthy and acceptable food to the consumer a coordination of plant breeding, food processing and nutrition science is required. Here the nutritional aspects of the high oleic/low linolenic (HOLLi) varieties of rapeseed with a low alpha-linolenic acid content of about 3\% are reviewed. The content of alpha-linolenic acid amounting to around 9\% is the hallmark of the positive nutritional value of the original (erucic acid free) 00 varieties of rapeseed oil ("canola" quality in North America). n-3 fatty acids are endowed with the property to protect the cardiovascular system from chronic disease and the consumption of food containing n-3 fatty acids is explicitly recommended by national and international nutritional and medical authorities. Although the use of HOLLi with a low n-3 fatty acid content can be unavoidable for specific purposes, because of technological and health considerations the continuous future consumption of the original rapeseed oil with around 9\% of alpha-linolenic acid by the consumer should have high priority from the standpoint of public health. To pursue this aim confusion of the consumer must be avoided by creating a new name and a new brand for HOLLi varieties.}, language = {en} } @article{Barth2010, author = {Barth, Christian A.}, title = {Lebensmittelmarkt und Nachhaltigkeit}, issn = {0012-0413}, year = {2010}, language = {de} }