TY - JOUR A1 - Scholz-Ahrens, Katharina Elisabeth A1 - Ahrens, Frank A1 - Barth, Christian A. T1 - Nutritional and health attributes of milk and milk imitations JF - European journal of nutrition N2 - 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. KW - cow's milk KW - plant drinks KW - nutrient bioavailability KW - human nutrition KW - health risks Y1 - 2020 U6 - https://doi.org/10.1007/s00394-019-01936-3 SN - 1436-6207 SN - 1436-6215 VL - 59 IS - 1 SP - 19 EP - 34 PB - Springer CY - Heidelberg ER - TY - JOUR A1 - Erbersdobler, Helmut F. A1 - Barth, Christian A. A1 - Jahreis, Gerhard T1 - Körnerleguminosen in der Humanernährung T1 - Grain Legumes in Human Nutrition Nutrient BT - Nährstoffgehalt und Proteinqualität von Hülsenfrüchten BT - Nutrient Content and Protein Quality of Pulses JF - Ernährungs-Umschau : Forschung & Praxis N2 - Fortsetzung aus Ernährungs Umschau Heft 9/2017 Fettsäurenverteilung Die Gehalte an den wichtigsten Fettsäuren (FS) sind in • Tabelle 4 und 5 aufgeführt, 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 für Linolsäure, die häufigste n-6-FS. An zweiter Stelle steht die Ölsäure. Aber auch der Gehalt an der n-3-FS α-Linolensäure (ALA) ist hoch, womit sich Sojaöl in die Reihe der Fette mit mittlerem ALA-Gehalt, wie Raps- und Walnussöl einreiht. Im Gegensatz zu Rapsöl entspricht jedoch das Linolsäure/α-Linolensäure- Verhältnis nicht dem empfohlenen Verhältnis von 5:1 in der Gesamt- Diät [13]. Zum Ausgleich für die Fette aus der übrigen Nahrung (Getreide, Lebensmittel tierischer Herkunft) sollten Pflanzenöle besser noch ein engeres Verhältnis als 5:1 aufweisen. Das trifft für Lupinen-Öl schon eher zu, wenngleich der absolute Beitrag an ALA hier eher gering ist. N2 - Continuation from Ernährungs Umschau issue 9/2017 Fatty acid distribution The levels of the most important fatty acids are listed in • Table 4 and 5 in g/100 g, and as a percentage of fat (ether extract or g of fatty acid methyl ester per 100 g of the sum of the fatty acid methylesters). Peas and faba beans provide almost no fats. Soybeans are a good source of linoleic acid, the most common n-6 fatty acid followed by oleic acid. However, the level of the n-3 fatty acid α-linolenic acid (ALA) is also high, which puts soybean oil in the category of fats with medium ALA content, along with oils such as rapeseed oil and walnut oil. However, unlike rapeseed oil, the ratio of linoleic acid to α-linolenic acid is not the recommended ratio for the overall diet of 5:1 [13]. In order to balance out the fats from the rest of the diet (cereals, foods of animal origin), vegetable oils should ideally have a ratio even better than 5:1. Lupine oil has such a ratio, although its absolute ALA content is rather low. Y1 - 2017 UR - https://www.ernaehrungs-umschau.de/fileadmin/Ernaehrungs-Umschau/pdfs/pdf_2017/10_17/EU10_2017_WuF_Erbersdobler_englisch.pdf U6 - https://doi.org/10.4455.eu.2017.034 SN - 0174-0008 VL - 64 IS - 10 SP - 140 EP - 144 PB - Umschau-Zeitschriftenverl. CY - Frankfurt, Main ER - TY - JOUR A1 - Erbersdobler, Helmut F. A1 - Barth, Christian A. A1 - Jahreis, Gerhard T1 - Körnerleguminosen in der Humanernährung T1 - Grain Legumes in the Human Nutrition BT - Nährstoffgehalt und Proteinqualität von Hülsenfrüchten BT - Nutrient Content and Protein Quality of Pulses JF - Ernährungs-Umschau : Forschung & Praxis Y1 - 2017 U6 - https://doi.org/10.4455/eu.2017.038 SN - 0174-0008 VL - 64 IS - 9 SP - 134 EP - 139 PB - Umschau-Zeitschriftenverl. CY - Frankfurt, Main ER - TY - JOUR A1 - Barth, Christian A. T1 - Lebensmittelmarkt und Nachhaltigkeit Y1 - 2010 UR - http://www.dlr-online.de/ SN - 0012-0413 ER - TY - JOUR A1 - Barth, Christian A. T1 - Nutritional value of rapeseed oil and its high oleic/low linolenic variety : a call for differentiation N2 - 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. Y1 - 2009 UR - http://onlinelibrary.wiley.com/journal/10.1002/%28ISSN%291438-9312 U6 - https://doi.org/10.1002/ejlt.200900019 SN - 1438-7697 ER - TY - JOUR A1 - Barth, Christian A. T1 - Ein Vitamin mit zwei Gesichtern : Folat in der Vorsorge Y1 - 2009 UR - http://www.dlr-online.de/ SN - 0012-0413 ER -