Joan Quı́lez

Europastry (Spain)

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Magda Rafecas

Universitat de Barcelona

Jordi Salas‐Salvadó

Universidad Rovira i Virgili

Marina Diana

Europastry (Spain)

Gemma Brufau

Erasmus MC

Felicidad Ronda

Universidad de Valladolid

Mònica Bulló

Institut d'Investigació Sanitària Pere Virgili

MÁ

Miguel Ángel Canela

EAE Business School

J.A. Ruiz

Universidad Tecnológica del Perú

Yrjö H. Roos

University College Cork

Pedro A. Caballero

Universidad de Valladolid

Cooperative Institutions

Instituto de Salud Carlos III

Centro de Investigación Biomédica en Red

Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition

Universidad Rovira i Virgili

Institut d'Investigació Sanitària Pere Virgili

Universitat de Barcelona

Hospital Universitari Sant Joan de Reus

Consorci d’Atenció Primària de Salut Barcelona Esquerra

Universidad de Navarra

Consejo Superior de Investigaciones Científicas

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Improved Postprandial Response and Feeling of Satiety after Consumption of Low‐Calorie Muffins with Maltitol and High‐Amylose Corn Starch

Journal of Food Science (2007)

Joan Quı́lez Mònica Bulló Jordi Salas‐Salvadó

ABSTRACT: The aim of this study was to determine the postprandial glucose (GR), insulin (IR), and triglyceride response as well as the satiety response (SR) to low‐calorie muffins (LCMs) and to compare them to those of conventional plain muffins (PMs) and bread. The LCMs had a lower fat content, their sugar was replaced by maltitol, and wheat flour was partially replaced by high‐amylose corn starch. We used bread as a reference to calculate glycemic (GI), insulinemic (II), and satiety indices (SI). Seven men and 7 women (33 ± 7.8 y; body mass index = 25.8 ± 2.9) were studied in a randomized crossover design and were given either bread, an LCM, or a PM during 3 different occasions. Plasma glucose, insulin, and triglyceride concentrations were periodically measured for 2 h after consumption. We used the same design in a separate assay to evaluate SR by means a subjective questionnaire. The results show that LCMs reduced the IR by 30% ( P = 0.03) and lipemic response by 50% ( P < 0.001) compared to PMs. GR was only found to be significantly different between bread and LCMs (52% lower in LCM; P = 0.03), with PMs in an intermediate position. The SR of LCMs is similar to bread and higher than PMs (191%; P = 0.02). We concluded that LCMs are a product with a very low GI with better postprandial and SRs than PMs. These metabolic properties are useful in normal and overweight persons. However, further research is needed on the effects of this type of products in individuals with impaired glucose tolerance.

Maltitol

Calorie

Resistant Starch

10.1111/j.1750-3841.2007.00408.x

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Citations (37)

The feasibility and acceptability of reducing salt in partially baked bread: a Spanish case study

Public Health Nutrition (2015)

Joan Quı́lez Jordi Salas‐Salvadó

Bread is a staple of the Mediterranean diet but contributes substantially to its salt content (19 % in Spain). The objective of the present study was to assess the feasibility and acceptability of salt reduction in partially baked breads, partly replacing salt (NaCl) with a potassium salt, with subsequent follow-up.During 2013, nine breads already on the market (1·8 % NaCl flour basis) had 0·5 % of NaCl replaced with potassium citrate (27·7 % reduction in sodium) and were commercialized in Spain. Later, breads were baked in bake-off stores and sold ready-to-eat to consumers. This market test was evaluated by comparing the sales between standard- v. reduced-salt breads and the complaints related to flavour attributes. The wholesalers involved in the market test were then surveyed.Spain.The market test confirmed good acceptance of the reduced-salt breads, as 2013 sales were 3678 tonnes v. 2012 sales of 3577 tonnes for the same standard breads. No complaints were received. The wholesaler survey showed, in general, little awareness of salt reduction.It is feasible that potassium citrate can reduce the salt content of bread without negatively affecting sales or complaints. This shows potential for introducing this type of bread on a larger scale.

10.1017/s1368980015000944

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Citations (12)

Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness

Journal of Cereal Science (2010)

Felicidad Ronda Pedro A. Caballero Joan Quı́lez Yrjö H. Roos

Retrogradation (starch)

Recrystallization (geology)

Water activity

10.1016/j.jcs.2010.10.003

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Citations (64)

El efecto saciante de los alimentos

Molinería y panadería: Revista profesional de panadería y pastelería (2008)

Joan Quı́lez

Source

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El coste de la energía de los alimentos: aspectos para considerar en el pan y productos derivados

Molinería y panadería: Revista profesional de panadería y pastelería (2008)

Joan Quı́lez

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Citations (0)

Free amino acid profile of Spanish artisanal cheeses: Importance of gamma-aminobutyric acid (GABA) and ornithine content

Journal of Food Composition and Analysis (2014)

Marina Diana Magda Rafecas Cristina Arco Joan Quı́lez

Gamma-Aminobutyric Acid

Aminobutyric acid

Cheese ripening

10.1016/j.jfca.2014.06.007

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Citations (73)

A Multistrategic Approach in the Development of Sourdough Bread Targeted Towards Blood Pressure Reduction

Plant Foods for Human Nutrition (2015)

Elena Peñas Marina Diana Juana Frı́as Joan Quı́lez Cristina Martínez‐Villaluenga

Wheat bread

10.1007/s11130-015-0469-6

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Citations (40)

Palm Oil on the Edge

Nutrients (2019)

Eva Gesteiro Luis G. Guijarro Francisco J. Sánchez‐Muniz María del Carmen Vidal-Carou Ana M. Troncoso

Internationally recognized Spanish experts in the food industry, nutrition, toxicology, sustainability, and veterinary science met in Madrid on July 2018 to develop a consensus about palm oil (PO) as a food ingredient. Their aim was to provide a useful, evidence-based point of reference about PO. Scientific evidence about the role of PO in food safety, nutrition and sustainability was analyzed. Main conclusions were: (1) RSPO foundation responded to the environmental impact of palm crops. The Amsterdam Declaration pursues the use of 100% sustainable PO in Europe by 2020. Awareness about choosing sustainable products will help to maintain local economies and environments in the producing countries; (2) evidence shows that a moderate intake of PO within a healthy diet presents no risks for health. No evidence justifies any change fat intake recommendations; (3) food industry is interested in assuring safe, sustainable and high-quality products. The use of certified sustainable PO is increasing; and (4) there is no evidence associating PO consumption and higher cancer risk, incidence or mortality in humans. Tolerable daily intake (TDI) for toxic contaminants (2-and 3-monochloropropanediols (MCPDs), glycidyl esters (GEs)) have been established by JECFA and EFSA. Consequently, the European Commission has modified the Contaminants Regulation for GEs and it is still working on 3-MCPDs’.

European commission

Scientific evidence

10.3390/nu11092008

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Citations (72)

Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread

Journal of Food Engineering (2014)

Felicidad Ronda Joan Quı́lez Valentín Pando Yrjö H. Roos

Bread making

Retrogradation (starch)

Water activity

10.1016/j.jfoodeng.2014.01.023

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Citations (50)

Effect of Functional Bread Rich in Potassium, γ-Aminobutyric Acid and Angiotensin-Converting Enzyme Inhibitors on Blood Pressure, Glucose Metabolism and Endothelial Function

Medicine (2015)

Nerea Becerra‐Tomás Marta Guasch‐Ferré Joan Quı́lez Jordi Merino Raimón Ferré

Because it has been suggested that food rich in γ-aminobutyric acid (GABA) or angiotensin-converting enzyme inhibitor (ACEI) peptides have beneficial effects on blood pressure (BP) and other cardiovascular risk factors, we tested the effects of low-sodium bread, but rich in potassium, GABA, and ACEI peptides on 24-hour BP, glucose metabolism, and endothelial function. A randomized, double-blind, crossover trial was conducted in 30 patients with pre or mild-to-moderate hypertension, comparing three 4-week nutritional interventions separated by 2-week washout periods. Patients were randomly assigned to consume 120 g/day of 1 of the 3 types of bread for each nutritional intervention: conventional wheat bread (CB), low-sodium wheat bread enriched in potassium (LSB), and low-sodium wheat bread rich in potassium, GABA, and ACEI peptides (LSB + G). For each period, 24-hour BP measurements, in vivo endothelial function, and biochemical samples were obtained. After LSB + G consumption, 24-hour ambulatory BP underwent a nonsignificant greater reduction than after the consumption of CB and LSB (0.26 mm Hg in systolic BP and −0.63 mm Hg in diastolic BP for CB; −0.71 mm Hg in systolic BP and −1.08 mm Hg in diastolic BP for LSB; and −0.75 mm Hg in systolic BP and −2.12 mm Hg in diastolic BP for LSB + G, respectively). Diastolic BP at rest decreased significantly during the LSB + G intervention, although there were no significant differences in changes between interventions. There were no significant differences between interventions in terms of changes in in vivo endothelial function, glucose metabolism, and peripheral inflammatory parameters. Compared with the consumption of CB or LSB, no greater beneficial effects on 24-hour BP, endothelial function, or glucose metabolism were demonstrated after the consumption of LSB + G in a population with pre or mild-to-moderate hypertension. Further studies are warranted to clarify the effect of GABA on BP, preferably using a specific design for noninferiority trials and ambulatory BP monitoring as a measure of BP. This study was registered at Current Controlled Trials as ISRCTN31436822

Crossover study

Essential hypertension

10.1097/md.0000000000001807

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Citations (18)