Cornelia M. Witthöft
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View article: Plasma and Urinary TMAO and Methylamine Responses to Meat and Egg Ingestion: Links to Gut Microbiota Composition in Subjects With and Without Metabolic Syndrome
Plasma and Urinary TMAO and Methylamine Responses to Meat and Egg Ingestion: Links to Gut Microbiota Composition in Subjects With and Without Metabolic Syndrome Open
Background/Objectives: Trimethylamine N-oxide (TMAO), a gut microbiota-derived metabolite from L-carnitine and choline (abundant in meat and eggs), is linked to CVD and T2D. This study investigated whether TMAO responses to animal-based fo…
View article: Plasma TMAO Concentrations and Gut Microbiota Composition in Subjects with and Without Metabolic Syndrome: Results from Pilot Study
Plasma TMAO Concentrations and Gut Microbiota Composition in Subjects with and Without Metabolic Syndrome: Results from Pilot Study Open
Background/Objectives: Trimethylamine N-oxide (TMAO) is a gut microbiota-dependent metabolite considered as a risk metabolite for various non-communicable diseases. This study aims to identify differences in the gut microbiota composition …
View article: Development and Application of a UPLC–MRM–MS Method for Quantifying Trimethylamine, Trimethylamine-N-Oxide, and Related Metabolites in Individuals with and Without Metabolic Syndrome
Development and Application of a UPLC–MRM–MS Method for Quantifying Trimethylamine, Trimethylamine-N-Oxide, and Related Metabolites in Individuals with and Without Metabolic Syndrome Open
Trimethylamine-N-oxide (TMAO) is associated with various chronic diseases. TMAO is a downstream oxidative metabolite of trimethylamine (TMA) that is generated by the gut microbiota from dietary choline, carnitine, and betaine. Current anal…
View article: What’s for lunch? Eliciting preferences for food on university campus: discrete choice experiment protocol
What’s for lunch? Eliciting preferences for food on university campus: discrete choice experiment protocol Open
Background. Food choices are influenced by habits, experiences, as well as various socioeconomic factors. Understanding these drivers can mitigate negative effects of poor nutrition and yield societal benefits. Preference elicitation metho…
View article: Preparatory work for the update of the tolerable upper intake levels for folic acid/folate
Preparatory work for the update of the tolerable upper intake levels for folic acid/folate Open
The aim was to collect and appraise scientific evidence that could be used to derive an upper intake level for folic acid/folate. Five systematic reviews of the literature were conducted to identify evidence to i) characterize the dose-res…
View article: On the effect of flavonoids and dietary fibre in lingonberries on atherosclerotic plaques, lipid profiles and gut microbiota composition in <i>Apoe</i><sup>–/–</sup> mice
On the effect of flavonoids and dietary fibre in lingonberries on atherosclerotic plaques, lipid profiles and gut microbiota composition in <i>Apoe</i><sup>–/–</sup> mice Open
It has not been clarified whether the anti-atherosclerotic effect of lingonberry can be ascribed to its content of flavonoids or dietary fibre or both. The aim of this study was to evaluate the metabolic effects of whole lingonberries comp…
View article: Effects of Whole Brown Bean and Its Isolated Fiber Fraction on Plasma Lipid Profile, Atherosclerosis, Gut Microbiota, and Microbiota-Dependent Metabolites in Apoe−/− Mice
Effects of Whole Brown Bean and Its Isolated Fiber Fraction on Plasma Lipid Profile, Atherosclerosis, Gut Microbiota, and Microbiota-Dependent Metabolites in Apoe−/− Mice Open
The health benefits of bean consumption are widely recognized and are largely attributed to the dietary fiber content. This study investigated and compared the effects of whole brown beans and an isolated bean dietary fiber fraction on the…
View article: The Application of Pulse Flours in the Development of Plant-Based Cheese Analogues: Proximate Composition, Color, and Texture Properties
The Application of Pulse Flours in the Development of Plant-Based Cheese Analogues: Proximate Composition, Color, and Texture Properties Open
Despite the many benefits of pulses, their consumption is still very low in many Western countries. One approach to solving this issue is to develop attractive pulse-based foods, e.g., plant-based cheeses. This study aimed to assess the su…
View article: Appetite is an important factor for dietary intake in patients with heart failure - a comparison study
Appetite is an important factor for dietary intake in patients with heart failure - a comparison study Open
Funding Acknowledgements Type of funding sources: Foundation. Main funding source(s): Centre for Clinical Research Sörmland, Uppsala University, Eskilstuna, Sweden, the Swedish Heart and Lung Foundation. Background Loss of appetite and sub…
View article: Phenolic compounds in Swedish dried pulses: Characterization, retention and distribution during hydrothermal treatment processes
Phenolic compounds in Swedish dried pulses: Characterization, retention and distribution during hydrothermal treatment processes Open
Pulses are an important crop for the human diet. The aim of this work was to characterize phenolic compounds (flavonoids and phenolic acids) in common Swedish dried pulses and to investigate the retention and distribution of phenolic compo…
View article: High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties
High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties Open
Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their suitability for cultivation in the northern hemisphere, non-genetically modified organisms cultivation practice and low risk of allergenici…
View article: Characterization of volatile compounds in Swedish yellow and gray peas: Implications for new legume‐based ingredients
Characterization of volatile compounds in Swedish yellow and gray peas: Implications for new legume‐based ingredients Open
There is a growing demand for alternative protein‐source ingredients from domestically cultivated pulses in Europe, including Sweden. However, the use of legumes as a food ingredient is limited by the presence of a distinct beany flavor. M…
View article: Bread making with sourdough and intact cereal and legume grains – effect on glycaemic index and glycaemic load
Bread making with sourdough and intact cereal and legume grains – effect on glycaemic index and glycaemic load Open
The concept of glycaemic index (GI) has led to efforts to develop low-GI foods. Bread contributes around one-quarter of carbohydrate intake in the Swedish diet. In this study, we sought to develop low-GI bread prototypes and examined the e…
View article: Characterization of Flavonoid Compounds in Common Swedish Berry Species
Characterization of Flavonoid Compounds in Common Swedish Berry Species Open
Berries are considered an ideal source of polyphenols, especially from the flavonoid group. In this study, we examined the flavonoid content in 16 varieties of Swedish lingonberry, raspberry, blueberry, and strawberry. Nineteen flavonoids …
View article: Legume consumption in Sweden: a descriptive cross-sectional study
Legume consumption in Sweden: a descriptive cross-sectional study Open
Despite the growing evidence supporting legume consumption as part of healthy and sustainable diet, little information is known on legume intake in the Swedish population. The aim of the present study was to describe legume consumers in Sw…
View article: Additional file 2 of Diet and nutrient status of legume consumers in Sweden: a descriptive cross-sectional study
Additional file 2 of Diet and nutrient status of legume consumers in Sweden: a descriptive cross-sectional study Open
Additional file 2: Table S1. Description of the food groups used for Principal Component Analysis (PCA). Table S2. Frequency of consumption by types of legumes and average intake (g/d) ± SD of consumers, energy-adjusted. *Meals with legume…
View article: Flours from Swedish pulses: Effects of treatment on functional properties and nutrient content
Flours from Swedish pulses: Effects of treatment on functional properties and nutrient content Open
Despite the high nutritional profile in pulses, pulse consumption in Sweden is still low. However, the recent increase in consumption of sustainable and locally produced food in Sweden is driving demand for a versatile, functional pulse‐ba…
View article: A HPLC-UV Method for the Quantification of Phenolic Acids in Cereals
A HPLC-UV Method for the Quantification of Phenolic Acids in Cereals Open
Cereals are a good source of phenolic acids, most of which are present in bound form. The aim of this study was to develop a method for quantifying total phenolic acids in cereals that includes a robust step for hydrolysis of bound forms. …
View article: Less meat, more legumes: prospects and challenges in the transition toward sustainable diets in Sweden
Less meat, more legumes: prospects and challenges in the transition toward sustainable diets in Sweden Open
The Western diet is characterized by high meat consumption, which negatively affects the environment and human health. Transitioning toward eating more plant-based products in Western societies has been identified as a key instrument to ta…
View article: Plasma metabolite profiles in healthy women differ after intervention with supplemental folic acid <i>v.</i> folate-rich foods
Plasma metabolite profiles in healthy women differ after intervention with supplemental folic acid <i>v.</i> folate-rich foods Open
Public health authorities recommend all fertile women to increase their folate intake to 400 µg/d by eating folate-rich foods or by taking a folic acid supplement to protect against neural tube defects. In a previous study it was shown tha…
View article: Effect of a 12-Week Dietary Intervention with Folic Acid or Folate-Enhanced Foods on Folate Status in Healthy Egyptian Women
Effect of a 12-Week Dietary Intervention with Folic Acid or Folate-Enhanced Foods on Folate Status in Healthy Egyptian Women Open
The Egyptian government introduced wheat-flour fortification with iron and folic acid to reduce the incidence of neural tube defects, but suspended it for technical reasons. We previously developed novel legume foods with enhanced folate c…