UNASSIGNED: Previous studies showed the conflicting associations between circulating micronutrient levels and systemic lupus erythematosus (SLE). Therefore, we aimed to clarify the causal association between circulating micronutrient levels and the risk of SLE by two-sample Mendelian randomization (MR) analysis.
UNASSIGNED: 56 single nucleotide polymorphisms (SNPs) significantly associated with 14 circulating micronutrients (vitamin A, B6, B9, B12, C, D and E, phosphorus, calcium, magnesium, copper, iron, zinc, and selenium) in published genome-wide association studies (GWAS) were used as instrumental variables (IVs). And summary statistics related to SLE were obtained from the IEU OpenGWAS database. We used the MR Steiger test to estimate the possible causal direction between circulating micronutrients and SLE. In the MR analysis, inverse variance weighting (IVW) method and the Wald ratio was as the main methods., Moreover, the MR-Pleiotropy residuals and outliers method (MR-PRESSO), Cochrane\'s Q-test, MR-Egger intercept method and leave-one-out analyses were applied as sensitivity analyses. Additionally, we conducted a retrospective analysis involving the 20,045 participants from the Third National Health and Nutritional Examination Survey (NHANES III). Weight variables were provided in the NHANES data files. Univariate and multivariate logistic regression analyses were performed to determine the associations between circulating micronutrients and SLE.
UNASSIGNED: The MR estimates obtained from the IVW method revealed potential negative correlations between circulating calcium (OR: 0.06, 95% CI: 0.01-0.49, P = 0.009), iron levels (OR: 0.63, 95% CI: 0.43-0.92, P = 0.016) and the risk of SLE. The results remained robust, even under various pairs of sensitivity analyses. Our retrospective analysis demonstrated that the levels of vitamin D, serum total calcium, and serum iron were significantly lower in SLE patients (N = 40) when compared to the control group (N = 20,005). Multivariate logistic regression analysis further established that increased levels of vitamin D and serum total calcium served as protective factors against SLE.
UNASSIGNED: Our results provided genetic evidence supporting the potential protective role of increasing circulating calcium in the risk of SLE. Maintaining adequate levels of calcium may help reduce the risk of SLE.

Pepper (Capsicum spp.) is an important fruit vegetable worldwide, and it is a rich dietary source of minerals for human being. Yet, the spatio-temporal distribution of pepper fruit mineral composition and the factors influencing such variations at global scale remain unknown. A global meta-analysis of 140 publications providing 649, 562, 690, 811 datapoints was conducted to quantify and evaluate the nutritional quality, comprising potassium (K), magnesium (Mg), iron (Fe) and zinc (Zn), of pepper fruits and its influencing variables. The analysis showed that the global average of K, Mg, Fe and Zn content in pepper fruits was 20-25 g kg-1, 1-1.5 g kg-1, 80-100 mg kg-1, and 20-40 mg kg-1, respectively. There had been a downward trend in pepper fruit nutritional quality over the last decade, especially for Fe and Zn. And, the concentration of all these four nutrients were at lower levels in less developed regions, especially in Africa. Our results showed that the vegetable \"green pepper\" contains more K, Mg, Fe and Zn than the \"hot pepper\" used as spice. The concentration of K, Mg, Fe and Zn were increased with fruit yield but that of Fe and Zn were decreased with increase in single fruit weight. Nutritional quality was optimal at mean annual temperature of 10 ℃ - 20 ℃, and was adversely affected when mean annual precipitation was < 500 mm. Pepper fruits produced at pH 6.5-7.5 had higher fruit K concentration while acidic soils (pH<6.5) favored higher Fe and Zn concentrations. The higher soil organic matter (SOM) generally improved the nutritional quality of the pepper. Our results suggest that systematic selection of superior varieties and soil amelioration (adjusting pH and SOM) of the soil-crop system are needed to achieve higher nutritional quality of pepper fruit.

OBJECTIVE: To investigate the nutritional content of edible medicinal materials in mountainous areas of Guizhou Province and compare the comprehensive nutritional value of different varieties.
METHODS: A total of 15 kinds of edible herbs were collected from Guizhou Province. According to the national standard, direct drying method, Kjeldahl nitrogen determination method, Soxhlet extraction method, high performance liquid chromatography, inductively coupled plasma mass spectrometry and other detection method were used to determine the content of general nutrients, fat soluble vitamins, minerals and ash. According to the weight ranking of nutritional indexes in principal component analysis and membership function analysis, the quality of 9 kinds of food and drug substances and 6 kinds of Chinese medicinal materials were evaluated and ranked.
RESULTS: The eigenvalues of the first 4 principal components were greater than 1, and the cumulative contribution rate was 82.32%. Compared with membership function analysis, the top 5 in comprehensive evaluation were Eucommia, Epimedium and honeysuckle, all of which were food and drug substances. The contents of calcium(851.69 mg/100 g), phosphorus(270.22 mg/100 g) and potassium(1446.48 mg/100 g) were the highest. The contents of carotene(21 963.87 μg/100 g) and vitamin E(57.82 mg/100 g) were the highest in the fat-soluble vitamins of Herbimedium. The contents of various indexes of honeysuckle were relatively high.
CONCLUSIONS: Food and pharmaceutical substances have both medicinal value and nutritional value, and the overall nutritional benefit is higher than that of Chinese medicinal materials.

OBJECTIVE: To understand the current status of protein, fat, carbohydrates, energy, vitamins, minerals and other contents in common dishes of large, small, and medium-sized restaurants in Shandong Province.
METHODS: From July to October 2021, 90 Shandong cuisine dishes were collected from 9 large, medium, and small restaurants in Shandong Province. One dish was collected from each restaurant, and samples from different types of restaurants were mixed as one sample. The content of nutrients and their carbohydrate and energy levels were detected and calculated.
RESULTS: The median fat and protein content detected in the 90 dishes collected were 7.7 and 6.8 g/100 g, respectively. The calculated median values of energy and carbohydrates were 528 kJ/100 g and 5.4 g/100 g, respectively. The energy supply ratio of carbohydrates per 100 g of dishes was 17.2%, fat was 55.3%, and protein was 21.4%. The content of vitamin A, vitamin B_1, vitamin B_2, vitamin C and vitamin E was trace(tr)-26 700 μg/100 g, tr-0.12 mg/100 g, tr-0.40 mg/100 g, tr-56.5 mg/100 g and tr-5.31 mg α-TE/100 g. The medium number of dishes and potassium content was 375 and 219 mg/100 g. The detection rate of trans fat acid was 81.1%, and the median content was 0.06 g/100 g.
CONCLUSIONS: The energy supply ratio of protein and fat in dishes is relatively high, while the energy supply ratio of total carbohydrates is relatively low. The sodium content is high, showing the characteristics of high sodium and low potassium. Vitamin, especially vitamin B_1 and vitamin B_2, has a low content.

OBJECTIVE: To understand the mineral content of freshwater fish produced in Shaanxi Province and evaluate its related nutritional value.
METHODS: According to the 2021 Shaanxi Provincial nutrition monitoring plan, the 9 mineral contents of 13 varieties of freshwater fish, produced in Shaanxi province, were determined by inductively coupled plasma atomic emission spectrometry. The nutritional evaluation of mineral elements was carried out by using the index of nutritional quality(INQ) method. Simultaneously, the correlation between 9 minerals and energy was analyzed by SPSS software.
RESULTS: Among the 13 fish species, the contents of P and K were highest, with content ranges of 169-255 and 159-373 mg/100 g, respectively, followed by sodium, calcium, magnesium, iron, zinc. The contents of copper and manganese were lowest. The nutritional evaluation showed that the INQ values of P, K and Mg were than 1, the INQ value of P was highest, which was 4.57-8.72. Some fish have INQ values greater than 1 for calcium, iron, copper and zinc. The correlation between the nine minerals was not strong, as a whole. Only some elements have a correlation coefficient greater than 0.6, indicating that there was a synergistic accumulation effect or antagonistic effect in the fish body.
CONCLUSIONS: The dominant mineral elements in different species of fish were different. However, most fish species can be used as high-quality food sources of phosphorus, potassium, magnesium, copper and zinc.

OBJECTIVE: To analyze the nutrient composition and nutritional value evaluation of 5 potatoes in Anqing City.
METHODS: According to the requirements of the Technical Manual for Food Composition Monitoring Projects, 5 types of potato samples were collected from Anqing City, Anhui Province. National standard detection method were used to determine the nutritional components such as water, ash, protein, fat, dietary fiber, sugar, minerals, vitamins, and amino acids in the samples. The index of nutritional quality(INQ) method was used to evaluate proteins, vitamins, and minerals, and the amino acid scoring standard mode(FAO/WHO mode) was used to evaluate the nutritional value of amino acids.
RESULTS: Among the 5 types of potatoes, purple potato had the highest protein(2.3 g/100 g) and dietary fiber content(3.6 g/100 g). Sweet potato(red) had the highest carotene content(4003 μg/100 g), sweet potato(white) had the highest content of vitamin C(15.4 mg/100 g). Sugar in potatoes mainly existed in three forms: fructose, glucose, and sucrose; Purple potatoes had the highest levels of calcium(47 mg/100 g) and phosphorus(74 mg/100 g), respectively. Potatoes(white) had the highest content of potassium(401 mg/100 g), while sweet potatoes(red) had the highest content of magnesium(31 mg/100 g). Sodium(104.0 mg/100 g), iron(0.9 mg/100 g), copper(0.17 mg/100 g), and manganese(0.40 mg/100 g) had the highest content in sweet potatoes(white). The Na/K ratio range of the 5 potato varieties was 0.003-0.456, and the INQ of phosphorus, potassium, magnesium, copper, and manganese were greater than 1. The detection result of 5 potatoes all contain 18 amino acids, and aspartic acid was the highest. The amino acid score(AAS) was 0.29-1.35, and the ratio coefficient(RC) was 0.47-1.69.
CONCLUSIONS: The 5 types of potatoes are rich in dietary fiber, vitamin C and minerals, and belong to the high potassium and low sodium type of food. Potatoes can meet the daily needs of the human body for phosphorus, potassium, magnesium copper, and manganese elements. Lysine is rich in content and can be used as a nutritional supplement for grains. The AAS score and RC are close to 1, and the AAS evaluation mode is closer to the human amino acid composition mode, which can meet the daily needs of the human body for this essential amino acid.

Wheat is an important source of minerals for human nutrition and increasing grain mineral content can contribute to reducing mineral deficiencies. Here, we identify QTLs for mineral micronutrients in grain of wheat by determining the contents of six minerals in a total of eleven sample sets of three biparental populations from crosses between A.E. Watkins landraces and cv. Paragon. Twenty-three of the QTLs are mapped in two or more sample sets, with LOD scores above five in at least one set with the increasing alleles for sixteen of the QTLs being present in the landraces and seven in Paragon. Of these QTLs, the number for each mineral varies between three and five and they are located on 14 of the 21 chromosomes, with clusters on chromosomes 5A (four), 6A (three), and 7A (three). The gene content within 5 megabases of DNA on either side of the marker for the QTL with the highest LOD score is determined and the gene responsible for the strongest QTL (chromosome 5A for Ca) identified as an ATPase transporter gene (TraesCS5A02G543300) using mutagenesis. The identification of these QTLs, together with associated SNP markers and candidate genes, will facilitate the improvement of grain nutritional quality.

Non-centrifugal raw cane sugar (NRCS) is a minimally processed product from sugarcane (Saccharum officinarum L). This product contains phytochemical and nutritional compounds that benefit human health. Despite these advantages, NRCS commercialization is hindered by a lack of knowledge about its composition and, consequently, the absence of quality standards. Studies associating the nutritional composition of sugarcane varieties and their genuine products have not yet been found in the literature, and understanding this relationship can help establish quality standards for this product. Therefore, this study evaluated the mineral nutritional composition of genuine derivative NRCS produced from two sugarcane varieties obtained under different agronomic conditions at two stages of maturation to verify the relationships between raw material and the product. The obtained sugarcanes, juices, and bagasse, as well as the produced sugars, were analyzed for mineral content, such as calcium, magnesium, potassium, phosphorus, sulfur, iron, manganese, copper, and zinc, using inductively coupled plasma optical emission spectrometry. Most mineral constituents of sugarcane are in the juice in direct proportions to those in raw sugarcane. Thus, minimally processed food derivatives have nutritional characteristics equivalent to the raw materials. Consumption of NRCS contributes to meeting daily requirements for essential nutrients such as magnesium, copper, potassium, and manganese. For manganese, 25 g of NRCS, like the one produced in this study, can fulfill 22 to 76 % of an adult male\'s daily mineral requirements. The variation observed in the four NRCS samples, obtained from the same sugarcane variety under different maturation and agronomic conditions, was 250 %. This variation makes establishing quality parameters for mineral or ash content difficult. Therefore, setting mineral content levels for NRCS is inappropriate, as this parameter naturally depends on the raw material.

Peruvian fava beans (PFB) are used in traditional cuisine as a nutrient-rich, flavorful, and textural ingredient; however, little is known about their industrial properties. This study evaluated the physicochemical, nutritional, and techno-functional characteristics of PFB varieties: Verde, Quelcao, and Peruanita. PFB exhibited distinct physical characteristics, quality parameters, and morphology. The color patterns of the seed coat and the hardness were the main parameters for distinguishing them. Nutritionally, all three samples exhibited high protein (23.88-24.88 g/100 g), with high proportion of essential amino acids, high dietary fiber (21.74-25.28 g/100 g), and mineral content. They also contain polyphenols (0.79-1.25 mg GAE/g) and flavonoids (0.91-1.06 mg CE/g) with antioxidant potential (16.60-21.01 and 4.68-5.17 µmol TE/g for ABTS and DPPH assays, respectively). Through XRD measurements, the semi-crystalline nature of samples was identified, belonging to the C-type crystalline form. Regarding techno-functionality, PFB flours displayed great foaming capacity, with Verde variety being the most stable. Emulsifying capacity was similar among samples, although Peruanita was more stable during heating. Upon heating with water, PFB flours reached peak viscosities between 175 and 272 cP, and final viscosities between 242 and 384 cP. Quelcao and Verde formed firmer gels after refrigeration. Based on these results, PFB would be useful to developing innovative, nutritious, and healthy products that meet market needs.

BACKGROUND: Nowadays, food safety is regarded as one of the most critical global public health issues. Edible oil, a key ingredient in food processing, is widely used and consumed in every Ethiopian household. However, its safety is often overlooked. Currently, edible oil is produced in Ethiopia from small-scale operations to large industrial levels, as well as imported from other countries.
OBJECTIVE: This study aimed to determine the levels of heavy metals and essential minerals in edible vegetable oils produced and marketed in Gondar City, Northwest Ethiopia.
METHODS: A laboratory-based cross-sectional study was conducted from May to July 2021 in Gondar City. Seventeen edible oil samples were collected using simple random sampling techniques. Heavy metal content was determined using an atomic absorption spectrophotometer with the standard procedures and techniques after microwave digestion. The efficiency and validity of the method used were evaluated by determining the limit of detection (LOD), the limit of quantification (LOQ), accuracy, and precision. The collected data were entered into Microsoft Excel and transported to Stata for analysis.
RESULTS: A total of seventeen vegetable oil samples were analyzed. The accuracy of the method was evaluated by recovery studies, which ranged from 81 to 115%, and the relative standard deviations were found to be below 15%. The concentrations of Zn, Cu, Fe, Cd, and Pb were in the range of 0.07 to 0.8 mg/l, 0.002 to 0.06 mg/l, 0.01 to 0.8 mg/l, 0.08 to 0.18 mg/l, and 0.003 to 0.27 mg/l, respectively. In general, the lead and cadmium content was higher than other metals in some of the investigated edible vegetable oils. Most values fell within the permissible quality limits for edibility as prescribed by the World Health Organization (WHO) and the National Agency for Food and Drug Administration and Control (NAFDAC). However, the levels of Pb and Cd exceeded the reference levels in some locally produced vegetable oils.
CONCLUSIONS: To address the exceeded levels of heavy metals, it is imperative to implement more careful handling, processing of raw materials, and filtering practices. Producers and marketers should take the necessary precautions to prevent contamination. Strict regulatory control from responsible bodies and stakeholders is recommended to ensure the safety and metal contents of vegetable oils originating from the study area.