{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2023,6,7]],"date-time":"2023-06-07T04:48:53Z","timestamp":1686113333957},"reference-count":17,"publisher":"Cambridge University Press (CUP)","issue":"6","license":[{"start":{"date-parts":[[2014,8,22]],"date-time":"2014-08-22T00:00:00Z","timestamp":1408665600000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/www.cambridge.org\/core\/terms"}],"content-domain":{"domain":["journals.cambridge.org"],"crossmark-restriction":true},"short-container-title":["Public Health Nutr."],"published-print":{"date-parts":[[2015,4]]},"abstract":"Abstract<\/jats:title>Objective<\/jats:title>Figs are a rich source of several different minerals and fibres. We studied the effect of the consumption of dried California Mission figs on mineral and nutrient levels, as well as the effect of the addition of figs to a self-selected habitual diet on dietary patterns.<\/jats:p><\/jats:sec>Design<\/jats:title>A crossover randomized controlled trial study design in which participants with a mean of age of approximately 56 years were randomly assigned to eat either their usual diet for 5 weeks or to add dried California Mission figs (120 g\/d) to their usual diet for 5 weeks, after which they crossed over to the other group for an additional 5 weeks. Six 24 h dietary recalls and four blood samples were obtained from each participant.<\/jats:p><\/jats:sec>Setting<\/jats:title>Loma Linda University School of Public Health, USA.<\/jats:p><\/jats:sec>Subjects<\/jats:title>A follow-up study using data collected from eighty-eight American males and females from September to December 2008.<\/jats:p><\/jats:sec>Results<\/jats:title>Diets reported in the 24 h dietary recall during the fig-supplemented diet period were significantly higher in Ca and K in the dietary and total phase (P<\/jats:italic> value<0\u00b705). Nevertheless, data on mineral levels in the body gathered by means of biochemical analyses from blood samples were nearly the same for both the figs-added and the participants\u2019 standard diet. The estimated displacement suggests that eating figs resulted in the elimination of 4 % of desserts, 5 % of vegetables, 10 % of dairy products, 23 % of grain products and 168 % of beverages from other sources that participants would otherwise consume.<\/jats:p><\/jats:sec>Conclusions<\/jats:title>Based on 24 h dietary recalls, the daily consumption of figs may increase the intake of several different minerals. However, mineral levels in blood samples were not altered significantly.<\/jats:p><\/jats:sec>","DOI":"10.1017\/s1368980014001566","type":"journal-article","created":{"date-parts":[[2014,8,26]],"date-time":"2014-08-26T07:41:15Z","timestamp":1409038875000},"page":"1135-1140","update-policy":"http:\/\/dx.doi.org\/10.1017\/policypage","source":"Crossref","is-referenced-by-count":2,"title":["Effect of dried California Mission figs on mineral status and food replacement"],"prefix":"10.1017","volume":"18","author":[{"given":"Heba K","family":"Alshaeri","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Zuhair S","family":"Natto","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Serena","family":"Tonstad","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ella","family":"Haddad","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Karen","family":"Jaceldo-Siegl","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"56","published-online":{"date-parts":[[2014,8,22]]},"reference":[{"key":"S1368980014001566_ref15","doi-asserted-by":"publisher","DOI":"10.1021\/jf060497h"},{"key":"S1368980014001566_ref6","unstructured":"European Food Safety Authority, Scientific Committee on Food, Scientific Panel on Dietetic Products, Nutrition and Allergies (2006) Tolerable Upper Intake Levels for Vitamins and Minerals. http:\/\/www.efsa.europa.eu\/en\/ndatopics\/docs\/ndatolerableuil.pdf (accessed December 2013)."},{"key":"S1368980014001566_ref2","doi-asserted-by":"crossref","first-page":"61","DOI":"10.1093\/ajcn\/73.1.61","article-title":"Association between dietary patterns and plasma biomarkers of obesity and cardiovascular disease risk","volume":"73","author":"Fung","year":"2001","journal-title":"Am J Clin Nutr"},{"key":"S1368980014001566_ref17","unstructured":"US Department of Agriculture, Nutrient Data Laboratory. (2011) USDA Nutrient Database for Standard Reference. http:\/\/ndb.nal.usda.gov\/ (accessed July 2013)."},{"key":"S1368980014001566_ref5","volume-title":"Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients)","year":"2005"},{"key":"S1368980014001566_ref3","doi-asserted-by":"publisher","DOI":"10.1111\/j.1753-4887.2001.tb07021.x"},{"key":"S1368980014001566_ref12","first-page":"82","article-title":"The functional food properties of figs","volume":"44","author":"Vinson","year":"1999","journal-title":"Cereal Food World"},{"key":"S1368980014001566_ref13","doi-asserted-by":"crossref","first-page":"1003","DOI":"10.1093\/jn\/128.6.1003","article-title":"Alcohol-free red wine enhances plasma antioxidant capacity in humans","volume":"128","author":"Serafini","year":"1998","journal-title":"J Nutr"},{"key":"S1368980014001566_ref7","unstructured":"Sun-Maid Growers of California (2010) The Facts on Raisins & Dried Fruits. http:\/\/www.sunmaid.com\/book\/US_Edition_Ch5_bookmarks.pdf. (accessed December 2013)."},{"key":"S1368980014001566_ref8","doi-asserted-by":"publisher","DOI":"10.1080\/07315724.2005.10719442"},{"key":"S1368980014001566_ref14","doi-asserted-by":"publisher","DOI":"10.1006\/abio.1996.0292"},{"key":"S1368980014001566_ref16","doi-asserted-by":"publisher","DOI":"10.1186\/1475-2891-7-18"},{"key":"S1368980014001566_ref1","unstructured":"World Health Organization (2003) Diet, Nutrition and the Prevention of Chronic Diseases. Report of a Joint WHO\/FAO Expert Consultation. WHO Technical Report Series no. 916. ftp:\/\/ftp.fao.org\/docrep\/fao\/005\/ac911e\/ac911e00.pdf (accessed December 2013)."},{"key":"S1368980014001566_ref11","doi-asserted-by":"publisher","DOI":"10.1016\/S0002-8223(97)00275-7"},{"key":"S1368980014001566_ref4","volume-title":"Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids. 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