ENRICHED HOT DOG BUNS

Sugar

High Fructose Corn Syrup

Sucrose-sweetened beverages increase fat storage in the liver, muscle, and visceral fat depot: a 6-mo randomized intervention study

Adverse metabolic effects of dietary fructose: results from the recent epidemiological, clinical, and mechanistic studies

Consuming fructose-sweetened, not glucose-sweetened, beverages increases visceral adiposity and lipids and decreases insulin sensitivity in overweight/obese humans

Fructose, insulin resistance, and metabolic dyslipidemia

Added Sugar in the Diet

Impact of sugar on the body, brain, and behavior

high-fructose corn syrup

Preservatives, Stabilizer

Monocalcium Phosphate

Relations of serum phosphorus and calcium levels to the incidence of cardiovascular disease in the community

Increasing dietary phosphorus intake from food additives: potential for negative impact on bone health

High dietary phosphorus intake is associated with all-cause mortality: results from NHANES III1,2,3

Dietary Reference Intakes for Calcium, Phosphorus, Magnesium, Vitamin D, and Fluoride.

Understanding sources of dietary phosphorus in the treatment of patients with chronic kidney disease

Preservatives

Calcium Propionate

Effects of 3300 del A-1061 Ter BRCA1 frameshift mutation and calcium propionate on oxidative stress and breast carcinogenesis

Controlled trial of cumulative behavioural effects of a common bread preservative

The short-chain fatty acid propionate increases glucagon and FABP4 production, impairing insulin action in mice and humans

Food ingredients under the microscope

Oils

Soybean Oil

Dysregulation of Hypothalamic Gene Expression and the Oxytocinergic System by Soybean Oil Diets in Male Mice 

America's most widely consumed oil causes genetic changes in the brain

Health implications of high dietary omega-6 polyunsaturated Fatty acids

An Increase in the Omega-6/Omega-3 Fatty Acid Ratio Increases the Risk for Obesity

Healthy intakes of n-3 and n-6 fatty acids: estimations considering worldwide diversity

Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

FOOD INDUSTRY - SOLVENTS FOR EXTRACTING VEGETABLE OILS

UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, HIGH FRUCTOSE CORN SYRUP SOYBEAN OIL, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: YEAST, SALT, WHEAT GLUTEN, DOUGH CONDITIONERS (CONTAINS ONE OR MORE OF THE FOLLOWING: SODIUM STEAROYL LACTYLATE, CALCIUM STEAROYL LACTYLATE, MONOGLYCERIDES, MONO- AND DIGLYCERIDES, DISTILLED MONOGLYCERIDES, CALCIUM PEROXIDE, CALCIUM IODATE, DATEM, ETHOXYLATED MONO-ANO DIGLYCERIDES, ENZYMES, ASCORBIC ACID). SOY FLOUR, CALCIUM SULFATE, MONOCALCIUM PHOSPHATE, CALCIUM CARBONATE, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVN, FOLIC ACID, CALCIUM PROPIONATE (TO RETARD SPOILAGE), IF SEEDED, SESAME SEEDS ADDED.

Calcium Peroxide

Food Ingredient Quality Standards

Emulsifier

Monoglycerides

Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives

Wheat

Enriched Flour

A BRIEF HISTORY OF THE ENRICHMENT OF FLOUR AND BREAD

Intake of whole grains, refined grains, and cereal fiber measured with 7-d diet records and associations with risk factors for chronic disease1–3

Carbohydrates and Blood Sugar

Barley Malt Syrup

Drinkipedia: Barley Malt Extract 

Diglycerides

Stabilizers and Thickeners, Binders, Texturizers

DATEM

SAFETY EVALUATION OF CERTAIN FOOD ADDITIVES AND CONTAMINANTS - DIACETYL TARTARIC AND FATTY ACID ESTERS OF GLYCEROL

American Bakers Cooperative

ENRICHED HOT DOG BUNS

Breads & Buns

Ingredients