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Monteiro JS, Nakano EY, Zandonadi RP, Botelho RBA, Araújo WMC. How Do Brazilian Consumers Understand Food Groups in the Food-based Dietary Guidelines? Foods 2024; 13:338. [PMID: 38275705 PMCID: PMC10814934 DOI: 10.3390/foods13020338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 01/15/2024] [Accepted: 01/19/2024] [Indexed: 01/27/2024] Open
Abstract
In the Food-based Dietary Guidelines (FBDGs), food classification is based on food groups and nutrient sources. Much research has already investigated multiple aspects of consumer understanding of the information described in these documents. However, no study has evaluated consumer understanding of all food items contained in the groups described in the FBDGs. This study aimed to assess Brazilian consumers' understanding of food classification according to food groups in the concepts of the FBDGs. Therefore, an instrument, Consumer Understanding of Food Groups (UFG), was constructed and validated to assess consumer understanding of food groups. The instrument comprised 44 items approved by experts (agreement > 80%). A total of 894 Brazilians from all regions participated in this study. The results suggest that 48.9% of the participants believe it is easier to classify food according to food groups. The classification of food groups is based on the origin of the food (animal and vegetable). Although consumers easily recognize foods according to their origin, we still identify asymmetries regarding including food items from the animal kingdom and species from the plant kingdom. This exploratory study highlights important information that can contribute to improving the FBDGs. It is essential to consider consumers' understanding and guide them regarding choices from a technical point of view.
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Affiliation(s)
- Jordanna Santos Monteiro
- Department of Nutrition, School of Health Sciences, University of Brasilia (UnB), Campus Darcy Ribeiro, Asa Norte, Brasilia 70910-900, Brazil; (J.S.M.); (R.P.Z.); (R.B.A.B.)
| | - Eduardo Yoshio Nakano
- Department of Statistics, Central Institute of Sciences, University of Brasilia (UnB), Campus Darcy Ribeiro, Asa Norte, Brasilia 70910-900, Brazil;
| | - Renata Puppin Zandonadi
- Department of Nutrition, School of Health Sciences, University of Brasilia (UnB), Campus Darcy Ribeiro, Asa Norte, Brasilia 70910-900, Brazil; (J.S.M.); (R.P.Z.); (R.B.A.B.)
| | - Raquel Braz Assunção Botelho
- Department of Nutrition, School of Health Sciences, University of Brasilia (UnB), Campus Darcy Ribeiro, Asa Norte, Brasilia 70910-900, Brazil; (J.S.M.); (R.P.Z.); (R.B.A.B.)
| | - Wilma Maria Coelho Araújo
- Department of Nutrition, School of Health Sciences, University of Brasilia (UnB), Campus Darcy Ribeiro, Asa Norte, Brasilia 70910-900, Brazil; (J.S.M.); (R.P.Z.); (R.B.A.B.)
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Monteiro JS, Botelho RBA, Zandonadi RP, Araujo WMC. Is There a Convergence between the Food Classification Adopted by Food-Based Dietary Guidelines and Food Science and Technology? Foods 2023; 12:3824. [PMID: 37893716 PMCID: PMC10606280 DOI: 10.3390/foods12203824] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 09/14/2023] [Accepted: 09/26/2023] [Indexed: 10/29/2023] Open
Abstract
The World Health Organization (WHO) proposed the dietary guidelines presented as the Food-based Dietary Guidelines (FBDG). The FBDG classify foods according to their origin, nature, nutrient source, food group, and processing level. Food science and technology (FST) ranks food according to its origin, perishability, nutrient source, processing, food group, and formulation. This paper aimed to compare the convergence points for food classification according to the FBDG and FST. This study was carried out in two phases. The first step was identifying the Food-Based Dietary Guidelines (FBDG). For each of the FBDG, food items were grouped as fruits, vegetables, cereals, sugars, fat and oils, legumes, foods from animals, dairy products, and others. The second step aimed to identify and describe the different food classification systems. The search was performed on PubMed®, Science Direct, and Web of Science and websites of international organizations such as the Food and Agriculture Organization of the United Nations (FAO), the World Health Organization (WHO), and the Codex Alimentarius. Our results show that the points of convergence between the classifications were the classification in terms of origin (animal and vegetable), nutrient sources, and food groups. However, inconsistencies were observed for the distribution of food items in each group in the 98 surveyed FBDG. As for nature, there was a convergence for in natura, minimally processed, and processed foods. However, the criteria adopted for minimally processed and processed foods described in the FBDG differ from those considered by the FST. FST also does not recognize the classification of foods concerning the level of processing.
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Affiliation(s)
- Jordanna Santos Monteiro
- Department of Nutrition, School of Health Sciences, University of Brasília, Campus Darcy Ribeiro, Asa Norte, Brasilia 70910-900, DF, Brazil
| | - Raquel Braz Assunção Botelho
- Department of Nutrition, School of Health Sciences, University of Brasília, Campus Darcy Ribeiro, Asa Norte, Brasilia 70910-900, DF, Brazil
| | - Renata Puppin Zandonadi
- Department of Nutrition, School of Health Sciences, University of Brasília, Campus Darcy Ribeiro, Asa Norte, Brasilia 70910-900, DF, Brazil
| | - Wilma Maria Coelho Araujo
- Department of Nutrition, School of Health Sciences, University of Brasília, Campus Darcy Ribeiro, Asa Norte, Brasilia 70910-900, DF, Brazil
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Monteiro JS, Nakano EY, Zandonadi RP, Botelho RBA, Araujo WMC. How Do Consumers Understand Food Processing? A Study on the Brazilian Population. Foods 2022; 11:2396. [PMID: 36010397 PMCID: PMC9407463 DOI: 10.3390/foods11162396] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 08/04/2022] [Accepted: 08/06/2022] [Indexed: 11/17/2022] Open
Abstract
Food guides are official documents that guide consumers’ food choices. They inform the qualitative classification of food groups and messages on how to adopt a healthy diet. The classifications and nomenclatures adopted in these documents vary according to cultural, nutritional, and scientific criteria. This study aimed to evaluate the understanding of Brazilian consumers regarding food classification according to the Food Guide for the Brazilian Population (FGBP) concepts. An instrument was constructed to assess consumer understanding. It was named “Understanding of the Level of Processing of Food” (ULPF) and validated according to the concepts of constructs presented by psychometrics such as the Delphi methodology. The instrument was composed of 36 items approved by experts (concordance > 80% and with good internal consistency). A total of 2333 Brazilians from all regions participated in the study. The results suggest that food classification according to the level of processing was difficult for participants to understand. About 85% of them did not understand or did not know the definitions and classification of food and preparations according to food and science technology (FST) and the FGBP. More than 50% of the participants believed that it was easier to classify food according to food groups.
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Affiliation(s)
- Jordanna Santos Monteiro
- Department of Nutrition, School of Health Sciences, University of Brasilia (UnB), Campus Darcy Ribeiro, Asa Norte, Brasilia 70910-900, DF, Brazil
| | - Eduardo Yoshio Nakano
- Department of Statistics, Central Institute of Sciences, University of Brasilia (UnB), Campus Darcy Ribeiro, Asa Norte, Brasilia 70910-900, DF, Brazil
| | - Renata Puppin Zandonadi
- Department of Nutrition, School of Health Sciences, University of Brasilia (UnB), Campus Darcy Ribeiro, Asa Norte, Brasilia 70910-900, DF, Brazil
| | - Raquel Braz Assunção Botelho
- Department of Nutrition, School of Health Sciences, University of Brasilia (UnB), Campus Darcy Ribeiro, Asa Norte, Brasilia 70910-900, DF, Brazil
| | - Wilma Maria Coelho Araujo
- Department of Nutrition, School of Health Sciences, University of Brasilia (UnB), Campus Darcy Ribeiro, Asa Norte, Brasilia 70910-900, DF, Brazil
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Ben Ayed R, Moreau F, Ben Hlima H, Rebai A, Ercisli S, Kadoo N, Hanana M, Assouguem A, Ullah R, Ali EA. SNP discovery and structural insights into OeFAD2 unravelling high oleic/linoleic ratio in olive oil. Comput Struct Biotechnol J 2022; 20:1229-1243. [PMID: 35317231 PMCID: PMC8914465 DOI: 10.1016/j.csbj.2022.02.028] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 02/24/2022] [Accepted: 02/26/2022] [Indexed: 01/02/2023] Open
Abstract
Fatty Acid Desaturase 2 (FAD2), a key enzyme in the fatty acid biosynthesis pathway, is involved in the desaturation and conversion of oleic acid to linoleic acid. Therefore, it plays a crucial role in oleic/linoleic acid ratio and the quality of olive oil. DNA sequencing of 19 FAD2 genes from a set of olive oil varieties revealed several single-nucleotide polymorphisms (SNPs) and highlighted associations between some of the SNPs and saturated fatty acids contents. This was further confirmed by SNP-interaction and machine learning approach. Haplotype diversity analysis led to the discovery of three highly polymorphic SNPs and four haplotypes harboring differential oleic/linoleic acid ratios. Moreover, a combination of molecular modeling and docking experiments allowed a deeper and better understanding of the structure-function relationship of the FAD2 enzyme. Sequence patterns and variations involved in the regulation of the FAD2 activity were also identified. Furthermore, S82C and H213N substitutions in OeFAD2 make the Oueslati variety more interesting in terms of fatty acid profile and oleic acid level.
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Affiliation(s)
- Rayda Ben Ayed
- Laboratory of Molecular and Cellular Screening Processes, Genomics and Bioinformatics Group, Centre of Biotechnology of Sfax, PB 1177, 3018 Sfax, Tunisia
| | - Fabienne Moreau
- Institut National de la Recherche Agronomique (INRA), 2 Place Pierre Viala, 34000 Montpellier, France
| | - Hajer Ben Hlima
- Laboratoire de Génie Enzymatique et de Microbiologie, Equipe de Biotechnologie des Algues, Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, 3038 Sfax, Tunisia
| | - Ahmed Rebai
- Laboratory of Molecular and Cellular Screening Processes, Genomics and Bioinformatics Group, Centre of Biotechnology of Sfax, PB 1177, 3018 Sfax, Tunisia
| | - Sezai Ercisli
- Ataturk University, Faculty of Agriculture, Department of Horticulture, 25240 Erzurum, Turkey
| | - Narendra Kadoo
- CSIR-National Chemical Laboratory, Dr. Homi Bhabha Road, Pashan, Pune 411008, Maharashtra, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Mohsen Hanana
- Laboratory of Extrêmophile Plants, Biotechnology Center of Borj-Cédria, B.P. 901, 2050 Hammam Lif, Tunisia
| | - Amine Assouguem
- Laboratory of Functional Ecology and Environment, Faculty of Sciences and Technology, Sidi Mohamed Ben Abdellah University, Imouzzer Street, Fez P.O. Box 2202, Morocco
| | - Riaz Ullah
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia
| | - Essam A. Ali
- Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia
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Trust and Food Quality in the Valorisation of Geographical Indication Initiatives. SUSTAINABILITY 2021. [DOI: 10.3390/su13063168] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This text delves into the elements on which the notion of quality of a product is built. We believe that, in addition to the standards that regulate a given quality seal, there are other elements that consumers link to the excellence that distinguishes them. In order to deepen these notions, we have chosen two localised agri-food systems (LAS), the first case corresponds to Iberian acorn-ham from Spain and the second to chorizo from Toluca in Mexico. We resorted to a mixed methodology by combining quantitative and qualitative techniques whereby a study of those food systems in two different socio-political contexts was approached. This methodology has allowed us to identify the importance of informal instruments, based not only on institutionalised certification, but on informal mechanisms such as trust and proximity between producers and consumers. The results of this study show how the food quality categories may be guided from various logics depending on the context, categories, and sort of stakeholders involved. Finally, we propose a categorisation of food quality based on the conceptual framework of trust. This categorisation allows the Geographical Indications (GIs) valorisation initiatives to visualise the elements on which they can be guided to work with the different qualities in their LAS.
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