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Kimmeswenger I, Lieder B. Novel Perspective on the Plasticity of Taste Perception: Is Food- and Exercise-Induced Inflammation Associated with Sweet Taste Sensitivity and Preference? JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:15122-15127. [PMID: 38941285 DOI: 10.1021/acs.jafc.3c09028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/30/2024]
Abstract
Obesity-related inflammation has been linked to decreased taste sensitivity and changes in the transcriptome of the taste apparatus. Increased levels of pro-inflammatory cytokines can also be found to be food-associated in individuals who consume high amounts of long-chain saturated fatty acids and sucrose independent of the body composition or individuals who exercise intensively. Previous research suggests a link between taste sensitivity and food choices. However, the interplay between food- or exercise-induced low-grade inflammation, taste perception, and food choices remains unaddressed. Understanding this relationship could provide an unnoticed explanation for interindividual differences in taste perception that influences dietary habits.
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Affiliation(s)
- Isabella Kimmeswenger
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Josef-Holaubek-Platz 2, 1090 Vienna, Austria
- Vienna Doctoral School in Chemistry (DoSChem), University of Vienna, 1090 Vienna, Austria
| | - Barbara Lieder
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Josef-Holaubek-Platz 2, 1090 Vienna, Austria
- Christian Doppler Laboratory for Taste Research, Faculty of Chemistry, University of Vienna, Josef-Holaubek-Platz 2, 1090 Vienna, Austria
- Institute of Clinical Nutrition, University of Hohenheim, 70599 Stuttgart, Germany
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van der Heijden A, Wiggins S. Interaction as the foundation for eating practices in shared mealtimes. Appetite 2024:107585. [PMID: 38945367 DOI: 10.1016/j.appet.2024.107585] [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: 06/09/2024] [Revised: 06/26/2024] [Accepted: 06/28/2024] [Indexed: 07/02/2024]
Abstract
Mealtimes shared with other people define how, what, how much, and with whom we eat. On such occasions, whether in private or public spaces, and as formal or informal events, our eating practices are inseparable from our interactions with other people. In this Editorial for the Special Issue on Interactional approaches to eating together and shared mealtimes, we provide an overview of the interdisciplinary field of research on eating together and shared mealtimes to illustrate the breadth and depth of work that has been developed in this area to date. The overview is divided into three broad clusters of research that focus primarily on (1) cultural or societal aspects, (2) individual outcomes, or (3) interactional practices. Commonalities across these clusters are discussed, the need for more research across a greater global and cultural diversity of eating practices is highlighted, and the potential for interdisciplinary collaboration on research on eating together and shared mealtimes across diverse scientific disciplines is explored. The papers in this Special Issue showcase a sample of contemporary work from within the cluster of research on interactional practices, and a brief overview of these papers is discussed. Finally, it is argued that as a common area of interest, social interaction as the foundation of eating practices within shared mealtimes poses considerable potential for interdisciplinary collaboration across scientific disciplines, and between scientists, professionals, and participants from the study populations.
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Affiliation(s)
- Amy van der Heijden
- Department of Health Sciences, Faculty of Science, Vrije Universiteit Amsterdam, Amsterdam, the Netherlands.
| | - Sally Wiggins
- Department of Behavioural Sciences and Learning, Division of Psychology, Linköping University, Linköping, Sweden
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de Aragão Freire Ferreira Finger J, de Almeida Silva G, Bernardino MC, Andrade DKA, Maffei DF, Pinto UM. Investigating processing practices and microbiological quality of minimally processed vegetables in Brazil. Braz J Microbiol 2024; 55:1635-1646. [PMID: 38472699 PMCID: PMC11153469 DOI: 10.1007/s42770-024-01275-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Accepted: 02/05/2024] [Indexed: 03/14/2024] Open
Abstract
Minimally processed vegetables (MPVs) are marketed as convenient and healthy choices for consumers. However, the absence of post-commercialization treatments raises concerns about their microbiological safety. This study investigated the processing practices of 28 Brazilian MPV plants and compared the microbiological quality of these products with fresh counterparts in the city of Sao Paulo, Brazil. Through cluster analysis, the processing plants were categorized into two groups: group 1 (nineteen plants) primarily uses chemical substances in the washing step, while group 2 (nine plants) avoids chemical use but employs similar rinsing practices. Microbiological analysis of 100 samples (49 unprocessed and 51 MPVs) revealed no significant differences in microbial group counts (Enterobacteriaceae, coliforms, and E. coli) between the in natura (unprocessed) and MPV products. However, the prevalence of E. coli was higher in natura vegetables than in MPVs. The results indicated the presence of Salmonella DNA (from either dead or live cells or residual DNA) in 4 samples (3 in natura and 1 MPV) using conventional PCR, suggesting the presence of the pathogen in these samples. Listeria monocytogenes was absent, but Listeria innocua was found in two unprocessed products. The study suggests that certain MPVs have microbial loads similar to unprocessed vegetables, potentially serving as carriers for pathogen transmission. These findings emphasize the importance of understanding practices in Brazilian MPV processing plants, informing the implementation of control measures to improve MPV safety and shelf-life, thus ensuring microbiological safety.
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Affiliation(s)
- Jéssica de Aragão Freire Ferreira Finger
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Av. Professor Lineu Prestes, 580. B14, Sao Paulo, SP, 05508-000, Brazil
- Food Research Center (FoRC-CEPID), Sao Paulo, SP, Brazil
| | - Guilherme de Almeida Silva
- Department of Nutrition in Public Health, Faculty of Public Health, University of Sao Paulo, Sao Paulo, SP, Brazil
| | - Mariana Calado Bernardino
- Department of Nutrition in Public Health, Faculty of Public Health, University of Sao Paulo, Sao Paulo, SP, Brazil
| | - Dhuelly Kelly Almeida Andrade
- Department of Agri-Food Industry, Food and Nutrition, Luiz de Queiroz" College of Agriculture, University of Sao Paulo, Piracicaba, SP, Brazil
| | - Daniele Fernanda Maffei
- Food Research Center (FoRC-CEPID), Sao Paulo, SP, Brazil
- Department of Agri-Food Industry, Food and Nutrition, Luiz de Queiroz" College of Agriculture, University of Sao Paulo, Piracicaba, SP, Brazil
| | - Uelinton Manoel Pinto
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Av. Professor Lineu Prestes, 580. B14, Sao Paulo, SP, 05508-000, Brazil.
- Food Research Center (FoRC-CEPID), Sao Paulo, SP, Brazil.
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Potthoff J, Herrmann C, Schienle A. Cookie cravings - Examining the impact of sugar content information on Christmas treat preferences via mobile eye-tracking. Acta Psychol (Amst) 2024; 245:104213. [PMID: 38479215 DOI: 10.1016/j.actpsy.2024.104213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 03/06/2024] [Accepted: 03/07/2024] [Indexed: 04/16/2024] Open
Abstract
BACKGROUND Diets high in added sugar can promote the development of overweight. Especially during the Holiday season, when high-sugar food is abundant, people overeat and gain more weight than during other times of the year. The present study with mobile eye-tracking glasses (Pupil Labs Invisible) investigated how sugar content information affects food preference (liking/wanting) and visual attention (where and how long one is looking) in a buffet-like situation. METHODS Fifty-eight participants who were well acquainted with the local Christmas traditions and foods (38 female, 19 male, one diverse; mean age = 25 years, SD = 6.3 years; mean body mass index = 22.2 kg/m2, SD = 3.2 kg/m2) were presented with four cookies and two non-food items (wrapped presents) in a free viewing task. Two of the displayed cookies were 'Christmas cookies' (cookies that are traditionally eaten only during the Holiday season) and two cookies had no Christmas association. The cookies were either labeled as cookies made with or without sugar, resulting in a 3 (Category: cookies with sugar, cookies without sugar, non-food) by 2 (Christmas association: yes, no) repeated-measures design. RESULTS Analyses of variance indicated that participants reported higher wanting and liking for cookies with sugar, particularly Christmas cookies (interaction effect for wanting: p = .047, ηp2 = .059; interaction effect for liking: p = .017, ηp2 = .084). Sugar-free cookies were fixated more often (p = .028; d = 0.35) and shorter (p < .001; d = 0.64) than sugar cookies. CONCLUSION Assuming that cookies are sugar-free reduced the reported preference for this product, which was associated with a more detail-oriented (critical) viewing pattern. The study's findings have potential implications for public health and can aid in developing targeted interventions to promote healthier food choices during festive periods. The new strategies should not focus on the sugar content of foods.
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Affiliation(s)
| | | | - Anne Schienle
- University of Graz, Department of Psychology, Austria
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Slotnick MJ, Falbe J, Wolfson JA, Jones AD, Leung CW. Environmental-, Climate-, and Health-Related Dietary Motivations Are Associated With Higher Diet Quality in a National Sample of US Adults With Lower Incomes. J Acad Nutr Diet 2024; 124:594-606. [PMID: 38048878 DOI: 10.1016/j.jand.2023.11.021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 11/17/2023] [Accepted: 11/29/2023] [Indexed: 12/06/2023]
Abstract
BACKGROUND Plant-based diets can have co-benefits for human and planetary health. Associations between environmental, climate, and health concerns and dietary intake in US adults are understudied, particularly in underserved populations. OBJECTIVE The study objectives were to assess how dietary choices motivated by the environment, climate, and health vary by sociodemographic characteristics and how they relate to diet quality and intake frequency of different food groups in US adults with lower incomes. DESIGN The study design was cross-sectional. PARTICIPANTS/SETTING A web-based survey was fielded in December 2022 to 1,798 US adults with lower incomes (<250% of federal poverty guidelines). MAIN OUTCOME MEASURES Environmental-, climate-, and health-related dietary motivations and diet quality and dietary food group intake frequency were assessed. STATISTICAL ANALYSES Differences in mean dietary outcomes and dietary motivation ratings by sociodemographic characteristics were evaluated using analysis of variance and Kruskal-Wallis tests. Associations between dietary motivations and diet quality scores and dietary intake frequency were examined using generalized linear models adjusted for sociodemographic covariates. RESULTS Younger adults, women, nonbinary people, racial and ethnic minoritized groups, and adults experiencing food insecurity reported higher environmental and climate dietary motivations; older adults, higher-income adults, and food-secure adults reported higher health motivations. Agreeing with environmental- (β = 2.28, 95% CI 1.09 to 3.47), climate- (β = 2.15, 95% CI 0.90 to 3.40), and health-related (β = 5.27, 95% CI 3.98 to 6.56) dietary motivations was associated with higher diet quality scores compared with those with neutral rankings. Similarly, agreement with environmental-, climate-, and health-related dietary motivations was associated with higher intake frequency of fish, fruits and vegetables, and plant proteins, but not with red and processed meat intake frequency. Of several climate-mitigation behaviors presented, participants perceived meat reduction as least effective (P < .001). CONCLUSIONS Environment, climate, and health were positive motivators of several healthy dietary choices in US adults with lower incomes. Such motivators did not translate to lower intake frequency of red and processed meat.
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Affiliation(s)
- Melissa J Slotnick
- Department of Nutritional Sciences, The University of Michigan School of Public Health, Ann Arbor, Michigan.
| | - Jennifer Falbe
- Department of Human Ecology, University of California Davis, Davis, California
| | - Julia A Wolfson
- Department of International Health, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland; Department of Health Policy and Management, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland
| | - Andrew D Jones
- Department of Nutritional Sciences, The University of Michigan School of Public Health, Ann Arbor, Michigan
| | - Cindy W Leung
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, Massachusetts
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Long Y, Huang L, Su J, Yoshida Y, Feng K, Gasparatos A. Mixed diets can meet nutrient requirements with lower carbon footprints. SCIENCE ADVANCES 2024; 10:eadh1077. [PMID: 38598638 PMCID: PMC11006225 DOI: 10.1126/sciadv.adh1077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2023] [Accepted: 03/06/2024] [Indexed: 04/12/2024]
Abstract
Achieving sustainable dietary change is essential for safeguarding human and environmental health. However, dietary recommendations based on broad food groups may not accurately reflect real-world realities because individuals select and consume dishes with multiple food items influenced by diverse context-specific factors. Therefore, here we explored the sustainability trade-offs of dietary choices at the dish level through an optimization modeling approach tested in Japan. We estimated the nutritional quality, price, and carbon footprint of major Japanese dishes and examined 16 dietary scenarios to identify options that meet the nutritional requirements and minimize carbon footprint. Overall, mixed diets contain more combinations of dishes that meet nutritional requirements with lower carbon footprints compared to more restrictive dietary scenarios. We argue that the approach developed here enables a better understanding of dietary trade-offs, complements existing methods, and helps identify sustainable diets by offering nuanced information at the national and sub-national levels.
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Affiliation(s)
- Yin Long
- Department of Technology Management for Innovation, Graduate School of Engineering, University of Tokyo, Tokyo, Japan
| | - Liqiao Huang
- Department of Technology Management for Innovation, Graduate School of Engineering, University of Tokyo, Tokyo, Japan
| | - Jie Su
- Institute for Future Initiatives (IFI), University of Tokyo, 7-3-1 Hongo, 113-8654 Tokyo, Japan
| | - Yoshikuni Yoshida
- Department of Technology Management for Innovation, Graduate School of Engineering, University of Tokyo, Tokyo, Japan
| | - Kuishuang Feng
- Department of Geographical Sciences, University of Maryland, College Park, MD, USA
| | - Alexandros Gasparatos
- Institute for Future Initiatives (IFI), University of Tokyo, 7-3-1 Hongo, 113-8654 Tokyo, Japan
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Carrington M, Liu AG, Candy C, Martin A, Avery J. Naturalistic food categories are driven by subjective estimates rather than objective measures of food qualities. Food Qual Prefer 2024; 113:105073. [PMID: 38222065 PMCID: PMC10783799 DOI: 10.1016/j.foodqual.2023.105073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2024]
Abstract
Food-related studies often categorize foods using criteria such as fat and sugar content (e.g., high-fat, high-sugar foods; low-fat, low-sugar foods), and use these categorizations for further analyses. While these criteria are relevant to nutritional health, it is unclear whether they agree with the ways in which we typically group foods. Do these objective categories correspond to our subjective sense? To address this question, we recruited a group of 487 online participants to perform a triplet comparison task involving implicit object similarity judgements on images of 36 foods, which varied in their levels of fat and sugar. We also acquired subjective ratings of other food properties from another set of 369 online participants. Data from the online triplet task was used to generate a similarity matrix of these 36 foods. Principal Components Analysis (PCA) of this matrix identified that the strongest determinant of food similarity (the first PC) was most highly related to participants' judgements of how processed the foods were, while the second component was most related to estimates of sugar and fat content. K-means clustering analysis revealed five emergent food groupings along these PC axes: sweets, fats, starches, fruits, and vegetables. Our results suggest that naturalistic categorizations of food are driven primarily by knowledge of the origin of foods (i.e., grown or manufactured), rather than by their sensory or macronutrient properties. These differences should be considered and explored when developing methods for scientific food studies.
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Affiliation(s)
- Madeline Carrington
- Laboratory of Brain and Cognition, National Institute of Mental Health, Bethesda, MD, United States 20892
| | - Alexander G. Liu
- Laboratory of Brain and Cognition, National Institute of Mental Health, Bethesda, MD, United States 20892
| | - Caroline Candy
- Laboratory of Brain and Cognition, National Institute of Mental Health, Bethesda, MD, United States 20892
| | - Alex Martin
- Laboratory of Brain and Cognition, National Institute of Mental Health, Bethesda, MD, United States 20892
| | - Jason Avery
- Laboratory of Brain and Cognition, National Institute of Mental Health, Bethesda, MD, United States 20892
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Mangliar IA, Plante AS, Chabot M, Savard C, Lemieux S, Michaud A, Weisnagel SJ, Camirand Lemyre F, Veilleux A, Morisset AS. GLP-1 response during pregnancy: variations between trimesters and associations with appetite sensations and usual energy intake. Appl Physiol Nutr Metab 2024; 49:428-436. [PMID: 38095168 DOI: 10.1139/apnm-2023-0301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/04/2024]
Abstract
Further research is required to understand hormonal regulation of food intake during pregnancy and its association with energy intake. The objectives are to (i) compare postprandial responses of plasma glucagon-like peptide-1 (GLP-1) between trimesters, (ii) compare postprandial appetite sensations between trimesters, and (iii) examine trimester-specific associations between GLP-1 levels, appetite sensations, and usual energy intake. At each trimester, participants (n = 26) consumed a standard test meal following a 12 h fast. Plasma GLP-1 levels were measured by enzyme-linked immunosorbent assay method at fasting and at 30, 60, 120, and 180 min postprandial. A visual analogue scale assessing appetite sensations was completed at fasting and at 15, 30, 45, 60, 90, 120, 150, and 180 min postprandial. Mean energy intake was assessed using three web-based 24 h dietary recalls at each trimester. Lower postprandial GLP-1 responses were observed in the 2nd (p = 0.004) and 3rd trimesters (p < 0.001) compared to the 1st trimester. Greater postprandial sensations of desire to eat, hunger, and prospective food consumption were noted in the 3rd trimester compared to the 1st trimester (p < 0.04, for all). Fasting GLP-1 was negatively associated with fasting appetite sensations (except fullness) at the 2nd trimester (p < 0.02, for all). Postprandially, significant associations were observed for incremental areas under the curve from 0 to 30 min between GLP-1 and fullness at the 2nd (p = 0.01) and 3rd trimesters (p = 0.03). No associations between fasting or postprandial GLP-1 and usual energy intake were observed. Overall, GLP-1 and appetite sensation responses significantly differ between trimesters, but few associations were observed between GLP-1, appetite sensations, and usual energy intake.
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Affiliation(s)
- Inès Auclair Mangliar
- School of Nutrition, Université Laval, Québec, QC, Canada
- Nutrition, Health and Society (NUTRISS) Research Centre, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC, Canada
- Endocrinology and Nephrology Unit, Centre de recherche du CHU de Québec-Université Laval, Québec, QC, Canada
| | - Anne-Sophie Plante
- Nutrition, Health and Society (NUTRISS) Research Centre, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC, Canada
- Endocrinology and Nephrology Unit, Centre de recherche du CHU de Québec-Université Laval, Québec, QC, Canada
| | - Myriam Chabot
- Mathematics Department, Université de Sherbrooke, Sherbrooke, QC, Canada
| | - Claudia Savard
- School of Nutrition, Université Laval, Québec, QC, Canada
- Nutrition, Health and Society (NUTRISS) Research Centre, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC, Canada
- Endocrinology and Nephrology Unit, Centre de recherche du CHU de Québec-Université Laval, Québec, QC, Canada
| | - Simone Lemieux
- School of Nutrition, Université Laval, Québec, QC, Canada
- Nutrition, Health and Society (NUTRISS) Research Centre, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC, Canada
| | - Andréanne Michaud
- School of Nutrition, Université Laval, Québec, QC, Canada
- Nutrition, Health and Society (NUTRISS) Research Centre, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC, Canada
- Quebec Heart and Lung Institute, Université Laval, Québec, QC, Canada
| | - S John Weisnagel
- Endocrinology and Nephrology Unit, Centre de recherche du CHU de Québec-Université Laval, Québec, QC, Canada
- Faculty of Medecine, Université Laval, Québec, QC, Canada
| | - Félix Camirand Lemyre
- Mathematics Department, Université de Sherbrooke, Sherbrooke, QC, Canada
- Centre de recherche du Centre hospitalier universitaire de Sherbrooke, Sherbrooke, QC, Canada
| | - Alain Veilleux
- School of Nutrition, Université Laval, Québec, QC, Canada
- Nutrition, Health and Society (NUTRISS) Research Centre, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC, Canada
| | - Anne-Sophie Morisset
- School of Nutrition, Université Laval, Québec, QC, Canada
- Nutrition, Health and Society (NUTRISS) Research Centre, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC, Canada
- Endocrinology and Nephrology Unit, Centre de recherche du CHU de Québec-Université Laval, Québec, QC, Canada
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Temelkova S, Lofton S, Lo E, Wise J, McDonald EK. Nourishing Conversations: Using Motivational Interviewing in a Community Teaching Kitchen to Promote Healthy Eating via a Food as Medicine Intervention. Nutrients 2024; 16:960. [PMID: 38612994 PMCID: PMC11013884 DOI: 10.3390/nu16070960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2024] [Revised: 03/11/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
It is well known that dietary choices impact both individual and global health. However, there are numerous challenges at the personal and systemic level to fostering sustainable healthy eating patterns. There is a need for innovative ways to navigate these barriers. Food as Medicine (FM) and Culinary Medicine (CM) are approaches to helping individuals achieve healthier diets that also recognize the potential to alleviate the burden of chronic diseases through healthy eating. Teaching kitchens, which offer an interactive environment for learning nutrition and cooking skills, are valuable educational tools for FM and CM interventions. Motivational interviewing (MI), a type of person-centered counseling, facilitates behavior change and may enhance FM and CM programs involving teaching kitchens. In this commentary, we share our experience with using MI in a community-based CM program at a teaching kitchen. In demonstrating our application of MI principles, we hope to offer an additional strategy for improving dietary quality and delivering nutrition education.
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Affiliation(s)
- Sara Temelkova
- Department of Medicine, University of Chicago, Chicago, IL 60637, USA
| | - Saria Lofton
- College of Nursing, University of Illinois at Chicago, Chicago, IL 60612, USA
| | - Elaine Lo
- Department of Public Health Sciences, University of Chicago, Chicago, IL 60637, USA
| | | | - Edwin K. McDonald
- Department of Medicine, University of Chicago, Chicago, IL 60637, USA
- Good Food Catalyst, Chicago, IL 60612, USA
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10
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Zhang R, Kallas Z, Conner TS, Loeffen MPF, Lee M, Day L, Farouk MM, Realini CE. Factors influencing the willingness to pay a price premium for red meat with potential to improve consumer wellness in Australia and the United States of America. Meat Sci 2024; 213:109495. [PMID: 38513600 DOI: 10.1016/j.meatsci.2024.109495] [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: 11/29/2023] [Revised: 02/16/2024] [Accepted: 03/13/2024] [Indexed: 03/23/2024]
Abstract
This study determined consumers' attitudes towards physical and mental wellness related to red meat consumption and their willingness to pay (WTP) more for the meat. In 2019, two online surveys of red meat eaters were conducted in the USA (n = 1000) and Australia (n = 523) using commercial platforms. Results showed that over 90% of respondents indicated interest in purchasing red meat to improve their wellness status. Additionally, about 85% indicated their WTP more for red meat for its wellness benefits, with Americans indicating stronger willingness than Australian respondents. The potential of meat consumption to improve overall wellness among red meat eaters was a dominant factor influencing consumers' WTP more. Other factors that increased WTP included frequency of meat consumption, physical exercise, sleep quality, number of children in a household, partnership status, and economic position. Outcomes from this study highlight a unique opportunity for the meat industry to position meat on its qualities that include wellness improvement if backed up with robust scientific evidence.
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Affiliation(s)
- R Zhang
- AgResearch Limited, Te Ohu Rangahau Kai, Palmerston North, New Zealand
| | - Z Kallas
- Centre for Agro-food Economy & Development, Polytechnic University of Catalonia, 08860 Castelldefels, Spain; DEAB (Department of Agrifood Engineering and Biotechnology-Universitat Polit'ecnica de Catalunya), Castelldefels, Spain
| | - T S Conner
- Department of Psychology, University of Otago, Dunedin, New Zealand
| | | | - M Lee
- Meat & Livestock Australia Donor Company, North Sydney, NSW 2060, Australia
| | - L Day
- AgResearch Limited, Te Ohu Rangahau Kai, Palmerston North, New Zealand
| | - M M Farouk
- AgResearch Limited, Te Ohu Rangahau Kai, Palmerston North, New Zealand
| | - C E Realini
- AgResearch Limited, Te Ohu Rangahau Kai, Palmerston North, New Zealand.
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11
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Burton TCJ, Crooks N, Pezley L, Hemphill NO, Li Y, Sawatpanich A, Farrow V, Erbe K, Kessee N, Reed L, Tussing-Humphreys L, Koenig MD. Food Choice and Dietary Perspectives of Young, Urban, Black Pregnant Women: A Focus Group Study. Nutrients 2024; 16:781. [PMID: 38542692 PMCID: PMC10974382 DOI: 10.3390/nu16060781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2024] [Revised: 02/27/2024] [Accepted: 03/06/2024] [Indexed: 04/01/2024] Open
Abstract
Black pregnant women in Chicago are disproportionately affected by maternal morbidity and mortality and are more likely to reside in neighborhoods that experience greater economic hardships and food apartheid than any other race/ethnicity. Addressing social determinants of health such as structural inequities, economic environment, and food apartheid issues may provide insights into eliminating Black maternal morbidity and mortality disparities. This study explores food choice determinants and dietary perspectives of young, urban, Black pregnant women. Two audio-recorded focus groups were conducted in Chicago, IL between March 2019 and June 2019 to discuss pregnancy experiences and factors affecting maternal nutrition. Thematic analysis was used to identify the codes, themes, and subthemes of the data. Data analysis was guided by the Social Ecological Model (SEM) as a theoretical framework. Eleven, young, Black women were recruited. Three major themes were discussed across the SEM levels that influenced food choice including food access, stress and family influences on eating, and the need for nutritional education during pregnancy. These choices were primarily rooted in the detrimental effects of food apartheid experienced within the participants' neighborhoods. Therefore, acknowledging, understanding, and addressing food apartheid and its impact on Black maternal health disparities is needed in clinical practice, research, and policy change.
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Affiliation(s)
| | - Natasha Crooks
- Department of Human Development Nursing Science, University of Illinois Chicago, 845 S. Damen Ave., Chicago, IL 60612, USA; (N.C.); (Y.L.); (A.S.); (V.F.); (M.D.K.)
| | - Lacey Pezley
- Department of Kinesiology and Nutrition, University of Illinois Chicago, 1919 W. Taylor St., Chicago, IL 60612, USA; (L.P.); (N.O.H.); (N.K.); (L.T.-H.)
| | - Nefertiti OjiNjideka Hemphill
- Department of Kinesiology and Nutrition, University of Illinois Chicago, 1919 W. Taylor St., Chicago, IL 60612, USA; (L.P.); (N.O.H.); (N.K.); (L.T.-H.)
| | - Yanqiao Li
- Department of Human Development Nursing Science, University of Illinois Chicago, 845 S. Damen Ave., Chicago, IL 60612, USA; (N.C.); (Y.L.); (A.S.); (V.F.); (M.D.K.)
| | - Arissara Sawatpanich
- Department of Human Development Nursing Science, University of Illinois Chicago, 845 S. Damen Ave., Chicago, IL 60612, USA; (N.C.); (Y.L.); (A.S.); (V.F.); (M.D.K.)
- Ramathibodi School of Nursing, Faculty of Medicine Ramathibodi Hospital, Mahidol University, 270 Rama VI Rd., Ratchathewi, Bangkok 10400, Thailand
| | - Vanessa Farrow
- Department of Human Development Nursing Science, University of Illinois Chicago, 845 S. Damen Ave., Chicago, IL 60612, USA; (N.C.); (Y.L.); (A.S.); (V.F.); (M.D.K.)
| | - Katherine Erbe
- Yvonne L. Munn Center for Nursing Research, Massachusetts General Hospital, 55 Fruit Street, Boston, MA 02114, USA;
| | - Nicollette Kessee
- Department of Kinesiology and Nutrition, University of Illinois Chicago, 1919 W. Taylor St., Chicago, IL 60612, USA; (L.P.); (N.O.H.); (N.K.); (L.T.-H.)
| | - Luecendia Reed
- New Moms, 5317 W. Chicago Ave., Chicago, IL 606051, USA;
| | - Lisa Tussing-Humphreys
- Department of Kinesiology and Nutrition, University of Illinois Chicago, 1919 W. Taylor St., Chicago, IL 60612, USA; (L.P.); (N.O.H.); (N.K.); (L.T.-H.)
| | - Mary Dawn Koenig
- Department of Human Development Nursing Science, University of Illinois Chicago, 845 S. Damen Ave., Chicago, IL 60612, USA; (N.C.); (Y.L.); (A.S.); (V.F.); (M.D.K.)
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12
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Muth ND, Bolling C, Hannon T, Sharifi M. The Role of the Pediatrician in the Promotion of Healthy, Active Living. Pediatrics 2024; 153:e2023065480. [PMID: 38404207 PMCID: PMC11042797 DOI: 10.1542/peds.2023-065480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 12/19/2023] [Indexed: 02/27/2024] Open
Abstract
Few children and adolescents meet federal nutrition or physical activity recommendations, and many experience poor or inadequate sleep and negative health effects from screen use and social media. These lifestyle factors exacerbate physical and mental health risks for children and adolescents. This clinical report provides guidance to help pediatricians address the nutritional, physical activity, sleep, media and screen use, and social-emotional factors that affect child and adolescent health and wellness. The recommendations in this clinical report aim to promote health and wellness practices for infants, children, and adolescents across several domains of influence, including the individual, interpersonal, institutional, community, and public policy levels.
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Affiliation(s)
- Natalie D. Muth
- Children’s Primary Care Medical Group, Carlsbad, Californiaand Department of Community Health Sciences, UCLA Fielding School of Public Health, Los Angeles, California
| | - Christopher Bolling
- Department of Pediatrics, University of Cincinnati College of Medicine, Cincinnati, Ohio
| | - Tamara Hannon
- Division of Pediatric Endocrinology and Diabetology, Department of Pediatrics, Indiana University School of Medicine, Bloomington, Indiana
| | - Mona Sharifi
- Departments of Pediatrics and Biostatistics, Yale School of Medicine, New Haven, Connecticut
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13
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Horovitz O. Theory of Food: Unravelling the Lifelong Impact of Childhood Dietary Habits on Adult Food Preferences across Different Diet Groups. Nutrients 2024; 16:428. [PMID: 38337713 PMCID: PMC10857510 DOI: 10.3390/nu16030428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2023] [Revised: 01/28/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
The study investigates the behavioral manifestations of the "Theory of Food" (ToF), a novel theoretical framework centered on the early development of food perceptions. The ToF posits that childhood experiences with food shape cognitive networks influencing adult dietary choices. Stemming from the "Theory of Mind," the ToF hypothesizes that individuals construct an associative world of food images and representations mirroring the socio-cognitive world shaped by proper theory of mind development. The study, involving 249 healthy adults, employs the Cognitive Food Preference Questionnaire (CFPQ) and the Adult Food Preference Profile (AFPP) to explore the correlation between childhood and adult food preferences across diet groups (omnivores, vegetarians, and vegans). Results reveal robust correlations in omnivores, varied patterns in vegetarians, and mixed outcomes in vegans. Notably, omnivores show correlations in grains, fast food, dairy products, vegetables, meat, soft drinks, and snack consumption. Vegetarians exhibit correlations in grains, fast food, dairy products, vegetables, snacks, and, surprisingly, meat consumption. Vegans display correlations in grains, fast food, vegetables, and snacks. The study suggests that childhood dietary habits tend to influence adult food choices, offering insights for future research in the field of theory of food (ToF).
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Affiliation(s)
- Omer Horovitz
- The Physiology & Behavior Laboratory, Tel-Hai Academic College, 9977 North Districts, Qiryat Shemona 1220800, Israel;
- Psychology Department, Tel-Hai Academic College, 9977 North Districts, Qiryat Shemona 1220800, Israel
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14
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Agarwal K, Joseph PV, Zhang R, Schwandt ML, Ramchandani VA, Diazgranados N, Goldman D, Momenan R. Early life stress and body-mass-index modulate brain connectivity in alcohol use disorder. Transl Psychiatry 2024; 14:43. [PMID: 38245501 PMCID: PMC10799859 DOI: 10.1038/s41398-024-02756-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 01/03/2024] [Accepted: 01/08/2024] [Indexed: 01/22/2024] Open
Abstract
Early life stress (ELS) significantly increases susceptibility to alcohol use disorder (AUD) by affecting the interplay between the executive and the salience networks (SNs). The link between AUD and higher body-mass index (BMI) is known, but we lack understanding of how BMI impacts the relationship between ELS and brain connectivity in individuals with AUD. To bridge this gap, we investigated the main and interaction effects of ELS and BMI on brain connectivity in individuals with AUD compared to non-AUD participants (n = 77 sex-matched individuals per group). All participants underwent resting-state functional magnetic resonance imaging, revealing intriguing positive functional connectivity between SN seeds and brain regions involved in somatosensory processing, motor coordination and executive control. Examining the relationship of brain connectivity with ELS and BMI, we observed positive associations with the correlations of SN seeds, right anterior insula (RAIns) and supramarginal gyrus (SMG) with clusters in motor [occipital cortex, supplementary motor cortex]; anterior cingulate cortex (ACC) with clusters in frontal, or executive, control regions (middle frontal gyrus; MFG, precentral gyrus) that reportedly are involved in processing of emotionally salient stimuli (all |β | > 0.001, |p | < 0.05). Interestingly, a negative association of the interaction effect of ELS events and BMI measures with the functional connectivity of SN seeds ACC with decision-making (MFG, precentral gyrus), RAIns and RSMG with visuo-motor control regions (occipital cortex and supplementary motor cortex) (all |β | = -0.001, |p | < 0.05). These findings emphasize the moderating effect of BMI on ELS-associated SN seed brain connectivity in AUD. Understanding the neural mechanisms linking BMI, ELS and AUD can guide targeted interventions for this population.
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Affiliation(s)
- Khushbu Agarwal
- Section of Sensory Science and Metabolism, National Institute on Alcohol Abuse and Alcoholism, National Institutes of Health, Department of Health and Human Services, Bethesda, MD, 20892, USA
- National Institute of Nursing Research, National Institutes of Health, Department of Health and Human Services, Bethesda, MD, 20892, USA
| | - Paule V Joseph
- Section of Sensory Science and Metabolism, National Institute on Alcohol Abuse and Alcoholism, National Institutes of Health, Department of Health and Human Services, Bethesda, MD, 20892, USA
- National Institute of Nursing Research, National Institutes of Health, Department of Health and Human Services, Bethesda, MD, 20892, USA
| | - Rui Zhang
- Laboratory of Neuroimaging, National Institute on Alcohol Abuse and Alcoholism, National Institutes of Health, Department of Health and Human Services, Bethesda, MD, 20892, USA
| | - Melanie L Schwandt
- Office of the Clinical Director, National Institute on Alcohol Abuse and Alcoholism, Bethesda, MD, 20892, USA
| | - Vijay A Ramchandani
- Human Psychopharmacology Laboratory, National Institute on Alcohol Abuse and Alcoholism, Bethesda, MD, 20892, USA
| | - Nancy Diazgranados
- Office of the Clinical Director, National Institute on Alcohol Abuse and Alcoholism, Bethesda, MD, 20892, USA
| | - David Goldman
- Office of the Clinical Director, National Institute on Alcohol Abuse and Alcoholism, Bethesda, MD, 20892, USA
- Laboratory of Neurogenetics, National Institute on Alcohol Abuse and Alcoholism, Rockville, MD, 20892, USA
| | - Reza Momenan
- Clinical NeuroImaging Research Core, National Institute on Alcohol Abuse and Alcoholism, Bethesda, MD, 20892, USA.
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15
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Nakamura Y, Okemoto M, Ikuta T. Food go/no-go training alters neural circuits for food evaluation for appetite reduction. Appetite 2024; 192:107099. [PMID: 37890532 DOI: 10.1016/j.appet.2023.107099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 10/16/2023] [Accepted: 10/24/2023] [Indexed: 10/29/2023]
Abstract
Food go/no-go training has been traditionally categorized as a type of inhibitory training that decreases the desire for high-calorie food consumption. This training requires participants to either respond or withhold their responses to presented items with go cues or food items with no-go cues, respectively. Recent findings have suggested that this training may devalue food items associated with no-go cues instead of facilitating inhibitory control, leading to reduced food consumption. We thus hypothesized that food go/no-go training would alter the brain response to food items with no-go cues in food evaluation regions. To examine this hypothesis, we conducted a repeated measures functional magnetic resonance imaging using food images in healthy participants, who underwent 3 weeks of food go/no-go training (n = 26) using high- and low-calorie food items paired with no-go cues (no-go food) and go cues (go food), respectively, and control training (n = 24). The food go/no-go training reduced the ratings for the desire to eat no-go foods and increased the ratings for go foods. The reduction in no-go food rating was positively associated with a decrease in daily snack intake. The neural responses in the food evaluation regions increased for go foods. Moreover, the functional connectivity of those regions was altered. The food go/no-go training did not decrease impulsivity traits or increase restrained eating, which are associated with inhibitory control. Overall, food go/no-go training influenced the brain regions associated with food evaluation, thus devaluating no-go foods and reducing the daily snack intake. Accordingly, food go/no-go training could promote healthier food choices.
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Affiliation(s)
- Yuko Nakamura
- Center for Evolutionary Cognitive Sciences, Graduate School of Art and Sciences, The University of Tokyo, Meguro-ku, Tokyo, 153-8902, Japan.
| | - Mizuki Okemoto
- The Natural Sciences II, College of Arts and Sciences of the Junior Division, The University of Tokyo, Meguro-ku, Tokyo, 153-8902, Japan.
| | - Toshikazu Ikuta
- Department of Communication Sciences and Disorders, School of Applied Sciences, The University of Mississippi, Oxford, MS, 37677, USA.
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16
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Pettinger C, Hunt L, Gardiner H, Garg P, Howard L, Wagstaff C. Engaging with 'less affluent' communities for food system transformation: a community food researcher model (FoodSEqual project). Proc Nutr Soc 2023:1-15. [PMID: 38099419 DOI: 10.1017/s0029665123004913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2024]
Abstract
The UK food system is distorted by inequalities in access, failing the people most in need, yet it should provide access to safe, nutritious affordable food for all citizens. Dietary patterns are associated with socio-demographic characteristics, with high levels of diet-related disease mortality attributed to poor dietary habits. Disadvantaged UK communities face urgent public health challenges, yet are often treated as powerless recipients of dietary and health initiatives. The need for food system transformation has been illustrated within recent UK government policy drivers and research funding. The Food Systems Equality project is a research consortium that aims to 'co-produce healthy and sustainable food systems for disadvantaged communities'. The project focusses on innovating food products, supply chains and policies, placing communities at the centre of the change. Tackling the above issues requires new ways of working. Creative approaches in food research are known to empower a wider range of individuals to share their 'lived food experience' narratives, building relationships and corroborating co-production philosophies, thus promoting social justice, and challenging more traditional positivist/reductionist 'biomedical' approaches for nutrition and food studies. This review paper critiques the use of community-centric approaches for food system transformation, focusing on one, a community food researcher model() as an exemplar, to highlight their utility in advocating with rather than for less affluent communities. The potential for creative methods to lead to more equitable and lasting solutions for food system transformation is appraised, consolidating the need for community-driven systemic change to foster more progressive and inclusive approaches to strengthen social capital. The paper closes with practice insights and critical considerations offering recommendations for readers, researchers, and practitioners, enabling them to better understand and apply similar approaches.
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Affiliation(s)
- Clare Pettinger
- School of Health Professions, Faculty of Health, University of Plymouth, Plymouth, UK
| | - Louise Hunt
- School of Health Professions, Faculty of Health, University of Plymouth, Plymouth, UK
| | - Hannah Gardiner
- School of Health Professions, Faculty of Health, University of Plymouth, Plymouth, UK
| | - Paridhi Garg
- School of Health Professions, Faculty of Health, University of Plymouth, Plymouth, UK
| | - Lisa Howard
- School of Health Professions, Faculty of Health, University of Plymouth, Plymouth, UK
- Food Plymouth CIC The local Sustainable Food Places Food Partnership, Plymouth, UK
| | - Carol Wagstaff
- School of Health Professions, Faculty of Health, University of Plymouth, Plymouth, UK
- Department of Food and Nutritional Sciences, University of Reading, Reading, UK
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17
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Bennett G, O'Hara C, Bardon LA, Gibney ER. Comparison of Meal Patterns Across Common Racial Groups in the UK and the USA, Examining Associations with Weight Status and Diet Quality: a Secondary Analysis of NDNS and NHANES Datasets. J Racial Ethn Health Disparities 2023:10.1007/s40615-023-01890-1. [PMID: 38102513 DOI: 10.1007/s40615-023-01890-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 11/28/2023] [Accepted: 11/29/2023] [Indexed: 12/17/2023]
Abstract
OBJECTIVE Understanding diets of population subgroups is essential for monitoring health of diversifying populations, but currently, meal patterns of many population subgroups are not widely known. This paper aimed to identify meal patterns of racial groups in the UK and USA, considering if racial groups exhibit similar patterns of intake irrespective of location and relationships between meal patterns and health parameters. DESIGN Data were extracted from the UK (National Diet and Nutrition Survey) and the USA (National Health and Nutrition Examination Survey) national dietary surveys. Temporal and content meal patterns among racial groups in the UK and USA (White, Black, Asian and Other, n = 1780 and n = 4339, respectively) were examined. Kruskal-Wallis tests were applied to understand differences across groups. Logistic regression models identified associations between meal patterns and body mass index and diet quality. RESULTS Black groups consumed fewer eating occasions than White and Other groups in both countries, while UK racial groups consumed significantly more snacks than USA groups. Food group contribution to eating occasion consumption was similar across countries where Asian groups in the USA and UK had the lowest meat intake at lunch and dinner. Meal frequency was positively associated with diet quality. CONCLUSIONS Overall, meal patterns differ across racial groups within a single country, and some differences were observed within groups of the same race across countries. Learnings from this research highlight the differences in consumption patterns across racial groups and the importance of considering a meal-based approach to dietary guidelines by racial group.
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Affiliation(s)
- G Bennett
- UCD Institute of Food and Health, University College Dublin, Dublin, Ireland
- School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | - C O'Hara
- UCD Institute of Food and Health, University College Dublin, Dublin, Ireland
- School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
- Insight Centre for Data Analytics, University College Dublin, Dublin, Ireland
| | - L A Bardon
- Quadram Institute Bioscience, Norwich Research Park, Norwich, UK
| | - E R Gibney
- UCD Institute of Food and Health, University College Dublin, Dublin, Ireland.
- School of Agriculture and Food Science, University College Dublin, Dublin, Ireland.
- Insight Centre for Data Analytics, University College Dublin, Dublin, Ireland.
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18
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Shinozaki N, Murakami K, Yuan X, Tajima R, Matsumoto M, Asakura K, Masayasu S, Sasaki S. The association of highly processed food consumption with food choice values and food literacy in Japanese adults: a nationwide cross-sectional study. Int J Behav Nutr Phys Act 2023; 20:143. [PMID: 38053152 PMCID: PMC10696769 DOI: 10.1186/s12966-023-01538-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Accepted: 11/09/2023] [Indexed: 12/07/2023] Open
Abstract
BACKGROUND Highly processed food (HPF) consumption is increasing globally and has become a prominent public health concern. However, the relationship between HPF consumption and food choice values and food literacy is unknown. This study aimed to examine the association of HPF consumption with food choice values and food literacy. METHODS This cross-sectional study used data from a nationwide questionnaire survey conducted in 2018 among 2232 Japanese adults aged 18-80 years. We assessed eight food choice values (accessibility, convenience, health/weight control, tradition, sensory appeal, organic, comfort, and safety) using a 25-item scale, and food literacy characterised by nutrition knowledge (using a validated 143-item questionnaire), cooking and food skills (using 14- and 19-item scales, respectively), and eight eating behaviours (hunger, food responsiveness, emotional overeating, enjoyment of food, satiety responsiveness, emotional undereating, food fussiness, and slowness in eating, using the 35-item Adult Eating Behavior Questionnaire). HPF consumption was estimated using a validated brief diet history questionnaire. The associations between HPF consumption and age, body mass index, energy intake, and each score on food choice values and food literacy were evaluated by multiple linear regression. RESULTS In males, one standard deviation increase in scores for cooking skill and satiety responsiveness was associated with an increase in HPF consumption by 22.1 g/4184 kJ (95% confidence interval (CI): 6.6 to 37.5) and 15.4 g/4184 kJ (95% CI: 6.0 to 24.7), respectively. In females, one standard deviation increase in age and scores for safety and nutrition knowledge corresponded to a decrease in HPF consumption by - 16.4 g/4184 kJ (95% CI: - 23.4 to - 9.3), - 9.9 g/4184 kJ (95% CI: - 19.1 to - 0.7), and - 11.1 g/4184 kJ (95% CI: - 17.0 to - 5.3), whereas one standard deviation increase in the satiety responsiveness score corresponded to an increase in HPF consumption by 13.1 g/4184 kJ (95% CI: 6.8 to 19.4). CONCLUSIONS This cross-sectional study suggests that several aspects of food choice values and food literacy were associated with HPF consumption in Japanese adults. Further studies are needed to confirm our findings in a broader context.
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Affiliation(s)
- Nana Shinozaki
- Department of Nutritional Epidemiology and Behavioural Nutrition, Graduate School of Medicine, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo, 113-0033, Japan
| | - Kentaro Murakami
- Department of Social and Preventive Epidemiology, School of Public Health, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo, 113-0033, Japan.
| | - Xiaoyi Yuan
- Department of Nutritional Epidemiology and Shokuiku, National Institute of Biomedical Innovation, Health and Nutrition, Kento Innovation Park, NK Building, 3-17 Senrioka Shinmachi, Settsu-shi, Osaka, 566-0002, Japan
| | - Ryoko Tajima
- Department of Nutritional Epidemiology and Shokuiku, National Institute of Biomedical Innovation, Health and Nutrition, Kento Innovation Park, NK Building, 3-17 Senrioka Shinmachi, Settsu-shi, Osaka, 566-0002, Japan
| | - Mai Matsumoto
- Department of Nutritional Epidemiology and Shokuiku, National Institute of Biomedical Innovation, Health and Nutrition, Kento Innovation Park, NK Building, 3-17 Senrioka Shinmachi, Settsu-shi, Osaka, 566-0002, Japan
| | - Keiko Asakura
- Department of Preventive Medicine, School of Medicine, Toho University, 5-21-16 Omori-Nishi, Ota-ku, Tokyo, 143-8540, Japan
| | | | - Satoshi Sasaki
- Department of Social and Preventive Epidemiology, School of Public Health, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo, 113-0033, Japan
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19
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Shriver LH, Eagleton SG, Hosseinzadeh M, Buehler C, Wideman L, Leerkes EM. Associations among eating behaviors, food security status, and dietary intake during pregnancy. Appetite 2023; 191:107062. [PMID: 37742786 PMCID: PMC10957504 DOI: 10.1016/j.appet.2023.107062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 09/21/2023] [Accepted: 09/22/2023] [Indexed: 09/26/2023]
Abstract
Dietary intake of certain food groups and/or nutrients during pregnancy has been associated with maternal and infant pregnancy-related outcomes. Few studies have examined how behavioral and environmental factors interact to influence prenatal diet. We examined associations between eating behaviors (dietary restraint, emotional eating, external eating) and food security status regarding dietary intake of selected nutrients/food groups during pregnancy. Participants (N = 299; 29% Non-Hispanic Black; 16% ≤ high school education; 21% food insecure) completed validated questionnaires to assess estimated daily intake of food groups/nutrients during pregnancy [e.g., added sugars from sugar-sweetened beverages (SSBs), % of energy from fat, fruit and vegetable (FV) intake] via National Cancer Institute Dietary Screener Questionnaires); eating behaviors (Dutch Eating Behavior Questionnaire); and food security status (6-item USDA Food security Module). Separate hierarchical multiple regressions for each dietary outcome were conducted controlling for maternal age, education, income-to-needs, race/ethnicity, pre-pregnancy BMI, and gestational diabetes. A significant interaction was found between dietary restraint and food security status on added sugar intake from SSBs (β = -0.15, p = 0.02). The negative association between restraint and added sugar from SSBs was stronger among food insecure participants (β = -0.47, p < 0.001 vs. β = -0.15, p = 0.03). Higher external eating (β = 0.21, p < 0.01) and lower restraint (β = -0.13, p = 0.03) were associated with higher % of energy from fat and living in a food insecure household (β = -0.15, p = 0.01) was associated with lower FV intake. Understanding dietary intake during pregnancy requires consideration of the broader context in which eating behaviors occur.
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Affiliation(s)
- Lenka H Shriver
- Nutrition, UNC Greensboro, PO Box 26170, Greensboro, NC, 27402-6170, USA.
| | - Sally G Eagleton
- Clinical and Translational Science Institute, Wake Forest University School of Medicine, Winston-Salem, NC, USA.
| | - Mali Hosseinzadeh
- Nutrition, UNC Greensboro, PO Box 26170, Greensboro, NC, 27402-6170, USA.
| | - Cheryl Buehler
- Human Development and Family Studies, UNC Greensboro, PO Box 26170, Greensboro, NC, 27402-6170, USA.
| | - Laurie Wideman
- Kinesiology, UNC Greensboro, PO Box 26170, Greensboro, NC, 27402-6170, USA.
| | - Esther M Leerkes
- Human Development and Family Studies, UNC Greensboro, PO Box 26170, Greensboro, NC, 27402-6170, USA.
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20
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Hanna K, Cross J, Nicholls A, Gallegos D. The association between loneliness or social isolation and food and eating behaviours: A scoping review. Appetite 2023; 191:107051. [PMID: 37802217 DOI: 10.1016/j.appet.2023.107051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 09/20/2023] [Accepted: 09/21/2023] [Indexed: 10/08/2023]
Abstract
Loneliness or social isolation and food/eating behaviours have important health consequences and there are rationales for why they could interact. Loneliness and dietary behaviours are recognised as health determinants and targets for interventions at individual, group and population levels. However, there are currently no research reviews investigating associations between these areas. This scoping review synthesized evidence investigating loneliness or social isolation and food/eating behaviours in people aged over 16 years in high-income countries. A systematic search of five databases from 2000 was conducted using predetermined search terms. Dissertation database and backwards citation searches were also conducted. Full text screening of 254 articles/theses resulted in inclusion of three qualitative and 26 quantitative studies, with eight conducted in COVID-19 lockdowns. Almost all studies reported a relationship between loneliness/social isolation and eating behaviours usually considered harmful such as low fruit and vegetable intake and lower diet quality. Qualitative research also supports the detrimental influence of loneliness or social isolation on eating. Study quality was considered, and interpretation and comparison of results was complicated by use of varying methods. Better awareness and understanding of the relationship between these complex aspects of health is needed to inform the development of interventions and practice of nutrition and mental health practitioners, policymakers, researchers and end-users.
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Affiliation(s)
- Katherine Hanna
- School of Exercise and Nutrition Sciences, Queensland University of Technology (QUT), Victoria Park Rd, Kelvin Grove, QLD, 4059, Australia.
| | - Jenna Cross
- School of Exercise and Nutrition Sciences, Queensland University of Technology (QUT), Victoria Park Rd, Kelvin Grove, QLD, 4059, Australia
| | - Amy Nicholls
- School of Exercise and Nutrition Sciences, Queensland University of Technology (QUT), Victoria Park Rd, Kelvin Grove, QLD, 4059, Australia
| | - Danielle Gallegos
- School of Exercise and Nutrition Sciences, Queensland University of Technology (QUT), Victoria Park Rd, Kelvin Grove, QLD, 4059, Australia; Centre for Childhood Nutrition Research, Faculty of Health, Queensland University of Technology (QUT), Graham St, South Brisbane, QLD, 4101, Australia
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21
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Greaney C, Doyle A, Drummond N, King S, Hollander-Kraaijeveld F, Robinson K, Tierney A. What do people with cystic fibrosis eat? Diet quality, macronutrient and micronutrient intakes (compared to recommended guidelines) in adults with cystic fibrosis-A systematic review. J Cyst Fibros 2023; 22:1036-1047. [PMID: 37648586 DOI: 10.1016/j.jcf.2023.08.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 07/18/2023] [Accepted: 08/13/2023] [Indexed: 09/01/2023]
Abstract
BACKGROUND Treatment advancements have improved life expectancy and nutritional status of people with cystic fibrosis (CF). Alongside reductions in malnutrition, incidences of overweight, obesity and risk factors for diet-related chronic diseases have increased in recent years. This study aimed to synthesise the available literature on diet quality, macronutrient and micronutrient intakes compared to the recommended guidelines in adults with CF, an essential step in deducing the optimal dietary pattern and intakes for CF adults. METHODS A systematic search of five electronic databases from inception until April 2023 was conducted using keywords related to CF, diet quality and nutrient intakes. RESULTS Twenty-one studies were included comprising 18 cross-sectional, one cohort and two case control studies, reporting data from 724 adults with CF. Energy and / or macronutrient intake data was reported across 17 cohorts, eight studies provided micronutrients data, and diet quality was determined for four CF cohorts by using a diet quality score, and / or categorising food intake into servings per day for food groups and comparing findings to national dietary guidelines. Although energy intake recommendations were met, and most micronutrient requirements were achieved through supplementation, total energy intake from fat was above recommendations and diet quality was poor. CONCLUSION This is the first systematic review comprehensively evaluating literature on dietary intakes of adults with CF. Energy-dense, nutrient-poor foods contribute to intakes which pose risk in developing diet-related chronic diseases. Revision of dietary guidelines and practice change in CF nutritional therapy is warranted to optimise nutrition and health outcomes.
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Affiliation(s)
- Cian Greaney
- School of Allied Health, University of Limerick, Limerick, Ireland; Health Implementation Science and Technology Research Group, Health Research Institute, University of Limerick, Limerick, Ireland..
| | - Ailish Doyle
- School of Allied Health, University of Limerick, Limerick, Ireland
| | - Nicola Drummond
- School of Allied Health, University of Limerick, Limerick, Ireland
| | - Susannah King
- Nutrition Department, Alfred Health, Melbourne, Victoria, 2004, Australia
| | | | - Katie Robinson
- School of Allied Health, University of Limerick, Limerick, Ireland; Aging Research Centre, Health Research Institute, University of Limerick, Limerick, Ireland
| | - Audrey Tierney
- School of Allied Health, University of Limerick, Limerick, Ireland; Health Implementation Science and Technology Research Group, Health Research Institute, University of Limerick, Limerick, Ireland.; Discipline of Food, Nutrition and Dietetics, La Trobe University, Melbourne, Victoria, 3086, Australia
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22
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Grummon AH, Lee CJY, Robinson TN, Rimm EB, Rose D. Simple dietary substitutions can reduce carbon footprints and improve dietary quality across diverse segments of the US population. NATURE FOOD 2023; 4:966-977. [PMID: 37884673 PMCID: PMC10725296 DOI: 10.1038/s43016-023-00864-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/08/2023] [Accepted: 09/19/2023] [Indexed: 10/28/2023]
Abstract
Changing what foods we eat could reduce environmental harms and improve human health, but sweeping dietary change is challenging. We used dietary intake data from a nationally representative sample of 7,753 US children and adults to identify simple, actionable dietary substitutions from higher- to lower-carbon foods (for example, substituting chicken for beef in mixed dishes such as burritos, but making no other changes to the diet). We simulated the potential impact of these substitutions on dietary carbon emissions and dietary quality. If all consumers who ate the high-carbon foods instead consumed a lower-carbon substitute, the total dietary carbon footprint in the United States would be reduced by more than 35%. Moreover, if adopted, these substitutions would improve consumers' overall dietary quality by 4-10%, with benefits projected for all age, gender, and racial and ethnic groups. These results suggest that a 'small changes' approach could be a valuable starting point for addressing diet's impact on climate and health.
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Affiliation(s)
- Anna H Grummon
- Department of Pediatrics, Stanford University School of Medicine, Palo Alto, CA, USA.
- Department of Health Policy, Stanford University School of Medicine, Stanford, CA, USA.
| | - Cristina J Y Lee
- Department of Pediatrics, Stanford University School of Medicine, Palo Alto, CA, USA
| | - Thomas N Robinson
- Department of Pediatrics, Stanford University School of Medicine, Palo Alto, CA, USA
- Department of Medicine, Stanford University School of Medicine, Palo Alto, CA, USA
| | - Eric B Rimm
- Department of Nutrition, Harvard TH Chan School of Public Health, Boston, MA, USA
- Department of Epidemiology, Harvard TH Chan School of Public Health, Boston, MA, USA
| | - Donald Rose
- Tulane Nutrition, School of Public Health and Tropical Medicine, Tulane University, New Orleans, LA, USA
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23
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Huang J, Wang C, Zhang HB, Zheng H, Huang T, Di JZ. Neuroimaging and neuroendocrine insights into food cravings and appetite interventions in obesity. PSYCHORADIOLOGY 2023; 3:kkad023. [PMID: 38666104 PMCID: PMC10917384 DOI: 10.1093/psyrad/kkad023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 09/30/2023] [Accepted: 10/13/2023] [Indexed: 04/28/2024]
Abstract
This article reviews the previous studies on the distinction between food cravings and appetite, and how they are regulated by hormones and reflected in brain activity. Based on existing research, food cravings are defined as individual preferences influenced by hormones and psychological factors, which differ from appetite, as they are not necessarily related to hunger or nutritional needs. The article also evaluates the neuroimaging findings about food cravings, and interventions to reduce food cravings, such as mindfulness training, alternative sweeteners, non-invasive brain stimulation techniques, cognitive-behavioral therapy, and imaginal retraining, and points out their advantages, disadvantages, and limitations. Furthermore, the article delves into the potential future directions in the field, emphasizing the need for a neuroendocrine perspective, considerations for associated psychiatric disorders, innovative clinical interventions, and emerging therapeutic frontiers in obesity management. The article outlines the neuro-endocrine basis of food cravings, including ghrelin, leptin, melanocortin, oxytocin, glucagon-like peptide-1, baclofen, and other hormones and their brain regions of action. The article argues that food cravings are an important target for obesity, and more research is needed to explore their complex characteristics and mechanisms, and how to effectively interact with their neuro-endocrine pathways. The article provides a new perspective and approach to the prevention and treatment of obesity.
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Affiliation(s)
- Jin Huang
- Department of Metabolic & Bariatric Surgery, Shanghai Jiao Tong University Affiliated Sixth People's Hospital, Shanghai 200233, China
| | - Chen Wang
- Department of Metabolic & Bariatric Surgery, Shanghai Jiao Tong University Affiliated Sixth People's Hospital, Shanghai 200233, China
| | - Hang-Bin Zhang
- Shanghai Key Laboratory of Psychotic Disorders, Brain Health Institute, National Centre for Mental Disorders, Shanghai Mental Health Centre, Shanghai Jiao Tong University School of Medicine, Shanghai 200030, China
| | - Hui Zheng
- Shanghai Key Laboratory of Psychotic Disorders, Brain Health Institute, National Centre for Mental Disorders, Shanghai Mental Health Centre, Shanghai Jiao Tong University School of Medicine, Shanghai 200030, China
| | - Tao Huang
- Xuhui Health Care Commission, Shanghai 200030, China
| | - Jian-Zhong Di
- Department of Metabolic & Bariatric Surgery, Shanghai Jiao Tong University Affiliated Sixth People's Hospital, Shanghai 200233, China
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24
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Smeding A, Gautheron F, Quinton JC. When ethics also matter: Influence of taste, health, and ethical attributes on food decisions traced with a novel mouse-tracking paradigm. Appetite 2023; 189:107006. [PMID: 37597772 DOI: 10.1016/j.appet.2023.107006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2023] [Revised: 08/16/2023] [Accepted: 08/16/2023] [Indexed: 08/21/2023]
Abstract
Understanding which food attributes influence food decisions is a matter of public health and a lever for interventions promoting healthy diets. Research shows that food decisions are strongly influenced by taste, with health having a weaker and later influence in the food decision process. Yet, the influence of other food attributes and specifically ethical attributes in food decision processes-as traceable in mouse-tracking data-has not been investigated. Furthermore, past research tracing food decision processes with classical mouse-tracking tools has artificially reduced the occurrence of neutral food items, particularly on the taste attribute. This represents an important limitation as neutral items on taste are particularly likely to be influenced by higher-order level attributes, such as health, but also ethics. Extending previous research, two preregistered studies (Study 1, N = 77; Study 2, N = 92) aimed at filling these gaps using a novel one-dimensional mouse-tracking paradigm. Results showed that taste, health, and ethics all influenced food decisions and interacted over time during decision processes. Taste still had the strongest influence, hence replicating previous findings with the present novel mouse-tracking paradigm. Of importance, ethics and health also influenced decisions-and sometimes had an early significant effect-especially for food items rated as neutral on taste. Beyond these effects and taking full advantage of the use of mixed effects models for all analyses, graphical representations of the influence of taste, health, and ethical attributes for all individual food items were provided. Results are discussed considering previous findings and suggested levers for interventions.
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Affiliation(s)
- Annique Smeding
- Univ. Savoie Mont Blanc, Univ. Grenoble Alpes, LIP/PC2S, 73011, Chambéry, France.
| | - Flora Gautheron
- Univ. Grenoble Alpes, Univ. Savoie Mont Blanc, LIP/PC2S, 38000, Grenoble, France; Univ. Grenoble Alpes, CNRS, Grenoble INP, LJK, 38000, Grenoble, France
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25
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Varela P, De Rosso S, Ferreira Moura A, Galler M, Philippe K, Pickard A, Rageliene T, Sick J, van Nee R, Almli VL, Ares G, Grønhøj A, Spinelli S, van Kleef E. Bringing down barriers to children's healthy eating: a critical review of opportunities, within a complex food system. Nutr Res Rev 2023:1-21. [PMID: 37746804 DOI: 10.1017/s0954422423000203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/26/2023]
Abstract
This narrative review revises the scientific evidence of recent years on healthy eating in children and adolescents, making sense of promising avenues of action, from a food system perspective. A conceptual framework is provided to better understand how eating habits of children and adolescents are shaped to identify key multisectoral approaches that should be implemented to promote healthier diets. The following influencing factors are discussed: individual factors (physiological and psychological factors, food preferences and food literacy competencies), factors within the personal and socio-cultural food environments, external food environments, and the supply chain. In each section, the main barriers to healthy eating are briefly discussed focussing on how to overcome them. Finally, a discussion with recommendations of actions is provided, anchored in scientific knowledge, and transferable to the general public, industry, and policymakers. We highlight that multidisciplinary approaches are not enough, a systems approach, with a truly holistic view, is needed. Apart from introducing systemic changes, a variety of interventions can be implemented at different levels to foster healthier diets in children through fostering healthier and more sustainable food environments, facilitating pleasurable sensory experiences, increasing their food literacy, and enhancing their agency by empowering them to make better food related decisions. Acknowledging children as unique individuals is required, through interpersonal interactions, as well as their role in their environments. Actions should aim to enable children and adolescents as active participants within sustainable food systems, to support healthier dietary behaviours that can be sustained throughout life, impacting health at a societal level.
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Affiliation(s)
| | - Sofia De Rosso
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
| | | | | | - Kaat Philippe
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
| | | | | | - Julia Sick
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy
| | - Roselinde van Nee
- Wageningen University, Marketing & Consumer Behaviour Group, Wageningen, The Netherlands
| | | | - Gastón Ares
- Sensometrics and Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | | | - Sara Spinelli
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy
| | - Ellen van Kleef
- Wageningen University, Marketing & Consumer Behaviour Group, Wageningen, The Netherlands
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26
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Cole A, Pethan J, Evans J. The Role of Agricultural Systems in Teaching Kitchens: An Integrative Review and Thoughts for the Future. Nutrients 2023; 15:4045. [PMID: 37764827 PMCID: PMC10537800 DOI: 10.3390/nu15184045] [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: 08/25/2023] [Revised: 09/11/2023] [Accepted: 09/14/2023] [Indexed: 09/29/2023] Open
Abstract
Diet-related chronic disease is a public health epidemic in the United States. Concurrently, conventional agricultural and food production methods deplete the nutritional content of many foods, sever connections between people and the origin of their food, and play a significant role in climate change. Paradoxically, despite an abundance of available food in the US, many households are unable to afford or attain a healthful diet. The linkages between agriculture, health, and nutrition are undeniable, yet conventional agriculture and healthcare systems tend to operate in silos, compounding these pressing challenges. Operating teaching kitchens in collaboration with local agriculture, including farms, community gardens, vertical farms, and urban agriculture, has the potential to catalyze a movement that emphasizes the role of the food system in promoting human and planetary health, building resilient communities, and encouraging cross-disciplinary collaboration. This paper reviews the current state of agricultural systems, food is medicine, consumer behavior, and the roles within these sectors. This is followed by a series of case studies that fill the gaps between TKs and agriculture. The authors summarize opportunities to combine the knowledge and resources of teaching kitchens and agriculture programs, as well as challenges that may arise along the way.
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Affiliation(s)
- Alexis Cole
- Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA 02111, USA;
| | - Jennifer Pethan
- Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA 02111, USA;
| | - Jason Evans
- College of Food Innovation and Technology, Johnson and Wales University, Providence, RI 02903, USA;
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27
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Colton E, Wilson KE, Chong TTJ, Verdejo-Garcia A. Dysfunctional decision-making in binge-eating disorder: A meta-analysis and systematic review. Neurosci Biobehav Rev 2023; 152:105250. [PMID: 37263530 DOI: 10.1016/j.neubiorev.2023.105250] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2023] [Revised: 05/26/2023] [Accepted: 05/28/2023] [Indexed: 06/03/2023]
Abstract
Binge-Eating Disorder (BED) involves anticipatory craving and urges, subjective loss-of-control during binge-eating episodes, and post-feeding psychological distress and guilt. Evidence indicates neurocognitive dysfunctions contribute to BED onset, maintenance, and treatment response. However, an integrated understanding of how cognitive processes underpin BED symptomology is lacking. We utilised a multi-stage decision-making model defining ten cognitive processes underpinning Preference Formation, Choice Implementation, Feedback Processing, and Flexibility/Shifting, to comprehensively review research published since 2013. We used preregistered PICOS criteria to assess 1966 articles identified from PubMed, PsycInfo, and Scopus database searches. This yielded 50 studies reporting behavioural cognitive tasks outcomes, comparing individuals with BED to controls with normal and higher weight. Meta-analyses revealed a unique profile of cognitive dysfunctions that spanned all decision-making stages. Significant deficits were evident in Uncertainty Evaluation, Attentional Inhibition, Choice Consistency, and Cognitive Flexibility/Set-shifting. We propose a novel model of dysfunctional decision-making processes in BED and describe their role in binge-eating behaviour. We further highlight the potential for cognitive interventions to target these processes and address the significant treatment gap in BED.
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Affiliation(s)
- Emily Colton
- Turner Institute of Brain and Mental Health, Monash University, Clayton, VIC 3800, Australia.
| | - Kira-Elise Wilson
- Turner Institute of Brain and Mental Health, Monash University, Clayton, VIC 3800, Australia
| | - Trevor T-J Chong
- Turner Institute of Brain and Mental Health, Monash University, Clayton, VIC 3800, Australia
| | - Antonio Verdejo-Garcia
- Turner Institute of Brain and Mental Health, Monash University, Clayton, VIC 3800, Australia
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28
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Agarwal K, Joseph P, Zhang R, Schwandt M, Ramchandani V, Diazgranados N, Goldman D, Momenan R. Early Life Stress and Body-Mass Index Modulate Brain Connectivity in Alcohol Use Disorder. RESEARCH SQUARE 2023:rs.3.rs-3150110. [PMID: 37502837 PMCID: PMC10371145 DOI: 10.21203/rs.3.rs-3150110/v1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/29/2023]
Abstract
Early life stress (ELS) significantly increases susceptibility to alcohol use disorder (AUD) by affecting the interplay between executive and salience networks (SN). The link between AUD and higher body-mass index (BMI) is known, but we lack understanding of how BMI impacts the relationship between ELS and brain connectivity in individuals with AUD. To bridge this gap, we investigated the effects of ELS on brain connectivity in AUD participants, taking into account differences in BMI. The cohort included 401 individuals with AUD, with approximately 60% having a BMI ≥ 25. Within the overall cohort, 123 participants underwent resting-state functional magnetic resonance imaging, revealing intriguing anticorrelations between SN seeds and brain regions involved in somatosensory processing, motor coordination, and executive control as an effect of ELS. Examining the relationship between ELS-driven brain connectivity and BMI, we observed negative correlations in connectivity among low BMI (≤ 24.9) vs. high BMI (≥ 25) individuals. For example, the left supramarginal gyrus (SMG) seed exhibited decreased connectivity with emotion regulation and decision-making regions, including the right occipital cortex, posterior cingulate cortex, and precuneus clusters (all |β| < -0.03, |p| < 0.05). Additionally, the right SMG seed showed reduced connectivity with impulse control and executive function regions, such as the left postcentral/middle frontal gyrus cluster (β = 0.04, p = 0.02). These findings highlight the role of ELS-induced alterations in SN seed connectivity, influenced by BMI, in the neurobiology of AUD. Understanding the neural mechanisms linking obesity, AUD, and ELS can guide targeted interventions for this population.
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Affiliation(s)
| | | | - Rui Zhang
- National Institute on Alcohol Abuse and Alcoholism
| | - Melanie Schwandt
- National Institute on Alcohol Abuse and Alcoholism / National Institutes of Health
| | | | | | | | - Reza Momenan
- National Institute On Alcohol Abuse and Alcoholism
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29
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Mambrini SP, Soranna D, Averna E, Di Guglielmo G, Lucchetti E, Tinozzi T, Vinci C, Barbieri V, Zambon A, Bertoli S, Scacchi M. Development of a questionnaire on nutritional knowledge for the obese hospitalized patient: the NUTRIKOB questionnaire. Front Nutr 2023; 10:1232424. [PMID: 37545574 PMCID: PMC10400352 DOI: 10.3389/fnut.2023.1232424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Accepted: 06/29/2023] [Indexed: 08/08/2023] Open
Abstract
Introduction Different approaches, involving different areas and figures, are useful for the rehabilitation of obese subjects through a multidisciplinary hospital path. A focal point of rehabilitation is represented by education on healthy eating by increasing the dietary knowledge patients. Few tools investigating food knowledge are available in Italy: therefore, the need has emerged to develop easy-to-use tools for clinical practice that allow to detect food knowledge to set up a more targeted food re-education. The following work aimed at building and validating a questionnaire capable of investigating the dietary knowledge of the population affected by obesity. Methods A pool of experts carried out a review of the literature, gathering all the information necessary to select and construct the best set of questions and the format of the final project of the questionnaire. During statistical analysis the validity, reproducibility and stability of the questionnaire were investigate in a sample of 450 subjects with obesity. Results Early analysis disclosed that 5 questions of the original questionnaire had no discriminating power. The successive validation phases were successful, confirming good content validity, stability and reproducibility over time. Discussion The questionnaire has all the characteristics to be considered a valid tool for investigating dietary knowledge in the obese population. The psychometric tests confirmed a good internal consistency of the structure, a validity of the content, a good reproducibility and stability over time.
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Affiliation(s)
- Sara Paola Mambrini
- International Center for the Assessment of Nutritional Status and the Development of Dietary Intervention Strategies (ICANS-DIS), Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan, Italy
- Laboratory of Metabolic Research, S. Giuseppe Hospital, Istituto Auxologico Italiano, IRCCS, Piancavallo, Italy
| | - Davide Soranna
- Biostatistic Unit, IRCCS Istituto Auxologico Italiano, Milan, Italy
| | - Eva Averna
- Servizio di dietetica e nutrizione clinica -Ospedale San Giuseppe-Oggebbio- VB- Istituto Auxologico Italiano IRCCS, Oggebbio, Italy
| | - Giulia Di Guglielmo
- Servizio di dietetica e nutrizione clinica -Ospedale San Giuseppe-Oggebbio- VB- Istituto Auxologico Italiano IRCCS, Oggebbio, Italy
| | - Elisa Lucchetti
- Servizio di dietetica e nutrizione clinica -Ospedale San Giuseppe-Oggebbio- VB- Istituto Auxologico Italiano IRCCS, Oggebbio, Italy
| | - Tiziana Tinozzi
- Servizio di dietetica e nutrizione clinica -Ospedale San Giuseppe-Oggebbio- VB- Istituto Auxologico Italiano IRCCS, Oggebbio, Italy
| | - Calogero Vinci
- Servizio di dietetica e nutrizione clinica -Ospedale San Giuseppe-Oggebbio- VB- Istituto Auxologico Italiano IRCCS, Oggebbio, Italy
| | - Valerio Barbieri
- Servizio di dietetica e nutrizione clinica -Ospedale San Giuseppe-Oggebbio- VB- Istituto Auxologico Italiano IRCCS, Oggebbio, Italy
| | - Antonella Zambon
- Biostatistic Unit, IRCCS Istituto Auxologico Italiano, Milan, Italy
- Department of Statistics and Quantitative Methods, University of Milano-Bicocca, Milan, Italy
| | - Simona Bertoli
- International Center for the Assessment of Nutritional Status and the Development of Dietary Intervention Strategies (ICANS-DIS), Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan, Italy
- Lab of Nutrition and Obesity Research, Istituto Auxologico Italiano, IRCCS, Milan, Italy
| | - Massimo Scacchi
- Laboratory of Metabolic Research, S. Giuseppe Hospital, Istituto Auxologico Italiano, IRCCS, Piancavallo, Italy
- Department of Clinical Sciences and Community Health, University of Milan, Milan, Italy
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30
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Coletro HN, de Menezes-Júnior LAA, Mendonça RDD, Meireles AL, Machado-Coelho GLL, de Menezes MC. The combined consumption of fresh/minimally processed food and ultra-processed food on food insecurity: COVID Inconfidentes, a population-based survey. Public Health Nutr 2023; 26:1414-1423. [PMID: 36919847 PMCID: PMC10346086 DOI: 10.1017/s136898002300054x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2022] [Revised: 11/11/2022] [Accepted: 03/03/2023] [Indexed: 03/16/2023]
Abstract
OBJECTIVE To investigate whether the combined consumption of fresh/minimally processed and ultra-processed food is associated with food insecurity (FI) during the COVID-19 pandemic. DESIGN Cross-sectional observational study was derived from a survey using a population-based search of a complex sample. FI was assessed using the validated Brazilian Food Insecurity Scale. Food consumption was assessed using a qualitative FFQ and the NOVA classification for fresh/minimally processed food and ultra-processed food. A scoring system was used to evaluate combined food consumption according to the extent and purpose of processing, considering the weekly consumption of the two groups (according to the NOVA classification). Higher punctuation reflects worse diet quality (higher consumption of ultra-processed foods and lower consumption of fresh/minimally processed foods). A theoretical causality model was constructed using a directed acyclic graph, and multivariate analysis was performed using Poisson regression to test the association between FI and food consumption. SETTING Ouro Preto and Mariana, Brazil, between October and December 2020. PARTICIPANTS An epidemiological household survey was conducted with 1753 individuals selected through a stratified and clustered sampling design in three stages. RESULTS Those with food consumption scores in the fourth quartile had a 60 % higher prevalence ratio (PR) for FI (PR: 1·60 and 95 % CI: 1·06 - 2·40). Also, the increased consumption of fresh/minimally processed foods and low consumption of ultra-processed foods presented a 45 % lower prevalence ratio of FI (PR: 0·55 and 95 % CI: 0·40 - 0·80). CONCLUSION These results indicate an inverse association between FI and diet quality.
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Affiliation(s)
- Hillary Nascimento Coletro
- Universidade Federal de Ouro Preto, Research and Study Group on Nutrition and Public Health (GPENSC), School of Nutrition, Ouro Preto, Minas Gerais, Brazil
| | - Luiz Antônio Alves de Menezes-Júnior
- Universidade Federal de Ouro Preto, Research and Study Group on Nutrition and Public Health (GPENSC), School of Nutrition, Ouro Preto, Minas Gerais, Brazil
| | - Raquel de Deus Mendonça
- Universidade Federal de Ouro Preto, Department of Clinical and Social Nutrition, Research and Study Group on Nutrition and Public Health (GPENSC), School of Nutrition, Ouro Preto, Minas Gerais, Brazil
| | - Adriana Lúcia Meireles
- Universidade Federal de Ouro Preto, Department of Clinical and Social Nutrition, Research and Study Group on Nutrition and Public Health (GPENSC), School of Nutrition, Ouro Preto, Minas Gerais, Brazil
| | | | - Mariana Carvalho de Menezes
- Universidade Federal de Ouro Preto, Department of Clinical and Social Nutrition, Research and Study Group on Nutrition and Public Health (GPENSC), School of Nutrition, Ouro Preto, Minas Gerais, Brazil
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31
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Lee V. Introduction to the dietary management of obesity in adults. Clin Med (Lond) 2023; 23:304-310. [PMID: 38614642 PMCID: PMC10541054 DOI: 10.7861/clinmed.2023-0157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/02/2023]
Abstract
Obesity is a multifaceted and complex condition that requires holistic management. It currently affects nearly one in four adults in the UK, with the UK ranked 10th globally for the highest obesity rates. Obesity is projected to have an economic burden of ∼£2 billion per year by 2030 in the UK.1 Excess weight gain can coincide with myriad health concerns and multiple health conditions, which can be physical, metabolic or psychosocial. This includes type 2 diabetes mellitus (T2DM), hypertension, coronary heart disease, osteoarthritis, obstructive sleep apnoea, reproductive disorders, depression and cancer2; hence, there has been a significant emphasis on obesity prevention. Obesity is often associated with weight stigma, impacting psychological wellbeing and quality of life. This can influence an individual's likelihood of seeking support, delaying appropriate input from healthcare professionals, with a knock-on effect on pre-existing health conditions. This review explores the management of obesity from a nutritional perspective, because modifying dietary intake is essential to reduce the risk of non-communicable diseases, including those associated with obesity.
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32
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Pałkowska-Goździk E, Zadka K, Rosołowska-Huszcz D. Impact of the Family Environment on the Frequency of Animal-Based Product Consumption in School-Aged Children in Central Poland. Nutrients 2023; 15:2781. [PMID: 37375685 DOI: 10.3390/nu15122781] [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: 05/18/2023] [Revised: 06/15/2023] [Accepted: 06/16/2023] [Indexed: 06/29/2023] Open
Abstract
Animal-sourced foods (ASFs) have a high nutritional value, which makes them important elements of young people's diets. Several environmental factors might affect the dietary habits of children and adolescents, and their identification seems to be a principal reason to maintain their healthy eating practice. Thus, we aimed to investigate selected environmental factors (a place of residence, net income, mother's education level, number of siblings, and mother's BMI), which may be linked to the consumption frequency of ASFs among school-aged children. In total, 892 mothers of primary school children aged 7-14 years from central Poland took part in the anonymous and voluntary survey. The frequency of meat and meat product consumption was affected by the mother's education level, place of residence, and net income. Generally, meat was eaten more often by the city children (G = 0.178, p < 0.01) of better-educated mothers (G = 0.268, p < 0.001) and higher-income families (G = 0.209, p < 0.001). A higher level of education was linked to more frequent fish consumption but only in the younger group (G = 0.130, p < 0.05). The frequency of egg intake was positively associated with the maternal level of education (G = 0.185, p < 0.001), children's gender (girls > boys, G = 0.123, p < 0.05), and place of residence (city > village, G = 0.214, p < 0.001). In turn, the frequency of milk and dairy intake was related only to the place of residence (village > city, G = 0.97, p <0.05). It can be concluded that the mother's level of education is a key factor linked to the selected children's dietary habits. Thus, we believe that successful health education programs designed for young people should include the maternal capacity to interpret and adapt information into daily practice.
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Affiliation(s)
- Ewelina Pałkowska-Goździk
- Department of Dietetics, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Street, 02-776 Warsaw, Poland
| | - Katarzyna Zadka
- Department of Dietetics, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Street, 02-776 Warsaw, Poland
| | - Danuta Rosołowska-Huszcz
- Department of Dietetics, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Street, 02-776 Warsaw, Poland
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Carvalhal MMDL, Silva RMJD, Pereira TC, Monteiro CR, Gomes DL, Quaresma JAS. Relationship between Determinants of Food Choices and Socioeconomic and Demographic Factors of Individuals with Hepatitis B and C in the Amazon Region. Foods 2023; 12:2359. [PMID: 37372569 DOI: 10.3390/foods12122359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2023] [Revised: 05/21/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
Knowing the determinants of food choices allows the nutritionist to develop more assertive guidelines considering biopsychosocial factors to produce effective changes in eating practices. This cross-sectional, descriptive, and analytical study aimed to test the correlation between the determinants of food choices and the socioeconomic and demographic factors of individuals with hepatitis B and C. Patients with hepatitis B and/or C aged between 20 and 74 years were evaluated from August 2020 to August 2021. Their socioeconomic and demographic data and clinical data were collected, and The Eating Motivation Survey (TEMS) was applied. A total of 145 individuals were evaluated, with a mean age of 53.54 ± 12.14 years. There were positive weak correlations between gender (p2 = 0.193; p = 0.020) and age (p2 = 0.177; p = 0.033) with the scale "preference"; negative correlations between age and the scales "price" (p2 = -0.204; p = 0.014) and "emotion control" (p2 = -0.168; p = 0.044); negative correlations between education and the scales "convenience" (p2 = -0.172; p = 0.039) and "social norms" (p2 = -0.206; p = 0.013); and income showed a negative correlation with "price" (p2 = -0.208; p = 0.012) and a positive correlation with "weight control" (p2 = 0.186; p = 0.025). These findings contribute to the development of more realistic and feasible eating strategies that favor food autonomy.
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Affiliation(s)
- Manuela Maria de Lima Carvalhal
- Nucleus of Tropical Medicine, Federal University of Pará, Belém 66055-240, PA, Brazil
- Institute of Health Sciences, Federal University of Pará, Belém 66075-110, PA, Brazil
| | | | - Tayna Carvalho Pereira
- Postgraduate Program in Biology of Infectious and Parasitic Agents, Federal University of Pará, Belém 66075-110, PA, Brazil
| | | | - Daniela Lopes Gomes
- Postgraduate Program in Neuroscience and Behavior, Behavior Theory and Research Nucleus, Federal University of Pará, Belém 66075-110, PA, Brazil
| | - Juarez Antônio Simões Quaresma
- Nucleus of Tropical Medicine, Federal University of Pará, Belém 66055-240, PA, Brazil
- Department of Pathology, State University of Pará, Belém 66087-662, PA, Brazil
- School of Medicine, São Paulo University, São Paulo 01246-903, SP, Brazil
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Galvão LLP, Santos TSS, Slater B, Lyra CDO, Rolim PM, Ramalho AA, Dalamaria T, Martins FA, Höfelmann DA, Crispim SP, Gorgulho BM, Rodrigues PRM, Marchioni DM, Maciel BLL. Diet quality and associated factors in Brazilian undergraduates during the COVID-19 pandemic. Front Nutr 2023; 10:1169147. [PMID: 37293675 PMCID: PMC10244745 DOI: 10.3389/fnut.2023.1169147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2023] [Accepted: 05/04/2023] [Indexed: 06/10/2023] Open
Abstract
Background Diet quality is associated with psychobiological, psychological, biological, and physiological factors of individuals, and in the context of prolonged stress, such as the COVID-19 pandemic, it can lead to a worsening of the quality of food for undergraduates. This study aimed to analyze diet quality and associated factors in Brazilian undergraduates. Methods Data were collected from 4,799 undergraduate students from all Brazilian regions, from August 2020 to February 2021. The online questionnaire contained socioeconomic variables, the ESQUADA scale to assess diet quality, self-referred changes in weight, the Brazilian food insecurity scale (EBIA), sleep assessment and the perceived stress scale. Unconditional multiple logistic regression analysis was performed to study variables associated with poor and very poor diet quality. Results Most of participants presented a good diet quality (51.7%), while 9.8% had a poor or very poor diet quality and only 1.1% had an excellent diet quality. 58.2% of undergraduates reported to have an increase in weight during the pandemic and 74.3% of the students presented elevated stress during the pandemic. Logistic regressions showed students who gained weight during the pandemic presented the highest AOR = 1.56 (95% CI = 1.12-2.20) for poor or very poor diet quality. The elevated perceived stress was also associated with a higher AOR = 2.85 (95% CI = 1.71-4.74) for poor or very poor diet quality. Conclusion Most of the studied undergraduates presented a good diet quality. Nevertheless, poor/very poor diet quality was associated with higher perceived stress and weight gain. Our study indicated that policies should beaimed at the socioeconomically most vulnerable undergraduates, those in a situation of food and nutritional insecurity, high perceived stress, and who gained weight during the pandemic.
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Affiliation(s)
- Liana L. P. Galvão
- Health Sciences Postgraduate Program, Nutrition Department, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | - Thanise S. S. Santos
- Nutrition Interventions Research Group, School of Nursing, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil
- Faculty of Public Health, Center for Epidemiological Research in Nutrition and Health (NUPENS), University of São Paulo, São Paulo, SP, Brazil
| | - Betzabeth Slater
- Nutrition Department, School of Public Health, University of São Paulo, São Paulo, SP, Brazil
| | - Clélia de O. Lyra
- Health Sciences Postgraduate Program, Nutrition Department, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | - Priscilla M. Rolim
- Health Sciences Postgraduate Program, Nutrition Department, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | - Alanderson A. Ramalho
- Graduate Program in Public Health, Federal University of Acre, Rio Branco, AC, Brazil
- Health and Sports Science Center, Nutrition Course, Federal University of Acre, Rio Branco, AC, Brazil
| | - Tatiane Dalamaria
- Health and Sports Science Center, Nutrition Course, Federal University of Acre, Rio Branco, AC, Brazil
| | - Fernanda Andrade Martins
- Health and Sports Science Center, Nutrition Course, Federal University of Acre, Rio Branco, AC, Brazil
| | - Doroteia A. Höfelmann
- Food and Nutrition Postgraduate Program, Nutrition Department, Federal University of Parana, Curitiba, PR, Brazil
| | - Sandra P. Crispim
- Food and Nutrition Postgraduate Program, Nutrition Department, Federal University of Parana, Curitiba, PR, Brazil
| | - Bartira M. Gorgulho
- Department of Food and Nutrition, Federal University of Mato Grosso, Nutrition Faculty, Cuiabá, MT, Brazil
| | - Paulo R. M. Rodrigues
- Department of Food and Nutrition, Federal University of Mato Grosso, Nutrition Faculty, Cuiabá, MT, Brazil
| | - Dirce M. Marchioni
- Nutrition Department, School of Public Health, University of São Paulo, São Paulo, SP, Brazil
| | - Bruna L. L. Maciel
- Health Sciences Postgraduate Program, Nutrition Department, Federal University of Rio Grande do Norte, Natal, RN, Brazil
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Calcaterra V, Cena H, Rossi V, Santero S, Bianchi A, Zuccotti G. Ultra-Processed Food, Reward System and Childhood Obesity. CHILDREN (BASEL, SWITZERLAND) 2023; 10:children10050804. [PMID: 37238352 DOI: 10.3390/children10050804] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 04/19/2023] [Accepted: 04/27/2023] [Indexed: 05/28/2023]
Abstract
Obesity and overweight are a major public health problem globally. Diet quality is critical for proper child development, and an unhealthy diet is a preventable risk factor for noncommunicable diseases (NCDs), such as obesity. Consumption of sugar-sweetened beverages and ultra-processed foods (UPFs) in childhood may increase the BMI/BMI z-score, body fat percentage, or likelihood of overweight. A strict feeding regulation system allows for sufficient food to be consumed to meet ongoing metabolic demands while avoiding overconsumption. This narrative review explores the issues of obesity and the regulation of food intake related to reward systems and UPF consumption. Nutrient composition alone cannot explain the influence of UPFs on the risk of obesity. Furthermore, the non-nutritional properties of UPFs may explain the mechanisms underlying the relationship with obesity and NCDs. UPFs are designed to be highly palatable, appealing, and energy dense with a unique combination of the main taste enhancer ingredients to generate a strong rewarding stimulus and influence the circuits related to feeding facilitation. How individual UPF ingredients influence eating behavior and reward processes remains not fully elucidated. To increase the knowledge on the relationship between UPFs and pediatric obesity, it may be useful to limit the rapid growth in the prevalence of obesity and subsequent related complications, and to develop new strategies for appropriate food and nutrition policies.
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Affiliation(s)
- Valeria Calcaterra
- Department of Internal Medicine and Therapeutics, University of Pavia, 27100 Pavia, Italy
- Pediatric Department, Buzzi Children's Hospital, 20154 Milano, Italy
| | - Hellas Cena
- Laboratory of Dietetics and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, 27100 Pavia, Italy
- Clinical Nutrition Unit, General Medicine, Istituti Clinici Salvatore Maugeri Istituto di Ricovero e Cura a Carattere Sscientifico, 27100 Pavia, Italy
| | - Virginia Rossi
- Pediatric Department, Buzzi Children's Hospital, 20154 Milano, Italy
| | - Sara Santero
- Laboratory of Dietetics and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, 27100 Pavia, Italy
| | - Alice Bianchi
- Pediatric Department, Buzzi Children's Hospital, 20154 Milano, Italy
| | - Gianvincenzo Zuccotti
- Pediatric Department, Buzzi Children's Hospital, 20154 Milano, Italy
- Department of Biomedical and Clinical Science, University of Milano, 20157 Milano, Italy
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Azhar W, Aljabiri S, Bushnaq T, Azzeh FS, Alyamani RA, Alkholy SO, Alhassani WE, Abusudah WF, Qadhi A, Bukhari HM, Bakr EH, Ghafouri K. Knowledge, attitudes, and factors associated with vegetarianism in the Saudi Population. BMC Public Health 2023; 23:688. [PMID: 37046300 PMCID: PMC10100114 DOI: 10.1186/s12889-023-15636-5] [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: 12/20/2022] [Accepted: 04/09/2023] [Indexed: 04/14/2023] Open
Abstract
BACKGROUND In recent years, there has been great interest in the dietary practices of vegetarians in addition to an increasing awareness of the potential benefits of vegetarian diets. However, there are insufficient data on the spread of vegetarianism in Arab countries. The aim of this study was to investigate knowledge and attitudes about vegetarianism and associated factors in the Saudi population and to understand the reasons for its growing prevalence. METHOD This is a cross-sectional study began in May 2020 and ended in September 2020. Researchers distributed the questionnaire electronically through social media. Data were collected electronically and exported to Excel by the researchers .The electronic questionnaire comprised three sections: sociodemographic questions, reasons for following a vegetarian diet, and beliefs and knowledge about vegetarianism. RESULTS There were 3,035 responses, of which 80.2% of respondents were female and 19.8% were male. Participant were aged 18-65. Vegetarians represented 37.5% (15.7% semivegetarians, 8.1% pescovegetarians, 64.3% lacto-ovo-vegetarians, and 11.3% vegans), and the rest were nonvegetarians. The majority of the vegetarian participants (92.9%) had a low vegetarianism knowledge level. Health issues, followed by ethical and environmental concerns, were the most common motivators for adopting a vegetarian diet; these reasons were cited by 72.5%, 59.3%, and 47.9% of participants, respectively. Factors associated with increased vegetarianism were engaging in exercise for half an hour to two hours, while factors associated with decreased vegetarianism were male, aged 51-64 years, being married, having a higher education, working in the health sector, being a housewife, and having an income between 5,000 and 10,000 SR/month. CONCLUSION Vegetarianism appears to be a growing phenomenon among the Saudi population. Increased awareness of health issues and the desire to live a healthy lifestyle might be the strongest motives. This study offers an opportunity to better understand vegetarianism in Saudi Arabia along with the possibility of expanding vegetarian food choices for the general public.
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Affiliation(s)
- Wedad Azhar
- Clinical Nutrition Department, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Sanaa Aljabiri
- Clinical Nutrition Department, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Taqwa Bushnaq
- Department of Food Science and Nutrition, College of Sciences, Taif University, Taif, Saudi Arabia
| | - Firas S Azzeh
- Clinical Nutrition Department, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Reema A Alyamani
- Clinical Nutrition Department, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Sarah O Alkholy
- Clinical Nutrition Department, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Walaa E Alhassani
- Clinical Nutrition Department, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Wafaa F Abusudah
- Clinical Nutrition Department, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Alaa Qadhi
- Clinical Nutrition Department, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Hassan M Bukhari
- Clinical Nutrition Department, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Elsayed H Bakr
- Clinical Nutrition Department, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Khloud Ghafouri
- Clinical Nutrition Department, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi Arabia.
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Adams WM, Zaplatosch ME, Glenn SE, Butts CL, Scarneo-Miller SE. Characterizing fluid intake and physical activity in university students within the United States during the COVID-19 pandemic. Eur J Nutr 2023; 62:1165-1184. [PMID: 36449091 PMCID: PMC9709366 DOI: 10.1007/s00394-022-03058-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Accepted: 11/16/2022] [Indexed: 12/02/2022]
Abstract
PURPOSE This study determined fluid intake and physical activity behaviors among college students during the COVID-19 pandemic. METHODS College students (n = 1014; females, 75.6%) completed an online survey during the Spring 2020 academic semester following the initial global response to the COVID-19 pandemic. Academic standing, habitation situation, and University/College responses to COVID-19 were collected. Participants completed the Godin Leisure-Time Exercise Questionnaire and a 15-item Beverage Questionnaire (BEVQ-15) to determine physical activity level and fluid intake behaviors, respectively. RESULTS Females (1920 ± 960 mL) consumed significantly less fluid than males (2400 ± 1270 mL, p < 0.001). Living off-campus (p < 0.01) and living with a spouse/partner (p < 0.01) was associated with increased consumption of alcoholic beverages. 88.7% of participants reported being at least moderately active; however, Black/African American and Asian participants were more likely to be less active than their Caucasian/White counterparts (p < 0.05). Participants reporting no change in habitation in response to COVID-19 had a higher fluid intake (p = 0.002); however, the plain water consumption remained consistent (p = 0.116). While there was no effect of habitation or suspension of classes on physical activity levels (p > 0.05), greater self-reported physical activity was associated with greater fluid intake (std. β = 0.091, p = 0.003). CONCLUSIONS Fluid intake among college students during the initial response to the COVID-19 pandemic approximated current daily fluid intake recommendations. Associations between COVID-19-related disruptions (i.e., suspension of classes and changes in habitation) and increased alcohol intake are concerning and may suggest the need for the development of targeted strategies and programming to attenuate the execution of negative health-related behaviors in college students.
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Affiliation(s)
- William M Adams
- Division of Sports Medicine, United States Olympic & Paralympic Committee, 1 Olympic Plaza, Colorado Springs, CO, 80909, USA.
- United States Coalition for the Prevention of Illness and Injury in Sport, Colorado Springs, CO, USA.
- Hydration, Environment, and Thermal Stress Lab, Department of Kinesiology, University of North Carolina at Greensboro, Greensboro, NC, USA.
| | - Mitchell E Zaplatosch
- Hydration, Environment, and Thermal Stress Lab, Department of Kinesiology, University of North Carolina at Greensboro, Greensboro, NC, USA
| | - Shaylynn E Glenn
- Department of Exercise and Nutrition Sciences, Weber State University, Ogden, UT, USA
| | - Cory L Butts
- Department of Exercise and Nutrition Sciences, Weber State University, Ogden, UT, USA
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Ntoumanis I, Davydova A, Sheronova J, Panidi K, Kosonogov V, Shestakova AN, Jääskeläinen IP, Klucharev V. Neural mechanisms of expert persuasion on willingness to pay for sugar. Front Behav Neurosci 2023; 17:1147140. [PMID: 36992860 PMCID: PMC10040640 DOI: 10.3389/fnbeh.2023.1147140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Accepted: 02/20/2023] [Indexed: 03/15/2023] Open
Abstract
Introduction: Sugar consumption is associated with many negative health consequences. It is, therefore, important to understand what can effectively influence individuals to consume less sugar. We recently showed that a healthy eating call by a health expert can significantly decrease the willingness to pay (WTP) for sugar-containing food. Here, we investigate which aspects of neural responses to the same healthy eating call can predict the efficacy of expert persuasion.Methods: Forty-five healthy participants performed two blocks of a bidding task, in which they had to bid on sugar-containing, sugar-free and non-edible products, while their electroencephalography (EEG) was recorded. In between the two blocks, they listened to a healthy eating call by a nutritionist emphasizing the risks of sugar consumption.Results: We found that after listening to the healthy eating call, participants significantly decreased their WTP for sugar-containing products. Moreover, a higher intersubject correlation of EEG (a measure of engagement) during listening to the healthy eating call resulted in a larger decrease in WTP for sugar-containing food. Whether or not a participant’s valuation of a product was highly influenced by the healthy eating call could also be predicted by spatiotemporal patterns of EEG responses to the healthy eating call, using a machine learning classification model. Finally, the healthy eating call increased the amplitude of the P300 component of the visual event-related potential in response to sugar-containing food.Disussion: Overall, our results shed light on the neural basis of expert persuasion and demonstrate that EEG is a powerful tool to design and assess health-related advertisements before they are released to the public.
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Affiliation(s)
- Ioannis Ntoumanis
- International Laboratory of Social Neurobiology, Institute for Cognitive Neuroscience, HSE University, Moscow, Russia
- *Correspondence: Ioannis Ntoumanis
| | - Alina Davydova
- International Laboratory of Social Neurobiology, Institute for Cognitive Neuroscience, HSE University, Moscow, Russia
| | - Julia Sheronova
- International Laboratory of Social Neurobiology, Institute for Cognitive Neuroscience, HSE University, Moscow, Russia
| | - Ksenia Panidi
- International Laboratory of Social Neurobiology, Institute for Cognitive Neuroscience, HSE University, Moscow, Russia
| | - Vladimir Kosonogov
- International Laboratory of Social Neurobiology, Institute for Cognitive Neuroscience, HSE University, Moscow, Russia
| | - Anna N. Shestakova
- International Laboratory of Social Neurobiology, Institute for Cognitive Neuroscience, HSE University, Moscow, Russia
| | - Iiro P. Jääskeläinen
- International Laboratory of Social Neurobiology, Institute for Cognitive Neuroscience, HSE University, Moscow, Russia
- Brain and Mind Laboratory, Department of Neuroscience and Biomedical Engineering, Aalto University School of Science, Espoo, Finland
| | - Vasily Klucharev
- International Laboratory of Social Neurobiology, Institute for Cognitive Neuroscience, HSE University, Moscow, Russia
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Üstün D, Yilmaz S. Determining the Effect of Stress and Anxiety on Eating Attitudes in Healthcare Providers Working on COVID-19 Wards. Ecol Food Nutr 2023; 62:88-105. [PMID: 36882968 DOI: 10.1080/03670244.2023.2187384] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
Abstract
The purpose of this study was to determine the stress, anxiety and eating conditions of health personnel working in COVID-19 clinics, to evaluate how they interact with each other with a holistic approach, and to examine the role of variables such as gender and BMI in these relationships. It was determined that 1-unit increase in the TFEQ-18 score decreased stress and anxiety levels 1.09 and 1.028 times, respectively. We were able to show that stress and anxiety levels of participants negatively affect their eating behavior and anxiety levels of health personnel negatively affect their eating behavior.
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Affiliation(s)
- Dilara Üstün
- Department of Nutrition and Dietetics, School of Health Sciences, Ankara Medipol University, Ankara, Turkey
| | - Sine Yilmaz
- Department of Nutrition and Dietetics, School of Health Sciences, Ankara Medipol University, Ankara, Turkey
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Mae Armitage R, Iatridi V, Thanh Vi C, Richard Yeomans M. Phenotypic differences in taste hedonics: the effects of sweet liking. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2023.104845] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/13/2023]
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Pinho-Gomes AC, Booth L, Pettigrew S. Public perceptions of responsibility for recommended food policies in seven countries. Eur J Public Health 2023; 33:299-304. [PMID: 36763587 PMCID: PMC10066496 DOI: 10.1093/eurpub/ckad020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023] Open
Abstract
BACKGROUND Food policy is important to promote healthy and sustainable diets. However, who is responsible for developing and implementing food policy remains contentious. Therefore, this study aimed to investigate how the public attributes responsibility for food policy to governments, individuals and the private sector. METHODS A total of 7559 respondents from seven countries [Australia (n = 1033), Canada (n = 1079), China (n = 1099), India (n = 1086), New Zealand (n = 1090), the UK (n = 1079) and the USA (n = 1093)] completed an online survey assessing perceived responsibility for 11 recommended food policies. RESULTS Overall, preferred responsibility for the assessed food policies was primarily attributed to governments (62%), followed by the private sector (49%) and individuals (31%). Respondents from New Zealand expressed the highest support for government responsibility (70%) and those from the USA the lowest (50%). Respondents from the USA and India were most likely to nominate individuals as responsible (both 37%), while those from China were least likely (23%). The private sector had the highest attributed responsibility in New Zealand (55%) and the lowest in China and the USA (both 47%). Support for government responsibility declined with age and was higher among those on higher incomes, with a university degree, and who perceived themselves to consume a healthy diet or be in poor health. CONCLUSIONS Across seven diverse countries, results indicate the public considers government should take primary responsibility for the assessed food policies, with modest contribution from the private sector and minority support for individual responsibility.
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Affiliation(s)
- Ana-Catarina Pinho-Gomes
- The George Institute for Global Health, School of Public Health, Imperial College London, London, UK.,Institute of Health Informatics, University College London, London, UK
| | - Leon Booth
- The George Institute for Global Health, University of New South Wales, Sydney, New South Wales, Australia
| | - Simone Pettigrew
- The George Institute for Global Health, University of New South Wales, Sydney, New South Wales, Australia
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Mediratta S, Mathur P. Determinants of Food Choices among Adults (20-40 Years Old) Residing in Delhi, India. Curr Dev Nutr 2023; 7:100029. [PMID: 37180083 PMCID: PMC10111585 DOI: 10.1016/j.cdnut.2023.100029] [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: 09/01/2022] [Revised: 11/26/2022] [Accepted: 01/04/2023] [Indexed: 01/09/2023] Open
Abstract
Background India has seen a rise in consumption of foods high in fat, sugar, and salt that increases risk of diet-related noncommunicable diseases. Information on the drivers that determine food choices among adults will provide insights for policymakers to promote healthier food selection. Objective This study assessed the determinants of food choices among adults in India. Methods A cross-sectional study with a nonprobability purposive sampling technique in which adults were selected from residential colonies belonging to the 4 geographic zones of the city Delhi, India. Data was collected using a mixed methods approach on a total of 589 adults (20-40 y) belonging to upper-middle-income and high-income groups. Data was analyzed by the principal component analysis, chi-squared test, and logistic regression with a level of significance set at P value of < 0.05. Results Most influential factors of food choices were brand (30%), nutritive value (22%), and taste (20%). The 3 factors that emerged from principal component analysis that determine food choices among adults were "individual," "social," and "food quality/wholesomeness." Focus group discussions also showed that the majority of participants were influenced by the "brand," "nutritive value," and "taste" of the food product while making food choices. Food choices were influenced by the company the person was eating food with, i.e., family members or friends. The cost of the food product was also an important driver of food choices among younger adults. Conclusion Public health policy should utilize the determinants of food choices to bring about changes in the food environment by increasing the availability of healthier yet tasty food, bearing the cost in mind.
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Affiliation(s)
- Srishti Mediratta
- Department of Food & Nutrition and Food Technology, Lady Irwin College, University of Delhi, India
| | - Pulkit Mathur
- Department of Food & Nutrition and Food Technology, Lady Irwin College, University of Delhi, India
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Lee MF, Angus D, Walsh H, Sargeant S. "Maybe it's Not Just the Food?" A Food and Mood Focus Group Study. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:2011. [PMID: 36767376 PMCID: PMC9915006 DOI: 10.3390/ijerph20032011] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 01/12/2023] [Accepted: 01/19/2023] [Indexed: 06/18/2023]
Abstract
Epidemiological and intervention studies in nutritional psychiatry suggest that the risk of mood disorders is associated with what we eat. However, few studies use a person-centred approach to explore the food and mood relationship. In this qualitative study of 50 Australian participants, we explored individuals' experiences with food and mood as revealed during focus group discussions. Using a thematic template analysis, we identified three themes in the food and mood relationship: (i) social context: familial and cultural influences of food and mood, (ii) social economics: time, finance, and food security, and (iii) food nostalgia: unlocking memories that impact mood. Participants suggested that nutrients, food components or food patterns may not be the only way that food impacts mood. Rather, they described the social context of who, with, and where food is eaten, and that time, finances, and access to healthy fresh foods and bittersweet memories of foods shared with loved ones all impacted their mood. Findings suggest that quantitative studies examining the links between diet and mood should look beyond nutritional factors and give increased attention to the cultural, social, economic, and identity aspects of diet.
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Affiliation(s)
- Megan F. Lee
- Faculty of Society and Design, Bond University, Gold Coast 4226, Australia
- Faculty of Health, Southern Cross University, Gold Coast 4225, Australia
| | - Douglas Angus
- Faculty of Society and Design, Bond University, Gold Coast 4226, Australia
| | - Hayley Walsh
- Faculty of Society and Design, Bond University, Gold Coast 4226, Australia
| | - Sally Sargeant
- Faculty of Health, Southern Cross University, Gold Coast 4225, Australia
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Caballero S, Moënne-Loccoz C, Delgado M, Luarte L, Jimenez Y, Galgani JE, Perez-Leighton CE. Eating contexts determine the efficacy of nutrient warning labels to promote healthy food choices. Front Nutr 2023; 9:1026623. [PMID: 36687700 PMCID: PMC9852898 DOI: 10.3389/fnut.2022.1026623] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Accepted: 12/14/2022] [Indexed: 01/07/2023] Open
Abstract
Introduction Unhealthy food choices increase the risk of obesity and its co-morbidities. Nutrition labels are a public health policy that aims to drive individuals toward healthier food choices. Chile has been an example of this policy, where mandatory nutrient warning labels (NWL) identify processed foods high in calories and critical nutrients. Eating contexts influence individual food choices, but whether eating contexts also influence how NWL alter the decision process and selection during food choice is unknown. Methods In an online mouse-tracking study, participants prompted to health, typical, or unrestricted eating contexts were instructed to choose between pairs of foods in the presence or absence of NWL. Conflict during choices was analyzed using mouse paths and reaction times. Results NWL increased conflict during unhealthy food choices and reduced conflict during healthy choices in all contexts. However, the probability that NWL reversed an unhealthy choice was 80% in a healthy, 37% in a typical, and 19% in an unrestricted context. A drift-diffusion model analysis showed the effects of NWL on choice were associated with an increased bias toward healthier foods in the healthy and typical but not in the unrestricted context. Discussion These data suggest that the efficacy of NWL to drive healthy food choices increases in a healthy eating context, whereas NWL are less effective in typical or unrestricted eating contexts.
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Affiliation(s)
- Sara Caballero
- Departamento de Fisiología, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Chile,Programa de Magister en Nutrición, Facultad de Medicina, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Cristóbal Moënne-Loccoz
- Departamento de Ciencias de la Salud, Facultad de Medicina, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Mauricio Delgado
- Departamento de Ciencias de la Salud, Facultad de Medicina, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Luis Luarte
- Departamento de Fisiología, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Chile,Programa Interdisciplinario de Neurociencia, Facultad de Medicina, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Yanireth Jimenez
- Departamento de Fisiología, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - José E. Galgani
- Departamento de Ciencias de la Salud, Facultad de Medicina, Pontificia Universidad Católica de Chile, Santiago, Chile,Departamento de Nutrición, Diabetes y Metabolismo, Facultad de Medicina, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Claudio E. Perez-Leighton
- Departamento de Fisiología, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Chile,Programa Interdisciplinario de Neurociencia, Facultad de Medicina, Pontificia Universidad Católica de Chile, Santiago, Chile,*Correspondence: Claudio E. Perez-Leighton,
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Anastasiou K, Brooker PG, Cleanthous X, Tan R, Smith BPC, Riley M. Oh So Sweet: A Comparative Investigation of Retail Market Composition of Sweetened and Flavoured Beverages in Singapore and Australia. Nutrients 2023; 15:nu15010247. [PMID: 36615901 PMCID: PMC9824729 DOI: 10.3390/nu15010247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/23/2022] [Accepted: 12/23/2022] [Indexed: 01/05/2023] Open
Abstract
The consumption of sugar and non-nutritive sweeteners has been associated with poor health outcomes. The aim of this paper was to provide a comparison of the range of sweetened or flavoured beverages between two high-income countries in the Asia-Pacific region: Australia and Singapore. Following the FoodTrackTM methodology, nutrition, labelling, and price data were collected from major Australian and Singaporean supermarket chains and convenience stores. The nutrient profiles of products were tested for differences using Kruskal−Wallis and Mann−Whitney U tests. The greatest number of products collected in Australia were from the ‘carbonated beverages’ category (n = 215, 40%), and in Singapore the greatest number of products were from the ‘tea and coffee ready-to-drink’ category (n = 182, 35%). There were more calorically sweetened beverages in Singapore compared with Australia (n = 462/517 vs. n = 374/531, p < 0.001). For calorically sweetened products, the median energy of Singaporean products was significantly higher than Australian products (134 kJ vs. 120 kJ per 100 mL, p = 0.009). In Australia, 52% of sweetened or flavoured beverages displayed a front-of-pack nutrient signposting logo, compared with 34% of sweetened or flavoured beverages in Singapore. These findings also indicate that the consumption of just one serving of calorically sweetened carbonated beverages or energy drinks would exceed the WHO maximum daily free sugar recommendations.
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Affiliation(s)
- Kim Anastasiou
- Human Health, CSIRO Health and Biosecurity, SAHMRI, North Terrace, Adelaide 5000, Australia
- Correspondence: ; Tel.: +61-8-8303-8941
| | - Paige G. Brooker
- Human Health, CSIRO Health and Biosecurity, SAHMRI, North Terrace, Adelaide 5000, Australia
| | - Xenia Cleanthous
- Human Health, CSIRO Health and Biosecurity, SAHMRI, North Terrace, Adelaide 5000, Australia
| | - Rebecca Tan
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research, Singapore 138669, Singapore
| | - Benjamin P. C. Smith
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research, Singapore 138669, Singapore
- Future Ready Food Safety Hub, C/O School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, Singapore 637459, Singapore
| | - Malcolm Riley
- Human Health, CSIRO Health and Biosecurity, SAHMRI, North Terrace, Adelaide 5000, Australia
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Isanovic S, Constantinides SV, Frongillo EA, Bhandari S, Samin S, Kenney E, Wertheim-Heck S, Nordhagen S, Holdsworth M, Dominguez-Salas P, Ambikapathi R, Laar A, Patil CL, Kulkarni B, Bukachi SA, Ngutu M, Blake CE. How Perspectives on Food Safety of Vendors and Consumers Translate into Food-Choice Behaviors in 6 African and Asian Countries. Curr Dev Nutr 2023; 7:100015. [PMID: 37181131 PMCID: PMC10100931 DOI: 10.1016/j.cdnut.2022.100015] [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: 06/22/2022] [Revised: 10/30/2022] [Accepted: 11/22/2022] [Indexed: 12/24/2022] Open
Abstract
Background Consumption of unsafe foods increases morbidity and mortality and is currently an issue, particularly in low- and middle-income countries. Policy actions to ensure food safety are dominated by mitigation of biological and chemical hazards through supply-side risk management, lessening the degree to which consumer perspectives of food safety are considered. Objectives This study aimed to provide an in-depth understanding, from vendor and consumer perspectives, of how food-safety concerns of consumers translate into their subsequent food-choice behaviors in 6 diverse low- and middle-income countries. Methods Six Drivers of Food Choice projects (2016-2022) provided transcripts from 17 focus group discussions and 343 interviews conducted in Ghana, Guinea, India, Kenya, Tanzania, and Vietnam. Qualitative thematic analysis was used to identify emerging themes important to food safety. Results The analysis suggests that consumers constructed meaning about food safety through personal lived experience and social influences. Community and family members contributed knowledge about food safety. Concerns about food safety were influenced by reputations of and relationships with food vendors. Consumers' mistrust of food vendors was amplified by purposeful adulteration or unsafe selling practices and new methods used to produce food. Moreover, consumers were reassured of food safety by positive relationships with vendors; meals cooked at home; implementation of policies and following regulations; vendor adherence to environmental sanitation and food-hygiene practices; cleanliness of vendors' appearance; and vendors' or producers' agency to use risk mitigation strategies in production, processing, and distribution of food. Conclusions Consumers integrated their meanings, knowledge, and concerns about food safety to achieve assurance about the safety of their foods when making food-choice decisions. The success of food-safety policies hinges on consideration of consumers' food-safety concerns in their design and implementation, alongside actions to reduce risk in food supply.
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Affiliation(s)
- Sejla Isanovic
- Department of Health Promotion, Education, and Behavior, Arnold School of Public Health, University of South Carolina, Columbia, SC, USA
| | - Shilpa V. Constantinides
- Department of Health Promotion, Education, and Behavior, Arnold School of Public Health, University of South Carolina, Columbia, SC, USA
| | - Edward A. Frongillo
- Department of Health Promotion, Education, and Behavior, Arnold School of Public Health, University of South Carolina, Columbia, SC, USA
| | - Shiva Bhandari
- Department of Health Promotion, Education, and Behavior, Arnold School of Public Health, University of South Carolina, Columbia, SC, USA
| | - Sharraf Samin
- Department of Health Promotion, Education, and Behavior, Arnold School of Public Health, University of South Carolina, Columbia, SC, USA
| | - Emma Kenney
- Department of Health Promotion, Education, and Behavior, Arnold School of Public Health, University of South Carolina, Columbia, SC, USA
| | - Sigrid Wertheim-Heck
- Environmental Policy Group, Department of Social Sciences, Wageningen University, Wageningen, the Netherlands
| | | | - Michelle Holdsworth
- Montpellier Interdisciplinary Center on Sustainable Agri-food Systems, University of Montpellier, French Agricultural Research Centre for International Development, International Center for Advanced Mediterranean Agronomic Studies, Mediterranean Agronomic Institute of Montpellier, French National Institute for Agricultural Research, Institut Agro, French National Research Institute for Sustainable Development, Montpellier, France
| | - Paula Dominguez-Salas
- Natural Resources Institute, University of Greenwich, London, United Kingdom
- International Livestock Research Institute, Nairobi, Kenya
| | - Ramya Ambikapathi
- Department of Public Health, Purdue University, West Lafayette, IN, USA
- Department of Global Development, Cornell University, Ithaca, NY, USA
| | - Amos Laar
- University of Ghana, Department of Population, Family and Reproductive Health, School of Public Health, Accra, Ghana
| | - Crystal L. Patil
- Department of Human Development Nursing Science, University of Illinois–Chicago, Chicago, IL, USA
| | - Bharati Kulkarni
- Division of Reproductive Biology, Maternal and Child Health and Nutrition, Indian Council of Medical Research, V. Ramalingaswami Bhawan, New Delhi, India
| | - Salome A. Bukachi
- Institute of Anthropology, Gender and African Studies, University of Nairobi, Nairobi, Kenya
| | - Mariah Ngutu
- Institute of Anthropology, Gender and African Studies, University of Nairobi, Nairobi, Kenya
| | - Christine E. Blake
- Department of Health Promotion, Education, and Behavior, Arnold School of Public Health, University of South Carolina, Columbia, SC, USA
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Leyva-Hernández SN, Terán-Bustamante A, Martínez-Velasco A. COVID-19, social identity, and socially responsible food consumption between generations. Front Psychol 2023; 14:1080097. [PMID: 36968691 PMCID: PMC10030579 DOI: 10.3389/fpsyg.2023.1080097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Accepted: 02/07/2023] [Indexed: 03/29/2023] Open
Abstract
Introduction The objective of the research was to analyze the effect of COVID-19 with the predictors of the health belief model (perceived severity, perceived benefits, and cue to action) on the social identity of the consumer and the social identity of the socially responsible food consumption among four generation groups of adults based on the stimulus-organism-response model. Methods The study had a quantitative approach explanatory design and a cross-sectional temporal dimension. A total of 834 questionnaires were collected from adults in the metropolitan area of Mexico City, and the data were analyzed through partial least squares structural equation modeling. Results The results indicated that perceived severity, perceived benefits, and cue to action positively and significantly influenced social identity, and this positively and significantly influenced socially responsible consumption. In addition, identity was found to be a variable that had a total mediation effect between perceived severity and socially responsible consumption, perceived benefits and socially responsible consumption, and cue to action and socially responsible consumption. While the perceived barriers only had a direct effect on socially responsible consumption. Likewise, a difference was found between generation X and Y, generation Z and X, and generation Y and X in the relationship between cue to action, belonging to a social network group, and social identity. Discussion In this sense, these results allow us to consider that when environmental stimuli (predictors of the health belief model) affect the organism (social identity), it will respond with socially responsible food consumption. This type of consumption is explained through social identity and is modified according to the age of the consumers due to the effects of social networks.
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Affiliation(s)
- Sandra Nelly Leyva-Hernández
- Facultad de Ingeniería y Negocios San Quintín, Universidad Autónoma de Baja California, San Quintín, Mexico
- Facultad de Ciencias Económicas y Empresariales, Universidad Panamericana, Mexico City, Mexico
| | - Antonia Terán-Bustamante
- Facultad de Ingeniería y Negocios San Quintín, Universidad Autónoma de Baja California, San Quintín, Mexico
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Schicker D, Rramani Q, Xue Li Lim S, Saruco E, Pleger B, Weber B, Schultz J, Freiherr J, Ohla K. Taste It! 7-Day Exposure to a Protein-Enriched Milk Drink Increases Its Smell, Taste, and Flavor Familiarity and Facilitates Acquisition of Taste Familiarity of a Novel Protein Drink. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2023.104808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Nutrition, Food and Diet in Health and Longevity: We Eat What We Are. Nutrients 2022; 14:nu14245376. [PMID: 36558535 PMCID: PMC9785741 DOI: 10.3390/nu14245376] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 12/15/2022] [Accepted: 12/15/2022] [Indexed: 12/23/2022] Open
Abstract
Nutrition generally refers to the macro- and micro-nutrients essential for survival, but we do not simply eat nutrition. Instead, we eat animal- and plant-based foods without always being conscious of its nutritional value. Furthermore, various cultural factors influence and shape our taste, preferences, taboos and practices towards preparing and consuming food as a meal and diet. Biogerontological understanding of ageing has identified food as one of the three foundational pillars of health and survival. Here we address the issues of nutrition, food and diet by analyzing the biological importance of macro- and micro-nutrients including hormetins, discussing the health claims for various types of food, and by reviewing the general principles of healthy dietary patterns, including meal timing, caloric restriction, and intermittent fasting. We also present our views about the need for refining our approaches and strategies for future research on nutrition, food and diet by incorporating the molecular, physiological, cultural and personal aspects of this crucial pillar of health, healthy ageing and longevity.
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Penzavecchia C, Todisco P, Muzzioli L, Poli A, Marangoni F, Poggiogalle E, Giusti AM, Lenzi A, Pinto A, Donini LM. The influence of front-of-pack nutritional labels on eating and purchasing behaviors: a narrative review of the literature. Eat Weight Disord 2022; 27:3037-3051. [PMID: 36369593 PMCID: PMC9803757 DOI: 10.1007/s40519-022-01507-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Accepted: 10/29/2022] [Indexed: 11/13/2022] Open
Abstract
BACKGROUND Front-of-Pack Nutritional Labels are considered a useful tool to help consumers orient themselves in their food choices and direct their behavior toward a healthier diet. FOPNL development and use are part of a framework that includes cognitive, biological, hedonic and cultural aspects, able to affect consumers' eating and purchasing behavior. AIM Given the complexity of the matter, the aim of this narrative review is to analyze the combination of different factors that drive food choices and eating behaviors and to highlight some aspects that are not fully studied. METHODS The authors conducted the research using a top-down approach at first, followed by a bottom-up approach; starting with general considerations about the purchasing process, gradually narrowing the discussion to a specific sub-population, and finally extending the discussion back to more general reasonings about the direction to adopt in future, or at least to evaluate, for effective communication. RESULTS Biases and attitudes toward food products were found to regularly interfere with buying behavior patterns, making it impossible to standardize an average consumer. This reflects in current research, increasing the complexity of the topic. All determinants influencing food choices are often assessed individually rather than in a synergistic and multidimensional context, while the purchasing scenario is characterized by multiple stimuli to which the consumer is subjected. FOPNLs' impact on perceived healthiness has been studied in different conditions, but some population subgroups have not been sufficiently represented. In particular, the effect of FOPNLs on consumers suffering from eating disorders is understudied and needs further attention. Furthermore, some approaches can be compared to "negative nutrition" or "loss-framed communication", putting nutrients out of context, emphasizing losses more than gains and risking promoting negative feelings in consumers. CONCLUSION Due to the heterogeneity of studies, evidence on what works best in driving people to adopt lasting lifestyle changes is still mixed. Science communicators and policymakers should consider the possibility that a multi-component approach incorporating nutrition information and education may be a key strategy to promote consumers' self-consciousness and to support them in their cognitive efforts toward a healthy and sustainable diet. LEVEL OF EVIDENCE Level V, narrative review.
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Affiliation(s)
- Claudia Penzavecchia
- Medical Pathophysiology, Food Science and Endocrinology Section, Food Science and Human Nutrition Research Unit, Experimental Medicine Department, Sapienza University, Ple. Aldo Moro, 5, 00185, Rome, Italy
| | - Patrizia Todisco
- Eating Disorders Unit, Casa di Cura "Villa Margherita", Arcugnano, Vicenza, Italy
| | - Luca Muzzioli
- Medical Pathophysiology, Food Science and Endocrinology Section, Food Science and Human Nutrition Research Unit, Experimental Medicine Department, Sapienza University, Ple. Aldo Moro, 5, 00185, Rome, Italy
| | - Andrea Poli
- NFI-Nutrition Foundation of Italy, Milan, Italy
| | | | - Eleonora Poggiogalle
- Medical Pathophysiology, Food Science and Endocrinology Section, Food Science and Human Nutrition Research Unit, Experimental Medicine Department, Sapienza University, Ple. Aldo Moro, 5, 00185, Rome, Italy
| | - Anna Maria Giusti
- Medical Pathophysiology, Food Science and Endocrinology Section, Food Science and Human Nutrition Research Unit, Experimental Medicine Department, Sapienza University, Ple. Aldo Moro, 5, 00185, Rome, Italy
| | - Andrea Lenzi
- Medical Pathophysiology, Food Science and Endocrinology Section, Food Science and Human Nutrition Research Unit, Experimental Medicine Department, Sapienza University, Ple. Aldo Moro, 5, 00185, Rome, Italy
| | - Alessandro Pinto
- Medical Pathophysiology, Food Science and Endocrinology Section, Food Science and Human Nutrition Research Unit, Experimental Medicine Department, Sapienza University, Ple. Aldo Moro, 5, 00185, Rome, Italy
| | - Lorenzo Maria Donini
- Medical Pathophysiology, Food Science and Endocrinology Section, Food Science and Human Nutrition Research Unit, Experimental Medicine Department, Sapienza University, Ple. Aldo Moro, 5, 00185, Rome, Italy.
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