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Palascha A, Chang BPI. Which messages about healthy and sustainable eating resonate best with consumers with low socio-economic status? Appetite 2024; 198:107350. [PMID: 38609012 DOI: 10.1016/j.appet.2024.107350] [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: 03/27/2024] [Accepted: 04/08/2024] [Indexed: 04/14/2024]
Abstract
Consumers with low socioeconomic status (SES) eat less healthy and sustainable diets than consumers with higher status. This is attributed, at least in part, to inequalities in health communication. An online survey with 134 socioeconomically disadvantaged consumers in Italy was conducted to test the effectiveness of tailor-made communication material (infographics) about healthy and sustainable eating (HSE). Participants were recruited at two social supermarkets by a social service organisation as well as via a crowdsourcing platform. Participants found information about HSE delivered through infographics moderately effective in increasing motivation, capability, and opportunity for HSE, and moderately useful and likely to impact their behaviour. Certain messages were more effective than others for native consumers, while migrants showed more indifferent responses to the various messages and manifested lower motivation to shift towards HSE, limited access to and seeking of nutrition-related information, and lower trust in information sources. Selecting which messages to deliver strategically, while also considering differences between segments of the target audience and their preferred sources and channels for communication, is promising; yet, structural changes related to food's affordability and availability are also needed to facilitate an effective communication.
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Affiliation(s)
| | - Betty P I Chang
- European Food Information Council, Rue Belliard 2A, 1040 Brussels, Belgium
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Fjæra KE, Lekhal R, Helseth S, Hagen M, Lekhal S. The effect of the association between food budget and food quality on adherence to national guidelines in kindergartens, and the impact of budget limit on the food quality. Food Nutr Res 2024; 68:9524. [PMID: 38327999 PMCID: PMC10845897 DOI: 10.29219/fnr.v68.9524] [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: 03/15/2023] [Revised: 10/19/2023] [Accepted: 11/30/2023] [Indexed: 02/09/2024] Open
Abstract
Background In Norway, almost 97% of children attend kindergartens. Most of the daily food intake happens during the day in kindergartens, and the quality of food and meals being served is essential to promote healthy food habits. There is variation in the food that kindergartens provide, and kindergartens can ask for additional payment from parents to cover the food. There are no rules neither across kindergartens for the food offering nor how much additional payment kindergarten can request. Objective Our main objective is to investigate possible associations between the food budget and the quality of food offered in kindergartens. We specifically aimed to identify budget levels that were associated with better adherence to national guidelines, thereby the quality of the food provided, as recommended by the Norwegian Directorate of Health. Design A cross-sectional study design, based on kindergarten pedagogical leaders' answers to a web-based questionnaire. Settings Private and public kindergartens across Norway are included in this present study. Participants A total of 324 kindergarten staff attending on behalf of kindergartens participated. Results The food budget thresholds over NOK 199 are associated with higher quality of served food, in adherence to national guidelines of food and meals (odds ratio 5.2, CI = [1.5, 16.5]), compared to thresholds under 199 NOK. However, increasing the monthly food budget per child to low (200-299 NOK), medium (300-399 NOK), high (400-499 NOK), or very high (>500 NOK) levels did not lead to an improvement in food quality. Conclusion The main results reveal that budget plays a limited role in the quality of food and meals served as long as it is above 'very low' (199 NOK) food budget threshold. We assume that other contextual factors can influence the quality of food and meals in a more prominent role.
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Affiliation(s)
- Kristin E. Fjæra
- Faculty of Health Sciences, Oslo Metropolitan University, Oslo, Norway
- GreeNudge and Morbid Obesity Center, Vestfold Hospital Trust, Oslo, Norway
| | - Ratib Lekhal
- Department of Education; University of Oslo, Oslo, Norway
| | - Sølvi Helseth
- Faculty of Health Sciences, Oslo Metropolitan University, Oslo, Norway
| | - Milada Hagen
- Faculty of Health Sciences, Oslo Metropolitan University, Oslo, Norway
| | - Samira Lekhal
- GreeNudge and Morbid Obesity Center, Vestfold Hospital Trust, Oslo, Norway
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Vandevijvere S, Van Dam I, Inaç Y, Smets V. Unhealthy food availability, prominence and promotion in a representative sample of supermarkets in Flanders (Belgium): a detailed assessment. Arch Public Health 2023; 81:154. [PMID: 37608383 PMCID: PMC10463948 DOI: 10.1186/s13690-023-01175-3] [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: 06/04/2023] [Accepted: 08/11/2023] [Indexed: 08/24/2023] Open
Abstract
INTRODUCTION The supermarket food environment is a key setting for potential public health interventions. This study assessed food availability, prominence and promotion in a representative sample of supermarkets in Flanders (Belgium). METHODS A sample of 55 supermarkets across five chains and 16 Flemish municipalities was selected in 2022, about 64% in the most deprived socioeconomic areas. Healthiness indicators related to food availability (ratio of cumulative linear shelf length for healthy versus unhealthy foods), prominence (proportion of unhealthy foods at check-outs and end-of-aisle endcaps), and promotion (food marketing on food packages) were measured. RESULTS Overall, the average ratio of healthy/unhealthy foods in supermarkets in Flanders was 0.36, meaning that for every 10m of shelf length of unhealthy foods there was 3.6m of healthy foods. There was a large variation in ratio's across supermarket chains. Of all foods available, 97.5% were ultra-processed at the check outs, while 72.2% and 58.5% were ultra-processed at the front and back end-of-aisle end-caps, respectively. Confectionery and sweet biscuits were the food categories with on average the highest number of marketing messages on pack per 10m of shelf length. CONCLUSION Supermarket in-store food environments in Flanders were found generally unhealthy, with those located in low income areas having unhealthier in-store food environments than supermarkets located in medium and high income areas. Despite commitments of all large supermarket chains in Flanders to promote and create healthier in-store food environments, our findings indicate that currently consumers are incentivized to buy unhealthy rather than healthy food products.
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Affiliation(s)
- Stefanie Vandevijvere
- Department of Epidemiology and Public Health, J. Wytsmanstraat 14, 1050, Brussels, Belgium.
| | - Iris Van Dam
- Department of Epidemiology and Public Health, J. Wytsmanstraat 14, 1050, Brussels, Belgium
| | - Yasemin Inaç
- Department of Epidemiology and Public Health, J. Wytsmanstraat 14, 1050, Brussels, Belgium
| | - Vincent Smets
- Department of Epidemiology and Public Health, J. Wytsmanstraat 14, 1050, Brussels, Belgium
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Baudry J, Allès B, Langevin B, Reuzé A, Brunin J, Touvier M, Hercberg S, Lairon D, Péneau S, Pointereau P, Kesse-Guyot E. Associations between measures of socio-economic position and sustainable dietary patterns in the NutriNet-Santé study. Public Health Nutr 2023; 26:965-975. [PMID: 36213945 PMCID: PMC10346073 DOI: 10.1017/s1368980022002208] [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: 05/05/2022] [Revised: 09/04/2022] [Accepted: 09/27/2022] [Indexed: 11/06/2022]
Abstract
OBJECTIVE We aimed to explore the relationship between socio-economic characteristics and sustainable dietary patterns. DESIGN Dietary data were derived from a web-based FFQ. Diet sustainability was evaluated using a modified Sustainable Diet Index, comprising nutritional, environmental and cultural components (higher scores expressing higher sustainability). The socio-economic position markers were education, household income and occupation status. Multi-adjusted linear and Poisson regression models were used to assess the cross-sectional association of the markers of socio-economic status with a sustainable diet and sustainability subcomponents, respectively. SETTING France. PARTICIPANTS 29 119 NutriNet-Santé participants. RESULTS Individuals with a more sustainable diet had slightly higher diet monetary cost, lower total energy intake and consumed less animal-based foods than their counterparts. Lower education level was associated with lower overall diet sustainability (βprimary v. postgraduate = -0·62, 95 % CI (-0·72, -0·51)) and nutrition, socio-cultural and environmental subscores. Manual workers and employees had a lower modified Sustainable Diet Index than intermediate professionals (βmanual workers v. intermediate professionals = -0·43, 95 % CI (-0·52, -0·33) and βemployees v. intermediate professionals = -0·56, 95 % CI (-0·64, -0·48)). Participants with the lowest v. highest incomes had a higher environmental subscore but a lower socio-cultural subscore, whereas the results were less marked for occupational status. CONCLUSIONS Overall, our results documented associations between socio-economic status and the level of diet sustainability, arguing for the implementation of appropriate food policies to promote sustainable diets at lower cost.
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Affiliation(s)
- Julia Baudry
- Sorbonne Paris Nord University, Inserm U1153, INRAE U1125, Cnam, Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Centre, Université Paris Cité (CRESS), UFR SMBH 74, Rue Marcel Cachin, Bobigny93017, France
| | - Benjamin Allès
- Sorbonne Paris Nord University, Inserm U1153, INRAE U1125, Cnam, Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Centre, Université Paris Cité (CRESS), UFR SMBH 74, Rue Marcel Cachin, Bobigny93017, France
| | | | - Anouk Reuzé
- Sorbonne Paris Nord University, Inserm U1153, INRAE U1125, Cnam, Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Centre, Université Paris Cité (CRESS), UFR SMBH 74, Rue Marcel Cachin, Bobigny93017, France
| | - Joséphine Brunin
- Sorbonne Paris Nord University, Inserm U1153, INRAE U1125, Cnam, Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Centre, Université Paris Cité (CRESS), UFR SMBH 74, Rue Marcel Cachin, Bobigny93017, France
- ADEME (Agence de l’Environnement et de la Maîtrise de l’Energie), Angers, France
| | - Mathilde Touvier
- Sorbonne Paris Nord University, Inserm U1153, INRAE U1125, Cnam, Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Centre, Université Paris Cité (CRESS), UFR SMBH 74, Rue Marcel Cachin, Bobigny93017, France
| | - Serge Hercberg
- Sorbonne Paris Nord University, Inserm U1153, INRAE U1125, Cnam, Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Centre, Université Paris Cité (CRESS), UFR SMBH 74, Rue Marcel Cachin, Bobigny93017, France
- Public Health Department, Avicenne Hospital, AP-HP, Bobigny, France
| | - Denis Lairon
- Aix Marseille University, Inserm, INRAE, C2VN, Marseille, France
| | - Sandrine Péneau
- Sorbonne Paris Nord University, Inserm U1153, INRAE U1125, Cnam, Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Centre, Université Paris Cité (CRESS), UFR SMBH 74, Rue Marcel Cachin, Bobigny93017, France
| | | | - Emmanuelle Kesse-Guyot
- Sorbonne Paris Nord University, Inserm U1153, INRAE U1125, Cnam, Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Centre, Université Paris Cité (CRESS), UFR SMBH 74, Rue Marcel Cachin, Bobigny93017, France
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de Mello AV, Sarti FM, Barros MBDA, Goldbaum M, Cesar CLG, Fisberg RM. Differences in Cost-Effectiveness of Adherence to Nutritional Recommendations: Why, Where, and What? INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 20:772. [PMID: 36613092 PMCID: PMC9819702 DOI: 10.3390/ijerph20010772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/16/2022] [Accepted: 12/28/2022] [Indexed: 06/17/2023]
Abstract
Cost-effectiveness analysis of diets may comprise an important tool to promote food security; however, studies show divergent evidence regarding the relationship between diet quality and cost in diverse populations. Thus, this study assesses differences in cost-effectiveness ratios regarding adherence to nutritional recommendations using data representative of the population level in Sao Paulo municipality, Brazil. Information from adolescents and adult individuals (n = 1742) was used to estimate diet quality and cost in 2015. Differences in cost-effectiveness ratios were investigated through application of two diet quality indexes and exploration of individuals' personal and contextual characteristics. Results indicated that higher diet cost was associated with higher adherence to nutritional recommendations at the national level and inversely associated with adherence to international recommendations. Purchasing foods in street markets was linked to healthier diets at lower costs, and protein consumption was associated with higher diet cost regardless of diet quality; however, diet quality was linked to type of protein consumed by individuals. Differences in cost-effectiveness ratios were attributable to methodological choices in measuring dietary quality (why); individuals' personal and contextual characteristics, in particular, access to retail equipment (where); and certain food choices (what). Therefore, cost-effectiveness analyses should be tailored to policy goals and local environments to ensure proper assessment of nutrition programs and to foster improvements in nutritional diet quality at lower cost.
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Affiliation(s)
| | - Flavia Mori Sarti
- School of Public Health, University of Sao Paulo, Sao Paulo 01246-904, Brazil
| | | | - Moises Goldbaum
- School of Medicine, University of Sao Paulo, Sao Paulo 01246-903, Brazil
| | | | - Regina Mara Fisberg
- School of Public Health, University of Sao Paulo, Sao Paulo 01246-904, Brazil
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Kesse-Guyot E, Allès B, Brunin J, Fouillet H, Dussiot A, Mariotti F, Langevin B, Berthy F, Touvier M, Julia C, Hercberg S, Lairon D, Barbier C, Couturier C, Pointereau P, Baudry J. Nutritionally adequate and environmentally respectful diets are possible for different diet groups: an optimized study from the NutriNet-Santé cohort. Am J Clin Nutr 2022; 116:1621-1633. [PMID: 36124645 DOI: 10.1093/ajcn/nqac253] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Accepted: 09/12/2022] [Indexed: 02/01/2023] Open
Abstract
BACKGROUND Research has shown that vegetarian diets have a low environmental impact, but few studies have examined the environmental impacts and nutritional adequacy of these diets together, even though vegetarian diets can lead to nutritional issues. OBJECTIVES Our objective was to optimize and compare 6 types of diets with varying degrees of plant foods (lacto-, ovolacto-, and pescovegetarian diets and diets with low, medium, and high meat content) under nutritional constraints. METHODS Consumption data in 30,000 participants were derived from the French NutriNet-Santé cohort using an FFQ. Diets were optimized by a nonlinear algorithm minimizing the diet deviation while meeting multiple constraints at both the individual and population levels: nonincrease of the cost and environmental impacts (as partial ReCiPe accounting for greenhouse gas emissions, cumulative energy demand, and land occupation, distinguishing production methods: organic and conventional), under epidemiologic, nutritional (based on nutrient reference values), and acceptability (according to the diet type) constraints. RESULTS Optimized diets were successfully identified for each diet type, except that it was impossible to meet the EPA (20:5n-3) + DHA (22:6n-3) requirements in lacto- and ovolactovegetarians. In all cases, meat consumption was redistributed or reduced and the consumption of legumes (including soy-based products), whole grains, and vegetables were increased, whereas some food groups, such as potatoes, fruit juices, and alcoholic beverages, were entirely removed from the diets. The lower environmental impacts (as well as individual indicators) observed for vegetarians could be attained even when nutritional references were reached except for long-chain n-3 (omega-3) fatty acids. CONCLUSIONS A low-meat diet could be considered as a target for the general population in the context of sustainable transitions, although all diets tested can be overall nutritionally adequate (except for n-3 fatty acids) when planned appropriately.This trial was registered at clinicaltrials.gov as NCT03335644.
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Affiliation(s)
- Emmanuelle Kesse-Guyot
- Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center-Paris Cité University (CRESS), Sorbonne Paris Nord University, National Institute of Health and Medical Research (Inserm), National Research Institute for Agriculture, Food and the Environment (INRAE), National Conservatory of Arts and Crafts (Cnam), Bobigny, France
| | - Benjamin Allès
- Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center-Paris Cité University (CRESS), Sorbonne Paris Nord University, National Institute of Health and Medical Research (Inserm), National Research Institute for Agriculture, Food and the Environment (INRAE), National Conservatory of Arts and Crafts (Cnam), Bobigny, France
| | - Joséphine Brunin
- Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center-Paris Cité University (CRESS), Sorbonne Paris Nord University, National Institute of Health and Medical Research (Inserm), National Research Institute for Agriculture, Food and the Environment (INRAE), National Conservatory of Arts and Crafts (Cnam), Bobigny, France.,French Environment and Energy Management Agency (ADEME), Angers, France
| | - Hélène Fouillet
- Physiology of Nutrition and Ingestive Behavior (UMR PNCA), Paris-Saclay University, AgroParisTech, National Research Institute for Agriculture, Food and the Environment (INRAE), Paris, France
| | - Alison Dussiot
- Physiology of Nutrition and Ingestive Behavior (UMR PNCA), Paris-Saclay University, AgroParisTech, National Research Institute for Agriculture, Food and the Environment (INRAE), Paris, France
| | - François Mariotti
- Physiology of Nutrition and Ingestive Behavior (UMR PNCA), Paris-Saclay University, AgroParisTech, National Research Institute for Agriculture, Food and the Environment (INRAE), Paris, France
| | | | - Florine Berthy
- Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center-Paris Cité University (CRESS), Sorbonne Paris Nord University, National Institute of Health and Medical Research (Inserm), National Research Institute for Agriculture, Food and the Environment (INRAE), National Conservatory of Arts and Crafts (Cnam), Bobigny, France
| | - Mathilde Touvier
- Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center-Paris Cité University (CRESS), Sorbonne Paris Nord University, National Institute of Health and Medical Research (Inserm), National Research Institute for Agriculture, Food and the Environment (INRAE), National Conservatory of Arts and Crafts (Cnam), Bobigny, France
| | - Chantal Julia
- Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center-Paris Cité University (CRESS), Sorbonne Paris Nord University, National Institute of Health and Medical Research (Inserm), National Research Institute for Agriculture, Food and the Environment (INRAE), National Conservatory of Arts and Crafts (Cnam), Bobigny, France.,Department of Public Health, Avicenne Hospital, Bobigny, France
| | - Serge Hercberg
- Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center-Paris Cité University (CRESS), Sorbonne Paris Nord University, National Institute of Health and Medical Research (Inserm), National Research Institute for Agriculture, Food and the Environment (INRAE), National Conservatory of Arts and Crafts (Cnam), Bobigny, France.,Department of Public Health, Avicenne Hospital, Bobigny, France
| | - Denis Lairon
- Cardiovascular and Nutrition Research Center (C2VN), Aix-Marseille University, National Institute of Health and Medical Research (Inserm), National Research Institute for Agriculture, Food and the Environment (INRAE), Marseille, France
| | - Carine Barbier
- International Centre for Research on the Environment and Development (UMR CIRED), National Center for Scientific Research (CNRS), Montpellier, France
| | | | | | - Julia Baudry
- Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center-Paris Cité University (CRESS), Sorbonne Paris Nord University, National Institute of Health and Medical Research (Inserm), National Research Institute for Agriculture, Food and the Environment (INRAE), National Conservatory of Arts and Crafts (Cnam), Bobigny, France
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Alomari MA, Khabour OF, Alzoubi KH, Keewan E. Changes in dietary habits and eating behaviors during COVID-19 induced confinement: A study from Jordan. HUMAN NUTRITION & METABOLISM 2022; 30:200169. [PMID: 38620861 PMCID: PMC9659356 DOI: 10.1016/j.hnm.2022.200169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2022] [Revised: 10/28/2022] [Accepted: 11/02/2022] [Indexed: 11/15/2022]
Abstract
Objective This study aimed to evaluate dietary habits (DH) and eating behaviors (EB) among adults during confinement induced by COVID-19 in Jordan. Method In this cross-sectional study, an online survey designed to assess the change in DH and EB during April and May 2020 was distributed using various social media platforms. Results The survey was completed by a total of 1844 adult (18-72 years) participants from the public in Jordan. The results indicated an increase (42.5-61.8%) in most of the DH and EB examined in the current study in the majority of participants. Among these changes, they have increased (p < 0.05) the prevalence of fruit and vegetable, immune boosters, water, and hot beverage consumption, as well as decreased (p < 0.05) eating in restaurants and fatty food consumption, indicating a positive change. Conversely, a larger (p < 0.05) proportion of participants reported increased consumption of high-calorie food and late-night eating, indicating a risky behavior for obesity and subsequent chronic complications. Additionally, age, sex, obesity, education, income, and type of job appeared to contribute (p < 0.05) to changes in DH and EB. Overall, confinement caused by COVID-19 appears to compel adults to adopt a specific DH and EB. Although most of these changes were positive, some were negative. Conclusion This study provides essential information for designing subpopulation recommendations and developmental programs for adults under such conditions.
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Affiliation(s)
- Mahmoud A Alomari
- Division of Physical Therapy, Department of Rehabilitation Sciences, Jordan University of Science and Technology, Irbid, Jordan
- Department of Physical Education, Qatar University, Doha, Qatar
| | - Omar F Khabour
- Department of Medical Laboratory Sciences, Jordan University of Science and Technology, Irbid, Jordan
| | - Karem H Alzoubi
- Department of Pharmacy Practice and Pharmacotherapeutics, University of Sharjah, Sharjah, United Arab Emirates
- Department of Clinical Pharmacy, Jordan University of Science and Technology, Irbid, Jordan
| | - Esra'a Keewan
- Division of Molecular Microbiology, Burnett School of Biomedical Sciences, College of Medicine, University of Central Florida, Orlando, FL, 32816, USA
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Chen C, Chaudhary A, Mathys A. Dietary Change and Global Sustainable Development Goals. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.771041] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
Food production for human consumption is a leading cause of environmental damage in the world and yet over two billion people suffer from malnutrition. Several studies have presented evidence that changes in dietary patterns across the world can lead to win-win outcomes for environmental and social sustainability and can complement ongoing technological and policy efforts to improve the efficiency of agricultural production. However, the existing evidence have been compiled in “silos” by a large range of researchers across several disciplines using different indicators. The aim of this quantitative review is to bring together the existing knowledge on heterogeneity of current dietary patterns across the world and how a transition toward healthy diets in different countries can aid in progress toward multiple global Sustainable Development Goals (SDGs). We first summarize the nutritional quality, economic cost, and environmental footprint of current diets of over 150 countries using multiple indicators. Next, we review which shifts in dietary patterns across different world regions can help toward achievement of SDG2 (Zero hunger), SDG3 (Good health and wellbeing), SDG 6 (Clean water and sanitation), SDG13 (Climate action), SDG14 (Life below water), and SDG15 (Life on land). Finally, we briefly discuss how to enable the shift toward sustainable dietary patterns and identify the research and data gaps that need to be filled through future efforts. Our analysis reveals that dietary change is necessary in all countries as each one has unique priorities and action items. For regions such as Sub-Saharan Africa and South Asia, increased intake of nutrient dense foods is needed to address deficiency of essential nutrients like folate, potassium, and vitamin A. For North America and Europe, shifting toward more plant-based diets would be healthier and simultaneously reduce the per capita environmental footprints. The results can be useful for policymakers in designing country-specific strategies for adoption of sustainable dietary behaviors and for food industry to ensure the supply of sustainable food items customized with regions' need.
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Sadler CR, Grassby T, Hart K, Raats MM, Sokolović M, Timotijevic L. “Even We Are Confused”: A Thematic Analysis of Professionals' Perceptions of Processed Foods and Challenges for Communication. Front Nutr 2022; 9:826162. [PMID: 35284464 PMCID: PMC8904920 DOI: 10.3389/fnut.2022.826162] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Accepted: 01/11/2022] [Indexed: 12/29/2022] Open
Abstract
Processed foods are increasingly under the spotlight since the development of classification systems based on proxies for food processing. Published critical reviews and commentaries suggest different views among professional disciplines about the definition and classification of processed food. There is a need to further understand perspectives of professionals on the conceptualisation of processed food and the agreements and disagreements among experts, to encourage interdisciplinary dialogue and aid communication to the public. The aim of this research was to elicit views and understandings of professionals on processed food, their perceptions of lay people's perceptions of the same, and their perspectives on the challenges of communicating about processed foods to the public. The online discussion groups brought together a range of professionals (n = 27), covering the fields of nutrition, food technology, policy making, industry, and civil society, mixed in 5 heterogenous groups. Through thematic analysis the following themes relating to the conceptualisation of processed food and challenges for communication were identified: (1) Broad concepts that need differentiation; (2) Disagreements on scope and degree of processing; (3) The role of food processing within the food system: the challenges in framing risks and benefits; and (4) The challenge of different perspectives and interests for risk communication. Throughout the discussions blurred lines in the characterisation of processing, processed foods, and unhealthy foods were observed. Participants agreed that consensus is important, but difficult. Participants identified a need for further interdisciplinary dialogue, including public engagement, to break down the observed issues, and work towards a mutual understanding and develop clear communication messages.
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Affiliation(s)
- Christina R. Sadler
- Department of Nutritional Sciences, School of Biosciences and Medicine, Faculty of Health and Medical Sciences, University of Surrey, Guildford, United Kingdom
- Food, Consumer Behaviour and Health Research Centre, School of Psychology, Faculty of Health and Medical Sciences, University of Surrey, Guildford, United Kingdom
- European Food Information Council, Brussels, Belgium
- *Correspondence: Christina R. Sadler
| | - Terri Grassby
- Department of Nutritional Sciences, School of Biosciences and Medicine, Faculty of Health and Medical Sciences, University of Surrey, Guildford, United Kingdom
| | - Kathryn Hart
- Department of Nutritional Sciences, School of Biosciences and Medicine, Faculty of Health and Medical Sciences, University of Surrey, Guildford, United Kingdom
| | - Monique M. Raats
- Food, Consumer Behaviour and Health Research Centre, School of Psychology, Faculty of Health and Medical Sciences, University of Surrey, Guildford, United Kingdom
| | | | - Lada Timotijevic
- Food, Consumer Behaviour and Health Research Centre, School of Psychology, Faculty of Health and Medical Sciences, University of Surrey, Guildford, United Kingdom
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Normal Versus Slowly Processed Pasta and Post-Prandial Glucose Homeostasis in Healthy Subjects: A Pilot Study. Nutrients 2021; 13:nu13020678. [PMID: 33672666 PMCID: PMC7924401 DOI: 10.3390/nu13020678] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 02/04/2021] [Accepted: 02/18/2021] [Indexed: 11/29/2022] Open
Abstract
Nutritional science is gaining increasing attention due to the implicit potential to prevent cardio-metabolic diseases. It is also becoming clear that food-making process might influence the metabolic response to the meal. We have conducted a proof-of-concept study to investigate whether slowly processed pasta might positively impact glucose homeostasis. A total of 14 healthy male volunteers underwent two different mixed-meal tests in a randomized order. One meal was composed of 100 g of normally processed pasta and the other 100 g of slowly processed pasta. Each meal was completed with 10 g of olive oil and 10 g of parmesan cheese. Glucose, insulin, and incretin post-prandial responses were assessed at 15, 30, 60, 90, 120, 150, and 180 min. Glucose tolerance, insulin, and incretin response were unaffected by the two different pasta types. However, a slight difference was evident in the shape of the curve of post-prandial insulin (i.e., mildly delayed with the slowly processed pasta). Despite the common belief of a different impact of normally processed and slowly processed pasta on glucose metabolism, they show a superimposable post-prandial metabolic response after a single meal in male healthy individuals. Further studies are required to confirm these results also in chronic, real-life settings and then to translate them to metabolically impaired individuals.
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