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Auyeskhan U, Azhbagambetov A, Sadykov T, Dairabayeva D, Talamona D, Chan MY. Reducing meat consumption in Central Asia through 3D printing of plant-based protein-enhanced alternatives-a mini review. Front Nutr 2024; 10:1308836. [PMID: 38299187 PMCID: PMC10827926 DOI: 10.3389/fnut.2023.1308836] [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: 10/07/2023] [Accepted: 12/21/2023] [Indexed: 02/02/2024] Open
Abstract
3D food printing (3DFP) is emerging as a vital innovation in the food industry's pursuit of sustainability. 3DFP has evolved to significantly impact food production, offering the capability to create customized, nutritionally balanced foods. Central Asia has a higher than global average level of meat consumption per capita, which might be influenced by its historical and cultural background of nomadism. This dietary trend might potentially result in negative impacts on both the environment and human health outcomes, as it leads to increased greenhouse gas emissions and increased risk of chronic diseases. Reducing meat consumption holds the potential to address these sustainability and health issues. A possible strategy to reduce meat consumption and promote plant-based foods is 3D Food Printing (3DFP), which can rely on plant-protein sources from the region to create appealing and tasty alternatives for these populations. This review summarizes recent studies on plant protein-rich materials for 3DFP as a substitute to meet the growing global demand for meat as well as the 3DFP printing parameters associated with the different plant-based proteins currently used (e.g., lentils, soybeans, peas, and buckwheat). The findings revealed that buckwheat, a dietary staple in Central Asia, can be a promising choice for 3DFP technology due to its widespread consumption in the region, gluten-free nature, and highly nutritious profile.
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Affiliation(s)
- Ulanbek Auyeskhan
- Department of Mechanical & Aerospace Engineering, Nazarbayev University, Astana, Kazakhstan
- Department of Intelligent Systems & Cybersecurity, Astana IT University, Astana, Kazakhstan
| | - Arman Azhbagambetov
- Department of Mechanical & Aerospace Engineering, Nazarbayev University, Astana, Kazakhstan
| | - Temirlan Sadykov
- Department of Mechanical & Aerospace Engineering, Nazarbayev University, Astana, Kazakhstan
| | - Damira Dairabayeva
- Department of Mechanical & Aerospace Engineering, Nazarbayev University, Astana, Kazakhstan
| | - Didier Talamona
- Department of Mechanical & Aerospace Engineering, Nazarbayev University, Astana, Kazakhstan
| | - Mei-Yen Chan
- Department of Biomedical Sciences, School of Medicine, Nazarbayev University, Astana, Kazakhstan
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Basheikh ZO, Jumbe T, Kulwa K. Perception and attitudes of street food vendors toward the healthiness of meals prepared and sold in Dodoma. Food Sci Nutr 2023; 11:3885-3897. [PMID: 37457159 PMCID: PMC10345679 DOI: 10.1002/fsn3.3374] [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: 09/25/2022] [Revised: 03/28/2023] [Accepted: 03/30/2023] [Indexed: 07/18/2023] Open
Abstract
Consumption of street meals among urban dwellers has become inevitable, especially in low- and middle-income countries. It has been linked to higher incidence of dietary-related diseases. Vendors' perceptions and attitudes toward the healthiness of meals can influence nutritional quality of the offered meals. Therefore, the study aimed to assess perceptions and attitudes of vendors toward healthy and unhealthy meals as well as the healthiness of meals they prepare and sell. A cross-sectional study was carried out among 384 street food vendors. Face-to-face interviews were conducted using semistructured questionnaire. Pearson Chi-square test and logistic regression analysis were used in comparing and testing for the association of perceptions and attitudes to vendors' characteristics. Street food vendors that took part in this study demonstrated good perceptions based on what they perceived to be healthy meals (58.33%) and positive attitudes (95.57%) toward preparation and provision of healthy meals. Perceptions were associated with sex (p = .007), education level (p = .002), and investment cost (p = .000). Results from logistic regression showed that better perceptions of healthy meals were associated with being female (OR = 2.46, p-value < .031), having higher education (OR = 11.88, p-value < .042), and vending experience of 1-5 years and more than 5 years (OR = 3.17, 2.95, p-value < .019, .039, respectively) while having moderate investment cost showed significant lower chances of having better perceptions (OR = 0.33, p-value < .001). Attitudes were associated with sex (p = .002), age (p = .002), marital status (p = .013), education (p = .009), and vending experience (p = .008). Female vendors, having 25 years of age and above, living with partners, with tertiary education, and having vending experience of more than 1 year had shown to have more positive attitudes toward healthy meals. Generally, street food vendors had good perceptions and attitudes toward healthy meals. This implies possible room for change and adoption of better ways of preparing meals. These findings could be used as a stepping stone in improving nutritional and healthy quality of street meals. Increased efforts are needed on the inclusion of nutritional aspects of healthy meals as they were merely considered by vendors. Future interventions on these vendors should focus more on male vendors, vendors with little vending experience, and little education as they had shown to have relatively poorer attitudes and perceptions compared to other groups.
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Affiliation(s)
- Zalia Omary Basheikh
- Department of Human Nutrition and Consumer Sciences Sokoine University of Agriculture Morogoro Tanzania
| | - Theresia Jumbe
- Department of Human Nutrition and Consumer Sciences Sokoine University of Agriculture Morogoro Tanzania
| | - Kissa Kulwa
- Department of Human Nutrition and Consumer Sciences Sokoine University of Agriculture Morogoro Tanzania
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Zainal Arifen ZN, Shahril MR, Shahar S, Mohamad H, Mohd Yazid SFZ, Michael V, Taketo T, Trieu K, Harith S, Ibrahim NH, Abdul Razak S, Mat Jusoh H, Hun Pin C, Lee JS, Mohamed Ismail R, Lai Kuan L, Haron H. Fatty Acid Composition of Selected Street Foods Commonly Available in Malaysia. Foods 2023; 12:foods12061234. [PMID: 36981160 PMCID: PMC10048182 DOI: 10.3390/foods12061234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2023] [Revised: 02/28/2023] [Accepted: 03/07/2023] [Indexed: 03/16/2023] Open
Abstract
Despite growing evidence of increased saturated and trans fat contents in street foods, little is known about their fatty acid (FA) compositions. This study aimed to analyse the saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), and trans fatty acids (TFAs) content of 70 selected and most commonly available street foods in Malaysia. The street foods were categorised into main meals, snacks, and desserts. TFAs were not detected in any of the street foods. Descriptively, all three categories mainly contained SFAs, followed by MUFAs, and PUFAs. However, the one-way ANOVA testing showed that the differences between each category were insignificant (p > 0.05), and each FA was not significantly different (p > 0.05) from one to another. Nearly half of the deep-fried street foods contained medium to high SFAs content (1.7 g/100 g–24.3 g/100 g), while the MUFAs were also high (32.0–44.4%). The Chi-square test of association showed that the type of preparation methods (low or high fat) used was significantly associated (p < 0.05) with the number of SFAs. These findings provide valuable information about fat composition in local street foods for the Malaysian Food Composition Database and highlight the urgency to improve nutritional composition.
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Affiliation(s)
- Zainorain Natasha Zainal Arifen
- Nutritional Sciences Programme, Centre for Healthy Ageing and Wellness (H-Care), Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Kuala Lumpur 50300, Malaysia; (Z.N.Z.A.)
| | - Mohd Razif Shahril
- Nutritional Sciences Programme, Centre for Healthy Ageing and Wellness (H-Care), Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Kuala Lumpur 50300, Malaysia; (Z.N.Z.A.)
| | - Suzana Shahar
- Dietetic Programme, Centre for Healthy Ageing and Wellness (H-Care), Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Kuala Lumpur 50300, Malaysia
| | - Hamdan Mohamad
- Non-Communicable Disease Section, Disease Control Division, Ministry of Health, Putrajaya 62590, Malaysia
| | | | - Viola Michael
- Enforcement Section, Allied Health Sciences Division, Ministry of Health, Putrajaya 62050, Malaysia
| | - Tanaka Taketo
- Representative Office for Malaysia, Brunei Darussalam, and Singapore, World Health Organization, Cyberjaya 63000, Malaysia
| | - Kathy Trieu
- The George Institute for Global Health Level 5, 1 King St, Newtown, NSW 2042, Australia
| | - Sakinah Harith
- Nutrition & Dietetic Programme, Faculty of Health Sciences, Universiti Sultan Zainal Abidin, Kuala Nerus 21300, Malaysia
| | - Nor Hayati Ibrahim
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus 21030, Malaysia
| | - Shariza Abdul Razak
- Nutrition Programme, School of Health Sciences, Health Campus, Universiti Sains Malaysia, Kubang Kerian 16150, Malaysia
| | - Hanapi Mat Jusoh
- Department of Nutrition Sciences, Kulliyyah of Allied Health Sciences, International Islamic University Malaysia, Kuantan 25200, Malaysia
| | - Chua Hun Pin
- Food Science and Technology Research Centre, Malaysia Agricultural Research and Development Institute, Kuching 93050, Malaysia
| | - Jau-Shya Lee
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Malaysia
| | | | - Lee Lai Kuan
- Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Gelugor 11800, Malaysia
| | - Hasnah Haron
- Nutritional Sciences Programme, Centre for Healthy Ageing and Wellness (H-Care), Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Kuala Lumpur 50300, Malaysia; (Z.N.Z.A.)
- Correspondence: ; Tel.: +60-3-9289-7457
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