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da Silva Oliveira EK, Vieira TDS, de Souza OF, Noll PRES, Bezerra IMP, Cavalcanti MPE, de Abreu LC, Riera ARP. Consumption of Ultra-Processed Foods in the Brazilian Amazon during COVID-19. Nutrients 2024; 16:2117. [PMID: 38999865 PMCID: PMC11243564 DOI: 10.3390/nu16132117] [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: 04/19/2024] [Revised: 06/16/2024] [Accepted: 06/24/2024] [Indexed: 07/14/2024] Open
Abstract
BACKGROUND A COVID-19 pandemic erupted, causing a global viral pneumonia outbreak, marking the most significant public health crisis of the 21st century. These changes profoundly impacted population health and well-being, leading to shifts in dietary habits. This study aimed to evaluate the consumption of ultra-processed foods in the Brazilian Amazon before, during, and after the COVID-19 pandemic. METHODS This is a secondary data analysis study derived from the Surveillance System of Risk and Protective Factors for Chronic Diseases by Telephone Survey (Vigitel, 2019-2021) of the Brazilian Ministry of Health. All statistical analyses were performed using the Stata 17 statistical program in the survey module (svy). RESULTS We found an increased frequency in the subgroups of consumption of ultra-processed foods in the capital of the Brazilian Amazon region between the years 2019 and 2021. In the cities of Boa Vista and Macapá, there was a significant increase in the consumption of snacks, salty snacks, cookies, and meat products. Boa Vista and Macapá showed an increase in the percentage difference in the consumption ≥5 of ultra-processed subgroups, being 30.4% (p = 0.014) and 53.7% (p = 0.014), respectively. CONCLUSIONS The study indicated an increase in the consumption of ultra-processed foods in the Brazilian Amazon region during and after social distancing.
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Affiliation(s)
- Elyecleyde Katiane da Silva Oliveira
- Post-Graduation Program in Health Sciences, University Center FMABC, Santo André 09060-650, SP, Brazil
- Server Health Surveillance Coordination, Federal University of Acre, Rio Branco 69920-900, AC, Brazil
| | - Tamires dos Santos Vieira
- Post-Graduation Program in Health and Nutrition, Federal University of Espírito Santo, Vitória 69920-900, ES, Brazil;
| | | | | | - Italla Maria Pinheiro Bezerra
- Graduate Program in Public Policies and Local Development, Superior School of Sciences of the Santa Casa de Misericórdia, Vitória 29027-502, ES, Brazil
| | | | - Luiz Carlos de Abreu
- Department of Integrated Health Education, Federal University of Espírito Santo, Vitória 29043-900, ES, Brazil
- COVID-19 Observatory Brazil and Ireland, University of Limerick, V94 T9PX Limerick, Ireland
| | - Andres Ricardo Perez Riera
- Laboratory of Studies Design and Scientific Writing, Postgraduate Division, University Center FMABC, Santo André 09060-650, SP, Brazil;
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Saldanha MF, Ribeiro Dos Santos R, Jansen AK. Energy and nutrient intake in older adults with healthy aging during the Corona Virus Disease 19 pandemic- a cohort study. Clin Nutr ESPEN 2024; 59:181-187. [PMID: 38220374 DOI: 10.1016/j.clnesp.2023.12.002] [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: 04/30/2023] [Revised: 11/15/2023] [Accepted: 12/04/2023] [Indexed: 01/16/2024]
Abstract
BACKGROUND AND OBJECTIVE Lockdown measures implemented amid the COVID-19 pandemic promoted changes in lifestyle, particularly engagement in physical activity/exercise and dietary intake. However, few studies are available investigating the healthy older population, particularly in developing countries. Therefore, the objective of this study was to assess the impact of the COVID-19 pandemic on energy and nutrient intake among older adults with successful aging and to evaluate changes in muscle mass, strength and physical performance. METHODS A cohort study of 38 healthy older adults from a Brazilian geriatrics referral center were assessed at two time points: baseline - up to 1 year prior to the pandemic; and follow-up - an average of 17 months after the pandemic outbreak. Energy and nutrient intake was determined using food recalls and diary records, while muscle mass was calculated based on anthropometric parameters. Maximum hand-grip strength and Short Physical Performance Battery (SPPB) score were also evaluated. RESULTS Median age of participants was 87 years. During the pandemic, intake of protein increased from 52.6 g to 63.9 g (p = 0.013) and micronutrients also increased: vitamin C from 35.4 mg to 76.1 mg (p = 0.027), vitamin B12 from 2.2 mg to 3.1 mg (p = 0.045), calcium from 435.1 mg to 631.5 mg (p < 0.001), magnesium from 186.5 mg to 198.9 mg (p = 0.043), zinc from 5.8 mg to 7.6 mg (p = 0.009), iron from 6.9 mg to 7.2 mg (p = 0.035) and potassium from 1941.6 mg to 2115.5 mg (p = 0.048). No changes in energy intake or other nutrients were evident. No difference in mass, strength or physical performance was observed during the study period. Overall, 84% of participants remained physically active, although engagement in physical exercise decreased by 50% (p < 0.002). CONCLUSION The increase in intake of proteins and micronutrients suggests improved diet quality during the pandemic. Engagement in physical exercise decreased significantly, but level of physical activity was maintained. No change in anthropometric parameters, strength or physical performance was evident in the population investigated.
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Affiliation(s)
- Marcelle Ferreira Saldanha
- Nursing School, Postgraduate Program in Nutrition and Health, Universidade Federal de Minas Gerais, Avenue Professor Alfredo Balena, 190, Santa Efigênia, Belo Horizonte, Minas Gerais, Brazil.
| | - Rodrigo Ribeiro Dos Santos
- Faculty of Medicine, Medical Clinic Department, Universidade Federal de Minas Gerais, Avenue Professor Alfredo Balena, 190, Santa Efigênia, Belo Horizonte, Minas Gerais, Brazil.
| | - Ann Kristine Jansen
- Nursing School, Department of Nutrition, Universidade Federal de Minas Gerais, Avenue Professor Alfredo Balena, 190, Santa Efigênia, Belo Horizonte, Minas Gerais, Brazil.
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Almadni NA, Alsenany SA, Abusabeib ZA, Ibrahim HK. A Cross-Sectional Study Exploring the Relationship Between BMI and Nursing Students' Emotional Well-Being During the COVID-19 Pandemic. Diabetes Metab Syndr Obes 2023; 16:2813-2820. [PMID: 37727278 PMCID: PMC10506599 DOI: 10.2147/dmso.s415209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Accepted: 09/01/2023] [Indexed: 09/21/2023] Open
Abstract
Background Having a weight problem can cause emotional distress, especially in students, who suffer from both issues at a high rate. As a result of the COVID-19 pandemic's negative impact on society, these problems can be significantly impacted. The study aims to investigate the relationship between nursing students' BMI and their mental well-being. Methods A cross-sectional study was conducted on 423 students from the second through fourth baccalaureate years of Science of Nursing program - KSA. The instrument for the study was an online questionnaire distributed to the students via Google Forms during the academic year 2021-2022 to collect data on the emotional state of students directly as a result of COVID-19 restrictions and limitations. The statistical analysis was carried out through Chi-square test was used to compare categorical data between groups and the Pearson coefficient is used to determine the correlation between two quantitative variables with normal distribution. Results There is a significant correlation between BMI with depression score, anxiety score and stress score. Higher BMI indicated 6.4 times more likeliness to have depression than lower BMI (OR = 6.4). Students who had higher BMI were 2.7 times more likely to have anxiety than those who had lower BMI (OR = 2.7), and 9.4 times more likely to have stress than those who had lower BMI (OR = 9.4). Conclusion Study findings indicate that nursing students' BMI increases as depression, anxiety, and stress increase. During the COVID-19 pandemic, participants reported increased weight due to increased stress levels and increased eating. Students in nursing should be aware of the importance of adopting healthy habits and following a healthy lifestyle.
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Affiliation(s)
- Noura A Almadni
- Department of Community Health Nursing, College of Nursing, Princess Nourah bint Abdulrahman University, Riyadh, 11671Saudi Arabia
| | - Samira A Alsenany
- Department of Public Health, Faculty of Nursing, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Zeinab A Abusabeib
- Department of Community Health Nursing, College of Nursing, Princess Nourah bint Abdulrahman University, Riyadh, 11671Saudi Arabia
| | - Hala K Ibrahim
- Department of Community Health Nursing, College of Nursing, Princess Nourah bint Abdulrahman University, Riyadh, 11671Saudi Arabia
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Miranda AR, Cortez MV, Scotta AV, Soria EA. Caffeinated non-alcoholic beverages on the postpartum mental health related to the COVID-19 pandemic by a cross-sectional study in Argentina. HUMAN NUTRITION & METABOLISM 2023; 33:200198. [PMID: 38620109 PMCID: PMC10250059 DOI: 10.1016/j.hnm.2023.200198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 05/02/2023] [Accepted: 05/31/2023] [Indexed: 04/17/2024]
Abstract
Purpose This work aimed to study postpartum mental outcomes and determinants of the intake of caffeinated beverages during the pandemic in women from Argentina. Methods This cross-sectional study recruited 619 women who responded to online self-report questionnaires during the first and second waves of COVID-19, including validated instruments (Insomnia Severity Index, Perceived Stress Scale, Postpartum Depression Screening Scale, Memory Complaint Scale, and Breastfeeding Self-Efficacy Scale), and general data. Intake frequency and amount of caffeinated beverages were estimated. Multivariate regression and structural equation models identified associations and effects (p < 0.05). Results Women were under social restrictions for 60.39 days, with home and essential activities increasing caffeinated intake. They ingested (mL/d): yerba mate (1457.71), coffee (66.85), tea (67.61), and soft drinks (50.95), which provided 646.20 mg/d of caffeine. Intakes of coffee and yerba mate were higher than pre-pandemic ones. Coffee was positively associated with stress and insomnia, and indirectly linked to higher levels of depression and memory complaints, and lower breastfeeding self-efficacy. Tea showed a similar but weaker association. Yerba mate correlated inversely with depression (through direct pathways), insomnia, and memory complaints (through indirect pathways), promoting breastfeeding self-efficacy. Soft drinks and caffeine did not present significant associations. Conclusion Although findings do not imply causation, results suggest that beverages would exhibit caffeine-independent affective and cognitive roles, which might be anxiogenic in the case of coffee and tea (to a lesser extent). Yerba mate showed antidepressant potential. Given that breastfeeding might be compromised during the pandemic, yerba mate intake is promissory to protect postpartum mental health.
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Affiliation(s)
- Agustín Ramiro Miranda
- Montpellier Interdisciplinary Center on Sustainable Agri-food Systems (MoISA), University of Montpellier, CIRAD, CIHEAM-IAMM, INRAE, Institut Agro, IRD, 911 Avenue d'Agropolis, Cedex 5, 34394, Montpellier, France
| | - Mariela Valentina Cortez
- Universidad Nacional de Córdoba, Facultad de Ciencias Médicas, Bv. de la Reforma, Ciudad Universitaria, 5014, Córdoba, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas, INICSA, Bv. de la Reforma, Ciudad Universitaria, 5014, Córdoba, Argentina
| | - Ana Veronica Scotta
- Universidad Nacional de Córdoba, Facultad de Ciencias Médicas, Bv. de la Reforma, Ciudad Universitaria, 5014, Córdoba, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas, INICSA, Bv. de la Reforma, Ciudad Universitaria, 5014, Córdoba, Argentina
| | - Elio Andrés Soria
- Universidad Nacional de Córdoba, Facultad de Ciencias Médicas, Bv. de la Reforma, Ciudad Universitaria, 5014, Córdoba, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas, INICSA, Bv. de la Reforma, Ciudad Universitaria, 5014, Córdoba, Argentina
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Eom H, Kim N, Lee C, Choi S, Moon J. The Impact of (COVID)-19 on Beverage Purchasing Behaviors in Korea. Am J Health Behav 2023; 47:520-532. [PMID: 37596761 DOI: 10.5993/ajhb.47.3.9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/20/2023]
Abstract
Objective: In this study, we examined changes in purchase behavior of alcoholic beverages (ie, soju, beer, wine, traditional Korean liquor, and liquor) and non-alcoholic beverages (ie, fruit and vegetable juices, coffee, tea, bottled water, milk, yogurt, and plant-based milk) before and after the COVID-19 pandemic. Methods: Monthly beverage expenditure data, based on Korean household demographic information, was used for 3 years and 6 months. The 2-part model was used for analysis. To examine the effect of COVID-19, beverage expenditure was analyzed after dividing it into short-term and long-term effects. Results: Our results show that the probability of purchasing alcoholic beverages increased owing to the long-term effect of the COVID-19 pandemic. The amounts of beer, wine, and traditional Korean liquor purchased increased in the long-term. The purchase of sweet drinks decreased (ie, fruit and vegetable juices and yogurt) in the long-term because of the effect of the pandemic. On the other hand, tea, water, and plant-based milk expenditures increased. Conclusion: This beverage consumption pattern reflects both unhealthy (ie, an increase in alcoholic beverage purchases) and healthy drinking behaviors (ie, a decrease in sweet beverage purchases and an increase in tea, water, and plant-based milk purchases).
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Affiliation(s)
- Haram Eom
- Department of Agricultural Economics & Rural Development, Seoul National University, Seoul, South Korea
| | - Nayeong Kim
- Department of Agricultural Economics & Rural Development, Seoul National University, Seoul, South Korea
| | - Chanhyeong Lee
- Department of Agricultural Economics & Rural Development, Seoul National University, Seoul, South Korea
| | - Suhyun Choi
- Department of Agricultural Economics & Rural Development, Seoul National University, Seoul, South Korea
| | - Junghoon Moon
- Department of Agricultural Economics & Rural Development, Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, South Korea
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Van Laren A, Drießen M, Rasa S, Massar K, Ten Hoor GA. Nutritional changes during the COVID-19 pandemic: a rapid scoping review on the impact of psychological factors. Int J Food Sci Nutr 2023; 74:124-187. [PMID: 36823035 DOI: 10.1080/09637486.2023.2180613] [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: 02/25/2023]
Abstract
COVID-19 and the resulting measures to curb the spread of the virus have significantly changed our lives, including our nutritional choices. In this rapid scoping review an overview is provided of what psychological factors may be associated with peoples' eating behaviour during COVID-19 restrictions. Relevant literature was identified using PubMed, PsycInfo, CINAHL and MEDLINE databases from 2019 onwards. For included studies, information on study characteristics, eating behaviours, and psychological factors were extracted. 118 articles were included, representing 30 countries. Findings indicated that most people consumed more and unhealthy food in times of COVID-19 restrictions, while some consumed less but often for the wrong reasons. Several psychological factors, related to (1) affective reactions, (2) anxiety, fear and worriers, (3) stress and (4) subjective and mental wellbeing were found to be associated with this increase in food consumption. These outcomes may help to be better inform future interventions, and with that, to be better prepared in case of future lockdown scenarios.
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Affiliation(s)
- Anthea Van Laren
- Department Work and Social Psychology, Maastricht University, Maastricht, The Netherlands
| | - Mona Drießen
- Department Work and Social Psychology, Maastricht University, Maastricht, The Netherlands
| | - Sophia Rasa
- Department Work and Social Psychology, Maastricht University, Maastricht, The Netherlands
| | - Karlijn Massar
- Department Work and Social Psychology, Maastricht University, Maastricht, The Netherlands
| | - Gill A Ten Hoor
- Department Work and Social Psychology, Maastricht University, Maastricht, The Netherlands
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Kim R, Olpin E, Novilla LK, Crandall A. The Association of COVID-19 Stressors and Family Health on Overeating before and during the COVID-19 Pandemic. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:6174. [PMID: 35627710 PMCID: PMC9140506 DOI: 10.3390/ijerph19106174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 05/06/2022] [Accepted: 05/16/2022] [Indexed: 02/05/2023]
Abstract
Prior studies have examined how stress and the family environment affect overeating, but less is known about how COVID-19 stressors and family health may affect overeating during the COVID-19 pandemic. The research questions included: (1) Did COVID-19-related stressors increase the risk for overeating among adults in the United States? (2) Did family health protect against overeating during a pandemic? The sample included 443 participants aged 18 years and older living in the United States who were recruited via Amazon Mechanical Turk. Stata version 16 was used to analyze the data using multiple linear regression. The results indicate that one year into the pandemic, COVID-19 stressors were associated with increased overeating, even after adjusting for overeating before the pandemic. More family health resources were associated with less overeating. These results indicate that although COVID-19 stressors were associated with overeating, greater family health resources helped prevent overeating. Interventions and policies that aim to increase health resources for families may be particularly beneficial at preventing overeating and obesity in the face of long- and short-term stress.
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Affiliation(s)
| | | | | | - AliceAnn Crandall
- Department of Public Health, Brigham Young University, Provo, UT 84602, USA; (R.K.); (E.O.); (L.K.N.)
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Alam MT, Mehdi A, Timsaal Y, Rehan M, Kumar A, Shaikh IS, Yasmin F, Memon GM, Ahmed N, Asghar MS. The clinical course, biochemical markers, and clinical outcomes of COVID-19 positive patients from the third wave in Pakistan: A retrospective cohort study. Ann Med Surg (Lond) 2022; 77:103599. [PMID: 35464609 PMCID: PMC9015951 DOI: 10.1016/j.amsu.2022.103599] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 04/02/2022] [Accepted: 04/05/2022] [Indexed: 12/16/2022] Open
Abstract
Background Third wave of COVID-19 has affected several countries. Case fatality rates from first and second waves are expected to be surpassed by the current wave due to various variant transmissions. This study was aimed to compare and contrast the significant clinical markers between survivors and non-survivors during the third wave of COVID-19 to assess severity and prognosis. Methods It includes all the patients who were diagnosed with COVID-19 polymerase chain reaction (PCR) during the third wave, and were monitored for their disease course and outcomes. A total of 209 patients were included in the analysis via non-probability consecutive sampling method. Results The median age was higher in non-surviving patients (p = 0.010). Majority of deaths occurred in intensive care patients (p < 0.001) and those with diabetes (p = 0.032) and hypertension (p = 0.003). Fever was the most predominant symptom in all patients (78.9%), dyspnea was common among expired individuals (p = 0.043) while recovered patients were more likely to be asymptomatic (p = 0.044). Gastrointestinal symptoms were not found marked during this wave. Being on ventilator has higher mortality (p < 0.001). Predominant radiological findings were interstitial patches or infiltrate (43.7%). Multivariable analysis showed hypertension (p = 0.042), BiPAP/CPAP (p < 0.001), being on ventilator (p = 0.004), and ARDS (p < 0.001) was associated with poor survival while patchy interstitial infiltrates on X-ray had good survival probability (p = 0.032). On Kaplan-Meier survival analysis, hypertension (p = 0.003), BiPAP/CPAP (p = 0.008), ventilator (p = 0.025), ICU stay (p = 0.001), high-grade fever (p = 0.001), and ARDS (p < 0.001) had reduced cumulative survival. Conclusion Certain biochemical markers were more predictive of disease severity in the third-wave than the preceding waves.
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Affiliation(s)
- Muhammad Tanveer Alam
- Department of Internal Medicine, Dow University of Health Sciences, Karachi, Pakistan
| | - Asad Mehdi
- Department of Internal Medicine, Civil Hospital, Sukkur, Pakistan
| | - Yumna Timsaal
- Department of Internal Medicine, Dow University of Health Sciences, Karachi, Pakistan
| | - Muhammad Rehan
- Department of Internal Medicine, Dow University of Health Sciences, Karachi, Pakistan
| | - Arjun Kumar
- Department of Internal Medicine, Dow University of Health Sciences, Karachi, Pakistan
| | - Imran Sarwar Shaikh
- Department of Internal Medicine, Dow University of Health Sciences, Karachi, Pakistan
| | - Farah Yasmin
- Department of Internal Medicine, Dow University of Health Sciences, Karachi, Pakistan
| | - Gul Muhammad Memon
- Department of Internal Medicine, Liaquat National Hospital and Medical College, Karachi, Pakistan
| | - Nisar Ahmed
- Department of Internal Medicine, Liaquat National Hospital and Medical College, Karachi, Pakistan
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De Nucci S, Zupo R, Castellana F, Sila A, Triggiani V, Lisco G, De Pergola G, Sardone R. Public Health Response to the SARS-CoV-2 Pandemic: Concern about Ultra-Processed Food Consumption. Foods 2022; 11:950. [PMID: 35407037 PMCID: PMC8997472 DOI: 10.3390/foods11070950] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 03/18/2022] [Accepted: 03/22/2022] [Indexed: 12/11/2022] Open
Abstract
Introduction: There is scientific consistency in the concept of ultra-processed foods (UPFs) as a descriptor of an unhealthy diet. The most recent literature points to troubling evidence that policies adopted to address the SARS-CoV-2 pandemic may have contributed to diverting eating habits toward a poorer diet. Considering the historically unique SARS-CoV-2 pandemic lockdown scenario, and the health burden imposed by UPFs on human health, it is critical to investigate how the epidemic has influenced UPF intake directly. Reviewing the literature, we aimed to assess the changes in the consumption of UPFs during the pandemic lockdown compared to previous habits in the general population. Methods: Consulting six databases, we examined articles investigating the consumption of UPFs according to the NOVA classification both before the SARS-CoV-2 pandemic and during lockdowns. In total, 28 reports were included in the final analysis. Results: A clear trend of an increasing consumption of sweets (chocolate, candy, cookies, pastries, cakes, desserts, and confectionery, 31.75% increase vs. 21.06% decrease), packaged fatty or salty snacks (23.71% increase vs. 20.73% decrease), and baked goods (bread products, pizza, and sandwiches, 28.03% increase vs. 13.5% decrease) emerged, versus a decrease in ready-to-eat dishes (16.2% increase vs. 22.62% decrease) and ready-made meals (10.6% increase vs. 31.43% decrease), such as instant soups, canned foods, fast food, and chips, as well as sugary drinks in general (14.55% increase vs. 22.65% decrease). No trend was observed for processed meat consumption. Conclusion: The current pandemic scenario raises concerns about the increased consumption of UPFs, especially sweets, snacks, and baked goods, and points to an urgent need to implement policy strategies to manage the trade in these foods from a preventive perspective.
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Affiliation(s)
- Sara De Nucci
- Unit of Data Sciences and Technology Innovation for Population Health, National Institute of Gastroenterology “Saverio de Bellis”, Research Hospital, Castellana Grotte, 70013 Bari, Italy; (S.D.N.); (F.C.); (A.S.); (R.S.)
- Unit of Geriatrics and Internal Medicine, National Institute of Gastroenterology “Saverio de Bellis”, Research Hospital, Castellana Grotte, 70013 Bari, Italy;
| | - Roberta Zupo
- Unit of Data Sciences and Technology Innovation for Population Health, National Institute of Gastroenterology “Saverio de Bellis”, Research Hospital, Castellana Grotte, 70013 Bari, Italy; (S.D.N.); (F.C.); (A.S.); (R.S.)
| | - Fabio Castellana
- Unit of Data Sciences and Technology Innovation for Population Health, National Institute of Gastroenterology “Saverio de Bellis”, Research Hospital, Castellana Grotte, 70013 Bari, Italy; (S.D.N.); (F.C.); (A.S.); (R.S.)
| | - Annamaria Sila
- Unit of Data Sciences and Technology Innovation for Population Health, National Institute of Gastroenterology “Saverio de Bellis”, Research Hospital, Castellana Grotte, 70013 Bari, Italy; (S.D.N.); (F.C.); (A.S.); (R.S.)
| | - Vincenzo Triggiani
- Section of Internal Medicine, Geriatrics, Endocrinology, and Rare Disease, Interdisciplinary Department of Medicine, School of Medicine, University of Bari, 70124 Bari, Italy;
| | - Giuseppe Lisco
- Unit of Endocrinology, Metabolic Disease & Clinical Nutrition, Hospital “A. Perrino”, 72100 Brindisi, Italy;
| | - Giovanni De Pergola
- Unit of Geriatrics and Internal Medicine, National Institute of Gastroenterology “Saverio de Bellis”, Research Hospital, Castellana Grotte, 70013 Bari, Italy;
| | - Rodolfo Sardone
- Unit of Data Sciences and Technology Innovation for Population Health, National Institute of Gastroenterology “Saverio de Bellis”, Research Hospital, Castellana Grotte, 70013 Bari, Italy; (S.D.N.); (F.C.); (A.S.); (R.S.)
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In Vitro Bioaccessibility of Bioactive Compounds from Rosehip-Enriched Corn Extrudates. Molecules 2022; 27:molecules27061972. [PMID: 35335334 PMCID: PMC8950829 DOI: 10.3390/molecules27061972] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 03/14/2022] [Accepted: 03/16/2022] [Indexed: 12/10/2022] Open
Abstract
The rosehip (Rosa canina L.) fruit has gained researchers′ attention due to its rich chemical composition in vitamin C, phenols, carotenoids, and high antioxidant activity; meanwhile, polymers such as pea protein are generally recognized as exhibiting a protection role against the extrusion process. Corn snacks extrudates obtained by replacing corn flour with 10% R. canina powder (R) and 10% R. canina with pea protein (RPP) were evaluated for the physicochemical, textural, optical, and nutritional characteristics. A sample manufactured without R. canina powder was used as a control. Hardness, crispiness, chewiness, and solubility index (WSI) of the final extrudates were improved by addition of R. canina and pea protein powder (PP); meanwhile, b* (yellow/blue coordinate), C (chroma), and h* (tone) optical parameters were significantly different from the control sample (p < 0.05). Extrusion highlighted a negative impact on total phenols, carotenoids, vitamin C, and antioxidant activity extrudates, while PP exhibited a good protection against the extrusion process. In vitro digestion increased the bioaccessibility of vitamin C, folate, antioxidant activity, total phenols, and total carotenoids mainly on RPP extrudates.
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Puścion-Jakubik A, Olechno E, Socha K, Zujko ME. Eating Habits during the COVID-19 Pandemic and the Level of Antibodies IgG and FRAP-Experiences of Polish School Staff: A Pilot Study. Foods 2022; 11:408. [PMID: 35159557 PMCID: PMC8834520 DOI: 10.3390/foods11030408] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/25/2022] [Accepted: 01/27/2022] [Indexed: 12/10/2022] Open
Abstract
The coronavirus 19 (COVID-19) pandemic has brought many changes in terms of lifestyle, education, stress levels, and social contacts. The aim of our research was to evaluate changes in eating habits, physical activity, and selected lifestyle elements in a group of school staff, as well as their immune response to vaccination against COVID-19, and FRAP (ferric reducing antioxidant power) level. In total, 108 primary school teachers and other school staff with integration departments were included in the study. An original survey was conducted with the school staff. Of the study group, 45.4% chose to be vaccinated against COVID-19. In this group, the level of IgG antibodies was assessed, as well as the level of FRAP before vaccination, and after the first and second dose. An original questionnaire was also carried out. A decrease in physical activity and an increase in the time spent in front of the computer have been demonstrated, but a positive observation was a favorable change in most eating habits. After the second dose of vaccination, all subjects achieved the appropriate level of IgG antibodies (above 22 U/mL), with the maximum level recorded in 51%. There was also a significant increase in FRAP levels in the group after the first and second dose of the vaccine compared to the baseline level; an issue that requires further observation.
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Affiliation(s)
- Anna Puścion-Jakubik
- Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland;
| | - Ewa Olechno
- Department of Food Biotechnology, Faculty of Health Science, Medical University of Białystok, Szpitalna 37 Street, 15-295 Białystok, Poland; (E.O.); (M.E.Z.)
| | - Katarzyna Socha
- Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland;
| | - Małgorzata Elżbieta Zujko
- Department of Food Biotechnology, Faculty of Health Science, Medical University of Białystok, Szpitalna 37 Street, 15-295 Białystok, Poland; (E.O.); (M.E.Z.)
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Czarniecka-Skubina E, Pielak M, Sałek P, Głuchowski A, Kobus-Cisowska J, Owczarek T. Use of Food Services by Consumers in the SARS-CoV-2 Pandemic. How the Eating Habits of Consumers Changed in View of the New Disease Risk Factors? Nutrients 2021; 13:nu13082760. [PMID: 34444920 PMCID: PMC8400554 DOI: 10.3390/nu13082760] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 08/04/2021] [Accepted: 08/07/2021] [Indexed: 12/11/2022] Open
Abstract
The SARS-CoV-2 pandemic in 2020–2021 changed the eating habits of people around the world. The aim of this study is to understand the effects of COVID-19 on changing consumers’ eating habits, including their concerns about food service nutrition in case of new disease risk factors. The survey conducted using the computer-assisted web-based interviewing method on a group of 1021 adult respondents in Poland. We collected information about consumer choices and habits related to use of food services during the pandemic. This research found that COVID-19 had an impact on consumers’ use of food services, both on-site and take-away. Using cluster analysis, we identified five main groups of food service consumers. It was found that almost half of the respondent group did not change their diet during the pandemic, 20% of respondents changed their diet to a positive one, and 20% to a diet that was negative. For respondents the most important forms of protection against COVID-19 in catering establishments were hand disinfection (70.3%), table disinfection (70.4%), wearing of masks and visors by staff (68.2%), and the possibility of cashless payments (64.6%). Based on cluster analysis (eight consumer clusters), we stated that majority of respondents did not see any threats to using catering service during the pandemic. Only a small group (8.1%) of respondents were afraid of the possibility of getting sick with COVID-19. This study presented the effects of COVID-19 on consumer eating behavior in catering and their concerns with food services uses. Discovering consumer concerns can reduce risk, increase food safety and improve eating habits.
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Affiliation(s)
- Ewa Czarniecka-Skubina
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Str. Nowoursynowska 166, 02-787 Warsaw, Poland; (M.P.); (P.S.); (A.G.)
- Correspondence: ; Tel.: +48-(22)-5937063
| | - Marlena Pielak
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Str. Nowoursynowska 166, 02-787 Warsaw, Poland; (M.P.); (P.S.); (A.G.)
| | - Piotr Sałek
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Str. Nowoursynowska 166, 02-787 Warsaw, Poland; (M.P.); (P.S.); (A.G.)
| | - Artur Głuchowski
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Str. Nowoursynowska 166, 02-787 Warsaw, Poland; (M.P.); (P.S.); (A.G.)
| | - Joanna Kobus-Cisowska
- Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland;
| | - Tomasz Owczarek
- Department of Management and Economics, Gdynia Maritime University, Str. Morska 81-87, 81-225 Gdynia, Poland;
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Kuk JL, Christensen RAG, Kamran Samani E, Wharton S. Predictors of Weight Loss and Weight Gain in Weight Management Patients during the COVID-19 Pandemic. J Obes 2021; 2021:4881430. [PMID: 34956673 PMCID: PMC8709769 DOI: 10.1155/2021/4881430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 10/23/2021] [Accepted: 12/01/2021] [Indexed: 11/17/2022] Open
Abstract
OBJECTIVE To examine the associations between patient struggles, health, and weight management changes during the COVID-19 pandemic. METHODS 585 patients attending a publicly funded clinical weight management program responded to an electronic survey. RESULTS Over half of the patients reported worsened overall health, mental health, physical activity, or diet during the pandemic. Approximately 30% of patients lost ≥3% of their body weight and 21% gained ≥3% of their body weight between March and July of the pandemic. Reports of social isolation was associated with increased odds for weight loss in women (OR = 2.0, 1.2-3.3), while low motivation (OR = 1.9, 1.0-3.7), depression (OR = 2.5, 1.0-6.3), and struggles with carbohydrate intake (OR = 2.1, 1.0-4.3) were associated with weight gain. Cooking more at home/eating less take out was associated with increased likelihood of weight loss (OR = 2.1, 1.1-3.9) and lower odds for weight gain (OR = 0.2, 0.1 to 0.97). Working from home was not associated with weight loss or weight gain (P > 0.6). CONCLUSION The COVID-19 pandemic is associated with certain factors that may facilitate weight loss and other factors that promote weight gain. Thus, depending on the patient experience during the pandemic, prevention of weight gain may be more appropriate than weight loss.
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Affiliation(s)
- Jennifer L. Kuk
- School of Kinesiology and Health Science, York University, Toronto, Canada
| | - Rebecca A. G. Christensen
- The Wharton Medical Clinic, Hamilton, Canada
- Dalla Lana School of Public Health, University of Toronto, Toronto, Canada
| | | | - Sean Wharton
- School of Kinesiology and Health Science, York University, Toronto, Canada
- The Wharton Medical Clinic, Hamilton, Canada
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