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Kowalczewski PŁ, Wróbel MM, Smarzyński K, Zembrzuska J, Ślachciński M, Jeżowski P, Tomczak A, Kulczyński B, Zielińska-Dawidziak M, Sałek K, Kmiecik D. Potato Protein-Based Vegan Burgers Enriched with Different Sources of Iron and Fiber: Nutrition, Sensory Characteristics, and Antioxidants before and after In Vitro Digestion. Foods 2024; 13:3060. [PMID: 39410095 PMCID: PMC11475115 DOI: 10.3390/foods13193060] [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: 09/09/2024] [Revised: 09/23/2024] [Accepted: 09/24/2024] [Indexed: 10/20/2024] Open
Abstract
The aim of this research was to develop a technology for the production of plant-based burgers (PBBs) based on potato protein, also containing high content of iron and appropriately selected fats. The produced PBBs were characterized in terms of their nutritional and bioactive properties both before and after the in vitro digestion process. It was found that the produced burger was characterized by high protein content, ranging from 20.80 to 22.16 g/100 g. It was also shown to have a high dietary fiber content, ranging from 8.35 to 9.20 g/100 g. The main fraction of dietary fiber in the tested samples was insoluble fiber, which accounted for approximately 89% of the total fiber content. In addition, noteworthy is the high digestibility of the protein, reaching approximately 95% for the potato fiber used in the formulation, and about 85% for the oat fiber. Produced PBBs also provide significant amounts of iron, with the use of an organic iron source greatly increasing its quantity in the final product. The analyzed antioxidant properties before and after the digestion process showed a tenfold increase in biological activity after digestion, indicating that the examined PBBs may counteract oxidative stress. Analyzing the chemical and biological properties, it is impossible not to assess consumer attractiveness. It has been shown that PBB1, which contains potato fiber and powdered sprouts enriched with ferritin, received the highest attractiveness ratings among respondents.
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Affiliation(s)
- Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland;
- InnPlantFood Research Group, Poznań University of Life Sciences, 60-624 Poznań, Poland (P.J.); (B.K.)
| | - Martyna Maria Wróbel
- InnPlantFood Research Group, Poznań University of Life Sciences, 60-624 Poznań, Poland (P.J.); (B.K.)
- Department of Quality Management, Gdynia Maritime University, 81-225 Gdynia, Poland
| | - Krzysztof Smarzyński
- InnPlantFood Research Group, Poznań University of Life Sciences, 60-624 Poznań, Poland (P.J.); (B.K.)
- Department of Quality Management, Gdynia Maritime University, 81-225 Gdynia, Poland
| | - Joanna Zembrzuska
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, 60-965 Poznań, Poland; (J.Z.); (M.Ś.)
| | - Mariusz Ślachciński
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, 60-965 Poznań, Poland; (J.Z.); (M.Ś.)
| | - Paweł Jeżowski
- InnPlantFood Research Group, Poznań University of Life Sciences, 60-624 Poznań, Poland (P.J.); (B.K.)
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, 60-965 Poznań, Poland; (J.Z.); (M.Ś.)
| | - Aneta Tomczak
- Department of Biochemistry and Food Analysis, Poznań University of Life Sciences, 60-623 Poznań, Poland; (A.T.); (M.Z.-D.)
| | - Bartosz Kulczyński
- InnPlantFood Research Group, Poznań University of Life Sciences, 60-624 Poznań, Poland (P.J.); (B.K.)
- Department of Gastronomy Science and Functional Foods, Poznań University of Life Sciences, 60-624 Poznań, Poland
| | - Magdalena Zielińska-Dawidziak
- Department of Biochemistry and Food Analysis, Poznań University of Life Sciences, 60-623 Poznań, Poland; (A.T.); (M.Z.-D.)
| | - Karina Sałek
- Institute of Biological Chemistry, Biophysics & Bioengineering, School of Engineering & Physical Sciences, Heriot-Watt University, Edinburgh EH14 4AS, UK;
| | - Dominik Kmiecik
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland;
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Ferjančič B, Korošec M, Kočevar Baloh A, Bertoncelj J. Fructan content in most commonly consumed Slovenian foods and estimation of daily fructan consumption. Front Nutr 2024; 11:1446771. [PMID: 39155934 PMCID: PMC11327153 DOI: 10.3389/fnut.2024.1446771] [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: 06/10/2024] [Accepted: 07/19/2024] [Indexed: 08/20/2024] Open
Abstract
Fructans can be considered as part of the group of fermentable oligo-, di- and monosaccharides and polyols (FODMAPs). Short-chain fructans have a rapid fermentation rate and can thus worsen symptoms in patients with irritable bowel syndrome. In this study, the fructan content in 40 of the most commonly consumed foods in Slovenia was measured. Overall, the fructan content was relatively low: 0.1-1.97 g/100 g fresh weight. The highest fructan content was found in onion (1.97 g/100 g), followed by wheat flour (0.75 g/100 g). A simple model for calculating fructan intake was developed based on the results of the SI. Menu 2017/2018 national survey, which collected data on the frequency of intake of different foods and food groups (expressed in g/day). After calculating the daily intake of the surveyed foods, we used our results on fructan content to estimate daily fructan consumption. Mean daily fructan intake reaches 1.6-1.7 g/day, with no differences between men and women. Our assessment of fructan intake at the national level represents the first step toward the creation of a database on FODMAP intake.
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Affiliation(s)
- Blaž Ferjančič
- Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
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Poličnik R, Hristov H, Lavriša Ž, Farkaš J, Smole Možina S, Koroušić Seljak B, Blaznik U, Gregorič M, Pravst I. Dietary Intake of Adolescents and Alignment with Recommendations for Healthy and Sustainable Diets: Results of the SI.Menu Study. Nutrients 2024; 16:1912. [PMID: 38931267 PMCID: PMC11206795 DOI: 10.3390/nu16121912] [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: 05/08/2024] [Revised: 06/07/2024] [Accepted: 06/12/2024] [Indexed: 06/28/2024] Open
Abstract
BACKGROUND The SI.Menu study offers the latest data on the dietary intake of Slovenian adolescents aged 10 to 17. The purpose of this study is to comprehensively assess their dietary intake (energy and nutrients) and compare their food intakes with dietary recommendations for healthy and sustainable diets. METHODS The cross-sectional epidemiological dietary study SI.Menu (March 2017-April 2018) was conducted on a representative sample of Slovenian adolescents aged 10 to 17 years (n = 468) (230 males and 238 females). Data on dietary intake were gathered through two non-consecutive 24 h recalls, in line with the European Food Safety Authority (EFSA) EU Menu methodology. The repeated 24 h Dietary Recall (HDR) and Food Propensity Questionnaire (FPQ) data were combined to determine the usual intakes of nutrients and food groups, using the Multiple Source Method (MSM) program. RESULTS Adolescents' diets significantly deviate from dietary recommendations, lacking vegetables, milk and dairy products, nuts and seeds, legumes, and water, while containing excessive meat (especially red meat) and high-sugar foods. This results in insufficient intake of dietary fibre, and nutrients such as vitamin D, folate, and calcium. CONCLUSIONS The dietary intake of Slovenian adolescents does not meet healthy and sustainable diet recommendations. This study provides an important insight into the dietary habits of Slovenian adolescents that could be useful for future public health strategies.
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Affiliation(s)
- Rok Poličnik
- National Institute of Public Health, Trubarjeva Cesta 2, SI-1000 Ljubljana, Slovenia; (J.F.); (U.B.); (M.G.)
| | - Hristo Hristov
- Nutrition Institute, Koprska Ulica 98, SI-1000 Ljubljana, Slovenia; (H.H.); (Ž.L.); (I.P.)
| | - Živa Lavriša
- Nutrition Institute, Koprska Ulica 98, SI-1000 Ljubljana, Slovenia; (H.H.); (Ž.L.); (I.P.)
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva Ulica 101, SI-1000 Ljubljana, Slovenia;
| | - Jerneja Farkaš
- National Institute of Public Health, Trubarjeva Cesta 2, SI-1000 Ljubljana, Slovenia; (J.F.); (U.B.); (M.G.)
- Faculty of Medicine, University of Ljubljana, Vrazov trg 2, SI-1000 Ljubljana, Slovenia
- General Hospital Murska Sobota, Ulica dr. Vrbnjaka 6, Rakičan, Sl-9000 Murska Sobota, Slovenia
| | - Sonja Smole Možina
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva Ulica 101, SI-1000 Ljubljana, Slovenia;
| | - Barbara Koroušić Seljak
- Computer System Department, Jožef Stefan Institute, Jamova Cesta 39, SI-1000 Ljubljana, Slovenia;
| | - Urška Blaznik
- National Institute of Public Health, Trubarjeva Cesta 2, SI-1000 Ljubljana, Slovenia; (J.F.); (U.B.); (M.G.)
| | - Matej Gregorič
- National Institute of Public Health, Trubarjeva Cesta 2, SI-1000 Ljubljana, Slovenia; (J.F.); (U.B.); (M.G.)
| | - Igor Pravst
- Nutrition Institute, Koprska Ulica 98, SI-1000 Ljubljana, Slovenia; (H.H.); (Ž.L.); (I.P.)
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva Ulica 101, SI-1000 Ljubljana, Slovenia;
- VIST-Faculty of Applied Sciences, Gerbičeva Cesta 51A, SI-1000 Ljubljana, Slovenia
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Noguera NH, Noguera DCLH, Machado APDF, Reguengo LM, Nascimento RDPD. Emerging berries from the Brazilian Amazon and Atlantic Forest biomes: new sources of bioactive compounds with potential health benefits. Food Funct 2024; 15:5752-5784. [PMID: 38753200 DOI: 10.1039/d4fo00182f] [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: 06/05/2024]
Abstract
Brazil has a broad geographic biodiversity spread across its six different biomes. However, it has been suffering from the abusive exploitation of its resources, which poses a threat to the local fauna and flora. The Amazon and Atlantic Forest, for example, are birthplaces to rare and edible native species, such as bacaba (Oenocarpus bacaba, Arecaceae) and camu-camu (Myrciaria dubia, Myrtaceae), and cereja-do-Rio Grande (Eugenia involucrata, Myrtaceae) and grumixama (Eugenia brasiliensis, Myrtaceae), respectively. These plants produce fruits which are sources of macro and micronutrients, including sugars, dietary fibers, vitamins, minerals, and/or lipids. Nutritionally, their consumption have the ability to reach partially or totally the daily recommendations for adults of some nutrients. More recently, these fruits have also been exposed as interesting sources of minor bioactive compounds, such as carotenoids, terpenes, and/or polyphenols, the latter which include anthocyanins, phenolic acids, and tannins. Particularly, bacaba stands out for being a rich source of polyunsaturated fatty acids (around 22%, dry weight) and dietary fibers (6.5-21%, dry weight); camu-camu has very high contents of vitamin C (up to 5000 mg per 100 g of pulp, dry basis); and cereja-do-Rio-Grande and grumixama are abundant sources of anthocyanins. Although they are still underexplored, several in vitro and in vivo studies with different parts of the fruits, including the peel, seed, and pulp, indicate their health potential through anti-oxidative, anti-obesity, antihyperglycemic, antidyslipidemic, antimicrobial, and/or anticancer effects. All things considered, the focus of this research was to highlight the bioactive potential and health impact of native fruits from the Amazon and Atlantic Forest biomes.
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Affiliation(s)
- Nathan Hargreaves Noguera
- Universidade Estadual de Campinas, Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, 13083-862, Campinas, São Paulo, Brazil
| | - Dyana Carla Lima Hargreaves Noguera
- Universidade Estadual de Campinas, Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, 13083-862, Campinas, São Paulo, Brazil
| | - Ana Paula da Fonseca Machado
- Universidade Federal da Grande Dourados, Faculdade de Engenharia, 79804-970, Dourados, Mato Grosso do Sul, Brazil
| | - Livia Mateus Reguengo
- Universidade Estadual de Campinas, Departamento de Ciência de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, 13083-862, Campinas, São Paulo, Brazil.
| | - Roberto de Paula do Nascimento
- Universidade Estadual de Campinas, Departamento de Ciência de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, 13083-862, Campinas, São Paulo, Brazil.
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Schönenberger KA, Huwiler VV, Reber E, Mühlebach S, Stanga Z, Pestoni G, Faeh D. Dietary fibre intake and its association with ultraprocessed food consumption in the general population of Switzerland: analysis of a population-based, cross-sectional national nutrition survey. BMJ Nutr Prev Health 2024; 7:26-37. [PMID: 38966099 PMCID: PMC11221279 DOI: 10.1136/bmjnph-2023-000727] [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] [Subscribe] [Scholar Register] [Received: 07/09/2023] [Accepted: 11/23/2023] [Indexed: 07/06/2024] Open
Abstract
Objectives The objective of this study was to describe the compliance to dietary fibre recommendations of the Swiss population and to investigate the association between dietary fibre intake and ultraprocessed food (UPF) consumption. Methods Data were obtained from the cross-sectional Swiss National Nutrition Survey menuCH. We summarised the sociodemographic, lifestyle and anthropometric parameters as well as dietary data collected with two 24-hour dietary recalls for the whole population and subgroups according to absolute and relative dietary fibre intake. We analysed the associations between dietary fibre intake and UPF consumption by fitting multinomial logistic regression models. Data were weighted according to the menuCH weighting strategy to achieve a representation of the Swiss population. Results Data obtained from 2057 adults were included in the analysis, of which 87% had a dietary fibre intake of <30 g/day. Participants with high UPF consumption had lower odds of being in the medium or high dietary fibre intake groups than participants with low UPF consumption. The odds of being in the medium or high dietary fibre intake groups decreased linearly across quartiles of UPF consumption (p for trend ≤0.004). Conclusions Dietary fibre intake is insufficient in all population groups in Switzerland. UPF consumption is inversely and dose dependently associated with dietary fibre intake. To increase dietary fibre intake, public health measures should discourage UPF consumption and increase dietary fibre intake via unprocessed or minimally processed foods.
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Affiliation(s)
- Katja A Schönenberger
- Department of Diabetes, Endocrinology, Nutritional Medicine and Metabolism (UDEM), University Hospital and University of Bern, Bern, Switzerland
- Department of Pharmaceutical Sciences, Division of Clinical Pharmacy and Epidemiology, University of Basel, Basel, Switzerland
| | - Valentina V Huwiler
- Department of Diabetes, Endocrinology, Nutritional Medicine and Metabolism (UDEM), University Hospital and University of Bern, Bern, Switzerland
- Department of Pharmaceutical Sciences, Division of Clinical Pharmacy and Epidemiology, University of Basel, Basel, Switzerland
| | - Emilie Reber
- Department of Diabetes, Endocrinology, Nutritional Medicine and Metabolism (UDEM), University Hospital and University of Bern, Bern, Switzerland
| | - Stefan Mühlebach
- Department of Pharmaceutical Sciences, Division of Clinical Pharmacy and Epidemiology, University of Basel, Basel, Switzerland
| | - Zeno Stanga
- Department of Diabetes, Endocrinology, Nutritional Medicine and Metabolism (UDEM), University Hospital and University of Bern, Bern, Switzerland
| | - Giulia Pestoni
- Health Department, Nutrition Group, Swiss Distance University of Applied Sciences (FFHS) / University of Applied Sciences and Arts of Southern Switzerland (SUPSI), Zurich, Switzerland
- Epidemiology, Biostatistics and Prevention Institute, Division of Chronic Disease Epidemiology, University of Zurich, Zurich, Switzerland
| | - David Faeh
- Epidemiology, Biostatistics and Prevention Institute, Division of Chronic Disease Epidemiology, University of Zurich, Zurich, Switzerland
- Health Department, Bern University of Applied Sciences, Bern, Switzerland
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Valenčič E, Beckett E, Collins CE, Koroušić Seljak B, Bucher T. Changing the default order of food items in an online grocery store may nudge healthier food choices. Appetite 2024; 192:107072. [PMID: 37797817 DOI: 10.1016/j.appet.2023.107072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 09/22/2023] [Accepted: 10/02/2023] [Indexed: 10/07/2023]
Abstract
Restructuring food environments, such as online grocery stores, has the potential to improve consumer health by encouraging healthier food choices. The aim of this study was to investigate whether repositioning foods within an experimental online grocery store can be used to nudge healthier choices. Specifically, we investigated whether repositioning product categories displayed on the website main page, and repositioning individual products within those categories, will influence selection. Adults residing in Australia (n = 175) were randomised to either intervention (high-fibre foods on top) or comparator condition (high-fibre foods on the bottom). Participants completed a shopping task using the experimental online grocery store, with a budget of up to AU$100 to for one person's weekly groceries. The results of this study show that the total fibre content per 100 kcal per cart (p < .001) and total fibre content per cart (p = .036) was higher in the intervention compared to comparator condition. Moreover, no statistical difference between conditions was found for the total number of fibre-source foods (p = .67), the total energy per cart (p = .17), and the total grocery price per cart (p = .70) indicating no evidence of implications for affordability. Approximately half of the participants (48%) reported that they would like to have the option to sort foods based on a specific nutrient criterion when shopping online. This study specifically showed that presenting higher-fibre products and product categories higher up on the online grocery store can increase the fibre content of customers' purchases. These findings have important implications for consumers, digital platform operators, researchers in health and food domains, and for policy makers.
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Affiliation(s)
- Eva Valenčič
- University of Newcastle, School of Health Sciences, College of Health, Medicine and Wellbeing, Callaghan, NSW, 2308, Australia; Hunter Medical Research Institute, Food and Nutrition Research Program, NSW, 2305, Australia; Jožef Stefan Institute, Computer Systems Department, Ljubljana, 1000, Slovenia; Jožef Stefan International Postgraduate School, Ljubljana, 1000, Slovenia.
| | - Emma Beckett
- University of Newcastle, School of Environmental and Life Sciences, College of Engineering, Science and Environment, Callaghan, NSW, 2308, Australia; Hunter Medical Research Institute, Food and Nutrition Research Program, NSW, 2305, Australia; Department of Science, Nutrition Research Australia, Sydney, NSW, 2000, Australia
| | - Clare E Collins
- University of Newcastle, School of Health Sciences, College of Health, Medicine and Wellbeing, Callaghan, NSW, 2308, Australia; Hunter Medical Research Institute, Food and Nutrition Research Program, NSW, 2305, Australia
| | - Barbara Koroušić Seljak
- Jožef Stefan Institute, Computer Systems Department, Ljubljana, 1000, Slovenia; Jožef Stefan International Postgraduate School, Ljubljana, 1000, Slovenia
| | - Tamara Bucher
- University of Newcastle, School of Environmental and Life Sciences, College of Engineering, Science and Environment, Callaghan, NSW, 2308, Australia; Hunter Medical Research Institute, Food and Nutrition Research Program, NSW, 2305, Australia
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Jakše B, Fras Z, Fidler Mis N. Vegan Diets for Children: A Narrative Review of Position Papers Published by Relevant Associations. Nutrients 2023; 15:4715. [PMID: 38004109 PMCID: PMC10675242 DOI: 10.3390/nu15224715] [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: 10/18/2023] [Revised: 11/04/2023] [Accepted: 11/06/2023] [Indexed: 11/26/2023] Open
Abstract
The scientific discourse on vegan diets for children and adolescents primarily involves referencing position statement papers from different scientific and professional organizations, including paediatric associations. Over the past two decades, specialized associations have issued official statements and published position papers about adopting well-designed vegan diets during crucial life stages, including pregnancy and lactation, infancy, and childhood. A subset of these associations firmly supports the notion that a well-designed vegan diet can indeed be healthy and support normal growth and development during particularly delicate life stages, emphasizing careful planning, vitamin B12 supplementation, and regular supervised medical and dietetics oversight. In contrast, specific paediatric associations caution against vegan diets for children and adolescents, citing potential harm and the lack of adequate substantiation. These criticisms in position papers frequently point to lower-quality studies and/or outdated studies. Additionally, concerns extend to comparing vegan and omnivorous diets, considering public health issues such as obesity and early stages of cardiovascular disease as well as the risk of prediabetes and type 2 diabetes. Notably, some scepticism stems from studies where children's adherence to a well-designed vegan diet is incomplete. Scientific rigor suggests performing a comparable assessment of omnivorous and vegan diets. This narrative review highlights the need for a comprehensive, up-to-date literature review to inform balanced perspectives on vegan diets for children and adolescents. Researchers and decision-makers should aim to actively improve the design and consistent implementation of both diet types.
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Affiliation(s)
| | - Zlatko Fras
- Division of Medicine, Centre for Preventive Cardiology, University Medical Centre Ljubljana, 1000 Ljubljana, Slovenia;
- Faculty of Medicine, University of Ljubljana, 1000 Ljubljana, Slovenia
| | - Nataša Fidler Mis
- Ministry of Health, 1000 Ljubljana, Slovenia
- Division of Paediatrics, University Medical Centre Ljubljana, 1000 Ljubljana, Slovenia
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Fras Z, Jakše B, Kreft S, Malek Ž, Kamin T, Tavčar N, Fidler Mis N. The Activities of the Slovenian Strategic Council for Nutrition 2023/24 to Improve the Health of the Slovenian Population and the Sustainability of Food: A Narrative Review. Nutrients 2023; 15:4390. [PMID: 37892467 PMCID: PMC10610012 DOI: 10.3390/nu15204390] [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: 09/13/2023] [Revised: 10/10/2023] [Accepted: 10/12/2023] [Indexed: 10/29/2023] Open
Abstract
The health status of individuals in Slovenia across age groups is a matter of concern, as current unsustainable lifestyle choices are already leading to various chronic noncommunicable diseases (NCDs). Outdated national dietary guidelines, their inconsistent implementation, and a lack of structural changes represent obstacles to promoting healthy and sustainable nutrition. Limited access to and rising prices of healthy, sustainable foods, in addition to the high availability of low-priced, highly processed foods, increase the risk of NCDs. The lack of systematic health monitoring and early disease detection poses a challenge. Global and local environmental issues, resistance, and/or the inability to adopt healthier diets hinder individuals from changing their nutritional behaviours. In this narrative review, we provide an overview of the current situation in Slovenia as well as planned activities initiated by the Slovenian government and the Prime Minister's Strategic Council for Nutrition, aiming to make progress in supporting healthy and sustainable nutrition, limiting food waste, and increasing the availability of healthier foods for all. Improving the sustainability of the Slovenian food system can contribute to several Sustainable Development Goals (SDGs), ensuring Slovenia's commitment to internationally agreed-upon targets. This could lead Slovenia to take a role as a pilot country in testing and implementing the necessary systemic changes, which could be further applied in other countries.
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Affiliation(s)
- Zlatko Fras
- Division of Medicine, Centre for Preventive Cardiology, University Medical Centre Ljubljana, 1000 Ljubljana, Slovenia;
- Faculty of Medicine, University of Ljubljana, 1000 Ljubljana, Slovenia
| | | | - Samo Kreft
- Faculty of Pharmacy, University of Ljubljana, 1000 Ljubljana, Slovenia;
| | - Žiga Malek
- Institute for Environmental Studies (IVM), Vrije Universiteit Amsterdam, 1081 HV Amsterdam, The Netherlands;
| | - Tanja Kamin
- Faculty of Social Sciences, University of Ljubljana, 1000 Ljubljana, Slovenia;
| | - Nika Tavčar
- Umanotera, The Slovenian Foundation for Sustainable Development, 1000 Ljubljana, Slovenia;
| | - Nataša Fidler Mis
- Ministry of Health, 1000 Ljubljana, Slovenia
- Division of Paediatrics, University Medical Centre Ljubljana, 1000 Ljubljana, Slovenia
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Poklar Vatovec T, Jenko Pražnikar Z, Petelin A. Adherence and Sociodemographic Determinants of Adherence to the Mediterranean Diet among Slovenian Adults and the Elderly. Nutrients 2023; 15:3219. [PMID: 37513637 PMCID: PMC10384731 DOI: 10.3390/nu15143219] [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: 06/14/2023] [Revised: 07/13/2023] [Accepted: 07/18/2023] [Indexed: 07/30/2023] Open
Abstract
The Mediterranean diet (MD) is considered a model for good health, and is promoted worldwide as one of the healthiest dietary patterns. Despite the MD's health benefits, the literature suggests that adherence to the MD tends to be in decline in most populations worldwide, including those in the Mediterranean region. The aim of this study was to investigate adherence to the MD, and its main sociodemographic and lifestyle factors, in the Slovenian population. Using a nationwide cross-sectional food consumption survey (SI.Menu), data were collected from a general questionnaire, from the 14-item MD adherence screener (14-MEDAS score), and from a questionnaire on the dietary habits of 850 adults and elderly people. The mean MEDAS score for the total study sample was 5.6 (SD 2.1), indicating a low adherence to the MD among the Slovenian population. The adherence to the MD was higher among women (OR = 1.534; 95% Cl 1.156-2.034), those with a university degree (OR = 1.527; 1.098-2.125; compared to those with no university degree), those who lived in a suburb or city (OR = 1.511; 1.016-2.249; OR = 1.568; 1.122-2.191; compared with those who lived in a village), non-smokers (OR = 1.561; 1.380-1.830; compared with smokers), and those who lived in the western part of Slovenia (OR = 1.558; 1.170-2.074; compared with those who lived in eastern Slovenia). Adherence to the MD in the Slovenian population is low, and is strongly related to educational level, gender, geographic region, place of residence, and smoking status. The frequency of the consumption of different food groups is also closely related.
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Affiliation(s)
- Tamara Poklar Vatovec
- Faculty of Health Sciences, University of Primorska, Polje 42, SI-6310 Izola, Slovenia
| | - Zala Jenko Pražnikar
- Faculty of Health Sciences, University of Primorska, Polje 42, SI-6310 Izola, Slovenia
| | - Ana Petelin
- Faculty of Health Sciences, University of Primorska, Polje 42, SI-6310 Izola, Slovenia
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Jenko Pražnikar Z, Mohorko N, Gmajner D, Kenig S, Petelin A. Effects of Four Different Dietary Fibre Supplements on Weight Loss and Lipid and Glucose Serum Profiles during Energy Restriction in Patients with Traits of Metabolic Syndrome: A Comparative, Randomized, Placebo-Controlled Study. Foods 2023; 12:foods12112122. [PMID: 37297364 DOI: 10.3390/foods12112122] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 05/21/2023] [Accepted: 05/22/2023] [Indexed: 06/12/2023] Open
Abstract
Obesity and its associated complications require various lifestyle changes and treatment options. Dietary supplements are considered an attractive alternative to traditional therapy, mainly because they are accessible to the general population. The aim of this study was to investigate the additive effects of a combination of energy restriction (ER) and four dietary supplements on changes in the anthropometric and biochemical parameters in 100 overweight or obese participants who were randomly assigned one of the dietary fibre supplements containing different dietary fibres or a placebo for 8 weeks. The results confirmed that fibre supplements plus ER significantly (p < 0.01) reduced the body weight, body mass index (BMI), fat mass, and visceral fat and ameliorated the lipid profile and inflammation at 4 and 8 weeks after the start of the study, while in the placebo group, significant differences in some parameters were observed only after 8 weeks of ER. A fibre supplement containing glucomannan, inulin, psyllium, and apple fibre was the most effective at reducing the BMI, body weight, and CRP (p = 0.018 for BMI and body weight and p = 0.034 for CRP compared to placebo at the end of the intervention). Overall, the results suggest that dietary fibre supplements in combination with ER may have additional effects on weight loss and the metabolic profile. Therefore, taking dietary fibre supplements may be a feasible approach to improve weight and metabolic health in obese and overweight individuals.
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Affiliation(s)
| | - Nina Mohorko
- Faculty of Health Sciences, University of Primorska, 6310 Izola, Slovenia
| | | | - Saša Kenig
- Faculty of Health Sciences, University of Primorska, 6310 Izola, Slovenia
| | - Ana Petelin
- Faculty of Health Sciences, University of Primorska, 6310 Izola, Slovenia
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11
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Bogataj Jontez N, Kenig S, Šik Novak K, Petelin A, Jenko Pražnikar Z, Mohorko N. Habitual low carbohydrate high fat diet compared with omnivorous, vegan, and vegetarian diets. Front Nutr 2023; 10:1106153. [PMID: 37125046 PMCID: PMC10133707 DOI: 10.3389/fnut.2023.1106153] [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: 11/29/2022] [Accepted: 03/23/2023] [Indexed: 05/02/2023] Open
Abstract
Background Dietary patterns which exclude whole food groups, such as vegetarian, vegan and low carbohydrate high fat diet (LCHF), are increasingly popular in general public. When carefully planned, all these diets have some known benefits for health, but concerns are also raised in particular for LCHF. The quality of LCHF diet which individuals follow in real life without supervision is not known. Methods One hundred thirty healthy individuals with stable body mass following LCHF, vegan, vegetarian and omnivorous diet for at least six months, were compared in a cross-sectional study. Diet was analyzed through 3-day food records and FFQ, anthropometric measurements were performed and serum metabolic biomarkers determined from fasting blood. Results Participants on LCHF diet had the intakes of micronutrients comparable to other groups, while the intakes of macronutrients differed in line with the definition of each diet. The intakes of saturated fats, cholesterol and animal proteins were significantly higher and the intakes of sugars and dietary fibers were lower compared to other groups. Healthy eating index 2015 in this group was the lowest. There were no differences in the levels of glucose, triacylglycerols and CRP among groups. Total and LDL cholesterol levels were significantly higher in LCHF group, in particular in participants with higher ketogenic ratio. Fatty acids intakes and intakes of cholesterol, dietary fibers and animal proteins explained 40% of variance in total cholesterol level, with saturated fatty acids being the strongest positive predictor and monounsaturated fatty acids a negative predictor. Conclusion None of the self-advised diets provided all the necessary nutrients in optimal levels. Due to the detected increased levels of serum cholesterols, selection of healthy fat sources, higher intake of dietary fibers and partial replacing of animal sources with plant sources of foods should be recommended to the individuals selecting LCFH dietary pattern.Clinical Trial Registration: ClinicalTrials.gov, identifier NCT04347213.
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Affiliation(s)
| | | | | | | | | | - Nina Mohorko
- Faculty of Health Sciences, University of Primorska, Izola, Slovenia
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12
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Gao L, Zhang L, Liu H, Hu J. In vitro gastrointestinal digestion of whole grain noodles supplemented with soluble dietary fiber and their effects on children fecal microbiota. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
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13
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Karpińska E, Moskwa J, Puścion-Jakubik A, Naliwajko SK, Soroczyńska J, Markiewicz-Żukowska R, Socha K. Body Composition of Young Women and The Consumption of Selected Nutrients. Nutrients 2022; 15:nu15010129. [PMID: 36615786 PMCID: PMC9823447 DOI: 10.3390/nu15010129] [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: 11/29/2022] [Revised: 12/21/2022] [Accepted: 12/22/2022] [Indexed: 12/29/2022] Open
Abstract
The choices of food products and their nutritional value have a significant impact on nutritional status and body composition parameters. Popular and low-cost indicators of nutritional status, such as BMI, may not reflect the actual condition of the body. The aim of the study was to assess the consumption of energy as well as selected nutrients, such as protein, fats, carbohydrates, unsaturated fatty acids, lactose, starch, and dietary fiber, and to evaluate body mass index (BMI) and the parameters of the body composition among young women. Next, correlations were made between these nutrients and the parameters, such as percent body fat (PBF), visceral fat area (VFA), and fitness score (FS). The study group included 478 young women. To assess their consumption, the participants completed 72 h dietary interviews. In addition, the participants had a body composition analysis performed by bioelectric impedance technology by the InBody 720 Body Composition Analyzer (InBody, South Korea). The average energy value of the diets was about 1480 kcal. Most diets contained adequate portions of protein, fat, and carbohydrates. The diets were deficient in terms of unsaturated fatty acids and fiber. We showed that up to 37% of women with normal BMI had excess body fat. Moreover, the % energy from plant protein consumption negatively correlated with PBF and BMI (r = -0.10, p = 0.029, r = -0.10, p = 0.037, respectively) and dietary fiber with PBF, BMI, VFA, and FS (r = -0.17, p = 0.0003, r = -0.12, p = 0.01, r = -0.18, p = 0.0001, r = 0.09, p = 0.041, respectively). Education on the proper consumption of basic nutrients, including plant-based protein and dietary fiber, seems to be essential in preventing overweight and obesity.
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14
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Lavriša Ž, Hristov H, Hribar M, Koroušić Seljak B, Gregorič M, Blaznik U, Zaletel K, Oblak A, Osredkar J, Kušar A, Žmitek K, Lainščak M, Pravst I. Dietary Iron Intake and Biomarkers of Iron Status in Slovenian Population: Results of SI.Menu/Nutrihealth Study. Nutrients 2022; 14:nu14235144. [PMID: 36501175 PMCID: PMC9741255 DOI: 10.3390/nu14235144] [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: 10/04/2022] [Revised: 11/27/2022] [Accepted: 11/30/2022] [Indexed: 12/12/2022] Open
Abstract
Inadequate iron intake and iron deficiency are recognised as a public health problem in the population at large, and particularly in specific subpopulations. Dietary iron intake was analysed using data of the national Slovenian food consumption study, SI.Menu (n = 1248 subjects; 10−74 years), while iron status was evaluated with laboratory analyses of blood haemoglobin, serum ferritin, and iron concentration in samples, collected in the Nutrihealth study (n = 280, adults). The estimated daily usual population-weighted mean iron intakes ranged from 16.0 mg in adults and the elderly to 16.7 in adolescents, and were lower in females for all three age groups. The main dietary iron sources in all the age groups were bread and bakery products, meat (products), fruit, and vegetables. The highest prevalence of haemoglobin anaemia was observed in females aged 51−64 years (6.7%). Critically depleted iron stores (ferritin concentration < 15 µg/L) were particularly found in premenopausal females (10.1%). Factors influencing low haemoglobin, ferritin, and iron intake were also investigated. We observed significant correlations between iron status with meat and fish intake, and with iron intake from meat and fish, but not with total iron intake. We can conclude that particularly premenopausal females are the most fragile population in terms of inadequate iron intake and iron deficiency, which should be considered in future research and public health strategies.
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Affiliation(s)
- Živa Lavriša
- Nutrition Institute, Tržaška cesta 40, SI-1000 Ljubljana, Slovenia
| | - Hristo Hristov
- Nutrition Institute, Tržaška cesta 40, SI-1000 Ljubljana, Slovenia
| | - Maša Hribar
- Nutrition Institute, Tržaška cesta 40, SI-1000 Ljubljana, Slovenia
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva Ulica 101, SI-1000 Ljubljana, Slovenia
| | - Barbara Koroušić Seljak
- Computer Systems Department, Jožef Stefan Institute, Jamova cesta 39, SI-1000 Ljubljana, Slovenia
| | - Matej Gregorič
- National Institute of Public Health, Trubarjeva ulica 2, SI-1000 Ljubljana, Slovenia
| | - Urška Blaznik
- National Institute of Public Health, Trubarjeva ulica 2, SI-1000 Ljubljana, Slovenia
| | - Katja Zaletel
- Faculty of Medicine, University of Ljubljana, Vrazov trg 2, SI-1000 Ljubljana, Slovenia
- University Medical Centre Ljubljana, Zaloška cesta 7, SI-1000 Ljubljana, Slovenia
| | - Adrijana Oblak
- University Medical Centre Ljubljana, Zaloška cesta 7, SI-1000 Ljubljana, Slovenia
| | - Joško Osredkar
- University Medical Centre Ljubljana, Zaloška cesta 7, SI-1000 Ljubljana, Slovenia
- Faculty of Pharmacy, University of Ljubljana, Aškerčeva cesta 7, SI-1000 Ljubljana, Slovenia
| | - Anita Kušar
- Nutrition Institute, Tržaška cesta 40, SI-1000 Ljubljana, Slovenia
| | - Katja Žmitek
- Nutrition Institute, Tržaška cesta 40, SI-1000 Ljubljana, Slovenia
- VIST–Faculty of Applied Sciences, Gerbičeva cesta 51A, SI-1000 Ljubljana, Slovenia
| | - Mitja Lainščak
- Faculty of Medicine, University of Ljubljana, Vrazov trg 2, SI-1000 Ljubljana, Slovenia
- Department of Internal Medicine, General Hospital Murska Sobota, Ulica dr. Vrbnjaka 6, SI-9000 Murska Sobota, Slovenia
| | - Igor Pravst
- Nutrition Institute, Tržaška cesta 40, SI-1000 Ljubljana, Slovenia
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva Ulica 101, SI-1000 Ljubljana, Slovenia
- VIST–Faculty of Applied Sciences, Gerbičeva cesta 51A, SI-1000 Ljubljana, Slovenia
- Correspondence: ; Tel.: +386-590-68871; Fax: +386-310-07981
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15
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Jakše B, Godnov U, Pinter S. Nutritional Status of Slovene Adults in the Post-COVID-19 Epidemic Period. Eur J Investig Health Psychol Educ 2022; 12:1729-1742. [PMID: 36547023 PMCID: PMC9777729 DOI: 10.3390/ejihpe12120122] [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: 10/13/2022] [Revised: 11/19/2022] [Accepted: 11/21/2022] [Indexed: 11/25/2022] Open
Abstract
Background: Monitoring nutritional status data in the adult population is extremely important to mediate their health status. Unfortunately, for Slovenia (2.1 million European Union citizens), data on the body composition status of the general adult population are currently rare or nonexistent in scientific journals. Furthermore, dietary intake was last assessed several years before the COVID-19 epidemic period. Methods: We randomly recruited 844 adult Slovenes from all regions of Slovenia. The primary aim of the cross-sectional study was to examine body composition status (using a medically approved electrical bioimpedance monitor) during the post-COVID-19 epidemic period. In addition, we assessed dietary intake (using a standardized food frequency questionnaire) and compared the obesity propensity for both sexes separately using the body mass index (BMI) and body fat percentage (FAT%) obesity classification of the World Health Organization. Results: Regarding BMI classification, 43% of the whole sample was overweight (28%) or obese (15%), and there were more older adults than adults (64% vs. 42%, p < 0.001). The average FAT% of adult females and males was 26.9% and 19.5% (p < 0.001), respectively, while for older adult females and males, it was 32.7% and 23% (p < 0.001). In addition, a comparison of the proportions of obese people between the two cut-off obesity classifications (BMI vs. FAT%) showed a significantly underestimated proportion of obese female participants based on BMI classification (13% vs. 17%, p = 0.005). In terms of the dietary intake of the assessed nutrients in comparison with the national dietary reference values for energy and nutrient intake, the participants, on average, had lower intake than the recommended values for carbohydrates, fiber, vitamins C, D and E (for males) and calcium, and higher intake than the recommended values for total fat, saturated fatty acids, cholesterol, sodium and chloride (for males). Conclusions: The results urgently call for the need to not only improve the overall national nutritional status but also for regular national monitoring of body composition and dietary intake statuses.
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Affiliation(s)
| | - Uroš Godnov
- Department of Computer Science, Faculty of Mathematics, Natural Sciences and Information Technologies, University of Primorska, 6000 Koper, Slovenia
| | - Stanislav Pinter
- Basics of Movements in Sport, Faculty of Sport, University of Ljubljana, 1000 Ljubljana, Slovenia
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16
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Gregorič M, Hristov H, Blaznik U, Koroušić Seljak B, Delfar N, Pravst I. Dietary Intakes of Slovenian Adults and Elderly: Design and Results of the National Dietary Study SI.Menu 2017/18. Nutrients 2022; 14:nu14173618. [PMID: 36079875 PMCID: PMC9460239 DOI: 10.3390/nu14173618] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 08/25/2022] [Accepted: 08/29/2022] [Indexed: 11/16/2022] Open
Abstract
Incomparable and insufficiently detailed information on dietary intakes are common challenges associated with dietary assessment methods. Being a European Union country, Slovenia is expected to conduct national food consumption studies in line with harmonised EU Menu methodology. The present study aimed to describe the methodology and protocols in the Slovenian nationally representative dietary survey SI.Menu 2017/18, and to assess population dietary habits with respect to food consumption and energy and macronutrient intakes. While the study targeted various population groups, this report is focused on adults. A representative sample of participants was randomly selected from the Central Register of Population according to sex, age classes and place of residency, following a two-stage stratified sampling procedure. Information on food consumption was collected with two non-consecutive 24-h dietary recalls using a web-based Open Platform for Clinical Nutrition (OPEN) software. Data were complemented with a food propensity questionnaire to adjust for usual intake distribution. Altogether, 364 adults (18–64 years) and 416 elderlies (65–74 years) were included in the data analyses. Study results highlighted that observed dietary patterns notably differ from food-based dietary guidelines. Typical diets are unbalanced due to high amounts of consumed meat and meat products, foods high in sugar, fat and salt, and low intake of fruits and vegetables and milk and dairy products. Consequently, the energy proportion of carbohydrates, proteins, and to some extent, free sugars and total fats, as well as intake of dietary fibre and total water deviates from the reference values. Age and sex were significantly marked by differences in dietary intakes, with particularly unfavourable trends in adults and men. Study results call for adoption of prevention and public health intervention strategies to improve dietary patterns, taking into account population group differences. In addition, all developed protocols and tools will be useful for further data collection, supporting regular dietary monitoring systems and trend analyses.
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Affiliation(s)
- Matej Gregorič
- Health Survey and Health Promotion Centre, National Institute of Public Health, Trubarjeva Cesta 2, SI-1000 Ljubljana, Slovenia
- Correspondence: ; Tel.: +386-1-2441-496
| | - Hristo Hristov
- Nutrition Institute, Tržaška Cesta 40, SI-1000 Ljubljana, Slovenia
| | - Urška Blaznik
- Health Survey and Health Promotion Centre, National Institute of Public Health, Trubarjeva Cesta 2, SI-1000 Ljubljana, Slovenia
| | - Barbara Koroušić Seljak
- Computer Systems Department, Jožef Stefan Institute, Jamova Ulica 39, SI-1000 Ljubljana, Slovenia
| | - Nataša Delfar
- Health Data Centre, National Institute of Public Health, Trubarjeva Cesta 2, SI-1000 Ljubljana, Slovenia
| | - Igor Pravst
- Nutrition Institute, Tržaška Cesta 40, SI-1000 Ljubljana, Slovenia
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
- VIST-Faculty of Applied Sciences, Gerbičeva Cesta 51A, SI-1000 Ljubljana, Slovenia
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17
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Ferjančič B, Skrt M, Korošec M, Bertoncelj J. Comparative analysis of dietary fibre determination by AOAC 991.43 and AOAC 2011.25 for frequently consumed foods in Slovenia. Food Chem 2022; 397:133753. [PMID: 35905619 DOI: 10.1016/j.foodchem.2022.133753] [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: 08/19/2021] [Revised: 07/15/2022] [Accepted: 07/18/2022] [Indexed: 11/26/2022]
Abstract
The definition of dietary fibre was modified by Codex Alimentarius commission in 2009, and now includes low molecular weight soluble dietary fibre. This prompted the development of new methods for determination of dietary fibre, such as AOAC 2009.01 and AOAC 2011.25. We compared the dietary fibre contents of 45 different foods from six food groups, as sources of dietary fibre frequently consumed in Slovenia. Dietary fibre was determined with methods AOAC 991.43 and AOAC 2011.25, and the results were compared. Majority of results show significantly higher dietary fibres when determined using AOAC 2011.25. Differences can be explained by low molecular weight soluble dietary fibre, which is measured by AOAC 2011.25. New methods for dietary fibre determination have impacts on national food composition databases, which remain mainly based on AOAC 991.43; defining the need to update food composition databases with data that include low molecular weight soluble dietary fibre.
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Affiliation(s)
- Blaž Ferjančič
- University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, SI-1000 Ljubljana, Slovenia.
| | - Mihaela Skrt
- University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, SI-1000 Ljubljana, Slovenia
| | - Mojca Korošec
- University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, SI-1000 Ljubljana, Slovenia
| | - Jasna Bertoncelj
- University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, SI-1000 Ljubljana, Slovenia
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18
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Ullah H, Khan A, Daglia M. The focus on foods for special medical purposes and food supplements in age‐related disorders. FOOD FRONTIERS 2022. [DOI: 10.1002/fft2.163] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
Affiliation(s)
- Hammad Ullah
- Department of Pharmacy University of Naples Federico II Naples Italy
| | - Ayesha Khan
- Department of Medicine Combined Military Hospital Nowshera Nowshera Pakistan
| | - Maria Daglia
- Department of Pharmacy University of Naples Federico II Naples Italy
- International Research Center for Food Nutrition and Safety Jiangsu University Zhenjiang China
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19
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Hafner E, Lavriša Ž, Hribar M, Krušič S, Kušar A, Žmitek K, Skrt M, Poklar Ulrih N, Pravst I. Verifying the Use of Food Labeling Data for Compiling Branded Food Databases: A Case Study of Sugars in Beverages. Front Nutr 2022; 9:794468. [PMID: 35187031 PMCID: PMC8850951 DOI: 10.3389/fnut.2022.794468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Accepted: 01/10/2022] [Indexed: 11/18/2022] Open
Abstract
Branded food composition databases are an important tool for research, education, healthcare, and policy making, amongst others. Such databases are typically compiled using food labeling data without chemical analyses of specific products. This study aimed to verify whether the labeled sugar content in sugar-sweetened beverages (SSBs) corresponds to the actual sugar content in these products, thus enabling food monitoring studies to be conducted. A secondary objective was to determine the specific types of sugars in these SSBs. A case study was conducted using market share-driven sampling of these beverages from the Slovenian food supply. On the basis of nationwide yearly sales data, 51 best-selling products were sampled in 2020 and analyzed using high-performance liquid chromatography. This sales-driven approach to sampling has been shown to be very useful for conducting food monitoring studies. With the careful selection of a small proportion of available products, we finished with a manageable sample size, reflecting the composition of a majority (69%) of the national market share volume. The analyzed total sugar content was compared with labeled data, within the context of the European Union's regulatory labeling tolerances. In all samples, the sugar content was within the tolerance levels. The most common (N = 41) deviation was within ±10% of the labeled sugar content. In the subcategories, the differences between the analyzed and labeled median sugar contents were not statistically significant. Sucrose was most commonly (N = 36; 71%) used for sweetening, suggesting that the proportion of fructose in most SSBs was around 50%. A higher fructose content was only observed in beverages with fructose–glucose syrup or a higher content of fruit juice. The study results show that the labeled sugar content information in SSBs is reliable and can be used to compile branded food databases and monitor the nutritional quality of foods in the food supply.
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Affiliation(s)
- Edvina Hafner
- Nutrition and Public Health Research Group, Nutrition Institute, Ljubljana, Slovenia
- Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Živa Lavriša
- Nutrition and Public Health Research Group, Nutrition Institute, Ljubljana, Slovenia
| | - Maša Hribar
- Nutrition and Public Health Research Group, Nutrition Institute, Ljubljana, Slovenia
| | - Sanja Krušič
- Nutrition and Public Health Research Group, Nutrition Institute, Ljubljana, Slovenia
| | - Anita Kušar
- Nutrition and Public Health Research Group, Nutrition Institute, Ljubljana, Slovenia
| | - Katja Žmitek
- Nutrition and Public Health Research Group, Nutrition Institute, Ljubljana, Slovenia
- VIST–Faculty of Applied Sciences, Ljubljana, Slovenia
| | - Mihaela Skrt
- Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | | | - Igor Pravst
- Nutrition and Public Health Research Group, Nutrition Institute, Ljubljana, Slovenia
- Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
- VIST–Faculty of Applied Sciences, Ljubljana, Slovenia
- *Correspondence: Igor Pravst
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20
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Pravst I, Hribar M, Žmitek K, Blažica B, Koroušić Seljak B, Kušar A. Branded Foods Databases as a Tool to Support Nutrition Research and Monitoring of the Food Supply: Insights From the Slovenian Composition and Labeling Information System. Front Nutr 2022; 8:798576. [PMID: 35059426 PMCID: PMC8763694 DOI: 10.3389/fnut.2021.798576] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Accepted: 11/17/2021] [Indexed: 11/30/2022] Open
Abstract
Branded foods databases are becoming very valuable not only in nutrition research but also for clinical practice, policymakers, businesses, and general population. In contrast to generic foods, branded foods are marked by rapid changes in the food supply because of reformulations, the introduction of new foods, and the removal of existing ones from the market. Also, different branded foods are available in different countries. This not only complicates the compilation of branded foods datasets but also causes such datasets to become out of date quickly. In this review, we present different approaches to the compilation of branded foods datasets, describe the history and progress of building and updating such datasets in Slovenia, and present data to support nutrition research and monitoring of the food supply. Manufacturers are key sources of information for the compilation of branded foods databases, most commonly through food labels. In Slovenia, the branded food dataset is compiled using standard food monitoring studies conducted at all major retailers. Cross-sectional studies are conducted every few years, in which the food labels of all available branded foods are photographed. Studies are conducted using the Composition and Labeling Information System (CLAS) infrastructure, composed of a smartphone application for data collection and online data extraction and management tool. We reviewed various uses of branded foods datasets. Datasets can be used to assess the nutritional composition of food in the food supply (i.e., salt, sugar content), the use of specific ingredients, for example, food additives, for nutrient profiling, and assessment of marketing techniques on food labels. Such datasets are also valuable for other studies, for example, assessing nutrient intakes in dietary surveys. Additional approaches are also being tested to keep datasets updated between food monitoring studies. A promising approach is the exploitation of crowdsourcing through the mobile application VešKajJeš, which was launched in Slovenia to support consumers in making healthier dietary choices.
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Affiliation(s)
- Igor Pravst
- Nutrition Institute, Nutrition and Public Health Research Group, Ljubljana, Slovenia
- Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
- VIST–Faculty of Applied Sciences, Ljubljana, Slovenia
| | - Maša Hribar
- Nutrition Institute, Nutrition and Public Health Research Group, Ljubljana, Slovenia
- Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Katja Žmitek
- Nutrition Institute, Nutrition and Public Health Research Group, Ljubljana, Slovenia
- VIST–Faculty of Applied Sciences, Ljubljana, Slovenia
| | - Bojan Blažica
- Computer Systems Department, Jozef Stefan Institute, Ljubljana, Slovenia
| | | | - Anita Kušar
- Nutrition Institute, Nutrition and Public Health Research Group, Ljubljana, Slovenia
- VIST–Faculty of Applied Sciences, Ljubljana, Slovenia
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21
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Jakše B. Placing a Well-Designed Vegan Diet for Slovenes. Nutrients 2021; 13:4545. [PMID: 34960098 PMCID: PMC8706043 DOI: 10.3390/nu13124545] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 12/14/2021] [Accepted: 12/17/2021] [Indexed: 02/06/2023] Open
Abstract
Interest in vegan diets has increased globally as well as in Slovenia. The quantity of new scientific data requires a thorough synthesis of new findings and considerations about the current reserved position of the vegan diet in Slovenia. There is frequently confusion about the benefits of vegetarian diets that are often uncritically passed on to vegan diets and vice versa. This narrative review aims to serve as a framework for a well-designed vegan diet. We present advice on how to maximize the benefits and minimize the risks associated with the vegan diet and lifestyle. We highlight the proper terminology, present the health effects of a vegan diet and emphasize the nutrients of concern. In addition, we provide guidance for implementing a well-designed vegan diet in daily life. We conducted a PubMed search, up to November 2021, for studies on key nutrients (proteins, vitamin B12, vitamin D, omega-3 long chain polyunsaturated fatty acids (eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)), calcium, iron, zinc, iodine and selenium) in vegan diets. Given the limited amount of scientific evidence, we focus primarily on the general adult population. A well-designed vegan diet that includes a wide variety of plant foods and supplementation of vitamin B12, vitamin D in the winter months and potentially EPA/DHA is safe and nutritionally adequate. It has the potential to maintain and/or to improve health. For physically active adult populations, athletes or individuals with fast-paced lifestyles, there is room for further appropriate supplementation of a conventional vegan diet according to individuals' health status, needs and goals without compromising their health. A healthy vegan lifestyle, as included in government guidelines for a healthy lifestyle, includes regular physical activity, avoidance of smoking, restriction of alcohol and appropriate sleep hygiene.
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Affiliation(s)
- Boštjan Jakše
- Department of Food Science, Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia
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