Research and innovation as a catalyst for food system transformation

BACKGROUND

Food systems are associated with severe and persistent problems worldwide. Governance approaches aiming to foster sustainable transformation of food systems face several challenges due to the complex nature of food systems.

SCOPE AND APPROACH

In this commentary we argue that addressing these governance challenges requires the development and adoption of novel research and innovation (R&I) approaches that will provide evidence to inform food system transformation and will serve as catalysts for change. We first elaborate on the complexity of food systems (transformation) and stress the need to move beyond traditional linear R&I approaches to be able to respond to persistent problems that affect food systems. Though integrated transdisciplinary approaches are promising, current R&I systems do not sufficiently support such endeavors. As such, we argue, we need strategies that trigger a double transformation - of food systems and of their R&I systems.

KEY FINDINGS AND CONCLUSIONS

Seizing the opportunities to transform R&I systems has implications for how research is done - pointing to the need for competence development among researchers, policy makers and society in general - and requires specific governance interventions that stimulate a systemic approach. Such interventions should foster transdisciplinary and transformative research agendas that stimulate portfolios of projects that will reinforce one another, and stimulate innovative experiments to shape conditions for systemic change. In short, a thorough rethinking of the role of R&I as well as how it is funded is a crucial step towards the development of the integrative policies that are necessary to engender systemic change - in the food system and beyond.

Prevalence and predictors of weight loss maintenance: a retrospective population-based survey of European adults with overweight and obesity

BACKGROUND

The prevalence of weight loss attempts has increased worldwide, although the extent to which sustained weight loss is achieved is unknown. There is insufficient research into weight loss maintenance (WLM) in individuals with overweight or obesity who have recently lost clinically significant amounts of weight (≥5%), particularly in the European general population. The present study aimed to determine the prevalence and retrospective predictors of WLM in population-based samples of European adults with overweight or obesity who had made a recently completed weight loss attempt.

METHODS

Participants (N = 2000) in UK, Denmark and Portugal completed an online survey about loss and regain in their most recent completed weight loss attempt, features of their attempt (duration, self-weighing, lapses, strategies), as well as loss of control and binge eating. Multiple regression analysis was used to determine factors retrospectively associated with WLM in those who achieved clinically significant weight loss (n = 1272).

RESULTS

Mean (SD) self-reported weight loss was 9% (8%) and mean (SD) regain was 96.3% (9%) of participants' start weight. Twenty-three percent of the total sample had maintained weight loss of ≥5% for at least 1 month. Controlling for weight loss and time since attempt, predictors of better WLM were avoidance of a temporary lapse, infrequent/absent loss of control and binge eating, and use of a greater number of dietary strategies for WLM (r²  = 0.338, P < 0.001).

PRINCIPAL CONCLUSIONS

Factors associated with recent successful WLM indicate the importance of the continued use of dietary and other strategies for WLM, particularly in the face of a lapse, as well as the need to manage dysfunctional eating behaviours.

Associations of mindful eating domains with depressive symptoms and depression in three European countries

OBJECTIVE

To examine associations of mindful eating domains with depressive symptoms and depression in three European countries. Moderation by change in appetite-with increased appetite as marker for depression with atypical features - was also tested.

METHODS

Data were collected in Denmark (n = 1522), Spain (n = 1512) and the Netherlands (n = 1439). Multiple linear and logistic regression analyses segregated by country were used to test associations of four mindful eating domains (Mindful Eating Behaviour Scale; MEBS) with depressive symptoms (continuous score on the Center for Epidemiologic Studies Depression Scale; CES-D) and depression (score above the CES-D cut-off value, and/or use of antidepressants, and/or psychological treatment). Moderation by change in appetite was tested with bias-corrected bootstrap confidence intervals.

RESULTS

The domains Focused Eating, Eating with Awareness and Eating without Distraction were significantly negatively associated with depressive symptoms and depression in all three countries (e.g. Focused Eating Denmark: B = - 0.71, 95% CI: - 0.87, - 0.54; OR = 0.89, 95% CI: 0.86, 0.93). The domain Hunger and Satiety Cues (only measured in the Netherlands) was significantly positively associated with depressive symptoms in the adjusted models (B = 0.09, 95% CI: 0.02, 0.16), but not with depression (OR = 1.02, 95% CI: 0.98, 1.05). These associations were found for both people with and without increased appetite.

LIMITATIONS

The cross-sectional design, which makes it impossible to draw causal conclusions.

CONCLUSIONS

The present study indicates that higher scores on three mindful eating domains are consistently associated with a lower level of depressive symptoms and a lower likelihood of having depression in three European countries.

Quantifying consumer portion control practices. A cross-sectional study

The use of portion control practices has rarely been quantified. The present study aimed to: (1) explore which portion control practices are actually used by the general population and their association with cognitive restraint, demographic background and general health interest (GHI), and (2) examine how the usage of portion control practices predicts the estimated consumption of an energy dense food (i.e. pizza). Twenty-two portion control practices were rated in terms of their frequency of use from 'never' to 'very often' by a representative sample of 1012 consumers from the island of Ireland. Three factors were extracted and named: measurement-strategy scale, eating-strategy scale, and purchasing-strategy scale. The eating-strategy scale score was the highest, while the measurement-strategy scale carried the lowest frequency score. For each strategy scale score, the strongest predictor was GHI, followed by gender. Having higher GHI and being female were independently associated with more frequent portion control. Both the eating-strategy scale score and the purchasing-strategy scale score were negatively associated with pizza portion size consumption estimates. In conclusion, while this study demonstrates that the reported use of portion control practices is low, the findings provide preliminary evidence for their validity. Further studies are needed to explore how portion control practices are used in different kinds of portion size decisions and what their contribution is to the intake of food over an extended period of time.

Semisolid meal enriched in oat bran decreases plasma glucose and insulin levels, but does not change gastrointestinal peptide responses or short-term appetite in healthy subjects

BACKGROUND AND AIMS

Dietary fibre (DF) may play an important role in weight control. The amount, type and way of processing of DF modify food structure and subsequent postprandial appetitive, metabolic and hormonal effects, but current understanding about the magnitude of effects that specific types and amounts of DF exert are still poorly understood.

METHODS AND RESULTS

We investigated the effects of wheat and oat brans alone and as combination in semisolid food matrix on postprandial appetite profile and gastrointestinal (GI) hormonal responses. Twenty healthy, normal-weight subjects (5 male/15 female, aged 23.3 ± 0.85y) participated in the study. Isoenergetic and isovolumic (1250 kJ, 300 g) puddings with different insoluble and soluble DF content were tested in a randomised order: pudding with 1) no added fibre, 2) 10 g wheat bran DF, 3) 10 g oat bran DF and 4) combination including 5 g wheat bran DF + 5 g oat bran DF. Blood samples were drawn before and 15, 30, 45, 60, 90, 120 and 180 min after the test meals to determine plasma glucose, ghrelin, peptide YY (PYY) and serum insulin concentrations. Subjective profiles of appetite were assessed using visual analogue scales (VAS). Plasma glucose (P = 0.001) and serum insulin (P < 0.001) responses were the lowest after the pudding with the greatest amount of β-glucan. In contrast, postprandial ghrelin or PYY responses or appetite sensations did not differ among the meals.

CONCLUSION

Oat β-glucan decreased postprandial plasma glucose and serum insulin responses, yet had no significant effects on GI peptide responses or appetite ratings.

Comparison of elicitation methods for moral and affective beliefs in the theory of planned behaviour

Although the theory of planned behaviour (TPB) has been applied successfully in the area of food choice, it has been criticized for its pure utilitarian approach to the factors determining behaviour. Despite the increase in predictive power of the model with added components such as affective attitude and moral and ethical concerns, in most studies the elicitation process still only addresses people's utilitarian beliefs about the behaviour with little attention paid to other aspects. This study compares the traditional method of elicitation of advantages and disadvantages with two other methods (word association and open-ended) in the elicitations of beliefs, attitudes and moral concerns in relation to the consumption of organic foods. Results show the traditional method to be best for eliciting cognitive beliefs, open-ended emotion task for eliciting emotional beliefs and open-ended beliefs task best for moral concerns. The advantages and disadvantages of each method are discussed.

Perceived role of fibre in a healthy diet among Finnish consumers

OBJECTIVE

The aim was to study how Finnish consumers perceive the role of fibre in the diet, which foods are regarded as good sources of fibre and the relationship between the respondents' self-estimated fibre intake and their measured intake.

METHODS

A semistructured interview was conducted with 125 volunteers, including a background information questionnaire and an easy-to-use self-administered paper-and-pencil form estimating fibre intake.

RESULTS

According to the self-administered form about half of the respondents had adequate fibre intake. Among those who estimated their fibre intake as adequate/maybe adequate, only 61% belonged to the highest fibre intake group. Most of the respondents defined their diet as being healthy. The key elements for a healthy diet were 'vegetables', 'low in fat', 'fruit and berries' and 'variety'. Only 5% of the respondents mentioned fibre spontaneously here. However, fibre was considered important for health because of its effect on bowel function and general well-being. The recommended intake of fibre could not be described in nutritional terms, but respondents could identify relevant sources of fibre in the diet.

CONCLUSION

Finnish consumers considered fibre important for health and could recognize the sources of fibre correctly although they did not mention it spontaneously as a part of a healthy diet.

Gut bacteria and health foods--the European perspective

Probiotics, prebiotics, and synbiotics aimed at improving intestinal health currently represent the largest segment of the functional foods market in Europe, Japan and Australia. Evidence continues to emerge demonstrating that these ingredients have the potential to improve human health in specific intestinal disorders. The European Commission, through its 5th Framework Programme, is presently focusing on a substantial effort in the science of the intestinal microbiota, its interaction with its host and methods to manipulate its composition and activity for the improvement of human health and well being. Eight multicentre and multidisciplinary research projects now cover a range of topics required for the development of efficacious probiotic foods, from understanding probiotic mechanisms at a molecular level; developing technologies to ensure delivery of stable products; and demonstrating safety and efficacy of specific probiotics in defined treatment targets. This concerted research effort promises to provide us with an enhanced understanding of the human intestinal microbiota's role in health and disease, and new approaches and products to tackle a variety of intestinal problems.

Inhibition of growth of nonproteolytic Clostridium botulinum type B in sous vide cooked meat products is achieved by using thermal processing but not nisin

The safety of refrigerated processed foods of extended durability (REPFEDs) with respect to nonproteolytic Clostridium botulinum is under continuous evaluation. In the present study, mild (P7.0(85.0) values 0 to 2 min [P, pasteurization value; z-value 7.0 degrees C; reference temperature 85.0 degrees C]) and increased (P7.0(85.0) values 67 to 515 min) heat treatments were evaluated in relation to survival of nonproteolytic C. botulinum type B spores in sous vide processed ground beef and pork cubes. The use of two concentrations of nisin in inhibition of growth and toxin production by nonproteolytic C. botulinum in the same products was also evaluated. A total of 96 samples were heat processed and analyzed for C. botulinum by BoNT/B gene-specific polmerase chain reaction and for botulinum toxin by a mouse bioassay after storage of 14 to 28 days at 4 and 8 degrees C. Predictably, after mild processing all samples of both products showed botulinal growth, and one ground beef sample became toxic at 8 degrees C. The increased heat processing, equivalent to 67 min at 85 degrees C. resulted in growth but not toxin production of C. botulinum in one ground beef sample in 21 days at 8 degrees C: in the pork cube samples no growth was detected. The increased heating of both products resulted in higher sensory quality than the milder heat treatment. Nisin did not inhibit the growth of nonproteolytic C. botulinum in either product; growth was detected in both products at 4 and 8 degrees C, and ground beef became toxic with all nisin levels within 21 to 28 days at 8 degrees C. Aerobic and lactic acid bacterial counts were reduced by the addition of nisin at 4 degrees C. The study demonstrates that the mild processing temperatures commonly employed in sous vide technology do not eliminate nonproteolytic C. botulinum type B spores. The intensity of each heat treatment needs to be carefully evaluated individually for each product to ensure product safety in relation to nonproteolytic C. botulinum.

Safety evaluation of sous vide-processed products with respect to nonproteolytic Clostridium botulinum by use of challenge studies and predictive microbiological models

Sixteen different types of sous vide-processed products were evaluated for safety with respect to nonproteolytic group II Clostridium botulinum by using challenge tests with low (2. 0-log-CFU/kg) and high (5.3-log-CFU/kg) inocula and two currently available predictive microbiological models, Food MicroModel (FMM) and Pathogen Modeling Program (PMP). After thermal processing, the products were stored at 4 and 8 degrees C and examined for the presence of botulinal spores and neurotoxin on the sell-by date and 7 days after the sell-by date. Most of the thermal processes were found to be inadequate for eliminating spores, even in low-inoculum samples. Only 2 of the 16 products were found to be negative for botulinal spores and neurotoxin at both sampling times. Two products at the high inoculum level showed toxigenesis during storage at 8 degrees C, one of them at the sell-by date. The predictions generated by both the FMM thermal death model and the FMM and PMP growth models were found to be inconsistent with the observed results in a majority of the challenges. The inaccurate predictions were caused by the limited number and range of the controlling factors in the models. Based on this study, it was concluded that the safety of sous vide products needs to be carefully evaluated product by product. Time-temperature combinations used in thermal treatments should be reevaluated to increase the efficiency of processing, and the use of additional antibotulinal hurdles, such as biopreservatives, should be assessed.

Quantification of consumer attitudes to health and hedonic characteristics of foods

Health and Taste Attitudes Questionnaires were developed to assess consumers' orientations toward the health and hedonic characteristics of foods. Items were generated in a qualitative study. The original 37 items on health and 44 on taste were rated from "strongly disagree" to "strongly agree" by a representative sample of 1005 Finnish adults (18-81 years). The number of items was reduced using factor and item analysis, resulting in 20 health- and 18 taste-related statements. Three health-related and three taste-related factors were extracted. The health-related factors were labelled as "General health interest", "Light product interest", and "Natural product interest". The taste-related factors were named "Craving for sweet foods", "Using food as a reward", and "Pleasure". Cronbach's alphas of the multi-item scales, based on the statements loading highly on each factor, ranged from 0.67 to 0.89. Age and gender affected the responses. Females were more interested in the health and taste aspects of foods than were males. Younger respondents were less concerned with health but more interested in taste than were older respondents. A preliminary test of predictive validity was conducted by analysing subjects' responses to foods with weak and strong connotations of health and taste, and currently the questionnaires are being validated with further behavioural tests.

Predicting the intent to purchase unfamiliar and familiar cheeses: the effects of attitudes, expected liking and food neophobia

The attitude model of the theory of reasoned action (TRA) has been applied mainly to predicting the choice of familiar foods; however, the choice of unfamiliar foods may be governed by distinct factors. In the present study, 92 females rated their attitudes and subjective norms about the purchase intentions of two familiar and two unfamiliar cheeses, and the expected and actual pleasantness of them. They also completed the food neophobia scale, which measures the tendency to avoid novel foods. Neophobic persons rated the attitudes and expected and actual taste pleasantness lower than neophilics for all cheeses, except for the most familiar, mild cheese. This suggests that food neophobia also indicates the tendency not only to avoid, but also to dislike novel foods. Before tasting, attitudes and subjective norms together predicted the intent to purchase familiar cheeses better (R2=0.54 and 0.58) than for novel cheeses (R2=0.24 and 0.35); thus, the basic TRA model was not as useful in predicting intent to purchase unfamiliar as familiar cheeses. The predictions especially for the novel cheeses were clearly improved by including expected pleasantness ratings in the model. The usefulness of the food neophobia score as an additional predictor was not clearly supported. Attitudes and subjective norms measured before tasting were poor predictors of purchase intents after tasting, which implies the importance of taste and direct product experience in food choice.

Effect of umami taste on pleasantness of low-salt soups during repeated testing

In the present study the effects of the umami substances, monosodium glutamate (0.2%) and 5'-ribonucleotides (0.05%), on the acceptance of low-salt soups in two groups of subjects, one with low-salt (n = 21) and the other with high-salt (n = 23) preferences were assessed. The groups were presented with soups containing 0.3% sodium chloride (low-salt group) and 0.5% sodium chloride (high-salt group). The subjects three times consumed leek-potato or minestrone soup with umami and three times the other soup without umami during six sessions over 5 weeks (sessions 2-7). In addition they tasted these and two other soups (lentil and mushroom soup) during sessions 1 and 8, during which they evaluated the pleasantness, taste intensity, and ideal saltiness of the soups with and without added umami. These ratings were higher when soups contained umami in both the low- and high-salt groups, and they remained higher regardless of which of the soups served for lunch contained umami. The low- and high-salt groups did not differ in pleasantness ratings, although the former rated the taste intensity of their soups higher and ideal saltiness closer to the ideal than did the latter. The pleasantness ratings of soups without umami were significantly lower at the end of the study than at the beginning, whereas those of soups with umami remained unchanged. These data suggest that the pleasantness of reduced-salt foods could be increased by addition of appropriate flavors.

Consistency of liking and appropriateness ratings and their relation to consumption in a product test of ice cream

The consistency of hedonic responses to three brands of vanilla ice cream over 5 weeks was examined using two procedures. Respondents (n = 40) came to the test after their usual lunch and rated their liking for ice creams side-by-side (three samples in one session) and after ad libitum consumption (one sample at a time). The quantity of ice cream consumed in ad libitum procedure was recorded. Respondents also assessed the appropriateness of the three samples of vanilla ice cream to ten usage situations, including "as a dessert" which was the context in the test situation. The consistency of hedonic responses was low over replicates (r = 0.03 to 0.48). In the side-by-side condition, only 48% of the liking responses in replicates were within one point (not at all = 1, extremely = 9), and 63% in the after-consumption condition. Some respondents ate more of all brands than other subjects did in both replicates, unrelated to differences in liking. The appropriateness ratings of brands were similar but the ratings of appropriateness "as a dessert" differentiated the brands. In the after-consumption condition the ratings of liking and appropriateness, together with consumption measures, appeared to be slightly more consistent at the individual level than those made in the side-by-side situation.

Hedonic responses, variety-seeking tendency and expressed variety in sandwich choices

The relationships between liking, variety-seeking tendency and choices were examined in six experimental lunch occasions, in which 26 young subjects freely chose sandwiches from a selection of eight fillings. Subjects rated their liking for the sandwiches during the first and sixth sessions and, among other attitude questionnaires, filled in the VARSEEK-scale which measures variety-seeking tendency. The choices were very strongly connected to hedonic responses. Contrary to expectations, the variety-seeking tendency was not related to expressed variety in sandwich choices nor did it interact with hedonic responses. The variety-seeking tendency was, however, to some extent related to appropriateness of sandwich fillings. In experimental situations where most of the externally derived variety is removed, the meaning of liking may be emphasized instead of the internal need for variety. The choice frequencies of some fillings could be explained by both liking and variety-seeking tendency, and they seem to influence choices independently.

Three-factor eating questionnaire and the use and liking of sweet and fat among dieters

The aim of this study was to examine whether the cognitive restraint, disinhibition and hunger factors of the three-factor eating questionnaire (TFEQ) can differentiate between low and high use, desired use and liking of various sugar- and fat-containing foods. A questionnaire with items on 44 foods and the TFEQ was obtained from 253 women taking part in weight reduction program. Principal component analysis was used to divide the foods into ten groups by their reported usage. The cognitive restraint factor was related to the reported use of some food groups such as fruit-based sweet foods, butter, margarine and regular-fat cheese, but not to the desired use or liking. High disinhibition and hunger scores were related to frequency of reported and desired use and to liking of several food groups (e.g., sweets, pastries served with coffee, fruit-based sweet foods, butter and margarine). Those scoring highest on cognitive restraint and lowest on disinhibition and hunger reported using all food groups less frequently than those with the lowest scores on restraint and the highest scores on disinhibition and hunger, except low-fat cheese and yogurt. These groups also differed in the desired use and liking of most sweet foods.

Variety seeking in the consumption of spread and cheese

Consumers' (n = 807) desire for variety, as measured by the food-specific VARSEEK scale, was related to reported usage and purchase behavior for spread and cheese. Subjects' scoring high in variety seeking tendency showed more exploratory tendencies in purchase behavior, vicarious exploration and use innovativeness than did those scoring low on the scale. Variation reported in the use of cheese was related to variety seeking tendency more strongly than the variation in the use of spreads. The variation in cheese purchases was particularly high for well-educated white collar workers between 31 and 50 years old and for female subjects living in urban areas of Finland. Some cross-product consistency in the variation in purchase behavior was found. The results suggest that certain product characteristics, such as sensory variation between alternatives, may determine whether the intrinsic desire for variety is expressed in product choice.

Attitudes, norms, intentions and hedonic responses in the selection of low salt bread in a longitudinal choice experiment

A total of 61 subjects selected a type of bread twice a week, 15 times in all, to be used in their families at home. Four bread types were available: white, wheat, rye and sour rye, each with two sodium chloride levels (normal salt = NS, low salt = LS, half of the normal level). The subjects' attitudes, norms and buying intentions concerning the LS bread were measured at the beginning and at the end of the experimental period. The data were used to test the feasibility of the Fishbein model for the prediction of buying intention and actual selection. In addition, hedonic responses to the breads were measured. The LS bread was selected in 32-39% of cases in all, depending on the bread type. However, there were large individual differences. The proportion of LS breads chosen decreased during the experimental period for all the four bread types. In accordance with this, buying intentions, attitudes and hedonic responses were less favorable to the LS breads by the end of the experiment. Low salt content was best accepted in sour rye breads. The Fishbein model predicted 38% of the buying intentions and 21% of the actual selections (end measurements). When the hedonic response was inserted into the model, the values were improved to 52 and 32%, respectively. It is concluded that the Fishbein model is a useful frame of reference for human food selection studies, and that its predictive power in this particular field of behavior appears to improve substantially when the hedonic response is included in the model.