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  Subjects -> NUTRITION AND DIETETICS (Total: 201 journals)
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Nutrition & Food Science
Journal Prestige (SJR): 0.248
Citation Impact (citeScore): 1
Number of Followers: 9  
 
Hybrid Journal Hybrid journal   * Containing 2 Open Access Open Access article(s) in this issue *
ISSN (Print) 0034-6659 - ISSN (Online) 1758-6917
Published by Emerald Homepage  [362 journals]
  • Consumer behaviour towards milk and dairy yoghurt products carrying
           nutrition and health claims: a qualitative study
         This is an Open Access Article Open Access Article

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      Authors: Nuala Collins, Fiona Lalor
      Abstract: Milk and yoghurt provide essential sources of nutrition throughout the life cycle in the Irish diet. Health claims on dairy product labels were popular in the 1980s, and since the introduction of the nutrition and health claims (NHC) Regulation (EC) No 1924/2006 in 2007, many new regulated claims have been used to communicate product benefits. Meanwhile, COVID-19 and the Farm to Fork strategy have heightened consumer awareness of health issues. All of these factors have contributed to a change in our food environment and interest in health. In addition, the European Commission is working to introduce a legislative proposal on nutrient profiles (NP) to restrict the use of NHC on foods that are high in salt, fat or sugar. This qualitative study aims to research knowledge on adults’ attitudes, perceptions and behaviour towards NHC on dairy products. The study used a thematic analysis using transcripts from a series of discussion groups, attended by adults (n = 24). The participants also completed an introductory questionnaire. The study noted positive attitudes towards dairy protein. This attitude was common across age, gender or life stage. There were misperceptions regarding yoghurt composition and health benefits. There were negative perceptions of low-fat nutrition claims on yoghurt, which led to a preference for full-fat dairy products. This requires further insight and research. Participants from a wider socio-demographic group could have broadened the research limits of this project. These findings will interest policymakers, regulators, dieticians and the food industry.
      Citation: Nutrition & Food Science
      PubDate: 2023-09-18
      DOI: 10.1108/NFS-11-2022-0374
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • Patterns and determinants of aerated drinks consumption among adolescents
           in India: analysis of National Family Health Survey-5 (2019-2021) data

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      Authors: Baliyeri P Jeena, Prakash Babu Kodali, Wapangjungla Longchar, Sibasis Hense
      Abstract: This study aims to investigate the consumption pattern of aerated drinks and examine its determinants among adolescents’ boys and girls (15–19 years) in India. The fifth round of National Family Health Survey (2019-2021) data was examined applying sample weights. Pattern of consumption and its determinants was analysed separately for boys and girls using binary logistic regression and calculating adjusted odds ratio (AOR) at 95% confidence interval. The daily, weekly and occasionally consumption of aerated drinks was 4.4%, 22.7%, 63% for boys and 2.9%, 14%, 70.8% for girls, respectively. Factors such as secondary/higher education [Boys AOR = 1.5, (1.2–1.9) (p = 0.001); Girls AOR = 1.2, (1.1–1.2) (p < 0.001)]; rich wealth index [Boys AOR = 1.8, (1.6–2.1) (p < 0.001); Girls AOR = 1.3, (1.3–1.4) (p < 0.001)]; fried food consumption [Boys AOR = 11.1, (9.5–12.9) (p < 0.001); Girls AOR = 11.5, (10.8–12.3) (p < 0.001)]; and watching television [Boys AOR = 1.5, (2.3–1.7) (p < 0.001); Girls AOR = 1.3, (1.3–1.4) (p < 0.001)] were found significant predictors of aerated drink consumption among adolescents. The authors noted differences in consumption pattern between adolescents’ boys and girls. A shift to occasional consumption from weekly and daily was also observed. A further decrease in consumption may requires gender and region-specific health-promotion interventions. Rationalising sugar-sweetened beverages taxation adhering World Health Organisation’s recommendation to reduce affordability may be further researched in the Indian context. Furthermore, sale and consumption of traditional and locally available fruits, vegetables and healthy beverages may be warranted.
      Citation: Nutrition & Food Science
      PubDate: 2023-09-12
      DOI: 10.1108/NFS-03-2023-0050
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • Effect of flaxseed intervention on iron overload and its complications in
           thalassemia major patients

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      Authors: Tuba Fayyaz, Muhammad Imran Qadeer, Muhammad Irfan, Fareeha Amjad, Tamseel Fatima, Shahida Husnain
      Abstract: Phytochemicals are known for their iron chelation ability with no side effects. Lignans and polyphenols in flaxseed have iron-chelating and antioxidant abilities. Therefore, this study aims to assess the ability of flaxseed to reduce iron overload and minimize its negative health effects. A randomized control trial was conducted. A total of 96 patients were enrolled in this study and randomized into three groups: two intervention groups had 3 or 7 g of whole flaxseed and a control group took a placebo (gram seeds). Interventions were administered for 12 weeks. A hematological profile, ferritin quantification in serum, and liver function tests were performed to evaluate the effects of flaxseed. It was observed that flaxseed with synthetic iron chelators caused a significant reduction in ferritin levels compared with synthetic chelators. The pre-transfusion hemoglobin level was also improved in the intervention group. A significant reduction (p value 0.0003) in ferritin levels among intervention groups indicated that flaxseed reduced the iron overload. It can be concluded that flaxseed reduced iron overload in thalassemia major patients with no side effects and may reduce iron overload solely when taken in adequate quantity. Although the study targets a non-specific protein-ferritin for the evaluation of iron-overload, the initial ferritin value and reduction in these levels indicate the efficacy of ferritin for reducing iron overload in thalassemia major patients. Moreover, this is the first study, to the best of the authors’ knowledge, that demonstrates the iron-chelation ability of flaxseed in thalassemia major patients, suggesting the use of flaxseed for iron chelation.
      Citation: Nutrition & Food Science
      PubDate: 2023-09-08
      DOI: 10.1108/NFS-12-2022-0395
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • Impact of out-of-pocket medical expenditure after major illness in the
           family on food consumption of a household

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      Authors: Namrata Singh, Sumaira Qamar, Dhweeja Dasarathy, Hardik Sardana, Sanjana Kumari, Anoop Saraya
      Abstract: The purpose of this study was to see the impact of increased out-of-pocket expenditure oh health care exerting budget pressure on households, which leads to change in dietary consumption. It was a hospital-based cross-sectional study comprising 414 patients with a chronic or major illness attending a large tertiary care public hospital at Delhi, India. Each patient represented a household with total number of family members of 2,550 in the study. Questionnaire was used to gather data on factors responsible for changes in consumption of 12 major food items. Moderate decrease in food consumption of a household after major illness is associated with: rural residence (p < 0.001), decrease in savings (p < 0.001), more number of household items sold (p < 0.001), education of the children affected (p < 0.001), upper socio-economic status (SES) (p < 0.001) and children started working after illness in family (p = 0.043). In addition to decrease in food items, there was also deterioration in quality of food preparation. More than 80% of the families did not change the intake of cereals (rice and wheat), pulses and sugar. Food items that were decreased by most families were fruits, followed by milk and its products, vegetables, meat and egg, oils and ghee. This study is a subset of other two studies previously published. The authors had not been able to cover this aspect fully in those two studies but understood the importance of impact of expenditure on illness on food consumption. The authors studied change in food consumption pattern (not amount) in subjects after illness. The impact of weather changes in food consumption on the impacted nutritional status of family has not been studied. The authors only collected cross-sectional, observational data and recall bias cannot be completely ruled out and corrected. With such data, only associations could be concluded, not causality. The illness condition of a household was measured by presence of chronic disease and inpatient treatment. Such measures did not take into account the types of illness and number of episodes. Data of this study cannot capture whether food intake of family prior to illness was sufficient/in excess/deficient. The Kuppuswamy scale, mostly used in urban and peri-urban settings, was also used for rural subjects in the study, which might have resulted in impaired capture of rural SES. The authors did not assess whether families were allocated food grains by schemes like public distribution system, which might have resulted in biased decrease in food consumption. Questionnaire used was not validated. This study demonstrates the various factors that act as barriers to proper food consumption, including non-financial factors. The policy of user fee in government is hitting poorer section, and equity and access to health are compromised. Health expenditure should be increased by public sector policies to implement uniform healthcare. There is need for more studies to identify measures that could be put in place when designing policies and interventions for the uniform distribution of benefits. The policy of user fee in government is hitting poorer section, and equity and access to health are compromised. Health expenditure should be increased by public-sector policies to implement uniform healthcare. Major or chronic illness affects money acquisition and priorities of expenditure, resulting in deterioration in quality of food consumption and by a household.
      Citation: Nutrition & Food Science
      PubDate: 2023-09-01
      DOI: 10.1108/NFS-09-2022-0294
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • Application of biosensors in aflatoxins detection in food: a review

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      Authors: Shakiba Narjabadi Fam, Ramona Massoud
      Abstract: Food safety is among the most important topics in the world. According to WHO guidelines, aflatoxins are one of the most hazardous food toxins. Therefore, their detection in food products seems crucial due to health problems. The purpose of this paper is to discuss the different types of biosensors in aflatoxin determination. Traditional detection methods are time consuming and expensive. As fast and accurate detection is important in monitoring food contaminants, alternative analytical methods would be essential. Biosensors are the intelligent design of sensitive sensors for precise detection of toxins in a short time. Various biosensors are being applied for aflatoxins detection in food products with many advantages over the traditional methods. Biosensors are cost-effective, stable and have possessed high selectivity, specificity and accuracy in aflatoxins detection. Applying biosensors has been increased recently, so biosensing methods (optical, electrochemical, piezoelectrical, immunosensors, surface plasmon resonance and calorimetric) are discussed along with their advantages in this article. More efforts should be occurred to detect and decrease the aflatoxins by biosensors, and some traits like accuracy and selectivity would be the purpose of future projects. The combination of various techniques would also help in toxin detection issue in food products, so high efforts in this regard are also required for the upcoming years. This article also reviews different types of biosensors simultaneously and explains their specificity for aflatoxin determination in different food products and also the future trends and requirements.
      Citation: Nutrition & Food Science
      PubDate: 2023-08-29
      DOI: 10.1108/NFS-10-2022-0339
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • Design optimization and comparative analysis of hypoallergenic muffins to
           wheat muffins and nutritive improvement using Moringa leaves powder

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      Authors: Shivani Rustagi, Sheeba Khan, Tanu Jain, Ranjana Singh, Vinod Kumar Modi
      Abstract: Gluten is a triggering factor for gluten-related disorders. However, the present market provides expensive, less varied and poor nutritional products. Therefore, this study aims to develop gluten-free muffins and improve their nutritional profile, as well as evaluate the physical, chemical and sensorial aspects of them. A combination of pearl millet, buckwheat and amaranth was used to formulate gluten-free muffin using central composite rotatable design of response surface methodology for optimization of selected parameters (hydroxypropyl methyl cellulose [HPMC], baking temperature and baking time). The optimized muffins were incorporated with Moringa leaves powder. Finally, the final products were compared with the wheat muffins. The optimization range of selected variables was 1% HPMC, 170°C baking temperature and 30.33 min baking time with a desirability function of 0.75. The incorporation of 5% Moringa leaves powder enhanced the nutritional profile of gluten-free muffins – increased protein (38%), fiber (208%), iron (224%) and calcium (25%) values. However, the overall acceptability reduced due to decrease in flavor and odor. Nonetheless, the ease of accessibility of these convenience gluten-free muffins as well as the nutritional density can help the food research and nutritionists to bridge the gap in current gluten-free market. This puts focus on the use of underutilized crops such as millets and buckwheat which are nutritionally dense.
      Citation: Nutrition & Food Science
      PubDate: 2023-08-10
      DOI: 10.1108/NFS-04-2023-0085
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • Assessment of aflatoxin M1 in raw milk samples of some dairy animals from
           Sohag City, Egypt

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      Authors: Rana Bahaa Elsayed, Eman EZZ Elsharkawy, Ahmed Abdelbaky Sharkawy
      Abstract: The purpose of this study was to determine the incidence and concentrations of aflatoxin M1 (AFM1) in raw buffalo milk samples obtained from four different seasons: winter, spring, summer and autumn in Sohag City, upper Egypt, and compared the determined findings against the several regulations regarding AFM1 that have been legislated by the European Union, US Food and Drug Administration and Egyptian Regulations. Simultaneous determination of aflatoxins in raw buffalo milk samples trailed in different seasons, in Sohag City, Egypt. The aflatoxin that has been included in this survey is AFM1. Milk samples were obtained from February to October 2021. The enzyme-linked immunosorbent assay was used as a methodology technique. The results of AFM1 presented the highest frequency of occurrence, with a detected incidence of 85.5% in winter samples, 64.2% in spring samples, 78.5% in summer samples and 78.5% in autumn samples. The positive samples showed concentration range levels of AFM1 between 0.0 and 0.9 µg/kg (12 samples) in winter samples, 0.03 and 1.2 µg/kg in spring milk samples (9 samples), 0.06 and 0.8 µg/kg in summer milk samples (11 samples) and lasted with 0.028 and 0.9 µg/kg in autumn milk samples (11 samples). The percentage of AFM1samples exceeded the maximum residues limit of Egyptian Standard Regulation 2010/7136 last updated, 78%, 57%, 100% and 64% in the four examined seasons, respectively. The residue levels of AFM1 obtained in the investigated samples represented a serious concern about the health risk of consumers. Milk is introduced to the diet plan all over the people units especially the offspring ones as it is a complete food that contains a lot of important nutrients. So it is worth to set a regular schedule for monitoring and inspection of dairy products for aflatoxin residues.
      Citation: Nutrition & Food Science
      PubDate: 2023-07-24
      DOI: 10.1108/NFS-05-2023-0097
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • The role of saffron ( L) on testosterone and depression in andropause
           middle-aged and elderly men: a systematic review

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      Authors: Shirin Amini, Houra Mohseni, Behnaz Abiri, Sima Jafarirad
      Abstract: Depression is one of the most overlooked psychiatric disorders among middle-aged and elderly men. Saffron (Crocus sativus L.) stigmas are a favorite and common spice that is used as an antidepressant, an anti-inflammatory and a sexual stimulant. This systematic review aimed to provide a comprehensive survey of the effects of saffron on depression in middle-aged and elderly men. The authors searched Web of Science, PubMed, ProQuest, Cochrane, Science Direct, Scopus and Google Scholar databases to gather any relevant studies published from 1980 to September 2022. This review included studies that examined the relationship between depression and testosterone concentration (four studies) or saffron’s effects on testosterone and depression (six studies). Observational research showed an association between testosterone and depression in middle-aged and elderly men. Furthermore, animal studies have found that saffron increased testosterone levels and decreased depression in males. There is evidence that testosterone may contribute to the mood. Besides its antioxidant and anti-inflammatory properties, this study proposed scientific mechanisms that saffron may also play a protective role against depression through its influence on testosterone, in middle-aged and elderly men. The general use of saffron at high doses or for prolonged periods may cause side effects; therefore, it is important to consult a health-care professional before the recommended dosage and duration of saffron supplementation, especially if a person has any underlying health conditions or is taking medications. This study provides researchers with an additional perspective for conducting clinical trials on the use of saffron to enhance the mood of elderly men with testosterone deficiency.
      Citation: Nutrition & Food Science
      PubDate: 2023-07-20
      DOI: 10.1108/NFS-03-2023-0071
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • Effectiveness of a tailored education module for improving the health and
           nutrition of adolescent females in rural Bali, Indonesia

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      Authors: Dinar Saurmauli Lubis, Kadek Tresna Adhi, Gde Ngurah Indraguna Pinatih, I Gusti Agung Agus Mahendra, I Putu Gede Bangkyt
      Abstract: There are insufficient health and nutrition education interventions targeting adolescent females in rural contexts in Indonesia. There is also a paucity of research evaluating the impact of implemented programs. This paper aims to develop and test the validity of a tailored education module to improve the knowledge, attitude and skills of adolescent females on health and nutrition. The study was conducted between 2019 and 2023 in Ban Village, Karangasem Regency. This study used an explanatory sequential mixed methods research approach consisting of three stages: formative research using mixed methods, validation and review of the module by experts using the Delphi technique and pilot testing of the module. In the formative research stage, there were 40 female adolescent respondents implicated, in the validation and module review stage, there were 14 nutrition and public health experts implicated, and in the pilot test, a new cohort of 60 female adolescents were recruited. Validity was assessed by exploring the feasibility, reliability and linguistics of the module. The Delphi score was measured by the mean score and standard deviation. The Health and Balanced Nutrition Education Module was impactful in improving the health and nutrition of female adolescents in Ban Village. The validation score of the module shows that from the total score of 4, construct reliability obtained a score of 3.18 with a 0.35 standard deviation. The construct feasibility and language revealed better scores, which were 3.31 with 0.4 standard deviations and 3.29 with 0.46 standard deviations, respectively. After dissemination of the module, participants’ mean score of knowledge on the importance of balanced nutrition significantly improved by 68.8% (p-value = 0.0001). The Health and Balance Nutrition Education Module has been proven to improve the awareness of adolescents on balanced nutrition. Nevertheless, this study also has limitations due to the small number of respondents attending the information sessions and the pilot testing. Further studies should consider using implementation research for scale-up in other parts of Bali. This study provides insight for health and nutrition educators for creating modules that better align with the context and information needs of the target group particularly for adolescents in rural areas, which are seldom neglected. This study indicates that the trialed education materials can play a role in improving female adolescents’ knowledge of nutrition throughout their life cycle and their role in preventing stunting and noncommunicable diseases in later adult life. The health and nutrition module trialed in the study is tailored specifically to the context of rural areas of Bali and validated by public health experts, then tested with 60 adolescents.
      Citation: Nutrition & Food Science
      PubDate: 2023-07-13
      DOI: 10.1108/NFS-10-2022-0361
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • Herb ’s functionalities, safety and applications: a review

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      Authors: Ji Li, Pradeep Thaker, Deshou Jiang, Qingrong Huang, Chi-Tang Ho
      Abstract: The purpose of this paper is to systematically review the functionalities, safety regulations and product applications of herb Stevia rebaudiana extract. This plant material is embedded with multiple functionalities such as antioxidant, antidiabetics, anti-inflammation and antimicrobial. The regulations released from global authorities are covered to ensure the safety premise of stevia. Besides, the product applications of the extract of aerial parts of the herb S. rebaudiana helps us to recognize its value from commercial side. Relevant literatures are selected and obtained from main scientific databases such as Google Scholar, Web of Science, PubMed and trade magazines published between 2000 and 2023. The keywords and their possible combinations such as sweetening, antioxidant, antidiabetics, anti-inflammation, safety and product development were used to ensure the preciseness and completeness of literature searching. Major data such as sweetness, total phenolic content and dose together with latter critical conclusions from searched publications were appropriately used and discussed. In this review, approximately 150 scientific literatures were meticulously ordered and analyzed. In applications, it is the first time that sentiment analysis was used to obtain a market assessment of the stevia-containing products. This review paper helps rearrange the scientific affairs of those stevia extract’s functions like sweetening, antioxidant, antidiabetics and inflammation. Sweetness indexes of steviol glycosides were summarized together for comparison while various in vitro and in vivo approaches were reviewed to quantify those functions’ capacities and to depict the related mechanism. The regulation of steviol glycoside compounds such as rebaudioside A was established by global authorities such as US Food and Drug Administration and Joint FAO/World Health Organization Expert Committee to ensure the safety endorsement before commercialization. Then, this study discussed about the market performance of stevia ingredients or products with the self-developed data analytics. This study also investigated the product development progress of stevia-containing food products in the categories of beverage, bakery, dairy and confectionery. Those stevia-containing food consumer goods can be acceptable by certain consumers. This review paper precisely presents the evidential information about the stevia’s multiple functionalities with mechanisms and global regulation milestones. To the best of the authors’ knowledge, it is then the first time to probe the stevia-containing products’ market performance through data analytics.
      Citation: Nutrition & Food Science
      PubDate: 2023-07-11
      DOI: 10.1108/NFS-03-2023-0051
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • Evaluating the effectiveness of two behaviour change techniques designed
           to improve safe food-handling among consumers

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      Authors: Jessica Charlesworth, Olivia Rowland, Barbara Mullan
      Abstract: Safe food-handling media campaigns have been successful at improving some safe food-handling behaviours among consumers. However, little is known about whether specific mechanisms of change, such as habit and perceived risk, can improve the effectiveness of safe food-handling campaign materials. Consequently, this study aims to determine if habit and risk-based behaviour change techniques can improve the effectiveness of safe food-handling media campaign materials. A prospective experimental design was used. Participants completed baseline measures of habit, perceived risk and behaviour before watching two short safe food-handling video advertisements. Participants were then randomly assigned to complete either a habit or a perceived risk-based behaviour change technique task. Two weeks later, participants completed the baseline measures again. A series of multivariate analyses of variance were conducted to determine differences over time between the two groups in relation to habit, perceived risk and behaviour. Significant increases in habit (p < 0.001), perceived risk (p < 0.001) and behaviour (p < 0.001) among all participants were found over the study period. However, there were no significant differences in these changes between participants who completed either task for the majority of the target behaviours and related constructs. This suggested that both habit and risk-based behaviour change techniques may help improve campaign materials; however, future research is needed to determine these effects in comparison to a non-active control group. To the best of the authors’ knowledge, this is the first study to compare the use of two behaviour change techniques for improving safe food-handling health messaging materials. Future safe food-handling media campaigns would benefit from including habit and risk-based behaviour change techniques.
      Citation: Nutrition & Food Science
      PubDate: 2023-07-07
      DOI: 10.1108/NFS-01-2023-0013
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • The effects of vitamin D on sleep quality and pregnancy symptoms in
           pregnant women: a randomized, tripled-blinded and placebo-controlled
           clinical trial

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      Authors: Zahra Mirzaei-Azandaryani, Yousef Javadzadeh, Elnaz Shaseb, Mojgan Mirghafourvand
      Abstract: Because of the importance of having enough sleep in life and health, this study aims to determine the effect of vitamin D supplementation on sleep quality and pregnancy symptoms (primary outcomes) and side effects (secondary outcome). In this triple-blind randomized controlled clinical trial, 88 pregnant women with gestational age of 8–10 weeks and serum vitamin D concentration less than 30 ng/ml were allocated into vitamin D (n = 44) and control (n = 44) groups by blocked randomization method. The vitamin D group received a 4,000 IU vitamin D pill, and the control group received a placebo pill daily for 18 weeks. Independent t-, Mann–Whitney U and ANCOVA tests were used to analyze the data. The post-intervention mean (SD: standard deviation) of total sleep quality score in the vitamin D and placebo group were 1.94 (2.1) and 4.62 (1.71), respectively. According to the Mann–Whitney U test, this difference between the two groups was statistically significant (p < 0.001). The mean (SD) of pregnancy symptoms in the vitamin D and placebo groups was 23.95 (16.07) and 26.62 (13.84), respectively, and there was no significant difference between the two groups based on ANCOVA test (p = 0.56). Considerable side effects were not observed in any groups. This study was conducted due to the contradictory results of the effect of vitamin D on sleep quality and the high prevalence of sleep disorders and pregnancy symptoms.
      Citation: Nutrition & Food Science
      PubDate: 2023-07-03
      DOI: 10.1108/NFS-12-2022-0402
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • Behaviors scale towards sustainable nutrition: development and
           validity-reliability analysis

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      Authors: Gokcen Garipoglu, Bilge Meral Koc, Tugce Ozlu
      Abstract: The evaluation of sustainable eating behaviors of individuals who constitute the society is important in the interpretation of both health-related and environmental effects. Therefore, this study aims to develop a valid and reliable scale to assess the sustainable food consumption behaviors of adults living in Turkey. The validity of the scale was evaluated by using the factor analysis, correlation analysis and comparison of the lower and upper 27% groups with the t-test technique. Cronbach’s alpha (CA), split-half, parallel and strict criteria were used to determine the internal consistency of the scale, and the Pearson correlation analysis was conducted for the test and retest. The explanatory factor analysis and confirmatory factor analysis were applied to test construct validity. The total variance rate explained by all the factors was 77.03%. CA value of the scale was 0.92, and the test–retest reliability coefficient was 0.96. The difference between the lower and upper 27% group means was significant at the p < 0.05 level. The factor structure of the scale was confirmed by the results of the confirmatory factor analysis. There are scales in the international literature that have been validated to evaluate various aspects of behaviors related to sustainable food consumption (Tobler et al., 2011; Verain et al., 2015). However, to the best of the authors’ knowledge, there are no validity and reliability studies of a scale developed in Turkey on sustainable food consumption of adults.
      Citation: Nutrition & Food Science
      PubDate: 2023-06-13
      DOI: 10.1108/NFS-09-2022-0335
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • This is not my jam: an Italian choice experiment on the influence of
           typical product attributes on consumers’ willingness to pay

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      Authors: Flavio Boccia, Letizia Alvino, Daniela Covino
      Abstract: Packaging and labelling have become essential to how food manufacturers generate and deliver value to customers. The information displayed on the packaging can be used to communicate to customers the properties and unique characteristics of a food product (e.g. nutrients, calories and country of origin). To achieve communication goals effectively, manufacturers need to understand how consumers evaluate products based on their attributes. In particular, companies should be aware of which specific product attributes affect consumer buying behaviour and which product attributes are more critical during food assessment. So, the paper aims to investigate consumer's behaviuor linked to typical product attributes indicated on the packaging. The present study examines consumer willingness to pay (WTP) for a cherry jam with different attributes (brand, type of production method and price) on a sample of 2,166 Italian respondents through a choice experiment using a random parameter logit-error component model. The results showed that WTP for jams can be affected by attributes such as brand, price and production methods; precisely, they indicated that the level of naturalness in the production process constitutes the main element for the consumer’s choice; however, the considerable weight that price and brand have in influencing the purchasing behaviour of the food consumer was still confirmed: in fact, a p-value of less than 0.05 was found in all cases. To the best of the authors’ knowledge, this is the first study that assesses the effect of different types of production on WTP for food products. In addition, this study also reflects on the importance of the level of education for consumer choice.
      Citation: Nutrition & Food Science
      PubDate: 2023-06-12
      DOI: 10.1108/NFS-04-2023-0076
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • Ameliorative effects of microencapsulated in beverage; physicochemical,
           simulated release, and organoleptic properties

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      Authors: Nur Ain Syuhada Zamri, Noor Azlina Kamaruding, Shahrulzaman Shaharuddin
      Abstract: The use of Spirulina sp. in food is limited by its bitter flavour and low absorption in the gastrointestinal system. The purpose of this study is to develop encapsulated Spirulina-alginate beads and to determine the physicochemical properties, the release efficiency in the simulated gastrointestinal fluid and the sensory acceptance of the beads when added into a rose syrup beverage. Spirulina-alginate beads were prepared based on 3 × 3 factorial experiments consisting of three concentrations (1%, 2% and 3%) of plain sodium alginate and three concentrations (1, 3 and 5%) (w/v) of Spirulina. Encapsulated Spirulina-alginate beads were evaluated for their encapsulation effectiveness, size, texture, morphology, colour, in vitro release rate and sensory properties. Sample H (3% sodium alginate + 1% Spirulina) had higher encapsulation efficiency (82.3%) but less protein (38.2 ppm) than Sample J (3% sodium alginate + 5% Spirulina) which produced more protein (126.4 ppm) but had lower encapsulation efficiency (54.5%). Alginate was the primary factor affecting bead size, and the texture became harder at 3% sodium alginate but softer at 5% Spirulina. As the concentration of Spirulina increased, the intensity of the green colour diminished. The encapsulated samples released test was better than the control samples, and Sample B (1% sodium alginate + 1% Spirulina) was preferred by the panellists in the sensory study. This newly developed encapsulated Spirulina will improve the beverage acceptability, minimize the bitterness and increase the release percentage of Spirulina in simulated gastrointestinal.
      Citation: Nutrition & Food Science
      PubDate: 2023-06-07
      DOI: 10.1108/NFS-02-2023-0041
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • The impact of Prognostic Nutritional Index on mortality in patients with
           COVID-19

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      Authors: Sebnem Nergiz, Onder Ozturk
      Abstract: Malnutrition has a significant effect on the onset and progression of infective pathology. The malnutrition status in COVID-19 cases are not understood well. Prognostic Nutritional Index (PNI) is a new and detailed assessment of nutrition and inflammation cases. This study aims to investigate the effect of PNI on mortality in COVID-19 patients. In total, 334 patients (males, 142; females, 192; 64.5 ± 12.3 years of age) with COVID-19 bronchopneumonia were enrolled in this investigation. Cases were divided into two groups with respect to survival (Group 1: survivor patients, Group 2: non-survivor patients). Demographic and laboratory variables of COVID-19 cases were recorded. Laboratory parameters were calculated from blood samples taken following hospital admission. PNI was calculated according to this formula: PNI = 5 * Lymphocyte count (109/L) + Albumin value (g/L). When the patients were assessed with respect to laboratory values, leukocytes, neutrophils, CRP, ferritin, creatinine and D-Dimer parameters were significantly lower in Group 1 patients than Group 2 patients. Nevertheless, serum potassium value, lymphocyte count, calcium and albumin values were significantly higher in Group 1 cases than in Group 2 cases. PNI value was significantly lower in Group 2 cases than in Group 1 cases (39.4 ± 3.7 vs 53.1 ± 4.6). In this retrospective study of COVID-19 cases, it can be suggested that PNI may be a significant risk factor for mortality. In conclusion of this research, high-risk patients with COVID-19 can be determined early, and suitable medical therapy can be begun in the early duration.
      Citation: Nutrition & Food Science
      PubDate: 2023-06-07
      DOI: 10.1108/NFS-03-2023-0066
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • Nutrition knowledge and willingness to seek nutritional counseling:
           analysis of data among a sample of university students

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      Authors: Zeina Akiki, Yara El Haber, Pamela Al Kassir, Fouad Sakr, Michelle Cherfane, Cecile Obeid
      Abstract: This study aims to assess nutrition knowledge (NK) and willingness to seek nutritional counseling (WSNC) and their predictors among university students in Lebanon. A cross-sectional design was used to enroll students from two large private universities in Lebanon. Data were collected by a standardized questionnaire. NK scores on general and specific nutrition areas were computed. The predictors of NK and WSNC were determined by multivariable logistic regression analyses. A total of 370 students were included, among which 68% had good general nutritional knowledge, which appears to be associated with being a pharmacy student (adjusted OR (aOR) = 4.26 [95% confidence interval (CI) 1.55; 11.7]), and having a dietitian as a reference for nutritional information (aOR = 8.84 [95% CI 1.94; 40.3]). However, 64% of participants had a high specific nutritional knowledge score, which was related to either attending a school of arts and sciences or being a pharmacy student (aOR = 10.8 [95% CI 4.08; 28.5]). Most students (80%) had the will to seek nutritional counseling, which was positively associated with being a female (aOR = 2.01 [95% CI 1.10; 3.67]) and a pharmacy student (aOR = 2.62 [95% CI 1.15; 5.95]). The general nutritional knowledge score was significantly associated with the WSNC (aOR = 2.10 [95% CI 1.04; 4.25]). Higher nutritional knowledge and WSNC were found among students enrolled in health-related fields. These results underline how important nutrition education is as a strategy for inspiring college students to adopt healthy lifestyles.
      Citation: Nutrition & Food Science
      PubDate: 2023-06-06
      DOI: 10.1108/NFS-11-2022-0370
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • The evaluation of menus’ adherence to sustainable nutrition and
           comparison with sustainable menu example in a Turkish university refectory
           

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      Authors: Neda Saleki, Sevval Beyza Kulaksiz, Fatma Arslan, Merve Guney Coskun
      Abstract: It is very crucial to evaluate the suitability of food services from an environmental and economic point of view to design sustainable food menus. This study aims to analyse the food menus in a Turkish university refectory concerning sustainable nutrition and waste management and compare them with a proposed sustainable food menu. The study examined lunch menus served in December and February 2021–2022 at Istanbul Medipol University refectory for a total of 20 days, considering the nutrient-rich food index (NRF 9.3), waste amount, food cost, water and carbon footprint parameters of the meals. Comparing the December menu with the suggested sustainable December menu showed a significant reduction in carbon and water footprint (p = 0.001), food cost (p = 0.001) and NRF 9.3 score (p = 0.001). When February and the suggested sustainable February menu were compared, there was a significant decrease in carbon and water footprint (p = 0.001), food cost (p = 0.005) and NRF 9.3 score (p = 0.001). December and February menus had higher NRF 9.3 score compared to the sample sustainable menus, and the amounts of saturated fat, added sugar and sodium were also high in these menus. The study revealed that university cafeteria menus are incompatible with sustainable nutrition. The findings can significantly contribute to improving the sustainability of meals and food services by minimizing the water and carbon footprint of menus.
      Citation: Nutrition & Food Science
      PubDate: 2023-06-06
      DOI: 10.1108/NFS-10-2022-0364
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • COVID-19 pandemic and comfort food consumption based on gender in a
           Brazilian sample: which variables are related to this behavior'

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      Authors: Tamires Cássia de Melo Souza, Lucilene Rezende Anastácio., Lívya Alves Oliveira, Marina Martins Daniel, Fernanda Rodrigues de Oliveira Penaforte, Juliana Costa Liboredo, Ceres Mattos Della Lucia, Lívia Garcia Ferreira
      Abstract: This study aims to identify comfort food (CF) consumption and its associated factors during the pandemic period. The study also involves an online survey conducted five months after the quarantine started in Brazil. Data on lifestyle, eating habits and anthropometric data were collected before and during the pandemic, and the differences in these habits were analyzed. Univariate and multivariate logistic regression models were performed to identify predictors of CF consumption by gender. A total of 1,363 individuals were included in the sample, with a median age of 31 years old, of whom 80.3% were women. Since individuals were free to respond about the food consumed without predetermined categories, it was possible to carry out a faithful assessment of the occurrence of this behavior. At the same time, allowing the subjectivity and symbolism inherent to the concept of CF to be embraced. CF consumption was present for 54%, with “sweets” being the most mentioned group by both genders. The factors associated with CF consumption in women during the pandemic were increased snacking, increased bread, candies and alcoholic beverage intake, increased time spent at work, worsened sleep quality, reduced meals, perceived stress (PS), emotional eating (EE), age and increased frequency of meat intake. In men, the predictors for CF consumption were remote full-time work/study, PS, EE and early waking time. For both genders, CF consumption during the pandemic period was associated with PS and EE. This study provides an important overview of the possible contributions of the pandemic on behaviors and food choices related to the consumption of CF in Brazilians. This information is valuable to support further studies to investigate and treat the impacts of the pandemic on lifestyle, eating habits and behavior, mental health and other factors in the postpandemic period.
      Citation: Nutrition & Food Science
      PubDate: 2023-06-06
      DOI: 10.1108/NFS-12-2022-0391
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • Iranian traditional kefir beverage: isolation and identification of
           beneficial microorganisms and evaluation of antimicrobial activity against
           food-borne pathogens

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      Authors: Minoo Moghimani, Afsaneh Salari, Mohammad Hashemi, Saman Soleimanpour, Golnaz Ranjbar, Asma Afshari
      Abstract: Kefir is a traditional fermented dairy beverage that has numerous health benefits due to the presence of bacteria and yeasts in an exopolysaccharide matrix. This study aims to isolate and identify beneficial microorganisms and evaluate the antimicrobial activity of kefir beverage against two important food-borne pathogens including Salmonella Typhimurium and Listeria monocytogenes. Microorganisms were identified by the polymerase chain reaction with specific primers, and antimicrobial activity was evaluated by the disk diffusion method. The following microorganisms were identified as natural inhabitants of the kefir grains: Leuconostoc lactis, Lactococcus lactis subspecies lactis, Streptococcus cremoris, Enterococcus faecalis, Enterococcus faecium, Lactobacillus helveticus, Leuconostoc mesenteroides, Lactobacillus fermentum, Lactobacillus reuteri, Lactobacillus plantarum, Lactobacillus casei, Bifidobacterium langum, Saccharomyces cerevisiae and Pichia fermentas. Also, the results obtained from the disk diffusion method showed the inhibitory effect of kefir milk on Salmonella Typhimurium and Listeria monocytogenes with an inhibitory average diameter of 8.3 ± 4–9.1 ± 2.8 and 3.4 ± 3–6.6 ± 3 mm, respectively. The results of this study showed that Iranian traditional kefir beverage contained different species of lactic acid bacteria and yeasts and has antimicrobial activity against two important food-borne pathogens, Salmonella Typhimurium and Listeria monocytogenes, which the highest inhibitory effect was observed against Salmonella Typhimurium.
      Citation: Nutrition & Food Science
      PubDate: 2023-06-02
      DOI: 10.1108/NFS-01-2023-0023
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • An observational study comparing the effects of whey and vegan meal
           replacements containing PolyGlycopleX over 12-weeks in healthy adults
         This is an Open Access Article Open Access Article

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      Authors: Julia Solnier, Roland Gahler, Simon Wood
      Abstract: Background/Objectives: Protein-based meal replacements (MR) with viscous soluble fibre are known aids for weight loss. This study aims to compare the effects of new whey and vegan MR containing different amounts of PGX (PolyGlycopleX) on weight loss over 12 weeks, along with a calorie-restricted diet. Subjects/Methods: Sixty-eight healthy adults of both sexes (53 women; 15 men; average age 47.1 years; BMI 31 ± 7.1 kg/m2 and weight 85.05 ± 23.3 kg) were recruited. Participants consumed a whey or vegan MR twice/d (5–10 g/day PGX) with a low-energy diet (1,200 kcal/day), over 12 weeks. Weight, height, waist and hip circumference were recorded (four time periods). Results: Forty-four participants completed the study. Results showed significant reductions in average body weight and at week 12, whey group was [−7.7 kg ± 0.9 (8.3%), p < 0.001] and vegan group was [−4.5 kg ± 0.8 (6.2%), p < 0.001)]. All participants (n = 44; BMI 27 to 33 kg/m2) achieved significant reductions in body measurements from baseline to week 12; p < 0.001. Conclusions: Supplementation of protein-based MR with PGX and a balanced, low-energy diet, appears to be an effective approach for short-term weight loss. As the authors were evaluating if the MR as a whole (i.e. with PGX) caused weight loss from baseline over the 12 weeks, no comparators, i.e. just the MR without PGX, were used. Formulation of these new MRs resulted in a whey product with 5 g PGX and a vegan product with 2.5 g PGX. Only 2.5 g PGX could be formulated with the vegan protein due to taste and viscosity limitations. Study participants were not randomized and no control groups (e.g. no MR or MR without PGX but with energy restricted diet) were used. Furthermore, it is not clear whether the sort of protein alone or the combination with a higher amount of PGX (whey with 5 g PGX/serving vs vegan with 2.5 g PGX/serving) has contributed to these significant greater weight-loss effects. This was something the authors were testing, i.e. could only 2.5 g PGX/serving have an effect on weight loss for a vegan MR. These limitations would be somethings to evaluate in a subsequent randomized controlled study. Hence, the results of this study may serve as a good starting point for further sophisticated randomized controlled trials that can demonstrate causality – which the authors acknowledge as one of the fundamental limitations of an observational study design. Participants tracked their calories but adherence and compliance were self-assessed and they were encouraged to keep their exercise routine consistent throughout the study. Hence, these are further limitations. No control group was used in this study to observe the effect of the dietary intervention and/or physical activity on weight loss alone. However, a goal of the authors was to keep this study as close to a real-life situation as possible, where people would not be doing any of these measurements, to see if with minimal supervision or intervention, people can still lose weight and alter their body composition. Furthermore, differences in gender and the corresponding weight loss effects in response to MR-protein-based treatments could be evaluated in follow-up studies. This study indicates that the consumption of protein-based (animal, whey or plant, pea protein) MR incorporating the highly soluble viscous PGX is beneficial for weight loss when combined with a healthy-balanced, calorie-restricted diet. MRs at either 2.5 g or 5 g per serving (RealEasyTM with PGX) proved to be a highly effective as a short-term solution for weight loss. The observed results are encouraging, however, further long-term studies (i.e. randomized clinical trials RCT) are needed to confirm the clinical relevance. RCTs should focus on the individual effects of PGX and/or the different protein sources used in MRs, on weight loss and the maintenance of the reduced body weight, and should measure detailed blood parameters (lipid profiles, glucose etc.) as well as collect detailed exercise and food consumption diaries. To the authors’ knowledge, this is the first study comparing a whey versus vegan, (as pea) protein-based MR that is supplemented with fibre PGX; thus, this work adds information to the already existing literature on fibre (such as PGX) and MRs regarding their combined weight loss effects. The purpose of this study was to observe if the novel protein-based (either whey or vegan versions) MR RealEasyTM with PGX at 2.5 or 5 g in addition to a calorie-restricted diet (total of 1,200 kcal/day) would aid in weight loss in individuals over a 12-weeks period. Adding increasing amounts of whey protein and soluble fibre can help reduce subsequent ad libitum energy intake which could help adherence to energy restricted diets, but whether similar effects are seen with vegan protein is unclear – this study does aim to address this.
      Citation: Nutrition & Food Science
      PubDate: 2023-06-01
      DOI: 10.1108/NFS-09-2022-0313
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • The effects of sesame oil consumption on fatigue and mental health status
           in women with nonalcoholic fatty liver disease: a randomized,
           double-blinded, controlled trial

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      Authors: Masoumeh Atefi, Mohammad Hassan Entezari, Hamid Vahedi
      Abstract: This paper aims to examine the effect of sesame oil (SO) on fatigue and mental health status in women with nonalcoholic fatty liver disease (NAFLD) undergoing a weight-loss diet. In total, 60 women with NAFLD were randomly assigned to receive 30 g/day of either SO (n = 30) or sunflower oil (n = 30). All the patients received a hypocaloric diet (−500 kcal/day) for 12 weeks in a double-blinded controlled trial. Anthropometric indices, dietary intake, physical activity, fatigue and mental health status were measured at the baseline and the trial cessation. In total, 53 participants completed the intervention. Significant reductions in anthropometric indices were observed in both groups (p-value = 0.001). Following SO, fatigue (p-value = 0.002), anxiety (p-value = 0.011) and depression (p-value = 0.013) scores were significantly reduced, while no significant changes were observed in stress scores. In summary, the present study was conducted to assess the efficacy of SO consumption on fatigue and mental health status among patients with NAFLD. The results revealed SO consumption significantly reduced fatigue, anxiety and depression scores in comparison with the control group, but not for stress scores. Further clinical trials, different doses, with a longer duration of intervention, in different groups, are necessary to confirm the veracity of the results.
      Citation: Nutrition & Food Science
      PubDate: 2023-05-16
      DOI: 10.1108/NFS-12-2022-0407
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • Determining the relationship between diet inflammatory index, mental
           status and quality of life in type 2 diabetes: a cross-sectional study

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      Authors: Merve Guldali, Hakan Guveli, Ferhat Cetin, Emre Batuhan Kenger, Tugce Ozlu, Can Ergun
      Abstract: Diabetes is one of the health problems of increasing importance owing to the increase in its incidence and the problems it causes, and it is closely related to nutrition. This study aims to determine the relationship between the dietary inflammatory index (DII) scores of individuals with type 2 diabetes, depression, anxiety and quality of life. In this cross-sectional study, 158 individuals with type 2 diabetes who applied to a nutrition and diet outpatient clinic of a private hospital in Istanbul were included. Their depression status was evaluated using the Beck Depression Inventory; their anxiety status was evaluated using the Beck Anxiety Inventory; and their quality of life was evaluated using the Short Form 36 Quality of Life scale. One-way ANOVA test was used to define the difference between groups. All test results were evaluated at a significance level of 0.05. There was no significant relationship between DII scores, depression (p = 0.814) and anxiety (p = 0.817). However, a significant decrease was observed in the scores of the quality of life criterion in the groups with high depression and anxiety scores (p < 0.05). In addition, participants with high anxiety states had higher HbA1c levels (p = 0.043). Individuals in this sample with no known psychiatric diagnosis or treatment history demonstrated a significant relationship between depression and anxiety scores and quality of life.
      Citation: Nutrition & Food Science
      PubDate: 2023-05-10
      DOI: 10.1108/NFS-09-2022-0323
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • Association between neutrophil to lymphocyte ratio, handgrip strength and
           nutritional status in geriatric patients

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      Authors: Elif Epçaçan, İdil Gönül, Hatice Merve Bayram, Murat Gürbüz
      Abstract: This study aims to examine the relationship between neutrophil to lymphocyte ratio (NLR), handgrip strength (HGS) and nutritional status in non-critically ill patients and outpatients. A cross-sectional study was conducted on 80 geriatric patients. Nutritional status was evaluated using the Mini Nutritional Assessment Short Form, Geriatric Nutritional Risk Index, some anthropometric and biochemical parameters. NLR was calculated from the complete blood count results. Data were analyzed using SPSS 24.0. While 38.3% of patients were malnourished or at risk of malnutrition, 61.7% had normal nutritional status. Mini Nutritional Assessment Short Form was not correlated with NLR, whereas it showed a weak positive correlation with HGS. According to the logistic regression analysis, age, HGS, hemoglobin and platelet to lymphocyte ratio were significant independent factors for predicting malnutrition or risk of malnutrition. The receiver operator characteristic curve analysis showed that the optimum HGS cut-off point for patients with malnourished or at risk of malnutrition was 13.2. In conclusion, HGS was associated with the nutritional status. NLR was not associated with nutritional status but associated with nutritional risk. It is well known that malnutrition is a serious health problem among older adults, and it is important to assess the nutritional status of older adults because of the adverse health effects. In addition, to the best of the authors’ knowledge, this is the first study to determine the relationship between NLR, HGS and nutritional status in non-critically ill patients and outpatients.
      Citation: Nutrition & Food Science
      PubDate: 2023-05-10
      DOI: 10.1108/NFS-10-2022-0343
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • Food delivery applications and fast-food consumption during COVID-19
           pandemic: a cross-sectional study

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      Authors: Walaa Aldhamen, Maryam Aldoulah, Zainab Alghazwi, Batool Almoathen, Yassmin Almossa, Zahraa Alsalem, Razan Algarni, Tunny Purayidathil, Omar Abuzaid, Yassmin Algindan, Rabie Khattab
      Abstract: The purpose of this study is to investigate whether the lockdown and the increased spread of food delivery applications (FD Apps) during COVID-19 pandemic have augmented the consumption of fast foods. A cross-sectional study was conducted on 673 adults from different regions of Saudi Arabia using an online questionnaire. Data showed that 61% (N = 410) of participants used FD Apps during the pandemic. Among those users, 54.9% (225) were females and 70.5% were in the 18–44 years old group. Most FD Apps’ users were university graduates (74.4%). The increased use of FD Apps during the pandemic significantly affected the eating behavior and the nutritional pattern. It has further significantly augmented the consumption of fast foods (p-value < 0.05). This study reports on the use of FD Apps during COVID-19 pandemic in Saudi Arabia and its impact on consumer eating pattern. This study shows the need for prudent use of these applications to limit ordering fast foods and consider healthier choices. It further calls for education programs, awareness campaigns, legislative measures and formal policies to rationalize the use of such applications for better nutrition, health and well-being.
      Citation: Nutrition & Food Science
      PubDate: 2023-05-03
      DOI: 10.1108/NFS-02-2023-0030
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • The positive relationship between NUTRIC score, bioelectric measures and
           hospital mortality in critically ill patients

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      Authors: Rannapaula Lawrynhuk Urbano Ferreira, Miriam Farias da Silva, Nathalya Julianny de Macedo Olimpio, Márcia Regina Dantas de Araújo Oliveira, Karina Marques Vermeulen-Serpa, José Brandão-Neto, Sancha Helena Lima Vale, Lucia Leite-Lais, Marcia Marilia Gomes Dantas Lopes
      Abstract: Bioelectrical impedance vector analysis (BIVA) and phase angle (PA) have importance in assessing nutritional and prognosis, and this study hypothesized that these measurements can have a relationship with nutritional risk and outcomes. This study aims to analyze the association between Nutrition Risk in the Critically ill (NUTRIC) score and bioelectrical impedance measures with hospital mortality in critically ill patients. A prospective, cohort study was performed with a consecutive sample of patients admitted to an intensive care unit (ICU), between January and June 2017 at a hospital university in Northwest Brazil. The NUTRIC score and the bioelectric measures, such as resistance (R), reactance (Xc), PA and BIVA, were completed within the first 24 h of admission. The Student’s t or Mann–Whitney, Pearson’s or Spearman’s coefficient and Fisher’s exact tests and BIVA were used for statistical analyses. The sample consisted of 81, with a mean age of 57 (16.7) years, with 60.5% women. It was detected that PA and Xc were lower (p < 0.001), and age was higher (p < 0.001) in a high nutritional-risk group. It was found an association between low nutritional risk and hospital discharge (p < 0.001), and that individuals who died spent more days in the ICU (p = 0.0375), had significantly lower PA and Xc values (p = 0.043 and p = 0.0172, respectively) and higher NUTRIC scores (
      Citation: Nutrition & Food Science
      PubDate: 2023-03-28
      DOI: 10.1108/NFS-09-2022-0321
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • Iron-fortified klutuk banana ( Colla) flour supplementation prevented
           growth failure by suppressing FGF21 in malnourished rats

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      Authors: Abdullah Syafiq Edyanto, Emy Huriyati, Ainun Nisa, Bira Arumndari Nurrahma, Arta Farmawati
      Abstract: Malnutrition during childhood precedes growth failure and affects the child’s well-being later in life. This study aims to investigate the potency of iron-fortified klutuk banana (Musa balbisiana Colla) flour on growth parameters and fibroblast growth factor 21 (FGF21) expression in malnourished rat model. Rats were allocated into normal control (NC), untreated malnutrition (MC), malnutrition + iron-fortified klutuk banana flour (IBF) and malnutrition + Indonesian Government-issued biscuit (GB). Malnutrition was induced by an isoenergetic low-protein diet for five weeks. The IBF and GB groups were supplemented with IBF 1.2 g/200 gBW and GB 1.2 g/200 gBW, respectively, via gavage daily for three weeks. The body weight and length, the levels of plasma and liver FGF21 and red blood cell indices were analyzed. After three weeks of supplementation, the IBF group showed higher body weight (245 ± 13.6 g vs 201.8 ± 16.3 g; p = 0.0004) and length (20.9 ± 0.5 cm vs 19.8 ± 0.5 cm; p = 0.021) compared with the untreated group. The plasma FGF21 level decreased in the IBF group (p = 0.034). The IBF group altered mean corpuscular volume and mean corpuscular hemoglobin, suggesting the IBF might attenuate malnutrition-induced anemia. Overall, the IBF prevented growth failure in malnourished condition. This might be mediated by the suppression of FGF21 expression, along with the prevention of malnutrition and anemia. This study provides preliminary information about the potential use of rarely consumed banana, klutuk banana, as a supplement to treat malnutrition. This study might help the developing countries to eliminate the widespread malnutrition in economically challenged communities.
      Citation: Nutrition & Food Science
      PubDate: 2023-03-07
      DOI: 10.1108/NFS-05-2022-0165
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • Magnitude of undernutrition and its associated factors in children
           attending Child Welfare Clinics in Techiman Municipal, Ghana

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      Authors: Humphery Garti, Anthony Wemakor, Alexander Badu, Mohammed Bukari
      Abstract: This study aims to estimate the magnitude of undernutrition and its associated factors [especially child health interventions at Child Welfare Clinics (CWCs)] among children in Techiman Municipality, Ghana. A facility-based analytical cross-sectional design involving 403 mothers/caregivers with children. Simple random sampling was used to sample study sites and participants. Child health interventions were assessed by adapting items used in the Ghana Demographics and Health Survey. Weight and length of children were measured and used to calculate anthropometric z-scores based on World Health Organization guidelines. Test for associations was performed using bivariate analysis and multivariate logistic regression. Statistical significance was considered at p < 0.05. The magnitudes of stunting, wasting and underweight were 20.6% [95% confidence interval (CI): 17–25], 11.4% (95% CI: 9–15), and 9.7% (95% CI: 7–13) respectively. Children aged 12–17 months [odds ratio (OR) = 3.1; CI: 1.3–7.5], male children (OR = 5.2; CI: 2.7–10.0) and children attending CWC 19–22 times (OR = 28.8; CI: 6.6–125) had increased odds of stunting. Additionally, belonging to households with one child under 5 (OR = 2.7; CI: 1.4–5.1) and using borehole/well water (OR = 2.7; CI: 1.4–5.3) were associated with increased odds of stunting. Similarly, being a female (OR = 3.5; CI: 1.6–8.0) and using borehole/well water (OR = 2.1; CI: 1.0–4.2) were associated with increased odds of underweight. The magnitude of malnutrition, specifically stunting and wasting, exceeds the threshold for public health significance. CWC attendance frequency, age and sex of the child, number of children under five years old in households and water source were significantly associated with undernutrition.
      Citation: Nutrition & Food Science
      PubDate: 2023-03-07
      DOI: 10.1108/NFS-07-2022-0226
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • Raw and cooked aqueous and methanol extracts of (black-eyed bean) enhances
           renal function in experimental Wister rats

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      Authors: Alexandra Idoko, Ernest Mbamalu Ezeh, Obiechinne Chigbue Philip, Onubuiwe Nelson Nwali, Patrick Okechukwu Ugwudike, Peter Chinedu Agu, Tadese Adediura Ayomide, Anne Nebeolisa Onyinye, Nneoma Okoroha Blessing
      Abstract: The purpose of this study was to examined the health effects of raw and cooked aqueous and methanol extracts of Vigna unguiculata on kidney function in Wistar rats. Thirty-six Wistar rats (weighing 160 ± 10 g) were randomly assigned into nine (9) groups (n = 4). Group I (control): no extract. Groups II and III (aqueous extract of the cooked 350 mg/kg and 550 mg/kg). Groups IV and V (methanol extracts of cooked 350 mg/kg and 550 mg/kg). Groups VI and VII (methanol extracts of raw 350 mg/kg and 550 mg/kg). Groups VIII and IX (aqueous extract of raw 350 mg/kg and 550 mg/kg). After the seventh day of the trial, the rats were euthanized with chloroform, and blood samples were collected for biochemical analysis. Results showed that the doses applied for cooked and raw V. unguiculata significantly (p < 0.05) enhanced kidney functions by increasing the body weight, glucose level, concentration of serum urea, creatinine, total protein, potassium and chloride in test groups compared with control. The packed cell volume and haemoglobin concentrations of raw aqueous extract at 550 mg/kg (36.5 ± 5.1; 12.3 ± 2.8) were significantly (p = 0.001) higher (29.8 ± 11.8; 10.3 ± 3.9) than the 350 mg/kg dose of the same extract, and cooked aqueous extract at 350 mg/kg dose was significantly (p = 0.001) higher (28.0 ± 10.1; 9.3 ± 3.4) than that of 550 mg/kg (25.8 ± 4.9; 8.8 ± 3.9) dose of the extracts. The nutritional content of V. unguiculata potentially can augment the nutritional content of a diet and to a large extent, the regular consumers’ health. Essentially, V. unguiculata is composed of both macro and micronutrients capable of promoting normal kidney function.
      Citation: Nutrition & Food Science
      PubDate: 2023-03-03
      DOI: 10.1108/NFS-07-2022-0221
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • Shift work is not associated with dietary acid load in the NHANES

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      Authors: Maximilian Andreas Storz, Maria Brommer, Alessandra Feraco, Alexander Müller, Alvaro Luis Ronco, Mauro Lombardo
      Abstract: Changes in eating habits and food preferences caused by circadian rhythm disruptions in shift workers increase the risk for chronic diseases. Several studies demonstrated that shift work exerts adverse effects on various risk factors for cardiometabolic disease and cancer. Moreover, shift work leads to altered eating patterns, including diets low in alkaline foods (such as vegetables, fruit and legumes) and high in acidogenic foods (such as meat, fish and cheese). Previously not examined, this imbalance could result in a high dietary acid load (DAL). DAL has been linked to low-grade metabolic acidosis, tissue inflammation and other metabolic alterations. The aim of this study was to investigate the hypothesis that shift work is positively associated with an increased DAL. The authors used cross-sectional data from the National Health and Nutrition Examination Surveys (2007–2010). The sample for this analysis was drawn from a representative multistage-probability sample of US civilians. DAL estimations included potential renal acid load (PRAL) and net endogenous acid production (NEAP). Acid load scores and nutrient intake were compared between regular day workers (n = 3,814; mean age, 43.7 ± 0.3; mean body mass index (BMI), 28.6 ± 0.1; females 46.9%) and shift workers (n = 881; age, 37.4 ± 0.6; BMI, 28.4 ± 0.3; females 48.1%). Evening/night shift workers combined with rotating shift workers were contrasted to participants on a regular daytime schedule. Potassium and magnesium intake were significantly lower in shift workers, whereas no significant differences with regard to total energy intake were found. The authors found significantly higher crude NEAPF scores in shift workers (mean: 61.8 ± 1.2 mEq/day) compared to regular day workers (mean: 58.7 ± 0.5 mEq/day, P = 0.023). After adjustment for confounders, however, this association remained no longer significant. There were no significant intergroup differences regarding NEAPR and PRALR. This study revealed significant differences in crude NEAPF scores between shift workers and day workers. After adjustment for confounders, this association was no longer significant. Such discrepancy is probably because of the scarce homogeneity in the analyzed sample which represents the main limitation of this study. Thus, the results did not confirm the hypothesis that shift work is associated with elevated DAL scores. Importantly, the data suggest significant intergroup differences in nutrient intakes without confirming our initial hypothesis with regard to DAL. In light of the detrimental health outcomes associated with an increased DAL, this study reinforces the call for evidence-based dietary guidelines in shift workers. Studies in other shift working populations are thus warranted.
      Citation: Nutrition & Food Science
      PubDate: 2023-03-02
      DOI: 10.1108/NFS-10-2022-0354
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • Bioactive compounds of acacia, health benefits and its utilization in food
           processing industry: a critical review

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      Authors: Manish Tiwari, Anil Panghal, Vipul Mittal, Ravi Gupta
      Abstract: The purpose of this paper is to review phytochemical potential of acacia and its associated health advantages. Acacia a moderate-sized, deciduous tree and recognised as health-promoting species because of availability of essential bioactive components. The bioactive compounds such as tannins, flavonoids, alkaloids, fatty acids and polysaccharides (gums) present in the plant parts of acacia, namely, bark, leaves, flowers, fruits, twigs and seeds, have medicinal value and thus are used to overlay the formulations of plant-based drugs and value-added foods. Major well-known bibliometric information sources such as Web of Science, Scopus, Mendeley and Google Scholar were searched with keywords such as “nutrition value of acacia”, “bioactive compounds”, “health benefits”, “processing and safety” were chosen to obtain a database of 1,428 papers. The search considered papers in the English language from the past 18 years of publication in journals (2004–2022). The article selection process consisted of the screening of titles and abstracts, based on inclusion and exclusion criteria. Articles that did not have acacia components as a study objective were taken into consideration for exclusion. A final database of 87 scientific sources was made after sorting and classifying them according to different criteria based on topic relevance, country of origin and year of publication. Articles with other random descriptors were also searched to complement the discussion of the results obtained. The literature reflected that acacia contains all necessary phytochemicals like polyphenols, flavonoids, terpenoids, glucosinolates, alkaloids and carotenoids along with essential macro, micro-nutrients. Furthermore, processing methods such as soaking, cooking, roasting and dehusking significantly reduced the anti-nutritional factors present in acacia seeds of different species. This review also focused on the processing methods that are used to eliminate or lower down the anti-nutritional factors from the seeds. Previous findings related to acacia plant parts with respect to food development are explored and mentioned. This review emphasised mainly on recent studies that had been reported on ethnomedical acacia plants therapeutically, commercially and exponentially for further studies to increase the utilisation in food processing.
      Citation: Nutrition & Food Science
      PubDate: 2023-02-28
      DOI: 10.1108/NFS-08-2022-0274
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • Does body concern, food desire and academic variables associated with
           anxiety symptoms in women Nutrition students'

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      Authors: Marina De Sá Azevedo, Ludmilla Fernandes Silva, Raquel Machado Schincaglia, Luciana Bronzi de Souza, Marilia Mendonça Guimarães
      Abstract: This study aims to assess the relationship between anxiety with body concern, academic variables and food desire in undergraduate Nutrition students. This was a cross-sectional study conducted with 173 students from the undergraduate course of Nutrition in the Midwest region of Brazil. Socioeconomic, academic and behavioral data (Beck Anxiety Inventory, Body Shape Questionnaire and Food Desires Questionnaire) were collected. One-third of the students had moderate or severe anxiety symptoms. There were no differences between socioeconomic characteristics in terms of the intensity of anxiety symptoms. Students with minimal symptoms of anxiety had a higher average grade in the course, when compared to those with mild or moderate symptoms and those with severe symptoms (p = 0.001). It was observed that 46.2% had some concerns about their bodies and 11% had severe body concerns. The average grade was associated with anxiety so that 1 point in the global grade is associated to 54% (p < 0,001) less chance of having moderate; severe anxiety. In conclusion, average grade was associated with anxiety in undergraduate Nutrition students. Average grade was a protection factor for anxiety in undergraduate Nutrition students.
      Citation: Nutrition & Food Science
      PubDate: 2023-01-26
      DOI: 10.1108/NFS-05-2022-0140
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • Bioactive compounds, health benefits and valorization of (sand pear): a
           review

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      Authors: Rajat Chandel, Vikas Kumar, Ramandeep Kaur, Satish Kumar, Ankit Kumar, Dharminder Kumar, Swati Kapoor
      Abstract: Pyrus Pyrifolia (Sand Pear) is one of the most underused pear variety despite its nutraceutical potential. Therefore, this paper aims to explore the Pyrus Pyrifolia in term of origin, distribution and classification, nutritional and bioactive potential, therapeutic potential and valorization along with future prospectus. A wide variety of publications (88) were identified through electronic databases (Science direct, PubMed, SciELO, Google scholar, Link springer and Research gate) under the umbrella of different keywords such as bioactive compounds, health benefits, nutrition, sand pear, Pyrus and Pyrus pyrifolia. Pyrus Pyrifolia (Sand Pear) is abundant in nutritional and bioactive compounds such as phenolic acids, flavonoids, terpenoids, vitamins and minerals. It exhibits therapeutic potential as being an antioxidant, anti-obesity, anti-diabetic, anti-inflammatory and anti-cancer agent. However, P. pyrifolia is not much explored by food researchers and industrialists, hence remaining underused. A few attempts have been made toward the use of P. pyrifolia for jam, jelly, candy and wine preparation. However, more research is required for the commercial processing of P. pyrifolia and to enhance its availability outside its growing area. In this paper, nutritional and bioactive compounds of P. pyrifolia are discussed that provide knowledge to the researchers for its use as a functional ingredient.
      Citation: Nutrition & Food Science
      PubDate: 2023-01-25
      DOI: 10.1108/NFS-09-2022-0306
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • Individual determinants of Mediterranean diet adherence among urban
           Lebanese adult residents

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      Authors: Roubina Malakieh, Veronique El Khoury, Jocelyne Matar Boumosleh, Cecile Obeid, Doris Jaalouk
      Abstract: Many studies revealed positive health impacts of the Mediterranean diet (MedDiet), especially on metabolic disorders. Conversely, in Lebanon, recent information about determinants of adherence to the MedDiet are limited. This study aimed to examine the individual determinants of MedDiet adherence among adults in Lebanon. A cross-sectional study was carried out during July 2021 among a convenient sample of 326 Lebanese adults. Data from participants were collected via an online survey developed by study researchers, composed of two well-structured questionnaires: a background questionnaire and a 14-item Mediterranean Diet Adherence Screener (14-MEDAS). The mean MedDiet score in the total sample was 7.59 ± 2.22, reflecting moderate/fair MedDiet adherence. Consumption of fruits, vegetables, legumes and olive oil met the recommended MedDiet intake among most participants. Older age and having a regular routine of physical activity emerged as significant independent determinants of better MedDiet adherence. Future public health interventions aiming at promoting MedDiet adherence shall target predominantly younger age groups of the Lebanese population and incorporate strategies to boost physical activity among target groups.
      Citation: Nutrition & Food Science
      PubDate: 2023-01-16
      DOI: 10.1108/NFS-08-2022-0267
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
  • Nutritional and quality attributes of bread fortified with cheeseweed
           mallow leaves powder

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      Authors: Akram M. Mohammed, Ayman Mohammed El-Anany, Sami A. Althwab, Raghad M. Alhomaid, Hend F. Alharbi, Reham M. ALgheshairy, Rehab F.M. Ali
      Abstract: The purpose of this current investigation is to evaluate the effect of adding different levels of cheeseweed Malva parviflora L. mallow leaves powder (MPLP) on the nutritional and quality characteristics of bread. Wheat flour was partially replaced with MPLP at 0%, 1%, 2%, 3%, 4% and 5% levels to obtain the wheat– MPLP composite flour. Chemical composition, phenolics, flavonoids and antioxidant activity by 2,2-diphenyl-1-picrylhydrazyl of wheat flour and MPLP were determined. Physicochemical and sensory characteristics of bread enriched with various levels of MPLP were evaluated. MPLP contains 23.9% of protein, 10.1% of crude fiber and 9.8% of ash, respectively. MPLP had a significantly higher concentration of micronutrients than wheat flour. The content of total phenolics, flavonoids as well as free radical scavenging activity of MPLP were 17.6, 38.2 and 6.0 fold, respectively, higher compared to wheat flour. Protein content in bread samples increased with the addition of the MPLP in a range of 1.2%–6.6%. The increasing replacement of MPLP in the composite flours resulted in progressively higher dietary fiber and ash contents for fortified bread samples. The higher level of MPLP reduced the specific volume of fortified breads. The highest scores for the sensory attributes were noted for bread samples fortified with 2% and 3% of MPLP, whereas the lowest scores for bread samples fortified with 4% and 5% MPLP. Supplementation of wheat bread with different levels of MPLP resulted in significant increases in macro and microelements of fortified breads. Supplementation of wheat bread with different levels of cheeseweed Mallow (Malva parviflora L.) leaves powder resulted in significant increases in macro and microelements of fortified breads.
      Citation: Nutrition & Food Science
      PubDate: 2023-01-11
      DOI: 10.1108/NFS-03-2022-0094
      Issue No: Vol. ahead-of-print, No. ahead-of-print (2023)
       
 
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