Purpose This study aims to identify the dietary patterns of two groups of subjects (with and without COVID-19), and to assess the relationship of findings with the prognosis of COVID-19 and metabolic risk parameters. Design/methodology/approach This study included 100 individuals in the age range of 19–65 years. The medical history, and data on biochemical, hematological and inflammatory indicators were retrieved from the files. A questionnaire for the 24-h food record and the food intake frequency was administered in face-to-face interviews, and dietary patterns of subjects were assessed. Findings In individuals with COVID-19, the hip circumference, the waist-hip ratio and the body fat percentage were significantly higher (p < 0.05), and the muscle mass percentage was significantly lower (p < 0.05). Mediterranean diet adherence screener (MEDAS), dietary approaches to stop hypertension (DASH) and healthy eating ındex-2015 (HEI-2015) scores were low in the two groups. A linear correlation of DASH scores was found with the muscle mass percentage (p = 0.046) and a significant inverse correlation of with the body fat percentage (p = 0.006). HEI-2015 scores were significantly and negatively correlated with body weight, body mass index, waist circumference, hip circumference and neck circumference (p < 0.05). Every one-unit increase in MEDAS, DASH and HEI-2015 scores caused reductions in C-reactive protein levels at different magnitudes. Troponin-I was significantly and negatively correlated with fruit intake (p = 0.044), a component of a Mediterranean diet and with HEI-2015 total scores (p = 0.032). Research limitations/implications The limitation of this study includes the small sample size and the lack of dietary interventions. Another limitation is the use of the food recall method for the assessment of dietary patterns. This way assessments were performed based on participants’ memory and statements. Practical implications Following a healthy diet pattern can help reduce the metabolic risks of COVİD-19 disease. Originality/value Despite these limitations, this study is valuable because, to the best of the authors’ knowledge, it is the first study demonstrating the association of dietary patterns with disease prognosis and metabolic risks concerning COVID-19. This study suggests that dietary patterns during the COVID-19 process may be associated with several metabolic risks and inflammatory biomarkers.
{"title":"Metabolic risks and prognosis of COVID-19: are dietary patterns important?","authors":"Hande Bakırhan, Fatmanur Özyürek Arpa, Halime Uğur, Merve Pehlivan, Neda Saleki, T. Çelik","doi":"10.1108/nfs-10-2022-0360","DOIUrl":"https://doi.org/10.1108/nfs-10-2022-0360","url":null,"abstract":"\u0000Purpose\u0000This study aims to identify the dietary patterns of two groups of subjects (with and without COVID-19), and to assess the relationship of findings with the prognosis of COVID-19 and metabolic risk parameters.\u0000\u0000\u0000Design/methodology/approach\u0000This study included 100 individuals in the age range of 19–65 years. The medical history, and data on biochemical, hematological and inflammatory indicators were retrieved from the files. A questionnaire for the 24-h food record and the food intake frequency was administered in face-to-face interviews, and dietary patterns of subjects were assessed.\u0000\u0000\u0000Findings\u0000In individuals with COVID-19, the hip circumference, the waist-hip ratio and the body fat percentage were significantly higher (p < 0.05), and the muscle mass percentage was significantly lower (p < 0.05). Mediterranean diet adherence screener (MEDAS), dietary approaches to stop hypertension (DASH) and healthy eating ındex-2015 (HEI-2015) scores were low in the two groups. A linear correlation of DASH scores was found with the muscle mass percentage (p = 0.046) and a significant inverse correlation of with the body fat percentage (p = 0.006). HEI-2015 scores were significantly and negatively correlated with body weight, body mass index, waist circumference, hip circumference and neck circumference (p < 0.05). Every one-unit increase in MEDAS, DASH and HEI-2015 scores caused reductions in C-reactive protein levels at different magnitudes. Troponin-I was significantly and negatively correlated with fruit intake (p = 0.044), a component of a Mediterranean diet and with HEI-2015 total scores (p = 0.032).\u0000\u0000\u0000Research limitations/implications\u0000The limitation of this study includes the small sample size and the lack of dietary interventions. Another limitation is the use of the food recall method for the assessment of dietary patterns. This way assessments were performed based on participants’ memory and statements.\u0000\u0000\u0000Practical implications\u0000Following a healthy diet pattern can help reduce the metabolic risks of COVİD-19 disease.\u0000\u0000\u0000Originality/value\u0000Despite these limitations, this study is valuable because, to the best of the authors’ knowledge, it is the first study demonstrating the association of dietary patterns with disease prognosis and metabolic risks concerning COVID-19. This study suggests that dietary patterns during the COVID-19 process may be associated with several metabolic risks and inflammatory biomarkers.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87628118","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-27DOI: 10.1108/nfs-06-2022-0194
Ruth Burrowes, S. Hekmat
Purpose The purpose of this study is to evaluate the effect of almond milk supplementation on the growth and viability of Lacticaseibacillus rhamnosus GR-1 (LGR-1) in yogurt samples over 6 h of fermentation and 30 days of refrigerated storage. Design/methodology/approach Four yogurt treatments (T1–T4) were inoculated with the probiotic strain L. rhamnosus GR-1 and fermented for 6 h at 37°C and then placed in refrigerated storage at 4°C for 30 days. Microbial and pH analysis of each sample was conducted every 2 h throughout the fermentation period and on Days 1, 15 and 30 of cold storage to determine the viability of L. rhamnosus GR-1. Findings All samples achieved mean microbial counts of at least 108 CFU/mL during fermentation and storage. During fermentation, mean microbial counts increased for all treatments; however, differences in mean microbial counts between treatments were not significant. During storage, the mean microbial count for T4 at 15 and 30 days was significantly higher (p = 0.031) than microbial counts on Day 1. However, mean microbial counts did not differ significantly across all storage time points for treatments 1, 2 and 3 (p > 0.05). These results suggest that the addition of almond milk, in combination with cow’s milk, is suitable for propagating and preserving the viability of L. rhamnosus GR-1 in yogurt. Originality/value There is a consumer shift towards plant-based products due to health, environmental and ethical reasons. Almond milk is a popular nondairy alternative that provides enhanced nutritional value to traditionally dairy-based probiotic yogurts. L. rhamnosus GR-1 is an especially beneficial probiotic for women as it colonizes the gut and vaginal epithelium, promoting urogenital health, including preventing the recurrence of urinary tract infections and bacterial vaginosis.
{"title":"Development of probiotic yogurt from almond and cow’s milk using Lacticaseibacillus rhamnosus GR-1","authors":"Ruth Burrowes, S. Hekmat","doi":"10.1108/nfs-06-2022-0194","DOIUrl":"https://doi.org/10.1108/nfs-06-2022-0194","url":null,"abstract":"\u0000Purpose\u0000The purpose of this study is to evaluate the effect of almond milk supplementation on the growth and viability of Lacticaseibacillus rhamnosus GR-1 (LGR-1) in yogurt samples over 6 h of fermentation and 30 days of refrigerated storage.\u0000\u0000\u0000Design/methodology/approach\u0000Four yogurt treatments (T1–T4) were inoculated with the probiotic strain L. rhamnosus GR-1 and fermented for 6 h at 37°C and then placed in refrigerated storage at 4°C for 30 days. Microbial and pH analysis of each sample was conducted every 2 h throughout the fermentation period and on Days 1, 15 and 30 of cold storage to determine the viability of L. rhamnosus GR-1.\u0000\u0000\u0000Findings\u0000All samples achieved mean microbial counts of at least 108 CFU/mL during fermentation and storage. During fermentation, mean microbial counts increased for all treatments; however, differences in mean microbial counts between treatments were not significant. During storage, the mean microbial count for T4 at 15 and 30 days was significantly higher (p = 0.031) than microbial counts on Day 1. However, mean microbial counts did not differ significantly across all storage time points for treatments 1, 2 and 3 (p > 0.05). These results suggest that the addition of almond milk, in combination with cow’s milk, is suitable for propagating and preserving the viability of L. rhamnosus GR-1 in yogurt.\u0000\u0000\u0000Originality/value\u0000There is a consumer shift towards plant-based products due to health, environmental and ethical reasons. Almond milk is a popular nondairy alternative that provides enhanced nutritional value to traditionally dairy-based probiotic yogurts. L. rhamnosus GR-1 is an especially beneficial probiotic for women as it colonizes the gut and vaginal epithelium, promoting urogenital health, including preventing the recurrence of urinary tract infections and bacterial vaginosis.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88665474","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-27DOI: 10.1108/nfs-05-2022-0145
Z. Sadri, F. Najafi, R. Beiranvand, Farhad Vahid, Javad Harooni
Purpose While several studies have reported a relationship between chronic daily headache (CDH) and different dietary patterns, no study has investigated the association between CDH and the dietary inflammatory index (DII). This study aims to hypothesize that a higher DII score (proinflammatory diets) is associated with higher odds of CDH. Design/methodology/approach This cross-sectional study was performed using the baseline data of the Dena PERSIAN cohort study, including demographic information, body mass index, medical history, laboratory tests, sleep duration and blood pressure. The DII was computed based on the data collected by a valid 113-item food frequency questionnaire and a 127-item indigenous food questionnaire. The association between CDH and DII score was analyzed by simple and multiple logistic regression. Findings Out of 3,626 people included in the study, 23.1% had CDH. The median DII was −0.08 (interquartile range = 0.18). People in the third and fourth quartiles of DII (proinflammatory diet) had a 20% (odds ratio: 0.80; 95% confidence interval: 0.65–1) and a 25% (odds ratio: 0.75; 95% confidence interval: 0.61–0.94) lower chance of having CHD than those in the first quartile, respectively. After adjustment for confounding variables, this association did not remain statistically significant (p > 0.05). Originality/value Although the analysis conducted without adjustment for medical history showed a significant association between proinflammatory diet and reduced CDH, considering the diverse etiology of different types of headaches and the paucity of studies in this area, further studies are needed to investigate the DII score of patients by the type of headache, its severity and duration.
{"title":"Association between the dietary inflammatory index and chronic daily headache: findings from Dena Persian cohort","authors":"Z. Sadri, F. Najafi, R. Beiranvand, Farhad Vahid, Javad Harooni","doi":"10.1108/nfs-05-2022-0145","DOIUrl":"https://doi.org/10.1108/nfs-05-2022-0145","url":null,"abstract":"\u0000Purpose\u0000While several studies have reported a relationship between chronic daily headache (CDH) and different dietary patterns, no study has investigated the association between CDH and the dietary inflammatory index (DII). This study aims to hypothesize that a higher DII score (proinflammatory diets) is associated with higher odds of CDH.\u0000\u0000\u0000Design/methodology/approach\u0000This cross-sectional study was performed using the baseline data of the Dena PERSIAN cohort study, including demographic information, body mass index, medical history, laboratory tests, sleep duration and blood pressure. The DII was computed based on the data collected by a valid 113-item food frequency questionnaire and a 127-item indigenous food questionnaire. The association between CDH and DII score was analyzed by simple and multiple logistic regression.\u0000\u0000\u0000Findings\u0000Out of 3,626 people included in the study, 23.1% had CDH. The median DII was −0.08 (interquartile range = 0.18). People in the third and fourth quartiles of DII (proinflammatory diet) had a 20% (odds ratio: 0.80; 95% confidence interval: 0.65–1) and a 25% (odds ratio: 0.75; 95% confidence interval: 0.61–0.94) lower chance of having CHD than those in the first quartile, respectively. After adjustment for confounding variables, this association did not remain statistically significant (p > 0.05).\u0000\u0000\u0000Originality/value\u0000Although the analysis conducted without adjustment for medical history showed a significant association between proinflammatory diet and reduced CDH, considering the diverse etiology of different types of headaches and the paucity of studies in this area, further studies are needed to investigate the DII score of patients by the type of headache, its severity and duration.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"173 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77827445","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-21DOI: 10.1108/nfs-04-2022-0120
Rifat Altaf, I. Zargar, G. Gani, S. Z. Hussain, O. Bashir, B. Naseer, Sobiya Manzoor, Tawheed Amin
Purpose This study aims to develop sweet chestnut incorporated corn-based extrudates by the optimization of process conditions. Design/methodology/approach The independent process variables for extrusion (blend ratio, barrel temperature, screw speed and feed moisture) were investigated to govern their impact on reliant variables, namely, bulk density, specific mechanical energy, water absorption index, water solubility index, color and hardness. Product and system responses were significantly (p < 0.05) affected by the independent variables. Experimental design with quadratic models experienced a high coefficient of determination (R2 = 0.99). Findings Numerical optimization for the development of extrudates resulted in optimum conditions having corn flour: sweet chestnut flour (80:20), barrel temperature (120°C), screw speed (340 rpm) and feed moisture (12%). Fat, moisture and protein contents of the developed extrudates using optimum conditions were significantly (p < 0.05) lower compared to raw materials – corn and sweet chestnut. The packaging of extrudates in aluminum laminates revealed shelf stability of three months at room temperature without deterioration of quality. Originality/value Nutritionally rich sweet chestnut extruded products would be an exclusive option to already existing snacks in the market and can facilitate a new sphere in extruded product sector.
{"title":"Second generation extruded snacks from sweet chestnut and corn blends – numerical optimization, nutritional, nutraceutical and storage stability characteristics","authors":"Rifat Altaf, I. Zargar, G. Gani, S. Z. Hussain, O. Bashir, B. Naseer, Sobiya Manzoor, Tawheed Amin","doi":"10.1108/nfs-04-2022-0120","DOIUrl":"https://doi.org/10.1108/nfs-04-2022-0120","url":null,"abstract":"\u0000Purpose\u0000This study aims to develop sweet chestnut incorporated corn-based extrudates by the optimization of process conditions.\u0000\u0000\u0000Design/methodology/approach\u0000The independent process variables for extrusion (blend ratio, barrel temperature, screw speed and feed moisture) were investigated to govern their impact on reliant variables, namely, bulk density, specific mechanical energy, water absorption index, water solubility index, color and hardness. Product and system responses were significantly (p < 0.05) affected by the independent variables. Experimental design with quadratic models experienced a high coefficient of determination (R2 = 0.99).\u0000\u0000\u0000Findings\u0000Numerical optimization for the development of extrudates resulted in optimum conditions having corn flour: sweet chestnut flour (80:20), barrel temperature (120°C), screw speed (340 rpm) and feed moisture (12%). Fat, moisture and protein contents of the developed extrudates using optimum conditions were significantly (p < 0.05) lower compared to raw materials – corn and sweet chestnut. The packaging of extrudates in aluminum laminates revealed shelf stability of three months at room temperature without deterioration of quality.\u0000\u0000\u0000Originality/value\u0000Nutritionally rich sweet chestnut extruded products would be an exclusive option to already existing snacks in the market and can facilitate a new sphere in extruded product sector.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74168854","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-19DOI: 10.1108/nfs-05-2022-0166
M. Tengilimoglu-Metin, Z. Metin
Purpose The purpose of this study was to examine hedonic hunger at the end of the Ramadan fasting. Design/methodology/approach Data were collected by the Power of Food Scale (PFS), Food Craving Questionnaire-Trait (FCQ-T) and the Visual Analogue Scale. All data were taken twice at the beginning and end of Ramadan fasting. Findings A total number of 105 volunteers (43.8% female and 56.2% male) participated in a cross-sectional study. Ramadan fasting associated with PFS food tasted sub-factor, whereas no association was found on PFS aggregate and other PFS domain factors. Participants had higher PFS food tasted domain score at the end of the Ramadan fasting than before Ramadan fasting (p < 0.001). Total FCQ-T score as well as all sub-domains did not differ significantly. Females desired to consume carbonated beverages more, whereas in male (p = 0.04), ice cream was the most craved food. Originality/value The findings of this study provide data to the literature about the relation between Ramadan fasting and hedonic hunger. Ramadan fasting appears to have an influence on pleasure at first bite. The effect of Ramadan fasting on hedonic hunger should be tested with larger samples and controlled trials.
{"title":"Is Ramadan model of intermittent fasting related to hedonic hunger?","authors":"M. Tengilimoglu-Metin, Z. Metin","doi":"10.1108/nfs-05-2022-0166","DOIUrl":"https://doi.org/10.1108/nfs-05-2022-0166","url":null,"abstract":"\u0000Purpose\u0000The purpose of this study was to examine hedonic hunger at the end of the Ramadan fasting.\u0000\u0000\u0000Design/methodology/approach\u0000Data were collected by the Power of Food Scale (PFS), Food Craving Questionnaire-Trait (FCQ-T) and the Visual Analogue Scale. All data were taken twice at the beginning and end of Ramadan fasting.\u0000\u0000\u0000Findings\u0000A total number of 105 volunteers (43.8% female and 56.2% male) participated in a cross-sectional study. Ramadan fasting associated with PFS food tasted sub-factor, whereas no association was found on PFS aggregate and other PFS domain factors. Participants had higher PFS food tasted domain score at the end of the Ramadan fasting than before Ramadan fasting (p < 0.001). Total FCQ-T score as well as all sub-domains did not differ significantly. Females desired to consume carbonated beverages more, whereas in male (p = 0.04), ice cream was the most craved food.\u0000\u0000\u0000Originality/value\u0000The findings of this study provide data to the literature about the relation between Ramadan fasting and hedonic hunger. Ramadan fasting appears to have an influence on pleasure at first bite. The effect of Ramadan fasting on hedonic hunger should be tested with larger samples and controlled trials.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72946673","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-06DOI: 10.1108/nfs-04-2022-0125
Sobiya Manzoor, S. Z. Hussain, Tawheed Amin, O. Bashir, B. Naseer, A. Jabeen, Ufaq Fayaz, Naseh Nisar, Aarizoo Mushtaq, Monisa Yousouf, Zahida Naseem, Uzznain Khan
Purpose The purpose of this article was to highlight the various methods of extrusion technologies for encapsulation of bioactive components (BACs). Design/methodology/approach BACs provide numerous health-care benefits; however, downsides, including a strong effect of organoleptic properties by reason of the bitterness and acridity of a few components, and also a short shelf-life, limit their application in food. The food industry is still demanding complicated qualities from food ingredients, which were often impossible to obtain without encapsulation such as stability, delayed release, thermal protection and an acceptable sensory profile. Various techniques such as melt injection extrusion, hot-melt extrusion, electrostatic extrusion, co-extrusion and particles from gas-saturated solutions, could be used for maintaining these characteristics. Findings Extrusion technology has been well used for encapsulation of bioactive chemicals in an effort to avoid their numerous downsides and to boost their use in food. The count of BACs that could be encapsulated has risen owing to the extrusion technology just as form of encapsulation. Extrusion technique also aids in the devaluation of the fragment size of encapsulated BACs, allowing for greater application in the food business. Originality/value The study reported that encapsulating BACs makes them more stable in both the product itself and in the gastrointestinal tract, so using encapsulated BACs would result in a product with stronger preventive properties.
{"title":"The use of extrusion technology for encapsulation of bioactive components for their improved stability and bioavailability","authors":"Sobiya Manzoor, S. Z. Hussain, Tawheed Amin, O. Bashir, B. Naseer, A. Jabeen, Ufaq Fayaz, Naseh Nisar, Aarizoo Mushtaq, Monisa Yousouf, Zahida Naseem, Uzznain Khan","doi":"10.1108/nfs-04-2022-0125","DOIUrl":"https://doi.org/10.1108/nfs-04-2022-0125","url":null,"abstract":"\u0000Purpose\u0000The purpose of this article was to highlight the various methods of extrusion technologies for encapsulation of bioactive components (BACs).\u0000\u0000\u0000Design/methodology/approach\u0000BACs provide numerous health-care benefits; however, downsides, including a strong effect of organoleptic properties by reason of the bitterness and acridity of a few components, and also a short shelf-life, limit their application in food. The food industry is still demanding complicated qualities from food ingredients, which were often impossible to obtain without encapsulation such as stability, delayed release, thermal protection and an acceptable sensory profile. Various techniques such as melt injection extrusion, hot-melt extrusion, electrostatic extrusion, co-extrusion and particles from gas-saturated solutions, could be used for maintaining these characteristics.\u0000\u0000\u0000Findings\u0000Extrusion technology has been well used for encapsulation of bioactive chemicals in an effort to avoid their numerous downsides and to boost their use in food. The count of BACs that could be encapsulated has risen owing to the extrusion technology just as form of encapsulation. Extrusion technique also aids in the devaluation of the fragment size of encapsulated BACs, allowing for greater application in the food business.\u0000\u0000\u0000Originality/value\u0000The study reported that encapsulating BACs makes them more stable in both the product itself and in the gastrointestinal tract, so using encapsulated BACs would result in a product with stronger preventive properties.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86241655","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-01DOI: 10.1108/nfs-08-2022-0258
N. Natour, Eman Alshawish, Lina Alawi
Purpose The aim of this paper is to study the association between health consciousness, health belief model and intention to engage in healthy activities in addition to use restaurants. Design/methodology/approach An electronic questionnaire was distributed through social media and university website including questions on demographic variables and Likert scaled aspects of health consciousness, health belief model and behavioral intention to practice healthy habits and use fast-food restaurants. Findings A total of 92 Palestinian adults participated in this study. Age 28.5 ± 9.7 years. Of the studied group, 28.6% were males, body mass index = 24.4 ± 4.1 kg/m2. Average health consciousness was 12.3 ± 3.1, health belief model (susceptibility = 10.4 ± 6.8, severity = 12.7 ± 7.2, benefit = 28.1 ± 5.3 and barriers = 17.8 ± 6.8) and for behavioral intention = 21.1 ± 6.4. In final regression models, only benefit was significantly associated with health consciousness (B = 0.18 ± 0.07, p = 0.012) and behavioral intention B = 0.26 ± 0.13, p = 0.05). Only barrier and severity were associated significantly with number of using restaurants weekly (0.04 ± 0.02, p = 0.03) and (0.05 ± 0.02, p = 0.004), respectively. Research limitations/implications Health belief model partially explained use of restaurants and healthy lifestyle among Palestinians. This is a cross-sectional design and future clinical trials are needed. Originality/value To the best of the authors’ knowledge, this is the first study to address the role of health belief model and health consciousness in improving dietary style and habits.
{"title":"Role of health belief model and health consciousness in explaining behavioral intention to use restaurants and practicing healthy diet","authors":"N. Natour, Eman Alshawish, Lina Alawi","doi":"10.1108/nfs-08-2022-0258","DOIUrl":"https://doi.org/10.1108/nfs-08-2022-0258","url":null,"abstract":"\u0000Purpose\u0000The aim of this paper is to study the association between health consciousness, health belief model and intention to engage in healthy activities in addition to use restaurants.\u0000\u0000\u0000Design/methodology/approach\u0000An electronic questionnaire was distributed through social media and university website including questions on demographic variables and Likert scaled aspects of health consciousness, health belief model and behavioral intention to practice healthy habits and use fast-food restaurants.\u0000\u0000\u0000Findings\u0000A total of 92 Palestinian adults participated in this study. Age 28.5 ± 9.7 years. Of the studied group, 28.6% were males, body mass index = 24.4 ± 4.1 kg/m2. Average health consciousness was 12.3 ± 3.1, health belief model (susceptibility = 10.4 ± 6.8, severity = 12.7 ± 7.2, benefit = 28.1 ± 5.3 and barriers = 17.8 ± 6.8) and for behavioral intention = 21.1 ± 6.4. In final regression models, only benefit was significantly associated with health consciousness (B = 0.18 ± 0.07, p = 0.012) and behavioral intention B = 0.26 ± 0.13, p = 0.05). Only barrier and severity were associated significantly with number of using restaurants weekly (0.04 ± 0.02, p = 0.03) and (0.05 ± 0.02, p = 0.004), respectively.\u0000\u0000\u0000Research limitations/implications\u0000Health belief model partially explained use of restaurants and healthy lifestyle among Palestinians. This is a cross-sectional design and future clinical trials are needed.\u0000\u0000\u0000Originality/value\u0000To the best of the authors’ knowledge, this is the first study to address the role of health belief model and health consciousness in improving dietary style and habits.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78613399","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-11-30DOI: 10.1108/nfs-09-2022-0312
Amar Aouzelleg, Delia Ojinnaka
Purpose The purpose of this conceptual paper was to introduce the risk–benefit approach to bakery products in relation to their acrylamide content. Acrylamide is a compound which gives rise to risks of cancer, and several mitigating procedures have been in place for various products and processes. This paper concentrated on bakery products and took a risk–benefit approach in relation to acrylamide. Design/methodology/approach Papers published in peer-reviewed journals were reviewed. A combination of keywords such as acrylamide, bakery products and risk/benefit were used to find sources. Additional sources, such as governmental and non-governmental organisations documents, were also used when relevant. After looking at the main characteristics of acrylamide, the potential benefit of bread was also looked at. The paper summarises known information on acrylamide and looks at the risk and benefit of bakery products in relation to this compound. Findings The risk analysis approach can be extended to include benefits so that a balanced conclusion can be reached whether a product is an acceptable part of the diet or not. Exposure to acrylamide was a function of the product type and preparation/process. Bakery products were a source of many nutrients, and the risk regarding acrylamide may be controlled by careful product and process design. Originality/value There was contradictory information regarding how unsafe acrylamide is. In this paper, the risk–benefit approach has been qualitatively used to weigh both the risks and benefits of the bakery product category.
{"title":"Risk benefit assessment of acrylamide in bakery products and bread","authors":"Amar Aouzelleg, Delia Ojinnaka","doi":"10.1108/nfs-09-2022-0312","DOIUrl":"https://doi.org/10.1108/nfs-09-2022-0312","url":null,"abstract":"\u0000Purpose\u0000The purpose of this conceptual paper was to introduce the risk–benefit approach to bakery products in relation to their acrylamide content. Acrylamide is a compound which gives rise to risks of cancer, and several mitigating procedures have been in place for various products and processes. This paper concentrated on bakery products and took a risk–benefit approach in relation to acrylamide.\u0000\u0000\u0000Design/methodology/approach\u0000Papers published in peer-reviewed journals were reviewed. A combination of keywords such as acrylamide, bakery products and risk/benefit were used to find sources. Additional sources, such as governmental and non-governmental organisations documents, were also used when relevant. After looking at the main characteristics of acrylamide, the potential benefit of bread was also looked at. The paper summarises known information on acrylamide and looks at the risk and benefit of bakery products in relation to this compound.\u0000\u0000\u0000Findings\u0000The risk analysis approach can be extended to include benefits so that a balanced conclusion can be reached whether a product is an acceptable part of the diet or not. Exposure to acrylamide was a function of the product type and preparation/process. Bakery products were a source of many nutrients, and the risk regarding acrylamide may be controlled by careful product and process design.\u0000\u0000\u0000Originality/value\u0000There was contradictory information regarding how unsafe acrylamide is. In this paper, the risk–benefit approach has been qualitatively used to weigh both the risks and benefits of the bakery product category.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84433689","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-11-28DOI: 10.1108/nfs-03-2022-0103
Rodrigo Cavalcante Junco, S. M. S. Prates, L. Anastácio
Purpose This study aims to evaluate the carbohydrate content, ingredient profile and degree of processing of supposedly “low-carb” foods in the Brazilian market. Design/methodology/approach Information was collected from physical supermarkets in Divinópolis, Minas Gerais and on websites throughout Brazil between July and September/2020. The carbohydrate content was assessed in g/100 g, and ingredient lists were investigated for the presence of carbohydrate-rich ingredients. The degree of processing of the products was evaluated by NOVA classification to determine whether the term “low carb” had been translated into Portuguese. Findings This study evaluated a total number of 164 products, the most frequent were bakery products (34.7%), granola and cereal bars (19.5%) and candies and desserts (14.0%). This claim was also found in low-carb foods such as cheese and chicken. Most food products evaluated (56.0%) were classified as ultra-processed, with the group having the highest carbohydrate content (20.0; 3.0–47.5g/100g), compared to products classified as processed foods (p < 0.01). The ingredient lists showed items rich in carbohydrates, such as cassava and corn derivatives. In 162 products, a low-carb claim was displayed without translation into Portuguese. These data demonstrate that most of these products are ultra-processed and have a high glycidic content. Originality/value To the best of the authors’ knowledge, the study was a pioneer investigation of the ingredients of “low-carb” foods, their carbohydrate composition and their degree of processing based on the NOVA classification.
{"title":"Carbohydrate content and ingredient profile of supposedly “low-carb” food products in Brazil","authors":"Rodrigo Cavalcante Junco, S. M. S. Prates, L. Anastácio","doi":"10.1108/nfs-03-2022-0103","DOIUrl":"https://doi.org/10.1108/nfs-03-2022-0103","url":null,"abstract":"\u0000Purpose\u0000This study aims to evaluate the carbohydrate content, ingredient profile and degree of processing of supposedly “low-carb” foods in the Brazilian market.\u0000\u0000\u0000Design/methodology/approach\u0000Information was collected from physical supermarkets in Divinópolis, Minas Gerais and on websites throughout Brazil between July and September/2020. The carbohydrate content was assessed in g/100 g, and ingredient lists were investigated for the presence of carbohydrate-rich ingredients. The degree of processing of the products was evaluated by NOVA classification to determine whether the term “low carb” had been translated into Portuguese.\u0000\u0000\u0000Findings\u0000This study evaluated a total number of 164 products, the most frequent were bakery products (34.7%), granola and cereal bars (19.5%) and candies and desserts (14.0%). This claim was also found in low-carb foods such as cheese and chicken. Most food products evaluated (56.0%) were classified as ultra-processed, with the group having the highest carbohydrate content (20.0; 3.0–47.5g/100g), compared to products classified as processed foods (p < 0.01). The ingredient lists showed items rich in carbohydrates, such as cassava and corn derivatives. In 162 products, a low-carb claim was displayed without translation into Portuguese. These data demonstrate that most of these products are ultra-processed and have a high glycidic content.\u0000\u0000\u0000Originality/value\u0000To the best of the authors’ knowledge, the study was a pioneer investigation of the ingredients of “low-carb” foods, their carbohydrate composition and their degree of processing based on the NOVA classification.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"39 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91476051","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-11-28DOI: 10.1108/nfs-08-2022-0276
Y. Acar, H. Yıldıran
Purpose This study aims to evaluate the reflection of COVID-19 pandemic anxiety experienced in adults on nutritional habits during the COVID-19 pandemic in Turkey. Design/methodology/approach The study was conducted with 600 adults aged between 19 and 64 years. The general characteristics of the individuals, nutritional habits, use of dietary supplements and COVID-19 pandemic anxiety before and during the pandemic period were questioned via a Web-based questionnaire. COVID-19-related anxiety was assessed using The COVID-19 Phobia Scale (C19P-S) and The State-Trait Anxiety Inventory (STAI). Data analysis was performed using the Statistical Package for Social Sciences, version 24.0. Findings In this study, 49.8% of the participants stated that their appetite and food consumption amount increased during the pandemic period. The rate of use of dietary supplements among individuals was found to be 40%. It was observed that the mean body weight and body mass index increased significantly in both genders during the COVID-19 pandemic. It has been determined that anxiety about COVID-19 is higher in individuals and women who start using nutritional support during the pandemic period. The total C19P-S and STAI scores of those who started using a dietary supplement during the pandemic were significantly higher than those who did not use a dietary supplement. Similarly, those whose eating habits changed positively and those who bought more packaged products had higher C19P-S scale mean scores (p < 0.05). Originality/value During the COVID-19 period, it is important to reduce the anxiety levels of individuals, provide psychological support, raise awareness of adequate and balanced nutrition and the correct use of dietary supplements to adapt to the new lifestyle.
{"title":"Was COVID-19 pandemic anxiety reflected on nutritional habits in adults?","authors":"Y. Acar, H. Yıldıran","doi":"10.1108/nfs-08-2022-0276","DOIUrl":"https://doi.org/10.1108/nfs-08-2022-0276","url":null,"abstract":"\u0000Purpose\u0000This study aims to evaluate the reflection of COVID-19 pandemic anxiety experienced in adults on nutritional habits during the COVID-19 pandemic in Turkey.\u0000\u0000\u0000Design/methodology/approach\u0000The study was conducted with 600 adults aged between 19 and 64 years. The general characteristics of the individuals, nutritional habits, use of dietary supplements and COVID-19 pandemic anxiety before and during the pandemic period were questioned via a Web-based questionnaire. COVID-19-related anxiety was assessed using The COVID-19 Phobia Scale (C19P-S) and The State-Trait Anxiety Inventory (STAI). Data analysis was performed using the Statistical Package for Social Sciences, version 24.0.\u0000\u0000\u0000Findings\u0000In this study, 49.8% of the participants stated that their appetite and food consumption amount increased during the pandemic period. The rate of use of dietary supplements among individuals was found to be 40%. It was observed that the mean body weight and body mass index increased significantly in both genders during the COVID-19 pandemic. It has been determined that anxiety about COVID-19 is higher in individuals and women who start using nutritional support during the pandemic period. The total C19P-S and STAI scores of those who started using a dietary supplement during the pandemic were significantly higher than those who did not use a dietary supplement. Similarly, those whose eating habits changed positively and those who bought more packaged products had higher C19P-S scale mean scores (p < 0.05).\u0000\u0000\u0000Originality/value\u0000During the COVID-19 period, it is important to reduce the anxiety levels of individuals, provide psychological support, raise awareness of adequate and balanced nutrition and the correct use of dietary supplements to adapt to the new lifestyle.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"80 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84198451","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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