Pub Date : 2023-01-01DOI: 10.26502/jfsnr.2642-110000124
M. R. Mobarak, R. Islam, F. Haque, Shah Mohammed Masuduzzaman, M. Kamruzzaman, M. Nurunnabi, Tonmoy Karmokar
{"title":"The Necessity of Maternal Acquaintances and Learnings Towards Complementary Feeding to Prevent and Manage the Major Micronutrient Deficiencies for Under Five Children in Bangladesh","authors":"M. R. Mobarak, R. Islam, F. Haque, Shah Mohammed Masuduzzaman, M. Kamruzzaman, M. Nurunnabi, Tonmoy Karmokar","doi":"10.26502/jfsnr.2642-110000124","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-110000124","url":null,"abstract":"","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"292 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83155873","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}
Background: Clams are an important source of economic incomes and animal protein source in Cameroon. In contrast, parasitism is a serious threat to the economy and health risk to Cameroonian populations. The present study aimed at determine diversity and intensity of parasitism along with its impact on E. radiata, a major clam species in the country.
{"title":"Parasitism of Egeria radiata (Lamarck, 1804) in Lower Sanaga Delta, Cameroon: Prevalence, Diversity, Intensity and its impact on this Edible Clam Species","authors":"Dikoume Mbongo Adolphe, Ajonina Nwutih Gordon, Kojom Foko Loick Pradel, Tomedi Eyango Minette","doi":"10.26502/jfsnr.2642-110000139","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-110000139","url":null,"abstract":"Background: Clams are an important source of economic incomes and animal protein source in Cameroon. In contrast, parasitism is a serious threat to the economy and health risk to Cameroonian populations. The present study aimed at determine diversity and intensity of parasitism along with its impact on E. radiata, a major clam species in the country.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"67 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135843394","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 : 2023-01-01Epub Date: 2023-05-10DOI: 10.26502/jfsnr.2642-110000129
Alan M Preston, Priscilla K Clayton
Background: Mediterranean style eating pattern is regarded as among the worlds' healthiest. Numerous studies have shown that the Mediterranean eating pattern can promote weight loss, however, if combined with caloric restriction as promoted via internet sites, are inherent advantages retained or do macronutrients fall below recommended levels and if so, at which energy values does this occur?
Objective: To address this question.
Methods: We have formulated a meal which was developed from items on menus in Barcelona, Spain. Macronutrients were determined using NDSR software and the meal was assessed for carbohydrate, fat and protein content at recommended levels of 2500 and 2000 kcal/day as well as at 1600, 1200 and 800 kcal/day through control of portion sizes. Authenticity of the meal as being Mediterranean- type was verified by comparison to established standards contained in dietary guidelines for Americans as well as similarity to percent of macronutrients published in the literature.
Results: Comparison of our results to guidelines for a Mediterranean style eating pattern showed fruit, protein and oil intake to be sufficient but not so for the vegetables, grains and dairy food groups. All macronutrients reached dietary recommended amounts when analyzed at energy values of 2500 and 2000 kcal/day. Fat and carbohydrate content satisfied recommended amounts at intakes of 1600 and 1200 kcal/day but the amount of protein was insufficient at all values below 2000 kcal/day.
Conclusion: Although a Mediterranean-style eating pattern is among the healthiest, in order to maintain macronutrient adequacy, it should not be energy compromised.
{"title":"Macronutrient Adequacy of a Mediterranean-type Meal Examined at Recommended and Below Recommended Energy Values.","authors":"Alan M Preston, Priscilla K Clayton","doi":"10.26502/jfsnr.2642-110000129","DOIUrl":"10.26502/jfsnr.2642-110000129","url":null,"abstract":"<p><strong>Background: </strong>Mediterranean style eating pattern is regarded as among the worlds' healthiest. Numerous studies have shown that the Mediterranean eating pattern can promote weight loss, however, if combined with caloric restriction as promoted via internet sites, are inherent advantages retained or do macronutrients fall below recommended levels and if so, at which energy values does this occur?</p><p><strong>Objective: </strong>To address this question.</p><p><strong>Methods: </strong>We have formulated a meal which was developed from items on menus in Barcelona, Spain. Macronutrients were determined using NDSR software and the meal was assessed for carbohydrate, fat and protein content at recommended levels of 2500 and 2000 kcal/day as well as at 1600, 1200 and 800 kcal/day through control of portion sizes. Authenticity of the meal as being Mediterranean- type was verified by comparison to established standards contained in dietary guidelines for Americans as well as similarity to percent of macronutrients published in the literature.</p><p><strong>Results: </strong>Comparison of our results to guidelines for a Mediterranean style eating pattern showed fruit, protein and oil intake to be sufficient but not so for the vegetables, grains and dairy food groups. All macronutrients reached dietary recommended amounts when analyzed at energy values of 2500 and 2000 kcal/day. Fat and carbohydrate content satisfied recommended amounts at intakes of 1600 and 1200 kcal/day but the amount of protein was insufficient at all values below 2000 kcal/day.</p><p><strong>Conclusion: </strong>Although a Mediterranean-style eating pattern is among the healthiest, in order to maintain macronutrient adequacy, it should not be energy compromised.</p>","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"6 2","pages":"51-55"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10299792/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10120183","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A majority of traditional fermented products consumed in Africa are processed by natural fermentation of cereals, tuber, fruits, or fish, and are particularly used as weaning foods for infants and dietary staples for adults. The aim of this study is to evaluate the quality of “Akpan”, “Kom” and “Emakumè” by using standard microbiological methods. We used Biochemistry and molecular biology methods to identify presumptive lactic acid bacteria (LAB) strains and their biotechnological proprieties screened. The count of germs in CFU/g of Total Mesophilic Aerobic Microorganisms; Staphylococcus aureus, Total coliforms, fungi and LAB shows that the analysed samples are good for consumption (AFNOR, 1996). LAB strains were identified as Lactobacillus plantarum, Lactobacillus fermentum, Pediococcus pentosaceus and Pediococcus acidilactici. Lactobacillus fermentum shown better acidification and antioxidant activity. Pediococcus pentosaceus produced high lactic acid and showed better proteolytic activity. Pediococcus acidilactici produced high exopolysaccharide while the best amylolytic activity was observed by Lactobacillus plantarum and Lactobacillus fermentum. The mix culture of these strains into “Emakoumè”, “Akpan” and “Kom” guaranties better microbiological and nutritional quality of these feeds.
{"title":"Microbiological analysis and assessment of the Biotechnological potential of Lactobacillus sp. and Pediococcus sp. strains isolated from Togolese traditional Zea mays fermented food","authors":"Banfitebiyi Gambogou, Essodolom Taale, Kokou Anani, Messanh Kangni-Dossou, Damintoti Simplice Karou, Yaovi Ameyapoh","doi":"10.26502/jfsnr.2642-110000141","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-110000141","url":null,"abstract":"A majority of traditional fermented products consumed in Africa are processed by natural fermentation of cereals, tuber, fruits, or fish, and are particularly used as weaning foods for infants and dietary staples for adults. The aim of this study is to evaluate the quality of “Akpan”, “Kom” and “Emakumè” by using standard microbiological methods. We used Biochemistry and molecular biology methods to identify presumptive lactic acid bacteria (LAB) strains and their biotechnological proprieties screened. The count of germs in CFU/g of Total Mesophilic Aerobic Microorganisms; Staphylococcus aureus, Total coliforms, fungi and LAB shows that the analysed samples are good for consumption (AFNOR, 1996). LAB strains were identified as Lactobacillus plantarum, Lactobacillus fermentum, Pediococcus pentosaceus and Pediococcus acidilactici. Lactobacillus fermentum shown better acidification and antioxidant activity. Pediococcus pentosaceus produced high lactic acid and showed better proteolytic activity. Pediococcus acidilactici produced high exopolysaccharide while the best amylolytic activity was observed by Lactobacillus plantarum and Lactobacillus fermentum. The mix culture of these strains into “Emakoumè”, “Akpan” and “Kom” guaranties better microbiological and nutritional quality of these feeds.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"89 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135102762","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}
{"title":"Focus on Dietary Pattern: Would this be the Answer to the Rising Prevalence of Autoimmune Diseases? Results of a Systematic Review","authors":"Eduarda Luckemeyer Banolas, Mikaela Zeni, Catarina Vellinho Busnello, Mariana Graeff Bins Ely, Marilia Oberto da Silva Gobbo, Janine Alessi","doi":"10.26502/jfsnr.2642-110000128","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-110000128","url":null,"abstract":"","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75678350","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 : 2023-01-01DOI: 10.26502/jfsnr.2642-110000140
Ashraf AHMZ, Ahmed F Pantho, Samee Kamal, Alyssa Caba, Syeda H Afroze, Thomas J Kuehl, Liaquat Hossain, M. Nasir Uddin
Background: The diverse microbial community in our gastrointestinal (GI) helps in the fermentation of metabolites of Short Chain Fatty Acids (SCFAs), mainly acetate, propionate, butyrate, and small number of lactates. Acetate, propionate, and butyrate maintain colonic lining integrity and ideal colon activity. Butyrate is also known to be an energy source and assist in anti-inflammatory response. Maintaining an optimal ratio of these SCFAs reduce the risk of inflammation and promote a healthy colon. We evaluated the effect of Revivify Oral Liquid Gel (composition: US Patent 11 224 636) on gut microbiomes and SCFAs by an in vitro model of gut microbiome study. Gut microbes were cultured in 2 ml 96-well plates and treated with control, SOD, Prefibrotic fiber, Fruit juice, and Revivify gel for 48 hours followed by metaproteomic, chemical analysis (SCFA content), and microbiome profiling.
{"title":"Revivify Modulates Healthy Gut Microbiomes and Short Chain Fatty Acids Evaluated by an in vitro model of Gut Microbiome study","authors":"Ashraf AHMZ, Ahmed F Pantho, Samee Kamal, Alyssa Caba, Syeda H Afroze, Thomas J Kuehl, Liaquat Hossain, M. Nasir Uddin","doi":"10.26502/jfsnr.2642-110000140","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-110000140","url":null,"abstract":"Background: The diverse microbial community in our gastrointestinal (GI) helps in the fermentation of metabolites of Short Chain Fatty Acids (SCFAs), mainly acetate, propionate, butyrate, and small number of lactates. Acetate, propionate, and butyrate maintain colonic lining integrity and ideal colon activity. Butyrate is also known to be an energy source and assist in anti-inflammatory response. Maintaining an optimal ratio of these SCFAs reduce the risk of inflammation and promote a healthy colon. We evaluated the effect of Revivify Oral Liquid Gel (composition: US Patent 11 224 636) on gut microbiomes and SCFAs by an in vitro model of gut microbiome study. Gut microbes were cultured in 2 ml 96-well plates and treated with control, SOD, Prefibrotic fiber, Fruit juice, and Revivify gel for 48 hours followed by metaproteomic, chemical analysis (SCFA content), and microbiome profiling.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"86 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135102756","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 : 2023-01-01DOI: 10.26502/jfsnr.2642-110000130
L. Gatteschi, P. Davolio, Simona Busi, P. Allegrini, G. Petrangolini, Martino Meneghin, A. Riva
{"title":"Potential Benefits of Supplementation with Lecithin-Based Delivery Form of Boswellia serrata Extract and CoQ10 on Amateur Athletes for the Recovery of Acute Traumas or Chronic Musculoskeletal Disorders: A Single-Arm Pilot study","authors":"L. Gatteschi, P. Davolio, Simona Busi, P. Allegrini, G. Petrangolini, Martino Meneghin, A. Riva","doi":"10.26502/jfsnr.2642-110000130","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-110000130","url":null,"abstract":"","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73526109","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 : 2023-01-01DOI: 10.26502/jfsnr.2642-110000138
Svea Nicolaisen, Christa Thöne-Reineke, Lisa Buchwald, Harm Kuper, Mechthild Wiegard
The study focused on the importance of animal welfare and the need for training in the livestock industry, particularly in slaughterhouse. It reflects the public concern over animal suffering during transport and slaughter. The research aimed to assess the knowledge of slaughterhouse employees before and after their participation in an e-learning program and to evaluate their assessment of the e-learning program, with the goal of improving online training materials for animal welfare in livestock transport and slaughter. This study utilized an online platform to deliver an e-learning program on animal behavior and cattle handling. The program consisted of two pilot modules with training videos. For each module, an evaluation and a pre-test and post-test were conducted using the same set of questions. Participants were employees in German cattle slaughterhouses, and data was collected through animal welfare officers. This study involved 25 participants, predominantly German-speaking, who completed two pilot modules, a knowledge test, and an evaluation. The participants had diverse demographic characteristics, with varying years of experience and educational backgrounds. German-speaking participants performed better in the pre-test of the animal behavior module, while Romanian-speaking participants scored higher in the post-test. Romanianspeaking participants also outperformed in the cattle handling module. There was a significant improvement in scores from pre-test to posttest in both language groups. Some specific questions were sometimes incorrectly answered in the pre-test but were correctly answered in the post-test. Romanian-speaking participants took longer, potentially due to translation difficulties. Limitations included participant selection and the lack of long-term assessment. Overall, the results suggest that participants had prior knowledge, while knowledge pertaining to specific questions was improved by e-learning, possibly influenced by video-based learning.
{"title":"Analysis of the Knowledge Level of Slaughterhouse Employees and Evaluation of Online Training to Improve Animal Welfare","authors":"Svea Nicolaisen, Christa Thöne-Reineke, Lisa Buchwald, Harm Kuper, Mechthild Wiegard","doi":"10.26502/jfsnr.2642-110000138","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-110000138","url":null,"abstract":"The study focused on the importance of animal welfare and the need for training in the livestock industry, particularly in slaughterhouse. It reflects the public concern over animal suffering during transport and slaughter. The research aimed to assess the knowledge of slaughterhouse employees before and after their participation in an e-learning program and to evaluate their assessment of the e-learning program, with the goal of improving online training materials for animal welfare in livestock transport and slaughter. This study utilized an online platform to deliver an e-learning program on animal behavior and cattle handling. The program consisted of two pilot modules with training videos. For each module, an evaluation and a pre-test and post-test were conducted using the same set of questions. Participants were employees in German cattle slaughterhouses, and data was collected through animal welfare officers. This study involved 25 participants, predominantly German-speaking, who completed two pilot modules, a knowledge test, and an evaluation. The participants had diverse demographic characteristics, with varying years of experience and educational backgrounds. German-speaking participants performed better in the pre-test of the animal behavior module, while Romanian-speaking participants scored higher in the post-test. Romanianspeaking participants also outperformed in the cattle handling module. There was a significant improvement in scores from pre-test to posttest in both language groups. Some specific questions were sometimes incorrectly answered in the pre-test but were correctly answered in the post-test. Romanian-speaking participants took longer, potentially due to translation difficulties. Limitations included participant selection and the lack of long-term assessment. Overall, the results suggest that participants had prior knowledge, while knowledge pertaining to specific questions was improved by e-learning, possibly influenced by video-based learning.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"55 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135649384","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 : 2023-01-01DOI: 10.26502/jfsnr.2642-110000137
Sfendourakis I, Ratsika N, Fragkiadakis GA, Lemonakis C
The current study, which focuses on nutritional issues among immigrants in Crete, Greece, offers insights concerning food security and their overall integration. In a sample of 471 immigrants, we identified common tendencies and actual perceptions on their ability to adapt to Cretan food and cuisine. The most favorable food category by the immigrants was bread, cereals and flour, followed by eggs, milk, yogurt, and cheese. Fish was the least favorite food category. Depending on gender, age, countryof- origin, marital status, population size at place of residence, employment in the country-of-origin, and education level in the country-of-origin, the results show differences in the dietary habits of immigrants. The level of inclusion of Cretan products in their daily menus is high (46.5%), and the most popular traditional Cretan dish is lamb roast in a wood-fire oven (42.5%). Most respondents do not report to miss traditional dishes from their home country (58.6%). Testing on the “level of English language used”, at a 5% significance level, we found a positive correlation; the better the English language level, the more they acknowledged the extent of change in their eating habits. A similar finding was recorded for the parameters: “educational level”, and “monthly income in the country-oforigin”. The study recorded significant adaptation of the immigrants to the new nutritional and social conditions. Our results may help relevant government and local self-administration policies, i.e. improving the language level of the immigrants and offering nutritional consultation will certainly help.
{"title":"Food Habits and Immigrants’ Integration: A Study in Crete, Greece","authors":"Sfendourakis I, Ratsika N, Fragkiadakis GA, Lemonakis C","doi":"10.26502/jfsnr.2642-110000137","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-110000137","url":null,"abstract":"The current study, which focuses on nutritional issues among immigrants in Crete, Greece, offers insights concerning food security and their overall integration. In a sample of 471 immigrants, we identified common tendencies and actual perceptions on their ability to adapt to Cretan food and cuisine. The most favorable food category by the immigrants was bread, cereals and flour, followed by eggs, milk, yogurt, and cheese. Fish was the least favorite food category. Depending on gender, age, countryof- origin, marital status, population size at place of residence, employment in the country-of-origin, and education level in the country-of-origin, the results show differences in the dietary habits of immigrants. The level of inclusion of Cretan products in their daily menus is high (46.5%), and the most popular traditional Cretan dish is lamb roast in a wood-fire oven (42.5%). Most respondents do not report to miss traditional dishes from their home country (58.6%). Testing on the “level of English language used”, at a 5% significance level, we found a positive correlation; the better the English language level, the more they acknowledged the extent of change in their eating habits. A similar finding was recorded for the parameters: “educational level”, and “monthly income in the country-oforigin”. The study recorded significant adaptation of the immigrants to the new nutritional and social conditions. Our results may help relevant government and local self-administration policies, i.e. improving the language level of the immigrants and offering nutritional consultation will certainly help.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135649398","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}
Background: Consistent consumption of a diet with a high glycemic index (GI) increases the risk of type 2 diabetes and associated chronic diseases. As such, it is critical to know the GI of foods and make informed choices to prevent them. Unfortunately, the GI of commonly consumed foods in Benin has not been determined.
{"title":"Glycemic Index of Commonly Consumed Foods in Benin (West Africa)","authors":"Carmelle Mizéhoun-Adissoda, Halimatou Alaofè, Jules Gninkoun, Berenice Nicoué, Achille Yémoa, Bonaventure Awèdé","doi":"10.26502/jfsnr.2642-110000143","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-110000143","url":null,"abstract":"Background: Consistent consumption of a diet with a high glycemic index (GI) increases the risk of type 2 diabetes and associated chronic diseases. As such, it is critical to know the GI of foods and make informed choices to prevent them. Unfortunately, the GI of commonly consumed foods in Benin has not been determined.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"160 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134888978","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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