Pub Date : 2023-11-14DOI: 10.1108/nfs-06-2023-0138
Leila Nikravan, Setayesh Zamanpour, Seyyed Mohammad Ali Noori
Purpose The purpose of this paper is to provide an overview of the antimicrobial and antioxidant properties of postbiotics and the use of postbiotics to increase the shelf life and quality of food. Design/methodology/approach In this review paper, all articles from five electronic databases containing Google Scholar, Web of Science, PubMed, Scopus and Science Direct were considered and selected according to the purpose of the study. Findings In addition to improving food safety and increasing its shelf life, natural food preservation using biological preservatives also has a positive effect on improving consumer health. As a result, protection using natural antioxidants and antimicrobial agents seems essential. Postbiotics, having favorable characteristics such as nontoxicity, long shelf life and ease of standardization and transportation, are known as suitable antioxidant and antimicrobial, and there is an interest in making antioxidant and antimicrobial active films containing postbiotics to delay spoilage, increase the shelf life of perishable foods without changing their sensory characteristics. Originality/value Postbiotic refers to all soluble factors that are either secreted from living probiotic cells or released after cell lysis. These compounds include enzymes, peptides, polysaccharides, organic acids, teichoic acids and cell surface proteins, and their effects have been proven to improve some human and animal diseases. Probiotic bacteria must survive unfavorable conditions such as processing, storage, distribution, preparation and the digestive system to exert their health-giving effects, whereas their metabolites (postbiotics) have overcome these adverse conditions well and may be a good substitute for probiotics.
本文的目的是概述后生物制剂的抗菌和抗氧化性能，以及后生物制剂在提高食品保质期和质量方面的应用。在这篇综述论文中，根据研究目的，我们考虑并选择了谷歌Scholar、Web of Science、PubMed、Scopus和Science Direct五个电子数据库中的所有文章。发现生物防腐剂在提高食品安全性、延长食品保质期的同时，对消费者健康也有积极的促进作用。因此，使用天然抗氧化剂和抗菌剂进行保护似乎是必不可少的。后生物制剂具有无毒、保质期长、易于标准化和运输等优点，被认为是合适的抗氧化剂和抗菌药物，人们对制备含有后生物制剂的抗氧化和抗菌活性薄膜感兴趣，以延缓变质，延长易腐食品的保质期，同时不改变其感官特性。原创性/价值后生物是指由活的益生菌细胞分泌或细胞裂解后释放的所有可溶性因子。这些化合物包括酶、多肽、多糖、有机酸、磷壁酸和细胞表面蛋白，它们的作用已被证明可以改善一些人类和动物的疾病。益生菌必须在加工、储存、分布、制备和消化系统等不利条件下生存才能发挥其保健作用，而其代谢产物(后生产物)已经很好地克服了这些不利条件，可能是益生菌的良好替代品。
{"title":"Postbiotics: an innovative approach to increase shelf life and quality of foods","authors":"Leila Nikravan, Setayesh Zamanpour, Seyyed Mohammad Ali Noori","doi":"10.1108/nfs-06-2023-0138","DOIUrl":"https://doi.org/10.1108/nfs-06-2023-0138","url":null,"abstract":"Purpose The purpose of this paper is to provide an overview of the antimicrobial and antioxidant properties of postbiotics and the use of postbiotics to increase the shelf life and quality of food. Design/methodology/approach In this review paper, all articles from five electronic databases containing Google Scholar, Web of Science, PubMed, Scopus and Science Direct were considered and selected according to the purpose of the study. Findings In addition to improving food safety and increasing its shelf life, natural food preservation using biological preservatives also has a positive effect on improving consumer health. As a result, protection using natural antioxidants and antimicrobial agents seems essential. Postbiotics, having favorable characteristics such as nontoxicity, long shelf life and ease of standardization and transportation, are known as suitable antioxidant and antimicrobial, and there is an interest in making antioxidant and antimicrobial active films containing postbiotics to delay spoilage, increase the shelf life of perishable foods without changing their sensory characteristics. Originality/value Postbiotic refers to all soluble factors that are either secreted from living probiotic cells or released after cell lysis. These compounds include enzymes, peptides, polysaccharides, organic acids, teichoic acids and cell surface proteins, and their effects have been proven to improve some human and animal diseases. Probiotic bacteria must survive unfavorable conditions such as processing, storage, distribution, preparation and the digestive system to exert their health-giving effects, whereas their metabolites (postbiotics) have overcome these adverse conditions well and may be a good substitute for probiotics.","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134902147","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 : 2023-11-08DOI: 10.1108/nfs-02-2023-0037
Ekpor Anyimah-Ackah
Purpose This study aims to examine the effect of traditional fermentation on gari’s total heavy metal and mineral nutrient content. Design/methodology/approach This study used a quantitative approach, descriptive-analytical design to baseline the risk of heavy metals and experimental design to assess the effect of traditional fermentation. Data were analyzed using descriptives, univariate and multivariate analysis. Findings Although gari is rich in mineral nutrients (total calcium 3.9 ± 0.1 g/kg, copper 5.5 ± 0.02 mg/kg, iron 97.1 ± 5.8 mg/kg, potassium 9.1 ± 0.29 g/kg and zinc 3.4 ± 0.11 mg/kg), the significant levels of heavy metals (total arsenic 1.2 ± 0.01, cadmium 2.5 ± 0.04, lead 1.7 ± 0.01, mercury 2.8 ± 0.01 and tin 1.7 ± 0.02 mg/kg) present are a cause for concern. The results further suggested that traditional fermentation has reductive effects on some heavy metals and stabilizing or concentrating effects on mineral nutrients. Research limitations/implications This paper provides evidence that traditional fermentation may have exploitable differential effects on heavy metal contaminants and mineral nutrients that should be further explored. Practical implications Thise study reports fermentation implications for mitigating food with high heavy metal contaminants with minimal nutrient loss. Originality/value This study fulfills an identified need to optimize traditional fermentation to ensure food safety and nutrient security.
{"title":"Local staples, and global solutions: optimizing the effect of traditional fermentation on heavy metals and mineral nutrients","authors":"Ekpor Anyimah-Ackah","doi":"10.1108/nfs-02-2023-0037","DOIUrl":"https://doi.org/10.1108/nfs-02-2023-0037","url":null,"abstract":"Purpose This study aims to examine the effect of traditional fermentation on gari’s total heavy metal and mineral nutrient content. Design/methodology/approach This study used a quantitative approach, descriptive-analytical design to baseline the risk of heavy metals and experimental design to assess the effect of traditional fermentation. Data were analyzed using descriptives, univariate and multivariate analysis. Findings Although gari is rich in mineral nutrients (total calcium 3.9 ± 0.1 g/kg, copper 5.5 ± 0.02 mg/kg, iron 97.1 ± 5.8 mg/kg, potassium 9.1 ± 0.29 g/kg and zinc 3.4 ± 0.11 mg/kg), the significant levels of heavy metals (total arsenic 1.2 ± 0.01, cadmium 2.5 ± 0.04, lead 1.7 ± 0.01, mercury 2.8 ± 0.01 and tin 1.7 ± 0.02 mg/kg) present are a cause for concern. The results further suggested that traditional fermentation has reductive effects on some heavy metals and stabilizing or concentrating effects on mineral nutrients. Research limitations/implications This paper provides evidence that traditional fermentation may have exploitable differential effects on heavy metal contaminants and mineral nutrients that should be further explored. Practical implications Thise study reports fermentation implications for mitigating food with high heavy metal contaminants with minimal nutrient loss. Originality/value This study fulfills an identified need to optimize traditional fermentation to ensure food safety and nutrient security.","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135340318","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}
Purpose Despite the well-known positive effects of fruits and vegetables, their consumption in many countries is lower than those recommended. This study aims to systematically examine the effects of community-based interventions on fruits and vegetables consumption in adults. Design/methodology/approach To collect relevant publications, the authors searched electronic databases including PubMed/MEDLINE, Scopus and Web of Science from January 2000 to July 2021. Considering random models, this study analyzed the data using weighted mean differences (WMD) and 95% confidence intervals (CI). Findings Among 1,621 retrieved publications, 21 articles met the inclusion criteria. The overall effect size demonstrated that, at the end of the trials, the educational interventions increased the consumption of aggregated fruits and vegetables (WMD: 0.55 serving/day, 95%CI: 0.34, 0.77), and vegetables (WMD: 0.15, 95%CI: 0.09, 0.21, I2: 33.2%; p = 0.103) in the intervention groups, compared to the control groups. Practical implications The subgroup analyses that were based on the type of interventions (face-to-face education compared to online interventions), location (home-based compared to the other types of interventions) and duration (24 weeks and higher) of interventions, and accompanied financial support reduced between-group heterogeneity. An efficient interventional program on increasing fruits and vegetables consumption should be part of a multi-component project. Originality/value To the best of the authors’ knowledge, no systematic review and meta-analysis has provided a summary of the effects of community-based interventions on fruits and vegetables consumption in adult populations, and there is no fixed conclusion that could be drawn in this regard.
{"title":"Meta-analysis of community-based interventions on fruits and vegetables consumption in adults","authors":"Masoumeh Jabbari, Nazli Namazi, Pardis Irandoost, Leila Rezazadeh, Nahid Ramezani-Jolfaie, Mina Babashahi, Samira Pourmoradian, Meisam Barati","doi":"10.1108/nfs-05-2023-0115","DOIUrl":"https://doi.org/10.1108/nfs-05-2023-0115","url":null,"abstract":"Purpose Despite the well-known positive effects of fruits and vegetables, their consumption in many countries is lower than those recommended. This study aims to systematically examine the effects of community-based interventions on fruits and vegetables consumption in adults. Design/methodology/approach To collect relevant publications, the authors searched electronic databases including PubMed/MEDLINE, Scopus and Web of Science from January 2000 to July 2021. Considering random models, this study analyzed the data using weighted mean differences (WMD) and 95% confidence intervals (CI). Findings Among 1,621 retrieved publications, 21 articles met the inclusion criteria. The overall effect size demonstrated that, at the end of the trials, the educational interventions increased the consumption of aggregated fruits and vegetables (WMD: 0.55 serving/day, 95%CI: 0.34, 0.77), and vegetables (WMD: 0.15, 95%CI: 0.09, 0.21, I2: 33.2%; p = 0.103) in the intervention groups, compared to the control groups. Practical implications The subgroup analyses that were based on the type of interventions (face-to-face education compared to online interventions), location (home-based compared to the other types of interventions) and duration (24 weeks and higher) of interventions, and accompanied financial support reduced between-group heterogeneity. An efficient interventional program on increasing fruits and vegetables consumption should be part of a multi-component project. Originality/value To the best of the authors’ knowledge, no systematic review and meta-analysis has provided a summary of the effects of community-based interventions on fruits and vegetables consumption in adult populations, and there is no fixed conclusion that could be drawn in this regard.","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135875950","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}
Purpose Literature on packaged food consumption and associated factors in Kerala is limited. This study aims to find out consumption pattern of packaged food and the factors associated with it among young adults in Kerala. Design/methodology/approach The authors conducted a cross-sectional survey among 384 young adults aged 18–30 years selected using multistage cluster sampling. Information on packaged food consumption and sociodemographic factors was collected using a structured, pre-tested interview schedule. Binary logistic regression analysis was done to find out the factors associated with packaged food consumption. Findings Among the participants, 85.7% (95% CI = 81.9%–88.9%) reported consuming packaged food at least once a week, and 45% (95% CI = 40.4%–50.3%) reported consuming packaged food more than two times a week. Individuals who were employed [adjusted odds ratio (AOR) = 1.71, 95% CI = 1.06–2.76], who consume packaged food without a fixed routine (AOR = 2.24, 95% CI = 1.18–4.28), those without previous attempts to reduce packaged food consumption (AOR = 3.45, 95% CI = 1.72–6.91) and those who preferred packaged food for their taste and flavor (AOR = 1.73, 95% CI = 1.09–2.74) had greater odds of consuming packaged food more than two times a week compared to their counterparts. Originality/value Packaged food is frequently consumed by more than 40% of young adults in Kerala. Efforts focused on individuals (such as building awareness and taxing packaged foods) are warranted to control packaged food consumption among young adults.
在喀拉拉邦包装食品消费和相关因素的文献是有限的。本研究旨在找出包装食品的消费模式和与之相关的因素在喀拉拉邦的年轻人。设计/方法/方法采用多阶段整群抽样的方法，对384名18-30岁的年轻人进行了横断面调查。使用结构化的、预先测试的访谈时间表收集包装食品消费和社会人口因素的信息。通过二元logistic回归分析，找出影响包装食品消费的因素。在参与者中，85.7% (95% CI = 81.9%-88.9%)报告每周至少食用一次包装食品，45% (95% CI = 40.4%-50.3%)报告每周食用包装食品两次以上。有工作的个体[调整优势比(AOR) = 1.71, 95% CI = 1.06-2.76]、没有固定习惯食用包装食品的个体(AOR = 2.24, 95% CI = 1.18-4.28)、以前没有尝试过减少包装食品消费的个体(AOR = 3.45, 95% CI = 1.72-6.91)和那些喜欢包装食品口味和风味的个体(AOR = 1.73, 95% CI = 1.09-2.74)每周食用包装食品超过两次的几率高于他们的同行。喀拉拉邦40%以上的年轻人经常消费包装食品。有必要对个人进行努力(如提高意识和对包装食品征税)，以控制年轻人对包装食品的消费。
{"title":"Consumption of packaged food and associated factors among adults aged 18–30 years: a cross-sectional study in Kerala","authors":"Thottasseri Haseena, Sibasis Hense, Prakash Babu Kodali, Kavumpurathu Raman Thankappan","doi":"10.1108/nfs-05-2023-0102","DOIUrl":"https://doi.org/10.1108/nfs-05-2023-0102","url":null,"abstract":"Purpose Literature on packaged food consumption and associated factors in Kerala is limited. This study aims to find out consumption pattern of packaged food and the factors associated with it among young adults in Kerala. Design/methodology/approach The authors conducted a cross-sectional survey among 384 young adults aged 18–30 years selected using multistage cluster sampling. Information on packaged food consumption and sociodemographic factors was collected using a structured, pre-tested interview schedule. Binary logistic regression analysis was done to find out the factors associated with packaged food consumption. Findings Among the participants, 85.7% (95% CI = 81.9%–88.9%) reported consuming packaged food at least once a week, and 45% (95% CI = 40.4%–50.3%) reported consuming packaged food more than two times a week. Individuals who were employed [adjusted odds ratio (AOR) = 1.71, 95% CI = 1.06–2.76], who consume packaged food without a fixed routine (AOR = 2.24, 95% CI = 1.18–4.28), those without previous attempts to reduce packaged food consumption (AOR = 3.45, 95% CI = 1.72–6.91) and those who preferred packaged food for their taste and flavor (AOR = 1.73, 95% CI = 1.09–2.74) had greater odds of consuming packaged food more than two times a week compared to their counterparts. Originality/value Packaged food is frequently consumed by more than 40% of young adults in Kerala. Efforts focused on individuals (such as building awareness and taxing packaged foods) are warranted to control packaged food consumption among young adults.","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135219767","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}
Purpose The aim of the present study was to investigate the association of the empirical dietary index for insulin resistance (EDIR) and empirical lifestyle index for insulin resistance (ELIR) with the risk of nonalcoholic fatty liver disease (NAFLD) in Iranian adults. Design/methodology/approach In this case-control study, 120 cases of NAFLD and 240 controls aged ≥20 years were included. NAFLD was detected by a gastroenterologist using an ultrasonography test. The food frequency questionnaire was used to collect nutritional data and determine the score of EDIR in participants. ELIR was determined based on body mass index, physical activity and dietary pattern. The odds ratios (ORs) of NAFLD were reported across tertiles of EDIR and ELIR using a logistic regression test. Findings The mean±SD age and BMI of subjects were 41.8 ± 7.5 years and 27.4 ± 2.2 kg/m 2 , respectively. In the age and sex-adjusted model, the odds of NAFLD were increased across tertiles of ELIR (OR = 3.00; 95% CI: 1.63–5.55, P trend = 0.001). Also, based on the fully adjusted model, the odds of NAFLD were increased according to tertiles of ELIR (OR = 2.66; 95% CI: 1.38–5.10, P trend = 0.006). However, no significant association was found between the higher score of EDIR and odds of NAFLD based on the age and sex-adjusted model (OR = 1.18; 95% CI: 0.68–2.05, P trend = 0.52) and the multivariable-adjusted model (OR = 0.91; 95% CI: 0.48–1.70, P trend = 0.87). Originality/value To the best of the authors’ knowledge, this was the first study to examine the role of the insulinemic potential of diet and lifestyle in predicting NAFLD risk. Our findings suggested that a lifestyle with a higher score of ELIR was positively associated with NAFLD risk. However, a diet with a higher score of EDIR was not related to the odds of NAFLD.
{"title":"Dietary and lifestyle indices for insulin resistance and nonalcoholic fatty liver disease","authors":"Aref Momeni, Soodeh Razeghi Jahromi, Mitra KazemiJahromi, Farshad Teymoori, Hossein Farhadnejad, Rouhollah Haghshenas","doi":"10.1108/nfs-11-2022-0369","DOIUrl":"https://doi.org/10.1108/nfs-11-2022-0369","url":null,"abstract":"Purpose The aim of the present study was to investigate the association of the empirical dietary index for insulin resistance (EDIR) and empirical lifestyle index for insulin resistance (ELIR) with the risk of nonalcoholic fatty liver disease (NAFLD) in Iranian adults. Design/methodology/approach In this case-control study, 120 cases of NAFLD and 240 controls aged ≥20 years were included. NAFLD was detected by a gastroenterologist using an ultrasonography test. The food frequency questionnaire was used to collect nutritional data and determine the score of EDIR in participants. ELIR was determined based on body mass index, physical activity and dietary pattern. The odds ratios (ORs) of NAFLD were reported across tertiles of EDIR and ELIR using a logistic regression test. Findings The mean±SD age and BMI of subjects were 41.8 ± 7.5 years and 27.4 ± 2.2 kg/m 2 , respectively. In the age and sex-adjusted model, the odds of NAFLD were increased across tertiles of ELIR (OR = 3.00; 95% CI: 1.63–5.55, P trend = 0.001). Also, based on the fully adjusted model, the odds of NAFLD were increased according to tertiles of ELIR (OR = 2.66; 95% CI: 1.38–5.10, P trend = 0.006). However, no significant association was found between the higher score of EDIR and odds of NAFLD based on the age and sex-adjusted model (OR = 1.18; 95% CI: 0.68–2.05, P trend = 0.52) and the multivariable-adjusted model (OR = 0.91; 95% CI: 0.48–1.70, P trend = 0.87). Originality/value To the best of the authors’ knowledge, this was the first study to examine the role of the insulinemic potential of diet and lifestyle in predicting NAFLD risk. Our findings suggested that a lifestyle with a higher score of ELIR was positively associated with NAFLD risk. However, a diet with a higher score of EDIR was not related to the odds of NAFLD.","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135044207","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 : 2023-09-26DOI: 10.1108/nfs-02-2023-0042
Bunga Astria Paramashanti, Yhona Paratmanitya, Ignasia Ika Kusumaningtyas, Tri Mei Khasana, Anafrin Yugistyowati, Tri Siswati
Purpose This study aims to examine the association between minimum dietary diversity (MDD) and the concurrence of stunting and overweight (CSO) among children aged 6–23 months. Design/methodology/approach A cross-sectional study was conducted in Sedayu Subdistrict, Bantul District, Daerah Istimewa Yogyakarta. The authors assessed the concurrence of stunting (height-for-age Z -score below −2 standard deviations SD) and overweight/obesity (Body mass index BMI-for-age Z-score above +2 SD) among a total of 189 children aged 6–23 months as the primary outcome. The authors defined MDD as consuming at least four out of seven food groups using a single 24-h recall. The authors also included other covariates, including sociodemographic characteristics, exclusive breastfeeding history and complementary feeding practices. To identify the factors associated with CSO, this study conducted multiple logistic regression across the study variables using STATA 16.1. Findings In the adjusted model, children who met the MDD criterion were associated with a reduced risk of CSO (adjusted odds ratios [OR]: 0.14; 95%confidence interval CI: 0.03–2.43). Compared to boys, girls were more likely to experience CSO (adjusted OR: 5.23; 95%CI: 1.02–26.9). Middle economic status was a protective factor for CSO (adjusted OR: 0.10; 95%CI: 0.01–0.98). This study did not find a significant relationship between CSO and the child’s age, low birth weight, exclusive breastfeeding, energy intake, protein intake, parental education and parental occupation. Practical implications This study suggests future programs and policies that promote dietary diversity to reduce the risk of CSO. Originality/value This study reveals the association between MDD and the coexistence of stunting and overweight.
{"title":"Minimum dietary diversity and the concurrence of stunting and overweight among infants and young children in Yogyakarta, Indonesia","authors":"Bunga Astria Paramashanti, Yhona Paratmanitya, Ignasia Ika Kusumaningtyas, Tri Mei Khasana, Anafrin Yugistyowati, Tri Siswati","doi":"10.1108/nfs-02-2023-0042","DOIUrl":"https://doi.org/10.1108/nfs-02-2023-0042","url":null,"abstract":"Purpose This study aims to examine the association between minimum dietary diversity (MDD) and the concurrence of stunting and overweight (CSO) among children aged 6–23 months. Design/methodology/approach A cross-sectional study was conducted in Sedayu Subdistrict, Bantul District, Daerah Istimewa Yogyakarta. The authors assessed the concurrence of stunting (height-for-age Z -score below −2 standard deviations SD) and overweight/obesity (Body mass index BMI-for-age Z-score above +2 SD) among a total of 189 children aged 6–23 months as the primary outcome. The authors defined MDD as consuming at least four out of seven food groups using a single 24-h recall. The authors also included other covariates, including sociodemographic characteristics, exclusive breastfeeding history and complementary feeding practices. To identify the factors associated with CSO, this study conducted multiple logistic regression across the study variables using STATA 16.1. Findings In the adjusted model, children who met the MDD criterion were associated with a reduced risk of CSO (adjusted odds ratios [OR]: 0.14; 95%confidence interval CI: 0.03–2.43). Compared to boys, girls were more likely to experience CSO (adjusted OR: 5.23; 95%CI: 1.02–26.9). Middle economic status was a protective factor for CSO (adjusted OR: 0.10; 95%CI: 0.01–0.98). This study did not find a significant relationship between CSO and the child’s age, low birth weight, exclusive breastfeeding, energy intake, protein intake, parental education and parental occupation. Practical implications This study suggests future programs and policies that promote dietary diversity to reduce the risk of CSO. Originality/value This study reveals the association between MDD and the coexistence of stunting and overweight.","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134883687","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 : 2023-09-26DOI: 10.1108/nfs-03-2023-0060
Pulkit Mathur, Anjani Bakshi
Purpose The purpose of this study is to collect and assess the evidence available on the effect of non nutritive sweeteners on appetite, weight and glycemic regulation. As a replacement for sugars, non-nutritive sweeteners (NNSs) are widely being used in different food products with the assumption that these would lower calorie intake and help to manage weight and blood sugar levels better. However, studies using animal models have reported that chronic exposure to NNSs leads to increased food consumption, weight gain and insulin resistance. Design/methodology/approach Evidence was acquired from systematic reviews or meta-analyses (2016–2021) of relevant clinical studies, especially randomized control trials using Preferred Reporting Items for Systematic Reviews and Meta-Analysis guidelines. Findings The review showed NNSs exposure did not conclusively induce increased food intake or change in subjective appetite ratings. Appetite biomarkers like ghrelin, gastric inhibitory peptide, C-peptide levels and Peptide YY remained mostly unaffected by NNSs. Meta-analyses of human randomized control studies showed a reduced energy intake and body weight. No significant change was seen in blood glucose levels, post-prandial glycemic or insulin response after consumption of NNSs. Adequate evidence is not available to conclusively say that NNSs influence gut health at doses relevant to human use. Research limitations/implications Most studies which are prospective cohort, observational and cross-sectional studies suggest that use of NNSs may promote obesity and metabolic syndrome in adults. Such studies are plagued by confounding variables and reverse causation. Mechanistic evidence is mostly based on in-vitro and in-vivo studies. The same causal pathways may not be operative or relevant in humans. Practical implications This review of available literature concludes that to achieve specific public health and clinical goals, the safe use of NNSs for the reduction of intakes of free sugars and energy should be explored. This would be possible by educating the consumer about energy compensation and understanding the nutritional content of artificially sweetened products in terms of calories coming from fat and complex carbohydrates used in the product. Originality/value This study was, thus, designed with the objective of examining the usefulness of NNSs in human population, especially with respect to insulin regulation, glycemic control and weight management. Well-designed randomized control trials which control for confounding variables are needed to generate high quality evidence.
{"title":"Effect of non-nutritive sweeteners on insulin regulation, glycemic response, appetite and weight management: a systematic review","authors":"Pulkit Mathur, Anjani Bakshi","doi":"10.1108/nfs-03-2023-0060","DOIUrl":"https://doi.org/10.1108/nfs-03-2023-0060","url":null,"abstract":"Purpose The purpose of this study is to collect and assess the evidence available on the effect of non nutritive sweeteners on appetite, weight and glycemic regulation. As a replacement for sugars, non-nutritive sweeteners (NNSs) are widely being used in different food products with the assumption that these would lower calorie intake and help to manage weight and blood sugar levels better. However, studies using animal models have reported that chronic exposure to NNSs leads to increased food consumption, weight gain and insulin resistance. Design/methodology/approach Evidence was acquired from systematic reviews or meta-analyses (2016–2021) of relevant clinical studies, especially randomized control trials using Preferred Reporting Items for Systematic Reviews and Meta-Analysis guidelines. Findings The review showed NNSs exposure did not conclusively induce increased food intake or change in subjective appetite ratings. Appetite biomarkers like ghrelin, gastric inhibitory peptide, C-peptide levels and Peptide YY remained mostly unaffected by NNSs. Meta-analyses of human randomized control studies showed a reduced energy intake and body weight. No significant change was seen in blood glucose levels, post-prandial glycemic or insulin response after consumption of NNSs. Adequate evidence is not available to conclusively say that NNSs influence gut health at doses relevant to human use. Research limitations/implications Most studies which are prospective cohort, observational and cross-sectional studies suggest that use of NNSs may promote obesity and metabolic syndrome in adults. Such studies are plagued by confounding variables and reverse causation. Mechanistic evidence is mostly based on in-vitro and in-vivo studies. The same causal pathways may not be operative or relevant in humans. Practical implications This review of available literature concludes that to achieve specific public health and clinical goals, the safe use of NNSs for the reduction of intakes of free sugars and energy should be explored. This would be possible by educating the consumer about energy compensation and understanding the nutritional content of artificially sweetened products in terms of calories coming from fat and complex carbohydrates used in the product. Originality/value This study was, thus, designed with the objective of examining the usefulness of NNSs in human population, especially with respect to insulin regulation, glycemic control and weight management. Well-designed randomized control trials which control for confounding variables are needed to generate high quality evidence.","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134884041","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 : 2023-09-18DOI: 10.1108/nfs-11-2022-0374
Nuala Collins, Fiona Lalor
Purpose 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. Design/methodology/approach 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. Findings 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. Research limitations/implications Participants from a wider socio-demographic group could have broadened the research limits of this project. Originality/value These findings will interest policymakers, regulators, dieticians and the food industry.
目的牛奶和酸奶在爱尔兰饮食的整个生命周期中提供必要的营养来源。乳制品标签上的健康声明在20世纪80年代很流行，自从2007年引入营养和健康声明(NHC)条例(EC) No 1924/2006以来，许多新的规范声明被用来宣传产品的好处。与此同时，2019冠状病毒病和“从农场到餐桌”战略提高了消费者对健康问题的认识。所有这些因素都促成了我们的食物环境和对健康的兴趣的变化。此外，欧盟委员会正在努力提出一项关于营养概况(NP)的立法提案，以限制在高盐、高脂肪或高糖的食品上使用NHC。本定性研究旨在研究成人对乳制品NHC的态度、认知和行为。设计/方法/方法本研究采用了主题分析，使用了由成年人参加的一系列讨论小组的文本(n = 24)。参与者还完成了一份介绍性问卷。研究发现，人们对乳制品中的蛋白质持积极态度。这种态度在不同年龄、性别和人生阶段都很普遍。人们对酸奶的成分和健康益处存在误解。人们对酸奶的低脂营养声明持负面看法，这导致了对全脂乳制品的偏好。这需要进一步的洞察和研究。研究限制/影响来自更广泛的社会人口群体的参与者可以扩大这个项目的研究限制。这些发现将引起政策制定者、监管机构、营养师和食品行业的兴趣。
{"title":"Consumer behaviour towards milk and dairy yoghurt products carrying nutrition and health claims: a qualitative study","authors":"Nuala Collins, Fiona Lalor","doi":"10.1108/nfs-11-2022-0374","DOIUrl":"https://doi.org/10.1108/nfs-11-2022-0374","url":null,"abstract":"Purpose 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. Design/methodology/approach 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. Findings 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. Research limitations/implications Participants from a wider socio-demographic group could have broadened the research limits of this project. Originality/value These findings will interest policymakers, regulators, dieticians and the food industry.","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135109892","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 : 2023-06-01DOI: 10.1108/nfs-09-2022-0313
Julia Solnier, Roland Gahler, Simon Wood
Purpose 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. Design/methodology/approach Subjects/Methods: Sixty-eight healthy adults of both sexes (53 women; 15 men; average age 47.1 years; BMI 31 ± 7.1 kg/m 2 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). Findings 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/m 2 ) 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. Research limitations/implications 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 thes
{"title":"An observational study comparing the effects of whey and vegan meal replacements containing PolyGlycopleX<sup>®</sup> over 12-weeks in healthy adults","authors":"Julia Solnier, Roland Gahler, Simon Wood","doi":"10.1108/nfs-09-2022-0313","DOIUrl":"https://doi.org/10.1108/nfs-09-2022-0313","url":null,"abstract":"Purpose 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. Design/methodology/approach Subjects/Methods: Sixty-eight healthy adults of both sexes (53 women; 15 men; average age 47.1 years; BMI 31 ± 7.1 kg/m 2 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). Findings 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/m 2 ) 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. Research limitations/implications 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 thes","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136162011","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 : 2022-02-23DOI: 10.1108/nfs-10-2021-0319
Mansourou Samba Garba, S. Bouderbala
Purpose The purpose of this study is to investigate the effect of olive cake (OC) on oxidant/antioxidant biomarkers, lipase activity and on the histological analysis of epididymal fat, in high-fat diet (HFD)-induced obese rats. Design/methodology/approach Male obese rats were divided into two groups and were fed an HFD supplemented (HFD-OC) or not (HFD) with OC for 28 days. A control group was fed a standard diet for the same experimental period. Findings HFD significantly increased body weight, which was reduced by OC in the HFD-OC compared to HFD (p = 0.038). Lipase activity was higher (52%; p = 0.009) in the HFD group than the control group. Administration of OC to the obese rats decreased significantly this activity (38%; p = 0.025) compared to the HFD group. Serum thiobarbituric acid-reactive substances, lipid hydroperoxide and advanced oxidation protein products levels were significantly increased in the HFD group than the control group (p = 0.032, p = 0.023 and p = 0.017, respectively). These levels were significantly reduced in HFD-OC compared to the HFD group (p = 0.030, p = 0.021 and p = 0.010, respectively). Superoxide dismutase, glutathione peroxidase and catalase activities were decreased (53%; p = 0.04), (61%; p = 0.03) and (32%; p = 0.002), in the HFD group than the control group. OC restored these activities (46%; p = 0.01), (58%; p = 0.003) and (30%; p = 0.0003) in the HFD-OC rats than the HFD rats. Consumption of the HFD resulted in adipocyte hypertrophy. Indeed, epididymal adipocyte size was significantly larger in the HFD group than the control group (p = 0.0001), whereas it was reduced in the HFD-OC compared to the HFD group (p = 0.012). Originality/value OC possesses an anti-obesity effect. This effect might be mediated by lipase inhibition, reduced oxidative stress and increased antioxidant activities. In addition, the reduction of fat accumulation in adipose tissue by OC consumption is reflected by reducing adipocyte size.
{"title":"Olive cake reduces obesity by decreasing epididymal adipocyte size, inhibiting oxidative stress and pancreatic lipase, in rat fed high fat diet","authors":"Mansourou Samba Garba, S. Bouderbala","doi":"10.1108/nfs-10-2021-0319","DOIUrl":"https://doi.org/10.1108/nfs-10-2021-0319","url":null,"abstract":"\u0000Purpose\u0000The purpose of this study is to investigate the effect of olive cake (OC) on oxidant/antioxidant biomarkers, lipase activity and on the histological analysis of epididymal fat, in high-fat diet (HFD)-induced obese rats.\u0000\u0000\u0000Design/methodology/approach\u0000Male obese rats were divided into two groups and were fed an HFD supplemented (HFD-OC) or not (HFD) with OC for 28 days. A control group was fed a standard diet for the same experimental period.\u0000\u0000\u0000Findings\u0000HFD significantly increased body weight, which was reduced by OC in the HFD-OC compared to HFD (p = 0.038). Lipase activity was higher (52%; p = 0.009) in the HFD group than the control group. Administration of OC to the obese rats decreased significantly this activity (38%; p = 0.025) compared to the HFD group. Serum thiobarbituric acid-reactive substances, lipid hydroperoxide and advanced oxidation protein products levels were significantly increased in the HFD group than the control group (p = 0.032, p = 0.023 and p = 0.017, respectively). These levels were significantly reduced in HFD-OC compared to the HFD group (p = 0.030, p = 0.021 and p = 0.010, respectively). Superoxide dismutase, glutathione peroxidase and catalase activities were decreased (53%; p = 0.04), (61%; p = 0.03) and (32%; p = 0.002), in the HFD group than the control group. OC restored these activities (46%; p = 0.01), (58%; p = 0.003) and (30%; p = 0.0003) in the HFD-OC rats than the HFD rats. Consumption of the HFD resulted in adipocyte hypertrophy. Indeed, epididymal adipocyte size was significantly larger in the HFD group than the control group (p = 0.0001), whereas it was reduced in the HFD-OC compared to the HFD group (p = 0.012).\u0000\u0000\u0000Originality/value\u0000OC possesses an anti-obesity effect. This effect might be mediated by lipase inhibition, reduced oxidative stress and increased antioxidant activities. In addition, the reduction of fat accumulation in adipose tissue by OC consumption is reflected by reducing adipocyte size.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2022-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46185202","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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