Pub Date : 2021-12-22DOI: 10.1108/nfs-07-2021-0210
M. Gholamalizadeh, H. Shahdoosti, E. Bahadori, F. Bourbour, M. Akbari, S. Rastgoo, S. Doaei
Purpose The purpose of this study is to explore the association between intake of different types of dietary fats with breast cancer (BC) risk in Iranian women. Design/methodology/approach A total of 540 women (180 women with BC and 360 healthy women) were recruited from Shohadaye Tajrish hospital, Tehran, Iran. Data on anthropometric measurements, physical activity, smoking and alcohol consumption were collected. The food frequency questionnaire was used to assess the intake of fatty acids including saturated fatty acids, mono unsaturated fatty acids, poly unsaturated fatty acids, macronutrients, total fat, cholesterol, and calorie. Findings The cases had significantly higher BMI (29.19 ± 3.2 vs 27.27 kg/m2 ± 2.8) and higher intake of calorie (2737 ± 925 vs 2315 ± 1066 kcal/d, P = 0.01), carbohydrate (402 ± 125 vs 312 ± 170 kcal/d, P = 0.01) and ω−6 fatty acids (5.45 ± 6.9 vs 3.39 ± 0.59 g/d, P = 0.001) compared to the control group . Higher consumption of ω−6 fatty acids was related with higher risk of BC (OR = 5.429, CI95%:2.5–11.79, P = 0.001) The association between BC and intake of omega-6 fatty acids remained significant after adjustments for age, BMI, for using alcohol drinks, smoking, physical activity, calorie intake, protein intake and carbohydrate intake. Originality/value There are insufficient studies to investigate the association of different types of fatty acids with BC. This study found that higher omega-6 fatty acids intake was associated with increased risk of BC in women.
目的本研究的目的是探讨摄入不同类型的膳食脂肪与伊朗妇女乳腺癌(BC)风险之间的关系。设计/方法/方法从伊朗德黑兰Shohadaye Tajrish医院招募了540名妇女(180名患有BC的妇女和360名健康妇女)。收集了人体测量、体力活动、吸烟和饮酒的数据。采用食物频率问卷法评估脂肪酸的摄入量，包括饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸、常量营养素、总脂肪、胆固醇和卡路里。结果患者BMI指数(29.19±3.2 vs 27.27 kg/m2±2.8)显著高于对照组，卡路里(2737±925 vs 2315±1066 kcal/d, P = 0.01)、碳水化合物(402±125 vs 312±170 kcal/d, P = 0.01)和ω - 6脂肪酸(5.45±6.9 vs 3.39±0.59 g/d, P = 0.001)的摄入量显著高于对照组。ω -6脂肪酸的高摄入量与BC的高风险相关(OR = 5.429, CI95%: 2.5-11.79, P = 0.001)。在调整了年龄、BMI、饮酒、吸烟、体力活动、卡路里摄入量、蛋白质摄入量和碳水化合物摄入量等因素后，BC与ω -6脂肪酸摄入量之间的相关性仍然显著。原创性/价值关于不同类型的脂肪酸与BC之间关系的研究还不够。该研究发现，摄入较高的omega-6脂肪酸与女性患BC的风险增加有关。
{"title":"Association of different types of dietary fatty acids with breast cancer, a case-control study","authors":"M. Gholamalizadeh, H. Shahdoosti, E. Bahadori, F. Bourbour, M. Akbari, S. Rastgoo, S. Doaei","doi":"10.1108/nfs-07-2021-0210","DOIUrl":"https://doi.org/10.1108/nfs-07-2021-0210","url":null,"abstract":"\u0000Purpose\u0000The purpose of this study is to explore the association between intake of different types of dietary fats with breast cancer (BC) risk in Iranian women.\u0000\u0000\u0000Design/methodology/approach\u0000A total of 540 women (180 women with BC and 360 healthy women) were recruited from Shohadaye Tajrish hospital, Tehran, Iran. Data on anthropometric measurements, physical activity, smoking and alcohol consumption were collected. The food frequency questionnaire was used to assess the intake of fatty acids including saturated fatty acids, mono unsaturated fatty acids, poly unsaturated fatty acids, macronutrients, total fat, cholesterol, and calorie.\u0000\u0000\u0000Findings\u0000The cases had significantly higher BMI (29.19 ± 3.2 vs 27.27 kg/m2 ± 2.8) and higher intake of calorie (2737 ± 925 vs 2315 ± 1066 kcal/d, P = 0.01), carbohydrate (402 ± 125 vs 312 ± 170 kcal/d, P = 0.01) and ω−6 fatty acids (5.45 ± 6.9 vs 3.39 ± 0.59 g/d, P = 0.001) compared to the control group . Higher consumption of ω−6 fatty acids was related with higher risk of BC (OR = 5.429, CI95%:2.5–11.79, P = 0.001) The association between BC and intake of omega-6 fatty acids remained significant after adjustments for age, BMI, for using alcohol drinks, smoking, physical activity, calorie intake, protein intake and carbohydrate intake.\u0000\u0000\u0000Originality/value\u0000There are insufficient studies to investigate the association of different types of fatty acids with BC. This study found that higher omega-6 fatty acids intake was associated with increased risk of BC in women.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2021-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42503578","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 : 2021-12-17DOI: 10.1108/nfs-10-2021-0293
F. Boccia, D. Covino
Purpose New food technologies based on biotechnological organisms are increasingly becoming a cause for debate and conflicting discussions. This paper aims to investigate hypothetical consumer behaviour, and the willingness to pay (WtP), towards a specific type of genetically modified food in relation to particular indications on the label about the implementation of corporate social responsibility (CSR) initiatives by manufacturing companies. Design/methodology/approach For this purpose a choice experiment was used on a representative sample of more 1,300 Italian families, interviewing the component in charge of the buying choices within the selected household. A random parameter logit-error component model allows for heterogeneity in consumer preferences and potential correlation across utilities and across taste parameters. Beyond investigating consumers’ preferences regarding that product through a choice experiment, the aim was to detect the drivers of that purchase and preference heterogeneity across consumers’ choice, and the WtP, for the products with those features. Findings Results also offer a topic for further discussion and are useful for companies’ strategies to understand how to address such concerns through appropriate CSR policies. The main results are: CSR initiatives always have a strong effect on consumer choice; the price is consistently important, exerting a negative influence in the decision-making process for individuals; consumers may also know possible effects of genetically modified foods, but that does not always translate into purchase behaviour. Originality/value The research considers a particular link between genetically modified food and CSR not addressed in details; moreover, it is also based on the author’s own previous research and is its natural continuation and development, but also important for future researches.
{"title":"Corporate social responsibility and biotechnological foods: an experimental study on consumer’s behaviour","authors":"F. Boccia, D. Covino","doi":"10.1108/nfs-10-2021-0293","DOIUrl":"https://doi.org/10.1108/nfs-10-2021-0293","url":null,"abstract":"\u0000Purpose\u0000New food technologies based on biotechnological organisms are increasingly becoming a cause for debate and conflicting discussions. This paper aims to investigate hypothetical consumer behaviour, and the willingness to pay (WtP), towards a specific type of genetically modified food in relation to particular indications on the label about the implementation of corporate social responsibility (CSR) initiatives by manufacturing companies.\u0000\u0000\u0000Design/methodology/approach\u0000For this purpose a choice experiment was used on a representative sample of more 1,300 Italian families, interviewing the component in charge of the buying choices within the selected household. A random parameter logit-error component model allows for heterogeneity in consumer preferences and potential correlation across utilities and across taste parameters. Beyond investigating consumers’ preferences regarding that product through a choice experiment, the aim was to detect the drivers of that purchase and preference heterogeneity across consumers’ choice, and the WtP, for the products with those features.\u0000\u0000\u0000Findings\u0000Results also offer a topic for further discussion and are useful for companies’ strategies to understand how to address such concerns through appropriate CSR policies. The main results are: CSR initiatives always have a strong effect on consumer choice; the price is consistently important, exerting a negative influence in the decision-making process for individuals; consumers may also know possible effects of genetically modified foods, but that does not always translate into purchase behaviour.\u0000\u0000\u0000Originality/value\u0000The research considers a particular link between genetically modified food and CSR not addressed in details; moreover, it is also based on the author’s own previous research and is its natural continuation and development, but also important for future researches.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2021-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46909781","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 : 2021-12-17DOI: 10.1108/nfs-01-2021-0023
Y. Guennoun, N. Benajiba, K. Elkari, Amina Bouziani, L. Elammari, A. Al-Jawaldeh, N. Elhaloui, A. Barkat, H. Benkirane, H. Aguenaou
Purpose Sugar consumption in Morocco is high, which is involved in triggering serious health conditions. Hence, assessing the recognition threshold of sweet taste among Moroccans is strongly needed. This study aims to determine the threshold of sweet taste recognition and to evaluate differences by sex, age and body mass index among a sample of Moroccan population. Design/methodology/approach This single-blind trial was conducted among 199 healthy participants to determine the sweet taste. Age and anthropometric characteristics were registered. Nine sucrose solutions of the following concentrations (0; 0.111; 0.333; 1; 3; 9; 27; 81; 243 mmol/L) were prepared. Sweet taste perception thresholds were determined based on the validated 3-alternative forced choice test method. Findings The average age of the sample population was 21.5 ± 26.1. And more than half (51.7%) detected the taste at the concentration of 9 mmol/L, while 91.9% recognized it at a concentration of 27 mmol/L. In terms of sex, the recognition of taste was not different between females and males (p > 0.05). The mean values of the threshold among women were significantly lower (20 ± 20.8 mmol/L) compared to men (23.9 ± 33.2 mmol/L). The age group 49–59 years old had the lowest threshold with a mean of 13.4 ± 10.2 mmol/L, and the groups with BMI in the overweight category had mean of 16.9 ± 18.2 mmol/L. However, no statistical difference was observed among either age groups or BMI categories. Originality/value The sweet recognition threshold among the studied population is high. Therefore, it is strongly recommended to educate the population about the necessity of a progressive reduction of sugar in food items to combat non-communicable disorders.
{"title":"The threshold of sweet taste recognition among a sample of Moroccan population","authors":"Y. Guennoun, N. Benajiba, K. Elkari, Amina Bouziani, L. Elammari, A. Al-Jawaldeh, N. Elhaloui, A. Barkat, H. Benkirane, H. Aguenaou","doi":"10.1108/nfs-01-2021-0023","DOIUrl":"https://doi.org/10.1108/nfs-01-2021-0023","url":null,"abstract":"\u0000Purpose\u0000Sugar consumption in Morocco is high, which is involved in triggering serious health conditions. Hence, assessing the recognition threshold of sweet taste among Moroccans is strongly needed. This study aims to determine the threshold of sweet taste recognition and to evaluate differences by sex, age and body mass index among a sample of Moroccan population.\u0000\u0000\u0000Design/methodology/approach\u0000This single-blind trial was conducted among 199 healthy participants to determine the sweet taste. Age and anthropometric characteristics were registered. Nine sucrose solutions of the following concentrations (0; 0.111; 0.333; 1; 3; 9; 27; 81; 243 mmol/L) were prepared. Sweet taste perception thresholds were determined based on the validated 3-alternative forced choice test method.\u0000\u0000\u0000Findings\u0000The average age of the sample population was 21.5 ± 26.1. And more than half (51.7%) detected the taste at the concentration of 9 mmol/L, while 91.9% recognized it at a concentration of 27 mmol/L. In terms of sex, the recognition of taste was not different between females and males (p > 0.05). The mean values of the threshold among women were significantly lower (20 ± 20.8 mmol/L) compared to men (23.9 ± 33.2 mmol/L). The age group 49–59 years old had the lowest threshold with a mean of 13.4 ± 10.2 mmol/L, and the groups with BMI in the overweight category had mean of 16.9 ± 18.2 mmol/L. However, no statistical difference was observed among either age groups or BMI categories.\u0000\u0000\u0000Originality/value\u0000The sweet recognition threshold among the studied population is high. Therefore, it is strongly recommended to educate the population about the necessity of a progressive reduction of sugar in food items to combat non-communicable disorders.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2021-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41978972","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 : 2021-12-17DOI: 10.1108/nfs-06-2021-0189
V. Mihailik, O. Vitriak, Inna Danyliuk, M. Valko, O. Mamai, T. Popovych, Anna Ryabinina, L. Vishnevskaya, Valentina Burak, L. Vognivenko
Purpose The purpose of this paper is to study the resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle. Design/methodology/approach Recent studies in the emerging food technologies of short pastry with use of meals were considered. Their focus on the improvement of the functional peculiarities of short pastry and benefits for people were the defining characteristics of the studies. Findings Model food compositions have been developed from soybean meal, sunflower meal and milk thistle for adding them to semi-finished short pastry products. The technology of short pastry confectionery made from short pastry with oilseed meal has been scientifically substantiated and developed. The chemical composition of shortbread cookies with the use of oilseed meal was calculated. The developed technology increased protein content by 2.5 times, cellulose content – by six times, significantly increased mineralization in the developed confectionery products. The content of calcium increased by 172.9 mg, selenium – by 13.06 mcg, iodine – by 2.76 mcg and vitamin E by 2.4 mg. Practical implications The developed technology of short pastry with a model composition of the meal can be used in practice. The use of a meal composition is a promising direction to improve the brittleness of short pastry products. The developed pastry products made from short pastry with added meal can be introduced into catering establishments as functional products with improved biological value. Social implications Developed pastry products can be used as functional products with improved biological value, which is important for people’s health and has positive effects on the human body. Originality/value The use of meals of soy, sunflower and milk thistle in short pastry increases its nutritional and biological value, which improves the impact on the human body. The developed pastry products can be introduced as functional products with improved biological value, which is important for the improvement of people’s health in different countries of the world.
{"title":"Research of resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle","authors":"V. Mihailik, O. Vitriak, Inna Danyliuk, M. Valko, O. Mamai, T. Popovych, Anna Ryabinina, L. Vishnevskaya, Valentina Burak, L. Vognivenko","doi":"10.1108/nfs-06-2021-0189","DOIUrl":"https://doi.org/10.1108/nfs-06-2021-0189","url":null,"abstract":"\u0000Purpose\u0000The purpose of this paper is to study the resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle.\u0000\u0000\u0000Design/methodology/approach\u0000Recent studies in the emerging food technologies of short pastry with use of meals were considered. Their focus on the improvement of the functional peculiarities of short pastry and benefits for people were the defining characteristics of the studies.\u0000\u0000\u0000Findings\u0000Model food compositions have been developed from soybean meal, sunflower meal and milk thistle for adding them to semi-finished short pastry products. The technology of short pastry confectionery made from short pastry with oilseed meal has been scientifically substantiated and developed. The chemical composition of shortbread cookies with the use of oilseed meal was calculated. The developed technology increased protein content by 2.5 times, cellulose content – by six times, significantly increased mineralization in the developed confectionery products. The content of calcium increased by 172.9 mg, selenium – by 13.06 mcg, iodine – by 2.76 mcg and vitamin E by 2.4 mg.\u0000\u0000\u0000Practical implications\u0000The developed technology of short pastry with a model composition of the meal can be used in practice. The use of a meal composition is a promising direction to improve the brittleness of short pastry products. The developed pastry products made from short pastry with added meal can be introduced into catering establishments as functional products with improved biological value.\u0000\u0000\u0000Social implications\u0000Developed pastry products can be used as functional products with improved biological value, which is important for people’s health and has positive effects on the human body.\u0000\u0000\u0000Originality/value\u0000The use of meals of soy, sunflower and milk thistle in short pastry increases its nutritional and biological value, which improves the impact on the human body. The developed pastry products can be introduced as functional products with improved biological value, which is important for the improvement of people’s health in different countries of the world.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2021-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41444409","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 : 2021-12-17DOI: 10.1108/nfs-10-2021-0302
Teymour Sheikhi, Y. Pasdar, Jalal Moludi, Mehdi Moradinazar, H. Abdollahzad
Purpose Inflammation plays a significant role in incidence of metabolic syndrome (MetS), whose risk can be reduced through modifying the diet. Considering the importance of incidence of MetS among patients with rheumatoid arthritis (RA), this study aims to determine the relationship between dietary inflammatory index (DII) and MetS in these patients. Design/methodology/approach This study was performed on 261 adults 35–65 years of age suffering from RA. The patients were among the participants in Ravansar non-communicable disease prospective study. DII was calculated based on food frequency questionnaire. The components of MetS were measured according to the protocol of prospective epidemiological research studies in Iran cohort. Data analysis was carried out using univariate and multivariate logistic regression model by modifying the confounding variables. Findings In patients with RA, prevalence of MetS was 37.5%. The mean of DII in RA patients with MetS and without MetS was −2.3 ± 1.5 and −2.2 ± 1.6, respectively, with no significant difference between two groups. After modifying the variables of age and gender, the odds of increasing waist circumference (WC) were near 1.9 times greater in the fourth quartile (pro-inflammatory diet) compared to the first quartile of DII (anti-inflammatory diet) (P = 0.03). The odds of developing hypertension was approximately 1.3 times greater in the fourth compared to the first quartile of DII (P = 0.034). The odds of developing MetS increased by 27% in the fourth quartile in comparison to the first one, though this increase was not statistically significant. Originality/value In RA patients, with increase in DII score, the WC and blood pressure had increased. The DII had no significant relationship with MetS. Further studies are essential across larger populations to confirm the findings.
{"title":"The relationship between dietary inflammatory index and metabolic syndrome in patients with rheumatoid arthritis","authors":"Teymour Sheikhi, Y. Pasdar, Jalal Moludi, Mehdi Moradinazar, H. Abdollahzad","doi":"10.1108/nfs-10-2021-0302","DOIUrl":"https://doi.org/10.1108/nfs-10-2021-0302","url":null,"abstract":"\u0000Purpose\u0000Inflammation plays a significant role in incidence of metabolic syndrome (MetS), whose risk can be reduced through modifying the diet. Considering the importance of incidence of MetS among patients with rheumatoid arthritis (RA), this study aims to determine the relationship between dietary inflammatory index (DII) and MetS in these patients.\u0000\u0000\u0000Design/methodology/approach\u0000This study was performed on 261 adults 35–65 years of age suffering from RA. The patients were among the participants in Ravansar non-communicable disease prospective study. DII was calculated based on food frequency questionnaire. The components of MetS were measured according to the protocol of prospective epidemiological research studies in Iran cohort. Data analysis was carried out using univariate and multivariate logistic regression model by modifying the confounding variables.\u0000\u0000\u0000Findings\u0000In patients with RA, prevalence of MetS was 37.5%. The mean of DII in RA patients with MetS and without MetS was −2.3 ± 1.5 and −2.2 ± 1.6, respectively, with no significant difference between two groups. After modifying the variables of age and gender, the odds of increasing waist circumference (WC) were near 1.9 times greater in the fourth quartile (pro-inflammatory diet) compared to the first quartile of DII (anti-inflammatory diet) (P = 0.03). The odds of developing hypertension was approximately 1.3 times greater in the fourth compared to the first quartile of DII (P = 0.034). The odds of developing MetS increased by 27% in the fourth quartile in comparison to the first one, though this increase was not statistically significant.\u0000\u0000\u0000Originality/value\u0000In RA patients, with increase in DII score, the WC and blood pressure had increased. The DII had no significant relationship with MetS. Further studies are essential across larger populations to confirm the findings.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2021-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47581398","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 : 2021-12-17DOI: 10.1108/nfs-05-2021-0160
Monireh Panbehkar-Jouybari, Mehdi Mollahosseini, Asieh Panjeshahin, M. Hosseinzadeh
Purpose Garlic supplementation may be inversely contributed to body weight and composition; however, previous results have been inconsistent. This study aims to evaluate the effect of garlic supplementation on body weight and composition using a systematic review and meta-analysis. Design/methodology/approach Online databases of PubMed, ISI Web of Science, Scopus and Google Scholar were searched up to January 2020. The random-effects model was used to calculate the effect sizes of the included studies. The risk of bias of included studies was assessed using the Cochrane collaboration’s tool. Besides, the NutriGrade scoring system was applied to judge the credibility of the evidence. Findings In total, 18 studies (with 1,250 participants) were included in the meta-analysis. The pooled analysis revealed that garlic supplementation has a significant increase in body weight [weighted mean difference (WMD) = 0.31 Kg, 95% CI: 0.09, 0.53 Kg, P = 0.005, n = 12 effect sizes]. Waist circumference (WC) does remarkably reduce [WMD = −1.28 cm, 95% CI: −2.08, −0.47 cm, P = 0.002, n = 4 effect size]. However, body mass index, body fat percent and fat-free mass do not dramatically change (P > 0.05). Notably, the pooled analyses on body weight and WC were sensitive to two included studies. NutriGrade’s score was rated low for this meta-analysis. Originality/value Although garlic supplementation could slightly increase weight and simultaneously might decrease WC, these associations were not strong enough to corroborate the findings. Also, other anthropometric indices do not significantly change. Further well-designed randomized clinical trial studies are needed to confirm the results.
目的:补充大蒜可能对体重和身体成分有相反的影响;然而，之前的研究结果并不一致。本研究旨在通过系统回顾和荟萃分析来评估大蒜补充剂对体重和成分的影响。截至2020年1月，检索PubMed、ISI Web of Science、Scopus和谷歌Scholar等在线数据库。采用随机效应模型计算纳入研究的效应量。纳入研究的偏倚风险使用Cochrane合作工具进行评估。此外，采用NutriGrade评分系统对证据的可信度进行评判。荟萃分析共纳入18项研究(1250名参与者)。合并分析显示，大蒜补充剂显著增加了体重[加权平均差(WMD) = 0.31 Kg, 95% CI: 0.09, 0.53 Kg, P = 0.005, n = 12效应量]。腰围(WC)显著降低[WMD = - 1.28 cm, 95% CI: - 2.08， - 0.47 cm, P = 0.002, n = 4效应大小]。体质量指数、体脂率和无脂质量变化不显著(P < 0.05)。值得注意的是，体重和腰围的汇总分析对两项纳入的研究很敏感。在这项荟萃分析中，NutriGrade的评分较低。虽然补充大蒜可以轻微增加体重，同时可能降低体重，但这些关联不足以证实研究结果。此外，其他人体测量指标没有显著变化。需要进一步精心设计的随机临床试验来证实这一结果。
{"title":"Effects of garlic supplementation and its derivatives on body weight and composition in adults: an updated systematic review and meta-analysis","authors":"Monireh Panbehkar-Jouybari, Mehdi Mollahosseini, Asieh Panjeshahin, M. Hosseinzadeh","doi":"10.1108/nfs-05-2021-0160","DOIUrl":"https://doi.org/10.1108/nfs-05-2021-0160","url":null,"abstract":"\u0000Purpose\u0000Garlic supplementation may be inversely contributed to body weight and composition; however, previous results have been inconsistent. This study aims to evaluate the effect of garlic supplementation on body weight and composition using a systematic review and meta-analysis.\u0000\u0000\u0000Design/methodology/approach\u0000Online databases of PubMed, ISI Web of Science, Scopus and Google Scholar were searched up to January 2020. The random-effects model was used to calculate the effect sizes of the included studies. The risk of bias of included studies was assessed using the Cochrane collaboration’s tool. Besides, the NutriGrade scoring system was applied to judge the credibility of the evidence.\u0000\u0000\u0000Findings\u0000In total, 18 studies (with 1,250 participants) were included in the meta-analysis. The pooled analysis revealed that garlic supplementation has a significant increase in body weight [weighted mean difference (WMD) = 0.31 Kg, 95% CI: 0.09, 0.53 Kg, P = 0.005, n = 12 effect sizes]. Waist circumference (WC) does remarkably reduce [WMD = −1.28 cm, 95% CI: −2.08, −0.47 cm, P = 0.002, n = 4 effect size]. However, body mass index, body fat percent and fat-free mass do not dramatically change (P > 0.05). Notably, the pooled analyses on body weight and WC were sensitive to two included studies. NutriGrade’s score was rated low for this meta-analysis.\u0000\u0000\u0000Originality/value\u0000Although garlic supplementation could slightly increase weight and simultaneously might decrease WC, these associations were not strong enough to corroborate the findings. Also, other anthropometric indices do not significantly change. Further well-designed randomized clinical trial studies are needed to confirm the results.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2021-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48440174","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 : 2021-12-17DOI: 10.1108/nfs-09-2021-0277
Jerry Fredy Gomez Cahuata, Yessica Estefany Rosas‐Quina, Erika Pachari Vera
Purpose The purpose of this paper is to divulge the current knowledge about the nutritional and functional characteristics of Cañihua (Chenopodium pallidicaule Aellen), in addition to its potential applications in the food industry since research studies related to it are still limited compared to other cereals of greater diffusion. Design/methodology/approach The scientific information was collected from Web of Science, Scopus and Google Scholar databases, using keywords such as nutrition value of Chenopodium pallidicaule, amaranth and pseudocereals. Consistent information was selected according to its relevance, year of publication and accuracy with the topic. A total of 49 research papers were selected. Findings Cañihua is a grain with high nutritional potential, considered a superfood because it has a high protein quality, a balanced composition of essential amino acids and unsaturated fatty acids, with a high concentration of linoleic and oleic acid. Besides, it has a good level of bioactive compounds with high antioxidant capacity. However, its production and consumption are limited outside its area of origin, although its cultivation is possible under harsh conditions. Originality/value This paper, through a systematic bibliographic review, highlights the potential of cañihua to be considered in the development of food products with high nutritional and functional value. The information compiled will help researchers and professionals become aware of the importance of this grain and join forces in its processing and enhancement of its attributes.
目的本文的目的是揭示目前对灰藜营养和功能特性的了解，以及它在食品工业中的潜在应用，因为与其他传播更广的谷物相比，与之相关的研究仍然有限。设计/方法论/方法从Web of Science、Scopus和Google Scholar数据库中收集科学信息，使用关键词如苍白藜的营养价值、苋属和伪君子。根据其相关性、出版年份和与主题的准确性选择了一致的信息。共选取49篇研究论文。FindingsCañihua是一种具有高营养潜力的谷物，被认为是超级食品，因为它具有高蛋白质质量、必需氨基酸和不饱和脂肪酸的平衡组成，以及高浓度的亚油酸和油酸。此外，它具有良好的生物活性化合物水平和高抗氧化能力。然而，尽管在恶劣的条件下可以种植，但其生产和消费在原产地以外受到限制。独创性/价值本文通过系统的文献综述，强调了在开发具有高营养和功能价值的食品时可以考虑的卡尼华的潜力。汇编的信息将帮助研究人员和专业人员意识到这种谷物的重要性，并在加工和增强其特性方面携手合作。
{"title":"Cañihua (Chenopodium pallidicaule Aellen) a promising superfood in food industry: a review","authors":"Jerry Fredy Gomez Cahuata, Yessica Estefany Rosas‐Quina, Erika Pachari Vera","doi":"10.1108/nfs-09-2021-0277","DOIUrl":"https://doi.org/10.1108/nfs-09-2021-0277","url":null,"abstract":"\u0000Purpose\u0000The purpose of this paper is to divulge the current knowledge about the nutritional and functional characteristics of Cañihua (Chenopodium pallidicaule Aellen), in addition to its potential applications in the food industry since research studies related to it are still limited compared to other cereals of greater diffusion.\u0000\u0000\u0000Design/methodology/approach\u0000The scientific information was collected from Web of Science, Scopus and Google Scholar databases, using keywords such as nutrition value of Chenopodium pallidicaule, amaranth and pseudocereals. Consistent information was selected according to its relevance, year of publication and accuracy with the topic. A total of 49 research papers were selected.\u0000\u0000\u0000Findings\u0000Cañihua is a grain with high nutritional potential, considered a superfood because it has a high protein quality, a balanced composition of essential amino acids and unsaturated fatty acids, with a high concentration of linoleic and oleic acid. Besides, it has a good level of bioactive compounds with high antioxidant capacity. However, its production and consumption are limited outside its area of origin, although its cultivation is possible under harsh conditions.\u0000\u0000\u0000Originality/value\u0000This paper, through a systematic bibliographic review, highlights the potential of cañihua to be considered in the development of food products with high nutritional and functional value. The information compiled will help researchers and professionals become aware of the importance of this grain and join forces in its processing and enhancement of its attributes.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2021-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47970716","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 : 2021-12-14DOI: 10.1108/nfs-10-2021-0295
Reihaneh Mousavi, M. Arab-Zozani, E. Foroumandi, M. Karandish, Leila Maghsoumi-Norouzabad, Anahita Mansoori, Jalal Moludi
Purpose This study aims to identify the effect of strawberry supplementation on some metabolic, inflammatory and oxidative parameters in adults with cardiovascular (CV) risk factors. Design/methodology/approach A systematic literature search was performed up to November 2020 using PubMed, Embase, Cochrane, Web of Sciences and Scopus databases. The pooled mean difference (MD) with 95% confidence interval (CI) was used to analyze the data by random-effects model. I2 statistics and Cochrane risk of bias tool were used for investigating heterogeneity and quality of included studies, respectively. Findings In total, 13 randomized controlled trials with 488 participants were included. Strawberry supplementation significantly reduced diastolic blood pressure (MD = −2.1, 95% CI [−3.7, −0.42], P = 0.01), low-density lipoprotein cholesterol (−0.16, −0.30, −0.02, P = 0.03), high-sensitivity C-reactive protein (CRP) (−0.76, −1.4, −0.05, P < 0.001) and CRP (−0.31, −0.43, −0.18, P = 0.04). Leptin levels were raised in control group compared with participants who had received strawberry (0.65, 0.09 and 1.2, P = 0.02). The results of subgroup analysis based on the follow-up duration and supplementation dose showed that consumption of strawberry for more than eight weeks and 50 g day−1 can significantly decrease some other CV risk factors compared to control group. Further, both higher follow-up duration and supplementation dose were more effective in increasing leptin levels of control group compared to intervention group. Originality/value The use of some useful plant foods such as strawberries by the pharmaceutical industry and the community health sector can greatly help improve people’s CV and metabolic health.
目的本研究旨在确定补充草莓对有心血管（CV）危险因素的成年人的一些代谢、炎症和氧化参数的影响。设计/方法/方法截至2020年11月，使用PubMed、Embase、Cochrane、Web of Sciences和Scopus数据库进行了系统的文献检索。采用95%置信区间（CI）的合并平均差（MD）通过随机效应模型对数据进行分析。I2统计学和Cochrane偏倚风险工具分别用于调查纳入研究的异质性和质量。研究结果共包括13项随机对照试验，共488名参与者。草莓补充剂显著降低了舒张压（MD=−2.1，95%CI[−3.7，−0.42]，P=0.01）、低密度脂蛋白胆固醇（−0.16，−0.30，−0.02，P=0.03），高敏C反应蛋白（CRP）（−0.76，−1.4，−0.05，P<0.001）和CRP（−0.31，−0.43，−0.18，P=0.04）。与服用草莓的参与者相比，对照组的瘦素水平升高（0.65，0.09和1.2，P=0.02）八 周和50 与对照组相比，g第−1天可以显著降低其他一些CV风险因素。此外，与干预组相比，更高的随访时间和补充剂量对提高对照组的瘦素水平更有效。独创性/价值制药行业和社区卫生部门使用一些有用的植物性食品，如草莓，可以极大地帮助改善人们的简历和代谢健康。
{"title":"Does strawberry supplementation ameliorate markers of cardiovascular and metabolic health? A systematic review and meta-analysis","authors":"Reihaneh Mousavi, M. Arab-Zozani, E. Foroumandi, M. Karandish, Leila Maghsoumi-Norouzabad, Anahita Mansoori, Jalal Moludi","doi":"10.1108/nfs-10-2021-0295","DOIUrl":"https://doi.org/10.1108/nfs-10-2021-0295","url":null,"abstract":"\u0000Purpose\u0000This study aims to identify the effect of strawberry supplementation on some metabolic, inflammatory and oxidative parameters in adults with cardiovascular (CV) risk factors.\u0000\u0000\u0000Design/methodology/approach\u0000A systematic literature search was performed up to November 2020 using PubMed, Embase, Cochrane, Web of Sciences and Scopus databases. The pooled mean difference (MD) with 95% confidence interval (CI) was used to analyze the data by random-effects model. I2 statistics and Cochrane risk of bias tool were used for investigating heterogeneity and quality of included studies, respectively.\u0000\u0000\u0000Findings\u0000In total, 13 randomized controlled trials with 488 participants were included. Strawberry supplementation significantly reduced diastolic blood pressure (MD = −2.1, 95% CI [−3.7, −0.42], P = 0.01), low-density lipoprotein cholesterol (−0.16, −0.30, −0.02, P = 0.03), high-sensitivity C-reactive protein (CRP) (−0.76, −1.4, −0.05, P < 0.001) and CRP (−0.31, −0.43, −0.18, P = 0.04). Leptin levels were raised in control group compared with participants who had received strawberry (0.65, 0.09 and 1.2, P = 0.02). The results of subgroup analysis based on the follow-up duration and supplementation dose showed that consumption of strawberry for more than eight weeks and 50 g day−1 can significantly decrease some other CV risk factors compared to control group. Further, both higher follow-up duration and supplementation dose were more effective in increasing leptin levels of control group compared to intervention group.\u0000\u0000\u0000Originality/value\u0000The use of some useful plant foods such as strawberries by the pharmaceutical industry and the community health sector can greatly help improve people’s CV and metabolic health.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2021-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45921736","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 : 2021-12-10DOI: 10.1108/nfs-07-2021-0235
Ni Ny Wedarthani Achintya Amrita, N. W. F. Utami, K. T. Adhi
Purpose This study aims to examine determinants of underweight and overweight nutritional status among late adolescents in Indonesia. Design/methodology/approach A cross-sectional analysis of the 2015 Indonesian Family Life Survey 5 (IFLS-5) was conducted. Respondents for this study were selected through stratified and multistage random sampling. Of all IFLS-5 respondents, 2,791 were adolescents 18–24 years old. Multinomial logistic regression was applied to identify major determinants of nutritional status among late adolescents. Findings The prevalence of underweight and overweight nutritional status was 19.10% and 12.79%, respectively. Underweight status among late adolescents was strongly associated with smoking (adjusted odds ratio [AOR] = 1.72, 95% confidence interval [CI] = 1.29–2.33). Moreover, living in urban areas showed the strongest association with overweight status among the same group (AOR = 1.77, 95%CI = 1.29–2.44). Research limitations/implications This study gained the advantage from the use of national data that are collected by trained enumerators. Therefore, the possibility of bias is very small, and the study results can be generalized to a late adolescent group in Indonesia. However, this study also has limitations in the types of data available, as it uses secondary data. The lack of detailed data regarding food security, frequency of food consumption in a month and sources of income of the adolescents limit the interpretation of the study. Further studies should consider using a retrospective cohort approach in all adolescent age groups using data from the IFLS-1 to IFLS-5 so that the temporal relationship of the multifactorial nutrition variables can be identified. Practical implications Provide input and advice to policymakers in all sectors related to adolescent health and educational curricula for consideration in making interventions that focus on improving nutrition by taking into account the characteristics of adolescents, such as smoking habits, area of residence, income and age of adolescents because nutritional problems are multifactorial. Social implications This study can provide education to adolescents to create healthier consumption habits to reduce non-communicable diseases (NCDs) in the adult phase, ideal body weight, reduce unhealthy lifestyles (smoking, drinking alcohol and drugs) and increase self-esteem and reduce depression. Originality/value This study brings significant findings on the dominant determinant of nutritional status among late adolescents in Indonesia and their vulnerability to NCDs. To address the high prevalence of underweight and overweight nutritional status in Indonesia, a collaboration between smoking cessation, community nutrition and reproductive health programs is required for preventing the underweight nutritional status in adolescents, with a focus on obesity prevention for adolescents living in urban areas. It is expected that this collaboration will support the
{"title":"Determinants of late adolescent nutritional status in Indonesia: a nation-wide cross-sectional survey","authors":"Ni Ny Wedarthani Achintya Amrita, N. W. F. Utami, K. T. Adhi","doi":"10.1108/nfs-07-2021-0235","DOIUrl":"https://doi.org/10.1108/nfs-07-2021-0235","url":null,"abstract":"\u0000Purpose\u0000This study aims to examine determinants of underweight and overweight nutritional status among late adolescents in Indonesia.\u0000\u0000\u0000Design/methodology/approach\u0000A cross-sectional analysis of the 2015 Indonesian Family Life Survey 5 (IFLS-5) was conducted. Respondents for this study were selected through stratified and multistage random sampling. Of all IFLS-5 respondents, 2,791 were adolescents 18–24 years old. Multinomial logistic regression was applied to identify major determinants of nutritional status among late adolescents.\u0000\u0000\u0000Findings\u0000The prevalence of underweight and overweight nutritional status was 19.10% and 12.79%, respectively. Underweight status among late adolescents was strongly associated with smoking (adjusted odds ratio [AOR] = 1.72, 95% confidence interval [CI] = 1.29–2.33). Moreover, living in urban areas showed the strongest association with overweight status among the same group (AOR = 1.77, 95%CI = 1.29–2.44).\u0000\u0000\u0000Research limitations/implications\u0000This study gained the advantage from the use of national data that are collected by trained enumerators. Therefore, the possibility of bias is very small, and the study results can be generalized to a late adolescent group in Indonesia. However, this study also has limitations in the types of data available, as it uses secondary data. The lack of detailed data regarding food security, frequency of food consumption in a month and sources of income of the adolescents limit the interpretation of the study. Further studies should consider using a retrospective cohort approach in all adolescent age groups using data from the IFLS-1 to IFLS-5 so that the temporal relationship of the multifactorial nutrition variables can be identified.\u0000\u0000\u0000Practical implications\u0000Provide input and advice to policymakers in all sectors related to adolescent health and educational curricula for consideration in making interventions that focus on improving nutrition by taking into account the characteristics of adolescents, such as smoking habits, area of residence, income and age of adolescents because nutritional problems are multifactorial.\u0000\u0000\u0000Social implications\u0000This study can provide education to adolescents to create healthier consumption habits to reduce non-communicable diseases (NCDs) in the adult phase, ideal body weight, reduce unhealthy lifestyles (smoking, drinking alcohol and drugs) and increase self-esteem and reduce depression.\u0000\u0000\u0000Originality/value\u0000This study brings significant findings on the dominant determinant of nutritional status among late adolescents in Indonesia and their vulnerability to NCDs. To address the high prevalence of underweight and overweight nutritional status in Indonesia, a collaboration between smoking cessation, community nutrition and reproductive health programs is required for preventing the underweight nutritional status in adolescents, with a focus on obesity prevention for adolescents living in urban areas. It is expected that this collaboration will support the","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2021-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47070581","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 : 2021-11-30DOI: 10.1108/nfs-06-2021-0181
Mohadeseh Borazjani, M. Nouri, Kamesh Venkatakrishnane, Maryam Najafi, S. Faghih
Purpose Plant-based diets have been related to decreasing morbidity and mortality of many non-communicable diseases. The purpose of this study was to investigate the relationship between plant-based diets and lipid profiles and anthropometric indices. Design/methodology/approach This cross-sectional study was performed on 236 men and women selected from Shiraz health-care centers. This study used a 168-item food frequency questionnaire to calculate plant-based diet index (PDI), healthy plant-based diet index (hPDI) and unhealthy plant-based diet index (uPDI). Total cholesterol, high-density lipoprotein cholesterol and low-density lipoprotein cholesterol and triglycerides were measured. Furthermore, body mass index, a body shape index and conicity index (CI) were calculated after measuring weight, height and waist circumference. Findings Higher score of PDI was significantly related to higher triglycerides level (OR = 2.16; 95% CI: 1.04, 4.48; P = 0.03). In the fully adjusted model, there was a significant association between ABSI and hPDI (OR = 4.88; 95% CI: 1.17, 20.24; P = 0.03). A significant inverse association was observed between uPDI and high-density lipoprotein (HDL) (OR = 0.45; 95% CI = 0.21, 0.98; P = 0.03). Also, this study found a decreasing, but insignificant trend in relation of ABSI (OR = 0.72; 95% CI = 0.22, 2.34) and CI (OR = 0.41; 95% CI = 0.06, 0.56) with PDI. Research limitations/implications Further studies are needed to explore the association of PDI with anthropometric indices and lipid profile and also to assess the potential causality of the observed associations. Plant-based diets according to their contents could affect triglycerides, HDL and anthropometric properties. Practical implications Hence, dietitians should consider the findings of this study such as the inverse effect of unhealthy plant-based diets on HDL and the relation between healthy plant-based diets and WC and abdominal obesity. Originality/value This study showed that adherence to a plant-based diet was related to higher triglycerides levels. Also, uPDI was inversely associated with HDL level. Furthermore, participants who adhered more to a healthy plant-based diet had higher abdominal adiposity.
{"title":"Association of plant-based diets with lipid profile and anthropometric indices: a cross-sectional study","authors":"Mohadeseh Borazjani, M. Nouri, Kamesh Venkatakrishnane, Maryam Najafi, S. Faghih","doi":"10.1108/nfs-06-2021-0181","DOIUrl":"https://doi.org/10.1108/nfs-06-2021-0181","url":null,"abstract":"\u0000Purpose\u0000Plant-based diets have been related to decreasing morbidity and mortality of many non-communicable diseases. The purpose of this study was to investigate the relationship between plant-based diets and lipid profiles and anthropometric indices.\u0000\u0000\u0000Design/methodology/approach\u0000This cross-sectional study was performed on 236 men and women selected from Shiraz health-care centers. This study used a 168-item food frequency questionnaire to calculate plant-based diet index (PDI), healthy plant-based diet index (hPDI) and unhealthy plant-based diet index (uPDI). Total cholesterol, high-density lipoprotein cholesterol and low-density lipoprotein cholesterol and triglycerides were measured. Furthermore, body mass index, a body shape index and conicity index (CI) were calculated after measuring weight, height and waist circumference.\u0000\u0000\u0000Findings\u0000Higher score of PDI was significantly related to higher triglycerides level (OR = 2.16; 95% CI: 1.04, 4.48; P = 0.03). In the fully adjusted model, there was a significant association between ABSI and hPDI (OR = 4.88; 95% CI: 1.17, 20.24; P = 0.03). A significant inverse association was observed between uPDI and high-density lipoprotein (HDL) (OR = 0.45; 95% CI = 0.21, 0.98; P = 0.03). Also, this study found a decreasing, but insignificant trend in relation of ABSI (OR = 0.72; 95% CI = 0.22, 2.34) and CI (OR = 0.41; 95% CI = 0.06, 0.56) with PDI.\u0000\u0000\u0000Research limitations/implications\u0000Further studies are needed to explore the association of PDI with anthropometric indices and lipid profile and also to assess the potential causality of the observed associations. Plant-based diets according to their contents could affect triglycerides, HDL and anthropometric properties.\u0000\u0000\u0000Practical implications\u0000Hence, dietitians should consider the findings of this study such as the inverse effect of unhealthy plant-based diets on HDL and the relation between healthy plant-based diets and WC and abdominal obesity.\u0000\u0000\u0000Originality/value\u0000This study showed that adherence to a plant-based diet was related to higher triglycerides levels. Also, uPDI was inversely associated with HDL level. Furthermore, participants who adhered more to a healthy plant-based diet had higher abdominal adiposity.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2021-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47991088","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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