Pub Date : 2021-10-14DOI: 10.1108/nfs-07-2021-0224
Makoto Ohtsuki, A. Nishimura, Toshihiro Kato, Yusuke Wakasugi, Rie Nagao-Nishiwaki, A. Komada, Akihiro Sudos
Purpose This paper aims to investigate the relationship between locomotive syndrome (LS) and insufficient nutrient intake in young and middle-aged adults, independent of energy intake. Design/methodology/approach The authors conducted a cross-sectional survey of a non-random sample of 219 adults aged 18 to 64 (175 men and 44 women) working in two companies in Japan, between December 2018 and March 2019. LS Stage 0 was classified as No-LS while Stages 1 and 2 were classified as LS. Nutrient intake was assessed using a brief-type self-administered diet history questionnaire and adjusted to the required energy intake for each participant. The criteria for sufficient intake of 22 nutrients were based on the Dietary Reference Intake for Japanese. Logistic regression model was used to analyze the association between LS and insufficient nutrient intake. Findings In total, 234 employees participated in the LS examinations while 219 of them completed the questionnaire giving a response rate of 93.6%. LS Stages 1 or 2 were present in both men and women in all the age-stratified groups except for the women in their 60s. There was a significant association between LS status and insufficient intake of Vitamin K (odds ratio [95% confidence interval] 16.0 [range: 1.1–407]; p = 0.01) in women, but not in men. Research limitations/implications The result suggests that attention should be paid to adequate Vitamin K intake in young and middle-aged women with LS. Future studies should be conducted using a larger and more diverse sample. Originality/value To the best of the authors’ knowledge, the present paper is the first study to show an association between LS in young and middle-aged adults and nutrients that are independent of energy intake.
{"title":"Locomotive syndrome is associated with insufficient nutrient intake in young and middle-aged adults: a cross-sectional survey","authors":"Makoto Ohtsuki, A. Nishimura, Toshihiro Kato, Yusuke Wakasugi, Rie Nagao-Nishiwaki, A. Komada, Akihiro Sudos","doi":"10.1108/nfs-07-2021-0224","DOIUrl":"https://doi.org/10.1108/nfs-07-2021-0224","url":null,"abstract":"\u0000Purpose\u0000This paper aims to investigate the relationship between locomotive syndrome (LS) and insufficient nutrient intake in young and middle-aged adults, independent of energy intake.\u0000\u0000\u0000Design/methodology/approach\u0000The authors conducted a cross-sectional survey of a non-random sample of 219 adults aged 18 to 64 (175 men and 44 women) working in two companies in Japan, between December 2018 and March 2019. LS Stage 0 was classified as No-LS while Stages 1 and 2 were classified as LS. Nutrient intake was assessed using a brief-type self-administered diet history questionnaire and adjusted to the required energy intake for each participant. The criteria for sufficient intake of 22 nutrients were based on the Dietary Reference Intake for Japanese. Logistic regression model was used to analyze the association between LS and insufficient nutrient intake.\u0000\u0000\u0000Findings\u0000In total, 234 employees participated in the LS examinations while 219 of them completed the questionnaire giving a response rate of 93.6%. LS Stages 1 or 2 were present in both men and women in all the age-stratified groups except for the women in their 60s. There was a significant association between LS status and insufficient intake of Vitamin K (odds ratio [95% confidence interval] 16.0 [range: 1.1–407]; p = 0.01) in women, but not in men.\u0000\u0000\u0000Research limitations/implications\u0000The result suggests that attention should be paid to adequate Vitamin K intake in young and middle-aged women with LS. Future studies should be conducted using a larger and more diverse sample.\u0000\u0000\u0000Originality/value\u0000To the best of the authors’ knowledge, the present paper is the first study to show an association between LS in young and middle-aged adults and nutrients that are independent of energy intake.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2021-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42127963","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 : 2021-10-11DOI: 10.1108/nfs-04-2021-0112
M. F. J. Chughtai, Saira Tanweer, S. Ahsan, T. Mehmood, Atif Liaqat, A. Khaliq, T. Zahoor, Muhammad Nadeem, Nazia Khalid, S. Zainab, Syed Junaid-ur-Rahman
Purpose Corona viruses have spiked structure and enveloped glycoproteins in their structure, along with specific proteins in membranes. The mode of action of COVID-19 consists of three phases, i.e. viral replication, immune hyperactivity and pulmonary destruction. However, angiotensin-converting enzyme is an essential receptor that causes COVID-19. After infecting any individual, COVID-19 develops in specific pattern with the following stages: replication stage and adaptive immunity stage. After adaptive immunity stage, the clinical symptoms of patient include cough, fever, runny nose, shortness of breath and many more. To cope with this COVID-19, food and nutrition played an important role. The purpose of this review article is to emphasize the significance of food and immunity to reduce COVID-19 attack among susceptibles. Design/methodology/approach In the present era, corona virus, a member of crown-shaped type, created a pandemic situation around the globe owing to its capability to move from human to animals and vice versa. This virus can transfer its 35% infection to the individuals. Contemporarily, this outbreak was observed in Wuhan, China in December 2019 and affected a huge number of communities by spreading like common flu. However, after investigation, it was revealed that COVID-19 is different from common flu regarding respiratory illness created by this novel coronavirus along with its taxonomy. Findings Over and above to all the aforementioned food safety concerns, it is suggested to use sufficient supply of green leafy vegetables along with fiber-rich foods such as legumes, beans, whole grains and vegetables. It is further good for health to get all these varieties whole and organic. The individuals should use probiotics (lactobacillus) on daily basis as a source of diary probiotic that can further bind to the virus directly and then can inhibit the viral attachment with body cells; also the probiotics are claimed to enhance the immune system of the body. Research limitations/implications In the case of fruits and vegetables purchased, it must be thoroughly washed with water and then disinfected; after pat drying, these fruits and vegetables can be moved to the refrigerator and stored along with other foods. During the outbreak of COVID-19, the partially cooked or ready-to-eat foods should be avoided, especially eggs, meat, meat products, milk and milk-related products. On the other side, nuts should not be consumed; if required, then it must be properly roasted at home before consumption. Practical implications The baked product right after coming out of oven is completely safe; however, these are contaminated during handling such as crumb in case of bread and with knives; so in the breakout of any viral attack, the individuals should avoid slicing of the bread. Moreover, it is recommended to place the baked products in personal bags instead of bulk quantity. Before the consumption, the baked products should be toasted,
{"title":"Food and immunity: a pragmatic approach to mitigate corona viruses attack","authors":"M. F. J. Chughtai, Saira Tanweer, S. Ahsan, T. Mehmood, Atif Liaqat, A. Khaliq, T. Zahoor, Muhammad Nadeem, Nazia Khalid, S. Zainab, Syed Junaid-ur-Rahman","doi":"10.1108/nfs-04-2021-0112","DOIUrl":"https://doi.org/10.1108/nfs-04-2021-0112","url":null,"abstract":"\u0000Purpose\u0000Corona viruses have spiked structure and enveloped glycoproteins in their structure, along with specific proteins in membranes. The mode of action of COVID-19 consists of three phases, i.e. viral replication, immune hyperactivity and pulmonary destruction. However, angiotensin-converting enzyme is an essential receptor that causes COVID-19. After infecting any individual, COVID-19 develops in specific pattern with the following stages: replication stage and adaptive immunity stage. After adaptive immunity stage, the clinical symptoms of patient include cough, fever, runny nose, shortness of breath and many more. To cope with this COVID-19, food and nutrition played an important role. The purpose of this review article is to emphasize the significance of food and immunity to reduce COVID-19 attack among susceptibles.\u0000\u0000\u0000Design/methodology/approach\u0000In the present era, corona virus, a member of crown-shaped type, created a pandemic situation around the globe owing to its capability to move from human to animals and vice versa. This virus can transfer its 35% infection to the individuals. Contemporarily, this outbreak was observed in Wuhan, China in December 2019 and affected a huge number of communities by spreading like common flu. However, after investigation, it was revealed that COVID-19 is different from common flu regarding respiratory illness created by this novel coronavirus along with its taxonomy.\u0000\u0000\u0000Findings\u0000Over and above to all the aforementioned food safety concerns, it is suggested to use sufficient supply of green leafy vegetables along with fiber-rich foods such as legumes, beans, whole grains and vegetables. It is further good for health to get all these varieties whole and organic. The individuals should use probiotics (lactobacillus) on daily basis as a source of diary probiotic that can further bind to the virus directly and then can inhibit the viral attachment with body cells; also the probiotics are claimed to enhance the immune system of the body.\u0000\u0000\u0000Research limitations/implications\u0000In the case of fruits and vegetables purchased, it must be thoroughly washed with water and then disinfected; after pat drying, these fruits and vegetables can be moved to the refrigerator and stored along with other foods. During the outbreak of COVID-19, the partially cooked or ready-to-eat foods should be avoided, especially eggs, meat, meat products, milk and milk-related products. On the other side, nuts should not be consumed; if required, then it must be properly roasted at home before consumption.\u0000\u0000\u0000Practical implications\u0000The baked product right after coming out of oven is completely safe; however, these are contaminated during handling such as crumb in case of bread and with knives; so in the breakout of any viral attack, the individuals should avoid slicing of the bread. Moreover, it is recommended to place the baked products in personal bags instead of bulk quantity. Before the consumption, the baked products should be toasted, ","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2021-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48079008","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 : 2021-10-06DOI: 10.1108/nfs-06-2021-0195
M. Lombardo, Gianluca Rizzo, A. Feraco, M. Perrone, C. Bellia, D. Lauro, M. Caprio, A. Bellia, E. Padua
Purpose The menopausal transition (MT) is a period when there may be an increase in visceral fat mass and a worsening of cardiometabolic risk factors. Few studies have evaluated the efficacy of plant-based low-calorie diets on groups of women at different stages of MT. The purpose of this study is to compare the effectiveness of a high plant-to-animal protein ratio diet in women of similar age but with different fertility statuses. Design/methodology/approach Subjects were divided into three groups according to their fertility status at the baseline: “premenopausal” (n = 11), “perimenopause” (n = 14) and “postmenopause” (n = 18). Body composition (BC) was measured at the beginning and after eight months of treatment. Individualised lifestyle treatment included a strong component of plant-based foods. Findings Forty-three overweight or obese Caucasian women (age 52.3 ± 4.5 years, body mass index 30.6 ± 5.4 kg/m2, fat mass 33.1 ± 9.3 kg data presented as means ± SD) were included in the study. Mean physical activity was 8.4 ± 7.6 metabolic equivalent of tasks/week. Subjects had an improvement in BC (fat mass −5.6 ± 4.0 kg, p < 0.001 protein −0.3 ± 0.5 kg, p < 0.001), HDL-C and systolic blood pressure values. Waist circumference and hip circumference decreased by 4.1 ± 3.1 cm and −6.0 ± 4.3 cm, respectively. Weight loss resulted in a significant improvement in some blood lipid values, such as total and high-density lipoprotein cholesterol. Adherence to a high plant protein diet helps adult women with different fertility statuses to improve BC and reduce cardiovascular risk factors. Long-term studies with larger sample sizes are needed to confirm these findings. Originality/value In pre-peri- and post-menopausal adult women, a diet high in plant proteins improves body composition and reduces cardiovascular risk factors.
{"title":"High plant-based diet and physical activity in women during menopausal transition","authors":"M. Lombardo, Gianluca Rizzo, A. Feraco, M. Perrone, C. Bellia, D. Lauro, M. Caprio, A. Bellia, E. Padua","doi":"10.1108/nfs-06-2021-0195","DOIUrl":"https://doi.org/10.1108/nfs-06-2021-0195","url":null,"abstract":"\u0000Purpose\u0000The menopausal transition (MT) is a period when there may be an increase in visceral fat mass and a worsening of cardiometabolic risk factors. Few studies have evaluated the efficacy of plant-based low-calorie diets on groups of women at different stages of MT. The purpose of this study is to compare the effectiveness of a high plant-to-animal protein ratio diet in women of similar age but with different fertility statuses.\u0000\u0000\u0000Design/methodology/approach\u0000Subjects were divided into three groups according to their fertility status at the baseline: “premenopausal” (n = 11), “perimenopause” (n = 14) and “postmenopause” (n = 18). Body composition (BC) was measured at the beginning and after eight months of treatment. Individualised lifestyle treatment included a strong component of plant-based foods.\u0000\u0000\u0000Findings\u0000Forty-three overweight or obese Caucasian women (age 52.3 ± 4.5 years, body mass index 30.6 ± 5.4 kg/m2, fat mass 33.1 ± 9.3 kg data presented as means ± SD) were included in the study. Mean physical activity was 8.4 ± 7.6 metabolic equivalent of tasks/week. Subjects had an improvement in BC (fat mass −5.6 ± 4.0 kg, p < 0.001 protein −0.3 ± 0.5 kg, p < 0.001), HDL-C and systolic blood pressure values. Waist circumference and hip circumference decreased by 4.1 ± 3.1 cm and −6.0 ± 4.3 cm, respectively. Weight loss resulted in a significant improvement in some blood lipid values, such as total and high-density lipoprotein cholesterol. Adherence to a high plant protein diet helps adult women with different fertility statuses to improve BC and reduce cardiovascular risk factors. Long-term studies with larger sample sizes are needed to confirm these findings.\u0000\u0000\u0000Originality/value\u0000In pre-peri- and post-menopausal adult women, a diet high in plant proteins improves body composition and reduces cardiovascular risk factors.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2021-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42506577","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 : 2021-09-29DOI: 10.1108/nfs-12-2020-0469
E. Elsharkawy, N. El-Nisr, Nahed M. Wahba, W. Elsherif
Purpose The purpose of this paper is to investigate the restoration effect of camel's milk against methoxychlor induced liver toxicity. Design/methodology/approach The present study was carried out to investigate the restoration effect of camel's milk against methoxychlor induced liver toxicity. Findings Methoxychlor (MXC) caused a significant increase in serum transaminases (aspartate transaminase and alanine transaminase) and alkaline phosphatase, while MXC induced a significant reduction in total protein and albumin levels. MXC significantly inhibited lipid peroxidation and markedly enhanced glutathione in liver homogenate. Pathological damages as degeneration and coagulative necrosis of hepatocytes were established in liver. Newly formed bile ducteules denotes neoplastic changes in the portal tract with abnormal mitotic pattern were associated with the long-term exposure. Originality/value The present study concluded that camel milk treatment may play a protective role against methoxychlor-induced liver damage in rats.
{"title":"Hepatotoxicity of methoxychlor and camel milk restoration","authors":"E. Elsharkawy, N. El-Nisr, Nahed M. Wahba, W. Elsherif","doi":"10.1108/nfs-12-2020-0469","DOIUrl":"https://doi.org/10.1108/nfs-12-2020-0469","url":null,"abstract":"\u0000Purpose\u0000The purpose of this paper is to investigate the restoration effect of camel's milk against methoxychlor induced liver toxicity.\u0000\u0000\u0000Design/methodology/approach\u0000The present study was carried out to investigate the restoration effect of camel's milk against methoxychlor induced liver toxicity.\u0000\u0000\u0000Findings\u0000Methoxychlor (MXC) caused a significant increase in serum transaminases (aspartate transaminase and alanine transaminase) and alkaline phosphatase, while MXC induced a significant reduction in total protein and albumin levels. MXC significantly inhibited lipid peroxidation and markedly enhanced glutathione in liver homogenate. Pathological damages as degeneration and coagulative necrosis of hepatocytes were established in liver. Newly formed bile ducteules denotes neoplastic changes in the portal tract with abnormal mitotic pattern were associated with the long-term exposure.\u0000\u0000\u0000Originality/value\u0000The present study concluded that camel milk treatment may play a protective role against methoxychlor-induced liver damage in rats.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2021-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43431641","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 : 2021-09-29DOI: 10.1108/nfs-07-2021-0222
Amrita Poonia, Alok Mishra
Purpose This review discusses the concept of edible nanocoatings (ENCs), the biomaterials used in the coating matrices, techniques of coating development, applications, challenges and safety regulations associated with nanotechnology in food products. These ENCs are capable of imparting increased shelf life, improved appearance, better physiological qualities and bioactive potentials such as antimicrobial and antioxidant properties. ENCs can be developed using the layer-by-layer method which forms multiple alternative layers adhered together primarily by electrostatic interactions. Design/methodology/approach Various keywords such as edible coatings (ECs), safety aspects and nanocoatings were used to search the literature from Google Scholar, Research Gate, ScienceDirect, Springer Link, Taylor and Francis and PubMed. After searching enough literature, 113 articles and research papers were examined, which provides the updated overview of different aspects of edible nano-coatings. Findings Consumers today are very much aware of the food quality and its safety. They demand food products with longer shelf life, which are minimally processed with natural or no preservatives. ECs based on biopolymers is an alternative technique, which is biodegradable and can be consumed as such without posing any safety risks. The emergence of nanotechnology in food processing has provided new insights to develop ECs at the nanoscale with improved mechanical and barrier properties Originality/value ECs are beneficial to consumers and to the environment. ECs have generated significant attention over years as an alternative to fossil-based plastics, considering their renewable and biodegradable features
{"title":"Edible nanocoatings: potential food applications, challenges and safety regulations","authors":"Amrita Poonia, Alok Mishra","doi":"10.1108/nfs-07-2021-0222","DOIUrl":"https://doi.org/10.1108/nfs-07-2021-0222","url":null,"abstract":"\u0000Purpose\u0000This review discusses the concept of edible nanocoatings (ENCs), the biomaterials used in the coating matrices, techniques of coating development, applications, challenges and safety regulations associated with nanotechnology in food products. These ENCs are capable of imparting increased shelf life, improved appearance, better physiological qualities and bioactive potentials such as antimicrobial and antioxidant properties. ENCs can be developed using the layer-by-layer method which forms multiple alternative layers adhered together primarily by electrostatic interactions.\u0000\u0000\u0000Design/methodology/approach\u0000Various keywords such as edible coatings (ECs), safety aspects and nanocoatings were used to search the literature from Google Scholar, Research Gate, ScienceDirect, Springer Link, Taylor and Francis and PubMed. After searching enough literature, 113 articles and research papers were examined, which provides the updated overview of different aspects of edible nano-coatings.\u0000\u0000\u0000Findings\u0000Consumers today are very much aware of the food quality and its safety. They demand food products with longer shelf life, which are minimally processed with natural or no preservatives. ECs based on biopolymers is an alternative technique, which is biodegradable and can be consumed as such without posing any safety risks. The emergence of nanotechnology in food processing has provided new insights to develop ECs at the nanoscale with improved mechanical and barrier properties\u0000\u0000\u0000Originality/value\u0000ECs are beneficial to consumers and to the environment. ECs have generated significant attention over years as an alternative to fossil-based plastics, considering their renewable and biodegradable features\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2021-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42760973","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 : 2021-09-29DOI: 10.1108/nfs-11-2020-0452
Fatemeh Aamazadeh, J. Barar, Y. R. Saadat, A. Ostadrahimi
Purpose This study aimed to evaluate the cytotoxic/apoptotic effects of sweet apricot kernel ethanolic extract (SAEE) on human cancerous PANC-1 and 293/KDR normal cells. Design/methodology/approach The extract was prepared by maceration, and its chemical composition was analyzed by gas chromatography-mass spectrometry (GC-MS). The biological effects of SAEE on PANC-1 and 293/KDR cells were investigated using MTT (3–(4, 5-dimethylthiazole-2-yl)-2,5-diphenyl tetrazolium bromide) assay, DAPI (4',6-diamidino-2-phenylindole) and AnnexinV/propidium iodide (PI) staining. The expression of pro- and anti-apoptotic genes was evaluated by real-time quantitative polymerase chain reaction (real-time q-PCR) analysis. Findings The SAEE showed the selective growth inhibitory activity against PANC-1 cells with an IC50 (the 50% inhibitory concentration) value of about 1 mg/mL at 72 h. Further investigations by DAPI staining and flow cytometry revealed nucleus fragmentation and elevation of apoptotic cells, respectively. Also, a significant decrease in B-cell lymphoma 2 (Bcl-2)/Bcl-2-associated x protein (Bax) ratio (0.41, p = 0.001) and the up-regulation of caspase-3 expression (1.5 fold, p = 0.002) indicated the induction of apoptosis in PANC-1 cells but not in 293/KDR non-cancerous cells. These results suggest that SAEE could induce apoptosis in cancer cells via a mitochondrial dependent pathway. Furthermore, GC-MS analysis showed that the SAEE is rich in γ-sitosterol and γ-tocopherol. Overall, the findings suggest that because of the selective impacts of SAEE on PANC-1 cells, it can be considered as a supportive care in adjuvant therapy for pancreatic cancer. However, the potent anticancer effects of main components of SAEE and its clinical value as an antitumor drug should be further investigated. Research limitations/implications Considerable limitations of this study were that the related mechanisms of selective impacts of SAEE on cancerous and normal cells and potent cytotoxic/apoptotic effects of γ-sitosterol and γ-tocopherol as major components of SAEE were not investigated. Originality/value Recently, a growing interest has been dedicated to plant-based natural products. Sweet apricot kernel exerts a number of pharmacological activities; however, the anticancer effect, related mechanisms and its active compounds were rarely investigated. In this study, the authors aimed to evaluate the cytotoxic/apoptotic effects of SAEE on human cancerous PANC-1 and 293/KDR normal cells.
{"title":"In vitro evaluation of cytotoxic and apoptotic activities of ethanolic extract of sweet apricot kernel on PANC-1 pancreatic cancer cells","authors":"Fatemeh Aamazadeh, J. Barar, Y. R. Saadat, A. Ostadrahimi","doi":"10.1108/nfs-11-2020-0452","DOIUrl":"https://doi.org/10.1108/nfs-11-2020-0452","url":null,"abstract":"\u0000Purpose\u0000This study aimed to evaluate the cytotoxic/apoptotic effects of sweet apricot kernel ethanolic extract (SAEE) on human cancerous PANC-1 and 293/KDR normal cells.\u0000\u0000\u0000Design/methodology/approach\u0000The extract was prepared by maceration, and its chemical composition was analyzed by gas chromatography-mass spectrometry (GC-MS). The biological effects of SAEE on PANC-1 and 293/KDR cells were investigated using MTT (3–(4, 5-dimethylthiazole-2-yl)-2,5-diphenyl tetrazolium bromide) assay, DAPI (4',6-diamidino-2-phenylindole) and AnnexinV/propidium iodide (PI) staining. The expression of pro- and anti-apoptotic genes was evaluated by real-time quantitative polymerase chain reaction (real-time q-PCR) analysis.\u0000\u0000\u0000Findings\u0000The SAEE showed the selective growth inhibitory activity against PANC-1 cells with an IC50 (the 50% inhibitory concentration) value of about 1 mg/mL at 72 h. Further investigations by DAPI staining and flow cytometry revealed nucleus fragmentation and elevation of apoptotic cells, respectively. Also, a significant decrease in B-cell lymphoma 2 (Bcl-2)/Bcl-2-associated x protein (Bax) ratio (0.41, p = 0.001) and the up-regulation of caspase-3 expression (1.5 fold, p = 0.002) indicated the induction of apoptosis in PANC-1 cells but not in 293/KDR non-cancerous cells. These results suggest that SAEE could induce apoptosis in cancer cells via a mitochondrial dependent pathway. Furthermore, GC-MS analysis showed that the SAEE is rich in γ-sitosterol and γ-tocopherol. Overall, the findings suggest that because of the selective impacts of SAEE on PANC-1 cells, it can be considered as a supportive care in adjuvant therapy for pancreatic cancer. However, the potent anticancer effects of main components of SAEE and its clinical value as an antitumor drug should be further investigated.\u0000\u0000\u0000Research limitations/implications\u0000Considerable limitations of this study were that the related mechanisms of selective impacts of SAEE on cancerous and normal cells and potent cytotoxic/apoptotic effects of γ-sitosterol and γ-tocopherol as major components of SAEE were not investigated.\u0000\u0000\u0000Originality/value\u0000Recently, a growing interest has been dedicated to plant-based natural products. Sweet apricot kernel exerts a number of pharmacological activities; however, the anticancer effect, related mechanisms and its active compounds were rarely investigated. In this study, the authors aimed to evaluate the cytotoxic/apoptotic effects of SAEE on human cancerous PANC-1 and 293/KDR normal cells.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2021-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44394510","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 : 2021-09-13DOI: 10.1108/nfs-07-2021-0208
Amrita Poonia, Surabhi Pandey
Purpose The purpose of this paper is to review the nutritional composition, phytochemicals and bioactive compounds of black rice such as flavonoids, phenolic compounds and their health benefits. Black rice has also been used in medicine and for curing diabetes, obesity, cardiovascular diseases and cancer. Green technologies such as microwave-assisted extraction, supercritical fluid extraction and pulse electric field assisted extraction are very useful for the extraction of bioactive compounds as these reduce the use of energy and are environmental friendly. Black rice in different forms can be incorporated in various food products such as bakery, dairy and meat products. Design/methodology/approach Information and data were collected from different sources such as Google Scholar, Research Gate, online journals available at Banaras Hindu University library, Web of Science and Scopus. A database of more than 80 scientific sources from different sources was made as per the headings and subheadings of the paper. Findings Black rice is a type of rice species (Oryza sativa L.) and very good source of various nutrients and one of the nutritious varieties of rice. It is a good reservoir of essential amino acids such as lysine, tryptophan, minerals including iron, calcium, phosphorus, zinc and selenium; vitamins such as vitamin B1, vitamin B2 and folic acid. Various recent methods of extraction of bioactive compounds from black rice are suggested. Originality/value Researchers and scientists have considered black rice as a “Super Food” because of its nutritional profile. Black rice has antioxidant activity, anti-inflammatory activity, anticancer activity, antihyperlipidemia and antihyperglycemia and anti-allergic activity. There is a need to create awareness among the consumers about its nutritional profile and therapeutic properties.
{"title":"Bioactive compounds, nutritional benefits and food applications of black rice: a review","authors":"Amrita Poonia, Surabhi Pandey","doi":"10.1108/nfs-07-2021-0208","DOIUrl":"https://doi.org/10.1108/nfs-07-2021-0208","url":null,"abstract":"\u0000Purpose\u0000The purpose of this paper is to review the nutritional composition, phytochemicals and bioactive compounds of black rice such as flavonoids, phenolic compounds and their health benefits. Black rice has also been used in medicine and for curing diabetes, obesity, cardiovascular diseases and cancer. Green technologies such as microwave-assisted extraction, supercritical fluid extraction and pulse electric field assisted extraction are very useful for the extraction of bioactive compounds as these reduce the use of energy and are environmental friendly. Black rice in different forms can be incorporated in various food products such as bakery, dairy and meat products.\u0000\u0000\u0000Design/methodology/approach\u0000Information and data were collected from different sources such as Google Scholar, Research Gate, online journals available at Banaras Hindu University library, Web of Science and Scopus. A database of more than 80 scientific sources from different sources was made as per the headings and subheadings of the paper.\u0000\u0000\u0000Findings\u0000Black rice is a type of rice species (Oryza sativa L.) and very good source of various nutrients and one of the nutritious varieties of rice. It is a good reservoir of essential amino acids such as lysine, tryptophan, minerals including iron, calcium, phosphorus, zinc and selenium; vitamins such as vitamin B1, vitamin B2 and folic acid. Various recent methods of extraction of bioactive compounds from black rice are suggested.\u0000\u0000\u0000Originality/value\u0000Researchers and scientists have considered black rice as a “Super Food” because of its nutritional profile. Black rice has antioxidant activity, anti-inflammatory activity, anticancer activity, antihyperlipidemia and antihyperglycemia and anti-allergic activity. There is a need to create awareness among the consumers about its nutritional profile and therapeutic properties.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2021-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47846353","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 : 2021-09-13DOI: 10.1108/NFS-06-2021-0177
T. Natarajan, G. Jayadevan
Purpose This conceptual paper aims to study the Corona Virus Disease-19 (COVID-19) pandemic’s impact on branded functional beverages consumption in India. There is a sincere effort to critically review the role of some vital determinants of consumer behaviour and to develop an integrated model for branded functional beverages consumption behaviour. Design/methodology/approach A systematic and extensive literature review was performed by searching electronic databases relating to consumer acceptance and purchase behaviour of functional beverages in India from 2000 to 2021. This study also reviewed very recent literature on the potential impact of the COVID-19 pandemic on global consumer traits, buying behaviour, marketing trends and psychographic behaviour. Findings The extensive review of the literature yielded results that shed light on some crucial factors propelling branded functional beverages’ consumption behaviour in India, especially in the COVID-19 scenario. Research limitations/implications The study is based purely on a conceptual understanding of branded functional beverages’ consumption behaviour among Indian consumers. The conceptual framework proposed here results from the review of past literature. Therefore, the scientific world is invigorated to test further the implications presented in this study empirically. Practical implications The conceptual framework proposed here concerning consumer behaviour in functional beverages would guide the food marketers to segment and position their functional food offerings, mainly beverage variants, in the post-pandemic scenario. Moreover, the study findings enable policymakers to craft food policies to uphold the noble cause of moulding a healthy generation. Originality/value The COVID-19 pandemic has virtually shattered our food system and modified our associations with food in many different ways. The perception of health risks associated with COVID-19 might have influenced people’s food purchase and consumption behaviours. It is proposed that health-conscious people would prefer more health-promoting foods and beverages to strengthen their immunity. Several reports disclose that food consumers in India demand functional foods and beverages more extensively than before to include in their daily food basket. A detailed literature review revealed an evident shortage of research studies regarding consumer behaviour in functional beverages in India. No prior research works could be identified as to why consumers prefer functional beverages to benefit their overall health and immunity and what guides them to purchase or not to purchase such products, especially in the post-pandemic scenario. Therefore, this research work would be a primer that would guide future studies investigating consumers’ attitudes and purchasing behaviour of branded functional beverages.
{"title":"COVID-19 pandemic and the Consumption Behaviour of Branded Functional Beverages in India: a conceptual framework","authors":"T. Natarajan, G. Jayadevan","doi":"10.1108/NFS-06-2021-0177","DOIUrl":"https://doi.org/10.1108/NFS-06-2021-0177","url":null,"abstract":"\u0000Purpose\u0000This conceptual paper aims to study the Corona Virus Disease-19 (COVID-19) pandemic’s impact on branded functional beverages consumption in India. There is a sincere effort to critically review the role of some vital determinants of consumer behaviour and to develop an integrated model for branded functional beverages consumption behaviour.\u0000\u0000\u0000Design/methodology/approach\u0000A systematic and extensive literature review was performed by searching electronic databases relating to consumer acceptance and purchase behaviour of functional beverages in India from 2000 to 2021. This study also reviewed very recent literature on the potential impact of the COVID-19 pandemic on global consumer traits, buying behaviour, marketing trends and psychographic behaviour.\u0000\u0000\u0000Findings\u0000The extensive review of the literature yielded results that shed light on some crucial factors propelling branded functional beverages’ consumption behaviour in India, especially in the COVID-19 scenario.\u0000\u0000\u0000Research limitations/implications\u0000The study is based purely on a conceptual understanding of branded functional beverages’ consumption behaviour among Indian consumers. The conceptual framework proposed here results from the review of past literature. Therefore, the scientific world is invigorated to test further the implications presented in this study empirically.\u0000\u0000\u0000Practical implications\u0000The conceptual framework proposed here concerning consumer behaviour in functional beverages would guide the food marketers to segment and position their functional food offerings, mainly beverage variants, in the post-pandemic scenario. Moreover, the study findings enable policymakers to craft food policies to uphold the noble cause of moulding a healthy generation.\u0000\u0000\u0000Originality/value\u0000The COVID-19 pandemic has virtually shattered our food system and modified our associations with food in many different ways. The perception of health risks associated with COVID-19 might have influenced people’s food purchase and consumption behaviours. It is proposed that health-conscious people would prefer more health-promoting foods and beverages to strengthen their immunity. Several reports disclose that food consumers in India demand functional foods and beverages more extensively than before to include in their daily food basket. A detailed literature review revealed an evident shortage of research studies regarding consumer behaviour in functional beverages in India. No prior research works could be identified as to why consumers prefer functional beverages to benefit their overall health and immunity and what guides them to purchase or not to purchase such products, especially in the post-pandemic scenario. Therefore, this research work would be a primer that would guide future studies investigating consumers’ attitudes and purchasing behaviour of branded functional beverages.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2021-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45023594","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 : 2021-09-13DOI: 10.1108/nfs-04-2021-0134
Aulia Putri Wahyuningtyas, D. Putri, Nani Maharani, A. N. Al-Baarri
Purpose This paper aims to study the effect of the flavonoid fraction of chayote (Sechium edule (Jacq.) Sw) leaves (FFCL) on uric acid (UA) levels, oxidative stress and inflammatory markers in hyperuricemia rats. Design/methodology/approach In total, 30 Sprague–Dawley rats were divided randomly into 5 groups. A healthy control group was established. Hyperuricemia was induced by the administration of block broth and potassium oxonate for three weeks. FFCL at dosages of 50 and 100 mg/200 g BW/d or allopurinol at a dosage of 1.8 mg/200 g BW/d was given orally for 2 weeks. Statistical analysis was conducted to evaluate differences among groups before and after the intervention. Findings Treatment with two different doses FFCL (50 and 100 mg/200 g BW/d) and one dose of allopurinol (1.8 mg/200 g BW/d) for 2 weeks significantly reduced UA from 8.04 ± 0.23 to 3.88 ± 0.10; 8.03 ± 0.18 to 2.87 ± 0.10; 8.23 ± 0.21 to 2.53 ± 0.19 (p < 0.05), respectively. The oxidative stress marker malondialdehyde levels were reduced (p = 0.001) from 9.68 ± 0.28 to 4.06 ± 0.58; 10.01 ± 0.23 to 2.12 ± 0.09; 9.88 ± 0.21 to 2.02 ± 0.17 (p = 0.001). The inflammatory marker tumor necrosis factor-α (TNF-α) levels were also reduced from 26.43 ± 0.87 to 12.20 ± 0.32; 27.38 ± 0.53 to 9.60 ± 0.53; 27.55 ± 0.68 to 8.83 ± 0.21 with p = 0.001. The 100 mg/200 g BW/d FFCL decreased UA levels, oxidative stress and inflammatory markers more extensively compared to 50 mg/200 g BW/d FFCL. Research limitations/implications This study includes some limitations that may affect the generalizability of its findings. First, the flavonoid levels of FFCL were not measured. Second, other oxidative stress biomarkers (e.g. superoxide dismutase) and inflammatory biomarkers (e.g. IL-6) were not investigated. Finally, the experiments were conducted on the model animals over a relatively short period of time. Further research is needed to evaluate the effect in humans at chronic use. Practical implications Chayote (Sechium edule (Jacq.) Sw) leaves are rich in flavonoids, especially apigenin and luteolin, which can improve oxidative stress and inflammation conditions caused by hyperuricemia. Social implications Hyperuricemia is a risk factor for non-communicable diseases, mostly caused by oxidative stress and inflammation in the body due to high levels of UA, one of the treatment strategies is through diet modification. Originality/value The results of this investigation imply that the administration of the flavonoid fraction of chayote leaves has significant effects on UA and oxidative stress and inflammatory markers. Further research is necessary to confirm the results.
{"title":"Flavonoid fraction from chayote (Sechium edule (Jacq.) Sw) leaves reduced malondialdehyde (MDA) and tumor necrosis factor-α (TNF-α) in hyperuricemic rats","authors":"Aulia Putri Wahyuningtyas, D. Putri, Nani Maharani, A. N. Al-Baarri","doi":"10.1108/nfs-04-2021-0134","DOIUrl":"https://doi.org/10.1108/nfs-04-2021-0134","url":null,"abstract":"\u0000Purpose\u0000This paper aims to study the effect of the flavonoid fraction of chayote (Sechium edule (Jacq.) Sw) leaves (FFCL) on uric acid (UA) levels, oxidative stress and inflammatory markers in hyperuricemia rats.\u0000\u0000\u0000Design/methodology/approach\u0000In total, 30 Sprague–Dawley rats were divided randomly into 5 groups. A healthy control group was established. Hyperuricemia was induced by the administration of block broth and potassium oxonate for three weeks. FFCL at dosages of 50 and 100 mg/200 g BW/d or allopurinol at a dosage of 1.8 mg/200 g BW/d was given orally for 2 weeks. Statistical analysis was conducted to evaluate differences among groups before and after the intervention.\u0000\u0000\u0000Findings\u0000Treatment with two different doses FFCL (50 and 100 mg/200 g BW/d) and one dose of allopurinol (1.8 mg/200 g BW/d) for 2 weeks significantly reduced UA from 8.04 ± 0.23 to 3.88 ± 0.10; 8.03 ± 0.18 to 2.87 ± 0.10; 8.23 ± 0.21 to 2.53 ± 0.19 (p < 0.05), respectively. The oxidative stress marker malondialdehyde levels were reduced (p = 0.001) from 9.68 ± 0.28 to 4.06 ± 0.58; 10.01 ± 0.23 to 2.12 ± 0.09; 9.88 ± 0.21 to 2.02 ± 0.17 (p = 0.001). The inflammatory marker tumor necrosis factor-α (TNF-α) levels were also reduced from 26.43 ± 0.87 to 12.20 ± 0.32; 27.38 ± 0.53 to 9.60 ± 0.53; 27.55 ± 0.68 to 8.83 ± 0.21 with p = 0.001. The 100 mg/200 g BW/d FFCL decreased UA levels, oxidative stress and inflammatory markers more extensively compared to 50 mg/200 g BW/d FFCL.\u0000\u0000\u0000Research limitations/implications\u0000This study includes some limitations that may affect the generalizability of its findings. First, the flavonoid levels of FFCL were not measured. Second, other oxidative stress biomarkers (e.g. superoxide dismutase) and inflammatory biomarkers (e.g. IL-6) were not investigated. Finally, the experiments were conducted on the model animals over a relatively short period of time. Further research is needed to evaluate the effect in humans at chronic use.\u0000\u0000\u0000Practical implications\u0000Chayote (Sechium edule (Jacq.) Sw) leaves are rich in flavonoids, especially apigenin and luteolin, which can improve oxidative stress and inflammation conditions caused by hyperuricemia.\u0000\u0000\u0000Social implications\u0000Hyperuricemia is a risk factor for non-communicable diseases, mostly caused by oxidative stress and inflammation in the body due to high levels of UA, one of the treatment strategies is through diet modification.\u0000\u0000\u0000Originality/value\u0000The results of this investigation imply that the administration of the flavonoid fraction of chayote leaves has significant effects on UA and oxidative stress and inflammatory markers. Further research is necessary to confirm the results.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2021-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47518057","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 : 2021-09-02DOI: 10.1108/nfs-05-2021-0153
Hamed R. Takruri, Thana’ Y. ALjaraedah, R. Tayyem
Purpose The purposes of this study were to determine the food intake purchased from the canteens or markets nearby schools; to estimate the percent intakes of energy and nutrients from canteens and markets nearby the schools as a percent of total energy and nutrient intakes; and to evaluate the association between dietary intake of energy and nutrients eaten from school canteens and markets nearby the school and body weight status. Design/methodology/approach A sample of 398 students, aged 14–18 years, was recruited from schools in Amman/Jordan. Students’ body weights and heights were measured and socio-demographic data and three days food record were collected. Findings The intakes of boy students from school canteens were significantly higher than those of girls in carbohydrate (g) (125 ± 6 vs 106 ± 6; p = 0.015), energy from saturated fatty acid (Kcal) (97 ± 4 vs 84 ± 5; p = 0.006), sugar (g) (43 ± 3 vs 35 ± 2; p = 0.009) and fiber (g) (6 ± 0 vs 6 ± 0; p = 0.02). Regarding food groups consumed from markets nearby schools, there were significant differences between boys and girls intake (in which the higher intake was detected in girls as compared to boys) of sweets (g) (4 ± 1 vs 3 ± 2; p = 0.017), soft drinks (ml) (28 ± 5 vs 20 ± 5; p = 0.024) and milk (ml)/milk substitutes (g) (5 ± 2 vs 0 ± 0; p = 0.001). Sugar-sweetened beverages and crackers/snacks consumption was significantly higher in boys as compared to girls. There was a significant relationship between BMI and intakes of sugar, fat, vitamin E and calcium from school canteens. Originality/value The contribution of foods from canteens and markets nearby schools was high, with high content of fats, salt and sugar, implying that there is a vital need to establish a strategy and plan of action to fight malnutrition and reduce the intake of unhealthy foods in the school environment in Jordan.
目的本研究的目的是确定从学校附近的食堂或市场购买的食物摄入量;估计从学校附近的食堂和市场摄入的能量和营养素占总能量和营养素摄入量的百分比;并评估从学校食堂和学校附近市场摄入的能量和营养与体重状况之间的关系。设计/方法/方法从约旦安曼的学校招募了398名14-18岁的学生。测量学生的体重和身高，收集社会人口统计数据和三天饮食记录。结果男生食堂碳水化合物(g)摄入量显著高于女生(125±6∶106±6;p = 0.015)，饱和脂肪酸能量(Kcal)(97±4 vs 84±5;P = 0.006)，糖(g)(43±3 vs 35±2;P = 0.009)和纤维(g)(6±0 vs 6±0;P = 0.02)。关于从学校附近市场消费的食物组，男孩和女孩的糖果摄入量(其中女孩的摄入量高于男孩)(4±1 vs 3±2)存在显著差异;P = 0.017)，软饮料(ml)(28±5 vs 20±5;P = 0.024)和牛奶(ml)/牛奶代用品(g)(5±2 vs 0±0;P = 0.001)。含糖饮料和饼干/零食的消费量在男孩中明显高于女孩。BMI与从学校食堂摄取的糖、脂肪、维生素E和钙之间存在显著关系。创意/价值来自学校附近食堂和市场的食品的贡献很大，脂肪、盐和糖含量很高，这意味着迫切需要制定一项战略和行动计划，以消除营养不良，减少约旦学校环境中不健康食品的摄入。
{"title":"Food and nutrient intakes from school canteens and markets nearby schools among students aged 14-18 in Jordan","authors":"Hamed R. Takruri, Thana’ Y. ALjaraedah, R. Tayyem","doi":"10.1108/nfs-05-2021-0153","DOIUrl":"https://doi.org/10.1108/nfs-05-2021-0153","url":null,"abstract":"\u0000Purpose\u0000The purposes of this study were to determine the food intake purchased from the canteens or markets nearby schools; to estimate the percent intakes of energy and nutrients from canteens and markets nearby the schools as a percent of total energy and nutrient intakes; and to evaluate the association between dietary intake of energy and nutrients eaten from school canteens and markets nearby the school and body weight status.\u0000\u0000\u0000Design/methodology/approach\u0000A sample of 398 students, aged 14–18 years, was recruited from schools in Amman/Jordan. Students’ body weights and heights were measured and socio-demographic data and three days food record were collected.\u0000\u0000\u0000Findings\u0000The intakes of boy students from school canteens were significantly higher than those of girls in carbohydrate (g) (125 ± 6 vs 106 ± 6; p = 0.015), energy from saturated fatty acid (Kcal) (97 ± 4 vs 84 ± 5; p = 0.006), sugar (g) (43 ± 3 vs 35 ± 2; p = 0.009) and fiber (g) (6 ± 0 vs 6 ± 0; p = 0.02). Regarding food groups consumed from markets nearby schools, there were significant differences between boys and girls intake (in which the higher intake was detected in girls as compared to boys) of sweets (g) (4 ± 1 vs 3 ± 2; p = 0.017), soft drinks (ml) (28 ± 5 vs 20 ± 5; p = 0.024) and milk (ml)/milk substitutes (g) (5 ± 2 vs 0 ± 0; p = 0.001). Sugar-sweetened beverages and crackers/snacks consumption was significantly higher in boys as compared to girls. There was a significant relationship between BMI and intakes of sugar, fat, vitamin E and calcium from school canteens.\u0000\u0000\u0000Originality/value\u0000The contribution of foods from canteens and markets nearby schools was high, with high content of fats, salt and sugar, implying that there is a vital need to establish a strategy and plan of action to fight malnutrition and reduce the intake of unhealthy foods in the school environment in Jordan.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":1.2,"publicationDate":"2021-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42787219","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：