Pub Date : 2024-08-12DOI: 10.1108/nfs-02-2024-0052
Shakila Ansari, Mohadeseh Abdi, P. Khalili, Sahar Saraf-Bank
Purpose Probiotic coadministration with soy beverages has been shown to have favorable results in human health. This study aims to conduct a systematic review of randomized clinical trials to examine the effect of probiotic soy beverages (PSB) on human health aspects such as lipid profile, oxidative stress and kidney function. Design/methodology/approach The study was conducted based on Preferred Reporting Items for Systematic Reviews and Meta-Analysis guidelines. Relevant articles were extracted from PubMed, SCOPUS, Web of Science, Science Direct and Google Scholar up to April 2024. This paper searched all databases using the following keywords: (“Soy milk” OR “Soy beverage” OR “Fermented soy milk” OR “Soy Fermented Beverages”) AND (“Probiotic” OR “Probiotics”). The literature search did not consider language, age and publication date restrictions. Findings A total of 2,183 subjects were included in this review. PSB beneficially decreased low-density lipoprotein cholesterol and total cholesterol levels and increased high-density lipoprotein cholesterol. PSB beneficially affected superoxide dismutase, glutathione peroxidase, glutathione reductase and glutathione. PSB decreased serum creatinine and increased estimated glomerular filtration rate. Cystatin-C and progranulin decreased significantly in the PSB group. PSB had no significant effect on anthropometric indices, while decreased systolic and diastolic blood pressure. Originality/value This study provides a brief overview of the effect of PSB on lipid profile, oxidative stress, inflammation and kidney function for the first time.
目的益生菌与大豆饮料的联合应用已被证明对人体健康具有良好的效果。本研究旨在对随机临床试验进行系统综述，探讨益生菌大豆饮料（PSB）对血脂、氧化应激和肾功能等人体健康方面的影响。从 PubMed、SCOPUS、Web of Science、Science Direct 和 Google Scholar 中提取了截至 2024 年 4 月的相关文章。本文使用以下关键词对所有数据库进行了检索：（"豆奶 "或 "大豆饮料 "或 "发酵豆奶 "或 "大豆发酵饮料"）和（"益生菌 "或 "益生菌"）。文献检索未考虑语言、年龄和出版日期的限制。PSB 有益于降低低密度脂蛋白胆固醇和总胆固醇水平，提高高密度脂蛋白胆固醇。PSB 对超氧化物歧化酶、谷胱甘肽过氧化物酶、谷胱甘肽还原酶和谷胱甘肽都有好处。PSB 可降低血清肌酐，提高肾小球滤过率。PSB 组的胱抑素-C 和原肌球蛋白明显下降。PSB 对人体测量指数无明显影响，但可降低收缩压和舒张压。
{"title":"Probiotic soy beverages: a functional beverage on lipid profile, oxidative stress and kidney function: a systematic review of randomized controlled trials","authors":"Shakila Ansari, Mohadeseh Abdi, P. Khalili, Sahar Saraf-Bank","doi":"10.1108/nfs-02-2024-0052","DOIUrl":"https://doi.org/10.1108/nfs-02-2024-0052","url":null,"abstract":"\u0000Purpose\u0000Probiotic coadministration with soy beverages has been shown to have favorable results in human health. This study aims to conduct a systematic review of randomized clinical trials to examine the effect of probiotic soy beverages (PSB) on human health aspects such as lipid profile, oxidative stress and kidney function.\u0000\u0000\u0000Design/methodology/approach\u0000The study was conducted based on Preferred Reporting Items for Systematic Reviews and Meta-Analysis guidelines. Relevant articles were extracted from PubMed, SCOPUS, Web of Science, Science Direct and Google Scholar up to April 2024. This paper searched all databases using the following keywords: (“Soy milk” OR “Soy beverage” OR “Fermented soy milk” OR “Soy Fermented Beverages”) AND (“Probiotic” OR “Probiotics”). The literature search did not consider language, age and publication date restrictions.\u0000\u0000\u0000Findings\u0000A total of 2,183 subjects were included in this review. PSB beneficially decreased low-density lipoprotein cholesterol and total cholesterol levels and increased high-density lipoprotein cholesterol. PSB beneficially affected superoxide dismutase, glutathione peroxidase, glutathione reductase and glutathione. PSB decreased serum creatinine and increased estimated glomerular filtration rate. Cystatin-C and progranulin decreased significantly in the PSB group. PSB had no significant effect on anthropometric indices, while decreased systolic and diastolic blood pressure.\u0000\u0000\u0000Originality/value\u0000This study provides a brief overview of the effect of PSB on lipid profile, oxidative stress, inflammation and kidney function for the first time.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"19 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141919239","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 : 2024-08-12DOI: 10.1108/nfs-02-2024-0052
Shakila Ansari, Mohadeseh Abdi, P. Khalili, Sahar Saraf-Bank
Purpose Probiotic coadministration with soy beverages has been shown to have favorable results in human health. This study aims to conduct a systematic review of randomized clinical trials to examine the effect of probiotic soy beverages (PSB) on human health aspects such as lipid profile, oxidative stress and kidney function. Design/methodology/approach The study was conducted based on Preferred Reporting Items for Systematic Reviews and Meta-Analysis guidelines. Relevant articles were extracted from PubMed, SCOPUS, Web of Science, Science Direct and Google Scholar up to April 2024. This paper searched all databases using the following keywords: (“Soy milk” OR “Soy beverage” OR “Fermented soy milk” OR “Soy Fermented Beverages”) AND (“Probiotic” OR “Probiotics”). The literature search did not consider language, age and publication date restrictions. Findings A total of 2,183 subjects were included in this review. PSB beneficially decreased low-density lipoprotein cholesterol and total cholesterol levels and increased high-density lipoprotein cholesterol. PSB beneficially affected superoxide dismutase, glutathione peroxidase, glutathione reductase and glutathione. PSB decreased serum creatinine and increased estimated glomerular filtration rate. Cystatin-C and progranulin decreased significantly in the PSB group. PSB had no significant effect on anthropometric indices, while decreased systolic and diastolic blood pressure. Originality/value This study provides a brief overview of the effect of PSB on lipid profile, oxidative stress, inflammation and kidney function for the first time.
目的益生菌与大豆饮料的联合应用已被证明对人体健康具有良好的效果。本研究旨在对随机临床试验进行系统综述，探讨益生菌大豆饮料（PSB）对血脂、氧化应激和肾功能等人体健康方面的影响。从 PubMed、SCOPUS、Web of Science、Science Direct 和 Google Scholar 中提取了截至 2024 年 4 月的相关文章。本文使用以下关键词对所有数据库进行了检索：（"豆奶 "或 "大豆饮料 "或 "发酵豆奶 "或 "大豆发酵饮料"）和（"益生菌 "或 "益生菌"）。文献检索未考虑语言、年龄和出版日期限制。PSB 有益于降低低密度脂蛋白胆固醇和总胆固醇水平，提高高密度脂蛋白胆固醇。PSB 对超氧化物歧化酶、谷胱甘肽过氧化物酶、谷胱甘肽还原酶和谷胱甘肽都有好处。PSB 可降低血清肌酐，提高肾小球滤过率。PSB 组的胱抑素-C 和原肌球蛋白明显下降。PSB 对人体测量指数无明显影响，但可降低收缩压和舒张压。
{"title":"Probiotic soy beverages: a functional beverage on lipid profile, oxidative stress and kidney function: a systematic review of randomized controlled trials","authors":"Shakila Ansari, Mohadeseh Abdi, P. Khalili, Sahar Saraf-Bank","doi":"10.1108/nfs-02-2024-0052","DOIUrl":"https://doi.org/10.1108/nfs-02-2024-0052","url":null,"abstract":"\u0000Purpose\u0000Probiotic coadministration with soy beverages has been shown to have favorable results in human health. This study aims to conduct a systematic review of randomized clinical trials to examine the effect of probiotic soy beverages (PSB) on human health aspects such as lipid profile, oxidative stress and kidney function.\u0000\u0000\u0000Design/methodology/approach\u0000The study was conducted based on Preferred Reporting Items for Systematic Reviews and Meta-Analysis guidelines. Relevant articles were extracted from PubMed, SCOPUS, Web of Science, Science Direct and Google Scholar up to April 2024. This paper searched all databases using the following keywords: (“Soy milk” OR “Soy beverage” OR “Fermented soy milk” OR “Soy Fermented Beverages”) AND (“Probiotic” OR “Probiotics”). The literature search did not consider language, age and publication date restrictions.\u0000\u0000\u0000Findings\u0000A total of 2,183 subjects were included in this review. PSB beneficially decreased low-density lipoprotein cholesterol and total cholesterol levels and increased high-density lipoprotein cholesterol. PSB beneficially affected superoxide dismutase, glutathione peroxidase, glutathione reductase and glutathione. PSB decreased serum creatinine and increased estimated glomerular filtration rate. Cystatin-C and progranulin decreased significantly in the PSB group. PSB had no significant effect on anthropometric indices, while decreased systolic and diastolic blood pressure.\u0000\u0000\u0000Originality/value\u0000This study provides a brief overview of the effect of PSB on lipid profile, oxidative stress, inflammation and kidney function for the first time.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"5 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141919984","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Purpose This review paper delves into the comprehensive understanding of Ashwagandha, spanning its botanic occurrence, conventional applications, extraction techniques and pivotal role in addressing various disorders. Design/methodology/approach Introduction Ashwagandha, also known as Withania somnifera, is a remarkable botanical resource with a rich history of use in traditional medicine. Findings In botany, Withania somnifera thrives in diverse ecosystems, particularly in tropical and subtropical regions. Its extensive distribution across regions, the Canary Islands, South Africa, the Middle East, Sri Lanka, India and China underscores its adaptability and resilience. The traditional uses of Ashwagandha in Ayurvedic and indigenous medicine systems have persisted for over 3,000 years. With over 6,000 plant species utilized historically, India, often regarded as the “botanical garden of the world,” has firmly established Ashwagandha as a cornerstone in traditional healing practices. Originality/value Extraction methods play a pivotal role in harnessing the therapeutic potential of Ashwagandha. Ultrasonic-assisted extraction and high-performance liquid chromatography are among the techniques employed to obtain the key bioactive compounds. Ashwagandha’s significance in modern medicine is underscored by its potential to address a spectrum of health issues. The multifaceted bioactivity of Ashwagandha is attributed to its antioxidant, anti-inflammatory, heart conditions, metabolic disorders, renal ailments, hepatic diseases and adaptogenic properties, making it a subject of increasing interest in contemporary medical research. This review synthesizes the assorted perspectives of Ashwagandha, from its botanical roots and conventional employments to its advanced extraction strategies and its intention to basic well-being challenges, advertising important bits of knowledge for analysts, specialists and healthcare experts alike.
{"title":"Ashwagandha: botanic occurrence, conventional uses, and significance in heart, metabolic, renal and hepatic disorder","authors":"Vratika Jain, Shreya Chaturvedi, Shahid Jamil, Rama Tyagi, Satyadev Arya, Swati Madan","doi":"10.1108/nfs-01-2024-0030","DOIUrl":"https://doi.org/10.1108/nfs-01-2024-0030","url":null,"abstract":"Purpose\u0000This review paper delves into the comprehensive understanding of Ashwagandha, spanning its botanic occurrence, conventional applications, extraction techniques and pivotal role in addressing various disorders.\u0000\u0000Design/methodology/approach\u0000Introduction Ashwagandha, also known as Withania somnifera, is a remarkable botanical resource with a rich history of use in traditional medicine.\u0000\u0000Findings\u0000In botany, Withania somnifera thrives in diverse ecosystems, particularly in tropical and subtropical regions. Its extensive distribution across regions, the Canary Islands, South Africa, the Middle East, Sri Lanka, India and China underscores its adaptability and resilience. The traditional uses of Ashwagandha in Ayurvedic and indigenous medicine systems have persisted for over 3,000 years. With over 6,000 plant species utilized historically, India, often regarded as the “botanical garden of the world,” has firmly established Ashwagandha as a cornerstone in traditional healing practices.\u0000\u0000Originality/value\u0000Extraction methods play a pivotal role in harnessing the therapeutic potential of Ashwagandha. Ultrasonic-assisted extraction and high-performance liquid chromatography are among the techniques employed to obtain the key bioactive compounds. Ashwagandha’s significance in modern medicine is underscored by its potential to address a spectrum of health issues. The multifaceted bioactivity of Ashwagandha is attributed to its antioxidant, anti-inflammatory, heart conditions, metabolic disorders, renal ailments, hepatic diseases and adaptogenic properties, making it a subject of increasing interest in contemporary medical research. This review synthesizes the assorted perspectives of Ashwagandha, from its botanical roots and conventional employments to its advanced extraction strategies and its intention to basic well-being challenges, advertising important bits of knowledge for analysts, specialists and healthcare experts alike.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"3 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141796530","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 : 2024-07-29DOI: 10.1108/nfs-04-2024-0114
Eunhye Son
Purpose Natural food colors used in food are generally perceived as additives. Therefore, many studies have been conducted to prove the health benefits and risks of using natural food colors, which play an important role in the food industry, and to identify realistic stabilization methods. This paper aims to examine the health effects of natural food colors from a pharmacological approach. Design/methodology/approach The paper searches for relevant literature using keywords such as “natural food coloring”, “stabilization” and “antioxidant effects”. For the case study area, this paper added “food science and technology” to identify methods for stabilizing natural food coloring. From this review, the authors ultimately selected 79 articles that appeared to meet the research objectives. Findings When using natural food coloring in food, there are concerns about stabilization. However, with the development of food science and technology, the authors have found that there are multi-layer emulsification methods that can be applied before, during and after food manufacturing, and storage standards are also important. Natural food coloring is playing a diverse role in food science. Originality/value Natural food coloring has been reported in various types of literature to have antioxidant, anti-inflammatory and antitumor effects. The most common pigments are carotenoids. Considering the positive effects of natural food coloring on human health, the authors suggest future directions for the development of food science and technology and provide a perspective for changing consumer perceptions.
{"title":"Pharmacological properties and stability of natural–colored foods: a literature review","authors":"Eunhye Son","doi":"10.1108/nfs-04-2024-0114","DOIUrl":"https://doi.org/10.1108/nfs-04-2024-0114","url":null,"abstract":"Purpose\u0000Natural food colors used in food are generally perceived as additives. Therefore, many studies have been conducted to prove the health benefits and risks of using natural food colors, which play an important role in the food industry, and to identify realistic stabilization methods. This paper aims to examine the health effects of natural food colors from a pharmacological approach.\u0000\u0000Design/methodology/approach\u0000The paper searches for relevant literature using keywords such as “natural food coloring”, “stabilization” and “antioxidant effects”. For the case study area, this paper added “food science and technology” to identify methods for stabilizing natural food coloring. From this review, the authors ultimately selected 79 articles that appeared to meet the research objectives.\u0000\u0000Findings\u0000When using natural food coloring in food, there are concerns about stabilization. However, with the development of food science and technology, the authors have found that there are multi-layer emulsification methods that can be applied before, during and after food manufacturing, and storage standards are also important. Natural food coloring is playing a diverse role in food science.\u0000\u0000Originality/value\u0000Natural food coloring has been reported in various types of literature to have antioxidant, anti-inflammatory and antitumor effects. The most common pigments are carotenoids. Considering the positive effects of natural food coloring on human health, the authors suggest future directions for the development of food science and technology and provide a perspective for changing consumer perceptions.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"18 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141796418","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 : 2024-07-25DOI: 10.1108/nfs-03-2024-0098
Ayah Mohammed Daghash, Rajaa Daghash, Ala’ Mustafa Abuh-Odeh, Leen B. Fino, Manal Abdel-Kareem Ayyash, Beisan A. Mohammad
Purpose Dietary supplements are important in improving maternal health and birth outcomes during pregnancy. This study aims to assess women’s knowledge about the benefits, sources and proper intake of dietary supplements during pregnancy. Design/methodology/approach This cross-sectional study was conducted among women at Jordan University Hospital in Amman, Jordan from July to October 2023. Findings A total of 448 women completed the questionnaire. Analysis of the results showed that among all questions, participants perceived sufficient knowledge about dietary supplements' beneficial effects. Around 50% of the participants did not recognize the importance of vitamin B12 and vitamin A. Most participants identified that iron supplements should not be taken with dairy products, coffee, tea, calcium and antacids. Most participants did not know the source of vitamin A (82.1%), and only 44% knew the correct source of vitamin B12. Less than half of the participants recognized the appropriate administration time for each dietary supplement. Originality/value The knowledge level of the interaction between iron and food, natural sources of vitamins and their benefits was high, less than half of the participants showed poor knowledge about the proper time to take the dietary supplement. Patient education and counseling is important to improve health outcomes.
目的 膳食补充剂对改善孕期孕产妇健康和分娩结果非常重要。本研究旨在评估妇女对孕期膳食补充剂的益处、来源和适当摄入量的了解程度。研究结果共有 448 名妇女完成了问卷调查。结果分析表明，在所有问题中，参与者对膳食补充剂的益处有足够的了解。约 50%的参与者不知道维生素 B12 和维生素 A 的重要性。大多数参与者认为铁补充剂不应与乳制品、咖啡、茶、钙和抗酸剂一起服用。大多数参与者不知道维生素 A 的来源（82.1%），只有 44% 的参与者知道维生素 B12 的正确来源。只有不到一半的参与者知道每种膳食补充剂的适当服用时间。原创性/价值关于铁与食物之间的相互作用、维生素的天然来源及其益处的知识水平较高，但只有不到一半的参与者对服用膳食补充剂的适当时间知之甚少。患者教育和咨询对于改善健康状况非常重要。
{"title":"Evaluating women’s knowledge about dietary supplement use during pregnancy","authors":"Ayah Mohammed Daghash, Rajaa Daghash, Ala’ Mustafa Abuh-Odeh, Leen B. Fino, Manal Abdel-Kareem Ayyash, Beisan A. Mohammad","doi":"10.1108/nfs-03-2024-0098","DOIUrl":"https://doi.org/10.1108/nfs-03-2024-0098","url":null,"abstract":"\u0000Purpose\u0000Dietary supplements are important in improving maternal health and birth outcomes during pregnancy. This study aims to assess women’s knowledge about the benefits, sources and proper intake of dietary supplements during pregnancy.\u0000\u0000\u0000Design/methodology/approach\u0000This cross-sectional study was conducted among women at Jordan University Hospital in Amman, Jordan from July to October 2023.\u0000\u0000\u0000Findings\u0000A total of 448 women completed the questionnaire. Analysis of the results showed that among all questions, participants perceived sufficient knowledge about dietary supplements' beneficial effects. Around 50% of the participants did not recognize the importance of vitamin B12 and vitamin A. Most participants identified that iron supplements should not be taken with dairy products, coffee, tea, calcium and antacids. Most participants did not know the source of vitamin A (82.1%), and only 44% knew the correct source of vitamin B12. Less than half of the participants recognized the appropriate administration time for each dietary supplement.\u0000\u0000\u0000Originality/value\u0000The knowledge level of the interaction between iron and food, natural sources of vitamins and their benefits was high, less than half of the participants showed poor knowledge about the proper time to take the dietary supplement. Patient education and counseling is important to improve health outcomes.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"18 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141803376","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 : 2024-07-23DOI: 10.1108/nfs-02-2024-0033
H. K. Rahayu, Yhona Paratmanitya, Herni Dwi Herawati, Fitri Tariani, Anafrin Yugistyowati, Erni Samutri
Purpose Complementary feeding practices was more difficult during the COVID-19 pandemic due to economic instability, especially for animal source foods (ASFs) consumption. According to the problem, the purpose of this study was to determine the economic impact of COVID-19 pandemic on ASFs consumption and ASFs consumption related factors on complementary feeding in Indonesia. Design/methodology/approach This cross-sectional study was targeted at mothers of children aged 6–23 months during pandemic. A total of 574 respondents were obtained through online questionnaire. Findings This study found that flesh food, including fish/seafood, organ meat, meat, poultry and processed meat, were associated with all economic impact of COVID-19 pandemic; in contrast, those economic impacts did not affect the dairy product and egg consumption. Multivariate analysis showed children with older age (AOR: 1.13, 95%CI: 1.04–3.26), meet minimum dietary diversity (AOR: 2.17, 95%CI: 1.56–5.44) and are from high income level household (AOR: 1.14, 95%CI: 1.09–2.10) contributed to ASFs consumption. Practical implications Other strategies aimed at enhancing food security to increase ASFs consumption on complementary feeding. The government may consider short-term emergency purchasing subsidies and macro-control of the ASFs market. Nutrition education is also required to improve knowledge related to importance of ASFs consumption for children. Originality/value This study reveals the association between each food group of ASFs consumption on complementary feeding and the economic impact of COVID-19 pandemic.
{"title":"Animal source foods consumptions on complementary feeding during COVID-19 pandemic in Indonesia","authors":"H. K. Rahayu, Yhona Paratmanitya, Herni Dwi Herawati, Fitri Tariani, Anafrin Yugistyowati, Erni Samutri","doi":"10.1108/nfs-02-2024-0033","DOIUrl":"https://doi.org/10.1108/nfs-02-2024-0033","url":null,"abstract":"Purpose\u0000Complementary feeding practices was more difficult during the COVID-19 pandemic due to economic instability, especially for animal source foods (ASFs) consumption. According to the problem, the purpose of this study was to determine the economic impact of COVID-19 pandemic on ASFs consumption and ASFs consumption related factors on complementary feeding in Indonesia.\u0000\u0000Design/methodology/approach\u0000This cross-sectional study was targeted at mothers of children aged 6–23 months during pandemic. A total of 574 respondents were obtained through online questionnaire.\u0000\u0000Findings\u0000This study found that flesh food, including fish/seafood, organ meat, meat, poultry and processed meat, were associated with all economic impact of COVID-19 pandemic; in contrast, those economic impacts did not affect the dairy product and egg consumption. Multivariate analysis showed children with older age (AOR: 1.13, 95%CI: 1.04–3.26), meet minimum dietary diversity (AOR: 2.17, 95%CI: 1.56–5.44) and are from high income level household (AOR: 1.14, 95%CI: 1.09–2.10) contributed to ASFs consumption.\u0000\u0000Practical implications\u0000Other strategies aimed at enhancing food security to increase ASFs consumption on complementary feeding. The government may consider short-term emergency purchasing subsidies and macro-control of the ASFs market. Nutrition education is also required to improve knowledge related to importance of ASFs consumption for children.\u0000\u0000Originality/value\u0000This study reveals the association between each food group of ASFs consumption on complementary feeding and the economic impact of COVID-19 pandemic.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"52 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141813084","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Purpose Due to white rice’s association with diabetes and other chronic diseases in many Asian countries, many industries are working to develop high-fiber rice substitutes with similar organoleptic characteristics. Konjac rice (KR) is a promising option, but maintaining its optimal fiber content for health benefits while preserving its ideal sensory profile remains a challenge. This study aims to investigate whether a KR formula, combining tapioca flour and glucomannan gel, possesses similar organoleptic attributes to white rice while preventing glycemic response elevation. Design/methodology/approach In a six-week randomized single-blind clinical trial, 13 normoweight nondiabetic subjects received varying konjac-based rice and white rice ratios. Blood glucose levels were measured at intervals, and glycemic response was assessed using incremental area under the curve (iAUC). Visual analog scale gauged satiety, and organoleptic properties were evaluated. Findings Substituting white rice with pure and partial konjac-based rice significantly lowered postprandial blood sugar levels and glycemic response (p = 0.002). iAUC for pure KR and KR 1:1 was notably lower than white rice (p = 0.002). Subjects reported a sense of fullness comparable to white rice, with no significant organoleptic score differences (p = 0.260). Research limitations/implications The study’s generalizability is compromised due to the limited number of participants, impacting external validity. The examined parameters offer a rough understanding of konjac grain’s impact on postprandial glycemic responses but do not elucidate underlying mechanisms or the duration of its inhibitory effect on glucose absorption. Long-term effects on metabolic, hormonal parameters and the colon’s microbial flora composition and function remain unexplored, constraining comprehensive insights into konjac grain’s extended implications. Practical implications This study introduces a novel KR formula to address the escalating diabetes risks associated with white rice consumption. Substituting white rice with KR significantly reduces postprandial blood sugar levels, highlighting its potential in preventing type 2 diabetes (T2D). Tapioca flour enhances palatability, making KR a viable option. While promising, long-term effectiveness and safety require further research, emphasizing comprehensive lifestyle interventions. The study contributes valuable insights to innovative dietary strategies for prevalent health conditions, emphasizing the need for ongoing efforts in public health. Social implications White rice, a staple in Asian societies, is linked to a heightened risk of T2D due to increased production and inadequate dietary fiber. This connection contributes to the economic burden on governments through health insurance and lost productivity. Encouraging alternatives rich in fiber can mitigate this burden, offering a socioeconomically beneficial solution to preventable chronic diseases. Originality/
{"title":"A novel konjac rice formula with glucomannan and tapioca starch improve postprandial glycemic response – a randomized single-blind clinical trial","authors":"Yufita Ratnasari Wilianto, Yudy Tjahjono, K. Foe, Sumi Wijaya, Martha Ervina, Diga Albrian Setiadi, Hevi Wihadmadyatami, Bernadette Dian Novita Dewi, Hendy Wijaya","doi":"10.1108/nfs-12-2023-0290","DOIUrl":"https://doi.org/10.1108/nfs-12-2023-0290","url":null,"abstract":"Purpose\u0000Due to white rice’s association with diabetes and other chronic diseases in many Asian countries, many industries are working to develop high-fiber rice substitutes with similar organoleptic characteristics. Konjac rice (KR) is a promising option, but maintaining its optimal fiber content for health benefits while preserving its ideal sensory profile remains a challenge. This study aims to investigate whether a KR formula, combining tapioca flour and glucomannan gel, possesses similar organoleptic attributes to white rice while preventing glycemic response elevation.\u0000\u0000Design/methodology/approach\u0000In a six-week randomized single-blind clinical trial, 13 normoweight nondiabetic subjects received varying konjac-based rice and white rice ratios. Blood glucose levels were measured at intervals, and glycemic response was assessed using incremental area under the curve (iAUC). Visual analog scale gauged satiety, and organoleptic properties were evaluated.\u0000\u0000Findings\u0000Substituting white rice with pure and partial konjac-based rice significantly lowered postprandial blood sugar levels and glycemic response (p = 0.002). iAUC for pure KR and KR 1:1 was notably lower than white rice (p = 0.002). Subjects reported a sense of fullness comparable to white rice, with no significant organoleptic score differences (p = 0.260).\u0000\u0000Research limitations/implications\u0000The study’s generalizability is compromised due to the limited number of participants, impacting external validity. The examined parameters offer a rough understanding of konjac grain’s impact on postprandial glycemic responses but do not elucidate underlying mechanisms or the duration of its inhibitory effect on glucose absorption. Long-term effects on metabolic, hormonal parameters and the colon’s microbial flora composition and function remain unexplored, constraining comprehensive insights into konjac grain’s extended implications.\u0000\u0000Practical implications\u0000This study introduces a novel KR formula to address the escalating diabetes risks associated with white rice consumption. Substituting white rice with KR significantly reduces postprandial blood sugar levels, highlighting its potential in preventing type 2 diabetes (T2D). Tapioca flour enhances palatability, making KR a viable option. While promising, long-term effectiveness and safety require further research, emphasizing comprehensive lifestyle interventions. The study contributes valuable insights to innovative dietary strategies for prevalent health conditions, emphasizing the need for ongoing efforts in public health.\u0000\u0000Social implications\u0000White rice, a staple in Asian societies, is linked to a heightened risk of T2D due to increased production and inadequate dietary fiber. This connection contributes to the economic burden on governments through health insurance and lost productivity. Encouraging alternatives rich in fiber can mitigate this burden, offering a socioeconomically beneficial solution to preventable chronic diseases.\u0000\u0000Originality/","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"143 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141810843","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 : 2024-07-18DOI: 10.1108/nfs-12-2023-0289
Roza Rafiei, Leila Roozbeh Nasiraie, Zahra Emam Jumeh, Sara Jafarian
Purpose The use of polysaccharides increases solubility and consistency and causes functions such as viscosity? Moisture and food emulsifier stabilizer. This study aims to enrich the formulation of low-fat mozzarella cheese using microcoated vitamin D3 (VD3). Design/methodology/approach This study investigates the addition of hydrocolloids to low-fat mozzarella cheese to enhance its properties and nutritional value. Tests were conducted on cheese samples with 0.05% and 0.25% hydrocolloid concentrations at various stages: before production and at three and six months’ postproduction. The samples were evaluated for elasticity, pH and solubility to select the best one, which was then fortified with VD3. The vitamin was microencapsulated using alginate and whey protein to shield it from light and oxygen, optimizing the formula using the response surface method. The fortified cheese was tested for VD3 content over its shelf life. Findings Results indicated that all hydrocolloids tested improved moisture and meltability of the cheese while higher protein levels increased stretchability two to threefold. Rice starch hydrocolloid at 0.05% concentration was chosen due to superior sensory scores and minimal oil separation. This study concluded that VD3 levels remained stable during the cheese’s shelf life, suggesting that this approach could enhance the nutritional value of low-fat cheese without compromising its quality. Therefore, after examining the obtained results and comparing the regression models, the results indicated that the Quadratic model was chosen to investigate the effect of independent variables on the response rate, which had a statistically significant difference with other models (p = 0.0019). Also the results of the area under the curve and using the encapsulation efficiency equation, the percentage of microencapsulated vitamin was obtained, and according to the simulation results, the encapsulation efficiency was reported as 89.02%. Originality/value Developing innovative functional dairy products fortified with VD3 could improve the vitamin D status in deficient populations. Therefore, these designs can be applied at industrial scales for functional cheese production.
{"title":"Enriching the formulation of low-fat mozzarella cheese using micro-coated vitamin D3","authors":"Roza Rafiei, Leila Roozbeh Nasiraie, Zahra Emam Jumeh, Sara Jafarian","doi":"10.1108/nfs-12-2023-0289","DOIUrl":"https://doi.org/10.1108/nfs-12-2023-0289","url":null,"abstract":"Purpose\u0000The use of polysaccharides increases solubility and consistency and causes functions such as viscosity? Moisture and food emulsifier stabilizer. This study aims to enrich the formulation of low-fat mozzarella cheese using microcoated vitamin D3 (VD3).\u0000\u0000Design/methodology/approach\u0000This study investigates the addition of hydrocolloids to low-fat mozzarella cheese to enhance its properties and nutritional value. Tests were conducted on cheese samples with 0.05% and 0.25% hydrocolloid concentrations at various stages: before production and at three and six months’ postproduction. The samples were evaluated for elasticity, pH and solubility to select the best one, which was then fortified with VD3. The vitamin was microencapsulated using alginate and whey protein to shield it from light and oxygen, optimizing the formula using the response surface method. The fortified cheese was tested for VD3 content over its shelf life.\u0000\u0000Findings\u0000Results indicated that all hydrocolloids tested improved moisture and meltability of the cheese while higher protein levels increased stretchability two to threefold. Rice starch hydrocolloid at 0.05% concentration was chosen due to superior sensory scores and minimal oil separation. This study concluded that VD3 levels remained stable during the cheese’s shelf life, suggesting that this approach could enhance the nutritional value of low-fat cheese without compromising its quality. Therefore, after examining the obtained results and comparing the regression models, the results indicated that the Quadratic model was chosen to investigate the effect of independent variables on the response rate, which had a statistically significant difference with other models (p = 0.0019). Also the results of the area under the curve and using the encapsulation efficiency equation, the percentage of microencapsulated vitamin was obtained, and according to the simulation results, the encapsulation efficiency was reported as 89.02%.\u0000\u0000Originality/value\u0000Developing innovative functional dairy products fortified with VD3 could improve the vitamin D status in deficient populations. Therefore, these designs can be applied at industrial scales for functional cheese production.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"44 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141640124","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 : 2024-07-17DOI: 10.1108/nfs-01-2024-0021
Ibrahima Mané, J. Bassama, P. Diédhiou, Christian Mestres
Purpose Rice is the main cereal in Senegal. Despite efforts to improve the sector, consumers still prefer imported rice. Only one previous study conducted by the authors analyzed these preferences using a sensory analysis approach (Mané et al., 2021). This initial study showed that local rice can compete with imported rice if processing is improved. Based on these results, this study aims to identify the physicochemical parameters responsible for the sensory quality identified in Senegalese consumers. Design/methodology/approach In this context, the physicochemical and cooking properties of 12 rice samples were analyzed and the correlations between these physicochemical and sensory properties were studied. Findings The results showed that imported rice had a higher 1000-kernel weight, grain length and transparency values, whereas local rice had higher water uptake, swelling ratios, gelatinization temperature and iron and magnesium contents. Correlations have shown that positive descriptors such as “beautiful,” “white color,” “good taste,” “fragrant,” “fine grains,” “typical rice odor,” well-cooked” and “scattered” were correlated with varietal and technological criteria such as high 1000-grain weight, grain length, whiteness, transparency and absence of impurities in rice. In contrast, negative sensory descriptors such as “pasty” and “sticky texture” were associated with water uptake ratio, gelatinization temperature, rice breakage and cooking time. Originality/value These results show how to improve the quality of new rice varieties in the country based on the physicochemical parameters associated with the positive sensory properties cited above by consumers.
{"title":"Ways to improve the quality of local rice in Africa: comparison between physicochemical and sensory properties of rice consumed in Senegal","authors":"Ibrahima Mané, J. Bassama, P. Diédhiou, Christian Mestres","doi":"10.1108/nfs-01-2024-0021","DOIUrl":"https://doi.org/10.1108/nfs-01-2024-0021","url":null,"abstract":"\u0000Purpose\u0000Rice is the main cereal in Senegal. Despite efforts to improve the sector, consumers still prefer imported rice. Only one previous study conducted by the authors analyzed these preferences using a sensory analysis approach (Mané et al., 2021). This initial study showed that local rice can compete with imported rice if processing is improved. Based on these results, this study aims to identify the physicochemical parameters responsible for the sensory quality identified in Senegalese consumers.\u0000\u0000\u0000Design/methodology/approach\u0000In this context, the physicochemical and cooking properties of 12 rice samples were analyzed and the correlations between these physicochemical and sensory properties were studied.\u0000\u0000\u0000Findings\u0000The results showed that imported rice had a higher 1000-kernel weight, grain length and transparency values, whereas local rice had higher water uptake, swelling ratios, gelatinization temperature and iron and magnesium contents. Correlations have shown that positive descriptors such as “beautiful,” “white color,” “good taste,” “fragrant,” “fine grains,” “typical rice odor,” well-cooked” and “scattered” were correlated with varietal and technological criteria such as high 1000-grain weight, grain length, whiteness, transparency and absence of impurities in rice. In contrast, negative sensory descriptors such as “pasty” and “sticky texture” were associated with water uptake ratio, gelatinization temperature, rice breakage and cooking time.\u0000\u0000\u0000Originality/value\u0000These results show how to improve the quality of new rice varieties in the country based on the physicochemical parameters associated with the positive sensory properties cited above by consumers.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"31 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141640037","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 : 2024-07-16DOI: 10.1108/nfs-01-2024-0025
Lidya Alwina Jokhu, A. Syauqy, Li-Yin Lin, F. F. Dieny, A. Rahadiyanti
Purpose Stunting is a major multifactorial health problem in Indonesia that negatively impacts children. Among Southeast Asian countries, Indonesia had the highest prevalence of child stunting (0–59 months old). As Indonesia has also the largest population in Southeast Asia, it is crucial to assess measures to decrease the prevalence of stunting in the country. Therefore, this study aims to examine the prevalence and determinants of stunting among children 6–23 under two years old in Indonesia. Design/methodology/approach The study used a cross-sectional design using the national database. A total of 15,641 children aged 6–23 months were included in the study. A multivariate logistic regression was performed to identify the association between the dependent and independent variables. Findings The prevalence of stunting was 18% (95% CI = 17.5%–18.7%). This study found that children aged 12–23 months were the dominant factor in stunting (OR = 2.12, 95% CI = 1.92–2.36). Factors associated with stunting include being male (OR = 1.37, 95% CI = 1.26–1.49), low birth weight (LBW) (OR = 1.95, 95% CI = 1.68–2.27), short birth length (SBL) (OR = 1.82, 95% CI = 1.64–2.01), history of infection (OR = 1.15, 95% CI = 1.06–1.26) and lack of dietary diversity (OR = 1.13, 95% CI = 1.04–1.00) consumption of empty calorie drinks (OR = 1.11, 95% CI = 1.01–1.24), unimproved sanitation (OR = 1.16, 95% CI = 1.04–1.30), middle socioeconomic status (OR = 1.34, 95% CI = 1.16–1.55), low maternal education (OR = 1.51, 95% CI = 1.08–2.10) and living in a rural area (OR = 1.15, 95% CI = 1.06–1.26). Originality/value To the best of the authors’ knowledge, this is the first study to analyze the prevalence and determinants of stunting among children under two years old in Indonesia using a national which represented a population of interest.
目的 在印度尼西亚，发育迟缓是一个主要的多因素健康问题，对儿童产生不利影响。在东南亚国家中，印度尼西亚儿童发育迟缓（0-59 个月）的发病率最高。由于印尼也是东南亚人口最多的国家，因此评估降低该国发育迟缓发生率的措施至关重要。因此，本研究旨在探讨印度尼西亚6-23岁两岁以下儿童发育迟缓的发生率和决定因素。共有 15,641 名 6-23 个月大的儿童被纳入研究。研究结果发育迟缓的发生率为 18%（95% CI = 17.5%-18.7%）。研究发现，12-23 个月大的儿童是导致发育迟缓的主要因素（OR = 2.12，95% CI = 1.92-2.36）。与发育迟缓相关的因素包括男性（OR = 1.37，95% CI = 1.26-1.49）、出生体重低（LBW）（OR = 1.95，95% CI = 1.68-2.27）、出生身长短（SBL）（OR = 1.82，95% CI = 1.64-2.01）、感染史（OR = 1.15，95% CI = 1.06-1.26）、缺乏饮食多样性（OR = 1.13，95% CI = 1.04-1.00）、饮用空热量饮料（OR = 1.11，95% CI = 1.01-1.24）、卫生条件未改善（OR = 1.16，95% CI = 1.原创性/价值 据作者所知，这是第一项分析印度尼西亚两岁以下儿童发育迟缓发生率和决定因素的研究，研究对象是代表相关人群的国家。
{"title":"Determinants of stunting among children 6–23 months: a population-based study in Indonesia","authors":"Lidya Alwina Jokhu, A. Syauqy, Li-Yin Lin, F. F. Dieny, A. Rahadiyanti","doi":"10.1108/nfs-01-2024-0025","DOIUrl":"https://doi.org/10.1108/nfs-01-2024-0025","url":null,"abstract":"Purpose\u0000Stunting is a major multifactorial health problem in Indonesia that negatively impacts children. Among Southeast Asian countries, Indonesia had the highest prevalence of child stunting (0–59 months old). As Indonesia has also the largest population in Southeast Asia, it is crucial to assess measures to decrease the prevalence of stunting in the country. Therefore, this study aims to examine the prevalence and determinants of stunting among children 6–23 under two years old in Indonesia.\u0000\u0000Design/methodology/approach\u0000The study used a cross-sectional design using the national database. A total of 15,641 children aged 6–23 months were included in the study. A multivariate logistic regression was performed to identify the association between the dependent and independent variables.\u0000\u0000Findings\u0000The prevalence of stunting was 18% (95% CI = 17.5%–18.7%). This study found that children aged 12–23 months were the dominant factor in stunting (OR = 2.12, 95% CI = 1.92–2.36). Factors associated with stunting include being male (OR = 1.37, 95% CI = 1.26–1.49), low birth weight (LBW) (OR = 1.95, 95% CI = 1.68–2.27), short birth length (SBL) (OR = 1.82, 95% CI = 1.64–2.01), history of infection (OR = 1.15, 95% CI = 1.06–1.26) and lack of dietary diversity (OR = 1.13, 95% CI = 1.04–1.00) consumption of empty calorie drinks (OR = 1.11, 95% CI = 1.01–1.24), unimproved sanitation (OR = 1.16, 95% CI = 1.04–1.30), middle socioeconomic status (OR = 1.34, 95% CI = 1.16–1.55), low maternal education (OR = 1.51, 95% CI = 1.08–2.10) and living in a rural area (OR = 1.15, 95% CI = 1.06–1.26).\u0000\u0000Originality/value\u0000To the best of the authors’ knowledge, this is the first study to analyze the prevalence and determinants of stunting among children under two years old in Indonesia using a national which represented a population of interest.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141644034","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：