Pub Date : 2024-01-16DOI: 10.1108/nfs-07-2023-0147
Amin Reihani, Fatemeh Shaki, Ala Azari
Purpose Acrylamide (AA) is predominantly used as a synthetic substance within various industries. However, AA is also recognized as a carcinogen. Zinc oxide nanoparticles (ZnO-NPs) are becoming increasingly attractive as medical agents. However, to the knowledge, the effects of ZnO-NPs on preventing cytotoxicity with AA have not been reported. Therefore, this study aims to determine the protective effects of ZnO-NPs against the cytotoxicity caused by AA. Design/methodology/approach MTT assay was used to determine the cytotoxicity. Reactive oxygen species (ROS) formation, carbonyl protein, malondialdehyde (MDA) and glutathione (GSH) were measured and analyzed statistically. Findings The findings observed that the presence of 200 µM AA led to a substantial reduction in cell viability (p < 0.001). However, ZnO-NPs restored cell viability at 50 and 100 µM concentrations (p = 0.0121 and p = 0.0011, respectively). The levels of ROS were significantly reduced (p = 0.001 and p = < 0.001) to 518 ± 47.57 and 364 ± 47.79, respectively, compared to the AA group. The levels of GSH were significantly increased (p = 0.004 and p = 0.002) to 16.9 ± 1.3 and 17.6 ± 0.5, respectively, compared to the AA group. The levels of MDA were significantly decreased (p = 0.005, p < 0.001 and p < 0.001) when compared to the AA group, as were the levels of carbonyl protein (p = 0.009 and p < 0.002) in comparison to the AA group. Originality/value In summary, the outcomes of this research indicate that ZnO-NPs played a role in inhibiting AA-induced oxidative stress and cytotoxicity.
目的 丙烯酰胺（AA）主要用作各行各业的合成物质。然而，AA 也被认为是一种致癌物质。氧化锌纳米粒子（ZnO-NPs）作为医用制剂正变得越来越有吸引力。然而，就目前所知，ZnO-NPs 在防止 AA 细胞毒性方面的作用尚未见报道。因此，本研究旨在确定 ZnO-NPs 对 AA 引起的细胞毒性的保护作用。结果研究结果表明，200 µM AA 会导致细胞活力大幅降低（p < 0.001）。然而，ZnO-NPs 在 50 µM 和 100 µM 浓度下可恢复细胞活力（p = 0.0121 和 p = 0.0011）。与 AA 组相比，ROS 水平明显降低（p = 0.001 和 p = < 0.001），分别为 518 ± 47.57 和 364 ± 47.79。与 AA 组相比，GSH 水平明显增加（p = 0.004 和 p = 0.002），分别为 16.9 ± 1.3 和 17.6 ± 0.5。与 AA 组相比，MDA 水平明显下降（p = 0.005、p < 0.001 和 p < 0.001），与 AA 组相比，羰基蛋白水平也明显下降（p = 0.009 和 p < 0.002）。
{"title":"Zinc oxide nanoparticles decrease acrylamide cytotoxicity and oxidative stress in HepG2 cells","authors":"Amin Reihani, Fatemeh Shaki, Ala Azari","doi":"10.1108/nfs-07-2023-0147","DOIUrl":"https://doi.org/10.1108/nfs-07-2023-0147","url":null,"abstract":"\u0000Purpose\u0000Acrylamide (AA) is predominantly used as a synthetic substance within various industries. However, AA is also recognized as a carcinogen. Zinc oxide nanoparticles (ZnO-NPs) are becoming increasingly attractive as medical agents. However, to the knowledge, the effects of ZnO-NPs on preventing cytotoxicity with AA have not been reported. Therefore, this study aims to determine the protective effects of ZnO-NPs against the cytotoxicity caused by AA.\u0000\u0000\u0000Design/methodology/approach\u0000MTT assay was used to determine the cytotoxicity. Reactive oxygen species (ROS) formation, carbonyl protein, malondialdehyde (MDA) and glutathione (GSH) were measured and analyzed statistically.\u0000\u0000\u0000Findings\u0000The findings observed that the presence of 200 µM AA led to a substantial reduction in cell viability (p < 0.001). However, ZnO-NPs restored cell viability at 50 and 100 µM concentrations (p = 0.0121 and p = 0.0011, respectively). The levels of ROS were significantly reduced (p = 0.001 and p = < 0.001) to 518 ± 47.57 and 364 ± 47.79, respectively, compared to the AA group. The levels of GSH were significantly increased (p = 0.004 and p = 0.002) to 16.9 ± 1.3 and 17.6 ± 0.5, respectively, compared to the AA group. The levels of MDA were significantly decreased (p = 0.005, p < 0.001 and p < 0.001) when compared to the AA group, as were the levels of carbonyl protein (p = 0.009 and p < 0.002) in comparison to the AA group.\u0000\u0000\u0000Originality/value\u0000In summary, the outcomes of this research indicate that ZnO-NPs played a role in inhibiting AA-induced oxidative stress and cytotoxicity.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"47 50","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139528267","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 : 2024-01-15DOI: 10.1108/nfs-09-2023-0223
Surender Kumar, Sanjay Yadav, R. Rani, A. Pathera
Purpose This paper aims to study the effects of plum powder and apple pomace powder additions on the quality properties of buffalo meat emulsion. Design/methodology/approach Buffalo meat emulsions were prepared using different levels (2%, 4% and 6%) of plum powder and apple pomace powder, respectively. The meat emulsions were analysed for the physico-chemical, sensory and textural properties of the meat emulsion. Findings The pH of meat emulsions decreased significantly (p < 0.05) with an increased level of plum powder and apple pomace powder. Water-holding capacity (43.1%–48.1%), emulsion stability (80.2%–92.2%) and cooking yield (85.4%–91.0%) were significantly (p < 0.05) higher in plum powder and apple pomace powder added than the water-holding capacity (42.1%), emulsion stability (79.7%) and cooking yield (85.0%) of control emulsion. The moisture content was decreased significantly (p < 0.05), and crude fibre content was increased significantly (p < 0.05) with the increase in plum powder and apple pomace powder additions in meat emulsions. The total phenolic content and colour values (a* and b*) were significantly higher in plum powder and apple pomace powder added to meat emulsions. The sensory scores of meat emulsions were affected by the addition of plum powder and apple pomace powder. The meat emulsion added with 6% plum powder and 6% apple pomace powder showed significantly lower values of sensory overall acceptability. The hardness of meat emulsions increased with the addition of plum powder and apple pomace powder. Originality/value The results indicated that meat emulsions with a good cooking yield, fibre content, sensory acceptability and textural properties can be prepared by using plum powder and apple pomace powder.
{"title":"Effects of plum powder and apple pomace powder addition on the physico-chemical, sensory, and textural properties of buffalo meat emulsion","authors":"Surender Kumar, Sanjay Yadav, R. Rani, A. Pathera","doi":"10.1108/nfs-09-2023-0223","DOIUrl":"https://doi.org/10.1108/nfs-09-2023-0223","url":null,"abstract":"\u0000Purpose\u0000This paper aims to study the effects of plum powder and apple pomace powder additions on the quality properties of buffalo meat emulsion.\u0000\u0000\u0000Design/methodology/approach\u0000Buffalo meat emulsions were prepared using different levels (2%, 4% and 6%) of plum powder and apple pomace powder, respectively. The meat emulsions were analysed for the physico-chemical, sensory and textural properties of the meat emulsion.\u0000\u0000\u0000Findings\u0000The pH of meat emulsions decreased significantly (p < 0.05) with an increased level of plum powder and apple pomace powder. Water-holding capacity (43.1%–48.1%), emulsion stability (80.2%–92.2%) and cooking yield (85.4%–91.0%) were significantly (p < 0.05) higher in plum powder and apple pomace powder added than the water-holding capacity (42.1%), emulsion stability (79.7%) and cooking yield (85.0%) of control emulsion. The moisture content was decreased significantly (p < 0.05), and crude fibre content was increased significantly (p < 0.05) with the increase in plum powder and apple pomace powder additions in meat emulsions. The total phenolic content and colour values (a* and b*) were significantly higher in plum powder and apple pomace powder added to meat emulsions. The sensory scores of meat emulsions were affected by the addition of plum powder and apple pomace powder. The meat emulsion added with 6% plum powder and 6% apple pomace powder showed significantly lower values of sensory overall acceptability. The hardness of meat emulsions increased with the addition of plum powder and apple pomace powder.\u0000\u0000\u0000Originality/value\u0000The results indicated that meat emulsions with a good cooking yield, fibre content, sensory acceptability and textural properties can be prepared by using plum powder and apple pomace powder.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"17 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139529188","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 : 2024-01-09DOI: 10.1108/nfs-11-2023-0248
K. Tarı Selçuk, R. Atan, Sedat Arslan, Nursel Dal, Kezban Sahin
Purpose This study aims to investigate the relationship between dietary polyamine levels, metabolic risk parameters and anthropometric measurements in postmenopausal women. Design/methodology/approach This cross-sectional study was conducted with 562 45–64-year-old postmenopausal women who presented to a Family Health Center. To collect the data, the Descriptive Information Form and Food Frequency Questionnaire were used. In the data analysis, numbers, percentages, mean, standard deviation and multiple linear regression analysis were used. Findings The multiple linear regression analysis demonstrated that dietary putrescine intake was negatively associated with systolic blood pressure (ß = −0.179, p < 0.001), dietary spermidine intake was positively associated with waist circumference (WC) (ß = 0.142, p = 0.013), systolic blood pressure (ß = 0.188, p = 0.001), diastolic blood pressure (ß = 0.218, p < 0.001), body mass index (BMI) (ß = 0.169, p = 0.003) and waist-to-height ratio (WHtR) (ß = 0.156, p = 0.006), and dietary spermine intake was negatively associated with WC (ß = −0.158, p = 0.003), systolic blood pressure (ß = −0.195, p < 0.001), BMI (ß = −0.107, p = 0.042) and WHtR (ß = −0.138, p = 0.009). Research limitations/implications Owing to the study’s cross-sectional nature, the lack of succession in the cause–effect relationship, the use of self-report Food Frequency Questionnaire to determine dietary polyamine intake and the inability to analyze seasonal differences are among the limitations of the study. Originality/value In this study, an association was determined between dietary polyamines, metabolic risk parameters and anthropometric measurements. The findings suggest that dietary polyamines in human health should be further investigated owing to the increasing metabolic risk parameters.
目的 本研究旨在调查绝经后妇女膳食多胺水平、代谢风险参数和人体测量指标之间的关系。设计/方法/途径 本横断面研究的对象是到家庭健康中心就诊的 562 名 45-64 岁绝经后妇女。收集数据时使用了描述性信息表和食物频率问卷。结果多元线性回归分析表明，膳食中腐胺的摄入量与收缩压呈负相关（ß = -0.179，p < 0.001），膳食中精胺的摄入量与腰围（WC）呈正相关（ß = 0.142, p = 0.013）、收缩压（ß = 0.188, p = 0.001）、舒张压（ß = 0.218, p < 0.001）、体重指数（BMI）（ß = 0.169, p = 0.003）和腰围身高比（WHtR）（ß = 0.156, p = 0.006）呈正相关，而膳食中精胺的摄入量与腰围呈负相关（ß = -0.研究局限性/意义由于该研究为横断面研究，因果关系缺乏连续性，使用自我报告的食物频率问卷来确定膳食多胺摄入量以及无法分析季节性差异是该研究的局限性之一。原创性/价值在这项研究中，确定了膳食多胺、代谢风险参数和人体测量值之间的关系。研究结果表明，由于代谢风险参数不断增加，应进一步研究膳食多胺对人体健康的影响。
{"title":"The relationship between dietary polyamine levels, metabolic risk parameters and anthropometric measurements in postmenopausal women","authors":"K. Tarı Selçuk, R. Atan, Sedat Arslan, Nursel Dal, Kezban Sahin","doi":"10.1108/nfs-11-2023-0248","DOIUrl":"https://doi.org/10.1108/nfs-11-2023-0248","url":null,"abstract":"\u0000Purpose\u0000This study aims to investigate the relationship between dietary polyamine levels, metabolic risk parameters and anthropometric measurements in postmenopausal women.\u0000\u0000\u0000Design/methodology/approach\u0000This cross-sectional study was conducted with 562 45–64-year-old postmenopausal women who presented to a Family Health Center. To collect the data, the Descriptive Information Form and Food Frequency Questionnaire were used. In the data analysis, numbers, percentages, mean, standard deviation and multiple linear regression analysis were used.\u0000\u0000\u0000Findings\u0000The multiple linear regression analysis demonstrated that dietary putrescine intake was negatively associated with systolic blood pressure (ß = −0.179, p < 0.001), dietary spermidine intake was positively associated with waist circumference (WC) (ß = 0.142, p = 0.013), systolic blood pressure (ß = 0.188, p = 0.001), diastolic blood pressure (ß = 0.218, p < 0.001), body mass index (BMI) (ß = 0.169, p = 0.003) and waist-to-height ratio (WHtR) (ß = 0.156, p = 0.006), and dietary spermine intake was negatively associated with WC (ß = −0.158, p = 0.003), systolic blood pressure (ß = −0.195, p < 0.001), BMI (ß = −0.107, p = 0.042) and WHtR (ß = −0.138, p = 0.009).\u0000\u0000\u0000Research limitations/implications\u0000Owing to the study’s cross-sectional nature, the lack of succession in the cause–effect relationship, the use of self-report Food Frequency Questionnaire to determine dietary polyamine intake and the inability to analyze seasonal differences are among the limitations of the study.\u0000\u0000\u0000Originality/value\u0000In this study, an association was determined between dietary polyamines, metabolic risk parameters and anthropometric measurements. The findings suggest that dietary polyamines in human health should be further investigated owing to the increasing metabolic risk parameters.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"24 19","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139443124","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 : 2024-01-05DOI: 10.1108/nfs-07-2023-0140
N. Arslan, E. Köksal
Purpose The goal of this narrative review was to look at the link between the Mediterranean diet (MD) and the telomere length. Furthermore, this study aims to understand the impact of the MD on obesity-related telomere length. Design/methodology/approach Relevant literature was reviewed to explore the potential influence of the MD on telomere length and its association with obesity. Findings The MD is one of the healthiest diets of all known dietary patterns, and it is also linked to the telomere length. Except for fruits and vegetables, the main findings for other MD components are inconsistent. In terms of antioxidant and antiinflammatory properties, using the MD as a weight loss approach is a good method. For predicting changes in obesity characteristics, the initial telomere length is critical. However, there are not many studies in the field that have looked at the MD as a weight loss approach and its link to the telomere length. As a result, more research is needed to understand these connections in various groups. Originality/value This study is unique since it examines the MD, telomere length and obesity-related consequences. This study examines the MD, telomere length and obesity to determine if the MD can help lose weight while maintaining telomere length. As there are few studies on MD weight loss and telomere length, the work emphasizes the need for greater research in this area. This study fills a research gap and improves the understanding of nutrition, telomere biology and obesity-related outcomes.
{"title":"Mediterranean diet and telomere length: aspects from obesity","authors":"N. Arslan, E. Köksal","doi":"10.1108/nfs-07-2023-0140","DOIUrl":"https://doi.org/10.1108/nfs-07-2023-0140","url":null,"abstract":"\u0000Purpose\u0000The goal of this narrative review was to look at the link between the Mediterranean diet (MD) and the telomere length. Furthermore, this study aims to understand the impact of the MD on obesity-related telomere length.\u0000\u0000\u0000Design/methodology/approach\u0000Relevant literature was reviewed to explore the potential influence of the MD on telomere length and its association with obesity.\u0000\u0000\u0000Findings\u0000The MD is one of the healthiest diets of all known dietary patterns, and it is also linked to the telomere length. Except for fruits and vegetables, the main findings for other MD components are inconsistent. In terms of antioxidant and antiinflammatory properties, using the MD as a weight loss approach is a good method. For predicting changes in obesity characteristics, the initial telomere length is critical. However, there are not many studies in the field that have looked at the MD as a weight loss approach and its link to the telomere length. As a result, more research is needed to understand these connections in various groups.\u0000\u0000\u0000Originality/value\u0000This study is unique since it examines the MD, telomere length and obesity-related consequences. This study examines the MD, telomere length and obesity to determine if the MD can help lose weight while maintaining telomere length. As there are few studies on MD weight loss and telomere length, the work emphasizes the need for greater research in this area. This study fills a research gap and improves the understanding of nutrition, telomere biology and obesity-related outcomes.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"41 15","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139382357","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 : 2024-01-01DOI: 10.1108/nfs-03-2023-0055
Om Raj Katoch
Purpose This paper aims to evaluate the progress made in achieving sustainable development goal-2 (SDG 2) in India, with a focus on ending hunger, ensuring food security, improving nutrition and promoting sustainable agriculture. The assessment uses data from SDG Index reports, which offer a comprehensive overview of the advancements made by 28 states and 8 union territories (UTs) in India. Design/methodology/approach The evaluation is based on information derived from three editions of the SDG Index reports, initially published in 2018 and subsequently in 2019 and 2020. These reports provide a detailed analysis of the status and achievements of different states and UTs in relation to SDG 2. The categorization of states and UTs into aspirant, performer, front runner and achiever categories serves as a crucial framework for assessing the progress. Findings Despite concerted efforts by India, the majority of states and UTs are positioned in the aspirant and performer categories, suggesting that significant challenges persist in achieving SDG 2 targets. The results emphasize the necessity for stronger measures to elevate states and UTs to the categories of front-runners and achievers. The persistent challenges of malnutrition, hunger and their economic ramifications require immediate and strategic interventions to address these pressing concerns. Originality/value This paper contributes to the existing literature by providing a comprehensive analysis of the progress towards SDG 2 in India, using the insights from the SDG Index reports. The categorization framework used in this assessment offers a nuanced understanding of the challenges faced by different regions, highlighting the original contribution of this study. The findings underscore the urgency of targeted efforts to address malnutrition, hunger and related issues, emphasizing the importance of sustained commitment to achieving SDG 2 for the overall well-being of vulnerable populations.
{"title":"Tackling child malnutrition and food security: assessing progress, challenges, and policies in achieving SDG 2 in India","authors":"Om Raj Katoch","doi":"10.1108/nfs-03-2023-0055","DOIUrl":"https://doi.org/10.1108/nfs-03-2023-0055","url":null,"abstract":"Purpose This paper aims to evaluate the progress made in achieving sustainable development goal-2 (SDG 2) in India, with a focus on ending hunger, ensuring food security, improving nutrition and promoting sustainable agriculture. The assessment uses data from SDG Index reports, which offer a comprehensive overview of the advancements made by 28 states and 8 union territories (UTs) in India. Design/methodology/approach The evaluation is based on information derived from three editions of the SDG Index reports, initially published in 2018 and subsequently in 2019 and 2020. These reports provide a detailed analysis of the status and achievements of different states and UTs in relation to SDG 2. The categorization of states and UTs into aspirant, performer, front runner and achiever categories serves as a crucial framework for assessing the progress. Findings Despite concerted efforts by India, the majority of states and UTs are positioned in the aspirant and performer categories, suggesting that significant challenges persist in achieving SDG 2 targets. The results emphasize the necessity for stronger measures to elevate states and UTs to the categories of front-runners and achievers. The persistent challenges of malnutrition, hunger and their economic ramifications require immediate and strategic interventions to address these pressing concerns. Originality/value This paper contributes to the existing literature by providing a comprehensive analysis of the progress towards SDG 2 in India, using the insights from the SDG Index reports. The categorization framework used in this assessment offers a nuanced understanding of the challenges faced by different regions, highlighting the original contribution of this study. The findings underscore the urgency of targeted efforts to address malnutrition, hunger and related issues, emphasizing the importance of sustained commitment to achieving SDG 2 for the overall well-being of vulnerable populations.","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"47 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139128891","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-19DOI: 10.1108/nfs-07-2023-0154
Gizem Aytekin-Sahin, Aslıhan Beşparmak, Seda Sultan Sagir, Adeviye Somtas, Dilsad Ozturk
Purpose This study aims to evaluate the nutrient profile, carbon footprint and water footprint of one-month menus presented in five hospitals in Turkey and compare their environmental impacts with that of the Mediterranean diet. Design/methodology/approach The energy and nutrient content of menus were compared with recommendations of the Turkey Dietary Guidelines (TUBER) 2022. Nutrient profiles of hospital menus were evaluated using Nutrient Rich Food 9.3 (NRF 9.3) and SAIN-LIM models. The carbon and water footprints of the menus were calculated and compared with those of the Mediterranean diet. Findings Menus’ energy and nutrient content did not conform with TUBER 2022. The SAIN-LIM score of Hospital A (5.7 ± 1.1) was significantly higher than that of Hospitals C (4.8 ± 0.7, p = 0.001) and E (5.1 ± 0.7, p = 0.025). The carbon footprint of Hospital A was significantly lower (2.6 ± 0.3 kg CO2 eq/person/day) and that of Hospital D (4 ± 0.9 kg CO2 eq/person/day) was significantly higher than those of others (p < 0.001). While other menus were similar (p > 0.05), the water footprint of Hospital A was significantly lower (3.5 ± 0.7 L/kg, p < 0.001). In addition, if the menus were suitable for the Mediterranean diet, a reduction of 2.2–23.4% in the carbon footprint and 37.5–58.6% in the water footprint could be achieved. Moreover, menus’ carbon and water footprints were negatively correlated with NRF 9.3 and SAIN-LIM scores. Research limitations/implications The primary aim should be to ensure that the planned menus follow the dietary guidelines. In addition, it is an undeniable fact that sustainable nutrition is a complex process with many dimensions. However, it seems possible to improve the nutrient profiles of the menus and reduce their environmental footprint with minor changes to be made in food services. Practical implications It seems possible to improve the nutrient profiles of the menus and reduce their environmental footprint with minor changes. For both health and environmental impacts, food services should switch to menus suitable for the Mediterranean diet. Originality/value The findings provide new insights into hospital menus’ quality and environmental impact.
{"title":"Relationship between nutrient profiles, carbon footprint and water footprint of hospital menus","authors":"Gizem Aytekin-Sahin, Aslıhan Beşparmak, Seda Sultan Sagir, Adeviye Somtas, Dilsad Ozturk","doi":"10.1108/nfs-07-2023-0154","DOIUrl":"https://doi.org/10.1108/nfs-07-2023-0154","url":null,"abstract":"Purpose This study aims to evaluate the nutrient profile, carbon footprint and water footprint of one-month menus presented in five hospitals in Turkey and compare their environmental impacts with that of the Mediterranean diet. Design/methodology/approach The energy and nutrient content of menus were compared with recommendations of the Turkey Dietary Guidelines (TUBER) 2022. Nutrient profiles of hospital menus were evaluated using Nutrient Rich Food 9.3 (NRF 9.3) and SAIN-LIM models. The carbon and water footprints of the menus were calculated and compared with those of the Mediterranean diet. Findings Menus’ energy and nutrient content did not conform with TUBER 2022. The SAIN-LIM score of Hospital A (5.7 ± 1.1) was significantly higher than that of Hospitals C (4.8 ± 0.7, p = 0.001) and E (5.1 ± 0.7, p = 0.025). The carbon footprint of Hospital A was significantly lower (2.6 ± 0.3 kg CO2 eq/person/day) and that of Hospital D (4 ± 0.9 kg CO2 eq/person/day) was significantly higher than those of others (p < 0.001). While other menus were similar (p > 0.05), the water footprint of Hospital A was significantly lower (3.5 ± 0.7 L/kg, p < 0.001). In addition, if the menus were suitable for the Mediterranean diet, a reduction of 2.2–23.4% in the carbon footprint and 37.5–58.6% in the water footprint could be achieved. Moreover, menus’ carbon and water footprints were negatively correlated with NRF 9.3 and SAIN-LIM scores. Research limitations/implications The primary aim should be to ensure that the planned menus follow the dietary guidelines. In addition, it is an undeniable fact that sustainable nutrition is a complex process with many dimensions. However, it seems possible to improve the nutrient profiles of the menus and reduce their environmental footprint with minor changes to be made in food services. Practical implications It seems possible to improve the nutrient profiles of the menus and reduce their environmental footprint with minor changes. For both health and environmental impacts, food services should switch to menus suitable for the Mediterranean diet. Originality/value The findings provide new insights into hospital menus’ quality and environmental impact.","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"89 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139171453","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-15DOI: 10.1108/nfs-07-2022-0230
Khalid Garba
Purpose The purpose of this paper is to develop a practical implementation blueprint for the attainment of food security for all Nigerians based on sustainable agricultural practices. Design/methodology/approach This paper conducted a critical review of 66 peer-reviewed empirical articles on various sustainable agricultural case studies. The evidence obtained from this review and the in-depth knowledge of the authors regarding the Nigerian agricultural landscape was used to develop a practical implementation blueprint for achieving food security in the country. Findings The food security for all Nigerians (FOSFAN) blueprint was developed and comprising of eight practical and interconnected steps. These steps take into consideration the synergistic effort of the government, the ministry of agriculture and its corresponding agencies in ensuring that farmers attain sustainable practices in their endeavour. Research limitations/implications The findings of this paper will contribute to existing literature on food security and will also serve as a baseline for deeper empirical exploration of the impact of sustainable agricultural practices on food security in Nigeria (a country in the Sub-Saharan region). Practical implications The FOSFAN blueprint provides a practical and comprehensive step-by-step guide, which the Nigerian Ministry of Agriculture can use to achieve food security for all Nigerians. Social implications This paper is addressed towards the development of food security plan in the Nigerian context in which the Nigerian Government ensures the availability of food to all its citizens in a bid to achieve “Zero Hunger”, which is the second Sustainable Development Goal. Originality/value The FOSFAN blueprint is a proactive guide that takes into consideration the importance of cultural and socioeconomic nuances in the development of a sustainable agriculture policy in a developing country context.
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Pub Date : 2023-11-21DOI: 10.1108/nfs-01-2023-0012
Lochan Singh, Vijay Singh Sharanagat
Purpose Nature and occurrence of food-borne pathogens in raw and processed food products evolved greatly in the past few years due to new modes of transmission and resistance build-up against sundry micro-/macro-environmental conditions. Assurance of food health and safety thus gained immense importance, for which bio-sensing technology proved very promising in the detection and quantification of food-borne pathogens. Considering the importance, different studies have been performed, and different biosensors have been developed. This study aims to summarize the different biosensors used for the deduction of food-borne pathogens. Design/methodology/approach The present review highlights different biosensors developed apropos to food matrices, factors governing their selection, their potential and applicability. The paper discusses some related key challenges and constraints and also focuses on the needs and future research prospects in this field. Findings The shift in consumers’ and industries’ perceptions directed the further approach to achieve portable, user and environmental friendly biosensing techniques. Despite of these developments, it was still observed that the comparison among the different biosensors and their categories proved tedious on a single platform; since the food matrices tested, pathogen detected or diagnosed, time of detection, etc., varied greatly and very few products have been commercially launched. Conclusively, a challenge lies in front of food scientists and researchers to maintain pace and develop techniques for efficiently catering to the needs of the food industry. Research limitations/implications Biosensors deduction limit varied with the food matrix, type of organism, material of biosensors’ surface, etc. The food matrix itself consists of complex substances, and various types of food are available in nature. Considering the diversity of food there is a need to develop a universal biosensor that can be used for all the food matrices for a pathogen. Further research is needed to develop a pathogen-specific biosensor that can be used for all the food products that may have accuracy to eliminate the traditional method of deduction. Originality/value The present paper summarized and categorized the different types of biosensors developed for food-borne pathogens. Graphical abstract
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