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Storz MA, Brommer M, Lombardo M, Rizzo G. Soy Milk Consumption in the United States of America: An NHANES Data Report. Nutrients 2023; 15:nu15112532. [PMID: 37299495 DOI: 10.3390/nu15112532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 05/23/2023] [Accepted: 05/27/2023] [Indexed: 06/12/2023] Open
Abstract
With the increasing adoption of plant-based diets in the United States, more and more individuals replace cow milk with plant-based milk alternatives. Soy milk is a commonly used cow milk substitute, which is characterized by a higher content of polyunsaturated fatty acids and fibers. Despite these favorable characteristics, little is known about the current prevalence of soy milk consumption the United States. We used data from the National Health and Nutrition Examination Surveys (NHANES) to assess soy milk usage in the United States and identified potential predictors for its consumption in the US general population. The proportion of individuals reporting soy milk consumption in the NHANES 2015-2016 cycle was 2%, and 1.54% in the NHANES 2017-2020 cycle. Non-Hispanic Asian and Black ethnicities (as well as other Hispanic and Mexican American ethnicities in the 2017-2020 cycle) significantly increased the odds for soy milk consumption. While a college degree and weekly moderate physical activity were associated with significantly higher odds for consuming soy milk (OR: 2.21 and 2.36, respectively), sex was not an important predictor. In light of the putative health benefits of soy milk and its more favorable environmental impact as compared to cow milk, future investigations should attempt to identify strategies that may help promote its consumption in selected populations.
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Affiliation(s)
- Maximilian Andreas Storz
- Department of Internal Medicine II, Centre for Complementary Medicine, Medical Center-University of Freiburg, Faculty of Medicine, University of Freiburg, 79106 Freiburg, Germany
| | - Maria Brommer
- Interdisciplinary Medical Intensive Care (IMIT), Medical Center-University of Freiburg, Faculty of Medicine, University of Freiburg, 79106 Freiburg, Germany
| | - Mauro Lombardo
- Department of Human Sciences and Promotion of the Quality of Life, San Raffaele Roma Open University, 00166 Rome, Italy
| | - Gianluca Rizzo
- Independent Researcher, Via Venezuela 66, 98121 Messina, Italy
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Vieira ADS, Biscola V, de Albuquerque MAC, Bedani R, Saad SMI. Impact of Acerola (Malpighia emarginata DC) Byproduct and Probiotic Strains on Technological and Sensory Features of Fermented Soy Beverages. J Food Sci 2020; 84:3726-3734. [PMID: 31834968 DOI: 10.1111/1750-3841.14939] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 10/04/2019] [Accepted: 10/10/2019] [Indexed: 11/30/2022]
Abstract
Ten probiotic cultures were screened for the ability to hydrolyze soy proteins and bile salt deconjugation (BSD) to select one lactobacilli and one bifidobacteria strain to produce fermented soy beverages (FSBs) containing acerola byproduct (ABP). Next, the effect of the strains and the ABP on the technological and sensory characteristics of these beverages was evaluated during refrigerated storage for up to 28 days. None of the tested strains presented any proteolytic activity against soy proteins. Among the probiotic strains, the best BSD activities were observed for Lactobacillus acidophilus LA-5 and Bifidobacterium longum BB-46, which were further employed, individually or combined, to produce FSB supplemented or not with ABP, using Streptococcus thermophilus TH-4 as a starter, and the effect of these strains and ABP on the technological and sensory acceptability of FSB was evaluated. The probiotic strains did not influence FBS texture parameters, but ABP increased firmness in the ready product. BB-46 increased acidity, therefore decreasing acceptance, whereas the presence of LA-5 and/or ABP increased acceptance, even though the appearance was negatively affected by ABP after 21 days of storage. Thus, the presence of LA-5 and ABP contributed for the sensory acceptance of the FSBs without affecting their technological features. PRACTICAL APPLICATION: Lactobacillus acidophilus LA-5, Bifidobacterium longum BB-46, and/or acerola byproduct (ABP) were applied in the production of fermented soy beverages (FSBs). Principal components analysis was used to evaluate the formulations of the 23 factorial design and the sensory attributes and the effect of storage independently and covariance was the matrix type used for mapping purposes. LA-5 and ABP contributed for the sensory acceptance of FSB, without affecting their technological features, and could be used by food processing companies after scaling up, also reducing the environmental impact by decreasing discarding byproducts, which are sources of bioactive compounds.
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Affiliation(s)
- Antonio Diogo Silva Vieira
- Dept. of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, Univ. of São Paulo, Av. Professor Lineu Prestes, 580, São Paulo, SP, 05508-000, Brazil.,Food Research Center, Univ. of São Paulo, Av. Professor Lineu Prestes, 580, São Paulo, SP, 05508-000, Brazil
| | - Vanessa Biscola
- Dept. of Food and Experimental Nutrition, School of Pharmaceutical Sciences, Univ. of São Paulo, Av. Professor Lineu Prestes, 580, São Paulo, SP, 05508-000, Brazil.,Food Research Center, Univ. of São Paulo, Av. Professor Lineu Prestes, 580, São Paulo, SP, 05508-000, Brazil
| | - Marcela Albuquerque Cavalcanti de Albuquerque
- Dept. of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, Univ. of São Paulo, Av. Professor Lineu Prestes, 580, São Paulo, SP, 05508-000, Brazil.,Food Research Center, Univ. of São Paulo, Av. Professor Lineu Prestes, 580, São Paulo, SP, 05508-000, Brazil
| | - Raquel Bedani
- Dept. of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, Univ. of São Paulo, Av. Professor Lineu Prestes, 580, São Paulo, SP, 05508-000, Brazil.,Food Research Center, Univ. of São Paulo, Av. Professor Lineu Prestes, 580, São Paulo, SP, 05508-000, Brazil
| | - Susana Marta Isay Saad
- Dept. of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, Univ. of São Paulo, Av. Professor Lineu Prestes, 580, São Paulo, SP, 05508-000, Brazil.,Food Research Center, Univ. of São Paulo, Av. Professor Lineu Prestes, 580, São Paulo, SP, 05508-000, Brazil
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Besler HT, Buyuktuncer Z, Uyar MF. Consumer understanding and use of food and nutrition labeling in Turkey. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2012; 44:584-91. [PMID: 22770836 DOI: 10.1016/j.jneb.2012.01.005] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/01/2010] [Revised: 12/25/2011] [Accepted: 01/03/2012] [Indexed: 05/26/2023]
Abstract
OBJECTIVES To determine patterns of food and nutrition labels use by Turkish consumers, and examine constraints on the use of this information. DESIGN Cross-sectional survey. SETTING Twenty-six regions of Turkey. PARTICIPANTS Consumers (n = 1,536), aged 12-56 years. VARIABLES MEASURED Level of interest in food and nutrition labels, the perceived sources of information about nutrition, the performance of the food industry at labeling, and sociodemographic factors. ANALYSIS Descriptive statistics and χ(2) statistics. RESULTS The uses of food labels and nutrition labels were reported, respectively, by 76.5% and 72.4% of participants. Nutrition label use was significantly associated with sex, age, marital status, educational level, and socioeconomic status (P < .001 for all variables). Barriers to the use of nutrition labels included: the lack of understanding of terms, symbols, and values; poor presentation of the information; and concerns about the accuracy of the information. Consumers who wished to use nutrition labels to make healthful choices demanded a standardized location and format for the labels, as well as simplified information conveyed with comprehensible terms and statements. CONCLUSIONS AND IMPLICATIONS New strategies to encourage the effective consumer use of food and nutrition labels should include educational programs and revision of the label format.
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Affiliation(s)
- Halit Tanju Besler
- Hacettepe University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Sihhiye, Ankara, Turkey.
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