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Zhou Z, Zhang H, Mashilingi SK, Jie C, Guo B, Guo Y, Hu X, Iqbal S, Wei B, Liu Y, An J. Bombus terrestris Prefer Mixed-Pollen Diets for a Better Colony Performance: A Laboratory Study. Insects 2024; 15:285. [PMID: 38667415 PMCID: PMC11049852 DOI: 10.3390/insects15040285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2024] [Revised: 03/24/2024] [Accepted: 04/15/2024] [Indexed: 04/28/2024]
Abstract
Pollen is a major source of proteins and lipids for bumblebees. The nutritional content of pollen may differ from source plants, ultimately affecting colony development. This study investigated the foraging preferences of Bombus terrestris in regard to four pollen species, i.e., oilseed rape, wild apricot, sunflower, and buckwheat, under laboratory conditions. The results show that B. terrestris diversified their preference for pollens; the bumblebees mostly preferred wild apricot pollen, whereas sunflower pollen was the least preferred. The colonies fed on a mixed four-pollen diet, with a protein-lipid ratio of 4.55-4.86, exhibited better development in terms of the number of offspring, individual body size and colony weight. The colonies fed with buckwheat and sunflower pollens produced a significantly lower number of workers and failed to produce queen and male offspring. Moreover, wild apricot pollen had the richest protein content (23.9 g/100 g) of the four pollen species, whereas oilseed rape pollen had the highest lipid content (6.7 g/100 g), as revealed by the P:L ratios of wild apricot, sunflower, buckwheat, and oilseed rape, which were 6.76, 5.52, 3.50, and 3.37, respectively. Generally, B. terrestris showed feeding preferences regarding different pollens and a mixture of pollens, which ultimately resulted in differences in colony development. The findings of this study provide important baseline information to researchers and developers of nutritive pollen diets for bumblebees.
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Affiliation(s)
- Ziyu Zhou
- State Key Laboratory of Resource Insects, Key Laboratory of Insect-Pollinator Biology of Ministry of Agriculture and Rural Affairs, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Z.Z.); (H.Z.); (S.K.M.); (C.J.); (B.G.); (Y.G.); (X.H.); (S.I.); (B.W.)
| | - Hong Zhang
- State Key Laboratory of Resource Insects, Key Laboratory of Insect-Pollinator Biology of Ministry of Agriculture and Rural Affairs, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Z.Z.); (H.Z.); (S.K.M.); (C.J.); (B.G.); (Y.G.); (X.H.); (S.I.); (B.W.)
| | - Shibonage K. Mashilingi
- State Key Laboratory of Resource Insects, Key Laboratory of Insect-Pollinator Biology of Ministry of Agriculture and Rural Affairs, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Z.Z.); (H.Z.); (S.K.M.); (C.J.); (B.G.); (Y.G.); (X.H.); (S.I.); (B.W.)
- Department of Crop Sciences and Beekeeping Technology, College of Agriculture and Food Technology, University of Dar es Salaam, P.O.BOX 35091, Dar es Salaam, Tanzania
| | - Chunting Jie
- State Key Laboratory of Resource Insects, Key Laboratory of Insect-Pollinator Biology of Ministry of Agriculture and Rural Affairs, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Z.Z.); (H.Z.); (S.K.M.); (C.J.); (B.G.); (Y.G.); (X.H.); (S.I.); (B.W.)
| | - Baodi Guo
- State Key Laboratory of Resource Insects, Key Laboratory of Insect-Pollinator Biology of Ministry of Agriculture and Rural Affairs, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Z.Z.); (H.Z.); (S.K.M.); (C.J.); (B.G.); (Y.G.); (X.H.); (S.I.); (B.W.)
| | - Yi Guo
- State Key Laboratory of Resource Insects, Key Laboratory of Insect-Pollinator Biology of Ministry of Agriculture and Rural Affairs, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Z.Z.); (H.Z.); (S.K.M.); (C.J.); (B.G.); (Y.G.); (X.H.); (S.I.); (B.W.)
| | - Xiao Hu
- State Key Laboratory of Resource Insects, Key Laboratory of Insect-Pollinator Biology of Ministry of Agriculture and Rural Affairs, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Z.Z.); (H.Z.); (S.K.M.); (C.J.); (B.G.); (Y.G.); (X.H.); (S.I.); (B.W.)
| | - Shahid Iqbal
- State Key Laboratory of Resource Insects, Key Laboratory of Insect-Pollinator Biology of Ministry of Agriculture and Rural Affairs, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Z.Z.); (H.Z.); (S.K.M.); (C.J.); (B.G.); (Y.G.); (X.H.); (S.I.); (B.W.)
| | - Bingshuai Wei
- State Key Laboratory of Resource Insects, Key Laboratory of Insect-Pollinator Biology of Ministry of Agriculture and Rural Affairs, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Z.Z.); (H.Z.); (S.K.M.); (C.J.); (B.G.); (Y.G.); (X.H.); (S.I.); (B.W.)
| | - Yanjie Liu
- State Key Laboratory of Resource Insects, Key Laboratory of Insect-Pollinator Biology of Ministry of Agriculture and Rural Affairs, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Z.Z.); (H.Z.); (S.K.M.); (C.J.); (B.G.); (Y.G.); (X.H.); (S.I.); (B.W.)
| | - Jiandong An
- State Key Laboratory of Resource Insects, Key Laboratory of Insect-Pollinator Biology of Ministry of Agriculture and Rural Affairs, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Z.Z.); (H.Z.); (S.K.M.); (C.J.); (B.G.); (Y.G.); (X.H.); (S.I.); (B.W.)
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2
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Katsumata R, Kaburagi T, Hosokawa T, Manabe N, Ishii M, Ishii K, Tanikawa T, Urata N, Ayaki M, Nishino K, Murao T, Suehiro M, Fujita M, Kawanaka M, Haruma K, Kawamoto H, Takao T, Kamada T. Different Food Preferences in Patients with Gastrointestinal Disorders. Intern Med 2024:3433-24. [PMID: 38599865 DOI: 10.2169/internalmedicine.3433-24] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 04/12/2024] Open
Abstract
Objective Gastrointestinal (GI) disorders such as functional dyspepsia (FD), irritable bowel syndrome (IBS), gastroesophageal reflux disease (GERD), and inflammatory bowel disease (IBD) can exhibit overlapping GI symptoms, including abdominal pain and alterations in bowel habits. The symptoms of GI disorders are commonly considered to be triggered and exacerbated by fatty food intake. Therefore, this study aimed to compare the food preferences of patients with GI disorders. Methods Forty food images (including fatty and light foods) and 20 animal images were selected to evaluate food preferences. The preference score was assessed using a visual analog scale ranging from 1 to 100. GI symptoms were evaluated using the GI Symptom Rating Scale (GSRS), and correlations between the GSRS and preference scores were investigated. Results Overall, 22 healthy controls and 23, 29, 27, and 20 patients with FD, IBS, GERD, and IBD, respectively, were enrolled. The preference score for all foods in patients with FD was significantly lower than that in healthy controls and those with IBS, GERD, and IBD (52.9 vs. 66.5 vs. 68.5 vs. 69.1 vs. 70.7, p<0.01). The score of fatty foods was lower in patients with FD than in healthy controls and those with IBS, GERD, and IBD (43.8 vs. 72.3 vs. 77.5 vs. 77.4 vs. 80.7, p<0.01), whereas that of light foods and animal images was not different among the groups. No significant correlation was found between the preference score and symptom severity. Conclusions Patients with FD had a negative preference for foods, particularly fatty foods, independent of the severity of GI symptoms.
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Affiliation(s)
- Ryo Katsumata
- Department of Health Care Medicine, Kawasaki Medical School General Medical Center, Japan
| | - Tomoka Kaburagi
- Department of Health Care Medicine, Kawasaki Medical School General Medical Center, Japan
| | - Takayuki Hosokawa
- Department of Orthoptics, Faculty of Rehabilitation, Kawasaki University of Medical Welfare, Japan
| | - Noriaki Manabe
- Department of Clinical Pathology and Laboratory Medicine, Kawasaki Medical School General Medical Center, Japan
| | - Manabu Ishii
- Department of General Internal Medicine 2, Kawasaki Medical School General Medical Center, Japan
| | - Katsunori Ishii
- Department of General Internal Medicine 2, Kawasaki Medical School General Medical Center, Japan
| | - Tomohiro Tanikawa
- Department of General Internal Medicine 2, Kawasaki Medical School General Medical Center, Japan
| | - Noriyo Urata
- Department of General Internal Medicine 2, Kawasaki Medical School General Medical Center, Japan
| | - Maki Ayaki
- Department of Clinical Pathology and Laboratory Medicine, Kawasaki Medical School General Medical Center, Japan
| | - Ken Nishino
- Department of General Internal Medicine 2, Kawasaki Medical School General Medical Center, Japan
| | - Takahisa Murao
- Department of Health Care Medicine, Kawasaki Medical School General Medical Center, Japan
| | - Mitsuhiko Suehiro
- Department of General Internal Medicine 2, Kawasaki Medical School General Medical Center, Japan
| | - Minoru Fujita
- Department of Clinical Pathology and Laboratory Medicine, Kawasaki Medical School General Medical Center, Japan
| | - Miwa Kawanaka
- Department of General Internal Medicine 2, Kawasaki Medical School General Medical Center, Japan
| | - Ken Haruma
- Department of General Internal Medicine 2, Kawasaki Medical School General Medical Center, Japan
| | - Hirofumi Kawamoto
- Department of General Internal Medicine 2, Kawasaki Medical School General Medical Center, Japan
| | - Toshihiro Takao
- Department of Health Care Medicine, Kawasaki Medical School, Japan
| | - Tomoari Kamada
- Department of Health Care Medicine, Kawasaki Medical School General Medical Center, Japan
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Carraça EV, Nunes CL, Santos I, Finlayson G, Silva AM. Food reward associations with motivational eating behavior traits and body mass index in Portuguese former elite athletes. J Sci Food Agric 2024; 104:2336-2345. [PMID: 37968966 DOI: 10.1002/jsfa.13134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 11/07/2023] [Accepted: 11/16/2023] [Indexed: 11/17/2023]
Abstract
BACKGROUND Motivational eating behavior traits (i.e. eating motivations and intuitive eating) have an important role in body weight regulation, as do food reward processes. Their associations might help explain different responses to food stimulus in the current environment but have never been explored. This study's primary goal was to investigate food reward associations with eating motivations, intuitive eating dimensions and body mass index in former Portuguese elite athletes with overweight/obesity. As a first step, a cultural adaptation of the Leeds Food Preference Questionnaire (LFPQ) was created and validated in an online-surveyed Portuguese sample. RESULTS Step 1: Analysis from an online survey (N = 348; 69.8% female) conducted to validate the food images from the cultural adaptation of the LFPQ showed that most food images were properly recognized in terms of their fat and sweet content by the Portuguese population, except for some savory items. Step 2: Regarding our primary analysis in 94 former elite athletes with overweight/obesity, self-determined motivations to regulate eating and (to a lower extent) more body-food congruent choices (both markers for healthier eating behaviors) were associated with more favorable food reward outcomes, as opposed to non-self-determined motivations. Less emotional (more intuitive) eaters presented higher implicit wanting for low-fat sweet foods compared to more emotional eaters. CONCLUSION These findings suggest LFPQ usefulness to evaluate food preferences and detect relevant associations between food reward and motivational eating behavior traits in former elite athletes with overweight/obesity. Health professionals are encouraged to create need-supportive environments that foster self-determined motivations and help individuals make healthier food choices. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Eliana V Carraça
- Centro de Investigação em Educação Física, Desporto, Exercício e Saúde (CIDEFES), Universidade Lusófona, Lisboa, Portugal
| | - Catarina L Nunes
- Centro Interdisciplinar para o Estudo da Performance Humana (CIPER), Faculdade de Motricidade Humana, Universidade de Lisboa, Lisboa, Portugal
| | - Inês Santos
- Laboratório de Nutrição, Faculdade de Medicina, Centro Académico de Medicina de Lisboa, Instituto de Saúde Ambiental (ISAMB), Faculdade de Medicina, Universidade de Lisboa, Lisboa, Portugal
| | - Graham Finlayson
- Appetite Control Energy Balance Group, School of Psychology, University of Leeds, Leeds, UK
| | - Analiza M Silva
- Centro Interdisciplinar para o Estudo da Performance Humana (CIPER), Faculdade de Motricidade Humana, Universidade de Lisboa, Lisboa, Portugal
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Shi W, Eidenberger T. Is food preference innate instinct driven or human's free will? J Texture Stud 2024; 55:e12822. [PMID: 38366799 DOI: 10.1111/jtxs.12822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Revised: 01/16/2024] [Accepted: 01/21/2024] [Indexed: 02/18/2024]
Abstract
The question whether food preference decisions are controlled by innate instincts, or a conscious decision-making process is still open. The answer to this question is important not only for neuroscientists, psychologists, and philosophers but also for food scientists and developers. Looking from different perspectives involved in food preference decisions could not only settle a long ongoing debate but also pave the way to understand why people prefer to eat what they eat.
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Affiliation(s)
| | - Thomas Eidenberger
- University of Applied Sciences Upper Austria, FH-Studienbetriebs GmbH, Wels, Austria
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Fennessy A, Homer MS, Ensaff H. Nudging food choice in a prison setting: an investigation using food choice data. J Hum Nutr Diet 2024; 37:270-279. [PMID: 37933808 DOI: 10.1111/jhn.13252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Accepted: 09/29/2023] [Indexed: 11/08/2023]
Abstract
BACKGROUND The prison population presents complex health needs and is disproportionately affected by poor health, compared to the general population. Diet has a clear role in prisoner health, and the prison food environment within which food choices are made is relatively under-researched. The aim of this study was to examine whether food choices in a women's prison changed after the introduction of a new menu design by the catering team. METHODS The adjusted menu design incorporated an emoticon (a smiley face) placed next to designated 'Healthy Choice' foods on the menu sheets, which were used to preselect meals. Data comprised all women's (n = 865) food choices (more than 115,000 selections) for a period of 8 weeks (with the new menu) as well as 8 weeks prior (baseline period). The study design was a pre-post intervention study, and food selection was examined using chi-square tests and binary logistic regression models. RESULTS The selection of promoted foods overall significantly increased under the new menu design (with the emoticon nudge strategy) compared to baseline; the effect size, however, was small according to the usual guidelines (21.4% compared to 20% at baseline; χ2 (1) = 32.6, p < 0.001, φ = 0.02). Individuals were 11% more likely (p < 0.001) to select the promoted 'Healthy Choice' foods under the adjusted food choice architecture. A significant effect was found for lunch and evening meal - but not for desserts. A minority of individual food items that were promoted had significant positive changes in selection, and were 1.3-4 times as likely to be selected when emoticons had been introduced, compared to baseline. CONCLUSIONS Further research is needed to examine the potential added benefit of multiple complementary nudge strategies, and the relevance of the preselection of foods in advance of consumption.
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Affiliation(s)
- A Fennessy
- HM Prison & Probation Service, London, UK
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds, UK
| | - M S Homer
- School of Education, University of Leeds, Leeds, UK
- School of Medicine, University of Leeds, Leeds, UK
| | - H Ensaff
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds, UK
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Horovitz O. Theory of Food: Unravelling the Lifelong Impact of Childhood Dietary Habits on Adult Food Preferences across Different Diet Groups. Nutrients 2024; 16:428. [PMID: 38337713 PMCID: PMC10857510 DOI: 10.3390/nu16030428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2023] [Revised: 01/28/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
The study investigates the behavioral manifestations of the "Theory of Food" (ToF), a novel theoretical framework centered on the early development of food perceptions. The ToF posits that childhood experiences with food shape cognitive networks influencing adult dietary choices. Stemming from the "Theory of Mind," the ToF hypothesizes that individuals construct an associative world of food images and representations mirroring the socio-cognitive world shaped by proper theory of mind development. The study, involving 249 healthy adults, employs the Cognitive Food Preference Questionnaire (CFPQ) and the Adult Food Preference Profile (AFPP) to explore the correlation between childhood and adult food preferences across diet groups (omnivores, vegetarians, and vegans). Results reveal robust correlations in omnivores, varied patterns in vegetarians, and mixed outcomes in vegans. Notably, omnivores show correlations in grains, fast food, dairy products, vegetables, meat, soft drinks, and snack consumption. Vegetarians exhibit correlations in grains, fast food, dairy products, vegetables, snacks, and, surprisingly, meat consumption. Vegans display correlations in grains, fast food, vegetables, and snacks. The study suggests that childhood dietary habits tend to influence adult food choices, offering insights for future research in the field of theory of food (ToF).
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Affiliation(s)
- Omer Horovitz
- The Physiology & Behavior Laboratory, Tel-Hai Academic College, 9977 North Districts, Qiryat Shemona 1220800, Israel;
- Psychology Department, Tel-Hai Academic College, 9977 North Districts, Qiryat Shemona 1220800, Israel
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Kardas M, Kiciak A, Szynal K, Sitkiewicz B, Staśkiewicz-Bartecka W, Bielaszka A. Assessment of the color of orange juice in the context of dietitians' food preferences. Front Nutr 2024; 10:1328795. [PMID: 38283911 PMCID: PMC10816580 DOI: 10.3389/fnut.2023.1328795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Accepted: 12/19/2023] [Indexed: 01/30/2024] Open
Abstract
Introduction Color is an integral part of product selection and is used to assess its attractiveness and quality. Dietitians are a group that influences the dietary choices of the population through education and promotion of rational eating behavior. The purpose of this study was to evaluate the color of selected juices in the context of dietitians' food preferences. Methods In the first stage of the research, the color of orange juices was measured using a spectrophotometer. In the second stage, sensory analysis was carried out using the ranking method. Participants were asked to assess the attractiveness of the color of juices through glasses and bottles without the original label and with the label. The juice with the best color turned out to be the juice which, according to the L * a * b * parameters, was relatively dark and had an intense orange tint. Results As the juice with the worst color, they chose the juice that was colored green and blue. When assessing the color without and with the original label, the respondents indicated which one was significantly brighter and more yellow compared to the others. Dietitians prefer bright juices with a vibrant orange hue. Product packaging influences dieticians' choices regardless of the content. Discussion Instrumental control of color during product production and selection of packaging elements for attractive synergy are determinants of the perceived attractiveness of juices in the study group.
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Affiliation(s)
- Marek Kardas
- Department of Food Technology and Quality Evaluation, Department of Dietetics, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, Zabrze, Poland
| | - Agata Kiciak
- Department of Food Technology and Quality Evaluation, Department of Dietetics, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, Zabrze, Poland
| | - Kamila Szynal
- Doctoral School of the Medical University of Silesia in Katowice, Department of Human Nutrition, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, Zabrze, Poland
| | - Barbara Sitkiewicz
- Department of Food Technology and Quality Evaluation, Department of Dietetics, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, Zabrze, Poland
| | - Wiktoria Staśkiewicz-Bartecka
- Department of Food Technology and Quality Evaluation, Department of Dietetics, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, Zabrze, Poland
| | - Agnieszka Bielaszka
- Department of Food Technology and Quality Evaluation, Department of Dietetics, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, Zabrze, Poland
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Shi Y, Hayba N, Allman-Farinelli M. International tertiary education students experienced difficulties in dietary transitions in Australia: A qualitative study. Health Promot J Austr 2024; 35:165-175. [PMID: 37029086 DOI: 10.1002/hpja.728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 03/22/2023] [Accepted: 04/05/2023] [Indexed: 04/09/2023] Open
Abstract
ISSUE ADDRESSED More attention to the diet and nutritional status of international students in Australian universities is indicated. This qualitative research aimed to provide an in-depth understanding of dietary changes among international students after they arrived in Australia. METHODS Semi-structured interviews were conducted with international students from China and India who were studying at a large urban Australian university. An approach of interpretative phenomenological analysis was employed for coding and data analysis. RESULTS A total of 14 interviews were included. International students were able to consume more international foods, dairy products and animal proteins in Australia as a result of increased exposure to a larger variety of these foods compared with their home countries. However, they experienced some difficulties in eating vegetables and authentic traditional foods due to limited availability and higher prices in Australia. It was challenging for these students to live independently and cook for themselves for the first time and with a limited food budget and time, but many students improved their cooking skills over time. Less frequent main meals with more snacking sessions were reported. Weight fluctuations were commonly experienced and craving for traditional foods no longer accessible may negatively impact mental health. CONCLUSIONS International students adapted to the Australian food environment but believed the food choices available did not meet their food preferences or perhaps nutritional requirements. SO WHAT Some intervention from universities and/or government may be needed to ease the barriers to consumption of affordable and desirable meals in a time-saving manner for international students.
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Affiliation(s)
- Yumeng Shi
- Charles Perkins Centre, The University of Sydney, Sydney, New South Wales, Australia
- School of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Sydney, New South Wales, Australia
| | - Nematullah Hayba
- Charles Perkins Centre, The University of Sydney, Sydney, New South Wales, Australia
| | - Margaret Allman-Farinelli
- Charles Perkins Centre, The University of Sydney, Sydney, New South Wales, Australia
- Susan Wakil School of Nursing and Midwifery, Faculty of Medicine and Health, The University of Sydney, Sydney, New South Wales, Australia
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Bucher Della Torre S, Lages M, Dias SS, Guarino MP, Braga-Pontes C. Translating and Testing a Digital Game Promoting Vegetable Consumption in Young Children: Usability Study. JMIR Serious Games 2023; 11:e43843. [PMID: 37788064 PMCID: PMC10582818 DOI: 10.2196/43843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 03/31/2023] [Accepted: 08/31/2023] [Indexed: 10/04/2023] Open
Abstract
BACKGROUND Promoting healthy eating in children is key to preventing chronic diseases, and vegetable consumption is notably lower than recommended in this population. Among the interventions tested, gamification has shown promise in promoting familiarization, increasing knowledge, and potentially increasing vegetable intake. OBJECTIVE This pilot study aimed first to translate the digital game "Veggies4myHeart" into French and to assess its influence on young children's preferences and willingness to taste vegetables when combined with repeated tasting and education. We also aimed to investigate the acceptability and applicability of the game in 2 classrooms. METHODS During 5 consecutive weekly sessions, children from 2 elementary classes played the digital game consisting of 5 mini games on different vegetables (lettuce, carrot, red cabbage, cucumber, and tomato) in pairs for 10-15 minutes. In addition, they discussed one of the vegetables and tasted the 5 vegetables in each session. Pretest and posttest food preferences and willingness to taste the vegetables were compared. Teachers participated in a semistructured interview. RESULTS A total of 45 children aged 5 to 6 years tested the French version of the digital game. The children's declared food preferences were already high for carrot, cucumber, and tomato, with scores higher than 4 out of a maximum of 5. The scores did not change significantly after the intervention, except for red cabbage (pretest: mean 2.52, SD 1.49; posttest: mean 3.29, SD 1.67; P=.006) and a composite score (pretest: mean 3.76, SD 1.06; posttest: mean 4.05, SD 1.03; P=.001). Before the intervention, 18 (44%), 30 (73%), 16 (39%), 29 (71%), and 26 (63%) children out of 41 were willing to taste lettuce, carrot, red cabbage, cucumber, and tomato, respectively. After the intervention, no significant statistical differences were observed, with 23 (51%), 36 (80%), 24 (53%), 33 (73%), and 29 (64%) children out of 45 willing to taste lettuce, carrot, red cabbage, cucumber, and tomato, respectively. Teachers supported this tool combined with repeated tasting and education and highlighted facilitators and barriers that should be anticipated to improve implementation in schools. CONCLUSIONS In this study, we translated an existing digital game applicable and acceptable to both children and teachers. A larger study is warranted to confirm the effectiveness of interventions using the digital game to promote vegetable preference, willingness to taste, and intake.
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Affiliation(s)
- Sophie Bucher Della Torre
- Geneva School of Health Sciences, HES-SO University of Applied Sciences and Arts Western Switzerland, Carouge, Switzerland
| | - Marlene Lages
- ciTechCare- Center for Innovative Care and Health Technology, Polytechnic of Leiria, Leiria, Portugal
| | - Sara S Dias
- ciTechCare- Center for Innovative Care and Health Technology, Polytechnic of Leiria, Leiria, Portugal
- School of Health Sciences, Polytechnic of Leiria, Leiria, Portugal
| | - Maria P Guarino
- ciTechCare- Center for Innovative Care and Health Technology, Polytechnic of Leiria, Leiria, Portugal
- School of Health Sciences, Polytechnic of Leiria, Leiria, Portugal
| | - Cátia Braga-Pontes
- ciTechCare- Center for Innovative Care and Health Technology, Polytechnic of Leiria, Leiria, Portugal
- School of Health Sciences, Polytechnic of Leiria, Leiria, Portugal
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10
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Ma ZX, Chen WY, Kuang YX, Zheng YY, Lu KY, Zou GY, Zeng D, Liu L. [Association Between Dietary Knowledge and Food Preferences in Residents Aged 18 and Over in China Based on Latent Class Analysis]. Zhongguo Yi Xue Ke Xue Yuan Xue Bao 2023; 45:730-736. [PMID: 37927013 DOI: 10.3881/j.issn.1000-503x.15582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 11/07/2023]
Abstract
Objective To investigate the food preferences and explore the potential association between dietary knowledge and food preferences in residents aged 18 and over in China,so as to provide a basis for promoting healthy diets.Methods The latent class analysis was carried out with the 2015 cross-sectional data of China health and nutrition survey to categorize the food preferences among 8 783 residents aged 18 and over.Multinomial Logistic regression was adopted to assess the association between and dietary knowledge and food preferences.Results The food preferences of the residents aged 18 and over in China were classified into preference for less vegetable(3.28%),lack of preference(11.20%),diverse preferences(4.19%),and preference for healthy diets(81.33%).The proportion of the adults with dietary knowledge was 36.87%(3 238/8 783).The dietary knowledge varied in the adults with different food preferences(all P<0.001).After adjusting for gender,age,urban and rural distribution,education background,and annual household income,for each point increase in the dietary knowledge score,there was an estimated reduction of 22% in the probability of preferring less vegetables(OR=0.78,95%CI=0.76-0.80, P<0.001),13% in the probability of lacking preference(OR=0.87,95%CI=0.86-0.89, P<0.001),and 3% in the probability of having diverse preferences(OR=0.97,95%CI=0.94-1.00, P=0.030).Compared with those lacking dietary knowledge,the individuals with dietary knowledge had a 77% less probability of preferring less vegetables(OR=0.23,95%CI=0.16-0.32, P<0.001),a 55% less probability of lacking preference(OR=0.45,95%CI=0.39-0.53, P<0.001),and a 23% less probability of having diverse preferences(OR=0.77,95%CI=0.61-0.96, P=0.023).Conclusions The residents aged 18 and over in China presented four food preferences,including preference for less vegetables,lack of preference,diverse preferences,and preference for healthy diets,the last of which had the highest proportion.The individuals with lower levels of dietary knowledge have higher probability of preferring unhealthy food.
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Affiliation(s)
- Zhen-Xin Ma
- Department of Epidemiology and Biostatistics,School of Public Health,Guangdong Pharmaceutical University,Guangzhou 510310,China
| | - Wei-Ye Chen
- Department of Epidemiology and Biostatistics,School of Public Health,Guangdong Pharmaceutical University,Guangzhou 510310,China
| | - Yu-Xian Kuang
- Department of Epidemiology and Biostatistics,School of Public Health,Guangdong Pharmaceutical University,Guangzhou 510310,China
| | - Yi-Ying Zheng
- Department of Epidemiology and Biostatistics,School of Public Health,Guangdong Pharmaceutical University,Guangzhou 510310,China
| | - Ke-Yuan Lu
- Department of Epidemiology and Biostatistics,School of Public Health,Guangdong Pharmaceutical University,Guangzhou 510310,China
| | - Gao-Yong Zou
- Department of Epidemiology and Biostatistics,School of Public Health,Guangdong Pharmaceutical University,Guangzhou 510310,China
| | - Ding Zeng
- Department of Epidemiology and Biostatistics,School of Public Health,Guangdong Pharmaceutical University,Guangzhou 510310,China
| | - Li Liu
- Department of Epidemiology and Biostatistics,School of Public Health,Guangdong Pharmaceutical University,Guangzhou 510310,China
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Soares NMM, Bastos TS, Kaelle GCB, de Souza RBMDS, de Oliveira SG, Félix AP. Digestibility and Palatability of the Diet and Intestinal Functionality of Dogs Fed a Blend of Yeast Cell Wall and Oregano Essential Oil. Animals (Basel) 2023; 13:2527. [PMID: 37570335 PMCID: PMC10416873 DOI: 10.3390/ani13152527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 07/04/2023] [Accepted: 07/27/2023] [Indexed: 08/13/2023] Open
Abstract
Feed additives, such as prebiotics and essential oils, are used in pet foods and can affect digestibility, palatability, and intestinal functionality of dogs. The combined effects of yeast cell wall and oregano essential oil on apparent total tract digestibility (ATTD) and palatability of diet, intestinal fermentation products, and fecal microbiota in dogs were analyzed. Eighteen adult dogs were fed for 20 days with three dry extruded diets for adult dogs: control (without the additive), a diet containing 1.5 kg/ton of yeast cell wall and oregano essential oil (1.5YCO), and a diet containing 3.0 kg/ton of yeast cell wall and oregano essential oil (3.0YCO). The inclusion of both levels of YCO reduced the intake ratio. The addition of 3.0YCO reduced the ATTD of dry matter, compared to the control group (p < 0.05). There were greater putrescine and cadaverine concentrations and lower histamine and ammonia (p < 0.05) in the feces of dogs fed 3.0YCO. In addition, fecal odor of dogs fed YCO was less fetid than the control group (p < 0.05). There was greater fecal bacterial diversity in dogs fed with both dietary concentrations of YCO evaluated (p < 0.05). Dogs fed 1.5YCO and 3.0YCO showed higher relative abundance of Blautia and Faecalibacterium and lower abundance of Streptococcus (p < 0.05) in the feces, in comparison to the control group. Given the modulation of microorganisms considered beneficial and the lower fecal concentrations of histamine, phenols, and ammonia, the YCO blend resulted in indicators of improvement of intestinal functionality in dogs.
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Affiliation(s)
- Nayara Mota Miranda Soares
- Department of Animal Science, Federal University of Paraná, R. dos Funcionários, 1540, Curitiba 80035-050, Brazil; (T.S.B.); (G.C.B.K.); (R.B.M.d.S.d.S.); (S.G.d.O.); (A.P.F.)
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Rosario ILDS, Vieira CP, Barreto LSM, Monteiro NB, Moreira RVDBP, Salim AP, Lelis CA, Solca MDS, Mano SB, Conte-Junior CA, Costa MPD. Artisanal Goat Coalho Cheese with Cachaça as Flavoring Agent. Foods 2023; 12:foods12101945. [PMID: 37238761 DOI: 10.3390/foods12101945] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 05/01/2023] [Accepted: 05/03/2023] [Indexed: 05/28/2023] Open
Abstract
Cachaça is a traditional Brazilian drink that has the potential to offer a new sensory and technological strategy for artisanal cheesemaking, particularly for small-scale producers and family farming. This study aimed to investigate the effects of cachaça immersion on the physicochemical, microbiological, color, texture, and sensory parameters of artisanal goat coalho cheeses using three different varieties of cachaça immersion. The results showed that cachaça immersion did not affect the cheese's proximate composition or starter culture viability, indicating its suitability as a new method for artisanal cheese production. Additionally, gold cachaça aged in oak casks was the most effective variety for sensory acceptance and purchase intention, suggesting that it may be a valuable strategy for small-scale producers to add value and encourage the consumption of artisanal goat coalho cheeses without compromising their quality. Thus, this study provides important insights for small-scale producers and family farming to enhance their product offerings and increase their competitiveness in the market.
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Affiliation(s)
- Iuri Lima Dos Santos Rosario
- Graduate Program in Veterinary Hygiene (PPGHIGVET), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24220-000, RJ, Brazil
- Laboratory of Inspection and Technology of Milk and Derivatives (LaITLacteos), School of Veterinary Medicine and Zootechnics, Federal University of Bahia (UFBA), Ondina, Salvador 40170-110, BA, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Carla Paulo Vieira
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Luana Sipaúba Moreno Barreto
- Laboratory of Inspection and Technology of Milk and Derivatives (LaITLacteos), School of Veterinary Medicine and Zootechnics, Federal University of Bahia (UFBA), Ondina, Salvador 40170-110, BA, Brazil
| | - Nathália Brizack Monteiro
- Laboratory of Inspection and Technology of Milk and Derivatives (LaITLacteos), School of Veterinary Medicine and Zootechnics, Federal University of Bahia (UFBA), Ondina, Salvador 40170-110, BA, Brazil
| | - Rodrigo Vilela de Barros Pinto Moreira
- Graduate Program in Veterinary Hygiene (PPGHIGVET), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24220-000, RJ, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Ana Paula Salim
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Carini Aparecida Lelis
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Manuela da Silva Solca
- Graduate Program in Animal Science in the Tropics (PPGCAT), School of Veterinary Medicine, Federal University of Bahia (UFBA), Ondina, Salvador 40170-110, BA, Brazil
| | - Sergio Borges Mano
- Graduate Program in Veterinary Hygiene (PPGHIGVET), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24220-000, RJ, Brazil
| | - Carlos Adam Conte-Junior
- Graduate Program in Veterinary Hygiene (PPGHIGVET), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24220-000, RJ, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro 21040-900, RJ, Brazil
- Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Marion Pereira da Costa
- Graduate Program in Veterinary Hygiene (PPGHIGVET), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24220-000, RJ, Brazil
- Laboratory of Inspection and Technology of Milk and Derivatives (LaITLacteos), School of Veterinary Medicine and Zootechnics, Federal University of Bahia (UFBA), Ondina, Salvador 40170-110, BA, Brazil
- Graduate Program in Animal Science in the Tropics (PPGCAT), School of Veterinary Medicine, Federal University of Bahia (UFBA), Ondina, Salvador 40170-110, BA, Brazil
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Yılmaz B, Ağagündüz D, Kalyoncu Atasoy ZB, Yeşilyurt N, Ergin Ş, Murat N. Cross-sectional determinants of lactose-free food awareness and purchase among adult consumers. J DAIRY RES 2023; 90:1-8. [PMID: 36727468 DOI: 10.1017/s0022029923000018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
This research was conducted to evaluate the knowledge and purchasing behaviour of consumers regarding lactose-free foods. Study data were collected from 1882 individuals with the help of a questionnaire form. Attitudes towards animal welfare, healthy nutrition and gastrointestinal symptoms were also evaluated. The majority (86.6%) of the participants reported that they had heard of the concept of lactose-free foods before, but more than half (67.0%) did not report buying them because of their higher costs compared to regular products and lack of sufficient information. Not causing gas/bloating (32.5%) and being healthier (28.3%) were shown to be the most significant motivational factors in purchasing lactose-free foods (P < 0.05). The factors affecting purchase of lactose-free products were education, employment status, history of having a food intolerance test and animal welfare perception together with higher scores from the gastrointestinal symptom rating scale, and attitude scale for healthy nutrition (P < 0.05). Body mass index was not found to be an effective factor determining purchase intention. The results provide a general overview of consumers, however, further studies on other demographic groups are needed.
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Affiliation(s)
- Birsen Yılmaz
- Department of Nutrition and Dietetics, Çukurova University, Sarıçam, Adana, 01380, Türkiye
| | - Duygu Ağagündüz
- Department of Nutrition and Dietetics, Gazi University, Emek, Ankara 06490, Türkiye
- Department of Nutrition and Dietetics, Istanbul Aydın University, Istanbul, 34295, Türkiye
| | - Z Begum Kalyoncu Atasoy
- Department of Nutrition and Dietetics, Istanbul Aydın University, Istanbul, 34295, Türkiye
- Department of Nutrition and Dietetics, Atilim University, İncek, Ankara 06830, Türkiye
| | - Neslihan Yeşilyurt
- Department of Nutrition and Dietetics, Gazi University, Emek, Ankara 06490, Türkiye
| | - Şule Ergin
- Department of Nutrition and Dietetics, Gazi University, Emek, Ankara 06490, Türkiye
| | - Naci Murat
- Department of Industrial Engineering, Ondokuz Mayis University, Samsun, 55270, Türkiye
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Higashigawa M, Ito M, Nashida Y. Edwardsiella tarda is an Important Causative Agent of Maternal-Fetal Infections in Pregnant Women: a Case Report and Japanese Literature Review. Jpn J Infect Dis 2023; 76:80-83. [PMID: 36184397 DOI: 10.7883/yoken.jjid.2022.108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
We present a case study of a 6-day-old male infant who was referred to our hospital for fever, jaundice, and poor suckling, and was diagnosed with meningitis due to Edwardsiella tarda. We were able to detect E. tarda DNA after performing broad-range polymerase chain reaction targeting the bacterial 16S rRNA gene followed by a Basic Local Alignment Search Tool analysis of the DNA extracted from the cerebrospinal fluid. Furthermore, Japanese literature review showed that E. tarda caused perinatal invasive infections in mothers and infants and that the risk of fetal meningitis might be related to the food preference of Japanese people for raw fish. It is crucial to disseminate the information that pregnant women should refrain from eating high-risk raw fish, including freshwater fish.
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Affiliation(s)
| | - Mitsue Ito
- Department of Pediatrics/Neonatology, Japanese Red Cross Ise Hospital, Japan
| | - Yuji Nashida
- Department of Pediatrics/Neonatology, Japanese Red Cross Ise Hospital, Japan
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Tuluhong M, Han P. Chronic stress is associated with reward and emotion-related eating behaviors in college students. Front Nutr 2023; 9:1025953. [PMID: 36712544 PMCID: PMC9879612 DOI: 10.3389/fnut.2022.1025953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Accepted: 12/28/2022] [Indexed: 01/15/2023] Open
Abstract
Introduction Stress is related to altered olfactory perception and eating behaviors. The current study investigated the association between chronic stress, food reward and perception of food and non-food odors among college students. Methods Sixty-one participants completed the Perceived Stress Scale (PSS) and the Brief Daily Stressors Screening Tool (BDSST). The detective threshold and suprathreshold perception (pleasantness, intensity, and familiarity) of two food (chocolate, strawberry) odors and a non-food (rose) odor were measured. Food reward and macronutrient preference were measured using the computerized Leeds Food Preference Questionnaire and the Macronutrient and Taste Preference Ranking task, respectively. Reward-related eating, emotional eating and eating-related inhibitory control were measured by the Dutch Eating Behavior Questionnaire (DEBQ) and the Reward-Based Eating Drive Scale (RED) scales. Results Neither the perceived stress or the severity of daily life stressor exposure was related to odor sensitivity, however, the PSS score was significantly correlated with pleasantness for strawberry odor (r = 0.329, p = 0.013). Chronic stress (PSS and BDSST scores) was significantly correlated with the DEBQ emotional eating and reward-related eating measured by RED (all ps < 0.01). Moreover, the BDSST score was negatively correlated with subjective liking for low-calorie sweet foods (r = -0.46, p < 0.001). Discussion Together, our preliminary results suggest disassociated effect of chronic stress on odor perception and eating behaviors.
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Affiliation(s)
| | - Pengfei Han
- Faulty of Psychology, Southwest University, Chongqing, China,MOE Key Laboratory of Cognition and Personality, Chongqing, China,*Correspondence: Pengfei Han,
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Kaelle GCB, Bastos TS, Fernandes EL, de Souza RBMDS, de Oliveira SG, Félix AP. High-protein dried distillers grains in dog diets: diet digestibility and palatability, intestinal fermentation products, and fecal microbiota. J Anim Sci 2023; 101:skad128. [PMID: 37101324 PMCID: PMC10195199 DOI: 10.1093/jas/skad128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Accepted: 04/25/2023] [Indexed: 04/28/2023] Open
Abstract
This study aimed to evaluate the effects of high-protein dried distillers grains (HPDDG) on palatability and metabolizable energy (ME) of the diet, apparent total tract digestibility (ATTD) of nutrients and energy, intestinal fermentation products, and fecal microbiota in dogs. Four diets containing 0, 70, 140, and 210 g/kg of HPDDG were manufactured. To evaluate the ME and the ATTD of macronutrients of HPDDG itself, an additional test diet was manufactured containing 70% of the control diet formula (0 g/kg) and 300 g/kg of HPDDG. Fifteen adult Beagle dogs were distributed in a randomized block design, with two periods of 15 d each (n = 6). The HPDDG digestibility was obtained using the Matterson substitution method. For the palatability test, 16 adult dogs were used, comparing the diets: 0 vs. 70 g/kg of HPDDG and 0 vs. 210 g/kg of HPDDG. The ATTD of HPDDG were: dry matter = 85.5%, crude protein = 91.2%, and acid-hydrolyzed ether extract = 84.6% and the ME content was 5,041.8 kcal/kg. The ATTD of macronutrients and ME of the diets and the fecal dry matter, score, pH, and ammonia of the dogs did not differ among treatments (P > 0.05). There was a linear increase in the fecal concentrations of valeric acid with the inclusion of HPDDG in the diet (P < 0.05). Streptococcus and Megamonas genera reduced linearly (P < 0.05), and Blautia, Lachnospira, Clostridiales, and Prevotella genera showed a quadratic response to the inclusion of HPDDG in the diet (P < 0.05). Alpha-diversity results showed an increase (P < 0.05) in the number of operational taxonomic units and Shannon index and a trend (P = 0.065) for a linear increase in the Chao-1 index with the dietary inclusion of HPDDG. Dogs preferred the 210 g/kg diet over the 0 g/kg HPDDG diet (P < 0.05). These results demonstrate that the HPDDG evaluated does not affect the utilization of nutrients in the diet, but it may modulate the fecal microbiome of dogs. In addition, HPDDG may contribute to diet palatability for dogs.
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Affiliation(s)
- Gislaine Cristina Bill Kaelle
- Department of Animal Sciences, Sector of Agrarian Sciences, Federal University of Paraná, 1540 Funcionários Street, Curitiba, PR 80035-050, Brazil
| | - Taís Silvino Bastos
- Department of Animal Sciences, Sector of Agrarian Sciences, Federal University of Paraná, 1540 Funcionários Street, Curitiba, PR 80035-050, Brazil
| | - Eduarda Lorena Fernandes
- Department of Animal Sciences, Sector of Agrarian Sciences, Federal University of Paraná, 1540 Funcionários Street, Curitiba, PR 80035-050, Brazil
| | | | - Simone Gisele de Oliveira
- Department of Animal Sciences, Sector of Agrarian Sciences, Federal University of Paraná, 1540 Funcionários Street, Curitiba, PR 80035-050, Brazil
| | - Ananda Portella Félix
- Department of Animal Sciences, Sector of Agrarian Sciences, Federal University of Paraná, 1540 Funcionários Street, Curitiba, PR 80035-050, Brazil
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Dias-Rocha CP, Costa JCB, Oliveira YS, Fassarella LB, Woyames J, Atella GC, Santos GRC, Pereira HMG, Pazos-Moura CC, Almeida MM, Trevenzoli IH. Maternal high-fat diet decreases milk endocannabinoids with sex-specific changes in the cannabinoid and dopamine signaling and food preference in rat offspring. Front Endocrinol (Lausanne) 2023; 14:1087999. [PMID: 36926037 PMCID: PMC10011635 DOI: 10.3389/fendo.2023.1087999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Accepted: 02/08/2023] [Indexed: 03/08/2023] Open
Abstract
INTRODUCTION Maternal high-fat (HF) diet during gestation and lactation programs obesity in rat offspring associated with sex-dependent and tissue-specific changes of the endocannabinoid system (ECS). The ECS activation induces food intake and preference for fat as well as lipogenesis. We hypothesized that maternal HF diet would increase the lipid endocannabinoid levels in breast milk programming cannabinoid and dopamine signaling and food preference in rat offspring. METHODS Female Wistar rats were assigned into two experimental groups: control group (C), which received a standard diet (10% fat), or HF group, which received a high-fat diet (29% fat) for 8 weeks before mating and during gestation and lactation. Milk samples were collected to measure endocannabinoids and fatty acids by mass spectrometry. Cannabinoid and dopamine signaling were evaluated in the nucleus accumbens (NAc) of male and female weanling offspring. C and HF offspring received C diet after weaning and food preference was assessed in adolescence. RESULTS Maternal HF diet reduced the milk content of anandamide (AEA) (p<0.05) and 2-arachidonoylglycerol (2-AG) (p<0.05). In parallel, maternal HF diet increased adiposity in male (p<0.05) and female offspring (p<0.05) at weaning. Maternal HF diet increased cannabinoid and dopamine signaling in the NAc only in male offspring (p<0.05), which was associated with higher preference for fat in adolescence (p<0.05). CONCLUSION Contrary to our hypothesis, maternal HF diet reduced AEA and 2-AG in breast milk. We speculate that decreased endocannabinoid exposure during lactation may induce sex-dependent adaptive changes of the cannabinoid-dopamine crosstalk signaling in the developing NAc, contributing to alterations in neurodevelopment and programming of preference for fat in adolescent male offspring.
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Affiliation(s)
- Camilla P. Dias-Rocha
- Laboratório de Endocrinologia Molecular, Instituto de Biofísica Carlos Chagas Filho, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Julia C. B. Costa
- Laboratório de Endocrinologia Molecular, Instituto de Biofísica Carlos Chagas Filho, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Yamara S. Oliveira
- Laboratório de Endocrinologia Molecular, Instituto de Biofísica Carlos Chagas Filho, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Larissa B. Fassarella
- Laboratório de Endocrinologia Molecular, Instituto de Biofísica Carlos Chagas Filho, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Juliana Woyames
- Laboratório de Endocrinologia Molecular, Instituto de Biofísica Carlos Chagas Filho, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Georgia C. Atella
- Laboratório de Bioquímica de Lipídios e Lipoproteínas, Instituto de Bioquímica Médica Leopoldo de Meis, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Gustavo R. C. Santos
- Laboratório de Desenvolvimento Tecnológico, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Henrique M. G. Pereira
- Laboratório de Desenvolvimento Tecnológico, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Carmen C. Pazos-Moura
- Laboratório de Endocrinologia Molecular, Instituto de Biofísica Carlos Chagas Filho, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Mariana M. Almeida
- Laboratório de Endocrinologia Molecular, Instituto de Biofísica Carlos Chagas Filho, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Isis H. Trevenzoli
- Laboratório de Endocrinologia Molecular, Instituto de Biofísica Carlos Chagas Filho, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
- *Correspondence: Isis H. Trevenzoli,
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Xu K, Zhang B, Liu Y, Mi B, Wang Y, Shen Y, Shi G, Dang S, Liu X, Yan H. Staple Food Preference and Obesity Phenotypes: The Regional Ethnic Cohort Study in Northwest China. Nutrients 2022; 14. [PMID: 36558402 DOI: 10.3390/nu14245243] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 12/05/2022] [Accepted: 12/07/2022] [Indexed: 12/14/2022] Open
Abstract
Staple food preference vary in populations, but evidence of its associations with obesity phenotypes are limited. Using baseline data (n = 105,840) of the Regional Ethnic Cohort Study in Northwest China, staple food preference was defined according to the intake frequency of rice and wheat. Overall and specifically abdominal fat accumulation were determined by excessive body fat percentage and waist circumference. Logistic regression and equal frequency substitution methods were used to evaluate the associations. We observed rice preference (consuming rice more frequently than wheat; 7.84% for men and 8.28% for women) was associated with a lower risk of excessive body fat (OR, 0.743; 95%CI, 0.669-0.826) and central obesity (OR, 0.886; 95%CI, 0.807-0.971) in men; and with lower risk of central obesity (OR, 0.898; 95%CI, 0.836-0.964) in women, compared with their wheat preference counterparties. Furthermore, similar but stronger inverse associations were observed in participants with normal body mass index. Wheat-to-rice (5 times/week) reallocations were associated with a 36.5% lower risk of normal-weight obesity in men and a 20.5% lower risk of normal-weight central obesity in women. Our data suggest that, compared with wheat, rice preference could be associated with lower odds ratios of certain obesity phenotypes in the Northwest Chinese population.
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Goh Y, Choi JH. Genetic variation rs1121980 in the fat mass and obesity-associated gene ( FTO) is associated with dietary intake in Koreans. Food Nutr Res 2022; 66:8059. [PMID: 36590860 PMCID: PMC9793768 DOI: 10.29219/fnr.v66.8059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 08/11/2022] [Accepted: 08/16/2022] [Indexed: 11/16/2022] Open
Abstract
Background Fat mass and obesity-associated gene (FTO) is a well-known gene associated with body weight and obesity risk. Recent studies have suggested that genetic variations in FTO may play a role in the regulation of food preference and consumption. However, little is known with respect to Asian populations. Objective This study examined whether rs1121980 C > T in FTO is associated with food intake in Koreans. Design This study was performed using data from the Korean Genome and Epidemiology Study (Ansan/Ansung cohort). Dietary intake was determined using the semi-food frequency questionnaire, and the FTO rs1121980 genotypes of 6,262 individuals (3,049 males and 3,213 females) were analyzed along with sex and body mass index (BMI). Result Genetic variation did not show a significant association with the population's energy-nutrient intake. However, female T allele carriers with BMI ≥ 25 consumed more blue fish and coffee, and their coffee creamer consumption was decisively higher than that of T allele non-carriers (P adjusted = 0.004). In males, the presence of the T allele showed a putative association with the consumption of sweets, snacks, and coffee creamer by the BMI level. Conclusion The FTO rs1121980 variation was associated with a preference for foods particularly high in fat (e.g. coffee creamer, blue fish, sweets, and snacks) in Koreans; these preferences varied by sex and BMI.
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Affiliation(s)
| | - Jeong-Hwa Choi
- Jeong-Hwa Choi, Department of Food Science and Nutrition, Keimyung University, 1095 Dalgubeol-daero, Dalseogu, Daegu 42601, Korea. Tel: +82-53-580-5913, Fax: +82-53-580-6286.
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Saito Y, Oguri T, Sakurai K, Kato H, Yuasa H. [Transient changes in food preference in a patient with cerebellar infarction]. Rinsho Shinkeigaku 2022; 62:781-786. [PMID: 36184412 DOI: 10.5692/clinicalneurol.cn-001755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
A 44-year-old woman was admitted to our hospital due to dizziness and ataxia of the trunk and right upper limb. Brain MRI revealed an acute infarct lesion in the right posterior inferior cerebellar artery territory. In addition to the cognitive deterioration observed in the subacute phase, a change was noted in her food preference-from light-tasting, low-caloric Japanese cuisine, sugarless coffee, and hot drinks to strong-tasting, high-caloric Western cuisine, sugar-rich coffee, and iced drinks. Single-photon emission computed tomography showed hypoperfusion in the bilateral frontal lobes and right cerebellum. These cognitive and food preference-related changes were gradually restored over six months after the onset. The reduced cerebral blood flow in the bilateral frontal lobes also restored along with the clinical improvement, with the maximal changes in the bilateral subcallosal areas. This case suggests that changes in food preference can occur as a symptom of cerebellar infarction, possibly by the mechanism similar to cerebellar cognitive affective syndrome.
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Affiliation(s)
| | | | - Keita Sakurai
- Department of Radiology, National Center for Geriatrics and Gerontology
| | - Hideki Kato
- Department of Neurology, Tosei General Hospital
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Wang Y, Guo K, Wang Q, Zhong G, Zhang W, Jiang Y, Mao X, Li X, Huang Z. Caenorhabditis elegans as an emerging model in food and nutrition research: importance of standardizing base diet. Crit Rev Food Sci Nutr 2022; 64:3167-3185. [PMID: 36200941 DOI: 10.1080/10408398.2022.2130875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
As a model organism that has helped revolutionize life sciences, Caenorhabditis elegans has been increasingly used in nutrition research. Here we explore the tradeoffs between pros and cons of its use as a dietary model based primarily on literature review from the past decade. We first provide an overview of its experimental strengths as an animal model, focusing on lifespan and healthspan, behavioral and physiological phenotypes, and conservation of key nutritional pathways. We then summarize recent advances of its use in nutritional studies, e.g. food preference and feeding behavior, sugar status and metabolic reprogramming, lifetime and transgenerational nutrition tracking, and diet-microbiota-host interactions, highlighting cutting-edge technologies originated from or developed in C. elegans. We further review current challenges of using C. elegans as a nutritional model, followed by in-depth discussions on potential solutions. In particular, growth scales and throughputs, food uptake mode, and axenic culture of C. elegans are appraised in the context of food research. We also provide perspectives for future development of chemically defined nematode food ("NemaFood") for C. elegans, which is now widely accepted as a versatile and affordable in vivo model and has begun to show transformative potential to pioneer nutrition science.
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Affiliation(s)
- Yuqing Wang
- Institute for Food Nutrition and Human Health, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangdong Province Key Laboratory for Biocosmetics, Guangzhou, China
| | - Kaixin Guo
- Institute for Food Nutrition and Human Health, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- The First Affiliated Hospital of Shenzhen University, Shenzhen, China
| | - Qiangqiang Wang
- Institute for Food Nutrition and Human Health, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangdong Province Key Laboratory for Biocosmetics, Guangzhou, China
| | - Guohuan Zhong
- Institute for Food Nutrition and Human Health, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Center for Bioresources and Drug Discovery, School of Biosciences and Biopharmaceutics, Guangdong Pharmaceutical University, Guangzhou, China
| | - Wenjun Zhang
- Center for Bioresources and Drug Discovery, School of Biosciences and Biopharmaceutics, Guangdong Pharmaceutical University, Guangzhou, China
| | - Yiyi Jiang
- Guangdong Province Key Laboratory for Biocosmetics, Guangzhou, China
- Perfect Life & Health Institute, Zhongshan, Guangdong, China
| | - Xinliang Mao
- Guangdong Province Key Laboratory for Biocosmetics, Guangzhou, China
- Perfect Life & Health Institute, Zhongshan, Guangdong, China
| | - Xiaomin Li
- Guangdong Province Key Laboratory for Biocosmetics, Guangzhou, China
- Perfect Life & Health Institute, Zhongshan, Guangdong, China
| | - Zebo Huang
- Institute for Food Nutrition and Human Health, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangdong Province Key Laboratory for Biocosmetics, Guangzhou, China
- Center for Bioresources and Drug Discovery, School of Biosciences and Biopharmaceutics, Guangdong Pharmaceutical University, Guangzhou, China
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22
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Rapson JP, von Hurst PR, Hetherington MM, Mazahery H, Conlon CA. Starting complementary feeding with vegetables only increases vegetable acceptance at 9 months: a randomized controlled trial. Am J Clin Nutr 2022; 116:111-121. [PMID: 35679432 PMCID: PMC9257464 DOI: 10.1093/ajcn/nqac080] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Accepted: 03/29/2022] [Indexed: 12/31/2022] Open
Abstract
BACKGROUND Starting complementary feeding (CF) with vegetables only may improve vegetable acceptance throughout childhood. OBJECTIVES We aimed to test whether exposure to vegetables only during the first 4 wk of CF increases later vegetable acceptance compared with a control group receiving fruit and vegetables. METHODS In this randomized, controlled, parallel-group study, 117 Auckland infants received either vegetables only (veg-only, n = 61) or a combination of fruit and vegetables (control, n = 56) for a duration of 4 wk, starting from the first day of CF at ∼4-6 mo of age. The primary outcome measure was intake of target vegetables (broccoli, spinach) provided by the study at 9 mo of age. Daily intake of vegetables (FFQs) at 9 mo was a supporting measure. Infants' iron status (serum ferritin, hemoglobin) was examined at all time points. RESULTS The veg-only infants consumed more broccoli and spinach than controls [mean difference (95% CI): 11.83 (0.82, 22.84) g, P = 0.036 and 10.19 (0.50, 19.87) g, P = 0.039, respectively]. Intake of pear was comparable among intervention groups (P = 0.35). At 9 mo, veg-only infants consumed target vegetables at a faster rate [mean difference (95% CI): broccoli, 3.37 (1.26, 5.47), P = 0.002; spinach, 4.12 (0.80, 7.45), P = 0.016] and showed greater acceptance for target vegetables [mean difference (95% CI): broccoli, 0.38 (0.07, 0.70), P = 0.019; spinach, 032 (0.04, 0.60), P = 0.024] than controls. The rate of eating and acceptance of pear was comparable among intervention groups (P = 0.42 and P = 0.98, respectively). Also, veg-only infants consumed more vegetables than controls [86.3 (52.5, 146.3) compared with 67.5 (37.5, 101.3) g, respectively, P = 0.042]. Introducing vegetables as the first food was not associated with 9-mo iron status. CONCLUSIONS Providing vegetables as first foods increased vegetable intake at 9 mo of age and may be an effective strategy for improving child vegetable consumption and developing preferences for vegetables in infancy.
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Affiliation(s)
- Jeanette P Rapson
- School of Sport, Exercise and Nutrition, Massey University, Auckland, New Zealand
| | - Pamela R von Hurst
- School of Sport, Exercise and Nutrition, Massey University, Auckland, New Zealand
| | | | - Hajar Mazahery
- School of Sport, Exercise and Nutrition, Massey University, Auckland, New Zealand
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Yang F, Li R, Ren X, Cao B, Gao X. Association Between Perceived Levels of Stress and Self-Reported Food Preferences Among Males and Females: A Stated Preference Approach Based on the China Health and Nutrition Survey. Front Public Health 2022; 10:850411. [PMID: 35400034 PMCID: PMC8989958 DOI: 10.3389/fpubh.2022.850411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Accepted: 03/04/2022] [Indexed: 11/23/2022] Open
Abstract
Objective Stress is a major public health challenge and is associated with undesirable eating behavior. This cross-sectional study aimed to explore whether there is an association between perceived level of stress and food preference among Chinese adults. Study Design Perceived level of stress was measured using the Chinese version of the 14-item Perceived Stress Scale, whereas self-reported food preferences were investigated by means of five food classification questions, including questions regarding the consumption of fast food, salty snacks, fruit, vegetables, and soft/sugary drinks. Methods The data were collected from the 2015 China Health and Nutrition Survey. Information of 8,216 adults (≥18 years) on perceived level of stress, self-reported food preferences, and other important covariates was available and analyzed. Results Perceived level of stress was negatively associated with a preference for fruit (β = −0.58, 95% CI: −0.81 to −0.34, p < 0.0001) and vegetables (β = −1.13, 95% CI: −1.41 to −0.85, p < 0.0001), while it was positively associated with a preference for fast food (β = 0.36, 95% CI: 0.08–0.64, p = 0.011) and soft/sugary drinks (β = 0.48, 95% CI: 0.30–0.66, p < 0.0001) after adjusting for potential confounders. No association between a preference for salty snacks and perceived level of stress was found in either men or women. Conclusions The present population-based study reported strong associations between perceived level of stress and self-reported food preferences among Chinese adults. Sex differences related to this association were also worthy of attention.
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Affiliation(s)
- Fahui Yang
- Key Laboratory of Cognition and Personality, Faculty of Psychology, Ministry of Education, Southwest University, Chongqing, China.,National Demonstration Center for Experimental Psychology Education, Southwest University, Chongqing, China
| | - Ruonan Li
- Key Laboratory of Cognition and Personality, Faculty of Psychology, Ministry of Education, Southwest University, Chongqing, China
| | | | - Bing Cao
- Key Laboratory of Cognition and Personality, Faculty of Psychology, Ministry of Education, Southwest University, Chongqing, China.,National Demonstration Center for Experimental Psychology Education, Southwest University, Chongqing, China
| | - Xiao Gao
- Key Laboratory of Cognition and Personality, Faculty of Psychology, Ministry of Education, Southwest University, Chongqing, China.,National Demonstration Center for Experimental Psychology Education, Southwest University, Chongqing, China
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24
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Jakovleva TV, Kazantseva AY, Dubinina AD, Balybina NY, Baranov KO, Makarova EN, Bazhan NM. Estradiol-dependent and independent effects of FGF21 in obese female mice. Vavilovskii Zhurnal Genet Selektsii 2022; 26:159-168. [PMID: 35434487 PMCID: PMC8983308 DOI: 10.18699/vjgb-22-20] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/23/2021] [Accepted: 11/24/2021] [Indexed: 12/04/2022]
Abstract
The f ibroblast growth factor 21 (FGF21) synthesized in the liver, acting as a hormone, increases insulin sensitivity and energy expenditure. FGF21 administration has potent benef icial effects on obesity and diabetes in humans, cynomolgus monkey, and rodents. The therapeutic effects of FGF21 have been studied mainly in males. They are not always manifested in females, and they are accompanied by sex-specif ic activation of gene expression in tissues. We have suggested that one of the causes of sexual dimorphism in response to FGF21 is the effect of estradiol (E2). Currently, it is not known how estradiol modif ies the pharmacological effects of FGF21. The objec tive of this study was to study the inf luence of FGF21 on metabolic characteristics, food intake, and the expression
of carbohydrate and fat metabolism genes in the liver, adipose tissue, and hypothalamus in female mice with alimentary
obesity and low (ovariectomy) or high (ovariectomy + E2) blood estradiol level. In ovariectomized (OVX)
females, the development of obesity was induced by the consumption of a high sweet-fat diet (standard chow, lard,
and cookies) for 8 weeks. We investigated the effects of FGF21 on body weight, blood levels, food preferences and
gene expression in tissues when FGF21 was administered separately or in combination with E2 for 13 days. In OVX
obese females, FGF21, regardless of E2-treatment, did not affect body weight, and adipose tissue weight, or glucose
tolerance but increased the consumption of standard chow, reduced blood glucose levels, and suppressed its own
expression in the liver (Fgf21), as well as the expression of the G6pc and Acacα genes. This study is the f irst to show
the modif ication of FGF21 effects by estradiol: inhibition of FGF21-inf luence on the expression of Irs2 and Pklr in the
liver and potentiation of the FGF21-stimulated expression of Lepr and Klb in the hypothalamus. In addition, when
administered together with estradiol, FGF21 exerted an inhibitory effect on the expression of Cpt1α in subcutaneous
white adipose tissue (scWAT), whereas no stimulating FGF21 effects on the expression of Insr and Acacβ in
scWAT or inhibitory FGF21 effect on the plasma insulin level were observed. The results suggest that the absence of
FGF21 effects on body and adipose tissue weights in OVX obese females and its benef icial effect on food intake and
blood glucose levels are not associated with the action of estradiol. However, estradiol affects the transcriptional effects
of FGF21 in the liver, white adipose tissue, and hypothalamus, which may underlie sex differences in the FGF21
effect on the expression of metabolic genes and, possibly, in pharmacological FGF21 effects
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Affiliation(s)
- T V Jakovleva
- Institute of Cytology and Genetics of the Siberian Branch of the Russian Academy of Sciences, Novosibirsk, Russia
| | - A Yu Kazantseva
- Institute of Cytology and Genetics of the Siberian Branch of the Russian Academy of Sciences, Novosibirsk, Russia
| | - A D Dubinina
- Institute of Cytology and Genetics of the Siberian Branch of the Russian Academy of Sciences, Novosibirsk, Russia
| | - N Yu Balybina
- Institute of Cytology and Genetics of the Siberian Branch of the Russian Academy of Sciences, Novosibirsk, Russia
| | - K O Baranov
- Institute of Molecular and Cellular Biology of the Siberian Branch of the Russian Academy of Sciences, Novosibirsk, Russia
| | - E N Makarova
- Institute of Cytology and Genetics of the Siberian Branch of the Russian Academy of Sciences, Novosibirsk, Russia
| | - N M Bazhan
- Institute of Cytology and Genetics of the Siberian Branch of the Russian Academy of Sciences, Novosibirsk, Russia Novosibirsk State University, Novosibirsk, Russia
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Henry S, Brown PR, Van de Weyer N, Robinson F, Hinds LA. Effects of background food on alternative grain uptake and zinc phosphide efficacy in wild house mice. Pest Manag Sci 2022; 78:1090-1098. [PMID: 34786822 PMCID: PMC9299914 DOI: 10.1002/ps.6720] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 11/11/2021] [Accepted: 11/16/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND House mice (Mus musculus) cause significant, ongoing losses to grain crops in Australia, particularly during mouse plagues. Zinc phosphide (ZnP) coated grain is used for control, but with variable success. In a laboratory setting, we tested if mice would (i) switch from consumption of one grain type to another when presented with an alternative and (ii) consume ZnP-treated grains when presented as a choice with a different grain. RESULTS Mice readily switched from their background grain to an alternative grain, preferring cereals (wheat or barley) over lentils. Mice readily consumed ZnP-coated barley grains. Their mortality rate was significantly higher (86%, n = 30) in the presence of a less-favoured grain (lentils) compared to their mortality rate (47%, n = 29; 53%, n = 30) in the presence of a more-favoured grain (wheat and barley, respectively). Mice died between 4 and 112 h (median = 18 h) after consuming one or more toxic grains. Independent analysis of ZnP-coated grains showed variable toxin loading indicating that consumption of a single grain would not guarantee intake of a lethal dose. There was also a strong and rapid behavioural aversion if mice did not consume a lethal dose on the first night. CONCLUSIONS The registered dose rate of 25 g of ZnP/kg wheat (~1 mg of ZnP/grain) in Australia needs to be re-evaluated to determine what factors may be contributing to variation in efficacy. Further field research is also required to understand the complex association between ZnP dose, and quantity and quality of background food on efficacy of ZnP baits.
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Affiliation(s)
- Steve Henry
- CSIRO Health and BiosecurityCanberraACTAustralia
| | | | | | | | - Lyn A Hinds
- CSIRO Health and BiosecurityCanberraACTAustralia
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Staníková D, Krajčovičová L, Demková L, Forišek-Paulová P, Slobodová L, Vitariušová E, Tichá L, Ukropcová B, Staník J, Ukropec J. Food preferences and thyroid hormones in children and adolescents with obesity. Front Psychiatry 2022; 13:962949. [PMID: 35935441 PMCID: PMC9354398 DOI: 10.3389/fpsyt.2022.962949] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Accepted: 06/27/2022] [Indexed: 11/25/2022] Open
Abstract
BACKGROUND Thyroid hormones profoundly affect energy metabolism but their interrelation with food preference, which might contribute to childhood obesity development, are much less understood. In this study, we investigated if thyroid hormone levels are associated with specific modulation of food preference and potentially linked to the level of obesity in children and adolescents. METHODS Interrelations between food preference and peripheral thyroid activity were examined in a population of 99 non-obese and 101 obese children and adolescents (12.8 ± 3.6 years of age, 111/89 F/M) randomly selected from the patients of the Obesity and Metabolic Disease Out-patient Research Unit at National Institute for Children's Diseases in Bratislava in a period between December 2017 and March 2020. RESULTS Children and adolescents with obesity had a lower preference for food rich in high sucrose and high-complex carbohydrates, while the preference for protein and fat-containing food and that for dietary fibers did not differ between obese and nonobese. In adolescents with obesity, free thyroxine (FT4) correlated positively with the preference for a high protein and high fat-rich diet, irrespective of the fatty acid unsaturation level. Moreover, FT4 correlated negatively with the preference for dietary fibers, which has been also exclusively found in obese adolescents. Individuals with obesity with higher FT4 levels had higher systemic levels of AST and ALT than the population with lower FT4. Multiple regression analysis with age, sex, BMI-SDS, and FT4 as covariates revealed that FT4 and male gender are the major predictors of variability in the preference for a diet high in protein, fat, and monounsaturated fatty acids. FT4 was the sole predictor of the preference for a diet containing saturated and polyunsaturated fatty acids as well as for a diet low in fiber. CONCLUSION The link between free thyroxin levels and dietary preference for food rich in fat and protein is present exclusively in individuals with obesity. Higher serum FT4 was linked with elevated AST and ALT in children and adolescents with obesity, and FT4 was the best predictor for preference for food rich in fat and low in fiber. This may indicate that FT4 could contribute to the development of childhood obesity and its complications by modulating food preference.
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Affiliation(s)
- Daniela Staníková
- Department of Pediatrics, Medical Faculty of Comenius University, National Institute for Children's Diseases, Bratislava, Slovakia
| | - Lea Krajčovičová
- Department of Pediatrics, Medical Faculty of Comenius University, National Institute for Children's Diseases, Bratislava, Slovakia
| | - Linda Demková
- Department of Pediatrics, Medical Faculty of Comenius University, National Institute for Children's Diseases, Bratislava, Slovakia
| | - Petronela Forišek-Paulová
- Department of Metabolic Disease Research, Biomedical Research Center, Institute of Experimental Endocrinology, Slovak Academy of Sciences, Bratislava, Slovakia
| | - Lucia Slobodová
- Department of Metabolic Disease Research, Biomedical Research Center, Institute of Experimental Endocrinology, Slovak Academy of Sciences, Bratislava, Slovakia
| | - Eva Vitariušová
- Department of Pediatrics, Medical Faculty of Comenius University, National Institute for Children's Diseases, Bratislava, Slovakia
| | - Lubica Tichá
- Department of Pediatrics, Medical Faculty of Comenius University, National Institute for Children's Diseases, Bratislava, Slovakia
| | - Barbara Ukropcová
- Department of Metabolic Disease Research, Biomedical Research Center, Institute of Experimental Endocrinology, Slovak Academy of Sciences, Bratislava, Slovakia.,Medical Faculty of Comenius University, Institute of Pathophysiology, Bratislava, Slovakia
| | - Juraj Staník
- Department of Pediatrics, Medical Faculty of Comenius University, National Institute for Children's Diseases, Bratislava, Slovakia.,Department of Metabolic Disease Research, Biomedical Research Center, Institute of Experimental Endocrinology, Slovak Academy of Sciences, Bratislava, Slovakia
| | - Jozef Ukropec
- Department of Metabolic Disease Research, Biomedical Research Center, Institute of Experimental Endocrinology, Slovak Academy of Sciences, Bratislava, Slovakia
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27
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Nielsen MS, Ritz C, Chenchar A, Bredie WLP, Gillum MP, Sjödin A. Does FGF21 Mediate the Potential Decrease in Sweet Food Intake and Preference Following Bariatric Surgery? Nutrients 2021; 13:nu13113840. [PMID: 34836096 PMCID: PMC8624965 DOI: 10.3390/nu13113840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 10/22/2021] [Accepted: 10/25/2021] [Indexed: 11/17/2022] Open
Abstract
The liver-derived hormone fibroblast growth factor 21 (FGF21) has recently been linked to preference for sweet-tasting food. We hypothesized, that surgery-induced changes in FGF21 could mediate the reduction in sweet food intake and preference following bariatric surgery. Forty participants (35 females) with severe obesity (BMI ≥ 35 kg/m2) scheduled for roux-en-y gastric bypass (n = 30) or sleeve gastrectomy (n = 10) were included. Pre- and postprandial responses of intact plasma FGF21 as well as intake of sweet-tasting food assessed at a buffet meal test, the hedonic evaluation of sweet taste assessed using an apple juice with added sucrose and visual analog scales, and sweet taste sensitivity were assessed before and 6 months after bariatric surgery. In a cross-sectional analysis pre-surgery, pre- and postprandial intact FGF21 levels were negatively associated with the hedonic evaluation of a high-sucrose juice sample (p = 0.03 and p = 0.02). However, no changes in pre- (p = 0.24) or postprandial intact FGF21 levels were found 6 months after surgery (p = 0.11), and individual pre- to postoperative changes in pre- and postprandial intact FGF21 levels were not found to be associated with changes in intake of sweet foods, the hedonic evaluation of sweet taste or sweet taste sensitivity (all p ≥ 0.10). In conclusion, we were not able to show an effect of bariatric surgery on circulating FGF21, and individual postoperative changes in FGF21 were not found to mediate an effect of surgery on sweet food intake and preference.
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Affiliation(s)
- Mette S. Nielsen
- Novo Nordisk Foundation Center for Basic Metabolic Research, Faculty of Health and Medical Sciences, University of Copenhagen, 2200 Copenhagen, Denmark; (M.S.N.); (A.C.); (M.P.G.)
| | - Christian Ritz
- National Institute of Public Health, University of Southern Denmark, 1455 Copenhagen, Denmark;
| | - Anne Chenchar
- Novo Nordisk Foundation Center for Basic Metabolic Research, Faculty of Health and Medical Sciences, University of Copenhagen, 2200 Copenhagen, Denmark; (M.S.N.); (A.C.); (M.P.G.)
- School of Pharmacy, College of Health Science, University of Wyoming, Laramie, WY 82071, USA
| | - Wender L. P. Bredie
- Department of Food Science, Faculty of Science, University of Copenhagen, 1958 Frederiksberg, Denmark;
| | - Matthew P. Gillum
- Novo Nordisk Foundation Center for Basic Metabolic Research, Faculty of Health and Medical Sciences, University of Copenhagen, 2200 Copenhagen, Denmark; (M.S.N.); (A.C.); (M.P.G.)
| | - Anders Sjödin
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, 1958 Frederiksberg, Denmark
- Correspondence:
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Guyot E, Dougkas A, Nazare JA, Bagot S, Disse E, Iceta S. A systematic review and meta-analyses of food preference modifications after bariatric surgery. Obes Rev 2021; 22:e13315. [PMID: 34312976 DOI: 10.1111/obr.13315] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 06/14/2021] [Accepted: 06/14/2021] [Indexed: 12/12/2022]
Abstract
This systematic review and meta-analyses aimed to synthesize evidence of the link between bariatric surgery and changes in food preferences, considering the method of assessment. MEDLINE, Cochrane Library, Web of Science, Cinahl, PsychINFO, ProQuest, and Open grey were searched incorporating two blocks of terms ("Intervention" and "Food Preferences"). Interventional or observational studies involving patients (BMI ≥ 35 kg m-2 ) with sleeve gastrectomy (SG) or Roux-en-Y Gastric Bypass (RYGB) and a control group were included. Meta-analyses were performed comparing the standardized daily mean percentage energy from proteins, carbohydrates, and lipids between preoperative and postoperative patients. Fifty-seven studies concerning 2,271 patients with RYGB and 903 patients with SG met the inclusion criteria, of which 24 were eligible for meta-analysis. Despite a total reduction in macronutrient intakes, the meta-analyses revealed a postoperative increase in percentage energy from proteins at 12 months (0.24, 95% CI: 0.03, 0.46, {I2 } = 73%) and a decrease in percentage energy from fat at 1 month (-0.47, 95% CI: 0.86, 0.09, {I2 } = 72%), up to 24 months (-0.20, 95% CI: -0.31, 0.08, {I2 } = 0%). In conclusion, the present systematic review and meta-analyses showed changes of food preferences in terms of macronutrient, food selection and, overall food appreciation up to 5 years following bariatric surgery.
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Affiliation(s)
- Erika Guyot
- Centre Européen Nutrition et Santé (CENS), Centre de Recherche en Nutrition Humaine Rhône-Alpes (CRNH-RA), Pierre-Bénite, France.,Institut Paul Bocuse Research Center, Ecully, France
| | | | - Julie-Anne Nazare
- Centre Européen Nutrition et Santé (CENS), Centre de Recherche en Nutrition Humaine Rhône-Alpes (CRNH-RA), Pierre-Bénite, France.,Laboratoire CarMeN, Université Claude Bernard Lyon 1, Pierre-Bénite, France
| | - Sarah Bagot
- Centre Européen Nutrition et Santé (CENS), Centre de Recherche en Nutrition Humaine Rhône-Alpes (CRNH-RA), Pierre-Bénite, France.,Institut Paul Bocuse Research Center, Ecully, France
| | - Emmanuel Disse
- Centre Européen Nutrition et Santé (CENS), Centre de Recherche en Nutrition Humaine Rhône-Alpes (CRNH-RA), Pierre-Bénite, France.,Laboratoire CarMeN, Université Claude Bernard Lyon 1, Pierre-Bénite, France.,Department of Endocrinology, Diabetes and Nutrition, Integrated Center for Obesity, Hospices Civils de Lyon, Lyon-Sud Hospital, Pierre-Bénite, France
| | - Sylvain Iceta
- Centre de Recherche de l'Institut Universitaire de Cardiologie et de Pneumologie de Québec-Université Laval, Quebec, Quebec, Canada
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Okamoto M, Okano Y, Okano M, Yazaki M, Inui A, Ohura T, Murayama K, Watanabe Y, Tokuhara D, Takeshima Y. Food Preferences of Patients with Citrin Deficiency. Nutrients 2021; 13:nu13093123. [PMID: 34579000 PMCID: PMC8468903 DOI: 10.3390/nu13093123] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 08/31/2021] [Accepted: 09/02/2021] [Indexed: 01/25/2023] Open
Abstract
Citrin deficiency is characterized by a wide range of symptoms from infancy through adulthood and presents a distinct preference for a diet composed of high protein, high fat, and low carbohydrate. The present study elucidates the important criteria by patients with citrin deficiency for food selection through detailed analysis of their food preferences. The survey was conducted in 70 citrin-deficient patients aged 2–63 years and 55 control subjects aged 2–74 years and inquired about their preference for 435 food items using a scale of 1–4 (the higher, the more favored). The results showed that the foods marked as “dislike” accounted for 36.5% in the patient group, significantly higher than the 16.0% in the controls. The results also showed that patients clearly disliked foods with 20–24 (% of energy) or less protein, 45–54% (of energy) or less fat, and 30–39% (of energy) or more carbohydrate. Multiple regression analysis showed carbohydrates had the strongest influence on patients’ food preference (β = −0.503). It also showed female patients had a stronger aversion to foods with high carbohydrates than males. The protein, fat, and carbohydrate energy ratio (PFC) of highly favored foods among patients was almost the same as the average PFC ratio of their daily diet (protein 20–22: fat 47–51: carbohydrates 28–32). The data strongly suggest that from early infancy, patients start aspiring to a nutritional balance that can compensate for the metabolism dissonance caused by citrin deficiency in every food.
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Affiliation(s)
| | - Yoshiyuki Okano
- Okano Children’s Clinic, Izumi 594-0071, Japan;
- Department of Pediatrics, Hyogo College of Medicine, Nishinomiya 663-8501, Japan;
- Correspondence: ; Tel.: +81-725-40-1199; Fax: +81-725-40-1099
| | - Mai Okano
- Department of Pediatrics, Kansai Medical University, Hirakata 573-1010, Japan;
| | - Masahide Yazaki
- Department of Biological Sciences for Intractable Neurological Disorders, Institute for Biomedical Sciences, Shinshu University, Nagano 390-8621, Japan;
| | - Ayano Inui
- Department of Pediatric Hepatology and Gastroenterology, Saiseikai Yokohamashi Tobu Hospital, Yokohama 230-0012, Japan;
| | - Toshihiro Ohura
- Division of Clinical Laboratory, Sendai City Hospital, Sendai 982-8502, Japan;
| | - Kei Murayama
- Department of Metabolism, Chiba Children’s Hospital, Chiba 266-0007, Japan;
| | - Yoriko Watanabe
- Research Institute of Medical Mass Spectrometry, Kurume University School of Medicine, Kurume 830-0011, Japan;
- Department of Pediatrics and Child Health, Kurume University School of Medicine, Kurume 830-0011, Japan
| | - Daisuke Tokuhara
- Department of Pediatrics, Osaka City University Hospital, Osaka 545-0051, Japan;
| | - Yasuhiro Takeshima
- Department of Pediatrics, Hyogo College of Medicine, Nishinomiya 663-8501, Japan;
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Kostecka M, Kostecka-Jarecka J, Kowal M, Jackowska I. Dietary Habits and Choices of 4-to-6-Year-Olds: Do Children Have a Preference for Sweet Taste? Children (Basel) 2021; 8:774. [PMID: 34572206 DOI: 10.3390/children8090774] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 08/20/2021] [Accepted: 08/30/2021] [Indexed: 11/26/2022]
Abstract
Children develop food preferences by coming into direct contact with various food products through the senses of taste, touch, sight and smell. The aim of this study was to analyze the food preferences of children aged 4 to 6 years and to determine whether age and gender influence children’s food preferences and whether the preference for sweet taste changes with age. The study involved a paper questionnaire containing images of 115 different food products and dishes. The respondents expressed their preferences by choosing the appropriate emoji (happy, sad or neutral face). The study was conducted between 2018 and 2020, and it involved 684 children from 10 kindergartens. Girls chose a significantly higher number of foods and dishes they liked than boys (p = 0.002), and 4-year-olds gave a higher number of “neutral” responses than 5- and 6-year-olds (p = 0.001). Dietary diversity increased with age, and younger children were familiar with fewer foods than 6-year-olds (p = 0.002). Children had a clear preference for sweet taste, regardless of age and gender. Young children (4-year-olds) were more likely to accept healthy foods despite the fact that they were familiar with fewer products and dishes.
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31
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Cingöz G, Özyurt G, Uzun H, Doruk ÖG, Küme T, Dündar BN, Çatlı G. High serum neurotensin level in obese adolescents is not associated with metabolic parameters, hyperphagia or food preference. J Pediatr Endocrinol Metab 2021; 34:971-978. [PMID: 34147046 DOI: 10.1515/jpem-2021-0031] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Accepted: 05/03/2021] [Indexed: 11/15/2022]
Abstract
OBJECTIVES Obesity is often the result of a high-calorie and unbalanced diet for a long time and can sometimes be associated with hyperphagia and eating disorders. Neurotensin (NT) is an anorexigenic peptide, which is secreted from the central nervous system and intestines, and increases intestinal fat absorption. In the literature, conflicting results regarding serum NT level in obesity and the relation of NT with metabolic parameters were reported. Besides, there is no data regarding the relation of NT with eating disorders or food preference in obese individuals. We aimed to evaluate the relation of serum NT level with metabolic parameters, hyperphagia, binge eating disorder (BED) and food preference in obese adolescents. METHODS The study included 65 obese adolescents and 65 healthy controls. Anthropometric measurements, biochemical analyzes and body fat analyzes were performed in all cases. Hyperphagia score, presence of BED and three-day food intake records were also evaluated. RESULTS NT level was significantly higher in obese adolescents than in controls and it was not associated with metabolic parameters, hyperphagia or food preference. In the obese group, NT level was not significantly different according to the presence of BED. CONCLUSIONS Serum NT level is high in obese adolescents; however, it is not associated with metabolic parameters, hyperphagia, BED or food preference.
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Affiliation(s)
- Gülten Cingöz
- Department of Pediatrics, Tepecik Training and Research Hospital, Sağlık Bilimleri Üniversitesi, İzmir, Turkey
| | - Gonca Özyurt
- Department of Pediatric and Adolescent Psychiatry, Faculty of Medicine, İzmir Kâtip Çelebi University, İzmir, Turkey
| | - Hamide Uzun
- Department of Nutrition and Dietetics, Tepecik Training and Research Hospital, Sağlık Bilimleri University, İzmir, Turkey
| | - Özlem Gürsoy Doruk
- Department of Biochemistry, Faculty of Medicine, Dokuz Eylül University, İzmir, Turkey
| | - Tuncay Küme
- Department of Biochemistry, Faculty of Medicine, Dokuz Eylül University, İzmir, Turkey
| | - Bumin Nuri Dündar
- Department of Pediatric Endocrinology, Faculty of Medicine, İzmir Kâtip Çelebi University, İzmir, Turkey
| | - Gönül Çatlı
- Department of Pediatric Endocrinology, Faculty of Medicine, İzmir Kâtip Çelebi University, İzmir, Turkey
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Erhardt J, Olsen A. Meat Reduction in 5 to 8 Years Old Children-A Survey to Investigate the Role of Parental Meat Attachment. Foods 2021; 10:1756. [PMID: 34441533 PMCID: PMC8393896 DOI: 10.3390/foods10081756] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 07/18/2021] [Accepted: 07/22/2021] [Indexed: 01/28/2023] Open
Abstract
It is by now well established that a plant-based and meatless or reduced-meat diet is an important contribution to a sustainability and healthy diet. This work discusses important determinants for parents of implementing a meat reduced diet for their children. A questionnaire was conducted with 90 parents of children aged 5-8 years living in Germany, where they had to choose one out of three options of a dish, namely meaty, reduced meat and no meat, for their child. The results show that the parent's attachment to meat and the associated attitudes and habits play a crucial role in their meal choice and therefore eating behaviour, including consumed amounts of meat, of their child. Moreover, perceived tastiness, healthiness and balanced serving style, as well as the child's preferences influences the parent's decision. The findings of this work provide valuable insights to the food industry and food producers, health professionals and public health, as it highlights the background, as well as some drivers and barriers for parents choosing a dish with less meat for their children.
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Affiliation(s)
| | - Annemarie Olsen
- Department of Food Science, Faculty of Science, Section for Design and Consumer Behaviour, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark;
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Brox BW, Edwards K, Buist NA, Macaskill AC. Investigating food preference in zoo-housed meerkats. Zoo Biol 2021; 40:517-526. [PMID: 34270126 DOI: 10.1002/zoo.21640] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 04/21/2021] [Accepted: 07/01/2021] [Indexed: 11/11/2022]
Abstract
Understanding food preference among animals in human care can support improvements to welfare through training and day-to-day care (e.g., diet management). Little has been published about food preference in zoo-housed meerkats. Assessing meerkat food preference would be useful, not only for the welfare of that species, but also for developing approaches to assessing food preference in other group-housed, social species. The specific aim of this study was to quantify food preference within the meerkat mob at Wellington Zoo. We developed a simple, cost-effective method for characterizing the food preference hierarchy in meerkats by presenting pairs of foods to the mob as a group. We observed stable preference with the hierarchy for pups closely resembling that for adults. This study demonstrated that it is possible to assess food preference and identify a food preference hierarchy for a group of animals from a social species where it was neither practical nor appropriate to assess individuals' preferences separately.
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Affiliation(s)
- Bridget W Brox
- Department of Animal Science, Wellington Zoo Trust, Wellington, New Zealand
| | - Katheryn Edwards
- School of Psychology, Victoria University of Wellington, Wellington, New Zealand
| | - Natasha A Buist
- School of Psychology, Victoria University of Wellington, Wellington, New Zealand
| | - Anne C Macaskill
- School of Psychology, Victoria University of Wellington, Wellington, New Zealand
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Pocheron AL, Le Dréan G, Billard H, Moyon T, Pagniez A, Heberden C, Le Chatelier E, Darmaun D, Michel C, Parnet P. Maternal Microbiota Transfer Programs Offspring Eating Behavior. Front Microbiol 2021; 12:672224. [PMID: 34211445 PMCID: PMC8239415 DOI: 10.3389/fmicb.2021.672224] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Accepted: 04/27/2021] [Indexed: 01/15/2023] Open
Abstract
Understanding the link between mother's obesity and regulation of the child's appetite is a prerequisite for the design of successful preventive strategies. Beyond the possible contributions of genetic heritage, family culture, and hormonal and metabolic environment during pregnancy, we investigate in the present paper the causal role of the transmission of the maternal microbiotas in obesity as microbiotas differ between lean and obese mothers, maternal microbiotas are the main determinants of a baby's gut colonization, and the intestinal microbiota resulting from the early colonization could impact the feeding behavior of the offspring with short- and long-term consequences on body weight. We thus investigated the potential role of vertical transfers of maternal microbiotas in programming the eating behavior of the offspring. Selectively bred obese-prone (OP)/obese-resistant (OR) Sprague-Dawley dams were used since differences in the cecal microbiota have been evidenced from males of that strain. Microbiota collected from vagina (at the end of gestation), feces, and milk (at postnatal days 1, 5, 10, and 15) of OP/OR dams were orally inoculated to conventional Fischer F344 recipient pups from birth to 15 days of age to create three groups of pups: F-OP, F-OR, and F-Sham group (that received the vehicle). We first checked microbiotal differences between inoculas. We then assessed the impact of transfer (from birth to adulthood) onto the intestinal microbiota of recipients rats, their growth, and their eating behavior by measuring their caloric intake, their anticipatory food reward responses, their preference for sweet and fat tastes in solutions, and the sensations that extend after food ingestion. Finally, we searched for correlation between microbiota composition and food intake parameters. We found that maternal transfer of microbiota differing in composition led to alterations in pups' gut microbiota composition that did not last until adulthood but were associated with specific eating behavior characteristics that were predisposing F-OP rats to higher risk of over consuming at subsequent periods of their life. These findings support the view that neonatal gut microbiotal transfer can program eating behavior, even without a significant long-lasting impact on adulthood microbiota composition.
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Champeil-Potokar G, Crossouard L, Jérôme N, Ouali C, Darcel N, Davidenko O, Rampin O, Bombail V, Denis I. Diet Protein Content and Individual Phenotype Affect Food Intake and Protein Appetence in Rats. J Nutr 2021; 151:1311-1319. [PMID: 33693927 DOI: 10.1093/jn/nxaa455] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 11/17/2020] [Accepted: 12/29/2020] [Indexed: 12/27/2022] Open
Abstract
BACKGROUND A low-protein diet can induce compensatory intake of excess energy. This must be better evaluated to anticipate the obesogenic risk that may result from the dietary recommendations for reducing animal protein consumption. OBJECTIVES We aimed to further characterize the behavioral and physiological responses to a reduction in dietary protein and to identify the determinants of protein appetite. METHODS Thirty-two male Wistar rats [4 wk old, (mean ± SEM) 135 ± 32 g body weight] were fed a low-protein (LP; 6% energy value) or normal-protein (NP; 20%) diet for 8 wk. Food intake and body mass were measured during the entire intervention. During self-selection sessions after 4 wk of experimental diets, we evaluated rat food preference between LP, NP, or high-protein (HP; 55%) pellets. At the end of the experiment, we assessed their hedonic response [ultrasonic vocalizations (USVs)] and c-Fos neuronal activation in the olfactory tubercle and nucleus accumbens (NAcc) associated with an LP or HP meal. RESULTS Rats fed an LP diet had greater food intake (24%), body weight (5%), and visceral adiposity (30%) than NP rats. All LP rats and half of the NP rats showed a nearly exclusive preference for HP pellets during self-selection sessions, whereas the other half of the NP rats showed no preference. This suggests that the appetite for proteins is driven not only by a low protein status but also by individual traits in NP rats. LP or HP meal induced similar USV emission and similar neuronal activation in the NAcc in feed-deprived LP and NP rats, showing no specific response linked to protein appetite. CONCLUSIONS Protein appetite in rats is driven by low protein status or individual preferences in rats receiving adequate protein amounts. This must be considered and further analyzed, in the context of current recommendations for protein intake reduction.
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Affiliation(s)
- Gaëlle Champeil-Potokar
- Physiology of Nutrition and Feeding Behavior Unit (PNCA, UMR 0914), University of Paris-Saclay-AgroParisTech-National Research Institute for Agriculture, Food and Environment (INRAE), Paris, France
| | - Lucas Crossouard
- Physiology of Nutrition and Feeding Behavior Unit (PNCA, UMR 0914), University of Paris-Saclay-AgroParisTech-National Research Institute for Agriculture, Food and Environment (INRAE), Paris, France
| | - Nathalie Jérôme
- Physiology of Nutrition and Feeding Behavior Unit (PNCA, UMR 0914), University of Paris-Saclay-AgroParisTech-National Research Institute for Agriculture, Food and Environment (INRAE), Paris, France
| | - Christian Ouali
- Physiology of Nutrition and Feeding Behavior Unit (PNCA, UMR 0914), University of Paris-Saclay-AgroParisTech-National Research Institute for Agriculture, Food and Environment (INRAE), Paris, France
| | - Nicolas Darcel
- Physiology of Nutrition and Feeding Behavior Unit (PNCA, UMR 0914), University of Paris-Saclay-AgroParisTech-National Research Institute for Agriculture, Food and Environment (INRAE), Paris, France
| | - Olga Davidenko
- Physiology of Nutrition and Feeding Behavior Unit (PNCA, UMR 0914), University of Paris-Saclay-AgroParisTech-National Research Institute for Agriculture, Food and Environment (INRAE), Paris, France
| | - Olivier Rampin
- Physiology of Nutrition and Feeding Behavior Unit (PNCA, UMR 0914), University of Paris-Saclay-AgroParisTech-National Research Institute for Agriculture, Food and Environment (INRAE), Paris, France
| | - Vincent Bombail
- Physiology of Nutrition and Feeding Behavior Unit (PNCA, UMR 0914), University of Paris-Saclay-AgroParisTech-National Research Institute for Agriculture, Food and Environment (INRAE), Paris, France
| | - Isabelle Denis
- Physiology of Nutrition and Feeding Behavior Unit (PNCA, UMR 0914), University of Paris-Saclay-AgroParisTech-National Research Institute for Agriculture, Food and Environment (INRAE), Paris, France
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Sharafi M, Faghri P, Huedo-Medina TB, Duffy VB. A Simple Liking Survey Captures Behaviors Associated with Weight Loss in a Worksite Program among Women at Risk of Type 2 Diabetes. Nutrients 2021; 13:1338. [PMID: 33920626 DOI: 10.3390/nu13041338] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 04/15/2021] [Accepted: 04/16/2021] [Indexed: 12/15/2022] Open
Abstract
In a secondary analysis, we assessed the ability of dietary and physical activity surveys to explain variability in weight loss within a worksite-adapted Diabetes Prevention Program. The program involved 58 overweight/obese female employees (average age = 46 ± 11 years SD; average body mass index = 34.7 ± 7.0 kg/m2 SD) of four long-term care facilities who survey-reported liking and frequency of dietary and physical activity behaviors. Data were analyzed using a latent variable approach, analysis of covariance, and nested regression analysis to predict percent weight change from baseline to intervention end at week 16 (average loss = 3.0%; range—6% gain to 17% loss), and follow-up at week 28 (average loss = 2.0%; range—8% gain to 16% loss). Using baseline responses, restrained eaters (reporting liking but low intakes of high fat/sweets) achieved greater weight loss at 28 weeks than those reporting high liking/high intake (average loss = 3.5 ± 0.9% versus 1.0 ± 0.8% S.E., respectively). Examining the dietary surveys separately, only improvements in liking for a healthy diet were associated significantly with weight loss (predicting 44% of total variance, p < 0.001). By contrasting liking versus intake changes, women reporting concurrent healthier diet liking and healthier intake lost the most weight (average loss = 5.4 ± 1.1% S.E.); those reporting eating healthier but not healthier diet liking (possible misreporting) gained weight (average gain = 0.3 ± 1.4% S.E.). Change in liking and frequency of physical activity were highly correlated but neither predicted weight loss independently. These pilot data support surveying dietary likes/dislikes as a useful measure to capture dietary behaviors associated with weight loss in worksite-based programs. Comparing dietary likes and intake may identify behaviors consistent (appropriate dietary restraint) or inconsistent (misreporting) with weight loss success.
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Tarragon E, Cases Ceano-Vivas P, Gonzalez-Ogazón P, Moreno JJ. Perceived Intensity and Palatability of Fatty Culinary Preparations is Associated with Individual Fatty Acid Detection Threshold and the Fatty Acid Profile of Oils Used as Ingredients. Chem Senses 2021; 46:6208271. [PMID: 33821988 DOI: 10.1093/chemse/bjab014] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The term oleogustus was recently proposed to describe a sixth basic taste that could guide preference for fatty foods and dishes to an extent. However, experimental data on food preference based on fatty acid (FA) content is scarce. Our aim was to examine the role of FA profile of oils and preparations as well as FA sensory thresholds on the palatability of salty and sweet culinary preparations representative of traditional Spanish Mediterranean cooking. In this study, we used three oils with similar texture and odor profile but different in their FA composition (saturated, monounsaturated, and polyunsaturated) and compared subjects in regard to their FA detection threshold and perceived pleasantness and intensity. Our results indicate that whereas saturated FAs cannot be detected at physiological concentrations, individuals can be categorized as tasters and nontasters, according to their sensory threshold to linoleic acid, which is negatively associated with perceived intensity (r = -0.393, P < 0.001) but positively with palatability (r = 0.246, P = 0.018). These differences may be due to a possible response to a fat taste. This sixth taste, or oleogustus. would allow establishing differences in taste intensity/palatability considering the FA profile of the culinary preparations. Given that tasters can detect linoleic and oleic acid at lower concentrations than nontasters, a greater amount of unsaturated FAs in culinary preparations could provoke an unpleasant experience. This finding could be relevant in the context of the culinary sector and to further our understanding of food preference and eating behavior.
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Affiliation(s)
- Ernesto Tarragon
- Faculty of Health Sciences, Universidad Internacional de La Rioja, Logroño, Spain
| | - Pere Cases Ceano-Vivas
- Department of Nutrition, Food Sciences and Gastronomy, University of Barcelona, Barcelona, Spain
| | - Pol Gonzalez-Ogazón
- Department of Nutrition, Food Sciences and Gastronomy, University of Barcelona, Barcelona, Spain
| | - Juan José Moreno
- Department of Nutrition, Food Sciences and Gastronomy, University of Barcelona, Barcelona, Spain.,Institute of Nutrition and Food Safety, University of Barcelona, Barcelona, Spain.,CIBEROBN Fisiopatologia de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain
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Sina E, Buck C, Ahrens W, De Henauw S, Jilani H, Lissner L, Molnár D, Moreno LA, Pala V, Reisch L, Siani A, Solea A, Veidebaum T, Hebestreit A. Digital Media Use in Association with Sensory Taste Preferences in European Children and Adolescents-Results from the I.Family Study. Foods 2021; 10:foods10020377. [PMID: 33572315 PMCID: PMC7916161 DOI: 10.3390/foods10020377] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 02/01/2021] [Accepted: 02/04/2021] [Indexed: 01/01/2023] Open
Abstract
Digital media (DM) influences children's food choice. We aim to investigate associations between DM use and taste preferences (TP) for sweet, fatty, bitter, and salty in European children and adolescents. Individuals aged 6-17 years (N = 7094) providing cross-sectional data for DM use: television (TV), computer/game console (PC), smartphone and internet, were included. Children (6 to <12 years) and adolescents (≥12 years) completed a Food and Beverage Preference Questionnaire; scores were calculated for sweet, fatty, salty and bitter preference and categorized (high vs. low). Logistic regression was used to calculate odds ratios as association measures between DM exposure and TP. On average, individuals used media for 2.4 h/day (SD = 1.7). Increasing exposures to DM were associated positively with sweet, fatty and salty TP, while inversely with bitter preference. In female adolescents, DM exposure for >2 h/day was associated with sweet (OR = 1.27, 95% CI = 1.02-1.57) and fatty preference (OR = 1.37; 95% CI = 1.10-1.70). Internet exposure was inversely associated with bitter preference, notably in male adolescents (OR = 0.65, 95% CI = 0.50-0.84), but positively associated with salty preference (OR = 1.29, 95% CI = 1.02-1.64). DM exposure was associated with sweet, fatty, salty and bitter TP in children and adolescents, serving as the basis for future longitudinal studies to shed light on the underlying mechanism by which DM exposure may determine eating habits.
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Affiliation(s)
- Elida Sina
- Leibniz Institute for Prevention Research and Epidemiology-BIPS, 28359 Bremen, Germany; (E.S.); (C.B.); (W.A.); (H.J.)
| | - Christoph Buck
- Leibniz Institute for Prevention Research and Epidemiology-BIPS, 28359 Bremen, Germany; (E.S.); (C.B.); (W.A.); (H.J.)
| | - Wolfgang Ahrens
- Leibniz Institute for Prevention Research and Epidemiology-BIPS, 28359 Bremen, Germany; (E.S.); (C.B.); (W.A.); (H.J.)
- Institute of Statistics, Faculty of Mathematics and Computer Science, University of Bremen, 28359 Bremen, Germany
| | - Stefaan De Henauw
- Department of Public Health and Primary Care, Ghent University, 9000 Ghent, Belgium;
| | - Hannah Jilani
- Leibniz Institute for Prevention Research and Epidemiology-BIPS, 28359 Bremen, Germany; (E.S.); (C.B.); (W.A.); (H.J.)
- Institute for Public Health and Nursing Research—IPP, University of Bremen, 28359 Bremen, Germany
| | - Lauren Lissner
- Department of Public Health and Community Medicine, University of Gothenburg, 40530 Gothenburg, Sweden;
| | - Dénes Molnár
- Department of Pediatrics, Medical School, University of Pécs, 7623 Pécs, Hungary;
| | - Luis A. Moreno
- GENUD (Growth, Exercise, Nutrition and Development) Research Group, Instituto Agroalimentario de Aragón (IA2), Instituto de Investigación Sanitaria Aragón (IIS Aragón), Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBERObn), University of Zaragoza, 50009 Zaragoza, Spain;
| | - Valeria Pala
- Department of Preventive and Predictive Medicine, Fondazione IRCCS, Istituto Nazionale dei Tumori, 20133 Milan, Italy;
| | - Lucia Reisch
- Department of Management, Society and Communication, Copenhagen Business School, 2000 Frederiksberg, Denmark;
| | - Alfonso Siani
- Institute of Food Sciences, National Research Council, 83100 Avellino, Italy;
| | - Antonia Solea
- Research and Education Institute of Child Health, 2035 Strovolos, Cyprus;
| | - Toomas Veidebaum
- Department of Chronic Diseases, National Institute for Health Development, 11619 Tallinn, Estonia;
| | - Antje Hebestreit
- Leibniz Institute for Prevention Research and Epidemiology-BIPS, 28359 Bremen, Germany; (E.S.); (C.B.); (W.A.); (H.J.)
- Correspondence: ; Tel.: +49-421-218.56849
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Johansson U, Lindberg L, Öhlund I, Hernell O, Lönnerdal B, Lundén S, Sandell M, Lind T. Acceptance of a Nordic, Protein-Reduced Diet for Young Children during Complementary Feeding-A Randomized Controlled Trial. Foods 2021; 10:275. [PMID: 33573094 DOI: 10.3390/foods10020275] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 01/25/2021] [Accepted: 01/26/2021] [Indexed: 01/13/2023] Open
Abstract
Early life is critical for developing healthy eating patterns. This study aimed to investigate the effects of a Nordic, protein-reduced complementary diet (ND) compared to a diet following the current Swedish dietary guidelines on eating patterns and food acceptance. At 4–6 months (mo) of age infants were randomized to a Nordic group (NG, n = 41) or a Conventional group (CG, n = 40), and followed until 18 mo of age. Daily intake of fruits and vegetables (mean ± sd) at 12 mo was significantly higher in the NG compared to the CG: 341 ± 108 g/day vs. 220 ± 76 g/day (p < 0.001), respectively. From 12 to 18 mo, fruit and vegetable intake decreased, but the NG still consumed 32% more compared to the CG: 254 ± 99 g/day vs. 193 ± 67 g/day (p = 0.004). To assess food acceptance, both groups were tested with home exposure meals at 12 and 18 mo. No group differences in acceptance were found. We find that a ND with parental education initiates healthy eating patterns during infancy, but that the exposure meal used in the present study was insufficient to detect major differences in food acceptance. This is most likely explained by the preparation of the meal. Nordic produce offers high environmental sustainability and favorable taste composition to establish healthy food preferences during this sensitive period of early life.
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Murashov AK, Pak ES, Lin C, Boykov IN, Buddo KA, Mar J, Bhat KM, Neufer PD. Preference and detrimental effects of high fat, sugar, and salt diet in wild-caught Drosophila simulans are reversed by flight exercise. FASEB Bioadv 2021; 3:49-64. [PMID: 33490883 PMCID: PMC7805546 DOI: 10.1096/fba.2020-00079] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 10/14/2020] [Accepted: 10/20/2020] [Indexed: 12/13/2022] Open
Abstract
High saturated fat, sugar, and salt contents are a staple of a Western diet (WD), contributing to obesity, metabolic syndrome, and a plethora of other health risks. However, the combinatorial effects of these ingredients have not been fully evaluated. Here, using the wild-caught Drosophila simulans, we show that a diet enriched with saturated fat, sugar, and salt is more detrimental than each ingredient separately, resulting in a significantly decreased lifespan, locomotor activity, sleep, reproductive function, and mitochondrial function. These detrimental effects were more pronounced in female than in male flies. Adding regular flight exercise to flies on the WD markedly negated the adverse effects of a WD. At the molecular level, the WD significantly increased levels of triglycerides and caused mitochondrial dysfunction, while exercise counterbalanced these effects. Interestingly, fruit flies developed a preference for the WD after pre-exposure, which was averted by flight exercise. The results demonstrate that regular aerobic exercise can mitigate adverse dietary effects on fly mitochondrial function, physiology, and feeding behavior. Our data establish Drosophila simulans as a novel model of diet-exercise interaction that bears a strong similarity to the pathophysiology of obesity and eating disorders in humans.
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Affiliation(s)
- Alexander K. Murashov
- Department of Physiology & East Carolina Diabetes and Obesity InstituteEast Carolina UniversityGreenvilleNCUSA
| | - Elena S. Pak
- Department of Physiology & East Carolina Diabetes and Obesity InstituteEast Carolina UniversityGreenvilleNCUSA
| | - Chien‐Te Lin
- Department of Physiology & East Carolina Diabetes and Obesity InstituteEast Carolina UniversityGreenvilleNCUSA
| | - Ilya N. Boykov
- Department of Physiology & East Carolina Diabetes and Obesity InstituteEast Carolina UniversityGreenvilleNCUSA
| | - Katherine A. Buddo
- Department of Physiology & East Carolina Diabetes and Obesity InstituteEast Carolina UniversityGreenvilleNCUSA
| | - Jordan Mar
- Department of Molecular MedicineUniversity of South FloridaTampaFLUSA
| | - Krishna M. Bhat
- Department of Molecular MedicineUniversity of South FloridaTampaFLUSA
| | - Peter Darrell Neufer
- Department of Physiology & East Carolina Diabetes and Obesity InstituteEast Carolina UniversityGreenvilleNCUSA
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Menghini M, Singh R, Thyagarajan B. Understanding Food Preferences and Their Connection to Health Perception among Lean and Non-Lean Populations in a Rural State. Innov Pharm 2020; 11. [PMID: 34007657 PMCID: PMC8127119 DOI: 10.24926/iip.v11i4.3449] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
Abstract
Lipid metabolism and dietary choices directly affect the outcome of overall weight management in both lean and non-lean individuals. However, the perception of consuming spicy foods has diverse meaning among people. To understand this, it is essential to have thorough knowledge on how food preference is tied to health outcomes. The aim of this study is to enhance the understanding of how food preference affects the health outcome and perception in lean and non-lean populations. A mixed methods study was conducted via analysis of consumers’ food choices and compared the data based on age, gender, and body weight. The participants in audio recorded interviews were comprised of residents from a single town in a rural state. The study shows that most participants were aware of the implications that food choices had on their health status and it emphasizes the importance of understanding the differences between consumption of spicy and non-spicy foods. Spicy food consumption was associated with decreased overall portion size as well as increased satisfaction following the meal. Environmental factors, such as the influence of family and friends, impacted spicy food consumption according to most participants. The outcome of the study provides a comprehensive understanding of food preferences from a relatively large exploratory study. The observations made here show rudimentary associations between physical attributes and levels of food consumption. Future studies could further identify how certain attributes relate to food choices and levels of spicy food consumption in greater detail.
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Gallucci A, Del Mauro L, Pisoni A, Lauro LJR, Mattavelli G. A Systematic Review Of Implicit Attitudes And Their Neural Correlates In Eating Behaviour. Soc Cogn Affect Neurosci 2020; 18:nsaa156. [PMID: 33219691 PMCID: PMC10074774 DOI: 10.1093/scan/nsaa156] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 09/17/2020] [Accepted: 11/20/2020] [Indexed: 12/15/2022] Open
Abstract
An increasing number of studies suggests that implicit attitudes toward food and body shape predict eating behaviour and characterize patients with eating disorders (EDs). However, literature has not been previously analysed, thus differences between patients with EDs and healthy controls and the level of automaticity of the processes involved in implicit attitudes are still matters of debate. The present systematic review aimed to synthetize current evidence from papers investigating implicit attitudes towards food and body in healthy and EDs populations. PubMed, EMBASE (Ovid), PsycINFO, Web of Science and Scopus were systematically screened and 183 studies using different indirect paradigms were included in the qualitative analysis. The majority of studies reported negative attitudes towards overweight/obese body images in healthy and EDs samples and weight bias as a diffuse stereotypical evaluation. Implicit food attitudes are consistently reported as valid predictors of eating behaviour. Few studies on the neurobiological correlates showed neurostimulation effects on implicit attitudes, but the automaticity at brain level of implicit evaluations remains an open area of research. In conclusion, implicit attitudes are relevant measures of eating behaviour in healthy and clinical settings, although evidence about their neural correlates is limited.
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Affiliation(s)
- Alessia Gallucci
- Ph.D. Program in Neuroscience, School of Medicine and Surgery, University of Milano-Bicocca, Via Cadore, 48--20900, Monza, Italy
- NeuroMi (Neuroscience Center), University of Milano-Bicocca, Piazza dell'Ateneo Nuovo, 1--20126, Milan, Italy
| | - Lilia Del Mauro
- Department of Psychology, University of Milano-Bicocca, Piazza dell'Ateneo Nuovo, 1--20126, Milan, Italy
| | - Alberto Pisoni
- NeuroMi (Neuroscience Center), University of Milano-Bicocca, Piazza dell'Ateneo Nuovo, 1--20126, Milan, Italy
- Department of Psychology, University of Milano-Bicocca, Piazza dell'Ateneo Nuovo, 1--20126, Milan, Italy
| | - Leonor J Romero Lauro
- NeuroMi (Neuroscience Center), University of Milano-Bicocca, Piazza dell'Ateneo Nuovo, 1--20126, Milan, Italy
- Department of Psychology, University of Milano-Bicocca, Piazza dell'Ateneo Nuovo, 1--20126, Milan, Italy
| | - Giulia Mattavelli
- NETS, School of Advanced Studies, IUSS, Piazza della Vittoria n.15, 27100, Pavia, Italy
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Baruch A, Wong C, Chinn LW, Vaze A, Sonoda J, Gelzleichter T, Chen S, Lewin-Koh N, Morrow L, Dheerendra S, Boismenu R, Gutierrez J, Wakshull E, Wilson ME, Arora PS. Antibody-mediated activation of the FGFR1/Klothoβ complex corrects metabolic dysfunction and alters food preference in obese humans. Proc Natl Acad Sci U S A 2020; 117:28992-9000. [PMID: 33139537 DOI: 10.1073/pnas.2012073117] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
Fibroblast growth factor 21 (FGF21) controls metabolic organ homeostasis and eating behavior via FGF receptor 1/Klothoβ (FGFR1/KLB) complexes. Here we show that a bispecific anti-FGFR1/KLB agonist antibody, BFKB8488A, mimics the actions of FGF21 in monkeys and humans. BFKB8488A induced marked weight loss in obese monkeys while elevating expression of FGFR1 target genes in adipose tissue. A clinical study in overweight human participants demonstrated that a single dose of BFKB8488A caused transient body weight reduction, sustained improvement in cardiometabolic parameters, and a trend toward reduction in preference for sweet taste and carbohydrate intake. These data suggest that antibody-mediated activation of the FGFR1/KLB complex in humans recapitulates the effects of FGF21 and can be used as therapy for obesity-related metabolic defects. Fibroblast growth factor 21 (FGF21) controls metabolic organ homeostasis and eating/drinking behavior via FGF receptor 1/Klothoβ (FGFR1/KLB) complexes expressed in adipocytes, pancreatic acinar cells, and the nervous system in mice. Chronic administration of recombinant FGF21 or engineered variants improves metabolic health in rodents, nonhuman primates, and humans; however, the rapid turnover of these molecules limits therapeutic utility. Here we show that the bispecific anti-FGFR1/KLB agonist antibody BFKB8488A induced marked weight loss in obese cynomolgus monkeys while elevating serum adiponectin and the adipose expression of FGFR1 target genes, demonstrating its action as an FGF21 mimetic. In a randomized, placebo-controlled, single ascending-dose study in overweight/obese human participants, subcutaneous BFKB8488A injection caused transient body weight reduction, sustained improvement in cardiometabolic parameters, and a trend toward reduction in preference for sweet taste and carbohydrate intake. These data suggest that specific activation of the FGFR1/KLB complex in humans can be used as therapy for obesity-related metabolic defects.
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Maruya S, Takachi R, Kanda M, Nakadate M, Ishihara J. Short-Term Effects of Salt Restriction via Home Dishes Do Not Persist in the Long Term: A Randomized Control Study. Nutrients 2020; 12:nu12103034. [PMID: 33022957 PMCID: PMC7600707 DOI: 10.3390/nu12103034] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 09/30/2020] [Accepted: 09/30/2020] [Indexed: 11/16/2022] Open
Abstract
Salt intake reduction is crucial to prevent non-communicable diseases (NCDs) globally. This study aimed to investigate the short- and long-term effects of monitoring salt concentration in homemade dishes on reducing salt intake in a Japanese population. A double-blind randomized controlled trial using a 2 × 2 factorial design with two interventions was conducted in 195 participants; they were assigned to both interventions for a group monitoring salt concentration in soups (control: no monitoring) and a group using low-sodium seasoning (control: regular seasoning). We evaluated 24-hour urinary sodium excretions at baseline and after a three-month intervention for the changes as major outcomes, at six- and twelve-months after baseline as long-term follow-up surveys. Urinary sodium excretion decreased in both intervention and control groups after the intervention. However, differences in the change for both monitoring and low-sodium seasoning interventions were statistically non-significant (p = 0.29 and 0.52, respectively). Urinary sodium excretion returned to the baseline level after twelve-months for all groups. Monitoring of salt concentration is ineffective in reducing salt intake for short- and long-term among the people studied in this cohort.
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Affiliation(s)
- Sachiko Maruya
- Department of Food Science and Nutrition, Faculty of Human Life and Environment, Nara Women’s University, Kitauoya-Nishimachi, Nara 630-8506, Japan; (S.M.); (M.K.)
| | - Ribeka Takachi
- Department of Food Science and Nutrition, Faculty of Human Life and Environment, Nara Women’s University, Kitauoya-Nishimachi, Nara 630-8506, Japan; (S.M.); (M.K.)
- Correspondence: ; Tel.: +81-742-20-3565
| | - Maki Kanda
- Department of Food Science and Nutrition, Faculty of Human Life and Environment, Nara Women’s University, Kitauoya-Nishimachi, Nara 630-8506, Japan; (S.M.); (M.K.)
| | - Misako Nakadate
- Department of Food and Life Science, Azabu University, 1-17-71 Fuchinobe, Chuo-ku, Sagamihara-city, Kanagawa 252-5201, Japan; (M.N.); (J.I.)
| | - Junko Ishihara
- Department of Food and Life Science, Azabu University, 1-17-71 Fuchinobe, Chuo-ku, Sagamihara-city, Kanagawa 252-5201, Japan; (M.N.); (J.I.)
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Byrne DV. Current Trends in Multidisciplinary Approaches to Understanding Consumer Preference and Acceptance of Food Products. Foods 2020; 9:E1380. [PMID: 33003461 DOI: 10.3390/foods9101380] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Accepted: 09/24/2020] [Indexed: 11/17/2022] Open
Abstract
Acceptance and preference of the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products and finally food choice itself are affected by a myriad of intrinsic as well as extrinsic factors. The pressing question is, how do these factors specifically affect our acceptance and preference for foods, both in and of themselves, and in combination in various contexts, both fundamental and applied? In addition, which factors overall play the largest role in how we perceive and behave towards food in daily life? Finally, how can these factors be utilized to affect our preferences and final acceptance of real food and food products from industrial production and beyond for healthier eating? A closer look at trends in research showcasing the influence that these factors and our senses have on our perception and affective response to food products and our food choices is timely. Thus, in this Special Issue collection “Consumer Preferences and Acceptance of Food Products”, we bring together articles which encompass the wide scope of multidisciplinary research in the space related to the determination of key factors involved linked to fundamental interactions, cross-modal effects in different contexts and eating scenarios, as well as studies that utilize unique study design approaches and methodologies.
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Huang X, Wang Y, Zhang Z. Preferences and Performance of Erythroneura sudra (Homoptera: Cicadellidae) on Five Fruit Tree Species (Rosaceae). Environ Entomol 2020; 49:931-937. [PMID: 32457984 DOI: 10.1093/ee/nvaa057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Indexed: 06/11/2023]
Abstract
Erythroneura sudra is a leafhopper occurring in northern China, which causes significant damage to fruit. The relationships between E. sudra and five fruit tree species (Rosaceae) were studied for 3 yr. The highest relative density of E. sudra was recorded on leaves of Amygdalus persica L. and Cerasus pseudocerasus Lindl. Likewise, it had the highest survival rate and shortest developmental time when it fed on these two plants species, indicating that they were the most preferred by E. sudra than the other plant species. The relative density and growth performance of E. sudra were negatively correlated with the levels of tannins and flavonoids in the leaves of the host species. Both plant species had relatively lower flavonoids and tannins, and this may have contributed to the enhanced survival and population growth of E. sudra. These results can guide the development of improved management strategies for this pest.
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Affiliation(s)
- Xunbing Huang
- College of Agriculture and Forestry Science, Linyi University, Linyi, P.R. China
| | - Yueyue Wang
- College of Agriculture and Forestry Science, Linyi University, Linyi, P.R. China
| | - Zehua Zhang
- State Key Laboratory of Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Science, Beijing, P.R. China
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Diószegi J, Pikó P, Kósa Z, Sándor J, Llanaj E, Ádány R. Taste and Food Preferences of the Hungarian Roma Population. Front Public Health 2020; 8:359. [PMID: 32850590 PMCID: PMC7417305 DOI: 10.3389/fpubh.2020.00359] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Accepted: 06/24/2020] [Indexed: 12/23/2022] Open
Abstract
Background: In Central, Eastern, and Southern Europe, the Roma population is the largest and the most vulnerable and disadvantaged minority. Behind their unfavorable health status, harmful health behaviors, such as unhealthy diet is also supposed to exist. Methods: In the framework of a complex health study, individuals from the Hungarian general (n = 410) and Roma populations (n = 387) were randomly selected. In the survey portion of the study, sweet, fat, salty, and bitter taste preferences were ascertained by question items measuring taste and food preferences. Preference for sweet vs. salty foods was also analyzed. Questions from the Hungarian version of the European Health Interview Survey were included, to characterize fruit and vegetable consumption and to determine the quantity of sugars added to consumed foods and beverages and the frequency of salting without tasting the food. Data were analyzed using STATA 9.0 statistical software. Results: Roma reported significantly less frequent consumption of fresh fruits (OR = 1.70, 95% CI: 1.22-2.35, p = 0.002) and vegetables (OR = 1.74, 95% CI: 1.25-2.41, p = 0.001) than the Hungarian subjects. Representatives of the Hungarian Roma population reported adding higher quantities of sugars to consumed foods and beverages (OR = 1.68, 95% CI: 1.10-2.56, p = 0.016) and preferred sweet snacks vs. salty ones (OR = 0.53 for salty snacks, 95% CI: 0.37-0.78, p = 0.001) and had higher preferences for sweet foods (OR = 1.51, 95% CI: 1.08-2.11, p = 0.015). They salted their food without tasting it more often (OR = 2.18, 95% CI: 1.64-2.88, p < 0.001). They had lower preferences for bitter tasting raw kohlrabi (OR = 0.56, 95% CI: 0.41-0.80, p = 0.001), grapefruit (OR = 0.47, 95% CI: 0.34-0.64, p < 0.001), black coffee (OR = 0.50, 95% CI: 0.34-0.73, p < 0.001), and dark chocolate (OR = 0.63, 95% CI: 0.46-0.84, p = 0.006). No significant results in terms of ethnicity were found on for fatty and salty food preference and other bitter-tasting vegetables. Conclusions: Roma diet may be linked to taste preferences predisposing to unhealthy eating habits. This assumption needs further studies on their dietary behavior. In order to design potentially effective intervention programs targeting Roma populations, it is essential to identify individual, environmental, social, cultural, and behavioral factors and as well as their complex interplay that may affect dietary intake and behaviors.
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Affiliation(s)
- Judit Diószegi
- MTA-DE Public Health Research Group, Public Health Research Institute, University of Debrecen, Debrecen, Hungary
| | - Péter Pikó
- MTA-DE Public Health Research Group, Public Health Research Institute, University of Debrecen, Debrecen, Hungary
| | - Zsigmond Kósa
- Department of Methodology for Health Visitors and Public Health, Faculty of Health, University of Debrecen, Nyíregyháza, Hungary
| | - János Sándor
- Department of Public Health and Epidemiology, Faculty of Medicine, University of Debrecen, Debrecen, Hungary
| | - Erand Llanaj
- Doctoral School of Health Sciences, University of Debrecen, Debrecen, Hungary
- Public Health Research Institute, University of Debrecen, Debrecen, Hungary
| | - Róza Ádány
- MTA-DE Public Health Research Group, Public Health Research Institute, University of Debrecen, Debrecen, Hungary
- Doctoral School of Health Sciences, University of Debrecen, Debrecen, Hungary
- Public Health Research Institute, University of Debrecen, Debrecen, Hungary
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Minokoshi Y, Nakajima KI, Okamoto S. Homeostatic versus hedonic control of carbohydrate selection. J Physiol 2020; 598:3831-3844. [PMID: 32643799 DOI: 10.1113/jp280066] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Accepted: 07/06/2020] [Indexed: 11/08/2022] Open
Abstract
Macronutrient intake is associated with cardiometabolic health, ageing and longevity, but the mechanisms underlying its regulation have remained unclear. Most rodents increase carbohydrate selection under certain physiological and pathological conditions such as fasting. When presented with a choice between a basally preferable high-fat diet (HFD) and a high-carbohydrate diet (HCD) such as a high-sucrose diet, fasted mice first eat the HFD and then switch to the HCD during the first few hours of refeeding and continue to eat the HCD up to 24 h in the two-diet choice approach. Such consumption of an HCD after fasting reverses the fasting-induced increase in the plasma concentration of ketone bodies more rapidly than does refeeding with an HFD alone. 5'-AMP-activated protein kinase (AMPK)-regulated neurons in the paraventricular nucleus of the hypothalamus (PVH) that express corticotropin-releasing hormone (CRH) are necessary and sufficient for the fasting-induced selection of carbohydrate over an HFD in mice. These neurons appear to contribute to a fasting-induced increase in the positive valence of carbohydrate without affecting the preference for more palatable and energy-dense diets such as an HFD. Identification of the neural circuits in which AMPK-regulated CRH neurons in the PVH of mice are embedded should shed new light on the physiological and molecular mechanisms responsible for macronutrient selection.
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Affiliation(s)
- Yasuhiko Minokoshi
- Division of Endocrinology and Metabolism, Department of Homeostatic Regulation, National Institute for Physiological Sciences, National Institute of Natural Sciences, 38 Nishigonaka, Myodaiji, Okazaki, Aichi, 444-8585, Japan.,School of Life Science, The Graduate University for Advanced Studies SOKENDAI, 38 Nishigonaka, Myodaiji, Okazaki, Aichi, 444-8585, Japan
| | - Ken-Ichiro Nakajima
- Division of Endocrinology and Metabolism, Department of Homeostatic Regulation, National Institute for Physiological Sciences, National Institute of Natural Sciences, 38 Nishigonaka, Myodaiji, Okazaki, Aichi, 444-8585, Japan.,School of Life Science, The Graduate University for Advanced Studies SOKENDAI, 38 Nishigonaka, Myodaiji, Okazaki, Aichi, 444-8585, Japan
| | - Shiki Okamoto
- Second Department of Internal Medicine (Endocrinology, Diabetes and Metabolism, Hematology, Rheumatology), Graduate School of Medicine, University of the Ryukyus, 207 Uehara, Nishihara, Nakagami-gun, Okinawa, 903-0215, Japan
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Rahman S, Zasadzinski L, Zhu L, Edirisinghe I, Burton-Freeman B. Assessing consumers' understanding of the term "Natural" on food labeling. J Food Sci 2020; 85:1891-1896. [PMID: 32449960 DOI: 10.1111/1750-3841.15128] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Revised: 03/03/2020] [Accepted: 03/11/2020] [Indexed: 12/18/2022]
Abstract
The objective of this study was to gain a better understanding of how consumers' interpret the term "natural" by assessing food choice based on labels describing attributes of a product associated with the term "natural"; to assess food intake of chosen food, and; to determine factors that influence food choice and intake. A randomized, single-visit pilot study was conducted where participants (n = 105) were presented with seven identical bowls of granola each bearing a different descriptive label. Participants were asked to choose and eat the granola (ad libitum) that coincided with what was closest to their view of "natural." Food choice, intake amount, demographics, self-health perception, label use, dietary restraint, and mindfulness were measured. "Organic" (31%), "Made with real grains" (17%), and "No preservatives" (15%) were the top three chosen labels. These choices related to concerns about environment and processing, personal health, and additives and preservatives, respectively (P = 0.049). Income level and age were significantly associated with choice (P = 0.003). Defining the term "natural" for use on food labels will require follow-up researchacrosseconomically diverse populations and age groups to understand expectations of food products bearing the term "natural."
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Affiliation(s)
- Sajida Rahman
- Department of Food Science and Nutrition, Center for Nutrition Research, Illinois Institute of Technology, Chicago, IL, 60616, USA
| | - Lindsay Zasadzinski
- Department of Food Science and Nutrition, Center for Nutrition Research, Illinois Institute of Technology, Chicago, IL, 60616, USA
| | - Lanjun Zhu
- Department of Food Science and Nutrition, Center for Nutrition Research, Illinois Institute of Technology, Chicago, IL, 60616, USA
| | - Indika Edirisinghe
- Department of Food Science and Nutrition, Center for Nutrition Research, Illinois Institute of Technology, Chicago, IL, 60616, USA
| | - Britt Burton-Freeman
- Department of Food Science and Nutrition, Center for Nutrition Research, Illinois Institute of Technology, Chicago, IL, 60616, USA
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Xu R, Blanchard BE, McCaffrey JM, Woolley S, Corso LML, Duffy VB. Food Liking-Based Diet Quality Indexes (DQI) Generated by Conceptual and Machine Learning Explained Variability in Cardiometabolic Risk Factors in Young Adults. Nutrients 2020; 12:E882. [PMID: 32218114 PMCID: PMC7231006 DOI: 10.3390/nu12040882] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Revised: 03/17/2020] [Accepted: 03/23/2020] [Indexed: 02/07/2023] Open
Abstract
The overall pattern of a diet (diet quality) is recognized as more important to health and chronic disease risk than single foods or food groups. Indexes of diet quality can be derived theoretically from evidence-based recommendations, empirically from existing datasets, or a combination of the two. We used these methods to derive diet quality indexes (DQI), generated from a novel dietary assessment, and to evaluate relationships with cardiometabolic risk factors in young adults with (n = 106) or without (n = 106) diagnosed depression (62% female, mean age = 21). Participants completed a liking survey (proxy for usual dietary consumption). Principle component analysis of plasma (insulin, glucose, lipids) and adiposity (BMI, Waist-to-Hip ratio) measures formed a continuous cardiometabolic risk factor score (CRFS). DQIs were created: theoretically (food/beverages grouped, weighted conceptually), empirically (grouping by factor analysis, weights empirically-derived by ridge regression analysis of CRFS), and hybrid (food/beverages conceptually-grouped, weights empirically-derived). The out-of-sample CRFS predictability for the DQI was assessed by two-fold and five-fold cross validations. While moderate consistencies between theoretically- and empirically-generated weights existed, the hybrid outperformed theoretical and empirical DQIs in cross validations (five-fold showed DQI explained 2.6% theoretical, 2.7% empirical, and 6.5% hybrid of CRFS variance). These pilot data support a liking survey that can generate reliable/valid DQIs that are significantly associated with cardiometabolic risk factors, especially theoretically- plus empirically-derived DQI.
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Affiliation(s)
- Ran Xu
- Department of Allied Health Sciences, University of Connecticut, 358 Mansfield Rd, Storrs, CT 06269, USA; (R.X.); (B.E.B.); (J.M.M.); (L.M.L.C.)
| | - Bruce E. Blanchard
- Department of Allied Health Sciences, University of Connecticut, 358 Mansfield Rd, Storrs, CT 06269, USA; (R.X.); (B.E.B.); (J.M.M.); (L.M.L.C.)
| | - Jeanne M. McCaffrey
- Department of Allied Health Sciences, University of Connecticut, 358 Mansfield Rd, Storrs, CT 06269, USA; (R.X.); (B.E.B.); (J.M.M.); (L.M.L.C.)
| | - Stephen Woolley
- Institute of Living, Hartford Hospital, 200 Retreat Ave, Hartford, CT 06106, USA;
| | - Lauren M. L. Corso
- Department of Allied Health Sciences, University of Connecticut, 358 Mansfield Rd, Storrs, CT 06269, USA; (R.X.); (B.E.B.); (J.M.M.); (L.M.L.C.)
| | - Valerie B. Duffy
- Department of Allied Health Sciences, University of Connecticut, 358 Mansfield Rd, Storrs, CT 06269, USA; (R.X.); (B.E.B.); (J.M.M.); (L.M.L.C.)
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