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Daniel IC, Siqueira MSM, Romaneli GU, Rocha Orsi JS, Werneck RI. Food-Based Dietary Guidelines for Infants in Latin America and the Caribbean: A Systematic Review. Nutrients 2024; 16:1233. [PMID: 38674923 PMCID: PMC11053862 DOI: 10.3390/nu16081233] [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: 02/20/2024] [Revised: 04/06/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
Food-based dietary guidelines (FBDGs) are tools for promoting healthy eating habits. For the population of children under two years old in Latin America and the Caribbean (LAC), there is a lack of reviews analyzing the quality of these guidelines. The objective of this systematic review is to evaluate publicly available FBDGs for the population under two years old in LAC until mid-2023. Guidelines aimed at caregivers of children were included, sourced from government websites in LAC countries and the Food and Agriculture Organization (FAO) portal. Documents targeted at healthcare professionals were excluded. For qualitative analysis, the Agree II guidelines assessment tool and the FAO guide principles for developing healthy and sustainable diets were used. The results showed that more recently released and revised FBDGs with a greater number of pages obtained better scores in both assessments. Additionally, out of the 32 LAC countries, only 13 had these FBDGs available on websites for public access. As a limitation, this study faced challenges in standardizing the searches on government websites. The authors emphasize the need to develop FBDGs for the population under two years old that align with current health and sustainability needs and promote health education.
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Affiliation(s)
| | | | | | | | - Renata Iani Werneck
- Graduate Program in Dentistry, School of Medicine and Life Sciences, Pontifícia Universidade Católica do Paraná, Curitiba 80242 980, Brazil; (I.C.D.); (G.U.R.); (J.S.R.O.)
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2
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Galanakis CM. The Future of Food. Foods 2024; 13:506. [PMID: 38397483 PMCID: PMC10887894 DOI: 10.3390/foods13040506] [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: 01/19/2024] [Revised: 02/02/2024] [Accepted: 02/04/2024] [Indexed: 02/25/2024] Open
Abstract
The global food systems face significant challenges driven by population growth, climate change, geopolitical conflicts, crises, and evolving consumer preferences. Intending to address these challenges, optimizing food production, adopting sustainable practices, and developing technological advancements are essential while ensuring the safety and public acceptance of innovations. This review explores the complex aspects of the future of food, encompassing sustainable food production, food security, climate-resilient and digitalized food supply chain, alternative protein sources, food processing, and food technology, the impact of biotechnology, cultural diversity and culinary trends, consumer health and personalized nutrition, and food production within the circular bioeconomy. The article offers a holistic perspective on the evolving food industry characterized by innovation, adaptability, and a shared commitment to global food system resilience. Achieving sustainable, nutritious, and environmentally friendly food production in the future involves comprehensive changes in various aspects of the food supply chain, including innovative farming practices, evolving food processing technologies, and Industry 4.0 applications, as well as approaches that redefine how we consume food.
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Affiliation(s)
- Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, 73131 Chania, Greece;
- College of Science, Taif University, Taif 26571, Saudi Arabia
- Food Waste Recovery Group, ISEKI Food Association, 1190 Vienna, Austria
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3
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Takai T. Potential of rice tillering for sustainable food production. J Exp Bot 2024; 75:708-720. [PMID: 37933683 PMCID: PMC10837021 DOI: 10.1093/jxb/erad422] [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] [Subscribe] [Scholar Register] [Received: 04/08/2023] [Accepted: 10/31/2023] [Indexed: 11/08/2023]
Abstract
Tillering, also known as shoot branching, is a fundamental trait for cereal crops such as rice to produce sufficient panicle numbers. Effective tillering that guarantees successful panicle production is essential for achieving high crop yields. Recent advances in molecular biology have revealed the mechanisms underlying rice tillering; however, in rice breeding and cultivation, there remain limited genes or alleles suitable for effective tillering and high yields. A recently identified quantitative trait locus (QTL) called MORE PANICLES 3 (MP3) has been cloned as a single gene and shown to promote tillering and to moderately increase panicle number. This gene is an ortholog of the maize domestication gene TB1, and it has the potential to increase grain yield under ongoing climate change and in nutrient-poor environments. This review reconsiders the potential and importance of tillering for sustainable food production. Thus, I provide an overview of rice tiller development and the currently understood molecular mechanisms that underly it, focusing primarily on the biosynthesis and signaling of strigolactones, effective QTLs, and the importance of MP3 (TB1). The possible future benefits in using promising QTLs such as MP3 to explore agronomic solutions under ongoing climate change and in nutrient-poor environments are also highlighted.
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Affiliation(s)
- Toshiyuki Takai
- Japan International Research Center for Agricultural Sciences (JIRCAS), 305-8686 Tsukuba, Ibaraki, Japan
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4
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Liz Martins M, Tepper S, Marques B, Abreu S. The SHED Index: A Validation Study to Assess Sustainable HEalthy Diets in Portugal. Nutrients 2023; 15:5071. [PMID: 38140330 PMCID: PMC10745297 DOI: 10.3390/nu15245071] [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: 10/31/2023] [Revised: 12/08/2023] [Accepted: 12/08/2023] [Indexed: 12/24/2023] Open
Abstract
This study aims to adapt and validate the Sustainable HEalthy Diet (SHED) Index for the Portuguese adult population, which was developed to assess sustainable and healthy eating patterns. Data were collected using a web-based questionnaire administered through interviews with 347 individuals aged between 18 and 65 years old. The SHED Index evaluates 30 items, allowing for the assessment and scoring of sustainable and healthy eating patterns. The higher the SHED Index score, the more sustainable and healthier the diet. A semi-quantitative food frequency questionnaire was used to assess the participants' dietary intake. The criterion validity was examined by testing the relationship between the SHED Index score and adherence to the Mediterranean Diet. Reproducibility was assessed by determining agreement and reliability with test-retest. Construct validity was confirmed based on established criteria. A higher SHED Index score was associated with moderate to high adherence to the Mediterranean diet, while it was inversely related to the proportion of animal-sourced foods in the overall food intake (r = -0.281, p < 0.001). Good reliability and agreement were found for the SHED Index score. Our findings suggest that the SHED Index is a valid and reliable tool for assessing sustainable and healthy diets in the Portuguese adult population.
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Affiliation(s)
- Margarida Liz Martins
- Coimbra Health School (ESTeSC), Polytechnic University of Coimbra, 3045-093 Coimbra, Portugal
- GreenUPorto—Sustainable Agrifood Production Research Centre, 4200-465 Vairao, Portugal
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), 5000-801 Vila Real, Portugal
| | - Sigal Tepper
- Department of Nutritional Sciences, Tel-Hai College, Upper Galilee 1220800, Israel;
| | - Bebiana Marques
- Faculty of Nutrition and Food Sciences, University of Porto, 4150-180 Porto, Portugal;
| | - Sandra Abreu
- Research Centre in Physical Activity, Health, and Leisure (CIAFEL), Faculty of Sport, University of Porto, 4200-450 Porto, Portugal;
- School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
- Laboratory for Integrative and Translational Research in Population Health, 4050-600 Porto, Portugal
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5
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Summpunn P, Deh-ae N, Panpipat W, Manurakchinakorn S, Bhoopong P, Donlao N, Rawdkuen S, Shetty K, Chaijan M. Nutritional Profiles of Yoom Noon Rice from Royal Initiative of Southern Thailand: A Comparison of White Rice, Brown Rice, and Germinated Brown Rice. Foods 2023; 12:2952. [PMID: 37569220 PMCID: PMC10418706 DOI: 10.3390/foods12152952] [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: 07/05/2023] [Revised: 07/31/2023] [Accepted: 08/03/2023] [Indexed: 08/13/2023] Open
Abstract
For long-term food sustainability and security, it is crucial to recognize and preserve Indigenous rice varieties and their diversity. Yoom Noon is one of the non-glutinous rice (Oryza sativa L.) varieties being conserved as part of the Phanang Basin Area Development Project, which is administered by the Royal Initiative of Nakhon Si Thammarat in Southern Thailand. The goal of this research was to compare the nutritional profiles of Yoom Noon white rice, brown rice, and germinated brown rice. The results indicated that carbohydrate content was found to be the most plentiful macronutrient in all processed Yoom Noon rice types, accounting for 67.1 to 81.5% of the total. White rice had the highest carbohydrate content (p < 0.05), followed by brown rice and germinated brown rice. Brown rice had more protein and fat than white rice (p < 0.05). The maximum protein, dietary fiber, and ash content were found in germinated brown rice, followed by brown rice and white rice (p < 0.05). White rice had the highest amylose content, around 24% (p < 0.05), followed by brown rice (22%), and germinated brown rice (20%). Mg levels in all white, brown, and germinated brown rice ranged from 6.59 to 10.59 mg/100 g, which was shown to be the highest among the minerals studied (p < 0.05). Zn (4.10-6.18 mg/100 g) was the second most abundant mineral, followed by Fe (3.45-4.92 mg/100 g), K (2.61-3.81 mg/100 g), Mn (1.20-4.48 mg/100 g), Ca (1.14-1.66 mg/100 g), and Cu (0.16-0.23 mg/100 g). Se was not found in any processed Yoom Noon rice. Overall, brown rice had the highest content of macro- and micronutrients (p < 0.05). In all processed rice, thiamin was found in the highest amount (56-85 mg/100 g), followed by pyridoxine (18-44 g/100 g) and nicotinamide (4-45 g/100 g) (p < 0.05). Riboflavin was not identified in any of the three types of processed Yoom Noon rice. Individual vitamin concentrations varied among processed rice, with germinated brown rice having the highest thiamine content by around 1.5 and 1.3 folds compared to white and brown rice, respectively. The GABA level was the highest in germinated rice (585 mg/kg), which was around three times higher than in brown rice (p < 0.05), whereas GABA was not detectable in white rice. The greatest total extractable flavonoid level was found in brown rice (495 mg rutin equivalent (RE)/100 g), followed by germinated brown rice (232 mg RE/100 g), while white rice had no detectable total extractable flavonoid. Brown rice had the highest phytic acid level (11.2 mg/100 g), which was 1.2 times higher than germinated brown rice (p < 0.05). However, phytic acid was not detected in white rice. White rice (10.25 mg/100 g) and brown rice (10.04 mg/100 g) had the highest non-significant rapidly available glucose (RAG) values, while germinated brown rice had the lowest (5.33 mg/100 g). In contrast, germinated brown rice had the highest slowly available glucose (SAG) value (9.19 mg/100 g), followed by brown rice (3.58 mg/100 g) and white rice (1.61 mg/100 g) (p < 0.05).
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Affiliation(s)
- Pijug Summpunn
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (N.D.-a.); (W.P.); (S.M.); (P.B.)
| | - Nattharika Deh-ae
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (N.D.-a.); (W.P.); (S.M.); (P.B.)
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (N.D.-a.); (W.P.); (S.M.); (P.B.)
| | - Supranee Manurakchinakorn
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (N.D.-a.); (W.P.); (S.M.); (P.B.)
| | - Phuangthip Bhoopong
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (N.D.-a.); (W.P.); (S.M.); (P.B.)
| | - Natthawuddhi Donlao
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand; (N.D.); (S.R.)
| | - Saroat Rawdkuen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand; (N.D.); (S.R.)
| | - Kalidas Shetty
- Global Institute of Food Security and International Agriculture (GIFSIA), North Dakota State University, 374 D Loftsgard Hall, 1360 Albrecht Blvd., Fargo, ND 58108, USA;
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (N.D.-a.); (W.P.); (S.M.); (P.B.)
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Fresán U, Vidal-Carou MC, Ramos-Truchero G, de Pipaon MS, Moreno LA, Salas-Salvadó J. Knowledge, attitude, and patient advice on sustainable diets among Spanish health professionals. Front Nutr 2023; 10:1182226. [PMID: 37528999 PMCID: PMC10389708 DOI: 10.3389/fnut.2023.1182226] [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: 03/08/2023] [Accepted: 06/12/2023] [Indexed: 08/03/2023] Open
Abstract
Current dietary patterns, especially in high-income countries, are unsustainable. Health professionals, due to their credibility and close contact with the general population, could serve as agents of change for the adoption of sustainable diets. The objective of this study was to assess the knowledge and attitude regarding sustainable diets among the health professionals in Spain. A 24-item online questionnaire was designed for this purpose, and sent to health professionals (i.e., dietitians-nutritionists, nurses, physicians, and pharmacists). From September 2021 to May 2022, 2,545 health professionals answered the survey completely. One-fifth of them had never heard the term "sustainable diet", and most of them recognized having limited knowledge about it. They considered promoting sustainable diets when making dietary recommendations important, and pointed out that they would like to be trained on the topic. Indeed, they reported that all health professionals, independent of their career background, should be educated on sustainable diets. Efforts should be stressed on implementing training courses, at university level but also as continuous post-graduate training, providing health professionals in Spain the necessary knowledge to promote the adoption of sustainable diets among the population.
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Affiliation(s)
- Ujué Fresán
- eHealth Group, Barcelona Institute for Global Health (ISGlobal), Barcelona, Spain
| | - M. Carmen Vidal-Carou
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB) Maria Maetzu Unit of Excellence Program, Universitat de Barcelona, Santa Coloma de Gramenet, Spain
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Santa Coloma de Gramenet, Spain
| | - Guadalupe Ramos-Truchero
- Faculty of Education and Social Work, Department of Sociology and Social Work, University of Valladolid, Valladolid, Spain
| | - Miguel Sáenz de Pipaon
- Neonatology, Instituto de Investigación Sanitaria del Hospital Universitario La Paz—IdiPAZ, (La Paz University Hospital—Universidad Autónoma de Madrid), Madrid, Spain
| | - Luis A. Moreno
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), Madrid, Spain
- GENUD (Growth, Exercise, Nutrition and Development) Research Group, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) and Instituto de Investigación Sanitaria Aragón (IIS Aragón), Zaragoza, Spain
| | - Jordi Salas-Salvadó
- Departament de Bioquímica i Biotecnologia, Unitat de Nutrició Humana, Universitat Rovira i Virgili, Reus, Spain
- Alimentaciò, Nutrició, Desenvolupament i Salut Mental (ANUT-DSM) Department, Institut d'Investigació Sanitària Pere Virgili (IISPV), Reus, Spain
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7
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García-Hernández Á, Roldán-Cruz C, Vernon-Carter EJ, Alvarez-Ramirez J. Stale bread waste recycling as ingredient for fresh oven-baked white bread: effects on dough viscoelasticity, bread molecular organization, texture, and starch digestibility. J Sci Food Agric 2023; 103:4174-4183. [PMID: 36628498 DOI: 10.1002/jsfa.12442] [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] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 01/04/2023] [Accepted: 01/11/2023] [Indexed: 05/03/2023]
Abstract
BACKGROUND Wasted food produced for human consumption is estimated at 33% globally, and bread is the food product with the highest percentage. There is an ongoing drive to reincorporate food waste still useful and safe into the production chain of food for human consumption. This work aims to contribute to the study of the feasibility of recycling stale bread waste flour (BWF) into fresh oven-baked white bread, by replacing 0, 20, 40, 60, 80, and 100 g/100 g of the wheat flour with BWF. RESULTS Storage and loss moduli increased as the BWF content increased. The baked loaf exhibited decreased lightness and yellowness but increased redness. Increasing BWF contents produced decreased loaf volume and hardness but increased moisture content. Fourier-transform infrared analysis showed that the BWF addition induced important changes in the water, protein, and starch molecular organization. Therefore, starch digestibility showed reductions in both rapidly and slowly digestible starch fractions. Principal component analysis revealed that replacements of up 20 g/100 g can produce white bread with textural, colour, and starch digestibility characteristics like that of the control bread. CONCLUSION The fresh oven-baked white bread variation produced by replacing 20 g/100 g of the wheat flour with BWF exhibited comparable colour, volume, texture, and starch digestibility features as a control bread did made with 0 g/100 BWF. Higher replacement percentages of wheat flour by stale BWF produced unsuitable drawbacks in the white bread characteristics, but those might be deemed as convenient in other types of bakery products. © 2023 Society of Chemical Industry.
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Affiliation(s)
| | - César Roldán-Cruz
- Facultad de Nutrición, Universidad Veracruzana-Región Veracruz, Veracruz, Mexico
| | - Eduardo Jaime Vernon-Carter
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Mexico City, Mexico
| | - Jose Alvarez-Ramirez
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Mexico City, Mexico
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8
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Sattler ELP, Ogungbe O, Wallace AS, Aryan Z, Castilla‐Ojo N, Dai J, De Anda‐Duran I, Foti K, German CA, Hyde ET, Jafarian‐Kerman SR, Kendrick KN, King B, Lang AE, Tang O, Turkson‐Ocran R, Rodriguez LA, Wang FM, Zhang M, Hivert M, Lutsey PL. American Heart Association EPI|Lifestyle Scientific Sessions: 2022 Meeting Highlights. J Am Heart Assoc 2023; 12:e028695. [PMID: 37042282 PMCID: PMC10227275 DOI: 10.1161/jaha.122.028695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 04/13/2023]
Affiliation(s)
- Elisabeth L. P. Sattler
- Department of Clinical and Administrative Pharmacy, College of PharmacyUniversity of GeorgiaGAAthensUSA
- Department of Nutritional Sciences, College of Family and Consumer SciencesUniversity of GeorgiaGAAthensUSA
| | - Oluwabunmi Ogungbe
- Johns Hopkins University School of NursingMDBaltimoreUSA
- Johns Hopkins University School of MedicineMDBaltimoreUSA
| | - Amelia S. Wallace
- Department of EpidemiologyJohns Hopkins Bloomberg School of Public HealthMDBaltimoreUSA
- Welch Center for Prevention, Epidemiology, and Clinical ResearchJohns Hopkins UniversityMDBaltimoreUSA
| | - Zahra Aryan
- Department of MedicineRutgers New Jersey Medical SchoolNJNewarkUSA
| | | | - Jin Dai
- Department of Epidemiology, Fielding School of Public HealthUniversity of CaliforniaCALos AngelesUSA
| | - Ileana De Anda‐Duran
- Department of EpidemiologyTulane University School of Public Health and Tropical MedicineLANew OrleansUSA
| | - Kathryn Foti
- Department of EpidemiologyUniversity of Alabama at Birmingham School of Public HealthALBirminghamUSA
| | | | - Eric T. Hyde
- Herbert Wertheim School of Public Health and Human Longevity ScienceUniversity of California, San DiegoCALa JollaUSA
| | | | | | - Ben King
- Department of Health Systems and Population Health Sciences, Tilman J Fertitta Family College of MedicineUniversity of HoustonTXHoustonUSA
| | - Adam Edward Lang
- Department of Primary CareMcDonald Army Health CenterVAFort EustisUSA
- Department of Family Medicine and Population HealthVirginia Commonwealth University School of MedicineVARichmondUSA
| | - Olive Tang
- Department of EpidemiologyJohns Hopkins Bloomberg School of Public HealthMDBaltimoreUSA
- Welch Center for Prevention, Epidemiology, and Clinical ResearchJohns Hopkins UniversityMDBaltimoreUSA
- Johns Hopkins University School of MedicineMDBaltimoreUSA
| | | | - Luis A. Rodriguez
- Division of ResearchKaiser Permanente Northern CaliforniaCAOaklandUSA
| | - Frances M. Wang
- Department of EpidemiologyJohns Hopkins Bloomberg School of Public HealthMDBaltimoreUSA
- Welch Center for Prevention, Epidemiology, and Clinical ResearchJohns Hopkins UniversityMDBaltimoreUSA
| | - Mingyu Zhang
- Department of EpidemiologyJohns Hopkins Bloomberg School of Public HealthMDBaltimoreUSA
- Welch Center for Prevention, Epidemiology, and Clinical ResearchJohns Hopkins UniversityMDBaltimoreUSA
- Department of Population MedicineHarvard Pilgrim Health Care Institute, Harvard Medical SchoolMABostonUSA
| | - Marie‐France Hivert
- Department of Population MedicineHarvard Pilgrim Health Care Institute, Harvard Medical SchoolMABostonUSA
- Diabetes Unit, Massachusetts General HospitalMABostonUSA
| | - Pamela L. Lutsey
- Division of Epidemiology and Community HealthUniversity of MinnesotaMNMinneapolisUSA
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9
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Castañer O, Tresserra-Rimbau A, Bresciani L, Casas R. Editorial: Women in nutritional epidemiology. Front Nutr 2023; 10:1147856. [PMID: 36819709 PMCID: PMC9936821 DOI: 10.3389/fnut.2023.1147856] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Accepted: 01/20/2023] [Indexed: 02/05/2023] Open
Affiliation(s)
- Olga Castañer
- Centro de Investigación Biomédica en Red (CIBERESP) de Epidemiología y Salud Pública, Instituto de Salud Carlos III, Madrid, Spain,Cardiovascular Risk and Nutrition Research Group, Epidemiology and Public Health Program, Hospital del Mar Medical Research Institute (IMIM), Barcelona, Spain,Endocrinology Service, Hospital del Mar, Barcelona, Spain,*Correspondence: Olga Castañer ✉
| | - Anna Tresserra-Rimbau
- Centro de Investigación Biomédica en Red (CIBEROBN) de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain,Department of Nutrition, Food Sciences and Gastronomy, Xarxa d'Innovació Alimentària de Catalunya (XIA), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain,Nutrition and Food Safety Research Institute (INSA), University of Barcelona, Coloma de Gramanet, Barcelona, Spain
| | - Letizia Bresciani
- Human Nutrition Unit, Department of Food and Drug, University of Parma, Parma, Italy
| | - Rosa Casas
- Centro de Investigación Biomédica en Red (CIBEROBN) de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain,Nutrition and Food Safety Research Institute (INSA), University of Barcelona, Coloma de Gramanet, Barcelona, Spain,Department of Internal Medicine, Hospital Clinic, Institut d'Investigació Biomèdica August Pi i Sunyer (IDIBAPS), University of Barcelona, Barcelona, Spain,Rosa Casas ✉
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10
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Portugal-Nunes C, Nunes FM, Saraiva C, Gonçalves C. Public interest in food sustainability: an infodemiology study of Google trends data in Europe from 2010-2021. Int J Food Sci Nutr 2023; 74:95-106. [PMID: 36475446 DOI: 10.1080/09637486.2022.2151988] [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: 12/12/2022]
Abstract
Understanding food sustainability and healthy diets public awareness is of utmost importance since consumers are the main drivers of global consumption patterns. Using Google Trends data, from 2010 to 2021, we aim to explore the temporal dynamics of food sustainability public interest across Europe and its association with interest in sustainability, healthy diet, Mediterranean diet (MedDiet), and flexitarianism. Public interest in food sustainability has increased and is positively associated with the interest in the topic of sustainability. With few exceptions, no general association between food sustainability and healthy diet or MedDiet interest were found. Consistent associations between food sustainability and flexitarianism were found across most of the European regions and countries. Despite the growing interest, only flexitarianism seems to be associated with food sustainability. Understanding consumers' interest in food sustainability is crucial for the transition towards healthy and sustainable diets and to define educational and behavioural interventions.
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Affiliation(s)
- Carlos Portugal-Nunes
- CECAV - Veterinary and Animal Science Research Centre, Vila Real, Portugal.,Biology and Environment Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
| | - Fernando M Nunes
- CQ-VR - Chemistry Research Centre-Vila Real, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.,Chemistry Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
| | - Cristina Saraiva
- CECAV - Veterinary and Animal Science Research Centre, Vila Real, Portugal.,Department of Veterinary Sciences, School of Agrarian and Veterinary Sciences, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal
| | - Carla Gonçalves
- Biology and Environment Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.,CITAB - Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.,Inov4Agro - Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
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11
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Gao H, Dai L, Xu Q, Gao P, Dou Z. Transforming agrifood systems in a win-win for health and environment: evidence from organic rice-duck coculture. J Sci Food Agric 2023; 103:968-975. [PMID: 36260409 DOI: 10.1002/jsfa.12282] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [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: 08/05/2022] [Revised: 10/15/2022] [Accepted: 10/17/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Rice-duck coculture is an ecological agricultural mode; however, the nutritional and environmental benefits of transforming from conventional rice monoculture to rice-duck coculture are unknown. Based on survey data and the life-cycle assessment approach, this study conducted a carbon footprint evaluation of conventional rice monoculture (CR), organic rice monoculture (OR), and organic rice-duck coculture (ORD) using different functional units. RESULTS The carbon footprint per hectare of ORD (7842 ± 284 kg CO2 eq ha-1 ) was slightly lower than that of CR (7905 ± 412 kg CO2 eq ha-1 ), while higher than that of OR (7786 ± 235 kg CO2 eq ha-1 ). Although the rice yield of ORD was slightly lower than that of CR, its nutrient density unit (NDU) did not decrease significantly due to the additional duck yield. Thus, the carbon footprint per NDU of ORD was significantly lower than that of OR by 24.3% (P < 0.05) and was 5.8% higher than that of CR, but this was not statistically significant. Due to the higher economic profits of ORD, its unit of carbon footprint per economic profit was significantly reduced (by 47.1-75.7%) compared with the other two farming modes, while the net ecosystem economic budget was significantly increased by 98.5-341.9% (P < 0.05). CONCLUSION Transforming from a rice monoculture to a coculture system will contribute to a win-win situation for human health and environmental sustainability. This study highlighted the abundant nutritional output function of the rice-duck coculture and analyzed the urgency and necessity of transitioning from traditional agriculture to ecological agriculture from the production and consumption perspectives. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Hui Gao
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
- Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou, China
| | - Linxiu Dai
- Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou, China
| | - Qiang Xu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
- Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou, China
| | - Pinglei Gao
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
- Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou, China
| | - Zhi Dou
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
- Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou, China
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12
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Riverso R, Amato M, Verneau F, La Barbera F. The Interaction between Message Sensation Value and Food Neophobia in Communication about Insect-Based Foods: An Experiment with Italian Consumers. Nutrients 2022; 15:nu15010191. [PMID: 36615852 PMCID: PMC9823528 DOI: 10.3390/nu15010191] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 12/23/2022] [Accepted: 12/28/2022] [Indexed: 01/04/2023] Open
Abstract
Currently, insects are considered as a promising alternative protein source due to their nutritional content and their environmental sustainability. Notwithstanding this, generally consumers show reluctance towards the introduction of edible insects into their diet, mostly influenced by food neophobia. Persuasive communication strategies (e.g., informational vs. emotional appeals) have been a major topic in consumer behavior research. Scholars often refer to the construct of message sensation value (MSV), which is defined as the intensity of audio, visual, and content features of a message that elicit sensory, affective, and arousal responses. In this work, a computer-based experiment (N = 148) was conducted to investigate the effectiveness of messages based on different levels of MSV in promoting the intention to eat insect-based foods, and interactions between MSV and food neophobia. Results indicate that, MSV, food neophobia, and their interaction significantly affect the willingness to consume insect-based food products with or without visible insects, highlighting novel pathways for segmenting consumers, in order to strengthen the communication effects.
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13
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Gualtieri P, Marchetti M, Frank G, Cianci R, Bigioni G, Colica C, Soldati L, Moia A, De Lorenzo A, Di Renzo L. Exploring the Sustainable Benefits of Adherence to the Mediterranean Diet during the COVID-19 Pandemic in Italy. Nutrients 2022; 15. [PMID: 36615768 DOI: 10.3390/nu15010110] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/20/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
This study aimed to identify adherence to the Mediterranean diet (MedDiet) and its effect on health and environmental and socioeconomic sustainability during the COVID-19 pandemic among a sample of the Italian population. Notably, it intended to assess the effect of adherence to the MedDiet on ecological footprints and food expenditure. A survey was conducted from the 5th to the 24th of April 2020 on Google Forms. The MEDAS questionnaire was used to determine the level of adherence to the MedDiet. The carbon footprint (CO2), water footprint (H2O), and food cost were calculated. In total, 3353 participants completed the questionnaire, ranging from 18 to 86 years old. A statistically significant difference was observed in the CO2 and H2O among BMI groups (p < 0.001). The low- and medium-MEDAS groups showed higher CO2 (p < 0.001). The food cost (EUR/week) resulted in statistically significant differences among the MEDAS groups. The CO2 results were significantly lower in organic-market buyers compared to non-organic-market buyers (p < 0.001). Public health must promote awareness of how adhering to a healthy lifestyle and making appropriate food choices can positively impact our health and social and economic well-being.
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14
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Martínez-Milán MA, Davó-Blanes MC, Comino I, Caballero P, Soares P. Sustainable and Nutritional Recommendations for the Development of Menus by School Food Services in Spain. Foods 2022; 11. [PMID: 36553823 DOI: 10.3390/foods11244081] [Citation(s) in RCA: 0] [Impact Index Per Article: 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: 10/31/2022] [Revised: 12/05/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022] Open
Abstract
BACKGROUND Recommendations for the development of school menus can promote healthier, more sustainable food systems. In Spain, these recommendations depend on regional governments (Autonomous Communities-CCAAs) that develop their own guides. The objective of this study was to explore the nutritional and sustainability recommendations for the development of menus by school food services in Spain. METHODS Guides were reviewed that were available on the official web pages of the councils of health and education. Twenty-four variables were studied and organized into three categories: characteristics, nutritional recommendations and sustainability. The number of recommendations included in each guide was counted. The weekly frequency of the suggested food provision for each food group was calculated, as was the average, median, standard deviation, confidence interval and interquartile index. RESULTS Overall, 13 guides were reviewed from different CCAAs. All of them included at least three of the nutritional recommendations, two suggested restrictions in the provision of foods with high quantities of salt and six suggested restrictions in foods with high levels of trans and saturated fats and sugars. All except one guide recommended the weekly provision of foods by food group: protein-rich foods (n = 8), cereals and root vegetables (n = 6), vegetables (n = 5.2) and fruit (n = 4.3). Of the eight criteria for sustainability studied, nine guides included one or none. CONCLUSIONS Guides for the provision of meals at school in Spain promote the incorporation of healthy foods; however, they rarely restrict foods with high levels of fat, salt and sugar, and the promotion of food sustainability is only just beginning. These guides should be reviewed and updated to include recommendations that promote healthy and sustainable food systems.
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15
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Portugal-Nunes C, Cheng L, Briote M, Saraiva C, Nunes FM, Gonçalves C. COVID-19 Changes Public Awareness about Food Sustainability and Dietary Patterns: A Google Trends Analysis. Nutrients 2022; 14. [PMID: 36432583 DOI: 10.3390/nu14224898] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 11/14/2022] [Accepted: 11/17/2022] [Indexed: 11/22/2022] Open
Abstract
The COVID-19 pandemic has not only affected healthcare systems and global economies but also directly impacted food security and purchasing behaviors. The aim of this study is to investigate if COVID-19 has induced changes in public interest regarding Food Sustainability and healthy-sustainable dietary patterns across Europe and in European regions. A Google Trends search was performed using the search terms "Food Sustainability + Sustainable Diet + Sustainable Food" (grouped as "Food Sustainability") and the topics "Sustainability", "Healthy Diet", "Mediterranean Diet", and "Flexitarianism" for the years 2010 to 2022. Data were obtained for 12 countries in Europe. The trends in interest after the COVID-19 outbreak were forecast based on previous data. After the COVID-19 outbreak, an increase in Food Sustainability interest was observed and was higher than forecast based on the previous data. A significant interest increase in Sustainability was observed; nevertheless, this increase was smaller than the forecast increase. Mixed results were obtained for dietary patterns across European regions, yet, considering the mean interest for Europe, it seems that the COVID-19 pandemic outbreak dampened the interest in dietary patterns such as the Healthy Diet and Flexitarianism and promoted an interest in the Mediterranean Diet. Understanding consumers' beliefs and behaviors toward food choices is crucial for the transition towards sustainable diets, and definitions of educational and behavioral interventions are essential to this transition.
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16
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Numbi Muya GM, Mutiaka BK, Bindelle J, Francis F, Caparros Megido R. Human Consumption of Insects in Sub-Saharan Africa: Lepidoptera and Potential Species for Breeding. Insects 2022; 13:886. [PMID: 36292834 PMCID: PMC9604451 DOI: 10.3390/insects13100886] [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] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 09/19/2022] [Accepted: 09/21/2022] [Indexed: 06/16/2023]
Abstract
There are 472 edible insect species in sub-Saharan Africa, of which 31% are Lepidoptera. Wild harvesting is still the main source of supply for these prized species to this day, with some harvesting techniques negatively impacting the environment. The successful production of edible caterpillars requires the appropriate and efficient implementation of husbandry techniques and practices. In this review, we present current literature on edible caterpillars. We provide a general overview of their life history, nutritional composition, and availability associated with specific host plants, with emphasis on semi-domestication and rearing practices that should replace wild harvest. Based on the assimilated information, a proposal of potential species for farming is provided, with details on key characteristics of development cycles to promote the establishment and development of sustainable farms of edible caterpillars at small and large scales. Such advances would contribute toward reducing anthropological pressure related to the exploitation of these food resources, as well as the environmental footprint of this widespread practice.
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Affiliation(s)
- Gloria Marceline Numbi Muya
- Functional and Evolutionary Entomology, Gembloux Agro-Bio Tech, University of Liege, Passage des Déportés 2, 5030 Gembloux, Belgium
- Department of Zootechnics, University of Kinshasa, Kimwenza Road No. 01, Commune of Lemba, Kinshasa 012, Democratic Republic of the Congo
| | - Bienvenu Kambashi Mutiaka
- Department of Zootechnics, University of Kinshasa, Kimwenza Road No. 01, Commune of Lemba, Kinshasa 012, Democratic Republic of the Congo
| | - Jérôme Bindelle
- Functional and Evolutionary Entomology, Gembloux Agro-Bio Tech, University of Liege, Passage des Déportés 2, 5030 Gembloux, Belgium
| | - Frédéric Francis
- Functional and Evolutionary Entomology, Gembloux Agro-Bio Tech, University of Liege, Passage des Déportés 2, 5030 Gembloux, Belgium
| | - Rudy Caparros Megido
- Functional and Evolutionary Entomology, Gembloux Agro-Bio Tech, University of Liege, Passage des Déportés 2, 5030 Gembloux, Belgium
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17
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Visioli F, Bodereau V, van der Kamp M, Clegg M, Guo J, Del Castillo MD, Gilcrease W, Hollywood A, Iriondo-DeHond A, Mills C, Sciascia S, van Zutphen T, Visser E, Willett WC. Educating health care professionals on the importance of proper diets. An online course on nutrition, health, and sustainability. Int J Food Sci Nutr 2022; 73:1091-1095. [PMID: 36146949 DOI: 10.1080/09637486.2022.2123908] [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: 10/14/2022]
Abstract
The majority of university curricula for health professionals does not incorporate courses on human nutrition and its links with human and planetary health. This primarily applies to medical and pharmacy students, who have important counselling roles and are at the forefront of public health. To address this important issue, EIT Food recently launched an online course on nutrition, health, and sustainability. Learners were able to provide feedback on the course through an end-of-course survey and social interaction on the FutureLearn platform. The course was very well attended worldwide and received positive feedback from learners. A total of 3,858 students enrolled in the program, from >20 countries. Learners reported inadequate training on nutrition in their own curriculum and indicated they would use key insights from the course to inform their own practice. This report provides insights from the course, which could be used as guidance for future initiatives.
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Affiliation(s)
- Francesco Visioli
- Department of Molecular Medicine, University of Padova, Padova, Italy.,IMDEA-Food, Madrid, Spain
| | | | | | - Miriam Clegg
- Institute for Food, Nutrition and Health and Department of Food and Nutritional Sciences, University of Reading, Whiteknights, UK
| | - Jing Guo
- Institute for Food, Nutrition and Health, University of Reading, School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, UK
| | - Maria Dolores Del Castillo
- Food Bioscience Group, Department of Bioactivity and Food Analysis, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Madrid, Spain
| | - Winston Gilcrease
- UNESCO Chair for Sustainable Development and Territory Management, University of Turin, Turin, Italy
| | | | - Amaia Iriondo-DeHond
- Food Bioscience Group, Department of Bioactivity and Food Analysis, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Madrid, Spain
| | - Charlotte Mills
- Hugh Sinclair Unit of Human Nutrition, School of Chemistry, Food and Pharmacy, University of Reading, Reading, UK
| | - Savino Sciascia
- Savino Sciascia, Department of Clinical and Biological Sciences, University of Turin, Turin, Italy
| | - Tim van Zutphen
- Department of Sustainable Health, Faculty Campus Fryslân, University of Groningen, Leeuwarden, The Netherlands.,Department of Pediatrics, University of Groningen, University Medical Center Groningen, Groningen, The Netherlands
| | - Edith Visser
- Department of Sustainable Health, Faculty Campus Fryslân, University of Groningen, Leeuwarden, The Netherlands
| | - Walter C Willett
- Departments of Epidemiology and Nutrition, Harvard T. H. Chan School of Public Health, Boston, MA, USA
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18
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Endrizzi I, Cliceri D, Menghi L, Aprea E, Gasperi F. Does the 'Mountain Pasture Product' Claim Affect Local Cheese Acceptability? Foods 2021; 10:682. [PMID: 33806965 DOI: 10.3390/foods10030682] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [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: 02/05/2021] [Revised: 03/17/2021] [Accepted: 03/19/2021] [Indexed: 12/19/2022] Open
Abstract
This paper aims to explore the impact of "mountain pasture product" information on the acceptability of local protected designation of origin (PDO) cheese produced from the raw milk of cows grazing in mountain pastures (P) or reared in valley floor stalls (S). A total of 156 consumers (55% males, mean age 41 years) were asked to evaluate their overall liking on a 9-point hedonic scale of four samples: Cheeses P and S were presented twice with different information about the origin of the milk (cows grazing on mountain pasture or reared in a valley floor stall). Demographics, consumer habits, and opinions on mountain pasture practice (MPP), attitudes towards sustainability, and food-related behaviours (i.e., diet, food waste production, organic food, and zero food miles products purchase) were recorded and used to segment consumers. The cheeses were all considered more than acceptable, even though they were found to be significantly different in colour and texture by instrumental analyses. In the whole consumer panel, the cheese P was preferred, while in consumer segments less attentive to product characteristics, this effect was not significant. External information had a strong effect: Overall liking was significantly higher in cheeses presented as "mountain pasture product", both in the whole panel and in consumer segments with different attitudes (except for those with a low opinion of MPP).
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19
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Silva MA, Albuquerque TG, Pereira P, Ramalho R, Vicente F, Oliveira MBPP, Costa HS. Opuntia ficus-indica (L.) Mill.: A Multi-Benefit Potential to Be Exploited. Molecules 2021; 26:951. [PMID: 33670110 DOI: 10.3390/molecules26040951] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [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: 12/11/2020] [Revised: 01/29/2021] [Accepted: 02/08/2021] [Indexed: 12/18/2022] Open
Abstract
Consumer interest in foods with enhanced nutritional quality has increased in recent years. The nutritional and bioactive characterization of fruits and their byproducts, as well as their use in the formulation of new food products, is advisable, contributing to decrease the global concerns related to food waste and food security. Moreover, the compounds present in these raw materials and the study of their biological properties can promote health and help to prevent some chronic diseases. Opuntia ficus-indica (L.) Mill. (prickly pear) is a plant that grows wild in the arid and semi-arid regions of the world, being a food source for ones and a potential for others, but not properly valued. This paper carries out an exhaustive review of the scientific literature on the nutritional composition and bioactive compounds of prickly pear and its constituents, as well as its main biological activities and applications. It is a good source of dietary fiber, vitamins and bioactive compounds. Many of its natural compounds have interesting biological activities such as anti-inflammatory, hypoglycemic and antimicrobial. The antioxidant power of prickly pear makes it a good candidate as an ingredient of new food products with fascinating properties for health promotion and/or to be used as natural extracts for food, pharmaceutic or cosmetic applications. In addition, it could be a key player in food security in many arid and semi-arid regions of the world, where there are often no more plants.
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20
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Mokrejš P, Gál R, Pavlačková J, Janáčová D. Valorization of a By-Product from the Production of Mechanically Deboned Chicken Meat for Preparation of Gelatins. Molecules 2021; 26:E349. [PMID: 33445455 DOI: 10.3390/molecules26020349] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [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: 12/21/2020] [Revised: 01/05/2021] [Accepted: 01/09/2021] [Indexed: 12/01/2022] Open
Abstract
In recent decades, food waste management has become a key priority of industrial and food companies, state authorities and consumers as well. The paper describes the biotechnological processing of mechanically deboned chicken meat (MDCM) by-product, rich in collagen, into gelatins. A factorial design at two levels was used to study three selected process conditions (enzyme conditioning time, gelatin extraction temperature and gelatin extraction time). The efficiency of the technological process of valorization of MDCM by-product into gelatins was evaluated by % conversion of the by-product into gelatins and some qualitative parameters of gelatins (gel strength, viscosity and ash content). Under optimal processing conditions (48–72 h of enzyme conditioning time, 73–78 °C gelatin extraction temperature and 100–150 min gelatin extraction time), MDCM by-product can be processed with 30–32% efficiency into gelatins with a gel strength of 140 Bloom, a viscosity of 2.5 mPa.s and an ash content of 5.0% (which can be reduced by deionization using ion-exchange resins). MDCM is a promising food by-product for valorization into gelatins, which have potential applications in food-, pharmaceutical- and cosmetic fields. The presented technology contributes not only to food sustainability but also to the model of a circular economy.
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21
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Modlinska K, Adamczyk D, Goncikowska K, Maison D, Pisula W. The Effect of Labelling and Visual Properties on the Acceptance of Foods Containing Insects. Nutrients 2020; 12:E2498. [PMID: 32824991 PMCID: PMC7551702 DOI: 10.3390/nu12092498] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [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: 07/27/2020] [Revised: 08/12/2020] [Accepted: 08/17/2020] [Indexed: 11/16/2022] Open
Abstract
Introducing insects as a source of nutrients (e.g., protein) plays a key role in many countries' environmental policies. However, westerners generally reject insects as an ingredient of food products and meals. The aim of our study was to assess if explicitly labelling food as containing insects and/or implying it by manipulating the appearance of food influences the participants' perception of food products or their behavioral reaction to such products. Participants were asked to try a range of foods, none of which contained ingredients derived from insects. However, the experimental conditions varied with regard to food labelling (insect content) and appearance (traces of insect-like ingredients). We observed the participants' non-verbal behavioral reactions to the foods. Next, the respondents filled in a questionnaire evaluating the food's properties. Additionally, we asked the participants to fill in a set of questionnaires measuring other variables (food neophobia, disgust, variety seeking, etc.) The results showed that products labelled as containing insects are consumed with reluctance and in lower quantities despite their appearance. In addition, people with lower general neophobia and a higher tendency to seek variety tried the insect-labelled samples sooner than people from the other groups. Recommendations for marketing strategies are provided.
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Affiliation(s)
- Klaudia Modlinska
- Institute of Psychology, Polish Academy of Sciences, 1 Jaracza St., 00-378 Warsaw, Poland;
| | - Dominika Adamczyk
- Faculty of Psychology, University of Warsaw, 5/6 Stawki St., 00-183 Warsaw, Poland; (D.A.); (K.G.); (D.M.)
| | - Katarzyna Goncikowska
- Faculty of Psychology, University of Warsaw, 5/6 Stawki St., 00-183 Warsaw, Poland; (D.A.); (K.G.); (D.M.)
| | - Dominika Maison
- Faculty of Psychology, University of Warsaw, 5/6 Stawki St., 00-183 Warsaw, Poland; (D.A.); (K.G.); (D.M.)
| | - Wojciech Pisula
- Institute of Psychology, Polish Academy of Sciences, 1 Jaracza St., 00-378 Warsaw, Poland;
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22
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Duret S, Hoang HM, Derens-Bertheau E, Delahaye A, Laguerre O, Guillier L. Combining Quantitative Risk Assessment of Human Health, Food Waste, and Energy Consumption: The Next Step in the Development of the Food Cold Chain? Risk Anal 2019; 39:906-925. [PMID: 30261117 DOI: 10.1111/risa.13199] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2018] [Revised: 08/21/2018] [Accepted: 08/24/2018] [Indexed: 06/08/2023]
Abstract
The preservation of perishable food via refrigeration in the supply chain is essential to extend shelf life and provide consumers with safe food. However, electricity consumed in refrigeration processes has an economical and an environmental impact. This study focuses on the cold chain of cooked ham, including transport, cold room in supermarket, display cabinet, transport by consumer, and domestic refrigerator, and aims to predict the risk for human health associated with Listeria monocytogenes, the amount of food wasted due to the growth of spoilage bacteria, and the electrical consumption to maintain product temperature through the cold chain. A set of eight intervention actions were tested to evaluate their impact on the three criteria. Results show that the modification of the thermostat of the domestic refrigerator has a high impact on food safety and food waste and a limited impact on the electrical consumption. Inversely, the modification of the airflow rate in the display cabinet has a high impact on electrical consumption and a limited impact on food safety and food waste. A cost-benefit analysis approach and two multicriteria decision analysis methods were used to rank the intervention actions. These three methodologies show that setting the thermostat of the domestic refrigerator to 4 °C presents the best compromise between the three criteria. The impact of decisionmaker preferences (criteria weight) and limitations of these three approaches are discussed. The approaches proposed by this study may be useful in decision making to evaluate global impact of intervention actions in issues involving conflicting outputs.
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Affiliation(s)
- Steven Duret
- Irstea, Refrigeration Processes Engineering Research Unit, Antony cedex, France
| | - Hong-Minh Hoang
- Irstea, Refrigeration Processes Engineering Research Unit, Antony cedex, France
| | | | - Anthony Delahaye
- Irstea, Refrigeration Processes Engineering Research Unit, Antony cedex, France
| | - Onrawee Laguerre
- Irstea, Refrigeration Processes Engineering Research Unit, Antony cedex, France
| | - Laurent Guillier
- Laboratory for Food Safety, Université Paris-Est, Maisons-Alfort, France
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23
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Mason JB, Black R, Booth SL, Brentano A, Broadbent B, Connolly P, Finley J, Goldin J, Griffin T, Hagen K, Lesnik J, Lewis G, Pan Z, Ramos JM, Ranalli M, Rojas G, Shockley M, Stull VJ, Swietlik D. Fostering Strategies to Expand the Consumption of Edible Insects: The Value of a Tripartite Coalition between Academia, Industry, and Government. Curr Dev Nutr 2018; 2:nzy056. [PMID: 30140788 PMCID: PMC6101543 DOI: 10.1093/cdn/nzy056] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [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: 02/20/2018] [Revised: 04/09/2018] [Accepted: 06/13/2018] [Indexed: 01/12/2023] Open
Abstract
Although many insect-based foods are nutritious and often an inexpensive option for human and domesticated animal consumption, there remains a negligible market for such foods in many countries. Several environmental and economic considerations underscore the potential value of insect-based foods, and emerging science suggests that diets incorporating such foods might also convey some genuine health benefits. However, if expanded markets for insect-based foods in cultures naïve to entomophagy are to be pursued, it will be important to develop multifaceted and coordinated strategies to 1) delineate authentic health benefits, 2) explore means of optimizing insect husbandry and food processing, 3) examine cultural barriers to acceptance, 4) formulate workable approaches to marketing, and 5) address relevant food regulations. We sought to construct a multidisciplinary coalition whose goals are to investigate the above-mentioned 5 issues. Eighteen individuals from government, industry, and academia, with collective expertise in the fields of entomology, insect husbandry, human nutrition, sustainable agriculture, entomophagy, consumer product development and marketing, food-processing technologies, food regulatory affairs, and the anthropology of food selection, convened a 1-d summit and formed a tripartite organization to integrate their varied perspectives. Collaborative efforts are underway among members of this coalition to accomplish these multiple goals. Coordinating efforts between accomplished experts in relevant fields of academia, government, and industry will greatly expand our knowledge of and appreciation for the potential benefits of insect-based foodstuffs to individuals, to society, and to the sustainability of the global food supply, and thereby inform us as to how to proceed in a judicious and intelligent manner.
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Affiliation(s)
- Joel B Mason
- USDA Human Nutrition Research Center at Tufts University, Boston, MA
- Friedman School of Nutritional Science and Policy, Tufts University, Boston, MA
| | | | - Sarah L Booth
- USDA Human Nutrition Research Center at Tufts University, Boston, MA
- Friedman School of Nutritional Science and Policy, Tufts University, Boston, MA
| | | | | | - Peggy Connolly
- USDA Human Nutrition Research Center at Tufts University, Boston, MA
| | - John Finley
- USDA–Agricultural Research Service, Beltsville, MD
| | | | - Tim Griffin
- Friedman School of Nutritional Science and Policy, Tufts University, Boston, MA
| | | | - Julie Lesnik
- Department of Anthropology, Wayne State University, Detroit, MI
| | | | - Zhongli Pan
- USDA Western Regional Research Center, Albany, CA
| | | | - Mark Ranalli
- Tufts University School of Engineering and Gordon Institute, Medford, MA
| | | | | | - Valerie J Stull
- Center for Sustainability and the Global Environment, University of Wisconsin–Madison, Madison, WI
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Coleman P, Gultig J, Emanuel B, Gee M, Orpana H. Status report - FoodReach Toronto: lowering food costs for social agencies and community groups. Health Promot Chronic Dis Prev Can 2018; 38:23-28. [PMID: 29323864 DOI: 10.24095/hpcdp.38.1.05] [Citation(s) in RCA: 2] [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] [Indexed: 11/20/2022]
Abstract
Toronto has the largest absolute number of food insecure households for any metropolitan census area in Canada: of its 2.1 million households, roughly 252 000 households (or 12%) experience some level of food insecurity. Community organizations (including social agencies, school programs, and child care centres) serve millions of meals per year to the city's most vulnerable citizens, but often face challenges accessing fresh produce at affordable prices. Therefore in 2015, Toronto Public Health, in collaboration with public- and private-sector partners, launched the FoodReach program to improve the efficiency of food procurement among community organizations by consolidating their purchasing power. Since being launched, FoodReach has been used by more than 50 community organizations to provide many of Toronto's most marginalised groups with regular access to healthy produce.
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Affiliation(s)
- Paul Coleman
- Toronto Food Strategy, Toronto Public Health, Toronto, Ontario, Canada
| | - John Gultig
- Pitch Communications Ltd, Toronto, Ontario, Canada
| | - Barbara Emanuel
- Toronto Food Strategy, Toronto Public Health, Toronto, Ontario, Canada
| | - Marianne Gee
- Public Health Agency of Canada, Ottawa, Ontario, Canada
| | - Heather Orpana
- Public Health Agency of Canada, Ottawa, Ontario, Canada.,School of Psychology, University of Ottawa, Ottawa, Ontario, Canada
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Abstract
For social interventions aimed at improving nutrition behavior evidence from randomized trials is essential but cannot be the only approach of research activities. Interventions on dietary habits require considerations on food security, economic and environmental sustainability, and a broad meaning of wellbeing which includes, but also goes beyond, health effects. The model of research in nutrition requires a new consideration of observational studies, mainly through different analytical models. Nutrition and food studies need research programs where medical (nutrition and health), psychology (how we behave), economics (how resources are used and their impact on wellbeing) and sociology (how social determinant shape behavior) collaborate.
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Affiliation(s)
- Giovanni Fattore
- a Centre for Research on Health and Social Care Management (CERGAS), Università Bocconi , Milan , Italy.,b Department of Policy Analysis and Public Management , Università Bocconi , Milan , Italy
| | - Carlo Agostoni
- c Department of Clinical Sciences and Community Health , University of Milan, Fondazione IRCCS Cà Grande, Ospedale Maggiore Policlinico , Milan , Italy
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