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Aim: Diet, including foods and beverages, affects migraine. Conversely, the influence of migraine therapies on dietary habits is largely unknown. This study aimed at investigating the effects of triptan intake on foods and drinks consumed by adults with migraine with and/or without aura. Methods: An exploratory questionnaire‐based survey took place online between November 2022 and June 2023. Participants were recruited through advertisements shared on social media accounts (e.g., Facebook and Instagram) and seasonal newsletters of three Danish patient associations. In addition, posters and flyers in headache and pain centers at Danish hospitals and private neurological, pain, and physiotherapeutic clinics were utilized. Results: A total of 314 adults with migraine with and/or without aura completed the survey. Among the respondents, 236 individuals (75.2%) regularly used triptans to treat their migraines. Compared with non‐triptan users, individuals using triptans were characterized by significantly more foods and/or drinks triggering migraine (74.2% vs. 56.4%, p = 0.005). Alcoholic beverages and most specifically red wine were overreported as migraine triggers by triptan users (48.3% vs. 21.8%, p < 0.001). In the week preceding the survey, red wine was significantly less consumed by triptan users than non‐triptan users (92.4% vs. 76.9%, p < 0.001). Conclusions: Patients who regularly consume triptans report red wine most frequently as a migraine trigger. Triptan users are characterized by a lower consumption of red wine than non‐triptan users, suggesting that a regular triptan intake may promote an increased sensitivity to red wine‐induced migraine. [ABSTRACT FROM AUTHOR]

Background: Ambivalence towards food and diet, which favours behavioural inertia, might be a barrier to adopting healthier eating behaviours. Measuring it can help researchers to better understand its relationship with behaviour change and design interventions aimed at resolving it. In this scoping review, we map and describe methods and tools employed in studies to assess, measure or classify the ambivalence of participants towards food‐ and diet‐related attitude objects. Methods: In accordance with Joanna Briggs Institute guidance for conducting scoping reviews, we retrieved peer‐reviewed studies from MEDLINE, CINAHL, PsycINFO, Web of Science, FSTA and Food Science Source and preprints from PsyArXiv and MedRxiv. Two independent reviewers screened the articles. We considered for inclusion peer‐reviewed studies and preprints that assessed the ambivalence of participants of any age, sex or sociodemographic group towards food and diet. Results: We included 45 studies published between 1992 and 2022, which included participants from 17 countries. Eighteen methods were employed across the included studies to assess different types of ambivalence (felt, potential or cognitive–affective), the most frequent of which were the Griffin Index, the Subjective Ambivalence Questionnaire, the MouseTracker Paradigm and the Orientation to Chocolate Questionnaire. Conclusion: This scoping review identified several methods and tools to assess different types of ambivalence towards food‐ and diet‐related objects, providing an array of options for future studies. Key points: We identified 45 studies from 17 countries that assessed ambivalence towards food‐ and diet‐related attitude objects across eight databases. Most authors seem consistent in their definitions of ambivalence, referring to the simultaneous presence of positive and negative evaluations towards an attitude object, with some authors emphasising the similarity in the intensity of these evaluations. A total of 18 different methods to assess ambivalence towards food and diet were identified. The most frequently employed methods across the literature identified in this review were the Griffin Index, the Subjective Ambivalence Questionnaire, the MouseTracker Paradigm and the Orientation to Chocolate Questionnaire. [ABSTRACT FROM AUTHOR]

Background: When aiming to develop dietary messaging to achieve reductions in added sugar intakes, it is necessary to identify key food contributors. Food contributors are not expected to remain static over time. Therefore, the present study aimed to compare the total added sugars (AS) intake and related food sources for adult respondents of two Australian national consumption surveys. Methods: Repeated 24‐h recall data from the 1995 National Nutrition Survey (1995NNS, n = 10 851) and the 2011–12 National Nutrition and Physical Activity Survey (2012NNPAS, n = 9341) was used to estimate AS consumption. Food group sources of AS were examined per consumer and per capita and the food group predictors of energy provided by AS were determined. Results: A significant difference in total AS intake was identified by age and gender between the surveys (all P < 0.001). Increased variability in food group contributions per consumer was also identified. Nine of the top 20 food groups from the 1995NNS differed (P < 0.001) in their contribution to AS in 2012NNPAS per consumer. Fewer changes were apparent at the population level, with >40% AS coming from only three food groups. Age‐stratified analyses showed that the 'sugar, honeys and syrups' and the 'sweetened beverages' food groups were the top contributors between the surveys up to the age group of 70 years. 'Sugar, honey and syrups', 'chocolate and chocolate‐based confectionery,' and 'other confectionery' (all, P < 0.001) were significant predictors of AS intake (1995NNS, r2 = 0.755; 2012NNPAS r2 = 0.740). Conclusions: At a population level, food group contributions to AS intakes for Australian adults have not changed substantially over time, yet notable shifts in AS can be seen when targeting only the consumers of these food sources. 'Cake type desserts' appear to be increasingly consumed though 'sweetened beverages' remain a major contributor to AS intakes warranting targeted public health strategies. [ABSTRACT FROM AUTHOR]

Over the last few years, food research and development have increasingly focused on reformulation, balancing desired dietary changes with environmental considerations and consumer acceptability. This article includes a selection of case studies, from across food industry sectors, which have responded to health and sustainability trends and challenges with creative solutions. These include innovative ingredients that may facilitate sugars and saturated fat reduction and increase the amount of fibre and healthy fats in products. The case studies, written by company personnel and academic researchers, illustrate the breadth of food and nutrition‐related initiatives that are currently being undertaken to help develop potentially healthier, more nutritious or more environmentally responsible foods for the future, whilst at the same time helping to satisfy consumer demand for cleaner labels. They were selected by the British Nutrition Foundation (BNF) as useful examples of ongoing innovation in this field. BNF also invited Jon Poole from the Institute of Food Science and Technology to describe some of the key challenges for reformulation and new product development. [ABSTRACT FROM AUTHOR]

Aim: Drinks can contribute to energy as well as micro‐ and macro‐nutrient intake. Drink‐specific, validated, quick and easy to administer questionnaires are needed to monitor secular trends in beverage consumption for different populations. The aim of the present cross‐sectional study was to develop and validate a drink‐specific questionnaire for the Greek population. Methods: A 41‐item semi‐quantitative drinks frequency questionnaire (DFQ) was developed and validated against 7‐day weighed food records, among young Greek adults. Wilcoxon ranks tests, Kendall tau‐b correlations and Bland–Altman plot were used to compare the two methods. Fifty‐nine Greek University students (28 males, 31 females) completed both methods. Results: No difference was observed in total drinks intake between the two methods. The Bland–Altman plot showed that the two methods are likely to agree concerning the total drinks intake. Wilcoxon's rank test showed no significant differences between the two methods, except for the 'whiskey/vodka/gin' intake (P < 0.001). 'Good' agreement (tau‐b > 0.61) was observed for most DFQ items, including low‐fat and chocolate milk, hot chocolate, Greek/espresso coffee, commercial tea, packaged fruit juices, wine, alcohol‐free beer, light cola‐type drinks and water (tap/bottled/sparkling). 'Low' agreement (<0.30) was noted for filtered/instant/iced coffee, freshly squeezed orange juice and some alcoholic drinks (beer/whiskey/vodka/gin). Conclusions: The DFQ appears to be an overall valid means of estimating the habitual intake of drinks in large‐scale epidemiological surveys. The study supports the use of DFQ for assessing drinks consumption patterns and secular trends. [ABSTRACT FROM AUTHOR]

This series of studies examined the effect of temptation strength on self-regulation processes in the context of eating behavior. Based on the critical level model, it was hypothesized that weak, rather than strong, temptations yield the most unfavorable conditions for effective self-regulation, because the negative consequences of the former are underestimated. In line with the assumptions of this model, Studies 1 and 2 showed that weak temptations inhibited the mental accessibility of the weight watching goal, in contrast to strong temptations. Study 3 showed that exposure to weak temptations lead to higher consumption in comparison to exposure to strong temptations. It is concluded that weak temptations, as compared to strong temptations, have an inhibiting effect on self-regulation processes and may therefore form a bigger threat for long-term goal attainment. Copyright © 2010 John Wiley & Sons, Ltd. [ABSTRACT FROM AUTHOR]