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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: Oral health is affected by dietary practices and may impact quality of life. Collaboration between dietetics and dental professionals for oral health promotion and disease prevention is recommended. The present study aimed to determine the knowledge and practice of dentists and dietitians on diet and dental health. Methods: The study comprised a cross‐sectional online questionnaire, which was disseminated electronically to dentists and dietitians in the UK and Ireland, via national networks. Questions assessed participants' knowledge of the cariogenicity of different foods, snacking behaviours, familiarity with UK dietary guidelines, dietary advice and their recommendations for cross‐professional consistency. Results: In total, 418 responses were received (60% dentists, 40% dietitians). Inter‐profession knowledge differences were observed for the cariogenicity of sports drinks (p < 0.001), chocolate/confectionary (p < 0.001), yoghurt (p < 0.001) and sugar‐coated breakfast cereals plus milk (p < 0.0001). Dentists showed greater concern over the timings and frequency of food consumption than dietitians. A greater proportion of dentists felt nutrition and oral health counselling is a key component of regular patient care (58.4% versus 8.2%, p < 0.001). Only 18% of dietitians, compared to 56% of dentists, considered that they had received sufficient training about diet and dental health. Both professions indicated the need for multi‐disciplinary training. Conclusions: Dietitians and dentists differ with respect to their knowledge about the effects of snacks and snacking behaviours on dental health, as well as how they prioritise this in their clinical practice. Both professions show a willingness to work collaboratively to ensure accurate and consistent advice‐giving and expertise‐sharing. [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]

Dietary sources of polyphenols, which are derivatives and/or isomers of flavones, isoflavones, flavonols, catechins and phenolic acids, possess antioxidant properties and therefore might be important in preventing oxidative-stress-induced platelet activation and attenuating adverse haemostatic function. Free radicals, including reactive oxygen and nitrogen species, promote oxidative stress, leading to platelet hyperactivation and the risk of thrombosis. The consumption of antioxidant/polyphenol rich foods might therefore impart anti-thrombotic and cardiovascular protective effects via their inhibition of platelet hyperactivation or aggregation. Most commonly-used anti-platelet drugs such as aspirin block the cyclooxygenase (COX)-1 pathway of platelet activation, similar to the action of antioxidants with respect to neutralising hydrogen peroxide (H2O2), with a similar effect on thromboxane production via the COX-1 pathway. Polyphenols also target various additional platelet activation pathways (e.g. by blocking platelet- ADP, collagen receptors); thus alleviating fibrinogen binding to platelet surface ( GPIIb- IIIa) receptors, reducing further platelet recruitment for aggregation and inhibiting platelet degranulation. As a result of the ability of polyphenols to target additional pathways of platelet activation, they may have the potential to substitute or complement currently used anti-platelet drugs in sedentary, obese, pre-diabetic or diabetic populations who can be resistant or sensitive to pharmacological anti-platelet therapy. [ABSTRACT FROM AUTHOR]

Polyphenols are suggested to have human health benefits, yet debate still exists over their value in the diet. This review examines their efficacy and the effect of structural diversity on their reactivity and any implications this may have with respect to possible unfavourable adverse effects. We propose that polyphenols are of benefit to humans through dietary consumption, yet care should be taken over excessive consumption, particularly in some subgroups of the population, e.g. those on certain medications because of complex nutrient-drug interactions. Pharmaceutical application should be avoided until there is greater understanding of absorption and behaviour of polyphenols within the body. [ABSTRACT FROM AUTHOR]