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This study aimed to determine energy availability (EA) and within-day energy balance (WDEB) in female soccer players during preseason and also explored eating disorder risk and athlete food choice. We hypothesized commonly used indicators of low energy availability (LEA) risk would correlate with measured EA and WDEB variables, and that food choice determinants would differ according to EA. Eleven National Premier League female soccer players participated in this observational cross-sectional study over 3 weeks. Assessment of resting metabolic rate and physique traits, including bone mineral density, was conducted during Weeks 1 or 3. During Week 2, dietary intake, energy expenditure, and continuous monitor-derived glucose were measured for 5 days. EA was calculated daily and WDEB calculated hourly with deficits/surpluses carried continuously. Questionnaires were administered throughout the 3 weeks, including the Athlete Food Choice Questionnaire, the Eating Disorders Screen for Athletes, and the Low Energy Availability in Females Questionnaire. Resting metabolic rate ratio, bone mineral density, Low Energy Availability in Females Questionnaire, and Eating Disorders Screen for Athletes scores were used as indicators of LEA risk. EA averaged 30.7 ± 7.5 kcals·kg fat-free mass−1·day−1. Approximately one-third (36%) of athletes were at risk of an eating disorder, while approximately half (45%) were identified at risk of the female athlete triad via Low Energy Availability in Females Questionnaire, compared with approximately one-third (36%) of athletes identified with EA < 30 kcal·kg fat-free mass−1·day−1. No athlete achieved EA >45 kcal·kg fat-free mass−1·day−1, and no indicator of LEA risk was associated with calculated EA or WDEB. However, overnight glycemic variability was positively correlated with measured EA (r =.722, p =.012). [ABSTRACT FROM AUTHOR]

Purpose: To determine whether food texture affects chewing side preference (CSP) and to investigate the relationship between CSP and masticatory factors, such as occlusal contact area, bite force, and masticatory performance. Materials and Methods: Forty-seven adults (20 women and 27 men; mean age: 24 years) participated in this study. Three types of food (chewing gum, beef jerky, and peanuts) were provided to assess CSP. Occlusal contact area was measured at various ranges of interocclusal distance, and the bite force was measured. Masticatory performance was assessed according to the median particle size. Asymmetry indices of each measurement were calculated and analyzed using Pearson correlation coefficient (a = .05). Results: The CSP for beef jerky and peanuts were significantly correlated with each other, whereas the CSP for chewing gum was not correlated with other food. The proportion of participants who chewed equally on both sides was higher for chewing gum than for beef jerky. There was a significant correlation between the CSP for beef jerky and occlusal contact area, especially at interocclusal distance ranges of 0 to 89 µm and 0 to 109 µm (r = 0.41). Bite force and masticatory performance were not significantly correlated with CSP. Conclusions: Food texture seemed to affect CSP, and masticatory laterality was greater for tough foods. Moreover, CSP for tough food was closely related to the occlusal contact area at an interocclusal distance level of about 0.1 mm. [ABSTRACT FROM AUTHOR]

The exponential expansion of consumer genetic testing has led to an accumulation of massive genomic data sets owned by governments and firms. The prospect of leveraging genetic data for enhancing consumers' health, well-being, and satisfaction through improved personalization, segmentation, and targeting is promising. Nonetheless, this potential has not been studied empirically to date, and it is unknown whether and when firms should invest resources into incorporating genetic data into strategies and processes. The authors address this gap in a study of taste preferences, important drivers of food and beverage consumption. Using a large U.K.-based sample, they find that with sample sizes currently available, genetic data are expected to significantly improve prediction of taste preferences above traditionally used metrics such as demographics, behavioral variables, and even past consumption, especially for tastes that are uncommon in the local diet (e.g., spicy, sour), as they are less expressed behaviorally. The authors conclude that genetic data show immense promise for prediction-based applications when other data sources are limited or uninformative. These findings could have significant implications for public health initiatives, potentially aiding development of personalized nutrition plans and dietary interventions. [ABSTRACT FROM AUTHOR]

Many consumers are caregivers and, as part of caregiving, frequently make food choices for their dependents. This research examines how food choices made for children influence the healthiness of parents' subsequent self-choices. Whereas prior work focuses on choices for the self (others) as based on self-needs (other-needs), the authors theorize when and why self-choices involve consideration of other-needs. Five studies, including a nursery school field study, test the effect of choosing healthy food for a child on the healthiness of parents' self-choices, focusing on the role of anticipating potentially sharing self-choices with one's child. Potential sharing increased parents' likelihood of making an unhealthy subsequent self-choice if they first made a healthy choice for their child. This effect was driven by parents' present-focused parenting concerns about whether one's child would eat and enjoy healthy options chosen for them. This effect was mitigated when parents instead had future-focused parenting concerns. Additionally, this effect was mitigated after making an initial choice for the child that was (1) unhealthy or (2) healthy but relatively liked by the child. This research contributes to understanding how choices for others shape choices for the self and offers important marketing and policy implications. [ABSTRACT FROM AUTHOR]

This research provides evidence that globally positioned food brands face an inherent trade-off: the advantages of wide global availability and global sourcing can be outweighed by unfavorable perceptions related to freshness. Through five experiments, with participants from developed and emerging markets, the authors demonstrate that global (vs. local) brand positioning cues dampen product purchase intentions; this happens because globally (vs. locally) positioned brands evoke lower freshness perceptions. This effect is particularly pronounced for minimally or moderately (vs. highly) processed product categories, for which freshness considerations are more important. In addition, the negative effects of globally positioned brands can be reduced with secondary freshness cues, such as freshness seals or guarantees, and such a strategy is particularly effective for individuals high in perceived vulnerability to disease. [ABSTRACT FROM AUTHOR]

Individuals with autism spectrum disorder (ASD) often exhibit limited food preferences and sensory sensitivity. Co-existing food allergies in this population can further limit their already restricted diets, increasing the risk of nutritional deficiencies. Two children with ASD and food allergies presented with non-specific symptoms and were found to have hypocalcaemia secondary to severe vitamin D deficiency. The report highlights the importance of a greater degree of suspicion of vitamin D deficiency in children with co-existing ASD and food allergies. Non-specific symptoms related to hypocalcaemia can be difficult to evaluate in non-verbal patients. A thorough dietary history is an essential part of the care of children with ASD. It is proposed that limited diets should be screened for common nutritional deficiencies. [ABSTRACT FROM AUTHOR]

The approach-avoidance task (AAT) probes tendencies contributing to unwanted behaviours, like excessive snacking, by measuring RT differences between approach and avoidance responses to different stimuli. It retrains such tendencies using repeated avoidance of appetitive stimuli and approach of healthy alternatives. The most common paradigm, the irrelevant-feature AAT, conceals these stimulus-response contingencies by requiring approach or avoidance based on features irrelevant to the tendencies (e.g. frame colour). Unfortunately, it is an unreliable measure and not always successful as a training, likely because the stimuli can be ignored. In the novel dual-feature AAT, the combination of stimulus and irrelevant feature determines responses: participants approach foods and avoid objects surrounded by frame A, and vice versa given frame B. We trained 219 online participants to approach fruit and avoid chocolate using active (7:1 stimulus-to-frame contingency) and sham (1:1 stimulus-to-frame contingency) versions of these two trainings. Compared to sham, active irrelevant-feature training was associated with more selection and desire to eat fruit, and active dual-feature training increased approach bias for fruit. Participants’ perceived rate of approaching fruit versus chocolate correlated with many outcome measures, suggesting contingency awareness plays a major role in AAT training effectiveness, challenging implicit accounts. While the dual-feature paradigm shows potential, its high error rates, RTs, and difficulty mandate improvement. [ABSTRACT FROM AUTHOR]

This study evaluated food preferences and eating behaviors of individuals with Dravet syndrome. Patients diagnosed with Dravet syndrome were recruited, as well as a control group composed of siblings of patients with epilepsy (any form). The Food Preference Questionnaire and the Child Eating Behavior Questionnaire were completed by caregivers along with two open‐ended questions regarding eating challenges. Seventy‐eight participants (45 with Dravet syndrome and 33 controls) were included. Compared to controls, mean scores for food preference were lower for fruits (p = .000099), meats and fish (p = .00094), and snacks (p = .000027) in Dravet syndrome. People with Dravet syndrome also had less emotional overeating (p = .0085) and food enjoyment (p = .0012), but more slowness in eating (p = .00021) and food fussiness (p = .0064). In a subgroup analysis of only pediatric (age <18 years) patients, similar results were observed for both food preferences and eating habits. In qualitative data, caregivers most commonly reported difficulties with fixation on specific foods. This study demonstrates specific food preferences and challenging eating behaviors in individuals with Dravet syndrome. These data provide potential avenues for nutritional interventions and behavioral therapies to increase the quality of life of patients and their families. [ABSTRACT FROM AUTHOR]

Background: To assess the adverse food reactions (AFR) prevalence in children with autism spectrum disorder (ASD) and in non-ASD healthy controls (NASD). Nutritional status alterations, food selectivity and adherence to Mediterranean Diet (MD) were also evaluated. Methods: The NAFRA (Nutritional status and Adverse Food Reactions in children with Autism Spectrum Disorder) project was an observational, case-control, comparative study conducted at a tertriary center for pediatrics involving Caucasian patients of both sexes, aged 18 months-7 years, with a diagnosis of ASD, and matched NASD controls. Results: From October 2017 to December 2023, 100 ASD patients [79 male, mean (± SD) age 49.9 months (± 15.4)] and 100 NASD controls [75 male, mean (± SD) age 49.8 months (± 17.7)] were enrolled at the Pediatric Section of the Department of Translational Medical Science of the University of Naples Federico II. A significantly higher prevalence of AFR was observed in ASD patients if compared with NASD (16% vs. 2%, p = 0.001), mainly due to a higher prevalence of food allergy (7% vs. 1%, p = 0.03). A significantly higher prevalence of food intolerance and celiac disease was also observed in ASD children. The rate of obesity was significantly higher in ASD patients compared to NASD. Food selectivity and low MD-adherence were more frequent in ASD children (26% vs. 2%, p < 0.0001 and 28% vs. 16%, p = 0.041, respectively). Conclusions: The high rate of AFR, obesity and unhealthy dietary habits observed in ASD children strongly suggest the importance of a multidisciplinary approach, providing early diagnosis of AFR and appropriate nutritional management to improve core and associated ASD-related conditions. Trial registration: The NAFRA Project was registered on https://clinicaltrials.gov/ with the identifier NCT04719923. Registered 18 January 2021. https://clinicaltrials.gov/study/NCT04719923. [ABSTRACT FROM AUTHOR]

ABSTRACT Whole food diets in zoos have the potential to reduce microbial contamination and keeper preparation time, whilst also reducing food nutrient breakdown. Given these benefits, it is important to determine whether there is any value in chopping up food. Lemurs (Family Lemuridae) are common in zoos, with over 7500 individuals housed globally. Given their regular occurrence in collections, plus the high incidence of frugivory, lemurs are an excellent taxon to investigate food presentation effects on behavior. A study was undertaken at Beale Wildlife Park on a group of four black‐and‐white ruffed lemurs (Varecia variegata) to investigate food presentation and preference. Animal behavior was recorded using instantaneous focal sampling at 60 s intervals to record state behaviors and continuous focal sampling to record event behaviors in 1‐h sessions. Food preference was done by recording the first three food items consumed by individual lemurs. Overall, food manipulation was significantly increased during whole food presentation allowing the lemurs to display species‐specific behaviors. Feeding and foraging were highest during very chopped food condition and inactivity was lowest in very chopped food presentation. When looking at aggressive interactions, there was an increase in stealing and locomotion with food during whole food presentation, whereas biting and startle were lower. Proving high‐value food items chopped and low‐value food items whole could reduce aggression while reduce aggression seen over high‐value food items. For food preference, sweet potato was consistently in the top three food items for all lemurs, with beetroot being the second most‐picked food item. This suggests that these individuals have a strong preference for food items high in carbohydrates. Keeper preparation time was significantly reduced during whole food preparation. Further research assessing a wider range of zoo‐housed species would be beneficial to assess the effects of food presentation on behavior. [ABSTRACT FROM AUTHOR]

ABSTRACT Molecular characteristics of emulsifiers such as their molecular weight (MW) and surface charge, not only affect the stability of the emulsion but also can have an impact on its capacity to either inhibit or promote microbial proliferation. These characteristics can affect the behavior of pathogens such as Salmonella Typhimurium in emulsion systems. The growth and thermal resistance of S. Typhimurium were monitored at different oil content levels (20%, 40%, and 60%) in emulsions stabilized by three whey protein‐based emulsifiers: whey protein isolate (WPI), whey protein hydrolysate (WPH), and a modified WPI with an alteration of charge (WPI+). Our study revealed that emulsifier itself with different MW and surface charge had no effect on bacterial growth and inactivation without oil inclusion (p > 0.05). However, it was found that higher bacterial growth rate at 60% oil content emulsion stabilized with WPI+ (0.65 ± 0.03 log CFU/h) than WPI (0.19 ± 0.04 log CFU/h), which showed the charge of emulsifiers has different effects on microbial dynamics in oil‐in‐water emulsion. Interestingly, WPI+ in emulsions also seemed to convey protection against thermal inactivation of bacteria. These data describe a complex interrelationship between the physicochemical characteristics of the emulsifier and its interacting nature with bacterial cells. They throw even more light on the insight about the importance of a strategic approach toward emulsifier selection in food formulations. This is crucial for the food safety and stability of products. [ABSTRACT FROM AUTHOR]

Food is fundamental to survival, and our brains are highly attuned to rapidly process food stimuli. Neural signals show that foods can be discriminated as edible or inedible as early as 85 ms after stimulus onset, 1 distinguished as processed or unprocessed beginning at 130 ms, 2 and as high or low density from 165 ms. 3 Recent evidence revealed specialized processing of food stimuli in the ventral visual pathway, 4,5,6 an area that underlies perception of faces and other important objects. For many visual objects, perception can be biased toward recent perceptual history (known as serial dependence 7,8). We examined serial dependence for food in two large samples (n > 300) who rated sequences of food images for either "appeal" or "calories." Ratings for calories were highly correlated between participants and were similar for males and females. Appeal ratings varied considerably between participants, consistent with the idiosyncratic nature of food preferences, and tended to be higher for males than females. High-calorie ratings were associated with high appeal, especially in males. Importantly, response biases showed clear positive serial dependences: higher stimulus values in the previous trials led to positive biases, and vice versa. The effects were similar for males and females and for calories and appeal ratings and were remarkably consistent across participants. These findings square with recently found food selectively in the visual temporal cortex, reveal a new mechanism influencing food decision-making, and suggest a new sensory-level component that could complement cognitive strategies in diet intervention. • Ratings of food images for calories or appeal are not serially independent • Both rating types show an "attraction" bias toward the previously seen food • For appeal ratings, the bias declined with hunger and age and increased with BMI • This perceptual bias in food appraisal could augment existing clinical interventions Alais et al. show that ratings of food images for appeal or calories are biased toward foods previously seen, with current ratings being higher after a highly rated food (and vice versa). Many visual stimuli show this bias, thought to arise at sensory levels. This bias could be used to nudge sensory food responses higher or lower to moderate food behaviors. [ABSTRACT FROM AUTHOR]

Objective: Western diet is associated with chronic disease risk, and degree of dietary acculturation can impact susceptibility. This study sought to understand the factors associated with changes in food consumption habits among international students at a large public university in the southern US. Participants: A convenience sample of 173 international students representing 41 countries at The University of Georgia participated in the survey. Methods: This cross-sectional online survey assessed dietary habits, perception of healthy eating, and level of acculturation using previously validated measures. Results: Highest number of participants were from China (19.2%), 89.0% were graduate students with an average age of 27.5 ± 4.83 years. The majority (62.0%) of participants were dietary acculturated with affordability and accessibility determining types of food consumption, as fewer whole foods and more processed foods were consumed in the U.S. Conclusions: Findings suggest dietary acculturation may be driven by economic factors, making the transition to Westernized food items a convenient and cost-effective choice among international students. [ABSTRACT FROM AUTHOR]

Objective: The study explored food items that contribute most toward increased fermentable carbohydrate (FC) intake and its association with diet quality in college students. Method: This cross-sectional study included 571 consented college students (≥18 years) with reported energy intakes (500–3500 kcal/day for women; 800–4000 kcal/day for men). FC intake and healthy eating index-2015 (HEI-2015) scores were assessed by diet history questionnaire-II. Data were analyzed by unadjusted bivariate linear regression and Pearson correlation tests. Results: The mean intakes of total FC (β = 1.24; 95% Confidence Interval: 1.02, 1.47) significantly predicted HEI-2015 scores. Positive correlations were found between FC intake and red and orange vegetables (r = 0.62), whole fruits (r = 0.63), and dark green vegetables (r = 0.58). Conclusions: Higher FC intake was associated with higher diet quality; vegetables and fruits are primary contributors to FC content. Efforts are required to promote these food items to improve diet quality and FC intake to shape eating choices in college students. [ABSTRACT FROM AUTHOR]

We assessed changes in the population size, density, and diet composition of wolves inhabiting the Romincka Forest (RF), an area of 480 km2 situated along the state border between Poland, Russian Federation (Kaliningrad), and Lithuania. We compared the results of our research in 2020–2021 with data from other projects conducted since 1999. We found that both packs living in RF had transboundary territories. The number of packs was stable over 21 years; the average pack size almost doubled (from 4–4.5 to 7.5–8 wolves per pack); the total wolf numbers increased 1.8 times, reaching 15–16 wolves; and the density increased 1.5 times up to 3.1–3.3 wolves/100 km2 in winter 2020/2021. Our analyses of 165 scats revealed that beavers Castor fiber made up 45.6% of food biomass in the wolf diet in 2020, which was 3.4 times more than in 1999–2004 (n = 84 scats,13.4%). Wild ungulates constituted 44.8% of the wolf food biomass in 2020, 1.6 times less than before (71.1%). In our study, among wild ungulates, wolves primarily consumed roe deer Capreolus capreolus (22.6% of food biomass), then wild boars Sus scrofa (13.7%), and red deer Cervus elaphus (5.0%), while moose Alces alces was eaten rarely (0.4%). We also recorded domestic dogs (4.9% of food biomass) and cattle (3.1%). The food niche breadth was wider (B = 2.31) than in the earlier period (B = 1.84), and the Pianka index showed moderate similarity in food composition between both periods (α = 0.816). In November 2022, due to the migration crisis, a 199 km impermeable fence along the state border with Kaliningrad was erected, which blocked access to 48% of the RF area that was regularly used by the resident wolf packs. This may cause wolf numbers to decrease and isolation from the central part of the Baltic wolf population to which they belong, according to our DNA analyses. [ABSTRACT FROM AUTHOR]

This study investigates the effects of seasonal changes in vegetation productivity on olive baboon feeding behavior in a protected Guinea savannah (Kainji Lake National Park). Over two consecutive years (2017 and 2018), observations were conducted both during the wet and dry seasons using a scan sampling method. Results revealed that olive baboons consumed 34 plant species belonging to 20 families, with 28 species in the wet season and 12 in the dry season. A total of 922 feeding events were recorded in the wet season and 621 in the dry season, indicating significant seasonal variation. Fruits were the preferred food item, especially in the dry season, followed by animal matter, seeds, leaves, and subterranean food. Interestingly, baboons also consumed tree bark regardless of season. In addition, their consumption of fruits (in both seasons) and seeds (in the dry season) highlights their ecological role in seed dispersal and plant regeneration within the park. To sustain baboon (and all non-human primates) conservation efforts within the park, it's important to maintain a high diversity and abundance of native fruit trees throughout the year. This study highlights the importance of understanding how seasonal changes in vegetation affect olive baboon feeding behavior for effective park management and biodiversity conservation. [ABSTRACT FROM AUTHOR]

Food literacy is a growing area of interest given its potential to support healthy and sustainable diets. Most existing food literacy measures focus on nutrition and food skills but fail to address food systems and socio-environmental aspects of food literacy. Further, measures developed and tested in the Canadian context are lacking. The objective of this project was to develop and test the validity and reliability of a brief self-administered measure, in French and English, designed to assess multiple dimensions of food literacy among adults living in Canada. The 23-item Canadian Food Literacy Measure was developed through an iterative process that included assessment of face and content validity through expert review (n = 20) and cognitive interviews (n = 20) and construct validity and reliability, i.e., internal consistency through an online survey (n = 154). The results indicate that the measure is well understood by both English- and French-speaking adults. The measure's construct validity is demonstrated by the observed differences in total scores in hypothesized directions by gender (p = 0.003), age (p = 0.007), education level (p = 0.002), health literacy (p < 0.001) and smoking status (p = 0.001), and the significant positive correlation (r = 0.29; p = 0.002) between total scores and fruit and vegetable intake. The measure also has high internal consistency with a Cronbach's coefficient alpha of 0.80. This measure can be used in surveillance studies to provide insight into the food literacy of adults living in Canada and in epidemiologic research that aims to explore how food literacy is associated with a variety of health outcomes. [ABSTRACT FROM AUTHOR]

This ethnographic article examines the interactional processes through which Tibetan-Canadian heritage language learners agentively construct their linguistic identities in everyday family interactions. Because food is centrally involved in family routines, as well as broader cultural practices and the articulation of individual tastes, talk about food provides a site for analyzing negotiations of individual agency amid expressions of shared identity. Drawing from previous language socialisation scholarship that approaches family meal times as a resource for constructing identity, this paper analyzes children’s conversations at meal-times, during food preparation, and about food preferences. Through interactional analysis of twelve months of longitudinal video ethnography in two Tibetan-Canadian families, I found that, in these activities centered on food, children used multilingual and multimodal resources to negotiate authority over their cultural and linguistic knowledge. Specifically, children agentively displayed their knowledge of Tibetan language forms, elaborated on their capacities to participate in cultural activities, and instructed parents about their individual preferences. By analyzing these interactional displays of knowledge through the concepts of agency and co-operative action, I argue that children construct their identities as speakers of Tibetan, despite the dominance of English in their language repertoires. [ABSTRACT FROM AUTHOR]

Iron deficiency is a widespread global health concern with varying prevalence rates across different regions. In developing countries, scarcity of food and chronic infections contribute to iron deficiency, while in industrialized nations, reduced food intake and dietary preferences affect iron status. Other causes that can lead to iron deficiency are conditions and diseases that result in reduced intestinal iron absorption and blood loss. In addition, iron absorption and its bioavailability are influenced by the composition of the diet. Individuals with increased iron needs, including infants, adolescents, and athletes, are particularly vulnerable to deficiency. Severe iron deficiency can lead to anemia with performance intolerance or shortness of breath. In addition, even without anemia, iron deficiency leads to mental and physical fatigue, which points to the fundamental biological importance of iron, especially in mitochondrial function and the respiratory chain. Standard oral iron supplementation often results in gastrointestinal side effects and poor compliance. Low-dose iron therapy seems to be a valid and reasonable therapeutic option due to reduced hepatic hepcidin formation, facilitating efficient iron resorption, replenishment of iron storage, and causing significantly fewer side effects. Elevated iron levels influence gut microbiota composition, favoring pathogenic bacteria and potentially disrupting metabolic and immune functions. Protective bacteria, such as bifidobacteria and lactobacilli, are particularly susceptible to increased iron levels. Dysbiosis resulting from iron supplementation may contribute to gastrointestinal disorders, inflammatory bowel disease, and metabolic disturbances. Furthermore, gut microbiota alterations have been linked to mental health issues. Future iron therapy should consider low-dose supplementation to mitigate adverse effects and the impact on the gut microbiome. A comprehensive understanding of the interplay between iron intake, gut microbiota, and human health is crucial for optimizing therapeutic approaches and minimizing potential risks associated with iron supplementation. [ABSTRACT FROM AUTHOR]

Social Impact Statement: Cassava is a vital food source for millions worldwide, crucial for food security and economic stability. This study analyzed cell wall polysaccharides in cassava roots to understand their impact on cooking properties. We found these polysaccharides influence the textural attributes of cassava roots, essential for both cooking and consumption. The research highlights the need to further identify and analyze cassava cell wall components. By improving our understanding of these components, we can improve food security, affordability, and resilience in diverse regions, ultimately contributing to global food security and better aligning with consumer preferences. Summary: The textural attributes of cassava roots significantly influence preferences in cooking and consumption as a food source, yet the specific components dictating these properties remain unclear. We aimed to identify the factors shaping the cooking properties of cassava roots.We conducted a compositional analysis of 22 traits in a diverse F1 biparental population derived from soft‐ and hard‐boiling progenitors. The traits encompassed cooking qualities, starch properties, and cell wall composition.Specific cell wall components including cellulose, xylan, un‐esterified, and methyl‐esterified homogalacturonan (HG) demonstrated a correlation with cooking quality attributes: sensory assessments related to texture (SAT) and water absorption during boiling (WAB). Correlation and regression analyses revealed that these wall components collectively contribute to 20% of SAT variability and 14% of WAB variability. SAT appeared to be influenced by methyl‐esterified and un‐esterified HGs, xylan, and cellulose, impacting the tensile strength of the cell wall. Conversely, WAB appeared to be associated with methyl‐esterified HG, potentially altering water absorption properties. Although genome‐wide association studies (GWAS) were unable to identify significant SNPs for SAT and WAB, notable associations emerged for cellulose, xylan, and un‐esterified‐ and methyl‐esterified HG. Candidate genes associated with these SNPs point towards diverse cell wall‐related proteins, transcription factors, sugar metabolism‐related genes, and glycosyl hydrolases.This study provides insights into the relationship between cassava root compositions and cooking characteristics and the role of wall components in determining the cooking quality of edible cassava. This information represents a substantial contribution towards the development of protocols for selecting varieties with texture preferences. [ABSTRACT FROM AUTHOR]

Salicylates are generally present in plants as part of their defense system against pathogens and environmental stress. Major dietary sources of salicylates were found in spices and herbs, such as curry and paprika (hot powder). Several studies suggest that these natural salicylates offer health benefits in the human body, such as antidiabetic, anticancer, antiviral, and anti-inflammatory properties. However, despite their advantages, salicylates can be harmful to people with allergies, and high doses of salicylates may cause respiratory alkalosis and gastrointestinal bleeding. Additionally, salicylates can interact with certain drugs, such as nonsteroidal anti-inflammatory drugs and warfarin. This narrative review aimed to consolidate recent information on the content of salicylates in food based on the literature, while also highlighting the benefits and risks associated with salicylate consumption in humans. Based on the literature review and analysis of results, it can be concluded that the dietary intake of salicylates in vegetarians can be relatively high, resulting in concentrations of salicylic acid in the blood and urine that are comparable to those observed in patients taking a low dose of aspirin (75 mg). This suggests that a diet rich in salicylates may have potential benefits in preventing and treating some diseases that require low doses of aspirin. [ABSTRACT FROM AUTHOR]

To identify subgroups of parents' food choice value systems and evaluate associations with restaurant eating behaviors of children. Cross-sectional survey. Parents with low income and children aged 2–11 years who were frequent restaurant visitors before the coronavirus disease 2019 pandemic (n = 1,146). Past week restaurant meals and the healthfulness of child meal orders. We used latent class analysis to identify patterns of stated food choice values (convenience, taste, cost, cooking, nutrition, locality, socialization, and food safety reputation) among parents. Logistic and linear regression models evaluated differences in child restaurant eating behaviors across classes. Three classes of parents' stated food choice values were identified: hassle-free, indulgent, and multifaceted consumers (7.94%, 54.97%, and 37.09% of parents, respectively). The children of the hassle-free consumers class were 91% less likely to select a healthy entree than an unhealthy entree and were even less likely to select a healthy entree than those of the indulgent and multifaceted consumer classes (P < 0.02). The multifaceted consumers class ate from restaurants the most in the last week (2.4 vs 2.1 and 1.9 times; P < 0.02). This subgroup approach could inform future restaurant interventions by tailoring to differences in parents' food choice values. [ABSTRACT FROM AUTHOR]

Summary: Numerous investigations have studied relationships between satiation, satiety, or food intake and single factors like food composition and resting metabolic rate. However, a comprehensive framework connecting food, physiological, and psychological factors together has not previously been reported. As an exploratory study with a trained panel consisting of nine participants, the contributions of twenty‐eight variables (seven food, seven psychological, and fourteen physiological factors) to satiation, satiety, and food intake of a mid‐morning snack were investigated. Both human factors and foods had contributions to perceived satiation and satiety, but with large differences in loadings, especially for metabolic factors. Food factors, including nutrient and energy contents, were major determinants of food intake, with only small contributions from human factors. Investigating diverse factors together provides a comprehensive approach linking appetite to both food and human factors. This study suggests the potential to guide manipulation of satiation, satiety, and food intake depending on individual psychological and physiological profiles. [ABSTRACT FROM AUTHOR]

Aim: To describe how clinicians provide culturally responsive care to culturally diverse people with kidney failure in haemodialysis centres. Background: Culturally diverse individuals receiving in‐centre maintenance haemodialysis have unique cultural needs. Unmet cultural needs can impair and profoundly affect their experiences. Given culturally responsive care has the potential to enhance the experiences of culturally diverse people, it is vital to understand how clinicians provide culturally responsive care. Method: A scoping review was undertaken using Arksey and OMalleys framework. Five databases: Medline and CINAHL Complete (EBSCO), PsycINFO, Embase (OVID) and ProQuest Theses and Dissertation databases were searched for research literature published in English between 1990 and 2023. Narrative synthesis was used to synthesise the data. Results: From the 17,271 records screened, 17 papers reporting 14 studies met the inclusion criteria. Narrative synthesis revealed two themes: (i) communication enablers and barriers including linguistic differences, professional and lay interpreter use; and (ii) the importance of culture, which encompassed acknowledging cultural priorities, accommodating cultural food preferences and access to cultural training. Conclusion: While competing priorities associated with haemodialysis may be a challenge for clinicians, recognising the significance of cultural care needs and accommodating them in care is important. Demonstrating respect towards cultural diversity and providing person‐centred care by facilitating the unique cultural needs of people with kidney failure in haemodialysis is imperative. Relevance to Clinical Practice: Culturally responsive care is complex and multidimensional. Individuals' cultural care needs should be acknowledged, respected, and accommodated in care. Patient or Public contribution: No patient or public contribution. The study protocol was registered in the Open Science Framework. https://osf.io/uv8g3. [ABSTRACT FROM AUTHOR]

During scientific technical dives in a marine animal forest (MAF) environment, the nudibranch Dondice trainitoi Furfaro & Mariottini 2020 was recorded on a rocky bottom at 50 m depth in the Salento Peninsula, Southern Italy, Eastern Mediterranean Sea. Further in situ explorations and broad bibliographic research within both the scientific and grey literature revealed that D. trainitoi is widely distributed across the Mediterranean Sea, despite what was previously known. Herein are the first records for the Adriatic Sea and the Apulia region of Italy, together with the deepest record of this species. An analysis of collected samples and both in situ and laboratory photographs of the hydrozoan colonies associated with D. trainitoi revealed its ecology and trophic behaviour; we conclude that the hydrozoan Obelia bidentata Clark, 1875 is its preferred prey, but that it also feeds on the athecate hydroid Eudendrium glomeratum Picard, 1952. These findings shed some light on the little-known ecology and distribution, on both a geographical and a bathymetric scale, of this species, which are fundamental to increasing knowledge on Mediterranean biodiversity and its ecosystem functions. [ABSTRACT FROM AUTHOR]

With the healthy food decision trends and conflicting taste preferences, wide array of experience augmentation strategies have been developed to maintain healthy diet without reducing sensory expectations. Employed appropriate physical, chemical, biological, and psychophysics strategies in the preparation and consumption of enhanced-flavor dairy products were assessed in this review. Multimodal perception to adjust flavor at the neurosensory level through visual, olfactory, and individual differences have been successfully applied to reduce sugar content in milk dessert products targeted at children to avoid the childhood obesity epidemic. Natural plant-based homogenates can also replace sugar to achieve healthy and all-natural goals in dairy production. Innovative and emerging physical methods used as alternative to traditional thermal processing to remove odors of fermented dairy products and contribute to new flavor, nutty, savory, and fresh. This review indicated that flavor experience augmentation strategies show promise in predicting flavor formation mechanisms, facilitating the synthesis of desirable flavor compounds, and tackling the contradictory information between health and flavor. [ABSTRACT FROM AUTHOR]

This prospective interventional study investigated the impact of individualized nutritional interventions on immune function and infection rates in burn patients. This study enrolled 120 burn patients between December 2022 and January 2024. The nutritional interventions focused on protein supplementation, micronutrient replenishment, and inclusion of anti-inflammatory nutrients, specifically omega-3 fatty acids and vitamin C. The nutrients were administered through oral, enteral, and parenteral routes based on dietary preferences and the medical condition of individuals. Protein was prioritized because of its role in leukocyte production; zinc and vitamin C were supplemented to optimize immune function; and omega-3 fatty acids were included to mitigate inflammation and enhance wound healing. The study assessed outcomes through changes in leukocyte and lymphocyte counts, cytokine levels, infection rates, wound healing rates, and the length of hospital stays. Results indicated significant improvements in immune markers and reduced infection rates post-intervention (P < 0.05). Leukocyte count increased significantly, cytokine levels decreased, and the infection rate reduced from 30% to 14.2% (P < 0.05). These outcomes highlighted the efficacy of targeted nutritional interventions in supporting immune health and reducing infections in burn patients. The findings advocated for integrating comprehensive nutritional strategies in managing burn injuries to improve clinical outcomes. [ABSTRACT FROM AUTHOR]

Cattle were the most important livestock in Iron Age Scandinavia and have been utilised in multiple ways. This paper aims to investigate the kill-off patterns of cattle in the first millennium (third–eleventh century) AD at four complex and multifunctional sites in Sweden, namely Helgö, Gamla Uppsala, Uppåkra and Stanstorp. The mortality profiles are derived from data on tooth development and wear, with a focus on the dp4 and M3. The results support the notion of regional differences in the selection of animals between eastern central and southern Sweden. The kill-off patterns at Uppåkra and Stanstorp, with a large proportion of adult animals, resemble the pattern observed in early urban centres, such as Birka and Sigtuna. The mortality profiles both at Helgö and Gamla Uppsala exhibit a kill-off pattern with a large proportion of calves and young adults. The patterns are linked to the climatic and ecological preconditions, as well as to food preferences and ritual activities. There does not seem to be a specific age group selected for ritual depositions. However, a recurring kill-off pattern with a high proportion of either juveniles or adult cattle may be linked to a specific selection for communal consumption and feasting events. [ABSTRACT FROM AUTHOR]

Background: The role of diet has a key role in dental caries. Attention to food cues can be an indicator for food choices. Aim: This study investigates children's visual attention to images with healthy and unhealthy food cues and correlates it with that of their parents and with their dental caries status using eye‐tracking technology. Design: A total of 30 children with and without dental caries and their 30 parents were calibrated to the eye‐tracking device (Tobii Nano Pro) to ensure standardisation. Participants viewed matching images of healthy and unhealthy food cues, whereas an eye‐tracking device tracked their eye movements. Children had a dental examination and were classified as children with dental caries (n = 15) and their parents (n = 15), and children without dental caries (n = 15) and their parents (n = 15). Results: In children with dental caries, visual attention duration was longer to healthy foods than to unhealthy foods. Likewise, parents of children with dental caries spent longer time looking at healthy foods than unhealthy foods. Conclusion: Our preliminary findings indicate a significant association between children's visual attention to healthy and unhealthy food cues and their dental caries status. This underscores the need for further investigation into the correlation between children's and their parents' visual attention to food, particularly in the context of children with dental caries. Such exploration holds promise for informing targeted interventions in food choice education. [ABSTRACT FROM AUTHOR]

BACKGROUND: Retail workers comprise millions of people, but little is known about their eating behaviors and food consumption patterns. OBJECTIVE: To examine the healthy eating behaviors and food consumption frequencies of retail workers in shopping malls. METHODS: The sample of this descriptive study consisted of 385 retail employees working in ready-made garment stores of shopping malls in Istanbul (42% of those eligible). A descriptive information form, the nutrition subscale of the Health-promoting Lifestyle Profile (HPLP), and the Food Consumption Frequency Survey were used as data collection tools. RESULTS: It was determined that more than half of the participants skipped breakfast and other meals and consumed fast food and packaged and acidic drinks five to six days a week. The mean score of the participants on the HPLP-nutrition subscale was determined to be 11.79±3.29. CONCLUSIONS: The retail workers in shopping malls were found to have insufficient healthy eating behaviors, a low frequency of healthy food consumption, and a high level of fast-food consumption. Maintaining healthy eating habits is crucial for the health of employees. It is necessary for workplaces to take steps to help their employees become aware of and practice healthy eating. Workplaces should also be encouraged to provide healthy food options for their employees. [ABSTRACT FROM AUTHOR]

Background Methods Results Conclusions Adolescence is a critical developmental period for the study of anorexia nervosa (AN), an illness characterized by extreme restriction of food intake. The maturation of the reward system during adolescence combined with recent neurobiological models of AN led to the hypothesis that early on in illness, restrictive food choices would be associated with activity in nucleus accumbens reward regions, rather than caudate regions identified among adults with AN.Healthy adolescents (HC, n = 41) and adolescents with AN or atypical AN (atypAN, n = 76) completed a Food Choice Task during fMRI scanning. Selection of high‐fat foods and choice‐related activation in nucleus accumbens and anterior caudate regions‐of‐interest (ROIs) were compared between individuals with AN/atypAN and HC. Associations were examined between choice‐related activation and choice preferences among the AN group. Exploratory analyses examined associations between choice‐related activation and psychological assessments among the patient group.Adolescents with AN or atypAN selected fewer high‐fat foods than HC (t = −5.92, p < .001). Counter to predictions, there were no significant group differences in choice‐related activation in the ROIs. Among individuals with AN or atypAN, choice‐related neural activity in the anterior caudate was significantly negatively associated with high‐fat food selections in the task (r = −.32, p = .024). In exploratory analyses, choice‐related anterior caudate activation was positively associated with psychological measures of illness severity among patients (p's < .05, uncorrected).In this large cohort of adolescents with AN/atypAN, there was no evidence of altered reward system engagement during food choice. While there was no group difference in choice‐related caudate activation, the associations with choices and psychological measures continue to suggest that this neural region is implicated in illness. Longitudinal analyses will clarify whether neural variability relates to longer‐term course. [ABSTRACT FROM AUTHOR]

The pet food industry is a growing business launching a variety of new products in the market. The acceptability or preference of pet food samples has traditionally been measured using either one‐bowl or two‐bowl tests. Academic researchers and professionals in the pet food industry have explored other methods, including the cognitive palatability assessment protocols and the ranking test, to evaluate more than two samples. A variety of approaches and perspectives were also utilized to predict palatability and key sensory attributes of pet foods, including descriptive sensory analysis by human‐trained panelists and pet food caregivers’ perceptions of pet food. This review article examined a range of testing methods for evaluating the palatability of pet foods, specifically targeting products for dogs and/or cats. It outlined the advantages and disadvantages of each method. Additionally, the review provided in‐depth insights into the key sensory attributes of pet foods and the methodologies for assessing palatability. It also explored pets’ behavioral responses and facial expressions in relation to different pet foods. Furthermore, this review discussed current challenges and future opportunities in pet food development, including the use of instrumental analyses and artificial intelligence–based approaches. [ABSTRACT FROM AUTHOR]

Aims Methods Results Conclusion Eating disorders represent an aspect of mental illness involving failure to control eating behaviors. Food valence plays a regulatory role in eating behaviors and changes with eating experiences. Failure to control food valence may be associated with eating disorders. This study presents a newly developed behavior task—food reservation task, which assesses changes in food valence.Over three consecutive days, mice were fed a regular diet for 30 min and subsequently were offered either palatable or low‐palatable foods for 30 min.Mice decreased regular diet consumption on the days that it was followed by a palatable food—sweet chocolate (SC) or cheese (CH) and increased it when it was followed by a low‐palatable food—bitter (dark) chocolate (BC). Our findings indicate that mice can change regular diet consumption by learning whether it will be followed by a palatable or low‐palatable food. This suggests that palatable food devaluated the food valence of regular diet, whereas low‐palatable food evaluated it.We developed a new food reservation task, which allows to assess experience‐dependent change in the food valence of a regular diet. This task will contribute to a better understanding of the neural mechanisms underlying those changes. [ABSTRACT FROM AUTHOR]

This study investigates whether individual happiness affects prosocial behavior in food choices. We considered two distinct dimensions of happiness: hedonic and eudaimonic. The hedonic component is focused on pleasure, joy, and immediate gratification, while the eudaimonic aspect is related to a sense of purpose in life, personal growth, and the fulfillment of individual aspirations. We conducted a discrete choice experiment to assess if happy people are more prone to altruistic choices when buying food. The results indicate that individual happiness exerts distinct effects according to its two dimensions, eudaimonia and hedonism. We found that happiness influences the demand for ethical foods, whereas it exerts a detrimental effect on preferences for food with environmental labels. [ABSTRACT FROM AUTHOR]

Feeding is regulated by energy homeostatic and pleasure-induced rewarding signals. Palatable food intake modifies serotonergic (5-HT) and dopaminergic (DA) pathways in nucleus accumbens, inducing neuronal maladaptations that favor hyperphagia for high-energy dense food and consequent obesity. Chronic stress is an environmental condition that increases the preference for palatable food by modulating brain DA and 5-HT metabolism. Objective: To evaluate the association between changes in accumbal 5-HT and DA metabolism and the effects of chronic stress, palatable food intake and their interaction with satiety/hunger condition. Methods: Wistar rats were housed in pairs (non-stressed) or individually (stressed), fed with chow or chocolate milk plus chow (Ch) for 2 weeks (4 groups); then 6 animals/group were 48 h fasted or maintained ad libitum; the rest were fasted and re-fed for 2 h either with chow or Ch. Results: Rats with prolonged high-energy density food intake and re-fed with chow showed reduced 5-HT metabolism, although there was no association with animals’ feeding behavior. In contrast, after re-fed with palatable food, stressed chow-fed rats had increased 5-HT turnover, which decreased in Ch re-fed rats, supporting that palatable food might induce positive mood changes related to high extracellular 5-HT in limbic regions. Discussion: Rats with prolonged palatable food intake exhibited high accumbal DA turnover independently of stress exposure, supporting its relation with the development of high-energy dense food hyperphagia. As accumbal 5-HT and DA metabolism changed due to fasting or re-feeding, alterations could represent the interaction of energy homeostatic and hedonic feeding signaling in animals. [ABSTRACT FROM AUTHOR]

Background: Intensive global food production causes soil, water and air pollution, which has a negative impact on our health and future ability to produce sufficient nutritious food. Plant-based diets have the potential to reduce the environmental damage associated with the global food chain. Aims: The project sought to understand drivers of food waste and to improve food sustainability in a busy, tertiary referral hospital in England. Methods: Ward-level food waste was quantified. Qualitative data were collected using informal interviews with staff and additional data utilised the patient feedback survey. Ward-level food packaging waste and patient food choices were quantified using data on patient menu choices. The carbon footprint of patient food choices was calculated. Findings: Beef was the most popular menu choice, and was the main contributing factor to the high environmental impact of the hospital food chain. Increasing the visibility of vegetarian options on the menu led to a four-fold rise in these meals being chosen, which reduced the carbon footprint of the patient meal service. Recycling food packaging was also started, but there are challenges to widespread implementation. Conclusion: The project was successful, but it remains a starting point from which to increase food sustainability across the NHS and care sector catering provision [ABSTRACT FROM AUTHOR]

American black bear (Ursus americanus) populations are increasing throughout much of North America. Use of multiple harvest methods, including hunting over bait, is intended to increase harvest success rates to meet harvest and population management objectives. However, black bear population growth can be influenced by food availability, and some speculate the use of bait may inadvertently increase bear abundance through food resource supplementation. We collected hair from black bears captured from 2005–2019 and a selection of potential food items, including those used as bait from 3 study areas in Maine, USA, with different levels of human influence. We used stable isotope analysis of the black bear hair and food item samples to evaluate the contribution of different identified food groups to the diet of individual bears. We found no evidence that greater contribution of human food resources, including bait, increased the number of cubs per litter for reproductive females or that human foods comprised a greater part of the diet in years when natural food resources were less abundant. Approximately 69% of black bear harvest occurred over bait. We found the probability of reproductive‐age females to be harvested increased with average representation of human foods with high carbon enrichment (including bait) in their diet, but the relationship was weak, likely because of sampling constraints. Additionally, the probability of being harvested was greater in years when natural food resources were scarce. We conclude that bait is not available on the landscape in large enough amounts or for a sufficient amount of time in Maine to substantially influence female reproduction. Our results indicate hunting over bait is an effective tool in a state that is attempting to maintain a stable bear population via harvest, and dispels conjecture that hunting over bait may increase cub production and offset the intention of harvest. [ABSTRACT FROM AUTHOR]

Background: Food safety stands as a critical public health concern in China. People's perceptions and communication regarding food safety crises significantly impact their emotions and food preferences. The rise of social media has also complicated information sharing and decision-making. Exploring public's cognitive, emotional and behaviral responses toward food safety risks is crucial for improving food safety practices and public health. Methods: From fall 2018 to fall 2023, 23 in-depth interviews were held using a semi-structured protocol aligned with the Risk Analysis Framework (RAF) components: risk assessment, communication, and management. Results: Our findings showed that the public blamed unethical agriculture practices and food processing for food safety issues. People, dissatisfied with mainstream media, turned to social media to collect food safety information. Many adopted self-protective behaviors, assuming personal responsibility for food safety. Conclusion: Findings from this study highlighted individuals' concerns about environmental pollution and the use of chemical substances in food safety issues. The results underscored the need for accurate and prompt media coverage, stronger government regulation, industry self-regulation, and targeted consumer education to effectively tackle these challenges. [ABSTRACT FROM AUTHOR]

Summary Burgeoning interest in marathons necessitates an understanding of performance determinants. Research has highlighted the importance of diet, training and sleep, yet relations of circadian preference and sleep inertia with marathon performance remain largely unexplored. Because marathons generally start early‐to‐mid morning, these characteristics may have relevant impact. This study investigates relationships of circadian preference, sleep inertia and their interaction with marathon completion time. Consenting participants in a 2016 large mass‐participation city marathon completed self‐report questionnaires capturing circadian preference and sleep inertia, along with demographics and other characteristics. Circadian preference and sleep inertia were described across subgroups. Analyses examined the associations and interactions of circadian preference and sleep inertia with marathon completion times, with adjusted analyses accounting for age, sex and sleep health. Participants were marathon finishers (n = 936; 64.5% male; 66.3% young‐adults), with a majority reporting morningness tendencies (60.8%). Results supported a linear association between increasing eveningness preference with slower marathon times (p = 0.003; padjusted = 0.002), while some support was provided for a linear relationship between greater sleep inertia and slower marathon times (p = 0.04; padjusted = 0.07). A significant interaction was observed (p = 0.02; padjusted = 0.01), with the directionality suggesting that the circadian preference relationship weakened when sleep inertia severity increased, and vice‐versa. Our results suggest deleterious associations of increasing eveningness preference and greater sleep inertia with marathon completion time. These features may aid identifying marathoners who could be at a disadvantage, while also serving as modifiable targets for personalized training regimens preceding competition. [ABSTRACT FROM AUTHOR]

Background: Cryptolaemus montrouzieri (Coccinellidae) is widely utilized as biological control agents in modern agriculture. A comprehensive understanding of its food preference can help guide mass rearing and safety management during field application of pest control. Although some studies have paid attentions to the impacts of prey shift on C. montrouzieri, little is known regarding the role of post-transcriptional regulations in its acclimation to unnatural preys. Results: We performed a genome-wide investigation on alternative splicing dynamics in C. montrouzieri in response to the predation transition from natural prey to unnatural ones. When feeding on undesired diets, 402–764 genes were differentially alternative spliced in C. montrouzieri. It is noteworthy that the majority of these genes (> 87%) were not differentially expressed, and these differentially spliced genes regulated distinct biological processes from differentially expressed genes, such as organ development and morphogenesis, locomotory behavior, and homeostasis processes. These suggested the functionally nonredendant role of alternative splicing in modulating physiological and metabolic responses of C. montrouzieri to the shift to undesired preys. In addition, the individuals feeding on aphids were subject to a lower level of changes in splicing than other alternative diets, which might be because of the similar chemical and microbial compositions. Our study further suggested a putative coupling of alternative splicing and nonsense-mediated decay (AS-NMD), which may play an important role in fine-tuning the protein repertoire of C. montrouzieri, and promoting its acclimation to predation changes. Conclusion: These findings highlight the key role of alternative splicing in modulating the acclimation of ladybirds to prey shift and provide new genetic clues for the future application of ladybirds in biocontrol. [ABSTRACT FROM AUTHOR]

ABSTRACT Objective Materials and Methods Results Conclusions Fungiform papillae enlargement is a common oral manifestation of neurofibromatosis type 1 (NF1). This study aimed to objectively evaluate the size, number, and symmetry of fungiform papillae in NF1 individuals and investigate the relationship between these alterations and taste perception, salivary flow, dietary habits, and BMI.A cross‐sectional case–control study was conducted on 80 participants (40 with NF1 and 40 controls), matched by age and sex. Participants underwent quantitative and morphological evaluation of fungiform papillae, gustatory perception tests, sialometry, saliva analysis, xerostomia assessment, dietary assessments, and Body Mass Index calculations.The NF1 group exhibited significantly larger and more asymmetric fungiform papillae and exhibited a higher detection threshold for sweet and sour tastes, as well as hyposalivation and lower preference for healthy foods compared to the controls. No correlation was found between papillae morphology, gustatory perception tests, saliva properties, xerostomia, food preferences, or BMI in the NF1 group.Enlarged and asymmetric fungiform papillae, hyposalivation, heightened sensitivity to sweet and sour tastes, and reduced healthy eating habits were common in NF1. Although fungiform papillae alterations seem unrelated to taste sensitivity and food preferences, further investigation is needed to better understand the mechanisms underlying these changes. [ABSTRACT FROM AUTHOR]

Background Methods Results Conclusions Food allergies are increasingly common and so hospitals must promptly identify and manage these to maintain patient safety. The present study explored patient understanding and expectations of food allergy management in hospital food services.This exploratory descriptive study used mixed methods, including semi‐structured interviews and surveys with hospital inpatients declaring food allergies, aiming to explore understanding, expectations and preferences for food allergy management in the hospital setting.Twenty‐four participants were interviewed, reporting between one and six food allergies across 25 different allergens. Three main themes were identified: “Shared responsibility for declaring and managing allergens in hospital”, “Varied understanding and trust in hospital food service processes” and “Satisfactory hospital food service experience”. In the latter, participants identified 13 key factors valued for hospital food, including appearance, food quality and flavour. Remarkably, being “free from” the food allergen was not amongst the most common factors. Generally, participants felt that declaring a food allergy had not negatively impacted their hospital admission, and overall satisfaction with food services did not differ between the food allergic study participants and the general hospital population.Overall, the declaration of a food allergy did not negatively impact on hospital experience. However, further investigations are required to identify the most valued factors for hospital meals, aiming to enable a more targeted approach to better meet patient expectations. [ABSTRACT FROM AUTHOR]

Given the low compliance with healthy eating among patients with diabetes, personalized dietary plans incorporating their food preferences are urgently needed. However, few studies have explored the food preferences of adults with diabetes or prediabetes (AdDMP). We aimed to examine taste and food preferences among AdDMP, comparing them by sex, age, and weight status. A total of 415 AdDMP completed the survey via Amazon Mechanical Turk in 2023 (53% women, 47% men; 20–70 years old). Food/taste preferences were measured using Likert-type scales for six taste-cluster food groups, as well as basic tastes/spicy flavor. Open-ended questions assessed comfort, favorite, and least favorite foods, which were then categorized into five groups. Independent t-tests, analysis of variance, and Tukey–HSD were performed to compare outcomes across the groups. Men, the 41–70-year-old group, and the obese group regarded warm food as a comfort food more than in other comparable groups, while women and the 20–30-year-old group tend to prefer fruits and vegetables. Additionally, men expressed a significantly higher preference for salty-/umami-/fat-tasting foods compared to women. These findings underscore the need to align dietary expectations with reality for AdDMP. Future research should focus on strategies to accommodate their preferences within a healthy eating framework. [ABSTRACT FROM AUTHOR]

AbstractAmid concern about the welfare implications of the revenue share model between food service establishments (FSEs) and food delivery companies (FDCs), academic contributions have been mostly theoretical. Within a conceptual framework of fairness, our empirical study provides a perspective from the third party in the multi-sided market: the consumer. Following an incentivized payoff allocation experiment with 500 English food consumers, we make three observations: (1) participants prefer to make allocations to FSEs as opposed to FDCs, (2) participants who perceive fairness as a social construct (honesty, responsibility) derive the most disutility from advantageous inequality and the least disutility from disadvantageous inequality in relation to FSEs, and (3) participants who perceive fairness as a structural construct (processes, outcomes) prefer more equal payoff allocations to FSEs and FDCs. The perception of price unfairness in the online food order and delivery industry is apparent, speaking to the need to find market and policy solutions. [ABSTRACT FROM AUTHOR]

Contemporary customers have increasingly heightened demands regarding their dietary preferences, favoring readily available and healthful ready-to-consume food and beverage alternatives. In order to fulfill this demand, the beverage industry has been exploring innovative products. Red beetroot juice (RBJ) is easily consumed and offers a beneficial advantage due to its betalain content. Both the traditional/spontaneous method and the industrial method are viable options for producing RBJ. The aim of this study was to examine the stability of betalains, the primary bioactive component in RBJ, throughout the fermentation process and during storage. The RBJ samples contained betalain pigments, as indicated by the infrared spectra. No decrease in betalain content was observed in either RBJ juice fermented by two different methods. The total betalain content of the RBJ samples was 594.068 and 535.152 mg/L at the beginning of fermentation through the spontaneous method and the method with the addition of Lacticaseibacillus paracasei 431 (Lc. paracasei), respectively, and 580.151 mg/L and 667.382 mg/L at the conclusion of fermentation, respectively. Mathematical models were employed to represent the degradation of betalains over time during storage. It was found that the sigmoidal model (R2 = 0.974) and other models (R2 = 0.957–0.969) demonstrated a greater potential to describe the degradation of betalains in RBJ samples produced by the spontaneous method compared to the first-order kinetics model (R2 = 0.932). The models used in the study were successful, with R2 values ranging between 0.927 and 0.932 in the RBJ samples produced with the addition of the probiotic Lc. paracasei for predicting betalain degradation. [ABSTRACT FROM AUTHOR]

Wild boletus mushrooms, which are macrofungi of the phylum Basidiomycetes, are a nutritious and unique natural food that is widely enjoyed. Since boletus are consumed with problems of indistinguishable toxic and non‐toxic species and heavy metal enrichment, their species identification and traceability are crucial in ensuring quality and safety of consumption. In this study, the attenuated total reflection Fourier transform infrared (ATR‐FTIR) spectroscopy technique combined with three feature variable extraction methods, manual selection method, semi‐manual selection method, and algorithm method, were used to improve the accuracy and computational speed of the model identification, and the models were established for the identification of boletus species with an accuracy of up to 100% as well as for the identification of boletus origin with an accuracy of 86.36%. It was found that the best methods to improve the accuracy of the models were semi‐manual selection, manual selection and algorithmic selection in that order. This study can provide rapid and accurate species identification and origin traceability of wild boletus, and provide theoretical basis for the rational use of feature variable selection methods. [ABSTRACT FROM AUTHOR]

In this paper, I explore the relationship between food and eating in two Abrahamic faiths, viz. Islam and Christianity. I show how these religions create provisions that entreat followers to consume in an ecologically conscientious manner that is not only good for the consumers but for the society and planet as well. In effect, traditional symbolic systems such as religions that provide "magical solutions" can also provide modern solutions to modern crises confronting modern societies in today's world. I argue that Islam and Christianity are highly relevant in today's world where they provide for safe, healthy, and socially conscientious living. [ABSTRACT FROM AUTHOR]

Religious beliefs profoundly influence dietary practices across diverse cultures and communities, guiding what foods are acceptable, how they are prepared, and the timing of consumption. This narrative review examines the intricate relationship between religious dietary practices and their health and psychological well-being implications. Religious dietary practices, deeply rooted in various cultural and historical contexts, significantly influence followers' food consumption patterns. This narrative review aims to discuss how religions such as Judaism, Islam, Hinduism, and Buddhism prescribe specific dietary laws and guidelines, impacting nutritional intake and health outcomes. Furthermore, it delves into the psychological mechanisms, such as cognitive dissonance and social identity theories, that underpin adherence to these dietary practices. The review also highlights the role of community and social support in reinforcing dietary habits within religious contexts, contributing to mental health and social cohesion. By synthesizing insights from nutrition, psychology, and religious studies, this narrative review aims to provide healthcare providers with culturally sensitive dietary advice, ultimately improving patient care and promoting holistic health. Religious dietary practices provide numerous health benefits, including reduced risks of chronic diseases and enhanced mental well-being, achieved through disciplined and conscientious eating habits. Nevertheless, these practices also pose nutritional challenges that necessitate meticulous management and dietary planning. [ABSTRACT FROM AUTHOR]

Helicoverpa armigera exhibits extensive variability in feeding habits and food selection. Neuronal regulation of H. armigera feeding behavior is primarily influenced by biogenic amines such as Tyramine (TA) and Octopamine (OA). The molecular responses of H. armigera to dietary challenges in the presence of TA or OA have yet to be studied. This investigation dissects the impact of OA and TA on H. armigera feeding choices and behaviors under non-host nutritional stress. It has been observed that feeding behavior remains unaltered during the exogenous administration of OA and TA through an artificial diet (AD). Ingestion of higher OA or TA concentrations leads to increased mortality. OA and TA treatment in combination with host and non-host diets results in the induction of feeding and higher locomotion toward food, particularly in the case of TA treatment. Increased expression of markers, prominin-like, and tachykinin-related peptide receptor-like transcripts further assessed increased locomotion activity. Insects subjected to a non-host diet with TA treatment exhibited increased feeding and overexpression of the feeding indicator, the Neuropeptide F receptor, and the feeding regulator, Sulfakinin, compared with other conditions. Expression of sensation and biogenic amine synthesis genesis elevated in insects fed a non-host diet in combination with OA or TA. Metabolomics analysis revealed a decreased concentration of the feeding behavior elicitor, dopamine, in insects fed a non-host diet containing TA. This work highlights the complex interplay between biogenic amine functions during dietary stress and suggests the role of tyramine in feeding promotion under stressed conditions. [ABSTRACT FROM AUTHOR]