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The global demand for high-quality, nutritious food is increasing, and mushrooms have gained popularity as a healthy dietary option; mushroom consumption is increasing in Pakistan owing to their rich nutritional profile, phytochemicals presence and antioxidant capacity. This study was carried out to determine comprehensive nutritional analysis, antioxidant parameters, amino acids, and fatty acid composition of commonly grown mushroom varieties oysters (Pleurotus ostreatus) and white buttons (Agaricus bisporus) in Pakistan. The study results indicated mushrooms are perishable, high in protein and fibre content, along with a low caloric value. Also, they are rich in essential minerals like potassium, phosphorus, iron, and water-soluble vitamins. In addition, both mushrooms demonstrated significant antioxidant activity, with oyster mushrooms having a higher potential. Additionally, profiling of fatty acids and amino acids showed mushrooms having low caloric value and powerful nutrition composition that makes them suitable for developing healthy dietary choices for better human health.

Encapsulation of bioactive molecules for therapeutic use is gaining great interest in the scientific community. Several encapsulation methodologies have been evaluated, sacrificing, in some cases, either encapsulation efficiency or compound integrity. Our work developed Maillard conjugates (MCs) based on the whey protein (WP)‐Maltodextrin (MD) interaction to encapsulate quercetin by freeze‐drying. The WP:MD ratio used (1:2 or 1:3) yielded the formation of MCs, demonstrated by an increased browning index and changes in the protein secondary structure. Freeze‐drying showed high encapsulation efficiency, reaching 87.65% and 84.72% in treatments loaded with 3.3 mg quercetin/g MCs. Quercetin‐loaded MCs showed spherical‐shape (4–10 μm) and a negative charge, suggesting colloidal stability. Moreover, in vitro tests demonstrated a sustained release of quercetin throughout the oral, gastric, and intestinal phases, highlighting the MCs efficacy as bioactive delivery systems. This work provides useful information to design bioactive compound delivery systems for food and pharmaceutical applications. [ABSTRACT FROM AUTHOR]

The purpose of this paper is to evaluate from a nutritional, phytochemical, and rheological point of view different varieties/lines of oats cultivated in Romania. In this sense, the proximate composition (proteins, lipids, mineral substances, starch, and carbohydrates), the total polyphenols content (TPC) of individual polyphenols and macro and microelements of 20 oat varieties/lines were determined. In order to evaluate the potential for use in the flour industry (pasta, bread, and biscuits)., a variety of oats with optimal nutritional properties and active principles was used to obtain oat/wheat composite flours in different proportions (10–30% oat flour) and subjected to rheological analysis using the Chopin Mixolab test (Chopin Technologies, Paris, France) The results showed a protein content between 14.36–17.08%, lipid content between 6.01–9.03%, starch between 44.13–52.95%, total mineral substances between 0.93–1.65%, carbohydrates between 65.16–69.32% and energy value between 389.81–409.86 kcal/100 g. The TPC content varied between 614.76–1244.58 µgGAE/g, and the average values of individual polyphenols were between 1.87 μg/g (rosmarinic acid) and 28.18 μg/g (gallic acid). Regarding the macroelements content, potassium (K) was the major element (203.19 μg/g), followed by calcium (Ca) (181.71 μg/g) and magnesium (Mg) (105.79 μg/g). The level of microelements varied between 3.02 μg/g for nickel (Ni) and 60.25 μg/g for iron (Fe). Multivariate data analysis PCA was used to correlate the obtained data. The rheological analysis using the MIXOLAB system proved that, from the point of view of technological properties, composite flours from a mixture of 10–30% oat and wheat flour are the best for obtaining biscuit dough, compared to pasta or pan bread. Following the study and based on nutritional, phytochemical and rheological results, line 2511 was selected as optimal for use in obtaining hypoglycemic flour foods for people with diabetes. [ABSTRACT FROM AUTHOR]

Eating low amounts of healthy foods leads to high rates of diet-related diseases. How can we control and reduce the increase in these diseases? One of the recommendations is to improve nutritional competence, which means greater health consciousness. The objective of the present study is to determine the influence of health consciousness on the dimensions of perceived value and their impact on the willingness to consume foods from a healthy brand. Through a non-experimental, cross-sectional, and explanatory study, the responses of 518 participants (men and women) who confirmed being consumers of the healthy brands of food were analyzed. The study included adults aged from 18 to 58 years recruited using non-probability sampling. Data was collected using a self-report form and statistically analyzed using Smart PLS. The findings support that health awareness positively and significantly influences perceived quality value, perceived financial value, perceived social value, and perceived emotional value; contrary to this, it was detected that the perceived financial value does not influence the willingness to consume foods from healthy brands. This study contributes significantly to health science by showing how the theory of perceived value predicts the intention to consume healthy brands, with health consciousness intervening in this prediction. Therefore, it is concluded that the study population that consumes healthy foods has experienced the positive impact of perceived value and reports that the factors that comprise it influence their intention to consume healthy foods. [ABSTRACT FROM AUTHOR]

India is rich in agrobiodiversity and is considered to be one of the important countries for production of food, oilseed and horticultural crops, spices, and medicinal plants. However, the prevalence of noncommunicable diseases (NCDs) such as type 2 diabetes (T2D) and obesity has been rapidly increasing in India due to unhealthy food habits, for example, changing from healthy unpolished brown rice to highly polished white rice. Bringing back our traditional foods such as millets and making use of India's rich biodiversity could help improve the health of its population and help in preventing and control of NCDs such as T2D. [ABSTRACT FROM AUTHOR]

On June 1, 2024, the minimum wage in Jamaica will be raised to J$15,000 for a 40-hour work week. Whether this wage is enough depends on what can be purchased with it given the prevailing prices of necessities. But do the recent increases in minimum wage match the inflation trends in Jamaica and how much of the gap is closed? In 2018 a nutrient cost analysis in Jamaica showed that 48% of the minimum wage is required to obtain a healthy diet for one individual. This analysis shows the vulnerability of many families particularly those who have little support from the state or relatives at home or abroad. No doubt, increasing the minimum wage to J$15,000 will allow low-income families to make better and healthier food choices if they use the additional cash for that purpose. A similar analysis to 2018 needs to be done in 2024 to determine how much of the gap remains. When food budgets are small it is possible to spend less and eat more, especially if the extra energy comes from added sugar and added fat. Improving the purchasing power of minimum wage earners to spend more on healthier food could lead to a liveable minimum wage in Jamaica. [ABSTRACT FROM AUTHOR]

One of the contemporary challenges facing urban areas is the necessity to identify novel approaches to resident involvement in solution creation, with a particular focus on ensuring the best possible nutrition. By investigating the process of co-participation of city dwellers in a unique education project, this paper aims to gain a deeper understanding of the health-related motivations that underpin the decision of early adopters of the implemented technological innovations to join the social experiment. The qualitative study employed purposive sampling and in-depth interviews conducted in two waves, the first between October and November 2022 and the second between September 2023 and January 2024. The study comprised 42 participants drawn from two communities of residents in Łódź and Warsaw, Poland. Transcriptions of the interviews were carried out using semantic field analysis, employing a quantitative approach that counts the frequency of keyword occurrences. Three categories of semantic fields were identified: associations, oppositions, and actions toward the subject, including positive, neutral, and negative temperatures. The findings demonstrate that the health concerns of residents are a pivotal factor in their decision to participate in urban food self-production initiatives, given their limited access to nutritious and healthy vegetables. This is related to several factors, including restrictions related to urbanization and the displacement of local suppliers, lifestyle, and the fast pace of urban life. The dissemination of innovative solutions for growing food in urban environments could, therefore, facilitate awareness-raising and motivation to alter the dietary habits of inhabitants. [ABSTRACT FROM AUTHOR]

The global demand for high-quality, nutritious food is increasing, and mushrooms have gained popularity as a healthy dietary option; mushroom consumption is increasing in Pakistan owing to their rich nutritional profile, phytochemicals presence and antioxidant capacity. This study was carried out to determine comprehensive nutritional analysis, antioxidant parameters, amino acids, and fatty acid composition of commonly grown mushroom varieties oysters (Pleurotus ostreatus) and white buttons (Agaricus bisporus) in Pakistan. The study results indicated mushrooms are perishable, high in protein and fibre content, along with a low caloric value. Also, they are rich in essential minerals like potassium, phosphorus, iron, and water-soluble vitamins. In addition, both mushrooms demonstrated significant antioxidant activity, with oyster mushrooms having a higher potential. Additionally, profiling of fatty acids and amino acids showed mushrooms having low caloric value and powerful nutrition composition that makes them suitable for developing healthy dietary choices for better human health. [ABSTRACT FROM AUTHOR]

IntroductionFood brands that promote a healthy lifestyle are gaining more followers. Healthy food consumers are a conscious and demanding segment that values the quality and benefits they receive from a product and the ethical, environmental, and social impact of their purchasing decisions. The objective of the research is to evaluate the influence of perceived value components on health food brand image and brand loyalty in an emerging market.MethodsA cross-sectional and explanatory study was conducted considering 612 consumers of a healthy brand in Peru. The participants included women (65.2%) and men (34.8%), with ages between 18 and 56 (M = 22.56; SD = 5.95). Data were collected using a self-report form and statistically analyzed using PLS-SEM.ResultsThe study hypotheses confirmed the impact of perceived emotional value, perceived social value, perceived financial value, and perceived quality on brand image and loyalty. However, the proposed model observes that perceived social value has no impact on brand loyalty.ConclusionImplementing strategies that help build stronger, healthy brands is part of effective management for business leaders. In this context, the findings indicate that brands should effectively communicate their attributes and offer them that meet and exceed consumer expectations to achieve consumer loyalty. This is a mechanism to consolidate a strong and positive image that facilitates customer loyalty based on perceived value. The results obtained can help marketers and decision-makers in the healthy food industry to design more effective brand strategies, which could increase demand for their healthy products.

Healthy foods are foods that have additional health benefits when compared with ordinary foods. In recent years, with the vigorous development of the healthy food industry, healthy foods have gradually entered the public eye and become a hot spot. Natural products are a class of bioactive compounds that play an important role in healthy foods, and the processing is a vital part of the development of the healthy food industry. The development of healthy foods is inseparable from the ever-changing food processing technology. Based on this, this article summarizes the high-tech processing technologies for healthy foods, comprehensively compares and analyzes the high and new technologies applied in the processing steps such as natural product production, active ingredient protection, component modification, preservation, sterilization, and product design, and provides an outlook on the future development of healthy foods by using high and new technologies.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: Reliable dietary data for children are necessary to investigate associations with health outcomes. The present study aimed to develop and validate a questionnaire to determine the frequency of intakes of specific healthy and unhealthy food groups in young children. Methods: Participants were 5–9‐year‐old South African children (n = 920) from 10 urban schools. Their parents completed a demographic questionnaire and the food intake questionnaire with food pictures. Based on the literature, four healthy food groups (fruits, vegetables, milk, meat/fish/poultry/eggs) and six unhealthy food groups (hot and cold sugar‐sweetened beverages, candy, salty snacks, cakes and fast foods) were included, with five different frequency responses. Six experienced nutritionists assessed the face validity and content validity. After pilot testing, construct validity and homogeneity were determined in the participants. Convergent validity was determined using urinary sodium and potassium concentrations as biological intake markers. Results: Nutritionists confirmed face and content validity. Caregivers confirmed understanding of the questionnaire. Three factors explained 50.2% of the variance, with most unhealthy food groups as factor 1, fruits and vegetables as factor 2, and animal source protein and milk groups clustered with sugar‐sweetened beverages as factor 3. The frequency of milk group, fruits and vegetables intake correlated negatively, whereas the frequency of salty snacks and fast foods intakes correlated positively with the urinary sodium:potassium ratio. Conclusions: The healthy and unhealthy food group questionnaire has advantages of low respondent burden, as well as acceptable content and convergent validity in South African children. The questionnaire may be used to investigate associations between food intakes and health outcomes. Key points: Simplified methods to collect data on the food consumption of children are required in epidemiological studies.Intakes from specific food groups, namely fruits, vegetables, sugar‐sweetened beverages and snacks, salty snacks, and fast foods, are important.A healthy and unhealthy food group questionnaire was validated and showed acceptable content and convergent validity in South African children.The food group questionnaire has a low respondent burden. [ABSTRACT FROM AUTHOR]

Abstract A significant portion of the human diet is comprised of fruits, which are consumed globally either raw or after being processed. A huge amount of waste and by-products such as skins, seeds, cores, rags, rinds, pomace, etc. are being generated in our homes and agro-processing industries every day. According to previous statistics, nearly half of the fruits are lost or discarded during the entire processing chain. The concern arises when those wastes and by-products damage the environment and simultaneously cause economic losses. There is a lot of potential in these by-products for reuse in a variety of applications, including the isolation of valuable bioactive ingredients and their application in developing healthy and functional foods. The development of novel techniques for the transformation of these materials into marketable commodities may offer a workable solution to this waste issue while also promoting sustainable economic growth from the bio-economic viewpoint. This approach can manage waste as well as add value to enterprises. The goal of this study is twofold based on this scenario. The first is to present a brief overview of the most significant bioactive substances found in those by-products. The second is to review the current status of their valorization including the trends and techniques, safety assessments, sensory attributes, and challenges. Moreover, specific attention is drawn to the future perspective, and some solutions are discussed in this report.

A significant portion of the human diet is comprised of fruits, which are consumed globally either raw or after being processed. A huge amount of waste and by-products such as skins, seeds, cores, rags, rinds, pomace, etc. are being generated in our homes and agro-processing industries every day. According to previous statistics, nearly half of the fruits are lost or discarded during the entire processing chain. The concern arises when those wastes and by-products damage the environment and simultaneously cause economic losses. There is a lot of potential in these by-products for reuse in a variety of applications, including the isolation of valuable bioactive ingredients and their application in developing healthy and functional foods. The development of novel techniques for the transformation of these materials into marketable commodities may offer a workable solution to this waste issue while also promoting sustainable economic growth from the bio-economic viewpoint. This approach can manage waste as well as add value to enterprises. The goal of this study is twofold based on this scenario. The first is to present a brief overview of the most significant bioactive substances found in those by-products. The second is to review the current status of their valorization including the trends and techniques, safety assessments, sensory attributes, and challenges. Moreover, specific attention is drawn to the future perspective, and some solutions are discussed in this report. [ABSTRACT FROM AUTHOR]

This article analyses the centrality of cooperativism in promoting sustainable territorial development, focusing on valorising territory-specific resources and promoting food and nutritional security through family-farmers’ agrifood-processing enterprises. In theoretical terms, it combines the Territorial Basket of Goods and Services approach and the concept of social construction of territorialized markets. The reference territory is the operating region of a financial cooperative in western Santa Catarina state, southern Brazil. For almost three decades this cooperative focuses its operations on six rural municipalities, with approximately 38,000 inhabitants. Various other forms of cooperation undertaken by farming families are promoted, highlighted by a forum of family farming social organizations. This is a sphere of territorial governance that demands various kinds of support from public bodies. The main methodological resources mobilized were an inventory of existing family-farmer enterprises in the territory, drawn from secondary sources, and interviews with territorial leaders and managers of a sample of these enterprises. Most of the processed products are sold through short routes, creating a dense and complex territorial market for quality agrifood products. We conclude that the process of building this territory reveals the collective creation of a complex and dense network of other social organizations, which work to create marketing channels that shape the territorial market. [ABSTRACT FROM AUTHOR]

This study investigated which foods are most saliently judged as healthy and unhealthy in Brazil and Germany and the reasons for these judgements. Dietary guidelines in the two countries differ in that those in Brazil are based on a food processing classification rather than nutrient profiling, whereas dietary guidelines in Germany do not include the processing level of food. In an online study with 355 lay adults (Brazil n = 205, Germany n = 150), we explored which foods are listed as healthy and unhealthy using a free‐listing method. The main reasons for these healthiness judgements were then identified with a one or two‐word phrase and compared between countries. Saliency analysis was conducted to identify the 15 most salient healthy and unhealthy foods in each country. Principles of content analysis were used to assess the reasons why these 15 items were listed as most salient by the participants. Results showed that both Brazilians and Germans listed mostly natural or minimally processed food (e.g. fruits, vegetables, grains, fish and milk) as healthy, whereas types of convenience and fast food, sweets and other ultra‐processed foods (e.g. chocolate, soda, French fries, pizza and hamburger) were the most salient unhealthy items listed in both countries. Differences in culturally relevant items listed in each country are discussed. Further, in both countries, despite differences in their dietary guidelines, food healthiness judgements for the most salient items listed relied heavily on the nutritional content of food, reinforced the 'good/healthy' and 'bad/unhealthy' dichotomy, and were centred on benefits or harms to the body (e.g. prevention or cause of diseases and weight control). The similarity of food healthiness judgements between the two countries, together with their agreement with conventional health claims and dietary guidelines, suggest that lay Brazilian and German adults are knowledgeable about the general concepts of 'healthy' and 'unhealthy' food. Finally, these findings suggest that rather than just providing more nutritional information, policymakers and health professionals need to take into account the multiple psychosocial and environmental determinants of eating in these countries. [ABSTRACT FROM AUTHOR]

With a growing human population suffering from chronic diseases induced by inappropriate diet and lifestyle, the market for healthy foods is flourishing over the past few years. Hence, effective strategies have been developed for preparation of food-grade emulsion as a valuable system for healthy foods. Recently, Pickering emulsions have drawn increasing attention due to their distinctive properties such as excellent stability, safety, and environmental friendliness. Biopolymer-based nanoparticles, with outstanding biocompatibility, gelation ability and emulsifying properties, attract immense consideration in the preparation of food-grade emulsions. Among various biopolymer-based emulsifiers, cellulose-based emulsifiers exhibited attractive stability, low calories, and reduction on oil absorption. In this review, the performance of cellulose-based emulsions on healthy foods is summarized from the following three aspects: emulsification of cellulose particles or cellulose derivatives on Pickering emulsions, application of cellulose-based emulsions on low-fat products, and cellulose-based emulsions for nutraceuticals delivery system. Furthermore, the effects of cellulose and cellulose-based emulsions on gastrointestinal ingestion are discussed. Finally, we also discuss the current challenges of using cellulose-based emulsions in healthy foods for commercial applications. [ABSTRACT FROM AUTHOR]

The purpose of this paper is to evaluate from a nutritional, phytochemical, and rheological point of view different varieties/lines of oats cultivated in Romania. In this sense, the proximate composition (proteins, lipids, mineral substances, starch, and carbohydrates), the total polyphenols content (TPC) of individual polyphenols and macro and microelements of 20 oat varieties/lines were determined. In order to evaluate the potential for use in the flour industry (pasta, bread, and biscuits)., a variety of oats with optimal nutritional properties and active principles was used to obtain oat/wheat composite flours in different proportions (10–30% oat flour) and subjected to rheological analysis using the Chopin Mixolab test (Chopin Technologies, Paris, France) The results showed a protein content between 14.36–17.08%, lipid content between 6.01–9.03%, starch between 44.13–52.95%, total mineral substances between 0.93–1.65%, carbohydrates between 65.16–69.32% and energy value between 389.81–409.86 kcal/100 g. The TPC content varied between 614.76–1244.58 µgGAE/g, and the average values of individual polyphenols were between 1.87 μg/g (rosmarinic acid) and 28.18 μg/g (gallic acid). Regarding the macroelements content, potassium (K) was the major element (203.19 μg/g), followed by calcium (Ca) (181.71 μg/g) and magnesium (Mg) (105.79 μg/g). The level of microelements varied between 3.02 μg/g for nickel (Ni) and 60.25 μg/g for iron (Fe). Multivariate data analysis PCA was used to correlate the obtained data. The rheological analysis using the MIXOLAB system proved that, from the point of view of technological properties, composite flours from a mixture of 10–30% oat and wheat flour are the best for obtaining biscuit dough, compared to pasta or pan bread. Following the study and based on nutritional, phytochemical and rheological results, line 2511 was selected as optimal for use in obtaining hypoglycemic flour foods for people with diabetes.

Eating low amounts of healthy foods leads to high rates of diet-related diseases. How can we control and reduce the increase in these diseases? One of the recommendations is to improve nutritional competence, which means greater health consciousness. The objective of the present study is to determine the influence of health consciousness on the dimensions of perceived value and their impact on the willingness to consume foods from a healthy brand. Through a non-experimental, cross-sectional, and explanatory study, the responses of 518 participants (men and women) who confirmed being consumers of the healthy brands of food were analyzed. The study included adults aged from 18 to 58 years recruited using non-probability sampling. Data was collected using a self-report form and statistically analyzed using Smart PLS. The findings support that health awareness positively and significantly influences perceived quality value, perceived financial value, perceived social value, and perceived emotional value; contrary to this, it was detected that the perceived financial value does not influence the willingness to consume foods from healthy brands. This study contributes significantly to health science by showing how the theory of perceived value predicts the intention to consume healthy brands, with health consciousness intervening in this prediction. Therefore, it is concluded that the study population that consumes healthy foods has experienced the positive impact of perceived value and reports that the factors that comprise it influence their intention to consume healthy foods.

One of the contemporary challenges facing urban areas is the necessity to identify novel approaches to resident involvement in solution creation, with a particular focus on ensuring the best possible nutrition. By investigating the process of co-participation of city dwellers in a unique education project, this paper aims to gain a deeper understanding of the health-related motivations that underpin the decision of early adopters of the implemented technological innovations to join the social experiment. The qualitative study employed purposive sampling and in-depth interviews conducted in two waves, the first between October and November 2022 and the second between September 2023 and January 2024. The study comprised 42 participants drawn from two communities of residents in Łódź and Warsaw, Poland. Transcriptions of the interviews were carried out using semantic field analysis, employing a quantitative approach that counts the frequency of keyword occurrences. Three categories of semantic fields were identified: associations, oppositions, and actions toward the subject, including positive, neutral, and negative temperatures. The findings demonstrate that the health concerns of residents are a pivotal factor in their decision to participate in urban food self-production initiatives, given their limited access to nutritious and healthy vegetables. This is related to several factors, including restrictions related to urbanization and the displacement of local suppliers, lifestyle, and the fast pace of urban life. The dissemination of innovative solutions for growing food in urban environments could, therefore, facilitate awareness-raising and motivation to alter the dietary habits of inhabitants.

Abstract Objectives: To implement and evaluate the effectiveness of the community participatory program between school and family based on ecological system theory and participatory action research. The intervention covers three levels at the individual, family and school levels and involves educating students and parents by using technology, reducing sedentary behaviours, increasing exercise and changing to healthy food environments at school and at home. Design: A quasi-experimental design was used in this study. Setting: Public primary school in Thailand. Subjects: The participants in the study included 138 school-age children in grades 2–6 with their parents/guardians. The control group consisted of 134 school-age children at a school of the same size with their parents/guardians. Results: Results show that nutritional status was significantly improved within the experimental group (P value = 0·000) and between groups during follow-up (P value = 0·032). Students’ knowledge about obesity and non-communicable chronic diseases (NCD) prevention, as well as physical activity and exercise behaviours, in the experimental group was significantly higher than that in the control group (P value = 0·000 and 0·044, respectively). Parents’ perceptions of child obesity and family modelling behaviours in the experimental group were also significantly higher than that in the control group; P value = 0·013 and 0·000, respectively). Conclusion: The community participation program was found to be successful. Not only students, families and schools improved health behaviours and healthy food environments at home and school, but the students’ long-term nutritional status also improved.

Orthorexia nervosa (ON) is characterized by an intense avoidance of foods considered unhealthy, obsession with healthy eating behaviors, and pathological fixation on healthy foods. Although there are still debates in the literature about the psychological factors and symptoms of ON, it should be noted that many of the symptoms share common features with obsessive compulsive disorder (OCD). The aim of the present study was to investigate the relationship between ON and OCD with its subtypes. In this framework, the cross-sectional study was conducted with an opportunistic sample of 587 participants (86% women and 14% men), with an average age of 29.32 (s.d. = 11.29; age range = 15–74). Our work showed that almost all OCD subtypes were largely correlated with ON. The lowest correlation was for “Checking” and the highest for “Obsession”. Overall, the OCD subtypes (i.e., Indecisiveness, Just Right, Obsession, and Hoarding) were more strongly associated with ON measures, while subtypes Checking and Contamination, although positively associated, had lower correlation coefficients.

The Global Diet Quality Score (GDQS) is a novel food-based score that assesses both nutrient adequacy and chronic disease risk, by evaluating healthy (GDQS+) and unhealthy foods (GDQS−). The aim of this study was to evaluate the association among GDQS, GDQS+, and GDQS− against the 20-year risk of cardiometabolic outcomes in a Mediterranean population. The sample was n = 2169 initially free of cardiovascular disease (CVD) participants of the ATTICA study (2002–2022) that participated in the 20-year follow-up. The incidence of CVD, hypertension, hypercholesterolemia, and type 2 diabetes mellitus (T2DM) was defined according to WHO-ICD-10 criteria. The GDQS was computed based on previously published instructions. In multivariate analyses, a higher diet quality, per 1/49 of the GDQS, was associated with an 8% [95% Confidence Interval—CI: 6–9%] and 2% [95% CI: 1–3%] lower CVD and T2DM risk, respectively. A higher consumption of healthy foods, per 1/32 of GDQS+, was associated with a 9% [95% CI: 7–11%] and 2% [95% CI: 1–3%] lower CVD and T2DM risk, respectively. Contrarily, a lower consumption of unhealthy foods (GDQS−) was not associated with cardiometabolic events in the adjusted models (all p value< 0.05). In clinical practice or future public health actions to ameliorate dietary habits and prevent CVD and T2DM, more attention should be focused on healthy foods that should be included in our diets. [ABSTRACT FROM AUTHOR]

Copyright of Turkiye Klinikleri Journal of Health Sciences / Türkiye Klinikleri Sağlık Bilimleri Dergisi is the property of Turkiye Klinikleri and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Abstract The search for healthy foods has attracted the industry’s attention to developing products that use natural ingredients, including natural antioxidants. Antioxidants act as free radicals or oxygen scavengers, inhibiting lipid oxidation and adversely affecting meat products' sensory and nutritional quality. Several synthetic antioxidants have been used in the meat industry; however, studies point to health risks related to their consumption. Such fact drives research into natural antioxidants extracted from grains, oilseeds, spices, fruits, and vegetables, which may have a health-promoting effect. This manuscript evaluates the effectiveness of several natural antioxidants in improving the quality and shelf life of chicken meat products during processing, storage, and distribution. The potential effects of natural antioxidants widely used in chicken products are also discussed. It can be concluded that these natural antioxidants are possible substitutes for synthetic ones. However, their use can affect the product's characteristics.

Consumers play a decisive role in setting trends in the market, where healthier interventions shall be implemented toward sustainable lifestyles. University cafeterias are important in the students’ food consumption. They should focus on the quality of the dish, engaging students in the process of selecting and accepting the menu avoiding food waste and changing consumption and production patterns. This study evaluated consumption behaviors and acceptability of three lunch menus based on the Mediterranean Diet in a student cafeteria catering using the plate waste visual estimation method, participants also completed a consumer behavior questionnaire. 71 students from 12 Latin American countries participated in the study. More than half of the participants (56.3%) confirmed that they repeat lunchtime meal options, with the highest frequency at once or twice a week. Menus were positively accepted with a data mean of between 4.58 to 5.49, indicating that they consumed more than 50% of the dishes served, with a plate waste of less than 12.5%. These findings show the importance of the enhancement of sustainable consumption patterns using sensory evaluation through low levels of food waste, with the use of sustainable local products helping in meal preparation. [ABSTRACT FROM AUTHOR]

Objectives: To implement and evaluate the effectiveness of the community participatory program between school and family based on ecological system theory and participatory action research. The intervention covers three levels at the individual, family and school levels and involves educating students and parents by using technology, reducing sedentary behaviours, increasing exercise and changing to healthy food environments at school and at home. Design: A quasi-experimental design was used in this study. Setting: Public primary school in Thailand. Subjects: The participants in the study included 138 school-age children in grades 2–6 with their parents/guardians. The control group consisted of 134 school-age children at a school of the same size with their parents / guardians. Results: Results show that nutritional status was significantly improved within the experimental group (P value = 0·000) and between groups during follow-up (P value = 0·032). Students' knowledge about obesity and non-communicable chronic diseases (NCD) prevention, as well as physical activity and exercise behaviours, in the experimental group was significantly higher than that in the control group (P value = 0·000 and 0·044, respectively). Parents' perceptions of child obesity and family modelling behaviours in the experimental group were also significantly higher than that in the control group; P value = 0·013 and 0·000, respectively). Conclusion: The community participation program was found to be successful. Not only students, families and schools improved health behaviours and healthy food environments at home and school, but the students' long-term nutritional status also improved. [ABSTRACT FROM AUTHOR]

Orthorexia nervosa (ON) is characterized by an intense avoidance of foods considered unhealthy, obsession with healthy eating behaviors, and pathological fixation on healthy foods. Although there are still debates in the literature about the psychological factors and symptoms of ON, it should be noted that many of the symptoms share common features with obsessive compulsive disorder (OCD). The aim of the present study was to investigate the relationship between ON and OCD with its subtypes. In this framework, the cross-sectional study was conducted with an opportunistic sample of 587 participants (86% women and 14% men), with an average age of 29.32 (s.d. = 11.29; age range = 15–74). Our work showed that almost all OCD subtypes were largely correlated with ON. The lowest correlation was for "Checking" and the highest for "Obsession". Overall, the OCD subtypes (i.e., Indecisiveness, Just Right, Obsession, and Hoarding) were more strongly associated with ON measures, while subtypes Checking and Contamination, although positively associated, had lower correlation coefficients. [ABSTRACT FROM AUTHOR]

The consumption of dried fruits in place of unhealthy snacks, which are rich in sugars, salt, and fats, could represent a valid option for reaching the daily intake recommended by the WHO for fruits and for encouraging the adoption of a sustainable diet. However, the consumption of dried fruits is lower than that of unhealthy snacks, especially among young people. Therefore, to foster young people's intentions to consume dried fruits instead of unhealthy snacks, it is important to identify the factors underlying millennials' consumption intentions. Using a convenience sample of 174 Italian millennials, this paper aimed to understand the factors influencing young people's intentions to consume dried fruits by measuring their willingness to pay a price premium. The findings showed that under half of respondents were willing to pay an extra premium for dried fruits. The intentions to consume dried fruits among Italian millennials would seem to be characterized by a certain predisposition toward novelty, as revealed by the attitudes of being neophiliacs, as well as by convenience and emotional aspects related to the product. Relative to socio-demographic factors, Italian millennials with higher household incomes and high educational levels tended to show a high willingness to pay a price premium for dried fruits. These results may have theoretical, managerial as well as policy implications. They could enrich the existing literature on dried fruits consumption and provide suggestions for practitioners wishing to adopt effective marketing strategies and specific promotion campaigns, as well as for government policies or programs. [ABSTRACT FROM AUTHOR]

This study aims to research healthy foods utilizing the theory of reasoned action and including factors such as social and emotional value. The idea of research study is to determine whether there is a positive relationship between social values attitude and subjective norms, emotional values toward subjective norms and attitude, attitude toward buy intention, and subjective norms toward purchase intention. This research used the quantitative approach and the program used in data processing to find findings from the data, AMOS SEM. The population consists of people in Yogyakarta and Pekanbaru, with a non-probability sampling sample and a number of samplings of 303 respondents. The method employed for collecting data entails utilizing a questionnaire that has undergone rigorous testing to establish its validity and reliability. Finding shows that all hypothesis was accepted. It means there was a positive relationship for each variable toward healthy foods. The findings indicated that all the relationships between the hypotheses were positive, which could be evaluated based on the minimum score. If the value of C was larger than R and the accompanying P-value was less than 0.05 but more significant than 1.96, the association was declared positive. [ABSTRACT FROM AUTHOR]

In this study, the application of high-pressure processing (HPP) for optimizing the texture of a cocoa dessert rich in casein and developed for people with dysphagia was investigated. Different treatments (250 MPa/15 min; 600 MPa/5 min) and protein concentrations (10–15%) were combined and evaluated for choosing the optimum combination leading to an adequate texture. The selected formulation was a dessert containing 4% cocoa and 10% casein and subjected to 600 MPa for 5 min. It showed a high nutritional value (11.5% protein) and high antioxidant capacity, which was slightly affected by the HPP processing. The rheological and textural properties showed that HPP had a clear effect on the dessert structure. The loss tangent decreased from 2.692 to 0.165, indicating the transition from a liquid to a gel-like structure, which is in a suitable range for dysphagia foods. During storage (14 and 28 days at 4 °C), progressive significant changes in the structure of the dessert were observed. A decrease in all rheological and textural parameters occurred, except for the loss of tangent, which increased its value. In any case, at 28 days of storage, samples maintained the weak gel-like structure (0.686 loss tangent) that is acceptable for dysphagia management. [ABSTRACT FROM AUTHOR]

Immunity plays a fundamental role in the maintenance and protection of the human body from infectious and pathogenic microorganisms. It requires regular intake of nutrients for proper functioning of the immune system. Due to an unbalanced lifestyle and consumption of ready-to-eat foods, immunity is being affected negatively. Inflammation and immunity are influenced by diet and nutrition. Simple sugars, trans fats, refined carbs, and processed meat, among other meals, may induce inflammation while simultaneously counteracting the anti-inflammatory benefits of omega-3 fatty acids. As a result, unhealthy food intake may enhance systemic inflammation in individuals, boosting the generation of IL-6. Dietary nutrition is a well-known aspect of immune system maintenance, with the significance of micronutrients prominently featured in a variety of scientific literary works. Currently, global population is susceptible viral infection such as COVID-19. This viral strain is directly attacking the immunity of the individual and bringing it at risk. When a patient's immune system isn't operating correctly, COVID-19 is thought to raise the harshness of the infection or make it more vulnerable to contagious diseases. This review paper will help in understanding the immune responses mechanism along with diet balance and maintaining the sufficiency of vitamins and minerals to fight against COVID-19 infection.

Due to the rise in the number of people suffering from diet-related noncommunicable diseases, major scientific studies have recently been focused on the development of functional foods that are rich sources of resistant starch and bioactive compounds with health-promoting properties. The nutritional composition, in vitro starch digestibility, and antioxidant properties of composite flour derived from wheat and mature, unripe pawpaw fruit flour are all discussed in this study. The proximate composition, functional and pasting properties, in vitro starch digestibility, antioxidant activities and storage stability of the composite flours were determined. When compared to 100% wheat flour, the crude fiber, ash, water absorption capacity, swelling capacity, and bulk density of the composite flours increased by 40.5–63.3%, 209.7–318%, 2–109%, 3–66%, and 28–162%, respectively. Increased addition of mature, unripe pawpaw fruit flour to wheat flour resulted in a rise in the composite flour's TPC, ABTS, and ORAC values. Comparing the composite flour made with 50% mature, unripe pawpaw fruit flour to 100% wheat flour, the resistant starch and slowly digested starch rose by 2836% and 1321%, respectively. Additionally, compared to 100% wheat flour, the composite flours also demonstrated decreased fat acidity. It can be argued that the composite flour is a good source of resistant starch and bioactive ingredients that can be used in a variety of functional food products. [ABSTRACT FROM AUTHOR]

In this investigation, three medicinal plant powders and a composite flour developed from them were analyzed. FESEM/EDS illustrated irregularly shaped particles in the plant powders except for Withania, which had round to oval shape particles. XRD analysis displayed a semi-crystalline nature of powders, except for Asparagus , which showed amorphous behavior. Both methanol and ethanol plant extracts exhibited significantly higher antioxidants, total phenols, and cell viability. Amongst, optimized composite flour (OCF) methanolic extract demonstrated the highest total phenolic content (69.2 ± 0.11 μg GAE/ml), potent cell viability against A549 cells (3.35 ± 0.15% at 50 μg/ml), and strong free-radical scavenging activity (48.89 ± 0.67 at 200 μg/ml). GCMS and FTIR analyses of the methanolic extracts demonstrated the presence of essential phytoconstituents and functional groups. In silico studies of the phytocomponents, ethyl isoallocholate, 3-Deoxy-d-mannoic lactone, and 4,5-Diamino-2-hydroxypyrimidine suggested good binding affinity against BAX, P53, and EGFR proteins with no toxicity and a good drug score. • The plant powders were characterized by FESEM, XRD, and FTIR. • Methanolic extract exhibited high TPC and potent free-radical scavenging. • Methanolic extract exhibited reduced cell viability against A549 cancer cells. • GC–MS analysis identified a total of 34 bioactive components in medicinal plants. • In silico studies suggested phytocomponents may bind to BAX, P53, and EGFR proteins. [ABSTRACT FROM AUTHOR]

The Global Diet Quality Score (GDQS) is a novel food-based score that assesses both nutrient adequacy and chronic disease risk, by evaluating healthy (GDQS+) and unhealthy foods (GDQS−). The aim of this study was to evaluate the association among GDQS, GDQS+, and GDQS− against the 20-year risk of cardiometabolic outcomes in a Mediterranean population. The sample was n = 2169 initially free of cardiovascular disease (CVD) participants of the ATTICA study (2002–2022) that participated in the 20-year follow-up. The incidence of CVD, hypertension, hypercholesterolemia, and type 2 diabetes mellitus (T2DM) was defined according to WHO-ICD-10 criteria. The GDQS was computed based on previously published instructions. In multivariate analyses, a higher diet quality, per 1/49 of the GDQS, was associated with an 8% [95% Confidence Interval—CI: 6–9%] and 2% [95% CI: 1–3%] lower CVD and T2DM risk, respectively. A higher consumption of healthy foods, per 1/32 of GDQS+, was associated with a 9% [95% CI: 7–11%] and 2% [95% CI: 1–3%] lower CVD and T2DM risk, respectively. Contrarily, a lower consumption of unhealthy foods (GDQS−) was not associated with cardiometabolic events in the adjusted models (all p value< 0.05). In clinical practice or future public health actions to ameliorate dietary habits and prevent CVD and T2DM, more attention should be focused on healthy foods that should be included in our diets.

Chronic illnesses linked to diet, such as cardiovascular disease, cancer, and diabetes, have become a serious concern for the current health-care system. Approximately 39.5 million people worldwide died of noncommunicable diseases (NCDs) in 2016, including 17.6 million from cardiovascular disease and 8.9 million from cancer. Over the past decade, worldwide mortality rates for cardiovascular diseases and cancer have increased by 14.5% and 17.8%, respectively. In France, cardiovascular disease and cancer are the leading causes of death, accounting for more than 30% of all deaths. Chronic illnesses are associated with poor nutritional quality in many countries. Considering the high burden of chronic diseases linked to poor diet, health-care authorities have adopted community-based public health strategies to improve diet and to minimize the risk of nutrition-related disorders. Front-of-pack nutrition labels (FoPLs) are gaining popularity in this arena. FoPLs aim to guide customers toward healthier choices by delivering simple, salient, and readily accessible nutritional information about food products at the time of purchase. It will be wise if we introduce FoPL by empowering public to make their informed choice during purchasing packaged food items. We hope in the future, food industry will make food policy in similar lines with healthy public health policy to prevent the future burden of NCD in India and the globe.

This study investigates the determinants of buying intention towards healthy foods in Malaysia through a modification of the theory of planned behavior. The moderating role of food safety trust is also analyzed in the study. Drawing on an online questionnaire survey from 375 respondents in Malaysia during the COVID-19 time, the empirical results revealed that food safety concern, health consciousness, nutritional content, attitude, and premium price, significantly affect buying intention. Food safety trust significantly moderates the relationship between buying intention and food safety concern, health consciousness as well as nutritional content. Implications and guidelines are discussed for the policy makers and practitioners. This study developed a model by integrating cognitive product-related factors along with TPB constructs. The findings of this article are of special value for public and private organizations to manage and market healthy foods during the COVID-19 pandemic era.

Banana is one of the major crop in India producing large quantities of pseudo-stem as bio-waste after harvesting and becomes the adverse environmental concern due to the disposal either at the outside of the fields or incineration. This particular scenario demanded for recycling or conversion of the huge biomass generated as waste into utilizable products to reduce the consequences of environmental adverse effects. The current investigation focused on the utilization of pseudostem byproduct by converting into value added healthy functional food product in the form of banana center core coconut cookies. The product was standardized by formulating three different experimental trials by substituting a part of wheat flour with three variations viz., 5, 10 and 15 per cent levels respectively. The acceptable levels were compared organoleptically against reference sample without addition of banana center core flour. The findings demonstrated high overall mean acceptable scores of above nine in the reference (9.25), first (9.16) and second (9.02) experimental trials. The third experimental trial with the incorporation of fifteen per cent showed low overall mean organoleptic score (7.36). Pseudo-stem being potential source of dietary fiber, protein and micro-minerals, the second experimental trial was considered as the standardized formula. The nutrient composition analyzed identified that the standardized cookies were nutritionally rich as evidenced by the estimated essential nutrients viz., protein(5.41g), fat(10.53g), dietary fiber(7.28g), ash(0.21mg), calcium(48.36mg) and iron(2.12). The observations well demonstrated the beneficial utility of bio-waste in food products especially in baking denoting the challenging task to explore and development of wide range of pseudo-stem based value added healthy functional food products. The antioxidant and immuno-protective properties associated with pseudo-stem especially beneficial during the COVID-19 pandemic conditions to fight against immune-suppressive corona virus. [ABSTRACT FROM AUTHOR]

Front-of-package (FOP) food labels may impact healthy food-related behavior. However, such labels may be presented using new technology and they may impact behavior differently than physical labels. This systematic review investigated the effects of physical and digitalized labels on healthy food-related behavior. This review used four search engines to collect articles that investigated the effects of food labels on the purchase, consumption, hypothetical choice, and self-reports of healthy foods. General findings, types of labels, or whether the articles used physical versus digitalized static, interactive, or technology-enabled labels were synthesized. The dependent variables were categorized according to whether they were under full, partial, or no control of the independent variables. The risk of bias was measured by the RoB 2 tool and adapted Joanna Briggs Institute Checklist. The search strategy identified 285 records and 30 articles were included. While digitalized static and physical labels did not differ in their effects on healthy food-related behavior, technology-enabled labels were more predictive of healthy food-related behavior than interactive labels. [ABSTRACT FROM AUTHOR]

Background and Objectives: In this study, tortillas with improved in vitro nutritional and antihypertensive properties were developed using flours produced from nixtamalized maize (NixM) and extruded chickpea (ExtCP). The aims were (1) to find the optimal extrusion conditions to produce optimized ExtCP flour with high values of antioxidant activity (AoxA), total phenolic compounds (TPC), and in vitro protein digestibility (IVPD), and (2) to evaluate the addition effect of 30% of optimized ExtCP flour over the nutritional, technological, sensory y nutraceutical properties of tortillas prepared from commercial NixM flour. A rotatable composite central experimental design with two factors (extrusion temperature [ET] = 50°C–170°C; screw speed (SS) = 50–240 rpm) and five levels was used to optimize the extrusion process. Findings: The best combination of variables of the extrusion process to produce ExtCP flour was: ET = 143°C/SS = 138 rpm. The tortillas added with ExtCP flour had: proteins = 13.27%, total dietary fiber = 13.40%, protein chemical score = 85.42%, IVPD = 82.01%, calculated protein efficiency ratio (C‐PER) = 1.84, AoxA = 8031 µmol TE/100 g, and sensory acceptability = 8.51 (value located between I like it very much and I like it extremely). Conclusions: The tortillas made from nixtamalized maize and ExtCP flours have better in vitro nutritional and antihypertensive properties than tortillas prepared from only nixtamalized maize flour. Significance and Novelty: The addition of optimized ExtCP flour to commercial NixM flour allows obtaining functional tortillas with improved and sensory acceptable in vitro nutritional and antihypertensive properties. [ABSTRACT FROM AUTHOR]

In recent years, the idea of medicine and food homology (MFH), which highlights the intimate relationship between food and medicine, has gained international recognition. Specifically, MFH substances have the ability to serve as both food and medicine. Many foods have been reported to have good nutritional and medical values, not only for satiety but also for nourishing the body and treating diseases pharmacologically. As modern scientific research has progressed, the concept of MFH has been emphasized and developed in a way that has never been seen before. Therefore, in this paper, we reviewed the development history of MFH substances, summarized some typical bioactive ingredients, and recognized pharmacological effects. In addition, we further discussed the application of MFH substances in the food field, with the goal of providing ideas and references for the research and development of MFH in the food industry as well as the progress of related industries., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Many foods are described as “functional foods”. However, the term is poorly defined. A commonly used definition is that they contain substances that have positive effects on health “beyond basic nutrition”. However, there are several problems with this definition. In many cases, healthy foods are included under the term functional foods. A new definition is proposed as follows. Functional foods are novel foods that have been formulated so that they contain substances or live microorganisms that have a possible health-enhancing or disease-preventing value, and at a concentration that is both safe and sufficiently high to achieve the intended benefit. The added ingredients may include nutrients, dietary fiber, phytochemicals, other substances, or probiotics.

Objective: To compare temporal trends, over a 20-year period, in dietary habits between a county (Västerbotten) with a CVD prevention programme and a county (Norrbotten) without such a programme. Design: Cross-sectional data from the Northern Sweden MONICA study (survey period 1994, 1999, 2004, 2009 and 2014). Dietary habits were assessed by a semi-quantitative FFQ. Setting: Counties of Norrbotten and Västerbotten, Northern Sweden. Participants: Five thousand four hundred Swedish adults (mean age 56·9 years; 51·2 % women) from Västerbotten (47 %) and Norrbotten (53 %). Results: No differences in temporal trend for estimated percentage of energy intake from total carbohydrates, total fat, total protein and alcohol were observed between the counties (Pfor interaction ≥ 0·33). There were no between-county difference in temporal trends for overall diet quality (assessed by the Healthy Diet Score; Pfor interaction = 0·36). Nor were there any between-county differences for the intake of whole grain products, fruits, vegetables, fish, sweetened beverages or fried potatoes (Pfor interaction ≥ 0·09). Consumption of meat (Pfor interaction = 0·05) increased to a greater extent in Norrbotten from 2009 and onwards, mainly in men (sex-specific analyses, Pfor interaction = 0·04). Men in Västerbotten decreased their intake of sweets to a greater extent than men in Norrbotten (Pfor interaction < 0·01). Conclusions: Over a 20-year period in northern Sweden, only small differences in dietary habits were observed in favour of a county with a CVD prevention programme compared with a county without such a programme. [ABSTRACT FROM AUTHOR]