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Virtually every professional society globally now endorses a plant-forward diet that is lower in fat and processed foods as key components of disease prevention and health promotion. It is characterized by whole grain foods, and predominantly made of fresh foods. With healthcare expenditures at record levels across the globe, implementing a treatment plan that has larger magnitude health improvements than nearly any known medicine, that is extremely inexpensive, and has the power to not only improve human health but also planetary health is critical. That plan is Food is Medicine (FIM) which will be explored in this manuscript. [ABSTRACT FROM AUTHOR]

Due to the increasing risk of obesity and cardiovascular diseases caused by high-fat diets, low-fat foods have become a priority demand for consumers' health. However, the smoothness perception and scientific assessment methods of the existing low-fat foods should be improved. In this study, three food emulsions were prepared, and their lubrication characteristics, sensory evaluation of smoothness, and electroencephalogram (EEG) signals were assessed to preliminarily investigate the effects of food emulsion components on their above characteristics. The results showed that fat substitute (FSU) and fat could significantly reduce coefficient of friction (CoF) of the food emulsions, with average CoF reduced by 28% and 63% compared to the original food emulsions. In addition, fat-enriched food emulsions continued to exhibit excellent lubrication characteristics after adding artificial saliva, with an average CoF reduced by 31.1% compared to that of the food emulsions without artificial saliva. Both FSU and fat improved the smoothness of food emulsions, and the lubricating properties of fat were more pronounced, with fat-enriched food emulsion which could provide a substantial improvement in smoothness compared to the fat-free food emulsion. Comparison of subjects' EEG signals revealed that food emulsion with lower CoF and higher smoothness triggered higher P3 amplitudes and longer latencies. These findings provide better insights into the scientific evaluation of food texture and the development of low-fat foods. [ABSTRACT FROM AUTHOR]

Our study aims to examine the perceptions of chefs and restaurants' management in Hungary regarding the importance of health and nutrition in menu planning in today's catering businesses. We assessed 190 complete responses from chefs/cooks and managers/owners of restaurants and catering businesses in Hungary between February 2021 and February 2022 via email on four aspects; health, nutrition, nutrition practice, and consumers' concerns. This study shows an overall improvement in chefs' and restaurants' management's nutritional knowledge compared with similar studies in the past. However, most chefs still believe that the customers ignore the nutrition and nutrient content of the meals when dining away from home. In addition, experienced chefs do not perceive that the preparation of low-fat foods requires additional work and that low fat-foods can taste great. This study found no significant differences related to nutrition in menu planning based on chefs' and managers' backgrounds (i.e., gender, age, position, educational level, work experience, and type and location of establishment). [ABSTRACT FROM AUTHOR]

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.)

Recently a role for the vagus nerve in conditioning food preferences was established in rodents. In a prospective controlled clinical trial in humans, invasive vagus nerve stimulation shifted food choice toward lower fat content. Here we explored whether hedonic aspects of an orally sampled food stimulus can be modulated by non-invasive transcutaneous vagus nerve stimulation (tVNS) in humans. In healthy participants (n = 10, five women, 20–32 years old, no obesity) we tested liking and wanting ratings of food samples with varying fat or sugar content with or without tVNS in a sham-controlled within-participants design. To determine effects of tVNS on food intake, we also measured voluntary consumption of milkshake. Spontaneous eye blink rate was measured as a proxy for dopamine tone. Liking of low-fat, but not high-fat puddings, was higher for tVNS relative to sham stimulation. Other outcomes showed no differences. These findings support a role for the vagus nerve promoting post-ingestive reward signals. Our results suggest that tVNS may be used to increase liking of low-calorie foods, which may support healthier food choices.

This study examines the influence of labelling and packaging strategies on perceived product health and overall attitudes to low-fat products in the field of healthy food claims among young consumers. The aim was to determine if these aspects can influence buying intentions. After a literature review, a quantitative study was carried out. With a sample of 300 young consumers (18–25 years old) and the use of partial least square methodology, this paper demonstrated that: (1) nutritional information and visual cues affect consumers’ perceptions (information credibility and physical appearance), (2) information credibility influences product health perceptions and attitudes toward a product, (3) physical appearance affects attitudes toward a product, and (4) overall attitude to the product influences purchase intentions The results achieved show that credibility and physical appearance could stimulate low-fat foods purchase intentions through a positive global attitude to the product. Additionally, nutritional information and visual cues play a more relevant role than nutritional information response and informative cues. These results and the conclusions that follow must be understood in the analysed context (low-fat foods) with the sample used (300 young consumers).

The Sustainable Development Goal 2 aims to eradicate hunger. However, many small island developing states (SIDS) face challenges in achieving this goal due to their reliance on the global market and susceptibility to crises. This paper focuses on Comoros, one of the least studied SIDS located in the Indian Ocean, to examine its food security and nutritional vulnerability. The findings reveal that Comoros experiences limited access to sufficient and nutritious diets, which are excessive in fat and deficient in key micronutrients. This situation is similar to other SIDS in the Pacific and the Caribbean, which also exhibit the convergence of the malnutrition triple burden. This paper further assesses the impact of changing food prices during the initial year of the Russia-Ukraine conflict on food security and nutrition in Comoros, serving as a case study for SIDS. Using microsimulations, we estimate the effects on food access, sufficiency, and adequacy at the household level. The results indicate a decline in food access and purchasing power for all households, particularly the poorer and rural. Additionally, food sufficiency has markedly decreased, leading to an additional 5,000 households (3.3% of all households) experiencing inadequate daily calorie intake. The study also highlights a reduction in the consumption of organ meats, fruits, and vegetables, resulting in decreased daily iron and folate intakes. This is particularly concerning given the high prevalence of anemia among women in Comoros and other SIDS. To address these challenges, policies promoting the consumption of fresh, nutrient-rich foods with low fat content are crucial to mitigate the malnutrition triple burden and curb the increasing trend of non-communicable diseases in these countries. [ABSTRACT FROM AUTHOR]

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.)

Phenolic acids (PA) are types of phytochemicals with health benefits. The interaction between proteins and PAs can cause minor or extensive changes in the structure of proteins and subsequently affect various protein properties. This study investigates the protein/PA (PPA) interaction and its effects on the structural, physicochemical, and functional properties of the system. This work particularly focused on the ability of PAs as a subgroup of phenolic compounds (PC) on the modification of proteins. Different aspects including the influence of structure affinity relationship and molecular weight of PA on the protein interaction have been discussed in this review. The physicochemical properties of PPA change mainly due to the change of hydrophilic/hydrophobic parts and/or the formation of some covalent and non-covalent interactions. Furthermore, PPA interactions affecting functional properties were discussed in separate sections. Due to insufficient studies on the interaction of PPAs, understanding the mechanism and also the type of binding between protein and PA can help to develop a new generation of PPA. These systems seem to have good capabilities in the formulation of low-fat foods like high internal Phase Emulsions, drug delivery systems, hydrogel structures, multifunctional fibers or packaging films, and 3 D printing in the meat processing industry. [ABSTRACT FROM AUTHOR]

Because most consistent findings from previous studies have found the inconsistency between consumers' statements and their behaviour, this paper analyses diverse young consumers' responses that can affect their low‐fat food purchase intentions. The main objective is to evaluate the differences in the orientation response (OR) between two product categories ('juice 0%' and 'sweet 0%') also considering the gender of the participant. To this end, responses from men and women towards two kind of product presentation (juice 0% vs. sweet 0%) were collected through heart rate variability (HRV) and electromyography (EMG) measures. We hypothesise that men would obtain different OR regarding women, and we explore possible different OR regarding product category. With a sample of young consumers (46 men and 51 women), our results show product category differences but not gender differences. [ABSTRACT FROM AUTHOR]

Sesame oil, known for its nutritional benefits, was selected as source for phytosterol extraction. Optimal conditions of 40°C, oil‐to‐solvent ratio of 1:25, and a saponification duration of 150 min were employed to separate the phytosterols from sesame oil. The extracted phytosterols were encapsulated using microemulsion method. Various variables, such as percent of sesame oil, surfactant‐to‐cosurfactant ratio, and presence of phytosterols, were evaluated to determine their impact on particle size, polydispersity, pH, viscosity, surface tension, and stability. The particle size and PDI demonstrated significant increase with increasing oil and addition of phytosterols. A higher S:C ratio resulted in the formation of smaller microemulsion droplets. The viscosity and surface tension of the microemulsions increased significantly with an increase in the oil percent. In conclusion, the optimal composition of the microemulsion was found to be 10 wt% sesame oil with an S:C ratio of 3:1. FESEM micrographs revealed a microstructure consisting of cylindrical micelles. Practical applications: Research has shown that consuming 2–3 g of plant sterols and stanols can lower blood cholesterol levels by 10% and LDL levels by 15%. However, incorporating phytosterols into food products is challenging due to oxidation, insolubility, and high melting point. Most phytosterols are esterified to enrich low‐fat foods but they can be expensive and impure. The synthesis of phytosterols often involves carcinogenic chemicals and requires additional purification. Extracting phytosterols from plant sources has been proposed as a solution. However, incorporating phytosterols into food products is challenging due to their susceptibility to oxidation, particularly during processing and storage at high temperatures, their insolubility in water, and their limited solubility in fats and oils. The main aim of this study was to enrich sesame oil microemulsions with phytosterols through encapsulation. Phytosterols were extracted from sesame seed oil, followed by purification, and finally, enriched microemulsions were prepared. The optimal formulation was determined based on the evaluation of several parameters, including the mean volume diameter of particles, polydispersity index, pH, viscosity, surface tension, and physical stability. [ABSTRACT FROM AUTHOR]

The objective of the study was to examine adolescents’ attitudes about and consumption of low-fat foods by sex and weight-control behaviors. Ninth- to 12th-grade students (n=1,083) in 20 Minnesota high schools completed mail surveys (response rate=74%) as part of baseline measurements (Fall 2001) in a randomized controlled trial (TACOS: Trying Alternative Cafeteria Options in Schools). Linear models examined attitudes and consumption of low-fat foods by sex and weight-control behaviors. Girls were more likely than boys to report positive attitudes and consumption of low-fat foods (all P<.01). Weight-control practices were associated with more positive attitudes about and higher consumption of low-fat foods. Promoting low-fat snacks to adolescents who are interested in weight control may be an effective component of nutrition intervention programs because these students have more positive attitudes about low-fat foods. Dietitians’ efforts to educate adolescents about the benefits and healthfulness of low-fat foods would aid intervention programs. [Copyright &y& Elsevier]

This article raises concerns about discrepancies in the mean and standard deviation values reported in the figures and the corresponding results in the primary literature. The corresponding author re-reviewed the data and found numerous errors in data extraction, recording, or reporting. The corrected dataset was used to repeat the analyses, and a statistical reviewer confirmed that the main results and conclusions are supported. The authors also provided clarifications and updates regarding the use of standard deviation and standard error values. The article was republished with updated figures and tables, and reference errors were corrected. The changes made did not impact the overall conclusion that increased dairy food intake is associated with increased weight but has no significant effects on other cardiometabolic risk factors. The PLOS ONE Editors issue this Expression of Concern to notify readers of the issues. [Extracted from the article]

Recently a role for the vagus nerve in conditioning food preferences was established in rodents. In a prospective controlled clinical trial in humans, invasive vagus nerve stimulation shifted food choice toward lower fat content. Here we explored whether hedonic aspects of an orally sampled food stimulus can be modulated by non-invasive transcutaneous vagus nerve stimulation (tVNS) in humans. In healthy participants ( n = 10, five women, 20-32 years old, no obesity) we tested liking and wanting ratings of food samples with varying fat or sugar content with or without tVNS in a sham-controlled within-participants design. To determine effects of tVNS on food intake, we also measured voluntary consumption of milkshake. Spontaneous eye blink rate was measured as a proxy for dopamine tone. Liking of low-fat, but not high-fat puddings, was higher for tVNS relative to sham stimulation. Other outcomes showed no differences. These findings support a role for the vagus nerve promoting post-ingestive reward signals. Our results suggest that tVNS may be used to increase liking of low-calorie foods, which may support healthier food choices., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2020 Öztürk, Büning, Frangos, de Lartigue and Veldhuizen.)

This study examines the influence of labelling and packaging strategies on perceived product health and overall attitudes to low-fat products in the field of healthy food claims among young consumers. The aim was to determine if these aspects can influence buying intentions. After a literature review, a quantitative study was carried out. With a sample of 300 young consumers (18-25 years old) and the use of partial least square methodology, this paper demonstrated that: (1) nutritional information and visual cues affect consumers' perceptions (information credibility and physical appearance), (2) information credibility influences product health perceptions and attitudes toward a product, (3) physical appearance affects attitudes toward a product, and (4) overall attitude to the product influences purchase intentions The results achieved show that credibility and physical appearance could stimulate low-fat foods purchase intentions through a positive global attitude to the product. Additionally, nutritional information and visual cues play a more relevant role than nutritional information response and informative cues. These results and the conclusions that follow must be understood in the analysed context (low-fat foods) with the sample used (300 young consumers).

The increasing rates of obesity and related health problems are largely attributed to the excessive consumption of high-fat foods. Thus, a fat substitute is proposed to replace the same functions of fats in food products. This study explored the potential of inulin as a fat substitute to produce low-fat muffins. Five batches of muffins, each with varying levels of inulin replacing oil (ranging from 0 to 100%), were prepared to examine how this substitution would impact the physicochemical and sensory properties of the muffins. Calorie content was determined using a bomb calorimeter, whilst the moisture, fat and fibre content were determined based on the AOAC International standard method. The muffin’s texture was analysed using a texture analyser, and the height was measured by calculating the average of different parts of the muffin. The acceptance level of muffins was conducted using a 9-point Hedonic scale. The addition of 15% inulin reduced the fat content by 68.05% and calories by 12.63% compared to the control without significantly affecting the physicochemical properties and sensory acceptability. Additionally, inulin provided the advantage of increasing fibre content by 82.76% when compared to the control sample. Increasing the amount of inulin also increased height and improved the aerated structure of muffins. The study provides evidence for the effectiveness of inulin as a fat replacer, which can help produce low-fat food products with good functional properties and nutritive value for health. [ABSTRACT FROM AUTHOR]

The Mediterranean diet (MD), rich in minimally processed plant foods and in monounsaturated fats but low in saturated fats, meat, and dairy products, represents one of the most studied diets for cardiovascular health. It has been shown, from both observational and randomized controlled trials, that MD reduces body weight, improves cardiovascular disease surrogates such as waist-to-hip ratios, lipids, and inflammation markers, and even prevents the development of fatal and nonfatal cardiovascular disease, diabetes, obesity, and other diseases. However, it is unclear whether it offers cardiovascular benefits from its individual components or as a whole. Furthermore, limitations in the methodology of studies and meta-analyses have raised some concerns over its potential cardiovascular benefits. MD is also associated with characteristic changes in the intestinal microbiota, mediated through its constituents. These include increased growth of species producing short-chain fatty acids, such as Clostridium leptum and Eubacterium rectale, increased growth of Bifidobacteria, Bacteroides, and Faecalibacterium prausnitzii species, and reduced growth of Firmicutes and Blautia species. Such changes are known to be favorably associated with inflammation, oxidative status, and overall metabolic health. This review will focus on the effects of MD on cardiovascular health through its action on gut microbiota. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Almaty Technological University is the property of Almaty Technological University 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.)

Double emulsions (DEs) present promising applications as alternatives to conventional emulsions in the pharmaceutical, cosmetic, and food industries. However, most review articles have focused on the formulation, preparation approaches, physical stability, and release profile of encapsulants based on DEs, particularly water-in-oil-in-water (W1/O/W2), with less attention paid to specific food applications. Therefore, this review offers updated detailed research advances in potential food applications of both W1/O/W2 and oil-in-water-in-oil (O1/W/O2) DEs over the past decade. To this end, various food-relevant applications of DEs in the fortification; preservation (antioxidant and antimicrobial targets); encapsulation of enzymes; delivery and protection of probiotics; color stability; the masking of unpleasant tastes and odors; the development of healthy foods with low levels of fat, sugar, and salt; and design of novel edible packaging are discussed and their functional properties and release characteristics during storage and digestion are highlighted. [ABSTRACT FROM AUTHOR]

Background: An inappropriate gestational weight gain (GWG) among pregnant women with overweight/obesity is a crucial health problem. Its prevalence remains high worldwide, particularly in urban areas. The prevalence and predicting factors in Thailand are lack of evidence. This study aimed to investigate prevalence rates, antenatal care (ANC) service arrangement, predictive factors, and impacts of inappropriate GWG among pregnant women with overweight/obesity in Bangkok and its surrounding metropolitan area. Methods: This cross-sectional, retrospective study used four sets of questionnaires investigating 685 pregnant women with overweight/obesity and 51 nurse-midwives (NMs) from July to December 2019 in ten tertiary hospitals. Multinomial logistic regression identified predictive factors with a 95% confidence interval (CI). Result: The prevalence rates of excessive and inadequate GWG were 62.34% and 12.99%. Weight management for pregnant women with overweight/obesity are unavailable in tertiary cares. Over three-fourths of NMs have never received weight management training for this particular group. ANC service factors, i.e., GWG counseling by ANC providers, quality of general ANC service at an excellent and good level, NMs' positive attitudes toward GWG control, significantly decreased the adjusted odds ratio (AOR) of inadequate GWG by 0.03, 0.01, 0.02, 0.20, times, respectively. While maternal factors, sufficient income, and easy access to low-fat foods reduce AOR of inadequate GWG by 0.49, and 0.31 times. In contrast, adequate maternal GWG knowledge statistically increased the AOR of inadequate GWG 1.81 times. Meanwhile, easy access to low-fat foods and internal weight locus of control (WLOC) decreased the AOR of excessive GWG by 0.29 and 0.57 times. Finally, excessive GWG significantly increased the risk of primary C/S, fetal LGA, and macrosomia 1.65, 1.60, and 5.84 times, respectively, while inadequate GWG was not associated with adverse outcomes. Conclusion: Prevalence rates of inappropriate GWG, especially excessive GWG remained high and affected adverse outcomes. The quality of ANC service provision and appropriate GWG counseling from ANC providers are significant health service factors. Thus, NMs should receive gestational weight counseling and management training to improve women's knowledge and practice for gestational weight (GW) control. [ABSTRACT FROM AUTHOR]

[Display omitted] • Whey protein cryogel particles were obtained via hydrogel grinding and freeze-drying. • Hydrogel pH affects cryogel particle density, porosity and dimension. • Cryogel particles produced at the isoelectric pH (pI) form a network in oil. • Spreadable oleogels are obtained from cryogel particles produced at the pI. • Cryogel particles produced at the pI can be used in low-saturated-fat cocoa spreads. Cryogel particles were obtained by freeze-drying and grinding hydrogel monoliths made from 20 % (w/w) whey protein isolate (WP) suspensions prepared at different pH (pH 4.8, 5.7, and 7.0). The microstructure, porosity, and density of the cryogels were strongly affected by the starting pH of the suspension. At pH 4.8, corresponding to the isoelectric point, proteins assumed a globular form leading to a cryogel with the highest porosity and lowest density compared to those formed at higher pH values (5.7 and 7.0). Such morphological differences accounted for different oil structuring capabilities. When mixed with oil, the cryogel particles formed at the pI were capable of entrapping larger quantities of oil (∼63 % w/w) than those obtained distant from the pI (∼47 %, w/w), forming a spreadable material. In this system, as confirmed by confocal microscopy, WP particles were evenly distributed in oil forming a network connected by capillary bridges and surface hydrophilic interactions. Thus, the mixture of sunflower oil with cryogel particles formed at the pI allowed to obtain an oleogel, exploitable for fat replacement, as confirmed by the preparation of a cocoa spread prototype. Results highlighted the critical impact of protein hydrogel structure in determining the ability of the cryogel particles thereof to entrap oil and tune the oleogel characteristics. The potentialities of this innovative material as ingredient of low saturated fat food products were also demonstrated. [ABSTRACT FROM AUTHOR]

Background: Few studies, if any, have examined the impact of a weight control program on the home food environment in a diverse sample of adults. Understanding and changing the availability of certain foods in the home and food storage practices may be important for creating healthier home food environments and supporting effective weight management. Methods: Overweight adults (n = 90; 27% African American) enrolled in a 6-month behavioral weight loss program in Vermont and Arkansas. Participants were weighed and completed measures of household food availability and food storage practices at baseline and post-treatment. We examined baseline differences and changes in high-fat food availability, low-fat food availability and the storage of foods in easily visible locations, overall and by race (African American or white participants) and region (Arkansas or Vermont). Results: At post-treatment, the sample as a whole reported storing significantly fewer foods in visible locations around the house (-0.5 ± 2.3 foods), with no significant group differences. Both Arkansas African Americans (-1.8 ± 2.4 foods) and Arkansas white participants (-1.8 ± 2.6 foods) reported significantly greater reductions in the mean number of high-fat food items available in their homes post-treatment compared to Vermont white participants (-0.5 ± 1.3 foods), likely reflecting fewer high-fat foods reported in Vermont households at baseline. Arkansas African Americans lost significantly less weight (-3.6 ± 4.1 kg) than Vermont white participants (-8.3 ± 6.8 kg), while Arkansas white participants did not differ significantly from either group in weight loss (-6.2 ± 6.0 kg). However, home food environment changes were not associated with weight changes in this study. Conclusions: Understanding the home food environment and how best to measure it may be useful for both obesity treatment and understanding patterns of obesity prevalence and health disparity. [ABSTRACT FROM AUTHOR]