IF 4.7 2区农林科学

Foods Pub Date : 2025-03-06 DOI: 10.3390/foods14050904

Joon-Kyung Oh, Jae-Hyeong Kim, Ga-Eul-Hae An, Hee-Ra Chang

{"title":"Simultaneous Determination of Six Acidic Pesticides, Including 2,4-DB and 2,4,5-T with No Established MRL in Korea Using LC-MS/MS and QuEChERS for the Safety of Imported Agricultural Products.","authors":"Joon-Kyung Oh, Jae-Hyeong Kim, Ga-Eul-Hae An, Hee-Ra Chang","doi":"10.3390/foods14050904","DOIUrl":"10.3390/foods14050904","url":null,"abstract":"The use of pesticides is essential for the production of high-quality agricultural products. However, the repeated application of pesticides has led to the contamination of environments, such as the atmosphere, soil, and surface water, affecting ecosystems and leading to residues on crops, which pose potential risks to human health. Accordingly, regulations regarding pesticide usage, application frequency, timing, and maximum residue limits have been established to manage residual pesticides. The Positive List System (PLS), with a default tolerance of 0.01 ppm, has been applied to both domestic and imported agricultural products for which no established maximum residue limits (MRLs) exist in Korea. This study developed a multi-residue analytical method for the simultaneous determination of six pesticides, including 2,4-DB and 2,4,5-T, for which no domestic MRLs have been established, as well as for 2,4-D, 4-CPA, Dicamba, and Dichlorprop, for the management of imported agricultural products. The target pesticides were extracted and purified using the QuEChERS method and quantified by LC-MS/MS. The analytical method was validated according to the CODEX (CAC/GL 40-1993) and the Guidelines of Standard Procedures of Test Methods for Foods and Other Substances established by the MFDS. Using the developed and validated analytical method, monitoring of imported agricultural products was conducted.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11898764/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614300","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Plant-Based Meat Alternatives on the Island of Ireland: Changes in the Market and Comparisons with Conventional Meat.

IF 4.7 2区农林科学

Foods Pub Date : 2025-03-06 DOI: 10.3390/foods14050903

Leona Lindberg, Jayne V Woodside, Hannah Fitzgerald, Niamh Campbell, Hannah Vogan, Ciara Kelly, Mehrnoush Robinson, Anne P Nugent

{"title":"Plant-Based Meat Alternatives on the Island of Ireland: Changes in the Market and Comparisons with Conventional Meat.","authors":"Leona Lindberg, Jayne V Woodside, Hannah Fitzgerald, Niamh Campbell, Hannah Vogan, Ciara Kelly, Mehrnoush Robinson, Anne P Nugent","doi":"10.3390/foods14050903","DOIUrl":"10.3390/foods14050903","url":null,"abstract":"The plant-based meat alternative (PBMA) market and consumer base on the island of Ireland (IOI) has grown rapidly in recent years. Therefore, this study compared the changes in PBMAs available on the IOI over time and the nutritional profiles of PBMAs with meat counterparts. Three online audits of PBMAs available in Tesco's and Sainsbury's in 2021/2022, 2022/2023 and 2023/2024 were conducted. All on-pack information was extracted and analysed using descriptive statistics to identify trends over time. The nutritional content of selected categories of PBMAs identified in the 2023/2024 audit was compared to similar categories of meat using independent samples t-tests or Mann-Whitney-U tests. The number of PBMAs available on the IOI has increased over time (n = 350, n = 321 and n = 398), with a trend in slight improvements in A-scores observed for most categories. Compared to meat, PBMAs had significantly lower total and saturated fat contents and higher carbohydrate, fibre and sugar contents across most categories. The increase in PBMAs over time suggests that the development of new products is ongoing. However, the higher salt contents of PBMAs compared to meat in some categories and only slight improvements in A-scores suggest that focus should be redirected to product reformulation and refinement to improve the nutritional quality of PBMAs.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11899366/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614459","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Analysis of the Quality of Selected Vegetarian Products Available on the Polish Market Compared to Their Homemade Equivalents.

IF 4.7 2区农林科学

Foods Pub Date : 2025-03-05 DOI: 10.3390/foods14050891

Agata Kiciak, Natalia Kuczka, Renata Barczyńska, Wiktoria Staśkiewicz-Bartecka, Agnieszka Białek-Dratwa, Anna-Maria Sapała, Oskar Kowalski, Marek Kardas

{"title":"Analysis of the Quality of Selected Vegetarian Products Available on the Polish Market Compared to Their Homemade Equivalents.","authors":"Agata Kiciak, Natalia Kuczka, Renata Barczyńska, Wiktoria Staśkiewicz-Bartecka, Agnieszka Białek-Dratwa, Anna-Maria Sapała, Oskar Kowalski, Marek Kardas","doi":"10.3390/foods14050891","DOIUrl":"10.3390/foods14050891","url":null,"abstract":"Plant-based products are gaining increasing popularity, making a vegetarian diet a fundamental part of nutrition among many social groups. The aim of this study was to assess the quality of selected vegetarian products available on the Polish market and their homemade counterparts. Additionally, consumer preferences and dietary behaviors regarding vegetarian diets and products available on the Polish market were analyzed. The consumer evaluation of the intensity of selected sensory attributes using the five-point scale method showed that, among the hummus samples, the natural hummus received the highest rating among all the tested products. In the falafel group, the homemade falafel received the highest scores. The consumer preference assessment using the ranking method, which considered the taste of the products, indicated that traditional hummus received the highest scores. In the falafel group, the highest number of points was awarded to the homemade falafel and the chickpea-spelt falafel. The majority of respondents declared that the taste of the tested products was a very important quality determinant. The choice of plant-based products made by consumers primarily depends on individual dietary preferences. The key determinant influencing consumers when selecting plant-based products is taste, which plays a crucial role in their decision to repurchase.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11899310/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614081","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Key Factors Driving Portuguese Individuals to Use Food Supplements-Findings from a Cross-Sectional Study.

IF 4.7 2区农林科学

Foods Pub Date : 2025-03-05 DOI: 10.3390/foods14050884

Maria João Campos, Agnieszka Garbacz, Natalia Czlapka-Klapinska, Magdalena Czlapka-Matyasik, Angelina Pena

{"title":"Key Factors Driving Portuguese Individuals to Use Food Supplements-Findings from a Cross-Sectional Study.","authors":"Maria João Campos, Agnieszka Garbacz, Natalia Czlapka-Klapinska, Magdalena Czlapka-Matyasik, Angelina Pena","doi":"10.3390/foods14050884","DOIUrl":"10.3390/foods14050884","url":null,"abstract":"Data on food supplement (FS) consumption profiles are scarce. This study aims to characterise FS consumption among Portuguese adults and identify personal, social, professional, and health-related factors influencing FS use. A cross-sectional study was conducted using an online questionnaire between July and September 2023. The participants were categorised into healthcare professionals (supplement users and non-users, i.e., HPS and HPnS) and non-healthcare professionals (supplement users and non-users, i.e., nHPS and nHPnS). Group distributions were compared using the χ2 test. FS use is very prevalent in Portugal. Significant differences emerged between HPs and nHPs regarding factors associated with FS use. Socioeconomic and professional characteristics, nutritional knowledge, and healthy lifestyles (e.g., eating habits) were all linked to FS consumption. Despite the differences between the groups, across groups, higher education levels, higher nutritional knowledge, and healthier lifestyle habits, such as engaging in sports and healthy food habits, translate into a higher consumption of FSs. The frequent use of FSs in Portuguese adults is associated with higher education, nutritional knowledge, and healthy lifestyles. HPs have specific attitudes through FS use. These findings indicate the need for further research to explore the various types of FSs being utilised and the underlying motivations behind their usage. HPs' access to FS scientific information and providing practical guidance to promote responsible and informed FS use within the population is crucial.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11899158/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614154","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Antioxidant Capacity and Flavor Diversity of Strawberry Wine Are Improved Through Fermentation with the Indigenous Non-Saccharomyces Yeasts Hanseniaspora uvarum and Kurtzmaniella quercitrusa.

IF 4.7 2区农林科学

Foods Pub Date : 2025-03-05 DOI: 10.3390/foods14050886

Ruipeng Wang, Bo Yang, Saihong Jia, Yiwei Dai, Xinping Lin, Chaofan Ji, Yingxi Chen

{"title":"The Antioxidant Capacity and Flavor Diversity of Strawberry Wine Are Improved Through Fermentation with the Indigenous Non-Saccharomyces Yeasts Hanseniaspora uvarum and Kurtzmaniella quercitrusa.","authors":"Ruipeng Wang, Bo Yang, Saihong Jia, Yiwei Dai, Xinping Lin, Chaofan Ji, Yingxi Chen","doi":"10.3390/foods14050886","DOIUrl":"10.3390/foods14050886","url":null,"abstract":"The production of strawberry wine is an effective strategy for addressing the significant economic losses caused by strawberry spoilage. In recent years, there has been an increase in consumer demand for quality and flavor diversity in fruit wines. Therefore, it is necessary to develop novel strawberry wine products. In this research, we assessed and analyzed the influences of fermentation with Hanseniaspora uvarum, Kurtzmaniella quercitrusa, and Saccharomyces cerevisiae under four fermentation conditions on the fermentation kinetics, organoleptic characteristics, chemical compositions, antioxidant capacities, and flavor profiles of strawberry wines. Strawberry wines fermented with the indigenous non-Saccharomyces yeasts H. uvarum and K. quercitrusa showed higher 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-Azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS) free-radical-scavenging capacities and significantly different flavor profiles compared to strawberry wines fermented with S. cerevisiae. In addition, adjusting the initial soluble solids contents of strawberry juices and fermentation temperatures positively affected the quality and flavor profiles of strawberry wines fermented with the H. uvarum and K. quercitrusa strains. Under the condition of 18 °C-20 °Brix, strawberry wine fermented with K. quercitrusa presented the highest antioxidant capacity, with enhanced flavor diversity and color intensity. It is worth noting that K. quercitrusa can be an alternative yeast for producing high-quality strawberry wine with a distinct floral aroma.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11899187/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614427","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

From Information to Satisfaction: Unravelling the Impact of Sustainability Label on Fish Liking Experiences.

IF 4.7 2区农林科学

Foods Pub Date : 2025-03-05 DOI: 10.3390/foods14050890

Giovanni Fiorile, Sharon Puleo, Francesca Colonna, Teresa Del Giudice, Rossella Di Monaco

{"title":"From Information to Satisfaction: Unravelling the Impact of Sustainability Label on Fish Liking Experiences.","authors":"Giovanni Fiorile, Sharon Puleo, Francesca Colonna, Teresa Del Giudice, Rossella Di Monaco","doi":"10.3390/foods14050890","DOIUrl":"10.3390/foods14050890","url":null,"abstract":"Fish sustainability has become an ever more important issue in recent years, as increases in consumption are leading to overfishing practices, resulting in the depletion of the seas and environmental damage. Therefore, fish companies have been adhering to sustainability programs, although these sustainable practices are not well valued and thus well known by end consumers. Therefore, this study aimed to assess the impact of sustainability label information on the hedonic perception of a consumer group regarding two fish species threatened by overfishing: European anchovy (Engraulis encrasicolus) and Bluefin tuna (Thunnus thynnus). The approach used was a blind-expected-informed evaluation. The results showed a positive perception of the species with the sustainability label by recording higher informed hedonic scores than blind ones. Thus, in conclusion, fish sustainability positively influenced the consumers, increasing their liking scores from the blind to the informed session. This study can expand previous knowledge on environmental sustainability, especially fisheries sustainability, and understand the relationships between sustainability eco-labels and consumer behaviour.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11899571/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614065","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Determination and Comparison of Fat and Fibre Contents in Gluten-Free and Gluten-Containing Flours and Breads: Nutritional Implications.

IF 4.7 2区农林科学

Foods Pub Date : 2025-03-05 DOI: 10.3390/foods14050894

María Purificación González, Paloma López-Laiz, María Achón, Rocío de la Iglesia, Violeta Fajardo, Ángela García-González, Natalia Úbeda, Elena Alonso-Aperte

{"title":"Determination and Comparison of Fat and Fibre Contents in Gluten-Free and Gluten-Containing Flours and Breads: Nutritional Implications.","authors":"María Purificación González, Paloma López-Laiz, María Achón, Rocío de la Iglesia, Violeta Fajardo, Ángela García-González, Natalia Úbeda, Elena Alonso-Aperte","doi":"10.3390/foods14050894","DOIUrl":"10.3390/foods14050894","url":null,"abstract":"The absence of gluten is a technological challenge that requires the addition of components to replace the unique viscoelastic properties of gluten, thus altering the nutritional composition of gluten-free (GF) breads. Moreover, GF flours may have different compositions as compared to gluten-containing (GC) counterparts because of a different origin. This may impact the nutritional quality of GF diets. The aim of the study is to provide updated analytical data on moisture, fat, and fibre contents in GF flour and bread samples, and compare them with their GC counterparts, as well as to analyse ingredients and how they impact nutritional quality. A total of 30 different flours and 24 types of bread were analysed using AOAC methods. GF cereal flours contain more fat than GC flours (3.5 ± 2.1% vs. 2.5 ± 2.1%, p < 0.001), as well as GF flours from pseudocereals, except for wholemeal buckwheat (2.6 ± 0.1%). Fibre content is lower in GF flours (3.6 ± 3.1% vs. 7.1 ± 3.9%, p = 0.03), except for GF pseudocereal and legume flours. GF breads contain almost twice as much fat 6.6 ± 2.3% vs. 1.4 ± 0.2%, p < 0.001, and 4.2 ± 1.2%, p < 0.001) and fibre (7.3 ± 2.4% vs. 2.8 ± 0.5%, p < 0.001, and 4.9 ± 2.1%, p = 0.002) as GC breads. This is due to the raw materials themselves and to the addition of ingredients, such as regular and high oleic sunflower oil, and psyllium. Fibre ingredients and additives are more frequently used in ready-to-eat GF flours and breads, and more GF breads also contain fat-based ingredients, as compared to GC. Amaranth and chickpea flours are good alternatives to produce breads with better nutritional quality. Analysis of GF products for critical nutrients is peremptory because of continuing technological and nutritional innovation.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11899709/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614231","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sex-Specific Biochemical and Histopathological Effects of Chronic Meat-Based vs. Plant-Based Burger Consumption in a Rodent Model.

IF 4.7 2区农林科学

Foods Pub Date : 2025-03-05 DOI: 10.3390/foods14050888

Cristina Filip, Ruxandra Ștefănescu, Bianca-Eugenia Ősz, Amalia Pușcaș, Corneliu Tanase, Adela Nechifor-Boilă, Amelia Tero-Vescan

{"title":"Sex-Specific Biochemical and Histopathological Effects of Chronic Meat-Based vs. Plant-Based Burger Consumption in a Rodent Model.","authors":"Cristina Filip, Ruxandra Ștefănescu, Bianca-Eugenia Ősz, Amalia Pușcaș, Corneliu Tanase, Adela Nechifor-Boilă, Amelia Tero-Vescan","doi":"10.3390/foods14050888","DOIUrl":"10.3390/foods14050888","url":null,"abstract":"The growing consumption of processed foods, including meat-based and plant-based burgers (PBM), raises concerns about their long-term health effects. While PBM burgers are marketed as healthier alternatives, their biochemical and histological impacts remain unclear. This study investigates the effects of chronic meat-based and PBM burger consumption on metabolic and organ health, considering sex differences. Thirty-six Wistar rats (18 males and 18 females) were divided into three groups: control (standard chow), meat burger-fed, and PBM burger-fed. Improved chow was prepared using lyophilized burger powder. Over eight weeks, food intake, weight gain, and food efficiency ratio (FER) were monitored. Serum biochemical markers, including AST, ALT, urea, creatinine, lipid profile (TG, CHOL, HDL, LDL), and leptin, were analyzed, alongside histopathological evaluation of the liver, kidneys, and heart. PBM-fed rats exhibited significantly higher FER than the meat group (p < 0.05). AST and ALT levels were slightly elevated in meat-fed rats, while PBM-fed males had increased urea levels. Triglyceride levels were significantly higher in the meat group, but cholesterol levels did not differ significantly. Serum leptin was elevated in both experimental groups, suggesting leptin resistance. Histological findings showed mild hepatic inflammation and microvacuolar changes, with minor cardiac fibrosis. These findings highlight the need for further research on PBM's long-term health effects.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11898711/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614299","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A Systematic Literature Review of Cultured Meat Through the Conceptual Frameworks of the Entrepreneurial Ecosystem and Global Value Chain.

IF 4.7 2区农林科学

Foods Pub Date : 2025-03-05 DOI: 10.3390/foods14050885

Chiara Benussi, Antonella Samoggia

{"title":"A Systematic Literature Review of Cultured Meat Through the Conceptual Frameworks of the Entrepreneurial Ecosystem and Global Value Chain.","authors":"Chiara Benussi, Antonella Samoggia","doi":"10.3390/foods14050885","DOIUrl":"10.3390/foods14050885","url":null,"abstract":"Cultured meat (CM) is currently experiencing a surge in popularity, primarily due to its promise to produce animal-based products with a lower environmental impact and a higher level of animal welfare. Although CM production remains limited and lacks pre-market approval (except for Singapore and the USA), recent technological advancements have been notable. A greater number of stakeholders, including biotechnology companies, start-ups, private investors, NGOs and big agrifood companies, are entering the CM value chain. This paper aims to aggregate, synthesize, and analyze existing studies on the CM value chain to highlight the characteristics, methodologies, and topics they address. Our secondary purpose is to analyze elements emerging in terms of global value chain dynamics. To do so, this study applies a conceptual framework based on the interplay of the Entrepreneurial Ecosystem and global value chain frameworks. This systematic literature review identifies 43 studies and shows that the most addressed topics are regulations on pre-market approval and labelling, technological progress, the use of patents, the availability and sources of funding, and actors' roles in the CM market. The analysis and discussion of these findings highlight key aspects of the CM global value chain and present further areas of research to investigate the governance of the chain.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11899720/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614055","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Gender Differences in Protein Consumption and Body Composition: The Influence of Socioeconomic Status on Dietary Choices.

IF 4.7 2区农林科学

Foods Pub Date : 2025-03-05 DOI: 10.3390/foods14050887

Mauro Lombardo

{"title":"Gender Differences in Protein Consumption and Body Composition: The Influence of Socioeconomic Status on Dietary Choices.","authors":"Mauro Lombardo","doi":"10.3390/foods14050887","DOIUrl":"10.3390/foods14050887","url":null,"abstract":"Introduction: Gender differences in eating habits and protein consumption patterns are determined by cultural, socio-economic, and behavioural factors. Men tend to consume more meat, while women prefer plant-based proteins; however, the impact of these choices on body composition remains unclear.Objectives: This study explores gender differences in protein consumption and the influence of socioeconomic status on dietary choices, evaluating their potential association with body composition parameters, including fat mass (FM%) and fat-free mass (FFM%).Methods: A cross-sectional study was conducted on 1708 Italian adults (721 males, 987 females). Food intake was assessed using a validated 7-day food diary. Participants were classified as non-consumers, low consumers, or high consumers according to the median intake of each protein source. Body composition was measured using bioelectrical impedance analysis.Results: Meat and processed meat consumption was significantly higher in men (p < 0.001), while women consumed more soy (p = 0.0087). Individuals with high meat and processed meat consumption had a higher BMI (p < 0.01), whereas soy consumption was associated with a lower BMI (p = 0.0027). Socioeconomic status influenced food choices: low-income men consumed more meat and processed meat compared to higher-income groups (p < 0.01), while differences in fish consumption were mainly observed in low-income groups.Conclusions: Gender differences in protein consumption persist across socioeconomic levels and are related to body composition. Meat consumption is culturally linked to masculinity, whereas plant-based proteins are more commonly consumed by women. Understanding these dietary patterns can inform targeted nutritional interventions that promote balanced and sustainable diets.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11899518/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614232","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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