Food Science & Nutrition最新文献

{"title":"Sports nutrition knowledge translates to enhanced athletic performance: a cross-sectional study among Lebanese university athletes","authors":"Mireille Serhan, Mira Yakan, Carole Serhan","doi":"10.1108/nfs-07-2022-0228","DOIUrl":"https://doi.org/10.1108/nfs-07-2022-0228","url":null,"abstract":"\u0000Purpose\u0000Adequate nutrition knowledge forms the foundation for optimal physical health and performance. In Lebanon, there are limited studies on the effect of nutrition knowledge on the athletes’ performance. This study aims to evaluate university athletes’ nutrition knowledge status and to identify the factors predicting athletes’ performance.\u0000\u0000\u0000Design/methodology/approach\u0000A cross-sectional survey was conducted among 384 university student-athletes, using a validated tool with modifications (Furber et al., 2017) to assess nutrition knowledge. The modified questionnaire includes seven subsections (vitamins and minerals, general nutrition, fluid, fat, carbohydrate, protein and sporting performance). Further, anthropometric measurements were taken; body composition was determined by the bioelectrical impedance analysis method. Handgrip strength, as an indirect measure of athlete performance, was assessed with the hand dynamometer. To measure the existence and degree of significance among different variables, Pearson correlation coefficients, χ2 and linear regression were used.\u0000\u0000\u0000Findings\u0000The health group had a higher level of nutritional knowledge, compared with the non-health group. The overall mean sports nutrition knowledge score for the student-athletes was 63.54%, which was considered inadequate sports nutrition knowledge (mean < 75%). Further, athletes’ performance was significantly predicted by the resting metabolic rate, lean muscle mass and weight.\u0000\u0000\u0000Originality/value\u0000The findings may help the university administration to implement a nutrition education program for athletes enrolled in non-health majors. Information gained serve to help dietetics professionals in Lebanon refine education strategies and sports clubs in universities to start to budget for hiring dietitians.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science &amp; Nutrition","volume":"76 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86501203","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The relationship between body mass index, anthropometric measurements and GRACE risk score in acute coronary syndrome","authors":"Nurgül Arslan, G. Akbulut, Muhammed Süleymanoğlu, H. Alataş, B. Yaprak","doi":"10.1108/nfs-06-2022-0177","DOIUrl":"https://doi.org/10.1108/nfs-06-2022-0177","url":null,"abstract":"\u0000Purpose\u0000This study aims to determine the relationship between body mass index (BMI) and Global Registry of Acute Coronary Events (GRACE) risk score in patients diagnosed with acute coronary syndrome (ACS) and to evaluate the results in this context.\u0000\u0000\u0000Design/methodology/approach\u0000This was a prospective cohort study of ACS patients admitted to a cardiac care unit in high specialization hospital's cardiology service. The study included 140 men aged >35 years who were diagnosed with ACS.\u0000\u0000\u0000Findings\u0000The mean age of the individuals participating in the study was 61.4 ± 10.9 years old. The mean BMI of the individuals was 25.3 ± 6.6 kg/m2, and the mean value of the waist/hip ratio was 0.85 ± 0.01. Individuals were divided into four quarters according to the GRACE score. It was determined that individuals with the highest GRACE score were very underweight or morbidly obese according to their BMI values (p = 0.04).\u0000\u0000\u0000Originality/value\u0000It has been observed that there is a U-shaped relationship between the GRACE score and the BMI in individuals diagnosed with ACS. The risk of death of ACS patients with very high or very low BMI values was found to be close to each other. Although there is a relationship between BMI and GRACE score, it is concluded that it is insufficient to determine the risk in coronary disease alone, and body fat distribution should be examined together with BMI.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science &amp; Nutrition","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75651556","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quality evaluation and acceptability of cookies produced from wheat (Triticum aestivum) flour substituted with avocado puree as fat substitute","authors":"Samuel Ayofemi Olalekan Adeyeye, Olusola Timothy Bolaji, T. A. Abegunde, H. Emun, Rasheed Adesina Oyenubi","doi":"10.1108/nfs-02-2022-0058","DOIUrl":"https://doi.org/10.1108/nfs-02-2022-0058","url":null,"abstract":"\u0000Purpose\u0000The purpose of this study is to evaluate the quality and sensory properties of cookies produced from wheat flour using avocado puree as fat substitute.\u0000\u0000\u0000Design/methodology/approach\u0000Cookies were produced from wheat flour using avocado puree as fat substitute in ratio 0%, 25%, 50%, 75% and 100%, respectively. The formulation of margarine and avocado puree blends was done by using D-Optimal Mixture Design. In all, 20 samples were produced from each substitution level and analyses were done in triplicates to obtain mean values using standard methods. Means were separated by Duncan’s multiple range test, and significances were accepted at less than 5% confidence level (p < 0.05). Proximate and functional analyses were conducted on the flour samples, while cookie samples were subjected to proximate and sensory analyses.\u0000\u0000\u0000Findings\u0000The results of this study revealed that the values of loose bulk density, packed bulk density, oil absorption density, water absorption capacity, swelling power, solubility and dispersibility of the flours at p < 0.05 are 0.3–0.4 g/ml, 0.5–0.7 g/ml, 16.9%–94.0%, 39.7%–80.6%, 461.2%–618.2%, 6.0%–29.8% and 69.0%–82.8%, respectively. The moisture, protein, fat, total dietary fiber, total ash and carbohydrate contents of the cookies at p < 0.05 are 3.6%–16.7%, 6.5%–9.9%, 2.5%–19.2%, 1.7%–1.9%, 1.1%–3.0% and 65.0%–70.7%, respectively. The taste, color, crispiness, texture and overall acceptability of the cookies at p < 0.05 are 7.4–7.8, 6.9–7.5, 7.2–7.9, 7.3–7.7 and 7.4–8.3, respectively. The sensory scores showed that panelists preferred the taste, crispiness and texture of the cookies produced from wheat flour using avocado puree as fat substitute at varying proportion. The sensory characteristics of sample WF4 (100% avocado puree) were rated overall best in all the parameters tested followed by sample WF3 (75% avocado puree). Hence, this study established the possibility of producing cookies from wheat flour using avocado puree as fat substitute without a negative impact on the sensory characteristics and the consumers’ acceptability.\u0000\u0000\u0000Practical implications\u0000The cookies produced from this study are not meant for vegetarians because eggs were added in the formulations and recipes but could be valuable to ovo-vegetarians that may take food with eggs without restriction. The major challenge of this study was that avocados are very expensive in much of the world, so this is only suitable and viable where there is an excess of the fruit.\u0000\u0000\u0000Originality/value\u0000This study examined the use of avocado puree as fat substitute in cookie production. Effects of avocado puree on proximate composition and functionality of cookies produced from wheat flour were also determined. This approach was novel, and it will encourage the use of avocado for value-added in industrial food production.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science &amp; Nutrition","volume":"104 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73377022","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food waste in Indonesian hospitals: a systematic review","authors":"R. Diana, D. Martianto, Yayuk Farida Baliwati, D. Sukandar, A. Hendriadi","doi":"10.1108/nfs-05-2022-0150","DOIUrl":"https://doi.org/10.1108/nfs-05-2022-0150","url":null,"abstract":"\u0000Purpose\u0000This systematic review (SR) aims to investigate plate waste quantity, determinant factors, and food waste costs in Indonesian hospitals.\u0000\u0000\u0000Design/methodology/approach\u0000This SR was conducted by searching for articles published on the Web of Science, PubMed, Emerald insight, ScienceDirect and hand-searching on nationally accredited journals in Indonesia which consist of 29 journals in nutrition, environment and public health. The inclusion criteria in this review were peer-reviewed articles, original research, research locations in hospitals in Indonesia and articles in English or Bahasa (Indonesian language).\u0000\u0000\u0000Findings\u0000There were 21 studies (17 observational studies and 4 experimental studies) included in this systematic review. Results from 17 observational studies showed that the median plate waste was 27.6% (14.8%–88.7%). High plate waste was found in this review, particularly in pediatric patients and patients who receive liquid diet orally. Staple food and vegetables have a high contribution to patients’ plate waste. Economic costs of plate waste were $0.07–$0.5 per capita per day. Determinant factors of patient’s plate waste were patient clinical conditions, food taste and environmental conditions of hospital food service. Results from four experimental studies showed that meal replacement and smaller food portion intervention could reduce significant plate waste. Nevertheless, there is no conclusive evidence for food waste reduction intervention because of small intervention studies in Indonesia.\u0000\u0000\u0000Research limitations/implications\u0000There was a high disparity in the quantity of plate waste and economic costs between studies included in this review.\u0000\u0000\u0000Practical implications\u0000Improving food sensory and adjusting food portions particularly for staple food and vegetables can be done as a way to reduce patient’s plate waste.\u0000\u0000\u0000Originality/value\u0000This SR is the first review of Indonesian hospital plate waste.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science &amp; Nutrition","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87467904","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Relationship between meteorin-like peptide (Metrnl) serum levels and inflammatory cytokines, oxidative stress biomarkers and body composition parameters in type 2 diabetes patients","authors":"Y. Khajebishak, Sadra Madani, A. Faghfouri, A. Soleimani, Sara Ilaei, Said Peyrovi, L. Payahoo","doi":"10.1108/nfs-06-2022-0186","DOIUrl":"https://doi.org/10.1108/nfs-06-2022-0186","url":null,"abstract":"\u0000Purpose\u0000Meteorin like-peptide (Metrnl) modulates energy hemostasis and relieves inflammation and oxidative stress. This study aims to investigate the relationship between Metrnl levels and inflammatory cytokines, oxidative stress biomarkers and body composition parameters in obese type 2 diabetic patients.\u0000\u0000\u0000Design/methodology/approach\u0000This analytical cross-sectional study was carried out between August 2020 and March 2021on 93 people (n = 32 obese type 2 diabetic patients, n = 31 healthy obese, n = 30 healthy normal weight). Serum Metrnl levels were measured by enzyme-linked immunosorbent assay. Serum levels of interleukin-6 (IL-6), tumor necrosis factor-alpha (TNF-α), high-sensitivity C-reactive protein (hs-CRP), malondialdehyde and total antioxidant capacity were measured using standard methods. Body composition was assessed by bioelectrical impedance analysis. p-Value less than 0.05 was considered significant.\u0000\u0000\u0000Findings\u0000Serum Metrnl levels were lower in obese diabetic patients than in healthy normal-weight subjects (82.5 [72.4–94.5] ng/mL compared to 154 [129–189] ng/mL). The difference in Metrnl levels between the two groups was significant (p < 0.001). The difference in Metrnl levels between the two groups was significant. Moreover, a significant correlation between Metrnl level and both TNF-a and hs-CRP was detected (p = 0.006 and p < 0.001, respectively) and the correlation between Metrnl and IL-6 was borderline (p = 0.051). A negative correlation was revealed between Metrnl level and anthropometric measurements and body composition (p < 0.05) with the exception of fat-free mass and skeletal muscle mass.\u0000\u0000\u0000Originality/value\u0000To discover sufficient evidence for the therapeutic function of Metrnl and its use as a prognostic biomarker in the management of type 2 diabetes mellitus, future clinical studies are needed to highlight other factors influencing Metrnl serum levels.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science &amp; Nutrition","volume":"101 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80619432","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development and validation of the Jordanian food purchasing habits survey","authors":"Zeinah Abu Zeinah, Hiba Al Sayyed, N. Al-Awwad","doi":"10.1108/nfs-04-2022-0131","DOIUrl":"https://doi.org/10.1108/nfs-04-2022-0131","url":null,"abstract":"\u0000Purpose\u0000The authors developed and validated a questionnaire called “The Jordanian Food Purchasing Habits Survey” (JFPHS). The purpose of this questionnaire was to explore Jordanians’ food purchasing habits and the factors which may affect these habits among a convenient sample of people. To the best of the authors’ knowledge, no such questionnaires have been developed to measure these factors for the Jordanian population. This paper aims to describe the reasoning behind and the process of developing the (JFPHS).\u0000\u0000\u0000Design/methodology/approach\u0000The JFPHS investigated meal preparation and grocery shopping behaviors, nutrition label use and factors affecting purchasing of 13 (n = 13) food groups. A two-step process, a pilot test and validity study, were used to validate the questionnaire. Internal consistency (split-half reliability) tests were run on the factors in each individual food group producing Spearman–Brown correlation coefficients.\u0000\u0000\u0000Findings\u0000A convenient sample of 483 individuals (118 males, 365 females) participated in the study. Spearman–Brown correlation coefficients were < 0.7 for bread and between 0.7–0.8 and 0.8–0.9 for other food groups. The ingredients list grid and the expiry date grid had Spearman–Brown coefficient values > 0.9.\u0000\u0000\u0000Social implications\u0000This questionnaire is a valid tool to assess food purchasing behavior. Results from our questionnaire, when published, may be used to monitor trends in food consumption.\u0000\u0000\u0000Originality/value\u0000To the best of the authors’ knowledge, no such questionnaires been developed to measure these factors for the Jordanian population.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science &amp; Nutrition","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83680525","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of disordered eating attitude and mental health among Indian Kho-Kho players","authors":"K. Kalpana, G. Khanna","doi":"10.1108/nfs-06-2022-0183","DOIUrl":"https://doi.org/10.1108/nfs-06-2022-0183","url":null,"abstract":"\u0000Purpose\u0000The potential problems of Kho-Kho players have been less studied. Considering eating disorders a public health problem, but also in particular for athletes, as it can cause serious health and performance decrements if left unmonitored. This study aims to determine the prevalence of disordered eating attitude and their relationship with mental health among Indian Kho-Kho players.\u0000\u0000\u0000Design/methodology/approach\u0000Fifty-two male Kho-Kho players aged 16–31 years were assessed for disordered eating attitude using Eating Attitude Test (EAT)-26 and mental health using the Depression, Anxiety and Stress Scale (DASS-21) questionnaire. Descriptive statistics and t-test were computed to know the difference between positive and negative disordered eating attitude.\u0000\u0000\u0000Findings\u0000The disordered eating attitude was prevalent among 11.5% of players. The players with disordered eating attitudes showed a significantly (p < 0.01) higher score for EAT-26 subscales related to dieting and oral control. Players were involved in binging (21.2%), purging (5.8%), use of laxatives (1.9%), extra exercise (>1 h) (34.6%) and lost >20 pounds of body weight in the last six months (13.5%). Depression, anxiety and stress were higher in the group with a disordered eating attitude. However, a significant difference (p < 0.01) was found only for depression.\u0000\u0000\u0000Research limitations/implications\u0000The disordered eating attitude was present among Kho-Kho Players and linked with depression. Health care service providers are encouraged to monitor and guide the players with disordered eating attitudes to take active measures to ensure optimum health and performance.\u0000\u0000\u0000Originality/value\u0000The present paper provides evidence of disordered eating attitude linked with depression among Kho-Kho players.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science &amp; Nutrition","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85062305","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effect of caffeine consumption on attention performance in female students at the faculty of health sciences","authors":"E. B. Kenger, Tugce Ozlu, A. Agopyan, Can Ergun, A. Uslu, Berfin Dinsel, Dilhan Disli, Nezihe Akdeniz","doi":"10.1108/nfs-08-2022-0268","DOIUrl":"https://doi.org/10.1108/nfs-08-2022-0268","url":null,"abstract":"\u0000Purpose\u0000There are limited studies on the effects of coffee consumption, which has become part of popular culture and is highly common among young people, on the attention levels of female university students. This paper aims to examine the effects of caffeine consumption given at different doses (0, 100 and 200 mg) to female university students (n = 100) studying at the faculty of health sciences on attention performance with the Stroop Color and Word Test (SCWT).\u0000\u0000\u0000Design/methodology/approach\u0000Participants' test completion time, number of errors and corrections were tested. In addition, the frequencies of weekly coffee consumption were also recorded.\u0000\u0000\u0000Findings\u0000It was found that consumption of coffee containing 200 mg of caffeine reduced the time to complete the sections of the SCWT test (p < 0.05), as well as the total test completion time (55.81 ± 8.67 s) compared to no coffee consumption (58.25 ± 9.46 s) and coffee consumption with 100-mg caffeine (57.56 ± 8.87 s) (p < 0.05; effect size: 0.268). The effect of caffeine on attention level was induced by 200-mg caffeine consumption, but was unapparent at 100-mg dose. In addition, SCWT completion times were reduced in the student group with more weekly coffee consumption (=3 cups/week) at 200-mg caffeine dose.\u0000\u0000\u0000Originality/value\u0000In this context, caffeine dose is a factor that should be taken into account in determining the performance of individuals in the SCWT test. It is thought that coffee consumption can increase the concentration of students and have positive effects on academic achievement.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science &amp; Nutrition","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90504140","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of synbiotics on inflammatory markers and white blood cell count in COVID-19 patients: a randomized, double-blind, placebo-controlled clinical trial","authors":"Mahsa Khodadoostan, Majid Aghadavood Marnani, A. R. Moravejolahkami, G. Askari, Bijan Iraj","doi":"10.1108/nfs-06-2022-0195","DOIUrl":"https://doi.org/10.1108/nfs-06-2022-0195","url":null,"abstract":"\u0000Purpose\u0000Today, coronavirus disease-19 (COVID-19) treatment is an evolving process, and synbiotic administration has been suggested as a new therapeutic strategy. This study aims to investigate the effect of synbiotic supplementation in COVID-19 patients.\u0000\u0000\u0000Design/methodology/approach\u0000In this placebo-controlled trial, 80 patients were randomized to receive oral synbiotic capsule (containing fructooligosaccharide and seven bacterial strains; Lactobacillus (L) casei, L. rhamnosus, Streptococcus thermophilus, Bifidobacterium breve, L. acidophilus, Bifidobacterium longum, L. bulgaricus, each one 109 colony-forming units) or placebo for two months. Inflammatory markers (Interleukin-6 [IL-6], C-reactive protein [CRP], erythrocyte sedimentation rate [ESR]) and white blood cell (WBC) count were evaluated at two timepoints (baseline, two months later). The measured variables were adjusted for confounders and analyzed by SPSS v21.0.\u0000\u0000\u0000Findings\u0000All 80 enrolled patients completed the study. The study adherence was good (approximately 70%). The mean changes for IL-6 were not significant (Δ = −0.6 ± 10.4 pg/mL vs Δ = +11.2 ± 50.3 pg/mL, p > 0.05). There were no significant improvements for CRP, ESR and WBC.\u0000\u0000\u0000Originality/value\u0000Administration of synbiotics for two months did not improve inflammatory markers in COVID-19 patients.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science &amp; Nutrition","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89075002","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutrition Bio Shield (NBS) supplement effects on depression, anxiety, stress and food craving in women with depression and obesity: a double-blind randomized controlled trial","authors":"Mohammad Reza Mohammadi, S. Mostafavi, A. Khalkhali","doi":"10.1108/nfs-04-2022-0127","DOIUrl":"https://doi.org/10.1108/nfs-04-2022-0127","url":null,"abstract":"\u0000Purpose\u0000Nutrition Bio Shield (NBS) supplement is a natural product that is processed from whole wheat grains. This study aims to determine its effects on depression, anxiety, stress and food craving in women with depression and obesity in a double-blind randomized clinical trial.\u0000\u0000\u0000Design/methodology/approach\u0000Fifty-six eligible clients with body mass index ≥ 25 and mild or moderate depression signed the informed consent form. They were randomly assigned to receive daily 5 g of NBS or placebo. The assessments included the depression, anxiety and stress-21 questionnaire, food craving questionnaire, visual analogue scale for appetite, precise anthropometric measurements and body composition analyses. The assessments were conducted at the baseline and repeated after four and eight weeks. One month after the study completion, the participants’ weight was assessed. The authors analyzed the data by independent sample t-test, repeated measures analysis of variance and multivariate analyses of covariance (MANCOVA).\u0000\u0000\u0000Findings\u0000At the baseline, no significant differences were observed between the groups regarding the main and demographic variables. After four weeks, stress reduced significantly in the NBS group (p = 0.04), and after eight weeks, anxiety (p = 0.02), stress (p = 0.008) and food craving (p = 0.05) reduced significantly in the NBS group compared with the placebo. After controlling for the demographic variables and baseline measurements, MANCOVA model revealed a significant effect of NBS in reducing anxiety (Eta-squared = 0.28; p = 0.001) and stress (Eta-squared = 0.19; p = 0.009). Fisher’s exact test showed no significant difference regarding side effects between NBS and placebo (p = 0.47).\u0000\u0000\u0000Originality/value\u0000NBS supplement is a patent and natural product that is processed from whole wheat grains. This product was efficient in reducing stress and anxiety after controlling for demographic variables and baseline measurements compared with the placebo and was safe.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science &amp; Nutrition","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76703895","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}