International Journal of Food Sciences and Nutrition最新文献

An exploration of progress made in the reformulation of food staples in the Republic of Ireland. 探讨爱尔兰共和国在主食配方改革方面取得的进展。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2024-11-03 DOI: 10.1080/09637486.2024.2420271

Daragh McMenemy, Mary Rose Sweeney

{"title":"An exploration of progress made in the reformulation of food staples in the Republic of Ireland.","authors":"Daragh McMenemy, Mary Rose Sweeney","doi":"10.1080/09637486.2024.2420271","DOIUrl":"https://doi.org/10.1080/09637486.2024.2420271","url":null,"abstract":"One hundred and eleven countries currently have national policies, strategies or plans to implement food reformulation, a mechanism to passively improve the diets of consumers. Previous research by our group conducted between 2014 and 2017, showed that salt and sugar in - cereals, breads, spreads and milk had declined by 12% and 7%, respectively. The aim of this study was to explore if there has been further progress in reformulation during the period between 2017 and 2021.We conducted an audit of food staples in the Republic of Ireland. Nutrition labels of food staples were photographed and the extracted data was compared with data previously captured in 2017. We included Supermarkets with the leading market share in the Republic of Ireland at that time including - Dunnes Stores, Supervalu, Tesco, Aldi, Lidl, Marks & Spencer (M&S) and Centra. Two hundred and seventy products were directly compared across the two-time points (2017 & 2021). Overall across all food groups combined, this study shows that salt decreased by 1.9%, sugar levels decreased by 4.9% and saturated fat decreased by 0.1%. Total fat increased by 1.2%, protein increased by 1.1%, energy levels increased by 0.6%, fibre increased by 0.2% and carbohydrates increased by 0.1%. While it is encouraging to see that sugar has declined across all food groups and that salt has declined across most food groups in this study, the magnitude in reduction is lower than during the previous reporting period (2014-2017). Food manufacturers need to double down on their reformulation efforts.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142568647","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The influence of visual elements in Chinese food labels on consumers' visual perception: insights from an eye-tracking study. 中国食品标签中的视觉元素对消费者视觉感知的影响：一项眼动追踪研究的启示。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2024-11-01 Epub Date: 2024-09-08 DOI: 10.1080/09637486.2024.2397711

Na Liu, Shengsheng Cao

引用次数: 0

Meat substitutes in Swedish school meals: nutritional quality, ingredients, and insights from meal planners. 瑞典学校膳食中的肉类替代品：营养质量、配料和膳食计划制定者的见解。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2024-11-01 Epub Date: 2024-09-04 DOI: 10.1080/09637486.2024.2395810

Josephine Pettersson, Anna Post, Maja Elf, Mari Wollmar, Agneta Sjöberg

{"title":"Meat substitutes in Swedish school meals: nutritional quality, ingredients, and insights from meal planners.","authors":"Josephine Pettersson, Anna Post, Maja Elf, Mari Wollmar, Agneta Sjöberg","doi":"10.1080/09637486.2024.2395810","DOIUrl":"10.1080/09637486.2024.2395810","url":null,"abstract":"This study provides an overview of the ingredients, origin, processing level, nutritional quality and practitioners' insights of commonly used meat substitutes in Swedish school meals. Using quantitative and qualitative data, this study evaluated 59 meat substitutes from 19 brands using Percentage Nutrient Contribution (%NC) to a Swedish school meal based on 30% of the recommended and maximum nutrient intake for teenagers and the NOVA processing framework. Meat substitutes were mince, balls, breaded, burgers, strips, or sausages. Interviews with meal planners (n = 7) revealed experiences with meat substitutes in schools. Most meat substitutes (86%) were classified as ultra-processed foods, with low contributions to saturated fat and free sugars, but high contributions to fibre and salt intakes. Limited micronutrient data suggested significant contributions of potassium, folate, and iron. Meal planners chose meat substitutes for climate reasons, familiarity, and acceptability. Meat substitutes have potential, but processing effects, bioavailability and fortification require further research.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142125680","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The relationship between perceived stress and emotional eating in bus drivers: the effect of shift work. 公交车司机感知到的压力与情绪化饮食之间的关系：轮班工作的影响。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2024-11-01 Epub Date: 2024-08-28 DOI: 10.1080/09637486.2024.2395818

Emre Bayraktaroglu, Hilal Hizli-Guldemir, Serkan Eti, Merve Kayali-Sevim, Neda Saleki

引用次数: 0

Adherence to dietary approaches to stop hypertension diet and visceral adipose tissue area among U.S. adults, a cross-sectional study. 一项横断面研究显示，美国成年人坚持采用饮食方法来控制高血压饮食和内脏脂肪组织面积。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2024-11-01 Epub Date: 2024-08-29 DOI: 10.1080/09637486.2024.2397061

Xi Gu, Xun Wang, Sujie Wang, Ying Shen, Leiqun Lu

引用次数: 0

The association between dietary nitrate, nitrite and total antioxidant capacity with cardiometabolic risk factors: a cross-sectional study among patients with type 2 diabetes. 膳食中硝酸盐、亚硝酸盐和总抗氧化能力与心脏代谢风险因素的关系：一项针对 2 型糖尿病患者的横断面研究。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2024-11-01 Epub Date: 2024-08-28 DOI: 10.1080/09637486.2024.2395817

Laleh Karimzadeh, Vahideh Behrouz, Golbon Sohrab, Taraneh Razavion, Saiedeh Haji-Maghsoudi

{"title":"The association between dietary nitrate, nitrite and total antioxidant capacity with cardiometabolic risk factors: a cross-sectional study among patients with type 2 diabetes.","authors":"Laleh Karimzadeh, Vahideh Behrouz, Golbon Sohrab, Taraneh Razavion, Saiedeh Haji-Maghsoudi","doi":"10.1080/09637486.2024.2395817","DOIUrl":"10.1080/09637486.2024.2395817","url":null,"abstract":"Diabetes is a common, chronic, and complex disorder that leads to several disabilities and serious complications. Certain nutrients can be effective in the management of diabetes mellitus. In the present study, we aimed to investigate the effects of dietary nitrate, nitrite, dietary total antioxidant capacity (DTAC), and nitric oxide (NO) index on some cardiometabolic parameters in patients with diabetes. This cross-sectional study was conducted on 100 participants with type 2 diabetes. A validated, semi-quantitative, food frequency questionnaire was collected to evaluate dietary intakes. Anthropometric parameters, blood pressure, and biochemical parameters, including glycemic indices, lipid profile, high-sensitive C-reactive protein (hs-CRP), and serum NO were measured using standard methods. Higher intakes of nitrate and nitrite in our study were primarily attributed to drinking water, vegetables, grains (for nitrate), dairy products, and legumes (for nitrite) rather than higher meat intakes. After adjustment for total energy, MET, BMI, and age, higher intake of nitrate was related to lower HbA1C (p = 0.001) and hs-CRP (p = 0.0.23), and greater HDL-C (p < 0.001) and serum NO (p = 0.008). Moreover, a greater nitrite intake was associated with lower DBP (p = 0.017), HbA1C (p = 0.040), FPG (p = 0.011), and higher serum NO values (p = 0.001). Higher amounts of DTAC and NO index were also related to greater DBP (p < 0.001, and p = 0.004, respectively) and lower hs-CRP (p = 0.004, and p = 0.009, respectively). High intakes of dietary nitrate and nitrite, in the context of high DTAC, are significantly associated with the improvement of some cardiometabolic parameters in patients with diabetes.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142080268","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Selenium intake is an effective strategy for the improvement of cognitive decline in low cognition older Americans. 摄入硒是改善认知能力低下的美国老年人认知能力衰退的有效策略。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2024-11-01 Epub Date: 2024-07-21 DOI: 10.1080/09637486.2024.2380758

Ya-Zhi Bai, Shuang-Qing Zhang

引用次数: 0

Reformulation of snacks offered to children and adolescents at school kiosks: is this strategy enough or just the tip of the iceberg? 学校小卖部向儿童和青少年提供的零食的重新配方：这一策略是否足够，或只是冰山一角？

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2024-11-01 Epub Date: 2024-08-29 DOI: 10.1080/09637486.2024.2396481

Nadia Lingiardi, Alberto Arribas, Ileana Arriola, Ezequiel Godoy, María Agustina Reinheimer

{"title":"Reformulation of snacks offered to children and adolescents at school kiosks: is this strategy enough or just the tip of the iceberg?","authors":"Nadia Lingiardi, Alberto Arribas, Ileana Arriola, Ezequiel Godoy, María Agustina Reinheimer","doi":"10.1080/09637486.2024.2396481","DOIUrl":"10.1080/09637486.2024.2396481","url":null,"abstract":"Several studies have reported high overweight and obesity incidence among schoolchildren and adolescents, who mostly consume packaged snacks with critical nutrients exceeding the criteria of international profiling systems during school breaks. Then, the objectives of this work were to reformulate a snack consumed by Argentinian schoolchildren and adolescents (aged 6-13 years) to decrease its critical nutrient contents and to determine if this product would still be accepted. Chocolate chip vanilla cookies were selected for reformulation considering each recommended cut-off point for critical nutrients, since a prohibition of products with warning octagons being offered at schools would come into effect in Argentina. These cookies received good acceptability scores (above 3 of 5 points) and would be consumed by 8 of 10 schoolchildren in a sample of 200 participants. These findings underscore the importance of legislation promoting awareness of healthier eating habits and increasing the availability of healthier food options in schools.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142107180","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Gluten-free and conventional breads and pastas sold in Southern Brazil: a comparative study on cost, nutritional composition and ingredients. 在巴西南部销售的无麸质面包和传统面食：关于成本、营养成分和配料的比较研究。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2024-10-30 DOI: 10.1080/09637486.2024.2420266

Martha Luisa Machado, Andréia Gonçalves Giaretta, Daniel de Castro Motta, Caroline Camila Moreira

{"title":"Gluten-free and conventional breads and pastas sold in Southern Brazil: a comparative study on cost, nutritional composition and ingredients.","authors":"Martha Luisa Machado, Andréia Gonçalves Giaretta, Daniel de Castro Motta, Caroline Camila Moreira","doi":"10.1080/09637486.2024.2420266","DOIUrl":"https://doi.org/10.1080/09637486.2024.2420266","url":null,"abstract":"A gluten-free diet is the only treatment for patients with coeliac disease, who report dissatisfaction with the availability and variety of products, especially bread and pasta. The aim was to compare availability, cost, nutritional composition and ingredients of gluten-free and conventional bread and pasta products. Census of breads and pastas available in online commerce belonging to the third largest supermarket chain in southern Brazil. Information was collected at supermarket's and brand's websites. One hundred and fourteen products were analysed (n = 37 breads and n = 77 pastas): 32.4% (n = 12) gluten-free breads and 18.2% (n = 14) gluten-free pastas. Both gluten-free breads and pastas were significantly more expensive when compared to gluten-containing breads and pastas. Gluten-free breads have higher fat content, gluten-free pastas have higher content of sodium and ingredients. Gluten-free breads and pastas are less available, more expensive and have lower nutritional value compared to conventional versions.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142545368","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The influence of front-of-pack labelling on consumer decision-making: a comprehensive study using electroencephalography and FaceReader. 包装正面标签对消费者决策的影响：利用脑电图和 FaceReader 进行的一项综合研究。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2024-10-28 DOI: 10.1080/09637486.2024.2420269

Jakub Berčík, Jana Gálová, Adriana Rusková, Kristína Predanócyová, Elena Horská, Filip Tkáč

{"title":"The influence of front-of-pack labelling on consumer decision-making: a comprehensive study using electroencephalography and FaceReader.","authors":"Jakub Berčík, Jana Gálová, Adriana Rusková, Kristína Predanócyová, Elena Horská, Filip Tkáč","doi":"10.1080/09637486.2024.2420269","DOIUrl":"https://doi.org/10.1080/09637486.2024.2420269","url":null,"abstract":"Front-of-pack labels (FOPL) can influence consumer behaviour in a variety of ways, and companies that prioritise accurate and transparent nutrition labels can see benefits in increased sales and brand loyalty. However, there are several types of FOPL on the market that differ in visual appeal and consumer clarity. The aim of the study was to reveal the impact of the nutrition label Nutri-Score as well as other factors on consumer decision-making when choosing healthier alternatives for selected food types. In addition to traditional research methods such as questionnaires, in-depth interviews, also emerging methods such as eye tracking, FaceReader and electroencephalography were used to collect implicit feedback. Research suggests that there are significant differences between implicit and explicit feedback when examining the impact of Nutri-Score on the decision-making process. Last but not least, the study presents ideas for future research in real-world settings using emerging methods.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142499913","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0