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International Journal of Food Sciences and Nutrition最新文献

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Ultra-processed foods: the good, the bad and the ugly of food processing. 超加工食品：食品加工的好坏与丑恶。
IF 3.5 2区 农林科学
International Journal of Food Sciences and Nutrition Pub Date : 2024-11-20 DOI: 10.1080/09637486.2024.2429996
Giuseppe Grosso
{"title":"Ultra-processed foods: the good, the bad and the ugly of food processing.","authors":"Giuseppe Grosso","doi":"10.1080/09637486.2024.2429996","DOIUrl":"https://doi.org/10.1080/09637486.2024.2429996","url":null,"abstract":"","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"1-4"},"PeriodicalIF":3.5,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142681567","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 Mediterranean diet and physical activity-related energy expenditure on weight status and cardiometabolic risk. What "weights" more? The HERMEX study. 地中海饮食和体力活动相关能量消耗对体重状况和心脏代谢风险的影响。什么更 "重"？HERMEX 研究。
IF 3.5 2区 农林科学
International Journal of Food Sciences and Nutrition Pub Date : 2024-11-04 DOI: 10.1080/09637486.2024.2420279
Luis J Morán, Virginia A Aparicio, Marta Flor-Alemany, Daniel Fernández-Bergés, Teresa Nestares, Elena Nebot-Valenzuela, Francisco J Felix-Redondo
{"title":"The influence of Mediterranean diet and physical activity-related energy expenditure on weight status and cardiometabolic risk. What \"weights\" more? The HERMEX study.","authors":"Luis J Morán, Virginia A Aparicio, Marta Flor-Alemany, Daniel Fernández-Bergés, Teresa Nestares, Elena Nebot-Valenzuela, Francisco J Felix-Redondo","doi":"10.1080/09637486.2024.2420279","DOIUrl":"https://doi.org/10.1080/09637486.2024.2420279","url":null,"abstract":"<p><p>In this cross-sectional study, we explored the influence of Mediterranean Diet (MD) adherence and physical activity-related energy expenditure on weight status and cardiometabolic risk in a large sample of 2.833 young, middle-aged and older adults. A food frequency questionnaire was employed, and <i>MD Score</i> to assess MD adherence. Physical activity-related energy expenditure was reported through the Minnesota Leisure Time Physical Activity Questionnaire. Anthropometry, blood pressure, lipid and glycaemic markers were measured. Most of the participants were overweight or obese and had a medium-high MD adherence. The obesity group showed lower energy expenditure and a greater clustered cardiometabolic risk. Overweight and obese had a greater clustered cardiometabolic risk compared to the high MD adherence and normo-weight. Obese showed the greatest clustered cardiometabolic risk with independence of MD adherence. Increasing energy expenditure through physical activity better than restrictive diets might be one of the key components for reducing cardiometabolic risk among obese people.</p>","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"1-11"},"PeriodicalIF":3.5,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142575877","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
Association between intake of whole grain and periodontitis among adults in the United States: a population-based study. 美国成年人全谷物摄入量与牙周炎之间的关系：一项基于人群的研究。
IF 3.5 2区 农林科学
International Journal of Food Sciences and Nutrition Pub Date : 2024-11-04 DOI: 10.1080/09637486.2024.2420265
Suping Guo, Jing Feng, Yongjun Wang, Hua Li
{"title":"Association between intake of whole grain and periodontitis among adults in the United States: a population-based study.","authors":"Suping Guo, Jing Feng, Yongjun Wang, Hua Li","doi":"10.1080/09637486.2024.2420265","DOIUrl":"https://doi.org/10.1080/09637486.2024.2420265","url":null,"abstract":"<p><p>The objective was to examine the association between the intakes of whole grains, refined grains, and whole/refined ratio with periodontitis. Data from 7,753 adults participating in NHANES 2009-2014 were used. The intakes of whole grains, refined grains, and whole/refined ratio were collected and calculated. Periodontitis was defined according to the CDC. The relationship between periodontitis and grains intakes were evaluated by using multivariate models. Dose-response relationship was modelled by restricted cubic spline regression. In the fully adjusted model, the whole grains intake (Q4 ORs: 0.70 (0.56,0.89)) and whole/refined grain ratio (Q4 ORs: 0.75 (0.60,0.93)) were negatively associated with periodontitis. The results of restricted cubic spline regression showed an OR of 0.89 (95% CI: 0.84,0.95) for per 28.3 g/d increase in whole grain intake, and the whole/refined grain ratio had a J-shaped association with periodontitis. Increased intake of whole grains was associated with lower prevalence of periodontitis.</p>","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"1-11"},"PeriodicalIF":3.5,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142575872","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
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":"<p><p>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.</p>","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"1-8"},"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
{"title":"The influence of visual elements in Chinese food labels on consumers' visual perception: insights from an eye-tracking study.","authors":"Na Liu, Shengsheng Cao","doi":"10.1080/09637486.2024.2397711","DOIUrl":"10.1080/09637486.2024.2397711","url":null,"abstract":"<p><p>To investigate the impact of four visual elements, namely text, colour, image, and shape, on the visual perception of Chinese consumers when observing nutrition labels, as well as to enhance their attention towards nutritional information, this study examines the visual effects of nutrition labels incorporating these elements through eye movement experiments, questionnaire surveys, subjective evaluations, and other research methods. The aim is to determine the optimal design solution. The results revealed that participants displayed the highest level of attention towards the round x image group, followed by the colour group. Thus, exceptional image design and a suitable colour scheme can significantly enhance consumers' attention during browsing. This study offers valuable references and guidance for the redesign of food nutrition labels, while also presenting research insights for the application of visual perception in other domains.</p>","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"738-748"},"PeriodicalIF":3.5,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142153994","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
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":"<p><p>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 (<i>n</i> = 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.</p>","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"637-649"},"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
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
{"title":"Adherence to dietary approaches to stop hypertension diet and visceral adipose tissue area among U.S. adults, a cross-sectional study.","authors":"Xi Gu, Xun Wang, Sujie Wang, Ying Shen, Leiqun Lu","doi":"10.1080/09637486.2024.2397061","DOIUrl":"10.1080/09637486.2024.2397061","url":null,"abstract":"<p><p>Excessive visceral adipose tissue (VAT) is a significant risk factor for various diseases. Diet plays a crucial role in controlling obesity. This study examined the association between the Dietary Approaches to Stop Hypertension (DASH) diet and VAT in 9027 adults using data from the National Health and Nutrition Examination Survey. Linear regression models were used to explore this association, with subgroup analyses included. Results showed a significant inverse association between DASH scores and VAT area, even after adjusting for covariates (β = -2.18, 95% CI: -3.10, -1.27). Participants in the highest DASH score tertile had significantly lower VAT areas compared to those in the lowest tertile (β = -7.2, 95% CI: -10.40, -4.01). This inverse association was most pronounced in middle-aged participants. Further prospective cohort studies are necessary to confirm these findings.</p>","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"729-737"},"PeriodicalIF":3.5,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142107179","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
{"title":"The relationship between perceived stress and emotional eating in bus drivers: the effect of shift work.","authors":"Emre Bayraktaroglu, Hilal Hizli-Guldemir, Serkan Eti, Merve Kayali-Sevim, Neda Saleki","doi":"10.1080/09637486.2024.2395818","DOIUrl":"10.1080/09637486.2024.2395818","url":null,"abstract":"<p><p>This study discusses the relationship between perceived stress and emotional eating based on shiftwork in city bus drivers. It was conducted with 1403 male city bus drivers working in Istanbul. Questions about the drivers' physical activity and dietary habits, the Healthy Diet Index (HDI), Emotional Appetite Questionnaire and Perceived Stress Scale-10 data were collected and evaluated in two groups: shift and non-shift employees. It was found that the shift workers (SWs) have lower perceived stress, physical activity, HDI and positive emotional appetite averages. In addition, for SWs, a positive correlation was found between negative emotional appetite scores and physical activity and HDI scores. In conclusion, the drivers working in shifts were found to be slightly overweight and had lower physical activity levels, had lower HDI scores, and their nutritional status was more negatively impacted than their counterparts.</p>","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"707-716"},"PeriodicalIF":3.5,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142080269","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 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":"<p><p>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 (<i>p</i> = 0.001) and hs-CRP (<i>p</i> = 0.0.23), and greater HDL-C (<i>p</i> < 0.001) and serum NO (<i>p</i> = 0.008). Moreover, a greater nitrite intake was associated with lower DBP (<i>p</i> = 0.017), HbA1C (<i>p</i> = 0.040), FPG (<i>p</i> = 0.011), and higher serum NO values (<i>p</i> = 0.001). Higher amounts of DTAC and NO index were also related to greater DBP (<i>p</i> < 0.001, and <i>p</i> = 0.004, respectively) and lower hs-CRP (<i>p</i> = 0.004, and <i>p</i> = 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.</p>","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"695-706"},"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
{"title":"Selenium intake is an effective strategy for the improvement of cognitive decline in low cognition older Americans.","authors":"Ya-Zhi Bai, Shuang-Qing Zhang","doi":"10.1080/09637486.2024.2380758","DOIUrl":"10.1080/09637486.2024.2380758","url":null,"abstract":"<p><p>Age-related cognitive decline is a prominent concern in older adults and selenium (Se) deficiency has been found to be associated with cognitive deficits. For the first time, the present study explored the association between Se intake and cognitive performance in older people with/without cognitive impairment using the data from the National Health and Nutrition Examination Survey 2011-2014. Weighted linear regression models were conducted to evaluate the association between dietary Se/total Se intakes and cognitive assessments. A total of 2387 participants were included. The significant positive association between dietary Se/total Se intakes and total scores of cognitive functioning tests existed only in the older people with low cognitive performance (<i>p</i> < 0.001), not in those with normal cognitive performance. In conclusion, Se intake was beneficial for cognitive decline only in the low cognition older people but failed in normal cognition older people.</p>","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"687-694"},"PeriodicalIF":3.5,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141734105","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
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