Journal of Food and Health最新文献

Comparison of effects of calcium and chlorogenic acid intervention on bone and intestinal injury in cadmium-exposed growing rats 钙和绿原酸干预对镉暴露生长大鼠骨和肠道损伤影响的比较

Journal of Food and Health Pub Date : 2025-01-01 DOI: 10.53388/fh2025010

Y T Kan, Xiaowei Wang, Huifang Chen, Xuemei Gao, Xiao Huang, Jiaming Xie

引用次数: 1

Nutritional behaviours, feeding problems and meal patterns of children diagnosed with autism Spectrum disorder: A cross-sectional study 诊断为自闭症谱系障碍儿童的营养行为、喂养问题和膳食模式：一项横断面研究

Journal of Food and Health Pub Date : 2025-01-01 DOI: 10.3153/fh25018

Yaren Sağlam Şahinoğlu, Hande Bakırhan

{"title":"Nutritional behaviours, feeding problems and meal patterns of children diagnosed with autism Spectrum disorder: A cross-sectional study","authors":"Yaren Sağlam Şahinoğlu, Hande Bakırhan","doi":"10.3153/fh25018","DOIUrl":"https://doi.org/10.3153/fh25018","url":null,"abstract":"Various nutritional problems are experienced in autism spectrum disorder (ASD), and it is important to evaluate the severity of feeding problems as it may affect the prognosis. This study was conducted to determine the nutritional behaviours, feeding problems, and meal patterns of children with Autism Spectrum Disorder (ASD). It was conducted with 50 children with ASD and 50 healthy children aged between 3-11 years. Nutritional behaviours, feeding problems, and meal patterns were assessed using a questionnaire, and the Brief Autism Mealtime Behaviour Inventory (BAMBI) was employed to evaluate children's mealtime behaviour and feeding problems. It was determined that children with ASD were similar to their healthy peers in terms of meal patterns and frequency, and 92.0% of them had regular meals. The total number of daily meals (main and snack) was 4.9±0.89. It was found that half of the children with ASD had a normal appetite, 58.0% had foods they did not consume, and 54.0% had a crying fit/tantrum when they were not allowed to eat their favorite food. The total BAMBI score of the children with ASD was found to be 49.0±8.87. The presence of unconsumed foods was encountered more frequently in children with ASD (p<0.05), and it was determined that 71.4% of children with ASD aged 5-7 years and 66.7% of children with ASD aged eight years and above had nutritional problems. Feeding problems, food refusal, food obsession/selectivity, crying fits/tantrums during eating were more common in children with ASD compared to their healthy peers (p<0.05). Probiotics, zinc, calcium, iron, magnesium, selenium and vitamin B12 supplements are more common in children with ASD (p<0.05). In conclusion, the findings of our study confirm the seriousness of nutritional problems in children with ASD.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"11 3","pages":"218-230"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://doi.org/10.3153/fh25018","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147887250","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Resveratrol inhibit the proliferation and migration of HepG2 cells through SIRT1-MAPK signaling pathway 白藜芦醇通过SIRT1-MAPK信号通路抑制HepG2细胞的增殖和迁移

Journal of Food and Health Pub Date : 2024-12-26 DOI: 10.53388/fh2025004

Chenchen Feng, Yijiao Xu, Yu Chen, Wan-Wei Yang, Xiao Wei, Rendong Zheng

引用次数: 0

Investigating the genetic diversity of several varieties of Iranian tomato (Solanum lycopersicum) using RAPD and ISSR molecular markers 利用RAPD和ISSR分子标记研究了伊朗番茄（Solanum lycopersicum）的遗传多样性

Journal of Food and Health Pub Date : 2024-01-01 DOI: 10.53388/fh2024018

Bahareh Ahang, Sanaz Pashapour, Aida Ghasemi, Abbas Zabihi

引用次数: 1

Focusing on individualized nutrition within the algorithmic diet: an in-depth look at recent advances in nutritional science, microbial diversity studies, and human health 关注算法饮食中的个性化营养:深入了解营养科学、微生物多样性研究和人类健康的最新进展

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.53388/fh2023005

R. Reyed

引用次数: 0

Potential neuropsychiatric, analgesic and chemo-preventive properties of saffron 藏红花潜在的神经精神、镇痛和化学预防特性

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.53388/fh2023004

Domina Petric

引用次数: 0

Major allergens in 8 types of allergenic foods and allergen detection techniques 8种致敏食物中的主要过敏原及过敏原检测技术

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.53388/fh2023015

Yan Lu, C. Dong

{"title":"Major allergens in 8 types of allergenic foods and allergen detection techniques","authors":"Yan Lu, C. Dong","doi":"10.53388/fh2023015","DOIUrl":"https://doi.org/10.53388/fh2023015","url":null,"abstract":"In recent years, the prevalence of allergens in food warning notices, both domestically and internationally, has become the second leading concern after microbial contamination. Among the various factors that threaten human health reported by the World Health Organization, food allergy ranks fourth, and food allergy has become a global security problem. As of now, no definitive treatment for food allergies exists, making the avoidance of allergen-containing foods the most effective prevention method. Consequently, labeling foods with allergen information serves as a crucial warning for allergic populations. Moreover, to enhance comprehension of food allergies, this article provides a brief overview of their definition and sensitization mechanisms. The main focus lies in highlighting the structure of primary allergens found in eight commonly allergenic foods and the resulting clinical symptoms they cause. Additionally, a summary of commonly employed allergen detection techniques is presented, with an analysis of their principles, advantages, and limitations. Looking ahead, the integration of diverse technological approaches to establish an efficient, accurate, and affordable allergen detection method remains a significant trend. This article has certain reference value for understanding the direction of food allergies.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78290836","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}

引用次数: 0

Foods that fight off cancer through anti-inflammation 通过抗炎症来对抗癌症的食物

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.53388/fh2023012

Q. Yao

引用次数: 0

Lactulose fortification in guava preserves: Effect on nutritional quality 番石榴蜜饯中乳果糖的强化:对营养品质的影响

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23009

Monika Singh, R. Kushwaha, Vinti Singh, R. Agrawal, Anil Parajapati, D. Kaur

{"title":"Lactulose fortification in guava preserves: Effect on nutritional quality","authors":"Monika Singh, R. Kushwaha, Vinti Singh, R. Agrawal, Anil Parajapati, D. Kaur","doi":"10.3153/fh23009","DOIUrl":"https://doi.org/10.3153/fh23009","url":null,"abstract":"This study examined the lactulose-fortified low-calorie guava preserves. The results showed that sucrose, used as a sweetener in guava preserves, could be partially substituted by lactulose without significantly affecting the overall quality of the preserves. The physicochemical properties, antioxidant activity, and sensory evaluation of guava preserves with substitute lactulose were evaluated. The main aim of this study was to develop prebiotic guava preserves from two guava cultivars, namely, Safeda and Chittidar. The guava preserves without lactulose were used as control samples which contained 50% w/w sucrose of pulp, while lactulose-treated preserves replaced sucrose with 25%, 50%, and 75% w/w of lactulose. The finding showed that prebiotics did not significantly differ between control and treated samples. The range of ascorbic acid content of guava preserves was 98.2-102.6 mg/100g. Lactulose did not show a statistically significant effect on the level of ascorbic acid in guava preserves. The mineral content and antioxidant properties of guava preserves supplemented with lactulose were higher than those not supplemented with lactulose. The guava preserves with 50% lactulose were most accepted.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81998768","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}

引用次数: 0

Volatile compounds and quality parameters of various apples 各种苹果的挥发性成分及品质参数

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23010

Gülcan Koyuncu, T. Kılıç

引用次数: 0