Exploring consumer motivations to increase pulse protein in Portuguese family meals using means-end chain theory and novel recipes.

Dietary guidelines often combine plant and animal protein intake recommendations, yet evidence suggests they may have distinct associations with health. This study aimed to examine relationships between animal and plant protein intake, using different classification approaches, and diet quality and obesity. Plant and animal protein contents of foods reported by 7637 participants (≥ 19 years) during the 2011-2012 National Nutrition and Physical Activity Survey were estimated using Australian food composition databases. Usual animal, plant and total protein intakes were estimated using Multiple Source Methods. Diet quality was assessed using the 2013-Dietary Guidelines Index (DGI), and obesity measures included BMI and waist circumference (WC). Multiple linear and logistic regressions were performed and adjusted for potential confounders. Plant and animal protein intakes were positively associated with DGI scores (plant protein: men, β = 0·74 (95 % CI: 0·64, 0·85); women, β = 0·78 (0·67, 0·89); animal protein: men, β = 0·15 (0·12, 0·18); women, β = 0·26 (0·22, 0·29)). These associations were consistent when examining high-quality plant protein (high-protein-containing plant-based foods with comparable nutritional values to animal proteins) and non-dairy animal protein intakes. Plant protein intake was inversely associated with BMI and WC in men but not women. Animal protein intake was positively associated with BMI in both sexes and WC in men only. Men's plant protein intake was inversely associated with obesity (OR = 0·97 (0·96, 0·99)) and central obesity (OR = 0·97 (0·95, 0·98)). Further studies are needed to examine the influence of different animal protein sources by accounting for energy intake and sex-specific associations.

SummarySprouts have become an important part of the diet because of their nutritive value and low‐calorie content. The effect of radiation processing (1 and 2 kGy dose) on minimally processed dew gram and chick pea sprouts with respect to different quality parameters was studied over a storage period of 16 days at 8 °C. Radiation treatment and storage period did not have any significant effect on the sensory as well as nutritional qualities of irradiated dew gram and chick pea sprout. No significant change (P > 0.05) was observed in the colour and firmness of irradiated sprouts as compared to control samples. However, radiation processing resulted in significant reduction in aerobic plate counts (APC), coliform counts (CC), yeast and mould count (YMC) and staphylococci counts (SC). Radiation processing of dew gram and chick pea sprouts at 1 and 2 kGy extends the shelf life without affecting sensory and nutritional qualities.

Plant proteins in foods are becoming increasingly popular with consumers. However, their application in extruded products remains a major challenge, as the various protein-rich raw materials (e.g., from different plant origins) exhibit very different material properties. In particular, the rheological properties of these raw materials have a distinct influence on the extrusion process and must be known in order to be able to control the process and adjust the product properties. In this study, process-relevant rheological properties of 11 plant-based protein-rich raw materials (differing in plant origin, protein content, and manufacturer) are determined and compared. The results demonstrate distinct differences in the rheological properties, even when plant origin and protein content are identical. Time sweeps reveal not only large differences in development of viscosity over time, but also in magnitude of viscosity (up to 15-fold difference). All materials exhibit gel behaviour and strain thinning behaviour in the strain sweeps, whereas their behaviour in the non-linear viscoelastic range differs greatly. Typical relaxation behaviour of viscoelastic materials could be observed in the stress relaxation tests for all materials. Comparison of the maximum achieved shear stress, which correlates with the elastic properties, reveals an up to 53-fold difference. The results of this study could serve as a starting point for adapting raw material selection and composition to process and product design requirements and help to meet the challenge of applying plant-based proteins in food extrusion.

Consumers are increasingly aware of the environmental and health impacts of their food choices, leading to changes in consumption behavior. This study examines the consumption patterns and behaviors of European consumers regarding meat substitutes and identifies factors influencing their acceptance as alternative protein sources. The study involved 5000 participants from four European countries-France, Germany, Italy, and Spain with data extracted from the Mintel consumer database in 2024. Results indicate that over 50% of consumers in these countries have reduced their intake of red meat, with a notable portion of German consumers adhering to a vegan diet. Across the sample, females significantly differ from males, as they consume less meat, tend to limit their meat intake, and show a greater interest in reducing meat consumption. Baby Boomers predominantly consume more meat and show less interest in reducing their meat intake compared to younger generations. Economic and sustainability aspects are key perceptions driving the perceived benefits of reducing meat consumption. Additionally, preferences for locally sourced products, meat-like taste and texture, and natural ingredients are primary considerations when purchasing meat substitutes. Fish substitutes were rated as popular meat substitutes in France, Italy, and Spain, while breaded or battered meat/poultry substitutes were the most popular choice in Germany. Insights from this study are valuable for market researchers and the food industry, offering guidance on supplying appealing and sustainable protein alternatives that encourage a shift toward healthier and more sustainable consumption behavior.

A nutrient culture experiment was conducted under controlled greenhouse conditions to study the effect of different solution levels of zinc on soluble protein, tryptophan and RNA content of wheat plants at different physiological stages of growth. The highest dry matter yield and soluble protein, tryptophan and RNA content of plants were observed at 0.5parts/106 level of zinc at all stages of growth. On either side of this level, a fall in dry matter yield and soluble protein, tryptophan and RNA content of plants was recorded. A balance between phosphorus and zinc concentration seems to be needed for normal metabolic functioning of plants.

Factors influencing the food choices of children and adolescents need to be better understood in order to develop effective nutrition interventions to improve food consumption patterns. To date, a comprehensive approach to studying factors influencing children’s and adolescents’ food choices is lacking. In an effort to better understand young people’s perceptions of factors influencing their food consumption, qualitative research was conducted with children and adolescents. Schools were randomly selected from the Department of Education and Science published list of schools in the Western region of Ireland. The schools were based in broad catchment areas that reflect a good demographic mix. One youth centre was also selected. Participants were recruited from, and divided into, three distinct age groups (9‐10 years, 13‐14 years, 16‐18 years) covering late-childhood to-late-adolescence, to allow a consideration of the developmental differences in food choice across childhood and adolescence. These age groups were chosen in recognition that as children grow older and become more independent, lifestyle, social, environmental and developmental influences come into play which can change reverse or alter food consumption patterns established in the home (1) . Ethical approval for the study was received from the Research Ethics Committee of the National University of Ireland, Galway. Six semi-structured focus-group discussions of single-gender groups of boys or girls ranging from 9 to 18 years were employed (N = 29). Each focus group lasted between 40 to 60 minutes. The inductive thematic analysis method was used for analysis of qualitative data (2) . This method permits data analysis to provide a rich and detailed account of data and the themes emerging are strongly linked to the data themselves. Eight key factors were identified as important influences on food consumption. These factors included food preferences, perceptions of healthy eating, family environment, peer influence, school influence, food advertising, lifestyle characteristics and control & choice. Within the broader theme of home food environment, sub-themes of family meal patterns, family food practices, home food availability and food purchasing decisions were identified. There was great variation among the focus groups relating to the frequency and occurrence of family meals. Some children reported that family meals were part of a daily routine, whereas for many adolescents, family meals did not occur on a regular basis. Major barriers to having family meals together included busy schedules of parents and adolescents, extracurricular activities, spending time with friends and the adolescents’ increased desire for autonomy. Among the adolescents, parental control began to diminish and adolescents gained more independence in relation to their food choices. There were also important developmental differences in influences on food choice between children and adolescents of varying ages. Developmental differences refer to the impact of maturational processes and experience on behaviour. For example, peers appeared to be particularly influential in adolescents’ food consumption, however, children did not perceive their friends as an important influence on food choice. The findings suggest that if programs to improve young people’s nutrition are to be effective, they need to gather children’s and adolescents’ views about the factors influencing their food choices and address a broad range of factors. The findings also support the growing body of literature that suggests that family and social environmental factors play an important role in the development of young people’s food consumption patterns (3) .

BackgroundNovel plant-based meat and dairy alternatives are designed to mimic and replace animal-sourced products, yet their nutritional composition differs from traditional alternatives such as legumes and beans. The nutritional impacts of switching from animal-sourced to traditional or novel plant-based alternatives remains unclear. ObjectivesThis study aimed to model the impact of partial and complete substitution of animal-sourced meat and dairy products with traditional or novel plant-based alternatives on diet quality and nutrient adequacy in a nationally representative sample of Australian adults. MethodsDietary data (1 24-h recall) from the Australian Health Survey 2011–2013 (n = 9115; ≥19 y) were analyzed. Four models simulated partial or complete substitution of animal-sourced meat and dairy with traditional or novel plant-based alternatives. Diet quality was assessed using the Dietary Guideline Index (DGI), and nutrient adequacy was determined using age- and sex-specific nutrient reference values. Modeled diets were compared to a baseline diet using survey-weighted paired t tests. ResultsDGI scores improved by 0.3% to 6.0% for all models across all sex and age groups compared to baseline. Improvements in diet quality were greatest for the complete substitution to traditional alternatives (5.1% average increase in DGI). Overall, inclusion of plant-based alternatives (complete or partial) decreased saturated fat and increased dietary fiber. Long-chain n–3 polyunsaturated fatty acids decreased to below adequate intakes for all complete substitution models. Substitution with traditional alternatives decreased sodium and increased calcium, whereas substitution with novel alternatives increased sodium and decreased calcium. ConclusionsAll models using traditional alternatives, and the partial substitution using novel alternatives, showed small but statistically significant improvements in diet quality. Nutrient adequacy varied between models, with nutrients including saturated fat, sodium, calcium, and long-chain fatty acids implicated. Findings highlight the importance of informed choices when switching to traditional or novel plant-based alternatives to prevent suboptimal dietary intake.

This study investigates the effect of daily consumption of wheat biscuits enriched with plant proteins in postprandial metabolic responses of women with overweight/obesity who follow an energy-restricted diet. Thirty apparently healthy women participated in a 12-week randomized controlled trial and were assigned either to a control (CB) or an intervention (PB) group. Participants consumed daily either a conventional (CB) or an isocaloric wheat biscuit enriched with plant proteins (PB) containing high amounts of amino acids with appetite-regulating properties, i.e., BCAAs and L-arg. At baseline and the end of the intervention, a mixed meal tolerance test was performed. The responses of glucose, insulin, ghrelin, GLP-1, and glicentin were evaluated over 180 min. After 12 weeks, both groups experienced significant decreases in body weight, fat mass, and waist circumference. In the PB group, a trend towards higher weight loss was observed, accompanied by lower carbohydrate, fat, and energy intakes (p < 0.05 compared to baseline and CB group), while decreases in fasting insulin and the HOMA-IR index were also observed (p < 0.05 compared to baseline). In both groups, similar postprandial glucose, ghrelin, and GLP-1 responses were detected, while iAUC for insulin was lower (p < 0.05). Interestingly, the iAUC of glicentin was greater in the PB group (p < 0.05 compared to baseline). Subjective appetite ratings were beneficially affected in both groups (p < 0.05). Consumption of wheat biscuits enriched in plant proteins contributed to greater weight loss, lower energy intake, and insulin resistance and had a positive impact on postprandial glicentin response, a peptide that can potentially predict long-term weight loss and decreased food intake.

The purpose of the present paper is to provide an integrated overview of the research methodology and key findings from a decade of research on family meals as part of Project EAT (Eating Among Teens), a large, population-based study of adolescents. Focus groups conducted with 141 middle-school and high-school adolescents suggested the importance of family meals in influencing adolescents' food choices. These findings led to the inclusion of questions on family meals in the Project EAT-I survey, completed by 4746 middle-school and high-school students, and in the Project EAT-II longitudinal survey, completed by 2516 of the original participants five years later. A subset of 902 parents also participated in telephone interviews as part of Project EAT-I. Findings indicate that many adolescents and parents view family meals in a positive light, but there is great diversity in the context and frequency of family meal patterns in the homes of adolescents. Findings further suggest that family meals may have benefits in terms of dietary intake, disordered eating behaviours, substance use and psychosocial health. Findings from Project EAT, in conjunction with other research studies on family meals, suggest the importance of working with families to increase the frequency and improve the quality of family meals. Further research is needed in order to elucidate the pathways that underpin the relationships between family meals and health outcomes. Suggestions for a future research agenda based on what was learned from Project EAT are provided.

Dietary guidelines advise consumers to limit intake of red meat and choose lean protein sources, such as poultry and fish. Poultry consumption has been steadily increasing in the United States, but the effect on cancer risk remains unclear. In a large U.S. cohort, we prospectively investigated poultry and fish intake and cancer risk across a range of malignancies in men and women. Diet was assessed at baseline (1995-1996) with a food frequency questionnaire in 492,186 participants of the NIH-AARP Diet and Health Study. Over a mean follow-up of 9 years, we identified 74,418 incident cancer cases. In multivariable Cox proportional hazards regression models, we estimated the substitution and addition effects of white meat (poultry and fish) intake in relation to cancer risk. In substitution models with total meat intake held constant, a 10-g (per 1,000 kcal) increase in white meat intake offset by an equal decrease in red meat intake was associated with a statistically significant reduced (3%-20%) risk of cancers of the esophagus, liver, colon, rectum, anus, lung, and pleura. In addition models with red meat intake held constant, poultry intake remained inversely associated with esophageal squamous cell carcinoma, liver cancer, and lung cancer, but we observed mixed findings for fish intake. As the dietary recommendations intend, the inverse association observed between white meat intake and cancer risk may be largely due to the substitution of red meat. Simply increasing fish or poultry intake, without reducing red meat intake, may be less beneficial for cancer prevention.

Overcoming barriers to sustainable, healthy diets

Excessive meat consumption is associated with environmental, ethical and public health concerns. Substituting meat with plant-based alternatives has been located as a key strategy for consumers to reduce their meat intake. While a growing body of research seeks to measure consumers’ acceptance of substitute foods, less attention has been paid to how meat substitution is organised through everyday practices. Based on 50 interviews with consumers with varying levels of meat consumption in Norway, this paper explores how substitution is accomplished in everyday life, and how substitutes are leveraged in the project of meat reduction. A theoretical framework connecting theories of social practice and food qualification allowed investigating substitution as a contextually contingent process rather than the outcome of a simple product swap. The paper finds that many participants were open to the idea of meat substitution, and meatless meals could be acceptable and often desirable. However, substitution was complicated by a prevalent scepticism towards prefabricated substitute products and lacking competence to provide home-cooked alternatives fulfilling expectations in established food practices. The paper argues that ‘qualifying’ foods as substitutes depends on a range of factors beyond the material reconstruction of meatiness present in prefabricated products, problematising the idea of substitution as a straightforward strategy for meat reduction so long as consumers are motivated and/or have access to plant-based options. Shifting consumption from meat to plant-based alternatives require fundamental changes in the organisation of food environments and eating practices beyond measures targeting consumer attitudes or increasing the availability of convenient substitute products.

Consumers' growing concern about sustainability and health affects their food choices as long as there is acceptance in terms of sensory aspects. The challenge of finding new sustainable food sources with a smaller ecological footprint makes seaweed a candidate for human consumption, considering that they are poorly exploited marine food resources in European countries. Therefore, this study aimed to evaluate the effect of the inclusion of different seaweeds (wakame and sea spaghetti) in three traditional Portuguese recipes, namely octopus salad (SP and SPW), monkfish rice with prawns (AT and ATW) and stewed cuttlefish with white beans and clams (FC and FCE), regarding their acceptance and nutritional aspects. Sensory and physicochemical analyses were carried out using reference methods. The results showed that the modified recipes with seaweeds (SPW, ATW, and FCE) were well accepted by a nontrained sensory panel and did not change nutritional aspects in terms of macronutrient content, ash, and sodium. However, the inclusion of wakame contributed to an increase in the potassium content in octopus salad (SPW) and monkfish rice (ATW). In short, sensory results highlighted the potential for seaweed inclusion in Portuguese traditional recipes without compromising its identity. Future work should evaluate the partial substitution of fish/mollusks with seaweed in traditional recipes to improve the sustainability and nutritional contribution of these recipes.

Currently, the processing method of introducing plant protein into meat products has attracted great attention. However, the direct addition of plant protein often leads to a decline in meat product quality. This paper aims to provide an efficient method for incorporating plant protein into fish sausage. Pea protein isolate (PPI), grass carp protein isolate (CPI) and pea-grass carp coprecipitated dual protein (Co) were derived from pea and grass carp by an isoelectric solubilisation/precipitation method. At the same time, the blended dual protein (BL) was obtained by blending PPI with CPI, and the plant and animal protein content of Co and BL was both controlled to be the same. The four proteins were combined with soybean oil and water to form a three-phase pre-emulsification system of protein-oil-water, which was added to grass carp meat as a replacement for animal fat to prepare fish sausage. The gelation properties of the four fish sausages and those without protein were analysed. The results showed that the gel quality of PPI fish sausage is poor, while the overall quality of Co fish sausage as a whole was significantly superior to that of PPI and BL, which was equivalent to CPI fish sausage. The sensory score of the Co fish sausage was slightly lower than that of CPI, but it had significantly higher water-holding capacity and hardness (p < 0.05). The Co fish sausage showed the synergistic effect of heterologous proteins, while BL had some antagonistic effects. This study shows that Co pre-emulsion is an effective strategy to introduce plant protein, so it has a good application prospect in the meat industry.

BACKGROUND/OBJECTIVESWe investigated the association of plant and animal protein intake with grip strength in Koreans aged ≥ 50 yrs.SUBJECTS/METHODSThe data was collected from 3,610 men and 4,691 women (≥ 50 yrs) from the 2016–2018 Korea National Health and Nutrition Examination Survey. We calculated the total energy intake, and the intake of animal and plant protein and collected dietary data using 1-day 24-h dietary recalls. Low grip strength (LGS) was defined as the lowest quintile (men: up to 26.8 kg, women: up to 15.7 kg). The association of protein intake with grip strength was examined using Pearson’s correlation and multiple linear regression analysis.RESULTSThe results proved that participants with LGS had lower daily energy, protein and fat intake, and percent energy from protein than those with normal or high grip strength (P < 0.0001). Total energy intake, animal protein, and plant protein were positively associated with grip strength. A higher intake of total plant protein (P for trend = 0.004 for men, 0.05 for women) and legumes, nuts, and seeds (LNS) protein (P for trend = 0.01 for men, 0.02 for women) was significantly associated with a lower prevalence of LGS. However, non-LNS plant protein intake was not associated with LGS (P for trend = 0.10 for men, 0.15 for women). In women, a higher total animal protein intake was significantly associated with decreased LGS (P for trend = 0.03).CONCLUSIONSHigher total plant protein and LNS protein intake are negatively associated with LGS.