Animal-based Foods Research Articles

Selenium bioaccesibility after in vitro digestion/fermentation of foods differs in adults and children

Selenium (Se) as essential element regulates the immune, endocrine, reproductive and neurological systems through selenoproteins. More important than its content, is the fraction available to be absorbed (bioaccesibility) to exert its important metabolic functions. The objective of this study was to determine the bioaccessibility of Se (Se-BA) in multiple foods by an in vitro digestion/fermentation method. Samples were subjected to homemade culinary techniques and fermented with feces from healthy adults (HE-AD), and healthy (HE-CH) and unhealthy children (with gluten related disorders, GRD-CH; obesity, OB-CH; or allergy/intolerance to cow's milk proteins, AICM-CH). Se-BA varied largely among samples depending on their vegetal/animal origin, category and type of food. Animal-vs. plant-based foods have higher mean Se concentration and total Se-BA (82.5(±97.5) and 93.6(±8.58) vs. 44.3(±55.6) μg/kg and 77.7(±20.4)%, respectively). In plant-based foods, higher Se-BA values were found in the large intestine (41.0(±25.7) vs. 30.1(±26.7%) in animal-base foods). In comparison to raw foods, the cooking techniques of vegetal- and animal-based foods grouped by heating in liquid media (frying-boiling) or hot air (roasting-grilling) decrease Se-BA in the small intestine (42.5(±27.0) vs. 34.8(±25.1) and 34.0(±24.3), and 75.9(±38.0) vs. 52.4(±28.9) and 71.3(±24.8)%, respectively), while it is increased in the large intestine (36.6(±28.5) vs. 41.3(±24.9) and 44.2(±23.6), and 19.9(±30.4) vs. 39.9(±26.0) and 23.4(±22.7)%, respectively). The higher Se-BA levels in the large intestine found in HE-CH (42.1 (±26.5) vs. HE-AD (35.2(±27.1) and unhealthy children (GRD-CH and OB-CH; 38.0(±24.6) and 35.8(±28.1)%, respectively) could be related to greater demands on growth and specific fermentative microbiota.

Changes in the consumption of isoflavones, omega-6, and omega-3 fatty acids in women with metastatic breast cancer adopting a whole-food, plant-based diet: post-hoc analysis of nutrient intake data from an 8-week randomized controlled trial.

Diets rich in minimally processed plant-based foods are recommended to breast cancer patients, and some may have an interest in whole-food, plant-based (WFPB) diets that avoid animal-based foods, added fats, and refined sugars. Within WFPB diets, the intakes of isoflavones, omega-6 polyunsaturated fatty acids (n-6 PUFAs), and omega-3 polyunsaturated FAs (n-3 PUFAs), which have been discussed in reference to breast cancer outcomes, have not been well characterized. Women with stage IV breast cancer on stable therapy were randomized 2:1 into (1) a WFPB intervention (N = 21) or (2) usual care (N = 11) for 8 weeks. Three meals per day were provided. Outcomes presented here include dietary intake of isoflavones, n-3 and n-6- PUFAs, which were assessed using three-day food records at baseline and 8 weeks. Baseline and 8-week mean intake within groups were compared using the Wilcoxon signed-rank test and between control and intervention groups by a two-sample t-test. The WFPB intervention participants increased their daily consumption of total isoflavones from a mean of 0.8 mg/day to 14.5 mg/day (p < 0.0001) and decreased the n-6:n-3 ratio of their diet from a mean of 9.3 to 3.7 (p < 0.0001). Within the WFPB group, linoleic acid (n-6 PUFA) consumption decreased by a mean of 3.8 g (p = 0.0095), from 12.8 g/day to 9.0 g/day; total n-3 PUFA consumption increased by a mean of 1.1 g (p = 0.0005), from 1.6 g/day to 2.7 g/day. Transitioning to a WFPB diet resulted in significantly increased isoflavone intake and decreased n-6:n-3 ratio in women with breast cancer.

Decrease of cholesterol content in cereal products containing animal-based components

AbstractThe daily intake of excessive cholesterol plays an important role in the incidence of cardiovascular diseases (CVD), while the main contributors are foods of animal origin. However, animal-based foods are also common components of many cereal products, which can then play a role of hidden cholesterol source. Thus, this study aims to decrease cholesterol content in three types of commonly consumed cereal products (biscuits, pasta, and muffins) by replacing original animal-based components (milk and eggs) with the same components, from which the cholesterol was removed using β-cyclodextrin treatment procedure. The cholesterol content in the original and treated samples was then analyzed using the validated HPLC–UV method. So, while the cholesterol content in the original biscuits, pasta, and muffins was observed at 329.2, 1117.1, and 487.2 mg/kg levels, the same products containing low cholesterol animal-based components exhibited a considerable decrease in cholesterol content by 93.1, 91.6, and 89.5%, respectively. The optimum β-cyclodextrin level was observed at 4.0, 10.0, and 2.0% (w/w) for butter, egg melange, and milk, respectively. Furthermore, it is notable that the β-cyclodextrin treatment procedure itself did not significantly change the organoleptic profiles of the cereal products, such as colour, culinary, and texture properties. Therefore, it can be concluded that the application of animal-based low cholesterol components in cereal food products could be one of the effective tools in the overall strategy to decrease the total daily cholesterol intake. Thus, this study presents a novel strategy that could have substantial health benefits in relation to the incidence of CVD.

Development of a Database for the Estimation of Heme Iron and Nonheme Iron Content of Animal-Based Foods

BackgroundTotal iron (TI) intake and differentiation between heme iron (HI) and nonheme iron (NHI) are uncommon despite markedly different bioavailability. ObjectivesTo create a database compiling information from studies that directly assessed the HI content of animal products using the Hornsey method, and to explore differences in estimates of HI intake between the data compiled and the Monsen method. MethodsA literature search identified studies that chemically characterized the HI content of animal-based foods using the Hornsey method; HI, NHI, and TI contents (mg/100 g) were compiled. Information was grouped by animal type and cooking method, and mean (± SD) HI% was calculated. Using a 24-h dietary record, differences in HI and NHI intake using the compiled information and the Monsen approach were explored. ResultsActual HI% values ranged from 7% to 94%. Raw foods had the highest HI% [raw duck (94% ± 4%), raw blood curd (82% ± 4%), and raw beef (79% ± 9%)]. Boiled foods had the lowest HI% [boiled shrimp (11% ± 5%) and meatballs (15% ± 6%)]. Cooked foods with the highest HI% were beef (70% ± 10%) and lamb (70% ± 9%). In many instances, applying actual HI% from the complied database produced markedly different measures of the HI content of foods [cooked beef (Monsen: 1.3 mg/100 g); (Hornsey: 2.3 mg/100 g)]. Estimation of iron intake in a 24-h recall demonstrated that using animal-specific HI% results in different estimates of HI intake [Monsen: 1.2 mg HI (40%); Hornsey: 1.8 mg HI (59%)]. ConclusionsAnimal-based foods have variable HI%. A fixed HI:NHI ratio does not reflect this variation and could give rise to inaccurate estimates of HI content in food and HI intake. Consideration of this variation in HI% may improve our ability to link dietary intake with iron status and important health outcomes.

Nonthermal Sterilization of Animal-based Foods by Intense Pulsed Light Treatment.

The consumption of meat has been increasing, leading to a dynamic meat and meat processing industry. To maintain the quality and safety of meat products, various technologies have been explored, including intense pulsed light (IPL) technology. Several factors affect the inactivation of microorganisms by IPL treatment, including light intensity (fluence), treatment duration, pulse frequency, and the distance between the lamp and the samples. Meat products have been studied for IPL treatment, resulting in microbial reductions of approximately 0.4-2.4 Log. There are also impacts on color, sensory attributes, and physico-chemical quality, depending on treatment conditions. Processed meat products like sausages and ham have shown microbial reductions of around 0.1-4 Log with IPL treatment. IPL treatment has minimal impact on color and lipid oxidation in these products. Egg products and dairy items can also benefit from IPL treatment, achieving microbial reductions of around 1-7.8 Log. The effect on product quality varies depending on the treatment conditions. IPL technology has shown promise in enhancing the safety and quality of various food products, including meat, processed meat, egg products, and dairy items. However, the research results on animal-based food are not diverse and fragmentary, this study discusses the future research direction and industrial application through a review of these researches.

Analysis of Lead (Pb) and Cadmium (Cd) heavy metals in cow’s milk in Central Java, Indonesia

The need for animal food is increasing because of its nutritional content. Foodstuffs needed to meet daily needs must be healthy and free from harmful substances, including heavy metals. Fresh cow’s milk is an animal-based food that is consumed by many people because it is very easy to find at an affordable price. This study aimed to determine the levels of heavy metals Pb (Lead) and Cd (Cadmium) contained in fresh cow’s milk and to find recommendations if they exceed a predetermined threshold. The method used is laboratory analysis of heavy metal content in fresh cow’s milk from a cattle farm in Boyolali Central Java. Analysis of Pb and Cd content was carried out by Atomic Absorption Spectroscopy (AAS). Data analysis was carried out by comparing the content of heavy metals in fresh cow’s milk with SNI 3141.1: 2011 concerning quality requirements for fresh cow’s milk and SNI 7387: 2009 concerning the maximum limit of heavy metal contamination in food. Laboratory test results on fresh cow’s milk had a heavy metal Pb content of 96.67 mg/kg and a heavy metal Cd content of 4.45 mg/kg. It is known that the maximum limit for heavy metal contamination in food is 0.02 mg/kg. It can be concluded that the heavy metal content in fresh cow’s milk has exceeded the existing quality standard threshold. Previous research revealed that the metal lead content in cow’s milk that has been processed is lower than in cow’s milk that has not been processed.

Chemical characteristics of meat analog from sorghum, oyster mushroom, and red bean

Food security is a challenge faced by emerging countries such as Indonesia. One of the solutions is food diversification by developing meat analogs or meat substitutes, which are plant-derived food products typically processed to mimic the flavor, texture, and appearance of meat. Meat and animal-based food products are generally related to environmental threats like global greenhouse gases. Excessive red and processed meat consumption have also been identified as risk factors. Therefore, developing meat analogs from plant-based ingredients has advantages in creating a diverse, balanced, and healthy substitute. This study aims to determine the chemical characteristics of meat analogs from sorghum, oyster mushroom, and red bean. This research consisted of 4 treatments with the ratio of sorghum, oyster mushroom, and red bean (%): P1 (20:55:25), P2 (15:65:20), P3 (10:75:15), and P4 (5:85:10). Meat analog was analyzed such as water content, ash, fat, protein, carbohydrate, fiber, and Fe content. The results showed that the best treatment for physicochemical characteristics was P1 (20% sorghum:55% oyster mushroom:25% red bean), which contained fiber 3.99%, ash 0.90%, protein 7.02%, carbohydrate 42.34%, fat 1.35%, water 43.13%, and Fe 21.81%.

Dietary pattern and risk of hyperuricemia: an updated systematic review and meta-analysis of observational studies.

The associations of posteriori dietary patterns with the risk of hyperuricemia (HUA) are contradictory. Several fair-quality observational studies with inconsistent results have been published following a prior review. Herein, we carried out an updated systematic review and meta-analysis to quantitatively analyze the aforementioned relationships. Our analysis protocol has been registered with PROSPEPO (Number: CRD42022376745). English publications were searched in Embase, PubMed, and Web of Science from inception to January 1, 2024. Summary odds ratio (OR) and 95% confidence intervals (CIs) were calculated by a random-effects model. We also conducted subgroup, sensitivity, and meta-regression analyses and publication bias assessments. Thirteen studies with a total of 163,192 participants were included in the current meta-analysis. Our finding revealed that the plant-based pattern was linked with a 17% decreased risk of HUA (OR = 0.83, 95%CI = 0.72-0.94, I2 = 72.9%, n = 10). There was no evidence of publication bias in the present analysis. The results of subgroup analyses were generally consistent with the main findings. In meta-regression analyses, no evidence of heterogeneity was detected in the subgroups. Furthermore, our analyses indicated that the animal-based food pattern (OR = 1.36, 95%CI = 1.25-1.47, I2 = 26.7%, n = 11) and sweet food pattern (OR = 1.24, 95%CI = 1.06-1.46, I2 = 0, n = 2) was related to an increased risk of HUA. The plant-based pattern is inversely correlated with HUA risk, whereas animal-based food patterns and sweet food patterns are positively correlated with HUA risk.

Source-specific nitrate and nitrite intakes and associations with sociodemographic factors in the Danish Diet Cancer and Health cohort.

The dietary source and intake levels of nitrate and nitrite may govern its deleterious versus beneficial effects on human health. Existing evidence on detailed source-specific intake is limited. The objectives of this study were to assess nitrate and nitrite intakes from different dietary sources (plant-based foods, animal-based foods, and water), characterize the background diets of participants with low and high intakes, and investigate how sociodemographic and lifestyle factors associate with intake levels. In the Danish Diet, Cancer and Health Cohort, sociodemographic and lifestyle information was obtained from participants at enrolment (1993-1997). Source-dependent nitrate and nitrite intakes were calculated using comprehensive food composition databases, with tap water nitrate intakes estimated via the national drinking water quality monitoring database linked with participants' residential addresses from 1978 to 2016. Underlying dietary patterns were examined using radar plots comparing high to low consumers while sociodemographic predictors of source-dependent nitrate intakes were investigated using linear regression models. In a Danish cohort of 55,754 participants aged 50-65 at enrolment, the median [IQR] intakes of dietary nitrate and nitrite were 58.13 [44.27-74.90] mg/d and 1.79 [1.43-2.21] mg/d, respectively. Plant-based foods accounted for ~76% of nitrate intake, animal-based foods ~10%, and water ~5%. Nitrite intake was sourced roughly equally from plants and animals. Higher plant-sourced nitrate intake was associated with healthier lifestyles, better dietary patterns, more physical activity, higher education, lower age and lower BMI. Females and participants who had never smoked also had significantly higher plant-sourced nitrate intakes. Higher water-sourced nitrate intake was linked to sociodemographic risk factors (smoking, obesity, lower education). Patterns for animal-sourced nitrate were less clear. Participants with higher plant-sourced nitrate intakes tend to be healthier while participants with higher water-sourced nitrate intakes tended to be unhealthier than their low consuming counterparts. Future research in this cohort should account for the sociodemographic and dietary predictors of source-specific nitrate intake we have identified.

Antibiotic Residues in UK Foods: Exploring the Exposure Pathways and Associated Health Risks.

While the use of antibiotics has been reported as extensive in the rearing of agricultural animals, insufficient information is available on the antibiotic residues in animal products and the adverse impact that consistent low-level exposure to antibiotics might have on the human body and its microbiome. The aim of this study was to estimate the antibiotic concentrations that humans are exposed to via their diet using the concentration of antibiotics in animal food products and water and an online survey on dietary intake. A total of 131 participants completed the dietary intake survey, with the majority belonging to the omnivorous diet group (76.3%). Distinct dietary trends were observed in the omnivorous and unknown groups eating animal products, with specific food types dominating each meal: pork (e.g., ham) and dairy products (e.g., milk, yoghurt) during breakfast, beef (e.g., burgers) and chicken (e.g., chicken breast) products during lunch, and fish (e.g., salmon fillet) during dinner. In total, 34 different animal-based food and drink products were tested for the presence of ten different antibiotics. Of all the products tested, over 35% exceeded the acceptable daily antibiotic intake for amoxicillin, ampicillin, and enrofloxacin.

Effects of pre-exercise intake of plant- and animal-based foods on arterial function and aerobic exercise capacity in healthy young men: a randomized cross-over trial.

The purpose of this study was to examine the effects of plant- versus animal-based food intake before exercise on arterial function and subsequent aerobic exercise capacity. Eleven healthy adult males (mean age, 22.6±1.8 years) participated in this study. A plant- or animal-based randomized meal type crossover comparison was conducted on separate days with a uniform protein, fat, and carbohydrate balance. Both carotid-femoral pulse wave velocity (cfPWV), femoral-ankle pulse wave velocity (faPWV), and brachial artery flow-mediated dilatation (FMD) were measured as indexes of aortic and peripheral arterial stiffness and vascular endothelial function, respectively, before and at 120min after the meal. After these measurements, maximal oxygen uptake was assessed using a graded power test on an electronically braked cycle ergometer. The results revealed that cfPWV was significantly lower, whereas FMD was significantly higher, at 120min after compared with before the plant-based meal (p=0.01 and 0.02, respectively). By contrast, cfPWV and FMD did not change at 120min after compared with before the animal-based meal. In addition, faPWV did not change at 120min after compared with before the meal for either meal type. Maximal oxygen uptake was higher in the plant- than in the animal-based meal type (p=0.02). These results suggest that pre-exercise plant-based food intake may improve central arterial stiffness and vascular endothelial function, which may have favorable implications for aerobic exercise capacity.

Dieta de la Milpa: A Culturally-Concordant Plant-Based Dietary Pattern for Hispanic/Latine People with Chronic Kidney Disease.

Chronic kidney disease (CKD) disproportionately affects minorities in the United States, including the Hispanic/Latine population, and is a public health concern in Latin American countries. An emphasis on healthy dietary patterns, including the Mediterranean and the Dietary Approaches to Stop Hypertension (DASH) diets, has been suggested as they are associated with a lower incidence of CKD, slower CKD progression, and lower mortality in kidney failure. However, their applicability may be limited in people from Latin America. The Dieta de la Milpa (Diet of the Cornfield) was recently described as the dietary pattern of choice for people from Mesoamerica (Central Mexico and Central America). This dietary pattern highlights the intake of four plant-based staple foods from this geographical region, corn/maize, common beans, pumpkins/squashes, and chilies, complemented with seasonal and local intake of plant-based foods and a lower intake of animal-based foods, collectively classified into ten food groups. Limited preclinical and clinical studies suggest several health benefits, including cardiometabolic health, but there is currently no data concerning CKD. In this narrative review, we describe and highlight the potential benefits of the Dieta de la Milpa in CKD, including acid-base balance, protein source, potassium and phosphorus management, impact on the gut microbiota, inflammation, and cultural appropriateness. Despite these potential benefits, this dietary pattern has not been tested in people with CKD. Therefore, we suggest key research questions targeting measurement of adherence, feasibility, and effectiveness of the Dieta de la Milpa in people with CKD.

Can we design food taxes to reduce agricultural greenhouse gas emissions in China? A perspective from animal protein intake of low-income populations

PurposeStudies on developed economies showed that imposing taxes on animal-based foods could effectively reduce agricultural greenhouse gas emissions (AGHGEs), while this taxation may not be appropriate in developing countries due to the complex nutritional status across income classes. Hence, this study aims to explore optimal tax rate levels considering both emission reduction and nutrient intake, and examine the heterogenous effects of taxation across various income classes in urban and rural China.Design/methodology/approachThe authors estimated the Quadratic Almost Ideal Demand System model to calculate the price elasticities for eight food groups, and performed three simulations to explore the relative optimal tax regions via the relationships between effective animal protein intake loss and AGHGE reduction by taxes.FindingsThe results showed that the optimal tax rate bands can be found, depending on the reference levels of animal protein intake. Designing taxes on beef, mutton and pork could be a preliminary option for reducing AGHGEs in China, but subsidy policy should be designed for low-income populations at the same time. Generally, urban residents have more potential to reduce AGHGEs than rural residents, and higher income classes reduce more AGHGEs than lower income classes.Originality/valueThis study fills the gap in the literature by developing the methods to design taxes on animal-based foods from the perspectives of both nutrient intake and emission reduction. This methodology can also be applied to analyze food taxes and GHGE issues in other developing countries.

Association of Common Foods with Inflammation and Mortality: Analysis from a Large Prospective Cohort Study.

Some dietary patterns are associated with inflammation, while others lower inflammation and improve health. However, many people cannot follow a complete, healthy diet. Therefore, this study's aim was to identify specific foods associated chronic inflammation and mortality. The study used Multi-Ethnic Study of Atherosclerosis (MESA) research materials from the NHLBI Biologic Specimen and Data Repository Information Coordinating Center. Three plant-based and three animal-based MESA food categories were chosen based on perceived availability in the western diet. The assessed food categories were avocado, ham, sausage, eggs, greens, and broccoli. Inflammatory markers assessed were interleukin-6 (IL-6), fibrinogen antigen, C-reactive protein, D-Dimer, interleukin-2, matrix metalloproteinase 3, necrosis factor-a soluble receptors, oxidized LDL (oxLDL), and total homocysteine. The primary outcome was the multivariable association of foods and inflammatory markers with all-cause mortality. All inflammatory makers, except oxLDL, were associated with mortality in univariate analysis. The effect was largest with IL-6 and D-dimer. The category of broccoli had the most consistent association in univariate analyses with lower inflammation and lower mortality odds. Low and high broccoli consumption versus no consumption were associated with lower mortality odds in the multivariable models with IL-6 and D-dimer. Consumption of the MESA-defined food category "broccoli" (i.e., broccoli, cabbage, cauliflower, brussels sprouts, sauerkraut, and kimchee) was associated with lower inflammation and lower mortality odds. These findings should be validated in randomized controlled trials testing a "food is medicine" approach to identify which, if any, of these foods may have potential as an herbal therapeutic for chronic inflammation.

INCIDENCE OF Listeria monocytogenes FROM DIFFERENT FOOD SAMPLES IN YOLA

Listeria monocytogenes causes food-borne listeriosis in humans. Vegetables and animal-based foods facilitate transmission and contamination if mishandled. The research aims to isolate and identify L. monocytogenes from different food samples in the study area. The Food and Drug Administration, Bacteriology and Analytical Methods (FDA, BAM) were utilized to isolate L. monocytogenes. A total of 120 food samples were examined, consisting of 10 samples each of cabbage and fruit salads, as well as 20 samples each of fresh fish, meat, frozen chicken, ice cream, and yoghurt. These samples were purchased at random from various shops and markets in Yola at different times. The identification of isolates was performed using macroscopy, microscopy, biochemical tests, and polymerase chain reaction (PCR) amplification of the 16S rRNA gene. Out of the 120 food samples analyzed, 7 (5.8%) yielded growth of L. monocytogenes alongside other Listeria spp., with a high rate of L. monocytogene isolation from frozen chicken (3.5%) and cabbage (2.7%). Raw meat and yoghurt samples also yielded 1 (0.8%) growth of L. monocytogenes each. Through the examination of various food samples, it was identified that L. monocytogenes were present. This can be seen as an opportunity to take proactive measures to ensure the safety of consumers, particularly the elderly, immunocompromised individuals, and pregnant women in the study area. Minimizing the potential risk of L. monocytogenes can promote a healthier community.

Prevalence and Time Trends of Low Serum B12 Levels and Inadequate B12 Dietary Intake in Lebanese Adults amidst the Food Insecurity Situation: Findings from a Nationally Representative Cross-Sectional Study.

Rising food insecurity (FI) and the increased prices of animal-based foods could compromise vitamin B12 (B12) intake and serum levels in food-insecure people. Our study aims to determine the prevalence of low levels of serum B12 and its inadequate dietary intake among a nationally representative sample of Lebanese adults aged 18 to 64 years, while exploring the impact of FI and identifying other potential predictors. The B12 intake was assessed using a food frequency questionnaire and the mean of two non-consecutive 24 h recalls. The B12 serum levels were also examined. To examine the time trends in the B12 serum levels and dietary intake, the data from a large representative digitized database of 6290 participants were collected, along with the examination of FAOSTAT food consumption data both before and during the economic crisis period. Our findings revealed that 47.3% of households in Lebanon experienced FI. The inadequate intake of B12 food sources was prevalent in 52.5% of participants, and 61.1% presented with low (23%) or intermediate (38.1%) levels of serum B12. The food-secure households had a higher proportion of B12 intake from meats (p = 0.004), while traditional foods contributed more to food-insecure households (p = 0.000). The participants who were female, unemployed, food-insecure, and had low dietary diversity were about two to three times more likely to have inadequate B12 intake. The predictors of low levels of serum B12 included residing in Beqaa (OR = 2.856 and 95% CI = 1.018-8.01) and having inadequate B12 intake (OR = 1.788 and 95% CI = 1.2-2.65). The findings from observing the time trends in the consumption and the serum levels of B12 indicate a considerable decline in the consumption of most animal-based foods compared to the pre-crisis period, associated with a decline in the serum levels of B12. In conclusion, an alarming prevalence of low dietary intake and low serum levels of B12 was revealed among Lebanese adults, and the indirect effect of FI on B12 serum levels mediated through B12 intake was inferred.

From «Cowspiracy» to «Seaspiracy»: Discursive Strategies in Contemporary Vegan Advocacy Documentaries

Guided by the qualitative approach of film analysis, this article examines the discursive strategies used in the films Cowspiracy: The Sustainability Secret and Seaspiracy, while identifying contrasts with the rhetoric of other pro-vegan and environmentalist documentaries. The analysis of both films together serves to highlight: a) the prominence they give to environmentalist reasons for veganism; b) their different way of portraying violence against animals; c) their use of a detective plotline to articulate the narrative; d) their emotional use of first-person narration; and e) the emphasis they place on global responsibility for the environmental impact of animal-based food production and their proposal of specific, feasible solutions to reverse the situation. The study finds that Cowspiracy and Seaspiracy stand as evidence of the vegan advocacy documentary’s contributions to the environmentalist non-fiction genre to which it belongs, while highlighting the strategies used in both films (avoiding audience revulsion and promoting positive feelings; integrating fictional elements and fostering identification in order to seduce the audience; appealing to commitment and conveying proactive messages rather than a sense of helplessness) that enable the cognitive and affective dimensions to feed into each other for the purpose of persuading viewers and promoting individual and social change.

Association of plant-based diets with total and cause-specific mortality across socioeconomic deprivation level: a large prospective cohort.

Current evidence on the association between plant-based diet indices (PDIs) and mortality is inconsistent. We aimed to investigate the association of PDIs with all-cause and cause-specific mortality and to examine whether such associations were modified by socioeconomic deprivation level. A total of 189,003 UK Biobank participants with at least one 24-h dietary assessment were included. All food items were categorised into three groups, including healthy plant foods, less healthy plant foods, and animal foods. Three PDIs, including the overall PDI (positive scores for all plant-based food intake and inverse scores for animal-based foods), the healthful PDI (hPDI) (positive scores only for healthy plant food intake and inverse scores for others), and the unhealthful PDI (uPDI) (positive scores only for less healthy plant food intake and inverse scores for others), were calculated according to the quantities of each food subgroup in three categories. The Townsend deprivation index was used as the indicator of socioeconomic deprivation level. Cox proportional hazard models were used to estimate the hazard ratios (HRs) of PDIs for all-cause and cause-specific mortality. The modification effects of socioeconomic deprivation levels on these associations were evaluated. During a median follow-up of 9.6years, 9335 deaths were documented. Compared with the lowest quintile, the highest quintile of overall PDI was associated with adjusted HRs of 0.87 (95% CI 0.81-0.93) for all-cause mortality and 0.77 (0.66-0.91) for cardiovascular mortality. Compared with the lowest quintile, the highest quintile of hPDI was associated with lower risks of all-cause mortality (0.92, 0.86-0.98), and death caused by respiratory disease (0.63, 0.47-0.86), neurological disease (0.65, 0.48-0.88), and cancer (0.90, 0.82-0.99). Compared with the lowest quintile, the highest quintile of uPDI was associated with an HR of 1.29 (1.20-1.38) for all-cause mortality, 1.95 (1.40-2.73) for neurological mortality, 1.54 (1.13-2.09) for respiratory mortality, and 1.16 (1.06-1.27) for cancer mortality. The magnitudes of associations of hPDI and uPDI with mortality were larger in the most socioeconomically deprived participants (the highest tertile) than in the less deprived ones (p-values for interaction were 0.039 and 0.001, respectively). This study showed that having a high overall PDI and hPDI were related to a reduced risk of death, while the uPDI was linked to a higher risk of death. Sticking to a healthy plant-based diet may help decrease mortality risks across socioeconomic deprivation levels, especially for those who are the most socioeconomically deprived.

Re-evaluating the Alignment of Omnivorous Choice and Animal Farming with Sustainable Development: Insights from Care Ethics

C Care ethics plays a significant role in the philosophical investigation of sustainable development. This paper is an attempt to comprehend the intricate relationship between care ethics and omnivorism, particularly in the context of economic sustainability, animal farming, and holistic well-being. Care ethics emphasizes empathy, relationships, and responsibility, basically applied to human interactions with other humans, animals, and the environment. Omnivorism denotes the consumption of both animal-based foods and plants. Inspecting all these concepts through the lens of economic sustainability involves considering the impact of consumption choices on agriculture, resources, and environmental costs. Self-care sustainability involves assessing personal choices regarding health, well-being, and the broader ecological system. By examining omnivorism and care ethics in the context of these two sustainability dimensions, this paper finally proposes to provide insights into the complex interplay between moral values, consumption habits, and the long-term well-being of individuals and the planet.

In vitro DIAAS of Swiss soybean cultivars using the INFOGEST model: Increase in protein quality from soybean to soymilk and tofu

To support the transition towards more sustainable and healthy diets, viable alternatives to foods of animal origin need to be identified. Many plant-based protein sources are currently marketed with claims of minimal environmental impact, but very limited consideration has been given to their protein quality and bioavailable mineral content considering the fact that animal-based foods are typically the primary source of both in Western diets. In this study, traditionally consumed soy foods (cooked soybeans, soymilk, tofu) from different Swiss soybean cultivars were nutritionally characterized and the in vitro digestibility of individual amino acids and total protein were assessed using an in vitro model based on the static INFOGEST protocol; the protein quality was evaluated using the in vitro digestible indispensable amino acid score (DIAAS). The results reveal an increase in total protein in vitro digestibility across the traditional soy food production value chain: 52.1–62.7% for cooked soybeans, 84.1–90.6% for soymilk, and 94.9–98.4% for tofu. Protein quality, determined using the recommended amino acid pattern for 0.5–3 years old, was “low” (no claim) for cooked soybeans (DIAAS < 60), while soymilk (DIAAS = 78–88) and tofu products (DIAAS = 79–91) were of similar “good” protein quality, with considerably higher DIAAS values than those of cooked soybeans (P < 0.001). The iron and zinc contents in soy foods were substantial, but high molar ratios of phytic acid (PA) to iron (PA/Fe; >8) and PA to zinc (PA/Zn; >15) indicate a possible strong inhibition of iron and zinc bioavailability. Based on the DIAAS results, soymilk and tofu would be suitable plant-based alternatives to animal-based foods, while future efforts should focus on optimizing soybean preparation to overcome the negative effects of the plant tissue matrix as well as processing steps to reduce mineral absorption inhibiting substances.