Carbohydrate Foods Research Articles

Greater adherence to the Mediterranean diet pattern in the United States is associated with sustainability trade-offs

BackgroundThe Mediterranean diet pattern has been consistently associated with health benefits but less is known about the association with environmental and economic sustainability in the United States (US). This information is needed to support sustainable policy agendas and provide consumers with evidence-based information needed to make informed food choices. This study fills this research gap by evaluating the environmental sustainability and diet cost associated with adherence to the Mediterranean diet pattern in the US.MethodsDietary data from the National Health and Nutrition Examination Survey (2011–2018, n = 17,079) were merged with data on environmental impacts (greenhouse gas emissions, cumulative energy demand, water scarcity footprint), agricultural resource demand (land, fertilizer nutrients, and pesticides), and food prices from multiple publicly available databases. The Mediterranean Diet Score was used to evaluate adherence to the Mediterranean diet pattern. Multivariable linear regression models were used to evaluate the association between adherence to the Mediterranean diet pattern and environmental impacts, agricultural resource demand, and diet cost. Sensitivity analyses were used to evaluate adjustment of loss and waste and food-away-from-home prices.ResultsGreater adherence to the Mediterranean diet pattern was associated with lower greenhouse gas emissions (p < 0.001), land use (p < 0.001), fertilizer nutrient use (p < 0.001), and pesticide use (p < 0.001), higher water scarcity footprint (p < 0.001) and diet cost (p < 0.001), and no change in cumulative energy demand (p = 0.147). These changes were driven primarily by reduced intake of animal-sourced foods such as beef dishes, meat sandwiches, and dairy, as well as decreased intake of refined carbohydrate foods such as refined grain dishes and soft drinks.ConclusionsThis nationally representative study demonstrates that greater adherence to the Mediterranean diet pattern is associated with sustainability trade-offs. These findings have implications for the development of sustainable dietary guidelines and clinical practice guidelines that can be used to inform consumer food choices.

Nutrition Promotion Provision of Balanced Nutritious Food to Optimize the Nutritional Status of Harapan Bunda Kindergarten Students, Muaro Jambi Regency

Optimal children’s nutritional status is an indicator of achieving child growth according to their age. Optimizing nutritional status is supported by providing nutrition intake to meet children's daily nutrition needs. Kindergarten students need nutritionally, healthy and safe food. Providing balanced nutritious food supplies for kindergarten students requires knowledge, attitudes and good practices from parents, as well as implementation of nutritionally balanced meal that are integrated into the kindergarten learning curriculum from the school. Harapan Bunda Kindergarten, which is located in Talang Belido Village, Sungai Gelam District, Muaro Jambi Regency, has never received nutrition promotion regarding the nutritious food for kindergarten students. The food supplies for kindergarten students brought by their parents also do not implement balanced diet. This community service activity aimed to organize nutritional promotion of balanced nutritious food to optimize the nutritional status of kindergarten students with the targets are teachers and parents. The results of community service activities showed that there is an increase in target’s knowledge before and after being given education which is not significantly different (Sig.&gt;0.05). It is necessary to get used to implementing balance diet on children's meal which contain carbohydrate foods, protein foods, vegetables, fruit, and drinking water consumption (1200-1500 ml per day)..

Determination of weight loss methods and effects among wrestlers before an official championship.

It is known that combat athletes frequently lose weight before a competition. This study aimed to determine the weight loss methods before an official championship and the effects of these weight loss methods on the performance of wrestlers. The sample of the study consisted of 350 competitive wrestlers. The "Athlete Weight Loss Methodology and Effects Scale" and personal information form were used as data collection tools in the study. In the data analysis, independent samples T-test, One-way ANOVA, and Pearson correlation analysis were used in addition to descriptive statistics. Wrestlers generally reported dieting by restricting fatty (89.1%) and carbohydrate (83.4%) foods. It was observed that they preferred jogging with a raincoat (89.1%) and/or using the sauna (79.7%) as a weight loss method. Wrestlers also reported that they performed weight loss, although at a low level, by using ergogenic aids such as laxatives (31.7%) and/or diuretic pills (28.0%). They were observed to experience physiological effects such as muscle cramps (72.9%), injury (71.1%), and/or difficulty breathing (60.9%), as well as psychological effects such as feeling extremely tired (81.7%), stress (79.7%), decreased performance (78.6%) and/or extremely irritability (71.4%). It was determined that there was no difference between the weight loss methods and effects of the wrestlers according to their gender and wrestling style (p > 0.05). On the other hand, it was determined that the diet level of U20 wrestlers was higher than U17 (p < 0.05) and Senior wrestlers and that U17 and U20 wrestlers were exposed to higher levels of physiological and psychological effects than Senior wrestlers (p < 0.05). It was determined that wrestlers preferred methods such as restricting food and fluids, using a sauna, and jogging with a raincoat to lose weight. It is necessary to prevent young wrestlers from losing weight before the competition. Thus, it is possible to prevent wrestlers in their development period (U17 and U20) from being exposed to physiological and psychological effects caused by losing weight.

Pasta: is it an unhealthy refined food?

Pasta is a low glycemic index food, is an essential part of the Mediterranean diet, and is a good source of fiber. Pasta is generally made from durum wheat semolina, which comprises coarse endosperm with largely structurally intact cell walls (that is, dietary fiber), unlike finely milled wheat flour that contains fragmented endosperm cells. Yet, pasta is considered a refined carbohydrate food and classified under "unhealthy plant-based diets" despite the health benefits and lack of negative effects observed in epidemiological and clinical trial data. There is, therefore, a need to redefine dietary carbohydrates, because the current terminology is no longer sufficient to understand their structural complexity or to fully define all positive attributes.

Fresh-Cooked but Not Cold-Stored Millet Exhibited Remarkable Second Meal Effect Independent of Resistant Starch: A Randomized Crossover Trial.

It is well established that cold storage results in increased resistant starch and a reduced glycemic index in carbohydrate food. However, the effects of cold storage on the glycemic response of the second meal of cereals remain unclear. The aim of this study was to compare the postprandial glycemic responses between the paired glutinous and non-glutinous grains, either fresh-cooked or refrigerated, after both the first and second meals. In this randomized crossover trial, eighteen healthy female participants consumed eight test meals, each containing 50 g of carbohydrate, including fresh-cooked non-glutinous and glutinous rice, non-glutinous and glutinous millet, and their refrigerated counterparts (4 °C for 24 h). Postprandial blood glucose and insulin were measured at 240 min and 120 min after breakfast. After a standard lunch, the participants' blood glucose concentrations were measured within 180 min. The rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) contents of the samples were determined by in vitro enzymatic analysis. Cold-stored non-glutinous rice (CR) and cold-stored non-glutinous millet (CM) had a 24.4% and 29.5% lower incremental area under the curve (iAUCglu) of glucose within 240 min compared to the control (fresh-cooked rice non-glutinous, FR), respectively (p < 0.05). There were no significant differences between either the cold or hot glutinous grains and FR with respect to postprandial glycemic and insulinemic parameters. After a standard lunch, the fresh-cooked non-glutinous millet (FM) achieved a 39.1% lower iAUCglu0-180 compared to the FR (p < 0.05). FM had the highest percentage of SDS (64.8%, p < 0.05) among all grain samples. Refrigeration treatment reduced the glycemic excursion only in non-glutinous grains at the first meal, but the FM instead of CM demonstrated a significant second meal effect.

Commodity Analysis of Carbohydrate Food Availability in the Banyumas Regency Area

The study aims to determine the potential of carbohydrate food sources regarding the availability of carbohydrate food sources in Banyumas Regency. The research method is carried out through descriptive research. The data used in this study are primary data sourced from the services or agencies related to the problem being studied, namely the Banyumas Regency BPS, and the Banyumas Regency Agriculture Service. With SPSE analysis. The results of the study concluded that in Banyumas Regency there is availability of carbohydrate food sources, namely rice, corn, and cassava. The suitability of land and climate conditions is the main consideration for farmers to grow rice, corn, and cassava. Dry or marginal land in Banyumas Regency can be planted with one or even all three of these plants. In carbohydrate commodities in the last 5 years, namely in 2019-2023, almost every sub-district has a good food security value. Where these conditions make rice, corn and cassava the main commodities to meet food availability

Carbohydrate intakes, food sources and tracking in Australian young children.

Carbohydrate intake and key food sources of carbohydrates in early childhood are poorly understood. The present study described total carbohydrate intake and subtypes (i.e. starch, sugar), their primary food sources and their tracking among young Australian children. Data from children at ages 9 months (n 393), 18 months (n 284), 3·5 years (n 244) and 5 years (n 240) from the Melbourne InFANT Program were used. Three 24-hour recalls assessed dietary intakes. The 2007 AUSNUT Food Composition Database was used to calculate carbohydrates intake and food groups. Descriptive statistics summarised total carbohydrate and subtype intake and their main food sources. Tracking was examined using Pearson correlations of residualised scores between time points. Total carbohydrate, starch and sugar intakes (g/d) increased across early childhood. The percentage of energy from total carbohydrates (% E) remained stable overtime (48·4-50·5 %). From ages 9 months to 5 years, the %E from total sugar decreased from 29·4 % to 22·6 %, while the %E from starch increased from 16·7 % to 26·0 %. Sources of total carbohydrate intake changed from infant formula at 9 months to bread/cereals, fruits and milk/milk products at 18 months, 3·5 and 5 years. Across all time points, the primary sources of total sugar intake were fruit, milk/milk products and cakes/cookies, whereas main food groups for starch intake included bread/cereals, cakes/cookies and pasta. Weak to moderate tracking of total carbohydrates, total sugar and starch (g/d) was observed. These findings may have the potential to inform the refinement of carbohydrate intake recommendations and design of interventions to improve children's carbohydrate intake.

Nutritional value of common carbohydrate sources used in pet foods.

Diet digestibility can vary based on factors such as the type of ingredients, processing techniques, formulation, fiber content, and nutrient interactions. Unlike proteins and fats, there is no specific carbohydrate requirement, which typically constitutes 30%-60% of commercial dried dog foods. Because of the significant proportion of carbohydrates in dog food, this study aimed to evaluate the differences in nutrient digestibility among barley, brown rice, corn, mung bean, and rice, which are common carbohydrate sources in commercial dog foods. All experimental diets had consistent chemical compositions. The digestibility of each carbohydrate source was evaluated using the total feces collection method in four castrated male and four neutered female beagles with an average age of 4.58 ± 0.14 years. The average daily dry matter intake of the five experimental diets was 203.0 ± 3.23 g/day. The percentage of dry matter digestibility of the apparent total tract digestibility (ATTD) was the highest for rice and corn at 92.45% and 92.95%, respectively, followed by brown rice (91.61%), barley (88.81%), and mung beans (80.74%). The percentage of nitrogen-free extract digestibility was also high for rice, corn, and brown rice at 97.08%, 96.14%, and 95.56%, respectively, followed by barley at 90.10% and mung bean at 83.38%. Amino acid digestibility analysis revealed no statistically significant differences between rice, corn, brown rice, and barley, except for methionine, which is an essential amino acid. Although the ATTD and amino acid profile of the mung bean-based diet were less efficient than those of the other test diets, the overall digestibility was satisfactory and there were no significant differences in palatability. The differences in digestibility observed in mung bean-based diets compared to other grain-based diets can be attributed to variations in the starch and fiber content of the raw materials. By leveraging these characteristics, mung bean-based diets may offer strategic benefits for glycemic control and weight management in dogs. Our results may serve as a basis for formulating appropriate diets for dogs.

Overall glycaemic index and dietary glycaemic load and all-cause and cause-specific mortality in women from the Mexican Teachers' Cohort.

Previous studies have found direct associations between glycaemic index (GI) and glycaemic load (GL) with chronic diseases. However, this evidence has not been consistent in relation to mortality, and most data regarding this association come from high-income and low-carbohydrate-intake populations. The aim of this study was to evaluate the association between the overall GI and dietary GL and all-cause mortality, CVD and breast cancer mortality in Mexico. Participants from the Mexican Teachers' Cohort (MTC) study in 2006-2008 were followed for a median of 10 years. Overall GI and dietary GL were calculated from a validated FFQ. Deaths were identified by the cross-linkage of MTC participants with two national mortality registries. Cox proportional hazard models were used to estimate the impact of GI and GL on mortality. We identified 1198 deaths. Comparing the lowest and highest quintile, dietary GI and GL appeared to be marginally associated with all-cause mortality; GI, 1·12 (95 % CI: 0·93, 1·35); GL, 1·12 (95 % CI: 0·87, 1·44). Higher GI and GL were associated with increased risk of CVD mortality, GI, 1·30 (95 % CI: 0·82, 2·08); GL, 1·64 (95 % CI: 0·87, 3·07) and with greater risk of breast cancer mortality; GI, 2·13 (95 % CI: 1·12, 4·06); GL, 2·43 (95 % CI: 0·90, 6·59). It is necessary to continue the improvement of carbohydrate quality indicators to better guide consumer choices and to lead the Mexican population to limit excessive intake of low-quality carbohydrate foods.

Food processing according to the NOVA classification is not associated with glycemic index and glycemic load: results from an analysis of 1995 food items

BackgroundUltraprocessed foods (UPFs) comprise most calories in the United States diet. Glycemic index (GI) and glycemic load (GL) are measures of the quality and quantity of carbohydrates in food based on their effect on postprandial blood glucose. Diets high in UPFs and GI/GL are associated with chronic metabolic diseases but the relationship between them is unclear. ObjectivesOur objective was to examine the GI and GL of foods assigned to NOVA food processing groups. We hypothesized that GI and GL would be lowest in minimally processed foods (MPFs) compared to processed food (PRF) and UPF (with no difference between PRF and UPF). MethodsGI and GL values produced by healthy individuals for 1995 food items were collated from published sources. Food items were manually coded by processing levels according to NOVA classification. In addition, as the effects of processing on glycemic potential may vary between types of foods, food items were coded into 8 groups (beans, nuts, and seeds; beverages; dairy; fats and sweets; fruit; grains; fish, meat, and poultry; and vegetables). Multilevel linear modeling was used to determine significance with an α value of 0.05. ResultsThe effect of food processing on GI and GL was contrary to our hypothesis as means did not differ significantly across processing levels: GI—MPF: 54.1 ± 19.5, PRF: 53.2 ± 18.9, UPF: 49.3 ± 18.1 (P = 0.712); GL—MPF: 17.1 ± 10.3, PRF: 15.8 ± 12.4, UPF; 11.5 ± 7.9 (P = 0.890). Within food groups, there was no significant association between processing level and GI (P = 0.184), but GL was inversely associated with grains and vegetables (P < 0.001). ConclusionsAcross analyzed foods, GI and GL do not differ between processing levels, whereas GL was lower in ultraprocessed grains and vegetables than MPF. Any potential adverse outcomes associated with UPF are unlikely to be related to effects on glycemia.This project was preregistered at the Open Science Framework (OSF) Registries through the Center for Open Science as 10.17605/OSF.IO/PJWG9.

Comparative Study of Glycemic Responses of Carbohydrate Foods Consumed with a Food Rich in Dietaryfiber: Raw Vegetables, Cooked Leafy Vegetables or Fruits

Comparative Study of Glycemic Responses of Carbohydrate Foods Consumed with a Food Rich in Dietaryfiber: Raw Vegetables, Cooked Leafy Vegetables or Fruits

A multi-glycomic platform for the analysis of food carbohydrates.

Carbohydrates comprise the largest fraction of most diets and exert a profound impact on health. Components such as simple sugars and starch supply energy, while indigestible components, deemed dietary fiber, reach the colon to provide food for the tens of trillions of microbes that make up the gut microbiota. The interactions between dietary carbohydrates, our gastrointestinal tracts, the gut microbiome and host health are dictated by their structures. However, current methods for analysis of food glycans lack the sensitivity, specificity and throughput needed to quantify and elucidate these myriad structures. This protocol describes a multi-glycomic approach to food carbohydrate analysis in which the analyte might be any food item or biological material such as fecal and cecal samples. The carbohydrates are extracted by ethanol precipitation, and the resulting samples are subjected to rapid-throughput liquid chromatography (LC)-tandem mass spectrometry (LC-MS/MS) methods. Quantitative analyses of monosaccharides, glycosidic linkages, polysaccharides and alcohol-soluble carbohydrates are performed in 96-well plates at the milligram scale to reduce the biomass of sample required and enhance throughput. Detailed stepwise processes for sample preparation, LC-MS/MS and data analysis are provided. We illustrate the application of the protocol to a diverse set of foods as well as different apple cultivars and various fermented foods. Furthermore, we show the utility of these methods in elucidating glycan-microbe interactions in germ-free and colonized mice. These methods provide a framework for elucidating relationships between dietary fiber, the gut microbiome and human physiology. These structures will further guide nutritional and clinical feeding studies that enhance our understanding of the role of diet in nutrition and health.

Low- versus High-Glycemic Index Mediterranean-Style Eating Patterns Improved Some Domains of Health-Related Quality of Life but Not Sleep in Adults at Risk for Type 2 Diabetes: The MEDGICarb Randomized Controlled Trial

BackgroundA healthy eating pattern such as the Mediterranean-style healthy eating pattern (MED-HEP) is associated with favorable effects on both cardiometabolic risk markers and self-reported health outcomes. Limited evidence exists regarding the influence of the glycemic index (GI) of carbohydrate foods consumed within a healthy eating pattern on self-reported health status and sleep. ObjectivesTo investigate the effects of a low- compared with high-GI MED-HEP on changes in health-related quality of life (HRQoL) and sleep. MethodsThe MEDGICarb-intervention trial is a 12-wk randomized, controlled, parallel multi-center trial in adults with ≥2 features of the metabolic syndrome. Participants consumed an eu-energetic diet profiled as a MED-HEP with either low GI (experimental) or high GI (control). HRQoL and sleep were measured with Medical Outcomes Study 36-item short-form health survey version 2, Pittsburgh sleep quality index, and Epworth Sleepiness Scale at baseline and postintervention. ResultsOne hundred and sixty adults with ≥2 features of the metabolic syndrome completed the intervention [53% females, age 56 ± 10 y, body mass index (kg/m2) 31.0 ± 3.1]. Low- compared with high-GI MED-HEP resulted in differential changes between the groups in the HRQoL domains role physical [5.6 ± 2.2 arbitrary units (AU) compared with –2.5 ± 2.5 AU) and vitality (6.9 ± 1.7 AU compared with 0.0 ± 1.8 AU] (P < 0.05), which were driven mostly by improvements in the low-GI group. There were no significant differences between the MED-HEPs for changes in aggregated physical or mental components or for the other individual domains of HRQoL (physical functioning, bodily pain, general health, social functioning, role emotional, and mental health) or for sleep quality or daytime sleepiness. ConclusionsLow compared to high GI in the context of a MED-HEP resulted in modest improvements in some, but not all, health domains of HRQoL. No major differences were seen between the groups for measures of sleep.This trial was registered at clinicaltrials.gov as NCT03410719.

Maternal Dietary Carbohydrate and Pregnancy Outcomes: Quality over Quantity.

Dietary nutrition plays a crucial role in determining pregnancy outcomes, with poor diet being a major contributor to pregnancy metabolic syndrome and metabolic disorders in offspring. While carbohydrates are essential for fetal development, the excessive consumption of low-quality carbohydrates can increase the risk of pregnancy complications and have lasting negative effects on offspring development. Recent studies not only highlighted the link between carbohydrate intake during pregnancy, maternal health, and offspring well-being, but also suggested that the quality of carbohydrate foods consumed is more critical. This article reviews the impacts of low-carbohydrate and high-carbohydrate diets on pregnancy complications and offspring health, introduces the varied physiological effects of different types of carbohydrate consumption during pregnancy, and emphasizes the importance of both the quantity and quality of carbohydrates in nutritional interventions during pregnancy. These findings may offer valuable insights for guiding dietary interventions during pregnancy and shaping the future development of carbohydrate-rich foods.

Analysis and Reconstruction of Student Practicum Worksheets on Food Carbohydrate Testing

Practicum worksheets are a tool used by students to increase their understanding of various biological concepts through experiments and direct observation. However, there are many biology practicum worksheets used today often do not meet the appropriate standards. Therefore, this research aims to analyze conceptual, procedural, and knowledge construction aspects based on vee diagrams on students' practicum worksheets. The method used in this research is qualitative-descriptive. The samples were selected using purposive sampling so that six samples of practicum worksheets for phase F students in the Merdeka Curriculum were obtained with material testing carbohydrates in food. The research results show that conceptually, the practicum content is not in accordance with the learning outcomes in the Merdeka Curriculum. Procedurally, the practicum worksheets still need to be improved in terms of tools, materials, procedures, phenomenon objects, and data recording. This has an impact on students' difficulties in constructing their knowledge. It is hoped that the results of the reconstruction of practicum worksheets based on conceptual, procedural, and knowledge construction analysis can be used as a reference and basis for teachers in designing practicum activities specifically on digestive system material.

The influence of processing technologies on the biological activity of carbohydrates in food

Food processing transforms raw materials into different food forms using physical or chemical techniques. Recently, carbohydrates have gained attention for their diverse biological activities like antioxidant, anticancer, and antimutagenic effects. Selecting suitable processing methods is crucial to preserve the beneficial properties of carbohydrates. This review discusses the impact of non-thermal and thermal processing on the physicochemical and biological traits of carbohydrates, highlighting the need for understanding the mechanisms underlying these changes. Future research will focus on enhancing and safeguarding the biological and functional aspects of carbohydrates through improved processing techniques. The goal is to optimize methods that maintain the beneficial properties of carbohydrates, maximizing their health benefits for consumers.

Optimization of Fermented White Glutinous Rice Tape for Ethanol Content Using the Gas Chromatography Method

One of the traditional foods that have health-preserving properties is tape which can prevent an increase in cholesterol and prevent a shortage of red blood cells. Tape products are the result of the fermentation of processed raw materials that contain starch, that is, these food ingredients become simple forms such as sugar with the addition of microbes such as yeast or yeast (Saccharomyces cerevisiae) which work to break down carbohydrate foods into alcohol and carbon dioxide by settling to form compounds. namely ethanol. The test was carried out to determine the fermentation time of the ethanol content in white sticky rice tape. The test used the gas chromatography method. The location of the testing carried out at the Pharmacy and Food Analysis Campus was obtained. The results obtained for the system suitability test analysis consisted of precision, column efficiency, and accompanying factors that met the requirements. Meanwhile, the ethanol content in samples carried out continuously for five days on days I, II, III, IV, and V respectively was 2.94%; 3.03%; 3.12%; 3.14%, and 3.28%. The greatest ethanol content obtained on day V was 3.28%, and the smallest content on day I was 2.94%. So it can be concluded that the ethanol content resulting from fermentation in white sticky rice tape increases every day and the quality of the tape decreases

COMPARISON OF PRACTICES RELATED TO MID-MORNING SNACKS AMONG SCHOOL GIRLS OF DIFFERENT SOCIOECONOMIC STATUS

Background: Adolescence is the second most critical period of physical growth and development; therefore, it is very important to fulfill their dietary needs in this period. Objective: To compare practices related to mid-morning snacks and observation of students for taking healthy foods as mid-morning snacks. Methodology: This is the survey based or conclusive research that was conducted on teenage girls of Beacon house School System Lahore and Govt. Model Girls High School Lahore. The sample size was calculated from the online calculator Raosoft (Raosoft 2020). The study sample size was 60. They were divided into two groups with 30 in each group; one of high and the second of low socio-economic status. This research was conducted with the ethical permission of Department of Food and Nutrition; College of Home Economics and this data were collected with the consent of School’s authorities and students. Data collection tools were Anthropometrics, Interview schedule and Dietary record. Results: Mean age was 13.6±15.9. Results of taking mid-morning snacks in students was recorded 9.084±0.05. Awareness about nutritive mid-morning snacks was 2.639±0.05. Fruits preferences were 6.358±0.05. Food frequency of high carbohydrate food was 10.24±0.221. High fat food frequency was recorded as 13.9±0.229. Result of food frequency of beverages was 7.59±0.219. Frequency of mid-morning meals was 6.7±0.309. Conclusion: Results revealed that the snacking practices of both schools were unhealthy and intake of unhealthy snacks was more prevalent as compared to healthy snacks.

Validating nutrient selection for product-group-specific nutrient indices for use as functional units in life cycle assessment of foods.

The ability to provide adequate nutrition is considered a key factor in evaluating the sustainability of foods and diets. Nutrient indices are used as functional units (FU) in life cycle assessment of foods to include nutritional performance in the environmental assessment of a product. Several general and food-group-specific nutrient indices exist but many lack validation, particularly when used as FU. In addition, the nutrient selection strategies and reference units for nutrient intake can vary considerably among studies. To validate intake-based product-group-specific nutrient indices previously developed for protein (NR-FIprot) and carbohydrate (NR-FIcarb) foods and for fruits and vegetables (NR-FIveg), we applied principal component analysis to investigate correlations between nutrients in foods and dishes representing a typical Finnish diet. The reference amounts for meal components were based on a plate model that reflected Finnish dietary recommendations. The portion sizes for the different food groups were anchored at 100 g, 135 g and 350 g for proteins, carbohydrates and fruits/vegetables, respectively. Statistical modelling largely validated the NR-FI indices, highlighting protein foods as sources of niacin, vitamin B12 and Se, carbohydrate foods as sources of Mg, Fe and phosphorous, and fruits/vegetables as sources of potassium, vitamin K, vitamin C, fibre and thiamine. However, in contrast to the intake-based approach applied in NR-FIprot, the dietary recommendation-based validation process suggested that fruits and vegetables should be favoured as sources of riboflavin and vitamin B6.

Impact of a Mediterranean diet on food cravings in an Australian population

Food cravings are one of several important complexities between psychological and physiological triggers for food consumption. Cravings are commonly cited as contributing to over-consumption of hyperpalatable foods (sugary, salty, and fatty foods) and may be causal in obesity(1). The Mediterranean dietary pattern (MedDiet) is linked to reduced disease risk and improved health and wellbeing(2). Despite a lower intake of sugary and salty foods compared to a Western diet, free-living adults switching to the MedDiet find it satiating and achieve high adherence in Western countries. The MedDiet is known to improve mood and wellbeing, is high in fibre, monounsaturated fat and low in added sugar, and has a low glycaemic load, which could separately and synergistically reduce food cravings. The relationship between adherence to the MedDiet and food cravings has never been investigated. In the MedLey randomised controlled trial, we investigated the effects of a MedDiet on food cravings, compared with a habitual Australian diet (HabDiet)(3). Adherence to the MedDiet was scored out of 15 (maximum adherence). Participants completed three food cravings questionnaires at baseline and 6-months. The State questionnaire measures momentary cravings and has a maximum score of 75, indicating maximum food cravings. The Trait-reduced questionnaire measures general cravings and has a maximum score of score of 126, indicating more frequent and intense cravings for foods. The Food Cravings Inventory (FCI) measures cravings for four food domains: fatty foods, fast foods, sugary foods, and high carbohydrate (CHO) foods. MedDiet group (n = 58) responses were compared with the HabDiet group (n = 53) across visits using linear mixed effects modelling. Predicted differences were obtained for adherence scores of ≤8 (median adherence) and ≥9. Means ± SD or CIs are presented. Mean adherence increased from 7.1 ± 1.8 to 10.7 ± 1.48 in the MedDiet group (P&lt;0.01), with no change in the HabDiet group (P = 1.00). Trait-reduced scores were not significantly different between groups at 6-months (P = 0.11), although there was a 5.57-point reduction within the MedDiet group (CI −12.56, −1.96, P = 0.04). State score was significantly lower in the MedDiet group than the HabDiet at 6-months (−4.4 (CI −7.53, −0.39), P = 0.03), and was significantly lower than at baseline (−5.9 (CI −9.33, −0.24,) P = 0.04). There were no differences between groups for the four domains of the FCI (P&gt;0.05). Cravings for sugary foods was significantly reduced within the MedDiet group (−0.26 (CI −0.46, −0.05) P = 0.01). The predictive modelling suggested moving from an adherence score of 8 to 9 was associated with lower cravings for sugar (−0.03 ± 0.01, P = 0.03), fast food (−0.04 ± 0.02, P = 0.02) and CHO foods (−0.05 ± 0.02, P = 0.02). These results are suggestive that higher adherence to a MedDiet could reduce cravings compared to the Australian diet and suggest that the MedDiet may specifically reduce sugar cravings. Further investigation is warranted, through observational and intervention trials.