Food Categories Research Articles

Emotions associated with the intention to purchase sustainable food: An assessment within and between different animal-sourced food categories.

This study investigates the role of emotions in predicting sustainable food purchase intentions. A national representative sample from Norway (N = 785) was randomly assigned to rate their emotional response to specific food categories: livestock, capture fishery, aquaculture, and hunting. Emotional responses to each food category were of moderate intensity but there were no significant differences between specific animal-sourced foods. Findings from a series of regression analyses showed that egoistic values positively predict the intensity of positive and negative emotions for all food categories. Additionally, it was shown that individual differences in biospheric values (when strong) and hedonic values (when weak) predicted stronger negative emotions. Further analysis showed that negative emotions are the most consistent predictor of willingness to pay for sustainable animal-sourced food. These findings suggest that negative emotions can potentially be leveraged to enhance sustainable animal-sourced food consumption intentions.

Digesting danger: A two-decade study exploring the association between food processing and colon cancer.

87 Background: Dietary patterns play a significant role in cancer prevention and progression, yet the specific association of food processing with colon cancer remains largely under-investigated. The NOVA classification system categorizes foods by their level of processing, providing a unique way to examine this relationship. Colon cancer remains a leading global health concern, and emerging evidence points to diet as potential contributors. This study explores associations between NOVA-classified foods and colon cancer, offering new insights into the role of food processing in cancer development. Methods: Survey data from the NHANES database (from 1999 to 2018) was probed for demographic and clinically relevant data, and day one food journals were converted into NOVA classifications. Participants aged 20 and older were included for analysis, including those with and without colon cancer (n=339 and 47615, respectively). Independent two-sample t-tests were conducted to compare the mean proportion of daily energy consumption of various NOVA food categories between the two groups, and a Benjamini-Hochberg correction was applied to adjust for multiple comparisons at p<0.05. Sensitivity analyses were performed using total grams and percent total caloric intake as inputs. Subgroup analyses were conducted via a logistic regression model including BMI, age, ethnicity, gender, education, country of birth, and military service. Results: Individuals with colon cancer had higher intake of ham and salted meats (NOVA 3, adjusted p=0.028) compared to those without cancer. Conversely, individuals without cancer consumed more legumes (NOVA 1, adjusted p=0.028), oils (NOVA 2, adjusted p=0.023), and “other processed foods” that did not fall into a specific processed food category (NOVA 3, adjusted p=0.038). Subgroups analyses revealed a greater association with colon cancer for age greater than 50 and non-hispanic White ethnicity. Conclusions: To our knowledge, this is the only study at this scale that evaluates colon cancer prevalence in the context of dietary behaviors stratified by level of industrial processing. The significant associations between ham and salted meats consumption, age greater than 50, and non-Hispanic White ethnicity with increased cancer prevalence highlight the impact of dietary and demographic patterns on colorectal carcinogenesis. Additional studies are needed to confirm these hypotheses in the prospective setting.

Preparation and texture assessment of purple red rice bran anthocyanins-rice starch based dysphagia food masses.

The decline in physiological functions caused by aging increases the prevalence of dysphagia. Anthocyanins play a dual role in enhancing the nutrition of the food and influencing its swallowing properties. The objective of this study was to investigate the impact of anthocyanins from purple red rice bran on the viscosity, rheological and textural properties, and IDDSI classification of rice starch-based dysphagia food masses.The results showed that anthocyanins increased the peak viscosity (PV) and contributed to amylose leaching from the food masses. In contrast, the addition of 1% and 2% anthocyanins inhibited the retrogradation and recrystallization of starch, which resulted in a reduction in the final viscosity (FV) of the food masses. The presence of anthocyanins (0.5%) also could increase the storage/loss modulus of the food masses, while the addition of 1.0% and 2.0% anthocyanins showed the opposite trend. In addition, purple red rice bran anthocyanins reduced textural parameters such as hardness and chewiness of the food masses. All four prepared food masses were classified as level 4 (Pureed) in the IDDSI framework, and the food masses with 2% anthocyanins appeared to be more suitable for ingestion by dysphagia populations, with lower viscosity and less sticky retention on the spoon. These results offer a theoretical foundation for designing innovative and functional dysphagia foods.

Risk Categorization of Foods of Non-Animal Origin Subject to United Kingdom Import Controls.

Significant volumes of foods are traded between countries and this trade brings with it opportunities for foodborne hazards to cross borders and pose a public health risk. The Competent Authority in the importing country has a duty to protect its population from these foodborne hazards. Due to the high volumes of imported food as well as World Trade Organization requirements, border checks need to be prioritized in a risk-based manner. This represents an enormous practical challenge to which efficient solutions are required. This paper describes an approach to risk categorization and ranking of imported Foods of Non-Animal Origin on a food/country of origin/hazard (combination) basis. Combinations were scored using data on product characteristics, hazard characteristics and import volumes, with weightings applied following external consultation. The described approach differs from most others in that it categorizes and ranks microbiological, mycotoxin and chemical hazards with a single approach and on the same scale, allowing for meaningful comparison between the combinations. The output is a risk categorization, a relative risk ranking and a heat map, all of which provide information that can be used alongside other data by risk managers when prioritizing interventions at the border.

Physicochemical, structural properties, and in vitro digestibility of starches isolated from Amorphophallus konjac K. Koch and Amorphophallus dunnii: A comparison study.

This study compared the physicochemical and structural properties, and in vitro digestibility of Amorphophallus konjac K. Koch starch (AKS) and Amorphophallus dunnii starch (ADS), by using potato starch (PS) as a control. ADS exhibited larger granule sizes, which led to higher transparency, swelling power (SP), and water solubility than AKS. Both AKS and ADS exhibited A-type crystalline patterns; however, ADS demonstrated higher relative crystallinity, gelatinization transition temperatures, and enthalpies of gelatinization, which may be due to higher 1047/1022 and more double helix contents. Regarding rheological and pasting properties, ADS exhibited greater viscosity than that of AKS, likely due to larger particle size and higher SP. In vitro digestion analysis revealed that >50 % of each starch type consisted of rapidly digestible starch. Notably, ADS contained the highest amount of resistant starch among the three types. The estimated glycemic index (eGI) values of AKS and ADS were 65.54 ± 0.54 and 63.28 ± 0.36, respectively, indicating that both starch types belong to the medium GI food category, though AKS was significantly higher than ADS. These findings suggest that konjac starch serves as a beneficial dietary carbohydrate alternative. AKS may be suited for fast-digesting food formulas for individuals with digestive impairment, whereas ADS could be advantageous for those managing diabetes.

The Belt and Road Initiative and China's diversifying food imports: A perspective on the "Five-pronged approach"

The diversification of imported food varieties is essential for ensuring China's food security. Since the inception of the Belt and Road initiative (BRI), there has been a significant increase in agricultural trade cooperation between China and participating countries, facilitated by the "Five-pronged approach" (FPA). However, existing research regarding the BRI's impact on imports has not yet fully addressed the complexities inherent in agricultural trade, such as stringent logistics, customs regulations, inspection and quarantine procedures, and the varying trade costs associated with different agricultural commodities. This underscores a research gap in understanding the BRI's effectiveness in promoting diversified food imports, particularly across distinct food categories. Utilizing the Difference-in-Differences model, this research evaluates the BRI's contribution to China's diversified food imports and the heterogeneity of food types. The empirical findings suggest the initiative significantly promotes diversification in China's food imports, notably in the case of vegetable products, while the expansion of animal product imports continues to require sustained support from the FPA. The mechanism analysis indicates the FPA effectively reduces both direct and implicit trade costs, thereby fostering the growth of diversified food imports in China. Additionally, this study examines the initiative's effect on food and nutrition security among participating countries, highlighting a marked promotion of diversified food imports and dietary diversity. This research reinforces the BRI's pivotal role in advancing food security, both within China and across the participating nations.

Global Epidemiology and health risks of Bacillus cereus Infections: Special focus on infant foods.

Bacillus cereus is a common pathogen responsible for gastrointestinal and other complicated disorders, yet epidemiological data and public health measures remain scarce. To bridge these gaps, a bilingual search spaning 50years identified 266 relevant studies on global B. cereus infection, encompassing 6,135 cases. The global mortality rate for B. cereus infection is 0.9%. Food poisoning cases account for 94.31% (5786/6135) of the total infections, with a mortality rate of 0.05%. B. cereus infections were primarily reported in East Asia, Europe, and North America, with frequent studies in eastern and southern China. Rice was recognized as the highest-risk food category for B. cereus-associated food poisoning, with 43 reported incidents. Younger populations, particularly infants and toddlers (<2 years) and school-age children (6-18years), tend to exhibit more severe symptoms. These symptoms include fulminant liver failure, rhabdomyolysis, and metabolic acidosis. The outcomes of severe cases are associated with specific toxin types, with cereulide-producing strains linked to complicated clinical disorders and outcomes. These findings highlight the need for targeted epidemiological surveillance and public health interventions to mitigate B. cereus-associated infections.

Ultra-Processed Food Intakes and Health Outcomes in Adults Older Than 60 Years: A Systematic Review.

Relationships between ultraprocessed food (UPF) intakes and health have been well described in adults, but evidence of these relationships in older adults is rather limited. Demographic shifts in aging emphasize the importance of understanding the role of diet in maintaining health during later life. The aim of this systematic review was to identify health outcomes associated with UPF consumption in those aged ≥60 years. The Medline, Web of Science, Scopus, and Embase databases were searched from inception until June 2023, using search terms representing UPF and any health outcome. Observational studies restricted to individuals aged ≥60 years using the Nova food classification were included. Articles were screened independently by 2 researchers using PECOS inclusion criteria. Two-thirds of the studies in the present review were prospective cohort studies (n = 4) and the rest were cross-sectional (n = 2). The number of participants ranged from 652 to 2713 across the 6 studies. The mean age of participants ranged between 67 and 73 years. In the prospective cohort studies, the highest consumption of UPF was associated with incident frailty, incident dyslipidemia, renal function decline, and abdominal obesity. For cross-sectional studies, the highest intake of UPF was associated with negative outcomes similar to young and middle-aged cohorts, with the addition of nutritional frailty and worse cognitive performance. Currently, the limited understanding of how high UPF intakes could be associated with negative health outcomes for older adults influences the ability to inform policy and practice recommendations. More research is required owing to the very limited number of studies, specifically in older adults. PROSPERO registration no. CRD42023442783.

Reliability of AI Chatbots in Categorising Foods by Oxalate Content /Yapay Zeka Araçlarının Gıdaları Oksalat İçeriğine Göre Sınıflandırmadaki Güvenilirliği

Aim: AI chatbots have shown promise in food classification tasks, but their accuracy in categorising foods based on specific nutritional content, such as oxalates, has not been thoroughly evaluated in the Turkish language. This study assesses the performance of three AI chatbots—ChatGPT 4.0, Gemini, and Microsoft Copilot—in classifying foods according to their oxalate content. Materials and Methods: A dataset of 63 diverse food items, including commonly consumed Turkish foods, was used to evaluate the chatbots’ accuracy across five oxalate categories: little or none, low, moderate, high, and very high. The performance of each model was analysed, and commonly correct and incorrect classifications were identified. Results: ChatGPT 4.0 demonstrated the highest overall accuracy (69.8%), significantly outperforming Gemini (36.5%) and Microsoft Copilot (26.9%). Foods such as spinach and cocoa were consistently classified correctly, while foods like carrot and walnut were commonly misclassified. Statistical analysis using Cochran’s Q test revealed significant differences in accuracy among the chatbots (p-value &lt;0.05). Conclusion: This study highlights the potential of AI chatbots in dietary management, particularly in supporting clinicians who recommend low oxalate diets for patients with conditions such as hyperoxaluria or kidney disease stones. However, it emphasises the need for further refinement to improve accuracy, especially in classifying foods with regional variations or complex compositions commonly encountered in clinical settings.

Eighty-five Percent of Menu Items from the Six Highest Selling Fast-food Restaurants in the United States are Ultra-processed.

While fast-food is typically considered highly processed, an analysis to demonstrate this has yet to be conducted. Therefore, the objective of this research was to examine the menu items and ingredients from six fast-food restaurant menus using the NOVA Classification. Cross-sectional study. Data were collected from the top six highest selling United States restaurants, per each food category, identified using the Quick Service and Fast Casual Restaurants (QSR) 2020 Report. A total of 740 menu items were identified and classified according to their degree of processing based on ingredient lists using the NOVA Classification: Minimally Processed (MPF), Culinary Processed Ingredient (CPF), Processed (PRF), or Ultra-processed (UPF). In addition, individual ingredients that appeared on at least three menus were classified into NOVA groups, and the 20 most common ingredients were identified based on frequency of appearance in ingredient lists. Across all menus, 85% (Range: 70-94%) of items were UPFs with only 11% (Range: 6-25%) being MPF (p<0.001). Additionally, 46% of the ingredients that appeared on at least three menus were ultra-processed ingredients. Three ultra-processed ingredients appeared on all six menus: natural flavors, xanthan gum, and citric acid. These findings show that the vast majority of menu items from major fast-food restaurants are UPFs and there are few options for MPFs. Fast-food companies should consider reformulation or the addition of MPF to the menu to increase healthful food options for their patrons.

Characterization of food waste in Grizzly Dining Hall at Georgia Gwinnett College: A critical step toward sustainable food waste management.

This project investigated the generation and characterization of post-service food waste at Georgia Gwinnett College dining hall from Spring 2022 to Spring 2023. In Spring 2022, for three weeks, twice a week, a total of 115.08kg of post-service food waste was collected by cafeteria workers. In Fall 2022, for 1h, twice a week, for five weeks, post-service food waste was collected directly from visitors, sorted, and immediately weighed. During the first half of the Fall 2022 collection, 58.17kg of food waste was collected and sorted into three categories, consisting of 17.90% disposable cutlery, 20.46% fruits and vegetables, and 61.64% mixed food. During the second half of the Fall 2022 collection, 69.13kg of food waste collected was composed of 12.84% disposable cutlery, 23.59% fruits and vegetables, and the mixed food subcategorized was composed of 11.27% starch, 39.45% grain, and 12.84% meat and eggs. Finally, in Spring 2023, for six consecutive days, the waste was collected as previously but during the entire day and sorted. The average daily waste amounted to 113.41kg, consisting of 18.20% disposable cutlery, 16.62% fruits and vegetables, 9.47% starch, 33.26% grain, and 22.45% meat and eggs. Out of the food categories collected, grains constitute the largest source of food waste by weight. The study indicated that, on average, 140g of food waste was produced per student per day during Spring 2023. The result of this study represents an opportunity for the college to identify the types and amounts of food waste generated at the cafeteria and to plan a better waste management system.

Refined methodologies for probabilistic dietary exposure assessment for food contaminants based on the observed individual means methodology.

The Observed Individual Means (OIM) methodology, based on the non-parametric bootstrap, is usually employed to perform basic probabilistic dietary chronic exposure assessment, and assumes independence and identical distribution of occurrence data within food category. However, this assumption may not be valid if several expected distributions of occurrence can be a priori identified within food category. Moreover, OIM assumes each analysed food sample to equally contribute to mean occurrence, as information about relevance of each food item cannot be incorporated into exposure assessment. In this paper we address the above-mentioned violations and develop two statistical methodologies to accommodate for them into OIM. The stratified non-parametric bootstrap and weighted mean occurrence are employed to correct for such violations. As a case study, we compare the methodologies by estimating the exposure of the adult Italian population to the process contaminant 3-monochloropropane-1,2-diol. We propose strategies to interpret their results and show their relevance in conducting exposure assessment. For the first time in the literature, we critically examine a widely used methodology for Probabilistic Dietary Exposure Assessment from a statistical perspective, focusing on the underlying assumptions and their potential violations in real-world scenarios. We then develop techniques to address these violations, providing a more accurate and robust approach to exposure assessment. This work is particularly relevant for risk assessors and managers, since it offers a refined toolset for more precise exposure assessments.

Eating green in Copenhagen: organic consumers’ path to less meat and minimal food waste

IntroductionUnsustainable and unhealthy food consumption is contributing significantly to the global greenhouse gases and leads to severe health problems. The largest contributors are consumers in high-income countries, such as Denmark, with large shares of meat and high amounts of food waste.MethodsTaking Copenhagen (the capital) as a case, we aim to explore more sustainable and healthier dietary behaviours based on the organic food share in combination with dietary composition, food waste and attitudes towards change. This mixed-method study used quantitative data from an anonymous online survey and qualitative data from semi-structured interviews. For statistical analysis, 279 adult survey participants were divided into three subgroups; “low”– with up to 25% organic food share, “medium”– 26-75% organic food share and “high”– 76-100% organic food share.ResultsThis study found significant differences of food intake between the subgroups for fruits &amp;amp; vegetables, legumes, nuts, whole grain cereals and meat. In those food categories, the share of respondents complying with the official dietary recommendations was higher for the “high” and “medium” than for the “low” organic subgroup. At the level of public procurement, meat was reduced to provide “a room for economic manoeuvre” due to higher organic price premiums. In conclusion, in Copenhagen we observed that an increased share of organic food comes along with other sustainable dietary behaviour, both at household and public kitchen level.DiscussionHouseholds appear motivated by societal momentum toward more sustainable diets. The public food procurement has largely been driven by politically determined goals. Further studies are needed to better understand how food systems can support the adoption of healthier, more sustainable diets — emphasizing increased plant-based foods and reduced food waste.

Meta‐Analysis of Consumer Willingness to Pay for Short Food Supply Chain Products

AbstractDue to their perceived benefits for health, the environment, the economy, and sustainability, in recent years there has been a growing interest on the part of researchers and policymakers in short‐food supply chains (SFSCs). However, a systematic review of the literature on this topic remains lacking. To address this gap, the study conducts a meta‐analysis to examine consumer willingness to pay (WTP) for SFSC products, taking into account various sociodemographic factors and sustainability attributes. On average, consumers are willing to pay a 34.5% premium for SFSC products. Key factors influencing WTP include gender, education, study year, age, region, product category, and sustainability attributes. Women exhibit higher WTP, and individuals with higher education levels also demonstrate increased WTP. Notably, WTP for SFSC products is lower before 2014, while younger consumers exhibit higher WTP overall. Consumers in Western Europe present higher WTP estimates compared to those in North America and other regions. In terms of sustainability attributes, organic products receive the highest WTP, with food categories such as meat, poultry, dairy products, and honey showing the highest estimates. These findings offer valuable insights for SFSC producers, marketers, and policymakers, guiding effective strategies to promote SFSC products within sustainable agri‐food systems.

‘Jostling for right of way’: Hawker discourse, legitimation, and politics in post-independence Malay(si)a, 1957–1969

Abstract This article investigates the developments of hawker discourse and movements across the Malay(si)an peninsula in the first decade of independence. Looking at news coverage and municipal records, it examines the contingent, gendered, and egalitarian qualities of hawking as labour which led to its adoption by people experiencing hardship, and influenced the ways in which municipal authorities and the public discussed hawkers. In effect, hawkers, long significant to the historical and cultural systems of Malayan trade, were recharacterized as vulnerable subjects at the urban margins. The article then explores how local administrations understood and regulated hawkers through categories of location, race, and food, shaping the politics and governance of hawkers in public spaces. To engage with such governance, hawkers formed associations that protested against injustice and established dialogue with municipal and town councils, impelling authorities to consider a more significant inclusion of hawking in street planning. Throughout the period, the potential and limits of hawker inclusion in post-colonial public spaces became subject to significant debate between municipal authorities, political representatives, and hawkers. As local administrations eventually deepened their commitment to support hawkers, they also expanded their regulation, signifying a cautious imperative to legitimate hawkers and influencing the logic of post-independence planned spaces.

Changes in the critical nutrient content of packaged foods and beverages after the full implementation of the Chilean Food Labelling and Advertising Law: a repeated cross-sectional study

BackgroundChile’s Food Labelling Law was implemented in three phases with increasingly stricter limits. After initial implementation, sugars and sodium decreased in packaged foods, with no significant changes for saturated fats. It is unclear whether full implementation is linked with further reformulation or if producers reversed changes due to consumers’ preferences. This study examines changes in the proportion of “high in” products and the nutrient content of packaged foods during the Law’s three phases.MethodsThis repeated cross-sectional study included the best-selling packaged foods and beverages during 2015–2020. We analyzed the proportion of products classified as “high in” critical nutrients using the final phase cutoffs and examined changes in the content of calories, sugars, sodium, and saturated fats in the three phases. To assess the changes in proportions, we used Firth’s bias-reduced logistic regression models and the Cochran-Armitage test for trends. Quantile regression was used to evaluate changes in nutrient content.ResultsThe proportion of “high in” products decreased from 70.8 to 52.5% after the final phase (p < 0.001). The proportion of “high in” sugars products decreased across all sweet food and beverage groups (p < 0.001), except for candies (− 4.5 percentage points (pp), p = 0.09). The largest reductions occurred in sweet spreads and breakfast cereals (− 44.3 and − 40.4 pp, respectively, p < 0.001). For the proportion of “high in” sodium, reductions occurred in all savory food groups (p < 0.001), except cheeses and ready-to-eat meals (p < 0.24), with the largest decreases in savory baked products and non-sausage meat products (− 40.4 and − 38.9 pp, respectively, p < 0.001). Reductions in “high in” saturated fats and energy were less consistent, with the largest decreases in nuts and snacks and savory spreads (− 22.2 and − 20.0 pp, respectively, p < 0.001) and savory baked products and breakfast cereals (− 32.8 and − 25.7 pp, respectively, p < 0.001), respectively. After full implementation, most sweet categories showed left shifts in sugars distribution, except for candies. Similarly, most savory categories showed left shifts for sodium, except savory spreads and ready-to-eat meals. Changes increased as regulation limits tightened (p for trend < 0.001).ConclusionsAfter fully implementing Chile’s law, the proportion of “high in” products and the content of critical nutrients decreased in all food and beverage categories. The largest changes occurred for sodium in savory foods and sugars in sweet foods/beverages. Stricter regulatory limits were associated with decreases in critical nutrient content over time.

Greenhouse gas emissions (GHGE), water footprint and nitrogen loss associated with food consumption among adults: findings from the updated LEBANese natiONal food consumption survey (LEBANON-FCS)

BackgroundLebanon is grappling with numerous environmental challenges, including water scarcity, landfill waste, deforestation, and rising air pollution. Food choices significantly influence global greenhouse gas emissions and environmental impacts, making it crucial to evaluate the environmental footprints (EFPs) of Lebanon’s current dietary habits. This study aimed to assess food consumption patterns and their EFPs among a nationally representative sample of Lebanese adults.MethodsA cross-sectional survey was conducted from May to September 2022, involving 444 Lebanese adults aged 18 to 64 years. The sample was representative, and participants were distributed across the eight Lebanese governorates. Sociodemographic and medical data were collected via a questionnaire, food consumption was assessed through a validated Food Frequency Questionnaire (FFQ) and two non-consecutive 24-hour recalls, and anthropometric measurements were also taken. EFPs were derived from databases and repositories.ResultsThe typical EFPs of an average Lebanese adult included water usage of 2,862.39 ± 1,617.88 L/day, greenhouse gas emissions of 4.43 ± 2.29 kg CO2-eq/day, and nitrogen use of 12.72 ± 6.76 g/day. Animal products were the primary contributors to greenhouse gas emissions, while vegetable products had the highest water footprint and nitrogen loss impact on the environment. Grains and cereals, the most consumed food category, significantly influenced the water footprint and nitrogen loss. Additionally, meat consumption notably drove greenhouse gas emissions.ConclusionLebanon must address its environmental challenges and the impact of dietary choices on greenhouse gas emissions and EFPs. By evaluating and understanding the environmental consequences of current dietary patterns, Lebanon can take proactive steps towards promoting sustainable food practices and mitigating environmental degradation.

Investigation of the effect of ultraprocessed food consumption on asthma using pulmonary function tests.

Background: NOVA is a food classification system that classifies foods according to the scope and purpose of food processing, rather than nutrients. Asthma is usually characterized by chronic inflammation and respiratory symptoms such as wheezing, shortness of breath, chest tightness, cough, and variable expiratory airflow limitation. According to the NOVA food classification system, consumption of ultraprocessed foods (UPF) can affect asthma symptoms. Aim: In this study, the relationship between UPF consumption and pulmonary function test (PFT) results of asthma patients in adults aged 18 to 65 was investigated using biochemical parameters. Methods: This study was a cross-sectional study and, was conducted with 339 asthmatic participants diagnosed with asthma and receiving medical treatment. The participants' consumption of UPF was determined using a food frequency questionnaire. The evaluation of forced expiratory volume in one second (FEV1) (L/s) and forced vital capacity (FVC) (L/s) in the respiratory function tests was based on the percentage of the measured and expected values. Results: Although no significant relationship was found between % FEV1 expected value and UPF consumption (P > 0.05), it was concluded that % FVC expected and % FEV1/FVC values decreased with increasing UPF consumption (P < 0.05). Conclusion: It has been concluded that consumption of UPF worsens respiratory function and asthma prognosis. Therefore, replacing UPF and beverage products with healthier foods or food processing methods will play an important role in maintaining health.

The risk of donor-acquired allergy in solid organ transplant recipients: a systematic review.

Donor acquired allergy (DAA) occurs when donors transfer their allergies to recipients through solid organ transplant (SOT). However, the risk of DAA in recipients of organs from allergic donors has not been systematically characterized. We sought to synthesize the available evidence on the risk of DAA in SOT recipients. We searched Embase and MEDLINE databases for original and peer-reviewed articles related to transplant allergy since database inception to February 11, 2024. Two reviewers independently screened records, extracted data, and assessed risk of bias. The review included 24 studies with 747 SOT recipients and their 135 allergic donors in the category of food, drug, or venom. Only 40 recipients (5.4%) underwent allergy testing to donor allergens and 23 of them had the testing done before an exposure to donor allergens. Among the 30 recipients (4.0%) who were diagnosed with DAA based on a clinical reaction or positive allergy testing, 19 (2.5%) had anaphylaxis to donor allergens. Only the type of SOT (lung or liver) was associated with an increased risk of DAA (OR 88.0, 95% CI 22.5 to 481.3), with no association seen for other organs. Despite the uncommon occurrence, recipients of organs from allergic donors could be at risk of severe allergic reactions to donor allergens. Although infrequently performed, allergy testing to donor allergens can effectively assess the risk of developing DAA. These findings highlight the risk of DAA and underscore the importance of proactive allergy assessment to prevent unnecessary anaphylaxis in this vulnerable population.

Exploring consumer behavior toward artisanal and industrialized foods through market research

Market research enables the acquisition of important information and data for management and development in the industry. This study aimed to profile consumers based on their preferences for artisanal and industrialized products. This is justified because, with the constant changes in consumers' eating habits, understanding their behavior concerning their knowledge and consumption of these products can be useful in outlining strategies for the sector's development and understanding potential shifts in food consumption. Therefore, this article aims to explore consumers' preferences concerning two types of products (artisanal and processed). For this research, a market survey was conducted using an online questionnaire via the Google Forms platform, which received 100 responses. Data analysis and tabulation were performed using the statistical software R. The participating audience was mostly composed of single women, consumers of both artisanal and processed products, who reported that their emotions directly influenced their food choices. Furthermore, artisanal products are often consumed along with other food types categories of food and have weak ties to other categories classes. Thus, the consumption of artisanal products must offer advantages that meet consumers' demands, in addition to overcoming barriers imposed by non-sensory characteristics such as income, which can be considered one of the main limiting factors.