Consumption Of Pasta Research Articles

THE ‘MADE IN MOROCCO’ LABEL: PREFERENCE, PERCEPTION AND KEY DECISION FACTORS FOR MOROCCAN CONSUMERS

This research aims to establish the link between the country of origin (made in) and the consumer buying behavior, through the exploration of pasta consumption in Morocco. The main objectives of this study are to determine the preferences of the Moroccan consumers (current and potential) regarding pasta products that are in Morocco as opposed to the imported ones; to gage their perception of the Moroccan brands; and to identify the key purchasing factors of the made in Morocco” pasta. Our methodological choice focused on the quantitative method known as a sample survey. The study was carried out on 105 individuals; 15 cities were represented with, however, dominance of the Rabat-Sale region, and a rich diversity in terms of family situations, ages, and socio-professional categories. The questionnaire was administered face to face in part and online for the remainder. It appears that Moroccans consume pasta of Moroccan origin more than pasta of foreign origin. This preference is not explained by ethnocentrism as one would expect and would not necessarily reflect the behavior of an engaged, economically responsible, or culturally attached citizen. It is explained by intrinsic determinants such as price, quality, and availability of Moroccan pasta. For these same reasons, the perception of Moroccan pasta is rather positive. This perception is upheld by the reputation of the Moroccan brands, in particular the brands Tria and Dari (2021). The results we have achieved are generally satisfactory, but slightly offend the findings of previous studies on the subject.

Unhealthy diet in association with abdominal obesity as risk factors for cardiovascular disease: data from the ESSE-RF2 study in the Omsk region

Aim. To compare dietary patterns of the Omsk region male and female representatives with and without abdominal obesity (AO).Material and methods. Wthin the second study of Epidemiology of Cardiovascular Diseases and their Risk Factors in Regions of Russian Federation (ESSE-RF2) using a representative sample of Omsk region population aged 25-64 years (n=1648), dietary habits, including 21 food groups, were assessed by the questionnaire method. Eating habits of Omsk region representatives with (n=936) and without AO (n=712) were compared.Results. Insufficient consumption of vegetables and fruits practically does not differ in those with or without AO. Depending on sex, insufficient fruit consumption is more typical for both men and women without AO. In addition, there is insignificant increase of fruit consumption in AO people, especially women (p=0,09). Both men (p=0,05) and women (p=0,045) are less likely to consume meat daily but more often consume fish weekly compared to those without AO. This mainly applies to women, because women with AO, in contrast to those without AO, are significantly less likely to consume insufficient amount of fish (p=0,0001). Compared to women with, men with AO significantly more often daily and weekly consume seafood (p=0,001). Daily milk consumption is much less common in individuals with AO, but only at the expense of men with AO (p=0,0001). Kefir and yogurt, on the contrary, are more often consumed in patients with AO both daily and weekly. Omsk people with AO are less likely to introduce yogurt into their daily diet, mainly at the expense of women with AO (p=0,02). Excessive consumption of pasta is more typical for persons without AO (p=0,0001), and by means of men (p=0,001). Omsk residents with AO more often exclude the sweets and confectionery from diet. In the daily diet, they are much less common in individuals with AO (p=0,0001), especially in men with AO (p=0,0001). The respondents with AO daily consume pickles 1,4 times more often compared with those without AO, and mainly by means of men (p=0,03).Conclusion. Presence of AO somewhat changed the dietary habits of Omsk residents. AO patients are less likely to consume pasta, sweets and confectionery products, but more likely to eat pickles and to add more salt to cooked food, which requires targeted preventive measures, taking into account the identified sex priorities, depending on AO presence.

P75 Disaggregating Nutrition Education Evaluation Data to Assess Racial Equity in Program Outcomes

<h3>Background</h3> A legacy of structural discrimination has contributed to increased rates of poverty, food insecurity, and obesity among African American Americans compared to White Americans. Supplemental Nutrition Assistance Program - Education (SNAP-Ed) is intended to ameliorate food insecurity and obesity and must consider whether it meets the needs of African Americans at increased risk of those conditions. <h3>Objective</h3> To assess whether educational outcomes from participation in the Louisiana State University SNAP-Ed program were equivalent for African American participants compared to White participants. <h3>Study Design, Settings, Participants</h3> Change in eating behaviors following SNAP-Ed participation were evaluated with pre/post surveys. Outcomes measured included change in frequency of consuming fruits, vegetables, whole grain and dairy products, and sugar sweetened beverages after SNAP-Ed participation. Data from 2 prior evaluations were combined and stratified by race (n = 434, 66% African American). Paired <i>t</i> tests for change in dietary behaviors were conducted across race categories using Stata 16.1. <h3>Results</h3> Outcomes did not differ between African American and White participants for most behaviors. However, frequency of fruit juice consumption increased significantly among African Americans (mean increase 0.27 on a Likert scale of 1-5, <i>P</i> = 0.005), but not among White participants (0.12 increase, <i>P</i> = 0.191). Frequency of low-fat milk (0.24, <i>P</i> = 0.053) and whole grain pasta consumption (0.33, <i>P</i> = 0.001) increased among White participants with marginal significance, but not among African American participants (mean increase 0.11, <i>P</i> = 0.247 and 0.16, <i>P</i> = 0.102, respectively). <h3>Conclusion</h3> SNAP-Ed must consider whether it adequately serves African Americans given the historical structural discrimination they have faced. Though most outcomes from LSU SNAP-Ed participation were not significantly different between African American and White participants, the consumption of fruit juice, low fat milk, and whole grain pasta changed differently in African American participants. This study serves as an example for future equity-focused evaluations. Further research should assess what may contribute to racial differences in behavior change outcomes of SNAP-Ed participation.

Dietary habits in patients with fibromyalgia: a cross-sectional study.

To the scarce information on dietary habits in fibromyalgia (FM), it is added that there are no comparative studies with other rheumatic diseases. The objective of this study was to characterise the dietary habits of patients with FM by comparing, for the first time, with healthy controls (HC) and rheumatoid arthritis (RA). This cross-sectional, observational study was based on data obtained from the Dietfibrom project for FM and from the IMID Consortium for RA and HC. All participants completed a food frequency questionnaire evaluating their weekly dietary intake of main food groups. The three cohorts were compared using a multiple logistic regression model adjusted for age, sex, and body mass index. After quality control, n=287 FM, n=1,983 HC and n=1,942 RA patients were analysed. We found that FM had a profound impact in the diet compared to HC, reducing the consumption of dairy (OR=0.32, p<0.0001), bread and/or whole grain cereals (OR=0.59, p=0.0006), fresh fruit (OR=0.66, P=0.008), and fish (OR=0.64, p=0.002). These same four food groups were also significantly reduced in FM patients in comparison to RA patients (p<0.0005 in all cases). Additionally, a lower consumption of pasta, rice and/or potatoes was also observed in FM compared to RA (OR=0.72, p=0.028). The present cross-sectional study shows that FM is associated to a significant change in the normal dietary patterns. These results underscore the importance of diet in this prevalent disease and are a warning of the potential long-range effects of a deficient nutritional status.

Gender Differences in the COVID-19 Pandemic Risk Perception, Psychology, and Behaviors of Spanish University Students.

The actual COVID-19 pandemic scenario has generated a context of uncertainty, helplessness, and inequality. Yet, the perception of COVID-19 risk has influenced nutritional, psychological, and physical activity patterns depending on gender. We conducted the present research with the aim of studying gender differences of university students in the perceived risk of the COVID-19 pandemic, and in psychological, nutritional, oral health, and physical activity habits. To reach the study’s aim, 300 volunteer university students completed an online questionnaire which analyzed variables of perceived risk of the COVID-19 pandemic, psychological profiles, and nutritional, oral health, and physical activity habits. Results showed that females presented a higher perception of danger to the COVID-19 virus than males but showed no differences in how the pandemic has affected personal lives. Females showed higher values of anxiety, conscientiousness, neuroticism, and openness to experience, while males presented higher values of extraversion. Nutritionally, males presented greater consumption of soft drinks, meat, and pasta or rice, and lower buccal hygiene. Yet, no differences were found regarding physical activity patterns. Results from the present study could be used by various educational institutions to implement multidisciplinary interventions to reduce the stress and risk perception.

Intake of Fibre-Associated Foods and Texture Preferences in Relation to Weight Status Among 9-12 Years Old Children in 6 European Countries.

Plant foods, rich in fibre, can offer textures that children find difficult to orally manipulate, resulting in low preferences but are important for a healthy diet and prevention of overweight in children. Our aim was to investigate preferences for food texture, intake of fibre-associated foods and the relation to BMI. Three hundred thirty European children (9–12 years, 54% female) indicated their texture preferences using the Child-Food-Texture-Preference- Questionnaire (CFTPQ), and their parents responded on fibre-associated food consumption and anthropometric information. BMI was significantly lower for children with higher intake of wholegrain alternatives of common foods; in addition to being significantly influenced by country and the wearing of a dental brace. Overall BMI-for-age-percentiles (BMI_pct) were negatively associated with the consumption of wholegrain cereals, white pasta and wholemeal products and positively associated with the intake of legumes and white biscuits. In males, BMI_pct were negatively associated with wholegrain products and dried fruits, and in females, positively with legume consumption. A few country-related associations were found for BMI_pct and wholegrain biscuits, seeds and nuts and refined products. No overall correlation was found between BMI_pct and the texture preference of soft/hard foods by CFTPQ, except in Austria. We conclude that this study revealed evidence of a connection between fibre-associated foods and children‘s BMI at a cross-cultural level and that sex is an important determinant of fibre-associated food intake and the development of overweight in childhood.

Wheat-durum pasta added of inactivated Bifidobacterium animalis decreases glucose and total cholesterol levels and modulates gut microbiota in healthy rats

This study investigated the effects of consumption of wheat-durum pasta added of Bifidobacterium animalis inactivated by gamma-irradiation (paraprobiotic) on health and gut microbiota of rats. Twenty-one male rats were divided into three groups as follow: control (Control) receiving standard diet; pasta control (PC) receiving diet containing pasta, and paraprobiotic pasta Bifidobacterium-irradiated (PPBI), receiving paraprobiotic pasta. The serum levels of glucose and total cholesterol were reduced (p < 0.05) in PPBI when compared to the Control (p < 0.05). PPBI showed high abundance (p ˂ 0.05) of Firmicutes and Actinobacteria and a lower abundance of Bacteriodes compared to Control and PC. Besides, the PPBI showed high abundance (p ˂ 0.05) of Clostridiales, Lactobacillales; Bifidobacteriales, Bacillales, and Coriobacteriales in comparison to Control. Specific genera such as Bifibacterium, Lactobacillus, Ruminococcus, Allobaculum, and Blautia were more related to PPBI. Findings reveal wheat-durum pasta as a potential vehicle for delivering paraprobiotics B. animalis.

Does the consumption of pasta, rice and groats affect the risk of cancer of women's reproductive organs and breast?

Does the consumption of pasta, rice and groats affect the risk of cancer of women's reproductive organs and breast?

Eating habits and lifestyle in children with obesity during the COVID19 lockdown: a survey in an Italian center.

Objectives:The main aim of this study was to evaluate BMI changes in children and adolescent with obesity or overweight, analyzing the possible risk factors that contributed to weight gain during a pandemic-associated lockdown.Material and Methods:The study was conducted at the Pediatric Endocrinology Department of a third-level University Hospital in Rome, including children and adolescents with overweight and obesity. Personal, anthropometrics data and other information about physical activity, eating habits and psychological aspects were collected.Results:We included in our study 64 participants, of which 33 (51.6%) were patients with overweight and 31 (48.4%) with obesity. We divided patients in two groups: patients with pre-versus post-lockdown Δ-BMI > 0 (31, 48.4%) and patients with Δ-BMI < 0 (33, 51.6%). Our data showed that patients whose BMI increased were more sedentary (p=0.024 for physical activity and p=0.005 for hours spent with videogames) during the pandemic. As for the eating habits more than half of the subjects (67.2%) had increased the consumption of homemade desserts, bread, pasta and pizza, and a worse diet was found in patients with BMI gain (p=0.000). Regarding the psychic condition the 80% of patients reported psychological discomfort, and patients with an increase in BMI had episodes of emotional feeding more frequently (p=0.016).Conclusions:The COVID19 pandemic has had disastrous effects not only directly, but also indirectly through the lockdown especially on some categories, such as adolescents with overweight and obesity. The results indicate that it also causes significant changes in lifestyle, physical inactivity and psychological problems among children and adolescents with obesity/overweight. (www.actabiomedica.it)

Пищевые привычки у лиц с избыточной массой тела и ожирением в гендерном аспекте по данным эпидемиологического исследования ЭССЕ-РФ2

Aim: to compare the eating habits in groups of subjects with normal body weight (BMI less than 25 kg/m2), overweight and obesity (BMI 25 kg/m2 or more) in the gender aspect of the population in Omsk region according to the epidemiological study ESSE-RF2. Patients and Methods: within the framework of the Russian multicenter study ESSE-RF2, the eating habits were assessed by a questionnaire method using the example of consumption of food products in 21 groups, based on the representative sample of the Omsk region population aged 25 to 64 years (n=1648). The comparison of eating habits in two groups of the surveyed was conducted: BMI&lt;25 kg/m2 (n=572) and BMI≥25 kg/m2 (n=1076), as well as in the gender aspect. Results: the daily consumption of vegetables and fruits in the diet of Omsk residents is insufficient and practically does not differ in both groups. Omsk residents are less likely than Russians in general to consume meat daily, and women with a BMI≥25 kg/m2 tend to limit their daily consumption (p=0.063). Omsk residents do not consume enough fish, regardless of body weight, both men and women. In the daily diet of Omsk residents, poultry prevails, regardless of body weight, in comparison with the average Russian indicators. The daily consumption of milk is approximately the same in both groups, but kefir and yogurt are consumed daily and weekly more commonly in the group with BMI≥25 kg/m2 (55.5% vs. 50.2%, p=0.033). Omsk residents with BMI≥25 kg/m2 are less likely to add yogurt into their daily diet (p=0.0001), mainly due to women with the same BMI (p=0.0001), who commonly refuse it. The same category of patients restricts the consumption of pasta (p=0.004), in particular, due to men (p=0.004): more commonly restricts the excessive consumption of sweets and pastry (p=0.007), and due to women (p=0.002): more commonly adds salt to food without first trying it. Conclusion: the presence of overweight and obesity has somewhat changed the eating habits of Omsk residents in a positive direction — there was a restriction in the diet of pasta, pastry and sweets. However, in general, the imbalance in food consumption and salting food without first trying is obvious, which requires targeted preventive work taking into account the identified gender food priorities in the presence and absence of overweight and obesity. KEYWORDS: eating habits of the adult population, overweight, obesity, irrational nutrition, ESSE-RF2. FOR CITATION: Viktorova I.A., Moiseeva M.V., Stasenko V.L., Shirlina N.G. Eating habits in overweight and obese people in the gender aspect according to the epidemiological study ESSE-RF2. Russian Medical Inquiry. 2021;5(6):358–365 (in Russ.). DOI: 10.32364/2587- 6821-2021-5-6-358-365.

Metabolic and Gut Microbiota Responses to Sourdough Pasta Consumption in Overweight and Obese Adults.

Increasing consumer interest in fermented products has driven the emergence of a number of novel foods including shelf-stable sourdough pasta. This study comprehensively examined the impact of fermentation on the microbial composition of the culture, pasta, its subsequent effects on glycemic responses and gut microbiota in overweight men and women (>25 kg/m2) compared to a conventional, non-fermented pasta. Two, randomized crossover trials were performed. Study A examined acute feeding responses to each product wherein fasted participants completed a meal tolerance test comprised of 75 g of conventional or sourdough pasta to examine glycemic responses. Results showed enhanced gastric emptying with sourdough, but no difference in overall blood glucose, insulin or satiety hormone responses between the treatments. Study B consisted of three standard oral glucose tolerance tests as well as fecal collection for sequencing at baseline and following each pasta intervention (150 g or 2 serving/d for 5 days) followed by a 2-week washout period. Results showed no differential impact of either pasta treatment on glucose tolerance. Analysis of fecal bacterial and fungal (mycobiome) microbiota showed no change at the individual species or genus levels. However, fungi were adaptive following chronic pasta consumption with decreases in alpha diversity of fungi following sourdough, but not conventional pasta. This was accompanied by reductions in total fecal short chain fatty acid concentrations. In conclusion, sourdough fermentation did not change the overall glycemic properties of the pasta, incretin responses or bacterial gut microbiota, but appears to impact microbiome fungal community structure with chronic consumption.

Eating habits and lifestyle changes during the COVID-19 lockdown: A comparative study (before and during isolation) on the 9 de Julio city (Buenos Aires, Argentina) population

Following the COVID-19 proliferation beyond China’s borders at the beginning of 2020, containment measures have been taken by different countries around the globe. Citizens were forced to stay at home. Specifically, on March 19th, the Argentine Government decided to implement the “Social, preventive and mandatory isolation”, strategy that unfortunately impacts on the lifestyle, the practise of physical activity and on the nutritional aspect of the population. The aim of this study was analize eating habits and lifestyle changes during the COVID-19 lockdown on the 9 de Julio city, Bs. As., Argentina. The survey was conducted using Google Form. The questionnaire was divided into different sections: sociodemographic data, eating habits, physical activity and concepts and emotions associated with isolation. The research reached 287 responses with a medium socioeconomic level. During isolation, the frequency of purchases decreased. It was observed an increase in the consumption of pasta, bread and cakes. Concerning the physical activity, approximately 70% declared to train before the COVID-19 lockdown, decreased by 13% during the lockdown. Other activities conducted during the COVID-19 lockdown; the most mentioned were cleaning the house, cooking, watching television, series and movies. A percentage greater than 50% of the surveyed population associated the situation of lockdown with positive emotions (share with my family, stay at home); while only 24% associate it with negative emotions (anxiety, anguish, fear). It is expected that most habits will return to normal, however, it would be interesting to know which of those developed, adopted and implemented during lockdown will remain in the new normality.

Designing a healthy, low-cost and environmentally sustainable food basket: an optimisation study.

Sustainable diets are diets with low environmental impacts and high affordability which contribute to food and nutrition security. The present study aimed to develop a healthy, low-cost and environmental-friendly food basket for Iran based on current consumption. The Households Income and Expenditure Survey data were used. Linear Programming was utilised to obtain the optimal diets, separately, for each goal of the sustainable food basket: (1) Diet with maximum Nutrient Rich Food (NRF) index, (2) Diet with minimum cost, (3) Diet with the minimum water footprint and (4) Diet with the minimum carbon footprint. Goal Programming techniques were used to optimise the sustainable food basket by considering all goals simultaneously. Iran. Households (n 100 500) in urban and rural areas of Iran, nationally representative. In the 'optimal model', compared with the usual consumption, the amount of the 'bread, cereal, rice, and pasta', 'meat, poultry, fish, eggs, legumes, and nuts' and 'fats, oils, sugars, and sweets' groups was decreased. Inside those food groups, cereals, poultry and vegetable oil subgroups were increased. Also, dairy, fruits and vegetable groups were increased. In this model, there was a 14 % reduction in the total water footprint, a 14 % decrease in the total carbon footprint, a 23 % decrease in the cost and a 7 % increase in NRF of diet compared with the usual consumption. Increasing the consumption of dairy, fruits and vegetables and reducing the consumption of bread, rice, pasta, meat, fish, eggs, legumes, nuts, hydrogenated fats and sugars are required to achieve a sustainable food basket.

Influence of drying temperature on drying kinetics, energy consumption, bioactive compounds and cooking quality of pasta enriched with spinach

AbstractThe influence of drying temperature on drying kinetics, energy consumption, bioactive compounds, and cooking quality of the pasta enriched with spinach was studied. Pasta enriched with spinach were dried at 35, 45, 55, 65 and 75°C. The drying kinetics, energy consumption, water activity, moisture content, total carotenoids, antioxidant activity, total chlorophyll, total phenolic, hardness, and cooking quality parameters were evaluated. Mathematical models were fitted to predict the drying kinetics, energy consumption and bioactive compounds of pasta. A generalized model to predict the moisture content and energy consumption of pasta in function of drying time and temperature was proposed. The effective moisture diffusivity (Deff) and activation energy were calculated. The Page model, exponential and polynomial performed best to represent drying kinetics, energy consumption, and bioactive compounds, respectively. The drying time decreased and theDeffincreased as the drying temperature increased. The drying temperature influenced the energy consumption, carotenoid content, and antioxidant activity, while the total chlorophyll content, total phenolic, hardness, and quality parameters of the pasta cooking were not affected. The optimum condition obtained by the desirability function for drying of pasta enriched with spinach was 45°C.Practical ApplicationThe use of ingredients that improve nutritional content of pasta is a good alternative for the manufacture of an attractive product. However, drying conditions in pasta processing can affect the technological and nutritional quality of the products. Therefore, it is extremely important to know the drying process conditions and the pasta properties, in order to obtain a better quality control of the product and to optimize the desired variables of the process.

Pasta Consumption Is Linked to Greater Nutrient Intakes and Improved Diet Quality in American Children and Adults, and Beneficial Weight-Related Outcomes Only in Adult Females.

The present analyses evaluated associations between pasta consumption, nutrient intakes, and diet quality in U.S. children (2–18 years-old; N = 323) and adults (≥19 years-old; N = 400) using the US National Health and Nutrition Examination Survey, 2001–2012 dataset. An additional aim included assessing associations with pasta consumption and weight-related outcomes in adults. Consumption of dry, domestic, and imported wheat pasta/noodles without eggs defined pasta consumers. Energy intake was similar when comparing pasta consumers vs. non-consumers of pasta. Pasta consumers had increased daily intake of dietary fiber (16 ± 0.6 vs. 13 ± 0.1 g/d, p < 0.0001; 21 ± 0.8 vs. 16 ± 0.1 g/d, p < 0.0001), folate, DFE (701 ± 30 vs. 528 ± 5 μg/d, p < 0.0001; 733 ± 42 vs. 546 ± 4 μg/d, p < 0.0001), iron (16 ± 0.5 vs. 14 ± 0.1 mg/d, p = 0.01; 18 ± 0.9 vs. 16 ± 0.1 mg/d, p = 0.01), magnesium (249 ± 7 vs. 231 ± mg/d, p = 0.006; 327 ± 12 vs. 297 ± 2 mg/d, p < 0.02), and vitamin E as α-tocopherol (7 ± 0.4 vs. 6 ± 0.05 mg/d, p = 0.012; 10.0 ± 0.4 vs. 7.7 ± 0.1 mg/d, p < 0.0001), when compared to non-consumers of pasta, in children and adults, respectively. Daily intakes for potassium, calcium, vitamin A and vitamin D were similar when comparing pasta consumers to non-consumers of pasta. Adult pasta consumers had reduced added sugar and saturated fat intake, while no differences were observed for sodium intake vs. non-pasta consumption. Pasta consumption in children was associated with lower saturated fat, with no differences seen in added sugar and sodium intake. Pasta consumption was associated with an improved diet quality relative to non-pasta consumption (children: 48.6 ± 1.0 vs. 45.6 ± 0.2, p = 0.002; adult: 51.0 ± 0.9 vs. 48.9 ± 0.2, p = 0.024). No associations were observed when evaluating pasta consumption in all adults, however, gender-specific analysis revealed reduced body mass index, waist circumference, and body weight in females aged 19–50 years when compared to no pasta consumption. Overall, pasta consumption was associated with a better diet quality, improved nutrient intakes and lower intake of nutrients to limit relative to non-pasta consumption in Americans.

Association between sleep period time and dietary patterns in Brazilian schoolchildren aged 7–13 years

ObjectivesTo assess the association between sleep period time and dietary patterns (DPs) in Brazilian schoolchildren aged 7–13 years. MethodsSleep data of 1019 children were obtained from a questionnaire completed by parents/guardians. Food consumption, physical activity, and screen-based activity were assessed through the validated Web-CAAFE questionnaire. Latent profile analysis was used to identify dietary patterns. Associations between sleep period time and dietary patterns were analyzed by multinomial logistic regression, and the average marginal effect of sleep period time on the probability of adherence to dietary patterns was determined. ResultsOverall, 11.4% of children had inadequate sleep period time (<9 h per day). Three mutually exclusive dietary patterns were identified: “Monotonous” characterized by high consumption of pasta, instant pasta, sweets, and hamburgers/hot dog/pizza/salty snacks; “Traditional” characterized by high consumption of rice, vegetables, green leaves, beans, manioc flour, maize/potatoes, and meats; and “Dairy, bread, green leaves, maize/potatoes and sausage”. The likelihood of adherence to the “Dairy, bread, green leaves, maize/potatoes and sausages” DP decreased by 0.026 as sleep period time increased by 1 h per day. For a sleep period time of more than 10 h per day, the average marginal effect of sleep period time on the likelihood of adherence to the this dietary pattern was significant and negative. ConclusionsSleep period time was inversely associated with adherence to the “Dairy, bread, green leaves, maize/potatoes and sausages” DP; children who slept more than 10 h per day were less likely to present this pattern.

Changes in food choice following restrictive measures due to Covid-19

Background and aimsFollowing the Covid-19 proliferation beyond the borders of China at the beginning of 2020, containment measures have been taken by different countries around the globe. Citizens were forced to stay at home. The aim of this study is twofold. First, we will provide an analysis of food consumption in Italy during the emergency from a social stance. Secondly, we will consider the risks in relation to health of these food product choices. Methods and resultThis analysis is based on IRi's data on consumption trends (percentage increase in sales in value) during the first period of the spread of coronavirus, from 23rd of February through the 29th of March, 2020. The sample includes 10 769 stores. There was an increase in the consumption of pasta, flour, eggs, long-life milk and frozen foods, in comparison to a reduction of fresh food goods. The sales of snacks have dropped in relation to the production of homemade bread, pizza and cakes. ConclusionThe increase in the consumption of some types of food is linked with their symbolic value and its tendency to carry on at home some external socialization habits. But be careful: these habits are not always healthy.

Functional pasta consumption in healthy volunteers modulates ABCG1-mediated cholesterol efflux capacity of HDL

Backgrounds and aimsPrevention of cardiovascular (CV) disease is considered a central issue in public health and great attention is payed to nutritional approaches, including consumption of functional foods to reduce CV risk in individuals without indications for anti-atherosclerotic drugs. Cholesterol efflux capacity (CEC) is an important anti-atherogenic property of HDL and a marker of CV risk. We evaluated the effect of a daily consumption of an innovative whole-wheat synbiotic pasta, compared to a control whole-wheat pasta, on serum ATP binding cassette G1 (ABCG1)-mediated CEC in healthy overweight or obese individuals. Methods and resultsStudy participants (n = 41) were randomly allocated to either innovative or control pasta, consumed daily for twelve weeks. Serum CEC was measured before and after the dietary intervention, by a well-established radioisotopic technique on Chinese Hamster Ovary Cells transfected with human ABCG1. The innovative synbiotic pasta consumption was associated to a significantly higher post treatment/baseline ratio of ABCG1-mediated CEC values with respect to control pasta (mean ratio 1.05 ± 0.037 and 0.95 ± 0.042 respectively, p < 0.05). Analysis of the relationship between ABCG1-mediated CEC and glycemia, homocysteine, total folates and interleukin-6 showed specific changes in the correlations between HDL function and glycemia, oxidative and inflammatory markers only after synbiotic pasta consumption. ConclusionThis is the first report on serum CEC improvement obtained by a new synbiotic functional pasta consumption, in absence of lipid profile modifications, in overweight/obese participants. This pilot study suggests that a simple dietary intervention can be a promising approach to CV preservation through improving of athero-protective HDL function.

Body weight of individuals with obesity decreases after a 6-month high pasta or low pasta Mediterranean diet weight-loss intervention

Background & aimsThe effect of pasta consumption within a low-energy Mediterranean diet on body weight regulation has been scarcely explored. This paper investigates the effect of two Mediterranean diets, which differed for lower or higher pasta intake, on body weight change in individuals with obesity. Methods & ResultsForty-nine volunteers finished a quasi-experimental 6-month two–parallel group dietary intervention. Participants were assigned to a low-energy high pasta (HP) or to a low-energy low Pasta (LP) group on the basis of their pasta intake (HP ≥ 5 or LP ≤ 3 times/week). Anthropometrics, blood pressure and heart rate were measured every month. Weight maintenance was checked at month 12. Body composition (bioelectrical impedance analysis, BIA), food intake (24-h recall plus a 7-day carbohydrate record) and the perceived quality of life (36-item short-form health survey, SF-36) were assessed at baseline, 3 and 6 months. Blood samples were collected at baseline and month 6 to assess glucose and lipid metabolism. After 6-month intervention, body weight reduction was −10 ± 8% and −7 ± 4% in HP and LP diet, respectively, and it remained similar at month 12. Both dietary interventions improved anthropometric parameters, body composition, glucose and lipid metabolism, but no significant differences were observed between treatment groups. No differences were observed for blood pressure and heart rate between treatments and among times. HP diet significantly improved perception of quality of life for the physical component. ConclusionsIndependent of pasta consumption frequency, low-energy Mediterranean diets were successful in improving anthropometrics, physiological parameters and dietary habits after a 6-month weight-loss intervention.This trial was registered at clinicaltrials.gov as NCT03341650.

Associations between dietary patterns and blood pressure in a sample of Australian adults

BackgroundInvestigating effects of whole diets on blood pressure (BP) can contribute to development of diet-based recommendations for health. Our aim was to assess the relationship between dietary patterns and BP in a sample of free-living Australian adults.MethodsUsual dietary patterns of participants recruited to dietary intervention studies were assessed using factor analysis (two 24-h recalls). The mean of seven days of daily, seated BP measurements were used.ResultsComplete data from 251 participants (112 males; mean age 55.1(9.1) (SD) years; body mass index (BMI) 29.5(3.9) kg/m2) was included. Three dietary patterns were identified. Only Dietary Pattern 2 was positively associated with home systolic BP (β = 1.88, 95% CI 0.16, 3.60) after adjusting for age, sex, BMI, anti-hypertensive medication, smoking, education, physical activity and energy intake. This dietary pattern was characterised by high consumption of low-fibre bread, pasta, noodles and rice, meat dishes, poultry dishes and egg dishes, mixed cereal dishes, salted nuts and low consumption of milk and yoghurt (low-fat), vegetable juice, vegetables and high-fibre bread. Dietary Pattern 2 was also positively associated with intakes of energy (P = 0.002) and sodium (P = 0.005) and inversely associated with potassium intake (P = 0.002). After adjustment for energy, only the inverse association with potassium remained (P < 0.001).ConclusionsIn this sample of Australian adults, Dietary Pattern 2 was associated with higher BP and thus chronic disease risk, supporting the evidence that diets high in energy and sodium, and low in potassium from vegetables and dairy, are detrimental to cardiovascular health.