Consumption Of Traditional Foods Research Articles

Alterations in the Oral Microbiome Associated With Diabetes, Overweight, and Dietary Components.

The Mediterranean diet (MedDiet) represents the traditional food consumption patterns of people living in countries bordering the Mediterranean Sea and is associated with a reduced incidence of obesity and type-2 diabetes mellitus (T2DM). The objective of this study was to examine differences in the composition of the oral microbiome in older adults with T2DM and/or high body mass index (BMI) and whether the microbiome was influenced by elements of a MedDiet. Using a nested case-control design individuals affected by T2DM were selected from the Seniors-ENRICA-2 cohort concurrently with non-diabetic controls. BMI was measured, a validated dietary history taken, and adherence to a Mediterranean diet calculated using the MEDAS (Mediterranean Diet Adherence Screener) index. Oral health status was assessed by questionnaire and unstimulated whole mouth saliva was collected, and salivary flow rate calculated. Richness and diversity of the salivary microbiome were reduced in participants with T2DM compared to those without diabetes. The bacterial community structure in saliva showed distinct “signatures” or “salivatypes,” characterized by predominance of particular bacterial genera. Salivatype 1 was more represented in subjects with T2DM, whilst those with obesity (BMI ≥ 30 kg/m2) had a predominance of salivatype 2, and control participants without T2DM or obesity had an increased presence of salivatype 3. There was an association of salivatype 1 with increased consumption of sugary snacks combined with reduced consumption of fish/shellfish and nuts. It can be concluded that the microbial community structure of saliva is altered in T2DM and obesity and is associated with altered consumption of particular food items. In order to further substantiate these observations a prospective study should be undertaken to assess the impact of diets aimed at modifying diabetic status and reducing weight.

Carbulin: A Comprehensive Mobile Application for Advanced Carbohydrate Counting and Diet- and Insulin-Regimen Planning for Type 1 Diabetic Patients.

Nowadays, the introduction of the so-called ‘diabetes technology’, either hardware/device or software, to different aspects of day-to-day living in patients with diabetes aims to improve blood glucose control and various lifestyle features. The coordination of vast context of diabetes education/training, particularly in the area of medical nutrition therapy, is considered as a great concern. On the other hand, Iranian food culture consists of a set of traditional dietary patterns and food consumption habit. The study was aimed to develop “the Comprehensive Mobile Application of Advanced Carbohydrate Counting and Diet- and Insulin-Regimen Planning” to help type 1 diabetic patients, improving their health status. The programming language of Kotlin, JavaScript, Node JS, and HTML5 was used for the mobile app development. The app was developed with the following abilities: 1) educating users on different aspects of disease control including, updated general treatment guidelines on physical activity, medical nutrition and insulin therapy, stress management, and the patient’s specific goals and dietary needs, 2) performing advanced carbohydrate counting using both picture-represented and kitchen-scale of carbohydrate foods as well as traditional Iranian foods, 3) recommending the patient’s specific insulin dose, either short- or rapid-acting, based on the carbohydrate content of the selected meal or the selected amount of Iranian foods, 4) recommending the personalized insulin dose needed for decreasing the high blood glucose levels, and 5) performing 3 and 4 simultaneously. Developing Carbulin was an effort to increase type 1 diabetes self-management using the traditional Iranian dietary pattern and menu.

Traditional Fermented Foods and Beverages from around the World and Their Health Benefits.

Traditional fermented foods and beverages play an important role in a range of human diets, and several experimental studies have shown their potential positive effects on human health. Studies from different continents have revealed strong associations between the microorganisms present in certain fermented foods (e.g., agave fructans, kefir, yeats, kombucha, chungkookjang, cheeses and vegetables, among others) and weight maintenance, reductions in the risk of cardiovascular disease, antidiabetic and constipation benefits, improvement of glucose and lipids levels, stimulation of the immunological system, anticarcinogenic effects and, most importantly, reduced mortality. Accordingly, the aim of this review is to corroborate information reported in experimental studies that comprised interventions involving the consumption of traditional fermented foods or beverages and their association with human health. This work focuses on studies that used fermented food from 2014 to the present. In conclusion, traditional fermented foods or beverages could be important in the promotion of human health. Further studies are needed to understand the mechanisms involved in inflammatory, immune, chronic and gastrointestinal diseases and the roles of fermented traditional foods and beverages in terms of preventing or managing those diseases.

Effects of an Iranian traditional fermented food consumption on blood glucose, blood pressure, and lipid profile in type 2 diabetes: a randomized controlled clinical trial.

Ash-Kardeh is one of the few fermented foods without a dairy base in Iran, which is traditionally prepared from cereals and plants in the presence of microorganisms (mainly lactic acid bacteria). This study aimed to assess the effects of Ash-Kardeh consumption on blood glucose, lipid profile, and blood pressure in type 2 diabetic patients. Forty-six patients with type 2 diabetes were studied in this randomized controlled clinical trial. Subjects were randomly allocated into intervention (n = 23) and control (n = 23) groups. Individuals of both groups received the usual treatment of diabetic patients, while those in the intervention group, in addition to the usual treatment, received 250g of Ash-Kardeh daily for 6 weeks. Fasting blood glucose, blood pressure, and lipid profiles were measured before and after the intervention. Compared to the control group, Ash-Kardeh consumption led to a significant decrease in fasting blood glucose (P = 0.003), total cholesterol (P = 0.025), triglyceride (P = 0.003), systolic (P < 0.001), and diastolic blood pressure (P = 0.014) in the intervention group. Also, a significant increase in the concentrations of high-density lipoprotein cholesterol (P = 0.048) was observed after Ash-Kardeh consumption. It seems that Ash-Kardeh consumption could improve high blood glucose, lipid profile, and hypertension in type 2 diabetic patients but does not affect low-density lipoprotein cholesterol concentrations. This study was registered on 2019-09-15 in the Iranian Registry of Clinical Trials ( www.irct.ir ) with the code number IRCT20170202032367N3.

The efficacy of fermented foods in the treatment and management of diarrhoeal diseases: A systematic review and meta-analysis.

Background: Diarrhoeal disease is a major cause of global infant mortality, and compromises the ability of many countries with respect to achieving sustainable development goals. The WHO's recommendation of Oral Rehydration Solution (ORS) and zinc in the management of this disease, may not be readily available. Consideration and assessment of cultural practices in its management has been an area of increased interest over the last decade. Aim: This study aims to systematically evaluate efficacy of the consumption of traditional fermented foods as functional products for the treatment and management of diarrhoea. Methods: Following PRISMA guidelines, a systematic review was conducted of electronic databases (Cochrane Library, Ovid Medline and Pubmed) databases with no restrictions on language and publication date for RCTs that investigated the effect of consumption of fermented foods on the treatment of diarrhoea in children under five years of age. Results: Seven RCTs were included. Meta-analysis showed that compared to control, consumption of fermented foods significantly reduced mean duration of diarrhoea, -0.61 days; (95% CI, -1.04, -0.18); length of hospitalization, -0.35 days (95% CI, -0.69, -0.02); but not mean daily frequency of stool -2.00 (95% CI,-7.03, 3.04). Conclusion: Limited available evidence suggests that consumption of fermented foods may help reduce duration and severity of symptoms as a treatment of diarrhoea. More high quality research needs to be undertaken to investigate the efficacy of fermented food as an effective alternative to ORS as a potential WHO recommendation for management of diarrhoeal disease.

Is Conscious Consumerism a Step Towards Society 5.0? A Review Paper

With the advent of pandemic and when nations have sealed most of their boundaries, conscious consumerism in food has taken great strides. Humans can no longer be oblivious to what they eat or drink. In the age of increased competition for resource availability, age old traditional organic food farming and consumption have become facile and the need of the hour. The review attempts to showcase how organic farming prevailed during the vedic time prioritizing the concept of environmental balance. Furthermore, the 2030 agenda for sustainable development adopted shared a roadmap wherein eco-friendly practices have gained greater importance in order to make our planet a better place. Consumers have become conscious about their purchases. In addition, newer technologies such as blockchain, IoT, robots, and cloud computing all have contributed significantly to satisfy farmer and consumer needs at various levels. All these developments are leading to a Society 5.0.

Carbulin: A Comprehensive Mobile Application for Advanced Carbohydrate Counting and Diet- and Insulin-Regimen Planning for Type 1 Diabetic Patients

Nowadays, the introduction of the so-called ‘diabetes technology’, either hardware/device or software, to different aspects of day-to-day living in patients with diabetes aims to improve blood glucose control and various lifestyle features. The coordination of vast context of diabetes education/training, particularly in the area of medical nutrition therapy, is considered as a great concern. On the other hand, Iranian food culture consists of a set of traditional dietary patterns and food consumption habit. The study was aimed to develop “the Comprehensive Mobile Application of Advanced Carbohydrate Counting and Diet- and Insulin-Regimen Planning” to help type 1 diabetic patients, improving their health status. The programming language of Kotlin, JavaScript, Node JS, and HTML5 was used for the mobile app development. The app was developed with the following abilities: 1) educating users on different aspects of disease control including, updated general treatment guidelines on physical activity, medical nutrition and insulin therapy, stress management, and the patient’s specific goals and dietary needs, 2) performing advanced carbohydrate counting using both picture-represented and kitchen-scale of carbohydrate foods as well as traditional Iranian foods, 3) recommending the patient’s specific insulin dose, either short- or rapid-acting, based on the carbohydrate content of the selected meal or the selected amount of Iranian foods, 4) recommending the personalized insulin dose needed for decreasing the high blood glucose levels, and 5) performing 3 and 4 simultaneously. Developing Carbulin was an effort to increase type 1 diabetes self-management using the traditional Iranian dietary pattern and menu.

Toward a Sustainable Food System in West Papua, Indonesia: Exploring the Links Between Dietary Transition, Food Security, and Forests

Natural tropical forests cover 89% of the land area of West Papua Province, Indonesia. Forests have traditionally been an important part of local food systems for Indigenous Papuans. Despite the contribution of forests to food security, West Papua has been ranked as one of the most food-insecure provinces in Indonesia, with high rates of both under-and-overnutrition. This paper aims to discuss the dietary transition taking place in West Papua and uses local perspectives to explore the link between changes in diets, food security, and forests. We used mixed methods with a triangulation design to corroborate the quantitative data that we present from two rounds of the National Socioeconomic Survey (SUSENAS) on food consumption for West Papua from 2008 and 2017, with information from four focus group discussions with institutional and local stakeholders. The quantitative analysis showed that West Papua is experiencing a dietary transition, moving away from the consumption of traditional foods, such as sago, tubers, wild meat, and fresh legumes, toward diets with more rice, chicken, tofu, and tempeh. The consumption of processed and ultra-processed food (UPF) has increased while the consumption of fresh food has decreased. The qualitative analysis confirmed these findings. The institutional stakeholders expressed a desire for Papuans to return to eating traditional diets for better food security, whereas the local stakeholders worried about their children's high consumption of UPFs. We also found a disconnect between how food security is measured by the national Food Security Index (FSI) and the point of view of the institutional stakeholders. While the FSI indicators are more infrastructure-related measures, the institutional stakeholders link food security with the availability, accessibility, stability, and sustainability of the food sources in their surrounding environment, especially the forests. The institutional stakeholders support the commitment of the provincial government to maintain at least 70% of the forest cover in West Papua, as stated in the Manokwari Declaration although they expressed the need for more clarity on how this will impact their food security. The Indonesian government and the international community should support this initiative and carry it out with substantial input from local Papuan stakeholders.

Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption

In underdeveloped and developing countries, due to poverty, fermentation is one of the most widely used preservation methods. It not only allows extending the shelf life of food, but also brings other benefits, including inhibiting the growth of pathogenic microorganisms, improving the organoleptic properties and product digestibility, and can be a valuable source of functional microorganisms. Today, there is a great interest in functional strains, which, in addition to typical probiotic strains, can participate in the treatment of numerous diseases, disorders of the digestive system, but also mental diseases, or stimulate our immune system. Hence, fermented foods and beverages are not only a part of the traditional diet, e.g., in Africa but also play a role in the nutrition of people around the world. The fermentation process for some products occurs spontaneously, without the use of well-defined starter cultures, under poorly controlled or uncontrolled conditions. Therefore, while this affordable technology has many advantages, it can also pose a potential health risk. The use of poor-quality ingredients, inadequate hygiene conditions in the manufacturing processes, the lack of standards for safety and hygiene controls lead to the failure food safety systems implementation, especially in low- and middle-income countries or for small-scale products (at household level, in villages and scale cottage industries). This can result in the presence of pathogenic microorganisms or their toxins in the food contributing to cases of illness or even outbreaks. Also, improper processing and storage, as by well as the conditions of sale affect the food safety. Foodborne diseases through the consumption of traditional fermented foods are not reported frequently, but this may be related, among other things, to a low percentage of people entering healthcare care or weaknesses in foodborne disease surveillance systems. In many parts of the world, especially in Africa and Asia, pathogens such as enterotoxigenic and enterohemorrhagic Escherichia coli, Shigella spp., Salmonella spp., enterotoxigenic Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus have been detected in fermented foods. Therefore, this review, in addition to the positive aspects, presents the potential risk associated with the consumption of this type of products.

Facilitators and barriers to the consumption of traditional foods among adults in Zimbabwe

BackgroundTraditional foods have superior nutritional composition; however, they are largely absent from the Zimbabwean diet.ObjectiveTo identify barriers and facilitators to the consumption of traditional foods among adults aged 18–69 years in Zimbabwe.MethodsAn online-based cross-sectional survey was conducted among adults aged 18–69 years in Zimbabwe. The questionnaire was based on a socio-ecological model designed to assess barriers and facilitators at the individual, interpersonal, community, and national levels. Data were analysed using Microsoft Excel and SPSS version 20 software package. The level of significance was set at p < 0.05. Ethical approval was obtained from the Medical Research Council of Zimbabwe (MRCZ/B/1931).ResultsThe study enrolled 440 participants. Traditional food consumption was low in this population with only 9.3% consuming these foods daily. At the individual level, 44.4% of study participants mentioned their consumption of traditional foods is facilitated by generational factors, while the most important barrier at this level was the inconvenience in accessing and preparing traditional foods (33.2%). At the community and national levels, the most important facilitator was family members (26.2%) and lack of environmental contaminants (38.9%), respectively, while most important barrier at the community and national levels was their residential location or residence (31.8%) and aggressive marketing of processed foods (47.8%), respectively.ConclusionsConsumption of traditional foods was low in general. Generational factors, family contribution, and food safety impact the consumption of traditional foods among adults in Zimbabwe. The food environment, particularly commercial advertising of alternative foods, is a deterrent. Therefore, interventions to promote the consumption of traditional foods must take into account these factors at every stage of the socio-ecological model.

Alteração da Pirâmide Alimentar Mediterrânea na perspectiva de uma Ilha

ABSTRACT Objective The present study aimed to determine traditional and local food consumption and adherence to the Mediterranean diet in Cyprus. And also, aimed to improve their adherence to the Mediterranean diet and traditional and local food consumption. From this point, this current study aimed to revise the Cyprus Mediterranean Diet Pyramid, based on the Current Mediterranean Diet Pyramid. Methods The sample size was calculated as a minimum of 386 according to a 95.0% confidence interval, and a 5.0% error. This study was conducted online between November 2020-April 2021 in Cyprus. All volunteers were invited to this study on the national public internet platforms. Participant´s adherence to the Mediterranean diet was determined by the Mediterranean Diet Adherence Screener. Traditional and local food consumption frequencies were determined by a Food Frequency Questionnaire. A novel Cyprus Mediterranean Diet Pyramid was developed with traditional and local food items for Cyprus. The modification was also aimed to safeguard planet health, to increase traditional food consumption and adherence to the Mediterranean diet. Results 1,007 adults (78.0% native islanders/Cypriots) participated voluntarily in the current study. The mean Mediterranean Diet Adherence Screener score was 7.55±2.30 points and only 34.4% had high adherence to the Mediterranean diet. According to their responses, there was a need to increase use of olive oil, vegetables, fruits, fish, and red wine consumption and to decrease red meat and dessert consumption. According to responses to the Mediterranean Diet Adherence Screener and their traditional/local food consumption frequencies an up-to-date Cyprus Mediterranean Diet Pyramid was done hence a national food pyramid for Cyprus. Commonly consumed traditional and local foods were added to the pyramid to facilitate increased adaptation of the Mediterranean diet in the general population. Adequately consumed foods were added to make it more region-specific and rarely consumed foods were added to help to increase consumption. Conclusion This modification is believed to be instrumental to increase Mediterranean diet adaptation, traditional/local food consumption and decrease the impact of nutrition on the planet´s health. And also, this modification can shed light on the development of the other traditional food pyramids.

Examination of traditional fermented food consumption and product awareness of university students in Istanbul, Turkey

Background: Traditional fermented foods (TFF), which display positive effects on health, constitute a part of the traditions of a region and have continuity over many years. Familiarity with a product and the naturalness of food are positively associated with general attitudes toward traditional food consumption. Aims: To determine university students’ awareness and consumption of TFF and related factors in Turkey. Subjects and Methods: In this descriptive cross-sectional study, the faculties of Marmara University were stratified between January and June 2019, and a questionnaire on TFF consumption and related knowledge and attitudes was administered to 1,233 volunteer students selected using the random sampling method. The normality of data distribution was checked with the Kolmogorov-Smirnov test, and the data were analyzed with the chi-square test. Results: The students were familiar with the majority of TFF, with the most common being yoghurt (91.8%) and cheese (88.7%), while hardaliye (27.1%) and olives (27.1%) were less known TFF products. The majority of the students (60.7-99.2%) consumed cheese, yoghurt, pickled olives, pickle, soudjouk, tarhana, vinegar, and butter. The TFF were habitually consumed as industrial products, except tarhana, pickle, and yoghurt. It was also determined that the TFF consumption did not change according to the season in 76.4% of the students, and it was affected by the consumption of parents, whether they lived with their family or alone (p &lt; 0.05). Conclusions: The students showed high awareness of TTF consumption, which was influenced by parent’s consumption and lifestyles. To ensure the continuity of TFF consumption, positive attitudes and behaviors must be maintained. Keywords: Consumption, familiarity, fermented foods, industrial products, Turkey.

Most consumed foods in Brazil: evolution between 2008-2009 and 2017-2018.

ABSTRACTOBJECTIVE:To describe the evolution of food consumption by the Brazilian population in 2008–2009 to 2017–2018.METHODS:Data from the National Dietary Surveys of 2008–2009 and 2017–2018 were used. Both surveys estimated food consumption of two non-consecutive days of individuals aged 10 years or older. The first survey collected consumption data from 34,003 individuals through food records; the second, obtained data from 46,164 individuals, through 24-hour recalls. The twenty most frequently reported food groups in the two surveys were identified. The probability of consumption of each food group in the two surveys was estimated according to sex, age and income. This study presents the foods that had a change in the frequency of consumption of 5% or higher between the two surveys. The probability of consumption was corrected for intra-individual variability using the method developed by the National Cancer Institute.RESULTS:Rice, beans, coffee, bread, vegetables and beef remained the staple Brazilian diet, ranking as the six most consumed items in both surveys. Ultra-processed foods such as sweet/stuffed cookies, savory cookies, processed meats and carbonated drinks also remained among the 20 most consumed foods. Trend analyses showed, regardless of gender, age and income range, a decrease in the consumption of rice, beans, beef, bread, fruit, milk and dairy, processed meats and carbonated drinks, and an increase in the consumption of sandwiches.CONCLUSION:The Brazilian diet is still characterized by consumption of traditional foods, such as rice and beans, and by high frequency of consumption of ultra-processed foods, such as cookies and carbonated drinks. However, between the years of 2008–2009 and 20172018, there was a decrease in the consumption of rice, beans, beef, bread, fruit, milk and dairy, processed meats and carbonated drinks, but an increase in the consumption of sandwiches. The results show a decrease in quality in the Brazilian diet.

Enhancing cultural food security among the Syilx Okanagan adults with the reintroduction of Okanagan sockeye salmon.

For the Syilx Okanagan Nation, food sovereignty is foundational to ensuring their cultural food security and health. Salmon being a central Syilx food, the Nation has worked relentlessly since the 1990s to reintroduce Okanagan sockeye salmon into their traditional territory. This study describes the reach of this initiative and assesses its impact on Syilx households' income-related and cultural food security status. In total, 265 households participated in the study. Overall, 48.6% of participants ate Okanagan sockeye salmon during the year prior to the survey. Most participants (89.1%) reported that during the prior year their household accessed salmon from a community member or through trade (53.7%), community program (49.8%), a feast or ceremony (35.8%), or household harvest (27.2%). The number of ways that households accessed salmon was associated with a greater frequency of salmon consumption (p < 0.0001). Income-related (46.5%) and cultural (63.1%) food insecurity were prevalent. Households' access to salmon was significantly associated with cultural food security and the perceived importance of cultural food security. This study suggests Indigenous food sovereignty initiatives can increase traditional food access and consumption, thereby enhancing cultural food security. They should be supported by governments, organizations and corporations. Novelty: Indigenous food sovereignty initiatives can increase traditional food access and consumption, thereby enhancing cultural food security. Indigenous-led wild habitat restoration interventions can help reconcile past social and environmental injustices. This study was conducted on the unceded territory of the Syilx Okanagan People.

Differences in Dietary Patterns among the Polish Elderly: A Challenge for Public Health

The aim of the study was to assess the diversity of dietary patterns within the elderly, in relation to the region of residence, household structure, and socioeconomic status. The questionnaire was conducted in a group of 427 Polish adults aged 60 and older from June to September 2019. The sample was selected by means of the snowball method in two regions. Principal component analysis (PCA) was used to extract and identify three dietary patterns (factors) from the frequency of eating 32 groups of foods. Logistic regression analysis was used to determine the relationship between the identified dietary patterns (DPs), region, household status, and socioeconomic index (SES). Adherence to the identified DPs, i.e., traditional, prudent, and adverse, was associated with socioeconomic status (SES) and living environment, i.e., living alone, with partner, or with family, while the region did not differentiate them. Less people living with their family were characterized by the frequent consumption of traditional food (the upper tertile of this DP), while more of them often consumed food that was typical for both prudent and adverse DPs (the upper tertiles of these DPs). The presence of a partner when living with family did not differentiate the adherence to DPs. A high SES decreased the chances of adhering to the upper tertiles of the “prudent” and “traditional” DPs, while living with family increased the chances of adhering to both the upper and middle tertiles of the “prudent” DP. Identifying the dietary patterns of the elderly contributes to a better understanding of the food intake of the senior citizens living in different social situations, in order to support public policies and nutritional counseling among this age group.

Malian Thick Porridges (tô) of Pearl Millet Are Made Thinner in Urban Than Rural Areas and Decrease Satiety.

Changes in preparation, preference, and consumption of traditional staple foods between rural and urban areas in sub-Saharan Africa may be associated with the nutrition transition. Millet porridge thickness and postprandial hunger were investigated in Mali with the aim of understanding consumer preference and satiety properties. Rural and urban residents from 3 regions (N = 60) were surveyed regarding their porridge consumption frequency and thickness preference. Influence of millet porridge thickness on satiety was investigated. Ten participants consumed 4 porridges of different thicknesses (3 of millet and 1 thin porridge of rice) and rated their subjective hunger on 4 different days. Thicker porridges were consumed more frequently in rural areas than in urban (P < .05). For the satiety study, thicker porridges induced higher satiety than thinner ones at 2 and 4 hours postconsumption (P < .05; Visual Analog Scale rating). A greater amount of flour, but not volume, was consumed for the thicker porridges (P < .05). Urban participants preferred and consumed porridges that are less satiating, potentially contributing to higher food consumption related to the nutrition transition in Africa.

Dyslipidemia and Associated Risk Factors in the Elderly Population in Asmara, Eritrea: Results from a Community-Based Cross-Sectional Study

Background The ultimate goal of the study was to approximate the burden and patterns of dyslipidemia in a subset of the elderly population (≥60–85 years) living in Asmara, Eritrea, and to identify modifiable risk drivers. Methods A total of 319 (145 (45.5%) male vs. 174 (54.5%) female, mean age ± SD (68.06 ± 6.16 years), participants from randomly selected estates within Asmara were enrolled. Demographic and medical information was collected using a standardized questionnaire. Anthropometric, lipid panel, fasting plasma glucose (FPG), and blood pressure (BP) measurements were subsequently taken. Results The prevalence of dyslipidemia was 70.5%. The proportions of dyslipidemias were (in order of decreasing frequency) high TC (51.2%), LDL-C (43.7%), low HDL-C (28.2%), and TG (27.6%). The average (±SD) concentrations in mg/dL of TC, LDL-C, non-HDL-C, TG, HDL-C, TC/HDL-C, and TG/HDL-C were 202.2 ± 40.63, 125.95 ± 33.16, 151.72 ± 37.19, 129 ± 57.16, 50.48 ± 10.91, 4.11 ± 0.91, and 2.72 ± 1.49, respectively. Furthermore, 17.5%, 21.6%, 11.0%, and 5.0% had abnormalities in 1, 2, 3, and 4 lipid disorders with the copresence of TC+LDL-C abnormalities dominating. Regarding National Cholesterol Education Program Third Adult Treatment Panel risk strata, 18.5%, 14.5%, 28.2%, and 12.9% were in high or very high-risk categories for TC, LDL-C, TG, and HDL-C, respectively. The high burden of dyslipidemia coexisted with an equally high burden of abdominal obesity (43.1%), FPG ≥ 100 mg/dL (16%), hypertension (28.5%), and physical inactivity. Overall, dyslipidemia was associated with sex (females: aOR = 2.6, 95%CI = 1.1–6.1, p = 0.017) and daily physical activity—higher in individuals undertaking physical activity for <1 hour (aOR = 2.6, 95%CI = 1.1–6.1, p = 0.029), 1-2 hours (aOR = 3.2, 95%CI = 1.24–8.5, p = 0.016), and 2-3 hours (aOR = 2.0, 95%CI = 0.7–5.8, p = 0.192) (Ref: >3 hours). Additional associations included increasing FPG (aOR = 1.02, 95%CI = 1.0–1.04, p = 0.039), and BMI (aOR = 1.19, 95%CI = 1.09–1.3, p < 0.001). These factors, along with waist circumference (WC), consumption of traditional foods, systolic BP, and diastolic BP, were, with some variations, associated with disparate dyslipidemias. Conclusions The burden of dyslipidemia in the elderly population in Asmara is high. Modifiable risk drivers included FPG, WC, physical inactivity, and low consumption of traditional food. Overall, efforts directed at scaling up early recognition and treatment, including optimal pharmacological and nonpharmacological therapy, at all levels of care, should be instituted.

English

Weaning is an important milestone in a baby&rsquo;s life and weaning practices are strongly associated with culture of a society. The use of traditional foods is important since they contain vital nutrients and essential vitamins important for the proper maintenance of human health, especially for children who are often vulnerable to malnutrition and diseases. The focus of this study was to identify traditional weaning foods with public health potential for complementary feeding. The study was conducted in six villages in the Northeast District of Botswana.&nbsp; The qualitative research comprised focus group discussions, key informants, and non-participant observation. The target population were women in childbearing age, which is between 20 and 40 years, including fathers, local chiefs, older women, and men who have been residing in the villages over a long time and are knowledgeable with the traditional foods consumed. Traditional food stuffs such as cereals, legumes, fruits and vegetables and animal and animal products were identified and perceived by the respondents to have health and nutrition benefits. Different traditional processing methods were identified. There is a need to promote the consumption of traditional foods in a bid to improve nutrition and health security in Botswana. &nbsp; Key words: Traditional foods, weaning foods, food processing, nutritional values, food security.

An Analysis of Household Consumers’ Awareness, Perceptions, Attitudes and Behaviour Towards Irish Potato Procurement and Consumption in Urban Areas in Cameroon

The aim of this study was to measure the effects of townspeople’s origin and acculturation on Irish potato procurement and consumption in Cameroon. It is part of the logic of developing strategies for the introduction and diversification of urban dietary practices, to reduce hunger and undernourishment in urban areas. The study plans to discover new dishes and make them culturally and traditionally acceptable following local tastes and preferences. To provide a snapshot of Irish potato city dwellers’ consumers’ characteristics, the study used a cross-sectional design. The cross-sectional sample is made up of 180 subjects, taken in each of the 12 associations; aged at least 10 years, of people, originated from Irish potato-producing areas or non, chosen in Yaoundé city, i.e. 6 associations per category. They must have spent at least 2 years in the association, that is to say, that they have experience of urban life and have stabilized their food supply mode. The main idea was that subjects from producing areas are consumers of Irish potato, following traditional food consumption patterns and concepts of food availability, while those from non-producing areas are consumers who progressively integrate and adopt potato dishes into their diets through the impact of acculturation and exposure. The first was chosen according to the sociocultural factors determining the nature of the traditional food intake in the production areas. All regions in which Irish potato was not produced were considered as non-producing areas. Results show that the predisposition of traditional food systems and preferences lead city dwellers to consume specific foods in particular ways; all the people interviewed consume Irish potato, but not at the same rate; Irish potato dishes vary and people from non-producing areas already eat some dishes like fried potato and chips at high scale. Intercultural associations could thus be an important channel for sharing Irish potato consumption information.

Seasonality of consumption of traditional products of reindeer husbandry and river fishing by indigenous people of the Arctic zone of Western Siberia in the context of climate change

Introduction. The nutrition of the Nenets in the Arctic zone of Western Siberia is mainly based on traditional products (raw (thermally unprocessed) local fish and venison), which is the most important factor of survival in the Arctic. Storing up food products for an extended period is not relevant for the Nenets. Climate change and industrial development in the Arctic primarily affect the seasonality of consumption. Changing the calendar of fish and venison harvesting leads to greater use of imported and canned local food, increasing the length of the periods when local food completely disappears from the diet of the Nenets. Material and methods. During the expeditions to the national villages of the Yamal-Nenets Autonomous Okrug, cross-sectional screening studies were performed, in which 985 Nenets people took part. Nutritional analysis was conducted using the questionnaire method based on an album of portions and dishes. Retrospective information was collected on the seasonality of consumption of reindeer products and local fisheries (the length of the period when unserved fish and venison are available). Results. The consumption of reindeer and river fishery products is seasonal. The duration of the season of venison consumption was from 150±14.0 to 180±21.0, and raw fish - from 120±14.0 to 200±21.0 days. Despite the high level of consuming reindeer products per season, the average annual consumption of venison by Nenets in the Arctic zone of Western Siberia was 240 g/day/person that is less than in the central regions of the Russian Federation and industrially developed countries. In the studied area, the average annual consumption of fish (171.5 g/day/person) is three times higher than the average consumption in the Russian Federation. However, increased consumption of traditional food is typically only during the season of fishing or slaughtering reindeer. The average annual consumption reduced; during the off-season, the share of easily digestible carbohydrates in the diet increased. Conclusion. The creation of fish and venison stocks in villages and their year-round sale to the population is a necessary step in ensuring the food security of the Nenets people.