Daily Food Consumption Research Articles

BMI and deep brain stimulation: A comprehensive review and future directions with AI integration.

Deep brain stimulation (DBS) has revolutionized the treatment of movement disorders, including Parkinson's disease (PD), essential tremors, dystonia, and treatment-refractory obsessive-compulsive disorder (OCD). This systematic review and meta-analysis aimed to assess the impact of DBS on Body Mass Index (BMI). Following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) 2020 guidelines, data from 49 studies were reviewed, with 46 studies specifically focusing on BMI and DBS. These studies involved 1,478 participants, predominantly PD patients, with an average age of 58.82years. The primary DBS implantation site was the subthalamic nucleus (STN). Over six months, the mean BMI increased from 25.69 to 27.41, despite a reduction in daily energy intake from 1992 to 1873kJ. While the findings suggest a correlation between DBS and weight gain, the study has limitations. The sample largely comprised PD patients (91%), preventing analysis of other subtypes. Additionally, most studies focused on the STN, limiting comparisons with other targets like the globus pallidus internus (GPi). Inconsistencies in assessing daily energy intake and food consumption further complicate the results. Integrating artificial intelligence (AI) in future research could address these gaps. For example, machine learning algorithms, such as those used by Oliveira et al., can predict post-DBS weight changes based on pre-surgical BMI and demographic factors. Similarly, AI-driven models like CLOVER-DBS can optimize DBS settings for improved motor control in PD patients. In conclusion, DBS affects BMI, and AI has the potential to enhance the precision of future studies.

Degree of food processing and breast cancer risk: a prospective study in 9 European countries.

The online version contains supplementary material available at 10.1186/s43014-024-00264-2.

Growth Performance of Weaned Piglets Fed with Seed Meal from the DRC Cultivar of Cajanus Cajan in the Republic of Congo

The present study evaluated the growth parameters of weaned crossbred piglets fed seeds of the DRC cultivar Cajanus cajan in the Republic of Congo. The results obtained in this study showed that from the 7th week of age until the end of the experiment, an increase in weight was observed in piglets from seed-based treatments and this significantly for the subjects of the lot 25% compared to other lots (0%, 50% and 75%). Live weights at the 9th week were 15.8525kg; 17.0775kg; 15.7580kg and 15.1160kg respectively for the 0%, 25%, 50% and 75% batches. The incorporation of seed meal from the RDC cultivar Cajanus cajan into the piglets' diet significantly improved the ADG (P < 0.05) of animals from the 4th to the 9th week of age, particularly in piglets from the batch T50% followed by batch T25% and T0% with respective values of 428.57±526.72; 287.14±188.33 and 261.43±45.68. Daily food consumption is lower in the control group than in the experimental groups (25%, 50% and 75%). Consumption indices (CI) did not increase with age. However, these results showed that the inclusion of seed meal from the RDC cultivar of Cajanus cajan had no significant effect on the consumption index of piglets of the different dietary treatments compared to the control.

Dietary strategies for cardiovascular disease prevention

The present review aims to provide specific dietary guidelines based on scientific evidence to prevent the onset of cardiovascular disease (CVD). In general, a high daily consumption of foods of plant origin (whole grains, vegetables, fruits, legumes, and nuts) is recommended compared to foods of animal origin, especially red and processed meats, moderate use of extra virgin olive oil as a culinary fat compared to other types of fats and oils, and low salt intake, especially from processed foods. Despite the scientific evidence and the nutritional education carried out in primary care, CVD continues to be the leading cause of death worldwide, which highlights the need to develop attractive and motivating approaches that enable the population to adhere definitively to healthy habits.

The effects of time-restricted eating on sleep in adults: a systematic review of randomized controlled trials.

Time-restricted eating (TRE), a dietary pattern reducing the duration of daily food consumption, has recently gained popularity. Existing studies show the potential benefits of TRE for cardiometabolic health. Uncertainty remains about whether these benefits are solely from altered meal timing or influences on other health behaviors, including sleep. Despite growing scientific interest in the effects of TRE on sleep parameters, the topic has not been systematically explored. This review examined the effects of TRE interventions (daily fasting duration ≥14 h) lasting at least 8 weeks on objective and subjective sleep parameters. Six randomized control trials were identified through Pubmed, Embase, Google Scholar, and Scopus through September 2023. Of the included studies, three employed objective sleep measures using wearables and five studies assessed sleep subjectively through self-report questionnaires. Only one study reported significant improvements in subjective sleep quality following a TRE intervention. Additionally, one study found significant decreases in sleep duration, two studies found significant decreases in sleep efficiency, and one found significant increases in sleep onset latency. Current evidence indicates that short to mid-term TRE does not typically worsen sleep parameters. However, some populations may experience reduced sleep disturbances, while others may experience reductions in sleep efficiency. Longer duration studies with objective sleep assessments are needed to better understand the effects of TRE on sleep parameters.

The Use of Carrot Fiber and Some Gums in the Production of Block-Type Melting Cheese.

In this study, the effect of carrot fiber and certain gums on the physicochemical, textural, microbiological, and sensory properties of block-type melting cheese, which holds a significant place in our daily food consumption, was investigated. The study also aimed to determine the impact of carrot fiber and other gums on cheese properties, as well as on yield and meltability. Carrot fiber was used at levels of 2.5% and 5.0% by weight, while carrageenan and xanthan gum were each used at levels of 0.25% and 0.50%. The cheeses were analyzed on days 1, 15, and 30. At the end of the study, it was determined that the highest total dry matter, fat, and protein values were found in the control sample due to the addition of water when preparing the cheeses with fiber and gum. The highest dry matter, fat, salt, and protein ratios were 59.65%, 29.40%, 1.48%, and 24.48%, respectively, in the control sample. The lowest fat, salt, and protein ratios were 25.00%, 1.31%, and 22.07%, respectively, in the 5.0% carrot fiber sample. The lowest dry matter value was found in the 0.5% xanthan sample, namely 53.62%. The highest L* value was measured in the control sample at 86.89, while the lowest was measured in the 5.0% carrot fiber sample at 81.86. The lowest a* and b* values were 2.82 and 29.42, respectively, in the control sample, while the highest values were 6.20 and 37.37, respectively, in the 5.0% carrot fiber sample. It was observed that the use of carrot fiber imparted an orangish color to the cheese. It was observed that the pH values of the samples were similar. According to the sensory evaluation results, the most liked sample was the control sample with 8.5 points, followed by the 0.25% xanthan sample with 8.0 points. The 5.0% carrot fiber sample received the lowest sensory appreciation with 6.1 points. It was understood that the use of carrot fiber gave the cheese an orangish color. Although the meltability varied according to the amount of gum and fiber used, it was measured at 6.92 cm in the 0.25% carrageenan sample on the first day and at 6.79 cm in the control sample on the last day of storage. It was observed that the use of fiber decreased the total bacterial count, while the use of gum increased it.

Time perspective and eating behaviour of young adults: how important is a healthy future compared to the present?

PurposePromoting healthy dietary habits is a concern for public health due to the association between unhealthy diets and nutrient-related diseases. This paper aims to examine the relationship between individuals’ temporal dietary behaviour and perceptions of the effect of dietary habits on physical health and how these perceptions influence two important aspects of eating behaviour, i.e. daily consumption of healthy food and self-reported extra payment for healthy food options.Design/methodology/approachCross-sectional data on 457 young Chinese adults within the age category of 18–30 years were collected through a survey. Two subscales (immediate and future) were obtained from the consideration-of-future-consequences (CFC)-12 scale through a factor analysis. A seemingly unrelated regression was estimated to determine whether CFC impacts behaviour through an awareness of the consequences of one’s dietary habits.FindingsIndividuals who are more focused on immediate gratification were more likely to perceive their current dietary habit have a negative effect on their physical health (p < 0.001). In contrast, those who prioritise the future benefits were less likely to perceive negative health effects from their dietary habits (p < 0.001). However, the perception of negative consequences of dietary habit on physical health did not motivate healthier eating daily (p < 0.001) nor allocating more money towards eating healthy (p < 0.001).Practical implicationsUnderstanding the relationship between time perspective and dietary habits could help identify potential risk factors for poor dietary choices and promote healthier eating habits.Originality/valueThe paper uses insights from behavioural economics to identify the behavioural triggers that lead to a healthier dietary habit.

The Potential Presence of Microplastics in Daily Food and Beverage Consumption May Lead to Alzheimer's disease in The Thai Population

Environmental issues have become a global crisis. The amount of plastic used has relentlessly increased due to its advantages such as low cost production, lightweight, strength and durability. However, high usage of plastic contributes to microplastics, which are small particles that are difficult to detect and may be found in daily food and beverage consumption. Consequently, it is prone to accumulate in our body and affect our organs, including the brain. From recent studies, there are some possibilities that microplastics exposure can promote human brain damage, including Alzheimer’s. Due to microplastic concerns, this study aims to find out the relation between microplastics in daily food and beverage consumption and Alzheimer’s disease in the Thai population by collecting the responses (509 participants) through a questionnaire. The questionnaire uses Likert scales to evaluate the quantities of daily microplastics consumption, packaging, and Alzheimer assessment. As a result, the data revealed that microplastics consumption has a link to the risk of developing Alzheimer’s disease. We show that microplastics consumption and plastic containers are positively correlated for the Thai population. Consequently, in the course of time, it can lead to other causes of Alzheimer’s disease diagnosed when microplastics are accumulated in the human body. Moreover, it can raise social awareness through campaigns or policies on plastics used which have to be immediately reduced.

Analysis of Viral Load Factors in Sweet Potato Leaf (Ipomoea batatas) Increases Blood Hemoglobin Levels of Adolescents in Pesantren Ainul Yaqin Jambi City

Anemia among teenagers occurs when their dietary intake fails to meet their iron requirements, necessitating iron supplementation. Typically, iron supplements are derived from Fe tablets, often inducing symptoms like nausea and dark-colored stools, which are unpopular among teenagers. One alternative local food source rich in iron are sweet potato leaves. However, the iron content in sweet potato leaves is not widely recognized by the public. This study aims to evaluate the efficacy of incorporating sweet potato (Ipomoea Batatas) leaves into the diet of teenagers at the Ainul Yaqin Islamic Boarding School in Jambi City, with the objective of increasing their blood iron levels. This research employed a quasi-experimental design utilizing a two-group pre-test-post-test methodology. A sample of 50 individuals was selected based on homogeneity in their daily food consumption at the Ainul Yaqin Islamic boarding school in Jambi City. Hb stick examination instruments and Easy Touch Hb scales were utilized to measure the weight of sweet potato leaves. Participants were administered sweet potato leaves for a period of 10 days. The average Hb level before treatment was 11.828 g/dl for the treatment group and 14.949 g/dl for the control group. Following treatment, the average Hb level increased to 13.392 g/dl for the treatment group and 14.532 g/dl for the control group. The treatment group exhibited a notable increase of 1.56 g/dl in Hb levels, whereas the control group saw a marginal increase of only 0.04 g/dl. These results indicate a significant effect of sweet potato leaves in elevating blood hemoglobin levels, with a p-value of 0.00. Anemia among teenage girls can be prevented by incorporating sweet potato leaves into their diet as a vegetable twice a week at the Ainul Yaqin Islamic boarding school. This affordable option offers numerous benefits and taps into local wisdom. Keywords: Sweet potato leaf, haemoglobin, Anemia, Adolescent

The relationship between body image perception and eating pattern

&lt;p&gt;&lt;strong&gt;&lt;em&gt;Background: &lt;/em&gt;&lt;/strong&gt;&lt;em&gt;Perception of body image and eating patterns in adolescents are two very important aspects of their health in their development. Body image reflects an individual's view of their physical appearance, while eating patterns refer to daily food consumption habits that can affect overall health. Adolescents, especially female students in high school (SMA), often experience pressure to meet beauty standards set by social media, peers, and other factors. Eating patterns are the most important behavior that can affect nutritional status. This is because the quantity and quality of food and beverages consumed will affect nutrient intake, thereby affecting individual and community health.&lt;/em&gt;&lt;/p&gt;&lt;p&gt;&lt;strong&gt;&lt;em&gt;Objectives: &lt;/em&gt;&lt;/strong&gt;&lt;em&gt;The aim of this study is to determine the relationship between body image perception and eating patterns among female students of Kesuma Bangsa Londut High School (SMAS).&lt;/em&gt;&lt;/p&gt;&lt;p&gt;&lt;strong&gt;&lt;em&gt;Methods: &lt;/em&gt;&lt;/strong&gt;&lt;em&gt;This study used a descriptive correlational design with a cross-sectional approach. Data collection was done using a Body Image questionnaire based on the Multidimensional Body Self-Relations Questionnaire-Appearance Scale (MBSRQ-AS) theory and a Food Frequency Questionnaire for eating patterns.&lt;/em&gt;&lt;/p&gt;&lt;p&gt;&lt;strong&gt;&lt;em&gt;Results: &lt;/em&gt;&lt;/strong&gt;&lt;em&gt;The statistical test results showed that the obtained p-value was 0.001 &amp;lt;0.05, indicating that H0 was accepted and Ha was rejected, meaning there is a relationship between body image and eating patterns among female students at SMAS Kesuma Bangsa Londut.&lt;/em&gt;&lt;/p&gt;&lt;p&gt;&lt;strong&gt;&lt;em&gt;Conclusion:&lt;/em&gt;&lt;/strong&gt;&lt;em&gt; The majority of teenage girls at SMAS Kesuma Bangsa Londut are 16 years old with negative body image, manifested in the desire to have an ideal body, while eating patterns tend to be poor with certain food consumption more than once a day such as chicken meatballs. A significant relationship was found between body image and eating patterns, where teenage girls with negative body image tend to have poor eating patterns and vice versa.&lt;/em&gt;&lt;/p&gt;

The effect of breathing exercises on chemotherapy-induced nausea and vomiting in autologous hematopoietic stem cell transplantation patients: A randomized controlled trial

PurposeThis research was conducted as a randomized controlled study to examine the effect of breathing exercises on managing chemotherapy-related nausea and vomiting in patients who underwent autologous hematopoietic stem cell transplantation. MethodsA randomized controlled trial design was used, including an intervention group doing breathing exercises and a control group receiving standard care for chemotherapy-induced nausea and vomiting. The sample was selected from patients hospitalized in the bone marrow transplantation unit. A total of 70 autologous hematopoietic stem cell transplantation patients (35 intervention and 35 control participants).Several variables were evaluated, including the frequence and degree of nausea and vomiting, the patient's nutritional status, and the need for antiemetics. Data were analyzed and interpreted using Mann Whitney U, Pearson chi-square test, Independent t-test, Mann Whitney U, and multiple linear regression. ResultsIt was found that there was a negative relationship between the number of breathing exercises, the number of nausea and vomiting and the severity of nausea. As the number of breathing exercises increased, the number nausea and vomiting, and severity of nausea decreased significantly (p < 0.05). It was found that the use of antiemetics decreased in the intervention group. Furthermore, it was found that the intervention group had higher daily food consumption on the 3rd, 7th, and 9th days (p < 0.05). ConclusionBreathing exercises were a practical approach to managing chemotherapy-related nausea and vomiting.

Cultivating change in food consumption practices: The reception of the social representation of alternative proteins by consumers

This article is concerned with the dynamics of change in protein consumption practices from the perspective of the consumer. It is based on a model, informed by social representation theory, that aims to understand the role played by various types of representation of alternative proteins in the process of changing food consumption practices. It discusses the reception, by consumers, of the representations associated with alternative proteins on Instagram. Methodologically, three focus groups were organized with different consumer segments (omnivorous, flexitarian and vegetarian and vegan consumers), as well as seven individual interviews. Participants were submitted to the social representations of alternative proteins, and visual stimuli from social media were mobilized for this purpose. Results show that the publications which boast the environmental, animal welfare or health attributes of alternative proteins generally contribute to the cultivation of new elements of practices. While this kind of publications is essential to help consumers question their established practices linked to meat and dairy consumption, they can also generate a critical reception that is not conducive to change, making them a double-edge sword. Publications that relate to the representations involved in daily food consumption proteins (e.g. that alternative proteins are versatile and crowd-pleasing) emerge as being safer in terms of reception, although as standalone they may not be able to achieve a deep level of change in food consumption practices. The results of this study show the importance of deploying a diverse communication strategy about alternative proteins that appeal to a variety of consumer segments.

To Assess the Cariogenicity of the Lunch Box Content of Schoolgoing Children of Karad: A Cross-sectional Study.

The present study was conducted to identify the main foods and beverages consumed at primary school and also to explore the information regarding cariogenic food consumption patterns of children in the school. A cross-sectional descriptive study was conducted among 150 schoolgoing children of age 6-9 years of an English medium school in Karad. Respondents were asked about the type of daily food consumption at breakfast, lunch, and dinner using a 24-hour diet chart, and the lunch box of children was viewed at the time of lunch break to assess for carbohydrate-rich diet. Majority of the students (58.6%) were boys, from class IV (25.4%) and class III (25.4%), and were between 20 and 25 kg (48%) and 116 and 130 cm (42%). It was observed that the most frequently consumed food in the lunch box was chapati/paratha and vegetables (45%) followed by poha/upma (28%) and biscuits (22%). Almost half of the students (46%) were in the category of "watch-out zone," that is, >15 sugar exposure. Most of the food consumed in school was homemade and was less cariogenic. Beverages were less consumed by the students in the school time. Since dental caries is a chronic infectious disease affecting more than two-thirds of all children and the incidence of caries is directly related to "form" or "physical consistency" of the sugar-containing foods, the content of lunch box should be considered a priority for health promotion efforts among children. Gugawad S, Patil SV, Devendrappa SN. To Assess the Cariogenicity of the Lunch Box Content of Schoolgoing Children of Karad: A Cross-sectional Study. Int J Clin Pediatr Dent 2024;17(2):121-124.

A retrospective and explorative analysis of dietary and behavioural factors on weight loss and well-being following a 12-week lifestyle education program promoting anti-inflammatory dietary principles

It is estimated that one-quarter of the world’s population has Metabolic Syndrome (MS)(1), a key driver of growth in healthcare expenditure. Traditional approaches to treating MS through the application of standard dietary recommendations and caloric restriction have had limited success. More recent evidence suggests that novel, anti-inflammatory approaches such as replacing refined carbohydrates and ultra-processed food with unprocessed or minimally processed, lower carbohydrate foods and adapting meal timing and frequency may be more effective(2). The aim of the study was twofold: 1) To determine the effectiveness of anti-inflammatory dietary strategies for long-term weight loss and improvement in metabolic health and 2) To examine the relationships between eating behaviours and long-term weight loss. Twelve-month audit data from a UK based 12-week lifestyle program that focuses the principles of consuming an anti-inflammatory diet was analysed using repeated-measures ANOVA to examine the effects of the program on changes in weight and waist circumference. A quantitative, survey-based research design was used to retrospectively identify relationships between eating behaviours and both anti-inflammatory and pro-inflammatory dietary patterns. Multivariate regression using stepwise method was used to examine differences in weight change based on eating patterns and behaviours. Six hundred and forty-two (N = 642) participants (age = 50.4 ± 12.5 years, female 63.6%, weight = 96.1 kg ± 22.1, BMI 35.2 kg/m2 ± 7.5) demonstrated a weight loss average of 4.49 kg ± 3.78 post-lifestyle program (12 weeks). Survey respondents (N = 64) reported a maximum long term weight loss of 13.9 kg ± 11.9. Weight loss and percentage weight loss after the program was significantly predicted by daily consumption of sweet drinks and grain-based foods. The model predicted one unit increase in daily serving consumption of these foods resulted in less weight lost [2.3 kg (4.5%)]. Seventy one percent of survey respondents had maintained most or all their weight loss for more than 6 months. The model predicted change in consumption of grain-based foods, TFEQ-emotional eating score, consumption of savoury ultra-processed foods, and following an alternative dietary approach after the program were statistically significant in predicting weight loss maintenance (R2 = 0.803, F(4, 20) = 20.376, p &lt; 0.001). The preliminary findings suggest that anti-inflammatory dietary approaches are effective and sustainable for weight loss. Eating behaviour may both support and hinder long term changes in eating patterns and whilst there are significant relationships between eating behaviour and eating patterns, the extent to which dietary patterns drive eating behaviour remains unclear.

Food drugs as drivers of therapeutic knowledge and the role of chemosensory qualities

Ethnopharmacological relevanceChemosensory qualities of botanical drugs are important cues for anticipating physiologic consequences. Whether a botanical drug is used for both, food and medicine, or only as medicine depends on taste preferences, nutritional content, cultural background, and the individual and overall epidemiological context. Material and methodsWe subjected 540 botanical drugs described in De Materia Medica having at least one oral medical application to a tasting panel. The 540 drugs were grouped into those only used for medicine (388) and those also used for food (152). The associations with chemosensory qualities and therapeutic indications were compared across the two groups. We considered 22 experimentally assessed chemosensory qualities and 39 categories of therapeutic use groups. We wanted to know, 1): which chemosensory qualities increase the probability of an orally applied botanical drug to be also used for food ? 2): which chemosensory qualities augment the probability of an orally applied botanical drug to be only used for medicine? and 3): whether there are differences in therapeutic indications between orally applied botanical drugs also used for food (food drugs) and botanical drugs applied exclusively for medicinal purposes (non-food drugs) and, if yes, how the differences can be explained. ResultsChemosensory qualities augmenting the probability of an orally applied botanical drug to be also used for food were sweet, starchy, salty, burning/hot, fruity, nutty, and cooling. Therapeutics used for diarrhoea, as libido modulators, purgatives, laxatives, for expelling parasites, breast and lactation and increasing diuresis, were preferentially sourced from food drugs while drugs used for liver and jaundice, vaginal discharge and humoral management showed significant negative associations with food dugs in ancient Greek-Roman materia medica. ConclusionTherapeutics used for ailments of body organs involved in the digestion of food and the excretion of waste products showed a tendency to be sourced from food drugs. Arguably, the daily consumption of food offered the possibility for observing post-prandial physiologic and pharmacologic effects which led to a high therapeutic versatility of food drugs and the possibility to understand benefits of taste and flavour qualities. The difference in chemosensory qualities between food drugs and non-food drugs is demarcating the organoleptic requirements of food rather than that of medicine.

Daily life activities of young adults with obesity living in highly accessible and compact urban environments in Seoul, South Korea: a spatiotemporal qualitative study protocol

IntroductionAmid the growing global concern about obesity, young adults in South Korea are particularly affected, with 30.8% of people aged 19–34 classified as obese. Given the urban-centric lifestyle of Korean...

Association between daily consumption of spicy food and bone mineral density in middle-aged and older adults: a cross-sectional study.

Background: Many studies have reported the effects of spicy food on human health, but no studies have been conducted on the impact of long-term spicy food consumption on bone mineral density (BMD). This study aimed to investigate the impact of daily consumption of spicy food on BMD in the population aged 50 years and older. Methods: This cross-sectional study was conducted from 2020 to 2022 in Jiangxi Province, China. This study investigated the differences in BMD between non-consumers and daily spicy food consumers in adults aged 50-85 years. A multiple linear regression model was used to investigate the association between spicy food consumption and BMD of the total lumbar spine (LS), femoral neck (FN), and total hip, as well as biochemical markers of bone metabolism (BMBM) levels. Results: The results showed that daily consumption of spicy food was negatively associated with total LS BMD (β = -0.013, P = 0.015). Subgroup analyses showed this negative association was more pronounced among smokers and drinkers compared to non-smokers (β: -0.006 vs. -0.042; P for interaction <0.05) and non-drinkers (β: -0.004 vs. -0.037; P for interaction <0.05). In addition, according to the daily frequency of spicy food consumption, the daily spicy food consumers were categorized into one meal per day, two meals per day, and three meals per day groups. Further analysis revealed that the negative association between spicy food and total LS BMD was progressively stronger as the frequency of daily consumption of spicy food increased (P for trend <0.05). For BMBM, daily consumption of spicy food was positively associated with serum PINP levels and negatively associated with serum Ca and serum Mg levels. Conclusions: Our study suggested that daily consumption of spicy food was associated with lower LS BMD in middle-aged and older Chinese adults, and this association was more pronounced in the smoking and drinking populations. The adverse effects of spicy food on LS BMD become progressively stronger with increasing frequency of daily consumption of spicy food. In addition, daily consumption of spicy food was associated with higher PINP levels and lower serum Ca and Mg levels.

Association between the Composite Dietary Antioxidant Index and Stroke: A cross-sectional Study.

The composite dietary antioxidant index (CDAI) is indeed a valuable nutritional tool used to evaluate the overall antioxidant capacity of an individual's daily food consumption. The CDAI was calculated from the intake of six antioxidant components in the diet, including vitamin A, vitamin C and vitamin E, carotenoids, selenium, and zinc. This study aimed to determine the association between CDAI and stroke. Utilizing data from the 2003-2018 NHANES dataset, CDAI was computed by summarizing the intake of six dietary antioxidants based on 24-hour dietary recall interviews. The relationship between CDAI and stroke was examined using multivariate logistic regression and restricted cubic spline analysis. This study ultimately included 39,432 participants, of whom 1,527 (3.87%) had a stroke. The multivariate logistic regression model 3 that fully adjusted all confounding variables showed a negative association between CDAI and stroke (OR = 0.97; 95% CI:0.95, 0.99). The highest tertile of CDAI saw a 23% drop in the prevalence of stroke compared to the lowest tertile (OR = 0.77; 95%CI: 0.64,0.92). Restricted cubic spline suggested that this negative correlation was nonlinear with an inflection point of -2.99. Subgroup analyses and interaction tests showed that this negative correlation was more applicable in patients with prediabetes (P < 0.05). There was a non-linear negative correlation between CDAI level and stroke prevalence, and this correlation was more significant in people with pre-diabetes. Appropriate CDAI levels may contribute to the management of stroke risk.

Mechanisms of the Formation of Nonvolatile and Volatile Oxidation Products from Methyl Linoleic Acid at High Temperatures.

The impact of the oxidation of linoleic acid cannot be overlooked in daily food consumption. This study used gas chromatography-mass spectrometry (GC-MS) to identify both nonvolatile oxidation products and volatile oxidation products of methyl linoleic acid at 180 °C and density function theory to investigate oxidation mechanisms. An analysis of nonvolatile oxidation products revealed the presence of three primary oxidation products. The three primary oxidation products were identified as hydroperoxides, peroxide-linked dimers, and heterocyclic compounds in a ratio of 2.70:1:3.69 (mmol/mmol/mmol). The volatile components of secondary oxidation products were found including aldehydes (40.77%), alkanes (19.89%), alcohols (9.02%), furans (6.11%), epoxides (0.46%), and acids (2.50%). DFT calculation proved that the secondary oxidation products mainly came from peroxides (77%). Finally, we look forward to our research contributing positively to lipid autoxidation and human health.

Use of online food delivery services among young adults in Depok City: Factors affecting the frequency of online food ordering and consumption of high-risk food

Purpose: The increasing desire of the community towards fulfilling the practical needs of life is currently accommodated by the rapid development of communication technology in the last five years in Indonesia. One example is the emergence of various food delivery applications. This will affect the pattern of daily food consumption in the community. Therefore, this study determined the personal and socio-environmental factors that influence the frequency of online food ordering (OFO) behavior and also high-risk food consumption through online food delivery services (OFDS) among young adults in Depok City. Theoritical Framework: This study adopts the social cognitive theory, developed by Bandura, as its framework. This theory is one of the most widely applied theories to discusses the determinants of health behavior. It is built on an understanding of the interactions that occur between individuals and environment. Methods: This research was a cross-sectional study conducted with 686 participants of young adults aged 20–39 years that lived in Depok City, West Java Province, Indonesia, for minimal the last six months. They were administered a questionnaire through Alchemer, formerly SurveyGizmo. Descriptive statistics were employed for all variables measured. A T-test and a Chi-square test were conducted to determine the factors influencing the OFO frequency and high-risk food consumption through OFDS. Predictor variables were generated using multi-logistic regression models. Results: The personal and socio-environmental factors related to the frequency of OFO behavior were attitudes toward risk, benefit, barriers, features of OFDS, satisfaction with OFDS, socio-environmental influence, perception about OFDS, and online food preference. Furthermore, the factors associated with high-risk food consumption through OFDS were attitudes toward benefit, features, satisfaction with OFDS, socio-environmental influence, perception about OFDS, online food preference, and knowledge of OFDS. The predictor for the frequency of OFO behavior was satisfaction toward OFDS (ß = 3.3; CI: 2.4–4.7; p-value &lt;0.001), while those for high-risk food consumption were personal and socio-environmental factors (ß = 1.8; CI: 1.3–2.5; p-value = 0.001 and ß = 1.7; CI: 1.2–2.4; p-value = 0.001, respectively). Conclusions: Satisfaction, social environment, and food preference play essential roles in OFDS. The findings demonstrated the urgency of conducting further studies to elaborate on the association of OFDS with non-communicable diseases.