Diet In Young Adults Research Articles

Cooking and food skills and their relationship with adherence to the Mediterranean diet in young adults attending university: A cross-sectional study from Türkiye.

Adherence to the Mediterranean diet has decreased among university students in many countries. Cooking skills (CS) and food skills (FS) have been suggested as potential targets for reversing this decline. This study aims to determine CS and FS and to examine their relationship with adherence to the Mediterranean diet in young adults attending university in Türkiye. This cross-sectional study was conducted between March 2022 and April 2022 at Ondokuz Mayıs University in Samsun, Türkiye, and included 859 university students (56.1% women; mean age 22.57 ± 2.75 years). Sociodemographic characteristics were collected. The CS and FS measure and the Mediterranean Diet Adherence Screener (MEDAS) were administered. The mean MEDAS, CS and FS scores were 4.77 ± 1.97, 59.10 ± 18.17 and 77.81 ± 22.27, respectively. Those with higher MEDAS scores (quartile three and quartile four-Q3 and Q4) had significantly higher CS scores than those with lower scores (Q1 and Q2), while those in the lowest quartile (Q1) had lower FS scores than all other quartiles (p < 0.001). Total scores of CS and FS positively, although weakly, correlated with MEDAS (r = 0.227 and r = 0.296; p < 0.001). Two separate models for CS and FS were analysed; along with access to kitchen facilities, CS and FS contributed the most variability, accounting for 8.9% and 11.8% of the variance in MEDAS, respectively (p < 0.001). This research indicates that higher CS and FS in university students are associated with higher adherence to the Mediterranean diet. It is also recommended that kitchen facilities be provided for them to practice these skills.

Behavioural determinants of healthy and environmentally friendly diets in French university students

Although encouraging the shift toward sustainable diets in young adults is a major challenge to preserve population and planet health, the precursors of sustainable diets in this population remain unknown. This study aimed to identify the behavioural determinants of healthier and more environmentally friendly diets among university students. A sample of 582 French university students reported their food consumption using an online 125-item food frequency questionnaire. The nutritional quality (adherence to French recommendations, sPNNS-GS2) and the greenhouse gas emissions (GHGE) of students' diets were calculated for an isocaloric diet. Behavioural determinants were measured based on a literature review and classified into the Capability, Opportunity, Motivation Behaviour (COM-B) framework. Linear models, adjusted for socioeconomic characteristics, were run to identify the most prominent behavioural predictors of nutritional quality and GHGE of students’ diets. Higher cooking skills (β = 0.38, p = 0.01) and health motives (β = 0.91, p < 0.001) were associated with higher nutritional quality. Greater environmental knowledge was linked to lower GHGE (β = −0.07, p = 0.002), while health and weight control motives were associated with higher GHGE (β = 0.26, p = 0.02 and β = 0.39, p < 0.001). Enhancing cooking skills and environmental knowledge could enable healthy and environmentally friendly diets, but health-based motives can act as a lever and as a barrier.

Adherence to the Planetary Health Diet and Its Association with Diet Quality in the Young Adult Population of Türkiye: A Large Cross-Sectional Study.

To advance both human health and environmental sustainability, it's crucial to assess the adaptation to new dietary trends emerging in this field. This study aimed to explore the relationship between diet quality and the principles of planetary health diet in young adults studying at university. This cross-sectional study consisted of 945 young adults with a mean age of 20.1 ± 1.34 y (582 females, 363 males). A questionnaire form containing socio-demographic information (age, gender, education level), anthropometric measurements (body weight and height), and a 24 h dietary record form for three consecutive days was applied. The scores of the Planetary Health Diet Index (PHDI) and the Healthy Eating Index-2020 (HEI-2020) were calculated according to the dietary records. The mean total scores of the PHDI and HEI-2020 were 59.9 ± 14.16 and 54.2 ± 10.87, respectively. The association between the HEI-2020 score and the PHDI score was significant (p = 0.003). A one-unit increase in the unadjusted HEI-2020 score caused a 0.429 unit decrease in the PHDI score (95% CI: -0.709; -0.149). The findings underscore the imperative for targeted interventions and educational programs to enhance the PHDI and HEI-2020 scores, promoting individual well-being and environmental sustainability in the university.

Trans fatty acids in frequently consumed products from Serbian and Slovenian market.

Industrially produced trans fatty acid (iTFA) have adverse health effects and thus their consumption should be limited. The aim of this study was to determine and compare the iTFA content in frequently consumed food products by young adults from the Serbian and Slovenian market with supposedly elevated iTFA content in 2015. At the time of this study, there was no recommended limit of iTFA in both countries, and reduction of iTFA in foods was on voluntary basis. We determined iTFA content in food products, 19 from the Serbian and 22 from the Slovenian market, blinded and analysed in the same analytical run. Contents of fatty acids (FA) methyl esters were analysed by capillary gas chromatography with a flame ionisation detector. Heptadecanoic acid was used as internal standard. Individual FA along with TFA were expressed as percentages of total measured FA. The amount of each FA in the sample was then calculated from the response factor and the transformation factor of the FA from the FA methyl ester content. Elaidic acid (C18:1t) was found as the most abundant TFA in analysed products, ranging from 0.52 g/100 g of total FA in chocolate candy up to 60.4 g/100 g in a salami from Serbian market. In Slovenian products, the values for elaidic acid were lower, 0.04-3.95 g/100 g of total FA, except in one type of wafers (24.3 g/100 g). The majority of analysed products from the Serbian and three from Slovenian market exceeded the recommended WHO and EU limit of 2% iTFA of total fat in foods. Samples of frequently consumed salami, wafers, tea biscuits, and snacks were identified as products with potentially higher burden of iTFA in diets of young adults in Serbia.

Investigating Web-Based Nutrition Education Interventions for Promoting Sustainable and Healthy Diets in Young Adults: A Systematic Literature Review.

Background: Our current rapidly growing food systems are imposing a heavy burden on both environmental sustainability and human health. Sustainable and healthy diets aim to promote optimal health and have a minimal environmental impact. This study aimed to critically review and synthesise the evidence on the effectiveness of web-based nutrition education interventions aiming to promote sustainable and healthy diets among young adults. Methods: A systematic search of four databases (Medline, PsycINFO, Scopus, and Embase) was conducted in March 2021. Studies were included if they used an online platform to deliver the intervention to young adults and measured at least one aspect of sustainable and healthy diets, such as plant-based food intake, food waste, and local and seasonal produce. Of the 2991 studies, a total of 221 full-text articles were assessed for eligibility of which 22 were included in the final review. Results: A majority of the studies (82%) targeted fruit and vegetable consumption, and close to a quarter of studies (23%) targeted other aspects of a sustainable and healthy diet, such as red meat intake. Only one study included multiple aspects of a sustainable and healthy diet. Program delivery outcomes reported overall positive feedback and engagement. Conclusion: This review suggests that web-based interventions may be effective in promoting some sustainable diet-related outcomes in young adults. However, there is a need for developing and evaluating future programs to promote sustainable diets more comprehensively in order to help young adults make healthy and sustainable food choices.

Distinct metabolite profiles of adiposity indices and their relationships with habitual diet in young adults

Background and aimsObesity is characterized as overall or regional adiposity accumulation. However, the metabolic status underlying fat accumulation was not well understood. We sought to identify metabolite profiles based on their correlations with body mass index (BMI), body fat percentage (BFP), waist circumference (WC), and visceral adiposity index (VAI) in young Chinese adults (19–37 years old), and their associations with dietary consumption were also explored. Methods and resultsA total of 86 plasma samples were analyzed using untargeted lipidomics and metabolomics approaches. Metabolite profiles of adiposity indices were identified using random forest modelling. Ridge regression was used to generate metabolite scores. Overall, 30, 46, 30, and 20 metabolites correlated with BMI, BFP, WC, and VAI, respectively, which resulted in metabolite scores for each index. Top three enriched categories of the identified metabolites were glycerophospholipids, glycerolipids, and sphingolipids, with some specific metabolites (such as phosphatidylserine (37:2), phatidylethanolamine (42:4), and ceramide (40:0)) exclusively associated with overall adiposity, and some other metabolites exclusively associated with abdominal adiposity indices, e.g., triradylglycerol (45:0, 52:4, and 35:0) and diacylglycerol (38:4, 36:3, and 36:5). Moreover, metabolite scores were negatively associated with the intake of food rich in protein or fiber, while they were positively associated with food rich in carbohydrate, with similar results for adiposity indices. ConclusionWe observed unique metabolite profiles of regional or overall fat deposition in young adults. Glycerophospholipids, glycerolipids, or sphingolipids may be involved in the regulation of adiposity accumulation, affected by dietary exposures.

Ranking of meal preferences and interactions with demographic characteristics: a discrete choice experiment in young adults

BackgroundThe diet of young adults is poor, yet little is known about the relative importance of influences on healthy eating in a decision-making context. The aim of this exploratory study was to understand the relative ranking of influences on meal choices in young adults and to investigate interactions between meal preferences and demographic and health characteristics.MethodsAdults aged 18–30 years (n = 92, mean age: 23.9 (SD 3.4) years) completed an online discrete choice experiment. Participants were presented with 12 choice sets reflecting a typical weekday meal and were asked to choose between four meal options. Each meal consisted of a combination of five meal attributes (preparation time, cost, taste, familiarity and nutrition content) that each had three attribute levels. Data were analysed using conditional logit models. Subgroup analyses were performed by sex, education, income, weight status and meeting fruit and vegetable recommendations.ResultsComparing the highest and lowest attribute levels, meal preferences were higher for better taste (B = 0.38; 95% CI: 0.12, 0.63), familiarity (B = 0.37; 95% CI: 0.21, 0.54) and nutrition content (B = 1.11; 95% CI: 0.81, 1.41) and lower for increased preparation times (B = −0.33; 95% CI: − 0.53, − 0.12) and cost (B = −0.50; 95% CI: − 0.75, − 0.24). Nutrition content was the most important influence on meal choice. Cost was the second most important, followed by taste, familiarity and preparation time. Compared to males, females had a higher preference for better nutrition content, taste and familiarity and a lower preference for increased cost. Higher educated participants had a higher preference for better nutrition content, familiarity and taste compared to lower educated participants. Young adults who met recommendations for fruit and vegetable intake had a higher preference for better nutrition content compared to participants who did not meet recommendations.ConclusionNutrition content was the most important influence on young adults’ meal choices, followed by cost, taste, familiarity and preparation time. Preferences varied by demographics and health characteristics, suggesting that the focus of dietary interventions may benefit from being tailored to specific young adult groups.

Reproducibility and relative validity of a newly developed web-based food-frequency questionnaire for assessment of preconception diet

BackgroundThe importance of diet and nutrition during preconception age is a window of opportunity to promote future parental and transgenerational health. As a sub-study to a large Norwegian study, ‘Diet today – health of tomorrow’, a food-frequency questionnaire (FFQ) was developed to assess diet during the preconception phase in young adults aged 20 – 30 years and in this paper we report the reproducibility and relative validity of this questionnaire.MethodsThe FFQ was developed from an existing FFQ validated in adolescents. Participants were recruited on social media and at a university. Reproducibility was assessed by comparing the test and retest of the FFQ. Relative validity was assessed by comparing intake measured by the FFQ with a 7-day weighed food record. Energy, nutrients and food intake were used to assess the reproducibility and relative validity of the FFQ. The study applied the Spearman’s rank correlation coefficient, percentage of agreement and Cohen’s Kappa to assess reproducibility and validity.ResultsThere were 32 participants recruited to the study, of which 21 participants completed both the test-retest reproducibility and the relative validation. The test-retest reproducibility had a median correlation coefficient of 0.85 for energy and nutrients, a median Spearman’s rank correlation coefficient of 0.75 and a median Cohen’s Kappa of 0.51 for food groups. The relative validity of the FFQ had a median correlation coefficient of 0.59 for energy and nutrients, a median Spearman’s rank correlation coefficient of 0.54 and a median Cohen’s Kappa of 0.28 for food groups.ConclusionThis newly developed FFQ for preconception diet in young adults had a satisfactory test-retest reproducibility and fair relative validity.

Monetary Cost of the MyPlate Diet in Young Adults: Higher Expenses Associated with Increased Fruit and Vegetable Consumption.

Background Cost is a commonly reported barrier to healthy eating. This is a secondary research analysis designed to examine the food expenditures of young adults on a university campus following the United States Department of Agriculture (USDA) MyPlate guidelines for fruits and vegetables. Methods Meal receipts and dietary intake were recorded weekly. Anthropometrics and clinical assessments were recorded before intervention. Researchers rated compliance based on the participant's dietary food log, receipt matching, food pictures, and reports during weekly 1-hour consultations. Results Fifty-three young adults (18–30 years old) at-risk of, or diagnosed with, metabolic syndrome (MetS) were enrolled in the study, with 10 excluded (n = 43) from analyses due to enrollment in a fixed cost university campus dining meal plan. A two sample t-test assessed differences in food costs and regression analysis determined associations between food cost and diet compliance while controlling for confounding factors of age, sex, and body mass index (BMI). Diet compliant subjects (n = 38) had higher weekly food cost at $95.73 compared to noncompliant subjects (n = 5) who spent $66.24 (p=0.01). A regression analysis controlling for age, sex, BMI, and geographical region also indicated cost differences based on diet compliance (p < 0.0001). Conclusion Results indicate an ∼$29.00 per week increase in food cost when eating the recommended amount of fruit and vegetables. These findings can contribute to research incentive design, program planning cost, and determining effective interventions to improve diet in this population.

Promoting a Healthy Diet in Young Adults: The Role of Nutrition Labelling.

The use of the nutrition facts label has been associated with healthy eating behaviors for adults. However, the relationship between nutrition facts label use and overall diet quality is not well known in young adults, a vulnerable group that acquire lifelong eating behaviors during this period of life. This study aimed to assess if the use of information on the nutrition facts label is associated with a higher diet quality in young adults. In this cross-sectional study, 958 university students aged 18–34 years were recruited. Nutrition facts label use was recorded. Dietary intake was assessed using 24-h dietary recall. Healthy Eating Index-2005 (HEI-2005) scores were calculated. HEI-2005 score was significantly associated with using nutrition facts label (p < 0.001). The mean total HEI-2005 score was 60.7 ± 10.11, 62.4 ± 11.43 and 67.1 ± 12.23 respectively for never, sometimes and everytime users of nutrition facts label (p < 0.001). Sub-group scores of HEI-2005 for total fruits, whole fruits, total vegetables, whole grains, milk, oils, saturated fat, and calories from solid fat, alcohol and added sugar (SoFAAS) were significantly higher in regular nutrition facts label users (p < 0.05, for each). This study showed that young adults who regularly use the nutrition facts label have a higher diet quality.

Dietary Sodium Intake and the Main Sources of Salt in the Diet of Young Adults in Latvia

Abstract Scientific studies have regularly confirmed that nowadays the salt consumption through food is too much, and its consumption has to be reduced. The aim of the study was to ascertain the amount of salt consumed per day by 18–35 year-old Latvians as well as to identify the main sources of salt in their diets. The following research methods were used in the study: questionnaire based on an example recommended by the World Health Organisation, sociological research method, bread baking tests, and logically constructive, and statistical research methods. The results of this research showed that the average intake of salt in the diet of 18–35 year-old Latvians was 7.1 g per day. Of all the respondents, 63% consumed more than the recommended 5 g of salt per day, and none of them consumed less than necessary to meet their physiological needs. The results showed that women consumed less salt than men — approximately 6 g per day, while men consumed 8.2 g of salt per day. The main sources of salt in the diet of 18–35 year old Latvians were cereals and cereal products, as well as meat and meat products. Among cereal products, the key source of salt was represented by bread and pastry.

Mother–adult offspring resemblance in dietary intake: a community-based cohort study in Australia

Background: It has been widely recognized that parental dietary intake is an important and consistent factor influencing children’s food intake. However, there are conflicting results with regard to the strength of the parental-child resemblance in dietary intake. Moreover, this association has rarely been investigated in young adult offspring.Objectives: The aims of this study were to describe the dietary intake and food consumption of middle-aged women and their female and male adult offspring (aged 18–23 y) and to examine the association in dietary intake between sex-specific mother-child dyads.Design: We used cross-sectional dietary data for 2017 mother-child pairs from the 21-y follow-up of the Mater-University of Queensland Study of Pregnancy, a birth cohort study. Dietary information was obtained with the use of a 74-item food-frequency questionnaire. We assessed multivariate-adjusted mother-offspring correlations in selected nutrients and food groups and performed correlational analysis while stratifying by living arrangements.Results: Both sons and daughters had a significantly lower percentage of energy from protein than did their mothers. Sons had a significantly higher percentage of energy from fat and a lower percentage of energy from carbohydrates than did their mothers, whereas there was no difference between daughters and mothers. The mother-offspring correlations were weak (r = 0.12–0.29) for most dietary factors and tended to be slightly higher in mother-daughter dyads than in mother-son dyads. Overall, correlations appeared to be stronger in offspring still living with their parents than with their counterparts not living at home, specifically the correlations for consumption of vegetables and rice.Conclusions: Mother–adult offspring dietary resemblance in this Australian cohort was only weak and varied by nutrients, food groups, and the offspring’s sex and living arrangements. Factors other than parental dietary habits and home environment seem to have a stronger influence on the diets of young adults.

Importance of Healthy Diet in Young Adults for Prevention of Cardiovascular Disease

Importance of Healthy Diet in Young Adults for Prevention of Cardiovascular Disease

Consumption of ultra-processed foods and their impact on the diet of young adults.

OBJECTIVE To evaluate the consumption of ultra-processed foods, its associated factors, and its influence on nutrient intake in young adults.METHODS In 2004-2005, the individuals belonging to the Pelotas birth cohort of 1982 were identified for a home interview. A total of 4,297 individuals were interviewed and 4,202 individuals were included in the study (follow-up rate of 77.4%). Diet was assessed using a questionnaire on dietary intake and the percentage of daily caloric intake attributed to ultra-processed foods as well as the intake of macro- and micronutrients were estimated. The association between cohort characteristics and the consumption of ultra-processed foods was assessed using linear regression. Analysis of variance and Pearson’s Chi-square test were used to evaluate the association between the quintiles of the consumption of ultra-processed food, nutrient intake and adequacy of nutrient intake, respectively.RESULTS The consumption of ultra-processed foods corresponded to 51.2% of the total caloric intake. The consumption of ultra-processed foods was higher among women, individuals with higher education, and individuals who were never poor and eutrophic. The increased consumption of ultra-processed foods was positively correlated with the consumption of fat, cholesterol, sodium, iron, calcium, and calories (p < 0.001) and was negatively correlated with the consumption of carbohydrates, protein, and dietary fiber (p < 0.001).CONCLUSIONS The high consumption of ultra-processed foods and its positive correlation with the intake of sodium, cholesterol, and fats underscores the need to perform interventions aimed at decreasing the intake of this food group.

Breakfast skipping: impact on health parameters and quality of diet in young adults

Breakfast skipping: impact on health parameters and quality of diet in young adults

Health Literacy, Self-efficacy, Food Label Use, and Diet in Young Adults

To examine relationships among health literacy, self-efficacy, food label use, and dietary quality in young adults aged 18-29. Health literacy, self-efficacy, food label use, and dietary quality were assessed. Participants were categorized into low, medium and high health literacy groups based on Newest Vital Sign score. Self-efficacy and health literacy were predictors of food label use, which positively predicted dietary quality. The low health literacy group had significantly lower use of food labels than the high health literacy group. However, there was no significant difference between medium and high health literacy groups. Strategies to enhance health literacy, self-efficacy and food label use should be developed to improve dietary quality and health outcomes.

The effect of iodine supplementation on status and cognition in iodine deficient young adults

Iodine is needed for brain development, which continues until the fifth decade of life, thus a lack of iodine in the diets of young adults could impair cognition. This was a randomized, double blind study of iodine deficient adults (n=205) aged 18–30 years who consumed 150 μg of potassium iodate or placebo daily for 32 wk. Subjects provided a urine and blood sample, and underwent cognitive tests from the Weschler Adult Intelligence Scale before and after supplementation. The median urinary iodine concentration (MUIC) at baseline was 65 μg/L indicating that the subjects were mildly iodine deficient (i.e. MUIC of 50–100 μg/L). Iodine supplementation significantly improved MUIC to 115 μg/L (p&lt;0.001) such that subjects had adequate iodine status (i.e. MUIC &gt;100 μg/L), while those in the placebo group remained iodine deficient (MUIC of 79 μg/L). The median serum thyroxine concentration of 97 nmol/L fell within the normal reference range at baseline and was not affected by supplementation (p=0.561). There was no effect of iodine supplementation on cognitive test scores that assessed perceptual reasoning including block design (p=0.385), matrix reasoning (p=0.364), and visual puzzles (p=0.675), or working memory including digit span backward (p=0.474) and letter‐number sequencing (p=0.408). This is the first study to suggest that mild iodine deficiency has no adverse consequences on cognition in young adults.

Housing is associated with quality of diet in college students

This ongoing cross‐sectional study examined the effect of place of residence on quality of diet in young adults at the University of New Hampshire. From Jan 2006–July 2007, the Young Adult Health Risk Screening Initiative collected data on 1350 students (402 men and 948 women) between the ages of 18–24 (mean age 19.2 ±1.2). Students completed a three day diet record and analysis (Diet Analysis+ 8.0). Food group intakes were evaluated via MyPyramid guidelines. Students who live in college dormitories reported consuming more fruit (1.6 vs.1.3 cups, p = 0.017) and vegetables (2.2 vs.1.9 cups, p = 0.033) than those living in off campus apartments. Students living in off campus apartments reported consuming more grains (7.2 vs. 6.7 oz, p = 0.015), meat &amp; beans (10.3 vs. 5.7 oz, p = 0.015) and alcohol (9.6 vs. 5.7 g, p = 0.005) than those living in college dormitories. No significant differences were found in dairy or discretionary calories. For those who live in college dormitories, the data suggest that fruits and vegetables are more available and convenient and that alcohol consumption is less likely. Supported in part by the Office of Sustainability, NH Agricultural Experiment Station #11R571.

Ethnic and gender differences in diets of young adults:The Bogalusa Heart Study

Ethnic and gender differences in diets of young adults:The Bogalusa Heart Study

Cardiovascular risk factors of young adults in relation to parental Socioecinomic status: the Cardiovascular Risk in Young Finns Study

The Socioeconomic status (SES) of the family influences the cardiovascular risk status of children and adolescents; however, it is not as well known whether parental SES has any effect on the risk factor profile of young adults. The aim of the present study was to investigate the relations of different aspects of parental SES, namely occupation, education, income and living area, to the common cardiovascular risk factors of their offspring (n = 919) aged 18, 21 and 24 years as a part of the Cardiovascular Risk in Young Finns Study in 1986. Subjects from farming families and rural areas had the highest serum total and low-density lipoprotein cholesterol values, and the lowest diastolic blood pressure compared with subjects from other occupational groups and subjects from urban regions. The diet of young adults from farming families and from rural areas contained more saturated fatty acids and less monounsaturated and polyunsaturated fatty acids. In addition, the body mass index was lower in subjects from urban regions compared with rural regions, and physical inactivity was less common in the urban group. Subjects with the highest parental occupational status smoked less compared with those with the lowest status. Parental education related inversely to physical inactivity and directly to dietary polyunsaturated fatty acids. The income level of the family associated positively with frequent inebriation by alcoholic beverages and inversely with the percentage of dietary energy from fat. In conclusion, there were modest inverse associations between different indicators of the SES of parents and some of the traditional risk factors of their offspring in young adulthood, which may contribute to the future risk of cardiovascular diseases.