Fat Food Research Articles

Relationship between consumption of high fat, sugar or sodium (HFSS) food and obesity and non-communicable diseases

The objective of this study was to investigate the relationship between high in fat, sugar or salt consumption, obesity and non-communicable diseases (NCDs) in the population in Thailand, and other...

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Background: The epidemic of overweight and obesity is a reflection of societal and behavioral changes in communities over recent decades. There is a global increase in overweight and obesity among students, which has a long-term health risk. Factors strongly linked to obesity among students include high energy, fat, salt, and low fiber food choices, skipping breakfast, excessive snack consumption, insufficient physical activity, high-calorie diets, and smoking. Despite to this there is a major evidence gap of obesity/overweight and its health impacts in developing countries like Somaliland.

Inactivation of Salmonella Typhimurium and Listeria monocytogenes in dairy systems: Effect of fat and food matrix structure under radio frequency heating

The effect of two food intrinsic factors (fat content, matrix structure) on the radio frequency (RF) inactivation of Salmonella Typhimurium and Listeria monocytogenes was investigated in dairy model systems: i.e., liquids with 0.08% and 5.9% fat and gels with 0.08% and 5.9% fat. In the liquid, higher fat content resulted in higher inactivation for both microorganisms. In gels, inactivation rate was higher with the lower fat content, while opposite behaviour occurred for L. monocytogenes above 70 °C. A gel matrix resulted in higher inactivation of S. Typhimurium, while complex temperature-dependent behaviour was present for L. monocytogenes. Sublethal injury was most significant for L. monocytogenes at 5.9% fat content and high temperatures. Overall, fat content and matrix structure impacted the microbial inactivation during RF heating and should be taken into account when designing novel RF heating food decontamination strategies. Industrial relevanceRadio frequency (RF) heating as a food processing technology has seen increased industrial application in recent years. The technology allows a more homogeneous heating of food products and also enables the treatment of low-moisture foods. The increased knowledge on the influence of fat content and food structure on RF thermal inactivation will lead to the development of improved and more efficient treatments.

Study of Microstructure, Texture, and Cooking Qualities of Reformulated Whole Wheat Flour Pasta by Substituting Water with Stearic Acid–Candelilla Wax–Groundnut Oil Oleogel

Oleogels, which are traditionally utilized to reduce saturated and trans fats in bakery foods, have recently shown promising applications in non-bakery foods, particularly in the enhancement of their food texture and cooking qualities. This study investigates the impact of incorporating stearic acid-containing candelilla wax–groundnut oil oleogel in various proportions on the production of whole wheat pasta. Five different pasta samples were prepared by replacing water with oleogels in varying concentrations (2.5%, 5%, 10%, and 15%), and their physicochemical attributes were evaluated using a range of analytical methods for both cooked and uncooked pasta (like microscopy, colorimetry, dimensional analysis, texture, cooking qualities, moisture content, and FTIR). Significant differences in width, thickness, and color properties were observed between the control sample (0% oleogel) and those containing oleogel, with notable variations in surface texture and color intensities, particularly with the higher oleogel content (p < 0.05). Cooked pasta exhibited lower L* values and higher a* values than uncooked pasta. Stereo zoom microscope and field emission scanning electron microscope (FESEM) micrographs demonstrated a change in the pasta surface topology and microstructures. Dark spots on the pasta with greater oleogel concentrations (samples with 10% and 15% oleogel replacement) suggest the formation of starch–lipid complexes. Cooking induced pore formation, which was more pronounced when the oleogel content was increased, impacted the water absorption capacity, swelling index, and moisture content. The cooked samples exhibited higher moisture content and improved polymer network stability compared to the uncooked ones, indicating the potential of oleogel incorporation to modulate pasta properties in a concentration-dependent manner. These findings underscore the versatility of oleogels when their applications are diversified in non-bakery foods to enhance food texture and quality.

A review of the developed methods for the analysis of lard and pork in food and pharmaceutical products for halal authentication

The development of an analytical method for halal authentication analysis is urgent to assure the halalness of food and pharmaceutical products. Halal authentication analysis is widely applied for the analysis of non-halal components present in food and pharmaceutical products using some analytical methods. Non-halal components typically found in products are pig derivatives, any components derived from a pig (Sus scrofa), and alcohol. Pig derivatives such as lard and pork are widely applied in food and pharmaceutical products. Some methods based on chromatographic and molecular spectroscopy are widely applied for the analysis of pork and lard. The analytical responses obtained during the analysis of lard and pork are complex and involve a large dataset, therefore, the employment of multivariate data analysis is a must. This review described comprehensively the application of chemical analytical methods, mainly based on chromatographic and spectroscopic techniques, for the analysis of pork and pork fat (lard) in food and pharmaceutical products. The successful application of analytical methods for halal authentication can assist the regulatory bodies in confirming the absence of non-halal components in the products which support the implementation of halal certification.

Examining Coping Behaviors Associated with Depression among People with Type 2 Diabetes from May-July 2020

Objectives: Type 2 diabetes (T2D) and depression require self-management and resilience. Isolation during the early COVID-19 pandemic may have negatively impacted self-management behaviors in those with T2D and depression. We sought to determine differences in coping behaviors associated with depression in those with T2D during the early pandemic. Methods: Using the All of Us Research Program, we analyzed a cohort of adults with T2D who completed the COVID-19 Participant Experience (COPE) survey in May-July 2020. We examined the association between having a depressive disorder and responses to the question: "In the past month, to cope with social distancing and isolation, are you doing any of the following?" using regression modeling. Results: For the cohort with T2D (N=6,661), 41.6% had a depressive disorder. Those with depression reported less "healthy" coping (AOR = 0.67, 95% CI [0.60, 0.74]) and more "unhealthy" coping, including: eating high fat or sugary foods (AOR = 1.61, 95% CI [1.40, 1.85]), eating more food than usual (AOR = 1.48, 95% CI [1.30, 1.69]), and smoking more cigarettes or vaping more (AOR = 1.88, 95% CI [1.37, 2.57]). Conclusions: Among adults with T2D, those with depression reported coping behaviors more likely to affect self-management plans negatively during the early pandemic.

COMPARISON OF PRACTICES RELATED TO MID-MORNING SNACKS AMONG SCHOOL GIRLS OF DIFFERENT SOCIOECONOMIC STATUS

Background: Adolescence is the second most critical period of physical growth and development; therefore, it is very important to fulfill their dietary needs in this period. Objective: To compare practices related to mid-morning snacks and observation of students for taking healthy foods as mid-morning snacks. Methodology: This is the survey based or conclusive research that was conducted on teenage girls of Beacon house School System Lahore and Govt. Model Girls High School Lahore. The sample size was calculated from the online calculator Raosoft (Raosoft 2020). The study sample size was 60. They were divided into two groups with 30 in each group; one of high and the second of low socio-economic status. This research was conducted with the ethical permission of Department of Food and Nutrition; College of Home Economics and this data were collected with the consent of School’s authorities and students. Data collection tools were Anthropometrics, Interview schedule and Dietary record. Results: Mean age was 13.6±15.9. Results of taking mid-morning snacks in students was recorded 9.084±0.05. Awareness about nutritive mid-morning snacks was 2.639±0.05. Fruits preferences were 6.358±0.05. Food frequency of high carbohydrate food was 10.24±0.221. High fat food frequency was recorded as 13.9±0.229. Result of food frequency of beverages was 7.59±0.219. Frequency of mid-morning meals was 6.7±0.309. Conclusion: Results revealed that the snacking practices of both schools were unhealthy and intake of unhealthy snacks was more prevalent as compared to healthy snacks.

Acceptability and Feasibility of Initiating a Low Fat Eating Plan in Reproductive Aged Women with Obesity.

Adverse effects of obesity on reproduction are believed in part due to diet related factors leading to hyperlipidemia and hyperinsulinemia. It is unknown whether administration of a low fat eating plan, regardless of weight loss, will improve reproductive axis function in women with obesity. To develop an acceptable and feasible low fat eating plan for a diverse group of reproductive aged women with obesity. Focus groups to determine preferences and barriers to a planned dietary intervention providing very low fat (22% daily calories from fat) eucaloric food to control fat exposure, but not cause weight loss. Logistics of the intervention and monitoring over three menstrual cycles were discussed. Eighteen women enrolled into 4 different focus groups both live and video, 2 at the University of Colorado and 2 at the Morehouse School of Medicine. All participants expressed interest in implementing a low fat dietary intervention and were further interested in instruction on how to maintain healthy eating habits for future fertility. Provision of ethnically appropriate foods, social support to avoid lapses, and tasty alternatives to high fat foods were considered ideal aspects of a feasible intervention. Incentives and graduated compensation for adherence were considered desirable features. Women with obesity are interested in implementing dietary interventions that may improve their health and fertility. Given the diversity of responses based upon the demographics of our sample, it is important to assess geographical and cultural preferences prior to implementing of a dietary strategy.

Diet Intake After Diet Modification Intervention in Women With Fecal Incontinence.

Older women with fecal incontinence (FI) who underwent diet modification intervention (DMI) showed significant improvement in FI symptoms. It is unclear whether improvement in symptoms was associated with objective changes in dietary intake quality. The primary aim was to determine if improvement in overall dietary intake quality was associated with improvement in FI symptoms. Our secondary aim was to evaluate whether individual food group consumption changes were associated with changes in FI symptoms. This was an ancillary analysis of a prospective cohort study of women aged 65 years and older with FI who underwent DMI. Seven-day diet-and-bowel diaries at baseline and 6 weeks after DMI were examined for how frequently participants consumed food categories and FI triggers. Adherence to recommended dietary guidelines was assessed between 2 and 4 weeks using a 24-hour diet recall. Baseline and postintervention consumption were compared using the Wilcoxon signed rank test. Spearman correlation was used to compare dietary intake changes with FI symptom changes. Twenty-four women completed the 24-hour diet recalls, and 17 women completed the 7-day diet-and-bowel diaries at baseline and 6 weeks. More participants who were adherent had clinically significant improvement in symptoms compared with those who were not adherent (70% vs 30%, P =0.57). Decreased consumption of saturated fats ( P =0.01) and fried foods ( P <0.001) was associated with improvement in FI symptoms. In this small population, overall dietary intake quality was not associated with change in FI symptom improvement. Decreased intake of saturated fat and fried food was associated with FI symptom improvement.

Dietary fat consumption frequency and body mass index of middle-age adults in Mumbai city, India during COVID-19 pandemic

Obesity and COVID-19 are global pandemics listed by World Health Organization, which need urgent attention. Obesity involves low grade chronic inflammation, which is characterised by sustained pro-inflammatory innate immune responses mediated through activation of the NLR family pyrin domain-containing 3 (NLRP3) inflammasome/IL-1 axis, and is a strong risk factor for Diabetes and Heart diseases(1). Dietary fats provide energy, satiety, source of fat-soluble vitamins and essential fatty acids – Omega 3 (n-3) and Omega 6 (n-6) fatty acids, but must be consumed in right amounts and ratios. Essential fatty acids (EFA) deficiency and n-6/n-3 imbalance is linked with chronic illnesses such as, heart attacks, cancer, insulin resistance, stroke, obesity, and diabetes(2). Excess dietary fat intake and imbalance of fatty acids, contribute to obesity, inflammation, comorbidities and faster disease progression. A cross-sectional survey aimed to understand the fatty food frequency of overweight and obese middle age adults from Mumbai, India during the COVID-19 outbreak. Using purposive sampling, 100 adults (30-60 years), a questionnaire (demographics, anthropometrics and fat food frequency questionnaire) was administered. Data was analysed using SPSS 26.0. As per BMI standards, 60.2% participants were overweight, 12.6% were obese and 27.1% had normal BMI. For visible fat consumption, sunflower oil (47.6%), ghee (38.8%), rice bran oil (34%) groundnut oil (11.7%) and invisible fats – milk (100%). Other dairy products, nuts and oilseeds were consumed weekly. twice a week, majority (92.3%) consumed packaged high fat foods as compared to eating deep-fried items (58.9%). We concluded that excess dietary fat intake is high risk factor for obesity and related comorbidities diabetes, and hypertension. High BMI increases the risk for non-communicable diseases (NCDs) such as obesity, cardiovascular disease (CVD), insulin resistance and type 2 diabetes. People with co-morbidities are high risk groups for COVID-19 infection susceptibility. Hence, managing weight could be a cost-effective preventive strategy to help in delaying the onset and progression of NCDs, thereby lowering the susceptibility to COVID-19. Our findings have important implications in working towards adopting healthy fats and reducing mortality and reducing the global burden of pandemic. High dietary fat intake is a modifiable risk factor for overweight and obesity. Comorbidities increased risk for COVID-19 infection, disease severity and mortality. Hence, there is a need to understand the dietary fat consumption patterns in obesity and COVID-19. Dietary carbohydrate, sugar and fat quality in relation to obesity and pandemic such as, COVID-19 could be explored in future studies.

Dietary fat intakes and food sources in early childhood: results from the Melbourne Infant Feeding, Activity and Nutrition Trial (InFANT) Program

Dietary fat is a major energy source and an essential nutrient that supports healthy growth and development in young children(1). Despite the important role of dietary fat in early childhood, our understanding of fat intake trends during this period is limited, particularly among Australian children. Insufficient evidence has led to the establishment of an Adequate Intake (AI) for infants aged 0-12 months in Australia, while no recommendation is available for children ages 1-5 years. This study aimed to comprehensively describe fat intake and major food sources in young Australian children. The data of children at ages 9 months (n = 393), 18 months (n = 284), 3.5 years (n = 244), and 5 years (n = 240) from the Melbourne InFANT Program were used(2). At each time point, child dietary intake data were collected via three 24-hour recalls. Food measurement booklets were utilised to estimate food portions. Food groups and nutrient intakes per day were calculated using the 2007 AUSNUT Food Composition Database. Daily energy (kJ/d) and fat (g/d) intake, the contribution of fat to total energy intake, and key food sources of fat intake were calculated. Descriptive statistics (mean and SD) were used to summarise all data. The mean daily energy intake increased from 3490 kJ/d at 9 months to 5889 kJ/d at 5 years. The mean (SD) fat intake (g/d) was 33.7 (8.0) (Australian AI is 30 g/d) at 9 months, 37.5 (9.5) at 18 months, 44.6 (13.4) at 3.5 years, and 49.0 (15.1) at 5 years. The WHO/FAO recommends that total fat intakes should constitute a minimum of 35% of energy (%E) for children aged 6-24 months, gradually reducing to a range of 25% to 35 %E for children aged 2 to 5 years(3). Notably, 40% of children at 9 months, 76% at 18 months, 14% at 3.5 years, and 12% at 5 years had fat intakes below the WHO/FAO recommendations. In contrast, 24% of children at 3.5 years and 28% at 5 years exceeded the recommendation. At 9 months, the primary source of fat was formula/breastmilk, while at later ages, the major sources were milk/milk products, cakes/cookies, and breads/cereals. The proportion of fat from discretionary foods, such as cakes/cookies, processed meats, butter, oil or fat spreads, increased with age. The percentage of total fat from fish, nuts, and seeds was low, contributing &lt;4 %E at all time points. The study highlights a significant proportion of children exceeding or falling below fat intake recommendations. Moreover, the results suggest low consumption of healthy fat sources such as fish, nuts, and seeds. The study findings will contribute to the refinement of fat recommendations in young Australian children and contribute to interventions that aims to improve fat intakes.

Effectiveness of pictorial warnings on food fat content: consumers’ perception and neurological responses

PurposeThis paper delves into evaluating the effectiveness of warning messages as a deterrent against excessive fat consumption. It examines how consumers perceive the fat content of food products when presented with two distinct label types: (1) a textual warning, providing succinct information about the fat content, and (2) a pictorial warning, offering a visual representation that immediately signifies the fat content.Design/methodology/approachTwo quantitative studies were carried out. Study 1 employed a questionnaire to evaluate the efficacy of textual and pictorial warning messages on high- and low-fat food products. Similarly, Study 2 replicated this comparison while incorporating a neuromarketing instrument to gauge participants’ cerebral reactions.FindingsResults indicate that pictorial warnings on high-fat foods significantly deter consumers’ purchasing intentions. Notably, these pictorial warnings stimulate the left prefrontal area of the cerebral cortex, inducing negative emotions in consumers and driving them away from high-fat food items.Originality/valueWhile the influence of images over text in shaping consumer decisions is well understood in marketing, this study accentuates the underlying mechanism of such an impact through the elicitation of negative emotions. By understanding this emotional pathway, the paper presents fresh academic and managerial perspectives, underscoring the potency of pictorial warnings in guiding consumers towards healthier food choices.Highlights Textual warnings do not seem to discourage high-fat product consumption.A pictorial warning represents the fat content of an equivalent product.Pictorial warnings decrease the intention to purchase a high-fat product.Pictorial warnings determine an increase in negative emotions.

Experience of correction of enzyme therapy in children with cystic fibrosis using computer systems and means of network communication

Justification. In recent years, great progress in the treatment of cystic fibrosis has been associated with the use of pathogenetic therapy (since 2012 - in world practice, since 2020 in the Russian Federation). Against the background of the use of which the nutritional status, the functional state of the lungs improves, but there is no complete restoration of the impaired functions of the organs, in particular, the external secretory function of the pancreas is restored only in young children with the timely appointment of targeted therapy The purpose of the study: to increase the effectiveness of correction of enzyme replacement therapy by an individualized approach. Methods. 140 children (boys - 81, girls - 59) with MV aged from 1 year to 18 years (average age 12.9±4.8 years) were examined. The study was conducted in 2022 in the Department of Cystic Fibrosis Scientific and «Research Clinical Institute of Childhood of the Ministry of Health of the Moscow Region» (clinical base of the scientific and clinical Department of Cystic fibrosis Research Center for Medical Genetic). Inclusion criteria - diagnosis of cystic fibrosis, chronic pancreatic insufficiency, severe. Exclusion criteria - short bowel syndrome, exacerbation of the disease. The doses of pancreatin per day were evaluated using the calculation method: units/g of fat in food and intestinal syndrome before and after correction using an algorithm of an individualized approach to calculating enzyme therapy. The observation period is 3 months Design: single-center, prospective, comparative Results. The study showed that the majority of 82 patients (59%) in the general group received less than 2000 U/g of fat, which is less than the reference values (2000-4000 U/g). The median daily dose was 1500 U / g of fat, which can be attributed to the peculiarities of dosing and the need for pancreatin in the Russian pediatric population of patients with cystic fibrosis. The results are consistent with the data of recent studies indicating an acceptable dosage range of pancreatin 1000-4000 units / g of fat in food. In the course of the study, an algorithm for individualized correction of enzyme replacement therapy was developed and the effectiveness of this approach was shown. Conclusion. When calculating pancreatin for the fat content in food, the dose was below the recommended values of 2000-4000 units / g and amounted to 1500 units / g, which indicated that it did not meet the needs of children in enzymes and required individual correction. This served as the basis for the development of an algorithm for individualized correction of enzyme replacement therapy. The effectiveness of this approach using computer technology (inpatient program for doctors and mobile version for patients), in the form of reduction / relief of intestinal syndrome, is shown. To increase compliance and to train parents to control diet and enzyme replacement therapy, it is advisable to use computer programs and mobile applications to calculate the diet and dosage of pancreatin for each meal.

Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry

Shortening in puff pastry products contains high levels of saturated and even trans-fatty acids that may be hazardous to human health. One efficient way to reduce such unhealthy fat in food is to employ gelators to structure liquid oils for the production of oleogels, thereby replacing shortening. In this paper, two types of HPMC (Hydroxypropyl Methyl Cellulose) oleogels (emulsion template and foam template) were used to replace shortening in puff pastry. Full-HD images, TPA (Texture Profile Analysis) and penetration tests, as well as TDS (Time-Dominant Sensation) sensory analysis, were used to assess the products' cross-sectional morphology, texture, and sensory attributes. The appearance of baked pastry made with 50/50 (shortening/oleogel) was similar to the control (100% shortening). In contrast, the crumb texture of baked pastry prepared with 100% oleogel was more compact and less airy than control. All samples showed similar firmness. TPA test showed that puff pastry made with 100% foam-based oleogel did not substantially differ to the control group, while samples prepared with emulsion-based oleogels were significantly harder and chewier than the control. Regarding sensory analysis, all puff pastries were mainly perceived as "crunchy" during chewing. The increase in oleogel content resulted in denser pastry, but the 50/50 foam template samples were "easier to chew". Attribute "compact" also became one of the main perceptions when the oleogel content increased to 100%, which would be related to the dense structure observed in the crumb morphology. This study confirms the feasibility of HPMC oleogels as healthy fat source in puff pastry.

Formation of small-granule starch oleogels based on capillary force: Impact of starch surface lipids on lubrication performance

Starch granule oleogels were prepared and their rheological properties were precisely tuned using the capillary bridging phenomenon. The addition of a small amount of water to an oily suspension of starch granules can lead to starch granule bridging and network formation, transitioning it from a fluid-like to a gel-like state. Small-granule starches with high specific surface area and interfacial area exhibited a greater number of liquid bridges and stronger starch granules interactions, making them more prone to forming structurally stable oleogel systems. By increasing the content of water and starch granule, the starch oleogels exhibited three distinct structural states: pendular state (water ≤ 3.28 %, starch ≤ 17.85 %), pendular bridging network (water: 4.92 %, starch: 24.59 %), and capillary aggregates (water ≥ 6.56 %, starch > 24.59 %). Furthermore, the influence of starch granule surface lipids on the lubrication performance of the oleogel system was investigated. Surface roughness increased after extraction of surface lipids, and the friction coefficient also showed a significant increase. Overall, capillary suspension system can potentially be used to design novel fat food products, and our findings have established the correlation between starch granule surface properties and sensory perception in food, providing valuable insights for adjusting the oral processing characteristics of food.

Immune-Modulating Effects of Low-Carbohydrate Ketogenic Foods in Healthy Canines

BackgroundKetogenic foods limit digestible carbohydrates but contain high fat, and have antioxidant and anti-inflammatory effects as well as improving mitochondrial function. β-Hydroxybutyrate (BHB), 1 of the ketone bodies, reduces the proinflammatory NLR family pyrin domain containing 3 inflammasomes, as well as chemokines in cultures. ObjectivesWe assessed the immune-modulating effects of 2 low-carbohydrate (LoCHO) foods varying in protein and fat and compared their effects with a food replete with high-carbohydrate (HiCHO) in healthy canines. MethodsDogs were fed control food [HiCHO; ketogenic ratio (KR: 0.46) followed by LoCHO_PROT (KR: 0.97), then LoCHO_FAT (KR: 1.63) or LoCHO_FAT followed by LoCHO_PROT. Each food was fed for 5 wk, with collections in the 5th wk; 15 wk feeding total. Gene expression for circulating inflammatory cytokines from 10 dogs was assessed using the Canine RT2 Profiler polymerase chain reaction array, and fold changes were calculated using the ΔΔCt method. ResultsLoCHO_FAT significantly increased circulating β-hydroxybutyrate compared with both HiCHO and LoCHO_PROT. When compared with HiCHO, there was a significant decrease in several proinflammatory cytokines/chemokines in LoCHO_PROT and LoCHO_FAT groups, including chemokine (C-C motif) ligand (CCL)1, CCL8, CCL13, CCL17, CCL24, chemokine (C-X3-C motif) ligand 1, chemokine (C-X-C motif) receptor 1, Interleukin-10 receptor alpha ((IL)-10RA), IL-1 receptor antagonist, IL-5, and secreted phosphoprotein 1 (all P < 0.05). Interestingly, a subset of inflammatory proteins that decreased in LoCHO_PROT but not in LoCHO_FAT included IL-33, IL-6 receptor, IL-7, IL-8, Nicotinamide phosphoribosyltransferase, and tumor necrosis factor (TNF) receptor superfamily member 11B. In contrast, the decrease in inflammatory markers in LoCHO_FAT, but not in LoCHO_PROT, included complement component 5, granulocyte colony-stimulating factor or G-CSF, interferon-γ, IL-3, IL-10RB, IL-17C, Tumor necrosis factor superfamily (TNFSF)13, TNFSF13B, and TNFSF14. Decreased concentrations of selected cytokines indicate that both low-carbohydrate foods exert an anti-inflammatory effect and provide a strong rationale for testing their efficacy in dogs with inflammatory conditions. ConclusionsBoth LoCHO_PROT and LoCHO_FAT foods might be important as part of immune-modulating therapeutic nutritional strategies to reduce inflammation to maintain health in canines. Our study identifies several inflammatory genes that are reduced when fed ketogenic food that were not previously reported.

How an agreement with restriction of unhealthy food marketing and sodium taxation influenced high fat, salt or sugar (HFSS) food consumption

BackgroundFood taxation and food marketing policy are very cost-effectiveness to improve healthy diets among children. The objective of this study was to investigate the socio-demographic characteristics of Thais and attitude towards on policy unhealthy food marketing restriction and sodium taxation which influence high fat, sodium, and sugar (FHSS) food eating.MethodsThe data were obtained from the 2021 Health Behavior of Population Survey, four-stage sampling method of the Thai people, aged 15 years and above, using a offline survey application-assisted face-to-face interview. Logistic Regression were used to analyze the explanatory variables on agreement and HFSS food intake.ResultsAlmost half (48.4%) of samples disagreed with sodium taxation, and 42.7% of the samples disagreed with food marketing restriction. Most (99.6%) of Thai respondents consumed HFSS food, including sugar sweetened beverages (SSB). Gender, age, education, income, BMI, and health status were associated with agreement with food marketing restriction policy and sodium taxation policy. There is no association between agreement with policy on sodium taxation and food marketing and HFSS food consumption.ConclusionNearly half of Thais indicated that they disagreed with policy on food marketing restriction and sodium taxation. Therefore, understanding and awareness of the two policies among Thais should be further investigated in order to develop better policy communication for increased public understanding and engagement.

A Comprehensive Study from Cradle-to-Grave on the Environmental Profile of Malted Legumes.

Three representative pulses from the Latium region of Italy (namely, Solco Dritto chickpeas, SDC, Gradoli Purgatory beans, GPB, and Onano lentils, OL) underwent malting to reduce their anti-nutrient content, such as phytic acid and flatulence-inducing oligosaccharides. This initiative targets the current low per capita consumption of pulses. Employing Life Cycle Analysis, their environmental impact was assessed, revealing an overall carbon footprint of 2.8 or 3.0 kg CO2e per kg of malted (M) and decorticated (D) SDCs or GPBs and OLs, respectively. The Overall Weighted Sustainability scores (OWSS) complying with the Product Environmental Footprint method ranged from 298 ± 30 to 410 ± 40 or 731 ± 113 µPt/kg for malted and decorticated SDCs, OLs, or GPBs, indicating an increase from 13% to 17% compared to untreated dry seeds. Land use impact (LU) was a dominant factor, contributing 31% or 42% to the OWSS for MDSDCs or MDOLs, respectively. In MDGPBs, LU constituted 18% of the OWSS, but it was overshadowed by the impact of water use arising from bean irrigation, accounting for approximately 52% of the OWSS. This underscores the agricultural phase's pivotal role in evaluating environmental impact. The climate change impact category (CC) was the second-largest contributor, ranging from 28% (MDSDCs) to 22% (MDOLs), and ranking as the third contributor with 12% of the OWSS for MDGPBs. Mitigation should prioritize the primary impact from the agricultural phase, emphasizing land and water utilization. Selecting drought-tolerant bean varieties could significantly reduce OWSSs. To mitigate climate change impact, actions include optimizing electricity consumption during malting, transitioning to photovoltaic electricity, upgrading transport vehicles, and optimizing pulse cooking with energy-efficient appliances. These efforts, aligning with sustainability goals, may encourage the use of malted and decorticated pulses in gluten-free, low fat, α-oligosaccharide, and phytate-specific food products for celiac, diabetic, and hyperlipidemic patients. Overall, this comprehensive approach addresses environmental concerns, supports sustainable practices, and fosters innovation in pulse utilization for improved dietary choices.

The association between obesity severity and food reward in adolescents with obesity: a one-stage individual participant data meta-analysis.

Food reward and cue reactivity have been linked prospectively to problematic eating behaviours and excess weight gain in adults and children. However, evidence to date in support of an association between degree of adiposity and food reward is tenuous. A non-linear relationship between reward sensitivity and obesity degree has been previously proposed, suggesting a peak is reached in mild obesity and decreases in more severe obesity in a quadratic fashion. To investigate and characterise in detail the relationship between obesity severity, body composition, and explicit and implicit food reward in adolescents with obesity. Data from seven clinical trials in adolescents with obesity were aggregated and analysed in an independent participant data meta-analysis. Linear and curvilinear relationships between the degree of obesity and explicit and implicit reward for sweet and high fat foods were tested in fasted and fed states with BMI-zscore as a continuous and discrete predictor using clinically recognised partitions. Although positive associations between obesity severity and preference for high-fat (i.e. energy dense) foods were observed when fasted, none reached significance in either analysis. Conversely, adiposity was reliably associated with lower reward for sweet, particularly when measured as implicit wanting (p = 0.012, ηp2 = 0.06), independent of metabolic state. However, this significant association was only observed in the linear model. Fat distribution was consistently associated with explicit and implicit preference for high-fat foods. A limited relationship was demonstrated between obesity severity and food reward in adolescents, although a lower preference for sweet could be a signal of severe obesity in a linear trend. Obesity is likely a heterogenous condition associated with multiple potential phenotypes, which metrics of body composition may help define. NCT02925572: https://classic. gov/ct2/show/NCT02925572 . NCT03807609: https://classic. gov/ct2/show/NCT03807609 . NCT03742622: https://classic. gov/ct2/show/NCT03742622 . NCT03967782: https://classic. gov/ct2/show/NCT03967782 . NCT03968458: https://classic. gov/ct2/show/NCT03968458 . NCT04739189: https://classic. gov/ct2/show/NCT04739189 . NCT05365685: https://www. gov/study/NCT05365685?tab=history .

Peningkatan Asupan Energi dan Lemak saat Akhir Pekan pada Remaja

Overweight is defined as an excessive or abnormal accumulation of body fat that impacts health risks. Data of riskesdas indicated that prevalence of adolescent with overweight in Surabaya was higher than National prevalence is 14,46% in 2018. Epidemiological studies indicated an increase in energy and fat intake in adolescents on weekend which leads to the risk of overweight. The purpose of this study was to analyze the difference in energy and fat intake between adolescent with overweight and normal weight and its correlation with adolescent nutritional status at SMAN 5 Surabaya. This quantitative study used observational method with case control design. The sample size was 48 students consisting of 24 student in each case and control group. The data were analyzed using T test and schi square with significance level α&lt;0,05. The result of statistical test indicated a difference in fat intake on weekend (p=0,008), correlations between increased energy intake (p=0,000) and fat intake (p=0,000) on weekend with the nutritional status of adolescents. Adolescent are advised to pay more attention to the quality intake on the weekend by taking low energy food or reducing the amount of high energy and fat food consumption.