Fish Dishes Research Articles

"Pale Lager and Double Carp Fries, Please". The McDonaldization of the Culinary Culture in the Czech Republic

This article explores attitudes of hospitality stakeholders (HSs) and consumers towards fish gastronomy in the Czech Republic with an emphasis on traditional recipes and the impact of globalization. For the exploration of HSs' attitudes, qualitative investigation via in-depth semi-standardized interviews was employed with 19 fish restaurant HSs. The abstraction, appearance of ideal types of HSs, and integration with four aspects of Ritzer's McDonaldization theory were done. For the exploration of consumers' attitudes, sensory evaluation of seven fish dishes with 1698 participants was used. Lastly, a focus group was conducted with regular fish food consumers.Three ideal types of HS named progressive innovators, taste defenders, and occasional traditionalists appeared. For all of them, aspects of McDonaldization were obvious, meaning shift towards rationalization in Czech fish culinary culture and possible dilution of the original identity. As the main reasons for deauthentication of Czech fish gastronomy, a high laboriousness of traditional fish dishes causing high time consumption for restaurant staff, and the inclusion of bones in most of the traditional Czech fish dishes as the main barrier for consumers were identified. Paradoxically, consumers preferred traditional dishes more, showing a discrepancy between the attitudes of consumers and HSs. This result drew attention to the need for marketing research on the part of HSs. When already prepared dishes were presented, consumers preferred to choose more time-consuming fish dishes with more input ingredients. In the restaurant, consumers more often choose bone-free dishes. On the other hand, in households, consumers prefer the cheaper purchase of whole fish with bones. Ways of defense against food globalization were outlined: promotion of traditional fish dishes not contradicting the McDonaldization aspects, supporting food with strong national traditions, and the usage of glocalization when the skills, specificity, or original ingredients are sustained despite globalization.

Some adult and larval nematodes from fishes off New Caledonia.

A collection of nematodes from the Muséum National d'Histoire Naturelle (National Museum of Natural History), Paris, France, was studied. The nematodes had previously been collected from a range of marine fish hosts. The aim of this study was to investigate the identity of these nematodes. Detailed body measurements of the nematodes were taken via light microscopy and where possible first and second internal transcribed spacers (ITS-1 and ITS-2) of ribosomal DNA were subjected to PCR, purified and sequenced. Six species and three larval types were found from a range of fish species and included 13 new host records and two new geographical records. Of the taxa found, Hysterothylacium kajikiae is the only species which may have zoonotic potential. The majority of host fish in this study are edible species, commercially and recreationally fished and frequently incorporated into the cuisine of New Caledonia as raw fish dishes. This study will allow better understanding of the diversity, life cycles, distribution and host-parasite relationships in the New Caledonia area.

食中酒と副食（おかず），肴としての伝統的魚介料理 ―九州地方の事例を中心に―

食中酒と副食（おかず），肴としての伝統的魚介料理 ―九州地方の事例を中心に―

The Selection of Reliable Reference Genes for RT-qPCR Analysis of Anisakis simplex Sensu Stricto Gene Expression from Different Developmental Stages

BackgroundAnisakis simplex s. s. is a parasitic nematode with a complex life cycle in which humans can become accidental hosts by consuming raw or not fully cooked fish containing L3 larvae. The growing popularity of raw fish dishes has contributed to an increase in the incidence of anisakiasis, which has spurred scientific efforts to develop new methods for diagnosing and treating the disease and also to investigate the gene expression at different developmental stages of this parasite. The identification of reference genes suitable for the normalization of RT-qPCR data has not been studied with respect to A. simplex s. s.MethodsIn the present study, eight candidate reference genes were analyzed in A. simplex s. s. at two different developmental stages: L3 and L4. The expression stability of these genes was assessed by geNorm and NormFinder softwares.ResultsIn general, our results identified translation elongation factor 1α (ef-1α) and peptidyl-prolyl isomerase 12 (ppi12) as the most stable genes in L3 and L4 developmental stages of A. simplex s. s. Validation of the selected reference genes was performed by profiling the expression of the nuclear hormone receptor gene (nhr 48) in different developmental stages.ConclusionsThis first analysis selecting suitable reference genes for RT-qPCR in A. simplex s. s. will facilitate future functional analyses and deep mining of genetic resources in this parasitic nematode.

Performance of Fluorescence and Diffuse Reflectance Hyperspectral Imaging for Characterization of Lutefisk: A Traditional Norwegian Fish Dish.

Lutefisk is a traditional Norwegian fish dish made from dried fish, such as cod or other whitefish. In Norway and other Nordic countries, lutefisk is considered among the most popular dishes served during Christmas or other festive occasions. However, to date, little attention has been paid to this product, and available research on the quality, processing, and chemistry of lutefisk is still limited. The quality of this very delicate product, with a high pH value, depends on many factors, such as the initial quality of raw materials (stockfish), the quantity of lye used during the preparation process of lutefisk, and time during soaking in the lye and water, among others, making it challenging to both optimize processing and monitor the quality of lutefisk. In this study, four commercially available lutefisk brands (labelled as A, B, C, and D) were characterized using two online spectroscopic techniques, namely fluorescence and diffuse reflectance hyperspectral imaging, implemented on conveyor belts to mimic industrial applications. The samples were also analyzed by the use of an offline laboratory instrument based on visible/near infrared diffuse reflectance spectroscopy. Three traditional measurements, including texture, water content, and pH, were also conducted on the same samples. Supervised classification PLS-DA models were built with each dataset and relationships between the spectroscopic measurements and the traditional data were investigated using canonical correlations. The spectroscopic methods, especially fluorescence spectroscopy, demonstrated high performance for the discrimination between samples of the different brands, with high correlations between the spectral and traditional measurements. Although more validations of the results of this study are still required, these preliminary findings suggest that the destructive, laborious, and time-consuming traditional techniques can be replaced by rapid and nondestructive online measurements based on hyperspectral imaging used in fluorescence or diffuse reflectance mode.

Anisakid nematodes prevalence in Chilean hake (Merluccius gayi gayi) commercialized in the city of Talca, Chile

The main objective of this work was to determine the presence of anisakid larvae in fresh Chilean hake Merluccius gayi gayi coming from the coastal area near the city of Talca, Chile, commonly commercialized by a regional fish supply center located in the same city. Flesh and viscera of 214 fish were analyzed via direct observation, and the prevalence of parasitism was calculated. The results showed a prevalence of 100% and 24.3% in viscera and flesh, respectively. Morphologic characterization of 138 randomly selected larvae was performed via diaphanization technique, observing 106 larvae of Anisakis spp., 13 larvae of Pseudoterranova spp. and 19 nematodes classified as “unidentified.” All larvae here analyzed were viable based on the spontaneous movement ability of parasites. Overall, the high prevalence of fish infected with Anisakidae larvae highlights the importance of taking early intervention actions in order to prevent the occurrence of anisakidosis in the human Chilean population; particularly critical given the current culinary preference for raw fish dishes such as ceviche and sushi, which poses a public health issue.

МЕТОДИКА ПЛАНУВАННЯ ХАРЧУВАННЯ В ОРГАНАХ ОХОРОНИ ДЕРЖАВНОГО КОРДОНУ

Правильна організація харчування є одним з визначальних факторів підвищення надійності охорони Державного кордону України, рівня бойової підготовки особового складу Державної прикордонної служби України. Організація повноцінного харчування військовослужбовців – це важлива задача продовольчого забезпечення. Вся діяльність відділення продовольчого забезпечення визначається і оцінюється станом військового харчування. Планування і забезпечення підрозділів продовольством, організаційна та інша робота, яку проводить відділення продовольчого забезпечення, має своїм основним завданням забезпечення високоякісного харчування військовослужбовців за діючими нормами забезпечення. Режим та планування військового харчування є найважливішими чинниками, які відіграють значну роль в організації військового харчування. Аналітична робота фахівців продовольчого забезпечення, охорони здоров’я в процесі планування харчування, втілення їх роботи в розмаїття страв на обідньому столі військовослужбовця – це запорука належного виконання оперативно - службових задач.

Main sources and parental educational level differences in intake of vitamin D in Finnish preschool children

AbstractIn Finland the recommendation for the use of vitamin D supplement is a daily supplement throughout the year for all children. It is also recommended that fluid milk products and fat spreads are fortified with vitamin D. The purpose of this study was to provide up-to-date data on children's dietary and supplemental intake of vitamin D. We also examined educational level differences in the intake and sources of vitamin D.A cross-sectional study on the diet in Finnish 3–6-year-old preschool children (the DAGIS Study) was carried out in 2015–2016. Children were recruited in preschools in Southern Finland and in the Southern Ostrobothnia Region (n = 864). The parents reported child's supplement use (brand name, dose, frequency of use) during the last month and their own education level. The highest parental education level (PEL) was used in analysis. Parents and preschool personnel also filled in a 3-day food record for the child. A part of the families also kept an additional 2-day food record, which we sent to capture seasonal variation in the diet. In this analysis we included children (n = 794) with data for supplement use and at least 1-day food record. We calculated dietary intake based on the Fineli food composition database and created a dietary supplement database. We used Kruskal-Wallis test for statistical analysis.Most of the children in all PELs used vitamin D supplements (low 77%, medium 85%, high 85%). Dietary supplements covered almost half of the total intake in all groups (low 42%, medium 48%, high 47%, p = 0,087). The main dietary sources of vitamin D were fortified fluid milk products, fortified fat spreads and fish dishes. A higher proportion of vitamin D was obtained from fish dishes in families with higher PEL (low 4.3%, medium 4.5%, high 6.1%, p = 0.005), but otherwise there were no differences in the proportions of the main sources. The vitamin D intake from diet and supplements was lowest in families with low PEL but the total intake of vitamin D was adequate in all groups (low 18.3, medium 20.7, high 20.7 μg/day, p = 0.001).The use of vitamin D fortified fluid milk products and fat spreads and the vitamin D supplementation seem to ensure adequate vitamin D intake in all children, regardless the level of parental education.

Percentage contribution of reference recipes to Food Groups for Irish and UK Food Based Dietary Guidelines.

AbstractFood Based Dietary Guidelines (FBDG) are a set of recommendations that describe the quantity and types of foods to consume to promote healthy eating and prevent diseases such as obesity. However, when assessing compliance with FBDG, calculating contributions from composite dishes is challenging, since the specific recipe ingredients are often unknown. This project aims to establish proportional contribution of composite dishes to food groups defined by the Irish and UK FBDG. This will facilitate automated assessment of compliance with FBDG for users of novel technology such as Nutritics, a suite of integrated nutrition analysis software tools for healthcare professionals, educators and industries. Territory specific food composition data (n = 3291) for Ireland and the UK were downloaded from the 2015 McCance & Widdowson Composition of Foods Integrated Dataset (CoFIDs). Recipes were identified and classified into groups broadly aligned with the food groups defined in the Healthy Food for Life Ireland and the Eatwell Guide UK. Supplementary recipe details were accessed from McCance & Widdowson 7th Edition book and online resources. Recipes were categorised by recipe type and ingredients were categorised into food groups. Percentage contribution of each food group to the total recipe was calculated. Of the 3,291 foods, 1,108 were classified as recipes, details were available for 138 of these. Of the 138 recipes, there were fruit & vegetable dishes (n = 20), breads, potatoes, pasta and rice dishes (n = 12), meat, fish and alternative protein sources dishes (n = 40), dairy dishes (n = 23), high fat/oil, sugar, salt dishes (n = 43). For fruit & vegetable dishes, the median percentage contribution to the fruit & vegetable food group was 67% (15% min/ 100% max). For breads, potatoes, pasta and rice dishes the median percentage contribution to the breads, potatoes, pasta and rice food group was 53% (17% min/ 89% max). For meat, fish and alternative protein sources dishes, the median percentage contribution to meat, fish and alternative protein sources food group was 55% (16% min/ 85% max), for dairy dishes, the median percentage contribution to the dairy food group was 90% (53% min/ 96% max). For high fat/oil, sugar, salt dishes the median percentage contribution to the high fat/oil, sugar, salt food group was 22% (3% min/ 97% max). The calculation of recipes into percentage contribution to food groups can support assessment of adherence to FBDG when using reference recipes. This is a useful tool to support healthcare professionals when assessing dietary intake where specific recipe components are unknown.

The preference survey of the fish and fish dishes among Japanese children in 2016 -Comparison of 1996 and 2006

The preference survey of the fish and fish dishes among Japanese children in 2016 -Comparison of 1996 and 2006

Examination of Seafood Intake Using Online 24hr Recall Tool for Use in Risk Assessment Analysis

AbstractIntroductionHealthy eating recommendations advise eating two portions of fish per week. Although seafood consumption has doubled globally over the last 50 years there is currently very little data on seafood consumption in Ireland. It is important to know what is being consumed by a population for nutritional and food safety purposes. The aim of this study is to collect reported dietary intake data from Irish seafood consumers, using an online dietary intake assessment tool, to determine habitual intakes of seafood for use in risk assessment.Materials and MethodsFoodbook24 is a self-administered, online 24hr recall tool developed for the purpose of nutritional surveillance in Ireland. For the purpose of this study it was further developed to include a detailed list of seafood regularly consumed in Ireland. Foods were selected using established food databases (Langual, FoodEx2 and BIM Seafood Handbook). Food composition was determined using McCance and Widdowson (7th Ed.) and portion sizes were based on NANS, published portion size books and recipes. Participants will be recruited using commonly used approaches; radio adverts & face-to-face recruitment. Seafood consumers (n = 1000), balanced for gender, age and urban/rural location, will be targeted. Participants will complete 2×24hr recalls, over 2 weeks, and complete an accompanying food frequency questionnaire. Demographic and lifestyle data will also be collected.ResultsIn the development of the tool, a total of 246 foods were added to Foodbook24, including 38 species of fish, with approximately 2–25 fish dishes for each fish. The composition of 156 foods were a direct match to McCance and Widdowson, 36 were similar and 24 used a combination of foods. For fish meals and recipes, 17 meals had a direct match in McCance and Widdowson and 10 were obtained using the average of 3 recipes. Foodbook24 contained a large proportion (92%) of the relevant portion sizes, others came from relevant books and recipes.DiscussionData collection is currently ongoing, but it is expected that the study will represent a significant step forward in public health policy contribution by characterising the likelihood of illness within a population on an annual basis. Furthermore, it will demonstrate the use of novel intake assessment technologies for fast and cost-effective collection of data for risk assessment purposes, reducing the time and cost required for data collection.

A large-scale outbreak of botulism associated with a traditional celebratory Egyptian fish dish in five governorates - Lower Egypt, 2019: a teaching case-study

A large-scale outbreak of botulism associated with a traditional celebratory Egyptian fish dish in five governorates - Lower Egypt, 2019: a teaching case-study

DIETARY STRATEGIES OF NORTHERN SELKUPS IN THE 18th–19th CENTURIES

The article considers the dietary habits of a small Selkup group that lived in the north of Western Siberia along the upper reaches of the Taz River in the18th–19th centuries. To this end, we carried out paleopathological and archaeoparasitological studies of the anthropological material from a burial ground located next to the once-existing settlement of Karakonskaya, as well as performed an isotopic analysis of organic samples. Another ob-jective was to study archival documents containing information on the inhabitants of the Upper Taz area. The isotope analysis included 17 anthropological and zooarchaeological samples, represented by the bones, hair and nails of 10 people, bones of a herbivore (reindeer), an omnivore (squirrel) (2) and fish (3). Soil samples taken from the surface of the sacra of 22 people served as the material for the archaeoparasitological study. Paleopa-thological studies included the bone remains of 23 people. We examined the originals of 19th-century documents stored at the State Archives of the Krasnoyarsk Territory. In order to differentiate the sources of land- and river-based diet, we analysed the stable-isotope ratio of carbon (δ13C) and nitrogen (δ15N) in anthropological and zooarchaeological samples. The comparison of collagen and keratin isotopic values in one individual allowed seasonal variations in the diet to be established. For the purpose of identifying gender differences in the diet, an isotopic comparison between men and women was performed. In order to characterise the ways of food con-sumption and preparation, soil samples taken from burials were studied to detect eggs of intestinal parasites, as well as to establish their species. Other aspects of the group’s diet were studied by analysing the manifestations of porotic hyperostosis on the skull and dental diseases. When working on the archival materials, we employed cross-validation of information and analysed some documents covering large time intervals. It was established that the everyday diet the local Selkup group included bottom-dwelling and predatory fish, whereas the consump-tion of land mammals was minimal. Moreover, when preparing fish dishes for all members of the group, including children, fish was not heated or it was not heated enough. Seasonal fluctuations in the diet associated with hunt-ing certain animals were recorded. The consumption of sugar and flour-based food by the Northern Selkups until the beginning of the 20th century was insignificant. Regular periods of hunger occurred given that the population had no tradition to make long-term food reserves. The consumption of certain food (dishes) resulted in the da-mage to the teeth and soft tissues of the mouth. For the men of this group, hunted food was somewhat more ac-cessible than for women. The dietary system of the Northern Selkups had more in common with their closest neighbours — the Khanty of the Vakh River — rather than with the ethnically close Southern Selkups.

THE STUDY OF THE NUTRITION FEATURES IN PRIMARY SCHOOL STUDENTS IN THE PRESENCE OF ALTERNATIVE MENU

Introduction. The actual nutrition of primary school students in the organization of public catering with the provision of three diet options for breakfast, which differed in price and range of meals has been analyzed. Material and methods. The survey included the organized nutrition assessment of students according to 36 menu plans using the individual weight method (5960 portions). Food parcel of daily diet has been analyzed according to 149 food diaries. Results. Nutrient content and energy value of the meal in actually consumed rations is 1.7-3.4 times lower than the information presented in the menu and 2.0-2.7 times lower than the average need for nutrients. By comparing three options of ration it was established that the standard breakfast (cost up to 50 rubles) is the scarcest (37%-87%) according to the actual level of nutrients and energy value consuming by students. The alternative breakfast containing additional salads, fish and meat dish, pasta, pastry and bakery products is the most completed according to the consumption of food substances. In the analysis of daily rations of students by food logs, a decrease in the consumption of fish, rye bread, dairy products, eggs, vegetables is established while increasing the consumption level of chicken, pasta, and pastry. Conclusion. The data of the current study testify to the inconsistency between the calculated data of menu plans and actual levels of nutrients incoming with diet, which deficit accouts for 59-87%. The actual consumption of food substances from school breakfasts increases when is accompanied by an alternative menu. It is necessary to improve the control systems for catering in children’s collectives, to use modern models of the student service organization and to form the right stereotypes of food behavior.

Behavior-related risk factors for opisthorchiasis-associated cholangiocarcinoma among rural people living along the mekong river in five greater mekong subregion countries

Opisthorchiasis-associated cholangiocarcinoma (OV-CCA) is a major public health problem in Greater Mekong Subregion (GMS) Countries, the poorest region in Asia. People in this region have similar traditions or respect the same religion. There is no difference in lifestyle and food culture. Excluding Thailand, publications on risk factors for OV-CCA from the GMS Countries are few, especially data on behavioral risk factors for OV-CCA. Therefore, this study aimed to assess the behavior-related risk factors and to compare the risk of OV-CCA among rural people living along the Mekong River in five GMS countries. It was a cross-sectional analytic study during June and October 2017. All participants with informed consent completed the questionnaires. Descriptive statistics were used to describe the prevalence of risk factors. Odds ratio with 95% confidence intervals were used to compare the risk of OV-CCA. It was found that there were more drinkers than non-drinkers in all areas, except in Vietnam. The highest history of liver fluke infection was found in Cambodia. Praziquantel use and consumption of raw freshwater fish dishes were mostly found in Lao PDR. The highest consumption of nitrosamine-contaminated foodstuffs was found in Ubon Ratchathani, Thailand. The spatial comparison of OV-CCA risk showed that Lao PDR and Ubon Ratchathani were two risk areas when compared to Tachileik, Myanmar (a reference area). This study provided the behavior-related risk factors for OV-CCA among people in five GMS Countries which would be a major jigsaw puzzle leading to proactive surveillance for OV-CCA prevention in the future.

ВПРОВАДЖЕННЯ НОВІТНІХ ТЕХНОЛОГІЇ СТРАВ В РИБНОМУ РЕСТОРАНІ

У статті викладені основні підходи до новітніх технологій страв з риби. Висвітлено проблеми та обговорювані пропозиції до удосконалення технологій виготовлення страв з риби.

Understanding children's healthiness and hedonic perception of school meals via structured sorting

Trends in the prevalence of childhood overweight and obesity in Europe and especially in Spain have continuously increased in the last three decades. The aim of this work was to study the healthiness understanding (healthy and unhealthy food) in children with different ages and to evaluate liking towards a set of school meals: first courses, second courses and fruit/dessert.Two hundred and seventy-seven children between the ages of six and twelve from three primary schools in northern Spain, Bizkaia, took part in this study.All the groups showed a good knowledge of the healthiness of the dishes offered in the school canteen. However, some dishes were difficult to assess for the 6-7- and 8-9-year old groups. Pasta and croquettes with chips were the most preferred dishes. Vegetables and fish dishes were the least preferred. Results suggest that children become increasingly aware of their preferences and critical in their choices with growing age. It was found in this study that there was a strongly inverse relationship between children's perceptions of the healthiness of foods and their preferences for them. The structured sorting task was a good tool for children to classify various dishes (complex food) considering healthiness and hedonic perception at the same time.In conclusion, these results contribute to a better understanding of children's nutritional perception (healthy/unhealthy food) and its relation to preferences of school meals, which is important for quality improvement and nutritional planning in school food services.

The Contribution of Preschool Meals to the Diet of Finnish Preschoolers.

Preschool meals may influence the formation of children’s dietary habits and health. We assessed the contribution of preschool meals to the diet of Finnish children. We used food record data from the cross-sectional DAGIS survey and selected recording days which included all three meals (breakfast, lunch, afternoon snack) at preschool. We analyzed the diet of three- to four-year-olds (n = 324) and five- to six-year-olds (n = 233). Preschool meals accounted for 54% of the weekday’s energy intake in both age groups, and provided ≥60% of total fiber, polyunsaturated fatty acids, and vitamins D and E. More than 60% of fish dishes but only one third of total daily fresh fruit were consumed at preschool. The mean (SD) percentages of energy from protein and fat at preschool were 17% (3%) and 30% (7%) in the younger and 17% (3%) and 31% (6%) in the older age group, respectively. The mean proportions of energy from added sugar at preschool were below 5% in both age groups. On average, salt intake exceeded recommendations and 60% of salt came from preschool food. Tackling high salt intake should be a future goal of guidance for early childhood education and care food services.

P151 A Study on the Actual Practice of “Lunchbox Diet Method” for Students in the Training Course of Registered Dietitian

Background Regarding “Lunchbox Diet Method” validated as dietary composition for one meal, with the consideration of the current students’ circumstances, it is necessary to examine an approach method from a viewpoint of continuous efforts for eating grain dishes, fish and meat dishes, and vegetable dishes in a balanced manner. Objective To assess the real situation and examine difficult aspects when students actually prepared lunchbox. Study Design, Settings, Participants The seminar of the “Lunchbox Diet Method” was held for 41 first-year students in the training course of registered dietitian in Japan from October 2017 to January 2018. After the first lecture, the students actually tried to prepare lunchbox four times, then at the fifth preparation, they carried out a practice of lunchbox packed with their own appropriate amount of dishes and also conducted a singed self-administered questionnaire survey. We analyzed 36 students with their consent (29 females/7 males). Measurable Outcome/Analysis We examined their meals at nutrient, food, and dish levels during the fifth preparation, then also examined the questionnaire survey results in terms of difficult aspects in actual practice. Results Because many female students packed meal box as less than the appropriate amount of grain and fish and meat dishes in theory, the energy amount tended to be lower (mean: 538 ± 90 kcal). Conversely, many male students packed meal box more than the appropriate amount and the energy amount tended to be higher (mean: 1001 ± 116 kcal). As difficult aspects in actual practice, we found the subjects tended to face difficulties when preparing appropriate meals by themselves. Conclusion It was suggested that we need to examine specific reasons to prevent actual practice and approach method for improving cooking skills and increasing repertoires of the dishes. Funding None.

Food processing and emotion regulation in vegetarians and omnivores: An event-related potential investigation

The present study investigated cognitive reappraisal during exposure to vegetarian and nonvegetarian food cues in food-deprived vegetarian and omnivore participants. In particular, we were interested in clarifying the motivational meaning of the foods that vegetarians avoid, as revealed by self-reported food craving, valence, and arousal, as well as by ERP measures of neural processing during passive viewing and emotional regulation. Twenty-four vegetarians and twenty-one omnivores were instructed to either passively look at the pictures (Watch) or to change the appetitive value of the food (Increase or Decrease). In vegetarians, meat and fish dishes elicited lower desire to eat, pleasantness, and arousal during each condition as compared to both omnivores and vegetarian food. In contrast with the subjective data, no group differences were observed in any of the ERP measures, suggesting that similar neural processing of food-cues occurred in vegetarians and omnivores both during passive viewing and cognitive reappraisal. Concerning the late ERP effects during cognitive reappraisal, we found an enhancement of the P300 and LPP amplitudes during the Increase and the Decrease as compared to the Watch condition and a reduction of the SW amplitude in the Decrease as compared to Watch condition. These results suggest that in a food deprivation condition it is difficult to reduce the appetitive value of food stimuli, as this cognitive strategy appears to require greater effort and a longer time to be implemented with respect to up-regulation. Overall, our findings suggest that, in vegetarians, aversion towards nonvegetarian food prevails at the subjective level and is consistent with their personal beliefs. In contrast, at the neural level, the intrinsic motivational salience of this type of food is preserved.