Foods Of Low Nutritional Value Research Articles

Junk food use and neurodevelopmental and growth outcomes in infants in low-resource settings.

Feeding infants a sub-optimal diet deprives them of critical nutrients for their physical and cognitive development. The objective of this study is to describe the intake of foods of low nutritional value (junk foods) and identify the association with growth and developmental outcomes in infants up to 18 months in low-resource settings. This is a secondary analysis of data from an iron-rich complementary foods (meat versus fortified cereal) randomized clinical trial on nutrition conducted in low-resource settings in four low- and middle-income countries (Democratic Republic of the Congo, Guatemala, Pakistan, and Zambia). Mothers in both study arms received nutritional messages on the importance of exclusive breastfeeding up to 6 months with continued breastfeeding up to at least 12 months. This study was designed to identify the socio-demographic predictors of feeding infants' complementary foods of low nutritional value (junk foods) and to assess the associations between prevalence of junk food use with neurodevelopment (assessed with the Bayley Scales of Infant Development II) and growth at 18 months. 1,231 infants were enrolled, and 1,062 (86%) completed the study. Junk food feeding was more common in Guatemala, Pakistan, and Zambia than in the Democratic Republic of Congo. 7% of the infants were fed junk foods at 6 months which increased to 70% at 12 months. Non-exclusive breastfeeding at 6 months, higher maternal body mass index, more years of maternal and paternal education, and higher socioeconomic status were associated with feeding junk food. Prevalence of junk foods use was not associated with adverse neurodevelopmental or growth outcomes. The frequency of consumption of junk food was high in these low-resource settings but was not associated with adverse neurodevelopment or growth over the study period.

Sugar-Sweetened Beverages, Foods of Low Nutritional Value, and Child Undernutrition in Cambodia.

Child undernutrition persists in Cambodia despite recent progress. As Cambodia undergoes a shift in dietary consumption that coincides with economic, demographic, and epidemiologic changes, there is risk of ultra-processed foods and sugar-sweetened beverages displacing nutrient-dense foods during the critical period of infant growth in the first 24 months. The aim of this study was to assess the introduction and intake of foods of low nutritional value and sugar-sweetened beverages and their association with undernutrition among children 24 months of age in rural and semi-urban Cambodia. Cross-sectional analyses of a 24-h dietary recall from a sample (n = 377) of 24-month-olds found that the majority of infants had been introduced to packaged salty snacks and sweets by 12 months of age and to sugar-sweetened beverages by 15 months. By 24 months of age, 78% of children had consumed foods of low nutritional value and 57% consumed a sugar-sweetened beverage on the previous day. Multivariate logistic regression analyses demonstrated that infant intake of a flavored sugary drink on the previous day was associated with over two times the odds of both stunting and wasting, and consumption of packaged sweets on the previous day was associated with over two times the odds of wasting, but no association was found with stunting. These findings underscore the need to improve educational and policy interventions to support healthy feeding practices for infants and young children.

Practice of junk food consumption among college students: an observational study in Northern Karnataka

Background: Globalisation and urbanisation have significantly changed peoples eating patterns and forced many individuals to eat foods which have high calorie and low nutritional value foods called junk foods. Excessive consumption of fast food is often associated with increased risk of non-communicable diseases, presenting a public health challenge. India’s fast-food industry is expanding at the rate of 40% every year. India ranks 10th in the Fast-food per capita spending figures with 2.1% of expenditure in annual total spending. The aim of the study was to assess the knowledge and practice of junk food among college students. Methods: A cross sectional study was conducted among college students in Vijayapura city, during June to July 2022. The data was collected using semi-structured questionnaire, convenience sampling of 683 students were the participants of the study. Results: Out of 683 participants, 25.9% doesn’t care about the harmful effects of consuming junk. Around 61.8% of respondents are influenced by the taste and flavour of the junk. And 64.9 % of the respondents were aware enough to check mostly, whereas 29.3 percent were never had the habit of checking the nutrient fact label. Conclusions: As majority of the students consume junk, the adequate knowledge about the junk among them were relatively low, along with public health awareness, nutritional counselling can also be given to the students. And they are influenced mostly by the taste and easy availability.

Use of monosodium glutamate as alternative to reduce sodium in cooking affects the physicochemical, phytochemical, and sensory attributes of pigmented and non-pigmented rice

The increased consumption of processed foods makes diets more susceptible to high levels of sodium chloride (NaCl) and foods of low nutritional value. With this, the objective was to evaluate the influence of different contents of sodium chloride (NaCl) and monosodium glutamate (MSG) during the cooking of brown, black, and red rice, in order to reduce the concentration of NaCl in the rice preparation, since it toward public health concern. Replacing NaCl with 100% MSG in the preparation of pigmented and non-pigmented cooked rice resulted in reduced cooking time (up to 25.44%), rice hardness (up to 24.32%) and improved free phenolics. In addition, black rice showed an 8.60% increase in anthocyanins, while in red rice 55% of proanthocyanidins remained after cooking with 100% MSG. On the other hand, an increase in the content of leached compounds during cooking was mainly represented by amylose, proteins and proanthocyanidins. Regarding sensory attributes, MSG improved the appearance and texture, increasing the acceptability of cooked brown, black and red rice.

Barriers and facilitators of brown rice consumption among staff at Durban University of Technology, South Africa

South Africa is experiencing an epidemiological and nutrition transition that is characterised by a surge in the prevalence of overweight and obesity, with an increase in the consumption of energy-dense, low nutritive value foods and beverages and a marked decrease in physical activity. Numerous studies have documented the healthful benefits of making the transitional shift from white rice to brown rice. The aim of this study was to explore the barriers and facilitators of brown rice consumption among staff at Durban University of Technology in South Africa. In this exploratory qualitative study, focus group discussions (FGDs) were conducted to gain an understanding of brown rice consumption among staff at the university. The study sample comprised of non-diabetic, permanent and contract staff at the University. Three focus group discussions were conducted until meaning saturation was reached; two were face to face and one online. Data were analysed using the thematic analysis method. Participants perceived healthy foods as safe and nutrient-dense, with consumption leading to positive health outcomes whereas unhealthy foods were perceived as energy-dense, nutrient-poor and hyper-palatable. The main determinants of food choice included peer and family influence, psychological state, education, availability, affordability, state of health and taste. Factors that influenced rice choice included sensory acceptability, availability, affordability, cultural acceptability, and convenience. Major barriers of brown rice consumption included family preferences and influence, sensory acceptability, time-intensive preparation, affordability, knowledge and skills. Two facilitators of brown rice consumption emerged: natural sensory appeal and healthful benefits. The sensory attributes of brown rice have had limited consumer acceptance, compelling the activation of consumer education and visually enticing cues in preparation methods and extended application uses in food products. This study found that the inclusion and acceptance of brown rice into the participants’ diet is limited. A multi-stakeholder approach towards consumer education and practical preparation solutions is likely to positively influence consumer acceptance of brown rice. Innovative and creative food behaviour modifications should be promoted to channel change towards healthier food choices for a positive impact on health and wellness. Key words: Brown rice, focus group discussions, perception, barriers, facilitators, consumption

Eating behaviour, quality of life and cardiovascular risk in obese and overweight children and adolescents: a cross-sectional study

BackgroundChildhood obesity is a major cardiovascular risk factor because it predisposes individuals to comorbidities that are implicated in an increased risk of cardiovascular events. Its origin may be related to poor eating habits, such as the intake of foods of low nutritional value or inadequate eating behaviours related to emotional factors. This work aims to evaluate the relationship between the total body mass of children and adolescents and its association with eating habits, quality of life (QoL), and possible changes in early markers of cardiovascular risk.MethodsThis was a cross-sectional observational study that evaluated anthropometric and cardiovascular parameters, QoL, and eating behaviour in 181 children and adolescents aged between 5 and 13 years. Participants were stratified according to BMI/age into three groups (Adequate Weight, Overweight, and Obesity). Anthropometry included weight, height, waist and hip circumferences, waist-hip ratio, and waist-height ratio. QoL was assessed using the Peds-QL 4.0 questionnaire, and eating behaviour was assessed using the Children’s Eating Behaviour Questionnaire (CEBQ). Cardiovascular parameters were assessed using the Mobil-O-Graph® device, which measures the pulse wave velocity (PWV) and augmentation index (AIx@75) to estimate arterial stiffness (AS), which is considered an early marker of cardiovascular disease.ResultsIn addition to the increase in anthropometric measurements (p < 0.001), the Obesity group exhibited behaviour related to food intake (p < 0.05). When analysing QoL, a worsening in the social domain was also observed in the Obesity group (p < 0.05). However, PWV and AIx@75 did not differ between groups.ConclusionsEating behaviour is related to the development of childhood obesity. However, early markers of cardiovascular risk related to AS did not change as a function of total body mass in the children evaluated.

Study the efficacy of Murvadya Choorna Vati in Pandu Vyadhi with special reference to Iron Deficiency Anaemia

Rasa and Rakta Dhatus play very important role in our human life. Rasa and Rakta are considered as key factor for the nourishment and life maintenance of the body. In today’s world of urbanization and modern lifestyle, many times it is seen that higher economic class and lower economic class are all malnourished under different circumstances. These factors include fast food, low nutritional value food, stressful &amp; hectic life, which in turn contribute to create very common and well-known disease Pandu. On the basis of similarity of aetiological factors and symptoms Pandu Vyadhi can be correlated with Anaemia. Anaemia is a decrease in the total amount of red blood cells or haemoglobin in the blood or a lowered ability of the blood to carry oxygen. It is caused due to number of causes including nutritional deficiencies, acute or slow blood loss due to trauma or disease, destruction of red blood cells due to various metabolic and immunological abnormalities or toxins, diseases of the bone marrow, general systemic diseases like infection and various varieties of cancer, kidney failure etc. In the present study, Murvadya Choorna Vati is described by Gada Nighraha in Pandu Vyadhi. Murvadya Choorna Vati contains Murva, Bala and Chitrak. Hence it is used in Pandu Vyadhi due to its Deepana, Pachana and Rasayana property.

Comida chatarra y su impacto en la alimentación

Junk food are foods of low nutritional value with a high content of sugar, fat and sodium, examples of these are: snacks, soft drinks, pastries, sweets, refined cereals, ice cream, some fast foods, such as hamburgers, pizzas, etc. The objective of this work was to carry out a bibliographic review on the origin and classification of these products, socioeconomic and cultural, physicochemical and microbiological aspects, as well as some damage to health. In today society, marked by its fast-paced lifestyle, the availability and speed of these products lead to a significant increase in their intake. The high consumption of these products can be related to the prevalence of diseases such as obesity and diabetes. It is important to note that the consumption of these foods should be low, as long as there is a healthy balance between the intake of carbohydrates, fats and proteins in the diet of the population.

Violation of Food Advertising Regulations in Iran: A Systematic Review.

The prevalence of non-communicable diseases (NCDs) and the status of nutritionally high-risk behaviors in the country are not promising. Because of undeniable impact of media advertising on food choices, to combat the problem some regulations on food advertisements are developed in the country. However, the high prevalence of NCDs warns of the possibility that either the laws are not given the necessary attention or they are not implemented properly. Therefore in the present review, all studies on how the country's visual and written mass media comply with regulations related to food product advertisement were systematically reviewed. We searched all studies, including Persian and English articles, dissertations, and research projects, published and unpublished reports in eight domestic and international databases and search engines during the years 1996 to December of 2020 (25 years). Then, the content of the eligible studies was extracted, evaluated, and reported. A total of 18 eligible studies (articles and reports) were included in the review. The results indicated violations of rules and regulations including displaying food products of low nutritional value and obese people, misleading/exaggerating claims, award offers, induction of gluttony, consumerism, and inconsistency with scientific facts. Most of the studies (55%) had, implicitly or explicitly, targeted children and adolescents. The results of this study indicated a violation of the rules and regulations of health policies, mainly in the field of promoting foods of low nutritional value during the study period. Violations of the ban on advertising for children were also reported in more than half of the studies.

PSXII-13 Impact of Intensification on the Ratio between Carbon Emission per Human-Edible Protein Produced of Nellore Young Bulls in Tropical Production Systems

Abstract Pasture-fed beef cattle production has been often criticized as a source of greenhouse gas emissions. However, ruminants efficiently convert foods of low nutritional value to humans (e.g., pasture and by-products) into beef, a high-quality food. The present study aimed assessing the ratio between carbon emission per human-edible protein produced (HePp) of Nellore young bulls under three levels of beef cattle intensification systems: lenient, semi-intensive, and intensive. During backgrounding, all animals were raised in marandu palisadegrass pastures managed in continuous stocking with variable stocking rate and fertilized with 0, 75, and 150 kg N/ha, as ammonium nitrate (32% N) for lenient, semi-intensive, and intensive systems, respectively. During the finishing phase, bulls from lenient system remained in the pasture, while animals from semi-intensive and intensive systems were moved to a feedlot barn. The total carbon emission was represented by the total GHG emissions converted to CO2 equivalent (CO2e). Human-edible protein produced was calculated for each production phase and for the entire production system based on animal body protein minus the inedible fraction of empty body weight. Data were analyzed using PROC MIXED procedures of SAS. During the backgrounding phase, the ratio CO2e/kg HePp of semi-intensive did not differ from other systems; however, the intensive system presented the greatest ratio (P&amp;lt; 0.05). During the finishing phase, the ratio was greater for the more intensive systems (P&amp;lt; 0.05). For the entire period, the ratio was greater for the intensified systems (P&amp;lt; 0.05). Although the HePp of bulls from the intensified systems was greater than the lenient system (P&amp;lt; 0.05), the gain was insufficient to offset the CO2e production. Our results suggest that cattle ranching intensification acquired by improvements in grazing management is the most powerful tool to mitigate environmental impact of grazing systems. The authors acknowledge the São Paulo Research Foundation (FAPESP #2017/18750-7; #2018/26492-0).

Do Households Use Food Budget Stretching to Alleviate Food Insecurity?

This study assesses whether households buy foods of low nutritional value and use coupons and store savings as effective budget-stretching measures to alleviate food insecurity. Interview and food-acquisition data for a sample of 4,235 households from the National Food Acquisition and Purchase Survey and mediation regression models were used. The study found little evidence of compromised nutritional quality as a budget-stretching practice. Stretching budget through coupons and store savings negatively predicted food insecurity, but it was not associated with income, suggesting that the poorest households might not consider coupons and store savings a viable option to maintain food access.

Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour.

Wheat-based short-dough cookies are considered low nutritional value foods because their recipes are high in fat and sugar. The aim of this study was to investigate the effects of replacing part of the wheat flour (WF) with different types of malted barley flour (MBF), while reducing sucrose in the recipe, in order to produce cookies with increased nutritional value, enhanced functional properties, and acceptable technological and sensory characteristics. Three types of brewer’s MBF (Pilsen, Amber, and Black) were used to replace WF in amounts of 20, 40, and 60%, while simultaneously reducing the addition of sucrose. Sucrose was added at levels of 66.6, 33.3, and 0% of the original standard recipe. MBF mitigated the effects of the reduced sucrose addition, likely due to its own high sugar content derived from barley malt. Snapping force determined with a texture analyzer decreased proportionally to sucrose reduction and MBF addition, indicating a softer texture of the cookies. MBF significantly increased the total phenolic content (TPC) and antioxidant activity (AOA) of the cookies. The results of the sensory analysis showed that cookies with Pilsen MBF and Amber MBF had a pleasantly sweet and rich flavor, while the addition of Black MBF produced an exaggerated bitter flavor and a nutty roasted aroma. The results suggest that different types of brewer’s MBF can be successfully used to produce functional cookies with reduced sucrose addition.

Socioeconomic Factors and Changes in Food Choice and Availability During COVID-19 Restrictions in Latvia

Abstract The COVID-19 pandemic changed the life of many. The study aimed to identify fragile groups of the population regarding nutrition during the COVID-19 restriction period. An online survey was conducted from 26 July to 3 September 2020. A total of 1173 answers were received from persons aged 18–68 years living in Latvia. The results showed that food availability mainly was not limited, although for 15.3% responders restrictions caused increased worries about not having enough food, and 12.2% noted a decrease in the ability to eat preferred food. Responders aged 40–54 noted that they ate less, and that their food stocks were scarce in comparison with other age groups. Almost 50% of responders increased food consumption. One-fifth of responders increased consumption of foods of low nutritional value, especially among 25–39 year old persons and in households where the economic situation became worse. Fragile groups regarding nutrition in times of COVID-19 restrictions included households whose economic situation became worse during the COVID-19 restrictions, younger people who increased food consumption together with consumption of food of low nutritional value, and persons aged 40–54 years. The data from the study serve as an indicator that more detailed research is needed to determine whether crises such as the COVID-19 pandemic are changing dietary habits and food availability in the population.

Dietary Saturated Fats from Different Food Sources Show Variable Associations with the 2015 Healthy Eating Index in the Canadian Population

Although mostly food-based, the majority of dietary guidelines also recommend limiting the consumption of foods high in SFAs. Yet, the association between the consumption of SFAs from different food sources and overall diet quality remains uncertain. The objective of this study was to examine the associations between SFAs from various food sources and the 2015 Healthy Eating Index (HEI-2015) as a proxy of overall diet quality. The study sample included 11,106 respondents between 19 and 70 y of age from the 2015 Canadian Community Health Survey. Dietary intakes as well as the HEI-2015 were calculated using data from a single 24-h recall. An HEI-2015 from which the SFA subscores were subtracted was also calculated. Low nutritive value foods were defined using Health Canada's 4-Tier system. Associations were investigated using multivariable linear regressions with restricted cubic splines. Major sources of SFAs in this population were low nutritive value foods [4.4% of total energy intake (%E)], dairy (2.7%E), and meat products (1.9%E). The associations between SFA consumption (total and from different food sources) and the HEI-2015 were generally inverse and nonlinear (P for the nonlinearity test <0.03 for all). Total SFA intake showed no association with the SFA-subtracted HEI-2015 (P=0.29). SFAs from dairy tended to be associated with an increase in the SFA-subtracted HEI-2015 (P<0.001). Removing the SFA subscore from the HEI-2015 did not materially modify its association with SFAs from meat. SFAs from low nutritive value foods remained significantly and inversely associated with the SFA-subtracted HEI-2015 (P<0.001). These cross-sectional data in Canadian adults suggest that intake of SFAs from low nutritive value foods, but not total SFA intake, is captured by an index of healthy eating that does not account for SFA intake.

Differences in Population-Based Dietary Intake Estimates Obtained From an Interviewer-Administered and a Self-Administered Web-Based 24-h Recall.

Web-based instruments are being increasingly used in nutrition epidemiology and surveillance. However, the extent to which dietary intake estimates derived from web-based 24-h recalls such as the R24W are consistent with data derived from more traditional interviewer-administered 24-h recalls (TRAD) remains uncertain. Our objective was to compare dietary intake estimates obtained using the R24W and a TRAD instrument in population-based samples from the province of Québec in Canada. This comparison of dietary assessment methods was based on data from two sample survey studies in adults (18–65 years). The R24W was used in a sample of 1,147 French-speaking adults from five regions of Québec as part of the PREDISE (PRÉDicteurs Individuels, Sociaux et Environnementaux) study. The TRAD was used in a sample of 875 French-speaking adults from the Canadian Community Health Survey 2015 located in the same five regions. Characteristics of both samples were matched through selection and weighting (language, sex, age, region, education, body mass index, weekend day, and season of survey). Mean and usual intake data of each sample were compared. The plausibility of reported energy intakes was compared using predictive equations of the Institute of Medicine. Mean servings/day from the R24W were higher than with TRAD for vegetables and fruit (+11%, P = 0.003), grain products (+7%, P = 0.06), milk and alternatives (+21%, P < 0.001), and meat and alternatives (+18%, P = 0.001). Intake of low nutritive value foods was also 28% higher with the R24W than with TRAD (mean difference +164 kcal; 95% CI, 107–222). As a result, total energy intakes from the R24W compared with TRAD were 18% higher in women (mean difference +325 kcal; 95% CI, 243–407) and 15% higher in men (mean difference +361 kcal; 95% CI 232–490). The prevalence of underreporting of energy intakes was 10% lower with the R24W than with TRAD (prevalence ratio 0.90; 95% CI, 0.86–0.94). In conclusion, differences between dietary assessment methods in the context of population-based surveys on nutrition have potentially important consequences on the quality of the data and should be carefully considered in future surveys and surveillance strategies.

Abstract P360: Dietary Saturated Fats From Different Food Sources Show Inconsistent Associations With Various Indices of Diet Quality in the Canadian Population

Background: Canadian dietary guidelines include a recommendation to limit the consumption of foods high in saturated fats (SFA), regardless of their dietary source. The same guidelines also recommend consumption of lean red meat and low-fat dairy products. Yet, the association between the consumption of SFA from different food sources and diet quality is currently unknown. The objective of this study was to examine associations between SFA from various food sources and different indices of diet quality. Methods: Analyses are based on a sample of 11 106 respondents representative of Canadian adults (19-70 y) from the 2015 Canadian Community Health Survey (CCHS 2015). Dietary intakes and diet quality indices were calculated using a single interview-administered 24-hour recall. Food sources of SFA were classified according to the 2019 Canada’s Food Guide categories: 1) vegetables and whole fruits, 2) whole grain foods and 3) protein foods (including dairy and meat, among others). Foods not included in these three categories were grouped as All other foods . The 2010 alternative Healthy eating index (aHEI), the 2015 Healthy eating index (HEI-2015) and the 2007 Canadian Healthy eating index (C-HEI) were calculated. Due to the unreliability of data for trans-fat consumption in the CCHS 2015 database, the trans-fat subscore of the aHEI was removed from the original score. Results: While total SFA intake and SFA from All other foods were inversely correlated with all indices of diet quality (-0.55&lt;r&lt;-0.10, all p&lt;0.001), associations with SFA from dairy and meat were inconsistent. SFA from dairy were inversely correlated (p&lt;0.001) with the aHEI (r=-0.14) and the HEI-2015 (r=-0.16) but showed a weak positive correlation with the C-HEI (r=0.05, p&lt;0.001). SFA from meat were negatively correlated with the aHEI (r=-0.21, p&lt;0.001) and positively correlated with the C-HEI (r=0.11, p&lt;0.001). Removing subscores directly related to SFA intake in diet quality indices yielded positive correlations between SFA from dairy and the HEI-2015 (r=0.13, p&lt;0.001) and the C-HEI (r=0.19, p&lt;0.001). Conclusion: Consumption of SFA from different food sources are inconsistently associated with different indices of overall diet quality. Unsurprisingly, SFA from All other foods , which include low nutritive value foods, showed the strongest negative correlation with all diet quality scores. These results provide further support to the notion that guidance on SFA in future health policies should focus on food sources rather than on total intake of SFA.

Investigating the Effects of Non-Branded Foods Placed in Cartoons on Children's Food Choices through Type of Food, Modality and Age.

Cartoons are among the most consumed media products by children, especially those at a young age. While branded food placements are not allowed in animated series, non-branded food placements are prevalent. However, little is known about the effects that these food placements might have on children’s eating preferences. In an experimental study with 124 children (51.6% girls, age range: 7–11, Mage = 9.24, and SD = 1.19), 62 children in the experimental condition were exposed to 16 food placements in cartoons, whereas children in the control condition were exposed to cartoon scenes without foods. The healthiness of the placed foods (low nutritional value foods versus high nutritional value foods) as well as the modality of food placements (unimodal versus bimodal) were manipulated. After watching the cartoon scenes, children completed a choice task where each placed food appeared on a separate choice card. Our results indicate that non-branded low nutritional value foods placed in cartoons are an effective strategy in modifying children’s food choices when children are under age 9. We suggest that policy makers, particularly those involved in the content design of cartoons, take these results into account when placing low nutritional value foods in cartoons, especially for an animated series that targets young child audiences.

Food Advertising and Prevention of Childhood Obesity in Spain: Analysis of the Nutritional Value of the Products and Discursive Strategies Used in the Ads Most Viewed by Children from 2016 to 2018.

In Spain, 40% of children are overweight or obese. Television advertising is a widely acknowledged factor contributing to high-calorie food intake. This study longitudinally correlates some variables involved in childhood obesity prevention strategies in Spain. A mixed-methods approach was used. A quantitative analysis of audience data was conducted to determine the advertising campaigns most viewed by Spanish children from 2016 to 2018. The Nutri-score system was applied to determine the nutritional quality of the food advertised. A content analysis and a study of the discursive strategies used as an advertising ploy was undertaken. The results were examined in relation to the regulatory framework of the Spanish PAOS Code for the co-regulation of food advertising aimed at children. The study shows that Spanish advertising aimed at children mostly advertises very low nutritional value products. Moreover, these campaigns violate the PAOS Code in terms of the use of language in relation to the product, its benefits, and the appearance of popular characters. Our findings suggest a direct association between low nutritional value food ads and discursive strategies based on the intangible and extrinsic characteristics of these products. There remains the need for stricter legislation that takes into consideration the nutritional value of advertised foods and the language used in their hedonistic advertising.

Consumption of low nutritive value foods and cardiometabolic risk factors among French-speaking adults from Quebec, Canada: the PREDISE study

BackgroundThere is very limited knowledge on the magnitude to which foods with low nutritive value constitute the diet of adults from the province of Quebec. The extent to which these foods impact cardiometabolic risk is also poorly documented. The objective was to assess the contribution of low nutritive value foods to total energy intake (E) and to examine associations with cardiometabolic risk factors among French-speaking adults from 5 administrative regions of the Province of Quebec.MethodsAs part of the cross-sectional PREDISE Study, 1147 adults (50.2% women; mean [SD] age, 43.2 [4.6] years) participated in a web-based investigation. Dietary intake data were obtained using a validated web-based self-administered 24-h recall, the R24W, completed on three occasions. Foods with low nutritive value were defined as foods exceeding predetermined thresholds for the following nutrients: saturated fat, sugar or sodium as well as beverages and ingredients not recommended in Canada’s Food Guide 2019. A total of 1019 participants underwent on-site clinical assessment of cardiometabolic risk factors.ResultsParticipants consumed on average 29.0%E (95%CI, 28.2–29.7) as low nutritive value foods, to which pastries (18%), alcohol (15%), sweets (13%), chips/popcorn (6%) and sugar-sweetened beverages (6%) contributed the most. Low nutritive value foods contributed more to total E in men than in women (30.7%E vs. 27.5%E, respectively; P < 0.0001). In fully-adjusted linear regression models, increments of 250 kcal/d from low nutritive value foods were associated with higher body mass index (+ 1.7 kg/m2; 95%CI 1.2 to 2.2), higher waist circumference (+ 0.6 cm; 95%CI, 0.1 to 1.1), cholesterol: HDL cholesterol ratio (+ 0.12 mmol/L; 95%CI, 0.01 to 0.24 and triglycerides (+ 7.8%; 95%CI, 3.0 to 12.8).ConclusionsLow nutritive value foods contribute near 30% of total daily energy intake of French-speaking adults of the Province of Quebec and are associated with increased waist circumference and an unfavourable lipid profile. Addressing consumption of low nutritive value foods at the population level is a potential strategy to attenuate the burden of chronic diseases.

Value Chains and Diet Quality: A Review of Impact Pathways and Intervention Strategies

Low and middle-income countries increasingly face a triple burden of malnutrition encompassing undernutrition, micronutrient deficiency, and excessive energy consumption contributing to overweight and obesity. Food systems are also becoming more complex, supported by investments in food processing and retailing. Traditional approaches addressing hunger, typically based on agricultural development, are deemed insufficient alone to address the problem and attention is now being directed to food value chains, although experience is currently limited. To assess the state of science and identify knowledge gaps, an integrative review of the broad topic of value chains and diet quality was undertaken, with particular focus on interventions and their related impact pathways. Interventions were classified according to their primary orientation: to increase the availability, accessibility, or desirability of nutritious food. We identified 24 separate interventions associated with 10 different impact pathways, demonstrating the numerous entry points and large potential for value chain interventions to influence diet quality. However, case study evidence regarding effectiveness remains scant. Most studies addressed individual nutrient-rich commodities that could address a nutritional deficiency in the community of interest. Rarely was overall diet quality assessed, and future studies could benefit from taking a wider perspective of dietary patterns and food substitutions. The value chain analytical approach was deemed valuable due to its consumer orientation that seeks to understand how food products are used and what motivates their choice. The systems perspective is also important as it considers the roles of actors involved in food production, distribution, marketing, and regulation. However, few studies directly engaged with the subject of the local food environment as the bridge connecting food production and food choice. The challenge is to combat the increasing prevalence of processed foods of low nutritional value through interventions that lead to nutritious food becoming more conveniently available, affordable, and desirable.