Healthy Alternatives Research Articles

Phenolic Characterization and Quality Evaluation of Herbal Coffee from Roasted Juniper Berry Fruits (Juniperus drupacea L.): Elucidating the Impact of Roasting.

Consumers' demand for foods with health benefits and different tastes is on an increasing trend. Juniper berries ("andiz" in Turkish) are the fruits of perennial, aromatic, and resinous Juniperus drupacea trees. In this study, quality properties of herbal coffee samples obtained from juniper berries roasted at three different temperatures (120, 160, and 200 °C) and four different durations (10, 25, 32.5, and 55 min) were elucidated. The herbal coffee samples were prepared from roasted and powdered fruits, and their total phenolic contents (TPCs), sugar profiles, antioxidant activities (AAs), and other quality parameters were examined. The highest AA value was determined as 17.99 and 29.36 mM Trolox/L (DPPH and ABTS, respectively) in the herbal coffee prepared from berries roasted at 120 °C for 25 min. Sucrose and glucose were dominant in all herbal coffee samples. Sixteen phenolic compounds were identified and quantified by a LC-ESI-MS/MS device. The TPC values of the herbal coffee varied from 236.7 to 917.0 g/L, and the procyanidin dimer, amentoflavone, methyl-biflavone, and digalloylquinic acid were dominant in all samples. The hydroxymethylfurfural (HMF) content of the herbal coffee varied between 0.01 and 0.39 mg/kg. According to a sensory analysis, the herbal coffee obtained from fruits roasted at 120 °C for 25 min was the most appreciated sample. In sum, this work shows that herbal coffee is non-caffeinated and is an alternative to regular coffee drinks derived from juniper berries roasted at lower temperatures and has more significant phenolic and antioxidant contents. It also has the potential to offer innovative and healthy alternatives to the food industry. Future research should focus on investigating how this herbal coffee can be positioned in the market and can influence consumer preference.

Food environments in the Pacific Region and efforts to improve them: A scoping review.

To understand the characteristics of food environments in the Pacific region, and the broader economic, policy, and sociocultural surroundings that influence food choices and interventions to improve food environments for Pacific communities. Systematic searches were conducted for articles related to food environments or factors influencing food choices from 1993-2024 in five academic databases, Google, Google Scholar, and relevant organizations' websites. Studies were included if they meet the eligibility criteria. Two authors independently reviewed the title and abstract of identified articles. Full-text screening was conducted before data was extracted from eligible studies. A narrative analysis was informed by an existing food environments framework. Pacific Island countries or territories that are a member of the Pacific Community (SPC). Not Applicable. From the 66 included studies (of 2520 records screened), it was clear that food environments in the Pacific region are characterized by high availability and promotion of ultra-processed unhealthy foods. These foods were reported to be cheaper than healthier alternatives and have poor nutritional labelling. Food trade and investment, together with sociocultural and political factors, were found to contribute to unhealthy food choices. Policy interventions have been implemented to address food environments; however, the development and implementation of food environment policies could be strengthened through stronger leadership, effective multisectoral collaboration and clear lines of responsibility. Interventions focused on improving physical, economic, policy, and sociocultural influences on food choices should be prioritized in the Pacific region to improve the food environment and mitigate barriers to healthy eating.

Switching Mediterranean Consumers to Mediterranean Sustainable Healthy Dietary Patterns (SWITCHtoHEALTHY): Study Protocol of a Multicentric and Multi-Cultural Family-Based Nutritional Intervention Study.

Populations in Mediterranean countries are abandoning the traditional Mediterranean diet (MD) and lifestyle, shifting towards unhealthier habits due to profound cultural and socioeconomic changes. The SWITCHtoHEALTHY project aims to demonstrate the effectiveness of a multi-component nutritional intervention to improve the adherence of families to the MD in three Mediterranean countries, thus prompting a dietary behavior change. A parallel, randomized, single-blinded, and controlled multicentric nutritional intervention study will be conducted over 3 months in 480 families with children and adolescents aged 3-17 years from Spain, Morocco, and Turkey. The multi-component intervention will combine digital interactive tools, hands-on educational materials, and easy-to-eat healthy snacks developed for this study. Through the developed SWITCHtoHEALTHY app, families will receive personalized weekly meal plans, which also consider what children eat at school. The engagement of all family members will be prompted by using a life simulation game. In addition, a set of activities and educational materials for adolescents based on a learning-through-playing approach will be codesigned. Innovative and sustainable plant-based snacks will be developed and introduced into the children's dietary plan as healthy alternatives for between meals. By using a full-factorial design, families will be randomized into eight groups (one control and seven interventions) to test the independent and combined effects of each component (application and/or educational materials and/or snacks). The impact of the intervention on diet quality, economy, and the environment, as well as on classical anthropometric parameters and vital signs, will be assessed in three different visits. The COM-B behavioral model will be used to assess essential factors driving the behavior change. The main outcome will be adherence to the MD assessed through MEDAS in adults and KIDMED in children and adolescents. SWITCHtoHEALTHY will provide new insights into the use of sustained models for inducing dietary and lifestyle behavior changes in the family setting. It will facilitate generating, boosting, and maintaining the switch to a healthier MD dietary pattern across the Mediterranean area. Registered Trial, National Institutes of Health, ClinicalTrials.gov (NCT06057324).

The dual-feature approach-avoidance task: validity, training efficacy, and the role of contingency awareness in changing food preference

ABSTRACT The approach-avoidance task (AAT) probes tendencies contributing to unwanted behaviours, like excessive snacking, by measuring RT differences between approach and avoidance responses to different stimuli. It retrains such tendencies using repeated avoidance of appetitive stimuli and approach of healthy alternatives. The most common paradigm, the irrelevant-feature AAT, conceals these stimulus-response contingencies by requiring approach or avoidance based on features irrelevant to the tendencies (e.g. frame colour). Unfortunately, it is an unreliable measure and not always successful as a training, likely because the stimuli can be ignored. In the novel dual-feature AAT, the combination of stimulus and irrelevant feature determines responses: participants approach foods and avoid objects surrounded by frame A, and vice versa given frame B. We trained 219 online participants to approach fruit and avoid chocolate using active (7:1 stimulus-to-frame contingency) and sham (1:1 stimulus-to-frame contingency) versions of these two trainings. Compared to sham, active irrelevant-feature training was associated with more selection and desire to eat fruit, and active dual-feature training increased approach bias for fruit. Participants’ perceived rate of approaching fruit versus chocolate correlated with many outcome measures, suggesting contingency awareness plays a major role in AAT training effectiveness, challenging implicit accounts. While the dual-feature paradigm shows potential, its high error rates, RTs, and difficulty mandate improvement.

Gastrointestinal fate of proteins from commercial plant-based meat analogs: Silent passage through the stomach, oxidative stress in intestine, and gut dysbiosis in Wistar rats.

Plant-based meat analogs (PBMAs) are common ultra-processed foods (UPFs) included in the vegan/vegetarian diets as presumed healthy alternatives to meat and meat products. However, such health claims need to be supported by scientific evidence. To gain further insight into this topic, two commercial UPFs typically sold as meat analogs, namely, seitan (S) and tofu (T), were included in a cereal-based chow and provided to Wistar rats for 10weeks. A group of animals had, simultaneously, an isocaloric and isoprotein experimental diet formulated with cooked beef (B). In all cases, experimental chows (∼4kcal/g feed) had their basal protein concentration increased from 14% to 30% using proteins from S, T, or B. Upon slaughter, in vivo protein digestibility was assessed, and the entire gastrointestinal tract (digests and tissues) was analyzed for markers of oxidative stress and untargeted metabolomics. Metagenomics was also applied to assess the variation of microbiota composition as affected by dietary protein. Diets based on PBMAs showed lower protein digestibility than those containing meat and promoted an intense luminal glycoxidative stress and an inflammatory intestinal response. The fermentation of undigested oxidized proteins from T in the colon of Wistar rats likely led to formation of mutagenic metabolites such as p-cresol. The presence of these compounds in the animal models raises concerns about the potential effects of full replacement of meat by certain PBMAs in the diet. Therefore, future research might target on translational human studies to shed light on these findings.

The Future of Food Health-Focused Brands in the Fast-Food Industry Based on the Analysis of Chipotle

Abstract: Healthy and sustainable food eating has become one of the significant trends in customer behavior. Academics and media research have found the significance of embracing new consumption habits, food choices on nutritionally adjusted meals, and increasing consumer health awareness. However, more research is still needed on the development opportunities of the fast-food industry in response to this new consumer behavior. Therefore, this article will use Chipotle as an example to demonstrate the financial opportunities of the fast-food industry's change toward healthy eating. This article uses research on healthy eating development, trends in the fast-food industry, balance sheets, and financial ratios. We have employed the analysis of Chipotle's financial statement and forecast the development of the fast-food restaurant from 2024 to 2028 after it accepts healthy eating. Research has found that customers' attitudes are changing. Consumers now prefer natural, high-quality fast food; introducing healthy products is financially rewarded with higher sales growth. This kind of brand will gain traction and boost profit. Various brands should also launch new products that focus on healthier alternatives.

Utilization of Hibiscus, Tamarind and Carob in Production of Low Calories Healthy Soft Drinks

The demand for carbonated beverages is increasing, offering opportunities to develop drinks with significant health benefits. Beverages containing carob, tamarind and hibiscus offer multiple nutritional and functional benefits and can serve as healthy alternatives to other soft drinks on the market. This is particularly important given the high sugar and calorie content of traditional soft drinks, which has been linked to increased issues associated with obesity, type 2 diabetes, osteoporosis and cardiovascular disease globally. The focus of the current work is to evaluate low-calorie soft drinks made from hibiscus, tamarind and carob and sweetened with erythritol that cater to diverse consumer segments, including diabetics and health-conscious individuals. Hibiscus, tamarind and carob extracts were sweetened with 0.5, 1 and 1.5 g erythritol sugar/200 ml carbonated beverage. The results showed that the alcoholic extract from hibiscus cups gave the highest content of phenols and flavonoids (70.3 mg gallic/g on DW and 7.8 mg catechin/g on DW), followed by carob pod alcoholic extract (19.3 mg gallic/g on DW) and tamarind alcoholic extract (11.6 mg gallic/g on DW). Tamarind gave a higher content of flavonoids (2.3 mg/g) than carob (1.2 mg/g); however, carob pods had the highest antioxidant activity (91.92%), followed by tamarind pulp (87.66%) and hibiscus cups (79.76%). The soft drinks of hibiscus and tamarind sweetened with erythritol at 1.5 g/200 ml gave the best sensory properties compared with control (adjusted by sucrose at 12% brix) and others concentrations used of erythritol sugar at (0.5 and 1.5 g /200 ml carbonated beverage). Carob pods soft drink sweetened with 0.5 g erythritol /200 ml gave the best sensory characteristics compared to the control sample and others concentrations of erythritol sugar at (1 and 1.5 g /200 ml carbonated beverage), which may be due to the high content of sugars in carob. Hibiscus carbonated beverage outperformed tamarind in terms of overall acceptability and carob carbonated beverage was the least acceptable in terms of sensory properties. Carob carbonated beverage recorded the highest antioxidant activity (90.9%) and phenolic content while representing the second highest in terms of flavonoids. Tamarind carbonated beverage ranked second in terms of antioxidant activity (86.0%) and phenolic content although it ranked first in terms of flavonoids. Hibiscus carbonated beverage recorded the lowest content in terms of antioxidant activity (79.36%), phenolic compounds and flavonoids. Hibiscus, tamarind and carob are a great choice for the production of carbonated beverages because they give the beverage desirable nutritional, cosmetic and medicinal qualities. Moreover, the simplicity of production and availability of raw materials allows for the stimulation of the economy by reducing dependence on multinational companies offering unhealthy or industrialized soft drinks.

Assessing the Dietary Practices and Anthropometric Outcomes of Students Consuming Mid-day Meals Versus Home-Cooked Meals.

Early childhood and adolescence are prime years that people spend in school. These formative years give the school ample opportunities to impart certain aspects of lifestyle and healthcare to the student, in addition to academics. School health programs are vital in providing comprehensive education and healthcare services. The objectives of the study are to enlist the socio-demographic factors affecting the nutritional level between students who enrolled for the mid-day meal scheme and those who did not. This is a cross-sectional questionnaire-based study, which was carried out between children who enrolled in the mid-day meal program and home-cooked meals for students from 3rdto 12thgrade in Faridabad. The study was conducted by the Department of Public Health Dentistry, Faridabad, from January to June 2024. It was determined that 162 (53.6%) males and 222 (74.9%) females were obese. 332 (55.3%) believed that social media had an impact on their dietary decisions, while 268 (44.7%) disagreed. When asked to rate how many healthy food alternatives were available at their school, 53 (8.8%) of them said it was great, 194 (32.3%) said it was good, 196 (32.7%) said it was fair, and 157 (26.2%) said it was poor. 236 (78.7%) parents of the mid-day meal group never had dietary supplemental education, which is why children have indigent nutritional status. The mean waist-to-hip ratio (WHR) was calculated as 0.92 ± 0.43 and 0.88 ± 0.69 with significant values of 0.00 (p≤0.05) in the home-cooked and mid-day meal-consuming groups respectively. Students consuming home-cooked meals showed a better WHR for age than those consuming mid-day meals. Children of parents with high education levels have good nutritional status and are healthier as compared to children with parents who have low education levels. Thus, there is a dire need to include school health programs to provide healthy and nutritious food to children, in need.

Ultra-processed vegan foods: Healthy alternatives to animal-source foods or avoidable junk?

Animal-source foods (ASFs), namely, meat, milk, eggs, and derived products, are crucial components of a well-balanced diet owing to their contribution with multiple essential nutrients. The benefits of the consumption of ASFs in terms of hedonic responses, emotional well-being, and mood are also widely documented. However, an increasing share of consumers decide to exclude ASFs from their diets. Some of these vegan consumers are inclined to consume so-called "meat" and/or "dairy analogs," which are produced from plant materials (soy, wheat, and oat, among others). In order to simulate appearance, texture, and flavor of ASFs, these industrial vegan foods are designed using an intricate formulation and industrial processing, which justifies their identification as ultraprocessed foods (UPFs). While the introduction of these processed vegan products is becoming popular in developed countries, the consequences of the sustained intake of these products on human health are mostly ignored. Contrarily to common belief, which emphasizes their role as "healthy" alternatives to ASFs, these plant-based UPFs may enclose certain threats, which are reviewed in the present paper. The remarkable differences between vegan UPFs and the genuine ASFs (meat/dairy products) from sensory, nutritional, hedonic, or health perspectives precludes the designation of the former as analogs of the latter. Understanding the basis of these differences would contribute to (i) providing consumers with grounds to make reasoned decisions to consume meat/dairy products and/or the vegan alternatives and (ii) providing food companies with strategies to produce more appealing, nutritive, and healthy industrially processed vegan products.

Use of Flexible Retort Pouch as a Packaging Alternative for Three Mexican Ready-to-eat Bean Products

Objective: This study aimed to design a thermal process for three Mexican bean products packaged on flexible retort pouches and to compare the changes in quality, proximate composition, and antioxidant activity. Method: Three Mexican bean products: “pork beans” (PB), refried beans (RB), and mixed beans (MB, 50% “pork beans” and 50% refried beans), were packaged in retort pouches and processed in a steam/air retort at temperature 122°C, pressure = 2.6 kg·cm-2, come-up time = 13.5 min and 40 min of process, under overpressure conditions. Additionally, nine samples of each bean product packaged in plastic containers of 500 mL were added from the manufacturer's regular hot-fill processing line to be analyzed as control tests. Parameters of quality in all the products were evaluated. Research results and discussions: The Fo values were 13.2, 13.5, and 11.3 min for PB, RB, and MB, respectively. The beans thermally processed showed better protein, fiber, total phenolic, and essential minerals than traditional treatment, were viable, and did not need refrigerated storage. Research implications: The study of thermal processes in heat-resistant pouches in three types of ready-to-eat beans is a healthy and nutritious food alternative. Originality/Value: This study contributes to the development of sterilized foods safe by adjusting the temperature and process time to a Fo value that guarantees the destruction of Clostridium botulinum, with less impact on the final quality of the processed food.

ChemSweet: An AI-driven computational platform for next-gen sweetener discovery

Nowadays, the overconsumption of artificial sweeteners and their related adverse health impacts have proposed an urgent need to develop safe and healthy alternatives. Herein, we introduce ChemSweet, an AI-based platform for the rapid discovery of potential sweet molecules (http://chemsweet.ddai.tech) with the consideration of their physicochemical properties, sweetness profile, and health risks at the same time. Machine learning prediction models of four important physicochemical and four toxicity properties were established and integrated with the platform to evaluate the candidate molecules' biosafety and stability during the processing processes. Then, a new sweet taste prediction system was developed which ensures the sweet evaluation of six specific kinds of sweeteners. To facilitate the practical application of ChemSweet, the SuperNatural database was integrated for the rational screening of promising new sweeteners. We successfully identified 294 potential sweeteners that simultaneously meet the multiple anticipated criteria. We believe that ChemSweet will serve as a useful tool for identifying safe and healthy sweeteners while reducing the timeframe and high experimental costs.

A Current Trend in Efficient Biopolymer Coatings for Edible Fruits to Enhance Shelf Life.

In recent years, biopolymer coatings have emerged as an effective approach for extending the shelf life of edible fruits. The invention of biopolymer coverings has emerged as an innovation for extending fruit shelf life. Natural polymers, like chitosan, alginate, and pectin, are used to create these surfaces, which have several uses, including creating a barrier that prevents water evaporation, the spread of living microbes, and respiratory movement. These biopolymer coatings' primary benefits are their environmental friendliness and lack of damage. This study highlights the advancements made in the creation and usage of biopolymer coatings, highlighting how well they preserve fruit quality, reduce post-harvest losses, and satisfy consumer demand for natural preservation methods. This study discusses the usefulness of the biopolymer coating in terms of preserving fruit quality, reducing waste, and extending the product's shelf life. Biopolymer coatings' potential as a sustainable solution for synthetic preservatives in the fruit sector is highlighted as are formulation process advances that combine natural ingredients and environmental implications. This essay focuses on the essential methods, such as new natural additives, as well as the environmental effect of biopolymer coatings, which are safe and healthy commercial alternatives.

Negative impact of online gambling problematic in disabled and non-disabled university students: exploring the risk profile.

The rise of online gambling has brought about significant concerns, particularly regarding its impact on university students. This issue becomes even more complex when considering students with disabilities. This research examines the gambling profile and beliefs of university students based on whether they have a disability. In turn, it seeks to identify if there is a typology of at-risk gamblers according to the disability variable. Finally, it aims to find out the prevalence of gambling among students depending on whether they have a disability and the typology of at-risk gambler. A total of 704 university students (135 with disabilities and 569 without disabilities) completed the NODS Belief Questionnaire to assess problems associated with gambling and to generate a typological grouping of risk gamblers, as well as a questionnaire designed specifically for the gambler profile. It was found that a small percentage of participants engage in gambling on a daily basis, with a higher frequency among students with disabilities. In addition, it was observed that the behavior and concern about financial expenditure on gambling interferes with their daily activities and is a cause for concern, with higher risk being observed to a greater extent in students with disabilities. These data suggest the importance for universities and relevant authorities to address these problems comprehensively, providing adequate resources for students with disabilities and promoting a culture of wellbeing that discourages problematic gambling activities and encourages healthy alternatives for entertainment and stress management.

Gene and cell therapy of human genetic diseases: Recent advances and future directions.

Disruptions in normal development and the emergence of health conditions often result from the malfunction of vital genes in the human body. Decades of scientific research have focused on techniques to modify or substitute defective genes with healthy alternatives, marking a new era in disease treatment, prevention and cure. Recent strides in science and technology have reshaped our understanding of disorders, medication development and treatment recommendations, with human gene and cell therapy at the forefront of this transformative shift. Its primary objective is the modification of genes or adjustment of cell behaviour for therapeutic purposes. In this review, we focus on the latest advances in gene and cell therapy for treating human genetic diseases, with a particular emphasis on FDA and EMA-approved therapies and the evolving landscape of genome editing. We examine the current state of innovative gene editing technologies, particularly the CRISPR-Cas systems. As we explore the progress, ethical considerations and prospects of these innovations, we gain insight into their potential to revolutionize the treatment of genetic diseases, along with a discussion of the challenges associated with their regulatory pathways. This review traces the origins and evolution of these therapies, from conceptual ideas to practical clinical applications, marking a significant milestone in the field of medical science.

Efficacy of Qi-Gen powder for immunity enhancement and investigation of its therapeutic mechanisms through gene expression profiling

Infection with different viruses threatens the health of animals in the livestock and poultry industry. Immunopotentiators can increase natural immunity and vaccination efficacy; however, most are expensive chemical and biological compounds with questionable safety. Traditional Chinese medicines (TCMs) such as Yupingfeng (YPF), a well-known immunomodulatory remedy, provide healthy alternatives to such agents. The aim of this study was to examine the therapeutic properties of Qi-Gen powder (QG) and compare them with those of YPF. The immune organ index, cytokine levels, and other indicators were utilized to evaluate the effects of QG in an immunosuppression mouse model. QG was further assessed for its ability to enhance vaccine effectiveness in chickens immunized for Newcastle disease virus (NDV). Potential therapeutic mechanisms and targets of QG were examined in the breast cancer cell line MCF-7 using microarray technology combined with the TCM systems pharmacology database of known targets. Compared with model controls, QG improved immunological function, outperforming YPF in mice. QG also enhanced the immunological response to NDV vaccine in immune organs and increased feed intake of chickens. Further research is needed to validate the link between the PI3K/Akt/GSK-3 pathway and the immune-boosting effects of QG.

Preparation of emulsion-template oleogels: Tuning properties by controlling initial water content and evaporation method

Emulsion-templated oleogels can be used to produce healthy solid fat alternatives. Typically, the physicochemical characteristics of these oleogels are tuned by varying the oleogelator concentration. In this study, an innovative approach was developed that involved adjusting the water content in the emulsion. In addition, the impact of the method used to remove the water was investigated, including hot air drying and freeze drying. The oleogels were formulated using a fixed type and amount of oil (soybean oil) and oleogelator (octenyl succinic anhydride starch-chitosan complexes). Oleogels produced from emulsions containing a lower water content had greater stability, higher viscoelasticity, and better structural recovery, which was mainly due to the tight packing of the oil droplets. Furthermore, the lipid oxidation of the oleogels, as well as the levels of tocopherol and total phenols present, were negatively correlated with the quantity of water present. Oleogels prepared using hot air drying exhibited higher viscoelasticity and better structural recovery than those prepared using freeze drying, although their thermal stability was inferior. Overall, different physicochemical properties could be obtained by controlling water addition and removal, which means their properties could be tailored for different applications.

Anti-Aging Effects of Flavonoids from Plant Extracts.

Aging is a natural and irreversible process, affecting living organisms by negatively impacting the tissues' and cells' morphology and functionality and consequently being responsible for aging-related diseases. Taking into account the actual preoccupations of both consumers and researchers, healthy anti-aging alternatives are being intensively studied in order to address such concerns. Due to their functional features, plant flavonoids can be considered valuable nutraceuticals. This paper highlights the possibilities to use flavonoids extracted from various plants for their anti-aging potential on the skin, brain, and heart. Moreover, their anticarcinogenic, anti-inflammatory, and anti-diabetic properties are summarized, along with the senescence-associated mechanisms. Both the nutraceutical and cosmeceutical fields are continuously developing and flavonoids originating from plants are promising candidates to obtain such products. Thus, the bioactive compounds' extraction and their subsequent involvement in innovative product manufacturing must be carefully performed while being aware of the various intrinsic and extrinsic factors that may affect the phytochemicals' structures, bioavailability, and health effects.

Consumption of alcohol-free and alcoholic beverages among Dutch university students: Substitution or addition?

Alcohol-free drinks are suggested as healthy alternatives for alcohol consumption. To achieve benefits, alcohol-free beverages must be consumed as a substitute for alcoholic beverages, not in addition. This study examined in a student sample (i) the frequency/quantity of alcohol(-free) consumption; (ii) the relationship between alcohol-free and alcohol consumption; (iii) alcohol-free drinks as substitution or in addition to alcoholic drinks; and (iv) possible gender differences. Survey data regarding alcohol(-free) consumption (May-June 2022) of Dutch university students (N = 4.318, females 70.2%; males 28.5%, average age 22.6 years [SD = 2.4]). (i) A total of 42.8% of the students indicated they had never consumed alcohol-free versus 10.1% who never consumed alcoholic beverages; (ii) the group who recently consumed alcohol-free also most often recently consumed alcoholic beverages (42.7%). The group that had never consumed alcohol-free drank on average more alcoholic beverages (M = 3.98 on a drinking day) compared to past and recent alcohol-free drinkers (respectively, M = 3.44 and M = 3.59). (iii) Most students (54.9%) reported drinking alcohol-free beverages in addition to alcohol, 17.4% indicated using it as a substitution. Students who consumed alcohol-free as 'substitution' were older, more often living alone or with a partner, less often living with parents and more often involved in a steady relationship compared to students who consumed in 'addition'. (iv) No prominent gender differences were found. The majority of students remained consuming the same number of alcoholic beverages since they started consuming alcohol-free beverages, pointing to an addition effect. A small group did use alcohol-free beverages as a substitute for their alcohol consumption.

Evaluating campaign concepts aimed at replacing sugar-sweetened beverages with water.

The study addresses the global health concern of sugar overconsumption, particularly focusing on the prevalence of sugar-sweetened beverage consumption among young people. The study tested three different health promotion campaign concepts, designed to reduce sugar-sweetened beverage intake and promote water consumption as a healthier alternative. A total of 402 young adults (18-29) were recruited from a university campus and an online panel. Participants were randomly assigned to view one of three campaign images: one advocating for substituting sugar-sweetened beverages with water, and two exclusively promoting water consumption. These images were assessed through an online survey, which included questions on emotional response, salience, attitudes and intentions towards various beverages. Participants exposed to the campaign emphasising the benefits of water showed a greater intention to increase water consumption and reduce both sugar- and non-sugar-sweetened beverages compared with the other groups. There were no significant differences observed for the beverage choice task across the campaigns. The findings suggest that messaging focusing on the benefits of water holds promise in encouraging healthier beverage consumption intentions among young adults. The lack of significant differences in the beverage choice task across the campaigns indicates a need for further research to explore long-term behaviour change effects. SO WHAT?: By highlighting the benefits of water consumption, campaigns may have the potential to positively influence beverage choices and promote healthier habits. Continued research in this area can provide valuable insights for developing more impactful interventions aimed at reducing sugar-sweetened beverage consumption.

The cake fortified with rice bran and market available one: An evaluation of texture, colour and nutritional qualities

Rice bran is the outer pericarp of the rice endosperm. It is the underutilized milling bi-product of rice, which is generally used for cattle feeds and extraction of oil. However, the whole bran is packed with many essential bioactive molecules and fibers, which have many health benefits. In this study, the whole bran was utilized for making the cake. The textural profile analysis reveals that cakes fortified with rice bran (CRB) showed lower hardness (661.10-1429.90 g) but higher adhesiveness (-3.5 to -19.6 g-sec) and cohesiveness (72.6 to 80.6%) as compared to market available cakes (MAC). With respect to colour parameters, CRB was generally darker (L* = 33.96 to 39.25) than MAC (L* = 37.39 to 37.92) except market available chocolate cake (L*=17.34), which was darkest one. However, CRB was superior to MAC for different nutritional parameters. The minerals (Fe, Zn) content of CRB (Fe: 22.25 to 28.30 ppm and Zn: 14.68 to 16.14 ppm) was higher than MAC (Fe: 11.25 to 17.03 ppm and Zn: 6.24 to 7.61 ppm). There was higher level of phenolics content, flavonoids content(0.43 to 0.76 mg CE/g) and protein content (12.94 to 18.76%) in case of all the CRBs as compared to MACs. The total soluble sugar content was lower but antioxidant activity was higher in CRBs as compared to MACs. Therefore, CRB is one of the healthy alternatives for proper utilization of rice milling bi-product, rice bran.