List Of Ingredients Research Articles

DAHNA-An integrated innovative mobile application for the screening and management of the atherosclerotic cardiovascular disease risk

Abstract Funding Acknowledgements Type of funding sources: None. Backgrond: DAHNA (Diet According to the Healthy Heart Nutritional Approach) is an integrated innovative free mobile app that allows:1.Screening of the atherosclerotic cardiovascular diseases (ASCVD) risk. 2.Personalized healthy diet based on the cardiometabolic screening. 3.Personalized advice and referral to doctors for those with a high/very high risk score. 4. Long-term following of the major risk factors. Objective Presentation of DAHNA functionalities, operation mode and first results through public implementation. Methods DAHNA can be downloaded on any mobile phone regardless of its operating system. Functionalities:ASCVD risk score assessment by an „all-in-one-for-all" risk calculator joining the 2021 European Society of Cardiology (ESC) SCORE2/SCORE2-OP scores and the American Heart Association (AHA) Framingham score. When the user mentions his/her country either SCORE2/SCORE2-OP or Framingham opens automatically.For Europe calculation is based on the four SCORE2/SCORE2-OP tables of the four risk regions. DAHNA is not limited to healthy people, but allows the user to mention if he/she already has diabetes, chronic kidney disease or ASCVD. From this moment on, he/she is notified that is at high/very high risk. 2.Based on the ASCVD risk DAHNA offers: 2a. Personalized healthy menus (Mediterranean diet) including the macro and micronutrients in the recommended daily dose.The ingredient list is automatically created with the required quantities.The user can choose between the personal purchase of the ingredients or ordering the list from suppliers 2b.short movies for initiation into physical activity 2c.up-to-date educational medical information. 2d.The need for a quick consultation for those with high/very high risk. 2e.Periodically follow-up of the outcome of the ASCVD risk. All data are collected in a central data base. Results Between August 10th, 2022 (when this version was launched) and November 1st, 2022, 15780 users downloaded DAHNA (265 downloads/day, mean age: 48+/-10 years, 58% females; 16% smokers, 18% hypertension. A 100% correspondence between the results of DAHNA calculator and ESC tables was confirmed. Conclusion 1.DAHNA is the first app to combine the ASCVD risk scores with the assignment of personalized healthy diet, healthy lifestyle advice and periodic risk self-assessment. 2.DAHNA is an universal ASCVD risk mobile calculator 3.DAHNA offers a real-time knowledge and following of the dynamics of the major risk factors and ASCVD risk in large populations. These data should be important for the adjustment of the health policies.

Development of a Clean Label Mayonnaise Using Fruit Flour.

Over the past few years, clean label food has been growing, meaning that consumers are searching for shorter and simpler ingredient lists composed of familiar and natural ingredients. The objective of the present work was to develop a vegan clean label mayonnaise, replacing the additives with fruit flour obtained from fruit reduced commercial value. The mayonnaises were prepared by replacing the egg yolk with 1.5% (w/w) lupin and faba proteins, while fruit flour (apple, nectarine, pear, and peach flour) was incorporated to substitute sugar, preservatives, and colorants. Texture profile analysis and rheology-small amplitude oscillatory measurements were performed to evaluate the impact of the fruit flour on mechanical properties. The mayonnaise antioxidant activity was also analyzed in terms of color, pH, microbiology, and stability measurements. The results showed that mayonnaises produced with fruit flour had better structure parameters in terms of viscosity, and texture, but also improved pH and antioxidant activity (p < 0.05) compared to the standard mayonnaise (mayonnaise without fruit flour). The incorporation of this ingredient into mayonnaise increases the antioxidant potential, though it is in lower concentrations compared to the fruit flours that compose them. Nectarine mayonnaise showed the most promising results in terms of texture and antioxidant capacity (11.30 mg equivalent of gallic acid/100 g).

Defining a Treatment Model for Self-Management of Fatigue in Rehabilitation of Acquired Brain Injury Using the Rehabilitation Treatment Specification System.

Systematic treatment descriptions to standardize and evaluate management of fatigue after acquired brain injury (ABI) are lacking. The purpose of this multi-phase qualitative study was to formulate a treatment model for promoting self-management of fatigue in rehabilitation of ABI based on practice-based understandings and routines. The study was conducted in a community-based rehabilitation center in Denmark. The model was defined using the Rehabilitation Treatment Specification System. Phase 1 comprised co-production workshops with five service providers (occupational therapists, physiotherapists, and a neuropsychologist) to elicit preliminary treatment theories. In Phase 2, four case studies were conducted on management of fatigue in vocational rehabilitation. Interviews (n = 8) and treatment log entries (n = 76) were analyzed thematically to specify treatment targets and active ingredients. The treatment model comprised five main components: (i) Knowledge and understanding of fatigue, (ii) Interoceptive attention of fatigue, (iii) Acceptance of fatigue, (iv) Activity management, and (v) Self-management of fatigue. For each component, lists of targets and active ingredients are outlined. In conclusion, management of fatigue includes multiple treatment components addressing skills, habits, and mental representations such as knowledge and attitudes. The model articulates treatment theories, which may guide clinical reasoning and facilitate future theory-driven evaluation research.

The Stability of Phenolic Compounds in Fruit, Berry, and Vegetable Purees Based on Accelerated Shelf-Life Testing Methodology.

Evaluating the stability of polyphenols in fruit, berry, and vegetable purees helps to assess the quality of these products during storage. This study aimed to (1) monitor the stability of total phenolic content (TPC) in four-grain puree with banana and blueberry (FGBB), mango-carrot-sea buckthorn puree (MCB), and fruit and yogurt puree with biscuit (FYB); (2) study the effect of aluminum-layered vs. aluminum-free packaging on the changes in TPC; and (3) assess the suitability of accelerated shelf-life testing (ASLT) methodology to evaluate the stability of polyphenols. The samples were stored at 23 °C for 182, 274, 365, and 427 days. The corresponding time points during ASLT at 40 °C were 28, 42, 56, and 66 days, calculated using Q10 = 3. The TPC was determined with Folin-Ciocalteu method. The results revealed that the biggest decrease in TPC took place with high-pH FGBB, which contained fewer ingredients with bioactive compounds. Minor changes were seen in FYB and MCB, which had lower pH values, and contained a larger amount of ingredients that include polyphenols. In addition, the choice of packaging material did not affect the TPC decrease in each puree. Finally, it was concluded that the ASLT methodology is suitable for studying the TPC changes in such purees, but the corresponding Q10 factors may vary and should be determined based on the chemical profile and ingredient list of the product.

Examination of nutritional factors associated with urolithiasis risk in plant based meat alternatives marketed to children and infants

The global prevalence of pediatric nephrolithiasis continues to rise amidst increased sodium and animal protein intake. Plant-based meat alternatives (PBMAs) have recently gained popularity due to health benefits, environmental sustainability, and increased retail availability. PBMAs have the potential to reduce the adverse metabolic impact of animal protein on kidney stone formation. We analyzed PBMAs targeted to children to characterize potential lithogenic risk vs animal protein. We performed a dietary assessment using a sample of PBMAs marketed to or commonly consumed by children and commercially available at national retailers. Nutrient profiles for PBMAs were compiled from US Department of Agriculture databases and compared to animal protein sources using standardized serving sizes. We also analyzed nutrient profiles for plant-based infant formulas against typical dairy protein-based formulas. Primary protein sources were identified using verified ingredient lists. Oxalate content was extrapolated from dietary data sources. A total of 41 PBMAs were analyzed: chicken (N=18), hot dogs (N=3), meatballs (N=5), fish (N=10), and infant formula (N=5). Most products (76%) contained a high-oxalate ingredient as the primary protein source (soy, wheat, or almond). Average oxalate content per serving was substantially higher in these products (soy 11.6mg, wheat 3.8mg, almond 10.2mg) vs animal protein (negligible oxalate). PBMAs containing pea protein (24%) had lower average oxalate (0.11mg). Most PBMAs averaged up to six times more calcium and three times more sodium per serving compared to their respective animal proteins. Protein content was similar for most categories. Three-quarters of the examined plant-based meat products for children and infants contain high-oxalate protein sources. Coupled with higher per-serving sodium and calcium amounts, our findings raise questions about possible lithogenic risk in some PBMAs, and further studies are needed to assess the relationship between PBMAs and nephrolithiasis.

Consumer preferences and demand for conventional seafood and seafood alternatives: Do ingredient information and processing stage matter?

While plant-based seafood alternatives (PBSAs) are emerging as potential substitutes for conventional seafood products, to date, there is scant evidence on how consumers evaluate PBSAs. We conducted two discrete choice experiments to determine consumer preferences and demand for fresh and processed PBSAs relative to their conventional fish and shellfish equivalents and other potential substitutes. In both experiments, consumers had the option to access additional information on the ingredient lists, as they varied substantially between PBSAs and conventional seafood products. We find that the market share of seafood alternatives is relatively small compared to their animal-based counterparts even though respondents prefer novel PBSAs to traditional plant-based food like tofu. Respondents who choose to see the ingredient list tend to have a higher demand for PBSAs. Differences in preferences are also found across demographics and consumption habits. Results from this study provide important information that can assist stakeholders in designing more targeted marketing strategies or policies concerning seafood alternatives (e.g., labeling).

Regulatory Requirements for Exporting Cosmetic Products to Extra-EU Countries

In this study, an overview of the regulations in force in some extra-EU states belonging to different geoeconomic areas is provided, starting from the current EU legislation on cosmetic products. We focused on their legislative frameworks and the location of the relevant regulatory documentation. Furthermore, for each state considered, our analysis examined the notification/authorization processes, approaches to animal testing, and allowed/prohibited ingredient lists, as these aspects are considered to be among the primary restrictions hindering the cosmetic market. It can be observed that many states are working towards standardising their regulations to promote greater international trade. However, it is essential to recognize that different countries belonging to distinct geoeconomic areas may have unique requirements, and harmonization may not necessarily be the best solution. It is crucial to consider different needs and preferences when approaching the global regulation of the cosmetic industry.

Perspectives on the Use of Proprietary Blends in Dietary Supplements

This paper discusses the rationale for use of proprietary blends on dietary supplement labels, and their implications for researchers and consumers. The Dietary Supplement Health Education Act of 1994 allows the listing of nonnutrient dietary ingredients as proprietary blends on dietary supplement labels for companies to protect their unique formulas. The weight of the blend and names of the ingredients within the blends must be declared, but not the amounts of the individual ingredients within the proprietary blend. Thus, from label information, the amount of a dietary ingredient in a proprietary blend is not available for calculating exposures in assessments of intakes or for determining doses in clinical trials.

Perceptions, use and perceived value of nutrition and health claims among Australian consumers: a cross-sectional survey

PurposeNutrition and health claims are used widely on food labels and are known to influence food choice, however research has found that consumer perceptions of such claims are mixed. The study aimed to explore the perceptions, use and perceived value of nutrition and health claims among consumers and investigate barriers for the use of claims in guiding food choice.Design/methodology/approachAn online cross-sectional survey conducted in May-July 2019 collected information on participant demographics, reported use and perceptions of nutrition and health claims, and barriers to the use of claims for 150 Australian consumers.FindingsWhile the majority (73.5%) of respondents were aware of nutrition and health claims on food labels and were largely confident in interpreting claims, 29% of respondents “often” or “always” used claims to guide food choices. More than one-quarter (27.3%) of respondents found nutrition and health claims “not very useful” or “not at all useful” for guiding food choice, while only 12.7% perceived claims as “very trustworthy” or “extremely trustworthy”. The ingredients list and nutrition information panel were the preferred sources of on-pack nutrition information for guiding food choice.Originality/valueFindings suggest there remains a role for nutrition and health claims to help consumers make healthier dietary decisions however, it appears that trust in claims and regulations must firstly be addressed. There is a need to develop strategies to increase the perceived trustworthiness of these claims, including clearer promotion of the current regulatory requirements for making nutrition and health claims.

Nutritional Assessment of Plant-Based Meat Alternatives: A Comparison of Nutritional Information of Plant-Based Meat Alternatives in Spanish Supermarkets.

Since the classification of processed meat as carcinogenic by the International Agency for Research on Cancer (IARC) in 2015, an increase in consumption of plant-based meat alternatives (PBMAs) has been observed worldwide. This occurs in a context characterized by concern for health, animal welfare, and sustainability; however, evidence of their nutritional quality is still limited. Therefore, our objective was to evaluate the nutritional profile and processing degree of PBMAs available in Spain. In 2020, products from seven Spanish supermarkets were analyzed for their nutritional content and ingredients. Of the 148 products, the majority were low in sugars but moderate in carbohydrates, total and saturated fat, and high in salt. The main vegetable protein sources were soy (91/148) and wheat gluten (42/148). Comparatively, 43/148 contained animal protein, the most common being egg. Overall, PBMAs had a long list of ingredients and additives, and they were classified as ultra-processed foods (UPFs) according to the NOVA system. This study shows that the PBMAs available in Spanish supermarkets have a variable nutritional composition within and between categories. Further research is needed to determine if replacing meat with these UPFs could be a good alternative towards healthier and more sustainable dietary patterns.

Salt-Containing Recipes in Popular Magazines with the Highest Circulation in the United States Do Not Specify Iodized Salt in the Ingredient List

Iodine deficiency is a public health problem in the US, with the iodine status of women of reproductive age decreasing in recent years. This may be attributable to voluntary salt iodization in the US. Magazines, a common source of recipes and nutritional information, may influence salt use and iodine intake. The aim of this study is to assess whether the magazines with the highest circulation in the US include recipes that contain salt and, if so, whether they specify "iodized salt" in the recipes. Recipes in eight of the top ten magazines by circulation in the US were examined. Standardized information was collected on the presence and type of salt in recipes in the last 12 issues reviewed per magazine. About 73% of the 102 issues reviewed contained recipes. A total of 1026 recipes were surveyed for salt; 48% of the recipes listed salt as an ingredient. None of the 493 recipes containing salt specified iodized salt as the type of salt to be used. About half of the recipes in the last 12 issues of popular magazines published in the US included salt in the ingredient list; however, none recommend the use of iodized salt. There is potential for editorial changes among magazines to call for iodized salt in recipes, which may further prevent iodine deficiency in the US.

Associations Between Prenatal Urinary Biomarkers of Phthalate Exposure and Preterm Birth: A Pooled Study of 16 US Cohorts

ABSTRACT Preterm birth is a leading cause of neonatal mortality. Preterm birth is a public health burden, particularly in the United States, where approximately 10% of deliveries are preterm. Although the underlying cause of most preterm births is unknown, environmental chemical exposures (such as phthalates) possibly contribute. Phthalates are common in consumer products, and exposure can occur through diet, personal care products, and even household dust. Consequently, exposure is ubiquitous for pregnant individuals. Prenatal phthalate exposure has been associated with adverse neurodevelopment in children and disordered development of the male reproductive tract. This study reviewed 16 prospective studies conducted within the United States to pool individual-level data to examine prenatal urinary biomarkers of phthalate exposure and preterm birth. In addition, potential influence of exposure to overall phthalate mixture was assessed to determine the potential impact of reduced exposure on preterm birth. Results of the study indicated that of 6045 pregnant women, 539 (9%) delivered preterm. Overall, of the entire included cohort, 802 individuals were Black (13.3%), 2576 were White (42.6%), 2323 were Latina (38.4%), and 328 had other race identity (including Native Hawaiian, Alaskan Native, or American Indian). Characteristics of participants were similar between those who delivered preterm versus term. Some 96% of urine samples displayed detectable concentrations of urinary phthalate metabolites. As demonstrated by regression analyses, higher concentrations of most phthalate metabolites bore an association of slightly higher odds (12%–16% higher) for preterm birth. In addition, the study estimated that reducing the mixture of phthalate metabolite concentrations by 10%, 30%, or 50%, respectively, could prevent 1.8, 5.9, and 11.1 preterm births per 1000 live births. The study found a relationship between higher maternal pregnancy concentrations of urinary phthalate metabolites and preterm birth. The findings of this study identify a potential benefit of phthalate exposure reduction among pregnant individuals via either regulations or behavioral interventions. Because phthalate exposure can occur through many environments and sources, the US Consumer Product Safety Commission has attempted to pinpoint major sources of phthalate exposure and has determined that the predominate exposures appear to occur through food and medications, although uncertainty in the primary source of exposure remains. Phthalate exposure also widely varies in the United States based on several factors such as whether a person is at a disadvantaged socioeconomic status, is pregnant, or is of a marginalized race or ethnicity. Targeted interventions, such as altering personal care products, is made challenging as consumers are not readily able to access accurate ingredients lists. In the United States, for example, fragrance ingredient lists are not required to list phthalates when they are included in the product. Diet interventions intending to reduce phthalate exposure have had mixed results. Although federally mandated restrictions have limited the use of phthalates in products for children, few such restrictions exist for products intended for pregnant individuals. As 28 phthalates are currently allowed as food additives or in food contact materials, they are difficult to avoid. Mitigation of population-level health effects from phthalates through regulatory means would be most effective when considering phthalates not as individual chemicals, but rather as a class. This study found that higher concentrations of several urinary phthalate metabolites in pregnancy were associated with preterm birth, a consistent finding across 16 prospective US studies. Such findings emphasize the importance of the development of policy measures and public health around phthalate exposure reduction, especially among pregnant individuals.

Truffle flavored commercial products veracity and sensory analysis from truffle and non-truffle consumers

The price of the truffle species Tuber melanosporum and Tuber magnatum can be up to fifty times higher, or even more, than the cheapest edible truffle species due to their appreciated aroma and low production levels. This aroma is seriously affected after the application of treatments for the conservation of food products, usually thermal (freezing or sterilization). Hence, many of the truffled products that are retailed are characterized by the use of truffle species of low economic value and the addition of flavoring substances. Most of the time, the added flavorings do not mimic fresh truffle aroma and do not correspond to the truffle species appearing in the ingredients list and the statement of identity. These products sometimes include pictures of truffles or the term ‘white or black truffle’ in the label, which might confuse the consumer. To study this practice in the food industry, 51 products were evaluated through instrumental techniques determining truffle species presence by microscopy and molecular techniques, as well as the level of truffle flavorings added by HS-GC-MS analysis and by sensory perception scale. Finally, a sensory analysis of eight products was carried out by consumers distributed into two groups, those who had previously tasted fresh truffles and those who had not. Lower-value truffle species such as Tuber aestivum and Tuber indicum were frequently found in products in which the labeling did not indicate so. Also, 48% of the products contained high levels of added flavorings. In the sensory analysis, non-consumers of truffles rated flavored products more positively (up to 2 more points in some products) than truffle consumers. Also, this group associated negative attributes (weird and disappointing) to products elaborated with real black truffle, whereas truffle consumers associated positive attributes (truffle flavor, truffle smell and gourmet) to them. • 51 truffled products were tested to detect frauds. • Only 20% of truffled products were correctly labelled. • The combination of analysis allows detect which truffle specie is added. • Truffle consumers endowed truffle flavor, truffle smell and gourmet to products. • Negatives attributes were related with fresh-truffle products by some consumers.

Antibacterial effect of a diet pill supplement on the human intestinal bacteria

Many people worldwide attempt to lose weight or adopt strategies to control it. Some have resorted to the consumption of commercialized diet pills to achieve this goal. Multiple brands exist without clearly indicating their mechanism of action or adverse effects on human health. This study aims to determine the antibacterial effect of commercial diet pills on members of the intestinal microbiota. Commercialized diet pills were bought from a pharmacy in the North of Lebanon. Broth microdilution test was performed to determine the Minimum Inhibitory Concentrations (MICs) of the aqueous suspension against forty-two isolates distributed into four Enterobacterales species. MIC of the digested form was determined against six different strains. GC-MS analysis was performed to elucidate the components of the diet pill compared to the manufacturer's list. Broth microdilution results revealed that MICs of the diet pill aqueous suspension ranged from 3.9x103-9.76x102 µg/mL for Escherichia coli, Enterobacter spp., and Proteus spp. For Klebsiella species, MIC of carbapenem-resistant isolates reached 1.95x103 µg/mL. The digested form had a significantly lower antibacterial effect compared to the aqueous suspension. GC-MS analysis results corresponded with the list of ingredients provided by the manufacturer. The results showed significant antibacterial activity of a commercial diet pill on different members of the human intestinal microbiota regardless of their resistance profile. Further work is needed to elucidate the antibacterial effect of the digested components to accurately understand their effect on the intestinal microflora and thus on human health.

Information on food additives on food labels in Brazil: a critical analysis.

Questions about the safety of food additives and their consumption have been raised in recent years. The increased exposure to these substances, either by intake of ultra-processed foods or by the broad use and combination of various categories of additives, may be related to higher risks to consumer health. This article comments on the results of a study that quantified and characterized food additives found on the labels of 9,856 packaged foods and beverages available in Brazilian supermarkets. The study adopted a field diary method to record and analyze nonconformities in the lists of ingredients. The objective of this article is to discuss the use of additives identified on the labels and the limitations of Brazilian legislation, which should guarantee the right to information and health.

Applications of water activated by ozone, electrolysis, or gas plasma for microbial decontamination of raw and processed meat

A raw or processed meat product can be a breeding ground for spoilage bacteria (Enterobacteriaceae, Lactobacillus spp., Pseudomonas spp., etc.). Failure of decontamination results in food quality loss and foodborne illnesses caused by pathogens such as Salmonella, Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes. Often, meat processors decontaminate the carcass using cheap chemicals or artificial antimicrobial agents not listed on the ingredient list, which is discouraged by health-conscious consumers. Foods with clean labels became more popular during the COVID-19 pandemic, which led consumers to choose healthier ingredients. Novel methods of controlling or improving meat safety are constantly being discovered. This review focuses on novel means of electrochemically activate water that is being investigated as a sanitizing agent for carcasses and processing area decontamination during production or at the end. Water can be activated by using non-thermal techniques such as ozonation, electrolysis, and cold plasma technologies. Recent studies showed that these activated liquids are powerful tools for reducing microbial activity in raw and processed meat. For instance, plasma-activated water can be used to enhance microbiological safety and avoid the negative effects of direct gaseous plasma on the organoleptic aspects of food products. In addition, electrolyzed water technology offers hurdle enhancement by combining with non-thermal strategies that have great potential. Ozonation is another way of activating water which provides a very convenient way to control microbiological safety and finds several recent applications as aqueous ozone for meat decontamination. These solutions are highly reactive and convenient for non-conventional applications in the meat industry related to food safety because of their antimicrobial or antiviral impact. The present review highlights the efficacy of activated-water decontamination of raw and processed meat via non-thermal solutions.

Hydrolysed proteins in infant formula and child neurodevelopment up to the age of 3·5 years: the nationwide Étude Longitudinale Française depuis l'Enfance (ELFE) birth cohort.

While breast-feeding is the recommended feeding mode in infancy, rates are low in some Western societies, and infants are widely fed formula. France, in particular, shows high rates of infant formula use, including formulas with protein hydrolysates. The degree of protein hydrolysis has previously been associated with neurodevelopmental outcomes. The present study examines the associations between the protein's hydrolysis degree in infant formula and child neurodevelopment up to 3·5 years of age in the French nationwide Étude Longitudinale Française depuis l'Enfance (ELFE study). Parents reported on brand and name of the formula used at 2 months, and protein hydrolysis degree was derived from the ingredient list. Analyses were based on 6979 infants (92·2, 6·8 and 1 % consuming non-hydrolysed, partially and extensively hydrolysed formulas, respectively). Neurodevelopment was assessed at age 1 and 3·5 years with the Child Development Inventory (CDI), at age 2 years with the MacArthur-Bates Communicative Development Inventories and at age 3·5 years with the Picture Similarities sub-scale (British Ability Scales). Associations between protein hydrolysis degree and child neurodevelopment were assessed using linear and logistic regression for overall scores and poor CDI sub-domain scores (<25th centile), respectively. Among formula-fed infants, protein hydrolysis degree in infant formula was not associated with overall neurodevelopmental scores up to 3·5 years. Some associations were found with the motor skills CDI sub-domain, but they were not consistent at 1 and 3·5 years as well as across sensitivity analyses. The use of hydrolysed formula appears safe in terms of overall neurodevelopment, and research should further investigate specific neurodevelopmental domains.

Food allergies and allergens in Lebanon: Characterization and perceptions toward labeling

BackgroundFood allergy is a life-threatening medical condition of public health concern. The aim of our study was to characterize food allergies, in terms of sources, symptoms, severity, and history, as well as to assess the knowledge, practices, and attitudes towards food allergens and allergies, in addition to food allergen labeling, in Lebanon. MethodsFor this, 1100 participants filled over the phone a comprehensive valid questionnaire composed of 41 questions. ResultsFruits were reported as top food allergens (29.6%), while itching and rash were the most reported symptoms (9.6% and 8.0%, respectively). In terms of knowledge, participants scored on average 67.9 ± 16.2%. Participants who identified as females, below 35 years, highly educated, and from health backgrounds had a significantly higher score (p < 0.05), while area of residence did not have any significant effect (p > 0.05). Participants who are medically diagnosed with allergies and those with health background were found to check the ingredients list and read nutritional claims significantly more frequently than those from a non-health background and who are non-medically diagnosed, respectively, while females were found to check ingredients list and read nutritional claims significantly more frequently (p < 0.05). The majority reported that ingredients are easy to understand (63.2%) and simple to read (61.3%), while allergic individuals agreed that the font size of the ingredients list is not big enough (56.8%) and that E-code numbers are not understood (68.7%). The majority considered it “important” to have the label writings larger and bolded (85.7%), to use simple language (95.5%), to place allergen warning (82.2%), and to use a striking allergen symbol (93.5%). ConclusionsOur results emphasize the need for national awareness campaigns to improve knowledge and practices, and to lobby policymakers for appropriate management of food allergies and allergens in Lebanon.

Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and Opportunities

There is a growing awareness that fostering the transition toward plant-based diets with reduced meat consumption levels is essential to alleviating the detrimental impacts of the food system on the planet and to improving human health and animal welfare. The reduction in average meat intake may be reached via many possible ways, one possibility being the increased consumption of plant-based meat alternatives (PBMAs). For this reason, in recent years, hundreds of products have been launched on the market with sensory attributes (i.e., taste, texture, appearance, and smell) similar to their animal counterparts; however, these products have often a long list of ingredients and their nutritional values are very different from animal meat. The present review aims to highlight the main opportunities and challenges related to the production and consumption of PBMAs through an interdisciplinary approach. Aspects related to the production technology, nutritional profiles, potential impacts on health and the environment, and the current market and consumer acceptance of PBMAs are discussed. Focusing on the growing literature on this topic, this review will also highlight research gaps related to PBMAs that should be considered in the future, possibly through the collaboration of different stakeholders that can support the transition toward sustainable plant-based diets.

Impact of the use of food ingredients and additives on the estimation of ultra-processed foods and beverages.

Increasing consumption of ultra-processed foods (UPF), defined by the NOVA classification, has been associated with obesity and other health outcomes. However, some authors have criticized the UPF definition because it is somewhat subjective. Most studies identify UPF using food descriptions; nevertheless, NOVA developers described a list of ingredients, including substances not commonly used for cooking and "cosmetic additives" that could be used to identify UPF. Assessing the impact of the use of different UPF definitions is particularly relevant with respect to children's diet, because several dietary policies target this age group. Thus, our study compared the frequency of UPF among foods and beverages and their share in the diet of Chilean preschoolers using three different methods of identifying UPF. We used cross-sectional 24-h dietary recall data from 962 preschoolers enrolled in the Food and Environment Chilean Cohort (FECHIC) in 2016. All foods and beverages consumed were classified according to NOVA, considering their description (classic method), the presence of ingredients markers of UPF (ingredient marker method), and the presence of markers plus all cosmetic additives (food additive method). We also estimated the caloric share and quintiles of UPF consumption using the three methods. We used kappa coefficients, consistency-of-agreement intra-class correlation (CA-ICC), absolute agreement intra-class correlation (AA-ICC), and weighted kappa coefficients for assessing agreement between methods. The proportion of UPF products were 65% in the "classic," 67% in the "ingredient marker," and 73% in the "food additive" method, and kappa coefficients between methods varied from 0.79 to 0. 91. The caloric share of UPF was 47, 52, and 58% with "classic," "ingredient marker," and "food additive" methods, respectively. Consistency-of-agreement was higher than the absolute agreement between the methods (CA-ICC = 0.81; AA-ICC = 0.74). For quintiles of UPF consumption, we found weighted kappa of 0.65 as measure of agreement between "classic" and "ingredient marker," and 0.51 between "classic" and "food additive" methods. Searching for all possible markers of UPF in the list of ingredients increased the proportion of food products identified as UPF compared to the classic method. These differences affected the estimated caloric share of UPF in Chilean preschoolers' diets.