Low Nutrition Research Articles

Interventions to Reduce Food and Nutrition Insecurity Among Dental Students.

The prevalence of food insecurity (FI) on university campuses is increasing. This study explored the prevalence of food and nutrition insecurity (NI) among dental students and barriers and interventions to address them. A cross-sectional web-based survey was conducted. Validated tools were used to assess FI and NI. Univariate binary logistic regressions and a multivariable logistic regression model identified factors independently associated with FI. The response rate was 11.9% (n = 67). The mean age was 28.4 years; 67% were D1/D2 students; 53.7% were female, 15.2% identified as Hispanic, and 50.7% as White. Forty percent experienced FI; 24.2% had low nutrition security (NS), and 26.9% reported partial or full responsibility for others' living expenses. Twenty-four percent were married, 25.8% used a food pantry; 11.1% had unsuccessfully applied for Supplemental Nutrition Assistance Program benefits. In the adjusted model, low NS, nonmarried status, and food pantry use increased the likelihood of FI (odds ratios of 16.854, 10.182, and 9.123, respectively). Common barriers and potential interventions to address FI and NI were explored. The prevalence of FI in this sample was greater than the national average. Those who were unmarried, had low NS, and used a food pantry were significantly more likely to have FI. Proposed interventions include student services enhancements and curriculum modifications on nutrition and wellness. Further research is necessary with a larger sample to understand factors contributing to NI and FI among dental students.

Development of a Brief Assessment Tool to Evaluate Early Low Nutrition Risk in Community Elderly: Creation of the Tool and Examination of Its Reliability and Criterion-related Validity

To date simple assessment tool to evaluate early low nutrition risk in general older population has not been available. This study aimed to create such tool and examined its reliability and criterion-related validity. 1,192 community elderly with a mean age of 74.7(5.8) years responded to a questionnaire consisting of 48 (Hatoyama) or 34 items (Kusatsu), which have been reported to be associated with nutritional state in older people. Item analysis was conducted on the 34 common items, and items were selected based on the following criteria: adequate pass rates and discriminative power, no gender and regional differences, and a certain level of commonality based on factor analysis. Next, the factor structure of the candidate items was examined through exploratory factor analysis, and confirmatory factor analysis was conducted as the final scale structure. Furthermore, Spearman's partial rank correlation coefficients (sex- and age-adjusted) between the created index and important health indicators were examined to determine the criterion-related validity. Finally, we obtained a semantic coherence of 4 factors (named health beliefs, dietary status, physical activity, and food-related quality of life) totaling 13 items; confirmatory factor analysis of the 4-factor solution yielded good model fit values, χ2 (59) =275.4 (p<0.001), CFI=0.930, and RMSEA=0.056. The factor loadings for each factor ranged from 0.43 to 0.82, indicating adequate loadings. The reliability of the index was shown to be high by Good-Poor analysis and Cronbach's α. The index showed statistically significant correlations with all health indicators. We have developed a simple assessment tool to evaluate early low nutrition risk in general older population.

Relationship between nutrition knowledge and nutritional adequacy in Japanese university students: a cross-sectional study

Abstract The aim of this study was to examine the relationship between nutrition knowledge and nutritional adequacy among Japanese university students. This cross-sectional study was conducted in 2018 at a university located in Hyogo Prefecture, Kobe, Japan, and 801 students from various academic disciplines were enrolled. Eligible participants were students aged more than 18 years, encompassing all years of study. Nutrition knowledge data were obtained using a nutrition knowledge questionnaire (NKQ) for Japanese adults. Participants were classified into three nutrition knowledge groups according to their total NKQ scores [mean ± standard deviation; all (64.7 ± 15.4%), low (48.1 ± 13.8%), medium (68.3 ± 2.8%), and high (78.5 ± 4.2%)]. Participants reported their dietary habits in the preceding month using a brief self-administered diet history questionnaire. Differences in nutritional adequacy among groups were determined using logistic regression and covariance analyses, adjusted for potential confounding factors. The adequacy of each nutrient was quantified as the proportion of participants with nutrient intake that fell outside the reference range. Although the intakes of only a few nutrients and foods were associated with nutrition knowledge, the total number of nutrients below the estimated average requirement was lower in the high nutrition knowledge group (3.1 ± 2.7) than in the low nutrition knowledge group (3.6 ± 2.9) (P = 0.046). In conclusion, the nutrition knowledge level of Japanese university students is associated with nutritional adequacy but may partially affect eating habits. Future longitudinal studies must clarify the causal and dose-response relationships between nutrition knowledge and dietary habits.

Impact of nutrition risk index, prognostic nutritional index and skeletal muscle index on early myelosuppression of first-line chemotherapy in stage IV gastric cancer patients

BackgroundIn gastric cancer (GC) patients, malnutrition is common and has a negative impact on treatment tolerance, survival, and prognosis. The purpose of this study was to explore the relationship between prechemotherapy nutritional state and early myelosuppression in stage IV GC patients treated with first-line chemotherapy.MethodsThis retrospective study included patients with stage IV GC who received first-line chemotherapy between July 2012 and December 2021. Clinical and laboratory data were collected within 1 week before chemotherapy to calculate nutrition risk index, prognostic nutritional index. Pretreatment abdominal computed tomography scans were used to quantify skeletal muscle index (SMI). The main measurable outcome was the incidence of grade ≥ 2 early myelosuppression after chemotherapy.ResultsAmong 102 patients eligible for analysis, 50% were malnourished, 50% were poor prognoses and 49% were sarcopenic at baseline.The side effects were generally well managed, with a 26.5% occurrence of grade 3/4 side effects. Pre-chemotherapy patients with low Nutrition Risk Index (NRI) (p = 0.002), low prognostic nutritional index (PNI) (p = 0.001), and low SMI (p = 0.001) had significantly higher incidences of grade ≥ 2 myelosuppression occurred after the first cycle of chemotherapy. Moreover, the high level of PNI was associated with higher completion rate of chemotherapy (p = 0.01). Multivariate logistic regression analysis revealed that SMI at baseline (p = 0.006) and hemoglobin level (p = < 0.001) were prognostic factors for grade ≥ 2 early myelosuppression.ConclusionStage IV GC patients with low NRI, low PNI and low SMI experienced significantly more grade ≥ 2 early myelosuppression during the first line of chemotherapy.

Changes in Skeletal Muscle Mass in the First 3 Months Following Gastrointestinal Cancer Surgery: A Prospective Study.

Surgical resection is the primary treatment for gastrointestinal (GI) cancers, but postoperative skeletal muscle loss (SML) is common and linked to poor prognosis. This study aims to identify patterns of muscle change, examine its association with quality of life (QoL), and explore predictors of SML in the first 3 months. A prospective cohort study was conducted on patients newly diagnosed with GI cancer and undergoing surgery in China between September 2021 and May 2022. Skeletal muscle mass (SMM) and QoL were assessed at admission, 7 days, 1 month, and 3 months post-surgery. Demographic, clinical data, and biomarkers were collected. Missing data were imputed using multiple imputation. Data were analyzed using growth mixture modelling, bivariate analyses, and logistic regression. A total of 483 patients completed baseline assessment. Of the 242 patients with complete muscle assessments, 92% experienced SML. Three distinct patterns of muscle change were identified: 57% had normal preoperative SMM with mild postoperative SML, 16% had low preoperative SMM with moderate SML, and 27% had normal preoperative mass but severe postoperative SML. Moderate/severe SML was associated with more postoperative complications, poorer health, and higher symptom burden. Independent predictors included advanced age, preoperative sarcopenia, advanced cancer stage, and low prognostic nutrition index (PNI ≤ 45). The results did not change when using imputed values. Although SML is prevalent, patterns of muscle change are heterogeneous among patients. Advanced age, preoperative sarcopenia, advanced cancer stage, and cancer-related inflammation are predictors for moderate/severe SML, highlighting the need for early detection and management.

Taste alteration, Food Habits and Nutritional Status of Childhood Cancer Survivors

Aim: This study was carried out to examine the taste alteration, food habits, and nutritional status of childhood cancer survivors. Materials and Methods: The research is descriptive and cross-sectional. The study sample was formed by children between the ages of 8 and 18 who ended cancer treatment between March 2021 and 2022, followed by the pediatric hematology and oncology outpatient clinic of a University Medical Faculty Oncology Hospital. Child Introduction Form, Taste Alteration Scale for Children with Cancer Receiving Chemotherapy (TAS-CRC), Mediterranean Diet Quality Index (MDQI), and Subjective Total Taste Acuity Scale (STTA) were used to collect data. Results: It was determined that 80.4% of children had a Body Mass Index (BMI) score between -2 and +2 (normal), 9.8% were above ≥+2 (obese) and 7.6% were under ≤-2 (malnutrition). Analysis showed that 18.5% of the children had a very low nutrition quality (≤3), while nutrition quality was moderate in 48.9% (4-7) and good in 32.6% (≥8). Conclusion: It was found that there was no statistically significant difference between the weight Z score of the children, the current height Z score and the BMI Z score, and the average score TAS-CRC.

Analysis of the nutritional composition of Bahraini breed camel (Camelus dromedarius) milk: fatty acid, mineral, phenolic, and antioxidant content

Camels live under extremely arid conditions, yet they can produce more milk than any other animal in the desert ecosystem. They also have a longer lactation duration as well as low nutrition requirements. This study aims to determine the fatty acids profile, minerals, antioxidant activity and total phenols/flavonoids content, in camel milk of the species Camelus dromedarius in Bahrain. Gas chromatography was employed to analyze the fatty acid methyl esters obtained after the extraction of fatty acids. Mineral concentrations were measured by an Inductively Coupled Plasma Optical Emission Spectrometer. Antioxidant measurements included total phenolic content by the Folin-Ciocalteu method, total flavonoid contents by AlCl3 colorimetric method, and total antioxidant activity by the ferric reducing antioxidant power assay. The fatty acids analysis (median(interquartile range) %) showed that the most predominant fatty acids were unsaturated fatty acids (50.40(6.76) %), which were slightly higher than saturated fatty acids (49.60(12.17) %). The most abundant saturated fatty acids were C16:0 (26.73(6.73) %), C18:0 (12.32(4.28) %), and C14:0 (10.55(2.86)%). Monounsaturated fatty acid 18:1n9 was 31.5(5.66) %, and 16:1n7 was 12.75(2.19)%, while the major omega-3 was C18:3n3 (3.91(0.71) %). The main omega-6 were C18:2n6 and C18:3n6, accounting for 1.30(0.35) % and 0.94(0.21) %, respectively. The mineral content of camel milk varied, with the presence of macro minerals such as calcium (699.60 mg/L), sodium (855.18 mg/L), magnesium (9.33 mg/L) and potassium (87.09 mg/L). The results showed that camel milk has considerable values of total antioxidant activity (4.75(1.71) mmol/g), total phenolic contents (20.24(11.18) mg GAE/L) and total flavonoid contents (31.74(20.72) mg CE/L). In conclusion, although the (poly)phenol content in camel milk is relatively lower compared to certain plant-based sources, it can represent a good source of antioxidants, in addition to a significant content in unsaturated fatty acids and minerals, further enhancing its nutritional value for human health.

Exploration of the advantages of targeted isolation of deep-sea microorganisms and genetically engineered strains.

Oil, mineral processing and environmental restoration can be dangerous processes. Attempts are often made to apply microorganisms to reduce the risks, but the adaptability of terrestrial organisms is often weak. Although genetically engineered strains can improve their environmental adaptability through targeted modification, there are problems such as metabolite accumulation, poor plasmid stability and potential pathogenicity. Screening of extremophiles from the natural environment has become an inevitable choice. The special environment in the deep sea (high pressure, low temperature, low nutrition, high salinity) is a natural place for extremophiles to grow and survive, thus screening of extremophiles from the deep sea is conducive to the green and sustainable development of industry. In this paper, the application status and problems of genetically engineered strains are reviewed based on the microorganisms needed for extreme industry. This paper focuses on the application status and advantages of deep-sea microorganisms. It is found that their advantages are strong adaptability, stable gene, friendly environment, simple and convenient technology (compared with genetic engineering), which has a broad industry processes application prospect. This review broadens the scope of microbial applications.

Malnutrition and its Risk Factors in Renal Patients on Dialysis

Patients with end stage kidney disease (ESKD) on hemodialysis (HD) should follow a strict diet during the inter-dialytic period(1). Compliance to treatment, including diet, is key for optimal disease management and health outcomes and to protect against malnutrition(2,3). The objective of this study was to assess renal nutrition-related knowledge, compliance with dietary guidelines, adherence to treatment and risk of malnutrition among patients with ESKD in Lebanon.A convenience sample of 119 patients with ESKD on HD was recruited from the dialysis units of the Lebanese American University Medical Center-Rizk Hospital (LAUMC-RH) and Hammoud Hospital University Medical Center (HHUMC) in Lebanon. Demographic characteristics, 24 hour-recall and a validated food frequency questionnaire(4) were collected from participants, while anthropometrics including weight status in the past 3 months, as well as biochemical data were collected from medical charts. Bioelectrical impedance tests were conducted on the patients, 30 mins after HD hemodialysis session, to assess body composition. Nutrition knowledge was assessed using a validated questionnaire(5), whereby “poor knowledge” corresponds to &lt;70% correct answers. Compliance to treatment (HD sessions, medications, fluids, and diet) was collected from participants using the End-Stage Renal Disease Adherence Questionnaire (ESRD-AQ)(6)) (Kim et al., 2010) and scored using the tool guide. Accordingly, adherence was classified as “poor” (scores &lt;500), “moderate” (scores: 500-799), or “good” (scores: 800-1000).100 of the 119 participants (85.5%) were found to have malnutrition according to the Global Leadership Initiative on Malnutrition (GLIM) criteria(7). Malnourished patients were mostly found with lower education (57%), poor nutrition knowledge (68%), poor to moderate overall compliance (82%), and with no adequate caloric intake (67%). Weight loss was the most common phenotypic criterion among malnourished patients, whereby 22% of malnourished patients had weight loss of &gt; 3Kg in the past 3 months. Malnourished patients with weight loss had a higher (p = 0.008) prevalence of poor overall compliance (36%), compared to those with mild or no weight loss (14%). Additionally, malnourished people with poor compliance tended to be younger (&lt;55 years of age) and with lower levels of income and education (p&lt;0.05).Malnutrition rates are alarmingly high among patients with ESKD in our sample and are linked with low nutrition knowledge and poor adherence to treatment, including dietary compliance. Future studies with a larger more representative cohort are required to confirm our results. Accordingly, intervention trials targeting knowledge and adherence among ESKD patients in Lebanon are warranted to prevent malnutrition and to achieve better clinical outcomes.

Fortifikasi Kacang Gude (Cajanus cajan) pada Bagiak (Osing Etnich’s Snack) Sebagai Camilan Diet Tinggi Nutrisi

Bagiak is one of the traditional cakes or snacks originating from Osing Etnich’s Snack, made from sago starch, tapioca, arrowroot starch, and flavoring. The results of a Snapchart study show that Indonesians generally choose snacks with high calories and low nutrition, which can be a severe problem. One effort that can be made to overcome this problem is fortification. Fortification of bagiak can be done by enriching the mineral, crude fiber, and protein sourced from pigeon peas (Cajanus cajan). Therefore, this study was conducted to determine the effect of adding pigeon pea flour on the nutritional content of bagiak, especially moisture content, protein, ash, crude fiber, and fat. The study used the completely randomized design method of 5 levels, including adding pigeon pea flour 0, 15, 30, 45, 60, and 75%. The test results were subjected to variance analysis and continued with DMRT. The results showed that the addition of pigeon pea flour (C. cajan) at various concentrations has a significant impact (p &lt; 0.005) on the moisture content, protein, fat, ash, and crude fiber content of bagiak. The higher addition of pigeon pea flour was directly proportional to the increase in the nutritional content of bagiak. Adding 75% pigeon pea (G5) produced bagiak with the highest nutritional content; the protein content was 15.07%, moisture content 4.52%, ash 4.02%, crude fiber 10.96%, and fat 19.36%. The bagiak produced exceeded the quality standards set by BSN in SNI 2973:2022.

Prognostic value of serum 25-hydroxyvitamin D levels and malnutrition status on postoperative complications in patients following laryngectomy with neck dissection.

Postoperative complications (PCs) following total laryngectomy remain a significant challenge, with recent investigations directed toward the impact of nutrition status and vitamin D deficiency. To elucidate the association between preoperative vitamin D level status, malnutrition risk score, and surgical and survival outcomes in patients with advanced laryngeal cancer following total laryngectomy. Prospective cohort study. Sixty-four patients with advanced laryngeal carcinoma treated with total laryngectomy were included in the study. Serum levels of 25(OH) D3 were measured employing a commercial chemiluminescent immunoassay kit, while nutrition status was evaluated using the nutrition risk index (NRI) and Malnutrition universal screening tool (MUST). The mean serum 25(OH) D level was 37.1 ± 19.4 nmol/L (range 11.0-100.6 nmol/L), with 47% of patients exhibiting vitamin D deficiency and 31% displaying insufficiency. Medium/high MUST score had 53% of patients, and moderate/severe NRI was verified in 48% of patients. Univariate logistic regression analysis identified MUST score, GPS score, neutrophil-to-lymphocyte ratio, and circulating 25(OH) D levels as predictive for the occurrence of PCs. In multivariate analysis, MUST score and circulating 25(OH) D levels remained significantly associated with PCs. Patients with high nutrition risk had significantly lower two-year OS rates compared to the medium and low nutrition risk groups, respectively (30% vs. 62% and 83%, p = 0.010). Early identification of malnourished or patients with vitamin D deficiency and those who would benefit from specific nutritional support could be beneficial for minimizing the risk of development of surgical complications and help improve our clinical outcomes.

The Status of Food and Nutrition Literacy and its determinants among Elementary School students in Egypt: community nursing-led design

AimTo assess food and nutrition literacy status and its determinants among elementary school students in El-Beheira Governorate, Egypt.BackgroundDeveloping strategies to enhance food and nutrition literacy necessitates a deeper understanding of the food and nutrition literacy situation among elementary school students and associated factors.DesignA cross-sectional descriptive research design was adopted.MethodsA final sample of 400 primary school students (aged 6–12 years) at Itay El Barud public elementary schools in El-Beheira Governorate were administered (1) a socio-demographic characteristics and anthropometric measurements questionnaire developed by the researchers, and (2) the Food and Nutrition Literacy Scale. The derived data were analyzed using descriptive and non-parametric tests.ResultsThe majority (61%) of students had low food and nutrition literacy scores. The results have shown that overall socio-demographic variables were significant in predicting understanding food and nutrition information, nutritional health knowledge, interactive functional and nutritional literacy, critical food and nutritional literacy, and food labeling.ConclusionThe study reveals that elementary school students in Egypt have poor knowledge and skills in food and nutrition literacy, largely due to a lack of nutrition education and family awareness. Factors like residential location, income, and education level also contribute to this disparity.Implications for the professionTo improve nutrition literacy among students, a nursing approach involving community stakeholders and school nurses is recommended. This includes integrating nutrition-related topics into the school curriculum, organizing workshops, and conducting age-appropriate health education sessions. Active engagement between community health and school nurses is crucial for raising awareness about healthy nutritional choices.ImpactThese findings hold an important impact on the education system and those designing curricula, emphasizing the need for significant incorporation of knowledge and skills related to food and nutrition within schools.Reporting methodCompliance with the STROBE checklist for cross-sectional studies was maintained throughout the research.Patient or public contributionNo Patient or Public Contribution.

An Investigation into Behavioral Beliefs on Allowing and Using Low Nutrition Value Foods in Elementary Classroom Management

An Investigation into Behavioral Beliefs on Allowing and Using Low Nutrition Value Foods in Elementary Classroom Management

Effect of different energy and protein levels on growth performances and carcass yields of Sonali chicken

This study evaluated how varied energy and protein levels affect the growth and carcass traits of Sonali chickens. A 63-day experiment was conducted on 400-day-old Sonali chicks that were raised straight. The chicks were split into four groups of 100 birds apiece, which were then further separated into four subgroups of 25 birds each. The treatment groups were: T1 (2900 kcal/kg ME, 20% CP for starter and 3000 kcal/kg ME, 19% CP for grower); T2 (2900 kcal/kg ME, 21% CP for starter and 3000 kcal/kg ME, 20% CP for grower); T3 (2950 kcal/kg ME, 20% CP for starter and 3050 kcal/kg ME, 19% CP for grower) and T4 (2950 kcal/kg ME, 21% CP for starter and 3050 kcal/kg ME, 20% CP for grower) group. Sonali chicks were fed on starter diets from day old to 5 weeks of age and grower diets from 6 to 9 weeks of age. Results revealed that body weight was significantly (P&lt;0.05) higher in the group having 2950 kcal/kg ME, 21% CP for starter and 3050 kcal/kg ME, 20% CP for grower at 9th weeks of age. In addition, FCR and total body weight gain showed significantly (P&lt;0.05) better in the high nutrition group compared to other treated groups. Dressing percentage was numerically and abdominal fat was significantly (P&lt;0.05) higher in the group having 2950 kcal/kg ME, 21% CP for starter and 3050 kcal/kg ME, 20% CP for grower compared to other groups. However, there were no significant differences (P&gt;0.05) in skin, head, leg, liver, heart, gizzard, breast meat, drumstick meat, wing meat and thigh bone weight in relation to body weight among different dietary groups. Furthermore, despite the higher feed costs, the high nutrition group had higher selling price and profit margins per bird than the low nutrition diet. So, taken together, it can be concluded that a diet with high energy and high protein increases body weight and body weight gain and gives better FCR. Moreover, higher nutrition diet improves dressing yield, abdominal fat percentage and profit margins than the low nutrition diet. It is suggested that provision of energy (2950 kcal/kg ME for starter and 3050 kcal/kg ME for grower) and protein (21% CP for starter and 20% CP for grower) in the diet could be a potential energy and protein level for better performances of Sonali chicken. Bangladesh Journal of Animal Science 53(3): 101-110, 2024

The regulatory mechanism of mannan from millet Huangjiu on flavor release

Huangjiu, the national wine of China, has the characteristics of low grain consumption, low alcohol content and high nutrition, which aligns with the world's beverage wine consumption trend. The research on glutinous rice huangjiu from southern China is more extensive, while millet huangjiu from northern China has received less attention, hindering the diversified development of huangjiu. Polysaccharides play an important role in huangjiu's health activity and flavor characteristics. In this study, the polysaccharide components in millet huangjiu were separated and identified for the first time, and the influence of polysaccharides on the flavor release was explored through sensory evaluation, SPME-GC–MS, threshold determination and isothermal titration calorimetry. The millet huangjiu polysaccharide HJ-1 was composed of →3)-α-Manp(1→, α-Manp-(1→, →2,6)-α-Manp-(1→, →3)-α-Xylp-(1→ and →3)-β-Arap-(1→. HJ-1 (0.1–1 mg/mL) could regulate the release performance of key flavor compounds in millet huangjiu, inhibit the herbal, fruity and alcoholic aromas, and promote the sweet and rice aromas. Further studies showed that HJ-1 formed complexes with ethyl acetate, acetic acid, 2,3-butanediol and γ-butyrolactone through van der Waals forces and hydrogen bonds, and the process was a spontaneous exothermic entropy reduction reaction. This study provides a new idea for optimizing the overall aroma of huangjiu and improving its sensory quality.

Development of an older adult Nutrition Equity Index (NEI) and association with the Healthy Eating Index (HEI) in older Black and White U.S. adults

ObjectivesWe developed a novel measure for older U.S. adults called the Nutrition Equity Index (NEI), which includes functional ability. We compared both the NEI and food insufficiency with Healthy Eating Index (HEI) scores. DesignThe Health, Aging, and Body Composition Study is a prospective, longitudinal cohort of Medicare-eligible, community-dwelling Black and White men and women. SettingPittsburgh, PA and Memphis, TN. ParticipantsParticipants (N = 2468, aged 74.7 ± 2.9 years) had baseline (1997−98) and 1-year follow-up NEI data; and 1 year follow-up for food insufficiency, key covariates, and the HEI (diet quality measure) from a 108-item interviewer-administered food frequency questionnaire. MeasurementsFood insufficiency was defined from a modified validated question on ample food amount/variety from the U.S. Department of Agriculture. NEI was constructed from 8 questions in three subdomains: food insecurity (food insufficiency, hunger, anxiety about limited food, limited money for food), food access (groceries), and food acquisition (difficulty shopping, preparing meals, carrying groceries). Final NEI categories were low nutrition equity (0), moderate nutrition equity (1), and high nutrition equity (2). Multivariable linear regression compared both NEI and food insufficiency with HEI, adjusted for sociodemographic, lifestyle and comorbidity factors. ResultsOf participants, 13.5% had food insufficiency, 12.1% had low NEI, and 32.5% had moderate NEI. Participants with food insufficiency (vs. food sufficiency) or low NEI (vs. high NEI) were more likely to be Black and have < high school education (both p < 0.0001). In minimally adjusted models, food insufficiency was associated with 2.2 point lower HEI score (p = 0.001), low NEI with 2.6 point lower HEI score (p = 0.001), and moderate NEI with 1.0 point lower HEI score (p < 0.05). Adjusting for race attenuated NEI associations with HEI to non-significance. After multivariable adjustment, food insufficiency was associated with 1.5 point lower HEI score (p = 0.03). ConclusionFood insufficiency was associated with lower dietary quality in this sample of older Black and White U.S. adults. NEI performed similarly to food insufficiency for HEI associations prior to multivariable adjustment and identified more older adults with nutrition inequity, who may be at risk for poor health outcomes.

RfaH contributes to maximal colonization and full virulence of hypervirulent Klebsiella pneumoniae.

Hypervirulent K. pneumoniae (hvKp) have emerged as clinically important pathogens, posing a serious threat to human health. RfaH, a transcriptional elongation factor, has been regarded as implicated in facilitating the transcription of long virulence operons in certain bacterial species. In K. pneumoniae, RfaH plays a vital role in promoting CPS synthesis and hypermucoviscosity, as well as mediating bacterial fitness during lung infection. In this study, we aim to conduct a systematic investigation of the roles of rfaH in the survival, dissemination, and colonization of hvKp through in vitro and in vivo assays. We found that bacterial cells and colonies displayed capsule -deficient phenotypes subsequent to the deletion of rfaH in K. pneumoniae NTUH-K2044. We confirmed that rfaH is required for the synthesis of capsule and lipopolysaccharide (LPS) by positively regulating the expression of CPS and LPS gene clusters. We found that the ΔrfaH mutant led to a significantly decreased mortality of K. pneumoniae in a mouse intraperitoneal infection model. We further demonstrated that the absence of rfaH was associated with slower bacterial growth under conditions of low nutrition or iron limitation. ΔrfaH displayed reduced survival rates in the presence of human serum. Besides, the engulfment of the ΔrfaH mutant was significantly higher than that of NTUH-K2044 by macrophages in vivo, indicating an indispensable role of RfaH in the phagocytosis resistance of hvKp in mice. Both mouse intranasal and intraperitoneal infection models revealed a higher bacterial clearance rate of ΔrfaH in lungs, livers, and spleens of mice compared to its wild type, suggesting an important role of RfaH in the bacterial survival, dissemination, and colonization of hvKp in vivo. Histopathological results supported that RfaH contributes to the pathogenicity of hvKp in mice. In conclusion, our study demonstrates crucial roles of RfaH in the survival, colonization and full virulence of hvKp, which provides several implications for the development of RfaH as an antibacterial target.

Effects of soy protein isolate interaction with brown rice starch on the multiscale structure of brown rice bread.

Gluten-free bread (GFB) has technical bottlenecks such as hard texture, rough taste and low nutrition in practical production. In order to solve these problems, this study used germinated brown rice starch as the main raw material, and investigated the effects of soybean isolate protein (SPI) on the multiscale structure of germinated brown rice starch and bread quality. A gluten-free rice bread process simulation system was established, and the interaction between SPI and starch in the simulation system was characterized. The result shows that the interaction forces between SPI and germinated brown rice starch were mainly represented by hydrogen bonds, and with the addition of SPI, the crystallinity of starch showed a downward trend. At the same time, when the amount of SPI was 3%, the appearance quality was the best and the specific volume of bread was 1.08 mL g-1. When the amount of SPI was 6%, the texture quality was the best. Compared with the bread without SPI, the hardness of the bread with 6% SPI was reduced by 0.13 times, the springiness was increased by 0.03 times, the color was the most vibrant, the L* value being 1.02 times the original, and the baking loss was reduced to 0.98 times the original. The interaction force between SPI and germinated brown rice starch and its effect on bread quality were clarified, and these results inform choices about providing a theoretical basis for the subsequent development of higher-quality GFB. © 2024 Society of Chemical Industry.

Критерии потребительского выбора пищевой продукции в контексте анализа рисков для здоровья

Provision of food quality and safety is among national priorities. The strategy aimed at improving quality of food products in the Russian Federation for the period up to 2030 highlights a relevant issue as regards Russians consuming low-quality food products. The aim of this study is to identify criteria that determine consumer choice of food products and its influence on health risks. The empirical data used in the study are represented by the results of national social surveys (Russian Public Opinion Research Center, NAFI Research Center, Public Opinion Fund, 2020–2023) and materials obtained by focus interviews with Russian megacity residents (n = 26, spring 2024). Price is the top criterion that determines consumer choices in Russia. We identified three behavioral strategies based on subjective perception of food quality and price: 1) quality is priority regardless of a price (the strategy is typical for middle-aged consumers with higher incomes); 2) a balance between quality and price (including orientation at discounts and special promotion campaigns at points-of-sail); 3) refusal from subjectively more qualitative food products in favor of less qualitative but cheaper ones (the strategy is typical for consumers from senior age groups). Consumer orientation at product price leads to changes in diets in case population incomes are dropping or market prices are growing; in particular, it means a decline in fruit, meat and fish consumption. Significance a consumer places on food taste as a selection criterion results in choosing food products with low ‘objective’ consumer value but a higher ‘subjective’ one, for example, chips, sweetened carbonated beverages, and products with high saturated fat contents. Risky consumer choice is also determined by low interest in healthy diets and absence of any faith in possibility to get objective information. A conclusion is made that it is necessary to make food products, which are subjectively perceived by consumers as more qualitative, more affordable in money terms; to intensify educational activities and to create suitable conditions for making consumers refuse from buying products with low nutrition value.

Criteria that determine consumer choice of food products within health risk analysis

Provision of food quality and safety is among national priorities. The strategy aimed at improving quality of food products in the Russian Federation for the period up to 2030 highlights a relevant issue as regards Russians consuming low-quality food products. The aim of this study is to identify criteria that determine consumer choice of food products and its influence on health risks. The empirical data used in the study are represented by the results of national social surveys (Russian Public Opinion Research Center, NAFI Research Center, Public Opinion Fund, 2020–2023) and materials obtained by focus interviews with Russian megacity residents (n = 26, spring 2024). Price is the top criterion that determines consumer choices in Russia. We identified three behavioral strategies based on subjective perception of food quality and price: 1) quality is priority regardless of a price (the strategy is typical for middle-aged consumers with higher incomes); 2) a balance between quality and price (including orientation at discounts and special promotion campaigns at points-of-sail); 3) refusal from subjectively more qualitative food products in favor of less qualitative but cheaper ones (the strategy is typical for consumers from senior age groups). Consumer orientation at product price leads to changes in diets in case population incomes are dropping or market prices are growing; in particular, it means a decline in fruit, meat and fish consumption. Significance a consumer places on food taste as a selection criterion results in choosing food products with low ‘objective’ consumer value but a higher ‘subjective’ one, for example, chips, sweetened carbonated beverages, and products with high saturated fat contents. Risky consumer choice is also determined by low interest in healthy diets and absence of any faith in possibility to get objective information. A conclusion is made that it is necessary to make food products, which are subjectively perceived by consumers as more qualitative, more affordable in money terms; to intensify educational activities and to create suitable conditions for making consumers refuse from buying products with low nutrition value.