Selected Food Items Research Articles

Assessment of Diet Quality Based on Selected Dietary Quality Indices and Consumption of Specific Food Items of Midwives Working on a Shift Schedule in Wroclaw, Poland.

The aim of this study was to assess the quality of diets among midwives working in a shift system and to analyze variations in their dietary habits according to their working hours. In a group of fifty midwives employed in four public hospitals in Wrocław, the HDI-2015, HEI-2015, AHEI-2010, and Mellen's DASH diet index were calculated. The significance of differences in terms of the prevalence of selected dietary habits, meal frequency, average content of selected food items, and the percentage of energy obtained from them was assessed. Over half of the diets of the participants exhibited low adherence to the selected dietary indices. Only the scores on Mellen's DASH diet index were significantly associated with other components of the diet. Diets scoring ≥ 4.5 points were characterized by significantly lower processed meat content, meal frequency, and energy value, as well as lower sugar content and lower dietary energy value, compared to diets scoring < 4.5 points. Regardless of their working hours, the diets of midwives are characterized by low quality. Therefore, it appears essential to introduce targeted educational programs and provide guidance on appropriate dietary models, such as the DASH diet.

Customer Perceptions of a Restaurant-Based Healthy Eating Program and Factors Associated with Healthy Food Selection in Restaurants

ABSTRACT Background Restaurant-based interventions are a promising strategy to improve community food environments and customer food choices. Purpose Describe the extent to which a restaurant-based program, Ochsner Eat Fit (EF), may influence healthier food choices, and identify factors associated with EF food item selection. Methods Cross-sectional intercept surveys with 608 customers in 34 EF restaurants. Results Of 608 respondents, 17.3% ordered an EF item. Of 307 respondents familiar with EF, 89.6% believed EF can help them make healthier food choices. Respondents who agreed the restaurant environment supported healthy choices were 3.4 times more likely to order EF than those who did not agree (95%CI:1.5–7.7, p = .003); African American respondents were 2.1 times more likely than White respondents (95%CI:1.1–3.7, p = .017); and customers trying to make dietary changes were 4 times more likely than those who were not (95%CI:1.2–13.1, p = .024). Discussion Customers believed EF can positively influence food choices. Race, desire to make dietary changes, beliefs about healthy foods, and perceptions of the restaurant environment were associated with food choices. Future programming efforts should consider increasing the number and promotion of healthy options to support healthy decision-making. Translation to Health Education Practice Findings can be used to inform the development of restaurant-based healthy eating programs.

Implementation of ISO 16140-3:2021 for Enumeration of Enterobacteriaceae in Food Products

Method verification is one of the steps required to ensure that all methods used meet the standards required for data reliability and accuracy in a laboratory that implements Good Laboratory Practices (GLP). In accordance with ISO 16140-3:2021, the method verification for microbiology testing implemented by calculating the Intralaboratory Reproducibility Standard Deviation (SIR) for implementation verification and eBias value for food item verification. Method verification for enumeration of Enterobacteriaceae in food products using ISO 16140-3 has never been carried out at the Indonesian Food and Drug Authority (FDA) laboratories. Therefore, verification of this method needs to be performed. This study aimed to verify the ISO 21528-2:2017 as reference method for enumeration of Enterobacteriaceae in food products by colony count technique. The selected food item for implementation verification was pasteurized milk while for food item verification, the selected food items were yogurt, traditional preserved egg (telur pindang), sweet and hard candy, seasoning dry powder, worcester sauce and cassava chips. All of selected foods were artificially contaminated with Escherichia coli WDCM 00012. The SIR value obtained was 0.12 ≤ 2× 0,18 (lowest mean value of SR from ISO 21528-2:2017), indicating that the acceptability limit for the implementation verification was met. While the eBias value for all selected food item were less than 0,5 log10, thus the verification study in the National Quality Contol Laboratory of Drug and Food (NQCLDF), Indonesian FDA, meets the acceptance criteria defined in the standard ISO 16140-3:2021.

Friends Aren't Food: Pinyon Jays (Gymnorhinus cyanocephalus) Show Context-Dependent Quantity Preference

Animals must often choose between different quantities of objects in their environment, from food items to conspecifics. Yet we know little about how quantitative cognitive abilities compare across different types of objects. Previous research shows individuals use both the numerical difference (large − small) and numerical ratio (small/large) between two quantities to choose between them. This study investigated whether numerical difference and ratio predict preferences for quantities of food items and conspecifics in pinyon jays (Gymnorhinus cyanocephalus) using quantity preference tasks. In two replications of the food experiment (N = 12), pinyon jays chose larger quantities of mealworms more when numerical differences were large and numerical ratios were small. However, numerical difference did not influence food choice independently of ratio. In two replications of the social experiment (N = 20), when choosing between groups of conspecifics, pinyon jays did not prefer the larger over smaller group sizes and did not show numerical difference or ratio effects. Therefore, pinyon jays may use quantity information differently when deciding between quantities of food items and conspecifics. Whereas quantity was important for selecting food items, additional factors such as individual identity may be more important for selecting social groups to join. Thus, the type of objects offered can influence how animals use quantity information to choose among quantities.

Cost Estimating of Providing Desired Food Basket for the Iranian Society and Its Situation in the Last 3 Years

Background: Food security has always been emphasized as a primary goal of sustainable development policies. Events, such as the COVID-19 outbreak, climate change, wars, and unjust (cruel) sanctions against countries threaten global food security. Therefore, considering the importance of nutrition and food consumption in budget planning and household shopping, we indirectly examined the cost of providing an optimal food basket for the Iranian community, in total and by separating its components based on the average price of selected food items in urban areas from year 1399-1401 in the Solar Hijri calendar (2020 to 2022). Methods: In this cross-sectional costing study, the country’s desired food basket was used as a reference for cost measurement of an acceptable food basket, and information on food prices and household expenses was obtained from the Statistical Center of Iran and the Central Bank. The cost of providing an optimal food basket for the Iranian community, in total and for each component, was calculated for an individual and a family of four. After extracting the cost information of providing an optimal food basket in these three years, the data were compared and analyzed to study the trend. Results: Based on the costs of providing an optimal household basket, the average food cost for a family of four in 1399 (2020- 2021) was about 3.2 million Tomans, which increased by 27% to 4.365 million Tomans in 1400 (2021-2022), and in 1401 (October 2022), it reached 6.785 million Tomans, a 35% increase compared to 1400 (2021-2022). Conclusion: It is suggested to support vulnerable groups and target subsidies according to different income levels. The salaries and wages should be revised in line with inflation food prices and household expenses, and also policymakers and planners are suggested to monitor the prices.

Qualitative Analysis of Adulterant Mixed in Different Food Stuffs

This study focuses on identifying adulterants present in items such as food, fuels, chemicals and cosmetics, known for degrading their overall quality. The escalating concern over food adulteration prompted this research, emphasizing the detection of adulterants in daily consumables. The detrimental effects of food adulteration are profound, leading to health issues such as cancers (colon and peptic ulcer diseases), chronic liver diseases, electrolyte imbalance, kidney failure, heart diseases, blood disorders, and bone marrow abnormalities. The primary objective of this research is to ensure the quality of commonly consumed food items by detecting potential adulterants. Numerous rapid detection techniques have been developed to address this problem, including the implementation of quick and straightforward DART methods (Detect Adulterant Rapid Test). In this study, we applied various DART and DIY methods to test selected food items like milk, turmeric powder, and chilli powder. Each sample underwent testing with specific chemical reagents to determine the presence of adulterants. Post-tests, the samples were analyzed for observable changes, and conclusions were drawn regarding the presence or absence of adulterants in each tested item.

Morphofunctional analysis of the gastrointestinal tract of an annual killifish: In search of structural traits related to the annual life history.

Annual killifishes have active and voracious rates in acquisition of food resources with display of behaviors that allow them to maintain high metabolic rates to deal with the harsh and unpredictable conditions prevalent in temporary pools where they inhabit. The objective of this research was to describe histologically and ultrastructurally, the digestive system of the annual killifish Millerichthys robustus to identify morphological traits related to its annual life history and digestive physiology. Also, we quantify food items along the intestine as a proxy for rates of digestion. Millerichthys has a short digestive system, associated with a carnivorous diet, with no evidence of a stomach. Instead, the presence of pharyngeal jaws with caniform teeth was documented, related to the breakdown of invertebrate exoskeletons, allowing prey fluids to be tasted by taste corpuscles related to selection of food items, and that digestive enzymes penetrate once in the intestine. The histological morphology of the intestine showed four different regions, associated with its digestive rates: (i) reception of food from the esophagus with intact pray; (ii) digestion with enzymes from the pancreas and liver/gallbladder of simple exoskeleton prey (Entognatha), and beginning of absorption; (iii) absorption of nutrients, and digestion of large-complex exoskeleton prey (Hexanauplia, Brachiopoda, and Ostracoda); and (iv) probable absorption of intact macromolecules. The second region of the intestine presented two anatomical loops and the highest thickness that may be related to reducing the speed of food transit, allowing for more efficient digestion given the large amount of food ingested by this species.

Effect of Digested Selected Food Items on Markers of Oxidative Stress and Inflammation in a Caco-2-Based Human Gut Epithelial Model.

The human gut epithelium presents a crucial interface between ingested food items and the host. Understanding how different food items influence oxidative stress and inflammation in the gut is of great importance. This study assessed the impact of various digested food items on oxidative stress, inflammation, and DNA/RNA damage in human gut epithelial cells. Differentiated Caco-2 cells were exposed to food items and their combinations (n = 22) selected from a previous study, including sausage, white chocolate, soda, coffee, orange juice, and curcumin. Following stimulation with TNF-α/IFN-1β/LPS and H2O2 for 4 h, the cells were exposed to digested food items or appropriate controls (empty digesta and medium) for a further 16 h. Cell viability, antioxidant capacity (ABTS, FRAP), IL-6, IL-8, F2-isoprostanes, lipid peroxidation (MDA), and DNA/RNA oxidative damage were assessed (3 independent triplicates). The ABTS assay revealed that cells treated with "white chocolate" and "sausage + coffee" exhibited significantly reduced antioxidant capacity compared to stimulated control cells (ABTS = 52.3%, 54.8%, respectively, p < 0.05). Similar results were observed for FRAP (sausage = 34.9%; white chocolate + sausage = 35.1%). IL-6 levels increased in cells treated with "white chocolate + sausage" digesta (by 101%, p < 0.05). Moreover, MDA levels were significantly elevated in cells treated with digested "sausage" or sausage in combination with other food items. DNA/RNA oxidative damage was found to be higher in digesta containing sausage or white chocolate (up to 550%, p < 0.05) compared to stimulated control cells. This investigation provides insights into how different food items may affect gut health and underscores the complex interplay between food components and the epithelium at this critical interface of absorption.

P835 Acceptability, feasibility, and adherence of an emulsifier-free diet in healthy volunteers

Abstract Background Emulsifiers are associated with intestinal inflammation and therefore excluded in new dietary strategies in inflammatory bowel diseases (IBD). We aimed to investigate the feasibility, acceptability, and adherence of an emulsifier-free diet (EFD) in healthy volunteers as part of the FOod Additives on the Mucosal barrier (FOAM) study. Methods We recruited 60 healthy volunteers to a 7-week interventional trial. After 1 baseline week of their habitual diet, participants followed an EFD for 6 weeks. Participants were instructed on how to follow an EFD yet were not advised on ultra-processed food (UPF) reduction. Every 2 weeks after starting the EFD (week 2, 4, and 6), subjects were asked about their experience on a 12-item questionnaire, including 5-point Likert scales, open-ended and multiple answer-type questions. Food logs were kept in the smartphone application 'Fatsecret', including photographs to capture brand names. Manual calculation of all days with plausible energy intakes (800-4200 kcals per day for men and 600-3500 kcals for women) for at least 79.5% of the time was performed to exclude incomplete reporting. Emulsifier intake was measured as number of servings of emulsifier-containing foods. Adherence rate was calculated as a percentage of mistake-free days. Results Of the 60 healthy volunteers, 2 were excluded due to NSAID use. Median (IQR) age was 25.5 years (23.0-33.0), median BMI was 22.7 kg/m2 (21.2-25.6) and 19.0% were male. Median percentage of plausible food logs was 100% (98.0-100%), and 1 subject was excluded due to inadequate dietary reporting. During the EFD, emulsifier intake significantly decreased (baseline vs week 1; p=2.3x10-9, vs week 6; p=5.3x10-9, Figure 1A), as well as UPF consumption according to the NOVA classification (baseline vs week 1; p=5.6x10-7, vs week 6; p=1.6x10-7, Friedman test with post-hoc paired Wilcoxon, Figure 1B). The adherence rate to the EFD was very high (median 88.1%, IQR 76.2-95.2%). Median number of mistakes during the EFD was 6 (2-14), for a median number of 3 selected food items (1-5). Most mistakes were made in the categories of dairy-like products, meat products, and bakery goods. The top 3 reported challenges included restricted food choices, checking food labels, and longer shopping times (Table 1). At week 6, For 70.7% the EFD was tasty to very tasty and for 72.4% it was acceptable to very acceptable. Hot meals and snacks were the most challenging meal types. Conclusion In this 7-week interventional trial in 60 healthy volunteers, adhering to an EFD was feasible and acceptable. While following the EFD, an inadvertent and stable decrease in UPF intake was noted. These finding represent important considerations when designing future dietary trials in IBD.

MestreChef nutritional game: an alternative method to promote nutrition facts label reading in obesity outreach activities.

Reading nutrition facts labels is a competency for which training is given in several nutrition education programs, especially in obesity outreach workshops. The Top Trumps-style card game is commonly used in obesity prevention educational programs to engage participants in reading nutrition facts labels; however, the success of TV cooking shows among children and teenagers has not been explored for educational purposes. This paper is a descriptive study of developing a gamified activity as part of the one-time outreach workshop facilitated by the Obesity and Comorbidities Research Center (OCRC) in Brazil. By playing the MestreChef Nutritional (MCN) game, participants followed similar rules as the corresponding TV cooking show. They were challenged to decide to select food items, calculate dietary food intake, and prepare a recipe to visualize the proportion of macronutrients contained in daily diets. The analysis of the nutritional dietary table completed by participants revealed to be a rich source of information, and we identified in our cohort that selecting an adequate number of food items and making healthy food choices was not concerning. However, their lack of competency in performing mathematical reasoning, particularly in calculating serving sizes and converting grams of macronutrients into calories, was evident. Moreover, facilitators of the workshops agreed that the MCN game presents definitively more didactic effectiveness and playability than the Foods Top Trumps, a former game used in the outreach workshops. The MCN game nourishes the engagement of the participants in learning nutrition-related concepts and may be an efficient didactic resource to improve nutrition knowledge in outreach activities when an alternative method is required to stimulate reading nutrition facts labels.NEW & NOTEWORTHY Reading nutrition facts labels is a typical activity promoted in obesity prevention educational programs. By playing the MestreChef Nutritional, participants can immerse in the context of a food TV show game to have the first contact with reading nutrition facts labels for a learning purpose. However, the game can reveal the participant's limitations in mathematical reasoning despite the didactic potential of the game in promoting obesity-related physiology concepts.

DINING DELIGHTS: ELEVATING THE CAFETERIA EXPERIENCE THROUGH ANGULAR AND NODE.JS

Abstract: The Dine-Out Cafeteria Web Application is an online platform designed to streamline ordering and payment processes in cafeteria-style restaurants. It offers a user-friendly interface for menu browsing, order tracking, user authentication, online payment integration, and feedback collection. The application uses modern web technologies to revolutionize customer interactions, making the dining experience more convenient and efficient. The Dine-Out Cafeteria Web Application aims to simplify the ordering process for customers by providing an intuitive interface and streamlined navigation. It offers a comprehensive selection of food items, detailed descriptions, pricing information, and customizable options to cater to individual preferences and dietary restrictions. The application’s clear and organized menus enhance user satisfaction and encourage repeat patronage. It also incorporates robust order management capabilities, providing real-time updates on order status, including receipt confirmation, estimated preparation time, and pickup notifications. This transparency reduces wait times, minimizes errors, and fosters trust in the dining experience. IndexTerms – HTML, CSS, AngularJs, NodeJs, Bootstrap, MySQL

An Engel–Kollat–Blackwell model application on restaurant clientele purchase decision-making processes in commercial eateries in Kakamega County, Kenya

ABSTRACT Restaurant clientele have a task of making critical decisions concerning their choices of food and drinks. The decision-making process involves, firstly, the selection of the restaurant in which to have a meal and, secondly, the selection of food items from the menu to constitute their meals. Thus, it requires cognitive and physical effort for restaurant clientele to make decisions concerning their restaurant choices and ultimately a final purchase decision. This study applied the Engel–Kollat–Blackwell-consumer purchase decision model to investigate restaurant clientele’s purchase decision-making process among commercial eateries in Kakamega County in Kenya. For the purpose of this study, a five-stage customised EKB model was applied. The study employed a descriptive research survey design, while Fisher’s formula was utilised, giving a sample size of 384 respondents. The study results show a high positive correlation (R = 0.892) between the study variables. The study results indicate that 79.6% of the total variation in consumer ratings was because of the restaurant customer purchase decision-making process, in addition to the overall regression model predicting the outcome variable (p < 0.05). In relation to the contribution of studied predictor variables, a manual search gave the greatest contribution (B = 0.545, p < 0.001, t = 9.105), while sense of belonging/ class of the eatery gave the least contribution (B = −0.584, p < 0.001, t = −12.505). To yield positive results, eatery managers will be required to adjust these predictor variables depending on the contribution of each on the outcome variables, given the predictor variables to be tested account for the most variance in the outcome variable.

A Review on Smart Canteen Management System

Abstract: The Smart Canteen App is a cutting-edge digital solution designed to revolutionize the traditional canteen experience in educational institutions, corporate offices, and other food service environments. This innovative mobile application leverages technology to streamline the entire process of ordering, payment, and food pickup, enhancing convenience and efficiency for both customers and canteen operators. By integrating modern technology, the Smart Canteen App offers an efficient, convenient, and user-centric dining experience, benefiting both customers and canteen operators. In today’s fast-moving world, there is a need of quick and efficient service in every sector of life for public in general. There are many employees and students use canteen and food facilities in their workplace and institutions on daily basis, there is a need to provide quick service at billing counters. This work is focused at developing an efficient smart canteen management system. As canteen in colleges get extremely crowded nowadays, so in this project, concentrate on fast service of food to the users to reduce paper work and save the time of the student by avoiding long queue and to keep things organized. This will satisfy all the customers need and overall sale of the canteen will increase. This application program reduces the manual work for managing the Canteen. Students can place their order through the emenu available on the mobile application which would be further transferred to the canteen. The student can therefore know their order details and the order progress through the mobile application. The canteen manages the students order and keeps updating the progress of the order through their web application. The admin manages the student and canteen through the web application. The app boasts an intuitive user interface that enables users to browse through menus, select food items, and customize their orders with ease. The app facilitates online ordering, enabling customers to place their orders remotely, reducing waiting times, and ensuring their meals are ready when they arrive. Users can customize their orders to accommodate dietary restrictions, allergies, and personal preferences, ensuring a personalized dining experience. Secure payment options are integrated into the app, allowing users to make cashless

Influence of emotions and inflation on food and drink purchase: An ethnography among Danish families

Abstract Background Families’ food and drink purchases are highly related to intake which affects several health outcomes. Various factors influence grocery shopping e.g., price, preferences, promotion, and availability. However, few studies have explored the relationship between these and how they are affected by major societal changes. This study aims to elaborate on perceived and observed influences on families’ food and drink purchases from a systems perspective during the inflation in 2022. Methods We performed an ethnographic study using semi-structured, shop-along, and photo-elicited interviews with families from September 2022 to January 2023. Fifteen families with children aged 0-21 participated in at least two interviews, resulting in 37 interviews for analysis. We analysed the data using the principles of abductive analysis. We focused on the unexpected research finding that a seemingly mundane behaviour - such as grocery shopping - invoked many different emotions in the participants. Findings Preliminary findings indicate that food and drink purchase is an emotional and private activity. The participants, for example, showed signs of and expressed embarrassment with their choices. Some participants expressed frustration, discomfort, and fear of being tricked concerning grocery shopping, while others associated it with joy, excitement, and inspiration, which influenced their selection of food items. Families experienced changing their shopping behaviour due to the rising inflation. Many faced the question of whether their regular choices, e.g., ecological products, were worth the extra cost. This new need for balancing personal values with economic considerations was often followed by negative emotions e.g., feeling like a bad parent. Conclusions Our preliminary findings indicate that families’ overall feeling about grocery shopping influence their purchase of food and drink items and that grocery shopping can be related to both negative and positive emotions. Key messages • Grocery shopping and deciding which food and drink to buy is an emotional behaviour. • Healthy retail intervention must account for the influence of emotions on food and drink purchase behaviour.

Selected food items adulteration, their impacts on public health, and detection methods: A review.

Every living thing requires food to survive. Clean, fresh, and healthy foods are important to human health. Today, food is affected by various counterfeits. Adulteration of food is the intentional deterioration of the quality of food offered for sale by either the addition or substitution of an inferior substance or by the omission of a valuable ingredient. Economically motivated adulteration is the intentional adulteration of food for financial gain, and has enormous public health implications, making it an important issue in food science. Almost every food, including milk and dairy products, fats and oils, fruits and vegetables, grain foods, coffee, tea, honey, etc., is susceptible to adulteration. It is difficult to find food that is free from adulteration. Consumption of adulterated food contributes to numerous diseases in society, ranging from mild to life threatening. Therefore, detection of adulteration in food is essential to ensure the safety of the food we consume. To provide consumers with food that is free of adulterants, various detection methods such as physical, chemical, biochemical, and molecular techniques are used to identify adulterants in food. This review aims to provide up-to-date information on food adulteration, its impact on health, and the analytical techniques used to detect adulteration in food.

Effects of food price on nutrition outcomes among women in Nigeria.

Nutrition outcomes (undernutrition, overweight, and obesity) among women are growing concerns across the globe. Currently, the rate of undernutrition and overweight among women in Nigeria is ranked among the highest in Africa. A major contributory factor reported is unstable food prices in the country. This study, therefore, examined the effects of food prices on nutrition outcomes among women in Nigeria. Secondary datasets retrieved from two different sources were used for this study. Cross-sectional data on weight and height for women were obtained from Nigeria Health Demographic Survey (NHDS). Data on monthly prices of the selected food items were obtained from the Nigeria Bureau of Statistics (NBS). The data were categorized into energy dense (yam tuber, garri, rice, and maize) and nutrient dense (egg, beef, and chicken). Multinomial logit regression was used to estimate the relationship between the prices of energy and nutrient-dense food prices concerning respondents' personal and environmental characteristics such as age, wealth status, and region; as well as the three nutrition outcomes for women (undernutrition, overnutrition, and obesity). This study revealed that the prevalence of overweight and obesity among women was 19.9% and 10.3%, respectively. Nutrition outcomes (obesity and overweight) were positively correlated with the price of energy-dense food with 0.2% and 0.3%, respectively. Nutrient-dense food price is negatively correlated with undernutrition with a probability of 0.1%. The study recommends that food policy instruments such as food prices and subsidies can be introduced to favor the consumption of healthier food to stem the prevalence of overweight and obesity in Nigeria.

Ready-to-eat food sold in healthcare facilities could contribute to the increased disease burden of multidrug resistant Staphylococcus aureus

Food sold in healthcare facilities and environments are underestimated as sources of exposure of customers to potential pathogens. In the current study, we investigated the prevalence of methicillin-resistant Staphylococcus aureus (MRSA) in selected food items sold in two hospitals located in Benin City, Edo State, South-South Nigeria. A total of 100 food samples were obtained from food vendors and screened by pour plate method for the presence of heterotrophic bacterial and Staphylococcus aureus. Their antibiotic sensitivity patterns were determined by disc diffusion method and the presence of toxigenic and pathogenic genes by polymerase chain reaction and gel electrophoresis. Majority of the food samples investigated harbored Staphylococcus aureus, with varying levels of antibiotics resistance pattern. Only 5 of the isolates were observed to be methicillin resistant, with only one harboring the mecA gene. The results of this study are an indication that methicillin resistant Staphylococcus aureus could be a source of contaminant in ready-to-eat food sold in hospital facilities, and effort must be taken to prevent the occurrence of diseases arising from their presence.

Acrylamide variability and content in selected local and imported foods in Jordan

Acrylamide (AC) is a processing contaminant that is formed in some heated starchy food because of Maillard reaction, which involves a reaction between the reducing sugars glucose and fructose, and the amino acid asparagine and there are concerns about its carcinogenicity. In Jordan, limited data is available on AC content in food, especially local and cultural items. Therefore, the present study aimed to estimate the AC content in selected locally produced and consumed food items in Jordan. Acrylamide concentration in 91 selected food items was measured using ELISA kit. In general, the levels of AC in 67% of all food items were over 100 µg/ kg, where AC concentration ranged from 24 – 3403 µg/ kg. Within the bread and bakery products, the highest AC concentration was found in unsweetened Arabic rusk products (kirshalah) (268 ± 36.6µg/ kg). In the snack and fast- food groups, the highest mean level was in potato chips (1339 ± 1175 µg/ kg) followed by fried potato (498 ± 90.5 µg/kg). Falafel was found to contain (106 ± 21.1 µg/kg). The concentration of AC in traditional Arabic baked sweets such as kunafeh, baqlawah and haresah had levels of 198 ± 3.5, 101 ± 14.8 and 96 ± 8.5 µg/ kg, respectively. The current study provided a base-line data on AC concentration in some Jordanian foods and selected imported snacks. A considerable variation in AC content within each type of locally produced food items was found. The highest AC concentration among the selected local and imported food items in Jordan was in potato products (chips and French fries), followed by biscuits and kirshalleh. Acrylamide monitoring in targeted processed foods should be implemented. Furthermore, an effort needs to be made at national and industrial levels to improve the accuracy and precision of estimated dietary AC intake among different age groups in Jordan. Key words: Acrylamide, processing contaminant, Maillard reaction, ELISA, cereal products, fast food

A randomized trial to evaluate the impact of Singapore’s forthcoming Nutri-grade front-of-pack beverage label on food and beverage purchases

BackgroundThe epidemic of non-communicable diseases (NCDs) is a growing concern worldwide and Singapore is no exception to this global trend. As part of measures to address this concern, the Singapore government will implement a mandatory color-coded front-of-package (FOP) nutrition label for beverages, called Nutri-Grade (NG), which will complement the existing FOP label, Healthier Choice Symbol (HCS) logos, currently displayed on select food and beverage items. NG grades beverages on a four-point scale, A (healthiest) to D (least healthy), in terms of sugar and saturated fat levels. This study aimed to evaluate the effectiveness of the NG label on nutritional quality of pre-packaged beverages using a fully functional online grocery store.MethodsWe conducted a 2-arm crossover trial involving actual purchases with 138 participants randomly exposed to: 1) Control with HCS logos displayed on qualifying items; 2) Similar to Control except that all beverages displayed the NG label. The effects of the NG label were estimated using a linear mixed-effects model that addresses correlations between repeated measures and accommodates missing data.ResultsWe found that the NG label encouraged consumers to choose beverages with higher ratings. This led to a reduction in sugar from beverages purchased by 1.51 g [95% CI: − 2.68, − 0.34] per serving but was not effective at reducing saturated fat purchased (− 0.009 g [95% CI: − 0.22, 0.20]) per serving or improvements in overall diet quality, measured by the weighted (by the number of servings) average Nutri-Score value ranging from 1 to 5 (− 0.024 [95% CI: − 0.13, 0.08]).ConclusionsResults suggest that the Nutri-Grade label is likely to reduce sugar purchased from beverages. However, to improve overall diet quality in Singapore, additional measures will be needed.Trial registrationThis trial was registered on ClinicalTrials.gov under the identifier: NCT05018026 on 24th August 2021.

Role of Dietary Factors in Acne Vulgaris among Young Adults: A Case–Control Study

Background: Previous studies on the potential role of diet in acne vulgaris have shown conflicting results. However, there are very few studies from India. Objective: This study aims to evaluate the role of dietary factors in the causation of acne vulgaris among young adults. Materials and Methods: This case–control study studied the dietary factors of people aged 18–25 years. A total of 224 patients with moderate-to-severe acne were evaluated. The control group comprised 260 individuals with no or mild acne. Both groups were asked to fill up a questionnaire on sociodemographic characteristics, family history of acne among first-degree relatives, and relevant medical history. The information on selected food items such as milk and dairy products, rice, fruits, vegetables, fish, meat, chocolates, and cakes was recorded on a food frequency questionnaire. Frequency of intake was categorized as: More than 3 days/week, from 1 to 3 days/week, &lt;1 day/week and never. Acne severity was determined as per a global score. Body mass index and other anthropometric measures were obtained. Results: There was a positive association of family history of acne with the occurrence of acne. Milk was highly significantly association with occurrence of acne (P = 0.000). The protective effect of fish consumption on acne was also noted. Conclusion: Clinicians need to counsel their patients regarding the effect of diet, especially dairy products on their acne lesions.