Specific Food Items Research Articles

Performance Characteristics of the Quantitative Method for Staphylococcus aureus in Food Products Correspond to ISO 16140-3: 2021

Staphylococcus aureus is a pathogenic bacterium that poses significant health risks when present in food products. High levels of Staphylococcus aureus in food can indicate poor hygiene and handling practices during food production, processing, or storage. In order to maintain food safety and quality, verification of the quantitative method of Staphylococcus aureus is very important. Method verification represents a crucial stage in guaranteeing that all employed procedures conform to the necessary criteria for dependable and precise data. Following the guidelines established in ISO 16140-3:2021, method verification is accomplished through the calculation of the Intralaboratory Reproducibility Standard Deviation (SIR) for implementation validation and the eBias value for verifying the suitability of the method for assessing specific food items. This research was conducted with the objective of confirming the ISO 6888-1:2021 as the designated reference method for quantifying Staphylococcus aureus in food products. For the purpose of confirming the implementation of the method, Cheese was utilized as the test food item. In the context of verifying the method's applicability to different food products, a range of items including condensed milk, margarine, baby porridge, cassava chips and ready-to-eat sausage were examined as challenging foods. Every chosen food item was artificially contaminated with Staphylococcus aureus WDCM 00034. The SIR value obtained was 0.04 ≤ 2× 0.11 (the lowest mean of SR value from ISO 6888-1:2021) which indicated that the National Quality Control Laboratory of Drug and Food (NQCLDF), Indonesian FDA was able to implement the method very well. In addition, the eBias value for all types of food tested was below 0.5log10, which showed that the quantitative method for coagulase-positive Staphylococci (Staphylococcus aureus and other types) could be applied in the NQCLDF laboratory for the extensive scope of food.

Taste and Habit of Food and Consumer Behavior in the USA in the Early Years of Covid-19 Pandemic

The USA, a highly advanced economy in the world, had experienced increase in household demand for specific food items (restaurant and cafeteria supply, in particular) in the early years of Cobid-19 pandemic. People of America depended largely on the tastes and habits of food items in their household consumption. Even with increasing prices the demand for restaurant foods showed increasing trends. This means that the consumption of food away from home (FAFH) increased and food at home (FAH) fell in demand in 2020 and 2021 (Covid- 19 pandemic). Fundamental law of demand in economics (Ceteris Paribus) for normal goods demand will fall if price of the same increases and vice versa. In the present study, rise in prices of normal goods (restaurant and cafeteria foods) had also shown increase in their demand. This perhaps shows paradoxical to the law of demand in economic theory.  Methodology: This is a study based on secondary sources of information including research works, official publications and those from academic institutions. Analysis of data generated and narratives have been used to find the contemporary food economy of the USA. The demand for food (both FAFH and FAH) has been given importance in the situation of food inflation in the USA in early years of Covid- 19 pandemic. Finally, the equilibrium of the household food consumption is shown geometrically (Fig-1).  Findings and Results: It is found from the study that while the price of food away from home (FAFH) was increasing, the demand for those was also increasing in 2020 and 2021 in the USA. Food being a ‘normal good’ might have shown a fall in demand when price was increasing. This is perhaps, paradoxical in view of the law of demand in economic theory.

Advancing allergy source mapping: A comprehensive multidisciplinary framework integrating machine learning, graph theory and game theory

Allergic reactions can range from mild discomfort to life-threatening situations. To manage the healthcare difficulty, an efficient allergens mapping is required by mapping the allergies to reduce the severity risk reactions. The allergies are mapping with specific food items according to the daily usage. It enables the clear communication, targeted avoidance, and public awareness, which is necessary to scrutinize the prevention process. Since, the allergies are highly individualized and can exhibit significant variability among individuals that are capturing the complexity in the process of overcoming the predictive challenges. The complex relationships and data challenges require advanced approaches like ML and graph theory. For this purpose, we propose a new multidisciplinary framework that integrates the Machine Learning (ML), Graph Theory and Game Theory to predict the allergies associated with relevant foods using a modest dataset. This framework has two newly built graph models such as a conventional approach and a refined approach, to pave the way for better results. Here, the ML techniques are employed to perform the classification process on tabular data that are observed the remarkable improvements and transforming the data into a graph. Moreover, the Darwinian decision-making framework is adopted theoretically in evolutionary game theory to formulate effective formulas for assessing the spread of allergies among allergens and predict the allergies dynamically. The proposed framework has been evaluated by conducting experiments by using a modest dataset by considering the evaluation metrics such as accuracy, macro-precision, macro-recall, and macro F1-score.

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.

ANALYZING THE INFLUENCING FACTORS AND CONSUMER PREFERENCES ON THE CHINESE STREET FOOD IN AHMEDABAD CITY

This research investigates the influencing factors and consumer preferences in the Chinese street food market in Ahmedabad, with a focus on awareness, perception, consumption patterns, and the impact of price, hygiene, taste, variety, convenience, and cultural factors on purchasing decisions. Demographic characteristics, including age, gender, and income, are analyzed to enable targeted marketing strategies. The study assesses the importance of various food attributes such as taste, spice level, and healthiness in shaping consumer preferences. The comprehensive scope aims to unravel the intricacies of consumer behavior, providing nuanced insights for businesses and policymakers. Utilizing a descriptive research design with a non-probability Using a suitable sampling strategy, a structured questionnaire is used to gather primary data.The analysis, conducted using tools like Excel and SPSS, reveals significant findings regarding consumer satisfaction, dietary habits, and the popularity of specific Chinese street food items. The study contributes valuable insights to bridge existing knowledge gaps and enhance marketing strategies in the Chinese street food market in Ahmedabad.

Swallowing characterization of adult-onset Niemann-Pick, type C1 patients

BackgroundNiemann-Pick disease, type C1 (NPC1) is a rare lysosomal disorder with progressive neurological manifestations, historically recognized as a pediatric disease. However, awareness of the adult-onset (AO) subtype is increasing, often with non-specific symptoms leading to delayed and misdiagnosis. Dysphagia, commonly recognized as a clinical morbidity in NPC1, raises concerns for swallowing safety and aspiration risk. This study aims to characterize swallowing function in AO NPC1, addressing the gap in understanding and clinical management.MethodsFourteen AO NPC1 individuals in a prospective natural history study (NCT00344331) underwent comprehensive assessments, including history and physical examinations utilizing the NPC1 severity rating scale, videofluoroscopic swallowing studies with summary interpretive analysis, and cerebrospinal fluid (CSF) collection for biomarker evaluation at baseline visit. Descriptive statistics and multivariate statistical modeling were employed to analyze NPC1 disease covariates, along with the American Speech-Language-Hearing Association National Outcome Measure (ASHA-NOMS) and the NIH Penetration Aspiration Scale (NIH-PAS).ResultsOur cohort, comprised of 14 predominately female (n = 11, 78.6%) individuals, had an average age of 43.1 ± 16.7 years at the initial visit. Overall, our AO patients were able to swallow independently with no/minimal cueing, with 6 (43%) avoiding specific food items or requiring more time. Upon risk analysis of aspiration, the cohort demonstrated no obvious aspiration risk or laryngeal aspiration in 8 (57%), minimal risk with intermittent laryngeal penetration and retrograde excursion in 5(36%), and moderate risk (7%) in only one. Dietary modifications were recommended in 7 (50%), particularly for liquid viscosities (n = 6, 43%) rather than solids (n = 3, 21%). No significant correlations were identified between swallowing outcomes and NPC1-related parameters or CSF biomarkers.ConclusionDespite the heterogeneity in NPC1 presentation, the AO cohort displayed functional swallowing abilities with low aspiration risk with some participants still requiring some level of dietary modifications. This study emphasizes the importance of regular swallowing evaluations and management in AO NPC1 to address potential morbidities associated with dysphagia such as aspiration. These findings provide clinical recommendations for the assessment and management of the AO cohort, contributing to improved care for these individuals.

Characterizing Important Dietary Exposure Sources of Perfluoroalkyl Acids in Inuit Youth and Adults in Nunavik Using a Feature Selection Tool.

Previous studies have identified the consumption of country foods (hunted/harvested foods from the land) as the primary exposure source of perfluoroalkyl acids (PFAA) in Arctic communities. However, identifying the specific foods associated with PFAA exposures is complicated due to correlation between country foods that are commonly consumed together. We used venous blood sample data and food frequency questionnaire data from the Qanuilirpitaa? ("How are we now?") 2017 (Q2017) survey of Inuit individuals y of age residing in Nunavik (). Adaptive elastic net, a machine learning technique, identified the most important food items for predicting PFAA biomarker levels while accounting for the correlation among the food items. We used generalized linear regression models to quantify the association between the most predictive food items and six plasma PFAA biomarker levels. The estimates were converted to percent changes in a specific PFAA biomarker level per standard deviation increase in the consumption of a food item. Models were also stratified by food type (market or country foods). Perfluorooctanesulfonic acid (PFOS), perfluorodecanoic acid (PFDA), and perfluoroundecanoic acid (PFUnDA) were associated with frequent consumption of beluga misirak (rendered fat) [14.6%; 95% confidence interval (CI): 10.3%, 18.9%; 14.6% (95% CI: 10.1%, 19.0%)], seal liver [9.3% (95% CI: 5.0%, 13.7%); 8.1% (95% CI: 3.5%, 12.6%)], and suuvalik (fish roe mixed with berries and fat) [6.0% (95% CI: 1.3%, 10.7%); 7.5% (95% CI: 2.7%, 12.3%)]. Beluga misirak was also associated with higher concentrations of perfluorohexanesulphonic acid (PFHxS) and perfluorononanoic acid (PFNA), albeit with lower percentage changes. PFHxS, perfluorooctanoic acid (PFOA), and PFNA followed some similar patterns, with higher levels associated with frequent consumption of ptarmigan [6.1% (95% CI: 3.2%, 9.0%); 5.1% (95% CI: 1.1%, 9.1%); 5.4% (95% CI: 1.8%, 9.0%)]. Among market foods, frequent consumption of processed meat and popcorn was consistently associated with lower PFAA exposure. Our study identifies specific food items contributing to environmental contaminant exposure in Indigenous or small communities relying on local subsistence foods using adaptive elastic net to prioritize responses from a complex food frequency questionnaire. In Nunavik, higher PFAA biomarker levels were primarily related to increased consumption of country foods, particularly beluga misirak, seal liver, suuvalik, and ptarmigan. Our results support policies regulating PFAA production and use to limit the contamination of Arctic species through long-range transport. https://doi.org/10.1289/EHP13556.

Abstract 121: Gut microbiome association with dietary habits and abemaciclib-induced diarrhea:A multicenter, prospective study

Abstract Background: Abemaciclib, a leading treatment used for HR-positive, HER2-negative metastatic and primary breast cancer patients, often causes diarrhea. Understanding the reasons machinery behind this adverse event leads to reduce the toxicity and improve the quality of life. This study explores a hypothesis that specific gut microbiota profiles are engaged in gastrointestinal toxicities caused by abemaciclib and may be influenced by patients' dietary habits. We assessed it using the Brief Diet History Questionnaire (BDHQ). Materials and Methods: Our research involved collecting blood and stool samples, as well as dietary data through the BDHQ from 39 patients diagnosed with HR-positive, HER2-negative metastatic breast cancer. These were obtained prior to the start of abemaciclib treatment, at the first imaging evaluation, and at either disease progression or treatment discontinuation due to adverse effects. Incidence and severity of diarrhea were evaluated by the Bristol stool scale at baseline, from day 1 to day 14, and at day 90 of treatment. Stool samples were collected at baseline and at day 90 after the start of abemaciclib treatment. We conducted 16S metagenomic sequencing for gut microbiome analysis and used mass cytometry along with RNA-sequencing to profile immune cells. Results: Our findings indicate a significant association between the gut microbiota composition and abemaciclib-induced diarrhea, which also appears to be modulated by dietary patterns. An increase in Dorea was observed with higher Bristol Stool Scale scores, while Bifidobacterium and Sellimonas abundances were inversely related to changes in stool characteristics. The presence of Dorea was also positively associated with the consumption of specific food items such as tea, root vegetables, and dietary minerals. In contrast, Collinsella abundance decreased as the frequency of diarrhea increased and it was associated with the consumption of fried foods and certain fats. Conclusion: The prevalence of diarrhea as a side effect of abemaciclib treatment highlights the need for better management strategies. Our study indicates that gut microbiota, altered by dietary habits, is linked to this adverse effect. The data suggest a possibility of using specific gut bacteria as probiotics to alleviate this condition, pointing towards personalized dietary interventions as a potential avenue for improving treatment tolerance. Citation Format: Yuri Fujimoto, Kosuke Kawaguchi, Yurina Maeshima, Hiroshi Ishiguro, Kazuhiko Yamagami, Sachiko Takahara, Hirofumi Suwa, Masae Torii, Shigenori Nagai, Yasuaki Sagara, Wakako Tsuji, Hiroyasu Yamashiro, Takeshi Kotake, Shinji Fukuda, Kuniaki Saito, Yasuko Yamamoto, Masako Kataoka, Yuki Himoto, Atsushi Yonezawa, Yukiko Fukui, Yuki Nakamura, Wei Li, Sunao Tanaka, Masahiro Takada, Satoshi Morita, Masakazu Toi. Gut microbiome association with dietary habits and abemaciclib-induced diarrhea:A multicenter, prospective study [abstract]. In: Proceedings of the American Association for Cancer Research Annual Meeting 2024; Part 1 (Regular Abstracts); 2024 Apr 5-10; San Diego, CA. Philadelphia (PA): AACR; Cancer Res 2024;84(6_Suppl):Abstract nr 121.

Mendelian randomization study on the causal relationship between food and cholelithiasis.

Cholelithiasis, commonly referred to as gallstones, is a prevalent medical condition influenced by a combination of genetic factors, lifestyle choices, and dietary habits. Specific food items have been associated with an increased susceptibility to cholelithiasis, whereas others seem to offer a protective effect against its development. In this study, we conducted a Mendelian randomization (MR) analysis using a large-scale genetic dataset comprising individuals with European ancestry to explore the potential causal relationship between diet and cholelithiasis. The analysis incorporated 17 food-related variables, which were considered as potential factors influencing the occurrence of this condition. Our findings indicate that a higher consumption of cooked vegetables, dried fruit, and oily fish is associated with a reduced risk of cholelithiasis. Conversely, a higher consumption of lamb is associated with an increased risk of developing the condition. Importantly, these associations proved robust to sensitivity and heterogeneity tests, and the pleiotropic test results further supported the hypothesis of a causal relationship between diet and cholelithiasis. Through our study, we provide compelling evidence for the existence of a causal relationship between diet and cholelithiasis. Adopting a dietary pattern enriched with cooked vegetables, dried fruit, and oily fish, while minimizing lamb intake, may contribute to the prevention of cholelithiasis. Recognizing diet as a modifiable risk factor in the prevention and management of this condition is of paramount importance, and our study offers valuable insights in this regard.

Using the Nutrition Facts Label to Make Food Choices Is Associated with Healthier Eating among 8th and 11th-Grade Students: An Analysis of Statewide Representative Data from the 2019-2020 Texas School Physical Activity and Nutrition Survey.

Nutrition labels are a tool to inform and encourage the public to make healthier food choices, but little information is available about use in multi-ethnic adolescent populations in the U.S. The purpose of this study was to examine associations between the level of nutrition label usage and healthy/unhealthy eating behaviors among a statewide representative sample of 8th and 11th-grade students in Texas. We analyzed cross-sectional associations between the Nutrition Facts label use and eating behaviors from a statewide sample of 8th and 11th-grade students in Texas, (n = 4730, weighted n = 710,731, mean age = 14.7 ± 1.6 years; 49% female, 51% Hispanic), who completed the 2019-2020 Texas School Physical Activity and Nutrition (TX SPAN) survey. Students self-reported their level of nutrition label usage to make food choices (5-point Likert scale from "Never" to "Always") and previous day consumption of 26 food items (13 healthy, 13 unhealthy). The 26 food items were used to calculate a Healthy Eating Index (HEI) score (0-100), a Healthy Foods Index (HFI) score (0-100), and an Unhealthy Foods Index (UFI) score (0-100). Weighted linear regression models were employed to examine the associations between self-reported use of nutrition labels to make food choices and HEI, HFI, and UFI scores. Marginal predicted means of HEI, HFI, and UFI scores were calculated post hoc from linear regression models. The odds of consuming specific individual food items for nutrition label usage were also calculated from weighted logistic regression models. All linear and logistic regression models were adjusted for grade, sex, Body Mass Index (BMI), race/ethnicity, economic disadvantage, and percentage of English language learners by school. A total of 11.0% of students reported always/almost always using nutrition labels to make food choices, 27.9% reported sometimes using them, while 61.0% indicated they never/almost never used nutrition labels to make food choices. The average HEI score among students in the sample was 47.7 ± 5.9. Nutrition Facts label usage was significantly and positively associated with HEI (b = 5.79, 95%CI: 4.45, 7.12) and HFI (b = 7.28, 95%CI:4.48, 10.07), and significantly and negatively associated with UFI (b = -4.30, 95%CI: -6.25, -2.34). A dose-response relationship was observed between nutrition label usage and HEI, HFI, and UFI scores, such that the strength of these associations increased with each one-point increase in nutrition label usage. Students who reported using nutrition labels always/almost always to make food choices had significantly higher odds of consuming healthy foods including baked meat, nuts, brown bread, vegetables, whole fruit, and yogurt (ORrange = 1.31-3.07), and significantly lower odds of consuming unhealthy foods including chips, cake, candy, and soda (ORrange = 0.48-0.68) compared to students who reported never/almost never using the Nutrition Facts label. Using the Nutrition Facts labels to make food choices is beneficially associated with healthy and unhealthy eating among 8th and 11th-grade students, although the proportion of students using nutrition labels to make their food choices was low. Public health efforts should be made to improve nutrition literacy and encourage nutrition label use among secondary students in the United States.

Biomarkers of food intake and their relevance to metabolic syndrome.

Metabolic syndrome (MetS) constitutes a prevalent risk factor associated with non communicable diseases such as cardiovascular disease and type 2 diabetes. A major factor impacting the etiology of MetS is diet. Dietary patterns and several individual food constituents have been related to the risk of developing MetS or have been proposed as adjuvant treatment. However, traditional methods of dietary assessment such as 24 h recalls rely greatly on intensive user-interaction and are subject to bias. Hence, more objective methods are required for unbiased dietary assessment and efficient prevention. While it is accepted that some dietary-derived constituents in blood plasma are indicators for certain dietary patterns, these may be too unstable (such as vitamin C as a marker for fruits/vegetables) or too broad (e.g. polyphenols for plant-based diets) or reflect too short-term intake only to allow for strong associations with prolonged intake of individual food groups. In the present manuscript, commonly employed biomarkers of intake including those related to specific food items (e.g. genistein for soybean or astaxanthin and EPA for fish intake) and novel emerging ones (e.g. stable isotopes for meat intake or microRNA for plant foods) are emphasized and their suitability as biomarker for food intake discussed. Promising alternatives to plasma measures (e.g. ethyl glucuronide in hair for ethanol intake) are also emphasized. As many biomarkers (i.e. secondary plant metabolites) are not limited to dietary assessment but are also capable of regulating e.g. anti-inflammatory and antioxidant pathways, special attention will be given to biomarkers presenting a double function to assess both dietary patterns and MetS risk.

Food choices for weight loss: what dietary strategies would people use?

Previous observational research showed that one of the most common strategies used to lose weight is to avoid or restrict the consumption of specific food items. However, the question of how people behave and implement strategies in actual decision-making situations involving food choices for weight loss purposes remains inconclusive. This experimental study using a food buffet aimed to examine people's different dietary strategies and motives for selecting foods for an entire day for weight loss purposes compared with a normal-day (ND) food selection. A total of 111 participants (55 % women) had to choose foods for both a ND and a weight loss day (WLD) (within-study design). Kilocalories and nutrients were calculated based on the weights of the foods selected, and food choice motives were assessed using a questionnaire. The results showed that for weight loss purposes, the participants selected more vegetables (both sexes) and unsweetened beverages (only men) while reducing their choices of high-fat and high-energy products (both sexes). Participants' food choices in both conditions (ND and WLD) differed from the official nutrition recommendations. They chose less carbohydrates and fibres and more fat and sugar than recommended. Health, kilocalories and nutrient content (carbohydrates, sugar, fat and protein) were more important food choice motives for weight loss purposes than for a ND food selection, while taste became less important. In conclusion, the participants appeared to be well capable of implementing several appropriate dietary strategies. Further research is needed to explore strategies to help them maintain these dietary changes over the long term.

Association between ultra-processed food consumption and the incidence of type 2 diabetes: the ELSA-Brasil cohort

BackgroundUltra-processed food (UPF) consumption increases the risk of type 2 diabetes in various high-income countries, with some variation in the magnitude across studies. Our objective was to investigate the association of UPF consumption and specific subgroups with incident type 2 diabetes in Brazilian adults.MethodsThe Brazilian Longitudinal Study of Adult Health (ELSA-Brasil) is a multicenter cohort study of 15,105 adults (35–74 years) enrolled in public institutions in Brazil (2008–2010). We followed participants with two clinic visits (2012–2014; 2017–2019) and annual telephone surveillance. After excluding those with diabetes at baseline, who died or were lost in the follow-up, with missing data, with implausible energy food intake, or reporting bariatric surgery, there were 10,202 participants. We used the NOVA classification to assess UPF consumption based on a food frequency questionnaire. We defined type 2 diabetes by self-report, medication use, or comprehensive laboratory tests. We estimated relative risks (RR) and 95% confidence intervals (95% CI) using robust Poisson regression.ResultsMedian UPF consumption was 372 g/day. Over 8.2 (0.7) years of follow-up, we detected 1799 (17.6%) incident cases. After adjustment for socio-demographics, family history of diabetes, and behavioral risk factors, comparing the fourth (≥ 566 g/day) with the first (< 236 g/day) quartile of UPF distribution, RR was 1.24 (1.10–1.39); every 150 g/day increments in UPF consumption resulted in a RR of 1.05 (1.03–1.07). Reclassifying natural beverages with added sweeteners as UPF increased risk (RR 1.40; 1.25–1.58). Among UPF subgroupings, consumption of processed meats and sweetened beverages increased diabetes risk, while yogurt and dairy sweets decreased the risk (p < 0.05).ConclusionsUPF consumption increased the incidence of type 2 diabetes in Brazilian adults, with heterogeneity across specific food items. These findings add to previous evidence for the role of UPFs in the development of diabetes and other chronic diseases, supporting recommendations to avoid their intake in diabetes prevention and management.

Reduced liking and wanting for high-caloric foods: The transfer effect of sensory-specific satiety through repeated imagination

Numerous studies have demonstrated that repeatedly consuming a specific food item within a short period of time can reduce individuals’ liking of and wanting for this food. This phenomenon is referred to as sensory-specific satiety. Recent research has shown that sensory-specific satiety can also be elicited by repeated imagined consumption. The present study was conducted to examine whether repeated imagined consumption of one food could induce the transfer of sensory-specific satiety to other foods. In three experiments, the participants were instructed to repeatedly imagine consuming a high-caloric food 30 times and rate the extent to which they liked and desired other high- or low-caloric foods after imagining consumption 3 and 30 times. The results revealed a significant decrease in the liking of and wanting for the imagined food and other high-caloric foods they did not imagine consuming, whereas no such effects were observed for the unimagined low-caloric foods. These results suggest that repeated imagined consumption of a certain high-caloric food can also induce sensory-specific satiety to other high-caloric foods, thereby indicating the transfer of sensory-specific satiety based on repeated imagination without actual consumption. Our findings have implications in the practice of nudging strategies aimed at encouraging healthier eating behaviors by prompting individuals to repeatedly imagine consuming high-caloric foods prior to actual food consumption.

Food Consumption Pattern Among Canteen and Home Cooked Food Users in Relation to Obesity Risk Among Saudi Students in Qassim Region

Many nutritional standards and behaviors are created in the college environment, which may have long-term consequences for the individual. Because of the significant amount of time teenagers spend at college on a typical weekday, it has been estimated that one-third of their food and drink is eaten at college canteens. The current research investigation employed a questionnaire to evaluate the eating behaviors of male and female college participants. There were 206 participants in the study, which consisted of with approximately the same proportion of men (52.9%) and women (47.1%). The participants' average age was 22.6 years, with men being a little older than women on average. The majority of participants resided at home and had bachelor's degrees. Males had greater mean heights and weights, according to anthropometric measures, which led to slightly higher mean Body Mass Index (BMI). The prevalence of underweight individuals was higher among females, while overweight and obesity were more common in males. The majority of participants never bought food from the college canteen and usually ate meals at home. Breakfast consumption varied, with a significant proportion skipping breakfast on schooldays. Differences between genders were observed in the consumption of specific food items and exercise frequency, but no significant correlations were found between incidence of obesity and food consumption patterns. The study highlights the need for dietary interventions based on large scale research studies to address the concerning levels of obesity among college students and improve their overall health and well-being.

Childhood experience of being forced to eat: focussing on its association with vegetable consumption among young adults

PurposeThis study aimed to explore the association of childhood experience of being forced to eat – where a particular person forced a child to eat a specific food item against one's will – on food consumption, especially vegetables later in young adulthood.Design/methodology/approachAn online questionnaire survey was conducted from 19 to 24 February 2020 with 1,277 young Korean adults in their 20s. A total of 1,226 eligible responses were obtained, wherein 410 (33.4%) responses with forced-eating experiences in childhood were collected. To answer the survey questionnaire, the respondents were asked to recall one of the most memorable forced-eating episodes.FindingsThe results showed that forced-eating occurred mostly among lower grades or pre-schoolers, at home or in schools/childcare facilities, and by parents or homeroom teachers. Vegetables were the most common target food for forced-eating. The Forced-Eating-Experienced group with vegetables as the target food tended to have significantly lower preference for and acceptance of vegetables. Furthermore, among this group, those who had displayed unpleasant post-ingestion physical symptoms after forced-eating or refused to eat the target vegetables at all despite forced-eating, showed significantly lower acceptance of vegetables. Additionally, they were also less likely to eat the target vegetable at present, but more likely to agree that their current dietary habits were affected by their childhood experiences of forced-eating.Originality/valueThe study attempted to fill the knowledge gap on the association of negative childhood experiences of forced-eating with food consumption, especially vegetables, later in young adulthood.

Culinary spices and herbs in managing early and long-COVID-19 complications: A comprehensive review.

Human race is preparing for the upsurge and aftermath of COVID-19 pandemic complicated by novel variants, new waves, variable mortality rate, and post-COVID complications. Despite use of repurposed drugs, symptomatic treatments and licensing of multiple vaccines, the daily number of cases and rate of transmission are significant. Culinary spices and herbs have been historically used in pandemic and non-pandemic times to reduce respiratory viral burden. Specific food items and culinary spices can boost the levels of protective immunity and also offer therapeutic benefits against impervious bugs via well-known as well as less-known but scientifically testable mechanisms. Here, we analyzed the phytochemicals profile of Ayurvedic herbs and inferred from the clinical trials/observational studies to provide a focused and succinct perspective on the relevance of "food-based" traditional decoction to moderate COVID-19 disease and long-COVID via modulation of immunity and reinstatement of homeostasis. We also underscore the druggable targets in pathogenesis of COVID-19 which are relevant to the ongoing clinical trials using spices and herbs. This information will provide a strong scientific rationale for standardization of the traditional herbs-based therapies and adopting the use of herbs, spices, and their formulations for reducing SARS-CoV-2 transmission, long-COVID symptoms, and COVID-19 disease progression.

The impact of maritime logistics subsidy on food prices: Evidence from Indonesia

Economic theory states that lower production costs associated with logistics cost reduction may decrease the market price. However, the effect partly depends on the mechanism. To test this conjecture, we investigate the causal effect of the maritime logistics subsidy on food prices in Indonesia. The subsidy has a unique setting of a trip-based freight subsidy: applied for specific food commodities and pre-determined shipping routes. Using the food prices data at the district level for 2015–2019​ and the difference-in-differences approach, we find that the policy causes an average 3.2% decrease in food prices which gradually dissipates after one-year implementation. The effect is particularly pronounced in the western cities and specific food items. Our results can be partly attributed to the higher quality of intermodal transport infrastructure in the western regions, disparities in consumption patterns of commodities across regions, and the declining trend in average subsidy sizes per city. Our findings indicate that while the policy effectively alleviates the high-cost logistics burden, it does not sustainably enhance consumer price affordability.

Diet and bowel function in children with Hirschsprung’s disease: development and content validation of a patient-reported questionnaire

BackgroundAlthough dietary adjustments are recommended frequently for bowel symptoms, evidence of diet’s impact on bowel function is lacking. The aim was to develop a patient-reported outcome instrument, for children with and without Hirschsprung’s disease (HD), to explore experiences of dietary effects on bowel function.MethodsChildren with and without HD and their parents participated. Questionnaire items regarding the impact of diet on bowel function originated from focus group discussions. Specific food items, reported in the literature or in focus groups to cause bowel functional effects, were listed requesting each item’s effect size and effect type. Content validity was tested within two separate semistructured interviews. A pilot test was performed. Assessing comprehension, relevance and wording clarity structurally, revisions were made accordingly. Children’s bowel function was assessed through the validated Rintala Bowel Function Score.ResultsA total of 13 children with and without HD, median age 7 (range 2–15) years, and 18 parents participated in the validation. Each question’s relevance had been ranked highly early in the validation process but most questions needed refining for improving clarity and comprehension. Wordings regarding bowel symptoms and emotions connected to food in particular were perceived to be sensitive and complex. Specifically wording regarding some bowel symptoms (gases, pain) and parental stress emotions (guilt, ambivalence) were, consistent with participants’ opinions, subjected to multiple step revisions. Following the validation process, which included two semistructure interviews with different participants and then a pilot test with a third cohort, a full track overview of changes and rewording made in all steps of the validation process was presented. The final questionnaire then comprised 13 questions assessing foods’ significance for bowel function, emotions, social impact and 90 specific food items’ possible effects and effect sizes on bowel function.ConclusionsThe Diet and Bowel Function questionnaire, enabling answering by children, was developed and the content validated qualitatively. This report presents insights into the whole validation process, declaring reasons for the selected question- and answering options, and their wordings. The Diet and Bowel Function questionnaire can be used as a survey questionnaire to enhance understanding of dietary effects on bowel function in children, and its results can be supportive in improving dietary-treatment programs.

Individual diet specialization in the spider Tidarren haemorrhoidale (Bertkau, 1880) (Theridiidae)

AbstractIndividual specialization (IS) in resource use is common within populations of several animal species because some individuals can be more efficient than others in obtaining specific food items. Spiders are usually classified as euryphagous predators, but the broad diet of populations may result from many individuals specializing in capturing different types of prey. Empirical evidence supporting this pattern, however, is still scarce. In this study, we hypothesized that (1) the diet of individuals of Tidarren haemorrhoidale is more restricted than the population's diet and (2) individual diet restrictions are not determined by the spatial distribution of prey types. We collected the prey remains of 74 webs of females in a conservation area of the Atlantic Forest. Our results indicated that T. haemorrhoidale could be considered a euryphagous predator because its diet comprised Opiliones, Diplopoda, and eight orders of insects. However, spiders exhibited moderate and high degrees of IS for prey size and taxa, respectively. There was no modularity for both prey attributes in the food web, but there was a medium nestedness. Most individuals captured ants, but additional prey taxa were of different orders. There was no correlation between the dissimilarity of prey taxa and the distances between the webs, suggesting that IS did not occur based on the spatial distribution of their potential prey. The diversity of prey defensive strategies may induce spiders to perform specific behavioral routines after prey interception. If this occurs, cognitive constraints may limit their ability to use different capture routines efficiently. Our study supports the predictions of individual niche specialization theory for a euryphagous spider species and highlights the potential of spiders as a study model to investigate the underlying mechanisms.