Total Caloric Content Research Articles

BMI and explicit-implicit cues on food choice: The fake food buffet in the United Kingdom and Indonesia

We examined whether people with high BMI sampled from two different countries were more susceptible to behavioural change via an implicit, rather than explicit, intervention. We measured BMI and used three types of cue interventions (implicit vs explicit healthy lifestyle cue vs neutral cue) to examine their impact on our participants’ food choice using the Fake Food Buffet. Healthiness of the meal chosen was measured by the percentage of healthy food items in the meal. Portion size of their chosen meal was operationalised by the total number of food items chosen and its total calorie content was also estimated. Participants were recruited from the United Kingdom (N = 264) and Indonesia (N = 264). Our results indicated that while explicit food cues were overall more effective, implicit cues were a more effective strategy to change food choice behaviours among individuals with high BMI. Participants with high BMI were more likely to regulate the healthiness of their meal and less likely to regulate its portion size or calorie content. The efficacy of our healthy eating interventions was cross-culturally generalizable. Our study supports previous research that implicit cues of a healthy lifestyle might be a more effective behavioural change strategy for individuals with high BMI.

Ретроспективний аналіз споживання основних груп харчових продуктів населенням України

The purpose of the article is to analyze trends in the nature of consumption by the population of Ukraine during 2000-2021 of food substances and energy, as well as the main groups of food products based on statistical indicators of the State Statistics Service of Ukraine. Materials and methods. The study included the analysis of information from national government statistics on population nutrition and its changes over a long period. The results. The nutrition structure of the population of Ukraine does not meet the requirements for rational nutrition. The analysis of the consumption of the main groups of food products since 2010 shows a gradual decrease in consumption and an unbalanced diet of the population. A decrease in the consumption of meat and meat products (less than recommended by 33.75%), milk and dairy products (less by 46.97%), fruits and vegetables (less by 34.44%), fish and fish products ( less by 34%). Low total caloric content of the diet and low estimated calcium content were also found. According to data on food consumption by the Ukrainian population compared to similar indicators in other countries, low consumption of meat and meat products, fish and vegetable oil, moderate consumption of sugar is noted. milk and milk products, significant consumption of vegetables and potatoes. Conclusions. The revealed trends in the structure of nutrition clearly indicate a significant impact of these changes on the life of the population, in particular, on the formation of health and an increase in the risk of developing food-dependent diseases. The nutritional status of Ukrainians requires careful attention and intervention to preserve and improve the health of the population.

Multi-level toxicity assessment of polylactic acid (PLA) microplastics on the cladoceran Daphnia magna

The accumulation of plastics waste in the environment has raised a worrisome concern, moving the society to seek out for sustainable solutions, such as the transition from the use of fossil-based, conventional plastics to bioplastics (BPs). However, once in the environment bioplastics have the same probability to accumulate and experience weathering processes than conventional plastics, leading to the formation of microplastics (MPs). However, to date the information on the potential toxicity of MPs originated from the weathering of bioplastics is limited. Thus, this study aimed at investigating the adverse effects induced by the exposure to MPs made of a bioplastic polymer, the polylactic acid (PLA), towards the freshwater cladoceran Daphnia magna. Organisms were exposed for 21 days to three concentrations (0.125 µg/mL, 1.25 µg/mL and 12.5 µg/mL) of PLA microplastics (hereafter PLA-MPs). A multi-level approach was performed to investigate the potential effects through the biological hierarchy, starting from the sub-individual up to the individual level. At the sub-individual level, changes in the oxidative status (i.e., the amount of reactive oxygen species and the activity of antioxidant and detoxifying enzymes) and oxidative damage (i.e., lipid peroxidation) were explored. Moreover, the total caloric content as well as the content of protein, carbohydrate and lipid content assess were used to investigate the effects on energy reserves. At individual level the changes in swimming activity (i.e., distance moved and swimming speed) were assessed. Our results showed that the exposure to PLA-MPs induced a slight modulation in the oxidative status and energy reserves, leading to an increase in swimming behavior of treated individuals compared to control conspecifics. These results suggest that the exposure to MPs made of a bioplastic polymer can induce adverse effects similar to those caused by conventional polymers.

Seasonal Fluctuations in Hemodynamic Characteristics in Patients with Increased Meteosensitivity: a Survey

INTRODUCTION. Currently, the Russian Federation occupies one of the first places among the developed countries of the world in terms of mortality from cardiovascular diseases, 3–5 times higher than in developed countries. Arterial hypertension, smoking, diabetes mellitus, obesity, and other risk factors contribute to the onset and progression of cardiovascular diseases, and lifestyle modification and reduction in risk factor levels can slow their development. An increase in physical activity along with a decrease in the total calorie content of food is mandatory for reducing body weight. When combining physical exercises with climatotherapy (health path, physical exercises in the open air), it is necessary to take into account external meteorological conditions, as well as increased meteosensitivity of some patients, which are able to neutralize the therapeutic effects achieved by using, for example, health path.
 AIM. To study the frequency and seasonality of the main meteopathic reactions in patients with cardiovascular diseases.
 MATERIALS AND METHODS. We conducted a verbal and communicative examination of 735 patients with a body mass index of 25 kg/m2 and over, who were treated in the health resort complex “Vulan“. The analysis of patients’ answers about arterial pressure increases and complaints about other meteopathic reactions during the year according to self-monitoring data was carried out. Macroclimatic characteristics of the location of the health resort complex were also studied. The study was performed as part of the research work under the state assignment of the Ministry of Health of the Russian Federation, reg. No. 121040200110-0.
 RESULTS. It was revealed that the highest frequency of increased blood pressure recorded by patients is registered in March, October, November and December, the lowest is recorded in May, June and August. At the same time, the frequencies of other meteopathic reactions, such as fear, anxiety, shortness of breath, and others, are evenly distributed throughout the year.
 CONCLUSION. The study evaluated the natural climatic factors of the resort located on the Black Sea coast of the North Caucasus, by the example of the health resort complex “Vulan“ in connection with the search of favorable seasons for the treatment of cardiological patients with increased meteosensitivity. The results obtained allow us to make proposals to supplement the current regulatory documents with the data on the identified favorable periods of health resort treatment for cardiologic patients, expanding the seasonality for referring patients to the resorts of the Black Sea coast of the North Caucasus.

Nutrient composition of plant-based fast-food meals and their omnivore counterparts: A cross-sectional analysis of e-menus

ObjectivesFast food chains have introduced many plant-based meals to their menus. We aimed to compare the nutrient composition and allergenic content of plant-based (vegan or vegetarian) meals in fast food chains with their animal-based equivalents. MethodsE-menus from 50 fast food chains across 5 countries (Australia, Canada, Poland, the UK, and the US) were analyzed. Data on meal type, weight, calories, macronutrients, sodium, fiber, and allergen presence were gathered. Plant-based meals were matched with meat counterparts, where the latter shared the same meal type, originated from the same country and chain, and showed a weight difference of less than 10%. Multivariate logistic regression analysis was performed. ResultsFrom n = 2455 records, n = 1868 unique meals were matched. Plant-based meals showed lower odds ratios (OR) for protein (OR, 0.10; 95% confidence interval [CI], 0.08–0.14) and sodium (OR, 0.70; 95% CI, 0.55–0.90) and higher odds for carbohydrates (OR, 1.87; 95% CI, 1.41–2.49), sugar (OR, 1.43; 95% CI, 1.12–1.82), and fiber (OR, 4.87; 95% CI, 3.60–6.63) compared with omnivorous meals, adjusted for country, meal type, and meal weight. Notably, plant-based and omnivorous meals were not associated with total caloric content. Separate analyses of vegetarian and vegan meals yielded similar results. Omnivorous meals more frequently contained allergens such as dairy, eggs, fish, shellfish, and mustard, whereas plant-based meals more likely contained allergens such as sesame, seeds, and nuts. ConclusionsPlant-based fast food meals were more likely to contain more carbohydrates, sugar, and fiber and less protein and sodium than their animal-based counterparts. These findings emphasize the importance of informed food choices in the fast food context.

Proximate Composition and Caloric Content of Halwa Produced in the Urban West Region, Zanzibar

Information on food composition is important not only for the power of the market, but also for the health and safety of consumers. Halwa consumption in Zanzibar, especially in the urban west region, has increased with limited nutrition information and a lack of regulatory supervision. This study aimed to determine the proximate composition, total sugar content (sucrose) and caloric content of groundnut-enriched halwa produced in the urban west region of Zanzibar. A total of 13 samples were collected for laboratory analysis. Moisture content, ash content, crude protein, crude fat, crude fibre, acid insoluble ash, acidity of extracted fat and total sugar were determined by AOAC methods 925.49, 900.2, 920.176, 920.177, 960.39, IS 6287 and ZNS 574:2023, respectively. The halwa samples had a total sugar content ranging from 26.06% to 51.54%, moisture content from 13.61% to 26.15%, ash content from 0.03% to 0.48%, acid insoluble ash from 0.01% to 0.252%, crude protein from 0.06% to 3.61%, crude fat from 1.79% to 4.77%, acidity of extracted fat as oleic acid from 2.43% to 4.72% and crude fibre ranged 8.12% to 15.21%. The carbohydrate and energy contents of the halwa were in the range of 61.44% to 70.94% and 267.14 kcal to 324.16 kcal, respectively. All the 13 samples did not conform to the requirements of Zanzibar Standard for halwa (ZNS 574:2023) concerning moisture and fat content, while seven (samples complied with ZNS 574:2023 concerning the acidity of extracted fat as oleic acid. Only one sample did not conform to ZNS: 574: 2023 in terms of the acid-insoluble ash parameters. All samples were in accordance with the requirements of ZNS 574:2023 concerning sugar content.

Analysis of the features of the formation of nutrition highly qualified endurance athletes

The issue of nutrition of highly qualified athletes and their timely correction is relevant. Methods. Energy expenditure at rest was determined by indirect calorimetry (Fitmate, Cosmed, Italy; Oxycon Mobile, Germany). 50 highly qualified athletes specializing in biathlon and academic rowing participated in the study. The actual composition of the diets was assessed by individual food diaries. Analysis of rations was carried out using special programs. The results. The actual nutrition of athletes differs from the recommended intake of energy and essential nutrients. The total caloric content of the daily ration at the educational and training meeting in the preparatory period of the annual macrocycle did not meet the minimum recommended norm. However, the individual energy value of the diet varied widely. A reduced relative content of carbohydrates was observed. The average actual content of proteins and fats in the diet of athletes corresponded to the norm. However, if you analyze their minimum and maximum number, you can observe a different picture - a deficit of the minimum and an excess of the maximum number. Conclusions. The analysis of food diaries of athletes revealed non-compliance with the basic principles of ration construction, namely: inconsistency of the energy value of the ration with the average daily energy expenditure, imbalance of the ration according to the main nutrients, inefficient distribution of the ration during the day taking into account the mode and nature of training. A significant deficit of carbohydrates in the diets of qualified athletes has been established. For example, in biathlon women's average carbohydrate consumption from the lower limit of the recommended range is only 60%, in men – 72%, and in academic rowing – 87%.

ИССЛЕДОВАНИЕ ПЕНООБРАЗУЮЩЕЙ СПОСОБНОСТИ БЕЛКОВОЙ СМЕСИ НА ОСНОВЕ ЭРИТРИТОЛА

The article provides a brief analysis of the use of natural sugar substitutes in the production of finishing semi-finished products. The possibility of reducing both the total calorie content of the product and the consumption of sugar in general, which negatively affects the human body, is shown. The process of foaming is considered as important and determining in the preparation of the finishing semi-finished prod-uct. The purpose of the work is to improve the quality of finishing semi-finished products enriched with non-traditional herbal additives - the sweetener erythritol. The objects of the study were a protein-carbohydrate mixture prepared on the basis of egg white and pectin. A relationship has been established between the intensity of whipping and the foaming properties of a whipped semi-finished product – the basis for the production of a finishing semi-finished product. When whipping 100 g of the recipe mixture at 560 rpm of the mixer, the volume increased by 1.5 times, with a further increase in the intensity of whipping to 1200 rpm, the maximum volume was noted, which increased by 4 times compared to the ini-tial one. With a further increase in the whipping intensity up to 2000 rpm, the structure of the finishing semi-finished product liquefies. The experimental sample of the finishing semi-finished product is charac-terized by the maximum increase in foaming capacity in the pH range of 5.2 – 5.4. At the isoelectric point corresponding to pH 5.5-7.0, protein solutions exhibit maximum foaming capacity at a temperature of 20оC. An analysis of the data obtained shows that at the beginning of the solution churning, the system is actively saturated with air, air bubbles form, and separate. This leads to a sharp increase in the amount of air in the mixture and a strong decrease in the density of the entire churned mass. Having reached the maximum value, the volume concentration of air remains constant for a short time, after which it gradual-ly decreases.

ИСПОЛЬЗОВАНИЕ НАТУРАЛЬНОГО САХАРОЗАМЕНИТЕЛЯ В ПРОИЗВОДСТВЕ ЗЕФИРА

As part of the healthy nutrition policy, which is popular today, there is a demand for new food products with functional and therapeutic properties, so the use of natural sweeteners in pastille confectionery prod-ucts makes it possible to reduce both the total calorie content of the product and consumption of sugar in general, negatively affecting the human body. The purpose of the work is to develop a recipe and technol-ogy for the production of marshmallows using a natural sweetener. The relevance lies in the use of natural sweeteners in pastille confectionery products to reduce both the total calorie content of the product and the consumption of sugar in general, which negatively affects the human body. The main distinguishing feature of marshmallow is its foamy, cellular structure, the use of egg white and fruit and berry raw mate-rials in the recipe. The technology of marshmallow production can be represented as the basis for the pro-duction of functional therapeutic and prophylactic products using non-traditional raw materials and ap-proved food additives. To build a mathematical model when developing a marshmallow recipe with a sweetener using the simplex method, we used the MS Office2019 program: MS Word, MS Excel, a third-party add-in integrated into MS Excel for simplex analysis by the SOLVE method (Search for a solution). In the course of the work, restrictions were established on the main components of the recipe and the de-sired result, in the form of a dry matter content of at least 85%, at which the necessary marshmallow structure would be formed. The result of building a mathematical model was an optimized marshmallow recipe. Marshmallow manufacturing process - 8 hours at t = 20‒25ºС.

Technology of cultivation of annual Alexandrian clover (Trifolium alexandrinum)

The article discusses the results of research on a new technology we developed for the cultivation of an annual crop of Alexandrian clover (Trifolium alexandrinum), which includes a method of pre-sowing treatment of seeds with different terms and methods of sowing. Recently, along with agrotechnical measures to stabilize crop production, there is a need to cultivate non-traditional crops that are useful for human nutrition and health, and not the least role in this process is played by annual legumes. The short vegetation cycle and the intensive rate of crop formation allow them to be cultivated in repeated crops in places with favorable bio-climatic potential. Annual forage grasses have a variety of uses and purposes. In the zone of sufficient moistening, these are good fallow-grown crops. Annual legumes play an important role in creating a strong fodder base: in the summer, they are the main source of green feed production, they serve for the preparation of hay, haylage, silage, concentrated feed in the form of grass flour, cutting, full-fledged briquettes and pellets; annual legumes can also be used as a concentrated feed in the form of grain. Harvesting grasses in the early phases of the growing season and with multi-crop use with the use of artificial drying makes it possible to obtain a feed that is not inferior in total caloric content to oats and barley, and in protein content is significantly superior to them. Annual grasses are very diverse in terms of their agrobiological characteristics: they are widely used as preliminary crops on indigenous improvement lands and as links in the pasture conveyor. Our research conducted over four years (2017-2020) revealed that pre-sowing treatment of seeds of Alexandrian clover double and triple mixtures of PABA, the krezatsinom and infusion of chicory (against the background of preliminary stratification) provides low-cost, environmentally friendly way of pre-sowing stimulation of seeds of Alexandrian clover with simultaneous northering, adaptation, and selection of the best species for use in a specific region. Sowing clover for seeds is advantageously carried out with a width of 50 cm row spacing and seeding rate of 6 kg/ha. The optimal sowing date is beginning of March and the first week of September.

Effect of sugar replacement with stevia on quality of vanilla flavoured cow milk set yoghurt

Stevia extracted from the leaf of Stevia rebaudiana Bertoni plant is a natural alternative sweetener that has the potential to be used as a sugar replacer in sweetened dairy products. The current study aimed to investigate the effect of sugar replacement with stevia extract on the quality of vanilla flavoured cow milk set yoghurt. Cow milk was standardized to 3% fat and 12% milk solids non-fat. Commercially available pure stevia extract was used to replace the sugar (maintained at 8% in the control) at the rate of 0 (control), 25% (T1), 50% (T2), 75% (T3) and 100% (T4) in cow milk set yoghurt. Yoghurt mixtures were separately heat treated (85°C/30 mins), cooled to inoculation temperature (42°C), inoculated with commercial yoghurt culture containing Streptococcus thermophilus and Lactobacillus delbruekii subsp. bulgaricus (1:1 ratio) and incubated till the pH reaches nearly 4.6. Set yoghurt samples were tested for chemical composition, organoleptic attributes, physicochemical and physical properties using standard procedures. Total calorie content was calculated per 100 g of yoghurt. Milk fermentation characteristics, water holding capacity and instrumental colour of yoghurt were not affected (p>0.05) by the sugar replacement with stevia. Carbohydrate content showed a decrease while protein and ash showed an increasing trend with an increasing level of sugar replacement in yoghurt. A 100% sugar replacement with stevia resulted in a 16.83% reduction in the calorie content of yoghurt. Control, as well as 100% sugar replaced yoghurt, obtained higher sensory scores while in the other treatments a decreasing trend in the sensory score was observed with the increasing level of sugar replacement suggesting possible interaction of stevia compounds with sucrose. It can be concluded that the replacement of 100% sugar is possible with the commercially available stevia extract used in the current study for the production of vanilla flavoured set yoghurt.

Measured versus label declared macronutrient and calorie content in Colombian commercially available whey proteins.

ABSTRACTWhey protein (WP) supplements have grown in popularity for exercising populations to enhance muscle protein synthesis and promote recovery. The purpose of this investigation was to examine the macronutrient profile, especially protein, of commonly sold protein powder brands in the Colombian (South America) sports supplement market. Eleven popular whey proteins supplements made and sold on the Colombian market were sampled and determined the humidity, ash, total carbohydrates, fat, proteins, and calories (kcal). The mean calorie content declared by product labeling was significantly lower (p < 0.05) than measured (labeled 349.8 ± 20.3 kcal; analyzed 368.2 ± 14.9 kcal). Carbohydrate content was higher than labeled on average (labeled 3.5 ± 6 g/100 g; analyzed 21.9 ± 12.5 g/100 g) (p < 0.05). The protein content on the labels showed a significantly higher content, on average, than analyzed in all samples (labeled 81.4 ± 7.4; analyzed 65.7 ± 14.1) (p < 0.05). These data suggest, that for brands analyzed in this research, nutrient labels may be misleading, especially regarding protein, carbohydrate, and total calorie content. Consumers should diligently read, but also learn the different product labeling; however, brands should emphasize on testing their products and add amino acid profiles to guarantee quality of their products.

Association between Knowledge, Attitude, and Practice of Nutrition and Food Labels among Selected Higher Educational Institution Students in Klang Valley

Nutrition information on food labels guides consumers to purchase healthier food choices. Besides nutrition information, other factors influence a purchase. This study aims to determine the association between the knowledge, attitude, and practice (KAP) among tertiary students on nutrition and food labels. In this cross-sectional study, a total of 190 students from three tertiary institutions within Klang Valley completed an online survey. Self-administered questionnaires on sociodemographic profiles and KAP questions, available in Malay and English, were distributed. Association between KAP was determined using Spearman's Rho test, while multiple linear regression was used to assess predictors of KAP scores. Mean body mass index (BMI) of the respondents were 20.8 kg/m2. The total mean score for knowledge on food labels was 8.93, followed by attitude and practice with 3.86 and 3.11, respectively. There was a significant correlation between attitude and practice (p&lt;0.005). Nutrient and total calorie information on food labels influenced purchases, with 56.3% of respondents reported looking at the total calorie content, followed by 55.7% and 49.5% checking on sugar and fats, respectively. In addition, other factors such as expiry date (60.9%) and price (59.9%) also influenced purchases. Overall, respondents have a positive attitude on food selection, but male respondents have better knowledge levels than females. However, female respondents interpret food labelling effectively compared to male respondents. Despite having good knowledge and attitude towards nutrition, respondents were still making poor choices. A more extensive range of healthier food options and targeted healthy eating campaigns may empower students to choose more nutritious foods. Keywords: Knowledge; attitude; practices; food labels; tertiary students

Artificial Neural Networks for Predicting Food Antiradical Potential

Using an artificial neural network (ANN), the values of the antiradical potential of 1315 items of food and agricultural raw materials were calculated. We used an ANN with the structure of a “multilayer perceptron” (MLP) and with the hyberbolic tangent (Tanh) as an activation function. Values reported in the United States Food and Nutrient Database for Dietary Studies (FNDDS) were taken as input to the analysis. When training the ANN, 60 parameters were used, such as the content of plastic substances, food calories, the amount of mineral components, vitamins, the composition of fatty acids and additional substances presented in this database. The analysis revealed correlations, namely, a direct relationship between the value of the antiradical potential (ARP) of food and the concentration of dietary fiber (r = 0.539) and a negative correlation between the value of ARP and the total calorie content of food (r = −0.432) at a significance level of p &lt; 0.001 for both values. The average ARP value for 10 product groups within the 95% CI (confidence interval) was ≈23–28 equivalents (in terms of ascorbic acid) per 1 g of dry matter. The study also evaluated the range of average values of the daily recommended intake of food components (according to Food and Agriculture Organization—FAO, World Health Organization—WHO, Russia and the USA), which within the 95% CI, amounted to 23.41–28.98 equivalents per 1 g of dry weight. Based on the results of the study, it was found that the predicted ARP values depend not only on the type of raw materials and the method of their processing, but also on a number of other environmental and technological factors that make it difficult to obtain accurate values.

The Substitution of Fresh Moringa Leaves and Moringa Leaves Powder on Organoleptic and Proximate Characteristics of Pudding

Background: Moringa Oleifera leaves "Marungga" contain fiber, vitamins, minerals, and polyphenol compounds that potential to fulfill nutritional requirements among children and adults. The product development often utilized Moringa leaves powder rather than the fresh ones. The powdering process might reduce the nutritional content while using fresh Moringa leaves is more applicable for the local community. However, the strong taste and aroma of Moringa leaves could influence the individual acceptance of a food product. Pudding is a simple and easy-to-make food product at the household level. Purpose: This study aimed to compare the effectiveness of fresh Moringa leaves substitution compared with Moringa leaves powder on pudding product acceptance and proximate characteristics. Methods: This was an experimental study with a complementary randomized design. The substitution of fresh Moringa leaves was 0%,20%,30%, while Moringa leaf powder was 0%, 5%, 10%. We conducted an organoleptic test, hedonic test, and proximate analysis of chosen formulations. Statistical analysis included Analysis of Variance (ANOVA), Duncan's multiple range test, and t-test. Results: The chosen formula based on the hedonic test was the 20% of fresh Moringa leaf substitution (FML2) with a score of 3.64, and 5% of Moringa leaf flour (FMP1) with a score of 4.10. A significant difference between the two formulations was their texture; FMP1 had a hard texture than FML2. The protein, fat, carbohydrate, and total calorie content of those formulations were significantly different, but not for the ash content. Conclusion: Substitution used fresh leaves utilized more Moringa leaves and improved pudding nutrients contents than powder type.

Molecular, biochemical and behavioral responses of Daphnia magna under long-term exposure to polystyrene nanoplastics.

The presence and potential toxicity of nanoplastics (NPs) in aquatic ecosystems is an issue of growing concern. Although many studies have investigated the adverse effects of short-term exposure to high concentrations of NPs to aquatic organisms, the information on the consequences caused by the administration of low NPs concentrations over long-term exposure is limited. The present study aimed at investigating the effects induced by a long-term exposure (21-days) to two sub-lethal concentrations of polystyrene nanoplastics (PS-NPs; 0.05 and 0.5µg/mL) on Daphnia magna. A multi-level approach was performed to assess potential sub-individual (i.e., molecular and biochemical) and individual (i.e., behavioural) adverse effects. At molecular level, the modulation of the expression of genes involved in antioxidant defence, response to stressful conditions and specific physiological pathways was investigated. Oxidative stress (i.e., the amount of pro-oxidants, the activity of antioxidant and detoxifying enzymes and lipid peroxidation) and energetic (i.e., protein, carbohydrate, lipid and total caloric content) biomarkers were applied to assess effects at the biochemical level, while swimming activity was measured to monitor changes in individual behavior. Although the 21-days exposure to PS-NPs induced a slight modulation of gene involved in oxidative stress response, biochemical analyses showed that D. magna individuals did not experience an oxidative stress condition. Significant changes in energy reserves of individuals exposed for 21days to both the PS-NPs concentrations were observed, but no alterations of swimming activity occurred. Our results highlighted that the exposure to low concentrations of PS-NPs could pose a limited risk to D. magna individuals and suggested the importance of a multi-level approach to assess the risks of NPs on aquatic organisms.

Food Creatine and Head Circumference Among Children Aged 0–2 Years

ObjectivesSeveral small-scalle studies demonstrated an association between dietary creatine intake and body size in school-aged children and adolescents, yet no such connection has been evaluated in very young children at the populational level. We conducted a secondary analysis of previously completed cross-sectional study, and determined an association between food creatine and body measures in 597 U.S children aged 0 to 2 years, using the 2017–2018 National Health and Nutrition Examination Survey database.MethodsTotal grams of creatine consumed per day were computed using the average amount of creatine (e.g., 0.20 g/kg for milk-based foods and 3.88 g/kg for meat-based sources) across all creatine-containing food sources.ResultsDietary creatine intake was positively correlated with head circumference (r = 0.184; P = 0.031) when controlled for age at screening, while no link was found between creatine consumption and recumbent length (r = - 0.003; P = 0.955) or body weight (r = 0.048; P = 0.317). A multiple regression analysis revealed a significant relationship between food creatine and head circumference (P < 0.001) when adjusted for the effects of selected dietary variables (e.g., weight of food consumed, total caloric content, protein intake).ConclusionsOur findings indicate a relationship between food creatine and head circumference as a surrogate marker of brain size in early childhood; further pediatric studies should appraise the role of dietary creatine in neurodevelopment.Funding SourcesN/A.

Imbalance of Long-Chain Omega 3 Polyunsaturated Fatty Acids and Sterols in the Diet of Healthy Young People

ObjectivesThe present research was aimed at studying the content of lipid components with high biological activity in the diet of healthy young people, which regulate the risk of developing cardiovascular pathology. The purpose of this series of studies was the prevention of actual metabolic disorders as a result of changing the stereotypes choice food sources of the essential lipid components. MethodsThis study analyzed the diets of a representative group of students of the I.M.Sechenov First Moscow State Medical University: 77 men and 237 women aged 17–27. The 24 hour recall method was used three times and nutrient content was further assessed using a standard database. ResultsThe average energy value was 1788 ± 428.6 kcal for men and 1618 ± 605 kcal for women. The percentage of energy from total fat was higher than the recommended one (more than 30% of fat calories from the total energy value of the diet): by 75% (84.2 ± 23.3 g) and 95.3% (70.5 ± 23.2 g) in men and women respectively. Of greatest interest was the analysis of the amount and ratio of essential polyunsaturated fatty acids (PUFAs) of the omega 6 and omega 3 groups, as well as sterols. While the ratio of linoleic acid/α-linolenic acid was the same (9/1) in both men and women, a significant difference was shown in their amount: linoleic acid/α-linolenic acid in men was estimated at 12 g/1.4 g and 9.7 g/1.2 g in women. The amount of essential fatty acids was 6.1% and 0.7% of the total calorie content of the diet. Consumption of long-chain omega 3 PUFAs was extremely low: 80.5 ± 53.5 mg and 209.4 ± 139.5 mg of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), respectively, in the men group; 79.2 ± 68.05 mg and 229.7 ± 180.2 mg in the women group. The intake of cholesterol and plant sterols, as well as their ratio, turned out to be suboptimal both in men 1.40/1 (455 ± 204.8 mg/357 ± 163.9 mg) and in women 1.38/1 (372.3 ± 168.3 mg/295.8 ± 150.8 mg). ConclusionsThe results showed a significant imbalance of PUFAs and sterols in the students’ diet. To optimize the fatty acid composition of the diet, on the one hand, it is necessary to reduce the proportion of total fat, and also include sources of long-chain omega 3 PUFAs (EPA and DHA) in the diet 2–3 times a week, primarily through oily (but not salty) marine fish, on the other hand, consume low-fat foods containing plant sterols such as cereals products and vegetables daily. Funding SourcesNo funding.

Consumer perceptions of non-caloric sweeteners and the content of caloric and non-caloric sweeteners in ultra-processed products in Brazil.

Food industries are reformulating their products to lower total sugar and caloric content. Caloric sugars are often substituted by or combined with non-caloric sweeteners. Our study analyzed information about the presence, number and type, and content of different sweeteners displayed on the ingredient list of 10 key ultra-processed products (UPP), from 3 different categories. It also assessed consumers' opinions, perceptions and understanding of caloric and non-caloric sugars used in UPPs using data from 12 focus group discussions. Results indicate a large diversity in sweeteners, frequent use of a combination of multiple caloric and non-caloric sweeteners, often in the same product, and a lack of disclosure of the amounts of non-caloric sweeteners on the nutrition labels. Qualitative analysis reflected the inconsistency of information on nutrition labels and the challenges in compliance with regulations. Participants were unsure about the different types of sweeteners, examples of artificial sweeteners and their potential health consequences. Presenting clearer additive and nutrition information would facilitate consumer comprehension and support healthy food choices.

Physicochemical Characteristics and Microbiological Quality of Silkworm (Bombyx mori) Larval and Pupae Powder: Comparative Study

Silkworm (Bombyx mori) has been reported to exhibit diverse health benefits. A comparative study was conducted to evaluate the physicochemical (colour, water activity, pH, water solubility, proximate, mineral, amino acid, and fatty acid composition) and microbiological qualities of Bombyx mori silkworm powder produced from two developmental stages (larvae and pupae). Silkworm pupae powder (SPP) had significantly higher (p&lt;0.05) lightness (L*) and yellowness (b*) values than silkworm larval powder (SLP). SPP had significantly higher (p&lt;0.05) water activity and solubility than SLP. The pH values of both silkworm powders were not statistically different. SLP had significantly higher (p&lt;0.05) protein and moisture but significantly lower (p&lt;0.05) fat, ash, fibre, and total calorie content as compared to SPP. The total amino acid content of SPP was significantly higher (p&lt;0.05) than SLP. SLP had significantly higher (p&lt;0.05) protein efficiency ratio than SPP, indicating that SLP contained higher amount of essential amino acid. Both silkworm powder contained 20 types of fatty acids with SPP exhibited significantly higher (p&lt;0.05) polyunsaturated fatty acid composition than SLP. Both silkworm powders had a low n-6/n-3 ratio, which may be beneficial to human health. Both SLP and SPP could be a good source of iron and rich in magnesium and zinc. SPP had a significantly lower (p&lt;0.05) yeast and mould count as compared to SLP. The finding of this study suggested that silkworm powder produced from two different developmental stages may provide beneficial health effects in humans derived from the protein, minerals, fatty acids, and amino acids content.