Unprocessed Foods Research Articles

Effect of unprocessed and minimally processed foods on blood pressure in children

Abstract Background The poor eating habits of children, including a decrease in the consumption of unprocessed foods and an increase in the consumption of processed foods, have been associated with excess body weight, which is a well-established risk factor for cardiovascular diseases (CVDs), especially high blood pressure (BP). We aimed to investigate whether the consumption of unprocessed and minimally processed foods is associated with high BP in children at nine years of age. Methods Cross-sectional study of 142 Brazilian children participating in a cohort study conducted at the participant’s home. The child’s food consumption markers were evaluated using the Brazilian Food and Nutrition Surveillance System (SISVAN) and were classified by NOVA. Using a standardized procedure for approaching the child, BP was measured by the auscultatory method. Biological, socioeconomical, demographic, and anthropometric data of the mother and child were also collected. Logistic regression analysis adjusting for important predictors was used to evaluate the association between food consumption and BP. Results The prevalence of high BP in children was 20.4%, and the mean systolic and diastolic BP were significantly (p < 0.05) higher in children classified as high BP (110.1 and 71.3 mmHg, respectively). An important proportion (44.8%) of children had excess body weight (>85th percentile) and high BP when compared to eutrophic children. Not consuming healthy foods was associated with high systolic BP, even after adjustment for other important covariates (OR = 3.97; p = 0.028). Conclusions Not consuming healthy foods was associated with increased odds of children having high BP at nine years of age. Interventions promoting a healthy diet and the consumption of fruits and vegetables in childhood may contribute to preventing diseases associated with CVD, a global public health problem. Key messages • Educating parents to avoid processed foods and monitoring children’s BP are essential actions to prevent associated chronic diseases throughout life. • Public policies aimed at educating parents to encourage the consumption of healthy foods may significantly contribute to reducing adverse cardiovascular outcomes.

A fundamental analysis on PAHs in food products to detect the toxicity index using fuzzy logic system

Polycyclic Aromatic Hydrocarbons (PAHs) are complex chemical compounds that occur naturally in unprocessed food when it is exposed to contaminated air during transportation, natural emission such as volcano, forest fire and through pesticides spray. It is reported by different agencies that there are 16 types of PAHs in which BaP (Benzo[a] pyrene), BaA (Benz[a]anthracene), BbF(Benzo [b] fluoranthene), Chr (Chrysene) are considered to be carcinogenic and it can occur due to different processes. In processed food it occurs due to various processing methods like overheating, incomplete burning, drying etc. The presence of PAH in food is conventionally found through analytical, traditional, and semi-automatic methods. These methods are found to be valuable but expensive and time-consuming. Further, these methods are used only for the detection of PAHs and the toxicity level is measured or identified based on expert knowledge of researchers and the Standards. Therefore, in this research, a simple harmfulness index system has been developed using Fuzzy Logic System(FLS). The proposed system has been designed based on the PAH values of different food and food products. Hence to initiate the study and to determine the significance of the results, PAH data have been collected from different articles that have investigated food products experimentally. These PAH data were analyzed using statistical measures such as Min, Mean, Max, Standard Deviation, Variance and Kurtosis method. Based on the observations from the results, the fuzzy sets were designed with four membership functions for each PAH and the rules were framed. The strength output from the inference engine has been associated with harmfulness index such as normal, low risk, medium risk, and high risk. From the evaluation, it can be observed that 89.72% of the food samples were recognized along with their degree of harmfulness. Also it can be inferred that 11% of the misclassified samples showed clear metrics of their harmfulness with PAH variations.

NOVA FOOD ACQUISITION AND CONSUMPTION AMONG RURAL AND URBAN HOUSEHOLDS IN SOUTH AFRICA AND GHANA.

This study aims to determine differences in food consumption by the NOVA food categories in South Africa and Ghana and how they relate to poverty and food supply systems. This study used a cross-sectional design to assess household food acquisition and lived poverty index. The study was conducted in Khayelitsha and Mount Frere, urban and rural communities in South Africa, respectively, and Ahodwo and Ejuratia, urban and rural communities in Ghana, respectively. An adult in charge of or knowledgeable about household food acquisition and consumption was selected to participate in the study. A total of 1299 households participated in the study. Supermarkets were a prominent source of ultra-processed foods for households in South Africa, while informal outlets were an important source of ultra-processed foods in Ghana. Consumption of unprocessed foods was higher among South African households (58.2%) than Ghanaian households (41.8%). In South Africa, deprivation was associated with increased odds of infrequent consumption of both unprocessed foods (OR 3.431 p<0.001) and ultra-processed foods (OR 2.656 p<0.001) compared to non-deprivation. In Ghana, no significant associations were observed between household deprivation and consumption of the NOVA food classes. Different food supply systems and poverty are associated with household acquisition of the different NOVA food classes. Policies should be geared towards formal shops in South Africa and informal shops in Ghana to reduce the consumption of key obesogenic foods.

Young Flexitarians: An Insight into Barriers and Facilitators Related to Capability, Opportunity, and Motivation for Meat Reduction

In recent decades, meat consumption has faced growing scrutiny from an environmental, health, and animal welfare perspective. As a result, reducing meat consumption has emerged as an important strategy to mitigate its negative effects. Flexitarians, a growing group of meat reducers, have attracted attention for potentially shaping future dietary trends. This study uses a qualitative approach and draws on 15 in-depth interviews with young flexitarians in Slovenia (YFS) to identify the main facilitators and barriers to meat reduction by exploring their motivations, capabilities, and opportunities as described in the COM-B behavioral model. This study fills the gap in studies on flexitarians using the COM-B model by looking at capabilities and opportunities, not solely motives. In addition, it fills the gap in qualitative in-depth studies on all three COM-B categories, as well as a gap in studies conducted outside northwest Europe and other primarily western geographical contexts. This study highlights important findings for the central and eastern European context that industry and governments should consider when developing behavior change strategies for healthy, sustainable diets. This study shows that strong rural family ties and limited access to meat alternatives are the major barriers to meat reduction in Slovenia. The YFS preferred whole, unprocessed foods (legumes, vegetables, grains) over processed meat alternatives and reduced their meat consumption primarily for health and environmental reasons, relying on social support from peers and information from popular documentaries and social media influencers.

The Role of Whole Food Plant-Based Food Intake on Postprandial Glycemia in Type 1 Diabetes.

Whole food plant-based diet (WFPBD), minimally processed foods with limited consumption of animal products, is associated with improved health outcomes. The benefits of WFPBD are underexplored in individuals with type 1 diabetes (T1D). The primary objective of this analysis is to evaluate the association between WFPBD on glycemia in individuals with T1D. Utilizing prospectively collected meal events from the Type 1 Diabetes Exercise Initiative, we examined the effect of WFPBD intake on glycemia, determined by the Plant-Based Diet Index (PDI). The PDI calculates overall, healthful (hPDI), and unhealthy PDI (uPDI) to evaluate for degree of processed foods and animal products (i.e. WFPBD). Mixed effects linear regression model assessed time-in-range (TIR), time-above-range, and time-below-range. We analyzed 7,938 meals from 367 participants. TIR improved with increasing hPDI scores, conferring a 4% improvement in TIR between highest and lowest hPDI scores (high hPDI:75%, low hPDI:71%; p<0.001). Compared to meals with low hPDI, meals with high hPDI had lower glucose excursion (high hPDI:53mg/dL, low hPDI:62mg/dL; p<0.001) and less time >250mg/dL (high hPDI:8%, low hPDI:14%; p<0.001). These effects were present but less pronounced by PDI (high PDI:74%, low PDI:71%; p=0.01). No differences in time below 70mg/dL and 54mg/dL were observed by PDI or hPDI. Meal events with higher hPDI were associated with 4% postprandial TIR improvement. These benefits were seen primarily in WFPBD meals (captured by hPDI) and less pronounced plant-based meals (captured by PDI), emphasizing the benefit of increasing unprocessed food intake over limiting animal products alone.

In-situ electrochemically synthesized “artificial” Gly m TI antibody for soybean allergen quantification in complex foods

Biosensors, especially those designed for detecting food allergens like Gly m TI in soybean, play a crucial role in safeguarding individuals who suffer from adverse food allergies, extending to both individual well-being and broader public health considerations. Furthermore, their integration into food production and monitoring processes aids in compliance with regulatory standards, reducing the incidence of allergen-related recalls and protecting vulnerable populations. Technological advancements in biosensor development, such as increased portability, real-time monitoring capabilities, and user-friendly interfaces, have expanded their practical applications, making them indispensable in various settings, including manufacturing plants, food service establishments, and even at-home use by consumers.For the first time, a biosensor targeting the Gly m TI allergen based on molecularly imprinted polymer (MIP) technology was developed to detect/quantify soybean in complex food matrices and effectively address the detection challenges of complex and processed foods. The Gly m TI-MIP underwent a thorough validation process using anti-Gly m TI IgG raised as a polyclonal response to the trypsin inhibitor. Gly m TI-MIP was successfully tested across a range of food matrices, including tree nuts (e.g., peanuts, walnuts, and hazelnuts) and legumes (e.g., lentils, beans, and lupine), presenting minimal cross-reactivity with lupine and walnut. The innovative approach provided a linear response in the 1 ag mL−1 - 10 μg mL−1 range, with a LOD<1 ag mL−1. Applying the Gly m TI-MIP sensor to complex model foods allowed to detect 0.1 mg kg−1 (0.00001 %) of soybean protein isolate in biscuits, ham, and sausages before and after the respective thermal treatments. The innovative biosensor can significantly improve food safety protocols by addressing the complexities of tracing allergens in processed and unprocessed food products. By ensuring rigorous allergen control, these biosensors may support global food trade compliance with international safety standards, boost consumer confidence, and promote transparency in food labeling, ultimately contributing to a safer food supply chain.

Mediterranean Diet and Ultra-Processed Food Intake in Older Australian Adults-Associations with Frailty and Cardiometabolic Conditions.

Dietary patterns contribute to overall health and diseases of ageing but are understudied in older adults. As such, we first aimed to develop dietary indices to quantify Mediterranean Diet Score (MDS) utilisation and Ultra-processed Food (UPF) intake in a well-characterised cohort of relatively healthy community-dwelling older Australian adults. Second, we aimed to understand the relationship between these scores and the association of these scores with prevalent cardiometabolic disease and frailty. Our major findings are that in this population of older adults, (a) pre-frailty and frailty are associated with reduced MDS and increased UPF intake; (b) adherence to MDS eating patterns does not preclude relatively high intake of UPF (and vice versa); and (c) high utilisation of an MDS eating pattern does not prevent an increased risk of frailty with higher UPF intakes. As such, the Mediterranean Diet pattern should be encouraged in older adults to potentially reduce the risk of frailty, while the impact of UPF intake should be further explored given the convenience these foods provide to a population whose access to unprocessed food may be limited due to socioeconomic, health, and lifestyle factors.

Ultra-Processed Food Consumption and Risk of Incident Hypertension in US Middle-Aged Adults.

Consumption of ultra-processed food, which is manufactured food that is high in additives and sparse in intact foods, is adversely associated with cardiovascular health, primarily in non-US study populations. We aimed to estimate the association between ultra-processed food consumption and incident hypertension in middle-aged adults in the United States. We included 8923 ARIC (Atherosclerosis Risk in Communities) study participants who were hypertension free at baseline and had complete dietary, covariate, and hypertension data from visit 1 (1987-1989). Over a median (25th, 75th percentile) follow-up of 13 (6-21) years, 79% of participants developed hypertension. Participants in the highest quartile of ultra-processed food consumption had 15% higher risk of incident hypertension than those in the lowest quartile (hazard ratio [HR], 1.15 [95% CI, 1.08-1.23]). Participants in the highest quartile of consumption of sugar-sweetened beverages, red and processed meat, and margarine had 16% (HR, 1.16 [95% CI, 1.08-1.24]; p-trend <0.001), 10% (HR, 1.10 [95% CI, 1.03-1.19]; P trend = 0.005), and 6% (HR, 1.06 [95% CI, 0.99, 1.45]; P trend = 0.045) higher risk of incident hypertension, respectively, when compared with the lowest quartiles of consumption. Each additional serving of minimally or unprocessed food was associated with a 2% lower risk of incident hypertension (HR, 0.98 [95% CI, 0.98, 0.99], P<0.001). High consumption of ultra-processed foods, specifically of sugar-sweetened beverages, red and processed meat, and margarine, was associated with a higher incidence of hypertension, whereas minimally or unprocessed food consumption was associated with lower hypertension risk.

Exploring Diet-Based Treatments for Atrial Fibrillation: Patient Empowerment and Citizen Science as a Model for Quality-of-Life-Centered Solutions.

Atrial fibrillation (AF) is the most common heart rhythm disorder in the Western world. Between the years 2010 and 2019, the global prevalence of AF rose from 33.5 million to 59 million, highlighting the importance of developing equitable treatments for patients. The disease is associated with symptoms such as palpitations, dizziness, fatigue, shortness of breath, and cognitive dysfunction. In addition, AF increases the risk of developing a stroke and heart failure. Despite new insights into risk factors that can lead to the development of AF, the success of current treatments is suboptimal. Numerous risk factors, such as hypertension, diabetes, and obesity, have been associated with the development and progression of AF. As these can be lifestyle-related risk factors, lifestyle modification may be a solution to reduce AF-related symptoms as well as episodes. Research results show that certain dietary changes can reduce AF and numerous risk factors for AF. Increasing attention is being given to Mediterranean and whole, plant-based eating patterns, which emphasize eating grains, legumes, vegetables, fruits, and nuts, while excluding most-or all-animal products. Hence, what are the beneficial aspects of a Mediterranean and plant-based diet which consists mainly of unprocessed foods? In the current review, we discuss the outcomes of diet-based treatments. Moreover, other diet-related treatments, brought up by patient initiatives, are highlighted. These patient-initiated studies include L-glutamine and electrolytes as options to manage AF. Also, we highlight the emerging importance of valuing patient needs and a quality-of-life-centered approach to medicine. As indicated by recent studies and patient experiences, citizen science can create inclusive solutions that lead to patient empowerment and a holistic approach for AF management.

An Empirical Dietary Pattern Associated With the Gut Microbial Features in Relation to Colorectal Cancer Risk

Background & AimsEpidemiologic evidence for dietary influence on colorectal cancer (CRC) risk through the gut microbiome remains limited. MethodsLeveraging 307 men and 212 women with stool metagenomes and dietary data, we characterized and validated a sex-specific dietary pattern associated with the CRC-related gut microbial signature (CRC Microbial Dietary Score [CMDS]). We evaluated the associations of CMDS with CRC risk according to Fusobacterium nucleatum, pks+Escherichia coli, and enterotoxigenic Bacteroides fragilis (ETBF) status in tumor tissue using Cox proportional hazards regression in the Health Professionals Follow-up Study (1986-2018), Nurses’ Health Study (NHS) (1984-2020), and NHS II (1991-2019). ResultsThe CMDS was characterized by high industrially processed foods and low unprocessed fiber-rich foods intakes. In 259,200 participants, we documented 3,854 incident CRC cases over 6,467,378 person-years of follow-up. CMDS was associated with a higher risk of CRC (Ptrend<0.001), with a multivariable hazard ratio (HRQ5vs.Q1) of 1.25 (95%CI, 1.13-1.39). The association remained after adjusting for previously established dietary patterns, e.g., the Western and prudent diets. Notably, the association was stronger for tumoral F. nucleatum-positive (HRQ5vs.Q1, 2.51; 95%CI, 1.68-3.75; Ptrend<0.001) (Pheterogeneity=0.03, positivity vs. negativity), pks+E. coli-positive (HRQ5vs.Q1, 1.68; 95%CI, 0.84-3.38; Ptrend=0.005) (Pheterogeneity=0.01, positivity vs. negativity), and ETBF-positive CRC (HRQ5vs.Q1, 2.06; 95%CI, 1.10-3.88; Ptrend=0.016) (Pheterogeneity=0.06, positivity vs. negativity), compared with their negative counterparts. ConclusionsCMDS was associated with increased CRC risk, especially for tumors with detectable F. nucleatum, pks+E. coli, and ETBF in tissue. Our findings support a potential role of the gut microbiome underlying the dietary effects on CRC.

A Comprehensive Investigation into the Relationship between Dietary Therapy Strategies for Metabolic Illnesses and the Underlying Myriad Factors

Abstract: Maintaining a well-balanced diet and considering how to fulfill all the adequate nutrition required by the body will help us live a healthy lifestyle. The risk of illness, infection, exhaustion, and poor performance increases when a balanced diet is absent. The anti-treatment technique of food modification has gained a lot of attention in research over the past few decades. Popular diets include Mediterranean, vegan, and low-carbohydrate diets. The vegan diet is a plant-based eating plan that eliminates animal products and emphasizes fruits, vegetables, legumes, whole grains, nuts, and seeds. The Palaeolithic age diet emphasizes eating full, unprocessed foods available to early people while avoiding grains, legumes, dairy products, refined sugar, and processed foods. Proponents claim it can improve health, and aid in weight loss. Numerous dietary patterns, such as caloric restriction (CR), dietary approaches to stop hypertension (DASH), ketogenic diets (KD), the Mediterranean diet (Medi), and Mediterranean-DASH diet Intervention for Neurological Delay (MIND) diet, have been tried to reduce body weight, any other disease infections, and cognitive decline. Increased Mediterranean diet adherence was linked to reductions in cardiovascular and neurological conditions, including Alzheimer's disease (AD) and related cognitive loss. The MIND diet, a new good dietary pattern has been linked to a significantly lower incidence of AD and slower rates of cognitive deterioration. The current piece of work emphasizes the introduction, nutritional components, and health advantages of different types of diet.

Meat Alternatives and Their Impact on Human Health: A Comprehensive Review

In the contemporary landscape, conventional meat faces increasing scrutiny due to recent allegations raised by various associations and scientific groups. While these criticisms are often linked to excessive meat consumption, a growing number of individuals are reducing or eliminating meat from their diets, questioning its role in a healthy diet. The consequent request for alternative protein sources has prompted the food industry to create so-called &amp;ldquo;meat alternatives&amp;rdquo; products. These emerging foods aim to replicate the sensory characteristics of conventional meat, eliminating the need to slaughter animals, and minimize environmental impact. Despite the misleading claims of various supporters, the long-term nutritional sustainability of these novel products remains unclear. To date, products resembling meat, which exploit different sources such as plants, algae, fungi, insects, and in vitro&amp;ndash;cultured animal cells (cell-based food) require an unavoidable level of industrial processing, rendering the final products as ultra-processed foods (UPF). Given the well-established adverse effects associated with prolonged consumption of UPF, it raises questions about whether these products truly serve as a viable substitute for whole and unprocessed foods, like meat. With limited scientific knowledge and technological innovation to date, the long-term effects of meat alternatives on human health remain unclear. Addressing this crucial gap, together with guaranteeing transparency of research, should be a top priority for the food industry, guiding decisions on whether investment in these emerging food products is not only a cost-effective but also a health-conscious strategy.

Fruitful changes? Exploring household fruit purchase decisions following comprehensive food policy regulations in Chile

Changes in unprocessed healthy food purchases associated with the implementation of comprehensive food policy remain understudied. This study analyzes whether, following the announcement, modification, and implementation of Chile's Food Labeling and Advertising law targeting highly processed food (occurring in 2012, 2015, and 2016, respectively), households improved their fruit purchase decisions: purchase participation (i.e., buying likelihood) and purchase quantity. Expenditure data from a representative sample of Chilean households were employed, covering two consecutive survey waves conducted in 2011/2012 and 2016/2017. After controlling for socioeconomic factors (e.g., prices and income), results indicate that only purchase participation increased, providing weak support for positive spillover effects of a comprehensive food policy on fruit purchases. Subsample analyses reveal that this increase was driven by college-educated, childless, and low-income households and was stronger for sweeter and more convenient fruits. Considering that households in Chile do not meet health recommendations for daily fruit intake, additional policy efforts targeting healthy, unprocessed food consumption could be considered.

Co-culturing Propionibacterium freudenreichii and Bifidobacterium animalis subsp. lactis improves short-chain fatty acids and vitamin B12 contents in soy whey

The lack of vitamin B12 in unprocessed plant-based foods can lead to health problems in strict vegetarians and vegans. The main aim of this study was to investigate the potential synergy of co-culturing Bifidobacterium animalis subsp. lactis and Propionibacterium freudenreichii in improving production of vitamin B12 and short-chain fatty acids in soy whey. Different strategies including mono-, sequential and simultaneous cultures were adopted. Growth, short-chain fatty acids and vitamin B12 were assessed throughout the fermentation while free amino acids, volatiles, and isoflavones were determined on the final day. P. freudenreichii monoculture grew well in soy whey, whereas B. lactis monoculture entered the death phase by day 4. Principal component analysis demonstrates that metabolic changes in both sequential cultures did not show drastic differences to those of P. freudenreichii monoculture. However, simultaneous culturing significantly improved vitamin B12, acetic acid and propionic acid contents (1.3 times, 5 times, 2.5 times, compared to the next highest treatment [sequential cultures]) in fermented soy whey relative to other culturing modes. Hence, co-culturing of P. freudenreichii and B. lactis would provide an alternative method to improve vitamin B12, acetic acid and propionic acid contents in fermented foods.

It takes two to attach - endo-1,3-β-d-glucanase as a potential receptor of mannose-independent, FimH-dependent Salmonella Typhimurium binding to spinach leaves

Currently, fresh, unprocessed food has become a relevant element of the chain of transmission of enteropathogenic infections. To survive on a plant surface and further spread the infections, pathogens like Salmonella have to attach stably to the leaf surface. Adhesion, driven by various virulence factors, including the most abundant fim operon encoding type 1 fimbriae, is usually an initial step of infection, preventing physical removal of the pathogen.Adhesion properties of Salmonella's type 1 fimbriae and its FimH adhesin were investigated intensively in the past. However, there is a lack of knowledge regarding its role in interaction with plant cells. Understanding the mechanisms and structures involved in such interaction may facilitate efforts to decrease the risk of contamination and increase fresh food safety.Here, we applied Salmonella genome site-directed mutagenesis, adhesion assays, protein-protein interactions, and biophysics methods based on surface plasmon resonance to unravel the role of FimH adhesin in interaction with spinach leaves. We show that FimH is at least partially responsible for Salmonella binding to spinach leaves, and this interaction occurs in a mannose-independent manner. Importantly, we identified a potential FimH receptor as endo-1,3-β-d-Glucanase and found that this interaction is strong and specific, with a dissociation constant in the nanomolar range. This research advances our comprehension of Salmonella's interactions with plant surfaces, offering insights that can aid in minimizing contamination risks and improving the safety of fresh, unprocessed foods.

Raw diets for dogs and cats: Potential health benefits and threats.

Raw meat-based diets for pet nutrition are becoming increasingly popular. The percentage of meat content, composition of nutrients, and amount of additives started to play an important role in the recipe of a given food. However, the use of healthier and unprocessed food must also be balanced with the animal's specific needs based on its anatomy, physiology, and behavior. There are many potential advantages and disadvantages of a biologically appropriate raw food (BARF) diet, and all of them should be considered before switching to this approach. Raw meat is considered a diet closest to nature and least processed. However, raw diets threaten pet health because of the potential for nutrient imbalances. The choice of raw meat in pets' everyday diet should be supported by the veterinarian's medical decision and preferably also with nutritionist help. Growing animals require a specific Ca:P ratio in their diet, which may be improper in raw meat. For cats, taurine levels must be carefully checked. In addition, an imbalanced raw-meat diet can be the cause of poor semen quality in males. Females are prone to inhibition of the estrus cycle, especially due to hyperthyroidism. Exogenous thyroid hormone intake is a real concern when feeding a neck/head meat with thyroid glands. There is also a possibility of bacterial or parasitic presence in raw meat. The present paper aims to summarize the current state of knowledge about the benefits and threats of eating a raw meat diet for the health concerns of companion animals.

Assessing the visual appeal of real/AI-generated food images

A study designed to investigate the ability of individuals to differentiate between AI-generated and authentic food images, as well as the impact of disclosing this information on the consumer perception of the appeal of these images is reported. Two online experiments were conducted with real and AI-generated food images stretching across the unprocessed, processed, and ultra-processed food continuum. Study 1 was designed to assess the accuracy with which people could identify AI-generated food images while Study 2 explored how the disclosure of an image’s origin influenced the appeal of the depicted food. The participants in Study 1 found it very easy to recognize the AI-generated images, particularly in the case of ultra-processed foods. Notably, without disclosure, the AI-generated images were often preferred. At the same time, however, disclosing that a food image was genuine significantly boosted its appeal, whereas the revelation that it had been generated by AI mitigated this effect. These insights help to understand consumer psychology in the rapidly-evolving digital food marketing landscape, highlighting the nuanced effects of technological advancements in AI image-generation on human perception.

Exploring Impact of the Ultrasound and Combined Treatments on Food Quality: A Comprehensive Review

As a response to the evolving consumer demand for healthier food choices, ultrasound application in food processing emerges as a sustainable and green solution with no residual effects. This method, known for its cost-efficiency and sustainability, holds significant promise in meeting the increasing need for high-quality, chemical-free, and natural-tasting convenience foods in the ever-changing landscape of the food industry. Ultrasound, leveraging mechanical sound waves, spans across various frequencies: power ultrasound (20–100 kHz), high-frequency ultrasound (100 kHz-1 MHz), and diagnostic ultrasound (1–500 MHz). This study focuses on investigating the impact of ultrasound and combined treatments on food quality, summarizing their diverse applications across different unit operations such as texture and rheology, emulsification and homogenization, crystal formation and modification, dehydration and drying, fermentation, filtration, preservation and shelf-life extension, flavor enhancement, color and appearance, antioxidant activity, enzyme activity and food digestibility, bioavailability and bio-accessibility, and specific food divisions including unprocessed, minimally processed, processed, and ultra-processed foods, as well as culinary ingredients. It delves into their effects on technological and functional aspects of food products, explores emerging trends, offers possible recommendations in ultrasound technology for the food industry, while also recognizing existing challenges and limitations associated with ultrasound and related technologies.

The various facets of orthorexic eating behavior: five case reports of individuals with supposed orthorexia nervosa

BackgroundOrthorexia nervosa, defined as a fixation on eating healthy according to subjective criteria, is recently being discussed as another variant of disordered eating behavior. Further characteristics are rigid adherence to nutritional rules, anxieties and avoidance behavior in the context of eating as well as a focus on health, not on body shape or weight loss, which is supposed to differentiate orthorexic from other disordered eating behavior. Although diagnostic criteria have been suggested, they have rarely been used in case reports published to date. Hence, the aim of this study was to present five individuals with supposed orthorexia nervosa, using preliminary diagnostic criteria to assess their eating behavior.Case presentationThe five cases (three females, two males) reveal the great variety of disordered eating behavior. Fear of unhealthy overweight (case A), supposed orthorexic eating behavior as a coping strategy for anorexia nervosa (case B), the exclusive consumption of animal products with a total exclusion of fruits and vegetables (case C), the fixation on exercise and athletic goals (case D) as well as a focus on a vegan diet and unprocessed foods (case E) are facets of orthorexia nervosa with varying degrees of impairment.ConclusionsIt is concluded that orthorexia nervosa manifests itself in very different ways and that more research is needed in order to determine whether it could be a useful additional category of disordered eating behavior.

Practical Lifestyle Management of Nonalcoholic Fatty Liver Disease for Busy Clinicians.

Weight loss achieved through a combination of healthy eating patterns that encompass the principles of the Mediterranean diet and regular physical activity is the most evidence-based treatment for nonalcoholic fatty liver disease. Although other types of diets have demonstrated efficacy in liver fat reduction, the Mediterranean diet confers additional cardiometabolic benefits. Macronutrient composition, food choices, and timing of eating can be tailored to individual preferences, culture, and financial circumstances; however, recommended healthy eating patterns are characterized by minimally processed or unprocessed foods (vegetables, legumes, nuts and seeds, fruits, whole grains, and unprocessed meats and fish) that are low in sugar, refined carbohydrates, and saturated fat and high in fiber, polyphenols, vitamins, minerals, and healthy fats. Physical activity can independently improve steatosis, prevent fibrosis and cirrhosis, and reduce mortality.