Nutrition & Food ScienceTable of Contents for Nutrition & Food Science. List of articles from the current issue, including Just Accepted (EarlyCite)https://www.emerald.com/insight/publication/issn/0034-6659/vol/54/iss/2?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestNutrition & Food ScienceEmerald Publishing LimitedNutrition & Food ScienceNutrition & Food Sciencehttps://www.emerald.com/insight/proxy/containerImg?link=/resource/publication/journal/1d1a594959ec615f56516f5d0f5e8ddb/urn:emeraldgroup.com:asset:id:binary:nfs.cover.jpghttps://www.emerald.com/insight/publication/issn/0034-6659/vol/54/iss/2?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestBook Reviewhttps://www.emerald.com/insight/content/doi/10.1108/NFS-02-2024-480/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestBook ReviewBook Review
Ketaki Washikar, Alaka Chandak, Manesh Muraleedharan
Nutrition & Food Science, Vol. 54, No. 2, pp.265-268]]>
Book Review10.1108/NFS-02-2024-480Nutrition & Food Science2024-02-21© 2024 Emerald Publishing LimitedKetaki WashikarAlaka ChandakManesh MuraleedharanNutrition & Food Science5422024-02-2110.1108/NFS-02-2024-480https://www.emerald.com/insight/content/doi/10.1108/NFS-02-2024-480/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2024 Emerald Publishing Limited
Food security for Nigerians through sustainable agriculturehttps://www.emerald.com/insight/content/doi/10.1108/NFS-07-2022-0230/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestThe purpose of this paper is to develop a practical implementation blueprint for the attainment of food security for all Nigerians based on sustainable agricultural practices. This paper conducted a critical review of 66 peer-reviewed empirical articles on various sustainable agricultural case studies. The evidence obtained from this review and the in-depth knowledge of the authors regarding the Nigerian agricultural landscape was used to develop a practical implementation blueprint for achieving food security in the country. The food security for all Nigerians (FOSFAN) blueprint was developed and comprising of eight practical and interconnected steps. These steps take into consideration the synergistic effort of the government, the ministry of agriculture and its corresponding agencies in ensuring that farmers attain sustainable practices in their endeavour. The findings of this paper will contribute to existing literature on food security and will also serve as a baseline for deeper empirical exploration of the impact of sustainable agricultural practices on food security in Nigeria (a country in the Sub-Saharan region). The FOSFAN blueprint provides a practical and comprehensive step-by-step guide, which the Nigerian Ministry of Agriculture can use to achieve food security for all Nigerians. This paper is addressed towards the development of food security plan in the Nigerian context in which the Nigerian Government ensures the availability of food to all its citizens in a bid to achieve “Zero Hunger”, which is the second Sustainable Development Goal. The FOSFAN blueprint is a proactive guide that takes into consideration the importance of cultural and socioeconomic nuances in the development of a sustainable agriculture policy in a developing country context.Food security for Nigerians through sustainable agriculture
Khalid Garba
Nutrition & Food Science, Vol. 54, No. 2, pp.269-284

The purpose of this paper is to develop a practical implementation blueprint for the attainment of food security for all Nigerians based on sustainable agricultural practices.

This paper conducted a critical review of 66 peer-reviewed empirical articles on various sustainable agricultural case studies. The evidence obtained from this review and the in-depth knowledge of the authors regarding the Nigerian agricultural landscape was used to develop a practical implementation blueprint for achieving food security in the country.

The food security for all Nigerians (FOSFAN) blueprint was developed and comprising of eight practical and interconnected steps. These steps take into consideration the synergistic effort of the government, the ministry of agriculture and its corresponding agencies in ensuring that farmers attain sustainable practices in their endeavour.

The findings of this paper will contribute to existing literature on food security and will also serve as a baseline for deeper empirical exploration of the impact of sustainable agricultural practices on food security in Nigeria (a country in the Sub-Saharan region).

The FOSFAN blueprint provides a practical and comprehensive step-by-step guide, which the Nigerian Ministry of Agriculture can use to achieve food security for all Nigerians.

This paper is addressed towards the development of food security plan in the Nigerian context in which the Nigerian Government ensures the availability of food to all its citizens in a bid to achieve “Zero Hunger”, which is the second Sustainable Development Goal.

The FOSFAN blueprint is a proactive guide that takes into consideration the importance of cultural and socioeconomic nuances in the development of a sustainable agriculture policy in a developing country context.

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Food security for Nigerians through sustainable agriculture10.1108/NFS-07-2022-0230Nutrition & Food Science2023-12-15© 2023 Emerald Publishing LimitedKhalid GarbaNutrition & Food Science5422023-12-1510.1108/NFS-07-2022-0230https://www.emerald.com/insight/content/doi/10.1108/NFS-07-2022-0230/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2023 Emerald Publishing Limited
The effects of vitamin D and omega-3 co-supplementation on lipid profile in adults: a systematic review and meta-analysishttps://www.emerald.com/insight/content/doi/10.1108/NFS-11-2022-0387/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestPrevious research indicates that vitamin D and omega-3 co-supplementation may benefit overall health, but current evidence regarding its effects on lipid profile remains unclear. The present systematic review and meta-analysis aimed to examine the effects of vitamin D and omega-3 co-supplementation on lipid profile (total cholesterol [TC], low-density lipoprotein [LDL], triglyceride [TG] and high-density lipoprotein [HDL]) in adults. In this systematic review and meta-analysis, relevant studies were obtained by searching the PubMed, Scopus and Web of Science databases (from inception to January 2022). Weighted mean differences and 95% confidence intervals were estimated via a random-effects model. Heterogeneity, sensitivity analysis and publication bias were reported using standard methods. Pooled analysis of six randomized controlled trials (RCTs) revealed that vitamin D and omega-3 co-supplementation yielded significant reductions in TG (p = 0.631). A pooled analysis of five trials indicated a significant association between omega-3 and vitamin D treatment and reductions in TC (p = 0.001) and LDL (p = 0.001). Although, pooled analyses of omega-3 and vitamin D did not significantly affect HDL. The findings suggest that vitamin D and omega-3 co-supplementation lowers TG, TC and LDL in adults. Future, large-scale, RCTs on various populations are needed to elucidate further beneficial effects of vitamin D and omega-3 co-supplementation on lipid profile and establish guidelines for clinical practice.The effects of vitamin D and omega-3 co-supplementation on lipid profile in adults: a systematic review and meta-analysis
Mohammad Zamani, Zahra Sohrabi, Ladan Aghakhani, Kimia Leilami, Saeed Nosratabadi, Zahra Namkhah, Cain Clark, Neda Haghighat, Omid Asbaghi, Fatemeh Fathi
Nutrition & Food Science, Vol. 54, No. 2, pp.285-301

Previous research indicates that vitamin D and omega-3 co-supplementation may benefit overall health, but current evidence regarding its effects on lipid profile remains unclear. The present systematic review and meta-analysis aimed to examine the effects of vitamin D and omega-3 co-supplementation on lipid profile (total cholesterol [TC], low-density lipoprotein [LDL], triglyceride [TG] and high-density lipoprotein [HDL]) in adults.

In this systematic review and meta-analysis, relevant studies were obtained by searching the PubMed, Scopus and Web of Science databases (from inception to January 2022). Weighted mean differences and 95% confidence intervals were estimated via a random-effects model. Heterogeneity, sensitivity analysis and publication bias were reported using standard methods.

Pooled analysis of six randomized controlled trials (RCTs) revealed that vitamin D and omega-3 co-supplementation yielded significant reductions in TG (p = 0.631). A pooled analysis of five trials indicated a significant association between omega-3 and vitamin D treatment and reductions in TC (p = 0.001) and LDL (p = 0.001). Although, pooled analyses of omega-3 and vitamin D did not significantly affect HDL.

The findings suggest that vitamin D and omega-3 co-supplementation lowers TG, TC and LDL in adults. Future, large-scale, RCTs on various populations are needed to elucidate further beneficial effects of vitamin D and omega-3 co-supplementation on lipid profile and establish guidelines for clinical practice.

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The effects of vitamin D and omega-3 co-supplementation on lipid profile in adults: a systematic review and meta-analysis10.1108/NFS-11-2022-0387Nutrition & Food Science2024-02-12© 2024 Emerald Publishing LimitedMohammad ZamaniZahra SohrabiLadan AghakhaniKimia LeilamiSaeed NosratabadiZahra NamkhahCain ClarkNeda HaghighatOmid AsbaghiFatemeh FathiNutrition & Food Science5422024-02-1210.1108/NFS-11-2022-0387https://www.emerald.com/insight/content/doi/10.1108/NFS-11-2022-0387/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2024 Emerald Publishing Limited
Mediterranean diet and telomere length: aspects from obesityhttps://www.emerald.com/insight/content/doi/10.1108/NFS-07-2023-0140/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestThe goal of this narrative review was to look at the link between the Mediterranean diet (MD) and the telomere length. Furthermore, this study aims to understand the impact of the MD on obesity-related telomere length. Relevant literature was reviewed to explore the potential influence of the MD on telomere length and its association with obesity. The MD is one of the healthiest diets of all known dietary patterns, and it is also linked to the telomere length. Except for fruits and vegetables, the main findings for other MD components are inconsistent. In terms of antioxidant and antiinflammatory properties, using the MD as a weight loss approach is a good method. For predicting changes in obesity characteristics, the initial telomere length is critical. However, there are not many studies in the field that have looked at the MD as a weight loss approach and its link to the telomere length. As a result, more research is needed to understand these connections in various groups. This study is unique since it examines the MD, telomere length and obesity-related consequences. This study examines the MD, telomere length and obesity to determine if the MD can help lose weight while maintaining telomere length. As there are few studies on MD weight loss and telomere length, the work emphasizes the need for greater research in this area. This study fills a research gap and improves the understanding of nutrition, telomere biology and obesity-related outcomes.Mediterranean diet and telomere length: aspects from obesity
Neslihan Arslan, Eda Köksal
Nutrition & Food Science, Vol. 54, No. 2, pp.302-318

The goal of this narrative review was to look at the link between the Mediterranean diet (MD) and the telomere length. Furthermore, this study aims to understand the impact of the MD on obesity-related telomere length.

Relevant literature was reviewed to explore the potential influence of the MD on telomere length and its association with obesity.

The MD is one of the healthiest diets of all known dietary patterns, and it is also linked to the telomere length. Except for fruits and vegetables, the main findings for other MD components are inconsistent. In terms of antioxidant and antiinflammatory properties, using the MD as a weight loss approach is a good method. For predicting changes in obesity characteristics, the initial telomere length is critical. However, there are not many studies in the field that have looked at the MD as a weight loss approach and its link to the telomere length. As a result, more research is needed to understand these connections in various groups.

This study is unique since it examines the MD, telomere length and obesity-related consequences. This study examines the MD, telomere length and obesity to determine if the MD can help lose weight while maintaining telomere length. As there are few studies on MD weight loss and telomere length, the work emphasizes the need for greater research in this area. This study fills a research gap and improves the understanding of nutrition, telomere biology and obesity-related outcomes.

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Mediterranean diet and telomere length: aspects from obesity10.1108/NFS-07-2023-0140Nutrition & Food Science2024-01-05© 2023 Emerald Publishing LimitedNeslihan ArslanEda KöksalNutrition & Food Science5422024-01-0510.1108/NFS-07-2023-0140https://www.emerald.com/insight/content/doi/10.1108/NFS-07-2023-0140/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2023 Emerald Publishing Limited
Relationship between nutrient profiles, carbon footprint and water footprint of hospital menushttps://www.emerald.com/insight/content/doi/10.1108/NFS-07-2023-0154/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestThis study aims to evaluate the nutrient profile, carbon footprint and water footprint of one-month menus presented in five hospitals in Turkey and compare their environmental impacts with that of the Mediterranean diet. The energy and nutrient content of menus were compared with recommendations of the Turkey Dietary Guidelines (TUBER) 2022. Nutrient profiles of hospital menus were evaluated using Nutrient Rich Food 9.3 (NRF 9.3) and SAIN-LIM models. The carbon and water footprints of the menus were calculated and compared with those of the Mediterranean diet. Menus’ energy and nutrient content did not conform with TUBER 2022. The SAIN-LIM score of Hospital A (5.7 ± 1.1) was significantly higher than that of Hospitals C (4.8 ± 0.7, p = 0.001) and E (5.1 ± 0.7, p = 0.025). The carbon footprint of Hospital A was significantly lower (2.6 ± 0.3 kg CO2 eq/person/day) and that of Hospital D (4 ± 0.9 kg CO2 eq/person/day) was significantly higher than those of others (p < 0.001). While other menus were similar (p > 0.05), the water footprint of Hospital A was significantly lower (3.5 ± 0.7 L/kg, p < 0.001). In addition, if the menus were suitable for the Mediterranean diet, a reduction of 2.2–23.4% in the carbon footprint and 37.5–58.6% in the water footprint could be achieved. Moreover, menus’ carbon and water footprints were negatively correlated with NRF 9.3 and SAIN-LIM scores. The primary aim should be to ensure that the planned menus follow the dietary guidelines. In addition, it is an undeniable fact that sustainable nutrition is a complex process with many dimensions. However, it seems possible to improve the nutrient profiles of the menus and reduce their environmental footprint with minor changes to be made in food services. It seems possible to improve the nutrient profiles of the menus and reduce their environmental footprint with minor changes. For both health and environmental impacts, food services should switch to menus suitable for the Mediterranean diet. The findings provide new insights into hospital menus’ quality and environmental impact.Relationship between nutrient profiles, carbon footprint and water footprint of hospital menus
Gizem Aytekin-Sahin, Aslihan Besparmak, Seda Sultan Sagir, Adeviye Somtas, Dilsad Ozturk
Nutrition & Food Science, Vol. 54, No. 2, pp.319-333

This study aims to evaluate the nutrient profile, carbon footprint and water footprint of one-month menus presented in five hospitals in Turkey and compare their environmental impacts with that of the Mediterranean diet.

The energy and nutrient content of menus were compared with recommendations of the Turkey Dietary Guidelines (TUBER) 2022. Nutrient profiles of hospital menus were evaluated using Nutrient Rich Food 9.3 (NRF 9.3) and SAIN-LIM models. The carbon and water footprints of the menus were calculated and compared with those of the Mediterranean diet.

Menus’ energy and nutrient content did not conform with TUBER 2022. The SAIN-LIM score of Hospital A (5.7 ± 1.1) was significantly higher than that of Hospitals C (4.8 ± 0.7, p = 0.001) and E (5.1 ± 0.7, p = 0.025). The carbon footprint of Hospital A was significantly lower (2.6 ± 0.3 kg CO2 eq/person/day) and that of Hospital D (4 ± 0.9 kg CO2 eq/person/day) was significantly higher than those of others (p < 0.001). While other menus were similar (p > 0.05), the water footprint of Hospital A was significantly lower (3.5 ± 0.7 L/kg, p < 0.001). In addition, if the menus were suitable for the Mediterranean diet, a reduction of 2.2–23.4% in the carbon footprint and 37.5–58.6% in the water footprint could be achieved. Moreover, menus’ carbon and water footprints were negatively correlated with NRF 9.3 and SAIN-LIM scores.

The primary aim should be to ensure that the planned menus follow the dietary guidelines. In addition, it is an undeniable fact that sustainable nutrition is a complex process with many dimensions. However, it seems possible to improve the nutrient profiles of the menus and reduce their environmental footprint with minor changes to be made in food services.

It seems possible to improve the nutrient profiles of the menus and reduce their environmental footprint with minor changes. For both health and environmental impacts, food services should switch to menus suitable for the Mediterranean diet.

The findings provide new insights into hospital menus’ quality and environmental impact.

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Relationship between nutrient profiles, carbon footprint and water footprint of hospital menus10.1108/NFS-07-2023-0154Nutrition & Food Science2023-12-19© 2023 Emerald Publishing LimitedGizem Aytekin-SahinAslihan BesparmakSeda Sultan SagirAdeviye SomtasDilsad OzturkNutrition & Food Science5422023-12-1910.1108/NFS-07-2023-0154https://www.emerald.com/insight/content/doi/10.1108/NFS-07-2023-0154/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2023 Emerald Publishing Limited
The relationship between dietary polyamine levels, metabolic risk parameters and anthropometric measurements in postmenopausal womenhttps://www.emerald.com/insight/content/doi/10.1108/NFS-11-2023-0248/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestThis study aims to investigate the relationship between dietary polyamine levels, metabolic risk parameters and anthropometric measurements in postmenopausal women. This cross-sectional study was conducted with 562 45–64-year-old postmenopausal women who presented to a Family Health Center. To collect the data, the Descriptive Information Form and Food Frequency Questionnaire were used. In the data analysis, numbers, percentages, mean, standard deviation and multiple linear regression analysis were used. The multiple linear regression analysis demonstrated that dietary putrescine intake was negatively associated with systolic blood pressure (ß = −0.179, p < 0.001), dietary spermidine intake was positively associated with waist circumference (WC) (ß = 0.142, p = 0.013), systolic blood pressure (ß = 0.188, p = 0.001), diastolic blood pressure (ß = 0.218, p < 0.001), body mass index (BMI) (ß = 0.169, p = 0.003) and waist-to-height ratio (WHtR) (ß = 0.156, p = 0.006), and dietary spermine intake was negatively associated with WC (ß = −0.158, p = 0.003), systolic blood pressure (ß = −0.195, p < 0.001), BMI (ß = −0.107, p = 0.042) and WHtR (ß = −0.138, p = 0.009). Owing to the study’s cross-sectional nature, the lack of succession in the cause–effect relationship, the use of self-report Food Frequency Questionnaire to determine dietary polyamine intake and the inability to analyze seasonal differences are among the limitations of the study. In this study, an association was determined between dietary polyamines, metabolic risk parameters and anthropometric measurements. The findings suggest that dietary polyamines in human health should be further investigated owing to the increasing metabolic risk parameters.The relationship between dietary polyamine levels, metabolic risk parameters and anthropometric measurements in postmenopausal women
Kevser Tari Selcuk, Ramazan Mert Atan, Sedat Arslan, Nursel Dal, Kezban Sahin
Nutrition & Food Science, Vol. 54, No. 2, pp.334-348

This study aims to investigate the relationship between dietary polyamine levels, metabolic risk parameters and anthropometric measurements in postmenopausal women.

This cross-sectional study was conducted with 562 45–64-year-old postmenopausal women who presented to a Family Health Center. To collect the data, the Descriptive Information Form and Food Frequency Questionnaire were used. In the data analysis, numbers, percentages, mean, standard deviation and multiple linear regression analysis were used.

The multiple linear regression analysis demonstrated that dietary putrescine intake was negatively associated with systolic blood pressure (ß = −0.179, p < 0.001), dietary spermidine intake was positively associated with waist circumference (WC) (ß = 0.142, p = 0.013), systolic blood pressure (ß = 0.188, p = 0.001), diastolic blood pressure (ß = 0.218, p < 0.001), body mass index (BMI) (ß = 0.169, p = 0.003) and waist-to-height ratio (WHtR) (ß = 0.156, p = 0.006), and dietary spermine intake was negatively associated with WC (ß = −0.158, p = 0.003), systolic blood pressure (ß = −0.195, p < 0.001), BMI (ß = −0.107, p = 0.042) and WHtR (ß = −0.138, p = 0.009).

Owing to the study’s cross-sectional nature, the lack of succession in the cause–effect relationship, the use of self-report Food Frequency Questionnaire to determine dietary polyamine intake and the inability to analyze seasonal differences are among the limitations of the study.

In this study, an association was determined between dietary polyamines, metabolic risk parameters and anthropometric measurements. The findings suggest that dietary polyamines in human health should be further investigated owing to the increasing metabolic risk parameters.

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The relationship between dietary polyamine levels, metabolic risk parameters and anthropometric measurements in postmenopausal women10.1108/NFS-11-2023-0248Nutrition & Food Science2024-01-09© 2023 Emerald Publishing LimitedKevser Tari SelcukRamazan Mert AtanSedat ArslanNursel DalKezban SahinNutrition & Food Science5422024-01-0910.1108/NFS-11-2023-0248https://www.emerald.com/insight/content/doi/10.1108/NFS-11-2023-0248/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2023 Emerald Publishing Limited
Tackling child malnutrition and food security: assessing progress, challenges, and policies in achieving SDG 2 in Indiahttps://www.emerald.com/insight/content/doi/10.1108/NFS-03-2023-0055/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestThis paper aims to evaluate the progress made in achieving sustainable development goal-2 (SDG 2) in India, with a focus on ending hunger, ensuring food security, improving nutrition and promoting sustainable agriculture. The assessment uses data from SDG Index reports, which offer a comprehensive overview of the advancements made by 28 states and 8 union territories (UTs) in India. The evaluation is based on information derived from three editions of the SDG Index reports, initially published in 2018 and subsequently in 2019 and 2020. These reports provide a detailed analysis of the status and achievements of different states and UTs in relation to SDG 2. The categorization of states and UTs into aspirant, performer, front runner and achiever categories serves as a crucial framework for assessing the progress. Despite concerted efforts by India, the majority of states and UTs are positioned in the aspirant and performer categories, suggesting that significant challenges persist in achieving SDG 2 targets. The results emphasize the necessity for stronger measures to elevate states and UTs to the categories of front-runners and achievers. The persistent challenges of malnutrition, hunger and their economic ramifications require immediate and strategic interventions to address these pressing concerns. This paper contributes to the existing literature by providing a comprehensive analysis of the progress towards SDG 2 in India, using the insights from the SDG Index reports. The categorization framework used in this assessment offers a nuanced understanding of the challenges faced by different regions, highlighting the original contribution of this study. The findings underscore the urgency of targeted efforts to address malnutrition, hunger and related issues, emphasizing the importance of sustained commitment to achieving SDG 2 for the overall well-being of vulnerable populations.Tackling child malnutrition and food security: assessing progress, challenges, and policies in achieving SDG 2 in India
Om Raj Katoch
Nutrition & Food Science, Vol. 54, No. 2, pp.349-365

This paper aims to evaluate the progress made in achieving sustainable development goal-2 (SDG 2) in India, with a focus on ending hunger, ensuring food security, improving nutrition and promoting sustainable agriculture. The assessment uses data from SDG Index reports, which offer a comprehensive overview of the advancements made by 28 states and 8 union territories (UTs) in India.

The evaluation is based on information derived from three editions of the SDG Index reports, initially published in 2018 and subsequently in 2019 and 2020. These reports provide a detailed analysis of the status and achievements of different states and UTs in relation to SDG 2. The categorization of states and UTs into aspirant, performer, front runner and achiever categories serves as a crucial framework for assessing the progress.

Despite concerted efforts by India, the majority of states and UTs are positioned in the aspirant and performer categories, suggesting that significant challenges persist in achieving SDG 2 targets. The results emphasize the necessity for stronger measures to elevate states and UTs to the categories of front-runners and achievers. The persistent challenges of malnutrition, hunger and their economic ramifications require immediate and strategic interventions to address these pressing concerns.

This paper contributes to the existing literature by providing a comprehensive analysis of the progress towards SDG 2 in India, using the insights from the SDG Index reports. The categorization framework used in this assessment offers a nuanced understanding of the challenges faced by different regions, highlighting the original contribution of this study. The findings underscore the urgency of targeted efforts to address malnutrition, hunger and related issues, emphasizing the importance of sustained commitment to achieving SDG 2 for the overall well-being of vulnerable populations.

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Tackling child malnutrition and food security: assessing progress, challenges, and policies in achieving SDG 2 in India10.1108/NFS-03-2023-0055Nutrition & Food Science2024-01-01© 2023 Emerald Publishing LimitedOm Raj KatochNutrition & Food Science5422024-01-0110.1108/NFS-03-2023-0055https://www.emerald.com/insight/content/doi/10.1108/NFS-03-2023-0055/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2023 Emerald Publishing Limited
The impact of excessive dieting on eating disorders in adolescent women: a literature reviewhttps://www.emerald.com/insight/content/doi/10.1108/NFS-06-2023-0127/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestThis paper aims to in the modern world, possessing an attractive appearance is often considered a highly valued attribute. As such, the perceptions and satisfaction with one’s body are shaped by dominant cultural norms. Adolescents, women in particular, who are heavily influenced by media representations, may tend to have a distorted body image (BI), including adopting extreme dieting methods. This study reviews the adverse effects of excessive weight loss associated with this. The authors searched journals and the internet for relevant literature using the keywords “eating disorders”, “body image” and “weight stigma”. In the case study field, they added papers that considered “nutrition” to identify the link between dieting behaviour and nutrition. From these reviews, the authors ultimately selected 190 articles that appeared to meet their research objectives. The papers cover a range of studies published between 1995 and 2023. Among adolescent girls and young women in their early 20s, there is a social media-driven culture of being extremely thin and petite. Weight stigma puts more pressure on them and makes strange behaviours like pro-ana syndrome a part of the culture. The authors have seen that modern BI standards leave young women vulnerable to eating disorders caused by excessive dieting. Adolescence is a time of continuous growth, so balanced nutrition is essential. However, biased societal standards of beauty can push adolescent girls who are sensitive to external gaze into excessive dieting and make eating disorders a culture. This review provides a perspective on the behaviours that should be pursued for a healthy BI.The impact of excessive dieting on eating disorders in adolescent women: a literature review
Eunhye Son, Ki Han Kwon
Nutrition & Food Science, Vol. 54, No. 2, pp.366-376

This paper aims to in the modern world, possessing an attractive appearance is often considered a highly valued attribute. As such, the perceptions and satisfaction with one’s body are shaped by dominant cultural norms. Adolescents, women in particular, who are heavily influenced by media representations, may tend to have a distorted body image (BI), including adopting extreme dieting methods. This study reviews the adverse effects of excessive weight loss associated with this.

The authors searched journals and the internet for relevant literature using the keywords “eating disorders”, “body image” and “weight stigma”. In the case study field, they added papers that considered “nutrition” to identify the link between dieting behaviour and nutrition. From these reviews, the authors ultimately selected 190 articles that appeared to meet their research objectives. The papers cover a range of studies published between 1995 and 2023.

Among adolescent girls and young women in their early 20s, there is a social media-driven culture of being extremely thin and petite. Weight stigma puts more pressure on them and makes strange behaviours like pro-ana syndrome a part of the culture. The authors have seen that modern BI standards leave young women vulnerable to eating disorders caused by excessive dieting.

Adolescence is a time of continuous growth, so balanced nutrition is essential. However, biased societal standards of beauty can push adolescent girls who are sensitive to external gaze into excessive dieting and make eating disorders a culture. This review provides a perspective on the behaviours that should be pursued for a healthy BI.

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The impact of excessive dieting on eating disorders in adolescent women: a literature review10.1108/NFS-06-2023-0127Nutrition & Food Science2024-01-18© 2024 Emerald Publishing LimitedEunhye SonKi Han KwonNutrition & Food Science5422024-01-1810.1108/NFS-06-2023-0127https://www.emerald.com/insight/content/doi/10.1108/NFS-06-2023-0127/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2024 Emerald Publishing Limited
Effects of seeds on memory, anxiety, depression, and sleep quality in students: a randomized controlled studyhttps://www.emerald.com/insight/content/doi/10.1108/NFS-08-2023-0193/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestThe purpose of this study was to explore the potential benefits of Coriandrum sativum (C. sativum) on anxiety, depression, sleep quality and memory among students. This randomized controlled trial involved university students aged 18–25 years, who had no known allergies to C. sativum or were using psychotropic medication. After giving informed consent, participants were randomly assigned using a computer-generated random sequence to either 500 mg C. sativum seeds or a placebo. Primary outcomes measured changes in memory (prospective and retrospective memory questionnaire [PRMQ]), anxiety and depression (Hospital Anxiety and Depression Scale), while secondary outcomes assessed sleep quality (Pittsburgh sleep quality inventory [PSQI]). A sample of 86 students with a mean age of 20.05 ± 1.6 years was selected for the study. Initial assessments ensured no significant differences in demographic or study variables between the control and intervention groups. Statistical analysis revealed significant improvements in memory (PRMQ: p = 0.006), anxiety (Hospital Anxiety Scale: p = 0.04) and depression (Hospital Depression Scale: p = 0.002), as well as in sleep quality (PSQI: p = 0.03) in the group receiving C. sativum compared to the control group. This research offers initial insights into the potential benefits of C. sativum intake, specifically its role in enhancing memory performance and mitigating anxiety among student populations. The results present a compelling case for further research in this domain to solidify these preliminary conclusions.Effects of seeds on memory, anxiety, depression, and sleep quality in students: a randomized controlled study
Abdelrahim Alqudah, Esam Qnais, Salsabeel H. Sabi, Yousra Bseiso, Omar Gammoh, Mohammed Wedyan
Nutrition & Food Science, Vol. 54, No. 2, pp.377-390

The purpose of this study was to explore the potential benefits of Coriandrum sativum (C. sativum) on anxiety, depression, sleep quality and memory among students.

This randomized controlled trial involved university students aged 18–25 years, who had no known allergies to C. sativum or were using psychotropic medication. After giving informed consent, participants were randomly assigned using a computer-generated random sequence to either 500 mg C. sativum seeds or a placebo. Primary outcomes measured changes in memory (prospective and retrospective memory questionnaire [PRMQ]), anxiety and depression (Hospital Anxiety and Depression Scale), while secondary outcomes assessed sleep quality (Pittsburgh sleep quality inventory [PSQI]).

A sample of 86 students with a mean age of 20.05 ± 1.6 years was selected for the study. Initial assessments ensured no significant differences in demographic or study variables between the control and intervention groups. Statistical analysis revealed significant improvements in memory (PRMQ: p = 0.006), anxiety (Hospital Anxiety Scale: p = 0.04) and depression (Hospital Depression Scale: p = 0.002), as well as in sleep quality (PSQI: p = 0.03) in the group receiving C. sativum compared to the control group.

This research offers initial insights into the potential benefits of C. sativum intake, specifically its role in enhancing memory performance and mitigating anxiety among student populations. The results present a compelling case for further research in this domain to solidify these preliminary conclusions.

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Effects of seeds on memory, anxiety, depression, and sleep quality in students: a randomized controlled study10.1108/NFS-08-2023-0193Nutrition & Food Science2024-01-16© 2024 Emerald Publishing LimitedAbdelrahim AlqudahEsam QnaisSalsabeel H. SabiYousra BseisoOmar GammohMohammed WedyanNutrition & Food Science5422024-01-1610.1108/NFS-08-2023-0193https://www.emerald.com/insight/content/doi/10.1108/NFS-08-2023-0193/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2024 Emerald Publishing Limited
The relationship between weight status and food environments, peer influence and dietary intake among high-school students: a case-control studyhttps://www.emerald.com/insight/content/doi/10.1108/NFS-03-2023-0049/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestThe purpose of this study is to evaluate the relationship between weight status and food environments, peer influence and dietary intake among high-school students in Shiraz, Iran. Applying a case-control design, 406 adolescents (n = 203 overweight or obese and n = 203 normal weight) aged 14–18 years were selected using a multistage cluster random sampling method. Demographic information, physical activity level and anthropometric indices were collected. Dietary intake was determined using a 147-item food frequency questionnaire. Food environment (home and out of home) and peer influence were determined by a validated questionnaire. The type of food purchased using pocket money was different between adolescents with overweight or obesity and normal weight adolescents (p < 0.001). The out-of-home food environment score was not different between groups, but the home food environment score (p = 0.004) and the peer influence score (p = 0.001) were higher in normal weight adolescents. Adolescents with overweight or obesity consumed higher amounts of carbohydrate (p = 0.006) and lower amounts of protein (p = 0.01) and more sweet junk foods (p = 0.01), nonstarchy vegetables (p = 0.03) and fruits (p = 0.01) compared to the normal weight group. Home food environment, peer influence, differences in macronutrient intake and dietary patterns may be contributing factors to adolescent weight status.The relationship between weight status and food environments, peer influence and dietary intake among high-school students: a case-control study
Shabnam Mohabati, Alireza Mirahmadizadeh, Zahra Hassanzadeh-Rostami, Nick Bellissimo, S. Faghih
Nutrition & Food Science, Vol. 54, No. 2, pp.391-402

The purpose of this study is to evaluate the relationship between weight status and food environments, peer influence and dietary intake among high-school students in Shiraz, Iran.

Applying a case-control design, 406 adolescents (n = 203 overweight or obese and n = 203 normal weight) aged 14–18 years were selected using a multistage cluster random sampling method. Demographic information, physical activity level and anthropometric indices were collected. Dietary intake was determined using a 147-item food frequency questionnaire. Food environment (home and out of home) and peer influence were determined by a validated questionnaire.

The type of food purchased using pocket money was different between adolescents with overweight or obesity and normal weight adolescents (p < 0.001). The out-of-home food environment score was not different between groups, but the home food environment score (p = 0.004) and the peer influence score (p = 0.001) were higher in normal weight adolescents. Adolescents with overweight or obesity consumed higher amounts of carbohydrate (p = 0.006) and lower amounts of protein (p = 0.01) and more sweet junk foods (p = 0.01), nonstarchy vegetables (p = 0.03) and fruits (p = 0.01) compared to the normal weight group.

Home food environment, peer influence, differences in macronutrient intake and dietary patterns may be contributing factors to adolescent weight status.

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The relationship between weight status and food environments, peer influence and dietary intake among high-school students: a case-control study10.1108/NFS-03-2023-0049Nutrition & Food Science2024-01-24© 2024 Emerald Publishing LimitedShabnam MohabatiAlireza MirahmadizadehZahra Hassanzadeh-RostamiNick BellissimoS. FaghihNutrition & Food Science5422024-01-2410.1108/NFS-03-2023-0049https://www.emerald.com/insight/content/doi/10.1108/NFS-03-2023-0049/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2024 Emerald Publishing Limited
Impact of non thermal techniques on milletshttps://www.emerald.com/insight/content/doi/10.1108/NFS-04-2023-0082/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestMillets are ancient grains, following wheat, that have been a fundamental source of human sustenance. These are nutrient-rich small-seeded grains that have gained prominence and admiration globally due to their super resilience in diverse climates and significant nutritional benefits. As millets are renowned for their nutritional richness, the demand for millet-based products increases. Hence, this paper aims in identifying the growing need for innovative processing techniques that not only preserve their nutritional content but also extend their shelf life. In traditional times, heat was the only means of cooking and processing of the foods, but the amount of damage they used to cause to the sensorial and nutritional properties was huge. Millets’ sensitivity toward heat poses a challenge, as their composition is susceptible to disruption during various heat treatments and manufacturing processes. To cater to this drawback while ensuring the prolonged shelf life and nutrient preservation, various innovative approaches such as cold plasma, infrared technology and high hydrostatic pressure (HPP) processing are being widely used. These new methodologies aim on inactivating the microorganisms that have been developed within the food, providing the unprocessed, raw and natural form of nutrients in food products. Among these approaches, nonthermal technology has emerged as a key player that prioritizes brief treatment periods and avoids the use of high temperatures. Nonthermal techniques (cold plasma, infrared radiation, HPP processing, ultra-sonication and pulsed electric field) facilitate the conservation of millet’s nutritional integrity by minimizing the degradation of heat-sensitive nutrients like vitamins and antioxidants. Acknowledging the potential applications and processing efficiency of nonthermal techniques, the food industry has embarked on substantial investments in this technology. The present study provides an in-depth exploration of the array of nonthermal technologies used in the food industry and their effects on the physical and chemical composition of diverse millet varieties. Nonthermal techniques, compared to conventional thermal methods, are environmentally sound processes that contribute to energy conservation. However, these conveniences are accompanied by challenges, and this review not only elucidates these challenges but also focuses on the future implications of nonthermal techniques.Impact of non thermal techniques on millets
Chinkle Kaur, Jasleen Kaur
Nutrition & Food Science, Vol. 54, No. 2, pp.403-420

Millets are ancient grains, following wheat, that have been a fundamental source of human sustenance. These are nutrient-rich small-seeded grains that have gained prominence and admiration globally due to their super resilience in diverse climates and significant nutritional benefits. As millets are renowned for their nutritional richness, the demand for millet-based products increases. Hence, this paper aims in identifying the growing need for innovative processing techniques that not only preserve their nutritional content but also extend their shelf life.

In traditional times, heat was the only means of cooking and processing of the foods, but the amount of damage they used to cause to the sensorial and nutritional properties was huge. Millets’ sensitivity toward heat poses a challenge, as their composition is susceptible to disruption during various heat treatments and manufacturing processes. To cater to this drawback while ensuring the prolonged shelf life and nutrient preservation, various innovative approaches such as cold plasma, infrared technology and high hydrostatic pressure (HPP) processing are being widely used. These new methodologies aim on inactivating the microorganisms that have been developed within the food, providing the unprocessed, raw and natural form of nutrients in food products.

Among these approaches, nonthermal technology has emerged as a key player that prioritizes brief treatment periods and avoids the use of high temperatures. Nonthermal techniques (cold plasma, infrared radiation, HPP processing, ultra-sonication and pulsed electric field) facilitate the conservation of millet’s nutritional integrity by minimizing the degradation of heat-sensitive nutrients like vitamins and antioxidants. Acknowledging the potential applications and processing efficiency of nonthermal techniques, the food industry has embarked on substantial investments in this technology. The present study provides an in-depth exploration of the array of nonthermal technologies used in the food industry and their effects on the physical and chemical composition of diverse millet varieties.

Nonthermal techniques, compared to conventional thermal methods, are environmentally sound processes that contribute to energy conservation. However, these conveniences are accompanied by challenges, and this review not only elucidates these challenges but also focuses on the future implications of nonthermal techniques.

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Impact of non thermal techniques on millets10.1108/NFS-04-2023-0082Nutrition & Food Science2024-02-07© 2024 Emerald Publishing LimitedChinkle KaurJasleen KaurNutrition & Food Science5422024-02-0710.1108/NFS-04-2023-0082https://www.emerald.com/insight/content/doi/10.1108/NFS-04-2023-0082/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2024 Emerald Publishing Limited
Effects of plum powder and apple pomace powder addition on the physico-chemical, sensory, and textural properties of buffalo meat emulsionhttps://www.emerald.com/insight/content/doi/10.1108/NFS-09-2023-0223/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestThis paper aims to study the effects of plum powder and apple pomace powder additions on the quality properties of buffalo meat emulsion. Buffalo meat emulsions were prepared using different levels (2%, 4% and 6%) of plum powder and apple pomace powder, respectively. The meat emulsions were analysed for the physico-chemical, sensory and textural properties of the meat emulsion. The pH of meat emulsions decreased significantly (p < 0.05) with an increased level of plum powder and apple pomace powder. Water-holding capacity (43.1%–48.1%), emulsion stability (80.2%–92.2%) and cooking yield (85.4%–91.0%) were significantly (p < 0.05) higher in plum powder and apple pomace powder added than the water-holding capacity (42.1%), emulsion stability (79.7%) and cooking yield (85.0%) of control emulsion. The moisture content was decreased significantly (p < 0.05), and crude fibre content was increased significantly (p < 0.05) with the increase in plum powder and apple pomace powder additions in meat emulsions. The total phenolic content and colour values (a* and b*) were significantly higher in plum powder and apple pomace powder added to meat emulsions. The sensory scores of meat emulsions were affected by the addition of plum powder and apple pomace powder. The meat emulsion added with 6% plum powder and 6% apple pomace powder showed significantly lower values of sensory overall acceptability. The hardness of meat emulsions increased with the addition of plum powder and apple pomace powder. The results indicated that meat emulsions with a good cooking yield, fibre content, sensory acceptability and textural properties can be prepared by using plum powder and apple pomace powder.Effects of plum powder and apple pomace powder addition on the physico-chemical, sensory, and textural properties of buffalo meat emulsion
Surender Kumar, Sanjay Yadav, Reetu Rani, Ashok Kumar Pathera
Nutrition & Food Science, Vol. 54, No. 2, pp.421-432

This paper aims to study the effects of plum powder and apple pomace powder additions on the quality properties of buffalo meat emulsion.

Buffalo meat emulsions were prepared using different levels (2%, 4% and 6%) of plum powder and apple pomace powder, respectively. The meat emulsions were analysed for the physico-chemical, sensory and textural properties of the meat emulsion.

The pH of meat emulsions decreased significantly (p < 0.05) with an increased level of plum powder and apple pomace powder. Water-holding capacity (43.1%–48.1%), emulsion stability (80.2%–92.2%) and cooking yield (85.4%–91.0%) were significantly (p < 0.05) higher in plum powder and apple pomace powder added than the water-holding capacity (42.1%), emulsion stability (79.7%) and cooking yield (85.0%) of control emulsion. The moisture content was decreased significantly (p < 0.05), and crude fibre content was increased significantly (p < 0.05) with the increase in plum powder and apple pomace powder additions in meat emulsions. The total phenolic content and colour values (a* and b*) were significantly higher in plum powder and apple pomace powder added to meat emulsions. The sensory scores of meat emulsions were affected by the addition of plum powder and apple pomace powder. The meat emulsion added with 6% plum powder and 6% apple pomace powder showed significantly lower values of sensory overall acceptability. The hardness of meat emulsions increased with the addition of plum powder and apple pomace powder.

The results indicated that meat emulsions with a good cooking yield, fibre content, sensory acceptability and textural properties can be prepared by using plum powder and apple pomace powder.

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Effects of plum powder and apple pomace powder addition on the physico-chemical, sensory, and textural properties of buffalo meat emulsion10.1108/NFS-09-2023-0223Nutrition & Food Science2024-01-15© 2023 Emerald Publishing LimitedSurender KumarSanjay YadavReetu RaniAshok Kumar PatheraNutrition & Food Science5422024-01-1510.1108/NFS-09-2023-0223https://www.emerald.com/insight/content/doi/10.1108/NFS-09-2023-0223/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2023 Emerald Publishing Limited
A brief review of Secondary School Food Policy (SSFP) approaches in the UK from 2010 to 2022https://www.emerald.com/insight/content/doi/10.1108/NFS-11-2023-0259/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestThe purpose of this paper is to provide a snapshot of secondary school food policy (SSFP) across the devolved nations (England, Scotland, Wales and Northern Ireland) to offer insights into a growing area of policy concern. The selected context of research is school food policy (SFP), an area of research which has received little attention in terms of policy approaches. The review is focused on 2010 to 2022. This work combines interdisciplinary perspectives spanning across food policy, public health, psychology, education and sociology. This combination has merit as it offers different perspectives in terms of understanding SFP. The study was conducted between August 2021 and March 2022, using a desk-based review, analysing policies on food in secondary schools. Data collection was conducted through the Web using key search terms. The READ (Read, Extract, Analyse, Distil) approach was used as a systematic procedure to analyse policy and evaluation documents. To all levels of government, it is recommended that a coherent policymaking approach be used to tackle SSFP improvements, to progress a whole school approach to food, supported by long-term dedicated resources while engaging children in SSFP development. For education departments, it is recommended that a food curriculum review, connected to school meals alongside a refocus on school food standards monitoring and reporting is crucial in serving the future generations. The current economic crisis has had an impact on public spending. Universal Free School Meals has been said to make an enormous difference to well-being. The current findings suggest that researching SFP across nations has merit. There is a relative lack of focus on secondary schools, in light of England’s focus on the National Food Strategy (focus on children), post-pandemic, economic crisis – together this makes school food and food policy a topic of real urgency and importance. Lessons can both be learned, particularly in promoting healthier and more educationally inclusive school food practices. Research in this area can inform curriculum design and school food environment and system changes from the perspective of learnings around taking a whole school food approach to education.A brief review of Secondary School Food Policy (SSFP) approaches in the UK from 2010 to 2022
Gurpinder Lalli, Kim Smith, Jayne Woodside, Greta Defeyter, Valeria Skafida, Kelly Morgan, Christopher Martin
Nutrition & Food Science, Vol. 54, No. 2, pp.433-450

The purpose of this paper is to provide a snapshot of secondary school food policy (SSFP) across the devolved nations (England, Scotland, Wales and Northern Ireland) to offer insights into a growing area of policy concern. The selected context of research is school food policy (SFP), an area of research which has received little attention in terms of policy approaches. The review is focused on 2010 to 2022.

This work combines interdisciplinary perspectives spanning across food policy, public health, psychology, education and sociology. This combination has merit as it offers different perspectives in terms of understanding SFP. The study was conducted between August 2021 and March 2022, using a desk-based review, analysing policies on food in secondary schools. Data collection was conducted through the Web using key search terms. The READ (Read, Extract, Analyse, Distil) approach was used as a systematic procedure to analyse policy and evaluation documents.

To all levels of government, it is recommended that a coherent policymaking approach be used to tackle SSFP improvements, to progress a whole school approach to food, supported by long-term dedicated resources while engaging children in SSFP development. For education departments, it is recommended that a food curriculum review, connected to school meals alongside a refocus on school food standards monitoring and reporting is crucial in serving the future generations. The current economic crisis has had an impact on public spending. Universal Free School Meals has been said to make an enormous difference to well-being.

The current findings suggest that researching SFP across nations has merit. There is a relative lack of focus on secondary schools, in light of England’s focus on the National Food Strategy (focus on children), post-pandemic, economic crisis – together this makes school food and food policy a topic of real urgency and importance. Lessons can both be learned, particularly in promoting healthier and more educationally inclusive school food practices. Research in this area can inform curriculum design and school food environment and system changes from the perspective of learnings around taking a whole school food approach to education.

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A brief review of Secondary School Food Policy (SSFP) approaches in the UK from 2010 to 202210.1108/NFS-11-2023-0259Nutrition & Food Science2024-01-24© 2024 Emerald Publishing LimitedGurpinder LalliKim SmithJayne WoodsideGreta DefeyterValeria SkafidaKelly MorganChristopher MartinNutrition & Food Science5422024-01-2410.1108/NFS-11-2023-0259https://www.emerald.com/insight/content/doi/10.1108/NFS-11-2023-0259/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2024 Emerald Publishing Limited
Food delivery applications and fast-food consumption during COVID-19 pandemic: a cross-sectional studyhttps://www.emerald.com/insight/content/doi/10.1108/NFS-02-2023-0030/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestThe purpose of this study is to investigate whether the lockdown and the increased spread of food delivery applications (FD Apps) during COVID-19 pandemic have augmented the consumption of fast foods. A cross-sectional study was conducted on 673 adults from different regions of Saudi Arabia using an online questionnaire. Data showed that 61% (N = 410) of participants used FD Apps during the pandemic. Among those users, 54.9% (225) were females and 70.5% were in the 18–44 years old group. Most FD Apps’ users were university graduates (74.4%). The increased use of FD Apps during the pandemic significantly affected the eating behavior and the nutritional pattern. It has further significantly augmented the consumption of fast foods (p-value < 0.05). This study reports on the use of FD Apps during COVID-19 pandemic in Saudi Arabia and its impact on consumer eating pattern. This study shows the need for prudent use of these applications to limit ordering fast foods and consider healthier choices. It further calls for education programs, awareness campaigns, legislative measures and formal policies to rationalize the use of such applications for better nutrition, health and well-being.Food delivery applications and fast-food consumption during COVID-19 pandemic: a cross-sectional study
Walaa Aldhamen, Maryam Aldoulah, Zainab Alghazwi, Batool Almoathen, Yassmin Almossa, Zahraa Alsalem, Razan Algarni, Tunny Purayidathil, Omar Abuzaid, Yassmin Algindan, Rabie Khattab
Nutrition & Food Science, Vol. ahead-of-print, No. ahead-of-print, pp.-

The purpose of this study is to investigate whether the lockdown and the increased spread of food delivery applications (FD Apps) during COVID-19 pandemic have augmented the consumption of fast foods.

A cross-sectional study was conducted on 673 adults from different regions of Saudi Arabia using an online questionnaire.

Data showed that 61% (N = 410) of participants used FD Apps during the pandemic. Among those users, 54.9% (225) were females and 70.5% were in the 18–44 years old group. Most FD Apps’ users were university graduates (74.4%). The increased use of FD Apps during the pandemic significantly affected the eating behavior and the nutritional pattern. It has further significantly augmented the consumption of fast foods (p-value < 0.05).

This study reports on the use of FD Apps during COVID-19 pandemic in Saudi Arabia and its impact on consumer eating pattern. This study shows the need for prudent use of these applications to limit ordering fast foods and consider healthier choices. It further calls for education programs, awareness campaigns, legislative measures and formal policies to rationalize the use of such applications for better nutrition, health and well-being.

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Food delivery applications and fast-food consumption during COVID-19 pandemic: a cross-sectional study10.1108/NFS-02-2023-0030Nutrition & Food Science2023-05-03© 2023 Emerald Publishing LimitedWalaa AldhamenMaryam AldoulahZainab AlghazwiBatool AlmoathenYassmin AlmossaZahraa AlsalemRazan AlgarniTunny PurayidathilOmar AbuzaidYassmin AlgindanRabie KhattabNutrition & Food Scienceahead-of-printahead-of-print2023-05-0310.1108/NFS-02-2023-0030https://www.emerald.com/insight/content/doi/10.1108/NFS-02-2023-0030/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2023 Emerald Publishing Limited
The association of Healthy Eating Index and its components with levels of fasting blood sugar and lipid profile in normoglycemic and hyperglycemic individualshttps://www.emerald.com/insight/content/doi/10.1108/NFS-02-2023-0033/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestThis study aims to assess the association of Healthy Eating Index (HEI) with levels of fasting blood sugar (FBS) and lipid profile in normoglycemic and elevated FBS patients. This case-control study was conducted on 144 participants, namely, 72 normoglycemic subjects (FBS < 100 mg/dl) and 72 high-glycemic patients (FBS ≥ 100 mg/dl) aged 20–60 years of age, who were selected from the nutrition and diet clinics in Tehran city. The dietary intake was collected by using a validated food frequency questionnaire to determine the HEI score. The mean±SD age and body mass index of participants were 47.1 ± 12.7 years and 29.6 ± 6.0 kg/m2, respectively. The median (interquartile range) of HEI scores in the normoglycemic group and the high-glycemia group were 19.34 (15.24–24.31) and 16.53 (13.35–24.07), respectively. In the overall population, the findings of the multi-variable linear regression model indicated a positive association between the HEI score and high-density lipoprotein-cholesterol (HDL-C) (ß = 0.34; 95%CI: 0.05–0.64, P = 0.01). However, there is no significant association between HEI and HDL-C in normoglycemic (ß = 0.19; 95%CI: −0.31, 0.69, P = 0.45) and hyperglycemic subjects (ß = 0.28; 95%CI: −0.10–0.66, P = 0.15). Furthermore, the association of HEI with levels of FBS, triglycerides (TGs) and low-density lipoprotein-cholesterol (LDL-C) was not significant in any of the analyzed groups, including the total population, normoglycemic individuals and hyperglycemic subjects. This study was the first study to assess the role of HEI and its components with levels of FBS and lipid profile in normoglycemic and hyperglycemic individuals in Iran. The findings suggested that higher adherence to HEI may be associated with an increase in the HDL-C level. However, HEI could not predict FBS, TGs and LDL-C levels in the adult population.The association of Healthy Eating Index and its components with levels of fasting blood sugar and lipid profile in normoglycemic and hyperglycemic individuals
Mohammad Moradiani, Ariyo Movahedi, Abolghassem Djazayery
Nutrition & Food Science, Vol. ahead-of-print, No. ahead-of-print, pp.-

This study aims to assess the association of Healthy Eating Index (HEI) with levels of fasting blood sugar (FBS) and lipid profile in normoglycemic and elevated FBS patients.

This case-control study was conducted on 144 participants, namely, 72 normoglycemic subjects (FBS < 100 mg/dl) and 72 high-glycemic patients (FBS ≥ 100 mg/dl) aged 20–60 years of age, who were selected from the nutrition and diet clinics in Tehran city. The dietary intake was collected by using a validated food frequency questionnaire to determine the HEI score.

The mean±SD age and body mass index of participants were 47.1 ± 12.7 years and 29.6 ± 6.0 kg/m2, respectively. The median (interquartile range) of HEI scores in the normoglycemic group and the high-glycemia group were 19.34 (15.24–24.31) and 16.53 (13.35–24.07), respectively. In the overall population, the findings of the multi-variable linear regression model indicated a positive association between the HEI score and high-density lipoprotein-cholesterol (HDL-C) (ß = 0.34; 95%CI: 0.05–0.64, P = 0.01). However, there is no significant association between HEI and HDL-C in normoglycemic (ß = 0.19; 95%CI: −0.31, 0.69, P = 0.45) and hyperglycemic subjects (ß = 0.28; 95%CI: −0.10–0.66, P = 0.15). Furthermore, the association of HEI with levels of FBS, triglycerides (TGs) and low-density lipoprotein-cholesterol (LDL-C) was not significant in any of the analyzed groups, including the total population, normoglycemic individuals and hyperglycemic subjects.

This study was the first study to assess the role of HEI and its components with levels of FBS and lipid profile in normoglycemic and hyperglycemic individuals in Iran. The findings suggested that higher adherence to HEI may be associated with an increase in the HDL-C level. However, HEI could not predict FBS, TGs and LDL-C levels in the adult population.

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The association of Healthy Eating Index and its components with levels of fasting blood sugar and lipid profile in normoglycemic and hyperglycemic individuals10.1108/NFS-02-2023-0033Nutrition & Food Science2024-02-26© 2024 Emerald Publishing LimitedMohammad MoradianiAriyo MovahediAbolghassem DjazayeryNutrition & Food Scienceahead-of-printahead-of-print2024-02-2610.1108/NFS-02-2023-0033https://www.emerald.com/insight/content/doi/10.1108/NFS-02-2023-0033/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2024 Emerald Publishing Limited
Chemical, textural, antioxidant potential and sensory characterization of Foxnut powder () added bakery productshttps://www.emerald.com/insight/content/doi/10.1108/NFS-03-2023-0047/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestThis paper aims to assess the impact of incorporating foxnut powder (FP) into bakery products to evaluate their effect on product quality and nutritional characteristics. Samples of refined flour (control) and refined wheat flour with varying levels of FP were prepared for each bakery item. Sensory evaluations using a nine-point hedonic scale were conducted. Different concentrations of FP (20% for cakes, 12.5% for bread and 12.5% for doughnuts) were tested to achieve sensory acceptability. The addition of FP at specified concentrations achieved sensory acceptability in the tested bakery items, significantly impacting overall acceptability. Incorporating FP led to textural attribute alterations, including increased hardness, gumminess and chewiness, alongside reduced cohesiveness and elasticity. Color properties were influenced, affecting lightness, redness and yellowness of the bakery items. Proximate composition analysis highlighted shifts in moisture, protein, fiber, fat and ash content between control and accepted samples. Mineral content analysis revealed notable differences in calcium, potassium, iron, magnesium and sodium between control and accepted samples. These findings demonstrate the potential of FP to enhance bakery products, offering promising industrial applications in producing nutritionally enriched and visually appealing baked products.Chemical, textural, antioxidant potential and sensory characterization of Foxnut powder () added bakery products
Surbhi Kapoor, Amarjeet Kaur, Vikas Kumar, Monika Choudhary
Nutrition & Food Science, Vol. ahead-of-print, No. ahead-of-print, pp.-

This paper aims to assess the impact of incorporating foxnut powder (FP) into bakery products to evaluate their effect on product quality and nutritional characteristics.

Samples of refined flour (control) and refined wheat flour with varying levels of FP were prepared for each bakery item. Sensory evaluations using a nine-point hedonic scale were conducted. Different concentrations of FP (20% for cakes, 12.5% for bread and 12.5% for doughnuts) were tested to achieve sensory acceptability.

The addition of FP at specified concentrations achieved sensory acceptability in the tested bakery items, significantly impacting overall acceptability. Incorporating FP led to textural attribute alterations, including increased hardness, gumminess and chewiness, alongside reduced cohesiveness and elasticity. Color properties were influenced, affecting lightness, redness and yellowness of the bakery items. Proximate composition analysis highlighted shifts in moisture, protein, fiber, fat and ash content between control and accepted samples. Mineral content analysis revealed notable differences in calcium, potassium, iron, magnesium and sodium between control and accepted samples.

These findings demonstrate the potential of FP to enhance bakery products, offering promising industrial applications in producing nutritionally enriched and visually appealing baked products.

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Chemical, textural, antioxidant potential and sensory characterization of Foxnut powder () added bakery products10.1108/NFS-03-2023-0047Nutrition & Food Science2024-02-29© 2024 Emerald Publishing LimitedSurbhi KapoorAmarjeet KaurVikas KumarMonika ChoudharyNutrition & Food Scienceahead-of-printahead-of-print2024-02-2910.1108/NFS-03-2023-0047https://www.emerald.com/insight/content/doi/10.1108/NFS-03-2023-0047/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2024 Emerald Publishing Limited
The impact of Prognostic Nutritional Index on mortality in patients with COVID-19https://www.emerald.com/insight/content/doi/10.1108/NFS-03-2023-0066/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestMalnutrition has a significant effect on the onset and progression of infective pathology. The malnutrition status in COVID-19 cases are not understood well. Prognostic Nutritional Index (PNI) is a new and detailed assessment of nutrition and inflammation cases. This study aims to investigate the effect of PNI on mortality in COVID-19 patients. In total, 334 patients (males, 142; females, 192; 64.5 ± 12.3 years of age) with COVID-19 bronchopneumonia were enrolled in this investigation. Cases were divided into two groups with respect to survival (Group 1: survivor patients, Group 2: non-survivor patients). Demographic and laboratory variables of COVID-19 cases were recorded. Laboratory parameters were calculated from blood samples taken following hospital admission. PNI was calculated according to this formula: PNI = 5 * Lymphocyte count (109/L) + Albumin value (g/L). When the patients were assessed with respect to laboratory values, leukocytes, neutrophils, CRP, ferritin, creatinine and D-Dimer parameters were significantly lower in Group 1 patients than Group 2 patients. Nevertheless, serum potassium value, lymphocyte count, calcium and albumin values were significantly higher in Group 1 cases than in Group 2 cases. PNI value was significantly lower in Group 2 cases than in Group 1 cases (39.4 ± 3.7 vs 53.1 ± 4.6). In this retrospective study of COVID-19 cases, it can be suggested that PNI may be a significant risk factor for mortality. In conclusion of this research, high-risk patients with COVID-19 can be determined early, and suitable medical therapy can be begun in the early duration.The impact of Prognostic Nutritional Index on mortality in patients with COVID-19
Sebnem Nergiz, Onder Ozturk
Nutrition & Food Science, Vol. ahead-of-print, No. ahead-of-print, pp.-

Malnutrition has a significant effect on the onset and progression of infective pathology. The malnutrition status in COVID-19 cases are not understood well. Prognostic Nutritional Index (PNI) is a new and detailed assessment of nutrition and inflammation cases. This study aims to investigate the effect of PNI on mortality in COVID-19 patients.

In total, 334 patients (males, 142; females, 192; 64.5 ± 12.3 years of age) with COVID-19 bronchopneumonia were enrolled in this investigation. Cases were divided into two groups with respect to survival (Group 1: survivor patients, Group 2: non-survivor patients). Demographic and laboratory variables of COVID-19 cases were recorded. Laboratory parameters were calculated from blood samples taken following hospital admission. PNI was calculated according to this formula: PNI = 5 * Lymphocyte count (109/L) + Albumin value (g/L).

When the patients were assessed with respect to laboratory values, leukocytes, neutrophils, CRP, ferritin, creatinine and D-Dimer parameters were significantly lower in Group 1 patients than Group 2 patients. Nevertheless, serum potassium value, lymphocyte count, calcium and albumin values were significantly higher in Group 1 cases than in Group 2 cases. PNI value was significantly lower in Group 2 cases than in Group 1 cases (39.4 ± 3.7 vs 53.1 ± 4.6).

In this retrospective study of COVID-19 cases, it can be suggested that PNI may be a significant risk factor for mortality. In conclusion of this research, high-risk patients with COVID-19 can be determined early, and suitable medical therapy can be begun in the early duration.

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The impact of Prognostic Nutritional Index on mortality in patients with COVID-1910.1108/NFS-03-2023-0066Nutrition & Food Science2023-06-07© 2023 Emerald Publishing LimitedSebnem NergizOnder OzturkNutrition & Food Scienceahead-of-printahead-of-print2023-06-0710.1108/NFS-03-2023-0066https://www.emerald.com/insight/content/doi/10.1108/NFS-03-2023-0066/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2023 Emerald Publishing Limited
Dietary diversity linked to anthropometric measurements of women of reproductive age in Ekiti State, Nigeriahttps://www.emerald.com/insight/content/doi/10.1108/NFS-06-2023-0126/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestThis purpose of this study was to assess dietary diversity among women of reproductive age (WRA) and the associations between consumption of a diversified diet and overweight/obesity statuses in Ekiti State, Nigeria. Cross-sectional study of 207 WRA from six local government areas in Ekiti State, Nigeria, was done. A validated interviewer-administered questionnaire was used to collect data on sociodemographic characteristics, dietary intake and anthropometry. Dietary intake was assessed with 24-h dietary recall to calculate the Minimum Dietary Diversity Score for Women (MDD-W). Data were analyzed using descriptive statistics, Spearman rank correlation and Chi square test at α0.05. Majority of the participants (65.2%) were aged between 19 and 34 years, 58.5% were married and 49.8% had high school as their highest level of education. Mean MDD-W and body mass index (BMI) were 3.8 ± 0.9 and 25.46 ± 6.4 kg/m2, respectively. All participants (100%) consumed foods from the “grains, white roots and tubers” group and majority also from the “meat and poultry” group (79.7%) but ranked low in the consumption of foods from other food groups. Many were overweight (34.8%), obese (14.0%) and a few (1.9%) had morbid obesity. MDD-W was significantly associated with marital status (X2 = 7.7, P = 0.022) and BMI (X2 = 11.4, P = 0.023) and had a weak positive correlation with BMI (r = 0.189, P = 0.007). Study shows that both undernutrition and overweight/obesity coexist in the population, indicating a case of double burden of malnutrition (DBM) at a population level. However, further studies may be needed to investigate the extent of DBM at individual levels. Although there was a positive correlation between MDD-W and BMI, it cannot be used to predict causality. Study further reveals that the micronutrient intake of the WRA population in Ekiti is inadequate. Considering the importance of the 10 food groups highlighted in MDD_W to nutrition and health, the promotion of the consumption of foods from these food groups with more attention to the micronutrient-rich ones needs to be heightened. Diet of participants was not diverse enough, indicating micronutrient inadequacy. Promotion of the consumption of a diverse diet, particularly from the food groups rich in micronutrient, needs to be heightened, while food groups high in calorie should be minimally consumed to forestall DBM.Dietary diversity linked to anthropometric measurements of women of reproductive age in Ekiti State, Nigeria
Yetunde Olawuyi, Janet Antwi, Oladejo Adepoju
Nutrition & Food Science, Vol. ahead-of-print, No. ahead-of-print, pp.-

This purpose of this study was to assess dietary diversity among women of reproductive age (WRA) and the associations between consumption of a diversified diet and overweight/obesity statuses in Ekiti State, Nigeria.

Cross-sectional study of 207 WRA from six local government areas in Ekiti State, Nigeria, was done. A validated interviewer-administered questionnaire was used to collect data on sociodemographic characteristics, dietary intake and anthropometry. Dietary intake was assessed with 24-h dietary recall to calculate the Minimum Dietary Diversity Score for Women (MDD-W). Data were analyzed using descriptive statistics, Spearman rank correlation and Chi square test at α0.05.

Majority of the participants (65.2%) were aged between 19 and 34 years, 58.5% were married and 49.8% had high school as their highest level of education. Mean MDD-W and body mass index (BMI) were 3.8 ± 0.9 and 25.46 ± 6.4 kg/m2, respectively. All participants (100%) consumed foods from the “grains, white roots and tubers” group and majority also from the “meat and poultry” group (79.7%) but ranked low in the consumption of foods from other food groups. Many were overweight (34.8%), obese (14.0%) and a few (1.9%) had morbid obesity. MDD-W was significantly associated with marital status (X2 = 7.7, P = 0.022) and BMI (X2 = 11.4, P = 0.023) and had a weak positive correlation with BMI (r = 0.189, P = 0.007).

Study shows that both undernutrition and overweight/obesity coexist in the population, indicating a case of double burden of malnutrition (DBM) at a population level. However, further studies may be needed to investigate the extent of DBM at individual levels. Although there was a positive correlation between MDD-W and BMI, it cannot be used to predict causality. Study further reveals that the micronutrient intake of the WRA population in Ekiti is inadequate. Considering the importance of the 10 food groups highlighted in MDD_W to nutrition and health, the promotion of the consumption of foods from these food groups with more attention to the micronutrient-rich ones needs to be heightened.

Diet of participants was not diverse enough, indicating micronutrient inadequacy. Promotion of the consumption of a diverse diet, particularly from the food groups rich in micronutrient, needs to be heightened, while food groups high in calorie should be minimally consumed to forestall DBM.

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Dietary diversity linked to anthropometric measurements of women of reproductive age in Ekiti State, Nigeria10.1108/NFS-06-2023-0126Nutrition & Food Science2024-03-21© 2024 Emerald Publishing LimitedYetunde OlawuyiJanet AntwiOladejo AdepojuNutrition & Food Scienceahead-of-printahead-of-print2024-03-2110.1108/NFS-06-2023-0126https://www.emerald.com/insight/content/doi/10.1108/NFS-06-2023-0126/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2024 Emerald Publishing Limited
Using of food service: changes in a Brazilian sample during the COVID-19 pandemichttps://www.emerald.com/insight/content/doi/10.1108/NFS-06-2023-0129/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestThis study aims to assess Brazilian adult consumers’ behavior, aged 18–70, when purchasing ready-to-eat food during the first months of the Coronavirus disease 2019 (COVID-19) pandemic. Participants answered an online questionnaire about behaviors related to the purchase of ready-to-eat food from food services: changes in usage frequency during the pandemic, reasons for altering purchase habits, types of food and beverages bought before and during the pandemic and the frequency of on-site (consumption in food services) and off-site (delivery, take-away and drive-through) service utilization at lunch and dinner. Out of 970 individuals who participated in the study, during the pandemic, 38% of participants reduced their food service usage, whereas 18% stopped using it. The main reasons given by participants who reduced and stopped food service usage were cooking at home (52% and 59%, respectively) and feeling afraid of contracting COVID-19 (26% and 22%, respectively). The reduction was more frequent among divorced/widowed/single individuals (p = 0.001) and in total social distancing, that is, all day long (p = 0.03). A significant reduction in on-site consumption frequency occurred for lunch and dinner (p < 0.001), whereas an increase in the off-site consumption frequency service for lunch (p = 0.016) and a reduction for dinner (p = 0.01) occurred compared to pre-COVID-19. However, 48% of participants used these services at least once a week in both periods. Most consumed foods and drinks before and during the pandemic were pasta/pizza (74% and 64%, respectively), snack/burgers (66% and 59%, respectively), soft drinks (41% and 37%, respectively) and alcoholic beverages (37% and 25%, respectively). Knowledge about food choices away from home during the pandemic is scarce. High consumption of food away from home has been associated with a greater risk of developing chronic non-communicable diseases, such as obesity, diabetes and others. Eating behavior is influenced by the cultural, social, economic and personal characteristics of each individual. Understanding the main changes related to the consumption of ready-to-eat food and what the affected consumers profile in a time of unprecedented crisis, it is important to provide scientific knowledge that allows one to anticipate the implications for the future of individuals’ health and food systems and, consequently, to develop public policy or awareness and promotion actions of public health that encourage adopting healthier and balanced eating habits.Using of food service: changes in a Brazilian sample during the COVID-19 pandemic
Juliana Costa Liboredo, Cláudia Antônia Alcântara Amaral, Natália Caldeira Carvalho
Nutrition & Food Science, Vol. ahead-of-print, No. ahead-of-print, pp.-

This study aims to assess Brazilian adult consumers’ behavior, aged 18–70, when purchasing ready-to-eat food during the first months of the Coronavirus disease 2019 (COVID-19) pandemic.

Participants answered an online questionnaire about behaviors related to the purchase of ready-to-eat food from food services: changes in usage frequency during the pandemic, reasons for altering purchase habits, types of food and beverages bought before and during the pandemic and the frequency of on-site (consumption in food services) and off-site (delivery, take-away and drive-through) service utilization at lunch and dinner.

Out of 970 individuals who participated in the study, during the pandemic, 38% of participants reduced their food service usage, whereas 18% stopped using it. The main reasons given by participants who reduced and stopped food service usage were cooking at home (52% and 59%, respectively) and feeling afraid of contracting COVID-19 (26% and 22%, respectively). The reduction was more frequent among divorced/widowed/single individuals (p = 0.001) and in total social distancing, that is, all day long (p = 0.03). A significant reduction in on-site consumption frequency occurred for lunch and dinner (p < 0.001), whereas an increase in the off-site consumption frequency service for lunch (p = 0.016) and a reduction for dinner (p = 0.01) occurred compared to pre-COVID-19. However, 48% of participants used these services at least once a week in both periods. Most consumed foods and drinks before and during the pandemic were pasta/pizza (74% and 64%, respectively), snack/burgers (66% and 59%, respectively), soft drinks (41% and 37%, respectively) and alcoholic beverages (37% and 25%, respectively).

Knowledge about food choices away from home during the pandemic is scarce. High consumption of food away from home has been associated with a greater risk of developing chronic non-communicable diseases, such as obesity, diabetes and others. Eating behavior is influenced by the cultural, social, economic and personal characteristics of each individual. Understanding the main changes related to the consumption of ready-to-eat food and what the affected consumers profile in a time of unprecedented crisis, it is important to provide scientific knowledge that allows one to anticipate the implications for the future of individuals’ health and food systems and, consequently, to develop public policy or awareness and promotion actions of public health that encourage adopting healthier and balanced eating habits.

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Using of food service: changes in a Brazilian sample during the COVID-19 pandemic10.1108/NFS-06-2023-0129Nutrition & Food Science2024-03-05© 2024 Emerald Publishing LimitedJuliana Costa LiboredoCláudia Antônia Alcântara AmaralNatália Caldeira CarvalhoNutrition & Food Scienceahead-of-printahead-of-print2024-03-0510.1108/NFS-06-2023-0129https://www.emerald.com/insight/content/doi/10.1108/NFS-06-2023-0129/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2024 Emerald Publishing Limited
Nutritional and physical fitness status of school children among major ethnic and Dalit populations, Rajshahi, Bangladesh: a cross-sectional studyhttps://www.emerald.com/insight/content/doi/10.1108/NFS-06-2023-0133/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestThis study aims to assess the nutritional status and physical fitness status of school children among major ethnic and Dalit populations, in Rajshahi, Bangladesh. Data were collected through structured questionnaires administered to mothers or caregivers of the children, followed by physical fitness assessments. Anthropometric indicators were used to evaluate nutritional status, including body mass index-for-age, height-for-age, and weight-for-height, based on Centre for Disease Control guidelines. Physical fitness was assessed through tests for flexibility, abdominal, muscular, speed, and lower limb strength. Statistical analysis was performed using SPSS. Approximately 45% of boys and 55% of girls had normal nutritional status. However, the study also identified varying percentages of children with stunted, underweight, wasted, and mixed nutritional issues, highlighting the prevalence of malnutrition among this population. Boys consistently outperformed girls in terms of physical fitness across all age groups, with 84% to 90% of boys meeting established fitness criteria. Girls face a 1.8-fold and 2.2-fold increased risk of wasted and underweight conditions compared to boys. Lower-income group children exhibit a 2.6-fold and 1.6-fold increased risk of wasted conditions and underweight conditions. Children consuming meals twice a day have a 2.1-fold and 2.5-fold elevated risk of wasted and underweight conditions compared to others. This study highlights the need for interventions and strategies to improve the nutritional and health status of ethnic children in Rajshahi, Bangladesh, considering their diverse dietary habits and lifestyles. By addressing these issues, the authors can empower these communities to actively contribute to the social and economic development of the region.Nutritional and physical fitness status of school children among major ethnic and Dalit populations, Rajshahi, Bangladesh: a cross-sectional study
Jenet Sagota Marandi, Payel Akter, Masud Rana, Kamal Krishna Biswas
Nutrition & Food Science, Vol. ahead-of-print, No. ahead-of-print, pp.-

This study aims to assess the nutritional status and physical fitness status of school children among major ethnic and Dalit populations, in Rajshahi, Bangladesh.

Data were collected through structured questionnaires administered to mothers or caregivers of the children, followed by physical fitness assessments. Anthropometric indicators were used to evaluate nutritional status, including body mass index-for-age, height-for-age, and weight-for-height, based on Centre for Disease Control guidelines. Physical fitness was assessed through tests for flexibility, abdominal, muscular, speed, and lower limb strength. Statistical analysis was performed using SPSS.

Approximately 45% of boys and 55% of girls had normal nutritional status. However, the study also identified varying percentages of children with stunted, underweight, wasted, and mixed nutritional issues, highlighting the prevalence of malnutrition among this population. Boys consistently outperformed girls in terms of physical fitness across all age groups, with 84% to 90% of boys meeting established fitness criteria. Girls face a 1.8-fold and 2.2-fold increased risk of wasted and underweight conditions compared to boys. Lower-income group children exhibit a 2.6-fold and 1.6-fold increased risk of wasted conditions and underweight conditions. Children consuming meals twice a day have a 2.1-fold and 2.5-fold elevated risk of wasted and underweight conditions compared to others.

This study highlights the need for interventions and strategies to improve the nutritional and health status of ethnic children in Rajshahi, Bangladesh, considering their diverse dietary habits and lifestyles. By addressing these issues, the authors can empower these communities to actively contribute to the social and economic development of the region.

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Nutritional and physical fitness status of school children among major ethnic and Dalit populations, Rajshahi, Bangladesh: a cross-sectional study10.1108/NFS-06-2023-0133Nutrition & Food Science2024-02-29© 2024 Emerald Publishing LimitedJenet Sagota MarandiPayel AkterMasud RanaKamal Krishna BiswasNutrition & Food Scienceahead-of-printahead-of-print2024-02-2910.1108/NFS-06-2023-0133https://www.emerald.com/insight/content/doi/10.1108/NFS-06-2023-0133/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2024 Emerald Publishing Limited
Japanese consumers’ interpretation of food origin information and their preferences for domestic foodshttps://www.emerald.com/insight/content/doi/10.1108/NFS-07-2023-0146/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestThis study aims to determine the extent to which consumers perceive food-related information to be tied to the intrinsic characteristics of food, particularly safety. The authors examined Japanese consumers’ preferences regarding domestic or foreign perishables, as well as how they interpret origin information, focusing on their perceptions of safety using descriptive analysis and binary logistic regression analysis. The results indicated that a high proportion of Japanese consumers considered domestic foods to be safer; in particular, people affected by food safety information obtained through personal communication, books and magazines tended to choose domestically produced perishables rather than imported ones. The belief that domestic foods are safer than imported ones was highly universal among Japanese consumers, although this belief is not necessarily grounded in scientific evidence. When considering strategies to improve consumers’ information literacy, factors that have fostered this belief must be discussed. For consumers to make logical food choices, both food businesses and consumers require scientific and informational literacy and policy support.Japanese consumers’ interpretation of food origin information and their preferences for domestic foods
Nana Sameshima, Rie Akamatsu
Nutrition & Food Science, Vol. ahead-of-print, No. ahead-of-print, pp.-

This study aims to determine the extent to which consumers perceive food-related information to be tied to the intrinsic characteristics of food, particularly safety.

The authors examined Japanese consumers’ preferences regarding domestic or foreign perishables, as well as how they interpret origin information, focusing on their perceptions of safety using descriptive analysis and binary logistic regression analysis.

The results indicated that a high proportion of Japanese consumers considered domestic foods to be safer; in particular, people affected by food safety information obtained through personal communication, books and magazines tended to choose domestically produced perishables rather than imported ones.

The belief that domestic foods are safer than imported ones was highly universal among Japanese consumers, although this belief is not necessarily grounded in scientific evidence. When considering strategies to improve consumers’ information literacy, factors that have fostered this belief must be discussed. For consumers to make logical food choices, both food businesses and consumers require scientific and informational literacy and policy support.

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Japanese consumers’ interpretation of food origin information and their preferences for domestic foods10.1108/NFS-07-2023-0146Nutrition & Food Science2024-03-18© 2024 Emerald Publishing LimitedNana SameshimaRie AkamatsuNutrition & Food Scienceahead-of-printahead-of-print2024-03-1810.1108/NFS-07-2023-0146https://www.emerald.com/insight/content/doi/10.1108/NFS-07-2023-0146/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2024 Emerald Publishing Limited
Zinc oxide nanoparticles decrease acrylamide cytotoxicity and oxidative stress in HepG2 cellshttps://www.emerald.com/insight/content/doi/10.1108/NFS-07-2023-0147/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestAcrylamide (AA) is predominantly used as a synthetic substance within various industries. However, AA is also recognized as a carcinogen. Zinc oxide nanoparticles (ZnO-NPs) are becoming increasingly attractive as medical agents. However, to the knowledge, the effects of ZnO-NPs on preventing cytotoxicity with AA have not been reported. Therefore, this study aims to determine the protective effects of ZnO-NPs against the cytotoxicity caused by AA. MTT assay was used to determine the cytotoxicity. Reactive oxygen species (ROS) formation, carbonyl protein, malondialdehyde (MDA) and glutathione (GSH) were measured and analyzed statistically. The findings observed that the presence of 200 µM AA led to a substantial reduction in cell viability (p < 0.001). However, ZnO-NPs restored cell viability at 50 and 100 µM concentrations (p = 0.0121 and p = 0.0011, respectively). The levels of ROS were significantly reduced (p = 0.001 and p = < 0.001) to 518 ± 47.57 and 364 ± 47.79, respectively, compared to the AA group. The levels of GSH were significantly increased (p = 0.004 and p = 0.002) to 16.9 ± 1.3 and 17.6 ± 0.5, respectively, compared to the AA group. The levels of MDA were significantly decreased (p = 0.005, p < 0.001 and p < 0.001) when compared to the AA group, as were the levels of carbonyl protein (p = 0.009 and p < 0.002) in comparison to the AA group. In summary, the outcomes of this research indicate that ZnO-NPs played a role in inhibiting AA-induced oxidative stress and cytotoxicity.Zinc oxide nanoparticles decrease acrylamide cytotoxicity and oxidative stress in HepG2 cells
Amin Reihani, Fatemeh Shaki, Ala Azari
Nutrition & Food Science, Vol. ahead-of-print, No. ahead-of-print, pp.-

Acrylamide (AA) is predominantly used as a synthetic substance within various industries. However, AA is also recognized as a carcinogen. Zinc oxide nanoparticles (ZnO-NPs) are becoming increasingly attractive as medical agents. However, to the knowledge, the effects of ZnO-NPs on preventing cytotoxicity with AA have not been reported. Therefore, this study aims to determine the protective effects of ZnO-NPs against the cytotoxicity caused by AA.

MTT assay was used to determine the cytotoxicity. Reactive oxygen species (ROS) formation, carbonyl protein, malondialdehyde (MDA) and glutathione (GSH) were measured and analyzed statistically.

The findings observed that the presence of 200 µM AA led to a substantial reduction in cell viability (p < 0.001). However, ZnO-NPs restored cell viability at 50 and 100 µM concentrations (p = 0.0121 and p = 0.0011, respectively). The levels of ROS were significantly reduced (p = 0.001 and p = < 0.001) to 518 ± 47.57 and 364 ± 47.79, respectively, compared to the AA group. The levels of GSH were significantly increased (p = 0.004 and p = 0.002) to 16.9 ± 1.3 and 17.6 ± 0.5, respectively, compared to the AA group. The levels of MDA were significantly decreased (p = 0.005, p < 0.001 and p < 0.001) when compared to the AA group, as were the levels of carbonyl protein (p = 0.009 and p < 0.002) in comparison to the AA group.

In summary, the outcomes of this research indicate that ZnO-NPs played a role in inhibiting AA-induced oxidative stress and cytotoxicity.

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Zinc oxide nanoparticles decrease acrylamide cytotoxicity and oxidative stress in HepG2 cells10.1108/NFS-07-2023-0147Nutrition & Food Science2024-01-16© 2024 Emerald Publishing LimitedAmin ReihaniFatemeh ShakiAla AzariNutrition & Food Scienceahead-of-printahead-of-print2024-01-1610.1108/NFS-07-2023-0147https://www.emerald.com/insight/content/doi/10.1108/NFS-07-2023-0147/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2024 Emerald Publishing Limited
Family support is the strongest predictor that influences mother’s self-efficacy level on complementary feedings practices among toddlers in Tengger tribehttps://www.emerald.com/insight/content/doi/10.1108/NFS-07-2023-0158/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestThe low rate of exclusive breastfeeding and the early introduction of complementary feeding are among the causes of nutritional problems in children. The national coverage of exclusive breastfeeding in 2019 was 67.7%, surpassing the target of the 2019 Strategic Plan, which was 50%. However, there are still several practices of early and inappropriate complementary feeding (32.3%) that can be contributing factors to malnutrition problems in children. The purpose of this study was to determine the factors that influence mother’s self-efficacy levels regarding complementary feeding practices among toddlers in the Tengger tribe. The study conducted was an observational study with a cross-sectional design. It focused on mothers with children aged 6–24 months in Wonokitri village, East Java. Data was collected using a structured questionnaire and information from the local health center. The analysis involved univariate and bivariate analysis using the chi-square test. Most mothers were aged 20–34 years (78.9%), had a good level of knowledge (61.4%), the last education level of fathers and mothers was high school (47.4%; 54.4%), parents work as farmers (86.0%; 61.4%), Hinduism (98.2%), family income is less than the minimum wage (78.9%), and mothers receive good family support (73.7%). Most toddlers were boys (56.1%), aged 13–24 months (68.4%), and the second child (66.7%). Family support was the only factor that was significantly related to a mother’s self-efficacy in complementary breastfeeding practices (p-value = 0.042). It is hoped that more families and health workers will support mothers in giving food to their babies based on the guidelines. This paper collects evidence from indigenous people of the Tengger tribe.Family support is the strongest predictor that influences mother’s self-efficacy level on complementary feedings practices among toddlers in Tengger tribe
Lailatul Muniroh, Yuly Sulistyorini,, Chrysoprase Thasya Abihail,
Nutrition & Food Science, Vol. ahead-of-print, No. ahead-of-print, pp.-

The low rate of exclusive breastfeeding and the early introduction of complementary feeding are among the causes of nutritional problems in children. The national coverage of exclusive breastfeeding in 2019 was 67.7%, surpassing the target of the 2019 Strategic Plan, which was 50%. However, there are still several practices of early and inappropriate complementary feeding (32.3%) that can be contributing factors to malnutrition problems in children. The purpose of this study was to determine the factors that influence mother’s self-efficacy levels regarding complementary feeding practices among toddlers in the Tengger tribe.

The study conducted was an observational study with a cross-sectional design. It focused on mothers with children aged 6–24 months in Wonokitri village, East Java. Data was collected using a structured questionnaire and information from the local health center. The analysis involved univariate and bivariate analysis using the chi-square test.

Most mothers were aged 20–34 years (78.9%), had a good level of knowledge (61.4%), the last education level of fathers and mothers was high school (47.4%; 54.4%), parents work as farmers (86.0%; 61.4%), Hinduism (98.2%), family income is less than the minimum wage (78.9%), and mothers receive good family support (73.7%). Most toddlers were boys (56.1%), aged 13–24 months (68.4%), and the second child (66.7%). Family support was the only factor that was significantly related to a mother’s self-efficacy in complementary breastfeeding practices (p-value = 0.042).

It is hoped that more families and health workers will support mothers in giving food to their babies based on the guidelines.

This paper collects evidence from indigenous people of the Tengger tribe.

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Family support is the strongest predictor that influences mother’s self-efficacy level on complementary feedings practices among toddlers in Tengger tribe10.1108/NFS-07-2023-0158Nutrition & Food Science2024-02-29© 2024 Emerald Publishing LimitedLailatul MunirohYuly Sulistyorini,Chrysoprase Thasya Abihail,Nutrition & Food Scienceahead-of-printahead-of-print2024-02-2910.1108/NFS-07-2023-0158https://www.emerald.com/insight/content/doi/10.1108/NFS-07-2023-0158/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2024 Emerald Publishing Limited
Food insecurity in Malaysia: assessing the impact of movement control order during the COVID-19 pandemichttps://www.emerald.com/insight/content/doi/10.1108/NFS-08-2023-0172/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestThis study aims to assess the household food insecurity in Malaysia during the initial phase of the movement control order (MCO) to provide insights into the prevalence and predictors of food insecurity in this context. The research used an online cross-sectional survey between March 28 and April 28, 2020. The study collected data from the Radimer/Cornell Hunger Scale and a food insecurity instrument. Analytical tools included chi-square and logistic regression models. Of the 411 participating households, 54.3% were food-secure, while 45.7% experienced varying food insecurity. Among these, 29.9% reported mild hunger-associated food insecurity, 8.5% experienced individual food insecurity and 7.3% reported child hunger. The study identified predictors for food insecurity, including household income, as those with total income of < RM 2,300 had 13 times greater odds (odds ratio [OR] 13.8; confidence interval [CI] 5.9–32.1; p < 0.001) than those with income of RM 5,600, marital status as divorced (OR 4.4; 95% CI 1.0–19.9; p-value = 0.05) or married (OR 1.04; 95% CI 0.52–2.1) compared to those who are single. Self-employed respondents had three times greater odds of living in a household experiencing food insecurity (OR 3.58; 95% CI 1.6–7.7; p-value = 0.001) than those in the private sector (OR 1.48; 95% CI 0.85–2.61) or experiencing job loss (OR 1.39; 95% CI 0.62–3.1) compared with those who reported being in full-time government employment. This study acknowledged limitations, such as not considering various dimensions of food insecurity, such as coping strategies, nutritional support, diet quality and well-being, due to the complexity of the issue. The study underscores the importance of targeted support for vulnerable groups and fostering collaborative efforts to address household food insecurity during crises like the MCOs. The research offers insights into how to address household food insecurity and its impact on society. It identifies predictors, quantifies increased odds and emphasizes the necessity of targeted policies and collaborative approaches for fostering resilient recovery and promoting well-being in vulnerable populations.Food insecurity in Malaysia: assessing the impact of movement control order during the COVID-19 pandemic
Mohammed Dauda Goni, Abdulqudus Bola Aroyehun, Shariza Abdul Razak, Wuyeh Drammeh, Muhammad Adamu Abbas
Nutrition & Food Science, Vol. ahead-of-print, No. ahead-of-print, pp.-

This study aims to assess the household food insecurity in Malaysia during the initial phase of the movement control order (MCO) to provide insights into the prevalence and predictors of food insecurity in this context.

The research used an online cross-sectional survey between March 28 and April 28, 2020. The study collected data from the Radimer/Cornell Hunger Scale and a food insecurity instrument. Analytical tools included chi-square and logistic regression models.

Of the 411 participating households, 54.3% were food-secure, while 45.7% experienced varying food insecurity. Among these, 29.9% reported mild hunger-associated food insecurity, 8.5% experienced individual food insecurity and 7.3% reported child hunger. The study identified predictors for food insecurity, including household income, as those with total income of < RM 2,300 had 13 times greater odds (odds ratio [OR] 13.8; confidence interval [CI] 5.9–32.1; p < 0.001) than those with income of RM 5,600, marital status as divorced (OR 4.4; 95% CI 1.0–19.9; p-value = 0.05) or married (OR 1.04; 95% CI 0.52–2.1) compared to those who are single. Self-employed respondents had three times greater odds of living in a household experiencing food insecurity (OR 3.58; 95% CI 1.6–7.7; p-value = 0.001) than those in the private sector (OR 1.48; 95% CI 0.85–2.61) or experiencing job loss (OR 1.39; 95% CI 0.62–3.1) compared with those who reported being in full-time government employment.

This study acknowledged limitations, such as not considering various dimensions of food insecurity, such as coping strategies, nutritional support, diet quality and well-being, due to the complexity of the issue.

The study underscores the importance of targeted support for vulnerable groups and fostering collaborative efforts to address household food insecurity during crises like the MCOs.

The research offers insights into how to address household food insecurity and its impact on society.

It identifies predictors, quantifies increased odds and emphasizes the necessity of targeted policies and collaborative approaches for fostering resilient recovery and promoting well-being in vulnerable populations.

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Food insecurity in Malaysia: assessing the impact of movement control order during the COVID-19 pandemic10.1108/NFS-08-2023-0172Nutrition & Food Science2024-02-22© 2024 Emerald Publishing LimitedMohammed Dauda GoniAbdulqudus Bola AroyehunShariza Abdul RazakWuyeh DrammehMuhammad Adamu AbbasNutrition & Food Scienceahead-of-printahead-of-print2024-02-2210.1108/NFS-08-2023-0172https://www.emerald.com/insight/content/doi/10.1108/NFS-08-2023-0172/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2024 Emerald Publishing Limited
Health risk assessment of the concentration of heavy metals in Pistacia species: a global systematic reviewhttps://www.emerald.com/insight/content/doi/10.1108/NFS-08-2023-0173/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestThis study aims to systematically review the health risk assessment of the concentration of heavy metals in Pistacia species globally. The authors systematically searched PubMed, Science Direct, Scopus and Google Scholar to identify all articles published between 1 January 2002 and 20 August 2022. A total of 33 studies met the authors’ inclusion criteria, and their data were extracted. Additionally, the potential risk to human health was assessed by calculating the target hazard quotient and hazard index for both child and adult consumers. The estimated daily intake for heavy metals in the included studies ranged from 9.72 × 10–9 to 7.35 (mg/day) in the following order: zinc (Zn) > mercury (Hg) > iron (Fe) > lead (Pb) > copper (Cu) > aluminum (Al) > nickel (Ni) > chromium (Cr) > manganese (Mn) > cadmium (Cd) > arsenic (As) > selenium (Se) > cobalt (Co). Among the studies that investigated heavy metals in Pistacia species around the world, the non-carcinogenic risk for all species of Pistacia was determined to be less than 1, except for Pb and Hg in Pistacia lentiscus. The soil near the industrial area contained excessive amounts of heavy metals, which led to the transfer of heavy metals to plants. Owing to the insufficiency of the number of studies that examined heavy metals in Pistacia species, further monitoring and investigations were recommended.Health risk assessment of the concentration of heavy metals in Pistacia species: a global systematic review
Fateme Asadi Touranlou, Ahmad Raeesi, Mitra Rezaei
Nutrition & Food Science, Vol. ahead-of-print, No. ahead-of-print, pp.-

This study aims to systematically review the health risk assessment of the concentration of heavy metals in Pistacia species globally.

The authors systematically searched PubMed, Science Direct, Scopus and Google Scholar to identify all articles published between 1 January 2002 and 20 August 2022. A total of 33 studies met the authors’ inclusion criteria, and their data were extracted. Additionally, the potential risk to human health was assessed by calculating the target hazard quotient and hazard index for both child and adult consumers.

The estimated daily intake for heavy metals in the included studies ranged from 9.72 × 10–9 to 7.35 (mg/day) in the following order: zinc (Zn) > mercury (Hg) > iron (Fe) > lead (Pb) > copper (Cu) > aluminum (Al) > nickel (Ni) > chromium (Cr) > manganese (Mn) > cadmium (Cd) > arsenic (As) > selenium (Se) > cobalt (Co). Among the studies that investigated heavy metals in Pistacia species around the world, the non-carcinogenic risk for all species of Pistacia was determined to be less than 1, except for Pb and Hg in Pistacia lentiscus.

The soil near the industrial area contained excessive amounts of heavy metals, which led to the transfer of heavy metals to plants. Owing to the insufficiency of the number of studies that examined heavy metals in Pistacia species, further monitoring and investigations were recommended.

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Health risk assessment of the concentration of heavy metals in Pistacia species: a global systematic review10.1108/NFS-08-2023-0173Nutrition & Food Science2024-03-05© 2024 Emerald Publishing LimitedFateme Asadi TouranlouAhmad RaeesiMitra RezaeiNutrition & Food Scienceahead-of-printahead-of-print2024-03-0510.1108/NFS-08-2023-0173https://www.emerald.com/insight/content/doi/10.1108/NFS-08-2023-0173/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2024 Emerald Publishing Limited
The association of lifeline diet score (LLDS) with risk of irritable bowel syndrome: case-control study in adult menhttps://www.emerald.com/insight/content/doi/10.1108/NFS-08-2023-0186/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestIrritable bowel syndrome (IBS) is a prevalent functional gastrointestinal disorder that significantly impacts the quality of life of affected individuals. Diet has been identified as a potential modifiable risk factor for IBS, yet its association with IBS risk in the Kurdish adult male population remains understudied. This case-control study aimed to investigate the association between the lifeline diet score (LLDS), a validated tool assessing overall diet quality and the risk of IBS in Kurdish adult men. A total of 200 Kurdish adult men were recruited, comprising 100 IBS patients (cases) and 100 healthy controls without IBS. Medical records and interview questionnaires were used to confirm IBS diagnoses, while detailed dietary questionnaires were administered to assess participants’ dietary habits and calculate their respective LLDS scores. Logistic regression analysis was used to examine the association between LLDS and IBS risk, adjusting for potential confounding factors. Participants with higher LLDS scores exhibited a significantly reduced risk of IBS compared to those with lower LLDS scores (OR= 0.38, 95% confidence intervals = 0.18–0.77; p <0.001). The association remained statistically significant even after controlling for potential confounders such as socioeconomic status, age, eating rate, protein, fat, physical activity and body mass index. This case-control study demonstrates a significant inverse association between the LLDS and the risk of IBS in Kurdish adult men. Higher LLDS scores, indicative of a healthier and more balanced diet, were associated with a decreased risk of IBS. These findings highlight the potential role of dietary patterns in IBS prevention and management within the Kurdish adult male population.The association of lifeline diet score (LLDS) with risk of irritable bowel syndrome: case-control study in adult men
Hawal Lateef Fateh
Nutrition & Food Science, Vol. ahead-of-print, No. ahead-of-print, pp.-

Irritable bowel syndrome (IBS) is a prevalent functional gastrointestinal disorder that significantly impacts the quality of life of affected individuals. Diet has been identified as a potential modifiable risk factor for IBS, yet its association with IBS risk in the Kurdish adult male population remains understudied. This case-control study aimed to investigate the association between the lifeline diet score (LLDS), a validated tool assessing overall diet quality and the risk of IBS in Kurdish adult men.

A total of 200 Kurdish adult men were recruited, comprising 100 IBS patients (cases) and 100 healthy controls without IBS. Medical records and interview questionnaires were used to confirm IBS diagnoses, while detailed dietary questionnaires were administered to assess participants’ dietary habits and calculate their respective LLDS scores. Logistic regression analysis was used to examine the association between LLDS and IBS risk, adjusting for potential confounding factors.

Participants with higher LLDS scores exhibited a significantly reduced risk of IBS compared to those with lower LLDS scores (OR= 0.38, 95% confidence intervals = 0.18–0.77; p <0.001). The association remained statistically significant even after controlling for potential confounders such as socioeconomic status, age, eating rate, protein, fat, physical activity and body mass index.

This case-control study demonstrates a significant inverse association between the LLDS and the risk of IBS in Kurdish adult men. Higher LLDS scores, indicative of a healthier and more balanced diet, were associated with a decreased risk of IBS. These findings highlight the potential role of dietary patterns in IBS prevention and management within the Kurdish adult male population.

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The association of lifeline diet score (LLDS) with risk of irritable bowel syndrome: case-control study in adult men10.1108/NFS-08-2023-0186Nutrition & Food Science2024-02-15© 2024 Emerald Publishing LimitedHawal Lateef FatehNutrition & Food Scienceahead-of-printahead-of-print2024-02-1510.1108/NFS-08-2023-0186https://www.emerald.com/insight/content/doi/10.1108/NFS-08-2023-0186/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2024 Emerald Publishing Limited
A review of the impact of decision heuristics on calorie underestimation and the implications for unhealthy eatinghttps://www.emerald.com/insight/content/doi/10.1108/NFS-08-2023-0199/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestThe global rise in obesity can be closely linked to excessive calorie consumption and misperceptions regarding food intake. Thus, the purpose of this paper is to review the existing literature to have a better understanding how heuristic cues – mental shortcuts used for decision-making – impact calorie underestimation and consequently lead to unhealthy eating habits. A search was conducted across multiple databases with priority given to studies in developed countries that provided insights into the cognitive processes behind food choices, the application of specific heuristics, and the association with eating behaviours. Articles were also selected based on their methodological quality. The main findings are that the dichotomous categorization of foods as healthy or unhealthy can result in underestimating the calorie content in those foods perceived as healthy. Although nutrition claims, health claims and campaigns help in the fight against obesity, there is also the risk that consumers’ reliance on heuristic-based decision-making could aggravate the problem because a misinterpretation or misrepresentation could lead to calorie underestimation and overeating. To establish effective behavioural interventions for obesity prevalence -, it is critical for interventions and policies to understand how consumers perceive calorie content and how they interpret claims on food marketing or packaging. Recognizing and addressing these heuristic-driven biases and understanding the factors influencing food choices are crucial for encouraging healthier eating habits. To the best of the authors’ knowledge, this paper is the only review to date that consolidates research on the topic, drawing from multiple disciplines.A review of the impact of decision heuristics on calorie underestimation and the implications for unhealthy eating
Ziang Wang, Toritseju Begho
Nutrition & Food Science, Vol. ahead-of-print, No. ahead-of-print, pp.-

The global rise in obesity can be closely linked to excessive calorie consumption and misperceptions regarding food intake. Thus, the purpose of this paper is to review the existing literature to have a better understanding how heuristic cues – mental shortcuts used for decision-making – impact calorie underestimation and consequently lead to unhealthy eating habits.

A search was conducted across multiple databases with priority given to studies in developed countries that provided insights into the cognitive processes behind food choices, the application of specific heuristics, and the association with eating behaviours. Articles were also selected based on their methodological quality.

The main findings are that the dichotomous categorization of foods as healthy or unhealthy can result in underestimating the calorie content in those foods perceived as healthy. Although nutrition claims, health claims and campaigns help in the fight against obesity, there is also the risk that consumers’ reliance on heuristic-based decision-making could aggravate the problem because a misinterpretation or misrepresentation could lead to calorie underestimation and overeating.

To establish effective behavioural interventions for obesity prevalence -, it is critical for interventions and policies to understand how consumers perceive calorie content and how they interpret claims on food marketing or packaging. Recognizing and addressing these heuristic-driven biases and understanding the factors influencing food choices are crucial for encouraging healthier eating habits.

To the best of the authors’ knowledge, this paper is the only review to date that consolidates research on the topic, drawing from multiple disciplines.

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A review of the impact of decision heuristics on calorie underestimation and the implications for unhealthy eating10.1108/NFS-08-2023-0199Nutrition & Food Science2024-03-12© 2024 Emerald Publishing LimitedZiang WangToritseju BeghoNutrition & Food Scienceahead-of-printahead-of-print2024-03-1210.1108/NFS-08-2023-0199https://www.emerald.com/insight/content/doi/10.1108/NFS-08-2023-0199/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2024 Emerald Publishing Limited
Association of empirically derived dietary patterns and COVID-19 among adults in Iranhttps://www.emerald.com/insight/content/doi/10.1108/NFS-09-2023-0211/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestThe COVID-19 pandemic has caused significant mortality and morbidity worldwide. However, the role of dietary patterns as a potential risk factor for COVID-19 has not been well established, especially in studies with large samples. Therefore, this study aims to identify and evaluate the association between major dietary patterns and COVID-19 among adults from Iran. In this cross-sectional study, the authors included 9,189 participants aged 20–70 who participated in the Yazd Health Study (YaHS) and Taghzieh Mardom-e-Yazd study (TAMIZ). They used factor analysis to extract dietary patterns based on a food frequency questionnaire (FFQ). Then, they assessed the relationship between these dietary patterns and the odds of COVID-19. This study identified two major dietary patterns: “high protein and high fiber” and “transitional”. Participants in the highest tertile of the “high protein and high fiber” dietary pattern, which included vegetables, fruits, dairy and various kinds of meats such as red meat, fish and poultry, had a lower odds of COVID-19 compared with those in the lowest tertile. However, the “transitional” dietary pattern did not affect the risk of COVID-19. In conclusion, a “high protein, high fiber” diet may lower the odds of COVID-19. This study suggests that dietary patterns may influence the severity and spread of future similar pandemics.Association of empirically derived dietary patterns and COVID-19 among adults in Iran
Shirin Hassanizadeh, Zahra Darabi, Maryam Khosravi, Masoud Mirzaei, Mahdieh Hosseinzadeh
Nutrition & Food Science, Vol. ahead-of-print, No. ahead-of-print, pp.-

The COVID-19 pandemic has caused significant mortality and morbidity worldwide. However, the role of dietary patterns as a potential risk factor for COVID-19 has not been well established, especially in studies with large samples. Therefore, this study aims to identify and evaluate the association between major dietary patterns and COVID-19 among adults from Iran.

In this cross-sectional study, the authors included 9,189 participants aged 20–70 who participated in the Yazd Health Study (YaHS) and Taghzieh Mardom-e-Yazd study (TAMIZ). They used factor analysis to extract dietary patterns based on a food frequency questionnaire (FFQ). Then, they assessed the relationship between these dietary patterns and the odds of COVID-19.

This study identified two major dietary patterns: “high protein and high fiber” and “transitional”. Participants in the highest tertile of the “high protein and high fiber” dietary pattern, which included vegetables, fruits, dairy and various kinds of meats such as red meat, fish and poultry, had a lower odds of COVID-19 compared with those in the lowest tertile. However, the “transitional” dietary pattern did not affect the risk of COVID-19.

In conclusion, a “high protein, high fiber” diet may lower the odds of COVID-19. This study suggests that dietary patterns may influence the severity and spread of future similar pandemics.

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Association of empirically derived dietary patterns and COVID-19 among adults in Iran10.1108/NFS-09-2023-0211Nutrition & Food Science2024-01-22© 2023 Emerald Publishing LimitedShirin HassanizadehZahra DarabiMaryam KhosraviMasoud MirzaeiMahdieh HosseinzadehNutrition & Food Scienceahead-of-printahead-of-print2024-01-2210.1108/NFS-09-2023-0211https://www.emerald.com/insight/content/doi/10.1108/NFS-09-2023-0211/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2023 Emerald Publishing Limited
Redefining the hepatoprotective potential of Javanese turmeric () Kombucha towards the diethylnitrosamine-induced hepatotoxicity of micehttps://www.emerald.com/insight/content/doi/10.1108/NFS-09-2023-0219/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestThis research intended the utilization of Javanese turmeric (0.4% w/v) as a kombucha substrate and analysis of its hepatoprotective activity, in comparison against nonfermented Javanese turmeric beverage (JTB) and black tea kombucha. Forty-two healthy male Balb/c mice (two- to three-week-old, 20–30 g) were divided into six groups with seven replicates each. The treatments were normal diet, normal diet + Javanese turmeric kombucha (JTK), normal diet + diethylnitrosamine (DEN), DEN + JTB, DEN + JTK, DEN + black tea kombucha. Kombuchas and JTB were given at 0.3 mL/20 g BW/d. DEN was induced intraperitoneally at a dose of 100 mg/kg. Observed biomarkers were blood serum glutamate pyruvate transaminase (SGPT) and serum glutamate oxaloacetate transaminase (SGOT) activity, serum malonaldehyde (MDA), as well as liver histology. Data were analyzed using analysis of variance. Among DEN-induced groups, JTK significantly (p < 0.05) diminished the level of blood SGPT, SGOT and serum MDA. JTK also had lower blood SGPT (8.604 ± 2.195 U/L) and serum MDA levels (2.884 ± 0.083 nM/mL) compared to the normal group (8.604 ± 2.195 U/L and 5.050 ± 0.998 nM/mL, respectively). JTK also produced the least damaged liver-cell numbers. JTK demonstrated better hepatoprotective activity compared to JTB.Redefining the hepatoprotective potential of Javanese turmeric () Kombucha towards the diethylnitrosamine-induced hepatotoxicity of mice
Elok Zubaidah, Eirene Charista Dea, Ella Saparianti, Rhytia Ayu Christianty Putri, Hidayat Sujuti, Ignatius Srianta, Laura Godelive, Ihab Tewfik
Nutrition & Food Science, Vol. ahead-of-print, No. ahead-of-print, pp.-

This research intended the utilization of Javanese turmeric (0.4% w/v) as a kombucha substrate and analysis of its hepatoprotective activity, in comparison against nonfermented Javanese turmeric beverage (JTB) and black tea kombucha.

Forty-two healthy male Balb/c mice (two- to three-week-old, 20–30 g) were divided into six groups with seven replicates each. The treatments were normal diet, normal diet + Javanese turmeric kombucha (JTK), normal diet + diethylnitrosamine (DEN), DEN + JTB, DEN + JTK, DEN + black tea kombucha. Kombuchas and JTB were given at 0.3 mL/20 g BW/d. DEN was induced intraperitoneally at a dose of 100 mg/kg. Observed biomarkers were blood serum glutamate pyruvate transaminase (SGPT) and serum glutamate oxaloacetate transaminase (SGOT) activity, serum malonaldehyde (MDA), as well as liver histology. Data were analyzed using analysis of variance.

Among DEN-induced groups, JTK significantly (p < 0.05) diminished the level of blood SGPT, SGOT and serum MDA. JTK also had lower blood SGPT (8.604 ± 2.195 U/L) and serum MDA levels (2.884 ± 0.083 nM/mL) compared to the normal group (8.604 ± 2.195 U/L and 5.050 ± 0.998 nM/mL, respectively). JTK also produced the least damaged liver-cell numbers.

JTK demonstrated better hepatoprotective activity compared to JTB.

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Redefining the hepatoprotective potential of Javanese turmeric () Kombucha towards the diethylnitrosamine-induced hepatotoxicity of mice10.1108/NFS-09-2023-0219Nutrition & Food Science2024-03-06© 2024 Emerald Publishing LimitedElok ZubaidahEirene Charista DeaElla SapariantiRhytia Ayu Christianty PutriHidayat SujutiIgnatius SriantaLaura GodeliveIhab TewfikNutrition & Food Scienceahead-of-printahead-of-print2024-03-0610.1108/NFS-09-2023-0219https://www.emerald.com/insight/content/doi/10.1108/NFS-09-2023-0219/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2024 Emerald Publishing Limited
Olive oil loaded alginate milliparticle with chitosan coating: fabrication and evaluationhttps://www.emerald.com/insight/content/doi/10.1108/NFS-11-2023-0245/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestParticles are of the controlled release delivery systems. Also, topically applied olive oil has a protective effect against ultraviolet B (UVB) exposure. Due to its sensitivity to oxidation, various studies have investigated the production of olive oil particles. The purpose of this study was to use chitosan and sodium alginate as the vehicle polymers for olive oil. The gelation method used to prepare the sodium alginate miliparticles containing olive oil and particles were coated with chitosan. Morphology and size, zeta potential, infrared spectrum of olive oil miliparticles, encapsulation efficiency and oil release profile were investigated. Among 12 primary fabricated formulations, formulations F5 (olive oil loaded alginate miliparticles) and F11 (olive oil loaded alginate miliparticles + chitosan coat) were selected for further evaluations. The size of the miliparticles was in the range of 1,100–1,600 µm. Particles had a spherical appearance, and chitosan coat made a smoother surface according to the scanning electron microscopy. The zeta potential of miliparticles were −30 mV for F5 and +2.7 mV for F11. Fourier transform infrared analysis showed that there was no interaction between olive oil and other excipients. Encapsulation efficiency showed the highest value of 85% in 1:4 (olive oil:alginate solution) miliparticles in F11. Release study indicated a maximum release of 68.22% for F5 and 60.68% for F11 in 24 h (p-value < 0.016). Therefore, coating with chitosan had a marked effect on slowing the release of olive oil. These results indicated that olive oil in various amounts can be successfully encapsulated into the sodium-alginate capsules cross-linked with glutaraldehyde. To the best of the authors’ knowledge, no study has used chitosan and sodium alginate as the vehicle polymers for microencapsulation of olive oil.Olive oil loaded alginate milliparticle with chitosan coating: fabrication and evaluation
Ahmad Hadipour, Zahra Mahmoudi, Saeed Manoochehri, Heshmatollah Ebrahimi-Najafabadi, Zahra Hesari
Nutrition & Food Science, Vol. ahead-of-print, No. ahead-of-print, pp.-

Particles are of the controlled release delivery systems. Also, topically applied olive oil has a protective effect against ultraviolet B (UVB) exposure. Due to its sensitivity to oxidation, various studies have investigated the production of olive oil particles. The purpose of this study was to use chitosan and sodium alginate as the vehicle polymers for olive oil.

The gelation method used to prepare the sodium alginate miliparticles containing olive oil and particles were coated with chitosan. Morphology and size, zeta potential, infrared spectrum of olive oil miliparticles, encapsulation efficiency and oil release profile were investigated. Among 12 primary fabricated formulations, formulations F5 (olive oil loaded alginate miliparticles) and F11 (olive oil loaded alginate miliparticles + chitosan coat) were selected for further evaluations.

The size of the miliparticles was in the range of 1,100–1,600 µm. Particles had a spherical appearance, and chitosan coat made a smoother surface according to the scanning electron microscopy. The zeta potential of miliparticles were −30 mV for F5 and +2.7 mV for F11. Fourier transform infrared analysis showed that there was no interaction between olive oil and other excipients. Encapsulation efficiency showed the highest value of 85% in 1:4 (olive oil:alginate solution) miliparticles in F11. Release study indicated a maximum release of 68.22% for F5 and 60.68% for F11 in 24 h (p-value < 0.016). Therefore, coating with chitosan had a marked effect on slowing the release of olive oil. These results indicated that olive oil in various amounts can be successfully encapsulated into the sodium-alginate capsules cross-linked with glutaraldehyde.

To the best of the authors’ knowledge, no study has used chitosan and sodium alginate as the vehicle polymers for microencapsulation of olive oil.

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Olive oil loaded alginate milliparticle with chitosan coating: fabrication and evaluation10.1108/NFS-11-2023-0245Nutrition & Food Science2024-03-21© 2024 Emerald Publishing LimitedAhmad HadipourZahra MahmoudiSaeed ManoochehriHeshmatollah Ebrahimi-NajafabadiZahra HesariNutrition & Food Scienceahead-of-printahead-of-print2024-03-2110.1108/NFS-11-2023-0245https://www.emerald.com/insight/content/doi/10.1108/NFS-11-2023-0245/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2024 Emerald Publishing Limited
Effects and mechanisms of action of Nigella Sativa on adipokines: a comprehensive systematic review of animal and clinical studieshttps://www.emerald.com/insight/content/doi/10.1108/NFS-11-2023-0246/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestThis systematic review aims to gain the studies regarding the effect of Nigella Sativa (N. sativa) on adipokines including leptin, adiponectin and resistin. Search was carried out using databases Scopus, Web of Science, PubMed and Google Scholar with no restriction on language or date until February 2023 and alert services were applied to identify any paper after the primary search. Eighteen animal and human studies were eligible for the current systematic review. Leptin and resistin levels showed a downward tendency after consuming N. sativa and its ingredients [e.g. oil, thymoquinone (TQ) and thymol] as well as its extracts (e.g. water extract). Furthermore, considering 4 of 8 animal research studies and 2 of 5 human studies that evaluated adiponectin levels, a significant increase was observed after using N. sativa and its ingredients (e.g. oil, TQ and thymol). The present paper collates evidence from animal and human studies regarding the effect of N. sativa on adipokines including leptin, adiponectin and resistin.Effects and mechanisms of action of Nigella Sativa on adipokines: a comprehensive systematic review of animal and clinical studies
Aida Malek Mahdavi, Zeinab Javadivala
Nutrition & Food Science, Vol. ahead-of-print, No. ahead-of-print, pp.-

This systematic review aims to gain the studies regarding the effect of Nigella Sativa (N. sativa) on adipokines including leptin, adiponectin and resistin.

Search was carried out using databases Scopus, Web of Science, PubMed and Google Scholar with no restriction on language or date until February 2023 and alert services were applied to identify any paper after the primary search.

Eighteen animal and human studies were eligible for the current systematic review. Leptin and resistin levels showed a downward tendency after consuming N. sativa and its ingredients [e.g. oil, thymoquinone (TQ) and thymol] as well as its extracts (e.g. water extract). Furthermore, considering 4 of 8 animal research studies and 2 of 5 human studies that evaluated adiponectin levels, a significant increase was observed after using N. sativa and its ingredients (e.g. oil, TQ and thymol).

The present paper collates evidence from animal and human studies regarding the effect of N. sativa on adipokines including leptin, adiponectin and resistin.

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Effects and mechanisms of action of Nigella Sativa on adipokines: a comprehensive systematic review of animal and clinical studies10.1108/NFS-11-2023-0246Nutrition & Food Science2024-02-29© 2024 Emerald Publishing LimitedAida Malek MahdaviZeinab JavadivalaNutrition & Food Scienceahead-of-printahead-of-print2024-02-2910.1108/NFS-11-2023-0246https://www.emerald.com/insight/content/doi/10.1108/NFS-11-2023-0246/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2024 Emerald Publishing Limited
The effects of fortification of yogurt with various functional flours on survival and growth of probiotic bacteria and sensory properties of the yogurthttps://www.emerald.com/insight/content/doi/10.1108/NFS-11-2023-0257/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestThe purpose of this study is to determine the viability of Lacticaseibacillus rhamnosus GR-1 (L. rhamnosus GR-1) in five yogurt samples with or without quinoa, chickpea, soybean and rice flour over various fermentation periods and refrigerated storage durations, with a focus on exploring the potential of functional foods, which provide health benefits beyond nutritional value. Additionally, the study aimed to evaluate consumer acceptance of yogurt fortified with functional flour. Using a nine-point hedonic scale, from 1 (dislike extremely) to 9 (like extremely), participants rated appearance, flavour, texture and overall acceptability. The samples were inoculated with the probiotic strain L. rhamnosus GR-1 and fermented for 0, 2, 4 and 6 h at 38°C, followed by refrigerated storage at 4°C for 1, 15 and 30 days, respectively. Microbial enumeration was performed throughout fermentation and storage to assess the viability of L. rhamnosus GR-1. A sensory evaluation involving 86 participants was conducted to assess the consumer acceptability of the yogurt samples. Notably, L. rhamnosus GR-1 achieved viable counts of 108 colony-forming units per mL in all treatments at all fermentation time points. Over the 30-day storage period, no statistically significant differences (p < 0.05) in average pH values were observed among the five treatments, and within each treatment, pH levels remained stable, with an overall mean of 4.2 ± 0.64. Treatment 4, which featured rice flour fortification, received higher hedonic scores from sensory panellists in terms of appearance, flavour, texture and overall acceptability. These findings indicate that incorporating functional flours in conjunction with cow’s milk effectively promotes and preserves the viability of L. rhamnosus GR-1 in yogurt. Exploring the potential of probiotic yogurt enriched with diverse functional flours to enhance nutritional content and health benefits as well as attract new consumers, this study addressed a critical gap in understanding consumer perceptions and generated insights for creating innovative and health-promoting dairy products.The effects of fortification of yogurt with various functional flours on survival and growth of probiotic bacteria and sensory properties of the yogurt
Alissa Nicole DeBruyne, Sharareh Hekmat
Nutrition & Food Science, Vol. ahead-of-print, No. ahead-of-print, pp.-

The purpose of this study is to determine the viability of Lacticaseibacillus rhamnosus GR-1 (L. rhamnosus GR-1) in five yogurt samples with or without quinoa, chickpea, soybean and rice flour over various fermentation periods and refrigerated storage durations, with a focus on exploring the potential of functional foods, which provide health benefits beyond nutritional value. Additionally, the study aimed to evaluate consumer acceptance of yogurt fortified with functional flour. Using a nine-point hedonic scale, from 1 (dislike extremely) to 9 (like extremely), participants rated appearance, flavour, texture and overall acceptability.

The samples were inoculated with the probiotic strain L. rhamnosus GR-1 and fermented for 0, 2, 4 and 6 h at 38°C, followed by refrigerated storage at 4°C for 1, 15 and 30 days, respectively. Microbial enumeration was performed throughout fermentation and storage to assess the viability of L. rhamnosus GR-1. A sensory evaluation involving 86 participants was conducted to assess the consumer acceptability of the yogurt samples.

Notably, L. rhamnosus GR-1 achieved viable counts of 108 colony-forming units per mL in all treatments at all fermentation time points. Over the 30-day storage period, no statistically significant differences (p < 0.05) in average pH values were observed among the five treatments, and within each treatment, pH levels remained stable, with an overall mean of 4.2 ± 0.64. Treatment 4, which featured rice flour fortification, received higher hedonic scores from sensory panellists in terms of appearance, flavour, texture and overall acceptability. These findings indicate that incorporating functional flours in conjunction with cow’s milk effectively promotes and preserves the viability of L. rhamnosus GR-1 in yogurt.

Exploring the potential of probiotic yogurt enriched with diverse functional flours to enhance nutritional content and health benefits as well as attract new consumers, this study addressed a critical gap in understanding consumer perceptions and generated insights for creating innovative and health-promoting dairy products.

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The effects of fortification of yogurt with various functional flours on survival and growth of probiotic bacteria and sensory properties of the yogurt10.1108/NFS-11-2023-0257Nutrition & Food Science2024-02-29© 2024 Emerald Publishing LimitedAlissa Nicole DeBruyneSharareh HekmatNutrition & Food Scienceahead-of-printahead-of-print2024-02-2910.1108/NFS-11-2023-0257https://www.emerald.com/insight/content/doi/10.1108/NFS-11-2023-0257/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2024 Emerald Publishing Limited
Effect of incorporation of “Licorice powder” on storage stability of curd balls at refrigeration temperaturehttps://www.emerald.com/insight/content/doi/10.1108/NFS-11-2023-0267/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestThe purpose of this study is to investigate the impact of integrating “Licorice powder” into curd balls on their storage stability under refrigeration conditions. Through this examination, this study aims to evaluate the potential effects of licorice powder on extending the shelf life, maintaining quality attributes and preserving the overall stability of curd balls when stored at refrigeration temperatures. Licorice powder, in varying quantities (1%, 2% and 3%), was incorporated into curd balls alongside a control group lacking licorice (0%). These batches were subsequently stored for 25 days under refrigeration at a temperature of 4 ± 1ºC, using aerobic packaging conditions. During this storage period, the samples were regularly monitored and analyzed for various parameters to assess changes in their properties and qualities. The findings indicated that in the treatment groups, pH and titratable acidity were notably lower than those in the control group (p = 0.05). Curd balls enriched with licorice powder exhibited significantly higher levels of 2, 2-diphenyl-1-picrylhydrazyl, 2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid and total phenolic contents compared to the control (p = 0.05). Furthermore, curd balls containing licorice powder displayed notably lower levels of peroxide, thiobarbituric acid reactive substances and free fatty acids in comparison to the control (p = 0.05). Among all samples, T3 (3%) demonstrated significantly less microbial growth (p = 0.05) than the other groups. Conversely, the sensory panel rated T2 significantly higher than T3 (p = 0.05). The investigation highlights that curd balls enriched with 2.0% licorice powder demonstrated significant efficacy in preventing the deterioration of physicochemical attributes, enhancing antioxidant capacity, restraining lipid oxidation, curbing microbial growth and ultimately exhibiting the most favorable organoleptic properties among the tested variations. This finding underscores the potential of incorporating 2.0% licorice powder as an effective agent for bolstering the storage stability and overall quality of curd balls during refrigerated storage.Effect of incorporation of “Licorice powder” on storage stability of curd balls at refrigeration temperature
Varsha Vihan, V.P. Singh, Pramila Umaraw, Akhilesh Kumar Verma, Shardanand Verma, Chirag Singh
Nutrition & Food Science, Vol. ahead-of-print, No. ahead-of-print, pp.-

The purpose of this study is to investigate the impact of integrating “Licorice powder” into curd balls on their storage stability under refrigeration conditions. Through this examination, this study aims to evaluate the potential effects of licorice powder on extending the shelf life, maintaining quality attributes and preserving the overall stability of curd balls when stored at refrigeration temperatures.

Licorice powder, in varying quantities (1%, 2% and 3%), was incorporated into curd balls alongside a control group lacking licorice (0%). These batches were subsequently stored for 25 days under refrigeration at a temperature of 4 ± 1ºC, using aerobic packaging conditions. During this storage period, the samples were regularly monitored and analyzed for various parameters to assess changes in their properties and qualities.

The findings indicated that in the treatment groups, pH and titratable acidity were notably lower than those in the control group (p = 0.05). Curd balls enriched with licorice powder exhibited significantly higher levels of 2, 2-diphenyl-1-picrylhydrazyl, 2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid and total phenolic contents compared to the control (p = 0.05). Furthermore, curd balls containing licorice powder displayed notably lower levels of peroxide, thiobarbituric acid reactive substances and free fatty acids in comparison to the control (p = 0.05). Among all samples, T3 (3%) demonstrated significantly less microbial growth (p = 0.05) than the other groups. Conversely, the sensory panel rated T2 significantly higher than T3 (p = 0.05).

The investigation highlights that curd balls enriched with 2.0% licorice powder demonstrated significant efficacy in preventing the deterioration of physicochemical attributes, enhancing antioxidant capacity, restraining lipid oxidation, curbing microbial growth and ultimately exhibiting the most favorable organoleptic properties among the tested variations. This finding underscores the potential of incorporating 2.0% licorice powder as an effective agent for bolstering the storage stability and overall quality of curd balls during refrigerated storage.

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Effect of incorporation of “Licorice powder” on storage stability of curd balls at refrigeration temperature10.1108/NFS-11-2023-0267Nutrition & Food Science2024-02-26© 2024 Emerald Publishing LimitedVarsha VihanV.P. SinghPramila UmarawAkhilesh Kumar VermaShardanand VermaChirag SinghNutrition & Food Scienceahead-of-printahead-of-print2024-02-2610.1108/NFS-11-2023-0267https://www.emerald.com/insight/content/doi/10.1108/NFS-11-2023-0267/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2024 Emerald Publishing Limited
The association of body mass index and dietary fat intake with autism in children: a case-control studyhttps://www.emerald.com/insight/content/doi/10.1108/NFS-12-2021-0366/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestDeficiencies or imbalances in dietary fat intake may influence on mental and neurological functions of children with autism spectrum disorders (ASD). This study aims to compare body mass index (BMI) and the amount of fatty acids intake in the autistic patients with the comparison group. This case-control was carried out on 200 randomly selected children from 5 to 15 years old (100 autistic patients as the case group and 100 healthy children as the comparison group) in Tehran, Iran. The food frequency questionnaire (FFQ) was used to assess the intake of calorie, macronutrients and different types of dietary fatty acids including saturated fatty acids (SFA), monounsaturated fatty acids (MUFAs), poly unsaturated fatty acids (PUFAs), linoleic acid (LA), α-Linolenic acid (ALA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and trans fatty acids. The autistic patients had higher BMI, birth weight and mother’s BMI compared to the comparison group (All p < 0.01). No significant difference was found in the amount of dietary calorie, protein, carbohydrate and total fat intake between two groups. The risk of ASD was associated with higher intake of MUFAs (OR: 3.18, CI%:1.13–4.56, p = 0.04), PUFAs (OR: 4.12, CI95%: 2.01–6.25, p < 0.01) and LA (OR: 4.76, CI95%: 1.34–14.32, p < 0.01). The autistic children had higher BMI and higher intake of unsaturated fatty acids except for omega-3 fatty acids. Further longitudinal studies are warranted.The association of body mass index and dietary fat intake with autism in children: a case-control study
Maryam Gholamalizadeh, Narjes Ashouri Mirsadeghi, Samira Rastgoo, Saheb Abbas Torki, Fatemeh Bourbour, Naser Kalantari, Hanieh Shafaei, Zohreh Teymoori, Atiyeh Alizadeh, Alireza Mosavi Jarrahi, Saeid Doaei
Nutrition & Food Science, Vol. ahead-of-print, No. ahead-of-print, pp.-

Deficiencies or imbalances in dietary fat intake may influence on mental and neurological functions of children with autism spectrum disorders (ASD). This study aims to compare body mass index (BMI) and the amount of fatty acids intake in the autistic patients with the comparison group.

This case-control was carried out on 200 randomly selected children from 5 to 15 years old (100 autistic patients as the case group and 100 healthy children as the comparison group) in Tehran, Iran. The food frequency questionnaire (FFQ) was used to assess the intake of calorie, macronutrients and different types of dietary fatty acids including saturated fatty acids (SFA), monounsaturated fatty acids (MUFAs), poly unsaturated fatty acids (PUFAs), linoleic acid (LA), α-Linolenic acid (ALA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and trans fatty acids.

The autistic patients had higher BMI, birth weight and mother’s BMI compared to the comparison group (All p < 0.01). No significant difference was found in the amount of dietary calorie, protein, carbohydrate and total fat intake between two groups. The risk of ASD was associated with higher intake of MUFAs (OR: 3.18, CI%:1.13–4.56, p = 0.04), PUFAs (OR: 4.12, CI95%: 2.01–6.25, p < 0.01) and LA (OR: 4.76, CI95%: 1.34–14.32, p < 0.01).

The autistic children had higher BMI and higher intake of unsaturated fatty acids except for omega-3 fatty acids. Further longitudinal studies are warranted.

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The association of body mass index and dietary fat intake with autism in children: a case-control study10.1108/NFS-12-2021-0366Nutrition & Food Science2022-01-24© 2022 Emerald Publishing LimitedMaryam GholamalizadehNarjes Ashouri MirsadeghiSamira RastgooSaheb Abbas TorkiFatemeh BourbourNaser KalantariHanieh ShafaeiZohreh TeymooriAtiyeh AlizadehAlireza Mosavi JarrahiSaeid DoaeiNutrition & Food Scienceahead-of-printahead-of-print2022-01-2410.1108/NFS-12-2021-0366https://www.emerald.com/insight/content/doi/10.1108/NFS-12-2021-0366/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2022 Emerald Publishing Limited
Natural oils restore body weight, ameliorate serum bile acid and vitamin D and improve liver histology in depressionhttps://www.emerald.com/insight/content/doi/10.1108/NFS-12-2021-0383/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestThe purpose of this study was designed to investigate anise oil and geranium oil to amend body weight, serum bile acid and vitamin D, and liver histology in depressed rats. Eighty male albino rats were divided into normal and depressed rats. Normal rats (40 rats) were divided into four equal groups: control, venlafaxine drug, anise oil and geranium oil groups. Depressed rats (40 rats) were divided into four equal groups: depressed rats, depressed rats + venlafaxine drug, depressed rats + anise oil and depressed rats + geranium oil groups. Body weight, food consumption and water intake were detected. Animal behavior, cerebral cortex and hippocampus neurotransmitters, serum bile acid and vitamin D and liver histology were also investigated in this study. Body weight (117 ± 7.6 g), food consumption (5.6 ± 1.4 g/day) and water intake (8.7 ± 1.2 ml/day) were significantly decreased (p < 0.001) in depression compared to body weight (153 ± 7.6 g), food consumption (12.7 ± 1.6 g/day) and water intake (15.3 ± 1.6 ml/day) in control. Animal behavioral tests, e.g. sucrose preference (48.8 ± 1.5) test, distance traveled (70.0 ± 16.3), center square entries (0.20 ± 0.10), center square duration (52.18 ± 11.9), tail suspension (54.70 ± 2.9 s) test and forced swimming (134.4 ± 5.5 s) test were significantly decreased (p < 0.001) in depression compared to sucrose preference (89.2 ± 1.7) test, distance traveled (226 ± 90.1), center square entries (1.4 ± 1.8), center square duration (3.6 ± 2.0), tail suspension (19.3 ± 2.1 s) test and forced swimming (83.7 ± 3.6 s) test in control. Cerebral cortex and hippocampus areas neurotransmitters such as serotonin (7.4 ± 1.7 and 1.2 ± 0.54 pg/g tissue), dopamine (6.3 ± 1.5 and 0.86 ± 0.07 pg/g tissue), norepinephrine (8.1 ± 1.7 and 1.4 ± 0.41 pg/g tissue) and gamma aminobutyric acid (GABA) (1.3 ± 0.41 and 0.08 ± 0.04 µmole/g tissue), serum bile acid (46.8 ± 3.5 µmole/L) and vitamin D (1.3 ± 0.37 ng/ml) were significantly decreased (p?0.001) in depression compared to cerebral cortex and hippocampus areas neurotransmitters such as serotonin (16.8 ± 2.1 and 4.0 ± 1.4 pg/g tissue), dopamine (15.7 ± 2.0 and 1.8 ± 0.49 pg/g tissue) norepinephrine (18.2 ± 2.3 and 3.8 ± 1.3 pg/g tissue) and GABA (2.7 ± 0.62 and 0.16 ± 0.06 µmole/g tissue), serum bile acid (90.5 ± 4.3 µmole/L) and vitamin D (2.7 ± 0.58 ng/ml) in control. Depression induced injury to hepatic tissues. Oral supplementation with anise oil and geranium oil ameliorated body weight, serum bile acid and vitamin D and liver histology in depressed rats. Depression treatment persists for a long time, so the search for a new herbal treatment is of concern due to available sources, cheap and no side effects of herbal plants. Anise oil and geranium oil improved body weight, food consumption, water intake, animal behavioral tests, cerebral cortex and hippocampus areas neurotransmitters, serum bile acid and vitamin D and liver histology in depression.Natural oils restore body weight, ameliorate serum bile acid and vitamin D and improve liver histology in depression
Khaled M.M. Koriem, Nevein N. Fadl, Salwa R. El-Zayat, Eman N. Hosny, Fatma A. Morsy
Nutrition & Food Science, Vol. ahead-of-print, No. ahead-of-print, pp.-

The purpose of this study was designed to investigate anise oil and geranium oil to amend body weight, serum bile acid and vitamin D, and liver histology in depressed rats.

Eighty male albino rats were divided into normal and depressed rats. Normal rats (40 rats) were divided into four equal groups: control, venlafaxine drug, anise oil and geranium oil groups. Depressed rats (40 rats) were divided into four equal groups: depressed rats, depressed rats + venlafaxine drug, depressed rats + anise oil and depressed rats + geranium oil groups. Body weight, food consumption and water intake were detected. Animal behavior, cerebral cortex and hippocampus neurotransmitters, serum bile acid and vitamin D and liver histology were also investigated in this study.

Body weight (117 ± 7.6 g), food consumption (5.6 ± 1.4 g/day) and water intake (8.7 ± 1.2 ml/day) were significantly decreased (p < 0.001) in depression compared to body weight (153 ± 7.6 g), food consumption (12.7 ± 1.6 g/day) and water intake (15.3 ± 1.6 ml/day) in control. Animal behavioral tests, e.g. sucrose preference (48.8 ± 1.5) test, distance traveled (70.0 ± 16.3), center square entries (0.20 ± 0.10), center square duration (52.18 ± 11.9), tail suspension (54.70 ± 2.9 s) test and forced swimming (134.4 ± 5.5 s) test were significantly decreased (p < 0.001) in depression compared to sucrose preference (89.2 ± 1.7) test, distance traveled (226 ± 90.1), center square entries (1.4 ± 1.8), center square duration (3.6 ± 2.0), tail suspension (19.3 ± 2.1 s) test and forced swimming (83.7 ± 3.6 s) test in control. Cerebral cortex and hippocampus areas neurotransmitters such as serotonin (7.4 ± 1.7 and 1.2 ± 0.54 pg/g tissue), dopamine (6.3 ± 1.5 and 0.86 ± 0.07 pg/g tissue), norepinephrine (8.1 ± 1.7 and 1.4 ± 0.41 pg/g tissue) and gamma aminobutyric acid (GABA) (1.3 ± 0.41 and 0.08 ± 0.04 µmole/g tissue), serum bile acid (46.8 ± 3.5 µmole/L) and vitamin D (1.3 ± 0.37 ng/ml) were significantly decreased (p?0.001) in depression compared to cerebral cortex and hippocampus areas neurotransmitters such as serotonin (16.8 ± 2.1 and 4.0 ± 1.4 pg/g tissue), dopamine (15.7 ± 2.0 and 1.8 ± 0.49 pg/g tissue) norepinephrine (18.2 ± 2.3 and 3.8 ± 1.3 pg/g tissue) and GABA (2.7 ± 0.62 and 0.16 ± 0.06 µmole/g tissue), serum bile acid (90.5 ± 4.3 µmole/L) and vitamin D (2.7 ± 0.58 ng/ml) in control. Depression induced injury to hepatic tissues. Oral supplementation with anise oil and geranium oil ameliorated body weight, serum bile acid and vitamin D and liver histology in depressed rats.

Depression treatment persists for a long time, so the search for a new herbal treatment is of concern due to available sources, cheap and no side effects of herbal plants. Anise oil and geranium oil improved body weight, food consumption, water intake, animal behavioral tests, cerebral cortex and hippocampus areas neurotransmitters, serum bile acid and vitamin D and liver histology in depression.

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Natural oils restore body weight, ameliorate serum bile acid and vitamin D and improve liver histology in depression10.1108/NFS-12-2021-0383Nutrition & Food Science2022-02-24© 2022 Emerald Publishing LimitedKhaled M.M. KoriemNevein N. FadlSalwa R. El-ZayatEman N. HosnyFatma A. MorsyNutrition & Food Scienceahead-of-printahead-of-print2022-02-2410.1108/NFS-12-2021-0383https://www.emerald.com/insight/content/doi/10.1108/NFS-12-2021-0383/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2022 Emerald Publishing Limited
COVID-19 pandemic and comfort food consumption based on gender in a Brazilian sample: which variables are related to this behavior?https://www.emerald.com/insight/content/doi/10.1108/NFS-12-2022-0391/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatestThis study aims to identify comfort food (CF) consumption and its associated factors during the pandemic period. The study also involves an online survey conducted five months after the quarantine started in Brazil. Data on lifestyle, eating habits and anthropometric data were collected before and during the pandemic, and the differences in these habits were analyzed. Univariate and multivariate logistic regression models were performed to identify predictors of CF consumption by gender. A total of 1,363 individuals were included in the sample, with a median age of 31 years old, of whom 80.3% were women. Since individuals were free to respond about the food consumed without predetermined categories, it was possible to carry out a faithful assessment of the occurrence of this behavior. At the same time, allowing the subjectivity and symbolism inherent to the concept of CF to be embraced. CF consumption was present for 54%, with “sweets” being the most mentioned group by both genders. The factors associated with CF consumption in women during the pandemic were increased snacking, increased bread, candies and alcoholic beverage intake, increased time spent at work, worsened sleep quality, reduced meals, perceived stress (PS), emotional eating (EE), age and increased frequency of meat intake. In men, the predictors for CF consumption were remote full-time work/study, PS, EE and early waking time. For both genders, CF consumption during the pandemic period was associated with PS and EE. This study provides an important overview of the possible contributions of the pandemic on behaviors and food choices related to the consumption of CF in Brazilians. This information is valuable to support further studies to investigate and treat the impacts of the pandemic on lifestyle, eating habits and behavior, mental health and other factors in the postpandemic period.COVID-19 pandemic and comfort food consumption based on gender in a Brazilian sample: which variables are related to this behavior?
Tamires Cássia de Melo Souza, Lucilene Rezende Anastácio., Lívya Alves Oliveira, Marina Martins Daniel, Fernanda Rodrigues de Oliveira Penaforte, Juliana Costa Liboredo, Ceres Mattos Della Lucia, Lívia Garcia Ferreira
Nutrition & Food Science, Vol. ahead-of-print, No. ahead-of-print, pp.-

This study aims to identify comfort food (CF) consumption and its associated factors during the pandemic period. The study also involves an online survey conducted five months after the quarantine started in Brazil.

Data on lifestyle, eating habits and anthropometric data were collected before and during the pandemic, and the differences in these habits were analyzed. Univariate and multivariate logistic regression models were performed to identify predictors of CF consumption by gender.

A total of 1,363 individuals were included in the sample, with a median age of 31 years old, of whom 80.3% were women. Since individuals were free to respond about the food consumed without predetermined categories, it was possible to carry out a faithful assessment of the occurrence of this behavior. At the same time, allowing the subjectivity and symbolism inherent to the concept of CF to be embraced. CF consumption was present for 54%, with “sweets” being the most mentioned group by both genders. The factors associated with CF consumption in women during the pandemic were increased snacking, increased bread, candies and alcoholic beverage intake, increased time spent at work, worsened sleep quality, reduced meals, perceived stress (PS), emotional eating (EE), age and increased frequency of meat intake. In men, the predictors for CF consumption were remote full-time work/study, PS, EE and early waking time. For both genders, CF consumption during the pandemic period was associated with PS and EE.

This study provides an important overview of the possible contributions of the pandemic on behaviors and food choices related to the consumption of CF in Brazilians. This information is valuable to support further studies to investigate and treat the impacts of the pandemic on lifestyle, eating habits and behavior, mental health and other factors in the postpandemic period.

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COVID-19 pandemic and comfort food consumption based on gender in a Brazilian sample: which variables are related to this behavior?10.1108/NFS-12-2022-0391Nutrition & Food Science2023-06-06© 2023 Emerald Publishing LimitedTamires Cássia de Melo SouzaLucilene Rezende Anastácio.Lívya Alves OliveiraMarina Martins DanielFernanda Rodrigues de Oliveira PenaforteJuliana Costa LiboredoCeres Mattos Della LuciaLívia Garcia FerreiraNutrition & Food Scienceahead-of-printahead-of-print2023-06-0610.1108/NFS-12-2022-0391https://www.emerald.com/insight/content/doi/10.1108/NFS-12-2022-0391/full/html?utm_source=rss&utm_medium=feed&utm_campaign=rss_journalLatest© 2023 Emerald Publishing Limited