scholarly journals Consumption of Ultra-Processed Foods by Pesco-Vegetarians, Vegetarians, and Vegans: Associations with Duration and Age at Diet Initiation

2020 ◽  
Vol 151 (1) ◽  
pp. 120-131 ◽  
Author(s):  
Joséphine Gehring ◽  
Mathilde Touvier ◽  
Julia Baudry ◽  
Chantal Julia ◽  
Camille Buscail ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Vegetarian Diet ◽  
Cross Sectional Study ◽  
Industrial Plant ◽  
Processed Foods ◽  
Cross Sectional ◽  
Daily Food ◽  
Dietary Records ◽  
Vegetarian Diets

ABSTRACT Background There is a growing availability of industrial plant-based meat and dairy substitutes that can be classified as ultra-processed foods (UPFs). Very little is known about the consumption of UPFs by vegetarians. Objective The aim of this cross-sectional study, from the NutriNet-Santé cohort, was to describe the contribution of UPFs to different vegetarian diets, in relation to the nutritional quality of their diet, and determinants of UPF consumption, including duration and age at vegetarian diet initiation. Methods The study population (n = 21,212) was divided into 4 groups: 19,812 meat eaters, 646 pesco-vegetarians, 500 vegetarians, and 254 vegans. Daily food intakes were collected using repeated 24-h dietary records. Vegetarian diets were described by the proportion of energy from UPFs and the nutritional quality of the diet using healthy and unhealthy plant-based diet indices (PDIs). In a subsample without meat eaters (n = 1,400), a multivariable linear regression model was performed to study the association between UPF consumption and its determinants. Results Higher avoidance of animal-based foods was associated with a higher consumption of UPFs (P < 0.001), with UPFs supplying 33.0%, 32.5%, 37.0%, and 39.5% of energy intakes for meat eaters, pesco-vegetarians, vegetarians, and vegans. The nutritional quality of diets was also associated with the level of animal-based foods avoidance (P < 0.001), with healthy PDIs at 53.5, 60.6, 61.3 and 67.9 for meat-eaters, pesco-vegetarians, vegetarians, and vegans. Short duration and young age at diet initiation were associated with an increased consumption of UPFs (βage at initiation = −0.003, P = 0.001; βduration = −0.002, P < 0.001). Conclusions Not all vegetarian diets necessarily have health benefits, because of potential adverse effects of UPFs on nutritional quality and healthiness of diet. UPF consumption by vegetarians and their diet characteristics should be considered in future studies on the links between vegetarianism and health. This trial was registered at clinicaltrials.gov as NCT03335644.

scholarly journals Association of Vegetarian Diet with Chronic Kidney Disease

Nutrients ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 279 ◽  
Author(s):  
Hao-Wen Liu ◽  
Wen-Hsin Tsai ◽  
Jia-Sin Liu ◽  
Ko-Lin Kuo
Keyword(s):  
Chronic Kidney Disease ◽  
Kidney Disease ◽  
Vegetarian Diet ◽  
Cross Sectional Study ◽  
Multivariable Logistic Regression Analysis ◽  
Global Public Health ◽  
Cross Sectional ◽  
Diet Patterns ◽  
Strong Negative Association ◽  
Vegetarian Diets

Chronic kidney disease (CKD) and its complications are major global public health issues. Vegetarian diets are associated with a more favorable profile of metabolic risk factors and lower blood pressure, but the protective effect in CKD is still unknown. We aim to assess the association between vegetarian diets and CKD. A cross-sectional study was based on subjects who received physical checkups at the Taipei Tzu Chi Hospital from 5 September 2005, to 31 December 2016. All subjects completed a questionnaire to assess their demographics, medical history, diet pattern, and lifestyles. The diet patterns were categorized into vegan, ovo-lacto vegetarian, or omnivore. CKD was defined as an estimated GFR <60 mL/min/1.73 m2 or the presence of proteinuria. We evaluated the association between vegetarian diets and CKD prevalence by using multivariate analysis. Our study recruited 55,113 subjects. CKD was significantly less common in the vegan group compared with the omnivore group (vegan 14.8%, ovo-lacto vegetarians 20%, and omnivores 16.2%, P < 0.001). The multivariable logistic regression analysis revealed that vegetarian diets including vegan and ovo-lacto vegetarian diets were possible protective factors [odds ratios = 0.87 (0.77–0.99), P = 0.041; 0.84 (0.78–0.90), P < 0.001]. Our study showed a strong negative association between vegetarian diets and prevalence of CKD. If such associations are causal, vegetarian diets could be helpful in reducing the occurrence of CKD.

scholarly journals Breakfast Nutritional Quality and Cognitive Interference in University Students from Mexico City

2019 ◽  
Vol 16 (15) ◽  
pp. 2671
Author(s):  
Reyna Sámano ◽  
Carmen Hernández-Chávez ◽  
Gabriela Chico-Barba ◽  
Armando Córdova-Barrios ◽  
Mayela Morales-del-Olmo ◽  
...  
Keyword(s):  
University Students ◽  
Nutritional Quality ◽  
Word Reading ◽  
Food Group ◽  
Cross Sectional Study ◽  
Stroop Test ◽  
Cognitive Interference ◽  
Cross Sectional ◽  
Logistic Regression Models

Skipping breakfast might have an impact on cognitive functions, such as interference, which is a basic capacity of executive functions that denotes the possibility of controlling an automated response. This study aimed to analyze the association between nutritional quality of breakfast and cognitive interference in a sample of university students. A cross-sectional study was conducted, a total of 422 students between 18 and 25 years participated. Cognitive interference was assessed with the Stroop Test. Breakfast was assessed with a questionnaire assigning a score for each serving of each food group that was consumed. Logistic regression models were performed. The performance in cognitive tasks was slower in those who had a poor breakfast (32.9 ± 6 vs 29.3 ± 6 s, p < 0.050). Poor cognitive interference was greater in students with poor breakfast (53% versus 23%, p = 0.001). A slower word reading was associated with skipping vegetables (OR: 2.78, 95% CI: 0.09–2.13), and cereals (OR: 1.70, 95% CI: 1.03–2.81). Wrong color identification was associated with skipping fruits (OR: 1.55, 95% CI: 1.43–1.99) and animal protein sources (OR: 1.63, 95% CI: 1.07–2.49). Skipping fat-rich cereals was a protector factor (OR: 0.55, 95% CI: 0.36–0.85). Difficulty in the ability to inhibit interference was associated with skipping vegetables (OR: 2.72, 95% CI: 1.25–4.80) and cereals (OR: 2.65, 95% CI: 1.28–4.68). The nutritional quality of breakfast was associated with the time spent answering the Stroop test, but not with cognitive interference.

The nutritional quality of supermarket own brand chilled convenience foods: an Australian cross-sectional study reveals limitations of the Health Star Rating

2020 ◽  
Vol 23 (12) ◽  
pp. 2068-2077 ◽  
Author(s):  
Claire Elizabeth Pulker ◽  
Heather Robertson Farquhar ◽  
Christina Mary Pollard ◽  
Jane Anne Scott
Keyword(s):  
Nutritional Quality ◽  
Cross Sectional Study ◽  
Food Groups ◽  
Cross Sectional ◽  
Nutrition Labels ◽  
Star Rating ◽  
Photographic Images ◽  
Corporate Social

AbstractObjective:To assess the nutritional quality of Australian supermarket own brand chilled convenience foods (SOBCCF), for example, ready meals, pizza, pies and desserts.Design:Cross-sectional.Setting:Two large supermarkets (Coles and Woolworths) in Perth, Western Australia were audited in February 2017.Participants:Data were extracted from photographic images of 291 SOBCCF, including front-of-pack information (i.e. product name, description and nutrition labels including Health Star Rating (HSR)) and back-of-pack information (i.e. nutrition information panel and ingredients list). SOBCCF were classified as healthy or unhealthy consistent with principles of the Australian Guide to Healthy Eating (AGTHE), NOVA classification of level of food processing and HSR score.Results:Fifty-four percentage of SOBCCF were classified as unhealthy according to AGTHE principles, 94 % were ultra-processed foods using NOVA and 81 % scored a HSR of ≥2·5, implying that they were a healthy choice. Some convenience food groups comprised more healthy choices overall including prepared vegetables, salad kits and bowls, soups and vegetarian food. A significantly larger proportion of SOBCCF from Coles were classified as unhealthy compared with Woolworths (70 v. 44 %, P < 0·05) using the AGTHE.Conclusions:The findings suggest there is potential for Australian supermarkets to improve the nutritional quality of their SOBCCF and highlights the differences between supermarkets in applying their corporate social responsibility policies. Policies to assist consumers to select healthier foods should address difficulties in identifying healthy convenience foods. The findings reveal misclassification of unhealthy SOBCCF as healthy by the HSR suggesting that its algorithm should be reformed to align with recommendations of the AGTHE.

scholarly journals A cross-sectional study of the nutritional quality of student canteen purchases from New South Wales primary-school canteens

2019 ◽  
Vol 22 (16) ◽  
pp. 3092-3100 ◽  
Author(s):  
Tessa Delaney ◽  
Rachel Sutherland ◽  
Rebecca Wyse ◽  
Luke Wolfenden ◽  
Christophe Lecathelinais ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
New South ◽  
Saturated Fat ◽  
Cross Sectional Study ◽  
Total Sugar ◽  
Sectional Study ◽  
Cross Sectional ◽  
South Wales ◽  
School Canteen

AbstractObjective:To assess the nutritional quality of student canteen purchases at recess and lunch, including: (i) the mean energy (kilojoules), saturated fat (grams), total sugar (grams) and Na (milligrams) and percentage of energy from saturated fat and total sugar; and (ii) the proportion and types of foods purchased that are healthier (green) and less healthy (amber/red) according to a state school canteen policy.Design:A cross-sectional study of student canteen food and beverage recess and lunch purchases.Setting:Twenty-six randomly selected government primary schools that were non-compliant with a state school canteen policy from a region of New South Wales, Australia, were approached to participate.Participants:Students (aged 5–12 years) of participating schools.Results:Eighteen schools (69 %) consented to participate. On average students’ recess purchases contained 571·2 kJ energy, 1·6 g saturated fat, 11·6 g total sugar and 132·4 mg Na with 10·0 % of energy from saturated fat and 37·8 % of energy from total sugar. Students’ lunch purchases contained 685·4 kJ energy, 1·8 g saturated fat, 12·7 g total sugar and 151·4 mg Na with 9·5 % of energy from saturated fat and 31·8 % of energy from total sugar. Less healthy items represented 72 and 76 % of all items purchased at recess and lunch, respectively, with ‘savoury snacks’ and ‘sugar-sweetened ice blocks and slushies’ being the most common recess and lunch purchases, respectively.Conclusions:There is considerable scope to improve the nutritional quality of student purchases from primary-school canteens, with a high percentage of energy from total sugar. Future research is required to identify effective strategies to enhance compliance with canteen policies and support the purchase of healthier foods from school canteens.

scholarly journals The consumption of ultra-processed foods by fish-eaters, vegetarians and vegans is associated with the duration and commencing age of diet

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Joséphine Gehring ◽  
Mathilde Touvier ◽  
Julia Baudry ◽  
Chantal Julia ◽  
Camille Buscail ◽  
...  
Keyword(s):  
Processed Foods ◽  
Linear Regression Models ◽  
Animal Products ◽  
Future Studies ◽  
Daily Food ◽  
Younger Age ◽  
Dietary Records ◽  
Study Population ◽  
Vegetarian Diets ◽  
The Relationship

AbstractIntroductionIn Western countries, the growing availability of animal products alternatives such as plant-based drinks or vegetarian patties for vegetarians and vegans, suggest that there could be an increase of their consumption of ultra-processed foods (UPFs). However, very little is known about the share of UPFs, and inversely unprocessed foods (UnPFs), in their diet. Thus, the aim of this study was to describe the proportion of UPFs and UnPFs, in adults from the NutriNet-Santé cohort, according to three types of vegetarian diets compared to meat-eaters. The relationship between diet characteristics such as duration and commencing age of the diet, and the share of UPFs, and UnPFs, were also studied among individuals following vegetarian diets.Materials and MethodsThe study population (n = 21,212) was divided into 4 groups: 19,812 meat eaters, 646 fish-eaters, 500 vegetarians and 254 vegans. Daily food intakes, adjusted for sex, age and total energy intake, were collected using repeated 24-h dietary records. Vegetarian diets were described according to indicators of UPFs and UnPFs, and the Healthy and Unhealthy plant-based Diet Indices (hPDI/uPDI). In a sub-sample without meat eaters (n = 1,400), multivariable linear regression models were performed to assess the association between UPF consumptions and diet characteristics.ResultsUPFs accounted for 33.0%, 32.5%, 37.0% and 39.5% respectively for meat-eaters, fish-eaters, vegetarians and vegans. On the contrary, UnPFs accounted for 29%, 29%, 27% and 31%. The means of uPDI and hPDI indices were respectively equal to 54.0, 53.2, 56.9 and 59.9, and 53.5, 60.6, 61.4 and 67.9 for meat-eaters, fish-eaters, vegetarians and vegans. Concerning diet characteristics, a shorter duration of being vegetarian, or a younger age at commencing of the diet was significantly associated with increased consumptions of UPFs (respectively p = 0.0010 and p < 0.0001).DiscussionWe showed that vegetarians can be distinguished according to the share of both UPFs and UnPFs in their diet, but also concerning the diet quality according to hPDI and uPDI. Thus, the share of UPFs in the diet and associated characteristics such duration and commencing age of the diet, should be considered in future studies about the link between vegetarianisms and health.

scholarly journals Nutritional quality of foods and non-alcoholic beverages advertised on Brazilian free-to-air television: a cross-sectional study

2020 ◽  
Vol 20 (1) ◽  
Author(s):  
Fernanda Helena Marrocos Leite ◽  
Laís Amaral Mais ◽  
Camila Zancheta Ricardo ◽  
Giovanna Calixto Andrade ◽  
Julia Soares Guimarães ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Cross Sectional Study ◽  
Alcoholic Beverages ◽  
Sectional Study ◽  
Cross Sectional

scholarly journals Nutritional quality and price of regular food versus gluten-free on E-commerce platforms

2021 ◽  
Vol 10 (10) ◽  
pp. e137101018751
Author(s):  
Luce Alves da Silva ◽  
Iasnaia Maria de Carvalho Tavares ◽  
Cristiane Patrícia de Oliveira ◽  
Julieta Rangel de Oliveira ◽  
Muhammad Irfan ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Nutritional Quality ◽  
Saturated Fat ◽  
Economic Cost ◽  
Cross Sectional Study ◽  
World Population ◽  
Gluten Free ◽  
Cross Sectional ◽  
Immune Mediated

Celiac disease is a chronic enteropathy and immune-mediated of the small intestine that affects about 1.1% to 1.7% of the world population. Presently the effective medical treatment is the restriction of gluten-containing foods. However, economic cost and nutritional quality have negatively influenced the maintenance of a gluten-free diet in several countries by consumers. In Brazil, the scarcity of information on the economic cost and nutritional quality of these products points to the need for incursions on the topic. In order that compile this information, we accomplish a cross-sectional study through a comparative analysis between the economic costs and nutritional information of products targeted at consumers with celiac disease available on an e-commerce platform in Brazil. The study revealed that in Brazil, products with gluten have higher energy value, carbohydrate content, total fats, saturated fat, protein and fiber when compared to their gluten-free versions, while these had a higher economic cost. We evidenced the need for the development of new products with ingredients that add nutritional value without encumber the final cost to the consumer with celiac disease.

scholarly journals Nutritional quality of snacks for preschoolers recommended on the internet

2017 ◽  
Vol 27 (1) ◽  
pp. 64
Author(s):  
Vanessa Fernandes Amadei Santos ◽  
Felipe Silva Neves ◽  
Mirella Lima Binoti ◽  
Larissa Loures Mendes
Keyword(s):  
Nutritional Quality ◽  
Cross Sectional Study ◽  
Web Pages ◽  
Sectional Study ◽  
Cross Sectional ◽  
Author Identification ◽  
The Media ◽  
Calcium Iron ◽  
Lay Public

Introduction: Concerns about proper nutrition in childhood have been highlighted by the media. This is accompanied by an ongoing increase in the number of Internet pages, including those on social networks, channeled toward providing health information. Objective: To analyze the nutritional quality of snack recipes presented on web pages, aimed at preschoolers and described as healthy. Methods: a cross-sectional study carried out in 2015. A search was made for Brazilian web pages aimed at the lay public, and that contained snacks for children between 2 and 6 years of age. The first 20 URLs located by the search engine were selected and 10% of the recipes were set apart. The snacks were checked for compliance with steps 6, 7, and 8 of the Food Guide. Subsequently, nutritional labels were made for the preparations that met the three pre-established steps. Results: 85% of the pages were sites, 5% were blogs, and the rest were identified as sites/blogs. It was found that all were readable/comprehensible and 40% provided author identification. Of the 35 preparations initially observed, 31.4% met all three steps for healthy eating. In the qualitative analysis, seven were considered hypocaloric; only one of the snacks came close to the proposed carbohydrate content; two had excess protein. In general, the recipes had low quantities of: lipids, calcium, iron, sodium, and fiber. Conclusions: less than half of the addresses consulted identified the author. In addition, the recipes were predominantly misleading, as most had inadequacies in macronutrient and micronutrient content.

scholarly journals Sugar Content and Nutritional Quality of Child Orientated Ready to Eat Cereals and Yoghurts in the UK and Latin America; Does Food Policy Matter?

Nutrients ◽  
2020 ◽  
Vol 12 (3) ◽  
pp. 856 ◽  
Author(s):  
Ada L. Garcia ◽  
José D. Ronquillo ◽  
Gabriela Morillo-Santander ◽  
Claudia V. Mazariegos ◽  
Lorena Lopez-Donado ◽  
...  
Keyword(s):  
Latin America ◽  
Latin American ◽  
Nutritional Quality ◽  
Food Policy ◽  
Sugar Content ◽  
Cross Sectional Study ◽  
Cross Sectional ◽  
Sugar Reduction ◽  
The Uk

Ready to eat breakfast cereals (REBCs) and yoghurts provide important nutrients to children’s diets, but concerns about their high sugar content exist. Food reformulation could contribute to sugar reduction, but policies across countries are not uniform. We aimed to compare the sugar content and nutritional quality of child-orientated REBCs and yoghurts in Latin American countries with the UK. In a cross-sectional study, nutritional information, marketing strategies, and claims were collected from the food labels and packaging of products available in Guatemala, Mexico, Ecuador and the UK. Nutritional quality was assessed using the UK Ofcom Nutrient Profiling System. In total, 262 products were analysed (59% REBCs/41% yoghurts). REBCs in the UK had a lower sugar content (mean ± SD) (24.6 ± 6.4) than products in Ecuador (34.6 ± 10.8; p < 0.001), Mexico (32.6 ± 7.6; p = 0.001) and Guatemala (31.5 ± 8.3; p = 0.001). Across countries, there were no differences in the sugar content of yoghurts. A large proportion (83%) of REBCs and 33% of yoghurts were classified as “less healthy”. In conclusion, the sugar content of REBCs in Latin America is higher than those of the UK, which could be attributed to the UK voluntary sugar reduction programme. Sugar reformulation policies are required in Guatemala, Mexico and Ecuador.

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