EXPLORING THE MOTIVATIONS AND BARRIERS FOR SECOND HAND PRODUCT CONSUMPTION

Abstract Dairy fat is rich in saturated fatty acids such as palmitic acid (16:0) but low in linoleic acid (18:2n-6). The natural carbon 13 enrichment (δ13C) of 16:0 is higher in dairy fat than in most of the food supply. In adults, serum levels of pentadecanoic acid (15:0) and heptadecanoic acid (17:0) are recognized as biomarkers of dairy intake. In adolescents, no study has evaluated serum fatty acid levels or δ13C in response to chronic dairy consumption. The objectives of this study were to evaluate whether increased dairy product consumption can modulate 1) serum fatty acid levels and 2) 16:0 δ13C in adolescents with overweight/obesity who followed a 12-week weight management program. This secondary analysis of a RCT included two groups of adolescent females: recommended dairy (RDa; n=23) and low dairy (LDa; n=23). The RDa group was given 4 servings/d of dairy products while the LDa group maintained dairy intakes at ≤2 servings/d. Blood was sampled before and after the intervention. Lipids were extracted, separated, and fatty acids were quantified by gas chromatography. Isotope ratio mass spectrometry was used to assess 16:0 δ13C. There were no group differences on serum changes of 15:0 or 17:0. Within triglycerides, 18:2n-6 was lowered by 7.4% only in the RDa group (p = 0.040). The difference in delta 16:0 δ13C between the LDa and RDa group did not reach statistical significance (p = 0.070). Reductions in serum 18:2n-6 by dairy consumption could have positive health implications but more studies are needed to confirm this assertion.

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Trends in Chitosan as a Primary Biopolymer for Functional Films and Coatings Manufacture for Food and Natural Products

Polymers ◽

10.3390/polym13050767 ◽

2021 ◽

Vol 13 (5) ◽

pp. 767

Author(s):

Elsa Díaz-Montes ◽

Roberto Castro-Muñoz

Keyword(s):

Food Packaging ◽

Composite Films ◽

Edible Films ◽

Biological Properties ◽

Food Preservation ◽

Environmental Damage ◽

Biodegradable Packaging ◽

Product Consumption ◽

New Concepts ◽

Processed Products

Some of the current challenges faced by the food industry deal with the natural ripening process and the short shelf-life of fresh and minimally processed products. The loss of vitamins and minerals, lipid oxidation, enzymatic browning, and growth of microorganisms have been the main issues for many years within the innovation and improvement of food packaging, which seeks to preserve and protect the product until its consumption. Most of the conventional packaging are petroleum-derived plastics, which after product consumption becomes a major concern due to environmental damage provoked by their difficult degradation. In this sense, many researchers have shown interest in edible films and coatings, which represent an environmentally friendly alternative for food packaging. To date, chitosan (CS) is among the most common materials in the formulation of these biodegradable packaging together with polysaccharides, proteins, and lipids. The good film-forming and biological properties (i.e., antimicrobial, antifungal, and antiviral) of CS have fostered its usage in food packaging. Therefore, the goal of this paper is to collect and discuss the latest development works (over the last five years) aimed at using CS in the manufacture of edible films and coatings for food preservation. Particular attention has been devoted to relevant findings in the field, together with the novel preparation protocols of such biodegradable packaging. Finally, recent trends in new concepts of composite films and coatings are also addressed.

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Effect of the event strength of the coronavirus disease (COVID‐19) on potential online organic agricultural product consumption and rural health tourism opportunities

Managerial and Decision Economics ◽

10.1002/mde.3298 ◽

2021 ◽

Author(s):

Jie Yin ◽

Youcheng Chen ◽

Yingchao Ji

Keyword(s):

Rural Health ◽

Agricultural Product ◽

Health Tourism ◽

Product Consumption

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Dairy Consumption and Incidence of Breast Cancer in the ‘Seguimiento Universidad de Navarra’ (SUN) Project

Nutrients ◽

10.3390/nu13020687 ◽

2021 ◽

Vol 13 (2) ◽

pp. 687

Author(s):

Inmaculada Aguilera-Buenosvinos ◽

Cesar Ignacio Fernandez-Lazaro ◽

Andrea Romanos-Nanclares ◽

Alfredo Gea ◽

Rodrigo Sánchez-Bayona ◽

...

Keyword(s):

Breast Cancer ◽

Dairy Products ◽

Dairy Product ◽

Inverse Association ◽

Low Fat ◽

Significant Inverse Association ◽

Product Consumption ◽

Dairy Consumption ◽

Dairy Product Consumption

Dairy products might influence breast cancer (BC) risk. However, evidence is inconsistent. We sought to examine the association between dairy product consumption—and their subtypes—and incident BC in a Mediterranean cohort. The SUN (“Seguimiento Universidad de Navarra”) Project is a Spanish dynamic ongoing cohort of university graduates. Dairy product consumption was estimated through a previously validated 136-item food frequency questionnaire (FFQ). Incident BC was reported in biennial follow-up questionnaires and confirmed with revision of medical records and consultation of the National Death Index. Hazard ratios (HR) and 95% confidence intervals (CI) were estimated with Cox regression models. Among 123,297 women-years of follow-up (10,930 women, median follow-up 12.1 years), we confirmed 119 incident BC cases. We found a nonlinear association between total dairy product consumption and BC incidence (pnonlinear = 0.048) and a significant inverse association for women with moderate total dairy product consumption (HRQ2vs.Q1 = 0.49 (95% CI 0.28–0.84); HRQ3vs.Q1 = 0.49 (95% CI 0.29–0.84) ptrend = 0.623) and with moderate low-fat dairy product consumption (HRQ2vs.Q1 = 0.58 (95% CI 0.35–0.97); HRQ3vs.Q1 = 0.55 (95% CI 0.32–0.92), ptrend = 0.136). In stratified analyses, we found a significant inverse association between intermediate low-fat dairy product consumption and premenopausal BC and between medium total dairy product consumption and postmenopausal BC. Thus, dairy products, especially low-fat dairy products, may be considered within overall prudent dietary patterns.

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Impact of Fear of Contracting COVID-19 and Complying with the Rules of Isolation on Nutritional Behaviors of Polish Adults

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph18041631 ◽

2021 ◽

Vol 18 (4) ◽

pp. 1631 ◽

Cited By ~ 1

Author(s):

Iwona Kowalczuk ◽

Jerzy Gębski

Keyword(s):

Eating Behaviors ◽

Eating Habits ◽

Food Product ◽

Alcoholic Beverages ◽

Online Study ◽

Food Purchases ◽

Product Consumption ◽

Close Relationship ◽

Two Factors

The aim of the study was to examine whether, and to what extent, fear of contracting Covid-19 and compliance with the mandatory rules of isolation affected Polish adults’ nutritional behaviors. The online study was carried out during the first wave of the pandemic on a sample of 926 adults. Through cluster analysis, three groups of respondents were isolated: 1. People who fear a Covid-19 infection and follow the isolation rules (FFR), 2. People moderately afraid of the disease and following the rules loosely (MFFR), 3. People who are not afraid of the infection and do not follow the rules of isolation. (NFFR). The clusters were profiled with consideration of different aspects of eating behaviors as well as socio-demographic and economic features. The results of the study show a close relationship between the level of fear of contracting Covid-19 and the degree to which isolation rules are followed. These two factors were found to have a significant impact on eating behaviors, such as food purchases, eating patterns, and levels of consumption. It was stated that the FFR group changed their eating behaviors the most in terms of food purchasing, eating habits (excluding diversity and quality of diet), and food product consumption. The greatest stability in the majority of the analyzed areas of nutritional behaviors was observed in the MFFR cluster. The NFFR group shown the greatest decrease both in regularity and quality of their meals. This group also exhibited a significant increase in the consumption of alcoholic beverages. The results of the study can be useful in the decision making process when introducing restrictions or managing information. They also point to the need for extensive nutritional education focused on explaining the relationship between nutrition and health during a pandemic.

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The Sum of Plasma Fatty Acids iso16:0, iso17:0, trans11-18:1, cis9, trans11-CLA, and cis6-18:1 as Biomarker of Dairy Intake Established in an Intervention Study and Validated in the EPIC Cohort of Gipuzkoa

Nutrients ◽

10.3390/nu13020702 ◽

2021 ◽

Vol 13 (2) ◽

pp. 702

Author(s):

Alaitz Berriozabalgoitia ◽

Juan Carlos Ruiz de Gordoa ◽

Mertxe de Renobales ◽

Gustavo Amores ◽

Luis Javier R. Barron ◽

...

Keyword(s):

Fatty Acids ◽

Dairy Products ◽

Intervention Study ◽

Dairy Product ◽

Plasma Concentrations ◽

Correlation Coefficients ◽

Dairy Intake ◽

Dairy Fat ◽

Product Consumption ◽

Dairy Product Consumption

The questioned reliability of 15:0, 17:0, and trans9-16:1 acids as biomarkers of dairy fat intake also questions the relationship between the intake of these products and their health effects. Two studies were conducted in the same geographical region. In an intervention study, volunteers followed a diet rich in dairy products followed by a diet without dairy products. Plasma and erythrocyte fatty acids (FA) were analyzed, and their correlations with dairy product intakes were tested. The FA biomarkers selected were validated in the Gipuzkoa cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC) observational study. The correlation coefficients between plasma concentrations of iso16:0, iso17:0, trans11-18:1, cis9, trans11-18:2, and cis6-18:1 and the dairy fat ingested are similar in both studies, indicating that their concentration increases by 0.8 µmol/L per gram of dairy fat ingested. The biomarkers are positively related to plasma triglycerides (r = 0.324 and 0.204 in the intervention and observational studies, respectively) and total cholesterol (r = 0.459 and 0.382), but no correlation was found between the biomarkers and atherogenicity indexes. In conclusion, the sum of the plasma concentration of the selected FAs can be used as biomarkers of dairy product consumption. A linear relationship exists between their plasma concentrations and ruminant product intake. These biomarkers allow for obtaining consistent relationships between dairy intake and plasma biochemical parameters.

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ANIMAL PRODUCT CONSUMPTION AND SUBSEQUENT FATAL BREAST CANCER RISK AMONG SEVENTH-DAY ADVENTISTS

American Journal of Epidemiology ◽

10.1093/oxfordjournals.aje.a114821 ◽

1988 ◽

Vol 127 (3) ◽

pp. 440-453 ◽

Cited By ~ 38

Author(s):

PAUL K. MILLS ◽

JOHN F. ANNEGERS ◽

ROLAND L. PHILLIPS

Keyword(s):

Breast Cancer ◽

Breast Cancer Risk ◽

Cancer Risk ◽

Animal Product ◽

Product Consumption

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Factor Affecting Attitude and Purchase Intention of Luxury Fashion Product Consumption: A Case of Korean University Students

Sustainability ◽

10.3390/su12187497 ◽

2020 ◽

Vol 12 (18) ◽

pp. 7497

Author(s):

Maidul Islam ◽

Bidhanchandra Nahakpam Singh

Keyword(s):

College Students ◽

Purchase Intention ◽

Marketing Strategies ◽

Brand Awareness ◽

Brand Attitudes ◽

Factors Affecting ◽

South Korean ◽

Product Consumption ◽

Luxury Products ◽

Korean College Students

The purpose of this study was to look into the factors affecting South Korean college students’ luxury goods purchases and their intent to buy them. A conceptual model was proposed and was tested by several hypotheses. Data were collected from Seoul, Daegu, and Daejeon in South Korea. A total of 153 respondents took part in this survey, which was conducted on brand awareness, social contrast, acquisitive, innovation in fashion, engagement in fashion, buying luxury brand attitudes, and buying interest of luxury products. Factor analysis and regression analysis were done to test the hypotheses by using SPSS. The results of this study indicated a significant positive relationship between the buying intention of luxury products and brand awareness, social contrast, and innovation in fashion. This paper help manufacturer and marketing managers to make better marketing strategies for college students.

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Soy Consumption with Risk of Coronary Heart Disease and Stroke: A Meta-Analysis of Observational Studies

Neuroepidemiology ◽

10.1159/000444324 ◽

2016 ◽

Vol 46 (4) ◽

pp. 242-252 ◽

Cited By ~ 11

Author(s):

Danfei Lou ◽

Yuehua Li ◽

Guoliang Yan ◽

Jianhong Bu ◽

Haihui Wang

Keyword(s):

Coronary Heart Disease ◽

Heart Disease ◽

Cohort Studies ◽

Observational Studies ◽

Meta Analysis ◽

Case Control ◽

Inverse Association ◽

Case Control Studies ◽

Relative Risks ◽

Product Consumption

Background: The association of soy product consumption with the relative risk of cardiovascular disease remains controversial. This meta-analysis aimed at investigating whether an association exists between soy consumption and the risk of stroke and coronary heart disease (CHD) in observational studies. Methods: A systematic search of the PubMed and EMBASE databases was performed for case-control and cohort studies that assessed soy consumption and the risk of stroke and CHD. Summary relative risks (SRRs) and 95% CIs were combined by using a random-effects model. Results: Of a total of 1,266 abstracts, 5 prospective cohort and 6 case-control studies met our inclusion criteria, and comprised 4,954 stroke and 7,616 CHD events. Based on the high vs. low analyses, combining cohort studies showed no association between soy intake and risk of stroke (SRR 0.92; 95% CI 0.70-1.10; Pheterogeneity = 0.236; I2 = 29.4%) or CHD (SRR 0.97; 95% CI 0.74-1.27; Pheterogeneity = 0.020; I2 = 62.7%), although a significantly inverse association between soy intake and the risk of stroke (SRR 0.54; 95% CI 0.34-0.87; Pheterogeneity = 0.001; I2 = 79.3%) and CHD (SRR 0.66; 95% CI 0.56-0.77; Pheterogeneity = 0.421; I2 = 0) was observed in case-control studies. No association between soy isoflavone intake and the risk of stroke and CHD was identified. Conclusion: There was limited evidence to indicate that soy consumption was inversely associated with the risk of stroke and CHD, although further studies, with prospective designs that use validated questionnaires and control for important confounders, are warranted.

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