scholarly journals Implicit and explicit safety evaluation of foods: The importance of food processing

2021 ◽  
Author(s):  
Carol Coricelli ◽  
Raffaella I Rumiati ◽  
camille rioux
Keyword(s):  
Fruits And Vegetables ◽  
Food Selection ◽  
Strong Association ◽  
Safety Evaluation ◽  
Daily Basis ◽  
Processed Foods ◽  
Processed Form ◽  
Safety Attributes ◽  
Implicit And Explicit ◽  
Processing Techniques

Identifying beneficial foods in the environment, while avoiding ingesting something toxic, is an overlooked, yet crucial task humans face on a daily basis. Here we directly examined adults’ implicit and explicit safety evaluations of the same foods presented with different degrees of processing, ranging from unprocessed (raw) to processed (cut or cooked). Moreover, we investigated whether individuals’ characteristics (e.g., Body Mass Index, hunger, food neophobia) modulated their evaluations. We hypothesized that adults would associate the processed form of a food with safety more than its unprocessed form since processing techniques, which are ubiquitously applied in different cultures, often reduce the toxicity of foods and signal previous human intervention and intended consumption. Adults (N = 109, 43 females) performed an implicit Go/No-Go Association Task (GNAT) online, assessing the association between safety attributes (words associated with safety or toxicity) and food images differing on their degree of processing (unprocessed raw fruits and vegetables, the same foods cut-up and cooked into a puree); both unfamiliar and familiar foods were used. Then, each food was explicitly evaluated via Visual Analogue Scales (VAS). Results revealed that overweight and obese individuals rated cooked foods as the least safe overall at the explicit level (VAS results) while having a strong association between these processed foods and safety attributes at the implicit level (GNAT RTs results). Yet, at the explicit level, when looking at unfamiliar foods only, processed foods were rated safer than unprocessed foods by all participants (VAS results). Our results are the first evidence that directly highlights the relevance of the degree of processing in food safety evaluation and suggest that thinking of the important tasks humans face regarding food selection enriches our understanding of food behaviors.

scholarly journals Determinants of fruits, vegetables, and ultra-processed foods consumption among infants

2021 ◽  
Vol 26 (1) ◽  
pp. 209-220
Author(s):  
Adriana Passanha ◽  
Maria Helena D’Aquino Benício ◽  
Sonia Isovama Venâncio
Keyword(s):  
Population Size ◽  
Outpatient Care ◽  
Fruits And Vegetables ◽  
Processed Foods ◽  
Multilevel Regression ◽  
Multiparous Women ◽  
Education Levels ◽  
Contextual Determinants ◽  
Dose Response Effect ◽  
Mother's Educational Level

Abstract The objective was to evaluate the influence of individual and contextual determinants on infant’s consumption of fruits and vegetables (FV), and ultra-processed foods (UPF). The data was obtained from the Survey of Prevalence of Breastfeeding in Brazilian Municipalities, 2008. A representative sample of 14,326 infants 6-11.9 months old, from seventy-five municipalities of São Paulo state was evaluated. The influence of determinants on FV and UPF consumption was analyzed using Poisson multilevel regression. Mother’s educational level and maternal age had positive dose-response effect for the consumption of FV (p trend < 0.001) and negative for UPF (p trend < 0.001). Infants of multiparous women and those who received outpatient care in public medical system showed lower prevalence of FV (p < 0.001 for both) and higher prevalence of UPF (respectively, p < 0.001 and p = 0.001). Moreover, the contextual variable related to population size indicated that the prevalence of consumption of FV decreased (p < 0.001) and UPF increased (p = 0.081) with decreased population size. Therefore, infants born to women with low education levels, who received outpatient care in the public health network, and who reside in small municipalities should be prioritized for educational programs related to feeding practices.

scholarly journals Availability of free fruits and vegetables at canteen lunch improves lunch and daily nutritional profiles: a randomised controlled trial

2009 ◽  
Vol 102 (7) ◽  
pp. 1030-1037 ◽  
Author(s):  
Carl K. Lachat ◽  
Roosmarijn Verstraeten ◽  
Bruno De Meulenaer ◽  
Joris Menten ◽  
Lieven F. Huybregts ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Controlled Trial ◽  
Daily Basis ◽  
Dietary Quality ◽  
Control Group ◽  
Dietary Recommendations ◽  
Dietary Record ◽  
Food And Beverage ◽  
Randomised Controlled

Canteens are known to be promising settings for activities to promote intake of fruits and vegetables, but it remains unclear to what extent distributing free fruits and vegetables can influence dietary patterns of customers. The present study evaluated the effect of providing fruits and vegetables for free in a university canteen on the daily diet of university canteen customers. Canteen customers (n 209) were randomly allocated to a fruit and vegetable group (FVG) and a control group (CG). FVG participants were given two portions of fruits and one portion of vegetables for free at lunchtime. Food and beverage intake was measured using a dietary record for 3 d and dietary quality was appraised using a comprehensive scoring system. The FVG participants ate 80 g more fruits (P < 0·01) and 108 g more vegetables (P < 0·001) on a daily basis compared with the CG participants. No differences were found for energy density, total energy, Na and energy from fat between the groups per day. A higher intake of fruits and vegetables was observed at lunch and of vegetables during the dinner and evening snacks. The FVG participants were more likely to comply with dietary recommendations for fruits and vegetables and had a better dietary profile on the study days and for the lunch consumed on those days. The results of the present study demonstrate how modifications of a canteen lunch can be instrumental to enhance the nutritional quality of lunch as well as the overall quality of the diet of the customers.

scholarly journals Availability and access to food in supermarkets before and during the Covid-19 pandemic in a mid-size city

2021 ◽  
Vol 34 ◽  
Author(s):  
Priscila Moreira de Lima PEREIRA ◽  
Pollyana Ferreira PEREIRA ◽  
Mariana Lamha CASTELLÕES ◽  
Ramon Simonis PEQUENO ◽  
Mário Círio NOGUEIRA ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Time Frame ◽  
Sao Paulo ◽  
Healthy Food ◽  
Processed Foods ◽  
São Paulo ◽  
Food Store ◽  
Significance Level ◽  
Student’S T ◽  
Corn Snacks

ABSTRACT Objective To investigate the availability and price of fresh and ultra-processed foods in supermarkets before and during the Covid-19 pandemic in a mid-size city in the Brazilian state of Minas Gerais. Methods Ecological and longitudinal study. A proportionate stratified random sampling method was applied to supermarkets in the municipality. To assess the availability, variety, and price of fresh and ultra-processed foods, we applied the Estudo do Ambiente Obesogênico em São Paulo (ESAO, Obesogenic Environment Study in São Paulo, Brazil) Food Store Observation Tool questionnaire and calculated the Healthy Food Store Index. The audits took place from December 2019 to January 2020, and we returned to the establishments in September 2020. Descriptive analyzes, McNemar tests, paired Student's T or Wilcoxon tests were performed using the SPSS software, version 20.0, with a 5% significance level. Results Ten supermarkets were evaluated. The prices of oranges (p=0.012), bananas (p=0.043), apples (p=0.004), and onions (p=0.004) were significantly increased during the time frame. Sugar-free soft drinks (p=0.044), powdered drinks (p=0.032), and corn snacks (p=0.015) showed a greater variety of brands and flavors during the pandemic. The Healthy Food Store Index score was 9.50±0.85 before the pandemic and 9.00±1.15 during it. Conclusion The prices of some fruits and vegetables increased, and supermarkets sold a greater variety of ultra-processed foods. Such findings highlight the importance of assessing the consequences of the Covid-19 pandemic on the food environment.

Childhood eating practices are relevant to ultra-processed food consumption in adulthood: results from the Nutritionists’ Health Study

2021 ◽  
pp. 1-10
Author(s):  
Sthefani da Costa Penha ◽  
Marina Maintinguer Norde ◽  
Antonio Augusto Ferreira Carioca
Keyword(s):  
Infant Formula ◽  
Food Consumption ◽  
Fruits And Vegetables ◽  
Vegetable Intake ◽  
Adult Life ◽  
Health Study ◽  
Processed Foods ◽  
Current Consumption ◽  
Using Data ◽  
Eating Practices

Abstract Studies on childhood feeding and current food consumption, according to the NOVA classification, in adults are scarce. The objective of this study was to evaluate the relationship between childhood dietary practices and the current consumption of different categories of processed foods in young adults using data from the Nutritionists’ Health Study (NutriHS) cohort. A cross-sectional analysis was performed using data of 392 on nutrition undergraduate students or nutritionists aged ≥18 years. Current food consumption was assessed using a food frequency questionnaire and the NOVA classification. The investigated childhood eating practices included fruit and vegetable intake, exclusive breastfeeding, and other breastfeeding practices. Participants breastfed with introduction of solid, semi-solid or soft foods before 6 months had higher current consumption of processed foods than those who were not breastfed (β = 4.30; 95% confidence interval [CI] = 0.56–8.04) and those who did not have the habits of eating fruits and vegetables during childhood consumed less unprocessed and minimally processed foods in adulthood than those who ate fruits and vegetables during infancy (β = −3.76; 95% CI = −0.82 to −6.70). Further, later introduction of infant formula or other types of milk between 3 and 5 months of age had a lower current consumption of ultra-processed foods than those fed infant formula or other types of milk before 1 month age of life (β = −3.09; 95% CI = −6.12 to −0.06). In conclusion, childhood feeding practices were linked to food consumption in adult life in NutriHS cohort, highlighting that the first 1000 days of life seems to impact on food choices during adulthood, with potential to protect against nutrition-related diseases later in life.

Food and immunity: a pragmatic approach to mitigate corona viruses attack

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Muhammad Farhan Jahangir Chughtai ◽  
Saira Tanweer ◽  
Samreen Ahsan ◽  
Tariq Mehmood ◽  
Atif Liaqat ◽  
...  
Keyword(s):  
Adaptive Immunity ◽  
Coming Out ◽  
Fruits And Vegetables ◽  
Daily Basis ◽  
The Body ◽  
Leafy Vegetables ◽  
Content Type ◽  
Viral Attachment ◽  
Baked Products ◽  
Corona Viruses

Purpose Corona viruses have spiked structure and enveloped glycoproteins in their structure, along with specific proteins in membranes. The mode of action of COVID-19 consists of three phases, i.e. viral replication, immune hyperactivity and pulmonary destruction. However, angiotensin-converting enzyme is an essential receptor that causes COVID-19. After infecting any individual, COVID-19 develops in specific pattern with the following stages: replication stage and adaptive immunity stage. After adaptive immunity stage, the clinical symptoms of patient include cough, fever, runny nose, shortness of breath and many more. To cope with this COVID-19, food and nutrition played an important role. The purpose of this review article is to emphasize the significance of food and immunity to reduce COVID-19 attack among susceptibles. Design/methodology/approach In the present era, corona virus, a member of crown-shaped type, created a pandemic situation around the globe owing to its capability to move from human to animals and vice versa. This virus can transfer its 35% infection to the individuals. Contemporarily, this outbreak was observed in Wuhan, China in December 2019 and affected a huge number of communities by spreading like common flu. However, after investigation, it was revealed that COVID-19 is different from common flu regarding respiratory illness created by this novel coronavirus along with its taxonomy. Findings Over and above to all the aforementioned food safety concerns, it is suggested to use sufficient supply of green leafy vegetables along with fiber-rich foods such as legumes, beans, whole grains and vegetables. It is further good for health to get all these varieties whole and organic. The individuals should use probiotics (lactobacillus) on daily basis as a source of diary probiotic that can further bind to the virus directly and then can inhibit the viral attachment with body cells; also the probiotics are claimed to enhance the immune system of the body. Research limitations/implications In the case of fruits and vegetables purchased, it must be thoroughly washed with water and then disinfected; after pat drying, these fruits and vegetables can be moved to the refrigerator and stored along with other foods. During the outbreak of COVID-19, the partially cooked or ready-to-eat foods should be avoided, especially eggs, meat, meat products, milk and milk-related products. On the other side, nuts should not be consumed; if required, then it must be properly roasted at home before consumption. Practical implications The baked product right after coming out of oven is completely safe; however, these are contaminated during handling such as crumb in case of bread and with knives; so in the breakout of any viral attack, the individuals should avoid slicing of the bread. Moreover, it is recommended to place the baked products in personal bags instead of bulk quantity. Before the consumption, the baked products should be toasted, microwaved or heated with the help of pan (traditional) to reduce the amount of viral load. Social implications Dietary supplements are taken by most of the people on daily basis or sporadically especially when they are suffering from inflammation or cold. They have options while selecting these types of supplements such as probiotics, Echinacea, omega-3 fatty acids, vitamins D and E, calcium glucosamine, garlic and iron. These supplements are beneficial for the group of population who do not eat diversity of food as sufficient amount of essential nutrients is provided through this pathway. Originality/value This work is original in its novelty.

scholarly journals Dietary Patterns Trend in Mexican Adolescent Population from 2006 to 2018, by Area of Residence

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 566-566
Author(s):  
Teresa Shamah-Levy ◽  
Sonia Rodríguez-Ramírez ◽  
Elsa Gaona-Pineda ◽  
Edith Kim-Herrera ◽  
Andrys Valdez-Sánchez
Keyword(s):  
Urban Area ◽  
Dietary Patterns ◽  
Fruits And Vegetables ◽  
Red Meat ◽  
Leafy Vegetables ◽  
Categorical Variables ◽  
Processed Foods ◽  
Food Groups ◽  
Animal Products ◽  
Adolescent Population

Abstract Objectives To analyze the dietary patterns trend in Mexican adolescent population from 2006 to 2018 by area of residence. Methods We analyzed information from four National Health and Nutrition Surveys in Mexico from 2006 to 2018. Dietary information was collected using a validated seven-day, semi-quantitative Food frequency questionnaire. We analyzed the consumption of different food groups: 1) Fruits and vegetables (g), 2) Red meat (consumption yes or not), 3) animal products (kcal), 4) sugar-sweetened beverages (SSB) (kcal), and ultra-processed foods (kcal), according to NOVA classification. We estimated the Dietary Diversity Score (DDS), which was constructed based on 10 food groups consumed: 1) grains, roots, and tubers; 2) pulses; 3) nuts and seeds; 4) dairy; 5) meat, poultry and fish; 6) eggs; 7) dark green leafy vegetables; 8) other vitamin A-rich fruits and vegetables; 9) other vegetables; 10) other fruits. Food groups were assigned to 1 if any food item within the group was consumed, otherwise 0. We estimated the proportion of population with consumption of ≥ 400 g of fruits and vegetables/d, with ≥ 5 food groups (Minimum DDS) and percentage of consumers of red meat, and the contribution to the total energy of SSB, ultra-processed food and animal products (energy percentage). Demographic and socio-economic characteristics of sampled individuals such as sex, age, area and socio-economic status (SES) were obtained. The country was divided into urban and rural areas (≥2500 or &lt; 2500 inhabitants, respectively). We used linear and logistic regression models to continuous and categorical variables, respectively. We analyzed difference by area. Results The percentage of population of Minimum DDS was lower in rural when compared with urban area by every year of survey (P &lt; 0.05). The contribution of energy percentage from ultra-processed foods and animal products was lower in rural area than urban area (P &lt; 0.05). The SSB contribution was similar in both areas. Conclusions Current findings show that the area of residence was associated with variations in the consumption of fruits, vegetables and red meat in Mexican adolescents. Consequently, interventions should focus on increasing healthy eating habits in this population, taking into account when designing preventive strategies the area of residence. Funding Sources Mexican Ministry of Health.

The Roles of Food Processing in Translation of Dietary Guidance for Whole Grains, Fruits, and Vegetables

2019 ◽  
Vol 10 (1) ◽  
pp. 569-596 ◽  
Author(s):  
Min Li ◽  
Kacie K.H.Y. Ho ◽  
Micaela Hayes ◽  
Mario G. Ferruzzi
Keyword(s):  
Fruits And Vegetables ◽  
Consumer Preferences ◽  
Whole Grains ◽  
Dietary Guidelines ◽  
Processed Foods ◽  
Processing Level ◽  
Processing Strategies ◽  
Vegetable Products ◽  
Dietary Guidelines For Americans ◽  
Food And Nutritional Security

The Dietary Guidelines for Americans (DGA) recommend the consumption of whole grains, fruits, and vegetables as part of a healthy diet. However, current consumption patterns suggest that most Americans are not meeting these recommendations. The challenge remains to align the DGA guidance with the food environment and consumers’ expectations for product quality, availability, and affordability. Currently, processed foods play an increasingly important role in American diets. Often characterized as unhealthy, processed foods are contributors to both food and nutritional security. When the alignment of processing strategies with DGA principles exists, achieving DGA goals is more likely, regardless of processing level. In this review, select processing strategies for whole grains, fruits, and vegetables are described to show how DGA principles can guide processing efforts to create healthier products. Although whole grains, supported by industry-wide innovation and guidance, have had some success with consumers, improving intake of fruit and vegetable products remains a challenge. Closing consumption gaps requires new innovations and products aligned with consumer preferences and DGA principles.

Exploring the Relationship Between MyPlate Knowledge, Perceived Diet Quality, and Healthy Eating Behaviors Among Adolescents

2020 ◽  
Vol 34 (7) ◽  
pp. 713-721 ◽  
Author(s):  
Miranda Westfall ◽  
Sarah E. Roth ◽  
Monique Gill ◽  
Alec M. Chan-Golston ◽  
Lindsay N. Rice ◽  
...  
Keyword(s):  
Nutrition Education ◽  
Healthy Eating ◽  
Diet Quality ◽  
Fast Food ◽  
Fruits And Vegetables ◽  
Strong Association ◽  
Eighth Grade ◽  
School Students ◽  
Cross Sectional ◽  
Eighth Grade Students

Purpose: MyPlate is the current dietary guidance icon meant to communicate healthy eating patterns. The purpose of this study is to evaluate knowledge of MyPlate nutrition education messages among middle school students and its association with dietary intake and perceived diet quality. Design: Secondary analysis of cross-sectional data. Settings: Survey of eighth-grade students from 16 middle schools in California. Subjects: A total of 3521 eighth-grade students. Measures: MyPlate knowledge was assessed with 3 questions asking how much of the plate in a typical meal should be (1) fruits and vegetables, (2) grains, and (3) proteins. A brief food frequency questionnaire measured intake of fruits, vegetables, sweets, salty snacks, fast-food, and sugar-sweetened beverages (SSBs) over the past 7 days. Students self-rated their diet quality as poor, fair, good, or excellent. Analysis: Hierarchical logistic regression models controlling for gender, ethnicity, and socioeconomic status. Results: Only 11% of students answered all MyPlate questions correctly. MyPlate knowledge was associated with 65% higher odds of not consuming SSBs, but 46% lower odds of not consuming sweets. MyPlate knowledge was not associated with adolescents’ perceived diet quality or intake of salty snacks, fruits, or vegetables. Conclusion: Knowledge of nutrition education messages communicated by the MyPlate dietary guidance icon is limited among adolescents. The association between MyPlate knowledge and lower consumption of SSBs is encouraging, given the strong association between SSBs and childhood obesity.

Sign in / Sign up

Export Citation Format

Share Document