Relationship Of Abdominal Circumference, BMI and Sweet Food Consumption with Diabetes Mellitus in Adults 26-45 Years Old in DKI Jakarta (Riskesdas 2018 Analysis)

Diabetes mellitus occurs, one of which is characterized by hyperglycemia that occurs due to insulin abnormalities or insulin action (Perkeni, 2015). The 2018 Riskesdas survey showed an increase in the prevalence of diabetes mellitus in people over 15 years of age. High carbohydrate intake can affect the incidence of diabetes mellitus. This is caused carbohydrates that have been broken down by the body into glucose will be circulated throughout the body and the glucose balance will be controlled by the pancreas by releasing the hormone insulin. If a insulin produced is few, the glucose level in the blood will be excess and increase the occurrence of hyperglycemia. This study aims to analyze the relationship between consumption of sweet foods, body mass index and abdominal circumference with the incidence of diabetes mellitus in adults aged 26-45 years in DKI Jakarta based on the Riskesdas 2018 analysis. The results of the bivariate test with chi square showed a relationship between consumption of sweet foods (p = 0,000), body mass index (p = 0,000) and abdominal circumference (p = 0,000) with the incidence of diabetes mellitus. It can be concluded that there is a relationship between consumption of sweet foods, body mass index and abdominal circumference with the incidence of diabetes mellitus in adults aged 26-45 years in DKI Jakarta.

Impact of Covid-19 Pandemic on Food Consumption in Indonesia

Prevention of Covid-19 transmission by increasing immunity of the body with protein intake results in changes in people's dietary behavior. Pressure due to changing environment and loss of work leads to the tendency to eat sweet foods, preserved, high in fat and salt. This study aims to determine changes in food consumption patterns in Indonesia during the Covid-19 pandemic. Use a quick assessment of empirical facts about Indonesia's ongoing impact on Covid-19. The research approach framework conceptualizes Covid-19 as a 'Cause', and its effect on changes in food consumption patterns is "Consequent". The data used in this study from study literature uses references from national and international literature. Literature materials in the form of journals, articles, books, and news that discuss the impact of the Covid-19 pandemic on people's behavior, especially food consumption behavior, which can be accessed in electronic media. Pandemic covid-19 in Indonesian society affects food consumption patterns, namely, in adults, consumption of vegetables, fruits, and spices increases. While in adolescence, consumption of sweets and fast food increases. This change in the diet affects immunity. A healthy diet increases immunity and reduces the potential for contracting covid-19. Changes in different diets require a tailored approach to community nutrition fulfillment programs. It is necessary to create a program to raise awareness among young people to implement a healthy diet, and a program to support the consistency of healthy diets that have been formed in the community due to the covid-19 pandemic.

Insufficient Physical Fitness and Deficits in Basic Eating Habits in Normal-Weight Obese Children Are Apparent from Pre-School Age or Sooner

Normal-weight obesity appears to be an extended diagnosis/syndrome associated with insufficient physical fitness levels and inadequate eating habits at least from school years. However, its relation to long term health parameters in pre-school children remains unknown, even though pre-school age is crucial for the determining healthy lifelong habits. Therefore, the aim of the current study was to investigate the differences in physical fitness level and basic eating habits between normal-weight obese, normal-weight non-obese, and overweight and obese preschoolers. The research sample consisted of 188 preschoolers aged 4.0–6.9 years (Mage = 5.52 ± 0.8 year), normal-weight obese = 25; normal-weight non-obese = 143, overweight and obese = 20. Body composition was measured using bio-impedance InBody230. Six tests assessed the physical fitness level: sit-ups; standing long jump; shuttle running 4 × 5 meters; throwing with a tennis ball; multistage fitness tests; sit and reach. A four-item eating habits questionnaire for parents focusing on breakfast regularity, consumption of sweet foods and drinks, selection of food and attitude towards eating was used. A non-parametric analysis of variance and Fisher’s exact test along with suitable effect sizes were used for data processing of physical fitness tests and the basic eating habits questionnaire, respectively. Normal-weight obese children performed significantly worse (from p = 0.03 to p < 0.001, ES ω2-G = low to medium) in muscular fitness, cardiorespiratory fitness and running agility compared to normal-weight non-obese counterparts and did not significantly differ in the majority of physical fitness performance tests from overweight and obese peers. In basic eating habits, normal-weight obese boys preferred significantly more sweet foods and drinks (p = 0.003 ES = 0.35, large), while normal-weight obese girls had significantly more negative attitude towards eating (p = 0.002 ES = 0.33, large) in comparison to their normal-weight non-obese peers. Normal-weight obesity seems to develop from early childhood and is associated with low physical fitness and deficits in eating habits which might inhibit the natural necessity for physically active life from pre-school age or sooner.

Association between body weight misperception and dietary patterns in Brazilian adolescents: Cross-sectional study using ERICA data

The association between body image and eating behaviors or weight control strategies has been demonstrated in the scientific literature, but there is a lack of evidence on the association between weight misperception and food consumption indicators in adolescents. This study aimed to evaluate the association between weight misperception and dietary patterns (DPs) in the Brazilian Study of Cardiovascular Risks in Adolescents (ERICA). It was a national school-based cross-sectional study conducted among students aged 12–17 years. Data were collected in the form of anthropometric measurements, responses in self-answered questionnaires, and 24-h dietary recall. The following variables were assessed: weight underestimation and overestimation (independent variables), which were defined as the presence of a disagreement between nutritional status and self-perceived weight; dietary patterns (dependent variables), defined by a posteriori method using principal component factor analysis; and individual and demographic variables (covariates). Data analysis was performed using the Poisson regression models method, stratified by sex. A total of 52,038 adolescents with normal weights were evaluated. The weight misperception prevalence was 34.0% (95% confidence interval [CI]: 33.0, 35.0). Three DPs were identified: “Traditional Brazilian,” “Processed meat sandwiches and coffee,” and “Ultra-processed and sweet foods.” In girls, weight underestimation was directly associated with the “Traditional Brazilian” (1.24; 95% CI: 1.08, 1.43) and “Ultra-processed and sweet foods” DPs (1.29; 95% CI: 1.09, 1.54), and overestimation was inversely associated with all the DPs. In boys, a direct association between underestimation and the “Ultra-processed and sweet foods” DP (1.29; 95% CI: 1.10, 1.51) was found. Overestimation was inversely associated with the “Traditional Brazilian” DP (0.79; 95% CI: 0.63, 0.99). The inverse association between overestimation and the “Traditional Brazilian” DP, and the direct association between underestimation and the “Ultra-processed and sweet foods” DP indicated that weight misperception was related to unhealthy eating habits in Brazilian adolescents.

Food group intake of children and adolescents (6-18 years) on a vegetarian, vegan, or omnivore diet: Results of the VeChi Youth Study

Plant-based, i.e., vegetarian (without meat and fish) or vegan (exclusively plant-based foods) diets are in trend also among children and adolescents, but data on food intake in this group are lacking. Here, we compare the consumption of food groups of vegetarian (n 145), vegan (n 110), and omnivore (n 135) children and adolescents (6-18 years) in Germany using data of the VeChi Youth Study. Each food item reported in 3day weighed dietary records was assigned to one of 18 food groups and individual mean intake per day (g/MJ) was calculated. Group differences were assessed using covariance analyses adjusted for age, sex and other covariates. For food groups with a high number of non-consumers, non-parametric Kruskal-Wallis-Tests were run. Pairwise comparison of vegetarian and vegan groups indicated significantly higher intakes of legumes, nuts, milk alternatives (all P = 0.0003), and meat alternatives (P = 0.0065) among vegan subjects. Intake of these food groups of omnivore participants was low (Q3: 0.0 g/MJ for legumes, milk alternatives, and meat alternatives, 0.5 g/MJ for nuts). Dairy intake of vegetarians (11.6 g/MJ) was significantly lower than of omnivore subjects (24.7 g/MJ) (P = 0.0003). Intake of fats/oils and sweet foods was lowest in vegan compared to vegetarian and omnivore participants (p <0.05). Whole grain intake was higher in vegan participants (14.5 g/MJ) than of vegetarian (9.1 g/MJ) and omnivore (6.5 g/MJ) participants (P = 0.0003). Longitudinal studies are necessary to evaluate the long-term health consequences of vegetarian, vegan, and omnivore food patterns, especially in childhood and adolescence.

Healthy foods for human consumption produced with amaranth, chia and quinoa seeds and precooked soybean

The purpose of this report is to improve and make higher benefits on human diet through the consumption of seeds having high nutritional values. Different combinations of amaranth, chia and quinoa seeds and precooked soybean were used to elaborate a new sweet food. Mixed seeds (flour) and soybean whit peanut, sugar or stevia, glucose, hydrogenated oil and natural essence were prepared and tasted by people of both sex and age range from 1 to 78 years old. Previously nutritional composition was analyzed in the different samples. Sweet foods samples were given to persons to evaluate the acceptance and preference of them compared with two market candies of similar composition. The association analysis was performed using t-test and Analysis of Variance (ANOVA) with Bonferroni´s multiple comparisons for quantitative variables and chi square test for qualitative variables. From all the samples having a standard protein content (more than 10% each), have a higher acceptance those composed by amaranth, chia and quinoa, including more acceptance by women. The same result was obtained respect the preference. The production for human consumption of this new sweet food would imply a better use of vegetable proteins as a complement of the diet animal proteins and improve the health preventive advantages.

NO EFFECTS OF SWEET TASTE EXPOSURE AT BREAKFAST FOR 3 WEEKS ON PLEASANTNESS, DESIRE FOR, SWEETNESS OR INTAKE OF OTHER SWEET FOODS: A RANDOMIZED CONTROLLED TRIAL

This work investigated the effects of repeated sweet taste exposure at breakfast on perceptions and intakes of other sweet foods, while also examining effects due to duration of exposure (1/3 weeks), test context (breakfast/lunch), and associations between taste perceptions and intakes. Using a randomised controlled parallel-groups design, participants (N=54, 18 male, mean age: 23.9±5.8yrs, mean BMI: 23.6±3.5kg/m2) were randomized to consume either a sweet breakfast (cereal with sucralose) (N=27) or an equicaloric non-sweet breakfast (plain cereal) (N=27) for 3 weeks. On days 0 (baseline), 7, and 21, pleasantness, desire to eat and sweetness were rated for other sweet and non-sweet foods, and sweet food consumption was assessed in an ad-libitum meal at breakfast and lunch. Using intention-to-treat analyses, no statistically significant effects of exposure were found at breakfast (largest F(2,104)=1.84, p=0.17, ηp2=0.03), or lunch (largest F(1,52)=1.22, p=0.27, ηp2=0.02), and using Bayesian analyses, the evidence for an absence of effect in all rating measures was strong to very strong (smallest BF01=297.97 (BF01error=2.68%)). Associations between ratings of pleasantness, desire to eat and intake were found (smallest r=0.137, p<0.01). Effects over time regardless of exposure were also found: sugars and percent energy consumed from sweet foods increased throughout the study smallest (F(2,104)=4.54, p=0.01, ηp2=0.08). These findings demonstrate no effects of sweet taste exposure at breakfast for 1 or 3 weeks on pleasantness, desire for, sweetness or intakes of other sweet foods in either the same (breakfast) or in a different (lunch) meal context.

Food Preferences in a Greenlandic Population

Objectives The overall aim was to describe food reward in an Inuit population in Greenland. More specifically, the objective was to first test the differences in food reward for sweet relative to savory food (taste bias) after four weeks on a traditionally Inuit diet (TID) vs a Westernized diet (WD). If no differences in taste bias were found between diet groups, we aimed to describe food reward in a pooled sample (median [IQR]). We hypothesized that participants would have higher preferences for sweet compared to savory foods. Methods After a dietary intervention in Greenland (20% of foods provided), we measured behavioral components of food reward using the Leeds Food Preference Questionnaire. The reward components, explicit liking and implicit wanting, were measured in response to images of Western foods varying in fat content and taste after four weeks on either TID or WD. A positive bias score reflected preference for sweet over savory, and oppositely a negative bias score reflected preference for savory over sweet foods. Results Participant characteristics were similar in the two diet groups (age (mean (SD): TID = 58.1 (11.5) vs. WD = 55.4 (9.5) years); sex: TID = 50% vs. WD = 54% women; body mass index (mean (SD): TID = 26.6 (5.5) vs. WD = 27.9 (4.7) kg/m2). In these preliminary, unadjusted analyses, we found no differences in explicit liking (P = 0.77) or implicit wanting (P = 0.70) bias score for sweet over savory foods after four weeks following either TID (n = 26) or WID (n = 24). Altogether, participants in the two diet groups had a greater explicit liking (−11.5 [−19.9; −2.8]) and implicit wanting (−21.6 [−44.2; −5.2]) for savory compared to sweet foods. Conclusions This is the first study to examine explicit and implicit aspects of food reward in an Inuit population. Contrary to our hypothesis, this population did not prefer sweet over savory Western foods. Funding Sources The study was supported by unrestricted grants from The Novo Nordisk Foundation. Royal Greenland and the supermarket chains Kalaallit Nunaanni Brugseni & Pilersuisoq supported the study with foods and food logistics.

Top Sweeteners in Top Contributors of Commercially Processed Foods With Added Sugars in the U.S.: Application of the IngID Program

Objectives Added sugars should be limited to help achieve healthy dietary patterns within calorie limits. According to What We Eat in America Data Briefs 2015–2018, beverages and sweet foods provided 90% of added sugars intake combined. However, there is a knowledge gap in the type of sweetener used in these foods. A framework for parsing and reporting of ingredients used in commercially packaged foods (IngID) was recently developed to make this analysis possible. This study aims to analyze top types of added sugars and most frequently appearing concurrent ingredients in the top sugar contributing categories. Methods Two categories, carbonated beverages and cookies, were selected as examples to demonstrate the analyses of ingredients. Universal Product Codes (UPC) of foods in these categories were obtained from IRI's (Information Resources Incorporated) scanner data covering over 80% of the total sold products in the category. Ingredient statements were obtained from USDA's Global Branded Food Products Database (BFPD) and manufacturer or distributor websites. A program developed for IngID was applied to parse the ingredient text strings for each product (unique UPC). A thesaurus was applied to assign preferred descriptors (PDs) to equivalent ingredient terms such as synonyms and spellingy errors. Results In the 982 carbonated beverages with unique UPCs aside from carbonated water and flavor, the top 5 ingredients were citric acid, high fructose corn syrup (HFCS), caramel color, sodium benzoate and caffeine. The order of sweeteners most frequently used among the 21 sweeteners used in carbonated beverages were HFCS, aspartame, acesulfame potassium, sucrose and sucralose. In the 1718 cookie products included, aside from flavor, the top ingredients were sucrose, sodium chloride, soy lecithin, and wheat flour and. Majority of the 70 sweeteners used in cookies were nutritive sweeteners. The order of sweeteners most frequently used is sucrose, HFCS, dextrose, corn syrup and molasses. Conclusions Multiple kinds of sweeteners were used in packaged foods with added sugars. The analyses offer policy makers and consumers information to understand the current sweeteners used in packaged foods. Importantly, BFPDB and IgnID program provided valuable tools for up-to-date ingredient analysis. Funding Sources USDA.

Dessert and Coffee

Humans have evolved to prefer sweet flavors, and desserts satisfy that natural desire for sweet foods that provide energy and essential nutrients.1 Fancy cakes and confections also stir our imaginations. Dessert is the highlight of the meal, a true celebration of chemistry and food that turns milk, sugar, chocolate, eggs, and other simple ingredients into dishes that delight the eyes as well as the taste buds....