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Food and Nutrition and New Dietary Trends for Human Health
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Food and Nutrition and New Dietary Trends for Human Health

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (30 September 2024) | Viewed by 6499

Special Issue Editors

Dr. Regina Wierzejska

E-Mail Website
Guest Editor
Department of Nutrition and Nutritional Value of Food, National Institute of Public Health NIH—National Research Institute, 00-791 Warsaw, Poland
Interests: diet-related diseases; nutrition during pregnancy; vitamin D; dietary supplements; caffeine and its sources; food law; food labeling
Special Issues, Collections and Topics in MDPI journals
Dr. Katarzyna Stoś

E-Mail Website
Guest Editor
Department of Nutrition and Nutritional Value of Food, National Institute of Public Health NIH—National Research Institute, 00-791 Warsaw, Poland
Interests: food consumption survey; intake of vitamins and minerals; prevention of diet-related diseases; iodine deficiency prophylaxis; food supplements; fortified food; nutritive value of food; food additives
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Nutrition is one of the key factors influencing human health, starting from birth. Although consumers generally know the basic rules of healthy eating, in practice, few people follow this knowledge when shopping. Meanwhile, new food assortments are being introduced to the market, such as those with reduced sugar or salt, which makes it possible to reduce their consumption. In addition, more and more people are deciding to change their usual diet, seeing it as a way to prevent obesity and other diet-related diseases. While, for example, a properly implemented plant-based diet is considered by scientists to be a health-promoting nutrition model, many other diets popularized in the media by celebrities are controversial. In this Special Issue, we encourage authors to submit articles on food or its components (both with nutritional and physiological effects) and to publish research on new dietary trends and their health effects.

Dr. Regina Wierzejska
Dr. Katarzyna Stoś
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food ingredients
  • diet
  • consumer behaviour
  • food reformulation
  • dietary supplements
  • food taxation
  • diet-related diseases

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Published Papers (4 papers)

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Research

21 pages, 940 KiB  
Article
The Influence of Various Types of Functional Bread on Postprandial Glycemia in Healthy Adults
by Ewa Lange, Ewelina Pałkowska-Goździk and Paulina Kęszycka
Appl. Sci. 2024, 14(24), 11900; https://doi.org/10.3390/app142411900 - 19 Dec 2024
Cited by 1 | Viewed by 1299
Abstract
Bread is a crucial component of a balanced diet. Increasing the choice of functional bakery products based on whole grain flours, with the addition of seeds and grains, can improve health, including reducing postprandial glycemia and the risk of metabolic syndrome. The current [...] Read more.
Bread is a crucial component of a balanced diet. Increasing the choice of functional bakery products based on whole grain flours, with the addition of seeds and grains, can improve health, including reducing postprandial glycemia and the risk of metabolic syndrome. The current study attempted to characterize the relationship between the composition and nutritional value of 23 different types of functional bread and postprandial glycemic response values. This study involved 209 non-obese healthy volunteers aged between 18 and 50. The study protocol followed the standard glycemic index (GI) method outlined by the International Standard, ISO 26642:2010. Most of the examined bread had a low GI and was composed mainly of rye, oats, buckwheat flour with a sourdough starter, and oilseeds. Postprandial glycemia was negatively associated with the fat, protein, and fiber content of bread. However, the GI depended directly on the carbohydrate content and, inversely, on the fat content in wheat bread and bread containing oilseeds. Similarly, using whole-grain flour and sourdough in a functional bakery reduces the GI. Adding oilseeds and sourdough to bread also reduced blood glucose levels approximately one hour after a meal. A greater number of ingredients in a recipe may be associated with a higher GI. In designing a functional bread with a potentially beneficial effect on postprandial glycemia, the nutritional value, type of fermentation, and additives (type and number) are worth considering. The high variability in postprandial glycemia after bread consumption is related to several factors and requires GI determination according to standard methods to ensure that the information provided to the consumer is reliable. Full article
(This article belongs to the Special Issue Food and Nutrition and New Dietary Trends for Human Health)
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13 pages, 270 KiB  
Article
Fish Consumption Frequency in the Adult Population in Poland
by Katarzyna Stoś, Agnieszka Woźniak, Ewa Rychlik and Maciej Ołtarzewski
Appl. Sci. 2024, 14(19), 8891; https://doi.org/10.3390/app14198891 - 2 Oct 2024
Viewed by 1604
Abstract
Fish provide energy, protein, and other important nutrients, including n-3 fatty acids, vitamin D, and iodine. However, some species of fish could contain contaminants such as mercury and dioxins. The aim of the study was to assess the frequency of fish consumption in [...] Read more.
Fish provide energy, protein, and other important nutrients, including n-3 fatty acids, vitamin D, and iodine. However, some species of fish could contain contaminants such as mercury and dioxins. The aim of the study was to assess the frequency of fish consumption in Poland, including of sea and freshwater fish species, referring to some socio-economic determinants. The frequency of consumption was assessed using Food Propensity Questionnaire data from 1489 adults (722 males, 767 females) in 2019–2020. The fish consumption frequency in Polish adults was lower than the recommendation (at least twice a week). About 80% of respondents consumed fish less frequently than recommended. Sea fish were mostly consumed less than once a month (31.8%) or 1–3 times a month (30.9%). Most subjects (44.8%) consumed freshwater fish less than once a month. Consumption also depended educational level, economic status, place of residence, declared health status, and BMI value or BMI status. However, taking into account sex, the occurrence of these relationships was different between men and women. It seems that educational activities and dissemination of proper nutrition principles is necessary in order to increase the consumption of fish in Poland. It is important to emphasize the health benefits of fish consumption in relation to the possible adverse effects of their contamination. Full article
(This article belongs to the Special Issue Food and Nutrition and New Dietary Trends for Human Health)
13 pages, 442 KiB  
Article
Sustainable School Lunches: A Comparative Analysis of Lunch Quality in Primary Schools in Warsaw and Zagreb
by Magdalena Górnicka, Irena Keser, Agnieszka Kaleta and Marta Jeruszka-Bielak
Appl. Sci. 2024, 14(18), 8163; https://doi.org/10.3390/app14188163 - 11 Sep 2024
Cited by 1 | Viewed by 1601
Abstract
The School Meal Index-Lunch Evaluation (SMI-LE) has been developed to assess school lunch quality. The aim of this study was to use the SMI-LE index for a comparative analysis of the quality of school meals planned in primary schools in Warsaw and Zagreb. [...] Read more.
The School Meal Index-Lunch Evaluation (SMI-LE) has been developed to assess school lunch quality. The aim of this study was to use the SMI-LE index for a comparative analysis of the quality of school meals planned in primary schools in Warsaw and Zagreb. The SMI-LE index was used to assess 4-week school meals in both cities. The collected menus were analyzed both in terms of overall quality as an average of points over 4 weeks and in terms of individual categories. According to the SMI-LE index, 4-week school lunches were rated on average 64 and 62 points out of a total of 140 points, in Warsaw and Zagreb, respectively. The majority of school lunches in Zagreb were classified as medium quality, while in Warsaw, over 50% were classified as good quality. Aspects that could be improved include an increase in vegetable availability and variety, limiting the meat dishes, and providing alternatives for children on vegetarian diets, as well as the ability to choose portion sizes. Polish schools need to change their approach to school meals. Following the example of schools in Zagreb, these could be one-course hot meals but with a wider range of raw vegetables and fruits. The current findings also highlight the importance of future research to develop standards for school food policies and investigate whether such a school food program could improve the eating habits and nutritional status of primary school children in the long term. Using the SMI-LE index to design new school meals could be a good solution to improve the quality of school meals. Full article
(This article belongs to the Special Issue Food and Nutrition and New Dietary Trends for Human Health)
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15 pages, 269 KiB  
Article
Association between Biochemical Parameters, Especially Hydration Status and Dietary Patterns, and Metabolic Alterations in Polish Adults with Metabolic Syndrome
by Joanna Frąckiewicz, Agnieszka Białkowska, Małgorzata Ewa Drywień and Jadwiga Hamulka
Appl. Sci. 2024, 14(10), 4254; https://doi.org/10.3390/app14104254 - 17 May 2024
Viewed by 1263
Abstract
It is important to understand which factors are central to the development of metabolic syndrome as the burden of the condition increases (MetS). The aim of this study was to search for associations between the frequency of non-alcoholic beverage consumption (FFQ), blood pressure, [...] Read more.
It is important to understand which factors are central to the development of metabolic syndrome as the burden of the condition increases (MetS). The aim of this study was to search for associations between the frequency of non-alcoholic beverage consumption (FFQ), blood pressure, anthropometric measurements, biochemical parameters related to health and hydration status, and the number of MetS components in 290 adults diagnosed with metabolic disorders. Blood pressure and anthropometric measurements: body weight (BW), height (H), waist circumference (WC), handgrip strength (HGS), and total body water (TBW) were measured. Blood and urine samples were collected. We observed the highest frequency of consumption of tea drinks in women with four MetS components and fruit and vegetable juices in men with five MetS components. The highest systolic blood pressure (SBP) and BMI were found with five MetS components and the lowest TBW with three MetS components in both sexes. The lowest uric acid and urea were observed in women with three MetS components, while the lowest pH with five MetS components and the highest urine-specific gravity (USG) with four MetS components were observed in men. These findings highlight the need to focus on elucidating the relationship between diet, including beverage consumption, blood pressure, anthropometric measurements and biochemical parameters, and health and hydration status in adults with metabolic disorders in further research. Full article
(This article belongs to the Special Issue Food and Nutrition and New Dietary Trends for Human Health)
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