Search Results (491)

Background/Objectives: The aim of this study was to evaluate baseline health measurements among transitional housing residents (n = 29) participating in an 8-week pilot wellness intervention. Methods: Researchers measured anthropometrics, body composition, muscular strength, cardiovascular indicators, physical activity, diet quality, and health-related perceptions. Researchers analyzed data using descriptive statistics and conventional content analysis. Results: Most participants were male, White, and food insecure. Mean BMI (31.8 ± 8.6 kg/m²), waist-to-hip ratio (1.0 ± 0.1 males, 0.9 ± 0.1 females), body fat percentage (25.8 ± 6.1% males, 40.5 ± 9.4% females), blood pressure (131.8 ± 17.9/85.2 ± 13.3 mmHg), and daily step counts exceeded recommended levels. Absolute grip strength (77.1 ± 19.4 kg males, 53.0 ± 15.7 kg females) and perceived general health were below reference standards. The Healthy Eating Index-2020 score (39.7/100) indicated low diet quality. Common barriers to healthy eating were financial constraints (29.6%) and limited cooking/storage facilities (29.6%), as well as to exercise, physical impediments (14.8%). Conclusions: Residents living in transitional housing have less favorable body composition, diet, and grip strength measures, putting them at risk for negative health outcomes. Wellness interventions aimed at promoting improved health-related outcomes while addressing common barriers to proper diet and exercise among transitional housing residents are warranted. Full article

The windowpane oyster (Placuna placenta) is common in coastal areas of the Philippines, thriving in brackish waters. Its shells underpin the local craft industries. While its meat is edible, only small amounts are consumed locally, most going to waste. Utilization of this potential nutrient source is hindered by the lack of information concerning its organic and mineral content, the possible presence of heavy metal ions, and the risk of microbial pathogens. We report extensive analysis of the meat from Placuna placenta, harvested during three different seasons to account for potential variations. This comprises proximate analysis, mineral, antioxidant, and microbial analyses. While considerable seasonal variation was observed, the windowpane oyster was found to be a rich source of protein, fats, minerals, and carbohydrates, comparing well with the meats of other shellfish and land animals. Following pre-cooking (~90 °C, 25–30 min), the standard local method for food preparation, no viable E. coli or Salmonella sp. were detected. Mineral content was broadly similar to that reported in fish, although iron, zinc, and copper were more highly represented, nevertheless, heavy metals were below internationally acceptable levels, with the exception of one of three samples, which was slightly above the only current standard, FSANZ. Whether the arsenic was in the safer organic form, which is commonly the case for shellfish, or the more toxic inorganic form remains to be established. This and the variation of arsenic over time will need to be considered when developing food products. Overall, the meat of the windowpane oyster is a valuable food resource and its current (albeit low-level) use should lower any barriers to its acceptance, making it suitable for commercialization. The present data support its development for high-value food products in urban markets. Full article

Background/Objectives: International students pursuing higher education in the United States face unique challenges that increase their risk of food insecurity, including limited financial resources, employment restrictions, and cultural barriers. While food insecurity among domestic students has been widely studied, limited research focuses on the lived experiences of international graduate students. This study explores the challenges, perceptions, and coping strategies related to food insecurity among international graduate students at a large public university in North Texas. Methods: This qualitative, ethnographic study involved 20 semi-structured interviews with international graduate students who were clients of the university’s food pantry. Participants were recruited using purposive convenience sampling. Interviews focused on students’ experiences with food access, financial constraints, campus resources, and cultural food preferences. Data were analyzed using thematic coding in MAXQDA. Two standardized food insecurity measures—the USDA and FAO scales—were also administered and analyzed using SPSS. Results: Findings revealed that 85% of participants experienced limited access to nutritious and culturally appropriate foods, with 70% reporting hunger due to financial constraints. Themes included lack of cooking skills, limited campus food options, difficulty accessing familiar groceries, and limited job opportunities. Students expressed that food insecurity significantly impacted their physical health, mental well-being, and social lives, though many continued to prioritize academics over personal nourishment. Conclusions: Food insecurity among international graduate students is multifaceted, shaped by financial, cultural, and institutional barriers. Addressing this issue requires culturally sensitive interventions, improved access to diverse food options, tailored student support services, and institutional efforts to better understand and meet the needs of international students. Full article

This study assessed microbiological contamination in street-sold meat products, focusing on Enterobacterales and coagulase-negative staphylococci (CoNS) species and their antibiotic resistance. Chicken and mutton street foods like shawarma and brochettes were tested for bacterial load, species distribution. and resistance profiles. The results showed significant contamination, with Enterobacter cloacae (5.38 Log 10 CFU/g). Staphylococcus lentus and Staphylococcus xylosus were also common, reaching 6.23 Log 10 CFU/g in some samples. Contamination levels varied significantly by food type, with chicken shawarma showing the highest risk. Antimicrobial susceptibility testing revealed high multidrug resistance, particularly among E. cloacae and Staphylococcus species. Biofilm formation an indicator of resistance was observed mainly in staphylococci and enhanced under fed-batch culture. These findings highlight public health concerns tied to poor hygiene and undercooking in street food environments. The study emphasizes the need for improved hygiene practices, standardized cooking methods, and systematic food safety monitoring to reduce contamination and antibiotic resistance risks. Full article

There is still a need to develop scenarios and models aimed at substituting fuelwood and reducing the use of fossil fuels such as liquefied petroleum gas (LPG), on which low-income rural households in the Global South often depend. The use of these fuels for cooking and heating in domestic and productive activities poses significant health and environmental risks. This study validated, in three different phases, the sustainability of a model for the production and use of biogas from the treatment of swine-rearing wastewater (WWs) on a community farm: (i) A Multi-Criteria Analysis (MCA), incorporating environmental, social/health, technical, and economic criteria, identified the main weighted criterion to C8 (use of small-scale technologies and low-cost access), with a score of 0.44 points, as well as the Tubular biodigester (Tb) as the most suitable option for the study area, scoring 8.1 points. (ii) Monitoring of the Tb over 90 days showed an average biogas production of 2.6 m³ d⁻¹, with average correlation 0.21 m³ Biogas kg Biomass⁻¹. Using the experimental biogas production rate (k = 0.0512 d⁻¹), the process was simulated with the BgMod model, achieving an average deviation of only 10.4% during the final production phase. (iii) The quantification of benefits demonstrated significant reductions in firewood use: in Scenario S1 (kitchen energy needs), biogas replaced 83.1% of firewood, while in Scenario S2 (citronella essential oil production), the substitution rate was 24.1%. In both cases, the avoided emissions amounted to 0.52 tons of CO_2eq per month. Finally, this study proposes a synthesised, community-based rural biogas framework designed for replication in regions with similar socio-environmental, technical, and economic conditions. Full article

Background: Fenestrated stentgrafting has become a first-line treatment for juxtarenal aneurysms, and the incorporation of all renovisceral vessels with fenestrations has become common to increase the proximal sealing zone. This increases the complexity of the repair compared to using fewer fenestrations, and stenting of the celiac artery (CA), in particular, can be technically challenging. Objective: This study evaluates the mid-term outcomes of leaving the celiac artery unstented during quadruple fenestrated stentgrafting for complex aortic aneurysms. Additionally, it explores the clinical and anatomical factors that influence the decision to not stent the celiac artery. Methods: A retrospective review was conducted of patients with complex aortic aneurysms who underwent elective fenestrated endovascular aneurysm repair (FEVAR) between 2018 and 2023. Custom Cook Zenith grafts were used, and all patients underwent preoperative computed tomography angiography (CTA) as well as follow-up CTA to assess the celiac artery. This study evaluated celiac artery anatomic factors, such as proximal and distal diameter; presence of stenosis (<50% or >50%) and patency; length of any CA stenosis; CA takeoff angulation, CA tortuosity, early CA division; calcification; and presence of CA aneurysm or ectasia anatomical abnormalities. Recorded outcomes of CA instability included any stent stenosis, target vessel occlusion, reintervention, or endoleak (types 1C and 3). Results: A total of 101 patients underwent FEVAR, with 72 receiving a stent in the celiac artery and 29 not receiving it. Rates of technical success (96.5% vs. 100%), intervention times (256 min vs. 237 min), and lengths of hospital stay (5.1 vs. 4.7 days) were similar between unstented vs. stented groups. At one year, no significant difference in celiac artery instability was noted (17.2 vs. 5.5%; p = 0.06). Risk factors for CA occlusion on univariate analysis included a steep takeoff angle (≥140°), length of stenosis >6.5 mm, proximal diameter ≤6.5 mm, preoperative stenosis ≥50%, and celiac artery tortuosity. Conclusions: Anatomical features of the CA impact the ability to achieve routine CA stenting during FEVAR. Selectively not stenting the celiac artery during FEVAR might simplify the procedure without compromising patient safety and mid-term outcomes. Full article

A high intake of saturated fats and cholesterol from processed meats is associated with increased cardiovascular disease risk. This study aimed to develop a nutritionally enhanced Bologna-type sausage by partially replacing the beef content with a structured emulsion gel (EG) formulated from pine nut oil, inulin, carrageenan, and whey protein concentrate. The objective was to improve its lipid quality and functional performance while maintaining product integrity and consumer acceptability. Three sausage formulations were prepared: a control and two variants with 7% and 10% EG, which substituted for the beef content. The emulsion gel was characterized regarding its physical and thermal stability. Sausages were evaluated for their proximate composition, fatty acid profile, cholesterol content, pH, cooking yield, water-holding capacity, emulsion stability, instrumental texture, microstructure (via SEM), oxidative stability (TBARSs), and sensory attributes. Data were analyzed using a one-way and two-way ANOVA with Duncan’s test (p < 0.05). The EG’s inclusion significantly reduced the total and saturated fat and cholesterol, while increasing protein and unsaturated fatty acids. The 10% EG sample achieved a PUFA/SFA ratio of 1.00 and an over 80% reduction in atherogenic and thrombogenic indices. Functional improvements were observed in emulsion stability, cooking yield, and water retention. Textural and visual characteristics remained within acceptable sensory thresholds. SEM images showed more homogenous matrix structures in the EG samples. TBARS values increased slightly over 18 days of refrigeration but remained below rancidity thresholds. This period was considered a pilot-scale evaluation of oxidative trends. Sensory testing confirmed that product acceptability was not negatively affected. The partial substitution of beef content with pine nut oil-based emulsion gel offers a clean-label strategy to enhance the nutritional quality of Bologna-type sausages while preserving functional and sensory performance. This approach may support the development of health-conscious processed meat products aligned with consumer and regulatory demands. Full article

Petroleum-based insulating liquids have traditionally been used in the electrical industry for cooling and insulation. However, their environmental drawbacks, such as non-biodegradability and ecological risks, have led to increasing regulatory restrictions. As a sustainable alternative, vegetable-based insulating liquids have gained attention due to their biodegradability, non-toxicity to aquatic and terrestrial ecosystems, and lower carbon emissions. Adopting vegetable-based insulating liquids also aligns with United Nations Sustainable Development Goals (SDGs) 7 and 13, which focus on cleaner energy sources and reducing carbon emissions. Despite these benefits, most commercially available vegetable-based insulating liquids are derived from edible seed oils, raising concerns about food security and the environmental footprint of large-scale agricultural production, which contributes to greenhouse gas emissions. In recent years, waste cooking oils (WCOs) have emerged as a promising resource for industrial applications through waste-to-value conversion processes. However, their potential as transformer insulating liquids remains largely unexplored due to limited research and available data. This review explores the feasibility of utilizing waste cooking oils as green transformer insulating liquids. It examines the conversion and purification processes required to enhance their suitability for insulation applications, evaluates their dielectric and thermal performance, and assesses their potential implementation in transformers based on existing literature. The objective is to provide a comprehensive assessment of waste cooking oil as an alternative insulating liquid, highlight key challenges associated with its adoption, and outline future research directions to optimize its properties for high-voltage transformer applications. Full article

The global increase in early-onset cancers among adolescents and young adults has happened at the same time as the rise in the consumption of ultra-processed foods (UPFs). Far beyond their poor nutritional quality, UPFs are increasingly seen as Trojan horses, complex biological agents that interfere with many functions of the human organism. In this review, we utilise the Trojan horse model to explain the quiet and building health risks from UPFs as foods that seem harmless, convenient, and affordable while secretly delivering endocrine-disrupting chemicals (EDCs), causing chronic low-grade inflammation, altering the microbiome, and producing epigenetic alterations. We bring together new proof showing that UPFs mess up hormonal signals, harm the body’s ability to fight off harmful germs, lead to an imbalance of microbes, and cause detrimental changes linked to cancer. Important components, such as bisphenols and phthalates, can migrate from containers into food, while additional ingredients and effects from cooking disrupt the normal balance of cells. These exposures are especially harmful during vulnerable developmental periods and may lay the groundwork for disease many years later. The Trojan horse model illustrates the hidden nature of UPF-related damage, not through a sudden toxin but via chronic dysregulation of metabolic, hormonal, and genetic control. This model changes focus from usual diet worries to a bigger-picture view of UPFs as causes of life-disrupting damage. Ultimately, this review aims to identify gaps in current knowledge and epidemiological approaches and highlight the need for multi-omics, long-term studies and personalised nutrition plans to assess and reduce the cancer risk associated with UPFs. Recognising UPFs as a silent disruptor is crucial in shaping public health policies and cancer prevention programs targeting younger people. Full article

Public concerns about the health risks of synthetic antioxidants have prompted the meat industry to look for natural alternatives rich in phenols with strong antioxidant properties. This study investigates the use of blackcurrant (BCP), lingonberry (LP), and sour cherry (SCP) powders as natural substitutes for synthetic nitrites in reformulating two clean-label salami types, smoked and cooked and smoked and scalded, with a focus on their effects on oxidative stability during processing and refrigerated storage (4 °C). Nitrite-free formulations were prepared with each fruit powder at three inclusion levels to provide total phenolic contents of 90, 200, and 300 mg gallic acid equivalents (GAE)/kg of processed meat. A nitrite-containing control (90 mg/kg) and an additive-free control were included for comparison. The phytochemical profiles of powders were characterized by total phenolic, flavonoid, monomeric anthocyanin contents, and L-ascorbic acid levels. Antioxidant activity was assessed via 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and ferric reducing antioxidant power (FRAP) assays. Salami samples were analyzed for proximate composition, and lipid oxidation was monitored at 0, 15, and 30 days of storage using peroxide value, inhibition of oxidation, p-anisidine value, TOTOX, and thiobarbituric acid value. Fruit powders demonstrated dose- and type-dependent inhibition of primary and secondary lipid oxidation, enhancing oxidative stability during processing and storage. After 30 days of storage, oxidation markers in fruit-enriched salami remained below recommended thresholds, confirming effective control of lipid oxidation. The inhibitory potential followed the order BCP > LP > SCP, consistent with antioxidant profiles as reflected by DPPH and FRAP values. BCP at 300 mg GAE/kg showed a stronger lipid oxidation inhibition than sodium nitrite. Promising improvements in lipid oxidation resistance were also observed with LP at 300 mg GAE/kg and BCP at 200 mg GAE/kg. These findings highlight the potential of fruit-derived antioxidants to support the development of more sustainable, value-added meat products without compromising quality. Full article

To develop interventions and policies to promote healthy and sustainable diets during times of crisis, it is important to understand how populations respond to such situations based on real-life examples. Using the recent COVID-19 pandemic as a case study to identify risk and protective factors for such situations, we implemented the first longitudinal mixed-methods approach of this topic to date. Data were collected from a sample of UK parents (stratified for gender and socioeconomic status) through two surveys and a set of focus groups during the pandemic. The focus groups identified multifaceted drivers of change linked to capability (e.g., shielding), opportunity (e.g., time, food access and availability), and motivation (e.g., reflective motivation, stress and mental health challenges) barriers. High levels of COVID-19 stress were linked with less healthy and sustainable diets in the survey results, while higher social cohesion, reflective motivation to consume healthy foods, and positive coping scores were protective, and linked to healthier and more sustainable diets. A range of coping strategies were identified, including home cooking and meal planning, which could provide a basis for future intervention development to reduce stress, maintain wellbeing, and improve dietary outcomes in future crisis situations. Full article

Information about the trace elements content of goose carcass parts with or without skin can be important for consumers when making dietary choices. This study aimed to (1) determine the effects of popular heat processing techniques on the content of chromium (Cr), iodine (I), manganese (Mn), and bromine (Br) in goose breast muscle, and (2) estimate the extent to which 100 g of goose meat—both with and without skin—cover the Nutrient Reference Values (NRV) for Cr, I, Mn, and the Tolerable Daily Intake (TDI) for Br in adults. The heat processing techniques used in the study were water bath cooking (WBC), Oven Convection Roasting (OCR), grilling (G), and pan frying (PF). Grilled goose breast without skin had the highest Br retention (97.4%) and TDI (2.41%). Cooked goose breast (WBC) with skin exhibited the highest retention of Cr (73.8%) and I (73.6%). The highest Mn content was found in meat without skin after OCR processing and grilled meat with skin (0.170 and 0.191 mg/100 g, respectively). The iodine content in the meat decreased (from 0.020 raw to 0.003 mg/100 g after PF) with each heat treatment. The results of our study may provide helpful information for consumers when making dietary choices and using heat treatment techniques. Goose breast muscles, depending on heat treatment and the presence of skin, provide trace elements in the range of 2.21% of NRV (Nutrient Reference Value) for Br without skin to 740.7% of NRV for Cr with skin and may be a valuable component of a varied diet (apart from iodine). The Br content in the meat decreases after WBC treatment (1.29 without skin or 1.43 with skin mg/100 g). For this reason, it seems to be the most beneficial for the consumer’s health because it minimizes the risk of exceeding the TDI value. Total hazard quotients (THQ) in meat (regardless of the treatment and skin presence) for Cr, Mn, and Br contents were <1, indicating a low risk to Polish consumer health. Full article

Traditional single-scale indoor air quality (IAQ) evaluation methods often fail to meet the demands of modern, personalized kitchens. To address this limitation, we propose a comprehensive IAQ index, integrating experimental data and simulation results. The index incorporates four key IAQ auxiliary evaluation indicators: air distribution performance index (ADPI), predicted mean vote (PMV), cooking oil fume particulates (COFP), and CO₂ concentration. We developed a kitchen model and used the comprehensive IAQ index to benchmark simulation results against experimental tests. Optimal kitchen air quality occurred at a supply air angle of 90° and airflow velocity of 2.268 m³/min, reducing air pollution impact by 29.50%. This configuration enhanced thermal comfort while reducing secondary COFP accumulation in the breathing zone by 22%. The 29.50% Q-index reduction corresponded to a 24% decrease in peak CO₂ exposure (638 ppm, clean-air level) and 22% lower COFP in breathing zones, mitigating health risks. Optimized airflow (2.268 m³/min) avoided excessive ventilation, reducing energy waste and achieving balanced IAQ-energy efficiency. Full article

Fish are a valuable source of high-quality protein and essential nutrients, making them an integral component of a healthy diet. However, protein digestibility, influenced by preparation methods, is a critical factor in assessing nutritional quality. This study aimed to evaluate the impact of various thermal processing methods on the protein digestibility of two commonly consumed small pelagic fish species: sardines (Sardina pilchardus) and sprats (Sprattus sprattus). Protein digestibility was assessed using two complementary approaches: total protein digestibility and the Digestible Indispensable Amino Acid Score (DIAAS). Fish samples were subjected to different cooking methods, including boiling, steaming, baking, and frying. All thermal treatments enhanced protein digestibility compared to raw fish. Fried samples exhibited the highest total protein digestibility, with sardines reaching 92.4 ± 4.3% and sprats reaching 89.5 ± 4.4%. DIAAS values corroborated these findings, indicating superior protein quality in fried fish. While frying yielded the highest digestibility scores, steaming and boiling provided a favourable balance between improved protein quality and lower potential health risks, with baking achieving comparable results. Full article

The blue crab (Callinectes sapidus) is an invasive alien species in the Mediterranean Sea, posing threats to biodiversity, fisheries, and aquaculture. Climate change has worsened these challenges, influencing the distribution of bacterial species, including Shewanella species, which are sensitive to changes in temperature and salinity. In this study, 300 blue crabs were sampled between June and October 2024 from the Sacca di Goro (Northern Adriatic Sea, Italy) to investigate the prevalence of Shewanella species in their haemolymph. The prevalence was found to be 7% (21/300), with species such as S. mesophila, S. algae, S. cowelliana, and S. baltica identified, particularly in the months of September and October. Molecular techniques, including MALDI-TOF MS and rpoB gene amplification, were used to identify isolates. Antibiotic susceptibility testing (AST) revealed a trend of resistance to beta-lactam antibiotics. A network analysis was also conducted to examine the global trends of Shewanella research in relation to humans, animals, and the marine environment. While proper cooking eliminates the risk to consumers, handling without personal protective equipment can increase exposure, particularly for vulnerable individuals such as those who are elderly or immunocompromised. Mild symptoms are observed in children. Further studies, particularly with a One Health approach, are crucial to better understand the transmission dynamics and evolving antibiotic resistance of Shewanella species. Full article