Search Results (70)

Climate change is a global priority requiring immediate action. A thorough understanding of the source of greenhouse gas emissions is essential to inform reduction strategies. This study aimed to quantify the climate footprint of two therapeutic diets—one diet for an adult with coeliac disease and one diet for an adult with type 2 diabetes—and then compare the climate footprint of these diets with the standard Australian diet and the Australian adapted EAT Lancet Planetary Health Diet. In addition, potential areas for reductions in greenhouse gas emissions were explored. All diets were developed for a 71-year-old male reference person. The amount of carbon dioxide produced by each diet was determined using the GWP* calculator for the reference person. Both the gluten-free and diabetic diet had a measurable climate footprint and were not considered climate-neutral. The diabetic diet produced 1.35 kg of carbon dioxide equivalents [CO₂e] per day, and the gluten-free diet produced 2.51 kg of CO₂e per day. Meat, dairy, and discretionary foods were the major contributors to the climate footprint of the two therapeutic diets. Substituting lamb for beef and soy milk for cow milk in the Australian context resulted in a 25% reduction in the climate footprint for the diabetic diet and 29% reduction for the gluten-free diet. Dietetic advice to reduce the climate footprint of therapeutic diets for coeliac disease and type 2 diabetes should focus on adapting diets to reduce animal-based products. Full article

Background: On 18 April 2024, the United States Department of Agriculture (USDA) published the first food package changes to the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) in over a decade, which reduced some food benefits (juice, milk, canned fish, and infant fruits and vegetables) and offered substitutes (cash-value vouchers (CVVs) or cash-value benefits (CVBs) to redeem for fruits and vegetables, cheese, soymilk, or other dairy products). Methods: To assess the impact of the changes on the consumption and redemption of these food groups, a systematic search was conducted, identifying 23 peer-reviewed publications between 2010 and 2024. Results: They revealed significant shifts in consumption after the 2009 food package changes; e.g., a decline in 100% juice intake following reductions in juice allowances. Additionally, the review highlighted that the 2009 WIC food package revision was associated with more fruit and vegetable consumption after the increase in CVV allowance. While including milk alternatives like soy-based beverages or lactose-free milk or cheese may improve redemption rates and WIC program satisfaction, the long-term impacts of these proposed changes remain unknown. No research was identified on the consumption of canned fish. Conclusions: This review contributes to understanding the changes in redemption and consumption after the last WIC food package changes, identifies the knowledge gap about prospective impacts, and recommends that the WIC agencies implement appropriate evaluations to promote health and nutrition among vulnerable populations. Full article

To ensure food security amid dwindling natural resources, alternative proteins (APs) have been suggested as a sustainable solution. Yet, the adoption and consumption of APs remain limited. This review aims to delve into the latest progress (following PRISMA guidelines) concerning the utilization of proteins from alternative sources, particularly focusing on their effective incorporation into food products. Our findings reveal that insect proteins can improve amino acid profiles in bakery products. However, consumer acceptance remains low due to cultural biases, with optimal sensory results being achieved at lower substitution levels (5–10%). Mushroom proteins, when incorporated into meat analogs and bakery items, enhance nutritional value and offer favorable sensory properties, making them viable replacements in meat products. Plant-based proteins, such as pea and soy proteins, increase fiber and antioxidants and improve texture in meat alternatives, although formulation adjustments are necessary to meet consumer expectations for taste and overall experience. Microalgae offer unique benefits for bakery, confectionery, and dairy products by boosting protein, fatty acids, and probiotic growth while maintaining sensory acceptability. In conclusion, this study highlights that the effective incorporation of APs into food products can help in the development of healthier, more sustainable diets. That said, the success of AP acceptance will depend on continued innovations in formulation and consumer education. Full article

Background/Objectives: Agricultural systems face increasing global pressure to address sustainability challenges, particularly regarding land use and environmental protection. In Romania, where traditional diets are heavily dependent on animal-based products, optimizing land use is critical. This study investigates the potential of plant-based diets to reduce agricultural land use, examining scenarios of partial and complete replacement of animal protein with plant protein sources (soy, peas, and potatoes). Methods: The research modeled three dietary transition scenarios—replacing 33%, 50%, and 100% of animal protein with plant-based protein—using data from the Romanian National Institute of Statistics, the FAO, and international sources. Land use was calculated for each scenario using formulas that take into account protein content and land use intensity for animal and plant protein sources. The simulations quantify the reduction in agricultural land use at the per capita and national levels. Results: The study reveals significant land-saving potential across all scenarios. At the national level, land use reductions ranged from 84,020 hectares (33% replacement) to 1,067,443 hectares (100% replacement). High-impact products such as beef and dairy continue to dominate land use, even in partial replacement scenarios. Conversely, replacing pork and chicken proteins shows substantial savings. The findings highlight the inefficiency of animal-based protein production and the ecological benefits of transitioning to plant-based diets. Conclusions: A dietary shift towards plant-based protein in Romania could achieve significant reductions in agricultural land use, contributing to the Sustainable Development Goals. This transition not only supports environmental conservation and resource optimization, but also provides public health benefits by reducing consumption of red and processed meat. These results provide a basis for policies to promote sustainable and nutritionally balanced food systems Full article

Gestational diabetes mellitus (GDM) is a prevalent pregnancy complication that seriously endangers maternal and infant health, posing a medical and economic burden worldwide. Several dietary patterns have been recommended for women of childbearing age, demonstrating a positive role in preventing and managing GDM. However, these dietary patterns may not fully take environmental factors into account when addressing global food sustainability and planetary health. In this context, the EAT-Lancet Commission proposed a diet in 2019 aimed at both health improvement and environmental sustainability, which can potentially reduce the prevalence of diet-related diseases. Nevertheless, the role of the EAT-Lancet reference diet in preventing and managing GDM has not been fully evaluated. Therefore, we conducted a literature search to assess the existing evidence for the association between the EAT-Lancet reference diet components and GDM. Based on the current evidence available in the PubMed database from inception to 31 October 2024, women of childbearing age are recommended to consume whole grains, fish, soy products, olive oil, full-fat dairy products, nuts, and moderate amounts of fruits while reducing red meat and sugar-sweetened beverage intake to lower the risk of GDM. There remains inconsistency regarding the association between tubers or starchy vegetables, vegetables, eggs, and poultry and the risk of GDM. In conclusion, current research on the association between diet and GDM is limited and offers suggestions for methodologies to obtain robust evidence regarding the association between the EAT-Lancet reference diet and GDM. Full article

Background: Pregnancy is a crucial period for maternal and fetal health, and in Lebanon, where cultural and economic factors influence dietary practices, there is an urgent need to evaluate the food consumption patterns and diet quality of pregnant women. Aim: To evaluate the food consumption patterns, energy intake, as well as macro- and micro-nutrient intake among a nationally representative sample of Lebanese pregnant women aged 18–49 years old. Methods: A cross-sectional study was carried out from March to October 2023, involving 500 pregnant women from all eight Lebanese governorates. Sociodemographic and medical information was gathered, food consumption was evaluated using a validated Food Frequency Questionnaire (FFQ) and three 24-h recall, and anthropometric measurements were recorded. Results: The current population did not meet the USDA healthy pattern recommendations for whole grain, seafood, dairy, nuts, seeds and soy products consumption but exceeded the guidelines for vegetables, meats, poultry, eggs, oils, and refined grains. According to Mediterranean diet guidelines, the sample fell short in recommended intakes for fruits, olives/nuts/seeds, eggs, and olive oil, while surpassing the recommended levels for potatoes, legumes, pulses, sweets, red meat, processed meat, and fish and seafood. None of the participants met the energy requirements for their trimester and age group. In terms of macronutrient intake, the requirements for protein, unsaturated fats, and fiber were not met, while intakes of fats and sugars were exceeded. Regarding micronutrients, the recommended levels were not fully achieved, with particularly low intakes of vitamin D and iodine, as well as inadequate adherence to recommendations for iron, calcium, vitamin A, vitamin E, zinc, and choline. Additionally, a third of the participants did not meet the recommended intakes for folate and vitamin B12. Conclusions: The findings reveal significant dietary inadequacies among the current population, with participants failing to meet essential recommendations for whole grains and key food groups, alongside insufficient energy intake for their trimesters and age groups. Critical micronutrient deficiencies, particularly in vitamin D, iodine, and B vitamins, highlight the urgent need for targeted nutritional interventions and public health initiatives to improve dietary practices among pregnant women in Lebanon. Full article

Background: The increasing prevalence of plant-based dietary preferences, driven by lactose intolerance, allergies, and adherence to vegan diets, has necessitated the exploration of alternative food matrices for probiotic delivery. Objectives: This study aimed to evaluate the effects of whey protein isolate, pea protein isolate, and soy protein isolate on the viability of L. casei and L. johnsonii during simulated in vitro gastrointestinal digestion. Furthermore, the study investigated the impact of two distinct matrices—cow’s milk and an oat-based beverage—on the survival of these probiotic strains. Fermented products were prepared using cow’s milk and an oat-based beverage as matrices, with simulated digestion performed following a seven-day storage period at 5 °C. The in vitro digestion model encompassed oral, gastric, and small intestinal phases, with probiotic viability assessed using the plate-deep method at each stage. Methods: Before digestion, L. casei exhibited higher populations than L. johnsonii in both matrices. Including 3% soy and pea protein, isolates promoted the growth of L. casei in both fermented milk and oat beverages. However, a marked reduction in probiotic viability was observed during the gastric phase, with L. casei counts decreasing by 6.4–7.8 log cfu g⁻¹ in fermented milk and 3.1–4 log cfu g⁻¹ in oat beverages, while L. johnsonii demonstrated similar reductions. Conclusion: These findings underscore the protective role of dairy components on probiotic viability, while the oat-based matrix exhibited a reduced capacity for sustaining probiotic populations throughout digestion. Future research should focus on optimizing plant-based matrices to enhance probiotic stability during gastrointestinal transit. Full article

Isolation of new plant-derived lactic acid bacteria (LAB) is highly prioritized in developing novel starter cultures for plant-based fermentation. This study explores the diversity of LAB in Danish flowers and their potential use for plant-based food fermentation. A total of 46 flower samples under 34 genera were collected for LAB isolation. By introducing an enrichment step, a total of 61 LAB strains were isolated and identified using MALDI-TOF and 16S rRNA sequencing. These strains represent 24 species across 9 genera, predominantly Leuconostoc mesenteroides, Fructobacillus fructosus, Apilactobacillus ozensis, and Apilactobacillus kunkeei. Phenotypic screening for exo-cellular polysaccharide production revealed that 40 strains exhibited sliminess or ropiness on sucrose-containing agar plates. HPLC analysis confirmed that all isolates produced exo-cellular polysaccharides containing glucose, fructose, or galactose as sugar monomers. Therefore, the strains were glucan, fructan, and galactan producers. The suitability of these strains for plant-based fermentation was characterized by using almond, oat, and soy milk. The results showed successful acidification in all three types of plant-based matrices but only observed texture development in soy by Leuconostoc, Weissella, Lactococcus, Apilactobacillus, and Fructobacillus. The findings highlight the potential of flower-derived LAB strains for texture development in soy-based dairy alternatives. Full article

Dairy and soy products are healthy food. However, studies have reported conflicting results associating their intake with coronary heart disease (CHD). Thus, this study determined the association between intake of dairy or soy products and 10-year CHD risk. Participants aged 40~69 years were grouped into those who consumed dairy products (more or less than twice a week) and those who consumed soy products (more or less than twice a week). Ten-year CHD risk (%), atherogenic index (AI), and atherogenic index of plasma (AIP) were calculated. The CHD risk, according to the level of dairy and soy product intake, was expressed as an odds ratio (OR) and a confidence interval (CI). Significant differences were observed in sex, age, education, income, and living area according to dairy intake frequencies, whereas only age showed significant differences according to soy products’ intake frequencies. Relative effects of Framingham Risk Score (FRS) factors on 10-year CHD risk in Korean adults were found to be significant in the order of age, high-density lipoprotein cholesterol (HDL-C), smoking, blood total cholesterol (TC), systolic blood pressure (SBP), diabetes, and sex. Overall, participants who consumed dairy products ≥2/week had a significantly lower OR of 10-year CHD risk compared to those who consumed dairy products <2/week after adjusting for confounding factors (OR: 0.742, 95% CI: 0.619 to 0.890). Otherwise, intake of soy products ≥2/week tended to decrease the OR of 10-year CHD risk, although the decrease was not statistically significant. In conclusion, Korean adults who consumed dairy products ≥2/week had higher HDL-C and lower 10-year CHD risk than those who consumed dairy products <2/week. However, these results did not appear when consuming soy products. Full article

Owing to differences in dietary preferences between men and women, the associations between dietary intake frequency and metabolic parameters may differ between the sexes. A retrospective observational study of the checkup findings of 3147 Japanese individuals (968 men, 2179 women) aged 20–59 years was conducted to examine differences in dietary habits and associations between food frequency and blood parameters (eGFR, HbA1c, uric acid, and lipids) by sex and age. Males were more likely to consume meat, fish, soft drinks, and alcohol, whereas women were more likely to consume soybeans, dairy products, vegetables, fruits, and snacks. Multivariate linear regression models adjusted for age and BMI revealed that meat intake frequency was positively associated with HbA1c (β = 0.007, p = 0.03) and negatively associated with eGFR (β = −0.3, p = 0.01) only in males, whereas fish intake frequency was positively associated with eGFR (β = 0.4, p = 0.005) only in females. Egg and soy intake frequencies were positively and negatively associated with non-HDL-C (egg: β = 0.6, p = 0.02; soy: β = −0.3, p = 0.03) only in females. Alcohol consumption frequency was associated with uric acid (M: β = 0.06, p < 0.001; F: β = 0.06, p < 0.001) and HDL-C (M: β = 1.0, p < 0.001; F: β = 1.3, p < 0.001) in both sexes. Future research is needed to determine whether varying the emphasis of dietary guidance by sex and age group is effective, since the effects of dietary preferences on metabolic parameters vary by age and sex. Full article

The mixed yogurt was fermented from Cow–Soy milk and modified by transglutaminase (TG). The effects of mixed milk and TG on the quality characteristics of mixed yogurt were investigated by texture characteristics, rheology (rheometer) and structure (scanning electron microscopy). The findings revealed that the mixed yogurt with 50% cow milk exhibited lower hardness, viscosity and consistency. Furthermore, when TG was added, the yogurt showed better rheological properties, sensory score and a more stable microstructure. Compared with the samples without TG modification, the viscosity and cohesiveness of the modified samples increased by 10% and 100%, respectively. The combination of cow milk and soy milk improved the texture of yogurt, and the TG addition further improved the physicochemical properties of yogurt. This finding provided a meaningful reference for the development of mixed yogurt with a suitable taste from animal and plant milk, and laid a basis for the practical application of mixed yogurt in the dairy industry, which will meet the requirements for dairy products for consumers in future. Full article

This study aimed to explore the association of maternal diet, infant MTHFR gene polymorphisms, and their interactions with the risk of ventricular septal defects (VSDs). This case–control study recruited 448 mothers of VSD children and 620 mothers of healthy counterparts. Multivariable-adjusted logistic regression models were constructed to examine the association between maternal dietary habits during the first trimester of gestation, MTHFR gene polymorphisms, and VSD. Gene–environment interaction effects were analyzed through logistic regression models, with false discovery rate p-value (FDR_p) < 0.05. Maternal excessive intake of fermented bean curd (OR = 2.00, 95%CI: 1.59–2.52), corned foods (OR = 2.23, 1.76–2.84), fumatory foods (OR = 1.75, 1.37–2.23), grilled foods (OR = 1.34, 1.04–1.72), and fried foods (OR = 1.80, 1.42–2.27) was associated with an increased risk of VSD. Regular intake of fish and shrimp (OR = 0.42, 0.33–0.53), fresh eggs (OR = 0.58, 0.44–0.75), soy products (OR = 0.69, 0.56–0.85), and dairy products (OR = 0.71, 0.59–0.85) was found to reduce the occurrence of VSD. Moreover, MTHFR gene polymorphisms at rs2066470 (homozygous: OR = 4.28, 1.68–10.90), rs1801133 (homozygous: OR = 2.28, 1.39–3.74), and rs1801131 (heterozygous: OR = 1.75, 1.24–2.47; homozygous: OR = 3.45, 1.50–7.95) elevated offspring susceptibility to VSDs. Furthermore, significant interactions of MTHFR polymorphisms with maternal dietary habits were observed, encompassing corned foods, fermented bean curd, fried foods, and grilled foods. Maternal dietary habits; MTHFR polymorphisms at rs2066470, rs1801131, and rs1801133; and their interactions were significantly associated with the occurrence of VSDs in offspring. Full article

A primary strategy led by the food industry to improve the sustainability of the agricultural food supply is the development of modern plant-based alternatives. The information provided via marketing and product packaging provides consumers with the expectation that these products provide a similar product experience to conventional products, yet it is not well understood whether these commercial alternative products are comparable to traditional animal-based products. To aid in developing improved plant-based products, this study aimed to compare the quality and physical attributes of commercially available plant-based and dairy yogurts. Using instrumental methods, commercially available yogurt products were analyzed for their pH, titratable acidity, color, water activity, moisture content, and rheology, which included 13 plant-based (almond, cashew, coconut, oat, soy) and 8 whole-milk dairy yogurts. The present study reveals that the plant-based and dairy yogurts had no significant differences in pH, lactic acid, water activity, or moisture content. However, there were significant differences in the color and texture properties between the plant-based and dairy yogurts. Additionally, significant differences were observed across the plant-based yogurt products in terms of their color and texture properties. This highlights the need for additional studies to determine how individual ingredients influence the physical characteristics and textural properties to direct the development of plant-based yogurts. Improving upon the physicochemical properties of plant-based yogurt may encourage more consumers to adopt a more sustainable diet. Full article

Background: To reduce the risk of chronic disease and the environmental impact of the food system, the FAO/WHO recommend a shift towards more plant-based diets, with reduced intakes of red and processed meat. Sustainable diet messaging, including messaging on non-meat proteins in national food-based dietary guidelines (FBDGs), is one tool for encouraging population dietary shift. Objectives: to understand how protein foods are represented in FBDGs in Europe, including non-meat protein sources, and the extent to which meat reduction messaging are incorporated. Methods: A review of national FBDGs in Europe, as listed in the FAO repository of global FBDGs, was undertaken between February and March 2023. The review identified which protein sources were displayed pictorially in food guides and mentioned in accompanying resources, plus any meat reduction messages. Where FBDGs were not available in English, Google Translate was used. Results: A total of 35 national FBDGs were published in FAO’s European region between 2002 (Croatia) and 2022 (Spain, Turkey); 30 FBDGs incorporated pictorial food guides and 34 provided text guidance. In pictorial representations of the protein food groups, three had no food images, eight showed animal-based proteins only (including dairy products and eggs), and 19 showed both animal and non-meat proteins, of which one (Israel) separated meat and eggs from plant sources of proteins, grouping them with dairy products, in keeping with Kashrut law. 12 FBDGs provided information on non-animal protein sources in text guidance: all mentioned legumes, five mentioned alternative protein sources, specifically tofu (five), soy products and mycoprotein (three) and vegetarian foods/alternatives (four). In total, 23 FBDGS mentioned general meat reduction, 12 advised to eat less total meat or limit consumption, and 12 advised to ‘limit red meat’ and 18 to limit ‘processed meat’. Discussion: This analysis shows that many European countries lack practical population-level recommendations on healthy, sustainable diets. Greater use of pictorial and textual references to non-meat protein sources in FBDGs would increase awareness of plant- and fungi-derived sources, as more sustainable protein sources. It would be prudent to incorporate more varied protein sources, including both plant- and fungi-derived protein sources, in updates to national FBDGs. Full article

Four types of non-dairy (plant) drinks—almond, oat, rice, and soy—as well as cow milk with varying fat contents (1.5%, 2.0%, and 3.2%), were examined and compared in terms of the total concentrations of Al, As, B, Ba, Ca, Cd, Cr, Cu, Fe, K, Mg, Na, Mn, Ni, P, Pb, Sb, Se, Sr, and Zn using inductively coupled optical emission spectrometry (ICP OES). Additionally, in vitro gastrointestinal digestion was used to determine the bio-accessible fraction of selected elements, evaluating the nutritional value and risk assessment involved with the consumption of these beverages. A significant difference in the mineral profile was observed depending on the type of plant drink, with the highest content of elements noted in the soy drink and the lowest in the rice drink. Except for Ca and P, the soy drink appears to be a much better source of essential nutrients, including Cu, Fe, and Mn, than cow’s milk. A similar Ca content in plant beverages can be obtained only by adding calcium salt at the stage of its production. Interestingly, by using the multivariate data analysis, the average content of the selected elements (Cu, K, Na, P, and Zn) can be used both to differentiate dairy and non-dairy milk samples according to their type and to distinguish plant drinks from milk of animal origin. The bio-accessibility of essential elements (Ca, Cu, Fe, Mg, Mn, P, Zn) in cow milk was within 8.37–98.2% and increased with an increase in its fat content. Accordingly, by drinking 1 L of this milk daily, it is possible to contribute to the recommended dietary intakes of Ca, P, Cu, Mg, and Zn between 5.6–68%. Although the bio-accessibility of elements in the rice drink was the highest (9.0–90.8%), the soy drink seems to be the best source of nutrients in bioavailable forms; its consumption (1 L/day) covers the requirements of Cu, Mn, Mg, Ca, P, and Zn in 7.0–67%. Unfortunately, both groups of beverages are not important sources of Fe (plant drink) and Mn or Fe (cow milk) in the human diet. On the other hand, potentially toxic elements (Al, B, Ba) were found in them in a relatively inert form. Full article