Search Results (777)

Sodium chloride is a chemical compound that has been encountered by people for thousands of years, and plays a significant role in their lives. The aim of this article is to provide a comprehensive review of table salt from the perspective of health, food technology, and cultural heritage. The article discusses salt extraction and production, its composition and consumption, and its effects on the human body. The authors draw attention to new trends, such as the use of micronized salt, microencapsulated salt, and salt with colors and shapes that differ from those of typical table salt. Scientific studies on the presence of undesirable substances and the use of salt additives were reviewed. The role of salt in dairy, meat, and bakery technology was illustrated. Gaps in research on salt were highlighted. In the last part, all types of salt with geographical indications are shown. The paper suggests that producers with a long tradition in the salt sector should apply for the European geographical indications to enhance their national and cultural heritage and promote their region. The review highlights the need for further research on all aspects discussed. Full article

The purpose of this study was to examine vegetable consumption and its relationship with lifestyle characteristics among children and adolescents. Data from a health survey administered to a representative sample of 177,091 schoolchildren between the ages of 8 and 17 were employed in this observational, cross-sectional investigation. Physical activity level, screen time, and sleeping patterns were assessed using self-completed questionnaires. Vegetable consumption and dietary habits were analyzed using the Mediterranean Diet Quality Index for Children and Adolescents. Participants consuming vegetables more than once daily were categorized as consumers vs. non-consumers. Physical education teachers measured anthropometric and physical fitness factors. Descriptive statistics and binary logistic regression analysis were conducted, and the odds ratio with the corresponding 95% confidence interval was calculated and adjusted for confounders. Vegetables were consumed once or more times a day by more females than males (25.5% vs. 24.0%, p < 0.001). In both sexes, vegetable consumers slept more, ate healthier, spent less time on screens, and had better anthropometric and aerobic fitness measurements than non-consumers. Healthy eating practices, such as regularly consuming fruits, legumes, nuts, and dairy products, were strongly correlated with vegetable intake. For every one-year increase in age, the odds of being a vegetable consumer decreased by 8% and 10% in boys and girls, respectively. Overweight/obese participants had lower odds of being a vegetable consumer by 20%. Increased screen time, inadequate physical activity, and insufficient sleeping hours decreased the odds of being a vegetable consumer by 22%, 30%, and 25%, respectively (all p-values < 0.001). Overall, a healthier lifestyle profile was associated with higher vegetable intake for both sexes among children and adolescents. Full article

Background/Objectives: Understanding the impact of dietary habits in terms of obesity, health outcomes, and functional decline is critical in Europe’s growing elderly population. This study analyzed trends in Mediterranean diet (MD) adherence, obesity prevalence, and grip strength among middle-aged and elderly Europeans using data from the Survey of Health, Ageing and Retirement in Europe (SHARE). Methods: Data from four SHARE waves (2015–2022) across 28 countries were analyzed. Dietary patterns were assessed through food frequency questionnaires classifying participants as MD-adherent or non-adherent where adherent implies daily consumption of fruits and vegetables and occasional (3–6 times/week) intake of eggs, beans, legumes, meat, fish, or poultry (an unvalidated definition of the MD pattern). Handgrip strength, a biomarker of functional capacity, was categorized into low, medium, and high groups. Body mass index (BMI), self-perceived health (SPHUS), chronic disease prevalence, and CASP-12 scores (control, autonomy, self-realization, and pleasure evaluated on the 12-item version) were also evaluated. Statistical analyses included descriptive methods, logistic regressions, and multiple imputations to address missing data. Results: A significant majority (74–77%) consumed fruits and vegetables daily, which is consistent with MD principles; however, the high daily intake of dairy products (>50%) indicates limited adherence to the MD, which advocates for moderate consumption of dairy products. Logistic regression indicated that individuals with two or more chronic diseases were more likely to follow the MD (odds ratio [OR] = 1.21, confidence interval [CI] = 1.11–1.32), as were those individuals who rated their SPHUS as very good/excellent ([OR] = 1.42, [CI] = 1.20–1.69). Medium and high maximal handgrip were also strongly and consistently associated with higher odds of MD adherence (Medium: [OR] = 1.44, [CI] = 1.18–1.74; High: [OR] = 1.27, [CI] = 1.10–1.48). Conclusions: The findings suggest that middle-aged and older adults are more likely to adhere to the MD dietary pattern if they have more than two chronic diseases, are physically active, and have a medium or high handgrip. Although an unvalidated definition of the MD dietary pattern was used, the results highlight the importance of implementing targeted dietary strategies for middle-aged and elderly adults. Full article

To advance the development of protein-rich plant-based foods, a novel binder system for vegan sausage alternatives without the requirement of heat application was investigated. This enables long-term ripening of plant-based analogs similar to traditional fermented meat or dairy products, allowing for refined flavor and texture development. This was achieved by using a poorly water-soluble calcium source (calcium carbonate) to introduce calcium ions into a low-ester pectin—gluten matrix susceptible to crosslinking via divalent ions. The gelling reaction of pectin–gluten dispersions with Ca²⁺ ions was time-delayed due to the gradual production of lactic acid during fermentation. Firm, sliceable matrices were formed, in which particulate substances such as texturized proteins and solid vegetable fat could be integrated, hence forming an unheated raw-fermented plant-based salami-type sausage model matrix which remained safe for consumption over 21 days of ripening. Gluten as well as pectin had a significant influence on the functional properties of the matrices, especially water holding capacity (increasing with higher pectin or gluten content), hardness (increasing with higher pectin or gluten content), tensile strength (increasing with higher pectin or gluten content) and cohesiveness (decreasing with higher pectin or gluten content). A combination of three simultaneously occurring effects was observed, modulating the properties of the matrices, namely, (a) an increase in gel strength due to increased pectin concentration forming more brittle gels, (b) an increase in gel strength with increasing gluten content forming more elastic gels and (c) interactions of low-ester pectin with the gluten network, with pectin addition causing increased aggregation of gluten, leading to strengthened networks. Full article

Food loss and waste from the European Union’s dairy supply chain, particularly in the management of fresh milk, imposes significant environmental burdens. This study demonstrates that implementing Radio Frequency Identification (RFID)-enabled digital decision-support tools can substantially reduce these impacts across the region. A cradle-to-grave life cycle assessment (LCA) was used to quantify both the additional environmental burdens from RFID (tag production, usage, and disposal) and the avoided burdens due to reduced milk losses in the farm, processing, and distribution stages. Within the EU’s fresh milk supply chain, the implementation of digital tools could result in annual net reductions of up to 80,000 tonnes of CO₂-equivalent greenhouse gas emissions, 81,083 tonnes of PM_2.5-equivalent particulate matter, 84,326 tonnes of land use–related carbon deficit, and 80,000 cubic meters of freshwater-equivalent consumption. Spatial analysis indicates that regions with historically high spoilage rates, particularly in Southern and Eastern Europe, see the greatest benefits from RFID enabled digital-decision support tools. These environmental savings are most pronounced during the peak months of milk production. Overall, the study demonstrates that despite the environmental footprint of RFID systems, their integration into the EU’S dairy supply chain enhances transparency, reduces waste, and improves resource efficiency—supporting their strategic value. Full article

The life-cycle carbon emissions (LCCE) assessment of dairy barns is crucial for identifying low-carbon transition pathways and promoting the sustainable development of the dairy industry. We applied a life cycle assessment approach integrated with building information modeling and EnergyPlus to establish a full life cycle inventory of the material quantities and energy consumption for dairy barns. The LCCE was quantified from the production to end-of-life stages using the carbon equivalent of dairy barns (CEDB) as the functional unit, expressed in kg CO₂e head⁻¹ year⁻¹. A carbon emission assessment model was developed based on the “building–process–energy” framework. The LCCE of the open barn and the lower profile cross-ventilated (LPCV) barn were 152 kg CO₂e head⁻¹ year⁻¹ and 229 kg CO₂e head⁻¹ year⁻¹, respectively. Operational carbon emissions (OCE) accounted for the largest share of LCCE, contributing 57% and 74%, respectively. For embodied carbon emissions (ECE), the production of building materials dominated, representing 91% and 87% of the ECE, respectively. Regarding carbon mitigation strategies, the use of extruded polystyrene boards reduced carbon emissions by 45.67% compared with stone wool boards and by 36% compared with polyurethane boards. Employing a manure pit emptying system reduced carbon emissions by 76% and 74% compared to manure scraping systems. Additionally, the adoption of clean electricity resulted in a 33% reduction in OCE, leading to an overall LCCE reduction of 22% for the open barn and 26% for the LPCV barn. This study introduces the CEDB to evaluate low-carbon design strategies for dairy barns, integrating building layout, ventilation systems, and energy sources in a unified assessment approach, providing valuable insights for the low-carbon transition of agricultural buildings. Full article

Antimicrobial Resistance (AMR), i.e., the evolution of microbes to become resistant to chemicals used to control them, is a global public health concern that can make bacterial diseases untreatable. Inputs including antibiotics, metals, and biocides can create an environment in the agrifood chain that selects for AMR. Consumption of food represents a potential exposure route to AMR microbes and AMR genes (ARGs), which may be present in viable bacteria or on free DNA. Ready-to-eat (RTE) foods are of particular interest because they are eaten without further cooking, so AMR bacteria or ARGs that are present may be consumed intact. They also represent varied production systems (fresh produce, cooked meat, dairy, etc.). An evidence gap exists regarding the diversity and consumption of ARGs in RTE food, which this study begins to address. We sampled 1001 RTE products at retail sale in the UK, in proportion to their consumption by the UK population, using National Diet and Nutrition Survey data. Bacterial DNA content of sample extracts was assessed by 16S metabarcoding, and 256 samples were selected for metagenomic sequencing for identification of ARGs based on consumption and likely bacterial DNA content. A total of 477 unique ARGs were identified in the samples, including ARGs that may be involved in resistance to important antibiotics, such as colistin, fluoroquinolones, and carbapenems, although phenotypic AMR was not measured. Based on the incidence of ARGs in food types, ARGs are estimated to be present in a high proportion of average diets. ARGs were detected on almost all RTE food types tested (48 of 52), and some efflux pump genes are consumed in 97% of UK diets. Full article

This online survey aimed to gather consumer opinions on dairy products and production and to identify the potential market for A2 milk (milk containing exclusively β-casein A2, which reduces gastrointestinal discomfort after consumption). The questionnaire included seven sections covering the consumption of dairy products, sociodemographic aspects, awareness and purchase intention of A2 milk, questions about milk as a source of nutrients and health benefits, the environmental impact of milk production, and alternatives to cow milk. Responses from 672 Spanish consumers categorized into clusters (according to their milk consumption and their discomfort after drinking it), gender, age, educational level, and milk taste preference were analyzed using a linear multiple regression model. Dairy consumers not experiencing discomfort after drinking milk (62.6%) and those who preferred the taste of milk over plant-based alternatives (64.0%) demonstrated better knowledge of milk nutrients and its health benefits. Participants’ age, gender, and education level also influenced their perceptions, with older participants, women, and those with university education generally showing better results. In conclusion, clusters impact consumers’ milk perceptions as a nutritional source and its health benefits. The positive perception of milk’s nutritional benefits among dairy consumers experiencing discomfort after drinking milk (17.3%) positions them as a strong target market for A2 milk. Full article

This study investigated ten potential toxic metals (PTMs) in six milk and dairy product types and evaluated food safety (TDI, RDA), human exposure (EDI), non-carcinogenic risk (THQ, HI), and contamination levels (CF, PLI). Based on total PTM load, products ranked as: children’s milk > yogurt > protein milk > milk > ayran > kefir. Aluminum (Al) showed the highest average concentration in all products except ayran, where manganese (Mn) was dominant. Cadmium (Cd), mercury (Hg), and lead (Pb) were consistently at the lowest levels. Except for chromium (Cr) exposure from children’s milk, all average and maximum EDI values stayed below TDI and RDA thresholds. Children’s milk had the highest non-carcinogenic risk, while yogurt, kefir, milk, and ayran may also pose potential risks when maximum HI values are considered. Although CF values varied across products, PLI results showed all products had high levels of PTM contamination. Given the widespread consumption of dairy across all age groups, especially by sensitive populations like children, monitoring and controlling PTM levels is crucial alongside ensuring nutritional quality. Full article

Cheese production is an ancient practice that is associated with the food and cultural identity of different peoples. There are over 500 cheese types globally, including 207 with protected denomination of origin (PDO) and 70 with protected geographical indication (PGI) status in the European Union (EU). Each cheese has various biochemical compositions, production methods, and maturation environments. This study has provided a critical review of the environmental impacts of cheese production, focusing on energy consumption, greenhouse gas (GHG) emissions, and the integration of renewable energy sources as sustainable strategies for this sector. Based on case studies and life cycle assessment (LCA) methodologies, the analysis revealed significant variability in energy use (3.0 to 70.2 MJ/kg) and GHG emissions (up to 22.13 kg CO₂ eq/kg), influenced by factors such as the cheese type, production complexity, system boundaries, and the technological or geographical context. Particular attention was given to heat treatment, refrigeration, and maturation processes, which contribute substantially to the overall energy footprint. The paper also discusses the methodological challenges in LCA studies, including the role of co-product allocation and database limitations. Finally, strategic renewable energy options, such as biogas recovery and solar thermal integration, are discussed as sustainable alternatives to reduce the environmental footprint of the dairy sector and support its sustainability. Full article

The consumption of fresh fruit and vegetables is essential for a healthy diet as they contain a diverse composition of vitamins, minerals, fibre, and bioactive compounds. However, cross-contamination during harvest and post-harvest poses a high risk of microbial contamination. Therefore, handling fruit and vegetables during processing and contact with wet equipment and utensil surfaces is an ideal environment for microbial contamination and foodborne illness. Nevertheless, less attention has been paid to some emerging pathogens that are now increasingly recognised as transmissible to humans through contaminated fruit and vegetables, such as Arcobacter and Cronobacter species in various products, which are the main risk in fruit and vegetables. Cronobacter and Arcobacter spp. are recognised food-safety hazards because they pose a risk of foodborne disease, especially in vulnerable groups such as newborns and immunocompromised individuals. Cronobacter spp. have been linked to severe infant conditions—notably meningitis and sepsis—most often traced to contaminated powdered infant formula. Although Arcobacter spp. have been less extensively studied, they have also been associated with foodborne disease, chiefly from dairy products and meat. With this in mind, this review provides an overview of the main chemical and physical sanitisation methods in terms of their ability to reduce the contamination of fresh fruit and vegetable products caused by two emerging pathogens: Arcobacter and Cronobacter. Emerging chemical (organic acid compounds, extracts, and essential oils) and physical methods (combination of UV-C with electrolysed water, ultrasound, and cold atmospheric plasma) offer innovative and environmentally friendly alternatives to traditional approaches. These methods often utilise natural materials, less toxic solvents, and novel techniques, resulting in more sustainable processes compared with traditional methods that may use harsh chemicals and environmentally harmful processes. This review provides the fruit and vegetable industry with a general overview of possible decontamination alternatives to develop optimal and efficient processes that ensure food safety. Full article

Background: Zoonotic infection with Mycobacterium bovis continues to occur, particularly in regions lacking bovine tuberculosis surveillance and where the consumption of unpasteurized dairy products, including artisanal cheeses, is common. We describe the clinical and microbiological characteristics, diagnostic procedures, and treatment outcomes of individuals with HIV with M. bovis infection. Methods: We conducted a retrospective study analyzing sociodemographic, clinical, microbiological, and computed tomography (CT) data, as well as treatment outcomes, in 12 patients with HIV with confirmed M. bovis infection. These findings were compared with those of 14 individuals with HIV diagnosed with Mycobacterium tuberculosis infection during the same period. Results: Consumption of unpasteurized dairy products was significantly associated with M. bovis. Patients with M. bovis infection had higher CD4+ T-cell counts compared to those with M. tuberculosis infection (p = 0.01, r = 0.45). All M. bovis cases presented with extrapulmonary disease. CT imaging in M. bovis infection more frequently demonstrated retroperitoneal lymphadenopathy, hepatosplenomegaly, and splenic abscesses compared to M. tuberculosis infection. Microbiological identification was exclusively from extrapulmonary sites in all M. bovis cases. Surgical interventions, including abscess drainage or splenectomy, were significantly more common among M. bovis patients. Conclusions: M. bovis infection in individuals with HIV is characterized by consistent extrapulmonary, often abdominal, involvement. Surgical procedures are frequently required for both diagnosis and management. Targeted efforts to identify M. bovis are warranted, particularly in high-burden regions where unpasteurized dairy consumption remains prevalent. Full article

Background: While previous research on children’s diets has primarily focused on individual nutrients or foods, recent years have seen increasing attention to the analysis of dietary patterns. In school-aged children enrolled in the CroCOSI study, this research focused on identifying the dietary patterns and examining their potential links with childhood obesity. Methods: Data were collected from a nationally representative sample comprising 5608 children aged 7–10 years and their parents in this cross-sectional study. To evaluate the nutritional status of the children, BMI-for-age was assessed using z-score values. Results: A factor analysis using data from the FFQ revealed three dietary patterns: Western, Healthy, and Breakfast. Children who scored high for consumption of fruits, vegetables, fish, cheese, dairy products, and 100% fruit juice were categorized into the Healthy dietary pattern, whereas those with high scores for cereals and milk were assigned to the Breakfast dietary pattern. Conclusions: The Western dietary pattern did not show a significant relationship with obesity among school-aged children (OR = 1.00, 95% CI: 0.98–1.00; p = 0.11). The risk of obesity was lower among children following the Healthy (OR = 0.98, 95% CI: 0.98–0.99; p = 0.045) and Breakfast (OR = 0.96, 95% CI: 0.95–0.99; p = 0.001) dietary patterns.The results can help in creating food policies with the aim of reducing childhood obesity in Croatia. Full article

Functional foods are evolving beyond basic nutrition to address nutrition-related diseases and enhance well-being. While probiotic-fortified products dominate this sector, most remain dairy-based. This study investigated the incorporation of Lactobacillus rhamnosus GG and Bacillus coagulans GBI-30 into cereal-based pasta and noodles, evaluating bacterial survival during processing and cooking. Extrusion-based pasta production exerted greater stress on Lactobacillus rhamnosus GG, whereas Bacillus coagulans GBI-30 demonstrated higher thermal resistance. In sheeted noodles, both strains maintained ≥8 log CFU/g viability pre-cooking. After 7 min boiling, Lactobacillus rhamnosus GG retained 6.88 log CFU/g and Bacillus coagulans GBI-30 5.75 log CFU/g in noodles, meeting the recommended 10⁶–10⁷ CFU/g threshold for probiotic efficacy. Cooking performance analysis revealed lower cooking loss in noodles (2.4–4.04%) versus extruded pasta (10.6–19.05%), indicating superior structural integrity. These results confirm cereal matrices as viable non-dairy carriers for probiotics, with sheeting processes better preserving bacterial viability than extrusion. The findings highlight a practical strategy for developing functional foods that sustain probiotic viability through processing and consumption, potentially enhancing gut microbiota balance. This approach expands probiotic delivery options beyond traditional dairy formats while maintaining therapeutic bacterial concentrations critical for health benefits. Full article

The Dietary Approaches to Stop Hypertension (DASH) diet, characterized by high consumption of fruits, vegetables, whole grains, low-fat dairy products, and limited intake of saturated fats, cholesterol, and refined sugars, has been suggested to reduce the risk of preeclampsia. This narrative review aimed to summarize and synthesize the evidence regarding the role of the DASH diet in preeclampsia prevention. PubMed/MEDLINE, Embase, Google Scholar, ScienceDirect, Scopus, and Web of Science databases were searched to identify relevant studies. Multiple observational and intervention studies examining DASH diet adherence and preeclampsia outcomes were included. Higher adherence to the DASH diet was associated with an approximately 35–45% reduced risk of preeclampsia in observational studies. Intervention trials in high-risk populations demonstrated improved blood pressure control and potential reductions in preeclampsia incidence. The DASH diet appears to exert protective effects through multiple mechanisms, including improved blood pressure regulation, enhanced antioxidant defense, reduced inflammation, and improved endothelial function. The heterogeneity in study designs, DASH diet assessment methods, and intervention protocols limited the strength of conclusions. Evidence for the effects of greater adherence to the DASH diet on preeclampsia prevention is promising but requires confirmation through larger randomized controlled trials. Future research should focus on standardized DASH diet assessment methods, optimal timing and duration of dietary intervention, and exploration of potential synergies with other preventive strategies. Full article