Search Results (114)

Background: Western dietary patterns worldwide are increasingly dominated by energy-dense, nutrient-deficient industrial foods, often identified as ultra-processed foods (UPFs). Such products may have detrimental health implications, particularly if nutritionally inadequate. This study aimed to examine the intake of unhealthy UPFs among children and adolescents from five Mediterranean countries (Italy, Spain, Portugal, Egypt, and Lebanon) involved in the DELICIOUS project and to assess the association with dietary quality indicators. Methods: A survey was conducted with a sample of 2011 parents of children and adolescents aged 6 to 17 years to evaluate their dietary habits. Diet quality was assessed using the Youth Healthy Eating Index (Y-HEI), the KIDMED index to determine adherence to the Mediterranean diet, and compliance with national dietary guidelines. Results: Increased UPF consumption was not inherently associated with healthy or unhealthy specific food groups, although children and adolescents who consumed UPF daily were less likely to exhibit high overall diet quality and adherence to the Mediterranean diet. In all five countries, greater UPF intake was associated with poorer compliance with dietary recommendations concerning fats, sweets, meat, and legumes. Conclusions: Increased UPF consumption among Mediterranean children and adolescents is associated with an unhealthy dietary pattern, possibly marked by a high intake of fats, sweets, and meat, and a low consumption of legumes. Full article

Background/Objectives: A dietary pattern that simply reduces animal-based foods may be more acceptable to consumers than strict vegetarian or vegan diets. The objective of this investigation was to identify the most consistently used definitions of “flexitarian” dietary patterns, or dietary patterns with a reduced amount of animal foods. Then, sets of food-based dietary guidance (FBDG) from different countries and regions were evaluated to determine whether their guidance could accommodate flexitarian diets. Methods: Literature searches yielded 86 total results on flexitarian eating after screening by title/abstract, full text availability, and English language. Definitions of “flexitarian” were extracted from each article then reviewed and summarized. FBDGs available in English were downloaded from the Food and Agriculture Organization of the United Nations website. Guidance related to reduced animal product diets was extracted from FBDGs for eating patterns closest to 2000 kcal. Results: The summary definition of flexitarian included eating at least one animal product (dairy, eggs, meat, or fish) at least once per month but less than once per week. FBDGs from n = 42 countries or regions were downloaded and data extracted. Only FBDG from Sri Lanka explicitly describe a “semi-vegetarian” eating pattern, though n = 12 FBDGs describe a vegetarian pattern and n = 14 recommend reducing meat or animal food and/or choosing meat/dairy alternatives. Conclusions: Following a flexitarian dietary pattern in terms of reducing or limiting red meat is feasible and even implicitly recommended by the official dietary guidance of several countries. Most FBDGs examined did not include recommendations to decrease dairy or fish intake. Full article

Background/Objectives: Recent decades have seen a remarkable westernization of diets and a decline in adherence to the Mediterranean diet (MD). This study examined the eating habits of a representative sample of Italian university students to identify the determinants of adherence to the MD and the most relevant actions to improve their well-being. Methods: The Mediterranean Diet Quality Index for Children and Adolescents (KIDMED) and Sustainable Healthy Diet (SHED) index questionnaires were used to explore MD adherence as the primary outcome, and dietary behavior sustainability, respectively. Sociodemographic, anthropometric, and lifestyle information was also collected. Results: The final sample included 1434 subjects (18–24; 60% female). The median (IQR) KIDMED score was 6.0 (4.0–8.0) and 33% showed a high adherence to the MD. Having breakfast, eating fruit and vegetables at least once a day, consuming pasta or other grains almost daily, and using olive oil at home were among the most common positive aspects of students’ diets. However, regular consumption of fish, nuts, legumes, dairy products, and a second serving of fruit and vegetables was less prevalent. Having an active lifestyle, eating more plant products, and having more sustainable dietary behaviors in terms of the SHED index, were the main determinants of a high KIDMED score. Likewise, graduate students, daily consumers of plant-based meat alternatives, and students attending university canteens daily were more likely to adopt healthier diets. Conclusions: Future actions are crucial to create a food environment that facilitates healthy and sustainable dietary choices among young adults, such as improving the nutritional quality of processed products and regulating their promotion, as well as implementing initiatives to improve university food services and encourage the use of campus dining facilities. Full article

Quality and consumer satisfaction of meat products could be influenced by endpoint cooking temperatures. Attributes of pork, such as palatability, cooking loss, and internal color, influence consumer acceptability. The degree of doneness was evaluated on pork chop characteristics of texture, cooking loss, consumer acceptability, and electronic nose. Pork loin chops (N = 264) were allocated randomly to one of three endpoint degrees of doneness (63 °C, 71 °C, and 79 °C). Cooking pork chops to an internal temperature of 79 °C caused the cooked color to be darker (p < 0.0001) and less red (p = 0.0057). In addition, chops cooked to a 63 °C degree of doneness had greater moisture and lower shear force values (p < 0.0001). Consumer panel ratings of flavor profiles were greater for juiciness, texture, and tenderness (p < 0.0001) when chops were cooked to a 63 °C degree of doneness. Electronic nose analysis of the changes in cooked volatiles can impact the overall flavor and aroma profiles of pork loin chops. These findings conclude that cooking pork chops to an internal temperature of 63 °C improves the overall eating quality, acceptability, and cooking characteristics of pork loin chops. However, more information on the use of an optimal endpoint cooking temperature is needed to improve consumer awareness of pork chop quality. Full article

This narrative review examines adolescents’ perceptions of sustainable dietary characteristics, including local eating, plant-based diets, organic food, and food waste, and how these influence their understanding and behavior. Evidence indicates that adolescents often have simplified conceptions of these practices, which leads to misconceptions. Local food is frequently perceived as inherently more sustainable despite complex factors such as seasonality, production methods, and transportation. Although reducing meat consumption is crucial for environmental impact, adolescents may struggle to understand sustainable protein sources and animal-based foods in various contexts. Although viewed positively, the benefits and limitations of organic food remain poorly understood. Food waste is recognized as significant; however, adolescents often focus on individuals rather than on systemic drivers. Schools play a pivotal role in the promotion of food literacy and sustainable dietary habits. Educational interventions that integrate sustainability into curricula, provide hands-on learning, and engage families can help adolescents to develop critical thinking skills and make informed food choices. Strategies such as promoting a plant-based diet, sourcing local produce, incorporating organic options, and implementing waste reduction programs can create environments that support sustainable eating habits. These efforts must be context-sensitive, culturally relevant, and grounded in understanding food systems. By empowering adolescents to question assumptions, recognize complexities, and take action, schools can cultivate a generation capable of leading the transition towards healthier and more sustainable diets. Full article

Children with Down syndrome often face significant feeding difficulties and health comorbidities that may contribute to undernutrition or obesity. This study assessed dietary habits and nutritional status among 104 children with Down syndrome in Croatia, representing 11.5% of this population. Results showed that over 30% of children aged 1 to 15 were overweight. Over 60% never consumed whole grain bread, while more than 50% avoided fish, nuts, or seeds. Despite rural families more frequently producing their own food (meat p = 0.009; fruits/vegetables p = 0.035), no significant improvement was observed in the children’s diets compared to their urban counterparts. Urban children consumed milk (p = 0.008) and fermented dairy (p = 0.005) more often. Children of university-educated mothers had higher vegetable (p = 0.031), meat (p = 0.025), olive oil (p = 0.003), and nut (p = 0.029) consumption, and a lower intake of processed meats (p = 0.008) and salty snacks (p = 0.040). Families spending less than 50% of income on food also showed significantly healthier dietary patterns. Feeding difficulties in children with Down syndrome are commonly associated with sensory sensitivities, oral-motor impairments, and comorbid medical conditions. These challenges are often intensified by parental anxiety, delayed introduction of diverse foods, and inadequate professional support. Collectively, these factors contribute to selective eating, poor nutrient intake, and disordered eating behaviors. This study underscores the need for individualized nutritional interventions that address the unique physiological and sensory requirements of both children and adults with Down syndrome. Effective strategies should extend beyond general dietary recommendations to include early exposure to a variety of food textures, specialized feeding support, and the management of coexisting health conditions. Family education and engagement play a crucial role in achieving positive nutritional outcomes. Empowering parents and caregivers—especially those in socioeconomically disadvantaged or rural communities—can facilitate the alignment of food accessibility with healthy dietary practices. The findings of this research offer valuable guidance for the development and implementation of national strategies aimed at enhancing the nutrition and long-term health of individuals with Down syndrome. Full article

Background/Objectives: Sleep is a fundamental physiological function that plays a crucial role in maintaining health and well-being. The aim of this study was to assess dietary and lifestyle factors associated with adequate sleep duration in children and adolescents living in five Mediterranean countries. Methods: Parents of children and adolescents taking part in an initial survey for the DELICIOUS project were examined to assess their children’s dietary and eating habits (i.e., meal routines), as well as other lifestyle behaviors (i.e., physical activity levels, screen time, etc.) potentially associated with adequate sleep duration (defined as 8–10 h according to the National Sleep Foundation). The youth healthy eating index (Y-HEI) was used to assess the diet quality of children and adolescents. Multivariate logistic regression analyses were performed to calculate the odds ratios (ORs) and 95% confidence intervals (CIs), indicating the level of association between variables. Results: A total of 2011 individuals participated in the survey. The adolescents and children of younger parents reported being more likely to have inadequate sleep duration. Among eating behaviors, having breakfast (OR = 2.23, 95% CI: 1.62, 3.08) and eating at school (OR = 1.33, 95% CI: 1.01, 1.74) were associated with adequate sleep duration. In contrast, children eating alone, screen time, and eating outside of the home were less likely to have adequate sleep duration, although these findings were only significant in the unadjusted model. After adjusting for covariates, a better diet quality (OR = 1.63, 95% CI: 1.24, 2.16), including higher intake of fruits, meat, fish, and whole grains, was associated with adequate sleep duration. Conclusions: Adequate sleep duration seems to be highly influenced by factors related to individual lifestyles, family and school eating behaviors, as well as diet quality. Full article

Background/Objectives: In recent decades, the need for sustainable alternatives to traditional foods for the global population has become urgent. To this aim, edible insects, cultivated meat, and vegetables produced through soil-less farming have been proposed. This cross-sectional study was aimed at exploring willingness to eat these novel foods and its possible correlates in young Italian adults. Methods: An electronic questionnaire was administered to the student populations of 13 universities throughout the Italian territory. Results: The results show that insects and cultivated meat were widely acknowledged as possible food, while soil-free cultivation seems to be less known. Indeed, the percentage of participants who have heard of insects, cultivated meat, and soil-free cultivation was respectively equal to 91.5%, 84.7%, and 32.9%. However, the majority of respondents were uncertain about the sustainability of all the proposed products (52.6% for insects, 39.5% for cultivated meat, and 58.0% for soil-free cultivation, respectively), and the propensity to try and eat insects (9.5%) was lower than that declared for synthetic meat (22.8%) and products from soil-free cultivation (19.2%). However, the regression analysis showed that the propensity to eat these foods regularly is positively related to the confidence in their sustainability (p < 0.001). Willingness to try each of the proposed foods positively correlated with that declared for the others (p < 0.001). Conclusions: These findings highlight the need to implement interventions aimed at increasing awareness about the use of these products as alternatives to less sustainable foods and the importance of identifying consumer groups to which these interventions should be addressed. Full article

During the COVID-19 pandemic, dietary habits in the population changed and sometimes deviated from healthy eating patterns, such as the Mediterranean diet. Based on reports on the quality of the diet of respondents to studies conducted at the beginning of the pandemic, it could be concluded that these new dietary habits are unfavorable for a good prognosis and the course of any disease and its severity of symptoms. This study decided to confront these assumptions with the results of people who had COVID-19. Background/Objectives: This study aimed to assess the associations between dietary patterns and the occurrence of hospitalization and gastrointestinal disorders among patients diagnosed with COVID-19. Methods: This study included 550 respondents who completed a survey up to 8 months after being diagnosed with COVID-19. The survey included 62 items from the FFQ-6^®, GSRS, PAC-SYM and FACT-G7 standardized questionnaires. Results: Two dietary patterns (DPs) were identified: ‘Processed high fat/sugar/salt/meat/dairy/potatoes’ and ‘Semi-vegetarian’. Higher adherence to the ‘Processed’ DP was associated with higher odds of hospitalization due to COVID-19, a more severe course of the disease, and the highest intensity of gastrointestinal symptoms. Higher adherence to the ‘Semi-vegetarian’ DP was associated with lower odds of hospitalization due to COVID-19, a less severe course of the disease, and the lowest intensity of gastrointestinal symptoms. Conclusions: This study showed a strong harmful effect of high adherence to a processed dietary pattern on an increased incidence of hospitalization and gastrointestinal disorders among northwestern Polish adults during the COVID-19 pandemic, emphasizing the importance of a healthy diet. Full article

Background: Toxoplasmosis is an infection caused by the parasite Toxoplasma gondii and is considered asymptomatic in most cases. In pregnant women, however, the disease can be transmitted to the foetus, causing severe congenital consequences. Congenital toxoplasmosis can be avoided by practising simple preventive lifestyle measures during pregnancy. Method: This cross-sectional study assessed the toxoplasmosis knowledge and preventive behaviours among 135 pregnant Saudi women in Jeddah, Saudi Arabia. Data were collected by face-to-face interviews using a validated questionnaire covering sociodemographic characteristics, knowledge of toxoplasmosis, and preventive behaviours towards toxoplasmosis between January and April 2023 using convenience snowball sampling. SPSS Statistics was used for data analysis and the qualitative parameters were described as frequencies and percentages. Result: Approximately 45.2% of the participants displayed a poor knowledge of toxoplasmosis. Moreover, participants aged 31–40 years exhibited significantly higher knowledge compared to those aged less than 30 years. Most participants practised effective preventive behaviours, as demonstrated by 90.4% and 86.7% of them reporting that they habitually washed their hands after handling raw meat and did not eat rare meat, respectively. Conclusion: Overall, the poor knowledge of toxoplasmosis among pregnant women in Jeddah highlights the importance of implementing targeted antenatal health education campaigns and interventions to protect pregnant women and minimise the risk of congenital toxoplasmosis. Full article

(1) Background: Sea fish with a high level of omega-3 very long-chain (VLC) PUFAs makes them a valuable component of a healthy diet. One of the most popular fish products is fish fingers, for which the market is still growing. The content of omega-3 VLC PUFAs in fish fingers may differ across price categories, such as premium or budget, despite being manufactured from the same fish species. Furthermore, the labelling of fish fingers typically fails to indicate the quantity of omega-3 VLC PUFAs present. It is unclear whether fish fingers can increase the amount of omega-3 VLC PUFAs in the diet. Hence, this study aimed to examine the content of omega-3 VLC PUFAs in pollock fish fingers from premium and budget price categories manufactured by the same producer and sold in supermarkets. (2) Methods: The premium fish fingers were made with pollock fillet and the budget ones with minced pollock meat. Fat content and fatty acids profile were analysed. (3) Results: The primary fatty acid found in fish fingers was oleic acid, followed by linoleic acid. Saturated fatty acids were less than 7%. This reflected the composition of frying fat, which was rapeseed oil. Fish fingers contained a dietary noticeable amount of omega-3 VLC PUFAs; for premium and budget fish fingers it was 283.01 mg and 123.44 mg per 100 g of product, respectively. (4) Conclusions: Not all fish fingers have the same nutritional value, despite being manufactured by the same producer and from the same fish species. Even though both were made from pollock, premium fish fingers were a better dietary source omega-3 EPA and DHA than a low-cost alternative. Eating three sticks (100 g) of examined pollock fish fingers, either premium or budget, can meet the recommended daily intake level of omega-3 VLC PUFAs at 100% or 50%, respectively. Full article

Background/Objectives: Improved global data allow for a new understanding of what impact the food we produce, eat and dispose of has on the environment, human health and Nature’s resources. The overall goal is to guide decision-makers and individuals by providing in-depth knowledge about the effects of their dietary preferences on human and environmental health. Methods: The method is to investigate ways to reduce environmental degradation and to secure healthy food supplies in an urbanizing world, and to quantify the options. Results: Reviewed articles show that by eating less meat-based food and more plant-based and soilless food, as well as reducing food waste and recycling urban-disposed nutrients as fertilizers, we could reduce agriculture’s land requirement by 50% to 70% while still securing a healthy food supply. Less land under cultivation and pasture would reduce global emissions to air and water to a similar extent, and allow Nature to reclaim freed areas in order to catch more carbon and rejuvenate biodiversity. Thus, we could avoid further environmental degradation such as the current clearing of new fields needed under a business-as-usual regime. Presently, some 17 million people die each year due to poor diets, which is more than double the 7 million deaths since the onset of the COVID-19 pandemic. A return to more plant-based diets with unchanged intake of proteins but less calories, sugar, salt and fat combined with less red meat and ultra-processed food would reduce foremost non-communicable diseases by up to 20% and prolong life. The article suggests that the international focus has gradually turned to the food sector’s big contribution to climate change, biodiversity loss and harmful chemicals as well as to poor human health. It argues that this century’s rapid population growth and urbanization give urban residents a pivotal role in food’s impact on agricultural areas, which today cover half of the globe’s inhabitable areas. Their food demand, rather than the activities of farmers, fishermen or loggers, will guide remedial measures to be taken by individuals, industry and the public sector. A tool to calculate the potential environmental footprints of individual or societal measures is presented. Conclusions: Measures to make the agrifood sector more sustainable are still pending full recognition in international fora such as the UN COP Summits. Smart cities fitted with infrastructures to recycle macro- and micro-nutrients and organic matter have the potential to ameliorate human-induced impacts such as emissions to air and water bodies, crossing planetary boundaries, and polluting extraction of N (nitrogen), P (phosphorus) and K (potassium). Rapid results are within reach since dietary change and the turn-around time of nutrients in food is short compared to decades or centuries for recycled materials in cars or buildings. Full article

Objectives: This study aimed to identify the predictors of eating more plant-based foods and legumes in terms of previous changes in consumption, habitual frequency of consumption, intention to reduce the amount of meat consumed, and health and environmental identities. Methods: A cross-sectional survey was conducted between June and September 2023 in 881 Polish adults. Based on two self-descriptors, four groups of respondents were identified: no health identity and no environmental identity (nHI-nEI), health identity but no environmental identity (HI-nEI), no health identity but environmental identity (nHI-EI), and both health identity and environmental identity (HI-EI). A logistic regression analysis was used to verify associations between habitual eating of red meat, white meat, and legumes, changes in their intake over the past two years, familiarity with plant-based substitutes for animal products, health, and environmental identity, declared intentions to eat less meat, and the intentions to eat more plant-based food and eat more legumes next year. Results: Individuals were more likely to increase their consumption of plant foods (OR: 1.99, p = 0.001), including legumes (OR: 1.79, p = 0.045), when they represented the HI-EI group, had increased their consumption of legumes in the past two years (OR: 2.91, p = 0.009, and OR: 2.15, p = 0.017, respectively), declared an intention to reduce meat (OR: 8.02, p < 0.001, and OR: 12.08, p < 0.001, respectively), but also occasionally consumed plant-based meat substitutes (OR: 1.76, p = 0.002, and OR: 2.61, p < 0.001, respectively). However, individuals were more likely to increase their consumption of plant foods, but not legumes, if they currently consumed legumes frequently (OR: 1.36, p = 0.009, and OR: 1.22, p = 0.111, respectively) and had previously limited their consumption of red meat (OR: 2.40, p < 0.001, and OR: 1.09, p = 0.717, respectively). Conclusions: The habitual frequency of eating red and white meat did not predict the increased consumption of plant foods in the future. It is equally important to increase people’s awareness of the impact of the food they consume on health and the environment to support their health and pro-environmental motivation for food choices. Public health and sustainability campaigns should develop new methods to reach populations less willing to change. Full article

Plant-based meat alternatives (PBMAs) such as the Impossible Burger^® imitate animal meat appearance, taste, feel, and texture. Part of their consumer appeal are the views that PBMAs are more environmentally friendly, reduce inhumane treatment of animals, and/or have preferred nutritional attributes. College-educated adults are one of the larger markets for these products. This cross-sectional online survey utilized the Theory of Planned Behavior to predict self-reported intakes of PBMAs among 536 undergraduates aged 18–25 at a Midwest university. Sixty-one percent had eaten PBMAs, and 17% wanted to try them. Twenty-two percent were uninterested non-consumers. Their top reason for not eating PBMAs was that they had no reason to decrease their meat intake. Multinomial logistic regression analysis showed subjective norms and positive attitudes about PBMAs increased the odds of more frequent intake, whereas non-consumers had less support from social contacts, but greater perceived behavioral control over general food access. Thus, those with supportive social influences, concerns about the environment, and animal welfare are more likely to consume PBMAs. More frequent PBMA consumption was observed among U.S.-born multicultural students, food insecure students, and those with less perceived behavioral control over food access. Future research should investigate the nuances between these associations further by examining the types of PBMAs consumed, their costs, and retail sources across student demographics. Full article

This study aimed to examine the relationship between self-reported changes in food consumption over the past 2 years, quality of actual diet, and declared intentions to eat more plant-based foods while reducing meat consumption in the next year. A cross-sectional study using Computer-Assisted Web Interview (CAWI) was conducted on 1003 Polish adults in 2023. The Beliefs and Eating Habits Questionnaire (KomPAN) was used to assess the frequency of consuming various food groups and to calculate diet quality indices. Four distinct segments (“No change”, “All products limited”, “Changes in meat”, and “Less red meat, more other products”) were identified using cluster analysis. Logistic regression analysis verified the associations between these clusters, diet quality indices, and intended changes in plant-based food and meat consumption. The study results showed that most pre-existing changes involved reduced red meat intake (52%). The “No change” cluster (47.9%) was represented by more men, people with lower education, and those with a lower overall dietary quality index (DQI). A higher quality diet (as indicated by the DQI) was associated with a greater tendency to increase plant food consumption and reduce meat consumption across the entire group and within each cluster. A better understanding of how changes in food consumption relate to diet quality and intended changes in plant-based food and meat consumption can inform interventions promoting sustainable consumption, considering both nutritional recommendations and environmental requirements. Full article