Search Results (305)

Packaged discretionary foods that are energy-dense and nutrient-poor are widely available in the current food environment, potentially contributing to overconsumption and excessive energy intake over time. Factors such as on-pack visual cues (for example, front-of-pack image and food units per serving) and structural features (for example, package transparency) have an important role in nudging consumers towards better portion control. As little is known regarding the presence of these features on packaged discretionary foods in the current retail context, this study aimed to examine the presence of such cues on packaged discretionary foods in Australian supermarkets. Six common packaged snacks were selected: ice-cream, chocolate, lollies, sweet biscuits, savoury biscuits and crisps. Data were collected by in-store visits and using retail websites. A total of 1930 products were included; the majority were share packs (n = 1419, 73.5%), followed by multipacks (n = 385, 19.9%) and single packs (n = 126, 6.5%). Less than half of the share pack products (47%) had front-of-pack images aligned with the manufacturer-suggested serving sizes on the Nutrition Information Panel. Structural features, including transparency, partitioning and resealability, were less common and identified in less than 30% of packaged snacks. Overall, the findings showed that on-pack visual cues and structural features are not commonly used for portion control in packaged discretionary foods in Australian retail settings. Opportunities exist to improve on-pack cues and guides to support better portion size decisions. Full article

Background/Objectives: Vending machines in hospitals offer convenient access to snacks and beverages for employees, visitors, and patients. However, their contents are typically energy-dense and nutritionally poor, which can potentially reinforce unhealthy eating habits. This study aimed to evaluate the impact of introducing healthier vending machine options on purchasing behaviour and consumer perceptions in a hospital setting. Methods: An interventional study was conducted at a university clinical centre in Slovenia. Sales data were collected from a standard vending machine and a pilot machine stocked with healthier products over two 14-day periods. Additionally, a consumer survey assessed factors influencing purchasing decisions and opinions on the healthier offerings. Results: The proportion of healthy items purchased increased from 22% to 39% in the pilot vending machine, indicating a positive shift toward healthier choices. However, total sales declined by 18.81%, suggesting consumer hesitation toward the new product mix. Survey results identified price, ingredients, and visual appeal as the primary factors influencing purchase decisions. Conclusions: The introduction of healthier vending machine options can promote better food choices in hospital environments, though challenges remain regarding consumer acceptance and sales performance. Expanding the variety of healthy items and adopting more competitive pricing strategies may enhance uptake. Further long-term research is needed to assess the sustainability of such interventions and their broader impact on hospital food environments. Full article

Background: Cardiometabolic risk (CMR), including obesity, dyslipidemia, hypertension, and impaired glucose regulation, disproportionately affects Hispanic/Latinx adults in the United States (U.S.). Although plant-forward dietary patterns are established as cardioprotective, less is known about how dietary patterns within Hispanic/Latinx subgroups relate to CMR. Methods: A narrative review was conducted of observational studies among U.S. Hispanic/Latinx adults (≥18 years) examining defined dietary patterns (a priori, a posteriori, or hybrid) in relation to CMR outcomes (e.g., BMI, waist circumference, blood pressure, glucose, lipids). Risk of bias was assessed using an adapted version of the Newcastle–Ottawa Scale. Results: Ten studies met the inclusion criteria, including Seventh-day Adventist Latinx, Puerto Rican adults, Mexican American adults, Hispanic women, and a national Hispanic cohort. Plant-forward dietary patterns were associated with lower BMI and waist circumference, lower triglycerides and fasting glucose, and higher HDL-C. In contrast, energy-dense patterns characterized by refined grains, added sugars, processed meats, fried foods, solid fats, and sugar-sweetened beverages were associated with greater adiposity, poorer lipid profiles, and higher blood pressure. Traditional rice-and-beans–based patterns observed in Puerto Rican and Mexican American groups were associated with central adiposity and higher metabolic syndrome prevalence, despite modestly higher intakes of fruits, vegetables, and fiber. Study quality ranged from good (n = 4) to very good (n = 6). Conclusions: Across Hispanic/Latinx subgroups, plant-forward dietary patterns were associated with favorable cardiometabolic profiles, whereas refined and animal-based patterns aligned with higher CMR. Given the predominance of cross-sectional evidence, these findings should be interpreted as associative rather than causal. Culturally grounded dietary counseling, along with additional longitudinal and intervention studies, is needed to support cardiometabolic health in these populations. Full article

This study investigated the technological, nutritional, and sensory effects of incorporating soybean flour and radish leaves into steamed manti, with emphasis on moisture-loss kinetics, protein denaturation, true retention (TR), and relative nutrient density (RND). Four formulations were examined: potato control (PC), potato + soy (PS), greens control (GC), and greens + soy (GS). Steaming induced compositional increases in dry matter, ash, protein, and fat due to moisture reduction rather than absolute changes in solids. Greens-based formulations exhibited significantly lower moisture-loss and protein-denaturation rate constants, indicating stronger hydration stability and structural resistance during thermal processing. These kinetic advantages translated into higher TR values for protein and fat in GC and GS compared with potato-based samples. Soy flour substantially increased protein and lipid content and improved dough cohesiveness but did not influence thermal behavior or moisture-loss kinetics within the same matrix. When nutrient delivery was normalized to energy content, soy- and greens-enriched manti showed the highest RND values, reflecting a favorable combination of nutrient retention and lower caloric density. Sensory evaluation confirmed that soy enhanced textural attributes, while radish leaves contributed desirable juiciness and aroma. Overall, the combined use of radish leaves and soybean flour offers a sustainable approach to producing nutrient-dense, sensory-acceptable traditional foods while supporting the valorisation of leafy by-products. Full article

Background/Objectives: University students are particularly vulnerable to unhealthy eating patterns and body image dissatisfaction. The association between lifestyle factors and eating disorders (EDs) can be ambiguous as healthier lifestyle choices may paradoxically be related to ED risk. In this study, we aimed to analyze physical activity (PA) and dietary patterns—specifically food type and diet quality—as lifestyle indicators in university students with and without ED risk. Motivations for engaging in PA and the association between PA levels and diet quality were also examined. Methods: A descriptive cross-sectional study was conducted on a convenience sample of 1982 undergraduate students aged 18–30 years from the University of the Balearic Islands. Dietary intake, diet quality, PA levels, and motivations were self-reported using a questionnaire. Results: Students at risk of EDs reported higher diet quality, including greater adherence to the Mediterranean diet (p < 0.001) and more adequate consumption of fruits (p < 0.001), vegetables (p < 0.001), and red and processed meat (p < 0.001). Regarding PA, participants with ED risk engaged in more weekly PA sessions (p < 0.001) and accumulated a longer total weekly duration (p = 0.019), with physical appearance being the main motivation. In participants without ED risk, PA levels were positively associated with adherence to the Mediterranean diet (p < 0.001); however, no such association was observed in participants with ED risk (p = 0.538). Conclusions: Students at risk for EDs exhibited comparatively healthier diet and PA patterns, seemingly driven by concerns related to body image and an aversion to energy-dense foods. Therefore, apparent health behaviors should not be used to rule out ED risk. Full article

Background & Aim: Sweets and appetizers are an integral part of the Gulf Cooperation Council (GCC) region’s cultural heritage but are often high in refined carbohydrates, sugars, and fats, contributing to the rising burden of obesity and type 2 diabetes. Qatar, as one of the fastest-developing GCC nations, exemplifies these nutrition-related challenges. Therefore, this study aimed to systematically develop a culturally adapted meal-planning exchange list for 34 commonly consumed Qatari and GCC sweets and appetizers to support nutrition counseling and diabetes management. Methods: This study is primarily methodological and developmental in scope, employing a descriptive observational design in which the units of analysis were the 34 selected traditional dishes. Standardized recipes were compiled for each dish, and serving sizes were determined. Macronutrient content (carbohydrates, protein, fat) was analyzed, variability across dishes was assessed, and nutrient data were validated against food processor software data. Results: The nutrient comparison analysis revealed strong correlations between collected nutrient data sources (r = 0.81–0.85, p < 0.05) and significant variability in macronutrient profiles. Fried and sugar-syrup-based items presented higher fat and carbohydrate content, while legume- and vegetable-based dishes contributed additional protein and fiber, demonstrating the dual role of traditional foods as both nutrient rich and energy dense. Conclusions: The developed exchange list provides a practical tool for culturally relevant nutrition guidance. It enables dietitians to plan individualized meals, promoting moderation, portion control, and adherence to dietary recommendations, thereby supporting diabetes and weight management initiatives across the GCC. Full article

Background: Healthier between-meal snacks can improve diet quality in the US and globally. Objectives: To assess the impact on diet quality of replacing solid snacks with almonds or adding almonds (30 g) to the diet. Methods: Dietary data for 4333 children (4–19 y) and 10,925 adults (>19 y) came from the National Health and Nutrition Examination Survey (NHANES 2017–23). Nutrient composition data came from the Food and Nutrient Databases for Dietary Studies (FNDDS). Substitution Model 1 replaced all solid snacks with almonds on a per-calorie basis. Model 2 exempted “healthy” snacks. Model 3 added almonds to the observed diet. The Healthy Eating Index (HEI-2020), Nutrient Rich Food Index (NRF), Mean Adequacy Ratio (MAR), and Mean Excess Ratio (MER) were measures of diet quality. Results: Solid snacks provided 329 kcal/day (15.6% of dietary energy), of which 58 kcal came from healthy snacks (2.9%). The 4–13 y age group consumed the most energy from snacks. Diets with almonds replacing solid snacks were lower in added sugar, sodium, and saturated (solid) fat but higher in protein, fiber, mono- and polyunsaturated fats, and magnesium. MAR dietary nutrient density scores were significantly higher, and MER scores were lower. Total HEI-2020 scores rose from 52.4 (observed) to 59.6 (Model 1) and to 60.6 in Model 2_100. The addition of almonds (30 g or 50 g) increased HEI-2020 values to 59.2 and to 61.4, respectively. Several HEI-2020 sub-scores increased as well. The greatest dietary benefits were obtained for children and young adults. Conclusions: Replacing solid snacks with small amounts of almonds led to higher quality modeled food patterns, especially for younger age groups. The DGA 2025–30 should address the inclusion of healthy energy-dense snacks into everyday diets. Full article

Background/Objectives: Emotional eating is defined as a coping mechanism characterized by food consumption in response to negative emotions, and it typically involves overconsumption and a preference for energy-dense and highly palatable foods. The aim of this study was to analyze the influence of experienced stress and emotional eating on body mass in a population of Polish female adolescents. Methods: This study included 816 participants (aged 15–20 years) recruited within the nationwide PLACE-19 Study using random quota sampling of Polish secondary schools, and data were collected by the Computer-Assisted Web Interview (CAWI). Perceived stress was measured with the Adolescent Stress Questionnaire (ASQ), emotional eating was measured with the Emotional Eating Subscale (EE-3) of the Three-Factor Eating Questionnaire (TFEQ), and self-reported body mass was also recorded. Body mass was interpreted either using standard BMI values for adults or growth reference values for minors. Results: Adolescents with excessive body weight reported higher levels of stress on the peer pressure (p = 0.0011 for continuous variables; p = 0.0016 for categories) and financial pressure component scales (p = 0.0319 for continuous variables) than their normal-weight and underweight counterparts. They also displayed higher emotional eating scores across all subscales and for the total emotional eating score (p < 0.05 for continuous variables), particularly for anxiety (p = 0.0345 for categories). The association was confirmed within mediation analysis, as the direct influence explained 79% of the influence of stress on body mass, and the indirect influence, mediated by emotional eating, explained 21% of the influence of stress on body mass. Conclusions: Adolescents with excessive body weight are more prone to stress and emotional eating. The stress itself affects body weight not only directly, but also by affecting emotional eating; therefore, adolescent girls should be taught how to cope with negative emotions using strategies other than increasing food consumption in response to negative emotions. Further studies should assess the mediating role of emotional eating among adolescent girls and evaluate the impact of stress management interventions on body weight. Full article

Potato (Solanum tuberosum) is an important crop globally, being a starchy, energy-dense food source rich in several micronutrients and bioactive compounds. Achieving food security for everyone is highly challenging in the context of growing populations and climate change. As a highly adaptable crop, potatoes can significantly contribute to food security for vulnerable populations and have outstanding commercial relevance. Specific pre- and post-harvest parameters influence potato quality. It is vital to understand how these factors interact to shape potato quality, minimizing post-harvest losses, ensuring consumer safety, and enhancing marketability. This review highlights how pre-harvest (cultivation approaches, agronomic conditions, biotic and abiotic stresses) and post-harvest factors impact tuber’s microbial stability, physiological behaviour, nutritional, functional attributes and frying quality. Quality parameters, such as moisture content, dry matter, starch, sugar, protein, antioxidants, and color, are typically measured using both traditional and modern assessment methods. However, advanced non-destructive techniques, such as imaging and spectroscopy, enable rapid, high-throughput quality inspection from the field to storage. This review integrates recent advancements and specific findings to identify factors that contribute to substantial quality degradation or enhancement, as well as current challenges. It also examines how pre- and post-harvest factors collectively impact potato quality. It proposes future directions for quality maintenance and enhancement across the field and storage, highlighting research gaps in the pre- and post-harvest linkage. Full article

Background/Objectives: Acute stress is known to influence food-related motivation and decision-making, often promoting a preference for energy-dense, palatable foods. However, traditional laboratory paradigms have limited ecological validity. This study examined the relationship between stress-induced physiological changes, eating behavior traits, and food cravings using a virtual reality (VR) adaptation of the Trier Social Stress Test (VR-TSST) followed by a VR supermarket task in adolescents. Methods: Thirty-eight adolescents (mean age 15.8 ± 0.6 years) participated in the study. Physiological parameters (HR, QT, PQ intervals) were recorded pre- and post-stress using a portable ECG device (WIWE). Perceived stress and eating behavior traits were evaluated with the Perceived Stress Scale (PSS) and the Three-Factor Eating Questionnaire (TFEQ-R21C), respectively. Immediately after the VR-TSST, participants performed a VR supermarket task in which they rated cravings for sweet, fatty, and healthy foods using visual analog scales (VAS). Paired-samples t-tests examined pre–post changes in physiological parameters, partial correlations explored associations between ECG responses and eating traits, and a 2 × 3 mixed-model Repeated Measures ANOVA assessed the effects of food type (sweet, fatty, healthy) and uncontrolled eating (UE) group (low vs. high) on post-stress cravings. Results: Acute stress induced significant increases in HR and QTc intervals (p < 0.01), confirming a robust physiological stress response. The ANOVA revealed a strong main effect of food type (F(1.93, 435.41) = 168.98, p < 0.001, η²p = 0.43), indicating that stress-induced cravings differed across food categories, with sweet foods rated highest. A significant food type × UE group interaction (F(1.93, 435.41) = 16.49, p < 0.001, η²p = 0.07) showed that adolescents with high UE exhibited greater cravings for sweet and fatty foods than those with low UE. Overall, craving levels did not differ significantly between groups. Conclusions: The findings demonstrate that acute stress selectively enhances cravings for high-reward foods, and that this effect is modulated by baseline uncontrolled eating tendencies. The combined use of VR-based stress induction and VR supermarket simulation offers an innovative, ecologically valid framework for studying stress-related eating behavior in adolescents, with potential implications for personalized nutrition and the prevention of stress-induced overeating. Full article

Background: Childhood obesity is a global issue, influenced by energy-dense foods and powerful cues that affect brain areas regulating food intake. The olfactory system, linked to food preferences and consumption, is inversely related to body mass index. However, no studies have assessed the possible effect of eating behavior traits on the relationship between olfactory capacity and obesity. Objectives: The aim of this study was to examine whether olfactory capacity, eating behavior traits, and body mass index are associated with obesity in adolescents. Methods: An analysis of 204 Chilean adolescents was undertaken in a cross-sectional study. The proportion of participants with normal weight was found to be 39.2%, that of overweight was 25.9%, and that of obesity was 34.8%. Anthropometric measurements (weight, height, BMI Z-score), eating behavior, and olfactory capacity were evaluated. The Child Eating Behavior Questionnaire (CEBQ) and Food Reinforcement Value Questionnaire (FRVQ) were used to assess eating behavior. The Sniffing sticks test was used to assess olfactory capacity. Results: In the global sample, 1.0% had anosmia, 20.5% had hyposmia, 61.0% had normosmia, and 17.5% were supersmellers. Girls showed higher odor identification percentages than boys (p = 0.01). No gender differences were found in olfactory threshold, discrimination, identification, or TDI (threshold–discrimination–identification) scores, nor nutritional status. Stratified analysis revealed that girls with obesity had significantly lower odor discrimination capacity compared to those with normal weight. Conclusions: the study highlights a potential link between olfactory function and obesity, with obese girls showing reduced odor discrimination compared to normal-weight girls. Further research is needed to explore these mechanisms and their implications for targeted obesity interventions. Full article

Background/Objectives: The so-called ‘Western diet’ characterised by the frequent consumption of high energy-dense (HED) food is linked with overeating, obesity, and an array of physiological and weight-related health complications. Attentional biases to HED food, which have been identified as a key mechanism promoting overeating, arise when reward-driven automatic processes impair the internal states responsible for regulating hunger and satiety. Emerging mindfulness-based interventions show promise in attenuating attentional biases by training controlled processes and enhancing the self-regulatory mechanisms required to override reward-driven automatic processing. Methods: Following PRISMA 2020 guidelines and PICOS strategy, this systematic review collates and synthesises current research on the impact of mindfulness interventions on visual attention and attentional bias to food cues in adults. Searches were conducted in Web of Science, PubMed, Scopus, Springer Nature, MEDLINE, Embase, and CINAHL in September 2025. Results: Findings obtained from six eligible studies were mixed indicating that mindfulness interventions significantly reduced attentional bias to HED, whereas other interventions indirectly enhanced self-regulatory systems such as hedonic hunger and craving without directly modifying attention. Additional findings highlight reductions in physiological reactivity, increased interoceptive awareness, and savouring. Conclusions: Overall findings suggest that mindfulness-based practices hold preliminary but promising potential to subdue attentional biases to HED food and disrupt unhealthy eating habits influenced by the Western diet. However, the limited number of studies, small sample sizes, methodological heterogeneity, and lack of mechanistic clarity indicate that such conclusions should be interpreted with caution. More robust and standardised research is warranted to determine whether mindfulness can produce durable, real-world behavioural change. Full article

Background: Daily energy intake from snacking behaviors has increased over the past few decades, during which the prevalence of obesity and metabolic syndrome has risen to epidemic proportions. There remains considerable room for improvement in the overall quality of dietary intakes of the U.S. population when compared to national recommendations. Food cravings may contribute to the types of snacks chosen for consumption, and thus, the frequency of foods and food groups consumed, and the overall nutritional quality of the diet. Methods: Eighty-four young (28.5 ± 4.3 years) adults with at least one metabolic syndrome risk factor participated in a parallel-arm single-blind randomized trial designed to compare effects of consuming a mix of tree nuts versus typical high-carbohydrate food items as between-meal snacks for 16 weeks. Cravings for 28 common foods via the Food Craving Inventory, short-term dietary intakes via 24 h multi-pass methodology, food group frequency via the Rapid Eating Assessment for Participants, usual hunger and fullness via visual analog scales, appetite-regulating hormones, and diet quality via the Healthy Eating Index—2015 were measured at baseline and end of study. Results: Participants in the TNsnack group had significant decreases in cravings for high sweet items and fast-food items, which were associated with decreased frequency of desserts and salty foods along with increased intake of higher protein items. In contrast, no significant reductions in food cravings or preference for sweets were observed in the CHOsnack group. Decreased cravings for sweets by TNsnack participants were associated with increased total GLP-1 levels: cake (r = −0.35, p = 0.03), brownies (r = −0.44, p = 0.02), candy (r = −0.36, p = 0.03) and ice cream (r = −0.33, p = 0.04). Overall, the total diet quality score improved by 19% among TNsnack participants. Conclusions: Replacing more typical between-meal snacks with tree nuts may reduce food cravings, particularly for sweeter food items that are likely to be nutrient poor and energy dense. By reducing cravings and frequency of intake, consuming tree nuts as snacks could facilitate having a higher quality, more nutrient-dense diet and mitigate potential negative effects of snacking on metabolic health in young adults. Full article

Background: Energy-dense non-essential snacks are subject to 8% excise tax in Mexico. Objectives: To model the impact on diet quality of (1) replacing energy-dense snacks with pistachios and (2) adding small amounts of pistachios to the diet. Methods: Data came from the Mexico National Health and Nutrition survey (ENSANUT, by its Spanish acronym) 2012 (n = 7132) and 2016 (n = 14,764). Dietary intakes were collected using a semi-quantitative food frequency questionnaire. Substitution analyses replaced energy-dense snack foods with equicaloric amounts of pistachios (Model 1) or with mixed nuts/seeds (Model 2). Additional analyses (Model 3) added small amounts of pistachios (10–28 g) to the daily diet. Added sugars, sodium, and saturated fat along with protein fiber, vitamins, and minerals were the main nutrients of interest. Dietary nutrient density was assessed using the Nutrient-Rich Food (NRF9.3) Index. Separate modeling analyses were performed for ENSANUT 2012 and 2016 and for children and adults. Results: Energy-dense foods, mostly sweet, accounted for about 20% of daily energy. Modeled diets with pistachios and mixed nuts/seeds were much lower in added sugars (<8% of dietary energy) and in sodium (<550 mg/day) and were higher in protein, fiber, mono- and polyunsaturated fats, potassium, and magnesium (p < 0.05). Significant improvements in dietary quality held across all socio-demographic strata. Adding small amounts of pistachios (10–28 g) to the diet (Model 3) increased calories but also led to better diets and higher NRF9.3 dietary nutrient density scores. Conclusions: Modeled diets with pistachios replacing energy-dense snack foods had less added sugars and sodium and more protein, fiber, vitamins, and minerals. Adding small amounts of pistachios also led to better diets. Pistachios are a healthy snack and can be an integral component of healthy diets. Full article

Background: Autism spectrum disorder (ASD) constitutes a heterogeneous neurodevelopmental condition frequently accompanied by considerable disturbances in feeding behavior and nutritional balance. These difficulties arise from complex and multifactorial mechanisms, exerting a significant impact on physical health, metabolic homeostasis, and psychosocial functioning. The present review aims to provide a critical synthesis of current evidence regarding the underlying biological and behavioral mechanisms of feeding difficulties in ASD and to delineate the spectrum of comorbid eating disorders within this population. Methods: A narrative review of the peer-reviewed scientific literature was undertaken, emphasizing studies investigating the interrelationship between ASD and nutritional functioning in pediatric and adolescent populations. Particular focus was placed on research exploring sensory processing abnormalities, gut microbiota alterations, and the clinical manifestation of eating disorders in individuals with ASD. Results: The analysis revealed that sensory hypersensitivity, behavioral inflexibility, and disturbances within the gut–brain axis constitute principal determinants of atypical eating patterns in ASD. Individuals on the autism spectrum frequently exhibit pronounced food selectivity, neophobia, and symptoms consistent with Avoidant/Restrictive Food Intake Disorder (ARFID). Furthermore, an increased prevalence of anorexia nervosa and orthorexia nervosa has been documented, likely reflecting shared cognitive and behavioral features with ASD. “Emotional eating” tendencies and a marked preference for high-caloric, energy-dense foods—often potentiated by psychopharmacological treatment and reduced physical activity—further contribute to an elevated risk of overweight and obesity. Conclusions: Children and adolescents with ASD display a bimodal distribution of body mass, encompassing both undernutrition and obesity, indicative of a multifaceted interplay among sensory, behavioral, cognitive, and metabolic determinants. A comprehensive understanding of this heterogeneity is crucial for the development of individualized, evidence-based interventions integrating nutritional management with behavioral and psychotherapeutic approaches. Full article