Search Results (54)

Background/Objectives: Colorectal cancer is a leading cause of cancer-related death worldwide, with rising incidence in younger adults. Unhealthy diets high in red and processed meat and low in fiber are key modifiable risk factors, highlighting the need for preventive nutritional strategies targeting CRC through dietary interventions. Methods: A one-day sample diet for colorectal cancer prevention, consisting of fiber-rich meals excluding red meat and incorporating whole grains, legumes, vegetables, fruits, nuts, and lean protein alternatives (such as fish and poultry), was developed. Its acceptability was assessed in a cross-sectional study using an online questionnaire among healthy Romanian adults aged 18–50, with a total of 395 included participants. Results: Of the 395 respondents meeting the inclusion criteria (aged 18–50, no cancer or chronic gastrointestinal disorders), 63.5% were females, predominantly urban (90.1%), and highly educated. Mean age was 32.4 years; mean BMI was 25.07 kg/m². The proposed colorectal cancer-preventive diet was rated as “quite attractive” and “very attractive” by 74.9% of participants. All meals received high ratings, with dinner and the first snack being most favored. Most respondents (77.2%) found the diet satisfying and the satiety level and energy adequate, and 90.4% were willing to adopt it at least a few times per week. Financial accessibility was affirmed by 77.2% of the respondents. However, 61.8% reported difficulty eliminating red meat consumption. Female participants rated the diet significantly more attractive than males did (p = 0.041). Willingness to adopt the diet strongly correlated with higher acceptability (p < 0.0001), while BMI and education level showed no significant effect. Conclusions: The proposed colorectal cancer-preventive diet was well accepted by Romanian adults aged 18–50, with higher receptivity among women and those with higher education; willingness to adopt the diet at least a few days per week was high, especially among those psychologically ready for dietary change, while key barriers included red meat reduction and perceived cost, underscoring the need for gender-sensitive, culturally adapted interventions and further research on long-term adherence and clinical impact. Full article

Background: Preconception diet and nutritional status are important determinants of reproductive and pregnancy health. As a comprehensive evaluation, this paper describes harmonization of diet data across multiple cohorts including over 50,000 participants and the differences between them. This information may be useful for developing targeted strategies to improve women’s diet prior to pregnancy for optimal prenatal health outcomes. Methods: The Preconception Period Analysis of Risks and Exposures influencing health and Development (PrePARED) consortium incorporates studies covering the preconception period and includes both couples planning pregnancy and studies covering the reproductive period but not focused on pregnancy. We harmonized data on 56,520 participants from seven cohort studies that collected data during the preconception period. We generated data on diet quality according to the International Federation of Gynecology and Obstetrics (FIGO) nutrition checklist to examine diet quality measures across the cohorts and compare estimates of diet quality across studies. Four studies used food frequency questionnaires; one used a study-specific diet history; one used two 24 h dietary recalls; and one used a short series of general diet questions. Positive responses on the six FIGO questions were tallied to calculate a total diet quality score. Results: Cohort samples varied in terms of age; socioeconomic status; race; ethnicity; and geographic region. Across the cohorts, participants met a median of three or four of the FIGO criteria for diet quality; those most commonly met were recommendations for consumption of meat and protein, while those least commonly met were recommendations for limiting consumption of processed foods and snacks. There was greater variation in meeting recommendations for the consumption of fruits and vegetables; dairy; fish; and whole grains. The percentage meeting ≤ 2 criteria ranged from 6.4% (Coronary Artery Risk Development in Young Adults) to 40.4% (Bogalusa Heart Study). Discussion: There was wide variability across preconception cohort studies in the extent to which participants met FIGO dietary guidelines. Although studies were conducted in populations that were not likely to be malnourished, it was rare for women to meet all the preconception dietary recommendations. These findings illustrate a need for strategies to promote meeting dietary guidelines prior to conception to improve health outcomes. 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

Adolescence is a critical period for growth and development, yet research on dietary quality and its influencing factors among Senegalese adolescent girls is limited. This study aims to assess dietary quality, with a focus on dietary diversity (DD), and identify its determinants in a nationally representative sample of adolescent girls in Senegal. A cross-sectional study was conducted in 2023 among 600 girls aged 10–19 years. Food intake was assessed over a seven-day period to evaluate DD. Household food security and sociodemographic data were gathered through face-to-face interviews. Half the sample had adequate DD. As for consumption, 80% had breakfast daily, while the same proportion consumed one snack per day. Fruits and vegetables, meat/poultry/fish, and dairy were consumed daily by less than 25% of the sample. Sweet foods, sweet beverages, and salty and fried food were consumed by less than 10% every day. Not having been sick in the past two weeks (Odds ratio (OR): 1.53, Confidence Interval (CI): 1.05–2.22), taking breakfast daily (OR: 1.89, CI: 1.23–2.93) and micronutrients (OR: 2.75, CI: 1.54–4.92), listening to the radio at least once a week (OR: 1.66, CI: 1.05–2.63), and living in a household with access to an improved source of water (OR: 4.13, CI: 2.28–7.49) were positively associated with adequate DD. Overall, the diet of adolescent girls is of poor quality. Potential determinants of their dietary quality should be considered in future nutrition programs and policies to ensure their optimal growth and development. Full article

Background: The growing consumption of snack foods such as chips driving demand for healthier, more nutritious alternatives. This study investigated the effect of frying temperature on oil absorption, oil binding capacity, and fatty acid composition of fish-based snacks made from a 1:1 ratio of tapioca starch and carp meat obtained after the separation of the remains of its industrial filleting. Methods: The snacks were deep-fried at 160 °C, 170 °C, and 180 °C, and analyzed for expansion, oil absorption, oil binding capacity, fatty acid profiles, and nutritional indices. Oxidation levels and free fatty acids were also measured, ensuring compliance with legal limits. Results: Deep-frying at 180 °C resulted in significantly higher snack expansion (95.20%) than the 50% expansion observed at 160 °C and 170 °C. However, snacks deep-fried at 180 °C absorbed the most oil (29.07%) and exhibited the lowest oil binding capacity (8.84%), whereas deep-frying at 160 °C and 170 °C led to oil binding capacities of 15.83% and 18.58%, respectively. Fatty acid profiles also showed temperature-dependent changes, with increased oil absorption reducing omega-3 to omega-6 ratios. Importantly, deep-frying for 45 s at all temperatures did not lead to excessive oxidation or free fatty acid levels beyond regulatory thresholds. Nutritional indices of the deep-fried product were comparable to those of vegetable oils, while before deep-frying, they resembled those of seafood products like shellfish and seaweed. Conclusions: While higher frying temperatures improve the texture and expansion of fish-based snacks, they also increase oil absorption and reduce oil binding. Based on these findings, deep-frying at 180 °C was suggested as the optimal condition to balance product texture, oil absorption, and nutritional quality, making the snacks a healthier alternative to conventional deep-fried products. Full article

Objectives: Using data from the Food Insecurity among European University Students during the COVID-19 Pandemic (FINESCOP) project, this study aims to investigate the dietary intakes among university students in Iceland, focusing specifically on their current diet after March 2020. Additionally, it examines correlations among different food groups to reveal associations in dietary patterns. Methods: The investigation uses data from the observational FINESCOP project in Iceland. Spearman’s correlation coefficients were used to identify associations between different dietary intakes. p values show significance at a level of <0.05. Results: Icelandic university students have a low intake of vegetables and salad (“3–4 times per week”, n = 159, 24.8%), fruit (“1–2 times per week”, n = 164, 25.6%), and whole wheat (“3–4 times per week”, n = 147, 23.2%). Lower than these was legume intake (“Never/seldom”, n = 203, 32.0%). Meat and eggs were consumed more frequently (“3–4 times per week”, n = 231, 36.3%) compared to fish and seafood (“1–2 times per week”, n = 277, 43.5%). While the findings do indicate a significant correlation between vegetables and salad and fruit intake (p < 0.001) and between vegetable and salad and legume intake (p < 0.001), causal relationships cannot be established. Among discretionary foods, sweets and snacks were moderately and significantly correlated (p < 0.001). Conclusions: This study explores dietary intakes and correlations between dietary factors among university students in Iceland. Further research is needed to explore the potential for causal inferences and better understand these dietary behaviors of university students in Iceland. Full article

Background: Our aim was to identify dietary patterns by the level of maternal education that contribute to BMI, fat mass index (FMI), and fat-free mass index (FFMI) in children at age 5 and to assess if these dietary patterns are related to BMI at age 10. Methods: Per group (low/middle/high level), Reduced Rank Regression (RRR) was used to derive dietary patterns for the response variables BMI z-score, FMI, and FFMI in 1728 children at age 5 in the Amsterdam Born Children and their Development (ABCD) cohort. Regression analyses were then used to determine the association with BMI at age 10. Results: In each group, pattern 1 was characterized by its own cluster of food groups. Low: water/tea, savory snacks, sugar, low-fat meat, and fruits; middle: water/tea, low-fat cheese, fish, low-fat dairy, fruit drink, low-fat meat, and eggs; and high: low-fat cheese, fruits, whole-grain breakfast products, and low-fat and processed meat. Additionally, in each group, pattern 1 was positively associated with BMI z-scores at age 10 (low: β ≤ 0.43 [95% CI ≤ 0.21; 0.66], p < 0.001, middle: β ≤ 0.23 [0.09; 0.36], p ≤ 0.001, and high: β ≤ 0.24 [0.18; 0.30], p < 0.001). Conclusions: The dietary patterns stratified by the level of maternal education are characterized by different food groups. But in all the groups, pattern 1 is positively associated with BMI at age 10. 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

Background and objectives: Maintaining a balanced diet and regular exercise is especially important for first graders. Poor nutrition compromises the quality of life, school attainment, and growth and sets suboptimal dietary habits later in life. The aim of the present study is to assess negative dietary practices among first graders in Bulgaria. Methods: A cross-sectional survey of a nationally representative sample of 3051 7-year-old students was conducted in 2019. The research was carried out in strict compliance with the protocol developed by the WHO (World Health Organization) as part of the WHO European Childhood Obesity Surveillance Initiative (COSI). As part of the study, a questionnaire was presented to the families of the first graders to assess the frequency of food consumption by the children. Results: A quarter (25.3%) of the students did not consume breakfast on a daily basis. The majority did not eat fresh fruits (62.9%) and vegetables every day, excluding potatoes (66.3%). Furthermore, 18% of the children consumed dairy products less than once a week or never. Additionally, 14.8% had fruit juice every day. One-fifth (19.7%) of the students drank soft drinks most of the days or every day of the week (>4 days/week). Many children never consumed or consumed less than once a week protein-rich foods like meat (8.9%), fish (62.3%), eggs (26.4%), and legumes (25.9%). Most days or every day of the week (>4 days/week), a quarter (24.2%) of the children had salty snacks like chips, and half of them (49.7%) had sweet snacks like candies and cakes. Discussion: The results of the present study clearly demonstrate a suboptimal dietary model for first graders in Bulgaria. Only one-third of the children consumed fresh fruits and vegetables daily. The frequency of intake of soft drinks and salty and sweet snacks is too high. The frequency of consumption of protein-rich foods like fish, eggs, and legumes is suboptimal. First graders should become a special target group for policymakers in Bulgaria. Full article

Background and objectives: Adhering to healthy dietary guidelines plays an essential role in maintaining population health, but data on older people exploring the gender dimension are scarce. We aimed to investigate the gender differences in adherence to dietary recommendations among an Italian population of older men and women. Methods: We included participants aged ≥ 65 years from the cross-sectional NutBrain study, recruited in 2019–2023 in northern Italy. Dietary habits were assessed using a 102- semi-quantitative food frequency questionnaire. Adherence to recommendations was allocated for the intake of 23 food groups as described in the Italian Healthy Eating Guidelines-CREA. Variables were dichotomized as 0 = no adherence and 1 = adherence. The ‘Italian Dietary Recommendations Adherence Score (IDRAS)’ was calculated as an indicator of overall adherence to the dietary guidelines, by summing up each food group and then dividing them into tertiles. We compared the adherence to the recommendations and the IDRAS between men and women using the Chi-squared test. Results: A total of 802 participants were analysed (mean age 73.4 years ± 6.2 SD, 59.2% women, 60.3% at least high education). Consumption of legumes (67.5%), fish (51.4%), bread (66.7%), milk and yoghurt (71.8%), fruit and vegetables (63.0%), and water (56.7%) was significantly lower than recommended values in the total sample. In contrast, consumption of cheese (54.1%), animal fats (54.0%), sweets and snacks (90.9%), red (54.0%) and processed meat (84.2%), and bakery products (85.9%) exceeded the recommendations. Women were more likely than men to meet the recommendations for non-alcoholic (70.5% vs. 57.8%) and alcoholic beverages (81.1% vs. 51.4%), red (32.8% vs. 26.3%) and processed meat (18.3% vs. 12.2%), potatoes (65.3% vs. 57.8%), and sugars (70.5% vs. 62.7%) and less likely to meet the recommendations for bread (26.3% vs 42.8%) and pasta (60.2% vs 64.5%). Overall, only 19,3% had high adherence to IDRAS (highest tertile); women had higher adherence than men (22.1% vs 15.3%). Discussion: Overall adherence to recommendations was low in the total sample, with women more likely than men to adhere to recommended dietary guidelines. Identifying gender differences in dietary intake and adherence to dietary recommendations is crucial for tailoring interventions and improving population nutrition strategies. Full article

Background and objectives: Excessive sodium intake is a major public health issue. Despite the large use of sodium-based additives, their contribution to sodium content is unknown. This work aims to study the association between the use of sodium-based additives and the sodium content of foods sold by a market-leading Portuguese food retail company. Methods: White-label pre-packaged foods and fresh products were included in this study. The salt content of pre-packaged foods was supplied by the company and converted to sodium. The sodium content of non-industrially packaged foods was estimated through food composition tables. Foods were categorized based on the World Health Organization sodium benchmarks. The sodium-based additives on the label’s ingredient list were identified according to Regulation (EU) No. 1129/2011 and counted. Non-parametric tests (n > 5) were used to test the median sodium content (mg/100 g) (minimum, maximum) according to the use of sodium-based additives. Results: A rising sodium content was observed from 0 [56.7 mg (0, 39880)] to ≥ 3 additives [520 mg (60, 2080)] (n = 2451, p < 0.001). A total of 12 categories and 13 subcategories were analyzed. The use of sodium-based additives was associated with higher sodium content for the following categories (a) and subcategories (b): Confectionary (a) (p < 0.001), Chocolates/candies (b) (p < 0.001), Savory snacks (a) (p < 0.001), Salted biscuits (b) (p = 0.027), Fresh (a) and Processed meat/fish (a) (p < 0.001), Processed fruit/vegetables/legumes (a) (p < 0.001), Canned vegetables/legumes (b) (p < 0.001), Ices (a) (p = 0.006), Ready meals (a) (p = 0.030), Composite ready meals (b) (p = 0.001), Cookies (b) (p = 0.007), Cakes (b) (p = 0.022). The use of sodium-based additives was associated with lower sodium content for Beverages (a) (p = 0.002), Fish (heat treated) (b) (p = 0.020), and Pastries (b) (p = 0.045). Non-significant differences were observed for 4 categories and 5 subcategories. Discussion: A positive association between the use of sodium-based additives and the sodium content was observed. Inconsistent results were found across categories, suggesting the need for a deeper analysis of the foods included in each category or subcategory. Full article

Sodium intake from pre-packaged foods is increasing in China and is well above the WHO recommendation of 5 g per day. The purpose of this study is to analyze the sodium content of pre-packaged foods collected by the National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention (NINH, China CDC) in 20 provinces of China from 2017 to 2022. The proportion of pre-packaged foods that meet or exceed the low-sodium, medium-sodium, and high-sodium classifications were analyzed. The proportion of pre-packaged foods that meet and do not meet the WHO global sodium benchmarks and the difference in sodium content between these foods was also calculated. High-sodium foods include sauces, dips, and dressings (3896 mg/100 g), convenience foods (1578 mg/100 g), processed fish products (1470 mg/100 g), processed meat products (1323 mg/100 g), processed poultry products (1240 mg/100 g), snack foods (750 mg/100 g), processed egg products (741 mg/100 g), and fine dried noodles (602 mg/100 g). A large number of pre-packaged foods currently collected in China have a sodium content above sodium benchmarks. This study provided data to support the assessment of sodium intake from pre-packaged foods in the Chinese population and the implementation of comprehensive salt reduction strategies. Full article

The increasing prevalence of obesity is a serious concern in Korea. However, there is currently no available food-frequency questionnaire (FFQ) for examining the dietary patterns of adults with obesity. This study aimed to develop a semi-quantitative FFQ tailored to Korean adults with obesity. The dish/food items for the FFQ were extracted from the 24 h recall data of 8450 Korean adults (aged 19–64 years) with obesity who participated in the 2013–2019 Korea National Health and Nutrition Examination Survey. Among the 1709 dishes consumed, 475 were selected based on their high contribution to the intake or substantial between-individual variation in 11 nutrients: energy, carbohydrates, dietary fiber, sugar, fat, saturated fat, protein, sodium, vitamin A, vitamin E, and flavonoids. These dishes were subsequently categorized into 129 items based on their recipes and primary ingredients. The final 129 items included rice; noodles and dumplings; breads, rice cakes, and cereals; soups and stews; eggs, pulses, meat, and fish; vegetables and kimchi; fruit; snacks; beverages; milk/dairy products; alcohol; and water. The response options for intake frequency comprised nine options, and the intake amount response included three options (50%, 100%, and 150–200% of the standard intake). After validation, this FFQ is expected to be used in epidemiological studies to investigate the dietary patterns of Korean adults with obesity. Full article

Background: Sedentary behavior may affect the types of food consumed in children and adolescents’ daily diets. Previous published studies are limited to local surveys. This study aimed to explore the relationship between sedentary behavior and food intake among children and adolescents. Methods: A stratified sampling technique was employed in the present cross-sectional study. Demographic characteristics, sedentary behavior, transportation modes, and food intake were investigated. Results: We found that children and adolescents who watched movies or TV programs online or on their smartphones on weekends and who chatted online on weekends, including on QQ (an instant messaging software service) and WeChat (an instant messaging software service), increased their intake of instant noodles and fried pasta (Spearman’s rho = 0.468, 0.575, 0.465, and 0.323; p < 0.05). Children and adolescents who chatted online on weekends, including on QQ and WeChat, increased their intake of tofu skin (Spearman’s rho = 0.461; p < 0.05), and those who browsed online on weekdays increased their intake of whole-fat liquid milk (Spearman’s rho = 0.455; p < 0.05). Children and adolescents who browsed and chatted online on weekends, including on QQ and WeChat, and who played computer or smartphone games, increased their intake of fried potato chips (French fries or other fried snacks) (Spearman’s rho = 0.568, 0.270, and 0.412; p < 0.05). With respect to modes of transportation used to travel to and from school, children and adolescents who took buses and subways increased their intake of rice, instant noodles, sweet potatoes, soybean milk, tofu skin, processed meat products (sausage, ham sausage, or lunch meat), fish, shrimp, vegetables, nuts, and sweet cookies (buns, cakes, Dim sum, and moon cakes) (Spearman’s rho = 0.394, 0.536, 0.630, 0.408, 0.485, 0.441,0.410, 0.424, 0.444, 0.541, and 0.366; p < 0.05). Conclusions: Sedentary behavior affects the types of food consumed in children and adolescents’ daily diets. Children and adolescents who browsed online on weekdays increased their intake of whole-fat liquid milk, but also increased their intake of foods with high fat, high salt, and low nutrient density. Children and adolescents taking buses and subways increased their intake of low-nutrition quality products. Public awareness efforts should focus on reducing the consumption of low-nutrition quality products and nutritional education. Full article

Congenital Hemophilia is an X-linked bleeding disorder caused by a deficiency of coagulation factor VII (in hemophilia A) or factor IX (in hemophilia B). The deficiency is the result of mutations of respective clotting factor genes. In the Gaza strip, 124 cases of hemophilia were observed. The main treatment for those patients is replacement of the missing factors along with supportive measures. To our knowledge, no studies were conducted in the Gaza Strip concerning nutritional status in hemophilic patients. A descriptive study that utilized a questionnaire to assess nutritional status among 27 adult male hemophilic patients managed at the Hemophilia and Thalassemia Clinic in the European Gaza Hospital from March to April 2019 was conducted. All the patients fully answered the questionnaires that included sociodemographic, socioeconomic, medical, nutritional and anthropometric characteristics. The diet diversity score for all the participants patients using mean (SD) was the following: Starches, 9.8 (0.769); Beverages, 9.6 (1.000); Vegetables, 7.8 (1.545); Fruits, 6.7 (2.215); Snacks, 6.3 (3.667); Legumes, 6.8 (1.459); Poultry, 5.0 (0.337); Meat, 4.9 (1.154); Eggs, 4.7 (1.846); Grains, 4.5 (2.375); Dairy Products, 4.2 (2.991); Soups, 4.1 (2.100); Fish, 3.8 (2.088); Nuts, 3.7 (2.270); and Sweeteners, 3.4 (2.857). Notably, only 17 patients (63.0%) were aware of the current dietary reference intakes. Moreover, most participants acknowledged the importance of providing nutritional patient education. In addition to medical treatment, hemophilic patients need to improve their nutritional status. This can be achieved through education and increase in patient awareness. Full article