Search Results (1,338)

The Amazon represents a key source of food biodiversity and is home to native fruits with high nutritional and functional potential, many of which remain largely unstudied. This research aimed to evaluate the presence of bioactive compounds, as well as the antioxidant and antimicrobial activity of Miconia crenata, Grias neuberthii, Lacmellea oblongata, Pourouma cecprofiilia, and Annona edulis. Physical and chemical parameters, mineral content (atomic absorption), vitamin C, organic acid, carotenoids, chlorophylls, and phenols (liquid chromatography), antioxidant activity (ABTS, DPPH), and antimicrobial activity (against Candida albicans, Candida tropicalis, Escherichia coli, Staphylococcus aureus, and Streptococcus mutans) were determined. High concentrations of calcium, syringic acid, and antioxidant activity were found in the fruits of Miconia crenata; malic and caffeic acids in Grias neuberthii; citric acid, naringenin, and antioxidant activity in Lactuca oblongata; potassium, chlorogenic acid, and ferulic acid in Pourouma cecropiifolia; and tartaric acid and gallic acid in Annona edulis. Additionally, low antimicrobial activity was observed in M. crenata against E. coli (2.7 mg/mL), G. neuberthii against S. aureus (10.3 mg/mL), and L. oblongata against S. mutans (10.4 mg/mL), C. albicans (20.8 mg/mL), and C. tropicalis (20.8 mg/mL). The results confirm that these Amazonian fruits are a relevant source of functional bioactive compounds, highlighting their potential for use in the food, pharmaceutical, and biotechnology sectors. Full article

Japan’s 8.5 million vacant homes (Akiyas) represent a paradox of scarcity amid surplus: while rural depopulation leaves properties abandoned, housing shortages and bureaucratic inefficiencies hinder their reuse. This study proposes AKI2ALL, an AI-blockchain framework designed to automate the circular repurposing of Akiyas into ten high-value community assets—guesthouses, co-working spaces, pop-up retail and logistics hubs, urban farming hubs, disaster relief housing, parking lots, elderly daycare centers, exhibition spaces, places for food and beverages, and company offices—through smart contracts and data-driven workflows. By integrating circular economy principles with decentralized technology, AKI2ALL streamlines property transitions, tax validation, and administrative processes, reducing operational costs while preserving embodied carbon in existing structures. Municipalities list properties, owners select uses, and AI optimizes assignments based on real-time demand. This work bridges gaps in digital construction governance, proving that automating trust and accountability can transform systemic inefficiencies into opportunities for community-led, low-carbon regeneration, highlighting its potential as a scalable model for global vacant property reuse. Full article

Food-borne botulism is a rare but serious disease caused by ingestion of botulinum neurotoxin pre-formed in food by Clostridium botulinum. Between 2006 and 2009, no foodborne botulism cases were reported in the UK. However, the period from 2010 to 2024 saw 13 cases, encompassing seven separate incidents and two outbreaks, with no reported fatalities. Cases were predominantly linked to imported, home-made, and artisanal foods, occasionally to commercial products. Diagnostic and public health challenges include delayed clinical diagnosis, delayed sample collection, inadequate specimen volumes, and the frequent unavailability of suspected food sources, hampering epidemiological investigations. The UK has an extremely low incidence of foodborne botulism with an estimated rate of 0.001 cases per 100,000 people per year, but despite this low occurrence, food botulism remains a public health emergency as it requires timely treatment and rapid reactive intervention to be undertaken by multiple regulatory agencies. Continuous professional training of medical staff, up-to-date clinical guidance, rapid diagnostic, and food investigations are essential for optimising patient outcomes and prevention. Full article

Background/Objectives: Food allergy (FA) is a growing concern in pediatric care, requiring effective avoidance strategies and timely emergency responses. The role of caregivers is central to the daily management of FA. This study aimed to assess parental knowledge, preparedness, and behaviors regarding pediatric FA management, focusing on both prevention and emergency readiness. Methods: A cross-sectional survey was conducted from December 2024 to April 2025 through the SurveyMonkey^® platform, promoted by the Italian Society of Pediatric Allergology and Immunology (SIAIP). The anonymous, structured questionnaire was distributed online and in two Italian university hospitals. A total of 129 fully completed responses from caregivers of children with FA were analyzed. The survey explored self-perceived knowledge, symptom recognition, preventive actions, emergency preparedness, and communication practices. Results: Only 9.3% of parents considered themselves “very informed,” while 54.3% reported limited or no knowledge. Just 16.0% recognized all symptoms of an allergic reaction, and only 24.0% could distinguish mild reactions from anaphylaxis. Notably, 67.4% reported not knowing how to respond to anaphylaxis, and 83.7% did not possess an epinephrine auto-injector. Preventive measures at home were inconsistently applied, and 41.1% took no precautions when eating out. Communication with external caregivers was often informal or absent. Only 33% updated physicians regularly. Conclusions: The findings reveal significant gaps in parental preparedness and highlight critical areas for educational intervention. Enhanced caregiver training, standardized communication protocols, and improved clinical follow-up are essential to strengthen pediatric FA management and safety. Full article

Background: Food environments can determine food choices, acting as barriers to or promoters of healthy eating. It is necessary to investigate individuals’ perceptions of those barriers and promoters of healthy eating in the food environment. Methods: This is a qualitative and quantitative study involving patients diagnosed with arterial hypertension. In the quantitative approach, a validated questionnaire for the Brazilian population, the Perceived Nutrition Environment Measures Survey, was used. For the qualitative approach, a talking map was applied in a focus group with guiding questions. Quantitative data were analyzed through simple relative frequency, and qualitative data through reports; subsequently, both were grouped into perceived barriers and facilitators. Results: Participants found high access to ultra-processed foods, strongly influenced by advertising in commercial establishments, as a barrier, as well as barriers related to changes in commensality habits and transformations in food systems. As promoting factors, access to fruits and vegetables was highlighted as favoring healthier food choices. The qualitative findings emphasized the importance of home gardens and foods sourced from family farming. Conclusions: This study found that individuals perceive high access to ultra-processed foods in their food environment, both in financial terms and availability, while reporting low access to fresh foods. Full article

Background: Breastfeeding is essential for preventing non-communicable diseases. However, mothers with chronic illnesses tend to breastfeed less, increasing the likelihood of abandoning breastfeeding, especially if they experience gestational complications. Objective: To analyze the association between factors such as prepregnancy maternal characteristics, gestational complications, food security, barriers, and facilitators with the practice of exclusive breastfeeding. Methods: Cross-sectional study with 566 women who had prenatal care and gave birth at the National Institute of Perinatology (Mexico City) between 2021 and 2024. Surveys were administered on breastfeeding practices, food insecurity, barriers, and facilitators of exclusive breastfeeding in mothers. In addition, sociodemographic information, medical history (prepregnancy conditions and complications), gestational weight gain, and neonatal outcomes were recorded. Results: Of the 566 women, only 43.6% practiced exclusive breastfeeding, with a median duration of 4 months. Exclusive breastfeeding was more frequent in young, stay-at-home mothers with lower educational attainment and in those with food insecurity, who also tended to delay the introduction of complementary foods until after six months. Prepregnancy risk conditions (OR 1.56, 95% CI 1.06–2.30) and multiparity (OR 1.64, 95% CI 1.08–2.49) increased the risk of non-exclusive breastfeeding. Conversely, food insecurity (OR 0.40, 95% CI 0.20–0.78) and counseling from healthcare personnel (OR 0.09, 95% CI 0.01–0.51) showed a protective effect. The analysis also showed that paid employment (OR 4.68, 95% CI 1.65–13.21), the perception of low milk production (OR 6.45, 95% CI 2.95–14.10), maternal illness/medication (OR 3.91, 95% CI 1.36–11.28), and fatigue (OR 4.67, 95% CI 1.36–11.28) increased the probability of non-exclusive breastfeeding. Conclusions: In Mexico, the promotion of exclusive breastfeeding faces challenges, especially in mothers who begin pregnancy with significant chronic conditions such as diabetes, hypertension, obesity, advanced maternal age, and hypothyroidism, among others. Healthcare personnel should provide personalized advice to each woman from the prenatal stage on strategies to achieve and maintain exclusive breastfeeding. Full article

Background/Objectives: Imposed sleep restriction leads to increased feelings of appetite and hedonic eating behaviors (or food rewards). No study to date has assessed home-based measures of sleep with appetite and food rewards exclusively in Black emerging adults (ages 18–28 years), despite higher risks of short sleep and obesity in this population. We examined associations between 6-month changes in sleep with changes in appetite and food reward in Black emerging adults. Methods: Fifteen Black emerging adults (12 females; age, 21 ± 2.5 years; body mass index, 25.7 ± 4.5 kg/m²; body fat, 25.8 ± 11.9%) completed two identical 7-day measurement bursts at baseline and 6 months. Sleep (duration, efficiency, and architecture) was captured via 7 days of actigraphy and 2 nights of in-home polysomnography. During a laboratory visit, participants completed appetite measures (desire to eat, hunger, fullness, and prospective food consumption) via visual analog scales before and for 3 h following standard breakfast intake. The food reward for the fat and sweet categories of food was measured before lunch with the Leeds Food Preference Questionnaire. Results: Fasting fullness scores decreased from baseline to 6 months (−8.9 mm, p < 0.01) despite increases in body weight (2.6 kg, p < 0.01) and waist circumference (2.4 cm, p = 0.03). Increases in actigraph-measured sleep duration were associated with decreases in fasting desire to eat (r = −0.58, p = 0.04). Increases in actigraph-measured sleep efficiency were also associated with decreases in explicit liking for sweet foods (r = −0.60, p = 0.03). Conclusions: Our findings suggest that improvements in sleep duration and sleep efficiency may lead to decreased feelings of appetite and food reward in Black emerging adults. Full article

Food waste is a global sustainability issue, and in Japan, approximately half of all food waste is generated in households. This study focused on refrigerator management behaviors aimed at using up the food inventory in the home. An intervention study involving 119 households with two or more members across Japan, with a two-week baseline period and a two-week intervention, was conducted. Target behaviors were set as “search food that should be eaten quickly,” “move it to a visible place,” and “use the foods that should be eaten quickly,” and tools to support these behaviors were selected, including an organizer for the refrigerator, photos, and food management apps. Each tool was assigned to approximately 30 households, and a control group was established. Food waste was measured using a cloud-based automatic weighing system, and all participants were asked to separate avoidable food waste at home and dispose of it in the designated waste bin. During the intervention period, the average weekly food waste per household decreased by 29% to 51% in the intervention group, while there was little change in the control group. An analysis using a two-way mixed ANOVA revealed a marginally significant interaction (p < 0.10), indicating moderate effectiveness. Among the behaviors contributing to reduced food waste, three actions—“having trouble not being able to recall food inventory at home during shopping,” “moving foods that should be used sooner,” and “organizing refrigerator”—showed significant interaction effects (p < 0.05) in a two-way mixed ANOVA, indicating the effectiveness of the intervention. Full article

Rising population, combined with declining home food production, in Arab nations has resulted in increased food imports that intensifies their dependence on international markets for vital food supplies. These nations face challenges in achieving food security because crude oil price volatility creates difficulties in managing the expenses of imported food products. This research calculates the income and price elasticities of imported food demand to understand consumer behavior changes in response to income and price variations, which helps to explain their impact on regional food security. To our knowledge, this research presents the first analysis of imported food consumption patterns across Arab countries according to their income brackets. This study employs the static Almost Ideal Demand System model to examine food import data spanning from 1961 to 2020. The majority of imported food categories demonstrate inelastic price and income demand, which means that their essential food consumption remains stable despite cost fluctuations. The need for imports makes Arab nations vulnerable to external price changes, which endangers their food security. This research demonstrates why governments must implement policies through subsidies and taxation to reduce price volatility risks while ensuring food stability, which will lead to sustained food security for these nations. Full article

The COVID-19 pandemic had significant global impacts. In Japan, consumers refrained from going out, and dining out decreased significantly, which strongly affected the restaurant industry and resulted in a shift in food demand from eating out to home consumption. The seafood industry is no exception to this trend. This study surveyed 300 individuals with experience in seafood transactions across wholesalers, restaurants, and retailers to examine how the pandemic influenced supply and demand patterns from a distribution perspective. Results indicated that while the volume of luxury seafood handled by restaurants and wholesalers decreased, the volume handled by retailers increased. Conversely, the volume of inexpensive popular seafood declined across all three sectors. The findings suggest that some of the luxury seafood previously sold to restaurants was redirected to retailers as consumer demand shifted from dining out to home consumption during the pandemic. Full article

Preventing food waste is a pressing global policy concern, with households being the main producers of food waste along the food supply chain. This study aims to analyze consumers’ food waste behavior and identify how different consumer profiles and sociodemographic characteristics influence food waste. A survey was carried out in Spain with a representative sample of 717 participants, and the Theory of Planned Behavior (TPB) was applied to understand the influence of consumers’ attitudes, subjective norms, and perceived behavior control on their intention to reduce food waste and to find out the main drivers of their food waste behaviors. Results demonstrated that food waste reduction is mainly predicted by attitudes, followed by perceived behavior control, and lastly subjective norms. Finally, characteristics such as responsibility in food purchasing and cooking at home as well as sociodemographic factors played a relevant role in how much the intention to reduce food waste affects the final behavior. Our results suggest the potential of communication to reshape individual preferences towards valuing food conservation. Tailored strategies are recommended for specific groups, emphasizing the importance of targeted approaches in addressing food waste at various levels of society. Full article

Objectives: The present study examined cross-sectional and longitudinal associations between dysphagia and a variety of health-related parameters, including physical performance, cognitive function, malnutrition, sarcopenia, disability, frailty, falls, hospitalization, and mortality in a cohort of octogenarians living in the mountainous Sirente region of Central Italy. Methods: Dysphagia was operationalized as the need to modify the diet to facilitate swallowing and/or the exclusive consumption of specific food consistencies due to swallowing difficulties. Physical performance, cognitive function, malnutrition, disability, falls, and hospitalizations were assessed via the Minimum Data Set for Home Care. Sarcopenia was defined as the coexistence of low muscle mass and dynapenia, while frailty was operationalized according to Fried’s phenotype. History of falls and incident falls, as well as disability, were tracked over two years, while survival status was followed for up to ten years. Results: Data of 362 older adults (men age: 85.9 ± 4.8; body mass index: 25.6 ± 4.53; women: 66.9%; multimorbidity: 21.5%; dysphagia: 6.6%) were analyzed. The results indicated that dysphagia was significantly and cross-sectionally associated with poor physical performance and reduced cognitive function. In contrast, no longitudinal associations were observed. Conclusions: Dysphagia appears to be linked to deficits in physical and cognitive domains, underscoring the value of comprehensive geriatric assessment and the development of multidomain intervention strategies. Full article

To develop interventions and policies to promote healthy and sustainable diets during times of crisis, it is important to understand how populations respond to such situations based on real-life examples. Using the recent COVID-19 pandemic as a case study to identify risk and protective factors for such situations, we implemented the first longitudinal mixed-methods approach of this topic to date. Data were collected from a sample of UK parents (stratified for gender and socioeconomic status) through two surveys and a set of focus groups during the pandemic. The focus groups identified multifaceted drivers of change linked to capability (e.g., shielding), opportunity (e.g., time, food access and availability), and motivation (e.g., reflective motivation, stress and mental health challenges) barriers. High levels of COVID-19 stress were linked with less healthy and sustainable diets in the survey results, while higher social cohesion, reflective motivation to consume healthy foods, and positive coping scores were protective, and linked to healthier and more sustainable diets. A range of coping strategies were identified, including home cooking and meal planning, which could provide a basis for future intervention development to reduce stress, maintain wellbeing, and improve dietary outcomes in future crisis situations. Full article

Background: Food insecurity and social isolation among older adults are pressing public health concerns that significantly impact physical and mental health outcomes. The COVID-19 pandemic exacerbated these challenges while forcing innovative adaptations to traditional congregate meal programs. Objective: This study examined the effectiveness of Kūpuna U, an alternative flexible congregate meal program comprising three models (virtual, hybrid, and traditional), in addressing food insecurity, loneliness, and self-rated health among older adults in Hawaiʻi. Methods: A quasi-experimental study with non-equivalent groups analyzed secondary program evaluation data. Participants (N = 270, follow-up N = 116) self-selected into virtual (grab-and-go meals + online activities), hybrid (grab-and-go meals + virtual and in-person activities), or traditional (in-person congregate meals + in-person activities) models. Food insecurity (6-item scale), loneliness (UCLA 3-item scale), and self-rated health (5-point scale) were measured at the baseline and 6-month follow-up. Results: The Virtual group showed significant improvements in food insecurity (baseline: 1.73 to follow-up: 0.04, p < 0.001) and self-rated health (baseline: 2.92 to follow-up: 3.72, p = 0.005). The Hybrid group demonstrated a significant increase in loneliness (baseline: 4.25 to follow-up: 5.00, p = 0.024). The Traditional group showed no significant changes in any outcome measures. Analysis of variance (ANOVA) revealed significant between-group differences for food insecurity (F = 9.047, p < 0.001) and self-rated health (F = 5.814, p = 0.004) change scores. Conclusions: The Virtual model demonstrated a superior effectiveness in improving food security and self-rated health outcomes. However, self-selection bias limits causal inferences. These findings suggest that flexible, technology-enhanced nutrition programs may effectively serve older adults with mobility or transportation barriers while maintaining program benefits. Full article

The consequences of climate change directly affect food production and threaten food security. Therefore, efforts are needed to reduce environmental impacts while ensuring access to food. Massive food services play a key role in this context; however, related literature lacks comparative studies between home cooking and restaurants. Through life-cycle assessment, this research compares the environmental impacts generated by stewed chickpeas, a nutritious and flavorful meal prepared at a large food service offered by a public university, and those prepared at home using two recipes. The system boundaries consider the impact of ingredient production, processing, cooking, cooling, and reheating, as well as waste and wastewater generation. The functional unit (FU) weighs 100 g to facilitate comparison. The findings indicate that the recipe from the massive food service has a significant impact on human health, resulting in 3.54·10⁻⁷ DALY; meanwhile, the other two scenarios generate approximately 7.2·10⁻⁷ DALY. Moreover, regarding biodiversity impact, the recipe from the massive food service reaches 8.57·10⁻¹⁰ species.yr; by contrast, the other scenarios generate around 1.01·10⁻¹⁰ species.yr. Massive food services exhibit a lower environmental impact than home meals in preparing stewed chickpeas. This difference is primarily attributed to the cooling and reheating stages that occur when eating outside the home. Full article