Search Results (166)

Background: Free-word association (FWA) captures the most accessible lexical responses to a stimulus, providing a window into automatic cognitive representations of food categories that may differ across cultures and between sexes. Objectives: To examine whether the dominant cognitive associations evoked by the word “sweets” differ across three language groups (Hungarian, English, Spanish), whether they vary by sex, and whether they relate to body mass index (BMI) and self-reported eating disorder risk. Methods: A total of 1349 participants completed an online survey including a single FWA prompt. Responses were classified into 10 semantic categories and analyzed using chi-square tests. Effect sizes (Cramér’s V) were reported for all tests. Height and weight were converted to uniform metric units, and BMI was calculated. Results: The association profile differed significantly across language groups (χ²[18] = 210.05, p < 0.001, V = 0.28). Chocolate dominated Hungarian responses, while Baked goods/Desserts and Sugar/Candy dominated English, and Positive emotion and Baked goods/Desserts predominated among Spanish speakers. Sex differences were significant overall (χ²[9] = 43.72, p < 0.001, V = 0.18). BMI distributions differed markedly across nations (χ²[6] = 157.17, p < 0.001, V = 0.26), and sweets categories were significantly associated with eating disorder risk (χ²[27] = 48.04, p = 0.008, V = 0.11); however, this result should be interpreted with caution given the extreme skew toward the lowest-risk category [84.2%], with Negative/Health associations overrepresented among higher-risk participants. Conclusions: Cultural context plays a significant role in shaping automatic cognitive associations with sweet foods. The exploratory association between sweets categories and self-reported eating disorder risk warrants further investigation using validated instruments before any substantive conclusions can be drawn. Full article

This study aimed to estimate dietary exposure to aflatoxins (AFs) and characterize its associated risks through the consumption of dried fruits and chocolates among the adult population of Yerevan, the capital city of Armenia. Asflatoxin B1 (AFB1) and total AFs were determined using HPLC in 10 composite samples of widely consumed dried fruits and chocolates, prepared by pooling 100 individual sub-samples into 5 dried fruits and 5 chocolate composites. Individual consumption data were obtained via food frequency questionnaires and were stratified by consumer groups and percentiles. Exposure scenarios (lower-, middle-, upper-bound and detected mean) were applied, and risk was assessed using the margin of exposure (MOE) approach with a BMDL₁₀ of 0.4 μg/kg bw/day. The study findings revealed that dried fruits had higher contamination levels (detected mean content of 10 μg/kg AFB1, 15 μg/kg total AFs) compared to chocolates (detected mean content of 0.5 μg/kg AFB1, and 0.9 μg/kg total AFs), resulting in lower MOE values despite smaller consumption quantities. Detectable AFs in dried fruits from open (street) markets exceeded the EU maximum limits, while Armenia currently lacks national regulatory limits for these products. MOEs were below 10,000 for most consumption groups, indicating a potential public health concern. This research emphasizes the urgent need for continuous monitoring and the establishment of harmonized national regulatory limits for AFs in dried fruits. Full article

Objective: To examine the proportion of drinks and snacks offered by the largest coffee shop chains in the UK that exceed the NHS and Public Health England maximum recommended intakes for energy and sugar. Design: Observational study design where nutritional information for drinks and snacks was gathered from the official coffee shop chain website. Data were compared with the maximum recommended intakes of 200 kcal per drink or snack and 30 g of free sugar per day. Direct comparisons between mean values were performed using analysis of variance (ANOVA). Subjects: A total of 2707 drinks and 434 snacks across eight leading coffee shop chains in the United Kingdom. Results: Overall, 47.0% of drinks and 66.8% of snacks exceed the recommended energy intake, while 32.5% of drinks and 45.3% of snacks surpass the recommended daily free sugar intake. ‘Hot chocolates and other speciality drinks’ contain the most energy (255.6 ± 5.78 kcal) of all drink categories. Snacks contain significantly more energy than drinks (p < 0.001), with all three snack categories exceeding the recommended intake of energy. Variations in nutritional content were observed in dairy-alternative milk options and specific chains. Conclusions: The high energy and sugar content of drinks and snacks in major UK coffee chains may contribute to excessive energy intake, with almost half of all drinks and snacks exceeding the maximum recommended levels. Healthier choices, such as avoiding flavoured drinks or limiting the consumption of snacks, may be necessary to help mitigate weight gain and combat obesity and T2DM rates in the UK. Full article

Dark cup chocolate is recognized as a source of bioactive compounds with potential health-promoting properties. This study aimed to evaluate the fortification of the bioactive and sensory profile of dark cup chocolate formulated with three percentages of cocoa liquor from the Forastero variety (40, 70, and 100%). Chocolates were produced from cacao beans cultivated in Jaén (Cajamarca, Peru) and characterized in terms of their antioxidant capacity, total phenolic content, tyramine concentration, and sensory attributes, which were assessed by a trained panel. The results showed that increasing the cocoa liquor percentage significantly enhanced the antioxidant capacity and phenolic content, with the 100% cacao chocolate exhibiting the highest values. Likewise, tyramine concentration also increased with cocoa liquor content, reaching 41.90 mg/kg in the 100% formulation, while the 40% chocolate showed markedly lower levels (1.85 mg/kg). Overall, the findings demonstrate a positive association between cocoa liquor percentage, bioactive potential, and tyramine accumulation, highlighting the importance of cacao proportions in defining both functional properties and safety-related aspects of dark cup chocolate. Full article

Cardiovascular diseases and metabolic dysfunction-associated steatotic liver disease (MASLD) are increasing sharply worldwide and share overlapping pathophysiological pathways, including oxidative stress, inflammation, hyperglycemia, obesity, dyslipidemia, and hypertension. Dark chocolate, rich in cocoa flavanols such as epicatechin and catechin, exhibits antioxidant and anti-inflammatory effects. Based on these properties, this narrative review uniquely integrates evidence on chocolate’s effects on both cardiovascular and hepatic health, exploring shared mechanisms and clinical implications. Evidence from clinical studies suggests that chocolate modulates nitric oxide bioavailability and NADPH oxidase activity. Clinical findings demonstrate improvements in flow-mediated dilation, decreased NT-proBNP, reduced intestinal permeability and endotoxemia, improved lipid profile (increased HDL-c and reduced total cholesterol, LDL-c, and triglycerides), increased plasma polyphenols, improved platelet function, and attenuated hepatocyte apoptosis. These findings suggest a potential role for cocoa flavanol-rich dark chocolate in cardiometabolic health; however, the evidence remains preliminary and is limited by heterogeneous study designs, small sample sizes, and short intervention durations. Despite these limitations, current evidence supports the inclusion of moderate dark chocolate consumption as a possible adjunct strategy to mitigate cardiometabolic and hepatic metabolic risks. Further large-scale, long-term trials are needed to confirm these beneficial effects and to standardize the dosage and formulation of cocoa flavanols. Full article

The demand for clean-label functional foods has increased interest in natural polysaccharides with health benefits. Acemannan, an O-acetylated glucomannan from Aloe vera, possesses antioxidant, immunomodulatory, and prebiotic activities, but its performance in fat-based systems is not well understood. This study examined the incorporation of acemannan into dark chocolate at 1% and 5% (w/w) and its effects on physicochemical, rheological, antioxidant, and sensory properties. Particle size distribution remained within acceptable limits, though the 5% sample showed a larger mean size and broader span. Rheological tests confirmed shear-thinning behavior, with the higher concentration increasing viscosity at low shear and reducing it at high shear. Antioxidant activity measured by the DPPH assay showed modest improvement in enriched samples. Consumer tests with 30 panelists indicated a strong preference (89%) for the 1% formulation, which maintained a smooth mouthfeel and balanced sensory characteristics, while the 5% sample displayed more fruity and earthy notes with lower acceptance. GC–MS analysis revealed altered volatile profiles, and FTIR spectroscopy confirmed acemannan stability in the chocolate matrix. These findings demonstrate that acemannan can be incorporated into dark chocolate up to 1% as a multifunctional, structurally stable polysaccharide ingredient without compromising product quality. Full article

Background: Higher intake of sugar-sweetened beverages (SSBs) increases the risk of childhood obesity, while the effects of non-caloric beverages (NCBs) and dairy beverages remain inconsistent. This study investigated changes in beverage intake following a 10-week lifestyle camp and explored associations between changes in beverage intake and anthropometric measures. Methods: Children from two camp sites and aged 7–14 years (n:190) with overweight/obesity were included and pooled for the present study. Beverage intake was assessed by a Food Frequency Questionnaire at baseline, at 10 weeks, and at a one- and three-year follow-up. Anthropometry was assessed at the same timepoints. Results: Compared to baseline, participants had lower odds of reporting a high intake of SSBs (OR: 0.14, 95%-CI: 0.07; 0.28), NCBs (OR: 0.19, 95%-CI: 0.11; 0.34) and chocolate milk (OR: 0.18, 95%-CI: 0.09; 0.36) at 10 weeks, relative to a low intake, and were more likely to report a high intake of water. One and three years after the camp, the changes attenuated, reaching baseline levels for water, SSBs, and NCBs at the three-year follow-up. Across time, only weak to moderate correlations were observed between changes in beverage intake and BMI-SDS, body fat (%), and skeletal muscle mass (Spearman’s rho = +/− 0.19–0.31). Conclusions: The lifestyle camp intervention effectively improved beverage intake among children with overweight/obesity; however, the changes were not sustained, emphasizing the need for long-term support to maintain the health benefits. Without a control group, it is not possible to determine whether these changes reflect natural variations in beverage intake. Full article

Bacterial contaminants in ambulances could have a major impact on morbidities, mortalities, and healthcare resources, especially if these bacteria are antimicrobial-resistant. As far as we know, this is the first study in Al-Qassim region to evaluate the prevalence of bacterial contaminants in swab samples obtained from ambulances from Alqwarah General Hospital, Al-Qassim region, Saudi Arabia as an indicator for evaluation of the implemented infection control measures, and screen the antibiotics profiles of the isolates against the most regularly used antimicrobials. In total, 204 samples were collected from the ambulances following patient transport. To evaluate the effect of vehicle decontamination, 204 swabs were collected from the same sites of the ambulances immediately after cleaning and disinfection. The isolates were identified using standard bacteriological and biochemical methods, as recommended by the Clinical Laboratory Standard Institute (CLSI). The antibiotic susceptibility patterns were assessed using the Kirby–Bauer disc diffusion method. The prevalence of bacterial contamination in the samples collected following patient transport was 46.08%. In total, 83.33%, 75.00%, and 66.66% of the samples collected from DC shock apparatuses, ceilings, and emergency personnel seats, respectively, were contaminated. Furthermore, ceilings, DC shock apparatuses, emergency personnel seats, cervical collars, and monitors were found to harbor 10.8%, 9.8%, 7.8%, 6.8%, and 6.8% of the 102 bacterial isolates, respectively. Gram-positive organisms represented 96.1% of all bacterial isolates. Bacillus spp. was the most common isolate, accounting for 60.8% of all bacterial isolates. Although Pseudomonas aeruginosa and Proteus spp. isolates were sensitive to all the tested antimicrobials, many Gram-positive bacterial isolates were resistant to some antibiotics in variable frequencies. After 48 h of aerobic incubation (with or without 5–10% CO₂) on nutrient, blood, chocolate, and MacConkey agar plates at 37 °C, no bacterial growth was detected in the samples collected immediately following cleaning and disinfection. This is the second Saudi study to evaluate the prevalence of bacterial contaminants in Saudi Arabian ambulances, and it could help health policy makers in improving the implemented infection prevention and control measures in Saudi Arabian ambulances. The samples taken after patient transport revealed bacterial contaminants with varying rates of antimicrobial resistance. Policies ensuring the optimal cleaning and disinfection of ambulances can minimize the potential of bacterial infection for high-risk patients, their relatives, and healthcare providers. Full article

Background: Sugars, also known as saccharides or carbohydrates, are essential organic compounds that ensure the human body functions properly. They are used as sources of energy, as structural elements and reserve materials. Excessive sugar consumption is prevalent in many countries and has negative health consequences. Methods: A total of 283 people living in Poland took part in the study. An interview and olfactory tests (dynamic olfactometry method) were conducted together with assessments of food preferences from 25 types of food products. Aim: To assess the impact of olfactory efficiency and individual characteristics, such as sex, age, body weight and tobacco addiction, on preferences for various sweet products. Another important objective of this study was to examine the patterns in preferences for different sweet foods. Result and Conclusions: Of all the types of sweet products analysed in the study, desserts and fruit were the most popular. Preferences varied depending on the type of sweet food or drink as well as on other factors. In terms of declared enjoyment, desserts, chocolate and sweets, including jellies and bread, formed a common group (Factor Three: ‘sweet products’); while sweet, carbonated drinks formed the group—Factor One (‘junk food’); and fruit, together with vegetables, salads, cheese and spicy dishes, formed the group—Factor Four. The most important factors influencing the preference for sweet foods and drinks were the severity of tobacco addiction, age and sex. There was no significant influence from olfactory efficiency or body mass index on the preference for any of the sweet products in the study. Full article

The addition of sea buckthorn(Hippophae rhamnoides L.) fruits as well as their extracted juice or, even more interestingly, related by-products into chocolate results in manufacturing an innovative functional food rich in bioactive substances. Thirteen treatments derived from the factorial combination of three types of H. rhamnoides materials (total fruit powder; fruit by-product powder; and fruit juice) and four concentrations (10%, 15%, 20% and 25%), plus an untreated control, were compared in terms of texture, quality, colour, antioxidant, mineral and sensorial properties of white chocolate. The untreated control showed the highest values of most of the texture parameters, as well as of pH, dry matter, soluble solids and colour component ‘L’. The colour component ‘b’ was best influenced by the 10% by-product addition to chocolate, whereas mineral substances, ash and colour component ‘a’ augmented with the increasing concentration of added H. rhamnoides materials. Compared to the untreated control, protein and fat contents in chocolate decreased with the rising added concentration of sea buckthorn fruit juice but showed the opposite trend under the integration of the whole fruit and its by-products. The antioxidant compounds and activity increased from the untreated chocolate to the highest concentration of added sea buckthorn materials. The juice addition to the chocolate best affected vitamin C, total carotenoids, β-carotene and lycopene, whereas the whole fruit integration led to the top levels of flavonoids, polyphenols and antioxidant activity. Potassium and zinc contents decreased from the untreated control to the highest H. rhamnoides material addition, whereas opposite trends were shown by calcium, magnesium, sodium and phosphorus. The integration of H. rhamnoides fruit materials into chocolate presents a valuable strategy to produce innovative health beneficial functional food. Full article

Grape pomace (i.e., the residual skins, seeds, and pulp left after vinification) retains up to 70% of the fruit’s original phenolic compounds and is also rich in dietary fiber. As such, because this by-product is generated in large quantities worldwide and its disposal is both technologically problematic and costly, reusing it as a food ingredient could simultaneously mitigate environmental burdens, lower winery waste-management expenses, and enhance the nutritional profile of fortified foods. In this context, this study investigated the nutritional enrichment of dark chocolate by incorporating flour produced from red (cv. Syrah) and white (cv. Arinto) grape pomace at three levels (5, 10, and 15% w/w). Formulated chocolates and controls were manufactured under industrial tempering conditions and subsequently analyzed for protein, lipids, sugars, dietary fiber, total phenolic content, antioxidant capacity (DPPH and ORAC), color, texture, and consumer perception (hedonic test). All fortified samples showed higher fiber and antioxidant activity than the control, with “White_15” showing higher fiber content (43.1%) and “Red_5” for ORAC (69,483 µmol TE/100 g) and DPPH (6587 µmol TE/100 g). Dietary fiber showed an increase in content with the increase in grape pomace incorporation, regardless of the type (red or white). Texture softening was observed in all fortified chocolates independently of the incorporation level or type (red or white). Principal Component Analysis (PCA) and hierarchical clustering confirmed clear separation between control and fortified chocolates based on the parameters analyzed. Sensory evaluation with untrained panelists revealed good overall acceptability across all formulations. These findings demonstrate that grape pomace flour can be effectively valorized as a functional ingredient in dark chocolates, supporting circular economy practices in the wine and confectionery sectors while delivering products with enhanced health-promoting attributes (nutritional and antioxidant). Full article

Background: The relationship between sports participation and food preferences in adults, as well as the influence of gender, is still unclear. Objective: The objective of this study was to investigate the association between sports participation and individual food preferences and to explore potential gender differences among sports participants in a large group of Italian adults. Methods: This cross-sectional study involved 2665 adults (aged ≥ 18 years) who lead normal lives and underwent a routine lifestyle and dietary assessment at a clinical centre specialising in nutrition, metabolic health, and lifestyle counselling in Rome. Participants completed an online questionnaire on food preferences (19 foods) and sports practice. Multivariate logistic regression models, adjusted for age, sex, and smoking, were used to assess associations. Results: Sports participation was defined as engaging in structured physical activity at least once per week and was reported by 53.5% of subjects (men: 60.1%; women: 49.0%; p < 0.0001). After adjustment, active individuals were significantly more likely to prefer plant-based drinks, low-fat yoghurt, fish, cooked and raw vegetables, fruit, whole grains, tofu, and dark chocolate (all p < 0.05) and less likely to prefer cow’s milk (p = 0.018). Among sport participants, males were more likely to prefer meat (general, white, red, processed) and eggs, while females preferred plant-based drinks. No significant gender differences were observed for dairy products, legumes, or fish. Differences in food preferences were also observed according to the type of sport, with bodybuilders showing higher preference for tofu and dark chocolate. The strongest associations were found in the 25–44 age group. Conclusions: Sports participation is independently associated with specific food preferences, characterised by greater preference for plant-based and fibre-rich foods, and gender differences in food choices persist even among active adults. These findings highlight the need to consider both sports participation and gender when designing nutritional interventions. Full article

The historical co-production of olive oil and wine has influenced the Mediterranean landscape and economy. Olive oil and wine production generates substantial organic waste, including olive pomace, grape pomace, and wastewater, which poses environmental challenges if untreated. These byproducts contain bioactive compounds, including polyphenols, such as hydroxytyrosol, resveratrol, and flavonoids, which possess antioxidant and anti-inflammatory properties, making them valuable for the development of functional foods and nutraceuticals. A combined waste valorization strategy can enhance bioactive compound recovery and align it with circular economic principles. The incorporation of olive oil and wine byproducts into food matrices, such as bread, pasta, dairy products, baked goods, chocolates, beverages, and processed items, has been explored to enhance antioxidant content, dietary fiber, and nutritional value. However, successful integration depends on maintaining acceptable sensory qualities and addressing the technical challenges in extraction, processing, and regulatory compliance. Realizing the potential benefits of dual valorization requires a systemic shift integrating scientific innovation, regulatory adaptability, and consumer engagement, guided by evidence, transparent communication, and inclusive governance to ensure that sustainability goals translate into environmental, economic, and public health outcomes. Full article

Chickpeas are used as alternative protein sources in healthy snacks due to their bioactive compounds beneficial for gut health. Combining chickpeas with dark chocolate improves palatability and may enhance biological functionality, although mechanistic evidence is still limited. In this explorative research, we evaluate the nutrigenomic, antioxidant and anti-inflammatory properties of a chickpea and chocolate snack using in vitro Caco-2 (colon adenocarcinoma cells) and THP-1 (monocyte-derived macrophages) models. The total polyphenol content and antioxidant activity were measured after in vitro digestion (30.30 mg/mL to 1.9 mg/mL). Caco-2 epithelia and THP-1 were pre-treated for 4 days (2 h/day) with high (15.1 mg/mL) or low (3.8 mg/mL) concentrations of digests. Inflammation was induced for 3 h by LPS (Lipopolysaccharides) and IL-1β (Interleukin-1β). Transepithelial electrical resistance (TEER) was measured to assess barrier integrity. Gene expression related to tight junctions and inflammation was analysed using qPCR (quantitative polymerase chain reaction). Chocolate and snack digests showed the highest total polyphenol content and 2,2-diphenyl-1-picrylhydrazyl activity. Barrier integrity improved with all treatments. Chickpea upregulated tight junction gene expression. Chickpea and chocolate reduced IL-1β expression in both cell types. In THP-1, the chocolate and the snack upregulated CD206 (mannose receptor C-type 1) expression. IL-10 increased with all treatments. These results pave the way for future research that may support the potential use of this snack as a functional food with antioxidant, gut-protective and anti-inflammatory effects. Full article

We have previously shown a difference between the gut microbiota composition of stunted and non-stunted children in East Nusa Tenggara, Indonesia. The current study aimed to perform an intervention with a probiotic, Lactiplantibacillus plantarum IS-10506, and its UHT-treated postbiotic compared to placebo in order to accomplish catch-up growth in the stunted children, possibly through modulation of the gut microbiota. Apart from the maltodextrin (placebo), probiotic, and postbiotic in chocolate milk, all groups also received a functional and nutritional biscuit and had access to newly constructed water wells as well as soap to improve hygiene. The results show that independent of treatment, the stunted children had a significantly higher increase in height and zlen (corrected for age) compared with their age- and gender-matched controls but a significantly lower increase in weight. Several potential pathogenic taxa declined in all groups, among which was Escherichia/Shigella (adjusted.p = 6.44 × 10⁻¹⁵), but so did some beneficial taxa, such as Bifidobacterium and Akkermansia. Faecalibacterium, which was already higher in the stunted children at baseline, increased independent of treatment. Changes in the relative abundance of several taxa of the microbiota correlated with the changes in anthropometric measures. In conclusion, although there was no difference between the interventions, understanding the dynamics and the role of the gut microbiota in this process might allow healthcare providers to develop targeted nutritional strategies aimed at optimizing health outcomes for children at risk of stunting, thereby addressing a critical global health issue. Full article