Search Results (204)

Background: Dietary behaviours in young athletes are shaped by multiple behavioural, social, and environmental influences, which may contribute to the coexistence of healthy and unhealthy eating patterns. This study aimed to explore factors associated with fast-food consumption frequency and adherence to the Mediterranean diet (MD) among young football athletes. Methods: A cross-sectional study was conducted among 94 male football players aged 10–16 years from a Portuguese football club. Adherence to the MD was assessed using the Mediterranean Diet Quality Index for Children and Adolescents (KIDMED) index. Fast-food consumption patterns and food-choice motivations were evaluated through a structured questionnaire. Anthropometric measurements were obtained using standardised procedures. Correlation, linear regression, and ordinal regression analyses were performed. Results: Most participants demonstrated high adherence to the MD (96.8%), with a median KIDMED score of 12.0 (IQR: 10.0–13.0). Although 88.3% of participants reported consuming fast food, intake frequency was generally low, with 67.0% reporting consumption never or only once per month. Higher fast-food consumption frequency was associated with lower fruit and vegetable intake and higher consumption of sweets and pastries. No significant associations were observed between fast-food consumption frequency and overall MD adherence, Body Mass Index z-score, or fat mass percentage. Higher health-related motivation scores were associated with lower odds of more frequent fast-food consumption (OR = 0.248; p = 0.021), whereas greater decision autonomy regarding restaurant choice was associated with higher consumption frequency (OR = 4.036; p = 0.010). Conclusions: Young football athletes showed high adherence to the Mediterranean diet despite the presence of fast-food consumption, suggesting that healthy and unhealthy dietary behaviours may coexist within the same population. Behavioural factors, particularly health motivations and food-choice autonomy, appear to influence fast-food consumption independently of overall diet quality and anthropometric status. Full article

Objectives: This study aimed to investigate the impact of the food environment surrounding schools on nutritional status and body mass index (BMI) of children and adolescents, offering insights for developing evidence-based policies to promote healthier school surroundings. Methods: Based on 357,782 physical examination records from 140,578 children and adolescents aged 6 to 19 in the Shenzhen Student Health Surveillance System for the 2018–2025 academic years, this study employed latent class mixed models to analyze BMI Z-score trajectory changes among children and adolescents. Furthermore, multinomial logistic regression and logistic regression models were utilized to examine the association between the number of catering points of interest (POIs) near schools, including total number, fast-food restaurants, pastry shops, and beverage stores, and the nutritional status and BMI trajectories of children and adolescents, respectively. Data from Huairou District, Beijing, was used to verify the applicability of the findings in Northern China. Results: 20.71% of children and adolescents in Shenzhen were overweight or obese, and 44.70% were consistently overweight from 2018 to 2025. The increase in catering POIs around schools was significantly associated with nutritional status and overweight trajectory, with pastry shops having a particularly pronounced effect. Each interquartile range (IQR) change in pastry shop was associated with 4.25% (95% CI: 2.96%, 5.56%) increase in the odds of overweight compared with the normal nutritional group, and with 5.03% (95% CI: 3.62%, 6.45%) increase in the odds of the overweight trajectory compared with the normal weight trajectory. Moreover, schools in above-median GDP regions required more attention. A similar association between the number of catering POIs near schools and long-term overweight among children and adolescents was observed in Huairou District, Beijing. Conclusions: The food environment surrounding schools might play a contributory role in shaping the BMI trajectories of children and adolescents. The study emphasized the importance of focusing on the food environment near schools, providing insights for weight management interventions among children and adolescents as well as healthy urban planning. Full article

Background/Aim: Dental caries is a multifactorial disease influenced by dietary habits, lifestyle factors, and host biochemical processes. Oxidative stress and advanced glycation end products (AGEs) have been implicated in oral and systemic pathophysiology, but their combined association with caries experience remains unclear. This study aimed to evaluate the relationships between caries indices, diet, smoking, oxidative stress markers, and AGEs in adults. Materials and Methods: A cross-sectional study was conducted on adults enrolled in the SALIVAGES project (2018–2020). Dental status was assessed using the DMFT index. Dietary habits and smoking status were recorded using a validated questionnaire. Oxidative stress parameters (TAC, TOS, OSI, NO, MDA, total thiols) and AGEs (FruLys, MG-H1, CML, CEL, Pyr, Arg, Lys) were quantified in saliva and plasma. Associations were analyzed using correlation tests and multivariable regression models (α = 0.05). Results: The mean DMFT was 21.89 ± 7.13, with missing teeth predominating. Caries experience was significantly associated with oxidative stress, AGEs, diet, and lifestyle. Higher decay scores were associated with increased NO and total thiols and reduced antioxidant capacity. Several salivary AGE-related biomarkers (FruLys, MG-H1, CML, and CEL) were negatively associated with the decay index. Sugary beverages, refined carbohydrates, pastries, and donuts were strongly positively associated with the decay index, whereas wholemeal bread showed an inverse association with caries indices. Smoking was independently associated with higher decay and DMFT values, corresponding to an approximately three-unit higher DMFT score. Conclusions: Caries experience in adults is associated with dietary, lifestyle, and biochemical factors. Sugar intake and smoking showed the strongest associations with caries indices, while oxidative stress parameters and selected salivary AGE-related biomarkers showed weaker but significant inverse associations with decay. These findings support preventive strategies targeting diet quality, smoking cessation, and redox balance to reduce oral disease burden. Full article

COVID-19 disrupted daily routines, altering eating patterns. However, it could encourage individuals to adopt healthier behaviors. While extensive research documented changes in dietary behaviors during the COVID-19 lockdown, few studies explored whether they persisted over time. This study aimed to identify the long-term effects of the pandemic on lifestyle and eating behaviors of families from a private primary school in Funes County, Rosario, Argentina. A total of 51 families (192 individuals) completed an anonymous survey on food intake and perceived dietary and lifestyle changes since the pandemic began. Multiple correspondence analysis revealed increased consumption of fast/processed foods, larger portion sizes, and snacking linked to eating from boredom, stress, or tiredness. Increased home-cooked meals, physical activity, interest in healthy habits, and leisure time enjoyment were also found. Dietary analysis revealed that higher intake of fruits, vegetables, legumes, and water was inversely associated with consumption of refined grains, cold cuts, pastries, and sugary drinks. Boredom, stress, or tiredness led to unfavorable changes. Interest in health, changes in home routines, spending more time together, and preparing meals with family resulted in healthier behaviors that remained present at the time of this study. Full article

Many compressed air devices are energy inefficient. One example is using air nozzles above pastry lines to remove flour and cool products. These nozzles consume excessive energy, particularly when mounted too high, requiring stronger airflow. Adjustable nozzle height and energy-efficient nozzles should be used with careful control of air pressure, flow rate, and activation time, ensuring efficient and adaptive control. Additionally, sensor-based control should activate airflow only when pastries are present and until the correct amount of powder material has been blown out, as the nozzles often operate unnecessarily. Accurate measurement of powder volume after blow-off remains a challenge. With the use of computer vision methodology, the system would continuously read the measured values and determine not only the optimal moment to interrupt device operation but also dynamically adjust key parameters. This paper demonstrates that computer vision can estimate powder volume using two non-contact 3D methods: a depth camera, and a structured light scanner. Their accuracy, reliability, advantages, and limitations are analyzed. The results show that the structured light scanner can be used in the case of a static model (the conveyor belt with products stops at the moment when it is necessary to perform a 3D measurement). This approach shows higher repeatability and gives a more accurate 3D model. On the other hand, for the dynamic model (the conveyor belt with products moves while the 3D measurement device is fixed), the depth camera can be used because, at minimum rotation speeds of the substrate, it shows higher accuracy and enables faster adaptive modeling and creation of the necessary data. Full article

The present research aimed at assessing the effects of the integration of V. vinifera pomace powder, resulting from wine production, into the manufacturing of a sustainable pastry product. Comparisons were made between 9 treatments derived from the factorial combination of 3 tescovine powders (obtained from 3 different manufacturers) added to sponge cakes and 3 concentrations (3%, 5% and 10%), plus a control without tescovine powder addition. Textural, quality and color parameters, as well as bioactive compounds, antioxidant activity and sensory features were determined. The highest porosity and elasto-plastic coefficient were observed for the untreated control, and it was found that the values reduced as grape pomace incorporation increased. The rising application of tescovine powder enhanced the textural parameters of sponge cakes compared to the untreated control, with the highest average level observed with Natur Tanya integration. Resilience, cohesiveness and elasticity decreased as the concentration of grape pomace rose to 10%. Gummosity and chewability displayed increasing trends from the untreated control to the 10% tescovine powder addition. Dry matter content, acidity, sugars, mineral substances and ash increased from the control to the highest grape pomace integration, contrary to the pH trend. With rising tescovine powder incorporation, the sponge cake color components L* and b* decreased compared to the untreated control, whereas the component a* showed increasing values in the cake crumb but decreasing values in the crust. The highest antioxidant activity and compound levels were recorded with the 10% Fiber Foods grape by-product addition. Most sensory characteristics showed a decreasing trend with increasing tescovine powder integration from 3% to 10% in the pastries analyzed. This study demonstrated the benefits of adding tescovine by-product to sponge cakes to manufacture innovative foods with high nutritional value. Full article

Background/Objectives: Digestive problems are common in the general population and may be influenced by lifestyle, emotional status and diet. This study aimed to estimate the prevalence of digestive problems in Spanish adults and examined associated factors. Methods: Descriptive cross-sectional analysis of anonymized adult microdata from the 2023 Spanish Health Survey was performed. Data were collected using a mixed-mode design (self-administered web questionnaire with interviewer-administered follow-up). Digestive problems were recoded by combining gastric ulcer, constipation, and prescribed use of laxatives, astringent drugs, and stomach medication. Therefore, digestive problems are primarily defined as the presence of gastric ulcers, diarrhea, and/or constipation. Variables included sociodemographic, Body Mass Index (BMI), smoking, alcohol intake, physical activity, Personal Health Questionnaire Depression Scale (PHQ-8), World Health Organization Well Being Index (WHO-5), and macronutrient intake estimated from a Food-Frequency Questionnaire using the Spanish Food Composition Database (BEDCA). Group comparisons and multivariable logistic regression were conducted (95% CI; significance level set at p < 0.05). Results: Of 34,148 participants, 13,518 provided information on digestive problems; among these respondents, 3860 (28.6%) reported having digestive issues. Prevalence ranged from 5.2% to 36.5% among national territories. Higher odds (OR) of digestive problems were associated with age (OR 1.026, 95% CI 1.023–1.029), female sex (OR 1.168, 1.070–1.276), non-smoking (OR 1.240, 1.005–1.531) and ex-smoking (OR 1.447, 1.272–1.647) compared to current smokers, higher PHQ-8 scores (OR 1.040, 1.029–1.051), greater protein intake (OR 1.016, 1.009–1.023), consumption of sweet pastries (OR 1.058, 1.039–1.077), and dairy products (OR 1.027, 1.002–1.053); in contrast, lower odds were associated with higher WHO-5 scores (OR 0.985, 0.982–0.987), total fiber intake (OR 0.968, 0.949–0.987), and legume consumption (OR 0.894, 0.856–0.933). Conclusions: Digestive problems show considerable variability in prevalence among survey-based Spanish sample. Digestive problems were associated with older age, female sex, depressive symptoms, high-protein intake, and higher consumption of sweet pastries and dairy products, whereas higher well-being scores, higher fiber intake and legume consumption were associated with lower odds of digestive problems. Full article

Household bread and bakery product waste constitutes a growing issue in Algeria, with significant economic, environmental, and socio-cultural implications. This research is situated within the framework of sustainable food systems and responds to recent transformations in domestic food practices, driven by increased female labor force participation, time constraints, and the widespread availability of industrial bread, which have reshaped household food management and traditional home bread-making practices. The study aims to (1) review traditional Algerian breads, emphasizing their culinary, nutritional, and cultural significance; (2) examine household behaviors during the month of Ramadan in the city of Constantine, focusing on patterns of consumption, purchasing, waste generation, and strategies for reusing leftovers; and (3) assess the economic implications of these practices using the FUSIONS methodology and explore their contribution to household-level food sustainability. Methodologically, a cross-sectional exploratory survey was conducted among 100 married women, the majority of whom were middle-aged (62%; range: 27–71 years; mean age: 52.0 ± 10.21), well-educated (59% with a university degree), economically active (68%), and living in medium-sized households (63%). The findings reveal pronounced contrasts across bread categories. Industrial breads, particularly baguettes, are characterized by high daily purchase frequencies (4.16 ± 1.31 units/day) and the highest waste rates (12.67%), largely attributable to over-purchasing (92%) and low perceived value associated with subsidized prices, with convenience (100%) remaining the primary factor explaining their dominance. In contrast, traditional breads exhibit minimal waste levels (1.63%) despite frequent purchase (3.85 ± 0.70 loaves/day), reflecting more conscious food management shaped by strong cultural attachment, higher perceived value, and dietary preferences (100%). Modern bakery products, along with confections and pastries, the latter representing of 58% of total household food purchases, comprise a substantial share of food expenditure during Ramadan (2.16 ± 0.46 loaves/day and 12.07 and 7.28 ± 2.50 units/day, respectively), while generating relatively low levels of food waste (5.69%, 4.19%, and 0%, respectively). This suggests that higher prices and symbolic value encourage more careful purchasing behaviors and conscious consumption. Freezing leftovers (63%) emerges as the most commonly adopted waste-reduction strategy. Overall, this work provides original quantitative evidence at the household level on bread and bakery product waste in Algeria. It highlights the key socio-economic, cultural, and behavioral drivers underlying waste generation and proposes actionable recommendations to promote more sustainable food practices, in line with the United Nations Sustainable Development Goal 12 on responsible consumption and production. Full article

Wheat-based bakery products are important sources of energy and micronutrients; however, their protein content is lower than that of animal-based foods, and they generally have a high glycemic index. Therefore, incorporating other ingredients could improve the nutritional properties of this type of product. The partial replacement of wheat flour with flours made from other cereals, legumes, and oilseeds has been evaluated, which complements the amino acid profile, improves the rheological properties of the dough, and increases the content of polyunsaturated fatty acids, fiber, vitamins, and minerals. Similarly, the addition of flour from insects has recently gained relevance due to its high biological value protein content, as well as its low production costs and reduced environmental impact. On the other hand, the use of agro-industrial residues such as cheese whey has stood out for its potential for addition to some bread and pastry products, increasing their nutritional value. Therefore, the incorporation of alternative proteins is becoming a valuable tool for developing these types of products, improving their nutritional properties to prevent or control chronic diseases such as obesity, diabetes, hypertension, etc. However, it is important to analyze the incorporation of these ingredients at each stage of production to achieve adequate rheological properties. Likewise, it is necessary to evaluate consumer acceptance, product safety, and the corresponding regulations. This review will address different options for alternative ingredients that can partially replace wheat-based formulations, as well as how they impact the nutritional value and techno-functional properties of these products. Full article

Background/Objectives: Gestational diabetes mellitus (GDM) is a common pregnancy complication, and maternal diet before conception may be an important modifiable risk factor. This study aimed to investigate the association between maternal pre-pregnancy energy and macronutrient intake and the risk of GDM. Methods: Data from the BORN2020 cohort in Northern Greece were used. Women were recruited at their first trimester prenatal visit (11–13 weeks of gestation) and provided detailed dietary data via a validated food frequency questionnaire (FFQ), reflecting intake in the six months prior to conception. Weighted Quantile Sum (WQS) regression models were applied to assess the joint effects of food-derived macronutrient mixtures on GDM risk. Analyses were adjusted for parity, maternal age, pre-pregnancy BMI, thyroid disorders, smoking, energy intake, and physical activity. Results: In total, 797 women were included in the analyses. In normal-BMI women, higher pre-pregnancy intake of energy (aOR = 81.16, 95% CI: 4.55–1447.46), total carbohydrates (aOR = 50.66, 95% CI: 3.59–715.04), total fat (aOR = 9.35, 95% CI: 1.17–74.54), and total protein (aOR = 11.06, 95% CI: 1.14–107.09) were significantly associated with increased odds of GDM. The main contributing foods were energy-dense and processed items such as puff pastry, processed meats, potatoes, refined grains, and dairy products. In contrast, dietary fiber, vegetable protein, and animal protein were not significantly associated with GDM risk. Among overweight and obese women, none of the macronutrient or energy mixtures showed significant associations. Conclusions: For women of normal weight, a pre-conception diet high in energy and macronutrients from processed foods is a significant predictor of GDM risk. This association was not found in overweight or obese women, highlighting a critical window for targeted nutritional intervention for normal-weight individuals before pregnancy. Full article

Introduction: Long COVID (LC) is associated with an increase in cardiovascular risk and chronic inflammation, whereas the Mediterranean Diet (MD) seems to improve the aforementioned factors. The aim of this study is to analyse the relationship between MD and its components with vascular structure, function, and aging in patients diagnosed with LC globally and by sex. Methods: This study was a cross-sectional study with 304 subjects diagnosed with LC; 207 were women and 97 men. Adherence to MD was evaluated with a validated MEDAS questionnaire, composed of 14 items. The vascular structure was assessed using carotid intima-media thickness (cIMT). Three measurements were carried out to evaluate vascular function: cardio-ankle vascular index (CAVI), brachial-ankle pulse wave velocity (baPWV), and carotid-femoral pulse wave velocity (cfPWV). Vascular aging index (VAI) was estimated. Results: The MD score was 7.80 ± 2.33, with no difference between sexes. Vascular function and aging parameter values were higher in men than in women. Use of olive oil as the principal source of fat for cooking, and consuming <1 serving of butter/day and <1 sugar-sweetened beverage/day showed >90% adherence. Logistic regression analysis displayed associations between cIMT < 0.625 and use of olive oil in the global analysis (OR = 0.148) and among men (OR = 0.120), and <2 commercial pastries/week in global (OR = 0.536). cfPWV < 7.400 m/s was associated with DM score ≥ 8 in global (OR = 0.444) and in women, as well as with <2 pastries/week in women (OR = 0.405). baPWV < 12.315 m/s was associated with ≥3 servings of pulses/week in global (OR = 0.481) and among women, as was <2 pastries/week in global (OR = 0.471) and in women. CAVI < 7.450 was associated with ≥4 tablespoons of olive oil/day in men. VAI < 63.693 was associated with DM score ≥ 8 in global (OR = 0.458) and in women, as well as <2 pastries/week in global (OR = 0.392). Conclusions: Adherence to MD was associated with lower cfPWV and VAI measures in the global analysis and among women. In particular, several of the components were associated with a better vascular profile in LC patients. Full article

Oleogels are a new trend in food technology aimed at enhancing the nutritional value of products that contain solid fats. Solid fats are rich in nutritionally unfavorable saturated fatty acids (FAs), but oleogels (lipid systems derived from oleogelator and oils) are in unsaturated FAs. The use of oils rich in oxidation-prone unsaturated FAs in pastry products requires the use of an antioxidant, such as green tea extract (GTE). However, new products with altered composition should also be acceptable to consumers. The purpose of this study was to carry out a sensory evaluation of short-dough biscuits obtained with 1% of GTE and high-oleic oleogels and to find what may influence consumers’ anticipated perception. Products with monoacylglycerols (MAG) and candelilla wax (CLX) oleogels and non-gelled high-oleic rapeseed oil (HORO) were found to have equal or better sensory quality compared to products with traditional baker’s (palm) fat (PF). In terms of sensory attributes, products with ethyl cellulose oleogels were the most distinct from the other biscuits. Their sensory qualities were significantly lower, with a more noticeable rancid odor and taste. Products with CLX and MAG oleogels were more preferred than those with PF, as consumers were more likely to purchase them based on sensory impressions. Information about the presence of GTE and HORO in the formulation was shown to affect the perception of the product. Similarly, the information about the low saturated fat content encouraged consumers to purchase such products. Based on this, it can be concluded that displaying this type of information can help educate consumers, support better decision-making, and promote the selection of more nutritious options. Full article

Background: While many factors contribute to weight regain after bariatric surgery, the role of dietary intake and behaviors remains underexplored in specific populations. This study aims to explore the long-term outcomes of bariatric surgery in Saudi Arabia, focusing on the impact of dietary intake and eating behaviors on weight regain. Methods: A cross-sectional study was conducted using phone interviews to assess the dietary patterns and eating behaviors of 335 participants who underwent bariatric surgery at least three years prior. Data were collected through a structured validated questionnaire covering food consumption and eating habits. Results: Of the 335 participants who completed the survey, 81.8% experienced weight regain, defined as a ≥20% increase from their nadir weight, after bariatric surgery. Several dietary behaviors were associated with weight regain. Higher consumption of pastries (OR = 0.382, p = 0.014), sweets (OR = 0.498, p = 0.036), and moderate bread intake (OR = 0.287, p = 0.038) were associated with lower odds of obesity. Additionally, frequent consumption of traditional dishes such as kabsah (OR = 0.411, p = 0.008) was associated with lower odds of obesity. Conclusions: This study highlights the complexity of dietary patterns in post-bariatric surgery weight management. Although certain foods, such as pastries, sweets, and kabsah, were associated with lower odds of obesity in this sample, the cross-sectional design prevents causal interpretation. These findings should therefore be viewed as exploratory signals, emphasizing the need for cautious interpretation and reinforcing the call for longitudinal, representative studies to clarify the long-term determinants of weight regain and to guide clinical follow-up strategies. Full article

Ready-to-eat (RTE) foods including sandwiches, pastries, shawarma, and burgers are widely consumed and may potentially increase the risk of foodborne infections. This study investigated the prevalence, serovar diversity, and antimicrobial resistance (AMR) of Salmonella spp. in RTE foods collected between January and June 2024 from street vendors and restaurants across Erbil, Iraq. A total of 350, including 85 sandwiches, 75 pastries, 95 shawarma, and 95 burgers obtained from 115 cafeteria, 120 street vendors, and 115 restaurants were analyzed. Salmonella was detected in 7.1% (n = 25) of samples, with a high contamination in shawarma (8.4%; n = 95), followed by sandwiches (7.1%; n = 85), pastries (6.7%; n = 75), and burgers (6.3%; n = 95). Street vendors exhibited a higher (9.2%; n = 120) contamination rate compared to the cafeteria (6.9%; n = 115) and restaurants (5.2%; n = 115). Among 25 Salmonella isolates, 10 serotypes were identified, with S. Anatum (20%) and S. Typhimurium (16%) being the most prevalent. All isolates were susceptible to colistin, cefadroxil, and gentamicin, while showing high resistance to streptomycin (52%) and levofloxacin (48%). Contamination peaked during the warmer months, particularly in June (15.4%) and May (11.5%), when compared to the other sampling months. These findings highlight significant food safety concerns related to Salmonella contamination and AMR in RTE foods, emphasizing the urgent need for enhanced hygiene practices and regulatory oversight especially among street vendors. Full article

Edible insects, particularly Tenebrio molitor (Linnaeus) (mealworm) and Zophobas morio (Fabricius) (superworm), have drawn increasing attention as alternative protein sources. This study aims to develop an accurate molecular detection method for T. molitor, an EU-approved food species, and to differentiate it from Z. morio, which remains unapproved for human consumption in the EU. The process enables precise and sensitive identification methods by optimizing singleplex and duplex PCR techniques targeting 16S rRNA and COI gene regions. The DNA of T. molitor was detected in various food matrices, including pastries, chocolate, and porridge, while avoiding cross-reactivity with Z. morio, Gryllus asimilis, and Locusta migratoria. The detection limit for both singleplex and duplex PCR was 10 pg of DNA, ensuring robustness against inhibitory effects from complex food matrices. The developed approach ensures reliable detection and compliance with EU regulations regarding insect-based foods, providing a critical tool for food authentication and preventing adulteration. The key advancements of this approach lie in its improved specificity and sensitivity, allowing for the ability to detect complex food matrices. An applied perspective was evaluated using real commercial food products. Full article