Search Results (121)

Background: Ultra-processed food (UPF) consumption has increased significantly in Latin America and Spain, impacting both health and environmental sustainability. To our knowledge, this is the first multicenter study to examine the association between UPF consumption and sustainable lifestyle behaviors in Latin America and Spain. Objective: To evaluate the association between UPF consumption and sustainable lifestyle behaviors in Latin America and Spain. Methods: This was an observational, analytical, multicenter, cross-sectional study. A validated, self-administered online questionnaire was distributed in 14 countries between March 2023 and January 2024. The survey collected sociodemographic data, UPF intake (classified using the NOVA system), body mass index and sustainable lifestyle behaviors (food, transport, environment). Multivariate linear regression models were applied to assess associations, adjusting for age, sex, smoking, physical activity and BMI. Results: Among 6009 adults (mean age: 34.98 ± 12.55; 79.5% women), those with the highest consumption of UPF (fast food, beverages and juices, salty snacks and sweet snacks) were significantly more likely to be in the least sustainable quartile compared to those who did not consume these food products ((OR = 2.51; 95% CI: 1.79–3.54), (OR = 1.82; 95% CI: 1.50–2.22), (OR = 1.51; 95% CI: 1.32–1.73) and (OR = 1.42; 95% CI: 1.20–1.67), respectively, with p values < 0.001). Conclusions: High consumption of ultra-processed foods (UPFs) is inversely associated with sustainable lifestyles. These findings position UPF consumption not only as a health problem but also as a key indicator of unsustainable lifestyles. Full article

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

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

Childhood overweight and obesity is a growing public health challenge in Indonesia, affecting approximately one in five school-aged children. Because children spend substantial time at school and frequently obtain meals and snacks from on-site canteens, these settings represent an important opportunity for nutrition-focused interventions. As an initial step towards understanding factors influencing canteen stocking decisions, we assessed perceived taste, acceptability, and feasibility of healthier local foods and beverages from the perspectives of canteen owners and school administrators (n = 10) across five primary schools (n = 2 urban, n = 3 rural) in Magelang, Indonesia. Participants completed in-person taste tests of selected food and beverage options and participated in in-depth interviews exploring drivers of stocking decisions. IndoMilk (multi-cereal, reduced-sugar dairy beverage) received the most favorable taste ratings and was perceived as the most feasible option to sell, followed by sate telur puyuh (braised quail eggs) and sate buah (fresh fruit skewers). In contrast, gethuk (cassava/coconut cake) and polo pendem (steamed tubers with boiled peanuts) were viewed as less appealing to children and unlikely to be sold. Participants identified children’s taste preferences, affordability, visual appeal, and profitability as key considerations influencing stocking decisions, while perceptions of nutrition varied. Findings from this pilot study highlight contextual factors shaping school canteen food environments and may inform future interventions aimed at introducing healthier options while accounting for children’s preferences and canteen operational constraints. Full article

This study proposed a methodology for obtaining a valid database of food retail establishments and characterized the community food environment, understood as the distribution and type of food outlets, in a Brazilian medium-sized municipality after the collapse of a mining tailings dam. An ecological study was conducted with establishments selling food for home consumption (butcher shops, fish markets; fruit and vegetable specialty markets; large- and small-chain supermarkets; bakeries and local markets) and immediate consumption (bars, snack bars, and restaurants). For home-consumption establishments, data were requested from governments and completed with website/app searches, virtual audits (Google Street View), and on-site audits. For immediate-consumption establishments, only on-site audit was used due to the low quality of the secondary databases. Agreement between databases was assessed with the Kappa statistic. Density (d) was calculated by the area (in km²) of the sampling stratum. Public databases presented low validity (23.0%; Kappa −0.388; p = 1.000), even after virtual auditing (31.4%; Kappa 0.37; p < 0.001). 96 establishments for home consumption and 261 for immediate consumption were identified, with predominance of local markets (35.4%), bars (35.2%), and snack bars (29.1%). The region with the highest density of establishments was the “Other Areas” stratum (d = 4.7 for home-consumption establishments and d = 13.2 for immediate-consumption establishments). Audit proved most effective, especially for small establishments. The lack of governmental databases and the identified food environment should inform municipal policies to promote food and nutrition security and reduce inequalities after the disaster. Full article

Background and Objective: The availability of money to purchase food within the school setting has been identified as a factor associated with children’s nutritional status. The aim of this study was to analyze the relationship between spending on snacks and the nutritional status of Chilean schoolchildren living in a region in the far south. Methods: This was a descriptive, correlational, cross-sectional study. A total of 596 schoolchildren and adolescents (12.1 ± 1.3 years) from three public schools in the Magallanes Region, Chile, participated. Nutritional status was assessed using body mass index (BMI) for age, and a validated questionnaire was applied to assess frequency and type of food purchases within the school environment. To determine associations, ANOVA and Chi-square tests were used, with statistical significance set at p < 0.05. Results: Among boys, 25.8% were overweight, 36.4% with obesity, and 8.6% severely with obesity; among girls, 34.9% were overweight, 30.5% with obesity, and 5.5% severely with obesity. The average snack expenditure was 642.7 ± 658 CLP (Approximately USD 0.67). Weekly purchase frequency was once in 29.5% and twice in 26.9% of cases (p < 0.001), with no differences across BMI categories (ANOVA p = 0.469). Food preferences were unhealthy snacks in 46.5% and healthy snacks in 24.0% of cases, with no association with nutritional status (χ² = 6.073; df = 10; p = 0.728). Conclusion: Although no direct association was found between snack spending and nutritional status, high consumption of unhealthy foods reflects a persistent risk. The results highlight the importance of strengthening public and educational policies regarding school meals. A comprehensive approach is needed that combines regulation, nutrition education, and family involvement. This study provides novel evidence for the design of interventions in southern and isolated regions. Full article

Background: The family environment and physical activity (PA) levels are known to influence the eating habits of children and adolescents, but it is unclear how different domains of parental PA can affect parent–child associations with eating habits. Methods: This study included 473 participants: 192 children and adolescents (aged between 5 and 17 years), 163 mothers, and 118 fathers. Parental PA was assessed in occupational, sports, and leisure-time/commuting domains. Children’s and parents’ dietary intake was evaluated using a weekly food frequency questionnaire, covering healthy and unhealthy food groups. The mother–child and father–child associations were analyzed using multiple quantile regression. Results: Active mothers in occupational PA showed mother–child associations for fruits, vegetables, and dairy foods, whereas inactive mothers showed associations for fried foods and sweets. In the sports practice domain, active mothers showed mother–child associations for vegetables and red meat consumption, whereas active fathers showed associations for grains and salty snacks consumption. Active mothers in the leisure-time/commuting domain showed mother–child associations for fried foods and red meat consumption, while active fathers showed associations for fruits and salty snacks consumption. Conclusions: Mother–child associations were more consistent across PA domains than father–child associations. Overall, the healthy eating habits of physically active mothers were more strongly linked to the healthy eating patterns of their children. Full article

Background/Objectives: The ongoing prevalence of dental issues within the school-age population continues to present significant public health challenges. This study aims to thoroughly evaluate the oral health conditions of schoolchildren aged 7–10 years, with a particular focus on identifying the prevalence and severity of dental caries, as well as their relationship with dental hygiene and dietary habits. Methods: A cross-sectional approach was employed involving 700 children aged from 7 to 10 years, recruited from nine urban and rural educational institutions across two Romanian counties, namely Mureș and Bistrița-Năsăud. Data were collected regarding the sociodemographic characteristics of participants, including parental educational background and occupational status. Furthermore, information on dental hygiene routines was gathered, encompassing tooth brushing habits, flossing usage, frequency of brushing, along with dietary details such as daily meal count, snacking frequency, and sugar intake levels. An oral examination was performed by a trained specialist to assess the condition of the children’s teeth, documenting the number of decayed, missing, and filled teeth. The presence of plaque was evaluated using a plaque index, and the dental caries status was quantified using the Decayed, Missing, and Filled Teeth (DMFT) index. Results: The findings revealed that the average plaque score was marginally higher in boys (mean = 0.69 ± 0.36) compared to girls (mean = 0.65 ± 0.40). Additionally, children from urban environments demonstrated a mean plaque score of 0.61 ± 0.32, whereas their rural counterparts exhibited a higher score of 0.73 ± 0.38. In multivariable models, irregular brushing, higher daily sugar consumption, and ≥3 snacks/day were independently associated with both caries prevalence (DMFT > 0) and greater DMFT counts (p < 0.05). Conclusions: The evidence denotes a concerning association between poor oral hygiene practices and higher rates of tooth decay among children, particularly among those with elevated sugar intake and frequent snacking behaviors. Dental public health professionals are encouraged to incorporate considerations of oral hygiene habits when developing future health promotion strategies aimed at improving the oral health status of children. Full article

Microbiological safety and quality consistency are critical challenges in the production of traditional Indian fried snacks, particularly in small-scale food enterprises. With growing export demand, maintaining strict quality control measures is essential. This study assessed the microbiological and physicochemical quality of five traditional Indian fried snacks—Kerala Murukku, Kerala Mixture, Banana Chips, Tapioca Chips, and Achappam—produced in a Food Safety Management System (FSMS)-certified facility over a four-year period (2020–2023). Products were evaluated for moisture, pH, salt content, acid value, and Total Plate Count (TPC). The number of ingredients for each product was recorded from standardized product formulation documents. TPC levels remained within acceptable limits (below 50,000 CFU/g) across all products. Among them, Kerala Mixture consistently showed the highest microbial counts (up to 4.61 log CFU/g) and Achappam the lowest, with no detectable variance (1.00 log CFU/g). Statistically significant year-wise differences (p < 0.05) were observed in all quality parameters. Kerala Mixture showed variation in salt and microbial load; Kerala Murukku varied in moisture, pH, and salt; while Tapioca Chips varied in moisture and salt. PCA identified that TPC, salt content, number of ingredients, and pH were key contributors to product variability. Cluster analysis confirmed Kerala Mixture as the most susceptible product to contamination risk. These findings provide valuable insights into the quality trends within an FSMS-certified environment and highlight the importance of strict post-processing controls. Full article

Sedentary behavior is increasingly recognized as a risk factor for various health issues, including cognitive decline. Objectives: This pilot study examined the acute and chronic effects of workplace-integrated exercise snacks—short, vigorous bouts of exercise—on cognitive performance in middle-aged adults. Methods: Twenty-five sedentary but healthy office workers (51.4 ± 5.3 years; 6 m/19 f) participated. The intervention group (n = 12) performed three 1 min bouts of vigorous exercise (running on the spot) daily, four days a week, for four weeks, while the control group (n = 13) maintained their usual routine. Cognitive performance was assessed pre-intervention, shortly following the first exercise bout (acute effects), and post-intervention (chronic effects) using the Trail Making Test and the Stroop Color–Word Test. Results: Significant acute improvements (p ≤ 0.05) were observed across all cognitive outcomes following a single bout of exercise. Significant interaction effects (p ≤ 0.05) were found across all cognitive outcomes after four weeks, indicating sustained cognitive benefits. Conclusion: These findings suggest that workplace-integrated brief, vigorous exercise may lead to both immediate and sustained enhancement in executive functions such as working memory, processing speed, and inhibitory control. They highlight the potential cognitive health benefits of incorporating exercise snacks into sedentary workplace environments. Full article

Background: Ultra-processed foods (UPFs) represent a substantial part of modern diets, with a growing prevalence in food environments worldwide. Their unfavourable nutritional composition and adverse health effects present growing public health concerns. Methods: This study examines the prevalence of UPFs in the Slovenian food supply, their nutritional quality and the use of different food symbols and labelling schemes on food packaging. A cross-sectional analysis was conducted using the representative Slovenian branded foods database. A total of 23,173 prepacked foods and beverages were categorised into levels of processing according to the NOVA classification system. The nutritional composition of UPFs was compared to less processed products within 16 narrow subcategories. Additionally, the prevalence in the use of front-of-package nutrition labelling (FOPNL) and subjectively nutrition-related elements (SNREs) (such as EU Organic, Vegan labels etc.) were assessed across different food categories and processing levels. Results: Results show that UPFs represent 54.5% of the available products in the Slovenian food supply, with the highest prevalence in Confectionery (93%), Bread and bakery products (83%), Meat, meat products and alternatives (77%) and Convenience foods (74%). Comparison of nutritional composition indicated that UPFs had significantly poorer nutritional composition compared to less processed counterparts, including higher levels of sugar, salt and saturated fats, and a lower protein content. Breakfast cereals, Snack foods, Meat alternatives and Pre-prepared salads and sandwiches showed the most significant differences between UPFs and less processed counterparts. Analysis of the prevalence of symbols and labelling schemes revealed that 33.8% of products carried at least one FOPNL (15.0%) or SNRE (19.1%), with SNREs being more prevalent on less processed products and FOPNL predominantly used on UPFs (p < 0.05). The most prevalent SNRE was the EU Organic logo (12.7%), followed by the Vegan (4.7%) and Non-GMO (3.1%) logos, whereas the most frequent FOPNL was Reference Intakes (RI), presenting only energy value RI-Energy (12.5%), followed by nutrient-specific RI (1.6%), while other FOPNL were scarce and limited to certain categories. An additional comparison of visual presentation highlighted the potentially selective use of voluntary FOPNL to improve product framing. This raises concerns about their role in guiding consumer choices versus serving as marketing tools, especially when it comes to UPFs. Conclusions: Our findings highlight the need for monitoring UPFs in the food supply together with harmonised, mandatory labelling regulations to ensure transparency and empower consumers to make healthier choices. Full article

Background/Objectives: The transition to university life brings significant social, psychological, and environmental changes, making it a critical period for establishing long-term dietary habits. However, many Mexican university students fail to meet national dietary guidelines, increasing their risk of non-communicable diseases. This study examines the determinants of healthy eating among university students in Oaxaca using a holistic, multi-level approach grounded in the Social Ecological Model (SEM) and Social Cognitive Theory (SCT). Methods: A mixed-methods approach was employed, integrating ethnography with a validated self-report questionnaire completed by 411 students at the Universidad Autónoma Benito Juárez de Oaxaca (UABJO). The ethnographic data included observations, field notes, photographs, informal conversations, and 13 semi-structured interviews. Data triangulation provided a comprehensive understanding of dietary behaviors by capturing both self-reported patterns and real-world eating practices and the food environment, as captured through ethnographic methods. The analysis included descriptive statistics, normality tests, and parametric tests to assess significant differences. Results: The findings revealed a decline in diet quality, characterized by low fruit and vegetable intake, high snack consumption, and irregular meal patterns, particularly among students living independently. Key barriers included academic stress, time constraints, low cooking self-efficacy, limited nutritional knowledge, peer pressure, and negative social norms, which contributed to reliance on convenient, processed foods. The lack of healthy food options on campus and the high perceived cost of nutritious food further led students to prioritize cheap, calorie-dense foods over healthier choices. Conversely, enablers included structured university schedules; peer support; hands-on culinary interventions; and improved access to affordable, healthy food. Conclusions: Addressing these barriers requires multi-level interventions that enhance nutrition literacy, cooking self-efficacy, and peer-led strategies while improving the campus food environment. Future research should explore SCT-based initiatives leveraging social networks and culinary education to foster sustainable dietary behavior change in university settings and assess how these findings can be applied in other socioeconomic and cultural contexts. Full article

Background: The diet of young people in Spain has changed significantly, with a departure from a balanced dietary pattern and a greater intake of processed foods. Such food generates an acidic environment in the mouth, which promotes the multiplication of bacteria capable of causing inflammation and damage to the gums. Aim: This study aimed to determine the association between the frequency of consuming processed foods and periodontal disease, as well as sex differences, in an adolescent population. Methods: A study was conducted on 233 students aged 15 to examine the frequency of food consumption and its correlation with periodontal disease. Differences were determined via a Student’s t-test to compare the means. A chi-square test was used to compare categorical variables. The 95% confidence interval estimate was used in all cases (p < 0.05). Results: It was observed that girls have a higher mean number of healthy sextants than boys (3.26 $\pm$ 0.20 vs. 2.70 ± 0.21; p = 0.029). A statistically significant difference was noted between healthy and affected subjects in the frequency of consumption of packaged milkshakes (p = 0.003), industrial juices (p = 0.009), industrial pastries (p = 0.018), and fruits in syrup (p = 0.022). When segmented by sex, a statistically significant difference was noted in boys between healthy and affected subjects in the frequency of consumption of packaged milkshakes (p = 0.044), salty snacks (p = 0.032), and cold cuts (p = 0.033); in girls, the difference was detected in industrial juices (0.024). Conclusions: The results of this study suggest that adolescent boys are more affected periodontally than girls. In both sexes, the level of consumption of processed foods affects the presence of periodontal disease. Full article

Background: Dental caries remains one of the most widespread chronic diseases that also affects first permanent molars (FPMs). In this study, we analyzed the prevalence of carious lesions using a standardized evaluation system, while following the analysis of the influence of favoring factors represented by the type and frequency of snacks and the frequency of tooth brushing. Method: A clinical–statistical study was carried out on a group of 311 children from both urban and rural environments, aged between 6 and 19 years old. As a diagnostic system and assessment of the depth of carious processes, we used the ICDAS system. The following parameters were recorded: odontal status of the 4 FPMs, age, gender, residence, frequency of dental brushing, and frequency of between-meal snacks and their type. The ICDAS system was used as a diagnostic system and assessment of the depth of carious processes. The data were statistically analyzed with SPSS, using the Kruskal–Wallis H and Chi-Square tests. Results: The occlusal surface was the most interesting in the presence of odontal lesions. Sweet snacks were the most frequent snacks consumed by the subjects. The age group of 13–19 years presented fewer healthy FPMs, compared to the age group of 6–12 years. The higher involvement of older subjects was found for all four molars, both in the case of identified carious lesions and the presence of root debris and edentations. Brushing twice a day was more frequent in the 6–12 age group. In analyzing the status of the first molars in relation to the gender of the subjects, in the present study, no statistically significant differences were recorded between the status of the molars relative to gender, except for molar 1.6 (p > 0.05). Regarding the other types of snacks, children from rural areas consume more fruits than those from urban areas. Conclusions: The frequency of tooth brushing and the type and frequency of snacks between meals influence the prevalence of carious lesions at the level of the first permanent molars. Full article

Background/Objectives: Adolescent obesity is highly likely to lead to adult obesity and is associated with dietary habits, subjective health, and body image perception. This study aimed to analyze the relationships between BMI, dietary habits, subjective health perception, and body image perception among Korean adolescents using data from the 18th Korea Youth Risk Behavior Survey conducted in 2022 to explore strategies for reducing adolescent obesity rates. Methods: Data from 50,427 participants were analyzed, including BMI, seven lifestyle factors (intake frequencies of water, milk, fruit, soft drinks, vegetables, breakfast, and late-night snacks), and responses to one item each for subjective health perception and body image perception. Results: Higher intake frequencies of breakfast, fruits, soft drinks, and late-night snacks were associated with lower BMI (p < 0.001). However, among high school students, those with lower water and breakfast intake but higher soft drink and late-night snack intake exhibited an increasing trend in BMI. Subjective health perception and body image perception were interrelated, with subjective health perception influencing body image perception (p < 0.001). Conclusions: Addressing nutritional issues within schools, including improving school meals, regulating accessible products, and providing nutritional intake guidelines, is essential. Additionally, developing tailored health education programs to promote healthy body image perceptions is necessary. This study can serve as a foundational resource for analyzing adolescent health and developing strategies to improve health behaviors in changing environments. Full article