Article
Food Science & Technology
Noelia Maria Rodriguez-Martin, Patricia Cordoba, Beatriz Sarria, Vito Verardo, Justo Pedroche, Angela Alcala-Santiago, Belen Garcia-Villanova, Esther Molina-Montes
Summary: This study analyzes the nutritional quality of plant-based foods in the Spanish market and compares them with animal-based foods. Plant-based foods generally have higher fiber and carbohydrate content, but lower protein and saturated fat content compared to animal-based foods. However, there are also drawbacks in plant-based foods that could impact nutritional health.
Review
Nutrition & Dietetics
Brian Cook, Joao Costa Leite, Mike Rayner, Sandro Stoffel, Elaine van Rijn, Jan Wollgast
Summary: Sustainability labelling on food products can assist consumers in making informed choices, but there is limited consumer understanding and small effects in real-world settings. Consumers are willing to pay more for sustainability-labelled products, and intuitive sustainability labelling cues have a greater impact.
Review
Food Science & Technology
Susmita Ghosh, Tanmay Sarkar, Runu Chakraborty, Mohammad Ali Shariati, Jesus Simal-Gandara
Summary: With increasing demand for safer and healthier food products, natural colorants have gained immense interest in the dairy industry. This review provides an in-depth look into the applications of natural colorants in dairy products and their positive health impacts.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Tafadzwa Kaseke, Tamara Lujic, Tanja Cirkovic Velickovic
Summary: This review provides the latest data on the migration of nano- and microplastics (NMPs) from plastic packaging into dairy products, discussing their potential effects on nutrient digestion, absorption, and metabolism. Various dairy products have been found to contain NMPs of different sizes, shapes, and concentrations, which can interact with proteins, carbohydrates, and fats, impacting nutrient absorption. The presence of NMPs in the gastrointestinal tract may affect the metabolism of lipids, proteins, glucose, iron, and energy, increasing the risk of developing health conditions.
Article
Nutrition & Dietetics
Alfonso Mendoza-Velazquez, Jonathan Lara-Arevalo, Kennya Beatriz Siqueira, Mariano Guzman-Rodriguez, Adam Drewnowski
Summary: This study explored the nutrient density, cost, and classification of foods in Brazil. The findings showed that ultra-processed foods contain more energy, fat, sugar, and salt and have lower nutrient density compared to minimally processed foods. However, ultra-processed foods are also cheaper. In addition to minimally processed foods, processed foods and ultra-processed foods can also be affordable nutrient-rich options.
Article
Nutrition & Dietetics
Ana-Catarina Pinho-Gomes, Asha Kaur, Peter Scarborough, Mike Rayner
Summary: The study found good agreement between the 2005 and 2018 versions of the NPM and the EWG in assessing the healthiness of diets in the UK population.
Article
Food Science & Technology
Tailane Scapin, Jimmy Chun Yu Louie, Simone Pettigrew, Bruce Neal, Vanessa Mello Rodrigues, Ana Carolina Fernandes, Greyce Luci Bernardo, Paula Lazzarin Uggioni, Rossana Pacheco da Costa Proenca
Summary: This study developed a new methodology to estimate the added sugar content in packaged foods in Brazil, and found excellent agreement between estimated and reported added sugar values when tested against a US database. The method is useful for monitoring added sugar levels and supporting interventions aimed at limiting added sugar intake.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Nutrition & Dietetics
Chie Furuta, Hiroko Jinzu, Lili Cao, Adam Drewnowski, Yuki Okabe
Summary: The article introduces the development of the Ajinomoto Group Nutrient Profiling System (ANPS) and its application in evaluating the nutritional value of Japanese cooked dishes. ANPS uses four evaluating elements and the sum of scores to assess the nutrient value of dishes, with a high sensitivity to sodium content. In the evaluation of 1,089 Japanese dishes, the median score of ANPS was 70.0 points and the average score was 67.7 points.
FRONTIERS IN NUTRITION
(2022)
Review
Food Science & Technology
Maria Eduarda Marques Soutelino, Ramon da Silva Rocha, Bianca Cristina Rocha de Oliveira, Eliane Teixeira Marsico, Adriana Cristina de Oliveira Silva
Summary: With the growing consumer interest in food and healthy lifestyles, there has been an increased demand for functional products. Dairy products, already a part of many people's diets, are particularly relevant in this context. Hydrolyzed collagen, with its bioactive properties, has been shown to reduce the incidence of arthritis, osteoporosis, hypertension, obesity, and premature aging, as well as having healing, antioxidant, and antimicrobial benefits. Adding these ingredients to dairy products can also have physical, chemical, rheological, microbiological, and sensory effects, such as reducing syneresis, improving texture, increasing viscosity, enhancing proteolytic activity, and improving the viability of probiotics.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Adriano Brandelli, Nathalie Almeida Lopes, Cristian Mauricio Barreto Pinilla
Summary: In the food sector, the dairy industry is an important economic activity that faces challenges in meeting consumer demand for natural and high quality products. To address these challenges, the application of innovative technologies, such as nanotechnology, can improve the quality and safety of dairy products. This review provides examples and promising results of using nanotechnology in dairy product preservation, including the use of nanoparticles and nanofilms. Despite the high cost and scale-up difficulties, these technologies have generated interest in the dairy industry.
Article
Food Science & Technology
Gustavo L. P. A. Ramos, Janaina S. Nascimento, Larissa P. Margalho, Maria Carmela K. H. Duarte, Erick A. Esmerino, Monica Q. Freitas, Adriano G. Cruz, Anderson S. Sant'Ana
Summary: This article explores the application of quantitative microbiological risk assessment in dairy products, emphasizing the impact of different regions' consumption habits and hygiene conditions on risk. Studies show that consumer habits regarding dairy products significantly affect the risk associated with infection or disease.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Nutrition & Dietetics
Min-Yen Chang, Han-Shen Chen
Summary: This study explores the factors influencing Taiwanese consumers' purchase decisions of animal welfare-friendly products, using the theory of planned behavior. The research findings suggest that consumers' attitudes, subjective norms, and perceived behavioral control have significant and positive influences on their intention to purchase fresh milk with animal welfare labels.
Article
Nutrition & Dietetics
Sinead Watson, Hannah O'Hara, Dharsshini Reveendran, Christopher Cardwell, Kevin G. Murphy, Tony Benson, Moira Dean, Jayne V. Woodside
Summary: Health claims on food labels may influence satiation as measured by self-reported fullness, but have limited effects on appetite-regulating gut hormone levels.
Article
Nutrition & Dietetics
Flaminia Ortenzi, Marit Kolby, Mark Lawrence, Frederic Leroy, Stella Nordhagen, Stuart M. Phillips, Stephan van Vliet, Ty Beal
Summary: Nutrient Profiling Systems aim to assess the healthfulness of foods, but many systems overlook the impacts of processing and its health implications. The Food Compass, a new system, attempts to provide a more holistic assessment, but its algorithm is unjustified and produces misleading results. It fails to account for common shortfall nutrients, exaggerates risks of animal-source foods, and underestimates risks of ultra-processed foods. Therefore, caution is advised against using the current Food Compass to inform consumer choices and policy decisions.
JOURNAL OF NUTRITION
(2023)
Article
Nutrition & Dietetics
Danielle Greenberg, Adam Drewnowski, Richard Black, Jan A. Weststrate, Marianne O'Shea
Summary: Improving nutrient density in processed foods is key to meeting WHO Sustainable Development Goals. PepsiCo's Nutrition Criteria (PNC) is an internal nutrient profiling model designed to guide and monitor improvements in food and beverage quality. By using this model, product changes have been made to align with WHO transparency goals.
FRONTIERS IN NUTRITION
(2021)
Article
Nutrition & Dietetics
Wendy L. Watson, Phay Yean Khor, Clare Hughes
Summary: This study compared six nutrient profiling models for suitability in food marketing to children regulation, finding that the Council of Australian Governments' guide was able to classify more products and was easy to use.
NUTRITION & DIETETICS
(2021)
Article
Public, Environmental & Occupational Health
Wendy L. Watson, Peter Sarich, Clare Hughes, Anita Dessaix
Summary: The study found that there is strong support for obesity prevention policies in the New South Wales community, with some policies seeing sustained and high levels of support. However, overall support did not increase over the six-year study period. Women, older individuals, and those aware of the risks of obesity were more likely to support policies, while parents were more concerned about unhealthy food marketing.
AUSTRALIAN AND NEW ZEALAND JOURNAL OF PUBLIC HEALTH
(2021)
Article
Nutrition & Dietetics
Lyndal Wellard-Cole, Alyse Davies, Juliana Chen, Jisu Jung, Kim B. Bente, Judy Kay, Wendy L. Watson, Clare Hughes, Anna Rangan, Kalina Yacef, Irena Koprinska, Kathy Chapman, Nim Ting Wong, Luke Gemming, Cliona Ni Mhurchu, Adrian Bauman, Margaret Allman-Farinelli
Summary: Young Australian adults, particularly those aged 18-30, consume a significant portion of their energy and macronutrients from food prepared outside home. Independent outlets, not required to label menus, contribute a higher percentage of energy intake compared to menu labelling outlets. Public health policy responses such as extended menu labelling and public education campaigns are suggested to promote healthier food choices among young adults.
Article
Nutrition & Dietetics
Virginia Chan, Lyndal Wellard-Cole, Alyse Davies, Wendy Watson, Clare Hughes, Kathy Chapman, Louise Signal, Cliona Ni Mhurchu, Leanne Wang, Danica D'Souza, Luke Gemming, Anna Rangan, Adrian Bauman, Margaret Allman-Farinelli
Summary: The study found that foods prepared at home by young Australian adults were more likely to be from the five food groups, while individuals from higher SES areas were more likely to have breakfasts and lunches predominantly from the five food groups. Females were more likely to consume lunches that were largely from the five food groups, and social interaction and screen use were not associated with meal or snack quality.
EUROPEAN JOURNAL OF NUTRITION
(2022)
Article
Nutrition & Dietetics
Lyndal Wellard-Cole, Wendy L. Watson, Clare Hughes, Nina (Hons) Tan, Jane Dibbs, Rhiannon Edge, Anita Dessaix
Summary: This study aimed to investigate the perceived adequacy of fruit and vegetable consumption among adults in New South Wales and identify the barriers to consumption. The study found that while the majority of participants met the recommended fruit consumption, vegetable consumption remained insufficient. A significant proportion of individuals who perceived themselves to be consuming enough fruit and vegetables actually fell short of the recommended intake.
NUTRITION & DIETETICS
(2023)
Article
Nutrition & Dietetics
Leanne Wang, Virginia Chan, Margaret Allman-Farinelli, Alyse Davies, Lyndal Wellard-Cole, Anna Rangan
Summary: Studies have found that young adults have less structured eating patterns compared to older individuals, which can affect dietary assessment methods that rely on memory and structured meal patterns. This study aimed to describe the intra-individual variation of eating times in young adults aged 18-30 years. The results showed that there was a high level of variability in the timing of eating occasions and the length of the eating window among the participants.
Article
Nutrition & Dietetics
Emma Nassif, Alyse Davies, Kim B. Bente, Lyndal Wellard-Cole, Jisu Jung, Judy Kay, Clare Hughes, Irena Koprinska, Wendy L. Watson, Kalina Yacef, Kathy Chapman, Anna Rangan, Adrian Bauman, Cliona Ni Mhurchu, Margaret Allman-Farinelli
Summary: Young adults in Australia frequently consume food prepared outside the home, with independent cafes or restaurants and fast-food chains being the primary sources. Independent cafes or restaurants contribute the most energy, sodium, and saturated fat to the diet. Males obtain a higher proportion of energy and nutrients from fast-food outlets compared to females. Menu labelling that includes nutrient information is recommended for independent cafes and restaurants.
Article
Public, Environmental & Occupational Health
Wendy L. Watson, Natalie Stapleton, Penny Buykx, Clare Hughes, Anita Dessaix
Summary: This study aimed to understand the factors influencing public support for various alcohol policies in New South Wales, Australia, and to determine any change over time. The study found that policies with less impact on an individual's drinking received the greatest support, while policies involving price, taxation, and the number of alcohol outlets had lower support. In addition, individuals who were aware of alcohol as a risk factor for cancer were more likely to support alcohol policies.
PUBLIC HEALTH RESEARCH & PRACTICE
(2022)
Article
Nutrition & Dietetics
Wendy L. Watson, Korina Richmond, Clare Hughes
Summary: Regulation on food marketing to children is important in tackling childhood obesity rates. This study compared six nutrition profiling models and found that the Australian Health Council guide is recommended for food marketing regulation in Australia. Analysing advertisements in suburban Sydney, it was discovered that a majority of the advertisements were for unhealthy foods. The Health Council guide aligns with dietary guidelines by excluding discretionary foods from advertising.
NUTRITION & DIETETICS
(2023)
Article
Public, Environmental & Occupational Health
Wendy L. Watson, Sophia Torkel, Martha Kat, Clare Hughes
Summary: The diets of Australian children, including their lunch boxes, contain too many discretionary foods. Packaged snacks are marketed to both children and parents. Removing child-directed marketing from unhealthy products can significantly improve the situation.
HEALTH PROMOTION JOURNAL OF AUSTRALIA
(2023)
Article
Nutrition & Dietetics
Jae Youn (Lisa) Han, Katrina Morris, Lyndal Wellard-Cole, Alyse Davies, Anna Rangan, Margaret Allman-Farinelli
Summary: Snacking outside main meals leads to high intake of unhealthy foods among young adults, with females consuming more energy and sugars from snacking than males. Fruit, chocolate, cake-type desserts, sweet biscuits, and ice cream-type desserts are most frequently consumed snacks, with fruit having the largest portion size. These findings can inform strategies promoting healthy snacking, encouraging portion control, and reducing serving sizes of discretionary snack foods.
Article
Health Care Sciences & Services
Eleonora Feletto, Ankur Kohar, David Mizrahi, Paul Grogan, Julia Steinberg, Clare Hughes, Wendy L. Watson, Karen Canfell, Xue Qin Yu
Summary: This study examined the incidence trends of obesity-related cancers in Australia over the past 35 years and found that the incidence of obesity-related cancers is increasing across all age groups, while the incidence of non-obesity-related cancers remains stable. This trend is broadly similar across sex and age groups.
LANCET REGIONAL HEALTH-WESTERN PACIFIC
(2022)