Article
Medicine, General & Internal
Yingying Ding, Haijiang Lin, Xiaoxiao Chen, Bowen Zhu, Xiaohui Xu, Xiaoyi Xu, Weiwei Shen, Meiyang Gao, Na He
Summary: HIV infection and NCDs are connected through metabolic disturbances, with GPL metabolism being the common link between HIV and NCDs, followed by glutamine and glutamate metabolism.
Review
Nutrition & Dietetics
Emalie Rosewarne, Joseph Alvin Santos, Kathy Trieu, Dejen Tekle, Cliona Ni Mhurchu, Alexandra Jones, Nicole Ide, Rain Yamamoto, Chizuru Nishida, Jacqui Webster
Summary: Strategies to reduce sodium concentrations in packaged foods are effective and cost-effective approaches. However, there is room for improvement in most countries' strategies, and limited progress has been made between 2014 and 2019 in implementing and evaluating these strategies. Regional and income-level disparities persist.
ADVANCES IN NUTRITION
(2022)
Review
Nutrition & Dietetics
Karolina Jachimowicz-Rogowska, Anna Winiarska-Mieczan
Summary: Table salt is the main source of sodium in the human diet, and excessive sodium intake is strongly associated with various non-communicable diseases. Despite recommendations to limit daily salt intake, people still consume higher amounts. Initiatives to reduce salt intake include food composition changes, consumer education, labeling, and taxation, with a focus on reducing salt content in baked goods.
Article
Nutrition & Dietetics
Mariska Dotsch-Klerk, Eva M. R. Kovacs, Ujwal Hegde, Ans Eilander, Julie Willems
Summary: This paper describes the development approach and potential impact of a set of standards for reducing saturated fat, trans fat, salt, and sugars in the global food supply. The study found that reformulating foods and beverages towards these standards could significantly decrease population intakes of energy, sodium, saturated fat, and sugars, bringing them closer to the WHO nutrient guidelines.
Article
Nutrition & Dietetics
Renata Costa de Miranda, Fernanda Rauber, Milena Miranda de Moraes, Claudia Afonso, Cristina Santos, Sara Rodrigues, Renata Bertazzi Levy
Summary: This study found that increased consumption of ultra-processed foods in Portugal was associated with higher levels of free sugars, total fats, and saturated fats in the diet, while protein content decreased. Additionally, in adults, as consumption of ultra-processed foods increased, total energy intake, carbohydrate content, and dietary energy density also increased.
BRITISH JOURNAL OF NUTRITION
(2021)
Article
Food Science & Technology
Claudia Pires Lobo, Tania Aparecida Pinto de Castro Ferreira
Summary: Global public policies have advocated strategies to reduce sodium consumption due to high NCDs incidence. This study aimed to identify ideal sodium content in bread loaves and determine hedonic thresholds. The findings showed that a reduction of 85% in sodium content is acceptable to consumers without compromising acceptability.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Public, Environmental & Occupational Health
Maria Shahid, Gade Waqa, Arti Pillay, Ateca Kama, Isimeli N. Tukana, Briar L. McKenzie, Jacqui Webster, Claire Johnson
Summary: The study aims to assess compliance with Fiji government labelling regulations and national Na reformulation targets, as well as examine Na and total sugar levels in packaged foods sold in major supermarkets. Results showed that 14% of packaged foods met Fiji national labelling regulations, while 40% of eligible products did not meet proposed voluntary Na reformulation targets.
PUBLIC HEALTH NUTRITION
(2021)
Article
Nutrition & Dietetics
Sirinya Phulkerd, Sarah Dickie, Natjera Thongcharoenchupong, Sasinee Thapsuwan, Priscila Machado, Julie Woods, Ladda Mo-Suwan, Piyada Prasertsom, Chantana Ungchusak, Chiraporn Khitdee, Mark Lawrence
Summary: This study aimed to assess the nutritional quality of food and beverage products in Thailand by comparing four different food classification systems. The results showed that a hybrid food classification approach taking both nutrients and food processing into account is needed to comprehensively assess the nutritional quality of food and beverage products in Thailand.
FRONTIERS IN NUTRITION
(2023)
Article
Geriatrics & Gerontology
Shekhar Chauhan, Shubham Kumar, Ratna Patel, David Jean Simon, Aradhana Kumari
Summary: The rising elderly population in India poses significant challenges to the underdeveloped healthcare system. While communicable diseases remain a concern, non-communicable diseases are also burdening the health and social security system. This study examines the burden of communicable and non-communicable diseases among the elderly in India, highlighting the impact of education and rural-urban differences.
Article
Environmental Sciences
Rajat Nag
Summary: There is a global focus from the public health community on addressing climate-related public health issues. Climate change can have direct and indirect health impacts, including diseases carried by vectors, foodborne and waterborne diseases, deteriorated air quality, heat stress, mental health, and potential disasters. It is important to identify and prioritize the consequences of climate change to be prepared for the future.
SCIENCE OF THE TOTAL ENVIRONMENT
(2023)
Article
Nutrition & Dietetics
Amos Laar, Bridget Kelly, Michelle Holdsworth, Wilhemina Quarpong, Richmond Aryeetey, Gideon Senyo Amevinya, Akua Tandoh, Charles Agyemang, Francis Zotor, Matilda E. Laar, Kobby Mensah, Dennis Laryea, Gershim Asiki, Rebecca Pradeilles, Daniel Sellen, Mary R. L'Abbe, Stefanie Vandevijvere
Summary: This study outlines a project, MEALS4NCDs, aimed at addressing the rise in obesity and nutrition-related non-communicable diseases in Ghana. By adapting methods from INFORMAS and incorporating a community participatory approach, the project seeks to measure and support actions to create healthy food environments for Ghanaian children. It demonstrates the feasibility and innovative application of these methods in a lower-middle income setting, with potential for adaptation in similar country settings.
FRONTIERS IN NUTRITION
(2021)
Article
Food Science & Technology
Mariana Santos, Filipa Matias, Ana Isabel Rito, Isabel Castanheira, Duarte Torres, Isabel Loureiro, Ricardo Assuncao
Summary: This study assessed the adequacy of ready-to-eat cereals for children in Portuguese supermarkets and found that only 5.1% of the products could be promoted to children according to nutrient profile models. The most common nutrients requiring reformulation were sugar, saturated fatty acids, salt, and dietary fiber. Reformulation scenarios considered could reduce sugars, SFA, and salt content while increasing dietary fiber intake. These results support the implementation of reformulation strategies for developing healthier food products for children.
Review
Nutrition & Dietetics
Marcillinus Zekrumah, Peter Begua, Abdul Razak, John Wahab, Ngouna Moffo, Mohamed Oman, Haroon Elrashied, Xiaobo Zou, Di Zhang
Summary: Polyphenols play a crucial role in preventing chronic diseases by reducing inflammation. This review presents a comprehensive analysis of the literature that highlights the impact of polyphenols on chronic diseases and their interactions with other food compounds. The evaluation is based on various studies including animal models, cohort studies, case controls, and feeding experiments, with a focus on the effects of dietary polyphenols on cancer and cardiovascular diseases. However, accurately estimating dietary intake remains a major challenge.
Review
Agriculture, Multidisciplinary
Dongyu Shen, Huanlu Song, Tingting Zou, Ali Raze, Pei Li, Ku Li, Jian Xiong
Summary: This systematic review evaluates the methods and feasibility of reducing NaCl, including the use of flavor enhancers. Previous studies have focused on replacing NaCl with other metal salts, while research on new flavor enhancers is limited.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
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)
Article
Nutrition & Dietetics
Eleni Chatzivagia, Aleks Pepa, Antonis Vlassopoulos, Olga Malisova, Konstantina Filippou, Maria Kapsokefalou
Article
Nutrition & Dietetics
Inge Tetens, Christopher A. Birt, Elizabeth Brink, Stephanie Bodenbach, Susanne Bugel, Stefaan De Henauw, Trine Gronlund, Chantel Julia, Ase Bonde Konde, Daane Kromhout, Undine Lehmann, Quenia dos Santos, Milka Sokolovic, Stefan Storcksdieck Genannt Bonsmann, Caroline van Rossum, Heiner Boeing
BRITISH JOURNAL OF NUTRITION
(2020)
Article
Food Science & Technology
Namy Espinoza-Orias, Antonis Vlassopoulos, Gabriel Masset
Article
Green & Sustainable Science & Technology
Antonis Vlassopoulos, Konstantina Filippou, Aleks Pepa, Olga Malisova, Dimitra Xenaki, Maria Kapsokefalou
Summary: FEAD, established by the EU in 2016 to combat food insecurity, has been found through computational analysis and surveys to make significant contributions to beneficiaries' diets and satisfaction. It has a positive impact on feelings of anxiety and security, as well as household budgets. High beneficiary satisfaction and the perceived substantial assistance highlight the program's effectiveness.
Article
Nutrition & Dietetics
Olga Malisova, Antonis Vlassopoulos, Aikaterini Kandyliari, Evaggelia Panagodimou, Maria Kapsokefalou
Summary: The study evaluated the dietary intake and lifestyle habits of 10-12 year old children in the School Lunch Program in Greece, finding that despite consuming fewer meals, there were no significant differences in energy and macronutrient intake. School Lunch recipients had lower intakes of cereals/potatoes and legumes, but higher fruit intake compared to control subjects. Additionally, School Lunch recipients reported higher screen time during weekdays and weekends.
Article
Nutrition & Dietetics
Ioanna Apostolaki, Aleks Pepa, Antonis Vlassopoulos, Maria Kapsokefalou
Summary: In older adults, Social Capital, Health-Related Quality of Life (HRQL), and adherence to the Mediterranean Diet seem to have intricate interrelations that impact both diet quality and overall quality of life.
Article
Nutrition & Dietetics
Alexandra Katidi, Anthi Pavlopoulou, Antonis Vlassopoulos, Maria Kapsokefalou
Summary: This study analyzed the prevalence of packaged foods marketed as 'natural/organic' in Greece and compared their nutritional composition with conventional foods. The results showed that the differences in nutritional composition between natural/organic and conventional foods were minimal.
Article
Chemistry, Multidisciplinary
Antonis Vlassopoulos, Theano Mikrou, Artemis Papantoni, Georgios Papadopoulos, Maria Kapsokefalou, Athanasios Mallouchos, Chrysavgi Gardeli
Summary: Terpenoid compounds show both anti- and proglycative activity based on the incubation conditions. Thymol exhibited the strongest antiglycative capacity among the terpenoid compounds.
APPLIED SCIENCES-BASEL
(2022)
Article
Nutrition & Dietetics
Katja Uhlmann, Fabienne Schaller, Undine Lehmann
Summary: The application of muscle parameters in daily practice of nutritional care by dietitians in Switzerland is lacking, with low frequency of use. Lack of knowledge, practical experience, and equipment are the most common barriers for usage. Strengthening the application, along with providing practical training and education, could promote the use of muscle parameters.
Article
Nutrition & Dietetics
Alexandra Katidi, Antonis Vlassopoulos, Stefania Xanthopoulou, Barbara Boutopoulou, Dafni Moriki, Olympia Sardeli, Jose angel Rufian-Henares, Konstantinos Douros, Maria Kapsokefalou
Summary: Branded food composition databases (BFCDs) are valuable tools that meet various user needs. This study expanded the Greek BFCD, HelTH, to include allergen information for its 4002 products. The study found that at least one allergen was present in the ingredient list of 68.4% of the products and in the precautionary statement of 38.9% of the products. Milk, gluten, and soybeans were most commonly declared in the ingredient list, while nuts, eggs, and milk were most commonly declared in precautionary statements. 5.3% of the products claimed to be allergen-free, with the majority referring to gluten and milk. Overall, there were no significant differences in the nutritional composition between allergen-free claimed products and their equivalents.
Article
Nutrition & Dietetics
Antonis Vlassopoulos, Alexandra Katidi, Maria Kapsokefalou
Summary: This study evaluated the performance and discriminatory capacity of the Nutri-Score system in Greece, as well as its alignment with national food-based dietary guidelines. The results showed that the system has the potential to guide consumers towards better food choices and aligns well with the guidelines.
FRONTIERS IN NUTRITION
(2022)
Article
Nutrition & Dietetics
Antonis Vlassopoulos, Alexandra Katidi, Tereza Savvidou, Maria Kapsokefalou
Summary: The Mediterranean diet (MD) has been recognized as a healthy diet pattern and is included in the dietary guidelines of various countries. Aligning Nutri-Score with the MD Pyramid is crucial to ensure that future food-level policies are in line with existing dietary guidelines. The study found that Nutri-Score successfully aligns with the MD Pyramid and demonstrates good discriminatory capacity within each tier.
Article
Nutrition & Dietetics
Alexandra Katidi, Konstantina Xypolitaki, Antonis Vlassopoulos, Maria Kapsokefalou
Summary: The nutritional quality and adequacy of plant-based meat and dairy imitation products as substitutes are still being debated. This study examined the nutritional composition and quality of currently available meat and dairy imitations in Greece using the Greek Branded Food Composition Database (HelTH) and the Nutri-Score algorithm.
Article
Nutrition & Dietetics
Alexandra Katidi, Stefania Xanthopoulou, Antonis Vlassopoulos, Stamoulis Noutsos, Kostas Priftis, Maria Kapsokefalou
Summary: This study explored the relationship between the consumption of ultra-processed foods (UPFs) and the presence of allergens. It found that UPFs are more likely to contain allergens compared to unprocessed foods. However, the degree of processing alone is not sufficient to identify allergen-free choices within the same category.
Article
Food Science & Technology
Alexandra Katidi, Antonis Vlassopoulos, Stamoulis Noutsos, Maria Kapsokefalou
Summary: Although the Mediterranean diet (MD) is considered healthy, the NOVA classification system does not align well with MD recommendations, as it identifies a large proportion of foods as ultra-processed foods (UPFs). Even the base of the MD pyramid contains more than 50% UPFs according to NOVA. This classification system has limited discriminatory capacity and restricts food choices within the MD tiers.