Article
Public, Environmental & Occupational Health
Allison Lacko, Paul Delamater, Penny Gordon-Larsen, Shu Wen Ng
Summary: The research found geographical clustering in the quality of PFPs in the US, with lower quality purchases mainly concentrated in the Southeast and Appalachia, and higher quality purchases clustering in the West and Northeast. These geographic differences in quality persisted even after controlling for demographic composition.
Review
Multidisciplinary Sciences
Megan W. Bourassa, Steven A. Abrams, Jose M. Belizan, Erick Boy, Gabriela Cormick, Carolina Diaz Quijano, Sarah Gibson, Filomena Gomes, G. Justus Hofmeyr, Jean Humphrey, Klaus Kraemer, Keith Lividini, Lynnette M. Neufeld, Cristina Palacios, Julie Shlisky, Prashanth Thankachan, Salvador Villalpando, Connie M. Weaver
Summary: Calcium intake remains inadequate in many low- and middle-income countries, especially in Africa and South Asia. Food-based approaches, such as promoting calcium-rich animal-source and plant foods, improving food processing techniques, fortifying staple foods with calcium, and biofortification, can be effective methods to improve calcium intake and bioavailability, particularly among pregnant women and children.
ANNALS OF THE NEW YORK ACADEMY OF SCIENCES
(2022)
Article
Nutrition & Dietetics
Virginie Hamel, Milena Nardocci, Nadia Flexner, Jodi Bernstein, Marie R. L'Abbe, Jean-Claude Moubarac
Summary: Excessive sugar consumption can lead to noncommunicable diseases such as type 2 diabetes. Ultra-processed foods are increasingly suspected to be major contributors to free sugars intake in the population's diet. A study in Canada found that almost half of the population's energy intake came from ultra-processed foods, and the majority of these calories came from free sugars. Therefore, public health policies aimed at reducing the consumption of ultra-processed foods should be a priority due to their significant contribution to sugar intake in the population.
Article
Behavioral Sciences
Danny Rahal, Jessica J. Chiang, Virginia W. Huynh, Julienne E. Bower, Heather McCreath, Andrew J. Fuligni
Summary: Socioeconomic status is related to eating behaviors, and feeling of lower social status may lead to reduced intake of healthy foods and increased intake of high-fat/high-sugar foods. This association may be influenced by perceived stress, although stress is not directly associated with food intake.
Article
Nutrition & Dietetics
Carolina Batis, Giovanna Gatica-Dominguez, Joaquin A. Marron-Ponce, Arantxa Colchero, Juan A. Rivera, Simon Barquera, Dalia Stern
Summary: This study aimed to evaluate the prices and price trends of healthy and less healthy food and beverage groups in Mexico from 2011 to 2018. The results showed that prices for less healthy foods and beverages increased more than prices of healthy foods and beverages. However, there was no difference in price change by processing level, and the results were mixed for pairs of healthy/less healthy substitutes.
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
(2022)
Article
Food Science & Technology
Mya Price, Tia Jeffery
Summary: This study aimed to identify the socioeconomic determinants associated with the Black-White food insecurity gap in the US at the state and county levels through quantitative investigation. Unemployment rate and median income gaps were found to be the strongest predictors of the disparity in food insecurity and the Black food insecurity rates. The study highlights the potential root causes of food insecurity and significant socioeconomic determinants associated with the Black-White food insecurity gap in the US.
Review
Endocrinology & Metabolism
Tess Langfield, Lucile Marty, Maisie Inns, Andrew Jones, Eric Robinson
Summary: The widespread availability of unhealthy food and drink products may contribute to socioeconomic disparities in obesity. Increasing the availability of healthier foods can potentially reduce obesity rates without further widening existing inequalities.
Article
Nutrition & Dietetics
Rachel Pechey, Gareth J. Hollands, James P. Reynolds, Susan A. Jebb, Theresa M. Marteau
Summary: This study examines whether altering the availability of healthier options affects the selection of healthier options differently by socioeconomic position. The results show that individuals are more likely to select healthier options when the available range is predominantly healthier. Less educated individuals are less likely to choose healthier options in each availability condition. However, there is no evidence of differences in healthier option selection by income. The study suggests that increasing the proportion of healthier options can lead to increased selection of healthier options across socioeconomic positions, especially for individuals with higher levels of education.
INTERNATIONAL JOURNAL OF BEHAVIORAL NUTRITION AND PHYSICAL ACTIVITY
(2022)
Article
Nutrition & Dietetics
Roxana Wimmer, Andrea Audetat, Julia Binggeli, Philipp Schuetz, Nina Kaegi-Braun
Summary: A study conducted in the Swiss population found that a significant proportion of individuals have low energy and protein intake. Factors such as high income, obesity, and living in households with children were associated with a reduced risk of low energy intake, while being in the age group of 65-75 years and being female were associated with a higher risk of low protein intake. Regular meat consumption was found to reduce the risk of low protein intake.
Article
Nutrition & Dietetics
Allison Maria Lacko, David Guilkey, Barry Popkin, Shu Wen Ng
Summary: This study aimed to evaluate whether state policies are associated with the nutritional quality of household packaged food purchases. The results showed few significant associations between healthy food retail policies and the nutritional quality of purchases, highlighting the need for further research on the relationship between state policies and food purchases.
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
(2022)
Article
Public, Environmental & Occupational Health
Rachel Pechey, Olivia Sexton, Saphsa Codling, Theresa M. Marteau
Summary: The study found that increasing the number of less-healthy snacks did not have a greater impact on immediate snack selection, with both healthier and less-healthy options being chosen more with no difference in effectiveness. There were indications of potential differential impact by education level, hinting at the possibility of reducing health inequalities by removing less-healthy options.
Article
Pediatrics
Daniel A. Zaltz, Noel T. Mueller, Cathrine Hoyo, Truls Ostbye, Sara E. Benjamin-Neelon
Summary: This study examined breastfeeding and consumption of less healthy beverages among infants in the Southeastern United States during their first year of life. The results showed that breastfed infants had lower rates of weekly juice and sugar-sweetened beverage consumption compared to infants who were not breastfed.
Article
Food Science & Technology
Sonia Zaharia, Shibani Ghosh, Robin Shrestha, Swetha Manohar, Andrew L. Thorne-Lyman, Bernard Bashaasha, Nassul Kabunga, Sabi Gurung, Grace Namirembe, Katherine H. Appel, Lichen Liang, Patrick Webb
Summary: The study shows significant associations between past and current animal-sourced food intake and stunting in children in Nepal, Bangladesh, and Uganda. Particularly, consuming two or more ASFs in the past has a stronger effect on reducing stunting.
Editorial Material
Food Science & Technology
Ronan Gormley
Summary: The 36th EFFoST International Conference, held in Dublin, Ireland on 7-8 November 2022, focused on strategic issues in the agri-food, health, and environment sectors. The five plenary lectures addressed current concerns such as Food Vision 2030, future challenges of the food industry, sensory cues and eating behavior, sustainable and desirable diets, and molecular methods for food safety. The conference also included theme lectures, poster presentations, and special sessions on topics like non-thermal food processing technologies.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Alejandra Acevedo-Fani, Harjinder Singh
Summary: The increasing world population, climate change, and diet-related diseases are major global challenges. Recent research advances are shifting our understanding of nutrition and providing insights for designing healthier foods.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)