Article
Food Science & Technology
Seda Stepanyan, Davit Pipoyan, Meline Beglaryan, Nicolo Merendino
Summary: This study analyzes household budget surveys in Armenia to assess trends in food consumption and nutrient intake. The results show a decrease in the consumption of all types of foods, particularly plant-origin foods. The energy and macronutrient intakes of Armenians have also decreased over time, while the contribution of each food group to total energy and nutrient intake remained unchanged. Cereals and bakery products make up the majority of energy and nutrient intake. The findings highlight the need to raise awareness of nutritional requirements and address unhealthy dietary practices in Armenia.
Article
Public, Environmental & Occupational Health
Danruo Zhong, Megan R. Gunnar, Aaron S. Kelly, Simone French, Nancy E. Sherwood, Jerica M. Berge, Alicia Kunin-Batson
Summary: Research shows that early exposure to FI is associated with higher BMI in children as young as two years old, and those with higher BMI at baseline tend to maintain their status over the next three years. However, children's dietary quality does not explain the association between baseline FI and BMI z-scores.
SOCIAL SCIENCE & MEDICINE
(2022)
Review
Endocrinology & Metabolism
Katy A. van Galen, Kasper W. ter Horst, Mireille J. Serlie
Summary: The role of serotonin in food intake is complex, involving both the homeostatic and hedonic brain circuitries. Serotonergic signaling helps integrate metabolic signals to suppress food intake and reduce reward-related consumption, while disturbances in serotonin signaling are associated with obesity. Understanding the regional effects of serotonin receptor subtypes in regulating food intake is crucial for potential therapeutic implications.
Article
Chemistry, Applied
Ana Moltedo, Sofia Jimenez, Cristina Alvarez-Sanchez, Talent Manyani, Maria Priscila Ramos, Estefania Custodio
Summary: This study analyzes the impact of different food matching methods on the mean consumption estimates of dietary energy, macronutrients, and eight micronutrients using food consumption data from the 2015/16 Kenya Integrated Household Budget Survey. The results show that there are non-equivalent mean consumption estimates for some nutrients, with vitamin C, B1, and B12 showing significant differences.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Environmental Sciences
Sinisa Berjan, Zeljko Vasko, Tarek Ben Hassen, Hamid El Bilali, Mohammad S. Allahyari, Vedran Tomic, Adriana Radosavac
Summary: The study found that in Serbia, household food waste is low, and there is a positive attitude towards preventing it. However, during the COVID-19 pandemic, food waste increased as consumers reduced shopping trips but bought more food than usual. This research contributes to a better understanding of consumer habits and attitudes towards food waste in order to prevent and reduce it.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Article
Nutrition & Dietetics
Jennifer A. Woo Baidal, Dodi Meyer, Ivette Partida, Ngoc Duong, Alyson Rosenthal, Emma Hulse, Andres Nieto
Summary: This study examines a clinically based food insecurity intervention and evaluates its reach, feasibility, and retention through electronic health record data analysis and a prospective longitudinal study. The intervention achieved good participation and retention rates among the target population.
Article
Green & Sustainable Science & Technology
Maolin Liao, Jin Jia, Guoying Han, Guofeng Wang, Ze Zhang, Gang Wu
Summary: This study examined the evolution of carbon footprint and inequality in China based on the multi-regional input-output table and survey data. The results indicated significant regional disparities and a decline in inequality in recent years. The findings also suggested a narrowing gap between urban and rural carbon footprints. The study provides valuable insights for policymakers to achieve a just transition.
JOURNAL OF CLEANER PRODUCTION
(2023)
Article
Nutrition & Dietetics
Mackenzie Fong, Steph Scott, Viviana Albani, Heather Brown
Summary: COVID-19 restrictions have impacted fast food and full-service retailers differently, with consumers relying more on delivery services for fast food than for full-service dining. The study highlights the importance of considering delivery services as part of the food environment and addressing their impact on public health policies, particularly in obesity prevention.
Article
Nutrition & Dietetics
Fuyuko Takahashi, Yoshitaka Hashimoto, Ayumi Kaji, Ryosuke Sakai, Akane Miki, Yuka Kawate, Takuro Okamura, Noriyuki Kitagawa, Hiroshi Okada, Naoko Nakanishi, Saori Majima, Takafumi Senmaru, Emi Ushigome, Masahide Hamaguchi, Mai Asano, Masahiro Yamazaki, Michiaki Fukui
Summary: This study investigated the relationship between obesity and high estimated salt intake with and without habitual miso consumption, showing that miso consumption promotes salt excretion and may lead to an apparently higher estimated salt intake than actual. High estimated salt intake was not significantly associated with obesity, indicating the need for clinicians to be aware of the effects of miso consumption on estimated salt intake.
Article
Nutrition & Dietetics
Yan Zou, Lichun Huang, Dong Zhao, Mengjie He, Dan Han, Danting Su, Ronghua Zhang
Summary: Children and adolescents with overweight/obesity have a higher intake of carbohydrates, especially from the food group of cereals, tubers, and beans. Snacks play a significant role in the high intake of the food group of cereals, tubers, and beans among children and adolescents with overweight/obesity.
Article
Public, Environmental & Occupational Health
Imelda Angeles-Agdeppa, Marvin Bangan Toledo, Jezreel Ann Taruc Zamora
Summary: Plate waste is a global public health problem, and understanding the quantity and patterns of waste among households is crucial for developing strategies to reduce unnecessary waste. This study analyzed data from a national nutrition survey in 2018 and found that rice, vegetables, and meat were the most wasted foods among Filipino households. It also revealed significant differences in waste among households with different levels of food security.
Article
Engineering, Environmental
Niina Sundin, Magdalena Rosell, Mattias Eriksson, Carl Jensen, Marta Bianchi
Summary: The study estimated the amount of metabolic food waste and its climate impact in Sweden, showing that the annual amount of metabolic food waste is significant and contributes to a portion of Sweden's climate impact. This highlights the importance of considering the environmental impacts of excess food intake on both planetary and human health.
RESOURCES CONSERVATION AND RECYCLING
(2021)
Article
Public, Environmental & Occupational Health
Denes Stefler, Elvire Landstra, Martin Bobak
Summary: This analysis found that household availability of lard is significantly associated with cardiovascular disease incidence and mortality. It is recommended to replace lard with plant-based oils to reduce cardiovascular disease risk.
EUROPEAN JOURNAL OF PUBLIC HEALTH
(2021)
Article
Food Science & Technology
Chih-Ching Teng, Chueh Chih, Wen-Ju Yang, Chia-Hui Chien
Summary: This study identified critical motivators, barriers, and prevention strategies for reducing household food waste in Taiwan, with the most frequently mentioned motivator being a convenient shopping environment and the most important barrier being lack of knowledge for assessing the edibility of food. Prevention strategies such as planned purchase schedules, skills to keep food fresh, understanding family preferences, and sharing additional food can help reduce household food waste effectively.
Article
Public, Environmental & Occupational Health
Rosa Elena Ponce-Alcala, Jose Luis Ramirez-Garcia Luna, Teresa Shamah-Levy, Hugo Melgar-Quinonez
Summary: The study found a positive association between household food insecurity and obesity among Mexican women, with a higher prevalence of obesity and abdominal obesity in those experiencing severe food insecurity. Therefore, it is crucial to implement appropriate policies and interventions to address this issue.
PUBLIC HEALTH NUTRITION
(2021)