Search Results (147)

Background: Menopause is associated with metabolic, sensory, and psychosocial changes that may reshape eating behaviours and nutrition-related quality of life. This study explored how women experience nutrition and chemosensory changes during menopause and how these intersect with identity, control, and social practices. Methods: We conducted online focus groups (Microsoft Teams) with women living in Ireland (n = 40; mean age 58.3 years (±4.5 years)) between January and March 2025. Discussions followed a semi-structured guide focused on taste/smell, appetite, food choice, and coping. Sessions were recorded, transcribed, anonymised, and analysed following Braun and Clarke’s thematic analysis. Results: Four themes captured patterned meanings in the dataset: (1) Chemosensory Changes—reports of diminished taste, contrasted with heightened smell and selective intensification (sweetness), prompting compensatory behaviours (more salt/spice/strong coffee) and new aversions (e.g., cucumber, spicy dishes) alongside unexpected likes (e.g., dark chocolate); (2) Behavioural and Emotional Consequences—increased snacking, sugar/salt cravings, and perceived loss of satiety co-occurred with weight gain and altered body shape, undermining food pleasure and self-confidence; (3) Interacting Influences—affecting vasomotor symptoms, sleep disturbance, joint pain, and “brain fog” compounded dietary disruptions and social withdrawal (e.g., embarrassment about appetite, reduced desire to dine out); (4) Strategies for Wellbeing—women described medical approaches (HRT, prescribed medications) alongside food modifications and the importance of diagnosis, information, and peer/professional support. Conclusions: Menopause reshapes sensory perception and eating behaviour in complex, individualised ways that extend beyond biology to identity and social life. Nutrition care should integrate symptom management with person-centred strategies and improved access to evidence-based information, diagnosis, and support networks. Full article

Background/Objectives: Portion size estimation is important for dietary assessment and nutrition research, but has remained understudied in Central Asia, a region characterized by red meat-rich diets and high rates of diet-related noncommunicable diseases (NCDs). Therefore, this study aimed to develop a digital visual food atlas for Central Asian cuisine that would provide high-quality images of commonly consumed foods and beverages, while special focus was given to meat dishes that were not present in previous atlases. Methods: Foods were selected based on the Central Asian Food Dataset (CAFD) and Central Asian Food Scenes Dataset (CAFSD) and photographed in three portion sizes: small, average, and large. There were nine broad categories: main dishes, soups, meat dishes, salads, snacks, side dishes, bakery and bread, desserts, and beverages. Similar settings were preserved for each photograph: the 60° angle, sufficient lighting, and food setup (including reference objects like utensils, a ruler, and a neatly folded napkin). Results: The final digital visual food atlas comprised 115 items (95 food series, 20 beverage guides), with 12 meat-based dishes, reflecting the central role of meat in regional diets. Each entry included portion weights and names in both English and local languages, improving cultural and linguistic relevance. The digital format with clear labeling ensured accessibility on web and mobile platforms. Conclusions: This was the first digital visual food atlas developed for Central Asia, providing standardized portion-size references. The atlas offered a practical tool for dietary assessment, with applications in nutrition research, mobile health technologies, artificial intelligence (AI)-driven portion estimation, and policy development. Full article

The aim of the study was to determine the effect of storage conditions and gelatin concentration on changes in selected physical properties of freeze-dried coated carrot bars. Freeze-dried carrot snacks were prepared and coated with an addition of 8% and 12% porcine gelatin. They were stored at different temperatures (4 °C, 25 °C, and 40 °C) for 3 and 6 months. After this time, selected physical properties of coated freeze-dried products were tested. The study’s results indicated that time and temperature significantly impacted water activity, dry matter content, hygroscopicity, mechanical properties, and color. Based on most of the tested features, the coated freeze-dried product should be stored for 3 months at 25 °C. The water activity was low (0.261), with high dry matter content (96%), a porosity value at 81%, and high hardness, while the total color difference was at 18.2. However, there were no notable changes in the porosity and internal structure of the samples based on storage temperature and duration. The most substantial effect of gelatin concentration on the tested features was observed in the control samples (coated and not stored). Developing sustainable packaging for freeze-dried carrot bars is a future challenge. Edible packaging allows for the use of food industry byproducts and is ecological. Full article

Background: Bariatric surgery (BS) is the most effective long-term treatment for severe obesity, but many patients develop food intolerances that either reduce protein and micronutrient intake or shift consumption toward easily tolerated, calorie-dense “safe” foods (e.g., sweets, ice cream, sugar-sweetened beverages, refined-flour snacks), compromising nutrient adequacy and weight-loss maintenance. This narrative review summarizes evidence on the prevalence, mechanisms, and clinical impact of food intolerances after BS, focusing on red meat, dairy, water, cereal, and vegetables, and offers practical nutritional management strategies. Methods: A targeted literature search of PubMed and Cochrane Library from the past 10 years was conducted. Studies were selected based on relevance and quality. Results: Intolerance patterns vary by food type and surgical method. Red meat is the most frequently problematic food, with some patients symptomatic for years despite gradual improvement. Dairy products cause gastrointestinal discomfort in some cases, partly due to lactose intolerance. Cereal products may initially cause swallowing difficulties but are generally well tolerated two years postoperatively. Water intolerance mainly occurs shortly after sleeve gastrectomy (SG), linked to sleeve aperistalsis and edema, resolving within weeks. Cooked vegetables are overall well tolerated across procedures. Mechanisms behind intolerance include mechanical restriction, altered gastric emptying, exaggerated entero-hormonal responses, and new taste aversions. Conclusions: Food intolerances are a common, procedure-specific consequence of BS, requiring systematic assessment and personalized dietary management. Early management—modification of consistency, portion control, and supplementation—can improve product tolerance, prevent nutritional deficiencies, and support sustainable weight loss. However, further prospective studies on the mechanisms of food intolerances are needed. Full article

This study aimed to characterize access to food establishments through a meal delivery application in university and non-university settings within a Brazilian metropolis. This cross-sectional study used data from a leading meal delivery platform. All establishments delivering to four public and four private university campuses in Belo Horizonte, Brazil were identified. For comparison, one corresponding non-university location was selected for each campus (yielding eight campus–location pairs). Each location corresponds to a central address within the paired neighborhood that was entered into the app to simulate delivery availability. Pairing criteria were based on geographic region and income levels. Information on establishment categories (classified by keywords), delivery distances, delivery fees, and geographic centrality was collected and analyzed descriptively. The number of available establishments ranged from 7176 to 11,440 across the assessed locations. Most establishments were categorized under keywords referring to snacks (e.g., burgers, savory snacks, pizza), regardless of location. Delivery distances ranged from 0 to 19.6 km, with shorter distances observed for university addresses and corresponding locations situated in central neighborhoods of the city, and longer distances for peripheral areas. Only 4.7% of establishments offered free delivery, and higher delivery fees were more frequent in non-university locations. No significant differences were observed between public and private universities. Food establishments are widely accessible via the app; however, central areas tend to have broader service coverage. Regardless of whether the location is a university or non-university setting, or whether it is central or peripheral, there is a predominance of establishments classified under keywords associated with unhealthy food options. Full article

Background: New tools for monitoring diets, such as the Diet Quality Questionnaire (DQQ), may help reduce the costs and burden associated with traditional methods of diet assessment. However, its proposed sentinel foods require validation in target populations. This study aimed to validate the Chilean sentinel foods and describe the performance of DQQ, as well as its Global Dietary Recommendation (GDR) indicators, in two Chilean cohorts. Methods: We analyzed dietary data from 1418 pregnant women and 799 children using 24 h recalls. Foods and beverages were classified and ranked into 29 DQQ food groups. Food items that accounted for more than 95% of the total consumption within each of the 29 food groups were selected and identified as sentinels. We estimated the proportion of consumers in each food group and calculated the indicators, as well as their relationship with the consumption of ultra-processed foods (UPFs). Results: The pregnant women had a mean age of 29.1 (SD 6.6), and the children had a mean age of 6.2 (SD 0.5). The sentinel foods of six groups (grain-based sweets, other sweets, salty snacks, deep-fried food, and sweet tea/coffee/cocoa) captured under 95% of the group’s total consumption. The pregnant women had a higher frequency of consumption of staple and healthy foods, and the mean GDR score was 9.3 (SD 2.20). The children had higher consumption of unhealthy food groups, and the mean GDR score was 8.1 (SD 2.05). The GDR-protect scores showed a moderate but statistically significant negative correlation with ultra-processed food consumption (p-value < 0.0001). Conclusions: The DQQ is a suitable tool for collecting dietary data to estimate diet quality using food group-based indicators. Additionally, it is possible to identify different dietary patterns at a crucial stage of life, such as childhood and pregnancy. However, it requires some adaptations of sentinel foods and further testing on other populations before it can be implemented to monitor Chilean diets. Full article

Healthy nutrition is of great importance to maintain the physical and mental health of individuals. In recent years, products such as snack bars have become widely used to encourage healthy eating habits. This study compared the environmental footprints of four snack bar prototypes that adhere to the Mediterranean diet (MD) through a life cycle assessment (LCA). LCA is used to calculate an environmental footprint, encompassing six impact categories: Global Warming Potential (GWP), Abiotic Depletion (AD), Human Toxicity (Cancer (HTC) and Non-Cancer Effects (HTNC)), land use (LU), and water use (WU). The total impacts were as follows (prototypes 1–4, respectively): GWP 0.221/0.224/0.234/0.194 kg CO₂-eq; AD 2.35/2.87/2.63/2.01 MJ; HTC 9.13 × 10⁻¹⁰/7.69 × 10⁻¹⁰/9.82 × 10⁻¹⁰/9.88 × 10⁻¹⁰ CTUh; HTNC 1.03 × 10⁻⁸/1.51 × 10⁻⁹/4.16 × 10⁻⁹/3.03 × 10⁻⁹ CTUh; LU 14.8/21.6/21.8/10.8; WU 0.132/0.287/0.198/0.068 m³. Prototype 4, which yielded the lowest value across four indicators (GWP, AD, LU, and WU), is the most environmentally favorable. A range of 89–91% of the GWP originates from raw material production, while the share attributed to transportation is 3–4%. Nuts and dried fruit contents are decisive for WU and LU. The findings suggest that environmental impacts are highly sensitive to ingredient composition and agricultural inputs, and that selecting raw materials and optimizing the supply chain is critical for mitigation. Full article

Background: Grain foods are important sources of complex carbohydrates, fiber, vitamins, and minerals. Objective: To identify healthy grain foods and to assess their associations with composite diet quality measures and selected health outcomes. Methods: Healthy grain foods were identified using two methods. The first one, Carbohydrate Food Quality Score (CFQS-3) was based on whole grains, fiber, and added sugar. The second, NRF9.3g score for grains, balanced nutrients to encourage (protein, fiber, vitamins B1, B2, B3, and E, folate, iron, and magnesium) against added sugar, sodium, and saturated fat. Nutrient composition data for 1244 grain foods came from the USDA Food and Nutrient Database for Dietary Studies (FNDDS 2017–2023). Dietary intakes came from the National Health and Nutrition Examination Surveys (NHANES 2017–2023). The Healthy Eating Index (HEI 2020) and the diet-level Nutrient Rich Food Index (NRF) were the two measures of diet quality. National food prices came from the USDA 2021 Thrifty Food Plan. Data on body weight, waist circumference, insulin, and cholesterol came from NHANES clinical files. Results: Healthy grain foods were those that scored >2 points on CFQS-3 or were in the top tertile of NRF9.3g scores. The CFQS-3 score favored cooked whole grains and cereals and savory snacks. The NRF9.3g score gave the highest ratings to breads, rolls, and RTE cereals. Consumers of healthy grains identified using both methods had higher HEI 2020 values and higher diet-level NRF scores. Both effects were dose-dependent. Consumption of healthy grains was associated with lower obesity rates and lower fasting insulin levels. Conclusions: Consumption of healthy grain foods was associated with healthier diets and lower obesity prevalence. Dietary guidelines need to acknowledge the contribution of healthy grain foods to diet quality and health. Full article

Background and Objectives: Halitosis poses a clinical and psychosocial burden, particularly in orthodontic contexts where plaque retention can exacerbate odor production. This cross-sectional study aimed to compare halitosis and oral health-related quality of life (OHRQoL) in three distinct groups: patients wearing removable clear aligners, patients with lingual orthodontic brackets, and non-orthodontic controls. We further explored dietary factors (frequent snacking vs. infrequent snacking) to identify their influence on halitosis severity and self-perceived well-being. Methods: A total of 162 participants (55 aligners, 58 lingual brackets, 49 controls) were recruited. Halitosis was assessed by the Halitosis Associated Life-Quality Test (HALT) questionnaire (range 0–100) and an organoleptic evaluation (range 0–5). OHRQoL was examined with the OHIP-14 instrument (range 0–56). Data on frequent vs. infrequent snacking were also recorded. One-way ANOVAs with Tukey’s post hoc and chi-square tests were utilized for group comparisons. Spearman’s correlation examined relationships between HALT scores, organoleptic measures, and OHIP-14. A significance threshold of p < 0.05 was adopted. Results: Aligner users demonstrated lower mean HALT scores (31.7 ± 5.8) compared to the lingual group (37.4 ± 6.2, p = 0.001) and controls (34.6 ± 6.0, p = 0.039). Lingual bracket wearers had the highest mean organoleptic score (2.4 ± 0.6, p < 0.001). Frequent snackers exhibited worse HALT outcomes (36.9 ± 6.3) than infrequent snackers (32.6 ± 5.9, p = 0.005). A correlation analysis showed a moderate positive correlation (r = +0.52, p < 0.001) between HALT and organoleptic scores and a strong negative relationship (r = –0.63, p < 0.001) between HALT and OHIP-14. Conclusions: Removable aligner use correlated with lower self-reported halitosis and better OHRQoL relative to lingual brackets. Frequent snacking appeared to aggravate halitosis across all groups. These findings emphasize the importance of tailored oral hygiene measures, dietary counseling, and orthodontic appliance selection to mitigate halitosis and enhance overall well-being. Full article

Children with Down syndrome often face significant feeding difficulties and health comorbidities that may contribute to undernutrition or obesity. This study assessed dietary habits and nutritional status among 104 children with Down syndrome in Croatia, representing 11.5% of this population. Results showed that over 30% of children aged 1 to 15 were overweight. Over 60% never consumed whole grain bread, while more than 50% avoided fish, nuts, or seeds. Despite rural families more frequently producing their own food (meat p = 0.009; fruits/vegetables p = 0.035), no significant improvement was observed in the children’s diets compared to their urban counterparts. Urban children consumed milk (p = 0.008) and fermented dairy (p = 0.005) more often. Children of university-educated mothers had higher vegetable (p = 0.031), meat (p = 0.025), olive oil (p = 0.003), and nut (p = 0.029) consumption, and a lower intake of processed meats (p = 0.008) and salty snacks (p = 0.040). Families spending less than 50% of income on food also showed significantly healthier dietary patterns. Feeding difficulties in children with Down syndrome are commonly associated with sensory sensitivities, oral-motor impairments, and comorbid medical conditions. These challenges are often intensified by parental anxiety, delayed introduction of diverse foods, and inadequate professional support. Collectively, these factors contribute to selective eating, poor nutrient intake, and disordered eating behaviors. This study underscores the need for individualized nutritional interventions that address the unique physiological and sensory requirements of both children and adults with Down syndrome. Effective strategies should extend beyond general dietary recommendations to include early exposure to a variety of food textures, specialized feeding support, and the management of coexisting health conditions. Family education and engagement play a crucial role in achieving positive nutritional outcomes. Empowering parents and caregivers—especially those in socioeconomically disadvantaged or rural communities—can facilitate the alignment of food accessibility with healthy dietary practices. The findings of this research offer valuable guidance for the development and implementation of national strategies aimed at enhancing the nutrition and long-term health of individuals with Down syndrome. 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

Maize flour (MF) is a cheap and common cereal product that can be used in various foods. However, different processing methods can affect its quality and suitability for different purposes. This study compares the effects of three processing methods (grain non-soaking (GNSM), grain soaking (GSM), and nixtamalization (NIX)) on the nutritional, pasting, and functional properties of MF. MF samples (GNSM-MF, GSM-MF, and NIX-MF) were analyzed using standard laboratory techniques. Protein and moisture contents ranged from 9.34 to 10.12% and 5.35 to 7.05%, respectively, with NIX-MF having significantly (p < 0.05) higher protein content. Calcium, iron, and zinc contents ranged from 3.64 to 10.91 mg/g, 3.69 to 7.64 mg/g, and 1.45 to 1.92 mg/g, respectively. GNSM-MF had the lowest calcium content. Peak, breakdown, final, and setback viscosities were 980.25–2904.15 RVU, 91–1147 RVU, 778–1210 RVU, and 331.5–919 RVU, respectively. GSM significantly (p < 0.05) increased peak, breakdown, final, and setback viscosities. Water-holding capacity (WHC), emulsifying capacity (EC), and oil absorption capacity (OAC) values of MF ranged from 78.93 to 111.95%, 4.97 to 42.18%, and 160.27 to 186.13%, respectively. High protein and calcium contents in NIX-MF make it a nutritious option for pregnant women and children. GSM-MF might be incorporated into snacks, complementary foods, and puddings. This study provides insights into appropriate selection of maize flour processing methods based on food application. Full article

The study presented in this paper examined the effects of vacuum impregnation (VI) with beetroot juice and drying medium temperature on selected properties of broccoli. Broccoli florets were dried using the convection-drying method (CD) at a constant drying factor speed (1 m/s) at temperatures of 50 and 70 °C. The bioactive compound content, antioxidant capacity, and polyphenol content of the broccoli before and after vacuum impregnation were determined. The Page and logistic models showed good compliance with the experimental data obtained for all of the tested versions of the materials. In addition, the water activity, density, and color were examined. The use of the vacuum impregnation process resulted in an increase in the drying time, the determination of six betalains characteristic of beetroots, an increase in the polyphenol content, and an increase in the antioxidant activity (FRAP). The material after VI was characterized by a darker color, a red color, and an increased density. Increasing the drying factor temperature resulted in a shorter drying time and a higher antioxidant activity value and content of polyphenols. These findings provide valuable insights into the relationship between VI, the drying temperature, and the broccoli tissue’s characteristics, offering guidance for optimizing processing conditions and the production of innovative dried materials that can be added to dishes or serve as a healthy snack. Full article

The aim of the study was to develop a new generation of potato-based snack granules enriched with fresh blueberries and evaluate the extrusion-cooking process along with selected physical properties. Blueberries were added in varying amounts (10%, 20%, and 30%) as an ingredient for the semi-finished product. The analysis focused on the impact of moisture content, screw speed, and blueberry concentration on extrusion efficiency and product properties. The results showed significant effects of blueberry addition on extrusion-cooking efficiency (14.40 to 37.12 kg/h) and energy consumption (0.003 to 0.021 kWh/kg). Durability, bulk density, water absorption index (WAI) and water solubility index (WSI) were evaluated with values ranging from 95.46 to 97.61%, 345.07 to 547.37 kg/m³, 2.90 to 3.88 g/g and 8.23 to 18.52%. The incorporation of blueberries also eliminated the need for drying, reducing water consumption and energy demand. Additionally, the antioxidant potential of the blueberry-enriched samples was assessed, indicating improved health benefits (DPPH from 22.71 to 94.22%). Based on the results, the incorporation of up to 30% blueberries is recommended for optimal physical properties and enhanced antioxidant activity. Full article

By-products generated in the agri-food industry are frequently regarded as waste, despite their significant potential for reutilization as valuable raw materials with both nutritional and functional properties. Nigella and flaxseed pomace, as rich sources of bioactive compounds, have the capacity to enhance the nutritional profile and functional characteristics of extruded products while simultaneously contributing to the reduction in food waste. Uniquely, the present study analyzed the effect of extrusion-cooking process conditions on the efficiency, energy consumption, and selected physical properties of extrudates enriched with nigella and flaxseed pomace. The samples were made using a single-screw extruder-cooker. Two plasticizing (L/D 16 and 20) systems were compared. The highest efficiency, 23.16 kg/h, was reached using 20% nigella pomace with the L/D 16 system. During the whole process, the specific mechanical energy ranged from 0.006 to 0.105 kWh/kg. New information was obtained on the interaction between pomace content and the physical properties of the extrudates. The results showed that the use of 10% nigella pomace maximized the WAI 4.90 and WSI 11.73% for pellets with 30% of nigella seed pomace in the L/D 20 and influenced the change in bulk density, indicating a double innovation: an improvement in extrudate quality and the efficient use of by-products. Full article