Journal articles on the topic 'Diet – Environmental aspects'
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Mertens, Elly, Pieter van’t Veer, Gerrit J. Hiddink, Jan MJM Steijns, and Anneleen Kuijsten. "Operationalising the health aspects of sustainable diets: a review." Public Health Nutrition 20, no. 4 (November 7, 2016): 739–57. http://dx.doi.org/10.1017/s1368980016002664.
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AbstractObjectiveShifting towards a more sustainable food consumption pattern is an important strategy to mitigate climate change. In the past decade, various studies have optimised environmentally sustainable diets using different methodological approaches. The aim of the present review was to categorise and summarise the different approaches to operationalise the health aspects of environmentally sustainable diets.DesignConventional keyword and reference searches were conducted in PubMed, Scopus, Web of Knowledge and CAB Abstracts. Inclusion criteria were: (i) English-language publication; (ii) published between 2005 and October 2015; (iii) dietary data collected for the diet as a whole at the national, household or individual level; (iv) comparison of the current diet with dietary scenarios; and (v) for results to consider the health aspect in some way.SettingConsumer diets.SubjectsAdult population.ResultsWe reviewed forty-nine studies that combined the health and environmental aspects of consumer diets. Hereby, five approaches to operationalise the health aspect of the diet were identified: (i) food item replacements; (ii) dietary guidelines; (iii) dietary quality scores; (iv) diet modelling techniques; and (v) diet-related health impact analysis.ConclusionsAlthough the sustainability concept is increasingly popular and widely advocated by nutritional and environmental scientists, the journey towards designing sustainable diets for consumers has only just begun. In the context of operationalising the health aspects, diet modelling might be considered the preferred approach since it captures the complexity of the diet as a whole. For the future, we propose SHARP diets: environmentally Sustainable (S), Healthy (H), Affordable (A), Reliable (R) and Preferred from the consumer’s perspective (P).
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Singh, R. B., H. Mori, and F. A. Kummerow. "Diet and antiatherogenic aspects — a review." International Journal of Environmental Studies 42, no. 2-3 (November 1992): 187–200. http://dx.doi.org/10.1080/00207239208710795.
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McAllister, T. A., K. J. Cheng, E. K. Okine, and G. W. Mathison. "Dietary, environmental and microbiological aspects of methane production in ruminants." Canadian Journal of Animal Science 76, no. 2 (June 1, 1996): 231–43. http://dx.doi.org/10.4141/cjas96-035.
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Methane gas is produced in the rumen by methanogenic bacteria as a metabolic end product. The energy released by bacteria in the process of methane formation can be used for bacterial cell formation. Methane formation acts as an electron sink into which the hydrogen from all ruminal microorganisms drains, allowing a higher yield of adenosine triphosphate. Factors such as the type of carbohydrate in the diet, level of feed intake, digesta passage rate presence of ionophores or lipids in the diet, and ambient temperature influence the emission of methane from ruminants. Methanobrevibacter spp. appear to be the major methanogens in the rumen, but it is likely that phytogenetic analyses will identify new species. The biochemical reduction of carbon dioxide to methane is well defined, and it has been shown that interspecies hydrogen transfer between methanogens and ruminal bacteria prevents the accumulation of reduced nucleotides and the inhibition of feed digestion. The development of strategies to mitigate methane production in ruminants, without causing a negative impact on ruminant production, continues to be a major challenge for ruminant nutritionists and microbiologists. Enhancement of the reduction of carbon dioxide to acetate and direct genetic manipulation of methanogens are two interventions that may further reduce methane losses of ruminants. Key words: Methane, diet, ruminant, microbiology, methanogen
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Toti, Elisabetta, Anna Raguzzini, Anna Lucia Fedullo, Valentina Cavedon, Chiara Milanese, Marco Bernardi, Bianca Maria Mariani, et al. "Longitudinal Effects of Dietary Advice on Wheelchair Basketball Athletes: Nutritional and Environmental Aspects." Sustainability 13, no. 9 (May 7, 2021): 5244. http://dx.doi.org/10.3390/su13095244.
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Background: Diet impacts both human and environmental health and must be designed to optimize the training and performance of athletes. The aim of this study was to quantify the effect of dietary advice (DA) on the food intake of wheelchair basketball athletes (WBA) and the environmental impact longitudinally. Methods: DA were provided to WBA of the Italian national team (DAM-T1). Nutritional assessment and evaluation of the environmental impact of diet were performed two months (DAM-T2) and one year later (DAM-T3), when a post-COVID-19 survey was performed also in WBA who did not receive counselling (men: NDAM-T3, women: NDAW-T3). Results: After DA, WBA showed a reduced percentage of energy derived from sugars and fats. Athletes adjusted their protein intake according to the personalized recommendations. The intake of some micronutrients improved after DA and was higher compared to NDAM-T3 and NDAW-T3. Despite the lower impact of diet in NDAW-T3, they presented more nutritional deficiency than men. The mean intake of vegetables was in the range of the EAT-Lancet Commission suggestion only two months after DA. After DA, fiber intake increased and adapted to the tolerated level. Conclusions: WBA improved their diet after DA but did not comply with the EAT-Lancet suggestion for red meat and legumes.
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Meltzer, Brantsæter, Trolle, Eneroth, Fogelholm, Ydersbond, and Birgisdottir. "Environmental Sustainability Perspectives of the Nordic Diet." Nutrients 11, no. 9 (September 18, 2019): 2248. http://dx.doi.org/10.3390/nu11092248.
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“The Nordic diet” is an umbrella term that encompasses any interpretation that combines Food-Based Dietary Guidelines (FBDGs) with local Nordic foods. The five Nordic countries have collaborated on Nordic Nutrition Recommendations for forty years, including FBDGs, so their national guidelines are similar. The countries also share similar public health issues, including widespread nonconformity to the guidelines, although in different ways. The aim of this concept paper is to discuss environmental sustainability aspects of the Nordic diet, describe the status of and make suggestions for the inclusion of sustainability in future work on the Nordic diet. We exploit the sustainability–health synergy. A food intake more in line with the current FBDGs, which emphasises more plant-based and less animal-based foods, is necessary for high environmental sustainability. In turn, sustainability is an important motivator for health-promoting dietary shifts. Policy development requires long-term efforts. Since the Nordic diet can be considered a further development and improvement of old, traditional diets, there is huge potential to formulate a Nordic diet that benefits both human and planetary health. It is time for concerted engagement and actions—a new Nordic nutrition transition.
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Moberg, Emma, Hanna Karlsson Potter, Amanda Wood, Per-Anders Hansson, and Elin Röös. "Benchmarking the Swedish Diet Relative to Global and National Environmental Targets—Identification of Indicator Limitations and Data Gaps." Sustainability 12, no. 4 (February 14, 2020): 1407. http://dx.doi.org/10.3390/su12041407.
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To reduce environmental burdens from the food system, a shift towards environmentally sustainable diets is needed. In this study, the environmental impacts of the Swedish diet were benchmarked relative to global environmental boundaries suggested by the EAT-Lancet Commission. To identify local environmental concerns not captured by the global boundaries, relationships between the global EAT-Lancet variables and the national Swedish Environmental Objectives (SEOs) were analysed and additional indicators for missing aspects were identified. The results showed that the environmental impacts caused by the average Swedish diet exceeded the global boundaries for greenhouse gas emissions, cropland use and application of nutrients by two- to more than four-fold when the boundaries were scaled to per capita level. With regard to biodiversity, the impacts caused by the Swedish diet transgressed the boundary by six-fold. For freshwater use, the diet performed well within the boundary. Comparison of global and local indicators revealed that the EAT-Lancet variables covered many aspects included in the SEOs, but that these global indicators are not always of sufficiently fine resolution to capture local aspects of environmental sustainability, such as eutrophication impacts. To consider aspects and impact categories included in the SEO but not currently covered by the EAT-Lancet variables, such as chemical pollution and acidification, additional indicators and boundaries are needed. This requires better inventory data on e.g., pesticide use and improved traceability for imported foods.
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Modlinska, Klaudia, and Wojciech Pisula. "Selected Psychological Aspects of Meat Consumption—A Short Review." Nutrients 10, no. 9 (September 14, 2018): 1301. http://dx.doi.org/10.3390/nu10091301.
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Eating meat is deeply entrenched in Western culture. It is often associated with wealth and a highly nutritional diet; and for many people it is also an established habit that is difficult to change. The second half of the 20th century was a period of rapid growth in meat consumption, which resulted in intensified meat production. At the same time, eating meat has recently become subject to criticism for health-related, environmental or humanitarian reasons. This review aims to signal the potential consequences of a change of diet or switching to diets that are rich/poor in certain ingredients on the functioning of the hormonal and nervous system, which translates into changes in mood and behavior. This paper discusses the psychological phenomena which underlie the difficulty of changing one’s food preferences and problems encountered while adding new products to the daily diet. Finally, this study summarizes the limitations of modifying eating habits that have resulted from established attitudes and habits.
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Kim, Jeong-Weon. "College Students’ Perception on Sustainable Diets." Korean Association of Practical Arts Education 35, no. 3 (September 30, 2022): 1–20. http://dx.doi.org/10.24062/kpae.2022.35.3.1.
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With with rapid change of climate, sustainable diets considering environmental, economic and social aspects of food system emerged as an important concept worldwide. In this study, the college students’ perceptions on sustainable diets were examined to diagnose their level of understanding and to be used for their future education. The basic data were collected from 115 college students taking an on-line class on food and diets in 2020 and 2021 located in Seoul. The word files of each report were analyzed by using Taguette program, an open-source software for qualitative research and Microsoft Excel. The results were as following. Firstly, the words occurred in the respondents’ mind by sustainable diets were health, environment, being eco-friendly, nutrition/nutrients in order. Abstract concepts occurred by sustainable diets were Health and nutrition, environment and being eco-friendly, and definite concepts related with food were vegetables, organic/no pesticide vegetables, local food, fruits, cooked rice for positive aspect and fast food/instant food, food waste for negative aspect. Secondly, the phrases describing the characteristics of sustainable vs non-sustainable diets were suggested as eco-friendly vs environmental contamination/destroy, health vs non-health, nutritionally balanced diet vs non-balanced diet/diet, eating proper amount vs overeating/eating at night, natural food vs processed food, vegetarian diet/vegetables vs meat diet/meat. Based on the results, the respondents seemed to perceive that sustainable diets are eco-friendly, healthy and nutritionally balanced diets by consuming proper amount of natural or vegetable food rather than process food. Thirdly, the definition of sustainable diets described as a sentence could be categorized into 9 groups by the key words of environment, health, and future. And the most frequent one was a diet that protects environment as well as human health. Above results showed that the respondents do not perceive social and economic aspects of sustainable diets other than envrionment and health when compared with the defition of FAO, the 3rd National Food Education Plan and concept of sustainability. Therefore, social and economic aspects of sustainable diet along with environment and health should be stressed and further education needs to be provided for college students to practice sustainable diets in their daily life.
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Walczak, Marcelina, Teresa Grzelak, Marta Kramkowska, and Krystyna Czyżewska. "Food allergies in children – aspects of epidemiology and diet management." Journal of Medical Science 83, no. 3 (September 30, 2014): 255–59. http://dx.doi.org/10.20883/medical.e76.
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For many years there has been a steady increase in the prevalence of allergic diseases, especially in developed countries. Scientists expect that in the year 2020, atopic diseases will be present in 50% of the population worldwide. Determining the actual scale of the food allergy problem is extremely difficult due to differences in genetic and environmental factors, as well as inconsistent methodology for population and epidemiological research. Treatment of food hypersensitivity is primarily done by excluding a particular food from the diet, while introducing nutritionally equivalent alternatives. An elimination diet should be determined independently for each individual, taking into account the cause, nature, severity and symptoms of the disease. Placing food restrictions on children can interfere with their normal development. The prevailing opinion is that only a properly formulated and followed elimination diet does not endanger the health of the patient. Numerous dietary errors committed, knowingly or unknowingly, by parents can lead to malnutrition and its consequences in their children, such as rickets, anemia, and immune disorders. Therefore, in the long-term treatment of food allergies it is recommended that the caregivers fully cooperate with a doctor, nutritionist and psychotherapist. Due to the ever-increasing incidence of allergic diseases, researchers are looking for effective methods of prevention. Recent scientific reports suggest protective effects from such substances like probiotics, polyunsaturated n-3 fatty acids, vitamin D, antioxidants as well as, certain vegetables and fruits.
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Mazhaeva, T. V. "Molecular and genetic aspects of health risks and their association with adverse environmental conditions and diets (systemic review)." Health Risk Analysis, no. 4 (December 2022): 186–97. http://dx.doi.org/10.21668/health.risk/2022.4.18.
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At present, it is vital to examine adverse effects produced on gene expression by negative environmental factors and nutrients. In this study, our aim was to generalize data available in literature on an association between health risks and polymorphisms of genes that participated in xenobiotic detoxification and allergic status, food intolerance included, in adults and children. We also considered influence exerted by various components in diets on gene expression. Available research data indicate that GSTP1 and SOD gene polymorphisms have their effects on a decline in detoxification and antioxidant functions and early development of allergic, occupational and oncological diseases under exposure to harmful chemicals. Micronutrients in diets that can protect from adverse effects produced by chemicals can act not only as substrates but also as detoxification enzyme inducers. Great quantities of biologically active compounds in the Mediterranean diet are assumed to be able to modulate functional activity of certain genes. Such nutrients as polyphenols, flavonoids, catechins, glucosinolates, anthocyanins, stilbenes, carotinoids, polyamines, spermidine and spermine produce anti-genotoxic and anti-carcinogenic effects. Use of combined nutrigenetic and phenotypic data seems a promising trend in effective modeling of a healthy diet. The research data outlined in this review indicate there is solid evidence that health risks can depend on a genotype, phenotype and quality of the environment. These risks also differ depending on a diet. Modeling a healthy diet based on available knowledge on nutritional genetic and nutritional genomics is a promising trend within non-carcinogenic health risk management, including risks of oncological diseases caused by exposure to adverse environmental factors.
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Vellinga, Reina E., Mirjam van de Kamp, Ido B. Toxopeus, Caroline T. M. van Rossum, Elias de Valk, Sander Biesbroek, Anne Hollander, and Elisabeth H. M. Temme. "Greenhouse Gas Emissions and Blue Water Use of Dutch Diets and Its Association with Health." Sustainability 11, no. 21 (October 30, 2019): 6027. http://dx.doi.org/10.3390/su11216027.
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Food consumption patterns affect the environment as well as public health, and monitoring is needed. The aim of this study was to evaluate the Dutch food consumption patterns for environmental (greenhouse gas (GHG) emissions and blue water use) and health aspects (Dutch Healthy Diet index 2015), according to age, gender, and consumption moments. Food consumption data for 4313 Dutch participants aged 1 to 79 years were assessed in 2012 to 2016, by two non-consecutive 24-h recalls. The environmental impact of foods was quantified using a life cycle assessment for, e.g., indicators of GHG emissions and blue water use. The healthiness of diet, operationalized by the Dutch Healthy Diet index 2015, was assessed for 2078 adults aged ≥19 years. The average daily diet in the Netherlands was associated with 5.0 ± 2.0 kg CO2-equivalents of GHG emissions and 0.14 ± 0.08 m3 of blue water use. Meat, dairy and non-alcoholic beverages contributed most to GHG emissions, and non-alcoholic beverages, fruits, and meat to blue water use. More healthy diets were associated with a lower GHG emission and higher blue water use. Different associations of environmental indicators (GHG emissions and blue water use) with health aspects of diets need to be considered when aligning diets for health and sustainability.
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Serra-Majem, Lluís, Laura Tomaino, Sandro Dernini, Elliot M. Berry, Denis Lairon, Joy Ngo de la Cruz, Anna Bach-Faig, et al. "Updating the Mediterranean Diet Pyramid towards Sustainability: Focus on Environmental Concerns." International Journal of Environmental Research and Public Health 17, no. 23 (November 25, 2020): 8758. http://dx.doi.org/10.3390/ijerph17238758.
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Background: Nowadays the food production, supply and consumption chain represent a major cause of ecological pressure on the natural environment, and diet links worldwide human health with environmental sustainability. Food policy, dietary guidelines and food security strategies need to evolve from the limited historical approach, mainly focused on nutrients and health, to a new one considering the environmental, socio-economic and cultural impact—and thus the sustainability—of diets. Objective: To present an updated version of the Mediterranean Diet Pyramid (MDP) to reflect multiple environmental concerns. Methods: We performed a revision and restructuring of the MDP to incorporate more recent findings on the sustainability and environmental impact of the Mediterranean Diet pattern, as well as its associations with nutrition and health. For each level of the MDP we provided a third dimension featuring the corresponding environmental aspects related to it. Conclusions: The new environmental dimension of the MDP enhances food intake recommendations addressing both health and environmental issues. Compared to the previous 2011 version, it emphasizes more strongly a lower consumption of red meat and bovine dairy products, and a higher consumption of legumes and locally grown eco-friendly plant foods as much as possible.
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La Vecchia, Carlo. "Mediterranean diet and cancer." Public Health Nutrition 7, no. 7 (October 2004): 965–68. http://dx.doi.org/10.1079/phn2004562.
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AbstractObjective:To analyse the role of various aspects of the Mediterranean diet in several common epithelial cancers, including digestive and selected non-digestive tract neoplasms.Design:Systematic analysis of data from a series of case-control studies.Setting:Northern Italy, between 1983 and 1998.Subjects:Over 12 000 cases of 20 cancer sites and 10 000 controls.Results:For most epithelial cancers, the risk decreased with increasing vegetable and fruit consumption, with relative risk (RR) between 0.3 and 0.7 for the highest versus the lowest tertile. For digestive tract cancers, population-attributable risks for low intake of vegetables and fruit ranged between 15 and 40%. A protective effect was observed also for breast, female genital tract, urinary tract and a few other epithelial neoplasms. A number of antioxidants and other micronutrients showed an inverse relationship with cancer risk, but the main components responsible for the favourable effect of a diet rich in vegetables and fruit remain undefined. Fish tended to be another favourable diet indicator. In contrast, subjects reporting frequent red meat intake showed RRs above unity for several common neoplasms. Intake of whole-grain foods was related to a reduced risk of several types of cancer, particularly of the upper digestive tract. This may be due to a favourable role of fibre, but the issue is still open to discussion. In contrast, refined grain intake and, consequently, glycaemic load and glycaemic index were associated with increased risk of different types of cancer including, among others, breast and colorectal.Conclusions:A low-risk diet for cancer in the Mediterranean would imply increasing the consumption of fruit and vegetables, as well as avoiding increasing the intakes of meat and refined carbohydrates. Further, olive oil and other unsaturated fats, which are also typical aspects of the Mediterranean diet, should be preferred to saturated ones.
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Trijsburg, Laura, Elise F. Talsma, Sandra P. Crispim, James Garrett, Gina Kennedy, Jeanne H. M. de Vries, and Inge D. Brouwer. "Method for the Development of WISH, a Globally Applicable Index for Healthy Diets from Sustainable Food Systems." Nutrients 13, no. 1 (December 30, 2020): 93. http://dx.doi.org/10.3390/nu13010093.
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Promoting both a healthy diet and at the same time considering the environmental sustainability aspects of production and consumption of the diet are urgent global issues. We developed the WISH (World Index for Sustainability and Health) to evaluate diets for healthiness and sustainability. The WISH seeks to measure two complex multidimensional concepts, diet quality and environmental sustainability, in one scoring system. The WISH is based on the EAT-Lancet recommendations for a healthy and sustainable diet in the general population with global applicability across multiple settings. Thirteen food groups are scored between 0 and 10, based on their association with disease and impact on environmental indicators. The scoring system was applied using a dataset of duplicate 24 h dietary recalls from 396 urban Vietnamese men and women. Out of a maximum score of 130, the mean total WISH score was 46 (SD 11), and scores for the healthy and high-environmental impact sub-scores were mean 25 (11) (out of 100) and mean 26 (8) (out of 70) respectively. A higher score was observed for the less-healthy (mean 20 (2) out of 30) sub-score. Our initial analysis shows that the WISH is able to differentiate between the healthiness and the environmental sustainability of a Vietnamese diet.
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Ivashura, Andrii, Oksana Borysenko, and Maryna Tolmachova. "Sustainable eating behavior." Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies, no. 4 (10) (December 30, 2021): 88–93. http://dx.doi.org/10.20998/2413-4295.2021.04.12.
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With the growing impact of agriculture and modern food processing on the natural environment and growing concerns about all aspects of their sustainability, urgent solutions are required to promote healthy, low-impact diets. Sustainable diets are those with low environmental impact and high availability that ensure food and nutritional security. A comprehensive overview of different approaches to the analysis of sustainable eating behavior is provided. It is argued that preserving the environment is critical, including in designing programs to improve health, address inequalities in affordability, food access and availability in food system models. However, dietary advice and food policy should not be based solely on the environmental aspect of sustainability and should be carefully formulated. Economy, culture and other sociological factors should be taken into account in appropriate policies when planning ways to provide adequate nutrition to the population. It is emphasized that building sustainable food systems that support healthy communities requires a multidimensional, interdisciplinary approach. A sustainable healthy diet is based on improving the energy balance and changing the diet towards a predominantly plant-based diet, which is in line with the data on healthy eating. Updating national guidelines to reflect the latest data on healthy diets may in itself be important for improving health and reducing environmental impact, and may not only clearly define but expand the criteria for sustainability. Key principles of environmental sustainability and well-being are applied in shaping a national sustainable food strategy and are directly related to food production and consumption. To implement an integrated health and environment modeling framework, it is necessary to take different approaches to sustainable nutrition, motivating environmental, food security and public health goals. To develop a methodology for assessing indicators of sustainable nutrition, it is important to simultaneously take into account all aspects: nutritional value of products, indicators of environmental impact, availability of products, climatic, geographic and national characteristics. This methodology will allow to make competent decisions in the field of food production and consumption, will help to minimize the negative impact on the natural environment through sustainable eating behavior.
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Bista, A., T. N. Joshi, K. Biswokarma, and S. Yadav. "Agronomic and Environmental Aspects of Conservation Agriculture on Wheat Crop Production." International Journal of Applied Sciences and Biotechnology 7, no. 2 (June 27, 2019): 161–66. http://dx.doi.org/10.3126/ijasbt.v7i2.24637.
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Potato (Solanum tuberosum L.) is one of the major vegetable crops of Nepal. Potato is grown all over the globe and consumed as either vegetable or staple food depending upon the crop production scenario. It is also an integral part of human diet. Potato is a high nutrient mining crop and needs higher fertilization for economic tuber production. Despite sufficient application of Nitrogen (N) and Phosphorus (P2O5), low replenishment and widespread potassium deficiency are limiting the potato production in Nepalese condition. Growth parameters such as plant height, leaf area and chlorophyll% was positively correlated with potassium application. Potassium alleviated stresses of frost and drought and reduced incidence of diseases like late blight, black scurf and hollow heart. Potassium also decreased the reducing sugar content and improved chips color and quality. Similarly, potassium application before harvest was found to increase storage life of potato tubers. Furthermore, potassium application significantly increased the yield of potato tubers and quality parameters such as Vitamin C content and specific gravity. Source of potassium and method of potassium application also affected growth, yield and quality parameters. Soil application of potassium in splits coupled with foliar spay was found to perform better. Optimum dose of potassium was recommended for economic tuber production
Int. J. Appl. Sci. Biotechnol. Vol 7(2): 161-166
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Piet, G. J. "Impact of environmental perturbation on a tropical fish community." Canadian Journal of Fisheries and Aquatic Sciences 55, no. 8 (August 1, 1998): 1842–53. http://dx.doi.org/10.1139/f98-073.
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Tissawewa is a tropical reservoir in which annually recurring water level fluctuations are the main source of environmental variations. Aspects of a major perturbation studied related to (i) a progressive water level decrease that ultimately caused the reservoir to (ii) dry completely and a radical change of environment after refilling. The first aspect caused a decrease in the abundance of small pelagic fish but an increase in large bottom-dwellers. Main causes responsible for these changes are a decrease in the food available to the fish community resulting in weight loss and increased mortality of smaller bodied species. Also, the concentration of suspended silt and seston increased, probably damaging fish gills, thereby adversely affecting oxygen intake of the fish. Apparently, bottom-dwellers are better adapted to these conditions than pelagic species. The second aspect caused the composition of the food source to change, resulting in diet shifts and changes in relative abundance of some fish species (often compensated for by an inverse change of another species of the same feeding guild). In contrast with the annually recurring minor perturbations, the major perturbations caused the species composition and size structure of the fish community to change.
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Alexandropoulou, Ioanna, Dimitrios G. Goulis, Theodora Merou, Tonia Vassilakou, Dimitrios P. Bogdanos, and Maria G. Grammatikopoulou. "Basics of Sustainable Diets and Tools for Assessing Dietary Sustainability: A Primer for Researchers and Policy Actors." Healthcare 10, no. 9 (August 31, 2022): 1668. http://dx.doi.org/10.3390/healthcare10091668.
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Climate change can have economic consequences, affecting the nutritional intake of populations and increasing food insecurity, as it negatively affects diet quality parameters. One way to mitigate these consequences is to change the way we produce and consume our food. A healthy and sustainable diet aims to promote and achieve the physical, mental, and social well-being of the populations at all life stages, while protecting and safeguarding the resources of the planet and preserving biodiversity. Over the past few years, several indexes have been developed to evaluate dietary sustainability, most of them based on the EAT-Lancet reference diet. The present review explains the problems that arise in human nutrition as a result of climate change and presents currently available diet sustainability indexes and their applications and limitations, in an effort to aid researchers and policy actors in identifying aspects that need improvement in the development of relevant indexes. Overall, great heterogeneity exists among the indicators included in the available indexes and their methodology. Furthermore, many indexes do not adequately account for the diets’ environmental impact, whereas others fall short in the economic impact domain, or the ethical aspects of sustainability. The present review reveals that the design of one environmentally friendly diet that is appropriate for all cultures, populations, patients, and geographic locations is a difficult task. For this, the development of sustainable and healthy diet recommendations that are region-specific and culturally specific, and simultaneously encompass all aspects of sustainability, is required.
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Ghammachi, Nadine, Putu Novi Arfirsta Dharmayani, Seema Mihrshahi, and Rimante Ronto. "Investigating Web-Based Nutrition Education Interventions for Promoting Sustainable and Healthy Diets in Young Adults: A Systematic Literature Review." International Journal of Environmental Research and Public Health 19, no. 3 (February 1, 2022): 1691. http://dx.doi.org/10.3390/ijerph19031691.
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Background: Our current rapidly growing food systems are imposing a heavy burden on both environmental sustainability and human health. Sustainable and healthy diets aim to promote optimal health and have a minimal environmental impact. This study aimed to critically review and synthesise the evidence on the effectiveness of web-based nutrition education interventions aiming to promote sustainable and healthy diets among young adults. Methods: A systematic search of four databases (Medline, PsycINFO, Scopus, and Embase) was conducted in March 2021. Studies were included if they used an online platform to deliver the intervention to young adults and measured at least one aspect of sustainable and healthy diets, such as plant-based food intake, food waste, and local and seasonal produce. Of the 2991 studies, a total of 221 full-text articles were assessed for eligibility of which 22 were included in the final review. Results: A majority of the studies (82%) targeted fruit and vegetable consumption, and close to a quarter of studies (23%) targeted other aspects of a sustainable and healthy diet, such as red meat intake. Only one study included multiple aspects of a sustainable and healthy diet. Program delivery outcomes reported overall positive feedback and engagement. Conclusion: This review suggests that web-based interventions may be effective in promoting some sustainable diet-related outcomes in young adults. However, there is a need for developing and evaluating future programs to promote sustainable diets more comprehensively in order to help young adults make healthy and sustainable food choices.
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Bjørnarå, Helga Birgit, Monica Klungland Torstveit, and Elling Bere. "Healthy and sustainable diet and physical activity: the rationale for and experiences from developing a combined summary score." Scandinavian Journal of Public Health 47, no. 5 (July 2, 2018): 583–91. http://dx.doi.org/10.1177/1403494818785056.
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Aims: First, to describe the rationale for developing a combined summary score, the Healthy and Sustainable Dietary and Physical Activity habits (HSDPA) score, incorporating four selected dietary and physical activity aspects: (a) the New Nordic Diet, (b) local and sustainable foods, (c) active transportation and (d) non-exercise outdoor activities. Secondly, to describe the experiences from constructing the HSDPA score. Methods: Relevant literature covering the four aspects of interest was reviewed to secure a well-grounded rationale and a theory-based approach. To measure compliance with such a broad approach targeting diet, physical activity, health and environmental sustainability, the HSDPA score was constructed including one subscale for each aspect. The four subscales were constructed from questionnaire items and were equally weighted, entailing a range from 0–10 points, hence the total HSDPA score ranged from 0–40 points. Results: In retrospect, we believe that the rationale for creating the HSDPA score is reasonable. Still, emphasizing fewer, but the most relevant aspects, such as reduced meat consumption and active transportation, may represent a more functional solution than the broad approach suggested herein, both for promoting public health and environmental sustainability, and for developing a feasible measurement tool. Conclusions: Our experiences illustrate the importance of methodological perspectives and scrutiny related to both the development and testing of complex summary scores. Nevertheless, we think that combined summary scores could be applicable for use within epidemiological studies and for measuring the effects of interventions, if accounting for the methodological limitations as far as possible.
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Oehlenschläger, Jörg. "Seafood: Nutritional Benefits and Risk Aspects." International Journal for Vitamin and Nutrition Research 82, no. 3 (June 1, 2012): 168–76. http://dx.doi.org/10.1024/0300-9831/a000108.
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Seafood, such as fish, crustacean and molluscan shellfish, and echinoderms, provides in the edible part (e. g., filet, abdominal muscle) many nutritional components beneficial for the human diet like n-3 polyunsaturated long chain fatty acids (PUFAs), namely eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), essential elements such as selenium and iodine, high potassium and low sodium concentrations, and the vitamins D, A, E, and B12, as well as taurine (2-aminoethanesulfonic acid) among others. Its protein is highly digestible due to low connective tissue content, and cholesterol content is also low in fish. Lean fish species are extremely low in fat content (<1 %), while fatty species are extremely rich in PUFAs. However, being subject to environmental influences from its habitat, seafood also entails water-borne health risks such as organic pollutants, toxins, parasites, and heavy metals. Nevertheless, the vast majority of experimental and epidemiological studies have proven that the benefits of fish intake exceed the potential risks even for vulnerable consumer groups.
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Melamed, Yoel, Mordechai E. Kislev, Eli Geffen, Simcha Lev-Yadun, and Naama Goren-Inbar. "The plant component of an Acheulian diet at Gesher Benot Ya‘aqov, Israel." Proceedings of the National Academy of Sciences 113, no. 51 (December 5, 2016): 14674–79. http://dx.doi.org/10.1073/pnas.1607872113.
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Diet is central for understanding hominin evolution, adaptation, and environmental exploitation, but Paleolithic plant remains are scarce. A unique macrobotanical assemblage of 55 food plant taxa from the Acheulian site of Gesher Benot Ya‘aqov, Israel includes seeds, fruits, nuts, vegetables, and plants producing underground storage organs. The food plant remains were part of a diet that also included aquatic and terrestrial fauna. This diverse assemblage, 780,000 y old, reflects a varied plant diet, staple plant foods, environmental knowledge, seasonality, and the use of fire in food processing. It provides insight into the wide spectrum of the diet of mid-Pleistocene hominins, enhancing our understanding of their adaptation from the perspective of subsistence. Our results shed light on hominin abilities to adjust to new environments, facilitating population diffusion and colonization beyond Africa. We reconstruct the major vegetal foodstuffs, while considering the possibility of some detoxification by fire. The site, located in the Levantine Corridor through which several hominin waves dispersed out of Africa, provides a unique opportunity to study mid-Pleistocene vegetal diet and is crucial for understanding subsistence aspects of hominin dispersal and the transition from an African-based to a Eurasian diet.
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Oitaven, Leonardo P. C., Sydnei S. Calado, Hilton N. da Costa, Glaucilane S. Cruz, Juan S. Monrós, Daniel O. Mesquita, Álvaro A. C. Teixeira, Valéria W. Teixeira, and Geraldo J. B. de Moura. "Trophic ecology of Gymnodactylus geckoides Spix, 1825 (Squamata, Phyllodactylidae) from Caatinga, Northeastern Brazil." Herpetozoa 35 (October 11, 2022): 187–97. http://dx.doi.org/10.3897/herpetozoa.35.e87199.
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The diet of lizards is mainly composed of arthropods. It can be affected by biotic and abiotic factors, which influence the energy supply provided by the composition of the animal´s diet. The richness and abundance of many arthropod species can be influenced by environmental seasonality, especially in the Caatinga ecoregion, due to the rainfall regimes. The present study aims to describe aspects of the seasonal and morphological variation in the lizard Gymnodactylus geckoides diet and their energy content. We collected 157 individuals (63 females, 68 males, and 26 juveniles) at the Catimbau National Park, Northeastern Brazil, of which 72 were analyzed for the dry season and 59 for the rainy season. Our data indicates Isoptera to be the most common prey in G. geckoides’s diet. Energy content, prey number was higher in the dry season, whereas prey volume and glycogen content increased in the rainy season. Proteins and lipids did not show marked differences. The present study represents the first effort to understand variations in G. geckoide’s trophic ecology, indicating that this specie presents a wide variation in their diet, especially when considering seasonal factors, revealing their needs and restrictions according to prey availability and environmental conditions.
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Hargreaves, Shila Minari, António Raposo, Ariana Saraiva, and Renata Puppin Zandonadi. "Vegetarian Diet: An Overview through the Perspective of Quality of Life Domains." International Journal of Environmental Research and Public Health 18, no. 8 (April 12, 2021): 4067. http://dx.doi.org/10.3390/ijerph18084067.
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Vegetarianism has gained more visibility in recent years. Despite the well-described effects of a vegetarian diet on health, its influence on the quality of life of the individuals who follow it still needs to be properly investigated. Quality of life relates to a subjective perception of well-being and functionality, and encompasses four main life domains: physical, psychological, social, and environmental. The adoption of a vegetarian diet, despite being a dietary pattern, could potentially influence and be influenced by all of these domains, either positively or negatively. This review aims to present an overview of the background, conceptualization, features, and potential effects of vegetarianism in all quality of life domains. The choice of adopting a vegetarian diet could have positive outcomes, such as better physical health, positive feelings related to the adoption of a morally correct attitude, an increased sense of belonging (to a vegetarian community), and lower environmental impact. Other factors, however, could have a negative impact on the quality of life of those choosing to abstain from meats or other animal products, especially when they go beyond one’s control. These include the environment, the social/cultural group in which a person is inserted, gender-based differences, economic aspects, and a limited access to a wide variety of plant-based foods. It is important to understand all the effects of adopting a vegetarian diet—beyond its nutritional aspects. Not only do studies in this area provide more consistent data, but they may also contribute to mitigating all factors that might prevent individuals from adopting a vegetarian diet, or that may have a negative impact on the quality of life of those who already follow it.
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Mazzocchi, Alessandra, Valentina De Cosmi, Silvia Scaglioni, and Carlo Agostoni. "Towards a More Sustainable Nutrition: Complementary Feeding and Early Taste Experiences as a Basis for Future Food Choices." Nutrients 13, no. 8 (August 4, 2021): 2695. http://dx.doi.org/10.3390/nu13082695.
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The concept of sustainable nutrition considers different fields: from human health to environmental, economic and socio-cultural aspects. Currently, in Europe, the diets that reflect the assumptions of the sustainable diet are the Mediterranean Diet and the New Nordic Diet. They both encourage the consumption of vegetable, organic and minimally processed foods, as well as regional, seasonal and Fair-Trade products, reducing the ecological impact of the production chain. These eating habits could be established starting from the prenatal period and from infancy during the complementary feeding stage, aiding children to accept of a more variable diet in terms of flavor, taste and texture. In particular, the positive parental role model is an effective method for improving a child’s diet and behaviors. Two healthy plates representing a sustainable diet in early infancy, at 6 and 24 months, are here proposed, in line with the “Planetary Health Diet” approved by the EAT-Lancet Commission. Our work aims to highlight how a sustainable diet is possible since infancy, since the introduction of solid foods.
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Alam, Shaan E., R. B. Singh, Siddharth Gupta, Parinita Dherange, Fabien De Meester, Agnieszka Wilczynska, Suniti Dharwadkar, Douglas Wilson, and Pali Hungin. "Nutritional aspects of epigenetic inheritance." Canadian Journal of Physiology and Pharmacology 90, no. 8 (August 2012): 989–94. http://dx.doi.org/10.1139/y2012-105.
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The impact of diet and environmental factors on genes concerned with epigenetic inheritance and the mechanism of evolution has grown significantly beyond the Modern Synthesis period. Epigenetic inheritance is the passing of phenotypic change to subsequent generations in ways that are outside the genetic code of DNA. Recently, polymorphisms of the human Delta-5 (fatty acid desaturase, FADS1) and Delta-6 (FADS2) desaturase genes have been described as being associated with the level of several long-chain n-3 and n-6 polyunsaturated fatty acids (PUFAs) in serum phospholipids. Increased consumption of refined starches and sugar increases the generation of superoxide anion in the tissues and free fatty acids (FFA) in the blood. There is an increased amount and activity of nuclear factor-κB (NF-κB), a transcriptional factor regulating the activity of at least 125 genes, most of which are pro-inflammatory. The consumption of glucose may be associated with an increase in 2 other pro-inflammatory transcription factors: activating protein-1 (AP-1), and early growth response protein-1 (Egr-1). AP-1 regulates the transcription of matrix metallo-proteinases and Egr-1 modulates the transcription of tissue factor and plasminogen activator inhibitor-1. It is possible that a complex set of factors, including nutritional factors, come into play during epigenetic inheritance.
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D’Antona, Salvatore, Martina Caramenti, Danilo Porro, Isabella Castiglioni, and Claudia Cava. "Amyotrophic Lateral Sclerosis: A Diet Review." Foods 10, no. 12 (December 17, 2021): 3128. http://dx.doi.org/10.3390/foods10123128.
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Amyotrophic lateral sclerosis (ALS) is a fatal disease related to upper and lower motor neurons degeneration. Although the environmental and genetic causes of this disease are still unclear, some factors involved in ALS onset such as oxidative stress may be influenced by diet. A higher risk of ALS has been correlated with a high fat and glutamate intake and β-methylamino-L-alanine. On the contrary, a diet based on antioxidant and anti-inflammatory compounds, such as curcumin, creatine, coenzyme Q10, vitamin E, vitamin A, vitamin C, and phytochemicals could reduce the risk of ALS. However, data are controversial as there is a discrepancy among different studies due to a limited number of samples and the many variables that are involved. In addition, an improper diet could lead to an altered microbiota and consequently to an altered metabolism that could predispose to the ALS onset. In this review we summarized some research that involve aspects related to ALS such as the epidemiology, the diet, the eating behaviour, the microbiota, and the metabolic diseases. Further research is needed to better comprehend the role of diet and the metabolic diseases in the mechanisms leading to ALS onset and progression.
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von Koerber, Karl, Nadine Bader, and Claus Leitzmann. "Wholesome Nutrition: an example for a sustainable diet." Proceedings of the Nutrition Society 76, no. 1 (August 9, 2016): 34–41. http://dx.doi.org/10.1017/s0029665116000616.
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‘Wholesome Nutrition’ is a concept of sustainable nutrition that was developed at the University of Giessen in the 1980s. In this concept, health and the ecologic, economic, social and cultural dimensions of nutrition are equally important. In 1992 at the UN-Conference on Environment and Development in Rio de Janeiro the definition of ‘Sustainable Development’ comprised the dimensions environment, economy and society. Additionally to these three ‘classical’ dimensions of sustainability, we included ‘health’ as the fourth dimension because nutrition has far reaching effects on human health. The fifth dimension, ‘culture’, became part of the sustainability dialogue since many years; the respective cultural background influences food habits. Presently, mankind has to cope with huge global challenges such as poverty and food insecurity in low-income countries as well as climate change. Therefore the objective is to identify prospects for actions to respond to these global challenges. The concept of ‘Sustainable Nutrition’ analyses the food supply chain at all stages from input-production and primary production to processing, distribution, preparation, consumption and waste disposal. The present analysis leads to the following seven principles: preference of plant-based foods, organic foods, regional and seasonal products, preference of minimally processed foods, Fair Trade products, resource-saving housekeeping and enjoyable eating culture. This concept is based on holistic thinking and has the potential to reduce the global challenges in the field of nutrition. Scientists, stakeholders, multipliers and consumers are asked to consider environmental, economic, social and cultural aspects in addition to the biological (health) aspects.
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Abejón, Ricardo, Laura Batlle-Bayer, Jara Laso, Alba Bala, Ian Vazquez-Rowe, Gustavo Larrea-Gallegos, María Margallo, et al. "Multi-Objective Optimization of Nutritional, Environmental and Economic Aspects of Diets Applied to the Spanish Context." Foods 9, no. 11 (November 16, 2020): 1677. http://dx.doi.org/10.3390/foods9111677.
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Current food consumption patterns must be revised in order to improve their sustainability. The nutritional, environmental, and economic consequences of these dietary patterns must be taken into consideration when diet guidelines are proposed. This study applied a systematic optimization methodology to define sustainable dietary patterns complying with nutritional, environmental, and economic issues. The methodology was based on a multi-objective optimization model that considered a distance-to-target approach. Although the three simultaneous objectives (maximal nutritional contribution, minimal greenhouse gas emissions, and minimal costs) could be divergent, the proposed model identified the optimal intake of each food product to achieve the maximal level of nutritional, environmental, and economic diets. This model was applied to six different eating patterns within the Spanish context: one based on current food consumption and five alternative diets. The results revealed that dietary patterns with improved nutritional profiles and reduced environmental impacts could be defined without additional costs just by increasing the consumption of vegetables, fruits, and legumes, while reducing the intake of meat and fish.
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Khaw, Kay-Tee. "Epidemiological aspects of ageing." Philosophical Transactions of the Royal Society of London. Series B: Biological Sciences 352, no. 1363 (December 29, 1997): 1829–35. http://dx.doi.org/10.1098/rstb.1997.0168.
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A major societal challenge is to improve quality of life and prevent or reduce disability and dependency in an ageing population. Increasing age is associated with increasing risk of disability and loss of independence, due to functional impairments such as loss of mobility, hearing and vision; a major issue must be how far disability can be prevented. Ageing is associated with loss of bone tissue, reduction in muscle mass, reduced respiratory function, decline in cognitive function, rise in blood pressure and macular degeneration which predispose to disabling conditions such as osteoporosis, heart disease, dementia and blindness. However, there are considerable variations in different communities in terms of the rate of age–related decline. Large geographic and secular variations in the age–adjusted incidence of major chronic diseases such as stroke, hip fracture, coronary heart disease, cancer, visual loss from cataract, glaucoma and macular degeneration suggest strong environmental determinants in diet, physical activity and smoking habit. The evidence suggests that a substantial proportion of chronic disabling conditions associated with ageing are preventable, or at least postponable and not an inevitable accompaniment of growing old. Postponement or prevention of these conditions may not only increase longevity, but, more importantly, reduce the period of illnesses such that the majority of older persons may live high–quality lives, free of disability, until very shortly before death. We need to understand better the factors influencing the onset of age–related disability in the population, so that we have appropriate strategies to maintain optimal health in an ageing population.
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Harray, Amelia J., Carol J. Boushey, Christina M. Pollard, Chloe E. Panizza, Edward J. Delp, Satvinder S. Dhaliwal, and Deborah A. Kerr. "Perception v. actual intakes of junk food and sugar-sweetened beverages in Australian young adults: assessed using the mobile food record." Public Health Nutrition 20, no. 13 (June 5, 2017): 2300–2307. http://dx.doi.org/10.1017/s1368980017000702.
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AbstractObjectiveTo determine perception v. actual intakes of energy-dense nutrient-poor ‘junk food’ (JF) and sugar-sweetened beverages (SSB) in young adults, using the mobile food record (mFR).DesignBefore-and-after eating images using a 4 d mFR were assessed for standardised 600 kJ (143 kcal) servings of JF and SSB (excluding diet drinks). Participants reported their concern about the health aspects of their diet, perceptions and intentions regarding JF and SSB.SettingPerth, Western Australia.SubjectsAdults (n 246) aged 18–30 years.ResultsThe mean (sd) intake of JF+SSB was 3·7 (2·0) servings/d. Women thinking about drinking less SSB consumed more SSB servings/d (1·5 (1·2)) than men (0·7 (0·5); P<0·05) who were thinking about drinking less. Men not thinking about cutting down JF consumed more servings/d (4·6 (2·4)) than women (2·5 (0·7); P<0·01) who were not thinking about cutting down. Those who paid a lot of attention to the health aspects of their diet consumed less JF+SSB than those who took only a bit of notice (P<0·001), were not really thinking much about it (P<0·001) or who didn’t think at all about the health aspects of food (P<0·01).ConclusionsPerceptions and attitudes regarding JF and SSB were associated with level of consumption. Those not thinking about cutting down their intake of these foods represent an important target group as they consume more than their peers. Further research is needed to identify how amenable young adults are to changing their intake, particularly given the lack of attention paid to the health aspects of their diet.
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Cardone, I. B., S. E. Lima-Junior, and R. Goitein. "Diet and capture of Hypostomus strigaticeps (Siluriformes, Loricariidae) in a small brazilian stream: relationship with limnological aspects." Brazilian Journal of Biology 66, no. 1a (February 2006): 25–33. http://dx.doi.org/10.1590/s1519-69842006000100005.
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The purpose of this study is to ascertain whether variations in the limnological parameters of the Corumbataí river resulting from the discharge of a variety of wastes into its waters may be responsible for spatial shifts in the diet and capture of the armored catfish Hypostomus strigaticeps (Regan, 1907). Individuals were collected over a period of two years from two sites with similar physical, albeit distinct limnological characteristics. As a whole, the environmental variables (temperature, pH, dissolved oxygen, electrical conductivity, and total coliforms and fecal coliforms) of the two sites were found to vary significantly. The food items found in the guts of these armored catfish (sediments, diatoms, fungi hyphae, chlorophytes, cyanophytes and non-identified material) ranked differently in samples from the two sites. In the more polluted (site B), diatoms and chlorophytes ranked higher in the diet than in that of individuals caught in the more preserved location (site A). This fact may be related to the greater amount of organic material found at site B, which provides favorable environmental conditions for such algae and, consequently, for algivorous fishes. Even so, fewer fish were captured at site B than at site A, suggesting that although food is more abundant in the more polluted site, its limnological conditions appear, on the whole, to be less beneficial than the conditions at site A.
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Liu, Gang, Shumiao Zhang, Xinsheng Zhao, Chao Li, and Minghao Gong. "Advances and Limitations of Next Generation Sequencing in Animal Diet Analysis." Genes 12, no. 12 (November 23, 2021): 1854. http://dx.doi.org/10.3390/genes12121854.
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Diet analysis is a critical content of animal ecology and the diet analysis methods have been constantly improving and updating. Contrary to traditional methods of high labor intensity and low resolution, the next generation sequencing (NGS) approach has been suggested as a promising tool for dietary studies, which greatly improves the efficiency and broadens the application range. Here we present a framework of adopting NGS and DNA metabarcoding into diet analysis, and discuss the application in aspects of prey taxa composition and structure, intra-specific and inter-specific trophic links, and the effects of animal feeding on environmental changes. Yet, the generation of NGS-based diet data and subsequent analyses and interpretations are still challenging with several factors, making it possible still not as widely used as might be expected. We suggest that NGS-based diet methods must be furthered, analytical pipelines should be developed. More application perspectives, including nutrient geometry, metagenomics and nutrigenomics, need to be incorporated to encourage more ecologists to infer novel insights on they work.
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Sanpaolo, Eliana R., Addolorata Corrado, and Francesco P. Cantatore. "Mediterranean Diet and Osteoarticular Diseases." Current Nutrition & Food Science 16, no. 3 (April 27, 2020): 242–50. http://dx.doi.org/10.2174/1386207322666191203103530.
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Background: Besides the well-known positive effect on the reduction of the risk of cardiovascular diseases, in the latest decades growing evidence has accumulated on the beneficial effects of MD on various aspects of health outcomes. Nevertheless, data concerning the existence of a direct positive effect of MD, irrespective of its beneficial effect on body weight, in osteo-articular diseases, are still controversial. In osteo-articular diseases, a pro-inflammatory environment is highlighted, with an increased systemic levels of pro-inflammatory cytokines. Objective: Our objective is to investigate the effects of adherence to the Mediterranean diet and osteo-articular diseases. Conclusion: Many foods included in MD, have anti-inflammatory properties, due to the presence of nutrients, such as polyunsaturated (PUFA) and monounsaturated (MUFA) fats. The two types of polyunsaturated fatty acids, omega-3 and omega-6, have opposing effects on the inflammatory process. Omega-6 stimulates the production of pro-inflammatory cytokines, while omega-3 fatty acids exert anti-inflammatory effects, including significant reductions in the release of pro-inflammatory cytokines. Some studies have shown that the dietary pattern of MD consumption has an important role in the prevention and development of inflammatory arthritis. Nevertheless, the possible influence of MD on chronic osteo-articular diseases is very limited, this review updates the main experimental and clinical evidences concerning the potential beneficial effects of the Mediterranean Diet on the most diffuse osteo-articular chronic and degenerative joint disease.
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Białek-Dratwa, Agnieszka, Alicja Michalak, Martina Grot, and Karolina Krupa-Kotara. "Complementary feeding with traditional and baby led weaning (BLW) methods - assessment of selected aspects of infant's diet." Journal of Education, Health and Sport 12, no. 7 (July 3, 2022): 315–29. http://dx.doi.org/10.12775/jehs.2022.12.07.030.
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Background: Infant nutrition is a topic of constant debate between parents and doctors. The recommendations themselves have been modified several times over the past 6 decades. Baby Led Weaning (BLW) method is gaining more and more popularity in infant nutrition during the period of expanding the infant menu. The main aim of the study was to evaluate selected aspects of dietary expansion in a group of their children, taking into account dietary expansion with the use of the traditional method and the BLW method. Material and method: An exploratory cross-sectional study was conducted in December 2021-January 2022 among a randomly selected sample of 523 mothers of children in infancy aged up to 12 months. Data for the study were collected anonymously using the CAWI method. The information collected from 500 women was considered for the final data analysis taking into account the inclusion and exclusion criteria. Results: 66.6% of the women surveyed (N=333) stated that their child is or was fed breast milk during the first six months. The child's diet was most often expanded with complementary meals after 6 months of age. This answer was indicated by 58.8% of respondents (N=294). 85.6% of the surveyed women (N=428) first introduced or intend to introduce vegetables to their diet. 13% of the respondents (N=65) introduced or planned to introduce vegetables and fruit at the same time. In the studied group of mothers the BLW method was not known or not used by 7 mothers (1.4%), 343 mothers used or intended to use the BLW method (68.6%), whereas 150 women knew the BLW method (30.0%), but did not use it or did not intend to use it during the expansion of their child's diet. Conclusions: The majority of mothers surveyed used the BLW method during the expansion of their children's diet, accepting the principle that it is the child who decides whether and how much to eat, and the parent who decides what and when the child eats.
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Vecchia, Carlo La, and Cristina Bosetti. "Diet and cancer risk in Mediterranean countries: open issues." Public Health Nutrition 9, no. 8A (December 2006): 1077–82. http://dx.doi.org/10.1017/s1368980007668475.
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AbstractObjectiveTo analyse various aspects of the Mediterranean diet in relation to the risk of several common cancers in Italy.DesignData from a series of case-control studies conducted in northern Italy between 1983 and 2004 on over 20 000 cases of several major cancers and 18 000 controls.ResultsFor most digestive tract cancers, the risk decreased with increasing vegetable and fruit consumption, with relative risks between 0.3 and 0.7 for the highest level of intake, and the population-attributable risks for low intake of vegetables and fruit ranged between 15 and 40%. Less strong inverse relations were observed for other (epithelial) cancers, too. A number of micronutrients contained in vegetables and fruit showed an inverse relation with cancer risk. In particular, flavones, flavonols and resveratrol were inversely related to breast cancer risk. Olive oil, which is a typical aspect of the Mediterranean diet, has also been inversely related to cancers of the colorectum and breast, and mainly of the upper digestive and respiratory tract. Consumption of pizza, one of the most typical Italian foods, was related to a reduced risk of digestive tract cancers, although pizza may simply be an aspecific indicator of the Italian diet.ConclusionsAdherence to the Mediterranean diet is a favourable indicator of the risk of several common epithelial cancers in Italy. A score summarising the major characteristics of the Mediterranean diet was related to a priori defined reduced risks of several digestive tract neoplasms by over 50%.
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Jaime, Patricia Constante, Daniel Henrique Bandoni, Ana Clara da Fonseca Leitão Duran, and Regina Mara Fisberg. "Diet quality index adjusted for energy requirements in adults." Cadernos de Saúde Pública 26, no. 11 (November 2010): 2121–28. http://dx.doi.org/10.1590/s0102-311x2010001100013.
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This study aimed to develop a diet quality index (DQI-a) adjusted for energy requirement. Dietary intake of adults was assessed using 24-hour food recall. The DQI was developed for scores evenly distributed across ten items characterizing different aspects of diet: food groups, nutrients, and variety. The components categorized under the food groups from the Dietary Guide for Brazilians were adjusted according to the estimated energy requirements of the population studied. Index consistency and correlation with nutrients of the diet was analyzed by Cronbach's alpha. A total of 737 individuals were assessed and energy requirements ranged from 1,800 to 2,500kcal among women and 2,500 to 3,400kcal in men. The food group with greatest variation in total portions was cereals and tubers. Cronbach's alpha of the DQI-a was 0.643 and the index correlated with most of the nutrients. The DQI-a can be considered a valuable instrument for assessing diet quality of the Brazilian population.
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Capdevila, Francesca, Carles Martí-Henneberg, Ricardo Closa, Joaquín Escribano Subías, and Joan Fernández-Ballart. "Yoghurt in the Spanish diet: nutritional implications and socio-cultural aspects of its consumption." Public Health Nutrition 6, no. 4 (June 2003): 333–40. http://dx.doi.org/10.1079/phn2002443.
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AbstractObjectives:This study aims to analyse the differences, with regard to socio-cultural characteristics and dietary habits, between low and high consumers of yoghurt and other fermented dairy product desserts, and the nutritional significance of these differences.Methods:We analysed the diet of a healthy population (4–65 years), using the 24-hour recall method, on three non-consecutive days. The participants were grouped by age and sex and were also divided into tertiles on the basis of yoghurt consumption. We compared energy and nutrient intakes, educational level and socio-economic status in the low consumption (LC) group and the high consumption (HC) group.Results:In general there were no significant differences in energy intake or nutritional profile between LC and HC groups. The only significant difference was in the percentage of energy provided by lipids, which was significantly lower in HC women, possibly due to the high number of women in this group who consumed low-fat yoghurt. There were significant differences in the distribution of HC and LC subjects according to the three educational levels (P < 0.05) but n according to socio-economic status.Conclusion:The fact of being a high consumer of fermented dairy products took place in the framework of other dietary changes that compensated for this high consumption, resulting in the absence of significant differences in energy intake and nutritional profile between HC and LC subjects. The only exception was found in women who consumed low-fat dairy products. There was a relationship between high consumption of fermented dairy products and educational level.
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Momi, Sukhleen K., Lisa E. Wolber, Stella Maris Fabiane, Alex J. MacGregor, and Frances M. K. Williams. "Genetic and Environmental Factors in Age-Related Hearing Impairment." Twin Research and Human Genetics 18, no. 4 (June 17, 2015): 383–92. http://dx.doi.org/10.1017/thg.2015.35.
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Age-related hearing impairment (ARHI) is a common condition with complex etiology but a recognized genetic component. Heritability estimates for pure tone audiogram-determined hearing ability lie in the range 26–75%. The speech-in-noise (SIN) auditory test, however, may be better at encapsulating ARHI symptoms, particularly the diminished ability to segregate environmental sounds into comprehendible auditory streams. As heritability of SIN has not previously been reported, we explored the genetic and environmental contributions to ARHI determined by SIN in 2,076 twins (87.8% female) aged 18–87 (mean age 54.4). SIN was found to be significantly heritable (A, unadjusted for age = 40%; 95% confidence intervals, CI = 32%–47%). With age adjustment, heritability fell (A= 25%; 95% CI = 16–33%), and a relatively strong influence of environmental exposure unshared within twin siblings was identified (E= 75%). To explore the environmental aspects further, we assessed the influence of diet (through the Food Frequency Questionnaire, FFQ), smoking (through self-report and cotinine metabolite levels) and alcohol intake (through the FFQ). A negative influence of high cholesterol diet was observed after adjustment (p= .037). A protective effect of raised serum high-density lipoprotein (HDL) cholesterol levels was observed after adjustment (p= .004). This study is the first assessment of the genetic and environmental influence on SIN perception. The findings suggest SIN is less heritable than pure tone audiogram (PTA) ability and highly influenced by the environment unique to each twin. Furthermore, a possible role of dietary fat in the etiology of ARHI is highlighted.
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Dragasevic, Sanja, Biljana Stankovic, Nikola Kotur, Aleksandra Sokic Milutinovic, Tamara Milovanovic, Milica Stojkovic Lalosevic, Maja Stojanovic, Sonja Pavlovic, and Dragan Popovic. "Genetic Aspects of Micronutrients Important for Inflammatory Bowel Disease." Life 12, no. 10 (October 18, 2022): 1623. http://dx.doi.org/10.3390/life12101623.
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Inflammatory bowel disease (IBD), Crohn’s disease (CD) and ulcerative colitis (UC) are complex diseases whose etiology is associated with genetic and environmental risk factors, among which are diet and gut microbiota. To date, IBD is an incurable disease and the main goal of its treatment is to reduce symptoms, prevent complications, and improve nutritional status and the quality of life. Patients with IBD usually suffer from nutritional deficiency with imbalances of specific micronutrient levels that contribute to the further deterioration of the disease. Therefore, along with medications usually used for IBD treatment, therapeutic strategies also include the supplementation of micronutrients such as vitamin D, folic acid, iron, and zinc. Micronutrient supplementation tailored according to individual needs could help patients to maintain overall health, avoid the triggering of symptoms, and support remission. The identification of individuals’ genotypes associated with the absorption, transport and metabolism of micronutrients can modify future clinical practice in IBD and enable individualized treatment. This review discusses the personalized approach with respect to genetics related to micronutrients commonly used in inflammatory bowel disease treatment.
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Patel, Ankit, Kevin Houston, Michael Saadeh, Ana Vilela, Byung Soo Yoo, Steve M. D’Souza, and David A. Johnson. "Role of Diet in the Pathogenesis of Colorectal Polyps and Cancer." Recent Progress in Nutrition 2, no. 3 (April 24, 2022): 1. http://dx.doi.org/10.21926/rpn.2203018.
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Colorectal cancer (CRC) is currently the third most common cancer within the United States among both males and females, with increasing rates occurring in younger individuals compared to the past. Multiple environmental and social aspects including diet may be contributing to this increase in CRC rates. The aim of this review is to examine foods containing high fructose corn syrup, processed meats, and red meats which have shown to be linked to an increase in incidence of CRC. These foods can be a cause for disruption in a healthy microbiome leading to dysbiosis, which can have downstream effects on CRC formation. With the current data showing evidence of potential triggers and associations leading to CRC, more studies are needed to help directly link these dietary components and their pathways to cancer formations.
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Berry, Elliot M. "Sustainable Food Systems and the Mediterranean Diet." Nutrients 11, no. 9 (September 16, 2019): 2229. http://dx.doi.org/10.3390/nu11092229.
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During the past decade, the concept of sustainability has been added to the factors involved in food security. This has led to a more comprehensive and holistic approach to sustainable food systems which considers drivers—environment, geopolitics, demographics, policy regulations, socio-cultural-economic factors, science and technology and infrastructure. The outcomes, similarly, involve many dimensions—environment, food security and nutrition, health and socio-cultural-economic aspects. This article discusses the Mediterranean diet in the context of sustainable food systems and shows (as in all parts of the world) that there is food insecurity in every country as monitored by the Global Nutrition Index. Three recent, major reports published in 2019 suggest what measures need to be taken to improve sustainable food systems. All environmental analyses agree on the need to promote more plant-based diets—achieved practically by using “more forks than knives”. The Mediterranean Diet pattern is a case study for a sustainable diet. It has the best scientific evidence for being healthy, together with economic and socio-cultural benefits. A major challenge is that it is not consumed by the majority of the population in the Mediterranean region, and any solution must involve equity—the socially just allocation of resources. The task now is implementation with multi-stakeholder involvement, in the knowledge that “a well fed nation is a healthy nation is a sustainable and productive nation”.
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Bambauer, Rolf, Carolin Bambauer, Boris Lehmann, Reinhard Latza, and Ralf Schiel. "LDL-Apheresis: Technical and Clinical Aspects." Scientific World Journal 2012 (2012): 1–19. http://dx.doi.org/10.1100/2012/314283.
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The prognosis of patients suffering from severe hyperlipidemia, sometimes combined with elevated lipoprotein (a) levels, and coronary heart disease refractory to diet and lipid-lowering drugs is poor. For such patients, regular treatment with low-density lipoprotein (LDL) apheresis is the therapeutic option. Today, there are five different LDL-apheresis systems available: cascade filtration or lipid filtration, immunoadsorption, heparin-induced LDL precipitation, dextran sulfate LDL adsorption, and the LDL hemoperfusion. There is a strong correlation between hyperlipidemia and atherosclerosis. Besides the elimination of other risk factors, in severe hyperlipidemia therapeutic strategies should focus on a drastic reduction of serum lipoproteins. Despite maximum conventional therapy with a combination of different kinds of lipid-lowering drugs, sometimes the goal of therapy cannot be reached. Hence, in such patients, treatment with LDL-apheresis is indicated. Technical and clinical aspects of these five different LDL-apheresis methods are shown here. There were no significant differences with respect to or concerning all cholesterols, or triglycerides observed. With respect to elevated lipoprotein (a) levels, however, the immunoadsorption method seems to be most effective. The different published data clearly demonstrate that treatment with LDL-apheresis in patients suffering from severe hyperlipidemia refractory to maximum conservative therapy is effective and safe in long-term application.
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Neves, Bruno, and Iva Miranda Pires. "The Mediterranean Diet and the Increasing Demand of the Olive Oil Sector: Shifts and Environmental Consequences." REGION 5, no. 1 (June 22, 2018): 101–12. http://dx.doi.org/10.18335/region.v5i1.219.
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Mediterranean countries play a crucial role as olive oil producers and consumers compared to other world regions. This work focusses on the development of the world production, trade and consumption where the Mediterranean region stands out from the rest of the world, in particular, the Northern Mediterranean countries. Aspects such as how communication emphasizes the benefits of the Mediterranean diet - which is a distinctive characteristic of the Mediterranean culture and identity - the Slow Food Movement, the International Olive Council campaigns, and the successive Common Agricultural Policies, that have triggered production, trade and consumption around the world, are here discussed. Such increases and stimuli brought and is still bringing changes to the olive oil sector such as a shifting tendency in production modes as well as modernization of the sector, responding to the increasing demand. These shifts and demand are changing landscapes and are being referred as environmentally harmful to the ecosystems as the production of olive oil is shifting to more intensive production systems and monoculture plantations. These issues are here debated and illustrated with case study examples, referring to the Mediterranean countries, particularly, referring to the Iberian Peninsula.
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Chatzopoulou, Elena, Márcio Carocho, Francesco Di Gioia, and Spyridon A. Petropoulos. "The Beneficial Health Effects of Vegetables and Wild Edible Greens: The Case of the Mediterranean Diet and Its Sustainability." Applied Sciences 10, no. 24 (December 21, 2020): 9144. http://dx.doi.org/10.3390/app10249144.
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The Mediterranean diet (MD) concept as currently known describes the dietary patterns that were followed in specific regions of the area in the 1950s and 1960s. The broad recognition of its positive effects on the longevity of Mediterranean populations also led to the adoption of this diet in other regions of the world, and scientific interest focused on revealing its health effects. MD is not only linked with eating specific nutritional food products but also with social, religious, environmental, and cultural aspects, thus representing a healthy lifestyle in general. However, modern lifestyles adhere to less healthy diets, alienating people from their heritage. Therefore, considering the increasing evidence of the beneficial health effects of adherence to the MD and the ongoing transitions in consumers’ behavior, the present review focuses on updating the scientific knowledge regarding this diet and its relevance to agrobiodiversity. In addition, it also considers a sustainable approach for new marketing opportunities and consumer trends of the MD.
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Zadka, Katarzyna, Ewelina Pałkowska-Goździk, and Danuta Rosołowska-Huszcz. "Family Factors Associated with Selected Childhood Nutrition Aspects in Central Poland." International Journal of Environmental Research and Public Health 16, no. 4 (February 13, 2019): 541. http://dx.doi.org/10.3390/ijerph16040541.
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Childhood diet has a significant influence on diet-related diseases in adulthood, so an understanding of environmental influences on nutrition, is important. The aim of this cross-sectional study was to indicate family factors associated with some aspects of children’s nutrition in Central Poland. A questionnaire was used to investigate 892 mothers’ approach to breastfeeding, frequency of eating with children at fast food restaurants, and serving them snacks, sugary drinks, and fried food. Prevalence of dental caries among children, based on the mothers’ self-assessment, was also assessed. Majority of the mothers breastfed for a period not longer than six months. There was a positive association between breastfeeding duration and mothers’ education level and the number of children in a family. Sweets were used as a reward, more often among younger children and in families with higher number of children. The frequency of consumption of sweet beverages rose with the child’s age and decreased with mother’s education level and family income. It was also more frequent in rural areas. Most children received snacks and fried food at least once a week. There was a negative association between eating with parents at fast food restaurants and, both, the number of children in the family and living in a village. Fast food consumption rose with the mother’s education level and family income. Prevalence of dental caries according to mothers’ declarations was much lower than in national studies but was associated with frequent consumption of snacks and sweet beverages in the examined population. Extensive activities to reduce the occurrence of dental caries at the national level and education concerning the role of a family environment in providing a proper childhood nutrition, with a special emphasis on breastfeeding benefits, seems necessary for Polish parents. Designing community-wide education campaigns referencing population-based programs and other health and disease prevention activities, need to be promoted.
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Makoeva, F. K., I. Sh Tuaeva, I. K. Bitarova, A. R. Nanieva, and A. A. Domozhilova. "Hygienic aspects of assessment of the diet of athletes at the training stage of sports training." Medical Science And Education Of Ural 23, no. 2 (2022): 48–51. http://dx.doi.org/10.36361/18148999_2022_23_2_48.
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Moibi, J. A., R. J. Christopherson, and E. K. Okine. "In vivo and in vitro lipogenesis and aspects of metabolism in ovines: Effect of environmental temperature and dietary lipid supplementation." Canadian Journal of Animal Science 80, no. 1 (March 1, 2000): 59–67. http://dx.doi.org/10.4141/a99-049.
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Twenty-four wether lambs were randomly allocated to six treatments to investigate the effect of temperature and dietary lipid supplements on fatty acid synthesis and metabolic activity in sheep. The treatments consisted of four groups exposed to either cold (0 °C) or warm temperature (+23 °C) and given ad libitum access to either a control barley-based diet or with lipid supplementation. Two other groups were placed on the dietary regimen at 0 °C, but pair-fed to intake of animals in the +23 °C environment. At 5 wk, fatty acid synthesis was measured by [1-14C]acetate incorporation into tissue lipids. Cold exposure and dietary lipid supplementation had no effect (P > 0.05) on in vivo fatty acid synthesis rates in either longissimus dorsi or the liver. In both subcutaneous and mesenteric adipose tissue depots, the rate of acetate incorporation into tissue lipid was not significantly affected by cold exposure. In the perirenal fat depot, cold exposure increased (P < 0.05) the rate of fatty acid synthesis, while lipid supplementation decreased (P < 0.05) the rate in all tissue adipose depots. In vitro, mesenteric and perirenal adipose tissues from cold pair-fed animals had higher (P < 0.05) rates of fatty acid synthesis compared to tissues from animals in the warm environment. However, there was no effect of dietary lipid supplementation in these two fat depots. Metabolic heat production, and energy and nitrogen excretion by animals were increased (P < 0.05) by cold exposure while lipid supplementation had the opposite effect (P < 0.05). The relationship between average daily gain and feed intake was linear at both warm and cold environments, but with higher (P < 0.05) average daily gain at all levels of intake in the cold compared to the warm environment. Results indicate that both environment and diet regulate metabolic activity in sheep. However, there were differences in lipogenic response by tissues to the treatments. Key words: Environmental temperature, dietary lipid, fatty acid synthesis, metabolic rate, sheep
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El-Wahab, Hanan Mohamed Fathy Abd, and Gehan Salah El-Deen Moram. "Toxic effects of some synthetic food colorants and/or flavor additives on male rats." Toxicology and Industrial Health 29, no. 2 (February 8, 2012): 224–32. http://dx.doi.org/10.1177/0748233711433935.
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The objective of the present work was to evaluate the broadest toxic effect of some synthetic additives of colorants and/or flavors on different body organs and metabolic aspects in rats.A number of chemical food color and flavor additives are routinely added during processing to improve the aesthetic appearance of the dietary items. However, many of them are toxic after prolonged use. In this experiment, a total of 100 male albino rats of Spargue Dawley strain were divided into 10 groups: G1 was fed basal diet and served as control, G2: basal diet + Brilliant blue (blue dye, No. 2, 124 mg/kg diet), G3: basal diet + carmoisine (red dye, No. 3, 70 mg/kg diet), G4: basal diet + tartrazine (yellow dye, FD & C yellow No. 5, 75 mg/kg diet), G5: basal diet + trans-anethole (4.5 g/kg diet) G6: basal diet + propylene glycol (0.25 g/kg diet), G7: basal diet + vanillin(1.25 g/kg diet), G8: basal diet + Brilliant blue + propylene glycol, G9: basal diet + carmoisine + trans-anethole, G10: basal diet + tartrazine + vanillin for 42 successive days. All food colorants mixed with or without flavor additives induced a significant decrease in body weight, hemoglobin concentration and red blood cell count. Also there was a significant decrease in reduced glutathione content; glutathione- S-transferase and superoxide dismutase activities in both blood and liver compared to control group. On the other hand, a significant increase in serum alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase activities, bilirubin, urea, creatinine, total protein and albumin were observed in all test groups when compared to control group. Finally, it is advisable to limit the uses of these food colorants and/or food flavor additives especially those used by children.
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Pokhilyuk, Natalia V., and Anatoly L. Gorbachev. "Ethnic aspects of toxic elements in the Russian Northeast." RUDN Journal of Ecology and Life Safety 30, no. 1 (May 31, 2022): 58–66. http://dx.doi.org/10.22363/2313-2310-2022-30-1-58-66.
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One of the urgent problems of ecology is the environmental pollution of the northern regions with toxic elements and their negative impact on human health. The analysis of the content of lead, cadmium and mercury in the body of aboriginal and visiting residents of the Northeast of Russia was carried out. The balance of essential (calcium, zinc) and toxic (lead, cadmium) elements was considered. Statistically significant differences in the content of cadmium and lead in aboriginal residents and Caucasians were noted. Among the Evens, the median of cadmium exceeded that of the Koryaks, Chukchis, and Caucasoids; the value of the median of lead among the Chukchis was lower compared to that in other ethnic groups. There were no statistically significant differences in the content of mercury between Koryaks, Evens and Chukchis, as well as between aboriginal residents and Caucasians. There are no critical levels of mercury in the body of aborigines. The median mercury in the hair of the Koryaks, Chukchis and Evens did not exceed the biologically acceptable level - 0.5 µg/g. Among aboriginal residents, the highest percentage of samples with mercury content in the range from 0.5 to 1.0 µg/g (background level) was noted in 33.8% of Evens and 30% of Koryaks; among the Chukchi, this figure was 8.6%. Elevated levels of mercury in some aboriginal people may be due to the high proportion of fish and seafood containing methylmercury in the diet. The proportions of toxic metals (Pb, Cd) in relation to their essential antagonist elements (Ca, Zn) indicate that toxic elements do not disrupt the biochemical processes controlled by the corresponding essential elements. Thus, the study area of the Northeast of Russia, in terms of toxic load on the population, can be attributed to territories with a relatively favorable environmental situation.