Poor diet quality is strongly associated with elevated risk of cardiovascular disease morbidity and mortality. This scientific statement emphasizes the importance of dietary patterns beyond ...individual foods or nutrients, underscores the critical role of nutrition early in life, presents elements of heart-healthy dietary patterns, and highlights structural challenges that impede adherence to heart-healthy dietary patterns. Evidence-based dietary pattern guidance to promote cardiometabolic health includes the following: (1) adjust energy intake and expenditure to achieve and maintain a healthy body weight; (2) eat plenty and a variety of fruits and vegetables; (3) choose whole grain foods and products; (4) choose healthy sources of protein (mostly plants; regular intake of fish and seafood; low-fat or fat-free dairy products; and if meat or poultry is desired, choose lean cuts and unprocessed forms); (5) use liquid plant oils rather than tropical oils and partially hydrogenated fats; (6) choose minimally processed foods instead of ultra-processed foods; (7) minimize the intake of beverages and foods with added sugars; (8) choose and prepare foods with little or no salt; (9) if you do not drink alcohol, do not start; if you choose to drink alcohol, limit intake; and (10) adhere to this guidance regardless of where food is prepared or consumed. Challenges that impede adherence to heart-healthy dietary patterns include targeted marketing of unhealthy foods, neighborhood segregation, food and nutrition insecurity, and structural racism. Creating an environment that facilitates, rather than impedes, adherence to heart-healthy dietary patterns among all individuals is a public health imperative.
In this investigation, three medicinal plant powders and a composite flour developed from them were analyzed. FESEM/EDS illustrated irregularly shaped particles in the plant powders except for ...Withania, which had round to oval shape particles. XRD analysis displayed a semi-crystalline nature of powders, except for Asparagus, which showed amorphous behavior. Both methanol and ethanol plant extracts exhibited significantly higher antioxidants, total phenols, and cell viability. Amongst, optimized composite flour (OCF) methanolic extract demonstrated the highest total phenolic content (69.2 ± 0.11 μg GAE/ml), potent cell viability against A549 cells (3.35 ± 0.15% at 50 μg/ml), and strong free-radical scavenging activity (48.89 ± 0.67 at 200 μg/ml). GCMS and FTIR analyses of the methanolic extracts demonstrated the presence of essential phytoconstituents and functional groups. In silico studies of the phytocomponents, ethyl isoallocholate, 3-Deoxy-d-mannoic lactone, and 4,5-Diamino-2-hydroxypyrimidine suggested good binding affinity against BAX, P53, and EGFR proteins with no toxicity and a good drug score.
•The plant powders were characterized by FESEM, XRD, and FTIR.•Methanolic extract exhibited high TPC and potent free-radical scavenging.•Methanolic extract exhibited reduced cell viability against A549 cancer cells.•GC–MS analysis identified a total of 34 bioactive components in medicinal plants.•In silico studies suggested phytocomponents may bind to BAX, P53, and EGFR proteins.
The concept of food matrix has received much attention lately in reference to its effects on food processing, nutrition and health. However, the term matrix is used vaguely by food and nutrition ...scientists, often as synonymous of the food itself or its microstructure. This review analyses the concept of food matrix and proposes a classification for the major types of matrices found in foods. The food matrix may be viewed as a physical domain that contains and/or interacts with specific constituents of a food (e.g., a nutrient) providing functionalities and behaviors which are different from those exhibited by the components in isolation or a free state. The effect of the food matrix (FM-effect) is discussed in reference to food processing, oral processing and flavor perception, satiation and satiety, and digestion in the gastrointestinal tract. The FM-effect has also implications in nutrition, food allergies and food intolerances, and in the quality and relevance of results of analytical techniques. The role of the food matrix in the design of healthy foods is also discussed.
The continuous increase of consumers’ expectation for healthy foods formulated by natural compounds increases the demand for substituting the synthetic/chemical antimicrobial agents with the natural ...ingredients for improving food shelf-life and food safety. But the main challenge with applying these natural compounds is their sensitivity to process/storage condition and deterioration within final products. Nano/microencapsulation technology is rapidly growing in the food industry, especially in designing delivery systems for bioactive compounds. Incorporated-natural antimicrobials into food-grade encapsulation systems has been widely used for enhancing their stability in various environments and controlling their release within the product; ultimately improving the food safety. The main objective of this review is to consider the role of different nano/microencapsulation systems for improving the efficiency of natural antimicrobials against both foodborne pathogens and spoilage-causing microorganisms. Also, application of encapsulated natural antimicrobials in different food categories and their formulation will be discussed.
The capability of micro/nanoencapsulated natural antimicrobials in the food industry. Display omitted
•Fast release and low stability are the main limitations of natural antimicrobials.•Encapsulated antimicrobials have a prolonged release and high activity.•Encapsulated natural antimicrobials are effective alternative for chemical preservatives.
•The influence of background music genre on food preferences was investigated.•Jazz/Classical (vs. Rock/Metal) music increased preferences for healthy savoury food.•Classical music (vs. the other ...genres) increased the preference for sweet foods.•Classical music (vs. the other genres) decreased the preference for indulgent savoury foods.•Emotions mediated the role of music genre on food preference.
Store atmospheres are inherently multisensory and constitute an important driver of consumer behaviour. The research suggests that background music (as one element of the multisensory atmosphere) can influence consumer preference and choice. However, the findings have been inconsistent as far as how background music influences people’s preferences for healthy vs. indulgent foods is concerned. By considering different music genres, food types, and tastes/flavours, we aimed to disentangle the mixed results that have been reported previously. Across two experiments (including one pre-registered replication), the participants rated their preferences for each of several options (healthy savoury, indulgent savoury, healthy sweet, indulgent sweet) while listening to one of four music genres (Jazz, Classical, Rock/Metal, and Hip-hop). The results of the two experiments consistently demonstrated that the effects of background music on food preferences were dependent on the interaction between music genre, food type (healthy vs. indulgent), and taste/flavour (sweet vs. savoury). Crucially, listening to Jazz and Classical music increased people’s preferences for healthy savoury foods (e.g., vegetable sandwich) as compared with Rock/Metal music. Listening to Rock/Metal, Hip-hop, and Jazz music increased people’s preferences for indulgent savoury foods (e.g., a beef sandwich) as compared with Classical music. Additionally, listening to Classical music increased people’s preferences for both healthier (e.g., low-fat milk) and indulgent (e.g., milk chocolate) sweet foods as compared with the other musical genres. The mediating role of emotions was also documented in these experiments. Specifically, positive valence mediated the relationship between music genre and sweet as well as healthier savoury foods, while the feeling of arousal mediated the relationship between music genre and indulgent savoury foods. These findings suggest that auditory atmospherics may influence consumers’ food preferences.Practical implications for store managers concerning when to select and use specific types of background music are made.
This study examined how individual health values influence interest in healthy foods, positive outcome expectations, hedonic expectations, and behavior intentions. A total of 1188 valid ...questionnaires were collected from customers who had consumed healthy menu items at casual dining restaurants. The results indicated that health value was the key element that inspired customer interest in healthy eating and aroused hedonic and positive outcome expectations, which in turn enhanced intentions to purchase healthy food items. Restaurant managers are advised to establish creative marketing strategies to motivate customer interest in healthy menu items and emphasize benefits of their healthy food items. Future studies can extend the scope of research by examining differences in geographical areas or demographic profiles.
•We studied the role of the sound symbolism on constructing healthy food names.•Phonemic sounds with higher (vs. lower) frequencies are perceived to be healthier.•Higher (vs. lower) frequency sounds ...change the health perception of savoury food.•The role of sounds is not observed in the health perception of sweet food.
The interest in healthy food has grown rapidly amongst both consumers andfood manufacturers in recent years. However, which foods should be considered healthy is sometimes ambiguous. Identifying those factors that influence the perception of healthfulness is of interest both to consumers and to food manufacturers. Previous research has shown that product-intrinsic (e.g., nutrition) and product-extrinsic (e.g., the colour of the packaging) factors can shape the consumers’ perception of healthy food. However, it is less clear how brand names, one of the important product-extrinsic factors, influence the perception of healthy food. Relying on the theory of sound symbolism, we investigated whether the sounds present in fictitious brand names would influence the expected healthfulness of food. Across four studies, we demonstrate that phonemic sounds with higher (vs. lower) frequencies(e.g., /f, s, i, e/ vs. /b, d, g, o, u/) are perceived to be healthier. Studies 1 and 2 demonstrate the phenomenon using general categories of “healthy” vs. “unhealthy” foods, whereas Studies 3 and 4 conceptually replicate the results using the names (or descriptions) of food products (e.g., “vegetable vs. beef sandwich”) and a different study design (within-participants for Study 3 and between-participants for Study 4). We also explore the boundary conditions for this sound symbolic effect, demonstrating that higher (vs. lower) frequency sounds change the health perception of savoury food products, but not sweet ones (Studies 3 and 4). These findings provide actionable insights for those wanting to develop brand names for food products and reveal its important link withthe consumers' perceptions of healthy food.
•Intention influences the consumption of ‘inedible’ parts of fruit and vegetables.•Attitude is the strongest predictor of intention.•Attitude mediates the relation between perceived health benefits ...and intention.•Attitude mediates the relation between sustainability benefits and intention.•Attitude mediates the relation between edibility knowledge and intention.
This study explores the factors influencing consumer intention and behaviors regarding consumption of the perceived inedible parts of fruits and vegetables in Ireland and Italy. A conceptual model based on the theory of planned behavior is developed. In addition to the classical relationships of this theory, the constructs of perceived edibility, perceived health benefits, and perceived sustainability benefits are added to the model. An online survey is conducted in both countries, resulting in an overall sample size of 659 participants. Data is statistically analyzed by implementing the partial least squares structural equation modelling. Certain differences exist between Irish and Italian respondents. A significant difference is noted within the social norms construct, whereby Italy scored 9% higher than Ireland. Conversely, Irish people are characterized by higher values for perceived edibility (8%), perceived behavioral control (8%), health (2%), and sustainability benefits (3%). The results indicate that attitude, social norms, and perceived behavioral control affect the intention to consume the perceived inedible parts of fruits and vegetables. Of all these constructs, attitude has the strongest impact on intention, followed by perceived behavioral control and social norms. The results also show that perceived edibility, perceived sustainability, and health benefits have a positive and significant impact on attitudes toward the perceived inedible parts of fruits and vegetables. Practical and policy implications are proposed based on the findings.
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