Production and consumption of food has a significant effect on climate change. The effect of different consumption habits on the environment should not be under estimated, as there are different ...studies that mention the environmental impact associated with different foods, especially those of animal origin. The analysis of the Atlantic diet (AD), as the most common dietary pattern in Northwestern Spain, serves as an example of a diet with a high consumption of local, fresh and seasonal products, home cooking and low-processed foods. The evaluation was carried out by quantifying the carbon footprint following the Life Cycle Analysis methodology and identifying its nutritional quality according to the value of the Nutrient-rich Dietary index (NRD9.3.). According to the main results, the consumption of livestock products and shellfish is responsible for most GHG emissions (70% of the total). The basic ingredients of the AD, such as vegetables and legumes, make a relatively minor contribution (with an impact of 30% of the total) to the total carbon footprint of 3.01 kg CO2eq·person−1·day−1. As regards nutritional quality, AD has a high nutritional score (474), mainly due to the low intake of sodium, added sugars and saturated fats (nutrients to be limited in healthy diets). In general, both the carbon footprint and the nutritional index score are consistent with those of other studies on the Mediterranean diet, which has been recognised as beneficial. Therefore, it can be concluded that the AD may be recommended from a nutritional and environmental point of view, mainly due to the high intake of fish and vegetables. The communication of this valuable environmental and nutritional information to consumers should be taken into account when considering strategic actions for the adoption of healthy and sustainable dietary patterns.
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•Nutritional quality and carbon footprint were evaluated for the Atlantic diet.•A functional unit of 2100 kcal for an adult woman was established.•Carbon footprint was performed with a cradle-to-mouth life cycle perspective.•Production stage was the main responsible of total greenhouse gases emission.•The high intake of plant-based products was beneficial from environmental and nutritional approaches.
Prehistoric populations actively chose what foods were used in different social and political contexts. Ritual meals may have included special foods or different preparation in contrast with ...quotidian meals. In this study, we compare plant remains with isotope values from human remains to understand food practices at the site of Tenahaha in the Cotahuasi Valley of highland Peru (CE 850–1050). Built in a time of rapid social change, Tenahaha was a local mortuary center where people stayed for a few days to bury their dead and celebrate ancestors. Most food and drink appear to have been prepared and consumed communally, in contrast to the more private dining practices typical in villages of the era. C3 foods such as quinoa, tubers, and molle were ubiquitous at the site, suggesting a diet heavy in C3 foods. In comparison, stable isotope analysis of individuals buried at Tenahaha shows a diet dominated by C4 plants (maize) and animal products that may have been foddered on maize. A more maize-centric diet was common by the Middle Horizon in the central Andean sierra, replacing diets dominated by C3 foods. Although taphonomic and sampling concerns must be taken into account, the emphasis on C3 foods seen macrobotanically at Tenahaha may reflect a desire to consume more traditional foods while honoring the dead.
•Isotope and macrobotanical analyses compare daily and special diet at Tenahaha.•Maize (Zea mays) was a daily food while C3 foods used in special settings and for children.•Desire among Tenahaha inhabitants to consume C3 foods while honoring the dead.
Hyperuricemia (HUA) is a metabolic disease with an increasing prevalence in China and worldwide. Few studies have focused on the relationship between daily dietary quality and hyperuricemia in China. ...Data were obtained from the China Health and Nutrition Survey (CHNS). Adults with complete dietary survey and uric acid data were selected for the study, along with complete data on covariates about demographics, lifestyle, and history of disease. The Chinese Healthy Eating Index (CHEI) was used to reflect the quality of daily diet. The logistic regression model and weighted quantile sum (WQS) regression model were used to explore the relationship between CHEI score and risk of HUA. WQS regression models can also further assess the contribution of the various dietary components of CHEI in reducing the risk of HUA. There was a not-significant trend in protective effect between higher CHEI scores and HUA risk in the logistic regression model. In the WQS model, higher CHEI scores showed a significant protective effect on the HUA (OR: .601,0.298-.907). Fruits, tubers, and dairy were top contributor in the protective effect of CHEI (26.81%, 14.34%, and 12.95%, respectively). Higher CHEI associated with lower HUA risk in Chinese adults, and more attention should be paid to fruits, tubers, and dairy.
Gout, the most prevalent inflammatory arthritis, is becoming increasingly prevalent in the United States and across the world, and it adversely impacts people’s quality of life and their health. Few ...studies have focused on the relationship between daily dietary quality and gout, so the topic requires further exploration. Data were derived from the National Health and Nutrition Examination Survey 2007–2016, and the inclusion criteria of the analytic sample were (1) adults, age ≥20 years, with complete information about HEI-2015, gout, and uric acid; (2) complete information of demographics, lifestyle (BMI, smoking, drinking), and disease history hypertension, chronic kidney disease (CKD), diabetes. The quality of the daily diet was reflected using the Healthy Eating Index 2015 (HEI-2015). The baseline features of different groups were examined using the Scott-Rao chi-square tests, and the association between the HEI-2015 score and the risk of gout/hyperuricemia (HUA) was investigated using weighted logistic regression models. The effects of different dietary components in the HEI-2015 on reducing the risk of gout/HUA were evaluated by weighted quantile sum (WQS) regression models. After adjusting for demographic characteristics, behavioral covariates, and disease history, higher HEI-2015 scores were associated with a significantly lower risk of gout (OR: 0.878, 95% CI: 0.876–0.880) and HUA (OR: 0.978, 95% CI: 0.976–0.979) in weighted logistic regression. Dairy, whole grains, plant proteins, and added sugar contributed greatly in HEI-2015 to reducing gout risk (weights of WQS index: 42, 17.18, 16.13, and 7.93%, respectively). Dairy, total fruits, greens and beans, and plant proteins contributed greatly in HEI-2015 to reducing HUA risk (weights of WQS index: 28.9, 17.13, 16.84, and 11.39%, respectively). As the result, adherence to the American Dietary Guidelines may assist to decrease the risk of gout/HUA in American adults, and greater emphasis should be placed on dairy products, whole grains, fruits, legumes, and added sugars.
The aim of the research is to study the correspondence of the actual consumption of food products by schoolchildren of different age groups in Krasnodar to the recommended consumption standards and ...to identify their taste preferences in order to justify the choice of basic products for creating products enriched with complexes of deficient micronutrients. The study of the actual consumption of food products by schoolchildren was carried out by a questionnaire using the 24-hour food reproduction method, and additional questions were included in the questionnaires to establish the preferences of schoolchildren when choosing food in the school canteen. It was found that the diet of schoolchildren, especially adolescents, is unbalanced. It was revealed that the consumption of sugar and confectionery products in the diet of schoolchildren significantly exceeded the recommended norm. Fast food constituted 42% in the daily diet of middle and senior schoolchildren. In addition, senior schoolchildren do not follow the diet: 18% of senior schoolchildren eat 4 times a day, 78% eat 3 times a day, and 4% eat only 2 times a day with significant breaks between meals. The study of food preferences of schoolchildren revealed that the greatest demand was for bakery products (67%) and drinks (54%), as well as confectionery (54%). Taking into account that the consumption of sugar and confectionery products in the diet of schoolchildren significantly exceeded the recommended norm and had a negative effect on the young organism, bakery products and drinks were chosen as basic products for creating food products enriched with deficient micronutrient complexes on their basis.
Background
The relationship between red and processed meat consumption and pancreatic cancer risk is controversial and no study has looked specifically at the correlation for 6 years. We conducted a ...meta-analysis to summarize the evidence about the association between them.
Methods
We systematically searched PubMed, Embase and Cochrane Library for studies of red or processed meat consumption and pancreatic cancer published from December 2016 to July 2022. We performed random-effects models to pool the relative risks from individual studies. Subgroup analyses were used to figure out heterogeneity. We also performed publication bias analysis.
Results
Seven cohort studies and one case–control study that contained a total of 7,158 pancreatic cancer cases from 805,177 participants were eligible for inclusion. The combined RRs (95% CI) comparing highest and lowest categories were 1.07 (95% CI: 0.91–1.26;
p
= 0.064) for red meat and 1.04 (95% CI: 0.81–1.33;
p
= 0.006) for processed meat with statistically significant heterogeneity.
Conclusion
This meta-analysis suggested that red and processed meat consumption has no relationship with pancreatic cancer risk.
To develop an in vitro model to mimic the effects of meals equivalent to a day's diet on tooth tissue loss (TTL). To identify how diet effects tooth wear and to test the efficacy of dental products ...designed to reduce tooth wear in a more realistic environment. A typical Friday diet was devised comprising: Breakfast then brushing, lunch, dinner then brushing. Groups of enamel samples were exposed to one meal, or all three in series, a control group was exposed to water and brushed. The daily cycle was repeated to represent two days' consumption; TTL was quantified by non-contact profilometry. This pilot study highlighted adaptions that could be made to the model such as human enamel and saliva to further replicate natural eating habits. The sum of the TTL measured after Breakfast, lunch and dinner (bovine enamel specimens exposed to single meals) was less than that exhibited by the group of samples exposed to the series of meals but this difference was not significant (
= 0.09).In the absence and presence of brushing, TTL caused by breakfast and dinner was similar, but significantly greater than that caused by lunch (
< 0.05). While brushing increased TTL, this increase was not significant. It is possible to model a daily diet in vitro, and the data obtained confirms that the combination of food and drink affects the degree of TTL. This supports the further development of an in vitro model that includes alternative foodstuffs. This would aid understanding of the effects different diets have on TTL and could test new products designed to prevent TTL.
This study evaluated whether the consumption of locally produced food without additives might have a positive effect on known risk factors for non-communicable diseases (NCDs) such as hypertension, ...and levels of fasting glucose and visceral adipose tissue (VAT). Attention was focused on various types of cheese, sausages, fresh pasta, pastries, biscuits and chocolate without additives to make them palatable and durable for transport.
Healthy volunteers were randomized to purchase the foods under study from either local producers not using additives (group 1) or supermarkets (group 2). At baseline and after 6 months, both groups underwent evaluation for weight, blood pressure, VAT, serum sodium, potassium, fasting glucose, insulin, C-peptide and creatinine levels, and also the State-Trait Anxiety Inventory (STAI) and Beck Depression Inventory (BDI-II) by examiners blinded to group allocation. At baseline, the state part of the STAI and Wechsler Adult Intelligence Scale IV were also performed, and body mass index, HOMA index and estimated glomerular filtration rate calculated.
Data for 159 subjects (89 in group 1, 70 in group 2) were analyzed. Baseline evaluations did not differ between groups. At 6 months, HOMA scores and fasting glucose levels were lower in group 1 than in group 2 (P<0.01). Also, in group 1, VAT (P=0.006), systolic blood pressure (P=0.001) and BDI-II score (P=0.0005) were decreased, whereas serum fasting glucose (P=0.04) and C-peptide (P=0.03) levels, and diastolic blood pressure (P=0.02), were increased in group 2.
Consumption of the locally produced food under study improved some of the major risk factors for NCDs after 6 months.
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