METHODS: A full factorial design (23) was applied to study the effects of mango-pineapple ratio (x1), immersion time in sugar solution (x2), and concentration of sugar solution (x3) in the production of mango-pineapple jelly spheres using frozen reverse spherification. The responses studied were the physicochemical properties (color, total soluble solids, and texture) and sensory evaluation of mango-pineapple jelly spheres.
RESULTS: Mango-pineapple ratio had a positive effect on a* and b* while having a negative effect L* value on the jelly sphere. Total soluble solids of jelly spheres were influenced by both immersion time in sugar solution and concentration of sugar solution. Immersion time in sugar solution had a positive effect on the peak force of the compression cycle and deformation at peak load while having a negative effect on the total soluble solid of jelly spheres. On the other hand, the concentration of sugar solution had a positive effect on the sensory evaluation in terms of flavor, texture, and overall acceptability. The desirability function approach was used to optimize the factors, and an overall desirability of 0.89 for all responses was achieved with 1.28:1 mango-pineapple ratio, 30 mins immersion time in sugar solution, and 22°Brix sugar solution. A proximate analysis of the optimized mango-pineapple jelly spheres had an energy content of 73.18 kcal/100 g and showed nutrient values of 81.11% moisture, 0.10% ash, 0.46% protein, 0% fat, 0.97% total dietary fiber, and 17.35% digestible carbohydrate.
CONCLUSIONS: The development of the optimal mango-pineapple jelly sphere allows food producers to produce a dessert that is low in calories, with a good appearance and consumer acceptability.
METHODS: This is a cross sectional study conducted in adults living at urban area of Yogyakarta, Indonesia. Data of adiposity, lifestyle, triglyceride, high density lipoprotein (HDL) cholesterol, leptin and UCP2 gene polymorphism were obtained in 380 men and female adults.
RESULTS: UCP2 gene polymorphism was not significantly associated with adiposity, leptin, triglyceride, HDL cholesterol, dietary intake and physical activity (allp> 0.05). Leptin was lower in overweight subjects with AA + GA genotypes than those with GG genotype counterparts (p= 0.029). In subjects with AA + GA genotypes there was a negative correlation between leptin concentration (r= -0.324;p< 0.0001) and total energy intake and this correlation was not seen in GG genotype (r= -0.111;p= 0.188).
CONCLUSIONS: In summary, we showed how genetic variation in -866G/A UCP2 affected individual response to leptin production. AA + GA genotype had a better leptin sensitivity shown by its response in dietary intake and body mass index (BMI) and this explained the protective effect of A allele to obesity.
Method: A cross-sectional study involving a convenience sampling of 125 documented migrant workers from five selected countries was conducted. A researcher-administered questionnaire consisting of socio-demographic questions, three-day 24-hour dietary recall (3DR), and nine-item Household Food Insecurity Access Scale was used. Anthropometric measurements, including body weight, height, and waist circumference, were taken.
Findings: About 57.6% of the households studied were food insecure (24.8% mildly, 29.6% moderately, and 3.2% severely). Burmese were found to have the highest rate of household food insecurity (96%). The majority of the migrant workers were of normal weight (68.0%). No significant relationship was found between monthly household income and household food security status (p = 0.475), as well as between household food security status and weight status (p = 0.535).
Conclusion: Results imply that food security status affects certain nutrient intake among migrant workers. There were no significant associations between variables. Interventions focusing on nutritional education on food choices and implementation on health policy are recommended. Further studies should consider the accessibility, nutritional-related diseases, and dietary aspects of migrant workers, which are risk factors for food insecurity.
DESIGN: Prospective cohort study.
SETTING: 21 low, middle, and high income countries across seven geographical regions (Europe and North America, South America, Africa, Middle East, south Asia, South East Asia, and China).
PARTICIPANTS: 116 087 adults aged 35-70 years with at least one cycle of follow-up and complete baseline food frequency questionnaire (FFQ) data (country specific validated FFQs were used to document baseline dietary intake). Participants were followed prospectively at least every three years.
MAIN OUTCOME MEASURES: The main outcome was development of IBD, including Crohn's disease or ulcerative colitis. Associations between ultra-processed food intake and risk of IBD were assessed using Cox proportional hazard multivariable models. Results are presented as hazard ratios with 95% confidence intervals.
RESULTS: Participants were enrolled in the study between 2003 and 2016. During the median follow-up of 9.7 years (interquartile range 8.9-11.2 years), 467 participants developed incident IBD (90 with Crohn's disease and 377 with ulcerative colitis). After adjustment for potential confounding factors, higher intake of ultra-processed food was associated with a higher risk of incident IBD (hazard ratio 1.82, 95% confidence interval 1.22 to 2.72 for ≥5 servings/day and 1.67, 1.18 to 2.37 for 1-4 servings/day compared with <1 serving/day, P=0.006 for trend). Different subgroups of ultra-processed food, including soft drinks, refined sweetened foods, salty snacks, and processed meat, each were associated with higher hazard ratios for IBD. Results were consistent for Crohn's disease and ulcerative colitis with low heterogeneity. Intakes of white meat, red meat, dairy, starch, and fruit, vegetables, and legumes were not associated with incident IBD.
CONCLUSIONS: Higher intake of ultra-processed food was positively associated with risk of IBD. Further studies are needed to identify the contributory factors within ultra-processed foods.
STUDY REGISTRATION: ClinicalTrials.gov NCT03225586.
DESIGN: Cross-sectional analysis.
SETTING: The Malaysian Health and Adolescents Longitudinal Research Team (MyHeART) study.
PARTICIPANTS: Fifteen-year-old secondary school children who have given consent and who participated in the MyHeART study in 2014.
PRIMARY OUTCOME MEASURE: Muscle strength was measured in relation to dietary intake (energy and macronutrients) and physical activity by using a hand grip dynamometer.
RESULTS: Among the 1012 participants (395 male; 617 female), the hand grip strength of the males was higher than that of the females (27.08 kg vs 18.63 kg; p<0.001). Also, males were more active (2.43vs2.12; p<0.001) and consumed a higher amount of energy (2047 kcal vs 1738 kcal; p<0.001), carbohydrate (280.71 g vs 229.31 g; p<0.001) and protein (1.46 g/kg body weight (BW) vs 1.35 g/kg BW; p<0.168). After controlling for ethnicity, place of residency and body mass index, there was a positive relationship between hand grip strength and the intake of energy (r=0.14; p=0.006), carbohydrate (r=0.153; p=0.002) and fat (r=0.124; p=0.014) and the physical activity score (r=0.170; p=0.001) and a negative relationship between hand grip strength and the intake of protein (r=-0.134; p=0.008), for males. However, this was not observed among females.
CONCLUSIONS: Energy, carbohydrate and fat intakes and physical activity score were positively correlated with hand grip strength while protein intake was negatively correlated with hand grip strength in males but not in females.
METHODS: Scoping review methodology was used to select relevant studies, as well as extract and collate the data. Four databases (PubMed, Google Scholar, Science Direct and Cochrane Database of Systematic Reviews) were searched from the earliest available time up to December 2020. Observational studies, experimental studies and reviews that were conducted among children aged 5-12 years old and published from 2010 to 2020 were retrieved. Studies extracted involved children in hands-on healthy meal preparation activities and explored the associated nutrition outcomes.
RESULTS: In total, 28 studies (5 observational studies, 21 experimental studies, 2 reviews) were included in the final review. Studies conducted demonstrated improvement in children's psychosocial outcomes and actual nutrition behaviour/food consumption after participating in hands-on meal preparation activities, despite differences in methodology, programme content and settings (countries/cultural origins). Limited studies assessed children's nutrients intake and weight status.
CONCLUSIONS: The current review suggests that hands-on meal preparation comprises approach for instilling positive perceptions towards nutrition/healthy foods, potentially improving children's diet. Future studies should include the assessment of nutrient intake and weight status. The long-term sustainability of these nutrition outcomes should be explored.