Nutritional practices to manage menstrual cycle related symptoms: a systematic review.

Certain nutritional practices may reduce menstrual-related symptoms, but there is no current consensus on what foods/supplements are sufficiently evidenced to warrant promotion to reduce menstrual symptoms of naturally menstruating individuals. This review followed the Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines. Two online databases were searched for published experimental studies that investigated the effects of foods/supplements on menstrual-related symptoms in eumenorrhoeic women. Extracted data and study characteristics were tabulated and grouped on the basis of food/supplement intervention and dosage compared with UK dietary reference values (DRV) and safe upper limits. In total, twenty-eight studies and twenty-one different foods/supplement interventions were included in the review. None of the studies reported a negative effect on symptoms, twenty-three reported a positive effect and five had no effect. Eighteen different ways of measuring menstrual-related symptoms were described across the studies. The results indicate a lack of consistency in studies to confidently provide information to eumenorrheic, naturally menstruating women regarding the use of foods/supplements to reduce menstrual symptoms. Determination of menstrual-related symptoms varied along with dose and duration of food or supplements provided. These data provide some evidence for the use of vitamin D, calcium, zinc and curcumin to reduce menstrual-related symptoms of non-hormonal contraceptive users, on an individual basis; however, further investigation is required prior to implementation with a focus on robust protocols to determine and measure changes in menstrual symptoms, with interventions adhering to DRV and safe upper limits.

Children's understandings and motivations surrounding novelty sweets: a qualitative study.

BACKGROUND: Novelty sweets resemble or can be used as toys, are brightly coloured, with striking imagery, and sold at pocket money prices. They encourage regular consumption as packaging can be resealed, leading to prolonged exposure of these high-sugar and low pH products to the oral tissues, risk factors for dental caries and erosion, respectively. AIM: To determine how children conceptualise novelty sweets and their motivations for buying and consuming them. DESIGN: Focus groups conducted using a brief schedule of open-ended questions, supported by novelty sweets used as prompts in the latter stages. Participants were school children (aged 9-10) from purposively selected state primary schools in Cardiff, UK. RESULTS: Key findings related to the routine nature of sweet eating; familiarity with and availability of novelty sweets; parental awareness and control; lack of awareness of health consequences; and the overall appeal of novelty sweets. CONCLUSIONS: Parents reported vagueness regarding consumption habits and permissiveness about any limits they set may have diluted the concept of treats. Flexible permissiveness to sweet buying applied to sweets of all kinds. Parents' reported lack of familiarity with novelty sweets combined with their low cost, easy availability, high sugar content, and acidity give cause for concern.

Gluten-free foods: a 'health halo' too far for oral health?

Background Over the past decade, the rise of consumers following a gluten-free diet has increased greatly. The majority of people following a gluten-free diet have not been diagnosed with coeliac disease or gluten or wheat intolerance but believe it to be a health benefit.Aim To assess the differences between gluten-free and gluten-containing products with regards to the implications this might have on oral (and wider) health.Method In total, 50 purposively selected products (25 gluten-free and gluten-containing pairs) available to UK consumers, classified using the UK National Diet and Nutrition Survey food categories, were analysed using content analysis of food packaging. The European Union front-of-pack labelling system revealed the nutritional composition of each product, focusing on carbohydrates, sugars and energy. Cost and use of emotive language to market products was also assessed.Results A nutritional comparison of the 25 product pairings found that, on average, all gluten-free products contained more calories, total carbohydrates and total sugar. The majority of the gluten-free products were classified as 'confectionary' or 'baked goods,' emphasising that products primarily consisted of foods high in sugar. The average sugar per 100 g for each category of food ranged from 2.5-37.0 g/100 g (gluten-free) compared to 2.1-30 g/100 g (gluten-containing). All gluten-free products were considerably more expensive when compared with the conventional version; the average price difference ranged from £0.08 to £4.40.Conclusion This study emphasises the 'health halo' phenomena, where foods for special diets are regarded by consumers as healthy when in fact they are not. This results partly from the products being mainly high-sugar 'treats', which are not a core of the UK Eatwell Guide food-based dietary guidelines. As many people consuming gluten-free products in the UK do not need them from a medical perspective, this could have implications for oral and wider health. It is important that members of the dental team are aware of the possible implications of a gluten-free diet where it is not medically indicated, coupled with reliance on convenience foods.

Cross-Cultural Differences between Italian and UK Consumer Preferences for 'Big Top' Nectarines in Relation to Cold Storage.

Nectarines are perishable fruits grown in Southern Europe, valued for their sensorial properties. Chilling is used in the supply chain for Northern European consumers, while Southern European consumers can access fresh, locally grown fruit or cold-stored supermarket fruit. Cold storage and fruit ripening affect texture and flavour. Here a consumer survey and hedonic testing compared the appreciation of nectarines (cv. Big Top) in Italy and at two UK sites (n = 359). Fruit was at the commercial harvest stage, or stored at 1 °C or 5 °C for seven days, then sampled after two days' (Italy and one UK site) or four days' (second UK site) ambient recovery. In the consumer survey, the most important factors involved in purchase decision were ripeness, texture, colour, taste and price. Named varieties were more important to Italian than UK respondents, whilst ripeness, price, taste, blemishes, aroma, and 'best before date' were more important in the UK. In sensory analyses, fruits at the commercial harvest stage were preferred to those stored at 1 °C. Preference for the 5 °C stored peaches depended on recovery time. Distinct clusters of peach sensorial attributes were positively or negatively linked to hedonic rating. Factors important in purchase decisions did not affect hedonic rating in the tasting.

Erosive potential of commonly available vapes: a cause for concern?

Objectives Relatively little is known about the erosive potential of vape products, an important consideration for dental health. This study analysed flavoured vapes with potentially low pH, including fruit and drink flavours.Methods The pH of 45 purposefully selected vapes was measured undiluted in triplicate. Serial dilution was conducted on the most erosive product to investigate if/when the erosive potential pH of 5.5 was reached. One of the most erosive samples was tested, undiluted and diluted, after four months of opening. Content analysis of the vape labels determined ingredients, place of manufacture, product usage instructions and health warnings.Results Eighty-four percent of undiluted vape samples had a pH below 5.5. Erosive potential was not predicted by the flavour, with orange and cola samples higher than anticipated (pH 3.56-6.23 and 5.04-5.63, respectively). Products that were predicted to be non-acidic such as vanilla showed considerable variation ranging from pH 4.69-5.63. Freshly opened or stored samples did not reach a non-erosive potential pH of 5.5 or above, even when diluted to represent concentrations used when vaped. Labels were not detailed enough to ascertain which ingredients were contributing to acidity or buffering capacity or to allow consumers to identify the least harmful products in terms of oral health.Conclusions Present labelling of commercially available vapes does not allow consumers to ascertain the erosive potential and possible dental damage that may be inflicted by their use. More effective labelling and/or health warnings are required to educate consumers and dental health professionals on these products.

A content analysis of children's television advertising: focus on food and oral health.

OBJECTIVES: To analyse the nature and content of advertising during children's popular television viewing times with the specific aims of (i) identifying the proportion of advertising time devoted to confectionery and potentially cariogenic products (those which readily give rise to dental caries, more commonly known as tooth decay); and (ii) determining whether there is a variation in the advertisement of confectionery and other high-sugar products within children's school holiday time v. outside holiday time.MethodIn five separate one-week periods, the output of the four most popular British children's commercial television channels was video-recorded during the most popular viewing times for children. In total, 503 h of television were recorded and analysed. RESULTS: Analysis of the recordings revealed that 16.4 % of advertising time was devoted to food products; 6.3 % of all advertising time was devoted to potentially cariogenic products. Sugared cereals were the most commonly advertised high-sugar product, followed by sweetened dairy products and confectionery (chi2 = 6524.8, df = 4, P < 0.001). The advertisement of confectionery and high-sugar foods appeared to be influenced by school holidays. CONCLUSIONS: Health-care professionals should be aware of the shift away from the advertisement of confectionery towards the promotion of foods that might be considered healthier but contain large amounts of hidden sugar.

The top five selling UK energy drinks: implications for dental and general health.

Aim Energy drinks are widely consumed worldwide and are recognised for their adverse health effects, usually due to their high caffeine content. However, little is known about their impact on oral and general health. The aim of this investigation was to review the most popular energy drinks sold in the UK, for their possible effect on oral health and contribution to obesity. Materials and methods Five drinks representing 75% of the UK energy drinks market were purposively selected (Lucozade, Red Bull, Monster, Rockstar and Relentless). pH and sugar content were measured and their ingredients reviewed in the context of oral and general health, focusing on dental caries and erosion and obesity. Results All five energy drinks investigated had pH values below the critical value (5.5) associated with dental erosion; the lowest pH was 2.72 (Lucozade) and the highest was 3.37 (Monster). The drinks also contained excessive amounts of free sugars, ranging from 25.5 g (Red Bull) to 69.2 g (Rockstar). Differences in sugar content were mainly explained by portion size. Other ingredients contained within the energy drinks, caffeine and various acids, are also linked to oral and general health. Conclusion Regular consumption of energy drinks could contribute to dental erosion and the development of obesity. Lucozade and Rockstar were found to potentially have the greatest impact on oral health and obesity. Achieving a healthy product by reformulation is highly unlikely due to the very high initial free sugar content. Thus, health professionals need to acknowledge the popularity of these products and help their clients to reduce their use. This is the first study which compares in detail the potential oral and general health consequences of overuse of a selection of energy drinks popular in the UK.

The effect of dilution on the in vitro erosive potential of a range of dilutable fruit drinks.

BACKGROUND: Only one previous study has investigated the effect which dilution has on the erosive potential of dilutable fruit drinks. Based solely on measurement of neutralizable acidity, the authors concluded that the erosive potential of diluting juices may be reduced substantially by the addition of water. This has not been verified in an in vitro enamel erosion model. OBJECTIVE: The aim of this study was to examine the effect of dilution on the erosive potential of five dilutable fruit drinks. METHODS: For each product, the erosive potential of three dilutions (1 : 3, 1 : 6 and 1 : 15) was assessed by measuring the initial pH and neutralizable acidity; in vitro enamel erosion was measured by profilometry following immersion for 1 h. RESULTS: For the majority of products, increasing dilution from 1 : 3 to 1 : 15 produced a statistically significant rise in initial pH, though they remained markedly acidic. Increasing the dilution factor consistently produced a statistically significant decrease in neutralizable acidity. Increasing the dilution factor from 1 : 3 to 1 : 15 produced a statistically significant reduction in in vitro enamel erosion in only three of the five products tested. CONCLUSIONS: Increasing the dilution factor of dilutable fruit drinks within a range likely to be acceptable to the consumer may not effectively reduce their erosive potential.

Delivering multidisciplinary public health in action - the Cardiff food strategy case study.

BACKGROUND: There is an increasing awareness that the provision of healthy food relies on the co-ordinated efforts of a number of diverse disciplines, not merely those traditionally linked with food. This paper documents the development of a food and health strategy, commissioned by the health alliance for the city of Cardiff, and focuses on the areas of sustainability, education and training as well as nutrition, food provision and food safety. OBJECTIVE: The aim of the strategy was to increase the uptake of a healthy, safe and sustainable diet for all those living in Cardiff. METHOD: The methodology included a rapid appraisal of food initiatives operating within the city, establishing a food and health strategy working group and the production of strategy documentation. Multi-agency collaboration and consultation were key components of the approach. RESULTS: As the strategy developed, seven action areas became apparent, including education and training, public sector procurement and rewarding excellence. These action areas were incorporated into seven 'action tables', which constitute the core of the strategy. The food and health strategy document was ratified by the Local Health Alliance board in August 2004. But, far greater benefits were realised as a consequence of setting up the strategy working group. Long before the document was written, the strategy process was operating as 'multidisciplinary public health in action'. CONCLUSION: The network that comprised the food and health strategy working group was already able to commence delivery of a more integrated approach to food and health within Cardiff.